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

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.