A Study On Selecting Zymogen For Cheese Production From Xinjiang Different Milk Lump And Application As Cheese Starter

The cheese is a mixture of milk, butter, partially skimmed milk, skimmed milk,butter milk and mixing them as raw materials, then curding and separating whey inorder to make fresh and maturely fermented dairy products. The cheese is highly richin protein, fat and other organic components, and also calcium, phosphorus and otherinorganic salts, as well as varieties of vitamins and trace elements/microelements.Generally, almost10to12kg of milk will be used for per kilogram of cheeseproduction. Hence, it’s highly named as "milk gold "reputation.The main process of cheese production is basically universal, including theprocessing of raw milk, curding, cutting, sedimentation of whey, salting, squeezing,molding, and storage. The most critical process is the curding that the caseinprecipitate is the caseins condensation. There are three treatment methods, such asadding rennet; adjusting the pH; treatment for acid and heat. Cheese, according to thesolidification mode is divided into acid-coagulated cheese and enzyme coagulatedcheese. Curding process not only is a man-made interference control of biochemicalprocesses, but also a natural zymogen process. Curd process condensate emulsiontype and amount of curd conditions, both directly affect the yield of cheese products,and also affect the sensory quality of cheese products.Most cheese production requires zymogen added in the curd before acidificationcan play (which produce lactic acid) to improve the cheese texture, the formation offlavor substances (such as acetic acid, acetaldehyde, diacetyl), to accelerate cheeseripening and to increase cheese nutrition role.In Xinjiang, Kazakh and Mongolian nomads have the habit of self-producing andconsumption of cheese (locally known as "milk bumps"). In the view of the richresources of cheese may be selected from different types of zymogen agent. In the present study, the milk lump from Altay, Ili and Urumqi Nanshan regions,the filtrating of the zymogen agent. MRS medium separation and purification training,and six lactic acid bacteria, were named as A1, A2, T1, T2, H1, H2.Carried out overthe hydrogen peroxide test, V-P test, physiological and biochemical detection andzymogen performance test. The last method through the16sDNA molecularidentification of lactic acid bacteria were screened for species identification. We canidentify that A2sausage Lactobacillus, A1, T1, T2, H1, H2,lactobacillus plantarum isbased on gene sequencing results.Six lactic acid bacteria isolated preparation of cheese as a zymogen, todetermine the A1, A2, T1, T2, organization status, the general taste; H1, H2, thegeneral organization of the state, but the taste is fragrant,therefore, in futureexperiments, considering the different strains by mixing the preparation of cheese.