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Cheese and preparation method thereof

A cheese and fresh milk technology, which is applied in the field of dairy products to achieve the effects of shortening fermentation time, reducing production cost and shortening post-ripening time

Active Publication Date: 2013-07-03
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems in the prior art, the present invention provides a kind of cheese and its preparation method, which can solve the "post-acidity" problem of traditional yogurt, improve the production process of traditional cheese, and reduce the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The product formula is as follows:

[0024] Fresh milk 880Kg, white sugar 65Kg, full fat sweetened condensed milk 35Kg, whey protein powder 34 to 8Kg, starch 5Kg, thickener 7Kg, Lactococcus lactis 60DCU

[0025] The preparation method is as follows:

[0026] a. Ingredients: According to the formula, first heat 140Kg fresh milk to 65°C in the chemical material tank, then add the thickener and stir for 15 minutes until it is completely dissolved, then cool down to 35°C, and use the rotor pump to dissolve the The feed liquid is poured into the batching tank; then another 100Kg of fresh milk is taken from the milk warehouse to the feed tank, and at the same time, whey protein powder, white sugar, and starch are added to the feed tank, and stirred for 5 minutes. After dissolving, stop stirring, and then Add full-fat sweetened condensed milk, and stir for another 5 minutes until the full-fat sweetened condensed milk is completely dissolved. Use the rotor pump to pour the dis...

Embodiment 2

[0035] The product formula is as follows:

[0036] Fresh milk 860Kg, white sugar 70Kg, full fat sweetened condensed milk 55Kg, whey protein powder 80% 4Kg, starch 5Kg, thickener 6Kg, Lactococcus lactis 80DCU.

[0037] The preparation method is as follows:

[0038] a. Ingredients: According to the formula, first heat 130Kg fresh milk to 60°C in the chemical material tank, then add the thickener and stir for 15 minutes until completely dissolved, then cool down to 40°C, and use the rotor pump to dissolve the The feed liquid is poured into the batching tank; then another 130Kg of fresh milk is drawn from the milk warehouse to the feed tank, and at the same time, whey protein powder, white sugar, and starch are added to the feed tank, and stirred for 5 minutes. After dissolving, stop stirring, and then Add full-fat sweetened condensed milk, and stir for another 5 minutes until the full-fat sweetened condensed milk is completely dissolved. Use the rotor pump to pour the dissolved ...

Embodiment 3

[0047] The product formula is as follows:

[0048] Fresh milk 890Kg, white sugar 65Kg, full fat sweetened condensed milk 30Kg, whey protein powder 50% 2Kg, starch 6Kg, thickener 7Kg, Lactococcus lactis 100DCU.

[0049] The preparation method is as follows:

[0050] a. Ingredients: According to the formula, first heat 120Kg fresh milk to 65°C in the chemical material tank, then add the thickener and stir for 15 minutes until it is completely dissolved, then cool down to 30°C, and use the rotor pump to dissolve the The feed liquid is poured into the batching tank; then another 150Kg of fresh milk is taken from the milk warehouse to the feed tank, and at the same time, whey protein powder, white sugar, and starch are added to the feed tank, and stirred for 5 minutes. After dissolving, stop stirring, and then Add full-fat sweetened condensed milk, and stir for another 5 minutes until the full-fat sweetened condensed milk is completely dissolved. Use the rotor pump to pour the dis...

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PUM

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Abstract

The invention relates to a cheese and a preparation method thereof. The cheese comprises the following components in parts by weight: 800-950 parts of fresh milk, 50-100 parts of white granulated sugar, 30-80 parts of sweetened condensed whole milk, 0-8 parts of whey protein powder, 0-15 parts of starch, 0-10 parts of thickening agent and 50-100 parts of lactococcus lactis. The cheese of the invention is prepared by the following procedures of burdening, homogenizing, sterilizing, cooling, adding the strains, heating on line, filling, fermenting, after-ripening and the like. The fresh little cheese produced by the invention conforms to the taste of Chinese people, and has tender and smooth mouth feel and rich nutrition, so that the cheese must be favored by domestic enterprises and consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to cheese and a preparation method thereof. Background technique [0002] In recent years, yogurt has received more and more attention in China, but the current situation of the domestic cold chain is not sound enough, which has caused many problems in the circulation and sales of yogurt, the biggest problem of which is the "post-acidity" of the product during the shelf life. "question. This is mainly because the yogurt starter mainly uses thermophilic bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria are sensitive to temperature changes. During the circulation process, they will continue to produce acid due to poor cold chain conditions, resulting in severe The "post-sour" has greatly limited the popularity of yogurt. [0003] From a global perspective, cheese occupies a large proportion in the daily diet of western advanc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/032A23C19/05
Inventor 魏立华朱宏陆淳康志远王红叶李丽华潘丽苏海涛崔树勇郭慧杨新尧王世杰
Owner JUNLEBAO DAIRY GRP CO LTD
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