臺灣博碩士論文加值系統

本研究之目的為利用牛乳製造適合國人口味之Cheddar類乾酪，並利用製程所得之乳清製成發酵乳清飲料。試驗一將原料乳殺菌後分別添加1、2及4%之Lactobacillus casei subsp. casei BCRC12272 （Lc）和Lactococcus lactis subsp. lactis BCRC14105 （Ll）之混合菌（1:1）和2% Streptococcus thermophilus BCRC14086（St）和 Lb. delbrueckii subsp. bulgaricus BCRC14009（Lb）之混合菌（1:1），分別製成乾酪，真空包裝後於4℃進行熟成90天。於熟成期間每隔15天進行採樣，分析項目包括一般成份、pH值、滴定酸度、總生菌數、乳酸菌數、非菌元乳酸菌數、游離脂肪酸分析及官能品評。
試驗一結果顯示，上述四組之乾酪於熟成期間，約含水分42-53%，脂肪20-32%，蛋白質16-23%。隨著熟成時間增加，各組之pH值均逐漸下降，其中以2% St/Lb組最低（P＜0.05），滴定酸度則逐漸上升。各組於熟成期間之總生菌數含量約為108 CFU/g，乳酸菌數含量皆維持於107-108 CFU/g，於60天內，除了2% St/Lb組外，各組之乳酸菌數含量皆隨熟成天數而增加。非菌元乳酸菌數含量，於熟成第1天時，以2% St/Lb組為最高（P＜0.05），隨熟成天數增加而下降，其餘各組於熟成第30天前，皆隨著熟成天數而增加，第60天時則下降。各組之C4含量皆隨熟成天數而增加，其中以4% Lc/Ll組增加最多，而2% St/Lb組所含最低（P＜0.05）。C16、C18:0和C18:2之含量比率，大多隨熟成天數而增加，惟C8、C10、C12、C14和C18:1則減少。
各組於熟成期間之官能評分等級及整體接受度之變化，顯示本試驗牛乳Cheddar類乾酪之最適熟成期為60天，並以4% Lc/Ll組之甜度、彈性與整體接受度為最佳，水分含量為46.22%、脂肪含量為27.50%、蛋白質含量為18.71%、pH值為5.58、滴定酸度0.24%、總生菌數、乳酸菌數及非菌元乳酸菌數含量皆維持107-108 CFU/g以上，而丁酸含量為0.54 μL/g。
試驗二取添加Lc/Ll菌元之乾酪製造過程排除之乳清，添加5、10、15及20%蔗糖，對照組則添加St/Lb菌元所得之乳清添加20%蔗糖，將五組分別添加2% Saccharomyces bayanus和Sacchar. cerevisiae混合菌（1:1），於20℃發酵20天，每天進行採樣，分析項目包括一般成份、pH值、滴定酸度、總糖度、總生菌數、乳酸菌數、酵母菌數、酒精濃度及官能品評。結果顯示，五組發酵乳清均約含脂肪2-5%，蛋白質2-4%，乳糖10-22%，總固形物13-27%。隨著發酵天數增加，各組之pH值均逐漸下降，滴定酸度逐漸上升。總生菌數及乳酸菌數含量多於第10天前提高，其後下降。酵母菌數則均逐漸下降。而總糖度之變化平緩，僅對照組者明顯降低。於第16天內，各組之酒精濃度皆上升，亦以對照組最高，約為10.67%（P＜0.05）。
於發酵期間，各組之官能評分等級與整體接受度之變化顯示，本試驗各組發酵乳清飲料以發酵16天為最適當，並以15%蔗糖Lc/Ll發酵乳清飲料之奶香味、甜味、回甘度及整體接受度較佳，其pH值為3.4、滴定酸度為10.50%、總糖度18.00 °Brix及酒精濃度為0.43%。

