Research Of Processing Technology Of Camembert Cheese And Improving The Cheese Yield

This article aimed at studying some key factors which influenced the quality and yields of the Camembert cheese (CM), and the processing technique was optimized by orthogonal test. Higher yields might be obtained by adding transaminase glutamine (TG) and concentrating raw milk through ultra filtration (UF) technology. Based on single factor experiment, uniformity experiment was used to optimize the processing technique of TG Camembert cheese, and then a kind of better quality and higher yield cheese (TG-CM) was obtained. Meanwhile, UF was used to concentrate raw milk. The effects of concentration ratios on physicochemical properties and microstructure of cheese were studied, and finally obtained the optimum ratio that could lead a better cheese sensory characteristics and higher yield.Results were as follows:By doing the single factor test and orthogonal test , the optimum conditions were found to be 72℃, sterilizing process time was 15 s , the addition of starter and rennet was 0.3 g/L and 161 IMCU/L each. Under these conditions, cheese with optimum flavor, texture and yield was achieved.TG was added together with rennet according to the single factor experiment, and the enzymes were not inactivated. Uniform mixing test in which the addition of TG, the addition of CaCl2 and action time was used as factors was used to optimize the processing technique of TG Camembert cheese. The optimum conditions were found to be 8.3514 U/g protein, 0.2761 g/L CaCl2 and an action time of 53.13 min. Verification test showed that the cheese yield reached to 21.40%, 6% higher than the control group.The TG-CM cheese was softer than that of CM cheese, and the color was yellowish like cream. TG-CM cheese had a stronger pungent flavor but was acceptable, and it also had cream and mushroom like flavors. Scanning electron microscope (SEM) was used to observe the microstructures of TG-CM and CM cheese. The aperture of TG-CM cheese was larger than that of CM cheese, had a loose structure and a soft texture.As the addition of TG increased, the coagulation time decreased. As the TG addition increased, the curd cross-linked together and the aggregates showed a more compact texture. Adding CaCl2 could lead coagulation in a short time. Elastic modulus G′and viscous modulus G〞were all significantly higher than samples without CaCl2. When the coagulation state was stable, the texture was more homogeneous, compact and the aggregate was smaller compared with samples with no CaCl2.As the concentration ratio grew, the protein content and the total solid content of the UF milk increased. UF could concentrate milk to some degree, and it was effective to protein retention.Cheese made from UF milk showed a softer curd, a longer coagulation time and higher pH of whey. As the concentration ratio grew, precipitate amount of whey gradually decreased. Moisture content and FDM and Protein contents of UF milk cheese were significantly higher than control. UF cheese had a lower favor. As the concentration ratio grew, SEM showed that the aperture increased, but aperture of UF cheese was significantly smaller than control, and had a more compact structure.Corrected yield reached to 23.34% when using Milk with concentration ratio of 3 to make cheese which 9% higher than that of control (14.87%). By UF, retention rate of protein and total solid content of cheese could be improved. Precipitate amount of whey decreased when entrapping whey protein into cheese, thus the yield was increased.