Research of influence of the concentration of nacl on the quality of semi-hard cheese
The influence of the concentration of NaCl on the quality of semi-hard cheese was researched to ascertain the optimal concentration of it. The single factor experiment was adopted to do with it. The concentration of NaCl is 12%, 15%, 18%, 21% and 24%. Under the same condition of the other processing, cheeses were made respectively, and then the characteristics of mature cheeses were mensurated. The result indicates, with concentration of NaCl rising, the sensory value and hardness of cheese increase gradually; the contents of pH 4.6 soluble nitrogen, the total contents of free amino acid and moisture content decrease step by step, and the value of pH changes little. With the sensory value as the main index, combining with other quality indexes, the optimal concentration of NaCl is ascertained, which is 21%~24%.