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Cheese and its preparation method

A technology of cheese and curd, applied in the field of cheese and its preparation, to achieve the effect of rich nutrition and strong stringiness

Active Publication Date: 2019-11-29
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current cheese still needs to be improved

Method used

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  • Cheese and its preparation method

Examples

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Effect test

preparation example Construction

[0058] The cheese obtained by the method for preparing cheese according to the embodiment of the present invention can be stored at 2-6 degrees Celsius.

[0059] Those skilled in the art can understand that the features and advantages described above for the method for preparing cheese are also applicable to the cheese, and will not be repeated here.

[0060] To sum up, according to the embodiments of the present invention, the cheese of the present invention and its preparation method have at least one of the following advantages:

[0061] 1. According to an embodiment of the present invention, by adding microcrystalline cellulose and sodium carboxymethyl cellulose to maintain the stringiness of cheese during the shelf life.

[0062] 2. According to the embodiment of the present invention, cooling treatment is carried out after cutting to reduce the activity of rennet, and control the acidification time of the curd from cutting to pH 5.4 to 5.8, and reduce the acidification s...

Embodiment 1

[0065] In this example, cheese was prepared by the following steps:

[0066] (1) Raw milk is standardized, wherein the fat: protein ratio is 0.7:1, then 1000 kg of raw milk, 0.08 kg of microcrystalline cellulose and 0.02 kg of carboxymethyl cellulose sodium are fully mixed evenly, and heated at 72 degrees Celsius Pasteurize at low temperature for 15 seconds and cool to 34 degrees Celsius;

[0067] (2) Add 25U Streptococcus thermophilus ST-M8, and ferment for 15 minutes at a temperature of 34 degrees Celsius;

[0068] (3) Add 10 grams of rennet and 1 kilogram of calcium chloride, and curd the milk for 25 minutes at a temperature of 34 degrees Celsius;

[0069] (4) Cut the curd after the curd into 8cm × 8cm × 8cm, then keep it at a temperature of 34 degrees Celsius and let it stand until the pH value is 6.50, then cool down to 33 degrees Celsius and keep it warm for 10 minutes;

[0070] (5) Heating and stirring to raise the temperature to 39 degrees Celsius, the fermentation a...

Embodiment 2

[0074] In this example, cheese was prepared by the following steps:

[0075] (1) Raw milk is standardized, wherein the fat: protein ratio is 1.2:1, then 1000 kg of raw milk, 0.4 kg of microcrystalline cellulose and 0.1 kg of carboxymethyl cellulose sodium are fully mixed and heated at 74 degrees Celsius Pasteurize at low temperature for 15 seconds and cool to 36 degrees Celsius;

[0076] (2) Add 50 U of Streptococcus thermophilus TCC-3, and ferment at 36 degrees Celsius for 60 minutes;

[0077] (3) Add 20 grams of rennet and 0.1 kilogram of calcium chloride, and curd the milk for 45 minutes at a temperature of 36 degrees Celsius;

[0078] (4) Cut the curd curd into 8cm × 8cm × 8cm, then keep it at a temperature of 36 degrees Celsius and let it stand until the pH value is 6.40. When the temperature is 6.40, the temperature is lowered to 33 degrees Celsius, and the temperature is kept for 30 minutes;

[0079] (5) Heating and stirring to raise the temperature to 41 degrees Celsiu...

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Abstract

The invention provides a cheese and a preparation method thereof. The cheese comprises the raw materials of raw milk, microcrystalline cellulose, carboxymethylcellulose sodium, calcium chloride, a starter and chymosin. The cheese has the at least one of the following advantages of abundant nutrition and strong wiredrawing, and excellent flavor and mouthfeel.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to cheese and methods for its preparation. Background technique [0002] The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have formulated an internationally accepted definition of cheese: Cheese is made from cow's milk, cream, partly skimmed milk, buttermilk or a mixture of these products, curdled and separated from the whey Fresh or fermented dairy products. [0003] However, cheese still needs to be improved at present. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, the object of the present invention is to provide a cheese and a preparation method thereof, the cheese or the cheese prepared by the method is rich in nutrition, strong in stringiness or excellent in flavor and mouthfeel. [0005] It shoul...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/00A23C19/05
Inventor 闫清泉宗学醒李志国王乐母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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