Fresh acid cured cheese and preparation method thereof
A sour-cured cheese and fresh technology, which is applied to the field of fresh sour-cured cheese and its preparation, can solve the problems of low production efficiency, long fermentation time, influence on taste and the like, and achieve the effects of improving production efficiency, good texture and no bitterness.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0039] 1000kg of whole milk was heat-treated at 95°C for 4 minutes, then cooled to 38°C, and then added with 10g of thermophilic starter named 495 and 20g of mesophilic starter named R-707. After mixing evenly, ferment at 38°C for 1.5 hours, cool naturally to 32°C, add 0.6g of calf rennet, stir gently until uniform, and stand at 32°C to continue fermentation until the pH reaches 4.65. Cut the curd into cubes with a side length of 12mm, let it stand for 6 minutes, heat up to 50°C while stirring gently, the heating rate is preferably 1°C / 3min, keep at this temperature for 12 minutes, and drain the whey. Purify water at 8°C for 3 washes, wait until the clot reaches the same temperature as the last wash, stir to float the clot, collect the clot, and stir to discharge free water.
[0040] Finally, mix in 0.6% salt, fill it into a plastic cup, seal it, and store it in a refrigerator at 4°C.
Embodiment 2
[0042]1000kg of skim milk was heat-treated at 90°C for 8 minutes, then cooled to 37°C, and then added with 4g of thermophilic starter with the trade name TS-10A DSL and 16g of medium-temperature starter with the trade name LL-50. After mixing evenly, ferment at 37°C for 1.5 hours, cool naturally to 34°C, add 0.5g of calf rennet, stir gently until uniform, and stand at 34°C to continue fermentation until the pH reaches 4.70. Cut the curd into cubes with a side length of 14mm, let it stand for 10 minutes, heat up to 52°C while stirring gently, the heating rate is preferably 2°C / 3min, keep at this temperature for 10 minutes, and drain the whey Purify the water at 10°C for 3 times and wash with water. When the temperature of the clot is consistent with that of the last water washing, stir to make the clot float, collect the clot, and stir to discharge the free water.
[0043] Finally, mix in 0.1% cream powder, fill it into a glass, seal it, and store it in a refrigerator at 6°C. ...
Embodiment 3
[0045] 1000kg of whole goat milk was heat-treated at 94°C for 5 minutes, then cooled to 40°C, and then added with 2g of thermophilic starter named FD-DVS STI-12 and 8g of mesophilic starter named MM100. After mixing evenly, ferment at 40°C for 1 hour, cool naturally to 33°C, add 1g of microbial rennet, stir gently until uniform, and stand at 33°C to continue fermentation until the pH reaches 4.55. Cut the curd into cubes with a side length of 15mm, let it stand for 5 minutes, heat up to 48°C while stirring gently, the heating rate is preferably 1°C / 3min, keep at this temperature for 10 minutes, and drain the whey Purify water at 8°C for 2 washes, wait until the clot reaches the same temperature as the last water wash, stir to float the clot, collect the clot, and stir to discharge free water.
[0046] Finally, mix in 0.5% salt and 1% chopped shallot, fill it into a composite paper cup, seal it, and store it in a refrigerator at 8°C.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More