Study On Technology Process And Physiochemical Properties Of Cheese Powder

Cheese powder is a kind of nutritional food stuff and flavoring. To raise the competitive ability and increase the category of cheese production, and meet the demand of internal market, in the paper the technology process and physiochemical property of the cheese powder were studied. The results are as follows:The effect of assistant ingredients on production was analyzed as well as the addition of natural cheddar cheese, different sorts and quantities of emulsification salts, and assistant ingredients which have different effect on the viscous of cheese slurry, sense evaluation of cheese powder. Considering to the cost of process, the optimum match was gotten by the means of orthogonal experiments design. There are 3% emulsification salts composed with trisodium citric acid and sodium triphosphate at the rate of 1:1, 10% Maltdextrin, 5% skimmed milk powder, 15% vegetable oil, 8% whey powder in this production.Studies on technics parameters of the melting and homogenization process were analyzed through orthogonal test with three levels and four factors, and the main indexes are bulk density, solubility and yield. From the research agitation speed influences bulk density significantly, and melting temperature to the yield of cheese powder was easily found. As a result, agitation speed 1000rpm, melting temperature 75℃, melting time 15min, and homogenization pressure 25MPa were the optimum parameters.The technics process was investigated by the means of second-order rotation regression basing on analysis of moisture, solubility, and yield of cheese powder. Three regression equations obtained as following:Y₁ = -209.521 + 6.3057χ₁ + 1.4961χ₂- 0.0054χ₃- 0.0934χ₁² - 0.0099χ₁χ₃- 0.0041χ₂²+ 0.0024χ₃²,Y₂ = 17.5554 + 0.0981χ₁- 0.0881χ₂ - 0.1905χ₃ - 0.0011χ₁χ₂+ 0.0017χ₁χ₃ + 0.0004χ₂²â€“0.0003χ₂χ₃+ 0.0011χ₃²,Y₃ = -556.423 + 8.9188χ₁ + 4.4691χ₂ + 4.5476χ₃ - 0.0375χ₁χ₂ - 0.0412χ₁χ₃-0.0104χ₂² - 0.024χ₃².The respond surface and contour blots of three regression equations above indicated that optimum spray drying parameter were 30% (w/w) solid content, 170℃inlet temperature, 70℃outlet temperature.The cheese powder has good quality as market production.