Non-fermentation full-fat cheese processing technology

Abstract

The invention relates to the technical field of food processing, in particular to a non-fermentation whole cheese processing technology which comprises the steps of whole milk pretreatment, direct heating curdling, curdling cutting and whey discharging, high-temperature quick setting and high-pressure squeezing, forming and air drying, manual cutting and packaging and the like. By optimizing the technological process and adopting a raw milk heating fast acid curd method and a high-pressure squeezing technology, the risk of microbial contamination caused by fermentation is avoided, the whey separation efficiency and the fat distribution uniformity are improved, and natural nutritional ingredients in the raw materials are reserved; the stability of the milk fat is remarkably improved, the surface of a finished product is fresh and cool, no greasy feeling exists, and the product quality and consumer acceptability are improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically a non-fermented full-fat cheese processing technology. Background Technology

[0002] With the continuous development of cheese processing technology, non-fermented full-fat cheese has gradually gained market favor due to its unique flavor, higher nutritional value, and shorter production cycle. However, existing cheese processing technologies still have some shortcomings in achieving the production of non-fermented full-fat cheese, especially in terms of process simplification, whey separation efficiency, and product quality stability, which need further optimization.

[0003] A search revealed a processing method for defatted pumpkin seed cheese, published on July 14, 2023, with publication number CN113396988B. This patent describes a method for producing defatted pumpkin seed cheese by adding defatted pumpkin seed paste to pure milk and then adding a starter culture. While this method achieves the preparation of a specific flavored cheese and offers certain nutritional advantages, its reliance on the fermentation process limits its ability to meet the production needs of non-fermented full-fat cheese.

[0004] Secondly, the rapid sour curd process has technical drawbacks when processing whole milk cheese: whole milk contains a high amount of fat. Under the mechanical and thermal effects of homogenization, heating, stirring, and pressing, the natural protective membrane of milk fat globules is easily damaged, causing fat globules to aggregate and separate from the curd matrix, forming free fat. This not only reduces cheese yield but also results in a greasy surface and poor taste. In addition, because the protein network structure formed by rapid sour curd is relatively loose and fragile, its water-holding capacity is weak. During subsequent pressing and drying processes, excessive moisture loss easily occurs, resulting in a hard texture, rough mouthfeel, and a lack of the moistness and elasticity of traditional cheese.

[0005] While there have been attempts to use stabilizers (such as xanthan gum and pectin) in existing technologies, single thickeners mainly address the viscosity of the system and have limited effect on stabilizing the milk fat globule interface. They cannot simultaneously and effectively solve the two major problems of milk fat separation and poor water retention.

[0006] To address the above issues, a non-fermented full-fat cheese processing technology is proposed. Summary of the Invention

[0007] In order to overcome the shortcomings of the prior art, this invention provides a non-fermented full-fat cheese processing technology, which effectively solves the problem of insufficient stability of the fast-cure process currently on the market.

[0008] The technical solution adopted in this invention is as follows: This invention proposes a non-fermented full-fat cheese processing technology, including the following steps:

[0009] S10: After removing impurities from whole milk through a filtration device, heat it to 30°C to 35°C;

[0010] S20: Add composite stabilizer solution and homogenize;

[0011] S30: Heat the pretreated fresh milk to 60°C to 70°C, add an acidifier to adjust the pH to 4.5 to 5.0 to form a fast-acid curd system, and let it stand for 30 to 40 minutes to allow the curd particles to reach a diameter of 2 to 3 mm.

[0012] S40: Using a blade with a blade thickness of 1 mm to 2 mm, cut the curd into small cubes with a side length of 1 cm to 1.5 cm. Stir in a container at a speed of 30 to 50 rpm for 10 to 15 minutes. Then tilt the container to drain some of the whey, retaining a moisture content of 60% to 70%.

[0013] S50: Transfer the curd block to the pressing mold, apply pressure and gradually increase the pressure in stages. The initial pressure is 0.1 MPa to 0.2 MPa, and the pressure is gradually increased to 0.5 MPa to 0.8 MPa every hour. Continue pressing until the moisture content drops below 40%, and the temperature is maintained at 40°C to 50°C.

[0014] S60: Cut the pressed curd into small cubes of 3 cm × 4 cm and air dry for 12 to 16 hours.

