Research On The Key Cheedar Cheese-Making Technology With Guangxi Buffalo Milk

The component, texture and sensory properties of six kinds of popular cheeses in Nanning market were analyzed and the preference of cheeses was investigated. On the basis of using Guangxi Buffalo milk as raw material, The effects of the content of starter,rennet,CaCl2,salt and the whey-drainage pH on Cheddar cheese yield and sensory character were investigated by their single factor experiments. A three-level Box-Behnken factorial design was also employed through a combination of weighting method and response surface analysis to optimize the product technique of Buffalo milk Cheddar cheese.The main results were as following:1. The research on the the popular cheeses in Nanning market.The results showed that Cheddar with the moderate moisture,better flavor and texture was the most preferred by majority consumers,and the results showed that the textural character of cheese with superior quality were hardness,cohesiveness and springiness11.98N,0.49,3.177mJ,respectively.The correlation coefficient was over0.7for firmness, gumminess and texture, whereas the other correlation coefficients were lower than0.7. It indicated that the relation between cheese texture and sensory properties related to the significant correlation between chewiness and texture, patterns.2. The optimization of Buffalo Cheddar cheese-making technology.Results showed that:the quality shares of the cheese pH4.6-SN,moisture in non-fat matter and fat in dry matter were0.2290,0.3855,0.3855,respectively. With the cheese samples’subjective evaluation and objective indicators by combination weighting method and the response surface analysis to optimizing the technology,the results showed that:1960SU/kg-milk rennet,0.02%CaCl2,whey-drain pH at5.60,is the best Buffalo Cheddar cheese production conditions in which the products can be produced with superior quality. According to the technology optimization,,the total score of samples up to1.0921with the ratio of production is16.56%.That the mathematical model can accurately reflect the production of Buffalo Cheddar cheese conditions.3. The composition and sensory quality of both Buffalo and holstein milk Cheddar cheese were largely affected by ripening time and temperature.As the ripening time prolonged,the water content,fat and protein content decreased, and the longer ripening time,the faster degradation.Because the residual lactose was converted to lactis and the effect of the anmmonia produced by proteolysis,the cheese pH first increased and then decreased. The springiness and hardness decreased during ripening,while cohesiveness increased. For the cheese color, the L-value descended and a-value, b-value gradually ascended. The cheese pH4.6SN、TCA-SN�'�PTA-SN content increased, with the higher temperature, the more proteolysis. According to the sensory and textural results of buffalo and holstein milk cheeses, the research also found the cheese ripened at10℃for60days had better flavor and texture which was more prefered.The Buffalo milk cheese had higher sensory quality, and the hardness, cohesiveness and springiness which was close to the most populor cheese from market were1.298g,0.482,0.623, respectively.