Processing method of semi-hard cheese

A processing method and semi-hard technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of unsuitable taste and high price of products, and achieve suitable promotion and industrial production, strong palatability, and easy processing methods The effect of mastering

Inactive Publication Date: 2010-02-10
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are very few companies producing cheese in China, and the production methods are mainly following foreign production methods, or reprocessing imported products, not only the price is high, but the products are not suitable for the tastes of most consumers in our country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Pretreatment of raw milk:

[0032] The raw milk for cheese production must be fresh and high-quality milk secreted by healthy dairy animals. The TTC test is negative. After passing the sensory inspection, the acidity is measured at 18°T, and the raw milk is standardized so that the weight ratio of casein and fat is within 1:0.6.

[0033] (2) Sterilization of raw milk:

[0034] The standardized raw milk was directly added into the cheese tank and sterilized by pasteurization at a temperature of 63°C for 30 minutes or at a temperature of 75°C for 15s.

[0035] (3) Addition of starter:

[0036] A medium-temperature fermentation process is adopted. After the sterilization is completed, when the raw milk is cooled to 35°C, a starter is added. The starter is Lactobacillus helveticus and Lactobacillus casei mixed in a ratio of 1:1, and the amount of starter is 3% by weight. .

[0037] (4) Addition of calcium chloride:

[0038] During the fermentation process, when the...

Embodiment 2

[0055] (1) Pretreatment of raw milk:

[0056] The raw milk for cheese production must be fresh and high-quality milk secreted by healthy dairy animals. The TTC test is negative. After passing the sensory inspection, the acidity is measured at 18°T, and the raw milk is standardized so that the weight ratio of casein and fat is within 1:0.70.

[0057] (2) Sterilization of raw milk:

[0058] The standardized raw milk is directly added into the cheese tank and sterilized by pasteurization at a temperature of 65°C for 35 minutes or at a temperature of 75°C for 20s.

[0059] (3) Addition of starter:

[0060] A medium-temperature fermentation process is adopted. After the sterilization is completed, when the raw milk is cooled to 37°C, a starter is added at a rate of 2%. The starter is Lactobacillus helveticus and Lactobacillus casei isolated from Xinjiang ethnic dairy products by weight Mixed in a 1:1 ratio.

[0061] (4) Addition of calcium chloride:

[0062] During the ferment...

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PUM

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Abstract

The invention provides a processing method of semi-hard cheese, comprising the following processes: first passing the TTC test of which result is negative and sensory test, standardizing raw milk of which the acidity is tested to 18 DEG CT, sterilizing, fermenting, adding calcium chloride and rennin, curd cutting, stirring, discharging whey, pressing and molding, adding salt, maturing and the like. The mouthfeel of the semi-hard cheese provided by the invention is applicable to Chinese most consumers, the palatability is strong and the processing method is easy to grasp and is applicable to promotion and industrial production.

Description

Technical field: [0001] The invention relates to a processing method of semi-hard cheese. Background technique: [0002] Cheese is a food with high nutritional value, rich in protein, fat, various amino acids, sugars, organic acids, trace elements and minerals. Because cheese is rich in multiple nutrients, easy to digest and absorb, and not easy to cause obesity, it is regarded as an ideal food by nutritionists, known as "milk gold" and "pearl" on the crown of the dairy industry. The consumer demand for cheese in the Chinese market is growing rapidly at a rate of 15% per year, but due to a late start, the current annual demand is only about 5,000-6,000 tons, and the average per capita is less than 5g. Compared with the world's largest dairy consumption countries There is a big gap. At present, 50% of my country's fresh milk is used to produce milk powder, followed by liquid milk, while the proportion of dairy products such as cheese is less than 5%. There are two main fac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 李开雄贺家亮李星科李应彪邓艳赵红霞
Owner SHIHEZI UNIVERSITY
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