Study On Improvement Of Processing And Quality For The High-moisture Mozzarella Cheese

The four aspects technological improvements were conducted for processing of the High-moisture Mozzarella Cheese producted by Chang-Hong dairy plant. Its improvement of processing were:①Standardization of raw milk, regulation of fat was 3.0%.②The heat treatment method was 71℃for 15 second.③Increase hot iron and contraction(rising 1℃within 3-5min to 45℃).④The directly withdraw whey instead of withdrawing 1/2 whey, then stir and withdraw slowly whey within 30min. After technological improvement, the high-moisture Mozzarella cheese's content of protein, fat, FDB, moisture and pH, elastic so had been gotten stable and its functional property had been gotten improvement. All the above indexes meet U.S. Mozzarella cheese business full-milk standards except hygiene index. The test will introduce HACCP system into the process improved production. According to the basic principles of HACCP system, carried on the process of HA, to determine 7 critical control points (ccp) concluding of the raw milk acceptance, filtration cooling and storage, pre-splitting sterilization, hot pull boiled stretch, brine cooling and packaging. After introducing HACCP system, the hyginen indexes of product will be improved , to ensure the stability and safety of product quality, to make it listed as soon as possible.