Zero-discharge whey process low-yoghurt oil cheese as well as preparation method and raw material composition thereof

Abstract

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, and in particular to a zero-emission whey process for low-acid cream cheese, its preparation method, and raw material composition. Background Technology

[0002] Cream cheese is a soft, fresh cheese made through processes such as fermentation, acid coagulation, and whey removal. It is characterized by its delicate and soft texture, mild flavor, and rich milky aroma, and is widely used in cheesecakes, bread spreads, and processed cheeses. It enjoys huge global market demand and a continuously growing market prospect. Despite strong demand, the traditional production process of cream cheese, especially its mainstream "fermentation and acid coagulation method," has long faced several technical bottlenecks, hindering the industry's sustainable development, cost control, and product quality improvement. These bottlenecks mainly stem from its inherent production process principles.

[0003] Traditional processing uses cow's milk (usually enriched with cream) as the main raw material. Under the action of a starter culture, lactose is converted into lactic acid. When the pH value drops to the isoelectric point of casein, the milk protein coagulates, forming curd, and a large amount of whey is released. This whey byproduct contains lactose, whey protein, minerals, and underutilized lactic acid bacteria metabolites, exhibiting high biochemical oxygen demand (BOD) and chemical oxygen demand (COD).

[0004] Direct discharge of such high-volume organic wastewater would severely pollute aquatic environments and violate increasingly stringent environmental regulations. Therefore, producers must treat or recycle whey. However, whey treatment (such as wastewater treatment systems) or further processing (such as whey protein and lactose extraction) requires significant initial equipment investment and ongoing operating costs. This is a heavy burden for many small and medium-sized cheese producers. This leads to a dilemma: direct discharge causes environmental pollution and resource waste; recycling significantly increases the production cost of cream cheese. Therefore, the whey issue has become one of the key bottlenecks restricting the industry's environmental and economic benefits.

[0005] The quality of cream cheese is highly dependent on precise control of fermentation and subsequent processing. Acidity control during fermentation is crucial. Excessive fermentation time or improper temperature control can easily lead to an overly sour final product, masking its inherent mellow creamy aroma. Even more problematic is the "post-acidification" phenomenon: even after packaging, residual lactic acid bacteria or their intracellular enzymes may continue to metabolize remaining lactose, causing the product's acidity to rise continuously throughout its shelf life, resulting in flavor deviations and decreased purity. Traditional processes have limited physical stabilization effects on milk proteins and fats. During shelf life, due to the influence of gravity, pH fluctuations, and temperature changes, water (whey) in the system easily separates from the protein-fat network, leading to whey separation (dehydration shrinkage), texture stratification, or oil-water separation. Simultaneously, excessive aggregation or uneven distribution of casein micelles under acidic conditions can result in a coarse, grainy texture, severely affecting its smooth, spreadable mouthfeel. These textural defects are the main causes of consumer complaints and product returns.

[0006] Furthermore, the complete traditional cream cheese production process is lengthy, involving multiple stages including raw material standardization, pasteurization, starter culture inoculation, long fermentation (usually requiring 12-16 hours to reach the target pH), curdling, whey removal, mixing, pressing, and packaging. Among these, the process relying on natural fermentation by lactic acid bacteria to reach the isoelectric point is the rate-limiting step in the entire production cycle; it is the longest and extremely sensitive to environmental conditions (temperature, hygiene). This production model is inefficient, with low equipment utilization, making it difficult to flexibly and quickly respond to fluctuating market demands, thus limiting the industry's scale and efficiency.

[0007] Therefore, there is an urgent need to provide a cream cheese production process that aims to achieve zero whey emissions, reduce production costs, control acidity stability, improve product texture consistency, and simplify the process, thereby promoting the optimization and application of cream cheese production processes. Summary of the Invention

[0008] In view of the shortcomings of the prior art described above, the purpose of this invention is to provide a zero-emission whey process low-acid cream cheese and its preparation method and raw material composition, which solves the problems of resource waste and environmental pollution caused by the large amount of whey emitted during cream cheese production, high production costs, difficulty in acidity control, unstable texture, and the complex and costly production process of domestically produced cream cheese resulting in a small product quantity.

