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
CN102422894AInactive Publication Date: 2012-04-25JIANGSU JUNLEBAO DAIRY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGSU JUNLEBAO DAIRY
Publication Date
2012-04-25
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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