The Optimum Processing Parameters Of Mozzarella Cheese And The Effect Of Preacidification On The Rheological Properties Of Cheese

Taking Fresh milk as raw materials, single-factor test, orthogonal experiments and response surface analysis (RSA) were applied to design the experiment and the key factors affecting the low -fat Mozzarella processing were studied. Four vats of cheese were made one time using no preacidification(control), preacidification to pH 6.05 and pH 5.94 with lactic acid, and preacidification to pH 5.94 with citric acid. The effect of milk preacidification on cheese manufacturing, the number of Lac, chemical properties, and rheological properties of low fat Mozzarella cheese was studied. The results showed that:1. The most optimal technology of Mozzarella cheese was: the preacidification pH is 5.93, the quantity of culture is 0.10 grams, the quantity of rennet is 0.18grams,the initial shrinking temperature is 38℃, the stretching pH is 5.28, the stretching temperature is 76.95℃,and the salt concentration is 1.2%2. The effect of milk preacidification on calcium,moisture,and ash contents of low fat Mozzarella cheese was significant(p<0.05). Compared with other groups, the pH 5.94 citric treatment has lower calcium , ash and higher moisture3. Unmelted cheese rheological properties: During storage, the cheese TPA springness for all the preacidified treatments decreased; The TPA hardness of the pH 5.94 citric treatment was initially lower(30 d)than the other treatments; During storage,the cheese TPA cohesiveness for all the preacidified treatments decreased at the initial while increased afterwards(p<0.05)4. Unmelted cheese L-Value and b-Value: The general trend was for the L-values to decrease during refrigerated storage(p<0.05),The L-value of the control cheese was higher than other preacidified cheeses at all times and the initial, L-value decreased as preacidification level increased, the cheese L-Value for all the preacidified treatments decreased; During storage,the cheese b-value for all the preacidified treatments decreased at the initial while increased afterwards5. Melted cheese rheological properties: The meltability increased during refrigerated storage in all treatments; During storage, the cheese free oil for all groups increased(p<0.05),The free oil of the pH 5.94 citric treatment was higher than other preacidified cheeses at all times and the initial,and the free oil of control group was always the lowest;The AV for the pH 5.94 citric treatment was initially higher than the other treatments, but during refrigerated storage the AV of all treatments converged finally; stretchability was affected by preacidification treatment(P<0.05), and the pH 5.94 citric treatment has the best stretchability.