发酵剂的添加量对半硬质干酪品质影响研究

研究发酵剂的添加量对半硬质干酪品质的影响，以确定其最佳添加量。采用单因素试验设计，发酵剂的添加量(体积比)分别为1%、2%、3%、4%、5%。在其他工艺条件相同的情况下，分别加工一批干酪，然后测定成熟干酪的性能指标。结果表明，随着发酵剂添加量的增加，干酪的感官评定值先升高后降低；干酪的硬度和pH 值逐渐降低；总酸度、pH4.6 可溶性氮含量、游离氨基酸总量和水分含量逐渐增加。以感官评定值为主要指标，结合其他性能指标，确定发酵剂的最佳添加量为2%～3%。

Study on Effect of Addition Amount of Starter on Quality of Semi-hard Cheese

In production process of semi-hard cheese, starter was added at the volume ratios of 1%, 2%, 3%, 4% and 5%. And then the physicochemical indexes and sensory indexes of ripened cheese were analyzed to make clear the effect of addition amount of starter on quality of semi-hard cheese. The results showed that with the addition of starter rising, the sensory evaluation score increases firstly, and then decreases gradually, the hardness and pH value of cheese decrease gradually, but the total acidity, content of pH 4.6 soluble nitrogen, total content of free amino acid and moisture content increase gradually. With the sensory evaluation score as main index combined with other quality indexes, the optimal addition amount of starter is determined to be 2% to 3%.