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Cheese and preparation method thereof

A cheese and raw milk technology, applied in the cheese preparation process and cheese field, can solve the problems of reducing consumer acceptance, poor melting, high viscosity, etc., and achieve the effects of improving commercial value, reducing hardness and improving texture characteristics.

Active Publication Date: 2014-08-27
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Commercially available low-fat cheeses suffer from a range of deficiencies, such as poor flavor, high viscosity, and poor melting properties, reducing consumer acceptance

Method used

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  • Cheese and preparation method thereof
  • Cheese and preparation method thereof
  • Cheese and preparation method thereof

Examples

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preparation example Construction

[0016] The invention provides a method for preparing cheese, wherein the method comprises: contacting raw milk with carrageenan to obtain the contacted material; then adding starter and rennet to the contacted material successively to obtain milk protein Clot; The carrageenan is ι-carrageenan and / or λ-carrageenan.

[0017] The inventors of the present invention found that the cheese preparation method provided by the present invention is particularly suitable for low-fat cheese prepared by fermenting raw milk with a fat content of 1.0-3.0% by weight. When within this range, the texture and flavor of the finally obtained low-fat cheese can be significantly improved. Therefore, preferably, the fat content in the raw milk is 1.0-3.0% by weight.

[0018] Although the purpose of the present invention can be achieved by adding ι-carrageenan and / or λ-carrageenan to the raw material milk, the inventors of the present invention have found that, relative to 100 parts by weight of the r...

Embodiment 1

[0045] This example is used to illustrate the preparation method of the low-fat cheese of the present invention.

[0046] (1) Mix skim milk with a fat content of 2% by weight and iota-carrageenan, wherein, relative to 100 parts by weight of the raw material milk, the amount of iota-carrageenan is 0.03 parts by weight.

[0047] (2) Pasteurize the mixture obtained in step (1) for 30 minutes, then cool to 32° C., add 0.01 parts by weight (relative to 100 parts by weight of the raw material milk) of direct-injection starter R704, and ferment to pH 6.5, and then 0.005 parts by weight (relative to 100 mL of the raw material milk) of chymosin Stamix 1150 was added to the end of curdling to obtain curd.

[0048] (3) Cut the clot into cubes of 1.5×1.5×1.5 cm with a horizontal and vertical cutter, let it stand for 5 minutes, then raise the temperature to 39°C at a constant speed of 5min / °C, and cook at a constant temperature at 39°C until the pH value is 6.2. Drain 1 / 3 of the whey, add...

Embodiment 2

[0051] This example is used to illustrate the preparation method of the low-fat cheese of the present invention.

[0052] (1) Mix skim milk with a fat content of 2% by weight and λ-carrageenan, wherein the amount of λ-carrageenan is 0.03 parts by weight relative to 100 parts by weight of the raw material milk.

[0053] (2) Pasteurize the mixture obtained in step (1) for 40 minutes, then cool it to 34° C., add 0.005 parts by weight (relative to 100 parts by weight of the raw material milk) of direct-injection starter R704, and ferment to pH 6.6, and then 0.007 parts by weight (relative to 100 mL of the raw material milk) of chymosin Stamix 1150 was added to the end of curdling to obtain curd.

[0054] (3) Cut the clot into cubes of 1.5×1.5×1.5 cm with a horizontal and vertical cutter, let it stand for 6 minutes, then raise the temperature to 40°C at a constant speed of 6 min / °C, and cook at a constant temperature at 40°C until the pH value is 6.3. Drain 1 / 3 of the whey, add th...

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Abstract

The invention discloses a preparation method of cheese, wherein the method comprises the steps: contacting raw milk with carrageenan, to obtain a material after contact; and then successively adding a leavening agent and chymosin into the material after contact, to obtain a lactoprotein clot, wherein the carrageenan is iota-carrageenan and / or lambda-carrageenan. The invention also provides the cheese prepared by the method. The cheese is prepared by the method, the cheese textural and rheological properties can be effectively improved, moreover, the moisture content in the cheese is increased, and thus the hardness is reduced, the non-fat solid content in the cheese, the cheese yield, the soluble nitrogen content, the squeezable whey content and the like are also increased, the cheese quality is effectively improved, the production cost is reduced, and the commercial value is increased.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a cheese preparation process and the cheese prepared by the process. Background technique [0002] Cheese is a food with high nutritional value, known as "milk gold" and the "pearl" on the crown of the dairy industry. Various components are concentrated during cheese processing, and the fat content in cheese is equivalent to the fat content in raw milk about 10 times. Excessive fat intake can lead to health problems such as obesity, hyperlipidemia, and heart disease. With the increasing demand of consumers for low-fat food, the development of low-fat content cheese is imperative. [0003] The texture characteristics of cheese are an important index for evaluating cheese quality and consumer acceptance. Textural characteristics of cheese include: textural properties (hardness, elasticity and cohesion) and rheological properties (elastic modulus and tan δ value). Commercially avai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/05
Inventor 王芳任发政郭慧媛罗洁
Owner CHINA AGRI UNIV
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