Acceleration of buffalo milk hard cheese ripening
The acceleration of buffalo milk hard cheese ripening process was studied by controlling temperature and adding exogenous enzymes,the results showed that the optimum technological parameters were:ripening temperature 10 ℃;total protease addition 1200 U/kg curd,including flavor enzyme 800 U/kg curd,neutral protease 400 U/kg curd;lipase 1100 U/kg curd;ripening time 2 months.The cheese fl avor was strong,no peculiar fl avor,the texture was uniformity,the physico-chemical and microbiological indexes of the buffalo milk cheese reached the standard of whole milk hard matured cheese.