Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei

The technology of Lactobacillus casei and hard cheese is applied in the field of bioengineering to achieve the effects of rich nutrition, strong milk flavor and high edible safety.

Inactive Publication Date: 2012-03-07
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei

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Experimental program
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Effect test

Embodiment 1

[0069] 20kg of fresh yak milk (the protein content is 6.5%, the fat content is 5.0%, the density is 1.035, the specific gravity is 1.0352, the boiling test result is normal, the titration acidity is 18 ° T, the resazurin test result is good), filter with four layers of gauze, Sterilize at 65°C for 30 minutes, then cool to 33°C for later use. Get 0.04kg through sterilized yak milk, insert Lactobacillus casei of the present invention ( Lactobacillus casei , CGMCC4775) 3 rings, cultivated for 24h so that the number of cells was 10 8 ~10 9 Between cfu / mL, take 0.03kg of cultured Lactobacillus casei and inoculate in 20kg of sterilized yak milk, ferment until the acidity reaches 24 °T, add 0.02% CaCl 2 . Dilute rennet with 1.5% saline to a 3% solution, then place it at 35°C for 20 min, add pasteurized, fermented and added CaCl at a ratio of 1 ml / L 2 In the final yak milk, the milk was slowly stirred at 35 °C for 5 min and then allowed to stand until the yak milk formed a curd. ...

Embodiment 2

[0073] 20kg of fresh yak milk (the protein content is 6.5%, the fat content is 5.0%, the density is 1.035, the specific gravity is 1.0352, the boiling test result is normal, the titration acidity is 18 ° T, the resazurin test result is good), filter with four layers of gauze, Sterilize at 62°C for 30 minutes, then cool to 33°C for later use. Get 0.04kg through sterilized yak milk, insert Lactobacillus casei of the present invention ( Lactobacillus casei , CGMCC4775) 3 rings, cultivated for 24h so that the number of cells was 10 8 ~10 9 Between cfu / mL, take 0.03kg of cultured Lactobacillus casei and inoculate it in 20kg of sterilized yak milk, ferment until the acidity reaches 20°T, add 0.02% CaCl 2 . Dilute rennet with 1.5% saline to a 3% solution, then place it at 35°C for 20 min, add pasteurized, fermented and added CaCl at a ratio of 1 ml / L 2In the final yak milk, the milk was slowly stirred at 35 °C for 5 min and then allowed to stand until the yak milk formed a curd. ...

Embodiment 3

[0077] 20kg of fresh yak milk (the protein content is 6.5%, the fat content is 5.0%, the density is 1.035, the specific gravity is 1.0352, the boiling test result is normal, the titration acidity is 18 ° T, the resazurin test result is good), filter with four layers of gauze, Sterilize at 63°C for 30 minutes, then cool to 33°C for later use. Get 0.04kg through sterilized yak milk, insert Lactobacillus casei of the present invention ( Lactobacillus casei , CGMCC4775) 3 rings, cultivated for 24h so that the number of cells was 10 8 ~10 9 Between cfu / mL, take 0.03kg of cultured Lactobacillus casei and inoculate it in 20kg of sterilized yak milk, ferment until the acidity reaches 22°T, add 0.02% CaCl 2 . Dilute rennet with 1.5% saline to a 3% solution, then place it at 35°C for 20 min, add pasteurized, fermented and added CaCl at a ratio of 1 ml / L 2 In the final yak milk, the milk was slowly stirred at 35 °C for 5 min and then left to stand until the yak milk formed a curd. W...

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Abstract

The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and relates to a bacterial strain Lactobacillus casei with good fermentation performance under low temperature conditions and a method for preparing yak milk hard cheese by using it. Background technique [0002] Cheese is widely used in fresh food and various food production. It has the following characteristics: the protein digestibility and the utilization rate of essential amino acids in cheese are high, which is helpful for the human body to digest and absorb protein; cheese can provide high content of biosynthesis Calcium, phosphorus, vitamins A, B2, B12 and folic acid; 40% of the fatty acids in cheese are unsaturated fatty acids, which have the effects of lowering serum cholesterol, preventing cardiovascular disease, high blood pressure and high blood sugar; used for cheese fermentation Lactic acid bacteria and their metabolites are beneficial to maintain the balance and stability o...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C19/032C12R1/245
Inventor 甘伯中张卫兵乔海军杨敏宋雪梅
Owner GANSU AGRI UNIV
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