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Method for preparing rennet casein by using cow's milk

A technology of casein and cow's milk, which is applied in the field of dairy products, can solve the problems of limited use, environmental pollution, and influence on product taste, and achieve good functional properties, high product purity, and large-scale production

Inactive Publication Date: 2011-08-31
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the domestically produced casein is mainly acid-process casein, which affects the taste of the product when it is used as a food ingredient, and its use is limited to a certain extent; and a large amount of hydrochloric acid and sulfuric acid are used in the production of acid-process casein. Pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing rennet casein from cow's milk, the steps are:

[0029] (1) Pretreatment: filter the fresh milk and heat it to 40°C;

[0030] (2) Skim: the filtered fresh milk is separated to obtain skim milk;

[0031] (3) Sterilization: pasteurize the skim milk, the sterilization temperature is 65°C, and the sterilization time is 30 minutes;

[0032] (4) Acidification: After cooling the sterilized skim milk to 30-40°C, acidify it with Streptococcus thermophilus to make the pH value reach 6.2-6.5;

[0033] (5) Curd milk: After adding rennet and stirring evenly, let the acidified skim milk stand for curdling, control the temperature of the raw milk at 32-38°C, and the curdling time is 20-40 minutes;

[0034] (6) Discharging whey: The judgment of the completeness of the curd is based on the yellow-green whey precipitation after the curd is cut. After the curd is complete, the curd is cut into small pieces with a side length of 10-15 mm, and kept ~20 minutes, prom...

Embodiment 2

[0039] A method for preparing rennet casein from cow's milk, the steps are:

[0040] (1) Pretreatment: filter the fresh milk and heat it to 40°C;

[0041] (2) Skim: the filtered fresh milk is separated to obtain skim milk;

[0042] (3) Sterilization: pasteurize the skim milk, the sterilization temperature is 73°C, and the sterilization time is 15 seconds;

[0043] (4) Acidification: After cooling the sterilized skim milk to 30-40°C, acidify it with dilute hydrochloric acid to make the pH value reach 6.2-6.5;

[0044] (5) Curd milk: After adding rennet and stirring evenly, let the acidified skim milk stand for curdling, control the temperature of the raw milk at 32-38°C, and the curdling time is 30-40 minutes;

[0045] (6) Discharging whey: The judgment of the complete curd is based on the yellow-green whey precipitation when the curd is cut. After the curd is complete, cut the curd into small pieces with a side length of 10-15 mm, and keep 10 ~20 minutes, promote the shrink...

Embodiment 3

[0050] A method for preparing rennet casein from cow's milk, the steps are:

[0051] (1) Pretreatment: filter the fresh milk and heat it to 40°C;

[0052] (2) Skim: the filtered fresh milk is separated to obtain skim milk;

[0053] (3) Sterilization: pasteurize the skim milk, the sterilization temperature is 65°C, and the sterilization time is 30 minutes;

[0054](4) Acidification: After cooling the sterilized skim milk to 36-40°C, add Lactobacillus bulgaricus and Streptococcus thermophilus (the addition amount of the two is not required) to make it ferment and acidify it until its pH value reaches 6.2~6.5;

[0055] (5) Curd milk: After adding rennet and stirring evenly, let the acidified skim milk stand for curdling, control the temperature of raw milk at 36-40°C, and curdling time for 30-40 minutes;

[0056] (6) Discharging whey: The judgment of the complete curd is based on the yellow-green whey precipitation when the curd is cut. After the curd is complete, cut the curd...

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Abstract

The invention relates to a method for preparing rennet casein by using cow's milk, comprising the following steps of: (1) pre-treating; (2) degreasing; (3) sterilizing; (4) acidifying; (5) curdling; (6) whey discharging; (7) washing with water; (8) dehydrating; and (9) drying and then crushing and screening to obtain a rennet casein product, wherein the water content of the obtained product is 6-12% while a protein content of the product is 85-95%. In the invention, a skimmed milk is obtained through separation; rennin is added to the skimmed milk to prepare a fresh curd after the skimmed milk is sterilized and acidified; and the fresh curd is washed with water, dehydrated, dried and crushed to obtain the rennet casein. The method has the advantages of reliable operation, less pollution, high purity of the finished product and good functional character, is suitable for manufacturing multiple foods and is beneficial for large scale production.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to rennet casein, in particular to a method for preparing rennet casein from cow's milk. Background technique [0002] Rennet casein or rennet casein is a casein product made of skim milk as raw material, adding rennet to coagulate the casein in the milk, and dehydrating and drying. The main component is casein. It has good adhesiveness, gelation, melting, stretchability and other functional properties. Due to its mild taste, food grade rennet casein is an important protein source for imitation cheese, yogurt and other products. [0003] With the rapid development of my country's food industry, higher requirements have been placed on the demand and quality of food-grade casein. At present, the domestically produced casein is mainly acid-process casein, which affects the taste of the product when it is used as a food ingredient, and its use is limited to a certain extent; and ...

Claims

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Application Information

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IPC IPC(8): A23J1/22
Inventor 赵征刘佳李青赵秀明
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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