Research On Processing And Quality Characteristics In Red Camembert-type Cheese

Monascus products are popular among Chinese consumers for their natural red color,flavor and unique functional ingredients.This topic produced red mould cheese through applying Monascus to the Camembert-type cheese processing.The response surface method was used to optimize the processing technology of red mould cheese.The white mould cheese was used as the control group to explore the effect of Monascus on the physicochemical properties,texture flavor and microbial flora of cheese during the 40-day ripening period.The main conclusions obtained are as follows:1.In the experiment of red mould cheese process optimization,firstly,we selected the key points of red mould cheese processing to design a single factor experiment.Combining the previous single factor experimental data and the response surface optimization model,the processing process of red yeast cheese was as follows: the dosage of the fermenting agent was 0.1 g/L,the inoculation amount of Monascus was 3.1%,the amount of rennet was 40 IMCU/L,and the healing time of the curd was 9.9 min.2.The water content of red mould cheeses increased faster than white mould cheese after adding the Monascus.Monascus as an auxiliary starter had no significant effect on the p H of the cheese.The hydrolysis of the two cheese proteins and fats was deepening and the hydrolysis of the rind was faster.The addition of Monascus increases the hydrolysis of protein and fat affected the content of free amino acids and free fatty acids.The Monacolin-k in the red mould cheese was mainly derived from the fermentation broth.The content of Monacolin-k did not change significantly with the ripening time.The citrinin was not detected in the fermentation broth and the red mould cheese.3.During the 40-day maturity period,the changes in the texture parameters of the two cheeses were similar.With the addition of Monascus,the adhesion of the cheese increased and the hardness,elasticity,gelatinity,chewiness and recovery were reduced.The flavors of the two cheeses differed at the beginning of maturity.As the ripening time,the flavor of the two cheeses changed in different directions,and the differences in flavor became more and more significant.The sour intensity of the two cheeses decreased significantly with the ripening time,the sweetness and bitterness increased,and the salty intensity did not change significantly;the milk flavor,mushroom flavor and fruit flavor gradually increased.After adding Monascus,the sweetness of the cheese was enhanced,the acidity was weakened,the fruit flavor was enhanced,and the flavor of the creamy mushroom was weakened.