Optimization of Processing Conditions for Camembert Cheese by Response Surface Method
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Abstract:
The effects of calcium chloride amount, curd enzyme quantity, soybean milk amount and curd temperature on a camembert cheese preparation were studied. According to Box-Behnken center combination experimental design principle, second multiple regression model were estibulshed using curd effect as response value and the effectiveness of the model was verified. The results showed that the best cheese production process conditions were as follows: 0.06% calcium chloride, 0.02% curd enzyme, curd temperature 32 ℃ and row milk time 30 min, under which the estimated value and verified yield values of curd effect were as high as 89.63 and 89.50, respectively.
