Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing

An application method and fat technology, applied in the fields of application, cheese substitutes, dairy products, etc., to achieve the effects of increasing production, reducing pollution, and improving use efficiency

Inactive Publication Date: 2009-10-21
滕国新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of ultrafiltration in the concentration of whole milk and skimmed milk, the standardization of protein and fat in cheese processing, and the improvement of the yield of cheese products have not been reported in detail

Method used

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  • Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing
  • Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing
  • Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing

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Embodiment 1

[0017] Embodiment 1: (the application method of ultrafiltration technology in cheese processing protein fat standardization)

[0018] Raw milk is standardized after acceptance and purification. Skim milk is mixed with a certain proportion of raw milk to adjust the ratio of protein and fat. The ratio of protein / fat is adjusted to be between 0.69 and 2.8. Consider mixing skim and whole milk in different ratios: 0:8, 2:6, 4:4, 6:2, 8:0. Sterilize by pasteurization at 72°C for 15sec, cool to 30-32°C, and pour into the cheese tank that has been sterilized in advance. For the addition of starter and rennet, when the milk temperature is at 32°C, a starter with 1% to 2% of raw milk is added. After adding the starter and stirring evenly, add CaCl with 0.01% to 0.02% of raw milk 2 , to be added slowly and evenly. Leave to ferment for 30-40 minutes, and when the acidity reaches 0.18%-0.20%, add 0.002% rennet, stir and curd the milk. Cutting, heating and stirring and removing whey, th...

Embodiment 2

[0019] Embodiment 2: (the application method of ultrafiltration technology in cheese processing protein fat standardization)

[0020] Ultrafiltration technology is used to increase the solid content of milk raw materials, and the concentrated milk is 0.5 times the volume of the original milk. The operating pressure of ultrafiltration is 0.05-0.08MPa, and the operating temperature is 4-8°C.

[0021] Raw milk is standardized after acceptance and purification, and mixed with ultra-filtered concentrated milk and a certain proportion of raw milk, the ratios are as follows: 0:8, 2:6, 4:4, 6:2, 8:0. Sterilize by pasteurization at 72°C for 15sec, cool to 30-32°C, and pour into the cheese tank that has been sterilized in advance. The addition of starter and rennet, when the milk temperature is 32°C, add raw materials

[0022] Table 1, the effect of different ratios of skim milk and whole milk on cheese yield

[0023]

[0024] A starter with 1% to 2% milk. After adding the starte...

Embodiment 3

[0027] Embodiment 3: (the application method of ultrafiltration technology in cheese processing protein fat standardization)

[0028] The skimmed milk (fat2, to be added slowly and evenly. Leave to ferment for 30-40 minutes, and when the acidity reaches 0.18%-0.20%, add 0.002% rennet, stir and curd the milk. Cutting, heating and stirring and removing whey, the curd cutting size is 0.5-0.8cm; heating and stirring at a speed of 1°C every 6 minutes. Stop heating when the temperature finally rises to 38-39°C, and stir when the acidity of the whey reaches about 0.20%, get rid of all the whey. The production processes such as adding salt and forming are as described in the technical solution in the summary of the invention. Experimental results Table 3 shows that after adding in proportion, the unit yield of skimmed thick milk is higher when the ratio of protein and fat is adjusted from 0.89 to 1.0, and the unit yield is 9.479 when the ratio is 1.0.

[0029] Table 3, the effect o...

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Abstract

The invention belongs to a production technology of dairy products, in particular to a method for applying an ultrafiltration technology to the proportion standardization of protein and fat in cheese processing. The invention uses an ultrafiltration membrane to concentrate whole milk or skim milk, remove part of whey and water, reduce the adding amount of the skim milk and improve the yield of the cheese. The concentrated milk protein content is 4 percent to 6 percent after ultrafiltration processing, and the concentrated milk protein is used for adjusting a proportion of the protein to the fat in raw milk. The method has the operation temperature of 4-10 DEG C and the ultrafiltration membrane operating pressure of 0.05 -0.08 MPa and improves the operating efficiency of the ultrafiltration membrane.

Description

technical field [0001] The invention belongs to the production technology of dairy products, and in particular relates to a method of using ultrafiltration technology to concentrate milk protein, adjust the ratio of protein and fat in milk to produce cheese, and improve the yield of cheese. Background technique [0002] Membrane separation technology is a new type of high-efficiency separation technology, which has the advantages of operating at room temperature, less loss of nutrients, simple equipment, convenient operation, no phase change, no chemical change, strong selectivity, high separation efficiency and energy saving. According to the size of membrane pore size, membrane separation technology can be further subdivided into microfiltration, ultrafiltration, nanofiltration, reverse osmosis, etc. Beginning in 1965, new varieties of high polymer ultrafiltration membranes came out and were quickly commercialized. The period from 1965 to 1975 was the stage of great develo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 滕国新
Owner 滕国新
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