CAJ | 학술논문

通过单因素对比试验结合Box-Behnken设计和响应面法研究乳清添加量、谷氨酰胺转氨酶（TG）添加量和TG作用时间对奶酪得率的影响,建立相应的回归模型。确定乳清的最适添加方式为不对其进行杀菌且在凝乳前加入到原料乳中,在乳清添加量30%、TG添加量1.4048g/100mL、TG作用时间89.955min的条件下,乳清奶酪得率的理论预测最大值为14.8463%,在此最佳条件下奶酪的实际平均得率为13.875%,与理论预测值差异不显著（P〉0.05）。乳清奶酪在成熟初期,其质构特性、蛋白水解程度和色泽与对照奶酪有差异,到成熟50d时,除弹性和咀嚼性差异显著（P〈0.05）外,其余指标差异均不显著（P〉0.05）。
통과단인소대비시험결합Box-Behnken설계화향응면법연구유청첨가량、곡안선알전안매（TG）첨가량화TG작용시간대내락득솔적영향,건립상응적회귀모형。학정유청적최괄첨가방식위불대기진행살균차재응유전가입도원료유중,재유청첨가량30%、TG첨가량1.4048g/100mL、TG작용시간89.955min적조건하,유청내락득솔적이론예측최대치위14.8463%,재차최가조건하내락적실제평균득솔위13.875%,여이론예측치차이불현저（P〉0.05）。유청내락재성숙초기,기질구특성、단백수해정도화색택여대조내락유차이,도성숙50d시,제탄성화저작성차이현저（P〈0.05）외,기여지표차이균불현저（P〉0.05）。
One-factor-at-a-time design coupled with response surface methodology based on Box-Behnken experimental design was applied to explore the effects of different amounts of whey and glutamine transaminase（TG） added to raw milk and enzymatic reaction time on cheese yield.A corresponding mathematic model was established.In the production process of cheese,whey and TG were concurrently added at levels of 30% and 1.4048 g/100 mL,respectively and allowed to react for 89.955 min before milk clotting.Under these conditions,the maximum theoretical cheese yield was 14.8463%,which did not significantly differ from the actual average value,13.875%（P〉 0.05）.A difference in texture characteristics,protein hydrolysis and color was observed during the early stages of ripening compared to control samples.After 50 days of ripening,all other tested indexes showed no significant difference（P〉0.05） except springiness and chewingness,both of which had significant difference（P〈0.05）.