Defatted cheese and preparation method thereof

Abstract

The invention relates to a fermentation dairy product in food field, which is a lean cheese and process for preparation. Crystalline cellulose is utilized as fat substitute and sucrose fatty acid ester is utilized as fat imitation to produce novel low-caloric lean cheese with rich nutrition. During producing, the crystalline cellulose and the sucrose fatty acid ester is pro rata mixed and swelled with part butter milk as premix compound. After high speed shearing type stirring, the crystalline cellulose forms a micro-mesh shape cellulose dispersion with high viscosity, and the stereo meshed structure is filled with fat imitation sucrose fatty acid ester for improving physical arrangement of products. Then the above premix compound is charged to the rest butter milk or low-caloric butter milk powder reconstructed milk to evenly stir, to high pressure homogeneously treat, and to be charged with leaven and other addition agents, such as perfume compounds, condiment, coloring matter and the like, thereby producing the lean cheese product of the invention after fermenting, with missible oil shape appearance and taste similar to that of whole cheese.

Description

technical field

[0001] The invention relates to fermented milk products in the food field, in particular to a skim cheese and a preparation method thereof. Background technique

[0002] Cheese is a dairy product made from animal milk that undergoes lactic acid bacteria fermentation and enzyme reaction to coagulate the milk, and separates the whey from the coagulation by heating, cutting, filtering, etc. or fresh dairy products. Under certain ripening conditions, the fat, protein and carbohydrates contained in cheese are decomposed under the action of microorganisms and enzymes and undergo some biochemical reactions, forming the unique flavor, texture and tissue state of cheese.

[0003] Cheese is a high-nutrition fermented dairy product, which is rich in protein, fat and a large amount of essential amino acids, vitamins and minerals. The protein content in cheese is 20%-30%. A series of protein pre-digestion occurs during the ripening process, and its actual digestibility ...