Processing method for cheese suitable for taste of Chinese people

A processing method and cheese technology, applied in cheese substitutes, dairy products, applications, etc., to achieve the effects of reducing production costs, proper protein and fat hydrolysis, and no decline in yield and quality

Active Publication Date: 2011-05-25
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few domestic studies on the development of natural cheese suitable for Chinese tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027] Example 1: After fresh milk is filtered, purified and standardized, it is heated to 63°C for 30 minutes to sterilize, and then cooled to a curd temperature of 32°C. Add compound starter by 2% of raw milk (Lactococcus lactis subspecies lactic acid: Lactococcus lactis subspecies cream: Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1) Perform pre-acidification at 32°C for 35 minutes. Adjust the acidity of the pre-acidified milk to 0.21% with 1mol / L hydrochloric acid. Add calcium chloride by 0.02% of raw milk. Add compound rennet at 0.012% of the raw milk (rennet: papain: mucormycetes mihei at a ratio of 4:4:2), and incubate at 32° C. for 30 minutes to coagulate the raw milk to form curd. Use a cheese knife to cut the curd into curds with a diameter of 1.5 cm, then heat the curd to 39 ° C at a rate of 1 ° C every 3 min under slow stirring, and keep it warm for 25 min, then discharge the whey. Add 2% table salt...

example 2

[0028] Example 2: After fresh milk is filtered, purified and standardized, it is heated to 63°C for 30 minutes to sterilize, and then cooled to a curd temperature of 32°C. Add compound starter by 4% of raw material milk (Lactococcus lactis subspecies lactic acid: Lactococcus lactis subspecies cream: Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1) Perform pre-acidification at 32°C for 25 minutes. Adjust the acidity of the pre-acidified milk to 0.21% with 1mol / L hydrochloric acid. Add calcium chloride by 0.02% of raw milk. Add compound rennet at 0.012% of the raw milk (rennet: papain: mucormycetes mihei at a ratio of 4:4:2), and incubate at 32° C. for 30 minutes to coagulate the raw milk to form curd. Use a cheese knife to cut the curd into curds with a diameter of 1.5 cm, then heat the curd to 39 ° C at a rate of 1 ° C every 3 min under slow stirring, and keep it warm for 25 min, then discharge the whey. Add 2% t...

example 3

[0029] Example 3: After fresh milk is filtered, purified and standardized, it is heated to 63°C for 30 minutes to sterilize, and then cooled to a curd temperature of 32°C. Add compound starter by 3% of raw material milk (Lactococcus lactis subspecies lactic acid: Lactococcus lactis subspecies cream: Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1) Perform pre-acidification at 32°C for 30 minutes. Adjust the acidity of the pre-acidified milk to 0.21% with 1mol / L hydrochloric acid. Add calcium chloride by 0.02% of raw milk. Add compound rennet at 0.012% of the raw milk (rennet: papain: mucormycetes mihei at a ratio of 4:4:2), and incubate at 32° C. for 30 minutes to coagulate the raw milk to form curd. Use a cheese knife to cut the curd into curds with a diameter of 1.5 cm, then heat the curd to 39 ° C at a rate of 1 ° C every 3 min under slow stirring, and keep it warm for 25 min, then discharge the whey. Add 2% s...

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PUM

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Abstract

The invention relates to the technical field of dairy product processing, in particular to a processing method for natural cheese suitable for the taste of Chinese people. In the method, fresh milk is pasteurized after being filtered, purified and standardized, and is then cooled to the curding temperature, compound starter is first added for preacidification, the acidity is then regulated, calcium chloride and compound rennin are then added, curds are formed by heat preservation and then cut into curd blocks, whey is discharged after the curd blocks are stirred and heated and the temperature is preserved, and the curd blocks are taken out, added with salt and Chinese ham powder, molded, vacuumized and fermented to ripen under the constant temperature. The curding speed is high, the period of fermentation is short, the production cost is low, proteolysis and lipolysis are moderate, the bitterness is light, and since the tastes of the cheese, the acidophilus milk and the Chinese ham are mixed together, the taste of the produced natural cheese is more suitable for the taste of Chinese people.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a processing method of natural cheese suitable for Chinese people's taste. Background technique [0002] Cheese is a fresh or fermented mature product made from milk, cream, skimmed milk or partially skimmed milk, buttermilk or a mixture of these raw materials, curdled and separated from the whey. The product that has not been fermented and matured after being made is called fresh cheese, and the product that has been fermented and matured for a long time is called mature cheese. These two kinds of cheese are collectively referred to as natural cheese in the world. Cheese is usually divided into three categories in the world: natural cheese, processed cheese and cheese food. [0003] Cheese is rich in protein, fat, minerals and multivitamins. It is a product with high nutritional value in dairy products. It is called "the king of dairy products" abroad and is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/064A23C19/093
Inventor 陈有亮金鸟君王茜马鹏飞吕斯思
Owner ZHEJIANG UNIV
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