Preparation method of room temperature liquid cheese and room temperature liquid cheese

Abstract

The present invention provides a method for preparing room temperature liquid cheese and room temperature liquid cheese. The preparation method comprises the following steps: adding a protein regulating component to raw milk, performing a first stirring, and standing for hydration to obtain a first liquid; adding pre-melted cream cheese and light cream to the first liquid, performing a second stirring, and obtaining a second liquid; and sequentially performing a first homogenization, ultra-high temperature sterilization, and a second homogenization on the second liquid. The room temperature liquid cheese prepared according to the method of the present invention has good fluidity and excellent storage stability at room temperature, and has rich nutrition, a smooth taste, and a strong cheese aroma.

Description

Technical Field

[0001] The invention belongs to the field of dairy product processing, and in particular relates to a method for preparing room-temperature liquid cheese, and room-temperature liquid cheese prepared according to the method. Background Art

[0002] Cheese, also known as cottage cheese, is a fresh or fermented product made from raw milk, cream, skim milk and partially skim buttermilk or a mixture of these raw materials, after coagulation and separation, and whey. The unfermented mature product is called fresh cheese, and the product that has been fermented and matured for a long time is called mature cheese. Internationally, these two types of cheese are collectively referred to as natural cheese. Now internationally, cheese is usually divided into three categories: natural cheese, processed cheese and cheese food. Cheese is rich in protein, but there is a lack of room temperature cheese products suitable for Chinese tastes on the market.

[0003] Cheese is rich in protein, fat, minerals and multiple vitamins. It is a product with high nutritional value among dairy products. It is known as the "king of dairy products" abroad and is a daily consumer product for residents in developed countries. With the improvement of the living standards of the Chinese people, the production and consumption of dairy products have increased rapidly. According to foreign development experience, when the consumption of dairy products reaches a certain level, people's demand for dairy products is no longer limited to liquid milk with a water content of up to 88%, and cheese has become the first choice for diversification of dairy products. Domestic cheese accounts for a very small proportion of China's total dairy production. In 2019, the market size of the cheese category was 1.977 billion, but the growth rate was very fast, with a year-on-year increase of 42.2%. There are very few cheeses and related products on the market, of which processed cheese accounts for more than 90%, mainly children's cheese. This is in sharp contrast to the situation in developed countries with international dairy products, where 60% of dairy products are cheese products, and is extremely incompatible with China's economic development and the improvement of consumption levels. The reason is that most of the cheeses people can buy now are imported and expensive. On the other hand, most cheeses have strong flavors, and their bitter and spicy tastes are difficult for Chinese people to accept. Surveys show that more than half of the respondents have never eaten cheese; most respondents do not like hard cheese and mold cheese with strong flavors. Therefore, it is necessary to adjust the cheese flavor and cheese variety development according to the Chinese market demand and consumer preferences.

[0004] Processed cheese is made from natural cheese, which is cut into pieces, crushed, emulsified, heated, stirred and filled while hot. Various special ingredients are added during the preparation process, and with unique processing technology, the strong flavor of natural cheese is eliminated, making it more in line with the taste of Chinese people.

[0005] The cheese products produced by the existing products and technologies do not conform to the Chinese eating habits, and are acidic and salty; most products need to be refrigerated, and have high requirements for storage and transportation conditions; at the same time, most cheese products are in solid and semi-solid states, which limits the eating scenarios. The present invention develops a room temperature liquid cheese that can be stored at room temperature, has a strong cheese flavor, and has a thick and smooth taste, which conforms to the eating habits of Chinese consumers. Summary of the invention

[0006] The object of the present invention is to provide a method for preparing room-temperature liquid cheese, by performing homogenization treatment after the ingredients are prepared and after ultra-high temperature sterilization, so that the prepared cheese has a strong cheese flavor, a smooth taste, good fluidity at room temperature, and high stability.

[0007] According to one aspect of the present invention, there is provided a method for preparing liquid cheese at room temperature, comprising the following steps: adding a protein regulating component to raw milk, performing a first stirring, and standing for hydration to obtain a first liquid; adding pre-melted cream cheese and milk fat to the first liquid, performing a second stirring to obtain a second liquid; and sequentially performing a first homogenization, ultra-high temperature sterilization, and a second homogenization on the second liquid.