[0009] To achieve the above and other related objectives, the present invention is obtained through the following technical solution.

[0010] The first aspect of this invention is to provide a raw material composition for low-acid cream cheese using a zero-emission whey process. The raw material composition comprises the following ingredients by weight percentage: 40-90 wt% light cream, 5-45 wt% raw milk, 1-20 wt% milk protein powder, and 0.05-2 wt% stabilizer. The raw material composition also contains a starter culture and rennet. Based on the total mass of the raw material composition, the inoculum amount of the starter culture is 40-100 U / t, and the amount of rennet added is 0.002-0.009 g / kg.

[0011] A second aspect of this invention is to provide a method for preparing low-acid cream cheese using a zero-emission whey process, the method comprising the following steps:

[0012] (1) Hydration: Heat raw milk, add milk protein powder and stabilizer, keep warm and stir to obtain hydrated material;

[0013] (2) Mixing: Mix the hydrated material obtained in step (1) with light cream, keep warm and stir;

[0014] (3) Aseptic homogenization: The material obtained in step (2) is subjected to aseptic homogenization while hot; the homogenization pressure is 10-16 MPa;

[0015] (4) Sterilization: The homogeneous material obtained in step (3) is heated and kept at a constant temperature for sterilization to obtain sterilized material;

[0016] (5) Cooling fermentation: Cool the sterilized material obtained in step (4) to the fermentation temperature, inoculate with the fermentation agent, and ferment to the end point;

[0017] (6) Curdling: Add rennet to the material obtained in step (5), stir evenly and keep warm;

[0018] (7) Demulsification and filling: The curd block obtained in step (6) is cut, stirred and smoothed, filled and cooled to the storage temperature to obtain the product.

[0019] A third aspect of the present invention is to provide a zero-emission whey process low-acid cream cheese, which is prepared by the zero-emission whey process low-acid cream cheese preparation method as described above.

[0020] As described above, the zero-emission whey process low-acid cream cheese of the present invention, its preparation method, and raw material composition have the following beneficial effects:

[0021] (1) This invention uses light cream, raw milk, milk protein powder, stabilizer, lactic acid bacteria, starter culture, and rennet as raw materials. Through a process of adding milk solids beforehand, a two-step coagulation process is performed using enzyme coagulation combined with acid coagulation. Chemical sterilization at the fermentation endpoint reduces post-fermentation acidity, resulting in a method for preparing authentic cream cheese and the authentic cream cheese produced therefrom. This cream cheese has a rich milky aroma, a weak acidity, a smooth and delicate texture, is free of particles, and exhibits good baking performance. This method achieves zero whey discharge, avoids waste of byproducts, reduces production costs, and can better control acidity stability, improve product texture consistency, and result in a cream cheese rich in protein with a good taste and flavor.

[0022] (2) The original cream cheese produced by the zero-emission whey process provided by the present invention does not require the discharge of whey during the production process. Compared with traditional cream cheese, it simplifies the production process, shortens the production cycle, has a cost advantage, and can accelerate the localization and promotion of the product.

[0023] (3) The original cream cheese preparation method of zero-emission whey process provided by the present invention can enhance the texture stability of the product during storage by limiting the stabilizer. Compared with sour curd cheese, whey is less separated and has a uniform and stable structure and state. Attached Figure Description

[0024] Figure 1 The diagram shown is a schematic diagram of the cream cheese product obtained in Example 1 of the present invention.

[0025] Figure 2 The image shown is a schematic diagram of the cream cheese product obtained in Comparative Example 2 of this invention.

[0026] Figure 3 The diagram shows the storage conditions of Embodiment 1 and Comparative Example 3 of the present invention for 7 days under refrigeration. Detailed Implementation

[0027] To make the inventive objectives, technical solutions, and beneficial effects of this invention clearer, the invention will be further described in detail below with reference to embodiments. Those skilled in the art can easily understand other advantages and effects of this invention from the content disclosed in this specification.

