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Microbial control method of buffalo milk semi-hard mature cheese

A control method, buffalo milk technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low residue, reduce the inhibitory effect of nisin, increase the dosage of chymosin, etc., and achieve the goal of improving effectiveness Effect

Active Publication Date: 2018-01-23
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] In order to solve the deficiencies in the existing microbiological control technology of buffalo milk semi-hard mature cheese, the present invention provides a microbial control method of buffalo milk semi-hard mature cheese, which uses two natural inhibitors nisin and natamycin Bacterial agent for synergistic antibacterial, nisin was added to the milk curd granules, natamycin was dip-coated on the cheese surface for combined antibacterial, two cuts, two dip coatings, step-by-step fermentation and maturation were adopted In this way, the antibacterial agent has high utilization efficiency, low residual amount, and good antibacterial effect; and the amount of rennet and lactic acid bacteria is increased in cheese preparation, and the pre-acidification fermentation time is appropriately extended to reduce the effect of nisin on beneficial lactic acid bacteria in cheese. Inhibitory effect, insignificant sensory impact on mature cheese

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0039]Standardization of buffalo milk, sterilizing conditions at 72°C for 10 minutes, adding 3.0% of fermentation bacteria, fermentation temperature at 35°C, pre-acidification for 45 minutes, adding calcium chloride and rennet after pre-acidification, the amount of calcium chloride added is 0.01%, the amount of chymosin added is 0.0015%, after stirring evenly, let it stand quickly until the milk curd is formed, cut the curd, let it stand for 10 minutes, heat up while stirring, raise the temperature to 45°C, drain the whey, and curd Add 0.3g / kg nisin powder of curd grains to the granules, add salt, stir and mix evenly, immediately mold, press, demould, cut into 1.2kg / block cheese, and weigh it as 0.16g / kg cheese Take natamycin powder, prepare it into a 1.0% natamycin aqueous solution by mass percentage, repeatedly, completely and evenly dip-coat it on the surface of cheese to ensure that the natamycin solution is completely absorbed, use polyethylene or polyvinylidene chloride ...

Embodiment 2

[0041] Buffalo milk is standardized, the sterilization condition is 72°C, 10min, the amount of fermented bacteria is 2.5%, the fermentation temperature is 35°C, and the fermentation pre-acidification is carried out for 50min. After the pre-acidification, calcium chloride and rennet are added. The amount of calcium chloride added is 0.01%, the amount of chymosin added is 0.0025%, after stirring evenly, let it stand quickly until the milk curd is formed, cut the curd, let it stand for 10 minutes, heat up while stirring, raise the temperature to 45°C, drain the whey, and curd Add 0.4g / kg nisin powder of curd grains to the granules, add salt, stir and mix evenly, immediately mold, press, demould, cut into 2.4kg / block cheese, and weigh it as 0.09g / kg cheese Take natamycin powder, prepare it into a 0.8% aqueous solution of natamycin by mass, dip and coat it repeatedly, completely and evenly on the surface of cheese to ensure that the natamycin solution is completely absorbed, made of...

Embodiment 3

[0043] Standardization of buffalo milk, the sterilization condition is 75°C, 10min, the amount of fermented bacteria is 1.5%, the fermentation temperature is 35°C, fermentation pre-acidification is carried out for 55min, calcium chloride and rennet are added after pre-acidification, and the amount of calcium chloride is 0.01%, the amount of chymosin added is 0.0035%, after stirring evenly, let it stand quickly until the milk curd is formed, cut the curd, let it stand for 10 minutes, heat up while stirring, and heat up to 45°C, drain the whey, and coagulate Add 0.5g / kg nisin powder of curd grains to the milk grains, add salt, stir and mix well, immediately mold, press, demould, cut into 3.6kg / block cheese, according to 0.08g / kg cheese Weigh the natamycin powder, prepare it into a 1.2% natamycin aqueous solution by mass percentage, dip-coat it on the cheese surface repeatedly, completely and evenly, to ensure that the natamycin solution is completely absorbed, polyethylene or pol...

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Abstract

A microbial control method for buffalo milk semi-hard mature cheese, comprising the following steps: adding nisin to milk curd grains after curd and whey draining, molding, pressing, demolding, and first separating Cutting, dipping the cheese surface with natamycin, vacuum packaging, first fermenting and maturation, cleaning with sterile 20% saline, cutting again, dipping the surface of the cut cheese with natamycin again, vacuum Pack, continue to ferment and mature for 1-2 months to obtain the finished product, and store it at 1-4°C. The buffalo milk semi-hard mature cheese prepared by the method has good mature flavor and a shelf life of 6 to 9 months.

Description

technical field [0001] The invention relates to the field of cheese preservation and preservation, in particular to a microbial control method for buffalo milk semi-hard mature cheese. Background technique [0002] The ripening temperature of cheese is generally 4-12°C. Controlling the pollution of harmful microorganisms during the ripening process is very important to the quality and flavor of cheese. my country's dairy industry started late, the feeding mode, environment and other factors have caused the total number of bacterial colonies in raw milk to be higher than that of foreign developed countries. In addition, cheese production needs to strictly control the sterilization temperature of raw milk, which is generally lower than 72-75°C. The total number of bacterial colonies in raw milk High, low sterilization temperature, and some cheese production inevitably involves some manual operations, resulting in an increased risk of harmful microorganisms exceeding the standar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/11
Inventor 李玲曾庆坤唐艳黄丽农皓如杨攀冯玲罗华
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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