Comparingthe Characters Of Three Milks And Mozzarella Cheese-Making Technology

The technology characteristics of Guangxi Jersey, Holstein and Buffalo milk were analysised and compared in this paper. On the basis of using Guangxi Jersey milk as raw material, the effects of the content of salt, starter, rennet, whey-drainage pH, temperature and time of stretching on the sensory character and yield of Mozzarella cheese were investigated by single factor experiments. The technology of Mozzarella cheese with Jersey milk was optimized through a combination of weighting method and response surface analysis, and the quality characters of three kinds of Mozzarella cheeses which were made under the same process were compared. The main results were as following:1. The chemical compositions, buffer capacity and the viscosity at 20-90? of Buffalo milk were higher than other two milks. The stability of Holstein milk was highest, but compositions, buffer capacity, viscosity and the average particle size and the stability of Jersey milk were lowest, and the average particle size and viscosity of Jersey milk at 5-20? was biggest. The surface tension and viscosities of samples were significantly affected by temperature, the surface tension of samples decreased and then increased gradually with the increasing temperature, and viscosities decreased with the increasing temperature. The surface tension of Holstein, Buffalo, Jersey milk were minimum at 70,50,60? and pH6.0,5.6 and 6.2, the stabilities were maximum at pH5.6,5.8,5.8, respectively. The results showed that:the technology characters of three milks were different under same conditions, and it was necessary to adjust the parameters in the process.2. The Jersey Mozzarella cheese-making technology was optimized. Results showed that the quality shares of cheese color, flavor, texture and feature structure were 0.052,0.427,0.351, and 0.170, the hardness, springiness, cohesiveness, stretchability, meltability and free oil formation were 0.742,0.095, 0.163,0.372,0.334, and 0.294, respectively. The optimized Mozzarella cheese processing parameters with Jersey milk by combination weighting method and the response surface analysis were as following:0.020% starter, the optimal stretching was at 76? for 3m in, and the total score of cheese up to 1.5540 with the ratio of production was 14.44%,the total value was 15.9940.3. The quality characters of three Mozzarella cheeses were compared. The results showed that:as the addition of pizza, the physic-chemical, textural, functional properties and the brightness of Buffalo cheese were highest, which was better than other two cheeses. The fat, protein, pH and yield of Holstein cheese were lowest. The level of physic-chemical indexs of Jersey cheese was between Holstein and Buffalo cheese, and the hardness, gumminess and chewiness were lowest, butthe level of yellow of Jersey cheese is deeper, the results of sensory evaluation showed that the Jersey cheese was better to eat with fresh.