[0015] Furthermore, in step S10, the whole milk has a fat content of 3.5% to 4.5% and a protein content of 3.2% to 3.8% to ensure high nutritional value and processing performance of the raw material. The stainless steel filter screen of the filtration device preferably has a pore size of 0.8 mm and four layers of gauze. During the heating process, a circulating water bath is used to maintain a constant temperature and avoid localized overheating.

[0016] Further, in step S20, the composite stabilizer solution is prepared by mixing sunflower lecithin and guar gum in a weight ratio of (1:2) to (1:5), the concentration of the composite stabilizer solution is 0.5% to 1.5%, and the amount of the composite stabilizer solution added is 0.2% to 0.5% of the mass of the standardized raw milk.

[0017] Furthermore, in step S30, the acidifying agent is food-grade citric acid or lactic acid, and the temperature gradually increases from 60°C to 70°C during the heating process, with a heating rate of 0.5°C to 1°C per minute.

[0018] Furthermore, in step S40, the cutting depth of the blade is consistent with the bottom of the container, and the stirring time is 10 to 15 minutes.

[0019] Further, in step S50, the pressure adjustment is divided into three stages: the first stage pressure is 0.1 MPa to 0.2 MPa, lasting for 1 hour; the second stage pressure is 0.3 MPa to 0.5 MPa, lasting for 1 hour; and the third stage pressure is 0.5 MPa to 0.8 MPa, lasting for 2 to 3 hours. During this process, the temperature is maintained at 45°C, and constant temperature operation is achieved through a temperature control device.

[0020] Further, in step S60, the relative humidity of the drying environment is 40% to 60%, and the temperature is 20°C to 25°C. This is to prevent excessive humidity from causing bacterial growth or excessively low humidity from causing surface hardening. During the drying process, an air purification device is used to maintain the air cleanliness level in the workshop at ISO 8.

[0021] Furthermore, it also includes step S70: manually cutting the dried cheese block into small pieces of 3 cm × 4 cm × 1 cm, vacuum packaging them using food-grade composite materials, sealing them at a temperature of 150°C to 180°C, and sealing them for 2 to 3 seconds.

[0022] Furthermore, it also includes step S80: testing the finished cheese, requiring a protein content of 20 to 25 grams per 100 grams, a calcium content of 600 to 700 milligrams per 100 grams, a vitamin A content of no less than 100 micrograms per 100 grams, a vitamin D content of no less than 5 micrograms per 100 grams, and a total B vitamin content of no less than 0.5 milligrams per 100 grams.

[0023] Furthermore, it also includes step S90: freezing and storing the finished cheese in an environment of -18°C, with the storage temperature fluctuation range controlled within ±2°C, and the temperature fluctuation range controlled within ±3°C during cold chain transportation.

[0024] Furthermore, a product prepared using a non-fermented full-fat cheese processing technology is also provided.

[0025] Taking a dairy company in Xilingol League as an example, the production of non-fermented full-fat cheese follows the above process. Fresh whole milk squeezed that day is used, with a fat content of 4.0% and a protein content of 3.5%. The pH is adjusted to 4.8 using an acidifier, and the heating temperature is controlled between 65℃ and 70℃ to form fine and uniform curd particles. After cutting, stirring, and whey separation, the cheese is pressed gradually under three stages of pressure, ultimately reducing the moisture content to 38%. After air-drying for 14 hours, the finished cheese contains 22 grams of protein per 100 grams and 650 milligrams of calcium per 100 grams, meeting the geographical indication product testing standards.

[0026] The beneficial effects achieved by the present invention using the above structure are as follows:

[0027] (1) Unlike traditional cheese fermentation processes, this method uses a rapid acid coagulation method involving heating raw milk. By precisely controlling the heating temperature and whey acidity, it maximizes the retention of casein content and heat-sensitive nutrients. This technology eliminates the fermentation process, thus avoiding the impact of excessive microbial colonies caused by natural fermentation and fully preserving the natural advantages of the raw materials. Through process optimization, the finished cheese has a significantly higher protein content than ordinary cheese, and its calcium content also reaches a high level, meeting consumers' demand for high-nutritional-value foods. In addition, by controlling the moisture content and fat distribution, this application enables the cheese to possess the characteristics of "not burning when frying or baking" and "not falling apart when soaking or boiling," adapting to various consumption needs and having broad market application prospects.

[0028] (2) At the same time, the emulsified protective film constructed by sunflower lecithin and guar gum significantly improves the stability of milk fat, resulting in a clean and non-greasy surface of the finished product, which improves product quality and consumer acceptance.