[0008] Preferably, the preparation method further comprises: before preparing the second feed liquid, adding ingredients to the first feed liquid, performing a third stirring to obtain the first feed liquid with the ingredients added thereto.

[0009] Preferably, the raw milk is selected from fresh milk and reconstituted milk; the protein adjustment component includes one or more of milk protein, whey protein, casein, skim milk, whole milk and semi-skimmed milk; and the milk fat includes one or more of light cream, anhydrous butter and butter.

[0010] According to a specific embodiment, in the preparation method of the present invention, when preparing the first liquid, the first stirring temperature is 45-55°C, the stirring time is 20-30min, and the standing hydration time is 30-40min; when preparing the second liquid, the second stirring temperature is 65-75°C, and the stirring time is 20-30min.

[0011] Preferably, the first homogenization is carried out at a homogenization temperature of 65-75°C and a homogenization pressure of 50 / 200 bar; the ultra-high temperature sterilization is carried out at a temperature of 131-142°C; and the second homogenization is carried out at a homogenization temperature of 65-75°C and a homogenization pressure of 30 / 120 bar.

[0012] Preferably, the ingredients include one or more of a stabilizer, a sweetening component, dietary fiber, a buffer salt, table salt, and a calcium source.

[0013] According to another aspect of the present invention, there is provided a room temperature liquid cheese, which is prepared by the above preparation method.

[0014] Preferably, based on the total mass of the room-temperature liquid cheese raw material, the room-temperature liquid cheese raw material comprises 0-65% raw milk, 3-14% protein adjustment component, 15-60% cream cheese, and 0-13% milk fat.

[0015] Preferably, based on the total mass of the room temperature liquid cheese raw material, the ingredients include one or more of stabilizer 1-1.5%, sweet component 0-8.51%, dietary fiber 0.2-0.5%, buffer salt 0-0.5%, salt 0-0.4% and calcium source 0-2%.

[0016] The room temperature liquid cheese prepared according to the method of the present invention has a smooth taste and a strong cheese aroma, can be stored at room temperature for more than 6 months, and has no stratification and precipitation. The room temperature liquid cheese prepared according to the method of the present invention has good fluidity. Specifically, at 4°C and a shear rate of 50s -1 Under the conditions of , the viscosity range is 50-500mPa·s. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The present invention is further described with reference to the following drawings, in which:

[0018] Figure 1 The viscosity variation curves of the samples according to Example 1 and Example 2 in the temperature range of 4-35°C are shown;

[0019] Figure 2 and Figure 3 The phenomena of the samples according to Example 1 and Example 2 after being stored at room temperature for 6 months are shown respectively;

[0020] Figure 4 The stratification phenomenon of the sample according to Comparative Example 1 when stored on the second day is shown;

[0021] Figure 5 The stratification phenomenon of the sample according to Comparative Example 2 after being stored for one month is shown. DETAILED DESCRIPTION

[0022] In order to more clearly understand the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now further described in detail. It should be understood that the following specific embodiments are only exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

[0023] The invention provides liquid cheese, in particular room-temperature liquid cheese, and a preparation method thereof.

[0024] The raw materials of the liquid cheese according to the present invention at least include raw milk, a protein adjustment component, cream cheese and light cream.

[0025] The raw milk that can be used in the present invention can be one or both of fresh milk and reconstituted milk. Among them, fresh milk can be fresh cow's milk, fresh goat's milk or other animal fresh milk, used alone or mixed. According to conventional techniques in the art, fresh milk usually needs to be filtered, purified, standardized and pasteurized, and cooled for use. Reconstituted milk can be obtained by reconstitution with skim powder or whole fat powder according to the protein content requirements of the product. The raw milk used in the present invention requires a protein content of ≥3%, a lactose content of ≥4%, and a fat content of ≥4%.

[0026] The protein adjustment component may include one or more of milk protein, whey protein, casein, skim milk, whole milk and semi-skim milk, and preferably includes concentrated milk protein and skim milk.

[0027] According to a specific embodiment, based on the total mass of the room temperature liquid cheese raw material, the room temperature liquid cheese raw material comprises 0-65% raw milk, 3-14% protein adjustment component, 15-60% cream cheese, and 0-13% milk fat, wherein the milk fat can be selected from light cream, anhydrous butter and butter, preferably light cream.

[0028] According to another specific embodiment, the liquid cheese material may further include ingredients, for example, may include one or more of a stabilizer, a sweet component, dietary fiber, a buffer salt, table salt and a calcium source.

