Key Technology Research On The Preparation Of Soybean Gouda Cheese

In this article, cheese was manufactured simulating the technology of Gouda cheese and utilized soymilk as material. The key production technology of soymilk cheese has been optimized and studied the physicochemical characteristics during the soymilk cheese ripening progress. Because ripening time of soymilk cheese was longer, so the process of accelerating the maturity of soybean cheese were studied.Using a series of single factor experiments of the addition amount of starter culture, Ca Cl2, fermentation time, temperature and coagulation time which influenced coagulation ability, the curd conditions of soybean Gouda cheese was identified. The main factors of influencing the coagulation ability of soybean Gouda cheese was the adding quantity of starter culture, Ca Cl2, fermentation time and temperature, based on the above factors L9(34) orthogonal test design was designed to identify the optimum conditions, sensory evaluation and titration acidity were acted as evaluation index to determine the optimum parameters. The results showed that starter culture, Ca Cl2, fermentation time and temperature were 0.03%( w/w), 0.3%(w/w), 2h and 37℃, under this condition the sensory evaluation of soybean Gouda cheese was higher and the value of OD was small.In the optimum condition physicochemical characteristics and structure mature of soybean Gouda cheese were detected under 10℃, 98 d. In the process of soybean Gouda cheese maturation the moisture content reduced from 46.0% to 43.1%, titratable acidity increased from 0.37% to 0.85%, p H value reduced from 5.24 to 4.84, the content of free fatty acid increased from 7.5% to 14.4%, amino nitrogen increased from 0.14% to 0.17%, p H4.6 soluble nitrogen increased from 5.53% to 18.33%, hardness dropped from 34.71 N to 25.53 N, elastic dropped from 0.89 to 0.75, cohesioness decreased from 0.85 to 0.58.Long maturation time would cost a lot of resources, therefore, we studied the method to shorten the maturation time. To reduce the ripening time of the soybean Gouda cheese, we added Micrococcus luteus during the preparation of soybean Gouda cheese and increased the temperature in the beginning of cultivation. By single factor test, the dosage of Micrococcus luteus was 0.3%(w/w), and the cheese should be kept 4 days in 30℃ before being putting in the conditions of 10℃. By comparing the physicochemical and textural properties of soybean Gouda cheese 1 without added Micrococcus luteus and soybean Gouda cheese 2 which was added Micrococcus luteus.The result can be found that in the same conditions the water content was slowly decreased and there had small difference of the moisture content between two kinds of cheese. The p H value of soybean Gouda cheese 1 reduced from 5.24 to 4.80 and didn’t changed in the last 4 weeks; p H of soybean Gouda cheese 2 reach the minimum 4.77 at 70 days from initial 5.21, and increased to 4.83 in the last 4 weeks. The acidity of Soybean Gouda cheese 1 increased from 0.37% to 0.93%, amino nitrogen increased from 0.14 % to 0.19 %, p H4.6 soluble nitrogen increased from 5.5% to 24.0%, free fatty acids increased from 7.5% to 16.1%. On the other hand, the acidity of soybean Gouda cheese 2 increased from 0.38% to 0.97%, amino nitrogen increased from 0.15 % to 0.20 %, p H4.6 soluble nitrogen increased from 6.0% to 28.1%, free fatty acids increased from 7.6% to 17.4%. The hardness of soybean Gouda cheese 1 reached the level of Gouda cheese at 98 d, while the soybean Gouda cheese 2 reached the level at 70 d. The measured value of amino nitrogen, p H4.6 soluble nitrogen and free fatty acids of soybean Gouda cheese 1 at 98 d was similar to the value of soybean Gouda cheese 2 at 70 d. So the ripening time of soybean Gouda cheese which was added Micrococcus luteus was 28 d in advance than soybean Gouda cheese without added Micrococcus luteus.