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the specification of this invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0029] When using “including,” “having,” and “contains” as described herein, the intention is to cover non-exclusive inclusion, unless an explicit qualifying term such as “only,” “consisting of,” etc., is used, in which case another component may be added.

[0030] In this invention, the terms "preferredly," "more preferably," "better," and "even better" refer to embodiments of the invention that provide certain beneficial effects under certain circumstances. However, other embodiments may also be preferred under the same or other circumstances. Furthermore, the description of one or more preferred embodiments does not imply that other embodiments are unavailable, nor is it intended to exclude other embodiments from the scope of the invention. That is, in this invention, "preferredly," "more preferably," "better," and "even better" are merely descriptions of more effective implementations or examples, but do not constitute a limitation on the scope of protection of the invention.

[0031] In this invention, terms such as "further," "even more," and "particularly" are used for descriptive purposes and indicate differences in content, but should not be construed as limiting the scope of protection of this invention.

[0032] In this invention, "at least one" means one or more, such as one, two, or more. "Multiple" or "several" means at least two, such as two, three, etc., and "multi-layered" means at least two layers, such as two layers, three layers, etc., unless otherwise explicitly specified. In the description of this invention, "several" means at least one, such as one, two, etc., unless otherwise explicitly specified.

[0033] When a numerical range is disclosed herein, the range is considered continuous and includes the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0034] Unless otherwise specified, all steps of this invention may be performed sequentially or randomly. For example, the method includes steps (a) and (b), indicating that the method may include steps (a) and (b) performed sequentially, or it may include steps (b) and (a) performed sequentially. For example, the method may also include step (c), indicating that step (c) may be added to the method in any order. For example, the method may include steps (a), (b), and (c), or it may include steps (a), (c), and (b), or it may include steps (c), (a), and (b), etc.

[0035] Unless otherwise stated, a singular term may include a plural term and should not be understood as having a quantity of one.

[0036] In this invention, "above" or "below" both include the number itself. For example, "below 1" includes 1.

[0037] In this invention, room temperature refers to 0~40°C, including but not limited to 10~40°C, or further to 20~30°C.

[0038] This invention uses light cream, raw milk, milk protein powder, stabilizers, starter culture agents, and rennet as raw materials. Through a process of adding milk solids beforehand, a two-step coagulation process combining enzyme coagulation and acid coagulation is performed. Chemical sterilization at the end of fermentation reduces post-fermentation acidity, resulting in a method for preparing authentic cream cheese and the produced authentic cream cheese. This cream cheese has a rich milky aroma, a mild acidity, a smooth and delicate texture, is free of granules, and exhibits excellent baking performance. This method achieves zero whey discharge, avoids byproduct waste, reduces production costs, and effectively controls acidity stability, improving product texture consistency. The resulting cream cheese is rich in protein, has a good taste, and excellent flavor.

[0039] The first aspect of this invention is to provide a raw material composition for low-acid cream cheese using a zero-emission whey process. The raw material composition comprises the following ingredients by weight percentage: 40-90 wt% light cream, 5-45 wt% raw milk, 1-20 wt% milk protein powder, and 0.05-2 wt% stabilizer. The raw material composition also contains a starter culture and rennet. Based on the total mass of the raw material composition, the inoculum amount of the starter culture is 40-100 U / t, and the amount of rennet added is 0.002-0.009 g / kg.

[0040] In some embodiments of the present invention, the raw material composition comprises the following raw materials by weight percentage: 40-55 wt% light cream, 35-45 wt% raw milk, 6-20 wt% milk protein powder, and 1-2 wt% stabilizer.

[0041] In some embodiments of the present invention, the raw material composition comprises the following raw materials by weight percentage: 55-90 wt% light cream, 5-35 wt% raw milk, 1-15 wt% milk protein powder, and 0.05-1 wt% stabilizer.

[0042] In some embodiments of the present invention, the inoculum amount of the fermentation agent is 40-80 U / t or 80-100 U / t; the amount of rennet added is 0.002-0.006 g / kg or 0.006-0.009 g / kg.

