Abstract:

The changes in quality characteristics of cheese stored at 4, 10 ℃ or 16 ℃ during 90 days of ripening period was determined. Results revealed that pH exhibited a change trend to first decrease and then gradually increase until a stable platform during ripening period of 90 days. Soluble nitrogen content of semi-hard cheese at pH 4.6 or in 12% trichloroacetic acid exhibited a gradual increase. The total number of lactic acid bacteria exhibited a gradual decrease. A significant effect of ripening temperature on cheese sensory quality, pH, protein degradation and total number of lactic acid bacteria was observed. The best sensory quality of cheese was achieved at 4 ℃ for 90 days of ripening period or at 10 ℃ for 45 days of ripening period. However, weak sensory quality of cheese was observed at 16 ℃ of ripening temperature. Therefore, according to the variation rule of sensory quality and other parameters, the optimal ripening temperature and time for semi-hard cheese are 10 ℃ and 45 days, respectively.

Key words: ripening temperature, ripening time, semi-hard cheese, ripening characteristics