Study On The Rapidly Mature Technology Of Cheddar Cheese

Cheese is made from milk,sparse butter,part skimmed milk,buttermilk or the mixture of these products, and a fresh or mature dairy product is made by being curd and isolation the whey from the milk. At present, the cheese's production in our country is still at the start stage,therefore, the related cheese pressed the ripe research is still a blank.Long time maturity in cheese production process not only cost massive funds,but also need long production cycle,and occupid large refrigeration area.Research on cheese ripening promotion and the application will shorten the mature time greatly,and speeds up the turnover of capital,saving the investment,increasing the benefit as well, adding mature cheese as a auxiliary method,to achieves the purpose of ripening cheese, and offering theory basis for the industrialization of cheese. The research results were as following:1,The screening and optimization of culture for cheese ripening.In this experiment, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei were taken as the starter of cheese fermentation, and single factor was carring out for the 4 ctors of strain proportion, inoculation amount, fermentation time, and fermentation temperature, took the degree of acidity and the grade of sensory evaluation as the monitoring indexes, finally The optimized technology parameter were: The proportion of mixed fermentation starters was 1:1:2:1,1:2:1:1,1:1:1:2, vaccination quantity was 2.5%～4.5%, fermentation temperature 31～35℃, range of fermentation time 60～100min.Took strains proportion, inoculation amount, fermentation time, and fermentation temperature as the 4 factors of carring out 4 factor 3 level L9 (34) orthogonal experiment. Took the protein albuminolysis in cheese mature stage as a monitoring index, combined with sensory evaluation to evaluate the cheese quality, the optimized technology parameter were: strains proportion of St:Lb:Lc:Lp is1:1:2:1,vaccination quantity 3.5%,fermentation time 80min,fermentation temperature 33℃.The fast ripening cheese made by mixed strains starters and single stain starter, took degree of protein hydrolysis and sensory evaluation as monitoring indexes, the result showed: degree of protein hydrolysis made from mixed strains starters was 17.2, the pH4.6, dissoluble nitrogen content was 11.8%, 12%TCA dissoluble nitrogen content was 5.4%, the sensory evaluation value was 4.96, all the indexes were Higher than any cheese made from single stain starter.2,The study on the add way of promotes mature extraneous source enzyme.Evaluates the cheese by the cheese in maturation period's sense organ quality grading the quality,to neutral proteinase and the fat enzyme best allocated proportion combination,presses the ripe enzyme the recruitment,3,The research of add promoting enzyme and add mature cheese promote mature cheese.⑴The ripened cheese recruitment three factors to carry on three factor two general revolving combination test design.Through obtains to regression equation's analysis:The influence cheese quality's primary and secondary order is presses ripe enzyme recruitment,ripened cheese recruitment,neutral proteinase and the fat enzyme allocated proportion.Through the single factor analysis,the interaction analysis,the extreme value analysis and processing technological parameter screening and the experimental confirmation,obtain the best processing technological parameter:Neutral proteinase and the fat enzyme allocated proportion 7:4,press the ripe enzyme recruitment 0.16%,ripened cheese the recruitment 6%.⑵Different ripening methods of adding protease, lipoidase and mature cheese were tested and contrast with the cheese made under the optimized technology conditions, the system results in the cheese sensory evaluation and promote ripening effect were better than only adding prolease, lipoidase and mature cheese promote ripening product.