Preparation method of soft white mould cheese
A technology for soft cheese and white mold is applied in the field of preparation of soft cheese with white mold, which can solve the problems such as not and achieve the effects of fine texture, good plasticity and good flavor.
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Embodiment 1
[0020] Standardization: The raw milk that has passed the inspection is standardized so that the ratio of protein to fat is 0.8 (w / w) to obtain raw milk;
[0021] Pasteurization: The sterilization condition is 72°C for 15s.
[0022] Acidification fermentation: Cool the pasteurized raw milk and keep the temperature of the milk at 32°C, add lactic acid bacteria starter 100U / 1000L for acidification fermentation; when the pH of the milk drops to 6.5, add red yeast rice powder 0.01% (w / v ), stir well;
[0023] Rennet curd milk: add rennet 2% (w / v), and curd the milk for 50 minutes after stirring;
[0024] Drain the whey: cut the curd into 1cm 3 Stir slowly for 15 minutes to discharge 30% of the whey. When the pH value drops to 5.5, the whey is drained.
[0025] Mold forming: Add 2% salt (w / w) to the whey-drained curd cubes, put them into molds, and turn them over regularly.
[0026] Inoculation: the curd block is taken out from the mould, cut into cheese slices with a thickness ...
Embodiment 2
[0030] Standardization: Raw milk that has passed the inspection is standardized so that the ratio of protein to fat is 0.85 (w / w) to obtain raw milk.
[0031] Pasteurization: The sterilization condition is 72°C for 15s.
[0032] Acidification fermentation: Cool the pasteurized raw milk and keep the milk temperature at 34°C, add 150U / 1000L of lactic acid bacteria starter to carry out acidification fermentation;
[0033] When the pH of the milk drops to 6.5, add 0.04% (w / v) of red yeast rice flour and stir thoroughly;
[0034] Add red yeast rice flour: add rennet 2% (w / v), stir and curd for 40 minutes;
[0035] Drain the whey: cut the curd into 1cm 3 Small pieces, stirred slowly for 50 minutes, discharged 30% whey, when the pH value dropped to 5.8, the whey was discharged.
[0036] Mold forming: add salt 2.5% (w / w) to the whey-drained curd cubes, put them into molds, and turn them over regularly;
[0037] Inoculation: The curd block is taken out from the mould, cut into chee...
Embodiment 3
[0041] Standardization: The qualified raw milk is standardized so that the ratio of protein to fat is 0.9 (w / w);
[0042] Pasteurization: The sterilization condition is 72°C for 15s.
[0043] Acidification fermentation: After cooling, keep the milk temperature at 36°C, add lactic acid bacteria starter 200U / 1000L, and carry out acidification fermentation;
[0044] Add red yeast rice flour: when the pH of the milk drops to 6.5, add 0.08% (w / v) red yeast rice flour and stir thoroughly;
[0045] Rennet curd milk: Add 2% rennet (w / v), and curd the milk for 30 minutes after stirring.
[0046] Drain the whey: cut the curd into 1cm 3 Small pieces, stirred slowly for 100min, discharged 30% whey, when the pH value dropped to 6.0, the whey was discharged.
[0047] Mold forming: add 3% salt, put into the mold, and turn over regularly.
[0048] Inoculation: Take the curd block out of the mould, cut it into cheese blocks with a thickness of 5cm, spray the mixed bacterial solution of Pen...
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