Mozzarella干酪加工过程中主要理化指标变化及其产率计算

该文目的在于为干酪功能特性、含水率和产率的控制提供理论依据，使用标准化原料乳经低温巴氏杀菌，采用无盐渍新工艺生产Mozzarella干酪，从添加发酵剂开始，到制成新鲜干酪，测定各阶段干酪凝块的温度、水分含量、pH值和滴定酸度及各阶段乳清和凝块的蛋白和脂肪含量，计算Mozzarella干酪的效能和产率。试验结果表明：在排乳清和粉碎加盐阶段，干酪凝块中的水分含量变化幅度最大，排出乳清中的蛋白和脂肪数量明显增加；干酪的脂肪回收率达到92.22%，实际测得的乳清中脂肪的损失率为7.62%；乳蛋白的回收率达到83.60%，仅有16.72%的蛋白质损失于乳清中；在堆酿阶段pH值有一个从6.3(干酪凝块5.5)至5.25的快速下降过程。Mozzarella干酪的实际产率达到12.38%，达到了同类型干酪的产率要求。Mozzarella干酪的理化指标达到了美国全脂Mozzarella干酪的标准。

Changes of main chemical and physical indexes and the calculation of yield ratio during processing Mozzarella cheese

In order to control Mozzarella cheese function properties, water content and yield ratio, the Mozzarella cheese was made according to the no-brine new technology. The temperature, moisture, pH value and titratable acidity, contents of protein and fat in whey and curd were measured, and the efficiency and yield were calculated. The results show that moisture in curd is changed noticeably during the process of whey draining and salt adding. Meanwhile, the contents of protein and fat in the drained whey increased obviously. The recovery percentage of fat and the contents of protein and fat in the drained whey increased obviously. The recovery percentages of fat and protein are 92.22% and 83.60%, respectively. And the loss of fat is 7.62%, only 16.72% of protein is lost in the whey. The pH value fell sharply from 6.3(the curd pH value is 5.5) to 5.25 during cheddaring period. The yield ratio of Mozzarella cheese is 12.38% which meets the standard of the same-type cheese. The physical and chemical indexes of Mozzarella cheese obtained in this experiment is qualified to meet the standard of American full fat Mozzarella cheese.