Studies On Process And Ripening Characteristic Of Cheddar Cheese

Cheddar cheese was studied in this subject, because its flavor was milderthan other kinds and easier to be accepted by Chinese. In studies, watercontent was controlled in semi-hard cheese. The purpose of this study was toexplore a kind of cheese that was fit to Chinese taste.A lot of cheeses that made in foreign country were studied, and they weresimilar to the studied cheese. Their average TPA results was 213.5g hardness,0.5117 adhesiveness and 0.9312 springiness.Through the research of influences of process parameters on the sensoryvalue, proteolysis and texture, which included starter content, cutting size,stirring temperature, stirring time, piling pH and salt content, the best processparameters was 1.5%~2.0% starter content, 5mm3～9mm3 cutting size,38℃~40℃stirring temperature, 40min~60min stirring time, 5.5~5.7 piling pH and1.0%~2.0 % salt content.The common rotable third-order experiment of 3 variables includingstirring time, piling pH and salt content revealed that salt content influencedcheese quality mostly, next was stirring time and piling pH and the bestprocess parameters was 51min stirring time, 5.67 piling pH and 2.0% saltcontent.In the studies of ripening parameters, we concluded that 15℃ripeningtemperature showed significant influence on the proteolysis, and 4℃and 8℃ripening temperature showed no difference. Ripening temperature showedsignificant influence on pH of cheese, and pH increased with the highertemperature. In the study of influence on texture, hardness of cheese wasaffected more by ripening temperature, next was adhesiveness, springiness.Ripening time showed significant influence on proteolysis, pH and texture.Through the analysis of ripening temperature and time on cheese quality,we gained the best ripening parameters was 8℃ripening temperature and onemonth ripening time.The content of free amino acids increased in ripening of cheese, and...