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Studies on Technology and Influence Factors of the High-Moisture MOZZARELLA Cheese

Author: CuiHuiLing
Tutor: JiangAiMin
School: Northwest University of Science and Technology
Course: Of Food Science
Keywords: High moisture Mozzarella Cheese Processing Influencing factors
CLC: TS252
Type: Master's thesis
Year: 2006
Downloads: 270
Quote: 1
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Abstract


In this study, the high moisture content of Mozzarella cheese as the research object , a systematic study of the main factors affecting the high moisture Mozzarella cheese sensory quality , chemical composition and production rate , etc. , and Mozzarella cheese production process , the production process HACCP system and production lines to explore . The study reached the following conclusions : 1 . Best recipe for high - moisture Mozzarella cheese : the raw milk 1000kg/1t, rennet 40g 40 % calcium chloride solution 300ml , DVS fermentation agent 40U . 2 . Curd curd state and high - moisture Mozzarella cheese production rate have a significant impact . With the extension of the clotting time , the hardness of the curd increased gradually ; curds elasticity , integrity, and product yield in extending the initial increased gradually , and after but declining trend . 3 . The hot stretch clot pH value of the clot hot stretch , have a great impact on product sensory quality and production rate . Publisher rate of cheese and the organoleptic quality of the finished product is gradually increased, the initial stage of rise in the pH value , and increased to a certain extent , but decreases. Optimal process parameters in high - moisture Mozzarella cheese : raw milk casein fat ratio (C / F) 0.84 ; sterilization conditions were 60 ° C , 30min or 72 ° C , 15s ; pre- acidification conditions were 40 ° C , 35min ; The curd was allowed to stand conditions for 40 ° C , 40min ; cutting diameter is 20 to 30 mm ; stirring conditions of 40 ° C , 15min ; cheddar the conditions of 40 ° C , to 55min , stretching temperature of 100 ° C ; Saline concentration of 20% , temperature 0 ~ 4 ℃, time 30 ~~ 45min . The innovation of this study in the following two aspects : 1 more comprehensive , systematic studies of the pH value of the clot hot stretch , cheese sensory quality and production rate , pointed out that the hot stretch clots pH the value is a key factor affecting cheese quality . 2 In this study, the process of high - moisture Mozzarella cheese reforms , a constant temperature of 40 ℃ operating in the process of vaccination to cheddar to reduce cooling after fermentation , cut heating contraction complex process ; using non- pressurized way of cheddar ; simplifies the production process , improve production efficiency .

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry
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