| Imitation cheese is a kind of analogue cheese. It is a smooth and uniform cheese-like product in which various kinds of edible ingredients and water were effected by heat, mechanical shear and emulsifying. It is a kind of compounding product with overall nutrition, and it is cost-effective and mixed various flavor. In this dissertation casein was used as the main protein source of imitation cheese. We optimized the processing technology of imitation Mozzarella cheese, studied various ingredients influenced the quality of imitation cheese, optimized the prescription of imitation Mozzarella cheese, and studied the use of fat substitutes in low fat imitation cheese.1. Besides choosing suitable ingredients, imitation cheese must utilize adequate processing technology. The processing technology of imitation Mozzarella cheese was like processing cheese. By choosing several key parameters which were cooking temperature, stirring time (before adding sour agent), stirring speed, and post-stirring time (before adding sour agent) of processing technology, the parameter values were initially determined through the single-factor experiment by using the index of TPA and thawing functional characters of Mozzarella cheese. The results indicated:(1) Cooking temperature, stirring time(before adding sour agent) and stirring speed had the greatest significance (P<0.01) on the quality of imitation cheese, but post-stirring time was less significant (P<0.05).(2) The parameter values of cooking temperature, stirring time(before adding sour agent), stirring speed and post-stirring time were respectively 85℃,5min,250rmp,5min.2. The factors of cooking temperature, stirring time(before adding sour agent) and stirring speed were chose by single-factor experiment. The indexs was adhesiveness, meltability and stretchability of imitation cheese. The processing technology of imitation Mozzarella cheese was optimized by using three factors Orthogonal experiment. The results indicated that the cooking temperature, stirring time(before adding sour agent), stirring speed and post-stirring time were respectively 85℃6min,250rmp,5min. On this condition, the quality of imitation cheese was extremely closed to Mozzarella cheese.3. Imitation Mozzarella cheese belongs to compounding product. Different ingredients played important roles in the quality of imitation cheese.(1) In this experiment, casein was used as the protein source. The optimization type was determined through various types of casein which influenced the quality of imitation cheese. The results indicated that the quality of imitation cheese produced by rennet casein was out of these cheeses which were produced by acid casein and caseinates, moreover, yak rennet casein was out of milk rennet casein. The analysis of micromechanism indicated the imitation cheese was significantly different (P<0.05) from the Mozzarella cheese.(2) In this experiment, arachis oil, soybean oil, corn oil and palm oil (mixing rapeseed oil) were used as the fat sources. The optimization type was determined through various types of oil which influenced the quality of imitation cheese. The results indicated arachis oil was out of others.(3) The proportion between protein and fat played an important role in the processing of imitation Mozzarella cheese. The optimization proportion was determined by setting various proportion which influenced the quality of imitation cheese. The results indicated the proportion between 0.81 and 1.04 was out of others.(4) The choice of emulsifying salt played an very important part in the processing of imitation Mozzarella cheese. The optimization type was determined through the single-factor experiment by selecting polyphosphate, sodium pyrophosphate, trisodium citrate, primary sodium phosphate and sodium metaphosphate. The results indicated emulsifying salt combination was primary sodium phosphate and trisodium citrate. The optimization proportion was 1:2 by emulsifying salt combination which influenced the quality of imitation cheese. The total addition of emulsifying salt was 1.8%.(5) Guar gum can not only keep the stability of cheese better, but also endue better stretchability. The optimization additive amount was determined by different amount of additive which influenced the quality of imitation cheese. The results indicated the additive amount of 0.4% was out of others.(6) Citric acid was a kind of sour agent in the process of imitation cheese and it affected the flavor of imitation cheese greatly. The optimization additive amount was determined by different amount of additive which influenced the quality of imitation cheese. The results indicated the additive amount of 0.6% was out of others.4. The factors of proportion between protein and fat, additive amount of emulsifying salt, additive amount of citric acid were chosen by the single-factor experiment. The indexs were adhesiveness, meltability, stretchability and sense organ score of imitation cheese. The prescription of imitation Mozzarella cheese was optimized by using three factors Orthogonal experiment. The most important factor was the proportion between protein and fat, then, was additive amount of emulsifying salt, the last, was additive amount of citric acid, by analysis of range. The optimizational formula: the proportion between protein and fat was 1.04 (protein24%, fat23%), additive amount of emulsifying salt was 1.9%, additive amount of citric acid was 0.6%.5.Fat substitutes may replace part fat of imitation Mozzarella cheese. When fat substitutes was a kind dietary fiber, not only it can replace fat of imitation cheese, but also it may increase the nutritional ingredient of imitation cheese. In this experiment, Inulin and rice resistant starch were dietary fiber, and they were used as fat substitutes. The indexs were TPA, function characteristics of melt and microstructure of imitation cheese. The results indicated that the quality of imitation cheese adding inulin outstripped adding RS. When inulin was added 7.2% (equivalently replaced 32% fat of imitation cheese), the quality was not significanly effective.
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