Cheese is rich in the protein , calcium and vitamins. Most cheeses in Taiwan were imported from other countries. The consumption of cheeses increased gradually in recent years. However, the price and taste were not fully accepted locally. The purpose of this study was to develop a type of Cheddar-type cheese for the local market.
Cheddar-type cheeses were inoculated with 1, 2and 4% Lactobacillus casei subsp. casei BCRC12272 (Lc) and Lactococcus lactis subsp. lactis BCRC14105 (Ll) (1:1), 2% Streptococcus thermophilus BCRC14086 (St) and Lb. delbrueckii subsp. bulgaricus BCRC14009 (Lb) (1:1), respectively. All cheeses were vacuum packed and ripened at 4℃ for 90 days. The cheeses physicochemical properties and sensory evaluation were measured every 15 day. Results showed that moisture, fat and protein content of the cheeses were 42-53%, 20-32% and 16-23%, respectively. The pH of cheeses decreased and titratable acidity (TA) increased during ripening. The C4 fatty acid (FA) contents of all cheeses increased during ripening. 4% Lc/Ll cheese had the highest C4 FA content. The percentages of C16、C18:0 and C18:2 FA of all cheeses increased during ripening, but C8, C10, C12, C14 and C18:1 decreased. Results of sensory evaluation showed that 4% Lc/Ll Cheddar-type cheese had the best sweet, elastic and acceptability of all cheeses at 60 days of ripening. The moisture, fat and protein content of 4% Lc/Ll Cheddar-type cheese were 46.22%, 27.50% and 18.71%, respectively. The pH and TA of 4% Lc/Ll Cheddar-type cheese were 5.38 and 0.24%. Total bacterial counts, lactic acid bacterial counts and non-starter lactic acid bacterial counts of 4% Lc/Ll Cheddar-type cheese were over 107-108 CFU/g, and the C4 FA content was 0.54 μL/g.
Whey is the major (80-90%) by-product of cheese manufacturing. The purpose of this study was to investigate a suitable manufacturing condition for cheese whey products for the local market. Whey collected from the production of Lb. casei (Lc) and Lactococcus lactis (Ll) (1:1) cheese was added with 5, 10, 15 and 20% sucrose. Whey collected from the production of 2% Streptococcus thermophilus (St) and Lb. bulgaricus (Lb) (1:1) cheese was added with 20% sucrose (control). All whey solutions was manufactured with 2% Saccharomyces bayanus and Sacchar. cerevisiae (1:1), fermented at 20℃ for 20 days. The pH, titratable acidity (TA), total degree of sugar, total bacterial counts, lactic acid bacterial counts, yeast counts, ethanol concentration and sensory evaluation of the fermented whey were measured. Results showed that fat, protein, lactose and solid contents of the fermented whey were 2-5%, 2-4%, 10-22% and 13-27%, respectively. The pH of fermented whey decreased and TA increased during fermentation. Total yeast counts of fermented whey decreased during fermentation. Ethanol concentration of fermented whey was increased at 16 days of fermentation, while the control group had the highest ethanol concentration (P＜0.05). The sensory evaluation showed that the 15% sucrose Lc/Ll fermented whey had the best creamy, sweet, aftertaste and acceptability at 16 days of fermentation of all fermented whey. The pH and TA of the 15% sucrose Lc/Ll fermented whey were 3.4 and 10.50%, respectively. The total degree of sugar and ethanol concentration of the 15% sucrose Lc/Ll fermented whey were 18.00 °Brix and 0.43%, respectively.

中文摘要 I
英文摘要 III
誌 謝 V
目 錄 VI
圖表目錄 X
壹、前言 1
貳、文獻回顧 2
一、 乾酪 2
（一）一般乾酪之分類 2
1.超硬質乾酪 2
2.硬質乾酪 2
3.半硬質乾酪 3
4.軟質乾酪 3
5.特殊乾酪 3
（二）乾酪之一般成分 4
（三）乾酪於熟成期間理化性狀之變化 4
1.乾酪熟成期間之微生物變化 4
2.乾酪於熟成期間之化學變化 7
（四）乾酪之風味 17
二、發酵乳清 20
（一）乳清 20
（二）酒類酵母菌Saccharomyce屬之特性 23
（三）酵母菌之糖類代謝作用 23
（四）酵母菌之酒精發酵 24
（五）發酵乳清之風味變化 24
參、試驗一 牛乳Cheddar類乾酪之製作 26
一、材料與方法 26
（一）原料乳 26
（二）牛乳Cheddar類乾酪使用之菌元 26
1.菌種 26
2.乳酸菌之活化培養 26
（三）凝乳酶 27
（四）Cheddar乾酪之製程 27
（五）Cheddar類乾酪採樣頻率 30
（六）分析方法 30
1.一般組成分分析 30
2.pH值 33
3.滴定酸度 33
4.總生菌數 34
5.乳酸菌數 34
6.非菌元乳酸菌數 34
7.游離脂肪酸 34
8.官能品評 39
9.統計分析 40
二、結果與討論 43
（一） 一般組成分 43
1.水分含量 43
2.脂肪含量 44
3.蛋白質含量 44
（二）理化性狀 46
1.pH值 46
2.滴定酸度 46
（三）微生物性狀 49
1.總生菌數 49
2.乳酸菌及非菌元乳酸菌 50
（四）游離脂肪酸 53
1.丁酸 53
2.中長鏈脂肪酸 53
（五）官能品評 57
三、結論 62
肆、試驗二 發酵乳清飲料之試製 63
一、材料與方法 63
（一）發酵乳清飲料使用之菌元 63
1.菌種 63
2. 酵母菌之活化培養 63
（二）發酵乳清飲料之製造過程 63
（二） 發酵乳清飲料採樣頻率 64
（三） 分析方法 66
1.一般組成分分析 66
2.pH值 68
3.總糖度 68
4.滴定酸度 68
5.總生菌數 69
6.乳酸菌數 69
7.酵母菌數 69
8.酒精濃度 69
9.官能品評 71
10.統計分析 72
二、結果與討論 75
（一） 一般成分 75
1.脂肪含量 75
2.蛋白質含量 76
3.乳糖含量 76
4.總固形物含量 77
（二）理化性狀 79
1. pH值 79
2.滴定酸度 80
（三）微生物性狀 82
1.總生菌數 82
2.乳酸菌數 82
3.酵母菌數 83
（四）總糖度與酒精濃度 86
1.總糖度 86
2.酒精濃度 87
（五）官能品評 90
三、結論 95
伍、參考文獻 96
陸、附錄 106
作者簡介 107

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