The Reaserch Of Processing Technology Optimization And Verification Of Cheddar Processed Cheese

Cheese was a popular food which had more nutrition substance than other dairy products. Processed cheese was made by cheese and was also rich in nutrition, which was more popular than natural cheese in China. The industrialization production of processed cheese is hopefully inevitable as a trend for our country's economic development. The quality of processed cheese was influenced by many factors, such as emulsifying salts, temperature, various chemical compositions and so on.The emulsifying salt played a vital role in the production of processed cheese. The quality of processed cheese was affected very much by the quantity and category of emulsifying salts. Four different kinds emulsifying salts were chosen, they were sodium citrate, sodium polyphosphate, disodium hydrogen phosphate and sodium pyrophosphate. At different concentration, the type and content of emulsifying salts were identified according to texture property and sense organ analysis.The major impact factors were optimized by using response surface methodology. After treatment, there were no obvious changes of types and quantity of flavor substance in cheese.Six different chemical composition samples were used to study the relationship between chemical composition and texture property of cheddar processed cheese. The samples were analyzed by TPA (texture profile analysis) test and rheological analysis to determine texture parameters and rheological properties. Regression models were suggested in order to describe the effect of chemical composition on texture properties. Water as a plasticizer and fat as a lubricant increased the flow behavior index. While, increased the protein content make the sample more solid.