Donkey cheese and processing method thereof

Abstract

The invention provides donkey cheese which is rich in nutrition, easy to absorb by human bodies, unique in taste and simple to process as well as a processing method thereof and relates to the field of food processing. The donkey cheese is prepared from components in parts by weight as follows: 40-60 parts of donkey milk, 10-15 parts of butter, 1-3 parts of emulsifying salt, 0.2-5 parts of nutrients, 0.05-0.08 part of a preservative, 10-60 parts of water, 0.02-0.05 part of seasonings, 0.01-0.06 part of flavorings and 2-5 parts of chymosin.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a donkey cheese and a processing method thereof. Background technique [0002] Cheese refers to a type of dairy product that is pressed by adding an appropriate amount of starter and / or acid or rennet to animal milk to coagulate the milk protein and remove the whey. The animal milk adopted in the prior art is generally cow's milk. The specific processing technology is as follows: standardize, sterilize, and cool raw bovine milk; then add starter, calcium chloride, pigment, and rennet to make curd; then cut and discharge whey to obtain milk curd ; Forming, pressing, salting, and ripening. Among them, the "standardization of raw milk" is to make the product meet the requirements, and the content of fat and fat-free dry matter in dairy products is required to maintain a certain ratio. However, the content of fat and fat-free dry matter in raw milk varies greatly with the var...

AI Technical Summary

Problems solved by technology

The process of "standardization of raw milk" is an indispensable step in the production of cheese in the existing technology, which is complicated and cumbersome; moreover, there are certain differences in the nutritional content of milk and human milk, especially for young children and the elderly, which is not conducive to the human body well absorbed