Optimization of Processing Technology of Double Protein Cheese by Response Surface Method
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Abstract:
According to Box-Behnken center combination experimental design principle, second multiple regression models were established using curd effect as response, and the effectiveness of the model was verified. The results showed that the best processing conditions for double protein cheese production were as follows: 20% (V/V) soybean milk, 0.04% calcium chloride, 0.02% curd enzyme and curd temperature 32 ℃, under which the highest yield of curd effect reached with estimated value and verified value being of 87.67 and 88.00, respectively.