[0029] The liquid cheese of the present invention generally adopts a compound stabilizer, for example, the thickener is a combination of two or more of pectin, carrageenan, xanthan gum, agar, and soybean polysaccharide; the stabilizer is carboxymethyl cellulose, microcrystalline cellulose emulsifier, and the emulsifier is a combination of two or more of mono(di)glycerol fatty acid ester, sodium alginate, and sucrose fatty acid ester. The thickener is 0.25-0.4%, and the stabilizer is 0.6-1.1%, and the percentage is the mass percentage of the product.

[0030] The above-mentioned sweet components may include one or more of white sugar, xylitol, mogroside, erythritol, and steviol glycoside. For example, in sugar-free liquid cheese, one or both of xylitol and steviol glycoside may be used to completely replace sucrose. Preferably, based on the total mass of the liquid cheese raw material, the above-mentioned sweet components may include 0-5.5% white sugar, 0-3% xylitol, and 0-0.01% steviol glycoside.

[0031] The dietary fiber may include one or more of polydextrose, resistant dextrin, oligofructose, oligogalactose and inulin, preferably resistant dextrin.

[0032] The buffer salt may include one or more of sodium bicarbonate, sodium hydrogen citrate, sodium tripolyphosphate, sodium hexametaphosphate, and disodium hydrogen phosphate, and is used to adjust the pH value of the feed solution to 6.7-7.0. Preferably, the buffer salt is sodium bicarbonate or sodium citrate.

[0033] The calcium source may include one or more of calcium carbonate, calcium lactate, calcium citrate, calcium gluconate, and calcium citrate.

[0034] Based on the total mass of the liquid cheese raw material, the content of the ingredients can be 5-9%. According to a specific embodiment, based on the total mass of the liquid cheese raw material, the ingredients include one or more of stabilizer 1-1.5%, sweet component 0-8.51%, dietary fiber 0.2-0.5%, buffer salt 0-0.5%, sea salt 0-0.4% and calcium source 0-2%.

[0035] According to a specific embodiment, the raw materials of the room temperature liquid cheese of the present invention include the following components in percentage by mass: 56.75% milk, 15% cream, 16.5% cream cheese, 2% concentrated milk protein, 2.5% skimmed milk powder, 3.5% white sugar, 1.3% compound stabilizer, 0.2% resistant dextrin, 0.25% sea salt, and 2% milk calcium.

[0036] According to another specific embodiment of the present invention, there is provided a method for preparing liquid cheese at room temperature, comprising the following steps: adding a protein regulating component to raw milk, performing a first stirring, and standing for hydration to obtain a first liquid; adding pre-melted cream cheese and light cream to the first liquid, performing a second stirring to obtain a second liquid; and sequentially performing a first homogenization, ultra-high temperature sterilization, and a second homogenization on the second liquid.

[0037] The raw milk can be fresh milk or reconstituted milk. When fresh milk is used, the fresh milk is usually filtered, purified and standardized.

[0038] The pre-melting of the cream cheese is usually carried out at a temperature of 95-100° C., preferably 95° C., for example, a melting pot can be used to melt the cream cheese at 1500-3000 rpm, preferably 1500 rpm, for 2-5 minutes.

[0039] According to another specific embodiment, the preparation method further comprises: before preparing the second feed liquid, adding ingredients to the first feed liquid. The composition of the ingredients is as defined above.

[0040] When preparing the first feed liquid, the first stirring temperature can be 45-55°C, the stirring time can be 20-30min, and the standing hydration time can be 30-40min. Specifically, after filtering, purifying and standardizing, the fresh milk is usually added to a high shearing tank (1440-1460rpm), which has dispersion, emulsification and shearing effects, and heated to 50°C. While stirring continuously, all protein adjustment components, such as concentrated milk protein and skimmed milk powder (circulation or batch feed), are added. After the feeding is completed, stir for 20-30min, then stop stirring, and stand at 45-55°C for hydration for 30-40min.

[0041] According to a specific embodiment, the temperature of the first liquid prepared in the above step is raised to 65-75°C, preferably 70°C, and then the ingredients (such as composite stabilizer, white sugar, resistant dextrin, xylitol, etc.) are added to the first liquid and fully stirred (1000-2000rpm, preferably 1440-1460rpm) for 20-30min.

