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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
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  • 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 reprocessed cheeses. There are very few original cheeses, and a large demand gap still depends on imports.

Method used

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  • Brown cow milk mildew fermented cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] a) Inspection Inspect the physical and chemical indicators of raw brown milk and fresh milk, the results are: 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 and antibiotics were not detected; at the same time, the milk adulteration test was carried out, including alcohol test, boiling test, potassium iodide test and resazurin test;

[0028] b) Standardization Clean the milk that has passed the inspection, and 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 milk temperature drops to 38°C after sterilization;

[0030] d) Fermentation Add 5g of lactic acid streptococcus to 10kg of sterilized milk Str. lactis , DANISCO), Streptococcus creisinus ( Str. cremoris ,DANISCO), Lactobacillus bulgaricus ( L. bulgaricus , DANISCO) CHOOZIT TM A series of lactic acid bacteria st...

Embodiment 2

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

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

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

[0042] d) Fermentation Add 2g of lactic acid streptococcus to 10kg of sterilized milk 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 starters, adding 4g Penicillium Camembert ( Penicillium.candium , DANISCO, CHOOZIT? PC 12) and Geotrichum candidum ( Geotrichum, candidum , DANISCO, CHOOZIT? Geo 17), fully stirred, and fermented for 35 minutes;

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

Embodiment 3

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

[0052] b) Standardization Centrifuge the raw brown milk and standardize the brown milk, and adjust the standardized ratio of protein and fat (C / F) to 0.8;

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

[0054] d) Fermentation Add 6g of lactic acid streptococcus to 10kg of sterilized milk Str. lactis ,DANISCO), Lactobacillus casei ( L. casci , DANISCO), Diacetyl Streptococcus ( Str. diacetilactis ,DANISCO), Lactobacillus bulgaricus ( L. bulgaricus , DANISCO), Leuconostoc citricophilus ( Leu. citrovorum , DANISCO) CHOOZIT TM A series of lactic acid bacteria starters, adding 5g Penicillium Camembert ( Penicillium.candium , DANISCO, CHOOZIT? PC 12) and Geotrichum candidum ( Geotrichum candidum , DANISCO, CHOOZIT? Geo 17), fully stirred, and fermented for 45 minutes;

[0055] e) Curd ...

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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

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Application Information

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IPC IPC(8): A23C19/032
Inventor 甘伯中纪银莉高维东宋斌宋礼
Owner XINJIANG YIPIN CASEIN
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