Cheese production method

Abstract

The invention provides a cheese production method. The method comprises the following steps: cooking and cooling glutinous rice, adding distiller's yeast, carrying out fermentation, filtering the glutinous rice to obtain a supernatant, and concentrating the supernatant in a lyophilizer to obtain a concentrated milk coagulation emulsion; obtaining raw milk, sterilizing the raw milk, injecting the sterilized raw milk into a cheese tank, adding a starter, performing stirring, adding calcium chloride, performing primary standing, adding the concentrated milk coagulation emulsion, performing stirring, standing the obtained mixture, cutting the raw milk to form blocks, adding rice grains obtained by the glutinous rice filtration, and stirring the obtained raw milk solution at a preset constant temperature to obtain cheese; and stacking the cheese, adding salt to the stacked cheese, performing stirring, and squeezing the stirred cheese to mold the cheese. A large amount of a microbial milk coagulant in the distiller's yeast in the fermented glutinous rice is adopted in the milk coagulation process of the cheese, so the astringency caused by phytochymosin is eliminated; and the concentrated milk coagulation emulsion prepared from the fermented glutinous rice prevents animal rennet induced user contradiction.

Description

technical field [0001] The invention relates to the technical field of cheese, in particular to a cheese production method. Background technique [0002] Cheese is a fermented milk product. Its properties are similar to common yogurt. They are all made through fermentation process and contain healthy lactic acid bacteria. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food. , the nutritional value is therefore more abundant. Each kilogram of cheese products is concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. As far as technology is concerned, cheese is fermented milk, and as far as nutrition is concerned, cheese is concentrated milk. Cheese is becoming more and more popular for its rich nutrition and smooth taste. [0003] In the existing cheese production process, rennet from animals or plants is used as the coagulant. When using rennet from animals, i...

AI Technical Summary

Problems solved by technology

[0003] In the existing cheese production process, rennet from animals or plants is used as the coagulant. When using rennet from animals, it is easy to cause resistance to users due to religious beliefs. When using rennet from plants enzymes, tends to reduce cheese yield due to its excessive hydrolytic properties

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