Selection of Mozzarella Processed Cheese Ingredients and Process Conditions
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Abstract:
A method was developed for preparing processed cheese by using Mozzarella. The optimum ingredients formulation and process conditions were determined through the single factor experiment and the orthogonal experiment. The best ratio of two kinds of cheese with their mutartion periods of one-month and four-month, respectively, was 2:1. The optimum addition amonts of trisodium citrate, pentasodium tripolyphosphate, tetrasodium pyrophosphate,whey protein concentrate, butter and water were 0.8%, 0.08%, 0.15%, 6%, 15%, and 20% , respectively. The best melting temperature, thawing time and mixing speed were 100 ℃, 7 min and 1000 r/min, respectively. GC-MS method was used to analyze the volatile flavor compounds of cheese flavorings and 23 kinds of flavor compounds were identified in total. The contents of hydrocarbons, alcohols, aldehydes, ketones, acids, esters, phenols and dimethyl sulfoxide were determined as 7.8%, 9.56%, 4.81%, 5.82%, 22.91%, 41.1%, 0.269% and 7.73%, respectively.
