Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality
作者： H.Y. Liu , W.Z. Zhu , B.Y. Lu , Z.H. Wei , D.X. Ren
关键词:
摘要: In the present study, effect of feed Se supplementation on content raw milk and mozzarella cheese as well quality functionality were determined. The was produced by supplying dairy cow with yeast (0.3mg Se/kg dry matter), resulting in a concentration 35.81μg/L. fat, casein, whey protein separated ultracentrifugation, determined atomic absorption spectroscopy. distribution different fractions 9.82, 45.56, 44.62%, respectively. made milk, composition texture did not significantly differ from that control. However, functional properties (meltability, flowability, stretchability) better after 8 wk storage. Moreover, pH water activity lower cheese, which decreased total plate count. 4 fold higher than found whey, hot water, brine collected during cheesemaking. Organic inorganic storage, most peptides detected storage Se-Met Se-Cys. results this study show can improve without affecting quality.
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