Research On The Physicochemical Characteristics And Microorganismical Changes During The Ripening Period Of Buffalo Cheese

The number of buffalos in Guangxi province is numerous, account to 22 000 000 heads, occupying third in the world. Moreover, the nutrient composition of buffalo milk is richer than that of the Holstein cattle. Therefore developing the production of buffalo cheese in Guangxi province has a broadening perspective. However, at the moment producing cheese in China is in condition of very slow moving forward. The research of the properties of the physicochemical characteristics and microrganismical changes during the ripening process of buffalo milk has not been reported yet. With the buffalo milk of Guangxi and the Holstein milk, we produce cheddar cheese in this experiment. During the ripening period in 70 days, we study the flavor, physicochemical characteristics and microrganismical changes, then we evaluation the quality of the cheese, which supplies theory foundation for the developing process ofshows:1. The two types of cheese in the middle of their ripening period change their skin to yellow color, the inner part to ivory color. It has very few holes that is exquisite, and has flexible organization of structural composition. The two types of cheese after the ripening period form specific flavor and grain.2. The quantity of protein and fat in the buffalo cheese and Holstein cow cheese during the whole ripening period does not change much. The total protein in the Holstein cow milk drops faster, while the degradation of fat in the buffalo milk is stronger. Viewing from point of moisture its loss, the two types of cheese is high, but the Holstein milk is higher.3. In the buffalo cheese the quantity of microorganism keeps rising during the ripening period. The quantity of lactobacillus is large; the quantity of mould and colitoxin bacterium is small. After the 28th day, the quantity of yeast grows fast and by the 70th day, the number of yeast is very high.The experiments show:1. In Guangxi province, the environmental makes development of buffalo cheese feasible. The cheese flavor, tissue state, color, appearance, can meet the standard.2. The flavor, tissue, color, appearance of cheese has relation with the degradation level of protein and fat. At the same time they have the relation with moisture level in the cheese.3. The quality of cheese and the quantity of bacteria are in close relation to the category. The lactobacillus has a positive effect on cheese quality, while the mould and yeast has a negative effect on the cheese quality if the quantity is larger than normal.