Preparation method for cheese with new flavor

A flavor and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as complex processes, affecting people's consumption, and unsuitable tastes, and achieve the effect of simple process, few steps, and emphasis on health care effects

Inactive Publication Date: 2012-04-25
JIANGSU JUNLEBAO DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most traditional cheeses do not meet the taste of Chinese people, so it affects people's consumption
The traditional cheese making process generally includes: standardized treatment of raw milk raw materi

Method used

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Experimental program
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Effect test

Embodiment 1

[0019] Raw materials: 800kg of high-quality fresh milk, 50kg of sucrose, 20kg of whey protein, 10kg of skimmed milk powder, 10kg of thickener, 10kg of butter, 10kg of gelatin, compounded in proportion with Streptococcus thermophilus and Lactobacillus bulgaricus, and added a certain amount of Bifidobacterium, Lactobacillus casei, Acidophilus, Lactococcus lactis.

[0020] Process steps:

[0021] 1. Raw milk treatment: Inspect the raw milk according to GB6914-86 "Fresh Milk Purchasing Standard" and weigh it. Then, filter the weighed raw milk through a 100-mesh sieve, and use a 4000r / min centrifuge to remove impurities; then , cooling the pretreated milk to 5°C for later use. To ensure the protein and fat content of fresh cheese (protein content 3.5-5.5%, fat content 4.0-10%), it is necessary to use the physical method of "flash steaming" and add skimmed powder, whey protein and cream etc. to meet standardization requirements.

[0022] 2. Homogenization and pasteurization: Preh...

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PUM

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Abstract

The present invention discloses a preparation method for cheese with new flavor, and belongs to the technical field of milk products. The method comprises the following steps: pre-treating raw milk qualified by inspection; carrying out treatments of homogenization, sterilization and cooling for the purified milk; adding a starter containing lacbobacillus bulgaricus and streptococcus thermophilus, and probiotics including bacillus bifidus, lacbobacillus casel, bacillus acidophilus, and lactococcus lactis ssp. Cremoris to the purified milk; carrying out fermentation, wherein the fermentation temperature is 39-43 DEG C, the fermentation time is 6-8 hours, and the pH value is stopped at 4.3-4.6; carrying out a homogenization treatment for the fermented curd; carrying out treatments of cooling, filling, and ripening for the homogenized milk product. The method of the present invention has the following advantages that: the process steps are simple; the production is easy to perform, and easy to operate; the prepared cheese has a good taste, and provides higher nutritional and health care values than the traditional cheese.

Description

technical field [0001] The invention belongs to the technical field of dairy products and relates to a method for preparing cheese. Specifically, it is a preparation method of a new flavor cheese. Background technique [0002] Cheese is a nutritious nourishing food. It not only contains nutritionally balanced amino acids, but also contains a variety of functional polypeptides that have special effects on the metabolism of human physiological organs, especially organic phosphate casein with a high concentration that helps calcium absorption , It has a supplementary effect on the development of children's bones and the loss of calcium in the elderly. But most of the traditional cheeses are not in line with Chinese tastes, so it affects people's consumption. The traditional cheese making process generally includes: standardized treatment of raw milk raw materials, sterilization, fermented milk curd reaction, cutting, whey removal, extrusion molding, stirring and seasoning, em...

Claims

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Application Information

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IPC IPC(8): A23C19/028A23C19/032
Inventor 朱宏吕加平王世杰王西朴
Owner JIANGSU JUNLEBAO DAIRY
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