Key Technology For Enzymatic Preparation Of Cream Cheese

In order to promote the exchange and acquire better understanding of the cream cheese, the paper mainly studied the key process parameters, namely adding amount of starter and rennet, separating condition of whey and the adding amount of salt, and packing ways. With the single factor experiment, stabilizer, TG and lipase were used to improve the properties, yield and flavor of cream cheese.The key process parameters were that the amount of adding starter was 5%, rennet 0.003%, centrifugal time 120s, salt adding amount of 0.6%.Hot-packed way caused the ability of oil-and water-off increased, the firmness and stickiness reduced, and sensory evaluation scores lower, but improved its melting quality.By single factor experiment, directly adding 0.3% Locust Bean Gum (LBG) powder to cream cheese worked well.By study the amount (0.004%,0.04%,0.4%) and adding way of TG, it concluded that the yield was highest in the way that 0.04% TG and rennet added at the same time,3.7% increased, compared with simply added starter and rennet. The preparation time of cream cheese was reduced by 80min, which made in this procedure that 0.04% TG added, and then added rennet. Suitable additives and adding method of TG was that starter and 0.04% TG added at the same time then added rennet.With amount of lipases (0.002%-0.008%) increasing, moisture content reduced, fat content increased, firmness and stickiness increased, yield rate and corrected yield reduced by 3%-9%, sensory evaluation scores and FFA increased, resulting in more acid, made up for substances that the short-time method lack, such as octanoic acid, compared with the long-time method, also made some new substances, such as 8-nonene-2-ketones. Lipase added in a different way, with amount of lipase increasing, caused that protein content, yield, corrected yield, firmness and stickiness showed different trends respectively. In general, adding lipase with suitable amount and way improved sensory quality, but also reduced the rate of yield. Therefore, it was better to add rennet and 0.006% lipase at the same time after pH values achieved 4.6.In summary, the conditions for enzymatic preparation of cream cheese have been ensured, while comprehensive application of stabilizers, TG and lipase requires further study.