Brown cow milk mildew fermented cheese and preparation method thereof

A fermentation technology of milk mold and lactic acid bacteria, which is applied in the food field, can solve the problems of less original cheese and single product variety, and achieve the effect of reducing spicy and irritating odor, improving flavor and expanding the market

Inactive Publication Date: 2012-05-02
XINJIANG YIPIN CASEIN
View PDF2 Cites 23 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The cheeses currently on the market are of a single variety, and most of them are reproces

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Brown cow milk mildew fermented cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] a) Inspection The physical and chemical indicators of raw brown milk fresh milk were inspected, and the results were: protein 3.2%, fat 3.6%, dry matter 12.5%, acidity 15 o T, the total number of colonies ≤ 1 × 10 5 cfu / mL, butyric acid bacteria were not detected, and antibiotics were not detected; at the same time, milk adulteration tests were carried out, including alcohol test, boiling test, potassium iodide test and resazurin test;

[0028] b) Standardization: Clean the milk that has passed the inspection, standardize the milk, and adjust the standardized protein and fat ratio (C / F) = 0.6;

[0029] c) Sterilization After standardization, sterilize at 72 °C for 20 s, and the temperature of milk after sterilization drops to 38 °C;

[0030] d) Fermentation Add 5g of nisin ( Str.lactis , DANISCO), Streptococcus emulsification ( Str. cremoris , DANISCO), Lactobacillus bulgaricus ( L.bulgaricus , DANISCO) CHOOZIT TM Series of lactic acid bacter...

Example Embodiment

[0038] Example 2

[0039] a) Inspection The inspection of raw brown milk fresh milk is as in Example 1;

[0040] b) Standardization: Centrifuge the raw fresh brown milk, standardize the milk, and adjust the protein to fat ratio (C / F) = 0.7 after standardization;

[0041] c) Sterilization After standardization, sterilize at 72°C for 20 s, and the temperature of the milk drops to 39°C after sterilization;

[0042] d) Fermentation Add 2 g of nisin ( Str.lactis , DANISCO), Lactobacillus casei ( L.casci , DANISCO), Lactobacillus acidophilus ( L.acidophilus , DANISCO), Lactobacillus bulgaricus ( L.bulgaricus , DANISCO) CHOOZIT TM A series of lactic acid bacteria starter, add 4g Penicillium camembert ( Penicillium.candium , DANISCO, CHOOZIT? PC 12) and Geotrichum candidum ( Geotrichum, candidum , DANISCO, CHOOZIT? Geo 17) composition, and fully stirred, fermented for 35min;

[0043] e) Curd The fermented milk is transferred to the curd tank, add 0.75g of calcium chloride ...

Example Embodiment

[0050] Example 3

[0051] a) Inspection The inspection of raw brown milk fresh milk is as in Example 1;

[0052] b) Standardization: Centrifuge the raw fresh brown milk and standardize the brown milk, and adjust the protein to fat ratio (C / F) = 0.8 after standardization;

[0053] c) Sterilization After standardization, sterilize at 72 °C for 15 s, and the temperature of milk after sterilization drops to 38 °C;

[0054] d) Fermentation Add 6g of nitric acid streptococcus ( Str.lactis , DANISCO), Lactobacillus casei ( L.casci , DANISCO), Streptococcus diacetyl ( Str. diacetilactis , DANISCO), Lactobacillus bulgaricus ( L.bulgaricus , DANISCO), Leuconostoc citrate ( Leu.citrovorum , DANISCO) CHOOZIT TM Series of lactic acid bacteria starter, add 5g Penicillium camembert ( Penicillium.candium , DANISCO, CHOOZIT? PC 12) and Geotrichum candidum ( Geotrichum candidum , DANISCO, CHOOZIT? Geo 17) composition, and fully stirred, fermented for 45min;

[0055] e) Curd The ...

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
Login to view more

PUM

PropertyMeasurementUnit
Total number of coloniesaaaaaaaaaa
Login to view more

Abstract

The invention discloses brown cow milk mildew fermented cheese and a preparation method thereof. The brown cow milk mildew fermented cheese is produced from fresh brown cow milk through process steps of inspection, standardization, sterilization, fermentation, curding, demulsification, injection molding, cheddaring, salting, after ripening, packaging and the like. The innovation points of the brown cow milk mildew fermented cheese provided by the invention are as follows: 1) the brown cow milk mildew fermented cheese is improved on the basis of production of a traditional Camembert cheese process, flavor of the mildew fermented cheese is improved, pungent odor is greatly reduced, and taste is more suitable for demands of domestic consumers; and 2) the produced brown cow milk mildew fermented cheese can fill in a domestic production blank and greatly widen a cheese market in Xinjiang.

Description

technical field [0001] The invention relates to the field of food, in particular to cheese fermented by Lactobacillus brownus and a preparation method thereof. Background technique [0002] Moldy soft cheeses are typically characterized by a mold-covered surface after ripening, which is unique during ripening Camembert Penicillium casei ( perticilliunt canterrehert ) and Penicillium albicans ( penicillium candidum ) grow on its surface, and the protease and lipase produced by them permeate from the surface to the center of the cheese to promote the ripening of the cheese. In addition to protein and fat, white mold soft cheese also contains organic acids, mineral elements (Ca, P, Na, K, Mg, Fe, Zn, etc.), as well as vitamin A, carotene and vitamin B 1 , B 2 , B 6 , B 12 , Niacin, pantothenic acid, folic acid, biotin and other nutrients. [0003] The cheeses currently on the market are of a single variety, and most of them are reprocessed cheeses. There are very few o...

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
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C19/032
Inventor 甘伯中纪银莉高维东宋斌宋礼
Owner XINJIANG YIPIN CASEIN
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap