Optimization of Fermentation Process of Walnut Fresh Cheese by Response Surface Methodology
Peeled walnut kernels and fresh milk are used as the raw materials to prepare walnut fresh cheese. The fermentation process is optimized through single factor test and response surface methodology. At the same time,the texture,physicochemical indexes and microbiological indexes of fresh cheese are determined. The results show that the optimal process conditions are walnut pulp addition amount of 30％,sucrose addition amount of 6％,strain addition amount of 0.86％,chymosin addition amount of 1.69％,fermentation temperature of 35 ℃ and fermentation time of 4 h. Under these conditions,the prepared walnut fresh cheese has the highest sensory score,good tissue state,uniform texture,rich flavor of walnut and milk and good taste. The microbiological indexes of the product are all in line with the national standard,indicating that the product has good edible quality. This study has a positive promoting effect on enriching walnut processing products.
万方数据
维普
