The Study On The Method Of Accelerated The Ripening Of Cheddar Cheese

Cheddar cheese is one kind of half hard cheese, that take the fresh milk as the rawmaterial, passes through the certain time to ferment the mature. Compares with othercheese, cheddar cheese is easily accepted by the Chinese. This research is mainly take thecheddar cheese basic mature condition as foundation, uses enhance the temperature, inenhance in the temperature to accession the reagent of restran bacterium, accession theenzyme that can reduce the ripening time of cheddar cheese.And main intend on thisthree methods production to cheddar cheese to conduct the research, has developed threekind of single factors conditions with emphasis to the cheese acceleration matureinfluence, and carried on the cheese the examination to the cheese mature process in eachkind of target, thus determined various factors the most suitable condition. Carries onthe orthogonal experiment in this foundation, determined three factors accelerationcheddar cheese mature best allocated proportion.1,Enhances the temperature to Cheddar cheese in the mature influence, enhanced thetemperature remarkably to accelerate theproteolysis speed, but the local scenery matterand the nature construction had the certain change, occurred in 20℃mature monthpoorly changes. When the temperature is 12℃cheese mature 6 weeks, basically doesnot have the quality the change, SN already achieved when 8 week protein normalmature temperature 8℃proteolysis 12 week-long proteins SN. When the temperaturewas16℃cheese mature 12 weeks, basically does not have the quality the change, andin 6 week time protein SN already achieved normalmature temperature 8℃when theprotein SN, feels view to evaluate the score to be higher, enhances the temperature forthe cheese the optimum temperature2,The increase reagent of restran bacterium that his mildew element in enhancestemperature16℃to cheddar cheese mature influence, reagent of restran bacterium canincrease quantity is bigger, the mold and the colony total can do better for thesuppression, and does not affect the lactic acid bacteria .the growth of the increasereagent of restran bacterium is not do much to the texture of the cheese, but along with the recruitment enhancement, the quality actually reduces, reagent of restran bacteriumwhen recruitment for increase reagent of restran bacterium0.0025g/kgcurd, can thebetter renstraned the yeast and moulds' growth, and feels view to evaluate the score tobe higher, therefore increases reagent of restran bacterium the most suitableincreasedensity is0.0025g/kgcurd3,The increase presses the enzyme to cut reaches in the cheese mature influence, theincrease presses the enzyme accelerate on cheese proteolysis, the recruitment bigger,the cheese proteolysismature is deeper. The increase presses the ripe enzyme not toaffectthe cheese pH, has not affected to in the cheese colony change. When increasespresses the ripe enzyme the recruitment for increased 0.025g/kgcurd, SN compared tonot to have the increase to press the ripeenzyme SN to enhance 200％, and felt view toevaluate the score to behigher, therefore increased presses the ripe enzyme the mostsuitable density is:0.025g/kgcurd.4,Enhances the temperature acceleration in the determination to cutreaches the cheesethe optimum temperature, the most suitable increase reagent of restran bacteriumdensity, suitably enzyme in the densityfoundation, through the orthogonal experiment,chooses both can betterspeed up the cheese the proteolysis, and can have better feelingviewto evaluate the score the cheese. The best allocated proportion is: 16℃+0.14g/kgcurd (enzyme)+0.25g/kgcurd (reagent of restran bacterium)...