臺灣博碩士論文加值系統

本試驗之目的在利用山羊乳製造適合國人口味之山羊乳Cheddar類乾酪（Cheddar-type cheese）。原料乳殺菌後等量分成四個處理組，分別添加1％、2％及4％之Lactobacillus casei （Lc）與Lactococcus lactis （Ll）混合菌元（1:1）或2％之Streptococcus thermophilus （St）與Lactobacillus bulgaricus （Lb）混合菌元（1:1）製成山羊乳Cheddar類乾酪，真空包裝後，於4℃下熟成60天。熟成期間每隔15天進行採樣分析，分析項目包括一般性營養組成分（水分、粗脂肪及蛋白質）、pH值、滴定酸度（TA）、總生菌數（TBC）、乳酸菌數（LAB）、非菌元乳酸菌數（NSLAB）、游離脂肪酸（FFA）、水解胺基酸（AA）分析及官能品評。
結果顯示，上述四組乾酪之組成分約為水分51-55％、脂肪21％-22％及蛋白質18-21％。不同菌元添加及其添加量之差異並未顯著影響乾酪內之水分及脂肪含量，而各組乾酪內之水分、脂肪及蛋白質含量亦未受熟成時間增加之影響。隨著熟成時間增加，各組乾酪之pH值均逐漸下降，TA則逐漸上升，其中又以0-15天階段之變化最為劇烈（P＜0.05）。於熟成第1天，各組乾酪之微生物數量分別約為TBC 108-109 CFU/g 、LAB 108-109 CFU/g及 108-109 CFU/g。熟成之第1-15天階段，各處理組之TBC、LAB及NSLAB數量皆顯著增加（P＜0.05）。各組之C4：0、C6：0、C8：0、C10：0及C12：0 游離脂肪酸之含量百分比於熟成1-30天階段中，隨熟成時間增加而增加。C18:1 和C18:2 游離脂肪酸之含量百分比，隨熟成時間增加而減少。Glu、Pro、Leu、Val及Lys等胺基酸為各處理組中含量最多之水解胺基酸，熟成期間各組間無顯著差異（P＞0.05）。官能品評結果顯示，山羊乳Cheddar類乾酪於熟成60天內，以2％ Lc/Ll組乾酪於熟成第30天時之各項品評結果與整體接受度為最佳。2％ Lc/Ll處理組乾酪於此熟成天數時之水分含量為49.87％、pH為4.65、乳酸酸度為1.90％、總生菌數與乳酸菌數分別為11.03 和10.70 Log CFU/g、己酸與癸酸等游離脂肪酸之含量分別為28.23和165.57 mg/mL，而麩胺酸與離胺酸之含量則分別為4259.65與1283.43 mg/100克乾酪。
綜合各項結果，山羊乳經殺菌、2％ Lc/Ll菌元及凝乳酶添加、截切、蒸煮、攪拌、加鹽與壓練成型製成Cheddar類乾酪，並於4℃下熟成30天後有最佳之食用品質。

