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Sheep's milk cheese, including goat cheese and goat cheese, milk, cheese than they have unique flavor and nutritional value, while weakening the goat smell, by Europe, especially France, consumers. French Guilloteau companies use ultrafiltration technology to produce sheep cheese ripening has a very delicate texture and unique flavor of sheep milk, but it tastes slightly bitter. Guilloteau's Pilat goat cheese produced unique taste delicious fresh cheese, but its production process, raw materials, especially larger than the loss of fatty substances. In response to these production problems, this research work mainly as follows: through the production process improvements, improved ultrafiltration sheep cheese \The results are as follows: cheese prepared by ultrafiltration, protein and mineral content than ordinary cheese, which may affect the microbial enzyme activity, thus affecting the decomposition of macromolecular bitter peptides, resulting cheese bitterness. In sheep cheese sensory quality research in different fermentation agent, salted methods produce cheese curd pH and other conditions, sensory evaluation obtained through different production conditions on the sensory quality of cheese. Experimental results show that the bitter taste of the current sheep cheese from the fermentation agent, the use of temperature ferment \Meanwhile, in the study also found that the temperature of the fermentation agent 100R (lactobacilllus rhamnosus) white ground mold (Geotrichum candidum) growth and metabolism have significant influence, leading to the surface of sheep cheese severe wrinkles. Fresh goat cheese for improving the yield from this study also added to milk ultrafiltration concentrate to increase the protein content, adjust the mechanical strength of the production process, optimizing the production of a series of important parameters (curd pH, rennet dosage, curd temperature, the amount of calcium added) three aspects of experiments, the optimal production processes and production validation. The results show that the mechanical strength lower molding process, ultrafiltration concentrate was added to the protein concentration up to 3.6g / L or so, and the milk temperature of 18 ℃ rennet was added to the goat fat fresh cheese yield and recovery from the initial 28.48% and 90.96%, respectively, increased to 32.04% and 96.70%.
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