[0043] In some embodiments of the present invention, based on the total mass of the raw material composition, 0.01-0.1 wt% of a preservative is also included; for example, 0.01-0.05 wt% or 0.05-0.1 wt%; the preservative is selected from one or more of nisin, sorbic acid or potassium sorbate; the preservative can inhibit the growth and reproduction of microorganisms and reduce the degree of post-acidification during the storage of cream cheese.

[0044] In some embodiments of the present invention, based on the total mass of the raw material composition, 0.006-0.4 wt% salt is also included; for example, 0.006-0.1 wt% or 0.1-0.4 wt%. The salt is used for flavoring and also helps control the growth and reproduction of microorganisms, reducing the degree of post-acidification during the storage of cream cheese.

[0045] This invention does not have any particular limitations on the sources of raw milk, cream, milk protein powder, stabilizers, starter cultures, rennet, salt, and preservatives. Commercially available products containing cream, milk protein powder, stabilizers, starter cultures, rennet, salt, and preservatives that are commonly used by those skilled in the art can be used. Specifically, as follows:

[0046] In some embodiments of the present invention, the milk fat content of the cream is 30-50%, based on the amount of cream added; for example, 30-40% or 40-50%.

[0047] In some embodiments of the present invention, the raw milk contains 3.4-4.0% fat and 3.2-3.8% protein, based on the mass of the raw milk.

[0048] In some embodiments of the present invention, based on the mass of the milk protein powder, the milk protein powder comprises 23-90% protein and 1-50% fat; the milk protein powder is selected from one or more of whole milk powder, skim milk powder, milk protein concentrate, whey protein concentrate, micellar casein, or whey protein isolate. Milk protein powder is an important raw material for supplementing the protein, fat, and calcium elements of products. Besides improving the nutritional value of products, it can also enhance product structure, increase hardness, and aid in emulsification and thickening, giving cheese a finer texture.

[0049] In some embodiments of the present invention, the stabilizer is selected from one or more of pectin, locust bean gum, xanthan gum, gelatin, guar gum, or agar. The type and amount of stabilizer added are key factors affecting the texture and stability of the product.

[0050] In some embodiments of the present invention, the fermenting agent is selected from one or more of Bifidobacterium animalis subsp. lactis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, or Streptococcus salivarius subsp. thermophilus.

[0051] In some embodiments of the present invention, the rennet is selected from one or more of animal rennet, microbial rennet, or plant rennet. The rennet is used to effectively assist and ensure the smooth completion of the coagulation process through enzymatic action when the acidity of the system is insufficient to independently initiate ideal coagulation, thereby guaranteeing the formation of the product's basic structure.

[0052] A second aspect of this invention is to provide a method for preparing low-acid cream cheese using a zero-emission whey process, the method comprising the following steps:

[0053] (1) Hydration: Heat raw milk, add milk protein powder and stabilizer, keep warm and stir to obtain hydrated material;

[0054] (2) Mixing: Mix the hydrated material obtained in step (1) with light cream, keep warm and stir;

[0055] (3) Aseptic homogenization: The material obtained in step (2) is subjected to aseptic homogenization while hot; the homogenization pressure is 10-16 MPa;

[0056] (4) Sterilization: The homogeneous material obtained in step (3) is heated and kept at a constant temperature for sterilization to obtain sterilized material;

[0057] (5) Cooling fermentation: Cool the sterilized material obtained in step (4) to the fermentation temperature, inoculate with the fermentation agent, and ferment to the end point;

[0058] (6) Curdling: Add rennet to the material obtained in step (5), stir evenly and keep warm;

[0059] (7) Demulsification and filling: The curd block obtained in step (6) is cut, stirred and smoothed, filled and cooled to the storage temperature to obtain the product.

[0060] By limiting the homogenization conditions, this invention avoids the problem of fat globules and protein molecules forming a gel due to high-pressure homogenization when the material obtained in preparation step (2) has a high fat and protein content. This prevents the fermentation rate from slowing down and the product texture from deviating from expectations. At the same time, it can also break down the fat globules, ensuring that the product texture remains stable during the later fermentation and storage processes, without water-oil separation or fat floating and stratification.