The purpose of this study was to develop a type of goat Cheddar-type cheese for the local market. Goat Cheddar-type cheeses were fermented with 1％, 2％ and 4％ Lactobacillus casei subsp. casei BCRC12272 (Lc) and Lactococcus lactis subsp. lactis BCRC14105 (Ll) (1:1), 2% Streptococcus thermophilus BCRC14086 (St) and Lactobacillus delbrueckii subsp. bulgaricus BCRC14009 (Lb) (1:1), respectively. All cheeses were vacuum packed and ripened at 4℃ for 60 days. The physicochemical properties and sensory evaluation of cheeses were measured every 15 day. The gross compositions (water, crude fat and protein), pH value, titratable acidity (TA), total bacterial count (TBC), lactic acid bacteria (LAB) count, non-starter lactic acid bacteria (NSLAB) count, free fatty acid (FFA), hydrolyzed amino acid (AA) analysis and sensory evaluation were measured.
The type and amount of starter cultures did not affect the water and fat contents of cheese significantly. Moreover, the water, fat and protein contents of cheeses of all treatments were not affected by the ripening time. The pH value of cheeses decreased and the TA increased gradually during ripening. The changes of pH and TA were dramatic during the 1-15 day period (P<0.05). In addition, the TBC, LAB and NSLAB at day 1 of ripening was at the similar concentration of 108-109 CFU/g. During day 1-15 of ripening, the TBC, LAB and NSLAB of all cheeses increased significantly (P<0.05). The percentages of C4：0, C6：0, C8：0, C10：0 and C12：0 fatty acids of all cheeses increased during the 1-30 day period, but C18:1 and C18:2 decreased. Glu, Pro, Leu, Val and Lys amino acid were the major amino acids of all cheeses. The amounts of these amino acids were not changed significantly during ripening (P>0.05). Result of sensory evaluation showed that 2％ Lc/Ll goat Cheddar-type cheese had the best overall acceptability of all cheeses. The measurements of 2％ Lc/Ll goat Cheddar-type cheese with 30-day ripening were moisture 49.87％, pH 4.65, TA 1.90％, TBC 11.03 Log CFU/g, LAB 10.70 Log CFU/g, C6：0 fatty acid 28.23 mg/mL, C10：0 fatty acid 165.57 mg/mL, Glutamic acid 4259.65/100 g cheeses, Lysine 1283.43 mg/100 g cheeses, respectively.
In conclusion, goat Cheddar-type cheese which was made from goat milk by pasteurizing, adding 2％ Lc/Ll and rennet, cutting, cooking, stirring, salting, moulding, pressing and ripening at 4℃for 30 days had the best eating quality.

中文摘要………………………...…………….……...…………………..Ⅰ
英文摘要……………………………………………...…………………..Ⅲ
誌 謝……………………………………………...………………..…Ⅴ
目 錄……………………………………………...………...…….…..Ⅵ
圖表目錄………………………………………………...…...….……..ⅩⅠ
壹、前言………………………………………………...……..……….….1
貳、文獻回顧…………………………………………...……..……….….3
一、乾酪之分類…………………………..……….……..……….….3
（一）超硬質乾酪…………………………………....….…..….3
（二）硬質乾酪………………………………….…....….….….3
（三）半硬質乾酪……………………………………..….…….3
（四）軟質乾酪……………………………………….……..….4
（五）特殊乾酪………………………………….………..…….4
二、山羊乳Cheddar類乾酪之製作…………………..………………4
（一）原料乳之選擇………………………………………..….5
1.蛋白質………………………………………….……...5
a.凝乳強度………………………………..…..…..…...5
b.凝乳薄片…………………………………..…..….....5
2.脂肪………………………………………..……….…7
3.維生素………………………………………...……….7
4.礦物質………………………………………..……..…7
5.酵素……………………………………..…….…….…7
6.體細胞數…………………………………….…...……8
（二）發酵菌原及凝乳酶的添加………………….…………..9
（三）凝乳之生成………………………………….………….10
（四）加鹽、加壓及熟成………………………….……….….10
三、山羊乳Cheddar類乾酪之一般成分分析…………………….11
（一）水分…………………………………………………….11
（二）碳水化合物…………………………………………….12
（三）蛋白質…………………………..………….………….12

