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
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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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