Single cream cheese and preparation method of using ultrahigh-pressure sterilization and normal temperature whey draining

Abstract

The invention discloses single cream cheese and a preparation method of using ultrahigh-pressure sterilization and normal temperature whey draining. Raw materials comprise milk raw materials and auxiliary materials, wherein the milk raw materials are prepared from 66 to 75 percent of fresh milk and 25 to 34 percent of single cream; the auxiliary materials are prepared from the following ingredients added in proportion by total weight: 0.003 to 0.005 percent of fermentation agents and 0.6 to 1 percent of salt, wherein the fermentation agents are mixed lactic acid bacteria starters for producingexopolysaccharides. The preparation method comprises the following steps that raw materials of the single cream, the fresh milk and the like are subjected to standardization, homogenizing, ultrahigh-pressure sterilization, fermentation agent inoculation and fermentation, normal temperature whey draining, milk curding, vacuum packaging and ultrahigh-pressure treatment to obtain the single cream cheese. The mixed lactic acid bacteria starters for producing exopolysaccharides are used for obtaining the smooth and tight cream cheese products; the original characteristics of the milk crud are protected to the maximum degree; the ultrahigh-pressure sterilization is also used; a good sterilization effect is achieved; the storage of the milk nutrition and flavor substances is facilitated.

Description

Technical field [0001] The invention relates to a cheese and a preparation method thereof, in particular to a preparation method of ultra-high pressure sterilization and normal temperature draining whey and a cream cheese prepared therefrom. Background technique [0002] Traditional cream cheese is a fresh soft cheese made from whole milk with cream. It does not need to be matured and can be eaten immediately after production. The finished cheese fat is white in color, soft and light in taste, with the dual flavors of cream and yogurt, and is easily accepted by consumers. The traditional cream cheese process is: standardization of fresh milk and cream, homogenization, sterilization, medium-temperature starter fermentation, curd, 70-85℃ hanging bag draining whey, adding salt and glue, heating to 80-85℃ To inhibit the growth of spoilage microorganisms, heat packaging. The defect of the process is that the texture of the cheese is improved by adding stabilizers such as colloids, b...

AI Technical Summary

Problems solved by technology

The defects of the process are: the texture of the cheese is improved by adding stabilizers such as colloids, but at the same time, it will also bring a paste taste and a colloidal feeling to the cheese. When the stirring is insufficient, the colloids form and distribute unevenly; The whey discharge process is susceptible to microbial contamination, and the high temperature method has the effect of sterilization, but the high temperature easily leads to excessive loss of moisture in the cheese, the cheese yield is low, and part of the oil is separated out, and it is easy to cause the protein to encounter acidity under local acidic conditions. Thermal denaturation, powdery appearance; high moisture content of cream cheese has a short shelf life. Generally, adding antibacterial agents or high temperature methods are used to prolong the shelf life, but the original structure, flavor and taste of the cheese are destroyed.

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