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本文对新疆主要牧区牧民传统方法制造的酸奶干酪营养成分及脂肪酸组成进行了分析研究。结果表明,大多数酸奶干酪样品中水分含量在5%以下,质地干硬。pH值和总酸含量分别为3.9±0.2和5.6%±0.4。粗灰分、粗蛋白质和总脂肪含量分别为5.7%,52.0%和18.6%,其中粗脂肪含量的变化幅度较大(6.3%～31.1%)。酸奶干酪脂质中检测出近20种脂肪酸,其中油酸(C18:1)含量最高,占总脂肪酸的32.7%,不饱和脂肪酸总量的81.1%。
In this paper, the nutritional composition and fatty acid composition of yogurt cheese made by traditional herdsmen in Xinjiang pastoral areas were analyzed. The results showed that the moisture content of most cottage cheese samples was below 5% and the texture was hard and dry. The pH and total acid content were 3.9 ± 0.2 and 5.6% ± 0.4, respectively. Crude ash, crude protein and total fat content were 5.7%, 52.0% and 18.6%, respectively, of which crude fat content varied greatly (6.3% -31.1%). Nearly 20 kinds of fatty acids were detected in cottage cheese lipids, of which the content of oleic acid (C18: 1) was the highest, accounting for 32.7% of total fatty acids and 81.1% of the total amount of unsaturated fatty acids.