[0042] When preparing the second liquid feed, the second stirring may be carried out at 65-75° C. and 1500-2000 rpm for 20-30 min.

[0043] In the preparation method of the present invention, the first homogenization is performed at a homogenization temperature of 65-75° C. and a homogenization pressure of 30-60 (secondary) / 150-250 (primary) bar, preferably 50 / 200 bar. This step can fully break up the liquid oil to form small droplets, which helps the stabilizer to fully wrap the oil or water to form relatively fine emulsified particles, which helps the stability of the product.

[0044] Preferably, the preparation method of the present invention may further include degassing the liquid feed while performing the first homogenization, so that the flavor of the product is purer and does not have the bad flavor of original cheese.

[0045] The ultra-high temperature sterilization (UHT) step is carried out at a temperature of 131-142° C. for 2-10 seconds, for example, a tubular, immersion or direct injection sterilization process can be used. The UHT step can ensure the commercial sterility of the product.

[0046] The second homogenization is carried out at a homogenization temperature of 65-75° C. and a homogenization pressure of 30-50 (secondary) / 100-150 (primary) bar, preferably 30 / 120 bar.

[0047] According to another specific embodiment, the preparation method may further include a cooling step and a filling step after the second homogenization step. The cooling step includes cooling the homogenized liquid to 20-30° C. to ensure the stability of the sample after packaging.

[0048] The present invention can be used in various aseptic filling forms, including stand-up bags, Tetra Pak, Combibloc, PET bottles and other forms.

[0049] In summary, the liquid neutral processed cheese product stored at room temperature obtained by the preparation method of the present invention, i.e., room temperature liquid cheese, does not add any flavors and spices, has a strong cheese flavor, and has a pure flavor. At the same time, the two homogenization treatments after the chemical treatment and the ultra-high temperature sterilization treatment make the product have more uniform stability, ensuring the stability of the product during the shelf life. Specifically, the room temperature liquid cheese of the present invention can be stored at room temperature, i.e., stored at room temperature for more than 6 months, without stratification and precipitation, etc., is convenient to eat, rich in nutrients, smooth in taste, has a strong cheese aroma, and is suitable for Chinese tastes.

[0050] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.

[0051] The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.

[0052] Example

[0053] Example 1

[0054] The invention provides a liquid cheese stored at room temperature, wherein the raw materials include raw milk, cream, cream cheese, concentrated milk protein, skimmed milk powder, white granulated sugar, compound stabilizer, resistant dextrin, milk calcium, and baking soda. The mass percentage of each component in the raw materials is: 58.7% of raw milk, 12.3% of cream, 16.5% of cream cheese, 2% of concentrated milk protein, 1.8% of skimmed milk powder, 5% of white granulated sugar, 1.2% of compound stabilizer (0.3% of carrageenan, 0.1% of microcrystalline cellulose, 0.2% of carboxymethyl cellulose, 0.6% of mono(di)glycerol fatty acid ester), 0.2% of resistant dextrin, 1.9% of milk calcium, and 0.4% of baking soda.

[0055] Chemical preparation: Heat 60% of the raw milk to 50°C and add it to the high shear chemical preparation tank at a shear rate of 1500rpm. The equipment has the functions of dispersion, emulsification and shearing. Add all the concentrated milk protein and skim milk powder while stirring continuously. Stir for 30 minutes after the feeding is completed, then stop stirring and let it stand at 55°C for 40 minutes for hydration.

[0056] Cream cheese needs to be processed using a chopping machine and a melting pot, added to the above-mentioned liquid, and then added with cream. After the addition is completed, stir and dissolve at 1500rpm at 50℃ for 15min, and observe on a plate to ensure that the cream cheese is fully dissolved.

[0057] Raise the temperature of 30% of the raw milk to 70°C, add the other mixed dry powder ingredients (compound stabilizer, white sugar, resistant dextrin, etc.) to the liquid, stir thoroughly at 70°C, 1500rpm, 40min. Verify with a plate that there are no white particles visible to the naked eye. Mix the two liquids thoroughly and mix at 50°C for 10min. Add the remaining raw milk to set the product to volume.

[0058] Homogenization: Homogenize all the liquid materials at 70°C with a homogenization pressure of 50 / 250 bar.

[0059] Ultra-high temperature sterilization: The liquid is sterilized by immersion UHT at 137℃ / 5s.