（四）脂肪…………………………………………………….12
四、山羊乳Cheddar類乾酪熟成期間之微生物變化……………13
（一）黴菌類………………………………………………….13
（二）產氣發酵菌…………………………………..….…..…13
1.熟成初期之產氣發酵菌…………………………...13
2.熟成後期之氣體發酵菌…………………..………...13
五、山羊乳Cheddar類乾酪熟成期間之化學組成變化…………14
（一）蛋白質變化……………………………………..………14
1.山羊乳乾酪中蛋白酶之來源………………….…….14
2.凝乳酶之凝乳作用…………….……………..……...16
3.酪蛋白水解……………. ……………………….…...17
4.乾酪熟成期間之蛋白質分解作用與乾酪品質之關係…………..………………………………....………18
5.影響蛋白質分解速率之主要因子………..………....18
（二）脂肪變化……………………………………….………21
1.脂質對於乾酪風味之影響…………………….…….21
2.乾酪中解脂酶之來源…………………………...…...21
3.乾酪內之脂肪分解與游離脂肪酸之生成……..........23
4.影響乾酪中解脂作用與脂質氧化之因素……..…....26
（三）食鹽的影響…………………………………..…………28
1.水分粘度……………………………………..………28
2.曲折效應………………………………………..……28
3.機械式之篩網行為………….…………………..…...29
4.相對流量…………………………………..…….…...29
六、乾酪之風味………………………………………..……….…31
（一）乾酪內風味化合物之形成……………………………31
（二）乾酪內之水溶性成分對於風味之影響………………31
1.苦味…………………………………...………….…32
2.甜味…………………………………………...……32
3.酸味………………………………………………...32
4.鹹味……………………………………………...…34
（三）乾酪內之揮發性成分對於風味之影響……..…..……34
（四）乾酪內之異味…………………………………..……...34
1.苦味…………………………………….…………...34
2.水果味………………………………………..….…34
參、材料與方法…………………………………………………...….…36
一、試驗設計……………………………………….…..……..……36
二、原料乳……………………………………………..……..…….36
三、菌種………………………………………………...……..……36
（一）乳酸菌…………………………………….………..…..36
（二）乳酸菌之活化培養………………………………...…..36
四、凝乳酶…………………………………………….….…..……37
（一）原料乳凝乳時間之測定…………………………….…37
（二）凝乳酶力價之計算……………………………….……37
（三）乾酪凝乳酶之添加量…………….………….…..……..37
五、山羊乳Cheddar類乾酪之製作………..…………………….…37
六、採樣頻率採樣頻率及分析方法…………………..……..……39
（一）乾酪一般成分分析…………………………….…..……39
1.水分……………………………………..…...……….39
2.乳脂肪…………………………………………..……39
3.蛋白質…………………………………………..……40
（二）乾酪酸鹼值……………………………..………………42
（三）乾酪滴定酸度……………………………….…………43
（四）總生菌數……………………………………….………43
（五）乳酸菌數………………………………………….……43
（六）非菌元乳酸菌數……………………………….………43
（七）水解胺基酸檢測…………………………….…………44
（八）脂肪酸檢測………………………………….…………48
（九）官能品評…………………………………….…………50
1.測試項目…………………………….……..………..50
2.評分標準………………………………….……....…50
3.官能品評表……………………………….………...50
（十）統計分析…………………………………….…………50
肆、結果與討論…………………………………………….………….…53
一、一般成分…………………………………………….…………53
（一）水分含量…………………………………….…………53
（二）脂肪含量…………………………………….…………53
（三）蛋白質含量………………………………….…………54
二、理化性狀………………………………………………………54
三、微生物性狀……………………………………………………57
（一）總生菌數……………………………………..…………57
（二）菌元乳酸菌數………………………………..…………59
（三）非菌元乳酸菌數………………………………....……...61
四、游離脂肪酸……………………………………………………62
（一）短鏈脂肪酸（C4：0-C8：0）…………………..…………..….62
1、丁酸（Butyric acid, C4：0）……………...………..…62
2、己酸（Caproic acid, C6：0）……………...…………….65
3、辛酸（Caprylic acid, C8：0）…………………………..65
（二）中鏈脂肪酸（C10：0-C14：0）……………………………..69
1、癸酸（Capric acid, C10：0）與月桂酸（Lauric acid）…69
2、肉荳蔻酸（Myristic acid, C14：0）……….…………70
（三）長鏈脂肪酸（C16-C18）…………………………………71
五、水解胺基酸……………………………….…………..…….…72
六、官能品評…………………………………………….…………77
（一）酸味……………………………………………………78
（二）甜味……………………………………………………78
（三）苦味……………………………………………………78
（四）鹹味…………………………………………………….78
（五）奶香味…………………………………………………. 81
（六）酸臭味……………………………………………….…82
（七）水果味………………………………………….………82
（八）彈性……………………………………….……………82
（九）硬度……………………………………………….……83
（十）顆粒狀………………………………………….………83
（十一）平滑感……………………………………………….83
（十二）顏色………………………………………………….83
（十三）整體接受度………………………………….………84
伍、結論…………………………………………………………..………85
參考文獻…………………………………………………………..……...86
附錄…………………………………………………………..…….……..94
作者簡介……………………………………………………………….....95

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