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Fresh cheese and preparation method thereof

A technology of fresh cheese and dry matter, applied in the field of food processing, which can solve the problems of low whey protein content and lack of effective utilization of whey protein, so as to improve nutritional value and absorption rate, improve recovery rate and yield, and reduce production cost effect

Active Publication Date: 2013-09-25
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of fresh cheese and its preparation method in view of the current lack of technology for effectively utilizing whey protein in cheese and the lack of cheese products with effective utilization of whey protein
The present invention changes the current situation that natural cheese is mainly pure casein and has low whey protein content, solves many problems in the production process caused by adding whey protein in cheese, and provides a cheese with balanced nutrition and good taste. Fresh cheese with good texture whey protein

Method used

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  • Fresh cheese and preparation method thereof
  • Fresh cheese and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0045] Preparation of fresh cheese:

[0046] (a) Heat-treat fresh whole milk at 72°C for 15s, then cool to 32°C, inoculate 10g of R-704 starter and add 2g of calf gastric rennet, stir well and let stand, then ferment at 32°C to pH value 4.6, form curd block, cut curd block to regular size, let it stand for 15min, directly discharge whey, obtain common fresh cheese;

[0047] (1) The whey obtained in step (a) is heat-treated at 96°C for 3 minutes, and the denatured whey protein is enriched by ultrafiltration to obtain a whey concentrate with a dry matter of 11%. The stated percentage is Dry matter accounts for the mass percentage of whey concentrate;

[0048] (2) Add the whey concentrate obtained in step (1) to 1000kg of fresh skim milk at a ratio of 12% while stirring, mix well, heat-treat at 98°C for 4 minutes, and cool to 28°C to obtain the processed Milk, the percentage is the mass percentage of the whey concentrate in the raw milk;

[0049] (3) Inoculate 20g of LL-50 sta...

Embodiment 2

[0052] Preparation of fresh cheese:

[0053] (a) Mix fresh whole milk with cream, heat-treat at 72°C for 15 seconds, cool to 22°C, inoculate with R-704 starter, mix well, and ferment at 22°C until pH is 4.6 to form curds. Cut the curd block to a regular size, hang a cloth bag, and drain the whey directly to get regular cream cheese.

[0054] (1) The discharged whey is heat-treated at 98°C for 2 minutes, and the denatured whey protein is enriched by ultrafiltration to obtain a whey concentrate with a dry matter of 10%. The percentage mentioned is the percentage of dry matter in milk The mass percentage of clear concentrate;

[0055] (2) Add the whey concentrate obtained in step (1) to 1000kg of fresh whole milk at a ratio of 12% while stirring, mix well, conduct heat treatment at 94°C for 10 minutes, and then cool to 30°C to obtain For processed milk, the percentage is the mass percentage of the whey concentrate in the raw milk;

[0056] (3) Inoculate 10g of R-704 starter in...

Embodiment 3

[0059] Preparation of fresh cheese:

[0060] (a) Heat-treat fresh whole milk at 95°C for 6 minutes, then cool to 32°C, inoculate 10g of R-704 starter, mix well, ferment at 32°C until the pH value is 5.4, add 2g of calf stomach rennet , stirred evenly and then left to stand, fermented at 32°C until the pH value was 4.6, forming curds, cutting the curds to a regular size, standing for 15 minutes, directly draining the whey, and obtaining ordinary fresh cheese;

[0061] (1) The whey obtained in step (a) is heat-treated at 97°C for 3 minutes, and the denatured whey protein is enriched by ultrafiltration to obtain a whey concentrate with a dry matter of 10%. The percentage is Dry matter accounts for the mass percentage of whey concentrate;

[0062] (2) Add the whey concentrate obtained in step (1) to 1000kg of fresh whole milk (the whole milk is the same as the whole milk described in step (a)) at a ratio of 13% while stirring In the mixture, heat treatment at 95°C for 6 minutes ...

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Abstract

The invention discloses a fresh cheese and a preparation method thereof. The preparation method comprises the following steps: 1, carrying out heat treatment of whey, and enriching denatured whey proteins to obtain a whey concentrate having 10-12% of dry matters; 2, adding the whey concentrate to raw milk, carrying out heat treatment, and cooling to obtain treated milk; 3, inoculating a starter, fermenting to the pH value of 5.4-5.5, adding chymosin, uniformly stirring, allowing the obtained mixture to stand, and continuously fermenting to the pH value of 4.6-4.7 for forming clotted milk; and 4, cutting the clotted milk, heating the system to 52-55DEG C in a 1-2DEG / min manner, carrying out heat treatment for 3-5min, heating to 58-60DEG C in a 0.3-0.5DEG C / min manner, carrying out heat treatment for 1-2min, cooling to 20-22DEG C, and discharging whey to obtain the fresh cheese. The fresh cheese has the advantages of substantially increased protein recovery rate and yield, good quality good mouthfeel, and effectively increased nutritional values and absorption rate, and can well satisfy modern nutritional requirements.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to fresh cheese and a preparation method thereof. Background technique [0002] Cheese is a concentrated dairy product. It uses milk as raw material. By coagulating the milk, cutting it, and draining the whey, a cheese product mainly composed of casein is obtained. Cheese concentrates most of the essence of milk, such as milk calcium, and its nutritional value is very high. The main proteins in milk include casein and whey protein. Casein is generally retained in cheese, but whey protein is often lost with whey during processing. Whey protein is a protein with high nutritional value, and its protein efficacy ratio, biological value and protein net utilization rate are higher than casein. [0003] In order to increase the content of whey protein in cheese products, some people have tried to collect whey protein and add it back to milk or semi-finished cheese to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/02A23C19/032
Inventor 莫蓓红郭本恒刘振民郑远荣石春权焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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