Technology Research And Product Development Of Quark Cheese

Quark cheese is soft, with a delicate and mild taste, which is a product somewhere between yogurt and fresh cheese, to be the country’s consumer accept, so in our country it will have good prospects for development. This paper mainly aims at low temperature long fermentation technology of Quark cheese and product quality improvement, the results are as follows:The affecting factors to the quality of the Quark cheese were studied in this experiment through the orthogonal test of Ls (2/),which were starter contents, the proportion of the different starter cultures(mass ratio of the Streptococus Lactics,Streptococcus Cremoris and Leuconostoc Cremoris).fermentation temperature disinfectting temperature and pH of cutting. The result shows that:when the starter contents is3%, the proportion of different starter cultures is1:1:2,fermentation temperature is35℃, disinfectting temperature is79℃. and pH of cutting is4.7, the quality of Quark cheese is optimal; The adding amount of starter can remarkably affect the quality of Quark cheese. Through the single factor experiment research of curd enzyme, the result shows that adding amount of enzyme can’t remarkably affect the crude yield,but vulnerable to cheese’s bitter taste.this experiment verified optimal adding quantities as0.002g/100g.The affecting factors to the quality of the flavor Quark cheese were studied in this experiment through the orthogonal test of L9(34),which were the additive amount of water, compound food gum (mass ratio of the xanthate gum and konjac gum is7:3), CMC and sugar,When the additive amount of water, compound food gum, CMC and sugar is30%,0.3%,0.3%and6%respectively, the quality of the flavor Quark cheese is best. And all the above factors can remarkably affect the quality of Quark cheese.Through the quality research of flavor Quark cheese, it is concluded that, compared with the sold product, except that lactose has significant content difference (p<0.05), there is no significant content differences of other nutrients between the two products, and the flavor Quark cheese has a higher content of calcium, lower content of lactose, slightly higher comprehensive sense score, so from the two point of nutrition and quality, it’s better than the sold products.