Abstract:

In order to optimize the production technology of cream cheese, Single factor and orthogonal array design methods were used to investigate the effects of key technological parameters such as calcium chloride amount, rennet amount, coagulation temperature and fat amount on the productivity, protein content, fat content, water content and sensory quality of cream cheese. The optimum values of rennet amount, coagulation temperature, fat amount and calcium chloride amount were found to be: 0.002g/mL, 32 ℃, 12% and 0.01 g/mL, respectively.

Key words: cream cheese, technological parameters, evaluation index