Optimization of Fermentation Processing of Cheese Flavor Fermented Milk by Response Surface Methodology

CHEN Wenlu; LIU Yanyan; GONG Yanni

doi:10.13386/j.issn1002-0306.2021040211

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 235-242. > DOI: 10.13386/j.issn1002-0306.2021040211

CHEN Wenlu, LIU Yanyan, GONG Yanni. Optimization of Fermentation Processing of Cheese Flavor Fermented Milk by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(23): 235−242. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040211.

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Optimization of Fermentation Processing of Cheese Flavor Fermented Milk by Response Surface Methodology

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Heilongjiang Wondersun Dairy Co., Ltd., Harbin 150060, China

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Received Date: April 25, 2021
Available Online: October 10, 2021

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Abstract

Abstract

The fermentation technology of cheese flavor fermented milk was studied with fresh milk and cheese powder as main raw materials. The sensory score was used as the response value, on the basis of the single factor experiment and response surface Box-Behnken experiment method was used to analyze the addition amount of sugar, stabilizer, starter culture inoculation and cheese powder. Physicochemical and microbial indicators of fermented milk products were tested. The results showed that the optimal fermentation conditions of cheese flavor fermented milk were 8.2% sugar, 0.3% stabilizer, 3.3% starter culture inoculation and 5.1% cheese powder. Under these conditions, the sensory score of the finished product was 94.15. Physicochemical and microbial indicators were: 2.98 g/100 g protein content, 79.2 ^oT acidity, 9.16×10⁷ CFU/mL lactic acid bacteria, no E. coli was detected. All the above results met the national food standards, and the texture characteristics were close to mainstream stirred flavor fermentation milk on the market.
- cheese powder,
- yoghurt,
- fermentation process,
- response surface

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References (31)

References

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