Abstract: This study used a quadratic rotation-orthogonal composite experimental design with four independent variables at five levels each to establish optimal process conditions for industrial production of Mozzarella cheese. The process conditions investigated in this study included fermentation time, clotting time, whey pH and the amount of added NaCl. A regression model to optimize these process conditions was proposed and validated for its statistical significance. The optimal process conditions that provided the maximum yield of Mozzarella cheese (24.78%) were determined as follows: fermentation time 27.5 min, clotting time 37.5 min, whey pH 6.3, and addition of 2.07% NaCl. The resulting cheese had a nice flavor, a close, smooth and flexible texture and a homogeneous color and its fiber-drawing capacity, meltability and foaming properties were good. All these parameters were comparable to those of laboratory-made cheese and met the quality requirements for use in pizza. The optimized process parameters are suitable for large-batch production of Mozzarella cheese in industrial practice.

Key words: response surface methodology; pizza cheese; sensory evaluation; yield

摘要： 采用四因素五水平二次回归正交旋转组合试验设计,研究产业化生产披萨干酪的最佳优化工艺条件,选择发酵时间、凝乳时间、排乳清pH值以及NaCl添加量进行单因素试验,并验证回归模型的显著性.结果表明,产业化生产披萨干酪的最佳工艺条件为发酵时间27.5min、凝乳时间37.5min、排乳清pH6.3、NaC1添加量2.07％.此时最大得率24.78％.此时所制得的披萨干酪有良好的干酪味,质地紧密、光滑、富有弹性、颜色均匀,拉丝长度、融化性、起泡性好,与实验室制得的各指标相差不大,能满足披萨质量标准要求,适于大批量的生产,能够实现产品产业化、工业化.

关键词: 响应面法；披萨干酪；感官评分；得率