半硬质干酪加工工艺条件的研究

通过单因素试验和正交优化试验，研究发酵剂添加量、CaCl2添加量、凝乳酶添加量、凝乳温度和盐水浓度对半硬质干酪感官品质的影响，从而得出加工半硬质干酪的最佳工艺条件。结果表明，其最佳工艺参数为发酵剂添加量5%、CaCl2添加量0.02%、凝乳酶添加量3.0 g/100 L、凝乳温度36 ℃、盐水质量分数18%。此最佳工艺条件下得到干酪的感官评分最高为93.25分，干酪产率为10.37%，含盐量为0.74%，含水量为43.58%。香味浓郁、组织细腻、软硬适度、呈现乳白色且有光泽。

Research on processing technology of semi-hard cheese

On the basis of single factor experiment and orthogonal experiment, the effect of addition of fermentation starter, CaCl2 and rennet, coagulating temperature and salt concentration on the quality of semi-hard cheese was studied. At last, the optimum process technology of semi-hard cheese was identified. The optimal technology parameters were starter inoculum 5%, CaCl2 addition 0.02%, rennet 3.0 g/100 L, coagulating temperature 36 ℃, salt concentration 18%. In the optimum condition, the sensory evaluation score of the semi-hard cheese was 93.25, the cheese yield was 10.37%, the salt content was 0.74%, and the moisture was 43.58%. The product had fragrant smell, delicate organization, moderate hardness, milky white and shiny color.