Reasearch On The Process And Quality Controlling Of Soft Cheese

In this thesis the main research were the process and its quality control of soft cheese. On the above ground, taking advantage of abundant and particular resource of bean and M.wutung kiao to develop a new way on the process technology of"Soy milk soft cheese". Then laid the groundwork for industrialization and making its taste fall in with Chinese.The results were as follows:1. The optimal technological parameters of Soft cheeseThe raw milk→pasteurization(75℃,15s)→refrigeration( 32℃)→adding starter(1.4%)→ripeness of cheese(32℃,1.5h)→adding 0.016% rennet(m/v)→filing on standing→cutting of curd(the cube were about 1cm3 )→casing to the mold and venting the whey→overturn of 5 times(one time hourly)→salinization→insufflation of blue mould→after ripening(7.2℃,RH95/25-30d)2. The optimal technological parameters of Soft cheese made with mixed herd milkSelecting the bean→marinating 20h→jordaning 3 times(about 7～8 times water)→filtrating and pasteurization(100℃,20min)→refrigeration quicklyMilk→pasteurization(75℃,15s)→refrigeration→20% soybean milk(v/v)mixed with 80% milk→adding 0.02% rennet(m/v)and clabber(28℃)→cutting of curd(the cube were about 1cm3 )→casing to the mold and venting the whey→stalinization→insufflation of miscible rennet→after ripening(7.2℃,RH95/25-30d), according to the procedure above, we can got the cheese with sound quality.3. The effect on Cheese quality with different factorsThe result showed that the effect on coagulation of the Traditional Soft cheese with different factors were different: the way of pasteurization was the most significant factor, following with the two factors including addition quality of rennet and temperature of coagulation, and the addition quatity of rennet had not obvious effect on the grade of cheese.The result showed that the effect on coagulation of the Soft blending with soybean milk with different factors were different: the proportion of milk was the most significant factor,...