Abstract:

The undesirable flavor such as bitterness, acerbity, and rancidity is usually formed during storage of Chinese traditional cheese, which restricts the industrialization of Chinese traditional cheese. In an attempt to explore convenient and economical methods for the removal of undesirable flavor from Chinese traditional cheese, the effects of coagulating procedures and addition of masking agents on the sensory quality of Chinese traditional cheese were investigated. The undesirable flavor of Chinese traditional cheese could be remarkably reduced by the coagulation at 55－65 ℃ for 80－100 min with the addition of glutinous rice wine of 6%－8%. The single addition of 0.15% β-cyclodextrin, 0.03% malic acid, 0.1% gelatin and 0.03% citric acid all could debitterize Chinese traditional cheese, and did not impact its tissue. No improvement was found in the flavor of cheese by the single addition of Ca2+, CMC and taurine.

Key words: Chinese traditional cheese, flavor, coagulating procedure, masking agent