Screening Of Chinese Cheese Starter And Study On Processing Technology Of Chinese Cheese

In this research lactic acid bacterial that suited for the starter of cheese-making was isolated and screened from the Mozzarella,Cheddar,Gouda produced by America, Australia and New Zealand. The character of the starter and the rennet used in the experiment, in order to exploiture a style of Chinese cheese the processing technology of the cheese was studied. The project included several parts such as:1. 14 stains lactic acid bacterial were isolated from 3 samples of cheese, which produced by the America, Australia and New Zealand. And among them 8 were bacilli and 6 are cocci. According to their characteristics of morpHology, pHysiology and biochemistry they were ascribed to 4 Lactobacillus.bulgaricus in 8 bacilli, 2 S.thermopHilus in 6 cocci.2. The ability of fermenting milk to produce acid, viscosity, diacetyl and- proteolysis was tested by experiments. B1,S1 was screened from 4 Lactobacillus.bulgaricus and 2 S.thermopHilus which contain B1,B4,B5,B7,S1,S2 and confirmed the suitable starter for cheese making.3.The activity of rennet was 68571U/mL at the temperature of 35℃.The influence of temperature, pH value and the addition amount of CaCl2 on the activity of rennet was studied. The optimum gel formation condition of milk was that pH value was between 5.8～6.1,the temperature is at 38～42℃and the addition amount of CaCl2 was 0.02%.4.In order to improve the texture and flavor of cheese,experiment was conducted to determine the optimal technology. The optimal technological parameters were that the addition amount of starter were 2%,rennet were 0.002%, CaCl2 were 0.01%.And the addition amount of rennet and the starter had more important influence on the character of cheese.