Study On Influence Regularity Of Different Emusifying Salt And Their Addition Amount On Quality Of Processed Cheese

Processed cheese has more nutrition and unique advantage than natural cheese. Its industrialization production is an inevitable trend for our economic development. Many factors infulence the quality of processed cheese. Emulsifying salt played a vital role in processed cheese production. The quality of production was affected significantly by category and amount of emulsifiying salts. This study screened better emusifying salts to the emulsification effect through single factor and multi-factor experimental design to optimize the key parameters of processed cheese.(1)Through the single factor experiment for selected emulsifying salts, the order of the emulsifiying effects for the emulsification salts was determined. The order with better effect of emulsification was tetrasodium pyrophosphate,pentasodium tripolphosphate,co- pound phosphate,trisodium citrate,disodium phosphate and sodium henamephophate in order. By combining objective sensory (TPA) analysis and subjective sensory analysis, three emulsifying salts of tetrasodium pyrophosphate, trisodium citrate and pentasodium tripolyphosphate were chosen to be further tested.The analysis of the single factor experiment gave some directions to select the proportions of the salts to be added .(2) By L9(34)orthogonal experiments, the effect of emusifying salts on casein peptizat- ion coefficient, pH value ,TPA and sensory evaluation were screened and the better effects in order was tetrasodium pyrophosphate, trisodium citrate and pentasodium tripolyphosphate. By comprehensive analysis, the best mixture ratio of three kinds emusifying salts was 0.9%(J)+0.8%(N)+0.4%(D).(3) By L8(27)orthogonal experiments, influence of technique parameters of emusifying salts, rate of raw material cheese, butter adding amount, water adding amount, melting temperature, and thawing time on the quality of processed cheese was comprehensively studied. The best technique parameters were screened, they were that the proportion of raw material cheese was 2:1, melting temperature was 90℃, thawing time was 10min, water amount was 55%, butter addition amount was 15% and compoud emusifying salts was 0.9%(J)+0.8%(N)+0.4%(D).