Abstract:By using three-element quadratic current revolving design, the effects of fat content and homogenization on quality of Mozzarella cheese were studied. Results showed that ration of casein to fat(C:F) and the homogeneous pressure had very significant influence on the quality of Mozzarella cheese (p<0.01). The influencing sequence of the parameters from significant to common was C:F, homogenization pressure and homogenization temperature. The interaction between C:F value and homogeneous temperature and the interaction between homogeneous pressure and homogeneous temperature was significant. The optimized processing parameters of Mozzarella cheese were C:F (0.9), the homogeneous pressure (6 MPa) and the homogeneous temperature (65 ℃). Under these conditions, the highest sensory evaluation score was achieved as 13.05.
