Effect Of Whey Peptides On Physicochemical And Texture Properties Of Accelerate Ripening Cheese

Cheddar cheese is one of the most extensive varieties of of cheese production in the world,its ripening is generally from6to12months, this process is slow and needs high cost, so topromote the ripening of cheese and reduce the cost became one of the current topics of scholars.Protein peptides are with a variety of physiological activities, such as ACE inhibitory activity,antithrombotic activity, promoting the fermentation, and promoting the growth and proliferationof lactic acid bacteria. The last two activities contribute to the bacteria’s breeding of fermentedproducts, to the proteolysis and adipolysis, they can also increase the acid producing capacity offermented products and accelerate the speed of fermentation. Based on these two characteristics,the present study was designed to research on the impacts of different molecular weights andthe optimal dosage of whey peptides on quality characteristics of cheese that were rapidlyripened, and to determine the mechanism of whey peptides in the process of rapidly ripening.The contents and results are as follows:1.The impacts of different molecular weights of whey peptides on quality characteristics ofrapidly ripened cheese. Physicochemical properties and textural properties as the detectiontargets, to analyze the impacts of different molecular weights of whey peptides on changes incheese ripening. The results showed that: The promotion effect is remarkable when wheypeptides was less than3000u. At the35d of ripening, pH value was5.35, soluble nitrogenpH4.6SN/TN and12%TCA SN/TN increased respectively to19.32%and11.7%, the massfraction of FAA reached11.97%(p <0.05), the number of lactic acid bacteria increased to1.52×109cfu/g, proliferation of harmful microorganisms was not significant (P>0.05). In thisstudy it was shown that adding whey peptide promoted proliferation of lactic acid bacteria incheese, thus contributed to the proteolysis and accelerated the ripening of the cheese. Theresults of textural properties determination are: hardness of cheese96.42、elasticity3.86、coherency0.32、chewiness39.8；sensory evaluation scores was56.1，these have reached thenormal level of a60days’ natural ripe cheese.2. The impacts of different dosages of whey peptides on quality characteristics of ofrapidly ripened cheese. When whey peptide was at2%, the effect of ripe promoting wasoptimal. At the35d of ripening, pH value was5.39， pH4.6SN/TN and12%TCA SN/TN were respectively18.9%and11.6%, the mass fraction of FAA reached18.37%，hardness ofcheese was109.8、elasticity3.8、coherency0.26、chewiness41.2；sensory evaluation scoreswas56.9，these have reached the normal level of a60days’ natural ripe cheese. It was measuredat the same time that adding different amounts/volume of whey peptides all could promote theproliferation of lactic acid bacteria, but the most significant effect was showned by the value of2%, the contents reached1.71×109cfu/g, which was higher than the control group (8.69×108cfu/g). The difference between the proliferation of harmful microorganisms in test groupand control group was not significant (P>0.05), which further explained that whey peptides canpromote the proliferation of lactic acid bacteria and have promotion effect on rapid ripening ofcheese.