[0061] The zero-emission whey process of the present invention produces pure cream cheese. By terminating fermentation with low acidity and co-assisted coagulation with rennet, the product has a rich milky aroma, low acidity and after-acidity. At the same time, when the acidity of the system is not high enough to independently trigger ideal coagulation, the enzymatic action effectively assists and ensures the smooth completion of the coagulation process, ensuring the formation of the product's basic structure, and resulting in a smooth, delicate texture without particles.

[0062] This invention relates to a cream cheese made from light cream, raw milk, milk protein powder, stabilizers, preservatives, salt, starter culture agents, and rennet. The cheese is produced through a specific synergistic ratio and a process including hydration, mixing, aseptic homogenization, sterilization, cooling fermentation, curdling, demulsification, and filling. This invention optimizes the raw material system by adding milk protein powder before fermentation to achieve the target dry matter content. Furthermore, it pre-standardizes protein and fat content by adjusting the ingredient ratios, fundamentally avoiding whey discharge during production and achieving environmentally friendly production. By using synergistic rennet-assisted curdling and low-acid fermentation termination technology, combined with homogenization pressure parameter control, it effectively solves the problems of difficult acidity control, unstable texture, and the generation of post-acidity and graininess in traditional processes. The resulting product has a smooth and delicate texture, rich flavor, and mild acidity, while simplifying the process and reducing production costs.

[0063] In some embodiments of the present invention, the heating temperature in step (1) is 50-60°C, for example, 50-55°C or 55-60°C; the heat preservation temperature is 50-60°C, for example, 50-55°C or 55-60°C; and the heat preservation time is 15-90 min, for example, 15-50 min or 50-90 min.

[0064] In some embodiments of the present invention, the heat preservation temperature in step (2) is 40-70°C, for example, 40-50°C or 50-70°C; the heat preservation time is 5-15 min, for example, 5-10 min or 10-15 min.

[0065] In some embodiments of the present invention, the homogenization pressure in step (3) is 10-16 MPa, for example, 10-12 MPa, 12-14 MPa, or 14-16 MPa; the homogenization temperature is 60-70°C, for example, 60-65°C or 65-70°C.

[0066] In some embodiments of the present invention, the sterilization temperature in step (4) is 75-95°C, for example, 75-85°C or 85-95°C; the sterilization time is 3-15 min, for example, 3-8 min or 8-15 min.

[0067] In some embodiments of the present invention, the fermentation temperature in step (5) is 30-35°C, for example, 30-32°C or 32-35°C; the fermentation time is 6-15h, for example, 6-9h or 9-15h; and the pH at the end of fermentation is 5-5.8, for example, 5-5.2, 5.2-5.4, 5.4-5.6 or 5.6-5.8.

[0068] In some embodiments of the present invention, the temperature for heat preservation in step (6) is 25-140°C and the heat preservation time is 10s-45min; specifically, when adding salt and preservative, the temperature for heat preservation in step (6) is 25-40°C; for example, 25-35°C or 35-40°C; the heat preservation time is 15-45min; for example, 15-25min or 25-45min; wherein, the added salt and preservative are mixed with rennet.

[0069] Without adding salt and preservatives, the heat preservation temperature is 90-140℃; for example, 90-110℃ or 110-140℃; the heat preservation time is 10s-5min; for example, 10s-2min or 2-5min.

[0070] In some embodiments of the present invention, the pH of the curd endpoint in step (6) is 5-5.8.

[0071] In some embodiments of the present invention, the temperature of the filling step in step (7) is 25-40°C; for example, 25-35°C or 35-40°C; the storage temperature in step (7) is 2-8°C; for example, 2-5°C or 5-8°C.

[0072] In some embodiments of the present invention, the smoothing process in step (7) is a conventional technique in the art and is operated using conventional methods in the art. Specifically, the smoothing operation is completed by a smoothing pump. The essence is that physical shearing makes the curd more delicate, hence the name smoothing process.

[0073] A third aspect of the present invention is to provide a zero-emission whey process low-acid cream cheese, which is prepared by the zero-emission whey process low-acid cream cheese preparation method as described above.

