Preparation method of yak milk mozzarella cheese

Abstract

A method for preparing yak milk mozzarella cheese. Raw milk is prepared; the raw milk is standardized and then sterilized; the sterilized material is cooled naturally and a starter is added; the acidity of the material after the starter is added is adjusted, and Add calcium chloride; add rennet to the material for curd operation, cut the curd material, stir and heat, and discharge the whey; shape and squeeze the material after the whey is discharged, and add salt for Salting: the salted material is blanched, stretched and shaped, and then vacuum-packed after cooling to obtain a mature yak milk mozzarella cheese. The process of the present invention uses yak milk with high nutritional content as raw material and uses special bacterial colonies on the Qinghai-Tibet Plateau for fermentation, so that the mozzarella cheese has higher nutritional content, more unique taste and facilitates the experimenters to obtain the pH value.

Description

technical field [0001] The invention belongs to a preparation method of surilla cheese, in particular to a preparation method of yak milk mozzarella cheese. Background technique [0002] A light cheese originating from the southern Italian cities of Campania and Naples. The original mozzarella is based on buffalo milk, and the color of mozzarella cheese can be pure white, or white in yellow. The maturity period of mozzarella cheese is 1-3 days. Because the water content of mozzarella cheese is very high, the storage period of fresh mozzarella cheese is up to 7 days. Therefore, fresh mozzarella cheese is often manufactured It is eaten that day, and for storage convenience, the dried mozzarella will keep for a month. [0003] The mozzarella cheese currently on the market has a single taste and low nutritional content. It is difficult for experimenters to obtain an accurate pH value during the production process. Contents of the invention [0004] The object of the present...

AI Technical Summary

Problems solved by technology

[0003] The mozzarella cheese currently on the market has a single taste and low nutritional content. It is difficult for experimenters to obtain an accurate pH value during the production process.