Study On The Method Of Accelerating Ripening Of Buffalo Hard Cheese

Cheese has high nutritional value and easy stored, that is called "milk gold". In south China, especially GuangXi province, there is a great deal of buffalo, and dry matter in buffalo milk is1times more than ordinary milk. Buffalo milk is very suitable to product into cheese. But cheese ripen cost long time and large amounts of money. Based on this, this project aims to find suitable ways to accelerate cheese ripen, and offering theory basis for the industrialization of cheese.This project analysis the buffalo milk hard cheese mature impact on mature temperature, protease amount, microcapsule enzyme and lipase, protease, peptide enzyme combined used of the water milk by single factor and orthogonal test, get the following conclusion:1. Improve the mature temperature can accelerate buffalo milk hard cheese mature, the cheese stored in16℃three months has reached the level that stored in4℃for half a year.2. Adding neutral protease can accelerate the ripening of buffalo cheese. But if add too little, and the effect is not obviously, add too much will make protein excessive hydrolysis produce not pleasant bitter. Adding about10%in the enzyme can make cheese have good maturity in about two months.3. Microcapsule enzyme is not suitable to used in the hard cheese. Take enzyme into the cheese directly can reach ideal effect.4. Lipase, peptide enzyme and neutral protease common function, can increase the flavor of hard cheese. Only adding neutral protease can accelerate the hydrolysis of proteins in the cheese, but the flavor is tasteless. And adding peptide enzyme:neutral protease=2:1can get full-bodied mature flavor and good grain cheese. 5. Through orthogonal test, analysis PH4.6-SN, free fatty acid content and sensory evaluation, get the best condition to accelerate buffalo cheese mature is:16℃temperature mature, protease and peptide enzymes sum in10%(protease:peptide enzyme=1:2), and7%lipase.