Optimization Of Fresh Cheese Production Process And Application Of HACCP In The Production

With the rapid economic development of China, People were increasingly demandingon the quality of life. Fresh cheese as a high nutritious, high protein, high value-added food wasgradually accepted and loved by the public. However, because of the differences of thehistorical reasons and eating habits, the flavor and taste of imported cheese could notmeet the requirements of Chinese consumers. Therefore, a set of mature and stablefresh cheese production technology with Chinese taste was important.Based on the production process of fresh cheese on the original, through thesingle factor experiment was conducted to study the effect of fresh cheese yield andsensory quality of the main factors, and then through the orthogonal experiment offermentation condition and coagulation process conditions were optimized, the finalanalysis of the salt addition effect on the overall quality of fresh cheese fermentationend pH and hot drawing. HACCP system is a security measure which can effectivelycontrol the food brought diseases. The seven basic principle of HACCP system wereused in the fresh cheese production to analyze fresh cheese production control point:the acceptance of raw milk, standardization of raw milk, sterilization, the control ofwhey drainage, product packaging and the control of cheese ripening mechanism, atthe same time each link of production was constantly monitored and recorded, todiscovery the new hazards in time and make the right remedial measures exactly.The experimental results could be applied to actual production and improve thequality of cheese purpose. It also could bring more economic benefits for cheeseproduction enterprises.The main research contents and conclusions were as follows:1. Study on the effects of cheese starter addition, fermentation temperature andfermentation time of three main factors on the yield and sensory quality of freshcheese, the suitable range of three factors was determined by the single factor tests,then the optimum fermentation conditions were determined by orthogonal test. Theresults showed that: the addition of cheese starter1.6%, fermentation temperature38℃~40℃, fermentation time60min，the sensory score value and quality werehigh.2. Study on the process condition of cheese curd, the amount of input, rennetcurd temperature and calcium chloride were studied with single factor tests andorthogonal test. The results showed that: the addition amount of rennet curd18mg/kg,the temperature40℃, the addition of calcium chloride0.15mg/kg, the cheese curdwas best.3. Combining with the production practice, based on the optimization offermentation process and optimization of process cheese curd on the test content,study on the pH of the end of fermentation and the addition of salt. The results showed that: the addition amount of cheese starter1.6%, fermentation temperature39℃, fermentation time (including the coagulation time)60min, addition amountof rennet curd18mg/kg, temperature40℃, addition of calcium chloride0.15mg/kg,the end of fermentation pH control in about6, the addition of salt1.0%~2.0%,theproducts showed a unique milky white, delicate organization, with cheese uniquetaste and smell, had better tensile properties, ductility and melting, and high yield ofcheese products.4. HACCP system was used in analyzing each link of cheese production, thefinal effect of cheese quality critical control points were determined. Then these keypoints were in real-time monitoring and recording, in order to achieve standardizedproduction of fresh cheese.