[0060] Homogenization after sterilization: homogenization temperature 70℃, secondary homogenization 50 / 150bar.

[0061] Cooling: Cool the semi-finished product after sterile homogenization to 25℃.

[0062] Filling: Filling in the form of 125ml Tetra Pak.

[0063] from Figure 1 It can be seen that the viscosity of the product at 4°C is 275mPa·s, the product has good fluidity and a smooth taste.

[0064] Example 2

[0065] The present invention provides a liquid cheese stored at room temperature. The present embodiment is a sucrose-free formula, and the raw materials include raw milk, cream, cream cheese, concentrated milk protein, skimmed milk powder, compound stabilizer, xylitol, resistant dextrin, milk calcium, baking soda, and steviol glycoside. The mass percentage of each component in the raw materials is 59.69% of raw milk, 12.3% of cream, 16.5% of cream cheese, 1.5% of concentrated milk protein, 4% of skimmed milk powder, 1% of compound stabilizer (0.2% of carrageenan, 0.05% of xanthan gum, 0.1% of microcrystalline cellulose, 0.15% of carboxymethyl cellulose, 0.5% of mono(di)glycerol fatty acid ester), 0.7% of resistant dextrin, 2% of xylitol, 1.9% of milk calcium, 0.4% of baking soda, and 0.01% of steviol glycoside.

[0066] Chemical: Heat the raw milk to 50℃ and add it to the high shear chemical tank. The shear speed is 1500rpm. The equipment has the functions of dispersing, emulsifying and shearing. Add all the concentrated milk protein and skim powder while stirring continuously. Stir for 20 minutes after the feeding is completed, then stop stirring and let it stand at 45℃ for 30 minutes for hydration.

[0067] Cream cheese needs to be processed using a chopping machine and a melting pot at 95°C and 1500rpm, added to the above-mentioned liquid, and then added with light cream. After the addition is completed, stir and dissolve at 1500rpm at 50°C for 15min, and observe on a plate to ensure that the cream cheese is fully dissolved.

[0068] Raise the temperature of 30% of the raw milk to 70°C, add the other mixed dry powder ingredients (compound stabilizer, resistant dextrin, xylitol, etc.) to the liquid, stir thoroughly at 70°C, 1500rpm, for 40 minutes. Verify with a plate that there are no white particles visible to the naked eye. The two liquids are fully mixed and mixed at 45°C for 10 minutes. Add the remaining raw milk to the product to a fixed volume.

[0069] Homogenization: Homogenize all the liquid materials at 70°C with a homogenization pressure of 50 / 300 bar.

[0070] Ultra-high temperature sterilization: The liquid is sterilized by immersion UHT, 137℃ / 5s.

[0071] Homogenize after sterilization, homogenization temperature 65℃, secondary homogenization 30 / 120bar.

[0072] Cooling: Cool the semi-finished product after sterile homogenization to 25℃.

[0073] Filling: Filling is carried out in the form of PET bottles 350ml.

[0074] Product viscosity measurement

[0075] The test instrument is Anton Paar rheometer MCR102, rotor type Cylinder (concentric), shear rate 50 1 / s, shear time 600s, temperature range 4-35°C, and the viscosity of the samples obtained according to Example 1 and Example 2 is tested. The results are shown in Figure 1 middle.

[0076] Depend on Figure 1 It can be seen that the samples obtained according to Example 1 and Example 2 have lower viscosity and better fluidity.

[0077] The samples obtained according to Example 1 and Example 2 were tested for colony counts, and the results are shown in Table 1 below.

[0078] Table 1

[0079] Serial number Inspection items Inspection methods Example 1 Example 2 1 Total colony count CFU / ml GB 4789.2-2016 ＜10 ＜10 2 Coliform bacteria CFU / ml GB 4789.2-2016 Second Method ＜10 ＜10 3 Staphylococcus aureus 25ml GB 4789.2-2016 Second Method Not detected Not detected 4 Salmonella 25ml GB 4789.2-2016 Not detected Not detected 5 Yeast CFU / ml GB 4789.2-2016 Method 1 ＜10 ＜10 6 Fungal CFU / ml GB 4789.2-2016 Method 1 ＜10 ＜10 7 Listerine 25ml GB 4789.2-2016 Not detected Not detected

[0080] The samples obtained according to Example 1 and Example 2 were stored at room temperature for 6 months. At the end of the 6-month shelf life, the morphology of the samples was observed. Figure 2 and Figure 3As shown, sample No. 1 is the sample according to Example 1, and sample No. 2 is the sample according to Example 2. The sample is light yellow, has no fat floating, no precipitation, and has good sample fluidity.

