Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing yak cheese

A technology for yak milk and cheese, which is applied in the field of cheese processing with yak milk, can solve problems such as greasy cheese, achieve unique taste and avoid protein allergic reactions.

Inactive Publication Date: 2010-05-19
吉美坚赞
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior patent application 200610021467.X discloses a cheese and its preparation method. Its raw material is yak milk, but its processing method is a conventional method. The protein and fat content in yak milk are too high, and the cheese processed by this method will be very greasy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing yak cheese
  • Method for preparing yak cheese
  • Method for preparing yak cheese

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] As shown in Figure 1, a method for preparing yak cheese is characterized in that: the method for preparing yak cheese comprises the following steps:

[0021] a), adding raw material fresh yak milk into the pot, adjusting the pH value to 5.0-5.2;

[0022] b), heating the fresh yak milk, the first heating temperature is 38°C;

[0023] c), take out 67% of the yak milk in the pot after heating for the first time, process it into ghee in another container, then take out the yak milk, then pour the thin yak milk from the ghee into the pot to continue heating, the second The secondary heating temperature is 65°C;

[0024] d), keeping the fresh yak milk after heating for the second time in the pot for 30 minutes;

[0025] e), cooling the milk in the pot by standing still, the cooling temperature is 36-38°C;

[0026] f), adding 1.5% starter culture agent into the yak milk, and stirring for 20 minutes, the temperature is not lower than 34°C;

[0027] g) Add 15ml of RENNET per...

Embodiment 1

[0033] Key points of production operation

[0034] (1) Separation and classification of cheese raw materials

[0035] Raw material yak milk is mostly collected from herdsmen in pastoral areas, and its fat content and impurities vary. Grading and standardization are required. Only grade 1 and grade 2 cream can be used for processing. Any unqualified cream cannot be processed into cheese and cream products. The grading standard of cream is shown in Table 6-1.

[0036] Enthroned Quality Standards for Different Creams

[0037] Table 6-1

[0038]

[0039] It can be seen from Table 6-1 that in order to ensure the processing quality of cream products, only grade 1-2 cream can be used, and cream below grade 3 cannot be processed. According to the standard of cream fat content in our country, it is 34%. For the cream purchased from herdsmen, if it is too low or too high, the "Pearson" calculation method is commonly used, and cream or skim milk can be added for adjustment.

[00...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a food processing method, in particular to a cheese preparation method through yak milk. The method of the invention comprises the following steps: firstly, adjusting the pH value; secondly, 38 DEG C for the fist-time heating temperature; thirdly, 65 DEG C for the second-time heating temperature; fourthly, maintaining step; fifthly, settlement and cooling; sixthly, fermentation step; seventhly, settlement and agglomeration; eighthly, mixing crushing and heating step; ninthly, filtration and immersion step; tenthly, packaging the product to obtain the cheese of the invention. Compared with the prior art, the yak milk cheese preparation method of the invention has the following advantages: the yak milk cheese of the invention adopts the natural, and pollution-free yak milk which is produced by the yak growing in Qinghai-Tibet Plateau and which has very high nutrition value as the raw materials to process and produce cheese, and because the nutrient contents containing in the yak milk such as protein and fat exceeds the international standards, the special preparation method of the invention and the adoption of Italian plant RENNE as the coagulating agent ensure that the cheese made through the taste of the method of the invention is unique, and the cheese conforms more to the international cheese standards.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing cheese processed with yak milk. Background technique [0002] Qinghai Province is rich in yak milk resources, with an annual output of about 110,000 tons. Moreover, due to the special geographical location of Qinghai Province, yak milk has the advantages of being natural, pollution-free, and extremely high in nutritional value. These advantages are not available in other ordinary milks, making yak milk "milk in milk". However, these advantages of yak milk have not yet been effectively utilized. Most of the yak milk is only scattered in the hands of farmers and herdsmen for their own consumption, without large-scale deep processing, and the economic benefits are not obvious. Ghee, yogurt, and koji are the three major dairy products in the pastoral areas of Qinghai Province. They are low-end products in production and have not formed a large-scale commodity advant...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/00A23C17/00
Inventor 吉美坚赞
Owner 吉美坚赞