The Effect Of Process Conditions On The Quality Characteristics Of Semi-hard Cheese

This experiment takes no-anti milk as raw material, the sensory score and the corresponding physical and chemical inspection as the index, through the single factor and orthogonal experiments to investigate the effect of the optimum combination of 5 factors of the process on the quality of semi-hard cheese, then study the physicochemical characteristics during the ripening period of semi-hard cheese which was packaged by vacuum or wax coated packaging cheese to provide the basis for the products which is safe, reliable and the flavor is more suitable for our country’s residents.The result shows that:1.The best process combination of semi-hard cheese is:Fermentation agent 5%、 CaCl2 0.02%、chymosin 3.0g/100L、chymosin temperature 38℃、salt concentration 18%.2. Vacuum and wax packaged semi-hard cheese during ripening:(1) The moisture content was significantly reduced (p<0.05); The value of pH decreases rapidly then rising slowly, the pH value was significantly different in each period (p<0.05); The sensory score gradually increased, the maximum sensory score was found in 75th and 90th day of wax and vacuum packaged cheese.(2)The content of pH4.6-SN、12%TCA-SN、total content of free amino acids were significantly increased (p<0.05), the content of pH4.6-SN and 12% TCA-SN were significantly different between vacuum and wax packaged, the total content of free amino acids had no significant different(p>0.05).(3)The fat content was significantly reduces (p<0.05), the value of ADV and total content of free fatty acids increased significantly, all of these indexes had significant different between vacuum and wax packaged cheese.