Whey cheese and ultrahigh-pressure treatment method thereof

Abstract

The invention discloses an ultrahigh-pressure treatment method of whey cheese. The ultrahigh-pressure treatment method comprises the following steps: mixing sweet whey powder with water to obtain a whey solution; homogenizing and pasteurizing the obtained reconstituted whey solution, and then rapidly cooling; preliminarily heating an obtained sterilized reconstituted whey solution to 65-70 DEG C,and carrying out heat treatment; then continuously heating the reconstituted whey solution to 85-95 DEG C, and carrying out heat treatment; finally, adding citric acid to adjust the PH value to obtaina reconstituted whey liquid; after the obtained reconstituted whey liquid is cooled to room temperature, discharging whey through a hanging bag, and putting the obtained whey into a refrigerator; soaking an obtained curd in a sodium alginate solution containing sodium alginate, lysozyme and NA2-EDTA, taking out the soaked curd, standing, drying and packaging in vacuum to obtain whey cheese; and carrying out ultrahigh pressure treatment on the whey cheese. The method has the advantages that the protein recovery rate of the whey cheese is remarkably increased, curding is more sufficient, the tissue structure is stable, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a whey cheese and an ultra-high pressure processing method thereof. Background technique [0002] Whey is the main by-product in cheese production. Fresh whey contains almost all whey protein and lactose in raw milk, and has high utilization value. At present, western developed countries already have a strong level of whey recovery and advanced technical equipment to convert it into a variety of value-added products, such as whey powder, whey protein concentrate, etc. With the continuous development of the whey industry, more and more whey is widely used in food, feed, medicine and other fields. Among them, the production of cheese with whey as raw material can make full use of its nutrients, and the process is simple and the investment in equipment is small. , High economic benefits, more in line with the status quo of my country's dairy industry. [0003] The ...

AI Technical Summary

Problems solved by technology

The preparation process of whey cheese does not go through the ripening stage. The yield is high, the flavor is soft and light, and it is easier to be accepted by the Chinese people. However, there are also certain defects: the whey is directly placed in a high-temperature environment to heat up quickly, and it is prone to insufficient protein cross-linking and heating. The problem of unevenness leads to poor curdling effect of whey cheese, loose structure, and inability to retain protein well, resulting in a large amount of protein loss and low protein recovery rate; the traditional production process is directly packaged and marketed after the whey is drained, due to The high water content of whey cheese is easily contaminated by mold, yeast and Enterobacteriaceae during storage, resulting in a short shelf life and health risks to consumers; The development and comprehensive utilization are still in their infancy. Most of the whey discharged from domestic cheese production factories is acid whey, and the sweet whey resources used to prepare whey cheese are scarce, which limits the application of whey cheese in the domestic market.

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