The Critical Technology Of Improving The Organoleptic Quality Of Ewe's Cheese And Increasing The Yield Of Goat's Fresh Cheese

The ewe's cheese and the goat's cheese have very special flavors and nutritional value. Their flavors are milder than the ewe's milk and goat's milk. So they are very popular in France. The ewe's cheese produced by the Guilloteau Company with the technology of ultrafiltration is very creamy, with the special flavor of ewe's milk. But it was a little bitter and astringent. The goat's cheese produced by the Pilat Company, a subsidiary company of Guilloteau, has a very perfect flavor. But in fabrication, the loss of the material, especially the lipid, was severe.The main work of this research is: the improvement of the organoleptic quality of the ewe cheese"Pavéd'Affinois"(UF cheese) and the improvement of the yield of the fresh goat cheese by the technology of ultrafiltration.The cheese of ultrafiltration are more rich in protein and in mineral, this may influence the activity of microbioloical enzyme, which is very important to the decomposition of the big bitter peptide. So the bitterness will be casued. The cheeses are produced by different starters, different method of salting, different clotting pH. Then they are evaluated by sensate evaluation to find the origin of the bitterness and astrigency. The starters have been found as the raison of bitterness and astrigency. The adoption of the mesophilic starter"Flora Danica"instead of thermophilic starter has reduced the bitter taste and the astringent taste. The starters 100R(lactobacilllus rhamnosus),changes awfully the behavior of Geotrichum candidum. As a result, the surface of the cheese became vermiculated.Then, in the reserch of the yield of goat's cheese, elevating the concentration of protein by adding the retentate of ultrafiltration in the milk, reducing the brutality in the production, optimizing a series of important parameters(the pH at renneting, the amount of rennet, the temperature at renneting, the amount of CaCl2 added)have been reserched in the same time. The reault is: after reducing the brutality of moulding, adding the retentate of ultrafiltration to get a concentration of protein about 3.6g/L, combined with renneting at 18℃improved the brut yield and the recovery of fat from 28.48% and 90.96% to 32.04% and 96.70%。...