Preparation method of cheddar cheeses

A technology of cheddar cheese and leavening agent, which is applied in the field of preparation of cheddar cheese, can solve the problems of less research and achieve the effect of improving flavor, increasing speed and enhancing milk aroma

Active Publication Date: 2016-10-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Related studies have found that Lactobacillus can be added to cheese as an auxiliary starter to improve cheese flavor, and Singh (Singh T, Drake M, Cadwallader K. Flavor of cheddar cheese: A chemical and sensory perspective[J].Comprehensive Reviews in Food Science and FoodSafety, 2003, 2(4): 166-189) and others have pointed out that the flavor substance diacetyl can give cheese a milky flavor, but there is less research on the high-yield diacetyl auxiliary starter suitable for cheddar cheese

Method used

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  • Preparation method of cheddar cheeses
  • Preparation method of cheddar cheeses
  • Preparation method of cheddar cheeses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: Cheddar cheese added with Lactobacillus plantarum CGMCC No.12227

[0040] 1. Preparation of Lactobacillus plantarum CGMCC No.12227 direct input working starter.

[0041] Plantarum CGMCC No.12227 was inoculated into sterilized MRS liquid medium according to the inoculation amount of 2% (v / v), and cultured at 37°C for 18-24h, until the number of viable Lactobacillus plantarum CGMCC No.12227 reached 10 8 More than cfu / mL, 4000rpm, 10min, centrifuge at 4°C, wash the precipitate twice with PBS buffer solution of pH 7.0, add lyoprotectant, adjust the cell concentration to 10 9 cfu / mL, after mixing, carry out vacuum freeze-drying treatment, and the freeze-dried product is the Lactobacillus plantarum CGMCC No.12227 direct-injection working starter.

[0042] 2. Production of cheddar cheese containing Lactobacillus plantarum CGMCC No.12227 direct-input working starter

[0043] The production process of cheddar cheese is as follows: pasteurize the raw milk and cool...

Embodiment 2

[0061] Embodiment 2: Cheddar cheese added with Lactobacillus plantarum CGMCC No.12227

[0062] 1. Activation of Lactobacillus plantarum CGMCC No.12227

[0063] Purification and isolation of MRS plate: aseptically operate the inoculation loop to pick Lactobacillus plantarum CGMCC No.12227, streak on the sterilized MRS plate, place the plate in a 37°C incubator for 48 hours, and pick a single colony for microscopic examination , to achieve the purification and separation of strains.

[0064] Activation of the original strain: Take out the refrigerated strain stored in the -80°C refrigerator, put it in an ice bath until the bacterial liquid melts, take 100 μL of the bacterial liquid and inoculate it into 5 mL of sterilized MRS liquid medium, and incubate at 37°C for 18 hours. Streak, culture in solid MRS medium at 37°C for 48 hours, pick a single colony and inoculate it into sterilized MRS liquid medium, activate and culture for three generations, and then carry out subsequent e...

Embodiment 3

[0086] Embodiment 3: Cheddar cheese added with Lactobacillus plantarum CGMCC No.12227

[0087] (1) Pretreatment of raw milk

[0088] After the standardized raw milk is pasteurized at 68°C for 30 minutes, it is rapidly cooled to 32°C

[0089] (2) Addition of starter

[0090] The starter strain was activated in sterilized 10% skim milk medium at 30°C for 12 hours, added to the raw milk according to the addition amount of 2% (v / v), and stirred evenly;

[0091] (3) Addition of auxiliary starter

[0092] Activate Lactobacillus plantarum CGMCC No.12227 in sterilized 10% skim milk medium at 30°C for 12 hours, add 3% (v / v) to the raw milk, stir evenly, and let it stand until the pH Reduced by about 0.2;

[0093] (4) Addition of rennet

[0094] Add rennet in an amount of 0.002% (wt / wt), stir evenly, and curd for a period of time;

[0095] (5) Cut curd, heat up and remove whey

[0096] After the curdling is completed, it can be cut, then stirred slowly, and after the temperature ...

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Abstract

The present invention discloses cheddar cheeses with milk flavor and a preparation method thereof, and belongs to the technical field of dairy product processing. The cheddar cheeses are prepared by using raw milk as raw materials, the raw materials are subjected to pasteurization, the pasteurized raw materials are cooled, a fermentation agent is added into the cooled raw materials, lactobacillus plantarum CGMCC No. 12227 is used as a subsidiary fermentation agent, the materials are stirred evenly, the stirred mixture is put still until a pH is reduced to about 0.2, then chymosin is added to conduct curding, when the curding is finished, the curded mixture is subjected to curdled milk cutting, the cut curdled milk is heated, the heated curdled milk is stirred, whey is removed, the whey removed curdled milk is subjected to a stack fermentation, the fermented curdled milk is cut up, salt is added, the curdled milk is squeezed for molding, the molded curdled milk is vacuum packaged, the vacuum packaged curdled milk is aged, and other operations are conducted to obtain the cheddar cheeses. According to the present invention, the provided cheddar cheeses are prepared by adding the lactobacillus plantarum CGMCC No. 12227 having the ability of biacetylation synthesis as the subsidiary fermentation agent, which does not affect the various physical and chemical indicators of cheeses at the same time, and improves the smell and taste.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and in particular relates to a preparation method of cheddar cheese with milk flavor. Background technique [0002] Cheddar cheese is the most produced cheese in the world and is a hard cheese. Currently commercially available cheddar cheese mostly presents flavor characteristics such as sulfur, nutty, and sour, while Jiang Lihong (Jiang Lihong, Zhou Yingzhe, Hong Qing, et al. Research on the flavor characteristics and consumer preference of commercially available aged cheddar cheese[J] .Food Industry Science and Technology, 2014(23):275-281) et al. found that Chinese consumers prefer milk flavor to cheddar cheese, while cheddar cheese with obvious sulfur and bitter taste is not popular with Chinese consumers. . Therefore, it is of great significance to improve the flavor of cheddar cheese. [0003] Related studies have found that Lactobacillus can be added to cheese as an auxiliary sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/072A23C19/064A23C19/032A23C19/05
CPCA23C19/032A23C19/05A23C19/064A23C19/072A23C2250/10A23V2400/169
Inventor 陈卫刘小鸣赵建新殷俊玲田丰伟张秋香王刚翟齐啸张灏
Owner JIANGNAN UNIV
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