[0029] (3) Sunflower lecithin, as a highly efficient natural emulsifier, adsorbs onto the surface of newly formed micro-fat globules during homogenization, forming a stable emulsion protective film that effectively prevents fat globules from agglomerating and precipitating during subsequent processing. Meanwhile, guar gum, as a highly efficient water-retaining agent, forms a three-dimensional network structure in the milk aqueous phase, working synergistically with the protein gel network to firmly lock in moisture, significantly improving the water retention of the curd. The synergistic effect of these two agents fundamentally improves the texture and sensory quality of the finished product.

[0030] (4) The introduction of guar gum greatly enhances the water-holding capacity of the curd system, so that the final product still maintains good moisture and flexibility even after pressing and drying, thus improving the dry and hard texture common in fast-curing cheese.

[0031] (5) The sunflower lecithin and guar gum selected are both food ingredients from natural sources, which are in line with consumer trends, and sunflower lecithin avoids the common problem of soy allergens. Attached Figure Description

[0032] Figure 1 The effect of a non-fermented full-fat cheese processing technology on the fat extraction rate of non-fermented full-fat cheese;

[0033] Figure 2 The effect of a non-fermented full-fat cheese processing technology on the water retention rate of non-fermented full-fat cheese;

[0034] Figure 3 The effect of a non-fermented full-fat cheese processing technique on the mouthfeel of non-fermented full-fat cheese.

[0035] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation

[0036] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0037] Example 1:

[0038] A non-fermented full-fat cheese processing technology

[0039] Includes the following steps:

[0040] S10: After removing impurities from whole milk through a filtration device, heat it to 30°C to 35°C; the whole milk has a fat content of 3.5% to 4.5% and a protein content of 3.2% to 3.8%.

[0041] S20: Add a composite stabilizer solution and homogenize it. The composite stabilizer solution is prepared by mixing sunflower lecithin and guar gum in a weight ratio of 1:3, the concentration of the composite stabilizer solution is 1.0%, and the amount of the composite stabilizer solution added is 0.5% of the mass of the standardized raw milk.

[0042] S30: Heat the pretreated fresh milk to 60°C to 70°C, add an acidifier to adjust the pH to 4.5 to 5.0 to form a fast-acidifying curd system, and let it stand for 30 to 40 minutes to allow the curd particles to reach a diameter of 2 to 3 mm. The acidifier is food-grade citric acid or lactic acid. During the heating process, the temperature is gradually increased from 60°C to 70°C at a rate of 0.5°C to 1°C per minute.

[0043] S40: Using a blade with a blade thickness of 1 mm to 2 mm, cut the curd into small cubes with a side length of 1 cm to 1.5 cm. Stir in a container at a speed of 30 to 50 rpm for 10 to 15 minutes, then tilt the container to drain part of the whey, retaining a moisture content of 60% to 70%. The cutting depth of the blade should be consistent with the bottom of the container, and the stirring time should be 10 to 15 minutes.

[0044] S50: Transfer the curd block to the pressing mold, apply pressure and gradually increase the pressure in stages. The initial pressure is 0.1 MPa to 0.2 MPa, and the pressure is gradually increased to 0.5 MPa to 0.8 MPa every hour. Continue pressing until the moisture content drops below 40%, and maintain the temperature at 40°C to 50°C. The pressure adjustment is divided into three stages: the first stage pressure is 0.1 MPa to 0.2 MPa, lasting for 1 hour; the second stage pressure is 0.3 MPa to 0.5 MPa, lasting for 1 hour; and the third stage pressure is 0.5 MPa to 0.8 MPa, lasting for 2 to 3 hours.

[0045] S60: Cut the pressed curd into small cubes of 3 cm × 4 cm and air-dry for 12 to 16 hours. The relative humidity of the air-drying environment is 40% to 60%, and the temperature is 20°C to 25°C.

[0046] S70 manually cuts the dried cheese blocks into small pieces of 3 cm × 4 cm × 1 cm, and vacuum-packs them using food-grade composite materials. The sealing temperature is 150°C to 180°C, and the sealing time is 2 to 3 seconds.

[0047] Step S80: Test the finished cheese. The protein content should be 20 to 25 grams per 100 grams, the calcium content should be 600 to 700 milligrams per 100 grams, the vitamin A content should be no less than 100 micrograms per 100 grams, the vitamin D content should be no less than 5 micrograms per 100 grams, and the total B vitamins should be no less than 0.5 milligrams per 100 grams.

