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Buffalo cheese and preparation method thereof

A buffalo milk and buffalo technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of long fermentation time, unacceptable buffalo cheese, high energy consumption, etc., and achieve the effect of improving the nutritional value of protein

Inactive Publication Date: 2015-12-09
广西百菲投资股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The total fermentation time of this process is long, the energy consumption is large, and the buffalo cheese produced is not easy to be accepted by the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of buffalo cheese, specifically comprising the steps of:

[0028] 1) Pre-treatment: After pasteurizing fresh buffalo milk, control the temperature at 45°C and pH 4.0, add a mixed enzyme consisting of lactase and sucrase according to the enzyme substrate ratio of 0.05, and the weight ratio of lactase and sucrase is 2:1, enzymatic hydrolysis time 3 hours, inactivate enzyme, cool down;

[0029] 2) Pre-acidification: Add starter Streptococcus thermophilus to the buffalo milk cooled after enzymolysis obtained in step 1) for pre-acidification, add starter according to the ratio of 4g / 100kg (buffalo milk), and the pre-acidification temperature is 41-43 ℃, and the pre-acidification time is 20 minutes to obtain yoghurt;

[0030] 3) Curd fermentation: add calf rennet to the yogurt obtained in step 2), the addition amount is 1.5g / 100kg (buffalo milk), stir evenly, and ferment for 60 minutes at 41-43°C to obtain curd breast block;

[0031] 4) cutting: cuttin...

Embodiment 2

[0035] A preparation method of buffalo cheese, specifically comprising the steps of:

[0036] 1) Pretreatment: After pasteurizing fresh buffalo milk, control the temperature at 50°C and pH 4.5, add a mixed enzyme consisting of lactase and sucrase according to the enzyme substrate ratio of 0.1, and the weight ratio of lactase and sucrase is 2:1, enzymatic hydrolysis time 2 hours, inactivate enzyme, cool down;

[0037] 2) Pre-acidification: Add a mixture of starter Lactobacillus bulgaricus and Lactobacillus acidophilus to the cooled buffalo milk obtained in step 1) to carry out pre-acidification, add starter according to the ratio of 5g / 100kg (buffalo milk), pre-acidification The acidification temperature is 41-43°C, and the pre-acidification time is 25 minutes to obtain yogurt;

[0038] 3) Fermentation of curd: add calf rennet to the yogurt obtained in step 2), the addition amount is according to the ratio of 2g / 100kg (buffalo milk), stir evenly, and ferment for 50 minutes at ...

Embodiment 3

[0043] A preparation method of buffalo cheese, specifically comprising the steps of:

[0044] 1) Pretreatment: After pasteurizing fresh buffalo milk, control the temperature at 48°C and pH 5.0, add a mixed enzyme consisting of lactase and sucrase according to the enzyme substrate ratio of 0.08, and the weight ratio of lactase and sucrase is 2:1, enzymatic hydrolysis time 3 hours, inactivate enzyme, cool down;

[0045] 2) Pre-acidification: Add starter Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium to the buffalo milk cooled after enzymatic hydrolysis in step 1) to carry out pre-acidification, add according to the ratio of 5g / 100kg (buffalo milk) starter, the pre-acidification temperature is 41-43°C, and the pre-acidification time is 30 minutes to obtain yoghurt;

[0046] 3) Curd fermentation: add calf rennet to the yogurt obtained in step 2), the addition amount is 1.5g / 100kg (buffalo milk), stir evenly, and ferment for 60 minutes at 41-43°C to obtain curd...

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PUM

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Abstract

The invention discloses buffalo cheese and a preparation method thereof. In the prior art, whey is required to be removed during cheese making, and whey contains whey protein with a relatively high physiological value, so that the biological value of cheese is lower than whole-milk protein. By adopting the technology provided by the invention for producing cheese, whey is not discharged, so that the protein nutritional value of the cheese is increased.

Description

technical field [0001] The invention relates to the technical field of dairy foods, in particular to buffalo cheese and a preparation method thereof. Background technique [0002] Cheese (cheese, cheese) is a mature or immature cheese made from milk and (or) dairy products, with or without auxiliary materials, through sterilization, curdling, separation or non-separation of whey, fermentation or non-fermentation product. Cheese is a nutritious nourishing food. It not only contains nutritionally balanced amino acid components, but also contains a variety of functional polypeptides that have special effects on the metabolism of physiological organs in the human body, especially high concentrations of Organophosphate casein, which helps calcium absorption, can supplement the bone development of children and the loss of calcium in the elderly. Cheese has a fine tissue state and is easier to be digested and absorbed by the human body than raw milk. [0003] Buffalo milk is cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/028A23C19/04
Inventor 吴集
Owner 广西百菲投资股份有限公司
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