The Study To Accelerate The Ripening Of Mozzarella Cheese

Accelerating the ripening of Mozzarella cheese by heat-shocked and cold-shocked cells of LAB and elevated ripening temperature were studied systematically; the "no-brine" Mozzarella cheese new process was used to make cheese. The optimum method of accelerating Mozzarella cheese ripening was selected by studying soluble N, SDS-PAGE, textural properties of no-melting cheese, functional properties of melting cheese, the changes of bacteria and microstructure, expecting to supply the optimum method of accelerating Mozzarella cheese ripening for cheese industry.1. Heat-shocked and cold-shocked affected significantly the ripening of Mozzarella cheese. Important impacts were made endenzyme which was released after LAB were concentrated on proteolysis. The proteins of Heat-shocked and cold-shocked cheese were hydrolyzed into more peptides and AA, which stored after 35 days obtain the same ripeness with after 50 days. The TPA cohesiveness of heat-shocked cheese and the TPA hardness and TPA springness of cold-shocked cheese are superior to CK. It can draw a conclusion that using cold-shocked LAB is superior to using heat-shocked it in Mozzarella cheese ripening.2. The ripening temperature affect significantly on the proteolysis. The Mozzarella cheese stored at 7℃ after 30 days obtain the same ripeness with 4℃ after 50 days, and there is not significant differences in proteolysis, functional properties and sensory evaluation between them. This was proved by the microstructure, too. The content of the microorganism conform to the criterion. So, the ripening period of Mozzarella cheese can be reduced about 20 days by improving the ripening temperature from 4℃ to 7℃. We can make the conclusion that elevating the ripening temperature is the best method to accelerate ripening of Mozzarella cheese, which is the cheapest, the most sample and works best method than the other.