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Preparation method of buffalo milk pickled ripened cheese

A mature technology of buffalo milk, which is applied in the field of preparation of buffalo milk salted mature cheese, can solve the problems of high initial investment cost and long ripening cycle, and achieve the effects of increasing cheese production rate, high utilization rate and reducing weight loss

Active Publication Date: 2013-09-11
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing buffalo milk salted mature cheese, which can overcome the defects of the prior art of hard and extra hard cheese due to the long ripening cycle and high initial investment cost, and reduce the weight loss during the ripening process , reduce the risk of microbial contamination and bad flavor during the ripening process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After buffalo milk is standardized, protein:fat=0.58, sterilization conditions are 63°C for 30 minutes, the amount of fermentation bacteria added is 1.5%, fermentation temperature is 33°C, fermentation pre-acidification is carried out for 55 minutes, and calcium chloride and curd are added after pre-acidification Enzymes, the addition of calcium chloride is 0.01%, and the addition of rennet is 0.0015%. After stirring evenly, let the curd stand, and cut the curd into 1.2cm 3 Curd granules, heat up to 45°C while stirring, and the heating rate is 3min / °C. After the whey is discharged, add exogenous enzymes to the curd granules. The total amount of exogenous enzymes added is 2400U / kg curd granules. The ratio of source enzymes is: neutral protease: flavor protease: lipase = 1:2:3. After the curd grains are molded, pre-press at 0.25MPa for 2 hours, press at 0.7MPa for 16 hours, demould, cut into a size of 200mm×100mm×40mm, put the cheese block in 16% concentrated brine at 4°C...

Embodiment 2

[0016] After buffalo milk is standardized, protein:fat=0.61, sterilization conditions are 63°C for 30 minutes, the amount of fermentation bacteria added is 2%, the fermentation temperature is 33°C, fermentation pre-acidification is carried out for 45 minutes, and calcium chloride and curd are added after pre-acidification Enzymes, the addition of calcium chloride is 0.02%, and the addition of rennet is 0.002%. After stirring evenly, let the curd stand, and cut the curd into 1cm 3 Large and small curd grains, heat up to 50°C while stirring, the heating rate is 4min / °C, after the whey is discharged, add exogenous enzymes to the curd grains, the total amount of exogenous enzymes added is 1800U / kg curd grains, The ratio of exogenous enzymes is: neutral protease: flavor protease: lipase = 1:2:3. After the curd grains are molded, pre-press at 0.25MPa for 2 hours, press at 0.6MPa for 13 hours, demould, cut into a size of 100mm×50mm×20mm, put the cheese block in 20% concentrated brine...

Embodiment 3

[0018] After buffalo milk is standardized, protein: fat = 0.60, without sterilization, the amount of fermentation bacteria added is 2.5%, the fermentation temperature is 33°C, fermentation pre-acidification is carried out for 35 minutes, and calcium chloride, rennet and calcium chloride are added after pre-acidification The addition amount is 0.03%, and the addition amount of rennet is 0.003%. After stirring evenly, let the curd stand, and cut the curd into 0.8cm 3 Large and small curd grains, heat up to 55°C while stirring, and the heating rate is 5min / °C. After the whey is discharged, add exogenous enzymes to the curd grains. The total amount of exogenous enzymes added is 3000U / kg curd grains. The ratio of exogenous enzymes is: neutral protease: flavor protease: lipase = 1:2:3. After the curd grains are molded, pre-press at 0.25MPa for 2 hours, press at 0.5MPa for 14 hours, demould, cut into a size of 120mm×40mm×40mm, put the cheese block in 4°C, 18% concentrated brine for 5...

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Abstract

The invention discloses a preparation method of a buffalo milk pickled ripened cheese. The preparation method comprises the following steps of: standardizing buffalo milk without sterilization or pasteurization, adding a lactic acid leavening agent, calcium chloride and chymosin, curdling the milk, cutting, stirring, heating, adding neutral protease, flavourzyme, lipase and other exogenous enzymes into curdled milk particles after whey is discharged, filling, squeezing and demoulding, then pickling in high-concentration saline water, airing, carrying out vacuum package by using a polyethylene or polyvinylidene chloride packaging bag and ripening to obtain a finished product. All indexes of the buffalo milk pickled ripened cheese obtained by using the method are up to the standard of a hard or superhard whole milk ripened cheese, the ripening time is shortened to be within 3-6 months, the buffalo milk pickled ripened cheese can be stored for 180 days at 2-4 DEG C; the product has strong flavor of the whole milk ripened cheese and no poor flavor and is uniform and fine in texture.

Description

technical field [0001] The invention relates to the technical field of mature cheese processing, in particular to a method for preparing buffalo milk salted mature cheese. Background technique [0002] Cheese is known as "the essence of dairy products" because of its rich nutrition, unique flavor, wide application, storage resistance and high added value. There are more than 900 types of cheese in the world, among which hard cheese sales account for about 50%. In recent years, the sales volume of cheese in my country has increased sharply, but at present, the production of cheese in my country is still in its infancy, with low output and few types of products. Cheese consumption mainly depends on imports. Most cheeses undergo a ripening process, which has an important impact on the mouthfeel, flavor, texture, etc. of the cheese. Cheeses with different moisture content have different maturation times. Soft cheeses, such as Mozzarella cheese, can be matured for a few weeks; ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/02A23C19/032
Inventor 曾庆坤李玲林波唐艳农皓如
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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