| Accelerated ripening of cheese is a technics by introduced some physical and chemic methods to accelerating the proteolysis and lipolysis to shortening ripening period of cheese ripening . In studies, on the base of making Chinese cheese ,some different calcium concentration are added in vary pH value to discussing its function in the process of clotting and ripening.By constructing the protein matrix, the reasonable range is confirmed, recurring to SDS-PAGE. Activity of rennet at different pH has been measured in cheese models. When calcium concentration is 0.02%,the rennet activity is the maximal.On the same condition of calcium concentration with pH value 5.0,the clotting texture also is the best. So we got the proteolysis is influenced by calcium concentration and pH value.The reason of proteolysis are caused by calcium concentration and pH value are dividing into three portions. Firstly activity of rennet at different ph has been measured to checking the function of calcium in cheese. Secondly enzymes are produced by starter have effected by calcium were measured in capillary electrophoresis. the texture of development during cheese ripening are determined by TPA. Thirdly the SDS-PAGE is used to inspecting the casein itself is effected by calcium.On the base of Wang Fang-fang's Chinese cheese, we use the process parameter to making finished cheese. Through the content of soluble nitrogen and texture development, we check the finished cheese's maturation index.. Finally we get vary optimum index when the calcium concentration is 0.02%.So we used scanning electron microscopy to evaluate product's grain size.Through the research of influences of processes on capillary electrophoresis, buffer pH, sample concentration and injection time are used testing interaction. we get the conclusion that when buffer pH is6.5, sample concentration is 10-6mg/ml and injection time is 5S,the CE figure is the best. We get the different proteolysis condition by area of vary protein ripening...
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