Processing Technology Of Rapid-ripened Mozzarella Cheese

The improvement of the processing technology of traditional Mozzarella cheese was conducted in this thesis. A rapid-ripened Mozzarella cheese was made with qualified functional characteristics. The effects of the trialed processing technology on the quality of Mozzarella cheese were indentified by comparing the change of physical and chemical indexes and the functional characteristics of rapid-ripened Mozzarella cheese with traditional Mozzarella cheese during ripening. The main conclusions were as follows:The optimized technological parameters for rapid-ripened Mozzarella cheese included: the emulsifying salt was composed of1.4%sodium citrate and0.5%sodium pyrophosphate; and the curd pH was5.38; and the stretch temperature was93℃. The sensory evaluation result of cheese was13.75. The trialed product was judged with qualified appearance, mouth feeling and function characteristics.There were no significant differences between two groups as to moisture, fat, protein and pH. However, calcium was11.3mg/100g lower in trialed group. During ripening of Mozzarella cheese, the soluble nitrogen was lower in trialed group.The hardness and springiness of trialed group were lower than the traditional group during ripening. The melting of trialed group at0d was similar with that of traditional group at30d. The oil-off of trialed group was lower than the traditional group during ripening. The stretching of trialed group at0d was similar to traditional group at30d.SEM gram indicated that there were more even-sized pores in the casein network of the rapid-ripened group. The protein matrix became more even during ripening.The FFA increased in rapid-ripened group, while there was no change in traditional group along with ripening. The palmitic acid, oleic acid, stearic acid and myristic acid were about82%in rapid-ripened group and78%in traditional group respectively. The FFA of rapid-ripened group was higher than those of traditional group obviously.There was no remarkable difference between rapid-ripened and traditional Mozzarella cheese in volatile substance types. It indicated that the trialed technology affected flavor insignificantly.The kinds of FAA were the same as traditional group in rapid-ripened group. The FAA was rising along with ripening in two cheese groups. The FAAs of rapid-ripened group were lower than those of traditional group during ripening.In conclusion, the technology of rapid-ripened Mozzarella is of the value for further enlarged trial. However, the mechanisium of emulsifying salt and high-temperature thermal processing needs to be further exploited.