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Method for prolonging cheese shelf life by irradiation technology

An irradiation technology and a shelf life technology, which is applied in the field of prolonging the shelf life of cheese, can solve the problems of poor hygiene quality of raw milk, large differences in residual bacterial count, cytoplasmic enzymes, and difficulty in strict control of total bacterial count and somatic cell count. Less pollution, faster treatment effect

Inactive Publication Date: 2013-05-08
天津市技术物理研究所有限公司
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  • Abstract
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Problems solved by technology

[0002] In the process of cheese production and maturation, there are problems of poor hygienic quality of raw milk, and it is difficult to strictly control the total bacterial count and somatic cell count
Although pasteurization is one of the important ways to reduce bacteria, the texture and flavor of soft cheese are difficult to control during ripening and storage due to the large difference in the number of residual bacteria and cytoplasmic enzymes after processing

Method used

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  • Method for prolonging cheese shelf life by irradiation technology
  • Method for prolonging cheese shelf life by irradiation technology
  • Method for prolonging cheese shelf life by irradiation technology

Examples

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Embodiment Construction

[0014] The packaged cheese is irradiated with a dose of 0.1-10KGy.

[0015] When using cobalt source or cesium source for irradiation, the irradiation process is as follows: figure 1 shown. The packaged cheese is placed in the sling, travels with the sling between the cobalt source or the cesium source, and receives the uniform irradiation of the specified dose of gamma rays;

[0016] When using a machine source for irradiation, there are two situations as follows: When using an X-ray target, the machine source generates X-rays, and the irradiation process is as follows: figure 2 As shown; when no X-ray target is used, the machine source generates an electron beam, and the irradiation process is as follows image 3 As shown in the figure, the packaged cheese is placed on the conveying device, and is uniformly irradiated with a prescribed dose of electron beam or X-ray along with the conveying device.

[0017] After irradiation, the shelf life of cheese can be extended by m...

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Abstract

The invention relates to a method for prolonging cheese shelf life, and the method comprises the following steps: uniformly irradiating packaged cheese by irradiation ray with an irradiation dose of 0.1-10 KGy. The irradiation method provided by the invention belongs to cold treatment technology, is fast in treatment speed, and low in energy consumption, can prolong the cheese shelf life by more than 30 days, has sterilization effect, and has no influence on cheese sensory characteristics such as flavor, smell, and the like.

Description

technical field [0001] The present invention relates to a method for extending the shelf life of cheese. Background technique [0002] In the process of cheese production and maturation, there are problems such as poor hygienic quality of raw milk and difficulty in strictly controlling the total bacterial count and somatic cell count. Although pasteurization is one of the important ways to reduce bacteria, it is difficult to control the texture and flavor of soft cheese during ripening and storage due to the large differences in the number of residual bacteria and cytoplasmic enzymes after processing. Contents of the invention [0003] The purpose of the present invention is to provide a method for prolonging the shelf life of cheese by using irradiation technology. The cheese is irradiated to achieve the purpose of sterilization, thereby prolonging the shelf life of cheese. [0004] A method for prolonging the shelf life of cheese by using irradiation technology in the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/097
Inventor 徐涛张玥靳健乔杨斌唐卫东刘昕孔祥山
Owner 天津市技术物理研究所有限公司
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