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Study on Technology Process and Physiochemical Properties of Cheese Powder

Author: ChenLiShui
Tutor: LuoHongXia；RenFaZheng
School: Xinjiang Agricultural University
Course: Of Food Science
Keywords: Cheese powder Amount of raw materials to add Melting and homogenization Spray-dried
CLC: TS252.53
Type: Master's thesis
Year: 2007
Downloads: 182
Quote: 2
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Abstract


Cheese powder is a nutritious food ingredients and condiments. In order to improve the competitiveness of China's cheese industry to meet the needs of our market, increasing the types of cheese products in China, this paper focuses on the cheese powder processing technology and its characteristics were preliminary study, draw the following results: study the ingredients of the product examine the impact of the ratio of natural cheese, salt and ingredients of different types and quantities of emulsified cheese slurry viscosity and cheese powder sensory quality and considered in conjunction with the cost of the process, elected by the orthogonal experiment cheese powder The optimum formula: emulsifying salt sodium tripolyphosphate and trisodium citrate ratio of 1:1, was 3%, 10% of the added amount of maltodextrin, 5% of the added amount of skim milk, vegetable oil added amount 15% of the added amount of 8% whey powder. On the basis of single factor test, the use of the four factors and three levels orthogonal experiment method, bulk density, solubility and produced rate of assessment indicators, the melting process and homogenizing. The results show that: the stirring speed on the bulk density difference is significant (p lt; 0.05); the emulsifying temperature on the production rate difference is significant (p lt; 0.05). Melt cheese slurry process parameters: the stirring speed of 1000rpm, emulsifying temperature of 75 ° C the emulsifying time for 15 minutes; homogenization pressure election 25MPa. Moisture content, solubility and produced rate of assessment indicators, the secondary rotation regression cheese powder spray drying process, on the basis of the analysis of the data obtained, three regression equations: the Y 1 = -209.521 6.3057χ 1 1.4961χ 2 - 0.0054χ 3 - 0.0934χ 1 < sup> 2 - 0.0099χ 1 χ 3 - 0.0041χ 2 2 0.0024χ 3 2 Y 2 = 17.5554 0.0981χ 1 - 0.0881χ 2 - 0.1905χ < sub> 3 - 0.0011χ 1 χ 2 0.0017χ 1 χ 3 0.0004χ 2 2 -0.0003χ 2 χ 3 0.0011χ 3 2 Y 3 = -556.423 8.9188χ 1 4.4691χ 2 4.5476χ 3 - 0.0375χ 1 χ 2 - 0.0412χ 1 χ 3 -0.0104χ 2 2 < / sup> - 0.024χ 3 2 to make three regression equation of response surface and contour plans, get the best spray drying conditions: solids content 30% (w / w), the inlet temperature of 170 ° C, the outlet temperature of 70 ° C. In comparison with commercially available cheese powder, cheese powder obtained in this way the indicators are qualified.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > A variety of dairy > Cheese
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