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Studies on Process and Ripening Characteristic of Cheddar Cheese

Author: WangFangFang
Tutor: LuoXin
School: Shandong Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: Cheese Processing Mature Texture Sensory Index Proteolytic
CLC: TS252.5
Type: Master's thesis
Year: 2005
Downloads: 431
Quote: 13
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Abstract


Cheddar cheese flavor with many other cheese varieties compared to the more modest aim of this study Cheddar cheese processing based on, adjust the moisture content of cheese, making it suitable for Chinese people, to explore the development of a semi-hard cheese range dietary habits of cheese products processing technology. The choice of this test a large number of the test species with similar import cheese product as the control of the texture index, its texture analysis, samples of TPA value average hardness 213.5g, the cohesiveness 0.5117, elastic 0.9312. Single factor test (including the amount of leavening agent Add the cheese process parameters, cutting size, insulation stirring temperature insulation stirring time, pH, the amount of salt cheddar) cheese sensory texture protein decomposition research process parameters the impact of the situation, the main index, texture, protein decomposition of sensory indicators as a secondary indicator to determine the best range of process parameters or the best value: 1.5% to 2.0% of the amount of leavening agent added, cutting the size of 7mm3 ~ 9mm3 , insulation the agitation temperature of 38 ℃ ~ 40 ℃, insulation stirring time 40min ~ 50min, cheddar from pH5.5 ~~ 5.7, from 1.5% to 2.0% of the amount of salt. By single factor significantly, the selected insulation stirring time, cheddar pH, the amount of salt interaction. Affecting cheese quality primary and secondary order is drawn amount of salt, the insulation stirring time, cheddar pH; optimal process parameters: the insulation stirring time 51min, cheddar pH5.67, 2.0% of the amount of salt. On mature temperature and time on the cheese ripening characteristics: The mature cheese proteolytic temperature 15 ℃ significant between 4 ° C and 8 ℃ difference was not significant. Mature temperature a significant impact on the pH, the higher the temperature, pH level lower. Mature temperature on the texture of the cheese, the impact on the hardness of the most significant, followed by the cohesiveness and elasticity. The proteolytic maturation time, texture and pH are affected significantly. Through analysis of the sensory evaluation and texture of cheese in different maturation temperature and time indicators, to determine the optimal temperature of 8 ° C mature, mature January. The gradual increase in the free amino acid content of the cheese during the ripening process, rich in essential amino acids, accounting for about 50% of the total amount of free amino acids, significant impact on flavor leucine and methionine increase. According to the optimal process parameters obtained in this experiment, mature temperature and time cheese moisture content

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