Study On The Reuse Of Whey In Mozzarella Cheese

Mozzarella cheese occupies an important position in the international market because of its unique fibrous structure and high nutritional value.Whey,as a by-product of cheese production,has the characteristics of large yield,rich in nutrition and functional components,and has a high utilization value.This study through single factor and orthogonal experiment design to add after the whey Mozzarella cheese production process conditions,explore and use the chemical detection,electron microscope scanning,physical property analysis,functional testing,gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry and other methods to mature period(0 d,30 d,60 d,90 d)is added after the whey Mozzarella cheese with no added whey Mozzarella cheese in chemical composition,microstructure,quality and structure characteristics,the change of flavor substances and differences are studied.The results are as follows1.With the factors of curdling time,the amount of thrombin added,the amount of whey added,and the cheese yield as the evaluation indexes,a single factor experiment and an orthogonal experiment were set up to determine the optimal process conditions for adding whey Mozzarella cheese: the curdling time was 30 min,the amount of thrombin added was 0.225%,and the amount of whey added was 25%.2.The p H value of Mozzarella cheese decreased during ripening,and the p H of Mozzarella cheese after adding whey was lower;Decreased protein content;Mozzarella cheese with whey has a higher protein content;The water content of Mozzarella cheese decreased slowly after adding whey.The L value decreased,and the b value decreased first and then increased slightly.The L value and b value of Mozzarella cheese with whey added were both higher than those without whey added(P < 0.05).PH4.6 SN and 12% tca-sn increased,and Mozzarella cheese with whey added had high p H4.6 SN and 12% tca-sn content.The viable count of Mozzarella cheese with whey was always higher than that without whey.3.The addition of whey had a significant effect on the microstructure of Mozzarella cheese(P<0.05);The protein structure of Mozzarella cheese with whey added was tight and the clots were arranged in an orderly manner.The protein network structure of Mozzarella cheese without whey added was obviously loose and the clot structure was irregular.4.The hardness,elasticity and chewability of Mozzarella cheese decreased during the ripening period(P>0.05),and the cohesion did not change significantly(P>0.05).There were significant differences in hardness,elasticity and chewability between Mozzarella cheese with whey added and Mozzarella cheese without whey added(P<0.05),but no significant differences in cohesion(P>0.05).Thawing and grease precipitation were enhanced,and Mozzarella cheese without whey was significantly different from Mozzarella cheese without whey(P<0.05).5.Mozzarella cheese produces flavor substances during the ripening process,and the flavor substances produced by adding whey are various and large in quantity.