Studies On Processing Technology And Accelerating Ripening Of EDAM Cheese

Edam cheese which was studied in this pape is a kind of hard cheese in Holland. In order to guide the processing of Edam cheese and accelerate ripeing, single-factor experiments and orthogonal experiment is used to study the cheese processing technology. adding protease is good way to accelerate cheese ripeing, the main design of the three types of cheese, the control group, adding the enzyme capsules group and adding the free protease group.Firstly the single factor and orthogonal experiment are optimized to determine the optimum process parameters:namely, the amount of starter,0.01%, scalding temperature,38℃, the amount of CaCl2added,0.015%. Not only cheese yield was high, but also the shape, appearance, color, texture, odor, flavor was better,80.2%.Optimum combination of encapsulated protease with the sodium alginate/chitosan:0.2%w/v sodium alginate,0.1%w/v chitosan, hardening time,10minutes, which obtained a better embedding rate.The protease was added to the cheese, which accelerated the hydrolysis of casein and the cheese ripeing. The groups with enzyme were observed that pH4.6SN and12%TCA SN along with the ripening time rose much markedly accelerated in the same extension than the control group. In the same3-month, the microstructure of two cheeses added with protease, compared with the control group casein had finer micellar and smaller whey pool which was rough and not rules; cheese plastic viscosity, hardness and chewiness were significantly lower than the control group cheese. In the electrophoresis experiments, enzymatic cheese as ripening time, compared with the control cheese, the the rapid migration and small molecular weight peptides increased after the Deputy κ-CN of over time. Because of the addition of exogenous enzymes, the content cheese estersand acids also increased. Analyzing the volatile compounds during ripening by GC-MS, many important compounds were identified in cheese, such as2-pentanone,3-hydroxy-2-butanone,2-heptanone, ethyl hexanoate, Isoamyl Decanoate, Ethyl hexadecanoate, Phenethyl alcohol and so on.