A kind of preparation method of cheddar cheese

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

Active Publication Date: 2019-09-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 Food Safety, 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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  • A kind of preparation method of cheddar cheese
  • A kind of preparation method of cheddar cheese
  • A kind of preparation method of cheddar cheese

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 invention discloses a cheddar cheese with milk flavor and a preparation method thereof, belonging to the technical field of dairy product processing. The present invention uses raw milk as raw material, pasteurizes it and cools it, adds a starter, adds Lactobacillus plantarum CGMCC No.12227 as an auxiliary starter, stirs it evenly, and leaves it to stand until the pH drops by about 0.2, then adds rennet to curd the milk After the curd is completed, the curd is cut, heated and stirred, whey is removed, brewed, chopped and salted, pressed, vacuum-packed, matured and other operations are performed to obtain cheddar cheese. According to the cheddar cheese provided by the present invention, Lactobacillus plantarum CGMCC No.12227 having the ability to synthesize diacetyl is added as an auxiliary starter, and the smell and taste are improved while not affecting various physical and chemical indicators of the cheese.

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 Patents(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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