[0048] Step S90: Freeze the finished cheese at -18°C, with the temperature fluctuation range controlled within ±2°C, and the temperature fluctuation range controlled within ±3°C during cold chain transportation.

[0049] A non-fermented full-fat cheese is also provided, which is prepared by the aforementioned non-fermented full-fat cheese processing technology.

[0050] Example 2:

[0051] A non-fermented full-fat cheese processing technology

[0052] The difference from Example 1 is that the composite stabilizer solution is prepared by mixing sunflower lecithin and guar gum in a weight ratio of 1:2, the concentration of the composite stabilizer solution is 0.5%, and the amount of the composite stabilizer solution added is 0.2% of the mass of the standardized raw milk.

[0053] Example 3:

[0054] A non-fermented full-fat cheese processing technology

[0055] The difference from Example 1 is that the composite stabilizer solution is prepared by mixing sunflower lecithin and guar gum in a weight ratio of 1:4, the concentration of the composite stabilizer solution is 1.5%, and the amount of the composite stabilizer solution added is 0.4% of the mass of the standardized raw milk.

[0056] Example 4:

[0057] A non-fermented full-fat cheese processing technology

[0058] The difference from Example 1 is that the composite stabilizer solution is prepared by mixing sunflower lecithin and guar gum in a weight ratio of 1:5, the concentration of the composite stabilizer solution is 0.8%, and the amount of the composite stabilizer solution added is 0.5% of the mass of the standardized raw milk.

[0059] Comparative Example 1

[0060] The difference from Example 1 is that no composite stabilizer solution is added, while the other components remain unchanged.

[0061] Experimental Example 1

[0062] The impact of a non-fermented full-fat cheese processing technology on the quality of non-fermented full-fat cheese

[0063] Full-fat cheeses prepared in Examples 1-3 and Comparative Example 1 were used as experimental materials and divided into groups 1-3 and Comparative Example 1, with three replicates in each group. Free fat content was measured using the n-hexane extraction method, and the fat extraction rate was calculated; simultaneously, the water retention of the cheese was measured using the drying method. Specifically, fat extraction rate = (free fat / total fat) × 100%; water retention = ((moisture after pressing - moisture after air drying) / moisture after pressing) × 100%.

[0064] Results analysis: such as Figure 1 As shown, the fat extraction rates of Examples 1-3 were significantly lower than those of Comparative Example 1, with Example 1 showing the lowest fat extraction rate; Figure 2 As shown, the water retention rates of Examples 1-3 were much higher than those of Comparative Example 1, with Example 1 having the highest water retention rate.

[0065] Experimental Example 2

[0066] The effect of a non-fermented full-fat cheese processing technology on the texture of non-fermented full-fat cheese

[0067] Full-fat cheeses prepared in Examples 1-3 and Comparative Example 1 were used as experimental materials and divided into groups 1-3 and Comparative Example 1, with three replicates in each group. The textural properties of the cheeses were measured using a texture analyzer with a P / 50 cylindrical probe, a testing speed of 1.5 mm / s, and a compression degree of 56%. Puncture tests were performed on the cheese samples, and the hardness and elasticity values ​​were recorded.

[0068] Table 1 Texture properties of cheese samples

[0069] Texture index Example 1 Group Example 2 group Example 3 Group Comparative Example 1 Hardness / g 328±6.2 362±7.2 305±6.1 411±8.3 Elasticity / mm 2.4±0.10 2.2±0.12 2.15±0.20 1.05±0.10

[0070] Results analysis: As shown in Table 1, the full-fat cheese in Examples 1-3 had moderate hardness and good elasticity compared to Comparative Example 1.

[0071] Experimental Example 3

[0072] The effect of a non-fermented full-fat cheese processing technology on the taste of non-fermented full-fat cheese

[0073] Ten trained professional evaluators (without taste preference records) were selected to evaluate the taste of the full-fat cheese prepared in Examples 1-3 and Comparative Example 1. The evaluation indicators and scoring criteria are shown in Table 2. The full score is 30 points. The samples were numbered (blind test). After each tasting, the sampler rinsed their mouth with water and waited 3 minutes before evaluating the next sample. The average score of the 10 evaluators was taken.

