Optimization of Fermentation Processing of Cheese Flavor Fermented Milk by Response Surface Methodology

Abstract

The fermentation technology of cheese flavor fermented milk was studied with fresh milk and cheese powder as main raw materials. The sensory score was used as the response value, on the basis of the single factor experiment and response surface Box-Behnken experiment method was used to analyze the addition amount of sugar, stabilizer, starter culture inoculation and cheese powder. Physicochemical and microbial indicators of fermented milk products were tested. The results showed that the optimal fermentation conditions of cheese flavor fermented milk were 8.2% sugar, 0.3% stabilizer, 3.3% starter culture inoculation and 5.1% cheese powder. Under these conditions, the sensory score of the finished product was 94.15. Physicochemical and microbial indicators were: 2.98 g/100 g protein content, 79.2 oT acidity, 9.16×107 CFU/mL lactic acid bacteria, no E. coli was detected. All the above results met the national food standards, and the texture characteristics were close to mainstream stirred flavor fermentation milk on the market.