The Study Of Process Optimize On Mozzarella Cheese

In this study, focused on some problems of Mozzarella cheese in Chang-Hong dairy, such as low protein content, low fat content and low production rate, and put forward optimization design of production process in the dosage of starter cultures, the dosage of rennet, Curd heating temperature of whey and hot stretching temperature, based on survey of the original product quality and production process. The best process condition was determined by single factor experiment and orthogonal experiment. At the same time before and after optimization of process cheese physicochemical indexes were determined and compared. The results showed that:The best process condition is the dosage of starter cultures 0.01g/L, the dosage of rennet 0.05g/L, Curd heating temperature of whey 40℃ and hot stretching temperature 82℃. Under the optimized condition, the content of protein and fat reached 23.57% and 22.68%, respectively, compared with that before optimization were increased by 4.98% and 6.13%, the production rate reached 11.65%, the sensory scores reached 88 and other physical and chemical indicators have improved to some extent.