添加酿酒酵母的类Cheddar干酪生产工艺

Optimization of the Processing Conditions for Cheddar-Like Cheese with Saccharomyces cerevisiae

摘要:

开发具有特色风味的干酪产品是提高我国消费者对干酪接受度的重要手段。以新鲜牛乳为原料，选取蔗糖添加量、干酪发酵剂添加量、凝乳酶添加量为因素，以干酪产率、感官评定为主要检测指标，通过单因素实验和正交实验对添加酿酒酵母的类Cheddar干酪的加工工艺进行优化，并以感官评定为主要检测指标，对最佳工艺进行验证。结果表明，添加酿酒酵母的类Cheddar干酪的最佳工艺条件为：蔗糖质量浓度50 g/L，干酪发酵剂质量浓度0.02 g/L，凝乳酶活力223.5 IMCU/L。在此优化条件下，成品新鲜干酪的感官评分为76.29，色泽明亮，组织状态结实，奶香味与酒香味浓郁且适宜。

Abstract:

The development of cheese products with characteristic flavor is an important means to improve the cheese acceptability of Chinese consumers. Fresh milk was the raw material, and the addition amounts of sucrose, cheese starter and rennet were selected as factors. The processing of Cheddar-like cheese with Saccharomyces cerevisiae were then optimized by single factor and orthogonal experiments based on the main testing indexes of cheese yield and sensory evaluation. Taking sensory evaluation as the main testing index, the optimal processing conditions were verified. The optimum processing conditions of Cheddar-like cheese with Saccharomyces cerevisiae were as follows: sucrose concentration of 50 g/L, cheese starter concentration of 0.02 g/L and rennet concentration of 223.5 IMCU/L. Under optimized conditions, the sensory score of fresh cheese was 76.29 and the cheese presented bright color, firm texture as well as the rich and suitable aroma of milk and wine.