Keywords

Skim Yak Milk Hard Cheese, Water-Soluble Peptides, Antioxidant Activity, Total Lactic Acid Bacteria, Total Bacterial Colonies

Abstract

Abstract This study uses defatted yak milk as raw material to prepare hard cheese, explores the relationship between ripening time and the antioxidant activity of water-soluble peptides in the cheese, and measures the physical and chemical indicators, antioxidant activity and microbial counts from 0 to 6 months. The results showed that among the antioxidant activities, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, superoxide anion free radical (O-2 ¡¤) scavenging rate and hydroxyl radical (OH¡¤) scavenging rate both reached their peaks at the 4th month, which were 52.39%, 63.27% and 49.54% respectively, and the increases were 71.43%, 62.20% and 71.43% respectively at 1 month of maturity. 104.39%; the reducing power increased by 24.50% when matured for 2 months. During the 6-month maturation period, the overall number of microorganisms showed a downward trend. The total number of lactic acid bacteria and the total number of colonies decreased by 9.89% and 8.00% respectively in the 4th month of maturation. Correlation analysis of each indicator showed that the ripening time affects the antioxidant activity of water-soluble polypeptides and the changes in the number of microorganisms in cheese; the number of microorganisms during the ripening process of cheese affects the concentration and antioxidant activity of water-soluble polypeptides.

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Original research done by Zhang Yan, Liang Qi, Dou Jiayu

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