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Goat milk soft cheese and preparation method thereof

A production method and cheese technology, which are applied in the field of goat milk soft cheese and its production, can solve the problems of strange shape of cheese, no large-scale production, sour taste, etc., and achieve the effects of uniform shape and size, good palatability and good quality.

Inactive Publication Date: 2014-07-09
JIUQUAN VOCATIONAL & TECHN COLLEGE +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People in the ethnic minority areas in the northwest grasslands of our country have a traditional habit of eating cheese. They use the surplus milk and goat milk to make cheese, commonly known as "pimple milk". Loved by the masses, however, this kind of ethnic traditional cheese is mostly produced by family in pastoral areas. There is no fixed strain, and natural fermentation is mostly used. The quality of the "pimple milk" produced is generally hard and the taste is sour. , poor palatability; although there are a small number of small-scale traditional cheese production enterprises in Xinjiang and Inner Mongolia, these enterprises only use relatively primitive methods of production, and the cheeses produced are of strange shapes and sizes, which have not formed large-scale production and cannot meet the needs of cheese production. Diversified consumer demands

Method used

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  • Goat milk soft cheese and preparation method thereof
  • Goat milk soft cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Acceptance of raw milk

[0022] According to the goat milk acceptance standard, the physical, chemical and microbiological indicators of the purchased fresh goat milk are inspected, and the protein content is required to be ≥3.0%, the fat content is ≥4.0%, the total dry matter content is ≥12%, and the total number of miscellaneous bacteria is ≤1×10 5 Units / mL, acidity ≤16°T, no antibiotics;

[0023] 2. Clean milk and sterilize

[0024] Qualified fresh goat milk is sterilized for 40 seconds at a temperature of 72°C and a pressure of 0.4mPa after plate-and-frame filtration;

[0025] 3. Fermentation and curdling

[0026] After sterilization, lower the temperature of goat milk to 32°C, add 0.1% β-CD by weight of goat milk and stir evenly, then add MA-14 lactic acid bacteria starter with 0.05% weight of goat milk and 0.003% CaCl 2 fully stir;

[0027] Before adding rennet solution, use 1% salt solution to make rennet into 1% rennet solution to activate and maintain th...

Embodiment 2

[0034] 1. Acceptance of raw milk

[0035] Repeat the raw material milk acceptance operation method of embodiment 1;

[0036] 2. Clean milk and sterilize

[0037] Qualified fresh goat milk is sterilized for 30 seconds at a temperature of 75°C and a pressure of 0.5mPa after plate-and-frame filtration;

[0038] 3. Fermentation and curdling

[0039] After sterilization, the temperature of the goat milk drops to 33°C, add 0.1% β-CD by weight of goat milk and stir evenly, then add MA-14 lactic acid bacteria starter with 0.06% weight of goat milk and 0.004% CaCl 2 fully stir;

[0040] Before adding rennet solution, use 1% salt solution to make rennet into 1% rennet solution to activate and maintain the best activity, add 0.8% rennet solution of goat milk weight after 50min After stirring thoroughly, let the curd stand;

[0041] 4. Drain the whey

[0042] After 45 minutes of curdling, when the acidity of the whey reaches 11-12oT and the cut of the curd is smooth, cut it with a s...

Embodiment 3

[0047] 1. Acceptance of raw milk

[0048] Repeat the raw material milk acceptance operation method of embodiment 1;

[0049] 2. Clean milk and sterilize

[0050] Qualified fresh goat milk is sterilized for 30 seconds at a temperature of 72°C and a pressure of 0.6mPa after plate-and-frame filtration;

[0051] 3. Fermentation and curdling

[0052] After sterilization, the temperature of the goat milk drops to 34°C, add 0.1% β-CD by weight of goat milk and stir evenly, then add MA-14 lactic acid bacteria starter with 0.07% weight of goat milk and 0.005% CaCl 2 fully stir;

[0053] Before adding the rennet solution, use 1% salt solution to make rennet into 1% rennet solution to activate and maintain the best activity, and add 1.5% goat milk rennet solution after 60 minutes After stirring thoroughly, let the curd stand;

[0054] 4. Drain the whey

[0055] After curdling for 45 minutes, when the acidity of the whey reaches 11-12oT and the cut of the curd is smooth, cut it with...

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Abstract

The invention relates to the field of dairy processing, and specifically relates to goat milk soft cheese and a preparation method thereof. Goat milk soft cheese employs goat milk as a raw material and is prepared by checking and accepting raw milk and performing milk purification, homogenization, sterilization, fermentation, milk curding, whey discharging and loading. The prepared cheese has no mutton smell, is relatively good in flavor, good in palatability, unified in shape and size and suitable for large-scale production.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to goat milk soft cheese and a production method thereof. Background technique [0002] People in the ethnic minority areas in the northwest grasslands of our country have a traditional habit of eating cheese. They use the surplus milk and goat milk to make cheese, commonly known as "pimple milk". Loved by the masses, however, this kind of ethnic traditional cheese is mostly produced by family in pastoral areas. There is no fixed strain, and natural fermentation is mostly used. The quality of the "pimple milk" produced is generally hard and the taste is sour. , poor palatability; although there are a small number of small-scale traditional cheese production enterprises in Xinjiang and Inner Mongolia, these enterprises only use relatively primitive methods of production, and the cheeses produced are of strange shapes and sizes, which have not formed large-scale production and cannot m...

Claims

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Application Information

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IPC IPC(8): A23C19/064A23C19/09
Inventor 刘兴龙高维东张玉平梁志红李晓鹏马金勇于倩
Owner JIUQUAN VOCATIONAL & TECHN COLLEGE
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