Immature cheese and preparation method thereof
An immature cheese technology, applied in the field of immature cheese and its preparation, can solve the problems of low processing technology of by-products, obstacles to the development of cheese industry, difficulty in product promotion, etc. The effect of softening the characteristic aroma of cheese
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[0037]The method for preparing immature cheese of the present invention is aimed at the method for the above-mentioned immature cheese. The preparation method of the immature cheese uses raw milk and concentrated milk protein powder as nutrient raw materials, and after mixing with other raw materials, undergoes homogenization, sterilization and Fermentation and demulsification to obtain immature cheese. This method improves the nutritional index of the product by adding concentrated milk protein powder to raw milk, replacing the "subtractive" method of whey discharge in the prior art. In the preparation method No whey discharge operation is required, no protein loss will be caused, and the production process is greatly simplified, no investment in whey discharge equipment will be consumed, and production can be realized by using existing yogurt production equipment.
[0038] In the technical solution, preferably, step S1 is specifically:
[0039] S1a. Preheat raw milk to 50-55...
Embodiment 1
[0047] The immature cheese described in this example is made of the following components by mass fraction: 6% white sugar, 4% cream, 2% concentrated milk protein powder, 0.1% agar, 0.0001% rennet, and 0.004% starter , Raw milk 87.8959%.
[0048] Among them, the concentrated milk protein powder is the concentrated milk protein powder with the milk protein content ≥ 50%, specifically the concentrated milk protein powder produced by the German Laketop company; the agar is the gel strength of 50 ± 5g / cm 2 (20 DEG C, 1.5% solution) agar, specifically the agar produced by Java Biocolloid Company in Indonesia; chymosin is the rennet derived from cow stomach, specifically the natural animal rennet produced by Italy Colerich Company; The starter is a mixture of Lactococcus lactis subsp. lactic acid and Lactococcus lactis subsp. cruris in a ratio of 1:1, specifically using the starter produced by the Italian Dairy Research Center; the cream is cream with a fat content of 35%; the rest o...
Embodiment 2
[0058] The raw material of the immature cheese described in this example consists of the following mass fractions: 6% white sugar, 4% cream, 2% concentrated milk protein powder, 0.12% agar, 0.004% starter, and 87.876% raw milk.
[0059] Among them, the concentrated milk protein powder is the concentrated milk protein powder with the milk protein content ≥ 50%, specifically the concentrated milk protein powder produced by the German Laketop company; the agar is the gel strength of 50 ± 5g / cm 2 (20 DEG C, 1.5% solution) agar, specifically the agar produced by Java Biocolloid Company in Indonesia; chymosin is the rennet derived from cow stomach, specifically the natural animal rennet produced by Italy Colerich Company; The starter is a mixture of Lactococcus lactis subsp. lactic acid and Lactococcus lactis subsp. cruris in a ratio of 2:1, specifically using the starter produced by the Italian Dairy Research Center; the cream is cream with a fat content of 35%; the rest of the ingr...
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