Cheese and its preparing process

A technology of cheese and raw milk, applied in cheese substitutes, dairy products, applications, etc., can solve problems that have not been reported before, and achieve the effect of uniform texture, shortened ripening time, and soft flavor

Active Publication Date: 2007-10-24
中农科合肥食品营养与健康创新研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a variety of cheese, Swiss type cheese has a lot of researches on it, but the research on producin...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, produce cheese

[0023] 1. Preparation of sunflower oil emulsion

[0024] Dissolve 120ml of sunflower oil (Shanghai Jiage Food Co., Ltd., Duoli brand 100% pure sunflower oil) and 240ml of skimmed milk (28.8g of skimmed milk powder (Beijing Sanyuan Dairy Co., Ltd.) to 240ml), add the 0.4% glyceryl monostearate (monoglyceride) homogeneous emulsification (10min, 25°C, 5550g) that is the total volume of the sunflower oil and skim milk, and obtain the sunflower oil emulsion .

[0025] 2. Production of cheese

[0026] After pasteurization (72°C, 15s) of milk with a mass ratio of casein to fat of 1:1, it was cooled to 30°C and left to mature for 1 hour; Lactobacillus and propionibacterium shermanii (Propionibacterium shermanii) (these three strains are all purchased from Harbin Meihua Biotechnology Co., Ltd.) production starter, the volume ratio of the total volume of production starter to milk is 2: 100, the The total bacterial activity of the bacterial liqu...

Embodiment 2

[0033] Embodiment 2, produce cheese

[0034] 1. Preparation of sunflower oil emulsion

[0035] Dissolve 80ml of sunflower oil (Shanghai Jiage Food Co., Ltd., Duoli brand 100% pure sunflower oil) and 120ml of skimmed milk (14.4g of skimmed milk powder (Beijing Sanyuan Dairy Co., Ltd.) to 120ml), add the 0.3% glyceryl monostearate (monoglyceride) homogeneous emulsification (10min, 25°C, 5550g) that is the total volume of the sunflower oil and skim milk, and obtain the sunflower oil emulsion .

[0036] 2. Production of cheese

[0037] After pasteurization (72°C, 15s) of milk with a mass ratio of casein to fat of 1:2.5, it was cooled to 39°C and left to mature for 1 hour; Lactobacillus and propionibacterium shermanii (Propionibacterium shermanii) (these three strains were all purchased from Harbin Meihua Biotechnology Co., Ltd.) production starter, the volume ratio of the total volume of production starter to milk was 1.5: 100, the The total bacterial activity of the bacterial...

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PUM

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Abstract

The invention discloses a cheese and the method for preparing the same. The methbod comprises following steps: adding thermo-streptococcus, lactobacillus bulgaricus, propionibaterium shermanii and plant oil emulsion into raw milk, culturing 20-60 minutes at 30 -39 Deg. C; adding chymosin to form curd; preparing cheese with curd. The cheeses is characterized by high CLA content, soft taste, light scent, even porosity distribution, proper hardness, good plastic property and lacte color.

Description

technical field [0001] The present invention relates to a kind of cheese and its production method. Background technique [0002] Cheese (cheese), also known as cheese, has a long production history and is an ancient dairy product. It is called the "king of milk products" and is one of the products with the highest added value in the dairy industry. The Food and Agriculture Organization of the United Nations and the World Health Organization have formulated an internationally accepted definition of cheese: Cheese is fresh or fresh cheese made from cow's milk, cream, part of skimmed milk, buttermilk or a mixture of these products, curdled and separated from the whey. Ripe fermented dairy products. [0003] Swiss cheese (Swiss cheese) is a kind of hard cheese that is fermented by bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, Propionibacterium freundii) with cow's milk as raw material. [0004] Conjugated Linoleic Acid (CLA) is a general term for various pos...

Claims

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Application Information

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IPC IPC(8): A23C19/00A23C19/032
Inventor 吕加平褚中秋任星环崔园园
Owner 中农科合肥食品营养与健康创新研究院有限公司
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