Cottage Cheese The Effect Of Main Parameters On The Yield And Production Process Optimization

In this paper, we study the several key factors influencing the cottage cheese yield were studied. By single factor experiment, analysis the best parameters of each key factor, finally through variance analysis it is concluded that the best process parameter combination.Adding amount of starter of fermented sausages: add cheese starter to produce lactic acid fermentation raw milk, create suitable pH condition for rennet role, at the same time promote the exclusion of whey and curd contraction, also can inhibit bacterial breeding during processing.Starter cultures can result in many proteins and the maturation lipase, promote organization change and product flavor formation.But starter cultures adding quantity should be moderate, make its slow growth in cheese processing, lactic acid and keep the late mature produce the required speed.Fixed the sterilization temperature, temperature, fermentation time and curd curd cut the pH. Single factor variable yeast inoculation quantity, at the same time rennet amount according to the changes with changes in the amount of starter cultures added respectively, according to the production state is poor results from curd organizations the best yeast inoculation quantity of data analysis.Rennet content: according to the source, rennet is mainly divided into plant and animal rennet rennet and microbial rennet.As the main additive of rennet its dynamic size large effect on the quality of product.Mature process residues in milk curd rennet organization status and the flavor of product produce bigger effect.Fixed the sterilization temperature, yeast inoculation quantity, fermentation time and pH curd cut. Chymosin to add quantity for single factor variables, at the same time the curds temperature respectively according to the amount of adding rennet change to change, according to the production results from sensory evaluation of poor data analysis a best rennet add quantity.Curd temperature: the influence of milk in the breast under the action of enzymes solidification, at moderate temperature solidification reflect faster, when temperature is too high or too low is not set.Milk temperature significantly affect the rate of condensation, but in actual production of the cheese, milk temperature is different from the theoretical value, this is because takes into consideration the optimum temperature of lactic acid bacteria breeding (for streptococcus optimum temperature is about 30 ℃), and high temperature setting fast hardening speed too fast, so that the subsequent cutting difficult.Fixed the sterilization temperature, fermentation time, rennet to add quantity and curd cut the pH.Curd temperature as single factor variables, starter cultures at the same time adding quantity were carried out in accordance with the curd temperature change, according to the results from curd production organization status of poor data analysis a best curd temperature.Optimal parameter validation: each group of data require multiple parallel data, yield results after correction, variance analysis, and the best production data.