Effect Of NaCl And CaCl₂ And Additions On Dielectrical Properties And Maturity Of Cheddar Cheese

Textural property analysis （TPA）, maturity and physic-chemical parameters are the key factors which will influence cheese product quality.The physic-chemical parameters, maturity, parameters of TPA properties for the Cheddar cheese samples with different type of salt and their addition dose ripening 90d were measured. The texture profile analysis and open-ended coaxial line probe technology were used to study the influence of the different kinds of salts addition ranged from 0%-3%（w/w） on the physic-chemical parameters, maturity, parameters of TPA and he influence of maturity on electric properties of Cheddar cheese ripening 90d at 22℃. Results indicated that:1. The different kinds of salts addition dose had a significant effect on the physic-chemical parameters（Cl,moisture contentand,pH）within the selected ripening time of the Cheddar cheese（P<0.05）.2. The different kinds of salts addition dose had a significant effect on the ripening degree of the cheese（P< 0.05）. A:When NaCl addition doses were less than 2%, the ripening degrees of the cheese samples were higher than that of control group （no salt addition）. When NaCl addition dose was 3%, the ripening degree of cheese samples were lower than that of control group. The ripening degrees of cheese samples with CaCl₂ addition were higher than that of control group. B:Under the same dose of salt addition, the ripening degrees of the cheese with CaCl₂ addition were higher than that of the sample with NaCl salt addition.3. At frequency of 915MHz and 2450 MHz, the dielectric constants decreased with the increases of salt additiondose and the dielectric loss factor and electric conductivity increased with increase of salt addition dose. At the same salt addition levels, the relative dielectric constants of those cheeses with addition of CaCl₂ were lower than those with addition of NaCl. But for the salt addition level, the dielectric loss factor and electric conductivity of those cheeses with addition of CaCl₂ were higher than those with addition of NaCl.4. At frequency of 915MHz and 2450 MHz, the ripening index expressed by 12% TCA SN was linearly significantly correlated with dielectric constant, dielectric loss factor and electrical conductivity.5. The different kinds of salts addition dose had a significant impact on the parameters of TPA （TPA hardness, TPA chewiness, TPA resilience） witnin the ripening time of 90d（P<0.05）. With the increase of salt addition, the hardness and chewiness of cheese samples increased during the ripening time of 90d. At the same addition level, the hardness and chewiness of those cheeses with addition of NaCl were higher than that of those with CaCl₂.