Processing Of Spread Processed Cheese Made Of Milk And Soymilk

The manufacture of soymilk cheese has been extensively studied recently in our country.This kind of cheese is much nutritive and cost lower than traditional cheese, but the addition of soymilk makes it's texture softer and it's flavor worse too. But these characteristics such as soft texture, higher water content and low pH are adapted to be maken the spread processed cheese. This article is on the base of understanding and analyzing the processed cheese research home and abroad, developed the spread processed cheese made of soy milk mixed cheese by means of adjusting the manufacture technique parameters of processed cheese.1. Selecting two kinds of soymilk cheese (A and B) differ in starters(a and b) as the raw material of processed cheese. The starter of"a"is L.B:S.T=1:1; the starter of"b"is L.A:S.C: S.D=1:1:2.2. Studied the difference of protein hydrolysis, pH, water content during the maturation of two kind of soy milk mixed cheese, according to it's result choosing the addition proportion of raw material cheese. Raw material cheese (B) adding to starter (b) had better protein hydrolysis degree, preferable flavor at 80 days maturation phase, through experiment determined it's addition proportion account for 50% of the raw material cheese. Raw material cheese (A) adding to starter (a) had better texture at 20 and 50 days maturation phase, it has the function of supplying necessary casein content and different flavor, through experiment determined the addition proportion of A(20days)and A(50days)account for 20% and 30% of the raw material cheese separately.3. Through single factor and match experiment, determined the category and proportion of emulsifying salts adding to the processed cheese. The experiment results indicate the effect of matching pentasodium tripolyphosphate and trisodium citrate is better than other emulsifying salts, the best proportion is 5:1, total addition amount account for the 3% of the raw material cheese.Through assessing the water absorption of stabilizer and analyzing the infection of it to the processed cheese thawing character determined the category of stabilizer is guar gum and the addition amount account for the 0.8% of the raw material cheese.4. Adopting L9(34) orthogonal experiments, studied the influence of technique parameters of butter adding amount, water adding amount, melting temperature and thawing time to the hardness, shearing work, cohesiveness and sensory property of processed cheese. The best technique is butter amount 10%, water amount 30%, melting temperature 85℃and thawing time25min.5. The above studies indicate that it is totally feasible to product the spread processed cheese...