Study On Fresh Goat Cheese And Processed Cheese

The goat milk was known as the "King of dairy" with advantages of eutrophy and absorbing easily. It was recognized as the most nearest human milk by the whole world.The cheese made by goat milk was not only having the high value nutrition but also the unique flavor. It was the superior diet for the old and the young. Therefore, this study tried to study the characteristics of fresh goat cheese and factors influencing quality of the cheese, and provided a theory basis for cheese production and a new variety cheese.Processed cheese was produced by cooking, emulsifying, blending natural cheeses with emulsifying salt and water, which had long shelf life. It was significantly important to develop a kind of spread processed cheese added fresh goat milk, which had the important market value.This kind of cheese was surpassing over the ordinary cheese with the characteristic of good flavor, strong melting, superordinary texture and taste.This article studied the process and technological parameter of the fresh goat cheese and the processed cheese. Furthermore, the influences of different factors to the function characteristics were also researched.The study results of fresh goat cheese were as follow:1. The goat milk was separated into three groups (LSCC,MSCC and HSCC)according to the different somatic cell counts (SCC). The composition and the texture index of goat milk were described.The results are:(1) The relationship between increasing milk SCC and decreasing actual cheese yield was Linear.(2) For the cheese composition, the HSCC group had the lower content of fat and protein than the other two groups, but the HSCC group had highest moisture content among the three.(3) For the texture index, the HSCC groups have the softer and viscid texture.2. The formula design of spread processed and research results were as follows:(1) The experiment measured the composition, the texture and the sensory of commercial processed cheese spread. The result was given that the the quality of spread processed cheese could be evaluated by hardness, spread ability, gumminess, adhesiveness, resilience and so on.(2) The experiments studied the formula and technology of the new processed cheese spread according to the flavor and texture factor.The texture properties and sensory quality of the commercial processed cheese spread were used as the measure standard. The formula was given bellow by the one-factor test : the ratio of fresh goat cheese, 6month Cheddar and 6 month Gouda about 5 : 1 : 1, citrate sodium2%, sodium tripolyphosphate0.5%, carrageenan0.05%, gelatinum5%, butter7.76%, skim milk powder6%. The processing parameter of this formulation was obtained by the one-factor design according to the texture of commercial spread processed cheese. The stirring speed was 2 000rpm and the thawing temperature was 80℃for 15min.3. The affect of processing on the volatile flavor compounds was studied by SPME extraction, GC-MS separation and identification, 30 volatile compounds were identified in the goat cheese, 14 derived from cow milk and 22 from fresh goat cheese, 13 volatile compounds appearing in fresh cow cheese. The composition and quantity of the volatile in the fresh raw milk were generally esters> acid> alcohols, it is the same to their fresh cheese.That is to say, the compositions of volatile were pretty much the same thing whether before the processing or after. The only difference was the quantity and types of volatile.