The Process Optimization And Quality Exploration Of Koumiss Cheddar Cheese

Cheese is a nutritious food and a good source of protein and calcium.Among them,Cheddar cheese is the most consumed cheese in China,and it is also the main material of remade cheeses.However,due to the unique flavor of cheese,it is not easy to be accepted by Chinese consumers,and thus the development of a cheese that conforms the taste of Chinese can improve the per capita consumption of cheese in China,and further expand the cheese market in China.This research developed a new type of cheese,the koumiss Cheddar cheese,the effects of sucrose,cheese starter and rennet addition on cheese quality were studied.Three factors and three levels orthogonal experiment was adopted to optimize the processing technology,and finally ordinary Cheddar cheese was made as control group to explore the quality of koumiss Cheddar cheese for 90 d aging.The results showed that the increase of sucrose content reduced curd time and cooking time,reduced cheese yield and tightened microstructure,improved cheese cohesiveness,springiness,adhesiveness and hardness,and increased the variety and concentration of volatile flavor substances significantly.The curd time and cooking time were shortened by increasing the amount of cheese starter,and the cheese springiness was increased.With the increase in the amount of rennet,the curd time was shortened first and then increased,and the cooking time was increased.The yield remained unchanged after the first reduction;cohesiveness,springiness,adhesiveness and hardness were improved at 0.01%-0.03%rennet addition.All three factors had significant influence on the sensory score of cheese,and sucrose had the greatest effect on sensory score,followed by starterand rennet.The best processing conditions for koumiss Cheddar cheese were A2B1C1,that was 4%sucrose,0.002%cheese starter,and 0.01%rennet.Ordinary Cheddar cheese was used as the control to conduct a 90 d maturation experiment.The results showed that the pH of M in the control group decreased first and then increased.The pH of the koumiss Cheddar cheese(Kh,Ky,Kc)decreased during the maturation period.There were no significant differences in protein and fat recovery in different cheeses.The hardness,springiness and cohesiveness of M decreased during the maturation period.The hardness of koumiss Cheddar cheese increased first and then fell slightly,the springiness decreased,and cohesiveness was lower than that of M group.In the process of temperature scanning,all cheeses showed the softening characteristics,the temperature of softening point decreased in M group during aging,there were no obvious changes in the temperature of softing point of koumiss Cheddar cheese and the elastic modulus were higher than that in M group.12%trichloroacetic acid soluble nitrogen increased significantly with the aging of cheese.At any stage,the protein degradation degree of koumiss Cheddar cheese was significantly lower than that of control.The sensory score of M changed little during aging,and the sensory score of koumiss Cheddar cheese decreased during aging.The koumiss Cheddar cheese was more suitable while fresh edible,and the cheeses in Ky group scored the highest.