[0081] Comparative Example 1

[0082] A comparative sample was prepared in the same manner as in Example 1, except that the pre-homogenization step (i.e., homogenization after mixing) was not performed.

[0083] like Figure 4 As shown, the comparative sample was left to stand, and it was observed that obvious stratification occurred at the bottom of the sample on the second day of storage.

[0084] Comparative Example 2

[0085] A comparative sample was prepared according to the same method as Example 1, except that the post-homogenization step (ie, homogenization after sterilization) was not performed.

[0086] like Figure 5 As shown in the figure, the sample without post-homogenization showed obvious stratification after one month of storage.

[0087] The above description is only a preferred embodiment of the present invention. It should be noted that, without departing from the spirit and essence of the present invention, those skilled in the art may make various modifications, combinations, changes or substitutions to the details and features of the present invention. These modifications, combinations, changes or substitutions should also be understood to be included in the scope of protection claimed by the present invention.

Claims

1. A method for preparing liquid cheese at room temperature, characterized in that: The following steps are involved: Adding a protein regulating component to the raw milk, performing a first stirring, and standing for hydration to obtain a first liquid; wherein the protein regulating component comprises one or more of milk protein, whey protein, casein, skim milk, whole milk and semi-skim milk; adding pre-melted cream cheese and milk fat to the first liquid, performing a second stirring to obtain a second liquid; and sequentially performing a first homogenization, an ultra-high temperature sterilization and a second homogenization on the second liquid; wherein the milk fat includes one or more of light cream, butter and anhydrous butter; Among them, based on the total weight of the room temperature liquid cheese raw material, the mass percentage of each component in the raw material is: raw milk 58.7%, cream 12.3%, cream cheese 16.5%, concentrated milk protein 2%, skimmed milk powder 1.8%, white sugar 5%, compound stabilizer 1.2%, resistant dextrin 0.2%, milk calcium 1.9%, baking soda 0.4%, wherein the compound stabilizer is: carrageenan 0.3%, microcrystalline cellulose 0.1%, carboxymethyl cellulose 0.2%, mono(di)glycerol fatty acid ester 0.6%; or, 59.69% raw milk, 12.3% cream, 16.5% cream cheese, 1.5% concentrated milk protein, 4% skimmed milk powder, 1% compound stabilizer, 0.7% resistant dextrin, 2% xylitol, 1.9% milk calcium, 0.4% baking soda, 0.01% steviol glycoside, wherein the compound stabilizer is: 0.2% carrageenan, 0.05% xanthan gum, 0.1% microcrystalline cellulose, 0.15% carboxymethyl cellulose, 0.5% mono(di)glycerol fatty acid ester; The first homogenization is carried out at a homogenization temperature of 65-75° C. and a homogenization pressure of 30-60 / 150-250 (primary) bar; The second homogenization is carried out at a homogenization temperature of 65-75°C and a homogenization pressure of 30-50 / 100-150 bar. The room temperature liquid cheese is heated at 4°C and a shear rate of 50 s -1 Under the condition of , the viscosity range is 50-500mPa·s; Wherein, while the first homogenization is being carried out, the feed liquid is degassed.

2. The preparation method according to claim 1, further comprising: Before preparing the second feed liquid, ingredients are added to the first feed liquid, and a third stirring is performed to obtain the first feed liquid with the ingredients added thereto.

3. The preparation method according to claim 1, wherein The raw milk is selected from fresh milk and reconstituted milk.

4. The preparation method according to any one of claims 1 to 3, wherein When preparing the first liquid, the first stirring temperature is 45-55° C., the stirring time is 20-30 min, and the standing hydration time is 30-40 min; When preparing the second liquid, the second stirring temperature is 65-75° C., and the stirring time is 20-30 min.

5. The preparation method according to any one of claims 1 to 3, wherein The ultra-high temperature sterilization is carried out at a temperature of 131-142°C.

6. A room temperature liquid cheese, characterized in that: Prepared by the preparation method according to any one of claims 1 to 5.

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