[0074] Table 2 Evaluation Indicators and Scoring Standards

[0075] Evaluation indicators Scoring Criteria Fineness A score of 10 indicates a uniform texture with no grainy feel; a score of 1 indicates a rough texture with noticeable grains. Moisturizing sensation A score of 10 indicates a moist and elastic texture, while a score of 1 indicates a dry, hard texture with no elasticity. greasy feeling A score of 10 indicates a clean, oil-free surface; a score of 1 indicates a sticky surface with oil seepage.

[0076] Results analysis: such as Figure 3 As shown, the scores of Examples 1-3 were significantly higher than those of Comparative Example 1 in terms of taste. Among them, Example 1 performed the best, with a clean and non-greasy surface, a delicate and moist taste, and no roughness.

[0077] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0078] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0079] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A non-fermented full-fat cheese processing method, characterized in that: Includes the following steps: S10: After removing impurities from whole milk through a filtration device, heat it to 30°C to 35°C; S20: Add composite stabilizer solution and homogenize; S30: Heat the pretreated fresh milk to 60°C to 70°C, add an acidifier to adjust the pH to 4.5 to 5.0 to form a fast-acid curd system, and let it stand for 30 to 40 minutes to allow the curd particles to reach a diameter of 2 to 3 mm. S40: Using a blade with a blade thickness of 1 mm to 2 mm, cut the curd into small cubes with a side length of 1 cm to 1.5 cm. Stir in a container at a speed of 30 to 50 rpm for 10 to 15 minutes. Then tilt the container to drain some of the whey, retaining a moisture content of 60% to 70%. S50: Transfer the curd block to the pressing mold, apply pressure and gradually increase the pressure in stages. The initial pressure is 0.1 MPa to 0.2 MPa, and the pressure is gradually increased to 0.5 MPa to 0.8 MPa every hour. Continue pressing until the moisture content drops below 40%, and the temperature is maintained at 40°C to 50°C. S60: Cut the pressed curd into small cubes of 3 cm × 4 cm and air dry for 12 to 16 hours.

2. The non-fermented full-fat cheese processing method according to claim 1, characterized in that: In step S10, the whole milk has a fat content of 3.5% to 4.5% and a protein content of 3.2% to 3.8%.

3. The non-fermented full-fat cheese processing method according to claim 2, characterized in that: In step S20, the composite stabilizer solution is prepared by mixing sunflower lecithin and guar gum in a weight ratio of (1:2) to (1:5), the concentration of the composite stabilizer solution is 0.5% to 1.5%, and the amount of the composite stabilizer solution added is 0.2% to 0.5% of the mass of the standardized raw milk.

4. The non-fermented full-fat cheese processing method according to claim 3, characterized in that: In step S30, the acidifying agent is food-grade citric acid or lactic acid, and the temperature gradually increases from 60°C to 70°C during the heating process, with a heating rate of 0.5°C to 1°C per minute.

5. The non-fermented full-fat cheese processing method according to claim 4, characterized in that: In step S40, the cutting depth of the blade is consistent with the bottom of the container, and the stirring time is 10 to 15 minutes.

6. The non-fermented full-fat cheese processing method according to claim 5, characterized in that: In step S50, the pressure adjustment is divided into three stages: the first stage pressure is 0.1 MPa to 0.2 MPa, and the duration is 1 hour; the second stage pressure is 0.3 MPa to 0.5 MPa, and the duration is 1 hour; the third stage pressure is 0.5 MPa to 0.8 MPa, and the duration is 2 to 3 hours.

7. The non-fermented full-fat cheese processing method according to claim 6, characterized in that: In step S60, the relative humidity of the air-drying environment is 40% to 60%, and the temperature is 20°C to 25°C.

8. The non-fermented full-fat cheese processing method according to claim 7, characterized in that: It also includes step S70: manually cutting the dried cheese block into small pieces of 3 cm × 4 cm × 1 cm, vacuum packaging them using food-grade composite materials, sealing them at a temperature of 150°C to 180°C, and sealing them for 2 to 3 seconds.

9. The non-fermented full-fat cheese processing method according to claim 8, characterized in that: It also includes step S80: testing the finished cheese, requiring a protein content of 20 to 25 grams per 100 grams, a calcium content of 600 to 700 milligrams per 100 grams, a vitamin A content of no less than 100 micrograms per 100 grams, a vitamin D content of no less than 5 micrograms per 100 grams, and a total B vitamin content of no less than 0.5 milligrams per 100 grams.

10. A non-fermented full-fat cheese, characterized in that: The cheese is prepared using the non-fermented full-fat cheese processing method according to any one of claims 1 to 9.

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