Abstract:

In production process of semi-hard cheese, starter was added at the volume ratios of 1%, 2%, 3%, 4% and 5%. And then the physicochemical indexes and sensory indexes of ripened cheese were analyzed to make clear the effect of addition amount of starter on quality of semi-hard cheese. The results showed that with the addition of starter rising, the sensory evaluation score increases firstly, and then decreases gradually, the hardness and pH value of cheese decrease gradually, but the total acidity, content of pH 4.6 soluble nitrogen, total content of free amino acid and moisture content increase gradually. With the sensory evaluation score as main index combined with other quality indexes, the optimal addition amount of starter is determined to be 2% to 3%.

Key words: starter, semi-hard cheese, quality, effect