Effect Of Enzyme Modiied Soymilk On The Quality Of Cheddar Cheese With Milk And Soymilk And The Mechanism

With the adjustment of people's dietary structure and the deepening of understanding of the nutritional value of cheese,the consumption demand of cheese in China is increasing day by day.However,due to the differences between Eastern and Western cultural customs and eating habits,cheese flavor and taste often make the first-time eaters feel unaccustomed.Our country has a long history of edible soybean,and the unique flavor of soybean products is deeply loved by our consumers.At the same time,soybean is rich in nutrients.Using soymilk instead of skim milk to make cheese can make use of the complementarity of animal and plant nutrition to improve the nutritional value of cheese,which is closer to Chinese dietary habits.For most cheeses,rennet induced gelation is the key process affecting cheese yield and quality.The objective of this study was to explore the effect of different amounts and hydrolysis degrees of enzyme modified soymilk on rennet induced gelation of skim milk,and its effect on Cheddar cheese quality,to provide a theoretical basis for production of a new blend cheese.Rheological properties,scanning electron microscopy imaging,and physical and chemical indexes were examined to reveal the effect of enzyme modified soymilk on rennet induced gelation of skim milk.Results showed that soymilk inhibited the aggregation of skim milk,led to a decrease in storage modulus(G'),significantly increased curd yield and moisture content,and the resulting network was coarse.Enzyme modified soymilk with molecular weight below 20 kDa led to a more uniform curd distribution,which counteracted the reduction of G' and allowed the formation of a stronger gel.Both curd yield and moisture content increased with adding soymilk and enzyme modified soymilk,and overall the effect of adding high degree of hydrolysis of enzyme modified soymilk was superior.Compared with untreated soymilk,the addition of a certain amount of enzyme modified soymilk resulted in a new protein structure,and this would improve the texture of blend cheese.The effects of enzyme modified soymilk on the quality of mixed cheese were analyzed by determining the yield,component recovery,physical and chemical indexes,functional indexes and protein hydrolysis of mixed cheese during ripening.The results showed that the moisture content and fat content of cheese with soymilk and enzyme modified soymilk,while the hardness,cohesion and elasticity of cheese increased during ripening,while the elasticity decreased.The cheese made by adding soymilk is poorly shaped and fragile.Adding enzyme modified soymilk can improve this phenomenon.Microstructure shows that the protein structure formed by adding e enzyme modified soymilk is more compact than that by adding soymilk.Overall,on the premise of not decreasing the cheese yield,low degree of hydrolysis of soymilk can effectively improve texture and structure of mixed cheeses.