Development Of Cheese Flavoring For Cheddar-Cheese

Cheeses are concentrated dairy products,having the advantages of high nutritional,digestible and high biological value.Therefore,cheese are considered as the ideal food by nutritionists.However,the process of cheese ripening is complex and slow,it is estimated that about 100 U.S.dollars will be spended in the riping of 1 ton of cheese.So,accelerating the ripening of Cheedar-cheese has been one of the topics studied by dairy scientists in the field of dairy science.The main purpose of this research:hope to make a product named cheese flavoring for Cheddar-cheese by adding exogenous protease and lipase preparations to fresh Cheedar-cheese paste.And this product can be added to fresh cheese for promoting the production of cheese flavor material,shortening the time of cheese riping and lowering the production costs.At the same time,this product can also be applied to other food required specific cheese's flavor.The key research content as follows:1) to select the effective commercial protease,peptidase and lipase preparations,2) to determine the best level of the addition of these commercial enzymes and the most appropriate hydrolysis time,3) to research the effect of these commercial protease,lipase on proteolysis,lipolysis and flavor of cheese slurry,4) to determine the final process of producting cheese flavoring,5)to compare the level of proteolysis and lipolysis and the result of sensory evaluation between cheese flavor and ripe natural cheese,6) to detect the application of cheese flavoring.Neutrase and flavourzyme were choosed as main commercial protease and used together to improve the extent of proteolysis and enhance cheese flavor.Through single-factor test,we determined that the addition amount of neutrase and flavourzyme are respectively 0.01%and 1.00%,hydrolytic time is 8h.Three kinds of lipase,respectively,Palatase 2000L,Lipase R,Lipase MER were selected in order to detect their hydrolytic specificity and differences in flavor.The single-factor test showed that the addition amounts of Palatase 2000L,Lipase R,Lipase MER are respectively 1.00%,0.50%and 0.50%,and hydrolytic time is 24h.Sensory evaluation results showed that the flavor of hydrolyzates of 1.00%Palatase 2000L and 0.50%Lipase MER are similar,but the flavor of 0.50%Lipase R hydrolyzate is slightly different between the former.Differences on physicochemical indicators and the degree of protein hydrolysis between cheese flavoring,fresh cheese and natural ripen cheese were also studied.The results showed that self-made cheese flavoring was significantly different to natural ripen cheese in a number of ingredients such as fat,water content.In addition,the extent of protein hydrolysis of cheese flavoring was significantly higher than fresh cheese and natural ripen cheese.This experiment also compared flavor characteristics and the differences in intensity between self-made and natural ripen cheese.The results showed that:self-made cheese flavorings had much stronger flavor than fresh and mature cheese,particularly in the "Cheddary","stimulating","rancid", "nutty" and "bitter".In terms of the flavour scores for "milky","creamy" were considerably higher in natural Cheddar-cheeses than cheese flavoring,however,some flavour attributes were similar such as "caramel/sweet","fruity" and "fermented".The studies of application of cheese flavoring showed that cheese flavoring indeed strengthen the flavor of fresh cheese.When the addition amount was 5%,the flavor of fresh cheese added with cheese flavoring did not significantly increased,and when its adding 10%,the intensity of flavor has improved and very close to 6mo ripen cheese.While,20%of its adding will make fresh cheese having a very intense flavor.Therefore,according to the intensity of flavor required by the products,the addition amount of cheese flavoring can be properly adjusted.