بررسی تاثیرسطوح مختلف سلول های سوماتیک بر فرایند لیپولیز پنیر سفید آب نمکی

نوع مقاله : تغذیه

نویسندگان

1 گروه زیست شناسی، دانشکده علوم پایه، واحد تهران مرکزی، دانشگاه آزاد اسلامی، تهران، ایران

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

10.22034/aej.2021.265440.2440

چکیده

شیرهای ورم پستانی به‌دلیل داشتن سطوح مختلف سلول‌های سوماتیک بر کیفیت و ماندگاری محصولات شیری تاثیر مهمی می‌گذارد. در این پژوهش تاثیرات سلول‌های سوماتیک بر فرایند لیپولیز پنیر سفید آب نمکی بررسی شد. ابتدا شیر خام گاو دارای سه سطح از سلول‌های سوماتیک کم (105×0/7)، متوسط (105×4/5)و زیاد (106×1/2) تهیه شد سپس نمونه های پنیر با سطوح مختلف سلول سوماتیک طی روزهای مشخص از دوره رسیدن 5، 35 و 65 مورد ارزیابی اسیدهای چرب آزاد قرار گرفتند. میزان اسیدهای چرب آزاد کل با زمان رابطه مستقیم و با تعداد سلول‌های سوماتیک رابطه مستقیمی وجود نداشت. در میان اسیدهای چرب کوتاه زنجیره اسید بوتیریک و اسید کاپریلیک با گذشت زمان افزایش پیدا کرد. در میان اسیدهای چرب زنجیره بلند تیمار شاهد و تیمار با سلول سوماتیک متوسط ابتدا اسید اولئیک (C18:1) سپس اسید پالمیتیک (C16:0) غالب بوده و اسیدهای چرب فرار در تیمارها در طی دوره رسیدن افزایش نشان دادند. میزان سلول سوماتیک بر سطح اسیدهای چرب آزاد تاثیرات متفاوتی داشت و با گذشت زمان اسیدهای چرب آزاد کل افزایش یافت.

کلیدواژه‌ها

عنوان مقاله [English]

The study of different somatic cell count levels on lipolysis process of white brine cheese

نویسندگان [English]

  • Hamed Zarei 1
  • Alireza Shahab Lavasani 2
1 Department of Biology, Faculty of Basic Sciences, Central Tehran Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Industry, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده [English]

Somatic cell contains plasmin enzyme which hydrolyses milk protein; Therefore, a large amount of milk is removed during cheese making and the cheese production efficiency is reduced. So, the aim of this study was to estimate the changes of ripening with the attention to lipolysis process by monitoring the releasing of free fatty acids during ripening period. Three levels of somatic cell count in milk were classified as follows: Treatment 1: low somatic cell count in milk (0.7×105) cell/ml as control sample. Treatment 2: medium somatic cell count in milk (4.5×105) cell/ml Treatment 3: high somatic cell count in milk (1.2×106) cell/ml. The profile of free fatty acids was obtained by GC method. All free fatty acid including Short chain free fatty acid (SCFFA) and Long chain free fatty acids (LCFFA) increased during 65 days of ripening period. Oleic and palmitic fatty acids were predominant on the fifth day of the ripening period. However, treatment 3 on days 35 and 65 of the ripening period of white brine cheeses had the highest amount of oleic and palmitic acids. According to the results, treatment 1 was introduced as the best treatment

کلیدواژه‌ها [English]

  • White brine cheese
  • Mastitis
  • Somatic cells
  • Free fatty acids
  • Lipolysis
  • Sensory evaluation

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فصلنامه محیط زیست جانوری
دوره 14، شماره 1
شماره بهار
اردیبهشت 1401
صفحه 479-486

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