Study On Antiseptic Preservation Of Mongolian Traditional Cheese

Mongolian traditional cheese is a kind of dairy products contained more nutritions,but they’re more vulnerable to be spoilaged by microorganisms, the mucedine and the penicillium are the main factors of cheese deterioration. At present, the main methods of cheese preserving are drying preservation and cold storage. Drying preservation makes the cheese hard, and it also can cause reduction of nutritions in cheese, the cold storage lacks of flexibility. In this experiment, the Nisin, Natamycin, Potassium Sorbate were used as preservative to study the antiseptic preservation of traditional handmade Mongolian Cheese, lysozyme was used as coagulator.The results showed that the optimum is 50% Nisin, 25% Natamycin, 20% Potassium Sorbate and 5% Lysozyme. Compared with the control group storage period of 3 days, this prescriptives can extend to 15 days, the storage period is obviously prolonged. Under this condition, the scores of sensory analysis are above 86, sensory characteristics is better. The total acidity of the cheese is between 53.78 and 64.92 °T, the acidity is suitable. The total plate count is above 107 CFU/g, coliform group is negative, the detection results of mucedine and yeasts follow the national standard. Residue of Nisin is 233.8μg/g,Natamycin is 7.5μg/g, Potassium Sorbate is 206.4μg/g, which also accord with the national standard. The preservation method of compound food preservatives has no effect on food quality, does not need special instrument and equipment, easy to operate and use. It is worth to be used in food preservation.