Preparation method for mould cheese

Abstract

The invention discloses a preparation method for mould cheese. The preparation method comprises the following steps: (1) inoculating sterilized raw milk at temperature of 28-32 DEG C by using a lactic acid bacteria starter and monascus spore liquid; acidizing and fermenting to a pH (Potential of Hydrogen) value of 6.2-6.4; (2) adding red kojic rice; (3) adding chymosin, stirring for 5-10min and curding for 25-30min, so as to obtain curd; (4) cutting the curd and stirring for 15-30min, so as to obtain a curd block; (5) draining the curd block until the pH value is 5.4-5.8, adding salt, putting to a mould and shaping, and turning over at a regular period; and (6) inoculating mucor spore liquid and maturing, so as to obtain the mould cheese. The cheese prepared by the preparation method provided by the invention has milk and fermentation scent tastes; meanwhile, the preparation method provided by the invention is convenient for industrial production and popularization.

Description

technical field

[0001] The invention relates to a method for preparing mold cheese. Background technique

[0002] Cheese (also known as cheese) is a fresh or mature dairy product made from raw milk, skimmed milk, buttermilk, cream, cream, milk protein powder or a mixture thereof, after coagulation. Cheese has a long history and is an important branch of dairy products. Cheese concentrates the protein and fat in raw milk by about 10 times, and it also contains sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium, trace mineral elements, iron, zinc, and fat-soluble vitamin A, carotene and water-soluble sexual vitamin B 1 , B 2 , B 6 , B 12 , Niacin, pantothenic acid, biotin and other nutrients, known as the "King of Dairy Products", is the product with the highest added value in the dairy industry. Cheese is rich in a variety of high-quality proteins, vitamins, calcium, phosphorus and other nutrients, with high nutritional value. Moreover, cheese exc...

Images