Fresh cheese rich in probiotics and preparation method thereof

Abstract

The invention provides a fresh cheese rich in probiotics. The fresh cheese comprises the following raw materials in parts by weight: cow milk 60-70, skimmed milk powder 8-15, whipping cream 8-10, white granulated sugar 8-10, stabilizer 0-1, jam 0-15, Lactobacillus casei starter 1-3, and Streptococcus lactis and Streptococcus cremoris mix direct vat set starter dilution 0.3-0.5. The invention also provides a preparation method of the fresh cheese. Proteins are coagulated through mix fermentation of several kinds of Lactobacillus, and chymosin, acidulant and coagulator are not necessary; the generation of sticky matter and the use of the stabilizer make a whey draining step be not necessary after coagulation; the taste of the cheese is improved by a stirring step, seasonings can be added during the stirring process, and the kinds of products are increased; and the fresh cheese can be produced by the existing yoghourt processing equipment. The theoretical production rate of the fresh cheese is 100%. The fresh cheese is rich in probiotics, and the content of the probiotics reaches more than 107 cfu/mL.

Description

technical field [0001] The invention relates to the field of food, in particular to a fresh cheese rich in probiotics and a preparation method thereof. Background technique [0002] Cheese is a product made by adding an appropriate amount of starter and rennet to milk (skimmed milk, cream), so that the protein is coagulated and the precipitated whey is removed, and the curd is pressed into a block. Products that have not been fermented after being made are called fresh cheese; products that have been fermented and matured over time are called mature cheese. [0003] The production of fresh cheese originated in Europe, traditionally made with buffalo milk, but now most of them use ordinary cow's milk as raw materials. As an important variety of cheese, fresh cheese has been studied abroad a lot, and its production technology has been greatly improved on the basis of tradition, which has greatly improved the flavor and variety of cheese. In addition to technology, the curren...

AI Technical Summary

Problems solved by technology

At present, the main problems in the domestic dairy industry are: frequent price wars in the domestic dairy industry, serious product homogeneity, coupled with shortage of milk sources, expensive imported cheese, strong cheese and other factors limit the development of cheese in the domestic market (Sheng Zhanwu , Sun Zhigao, Shan Jinxiao. Research and Development of Cheese at Home and Abroad, China Dairy Industry, 2006.34(11):36-39.)

[0005] At present, the processing of fresh cheese has the following defects: 1. During the processing, rennet, sour agent, coagulant, etc. need to be used;

2. In the existing processing method, whey will be produced after curdling. These whey can only be discharged as waste, which not only causes environmental pollution, but also contains a large amount of whey protein and water-soluble vitamins and minerals. Substances, so that the nutritional content of milk will be lost, resulting in a waste of resources

3. The current processing method needs to use special milk fat separation equipment and special equipment for whey discharge, and the investment in equipment is large, resulting in high production costs

4. The production of fresh cheese is only 30-50%, and the product production rate is low

5. The existing processing method is not conducive to adding other functional ingredients and other seasoning substances in the product. The quality of fresh cheese products on the market is single, which is not conducive to enriching the types of products, which restricts the further development of fresh cheese

6. There is no fresh cheese containing probiotics such as Lactobacillus casei on the market