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Dry cheese and process for producing the same

A manufacturing method and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as inability to dry and difficulty in cheese, and achieve the effects of uniform tissue, excellent preservation, and shortened drying time

Inactive Publication Date: 2010-03-24
SNOW BRAND MILK PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to solve the cheese problem in the prior art, that is, when the cheese is dried, only the cheese surface is obviously dried, and a hard skin-like tissue is formed on the cheese surface, and the interior cannot be dried. It is extremely difficult to prepare cheese with low moisture content and uniform texture

Method used

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  • Dry cheese and process for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Get 100kg of raw milk whose fat content is adjusted to 2.8%, heat sterilization at 60° C. for 30 minutes, add 0.1% of 3% rennet (HR chymosin: CHR.HANSEN company) solution, and make cheese curd. The above-mentioned curd cheese was crushed into cubes of 10 mm, and the whey was removed while stirring slowly, and then immersed in a 1.0% acetic acid solution for 5 minutes. This cheese curd is pressed and dehydrated, kneaded and formed in hot water. Furthermore, cold-air drying was performed for 24 hours at a temperature of 10° C. and a humidity of 70%, thereby obtaining the cheese of the present invention. The change of cheese moisture with time during the drying process was measured. In addition, the protein content, calcium content and pH value of the dried cheese were measured, and the texture and mouthfeel were evaluated sensorily.

Embodiment 2

[0043] Get 100kg of raw milk whose fat content is adjusted to 2.8%, heat sterilization at 60°C for 30 minutes, add 100g of lactic acid bacteria starter (starter culture) (CHR.HANSEN company) to it, add 0.1% of 3% rennet (HR Rennet: CHR.HANSEN Company) solution to prepare cheese curd. The above-mentioned curd cheese was broken into cubes of 10 mm, and after stirring continuously at 37°C for 5 hours, the whey was removed, dehydrated by pressing, and kneaded in hot water to shape. Furthermore, cold-air drying was performed for 24 hours at a temperature of 10° C. and a humidity of 70%, thereby obtaining the cheese of the present invention. The change of cheese moisture with time during the drying process was measured. In addition, the protein content, calcium content and pH value of the dried cheese were measured, and the texture and mouthfeel were evaluated sensorily.

Embodiment 3

[0045] Commercially available Gouda cheese (Gouda cheese) was broken into about 1 cm square, and soaked in 1.0% acetic acid solution for 5 minutes. The cheese is then kneaded and shaped in hot water. Furthermore, cold-air drying was performed for 24 hours at a temperature of 10° C. and a humidity of 70%, thereby obtaining the cheese of the present invention. The change of cheese moisture with time during the drying process was measured. In addition, the protein content, calcium content and pH value of the dried cheese were measured, and the texture and mouthfeel were evaluated sensorily.

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Abstract

By treating cheese or cheese curd with an acid to thereby reduce the calcium content and then drying, the drying period can be largely shortened in the course of producing cheese and, moreover, it becomes possible to obtain a dry cheese which has a uniform tissue, a gummy, elastic and unique texture, a fresh cheese flavor and a favorable sourness and shows good keeping qualities.

Description

technical field [0001] The present invention relates to cheese with low water content and uniform texture, unique texture and flavor, and excellent storage stability, and a method for producing the cheese. Background technique [0002] Various cheeses with different flavors and textures can be obtained depending on the production conditions such as lactic acid bacteria or rennet used, or aging temperature or aging time, and various methods of drying cheese have been proposed in order to improve storage stability or expand uses. try. However, when the cheese is dried, only the surface of the cheese is significantly dried. As a result, a hard leather-like structure is formed on the surface of the cheese, and internal drying cannot be performed. Therefore, the preparation of cheese with low moisture content and uniform texture is extremely difficult. [0003] As a method of drying the cheese, for example, a method of adding water to the raw natural cheese, adding molten salt ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/086
CPCA23C19/086A23C19/06A23C19/084
Inventor 花泽智仁今井宏山住弘笹岛祐子柴内好人
Owner SNOW BRAND MILK PROD CO LTD
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