Fresh cheese preparation method

A technology of fresh cheese and products, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as complex processes, achieve the effects of reducing fermentation time, easy absorption, and preventing constipation and diarrhea

Inactive Publication Date: 2009-03-11
JUNLEBAO DAIRY GRP CO LTD
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  • Abstract
  • Description
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Problems solved by technology

[0004] The traditional cheese making process generally includes: standardization of raw milk raw materials, sterilization, fermentation and curd reaction, c...

Method used

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  • Fresh cheese preparation method

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Embodiment Construction

[0022] The fresh cheese preparation process of the present invention will be described in detail below with reference to the accompanying drawings and examples.

[0023] see figure 1 , the present invention uses high-quality fresh milk that meets the requirements for raw material selection as the main raw material, sucrose, whey protein, skimmed milk powder, cream, pectin, gelatin, sodium alginate, sodium tyrosinate, modified starch, etc. Streptococcus thermitis and Lactobacillus bulgaricus are compounded in a certain ratio, and a certain number of bifidobacteria, Lactobacillus casei, acidophilus, and Lactococcus lactis are added to the fermentation product. Use mixed bacteria to ferment at 25-35°C. The fermentation time is 6-8 hours, and the final pH value is 4.5-4.3. After the fermentation is terminated, cool to below 20°C, mix salt, fruit material, nuts, etc. to make fresh cheese, pack and cool to below 6°C, and post-ripen. The following is a more specific description of...

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Abstract

The invention belongs to the technical filed of milk product, and relates to a preparation method for fresh cheese products, which comprises the following steps: a pretreatment is applied to the tested and approved original milk; and then homogenization, sterilization and cooling are applied to the purified milk; a starter containing lactobacillus bulgaricus and streptococcus thermophilus and probiotics including bifidobacterium, lactobacillus casei, lactobacillus acidophilus, lactococcus lactis cremoris are added; the milk is fermented at the temperature of 39-43 DEG C for 6-8 hours and the PH value is stopped at 4.3-4.6; the homogenization is applied to the curd after fermentation; cooling, filling, and ripening are applied to the homogenized milk products. By simplifying a plurality of steps in terms of art, the preparation method for fresh cheese products has the advantages of easier realization in terms of production, more convenient operation, and is provided with more nutritional and health care values compared with the conventional cheeses.

Description

technical field [0001] The invention belongs to the technical field of dairy product production and relates to a cheese preparation method. Background technique [0002] Cheese is a nutritious nourishing food. It not only contains nutritionally balanced amino acid components, but also contains a variety of functional polypeptides that have special effects on the metabolism of physiological organs in the body, especially in high concentrations. The organic phosphate casein that helps calcium absorption can supplement the bone development of children and the loss of calcium in the elderly. [0003] The aroma of traditional cheese is mostly not accepted by the Chinese, so screening a strain that produces mild acidity, has the characteristic aroma of cheese and is suitable for Chinese tastes has become the technical key to research and develop fresh cheese. [0004] The traditional cheese making process generally includes: standardization of raw milk raw materials, sterilizatio...

Claims

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Application Information

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IPC IPC(8): A23C19/02A23C19/032
Inventor 魏立华魏朋尹艳军崔富昌王世杰李丽华王红叶苏海涛
Owner JUNLEBAO DAIRY GRP CO LTD
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