Effects on Moisture content on quality of processed cheese storied at room temperature

In this paper,the experiment studied the influence of moisture on the functional properties of processed cheese stored at room temperature which used laboratory-made Mozzarella cheese as the main raw material,through process of raw material cutting,heating and melting,UHT ultra high temperature sterilization etc.,by using texture analyzer and pH meter,and it described that water played an important role in the process of making processed cheese stored at room temperature.The results indicated: firmness,adhesiveness and chewiness were significant increasing trend by melting time,while the elastic gradually declined,meltability was rising,and 15 minutes later,it had downward trend,the influence of pH value and sol coefficient were not significant on product;physical parameters were influenced significantly,meltability was rising,and the higher melting temperature was,the better meltability was.That may be protein network frame more closely after high temperature preparation.