Research Of Accelerating Provolone Cheese Ripening And Its Active Peptides

Cheese ripening is a very slow and expensive process, so accelerating cheese ripening has a great economic value and broad application prospects. There were two methods to accelerate Provolone cheese ripening in this project:(1) adding freeze-shocked Lactobacillus helveticus6024.(2) adding adjunct culture Lactobacillus helveticus6024.As freeze-shocked culture or adjunct culture, Lactobacillus helveticus6024had no significant effect on the content of moisture, protein, fat of Provolone cheese. However they accelerated the change of pH. The pH of the cheese with freeze-shocked culture or adjunct culture dropped to the lowest at ripening45,60days respectively, and then rose slowly, while the pH of the control group had been reduced.The pH4.6SN,12%TCA SN, FAA content of the experimental group reached the level of the control group ripened90days in a relatively short period of time. Thus it can be seen, the two methods significantly accelerated proteolytic in Provolone cheese, and accelerated Provolone cheese ripening. But they had no significant effect on fat hydrolysis.The hardness, springiness, cohesiveness, microstructure of the cheese with freeze-shocked culture or adjunct culture reached the level of the control group ripened90days at45,60days respectively. The two methods sped up biochemical reactions, made cheese texture shows mature characteristics, and accelerated cheese microstructure change.The volatile flavor substances of Provolone cheese increased with the extension of ripening time. There were12kinds of flavor substances in cheese with freeze-shocked culture at45days, three kinds more than the control group. What’s more, sensory quality was better, and had no significant difference with the control group ripened90days. There were10kinds of flavor substances in cheese with adjunct culture at60days, two kinds less than the control group. But sensory quality had no significant difference with the control group ripened90days, and all were good.The CPPs content of the three group cheese increased with the extension of ripening time. Both freeze-shocked Lactobacillus helveticus6024and adjunct culture Lactobacillus helveticus6024can obviously increase the content of CPPs. The purified CPPs delayed the appearance time of calcium phosphate precipitation for10minutes, and the ability to maintain calcium increased.The ACE inhibitory activity of the two experimental groups were largest at ripening30days, the values were82.62%,74.20%respectively. while the biggest activity of the control group was52.49%at45days. Both freeze-shocked Lactobacillus helveticus6024and adjunct culture Lactobacillus helveticus6024can increase ACE inhibitory activity.