[0074] In some embodiments of the present invention, the cream cheese is stored at a temperature of 2-8°C. For example, 2-5°C or 5-8°C.

[0075] In some embodiments of the invention, based on the mass of the cream cheese, the cream cheese contains 1.5-11% protein and 16-41% fat, and the pH of the cream cheese is 5-5.7. The protein content is, for example, 1.5-3%, 3-5%, or 5-11%; the fat content is, for example, 16-25%, 25-35%, or 35-41%.

[0076] The present invention will be further illustrated by the following examples, but these examples do not limit the scope of the invention.

[0077] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. All reagents or instruments whose manufacturers are not specified are conventional products that can be purchased commercially. In addition to the specific methods, equipment, and materials used in the embodiments, based on the knowledge of the prior art possessed by one of ordinary skill in the art and the description of this invention, any prior art methods, equipment, and materials similar to or equivalent to those described, used, and materials in the embodiments of this invention may be used to implement this invention.

[0078] All raw materials and reagents used in the following examples were commercially available. The starter culture was purchased from Danisco (MA14), and the rennet was purchased from Beijing DuoAite Biotechnology Co., Ltd. The raw milk, cream, and whole milk powder were manufactured by Bright Dairy & Food Co., Ltd., and the milk protein was manufactured by Beijing Youyi Health Technology Development Co., Ltd.

[0079] Example

[0080] Example 1

[0081] This embodiment provides a zero-emission whey process for low-acid cream cheese, and the raw material components and proportions are shown in Table 1.

[0082] Table 1. Cream cheese component ratio in Example 1

[0083]

[0084] This embodiment provides a method for preparing low-acid cream cheese using a zero-emission whey process, comprising the following steps:

[0085] (1) Heat the raw milk to 50°C, add whole milk powder, pectin and guar gum, keep warm and stir for 30 minutes to obtain hydrated material;

[0086] (2) Mix the material obtained in step (1) with light cream, keep warm at 50°C and stir for 10 minutes;

[0087] (3) The material obtained in step (2) is aseptically homogenized at 60°C and the homogenization pressure is 15 MPa to obtain homogenized material;

[0088] (4) Heat the homogeneous material obtained in step (3) to 90°C and keep it warm for 3 minutes to obtain sterilized material;

[0089] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 35°C, inoculate with lactic acid bacteria starter until the fermentation endpoint pH=5.8;

[0090] (6) Add rennet, salt and sorbic acid to the material obtained in step (5), stir evenly, and keep warm at 35°C for 15 minutes;

[0091] (7) Demulsification and filling: Cut and stir the curd block obtained in step (6) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to 2-8℃ to obtain the finished product.

[0092] The cream cheese obtained in this embodiment contains 2.9% protein and 26.4% fat, which are percentages by weight of the cream cheese. The pH of the cream cheese is 5.7.

[0093] Example 2

[0094] This embodiment provides a zero-emission whey process for low-acid cream cheese, and the raw material components and proportions are shown in Table 2.

[0095] Table 2. Cream cheese component ratio in Example 2

[0096]

[0097] This embodiment provides a method for preparing low-acid cream cheese using a zero-emission whey process, comprising the following steps:

[0098] (1) Heat the raw milk to 60°C, add milk protein, whole milk powder, gelatin and pectin, keep warm and stir for 40 minutes to obtain hydrated material;

[0099] (2) Mix the material obtained in step (1) with light cream, keep warm at 40°C and stir for 10 minutes;

[0100] (3) The material obtained in step (2) is aseptically homogenized at 60°C and the homogenization pressure is 12 MPa to obtain homogenized material;

[0101] (4) Heat the homogeneous material obtained in step (3) to 90°C and keep it warm for 3 minutes to obtain sterilized material;

[0102] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 35°C, inoculate with lactic acid bacteria starter until the fermentation endpoint pH=5.6;

[0103] (6) Add rennet, salt and nisin to the material obtained in step (5), stir evenly, and keep warm at 25°C for 15 minutes;

[0104] (7) Demulsification and filling: Cut and stir the curd block obtained in step (6) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to 2-8℃ to obtain the finished product.

[0105] The cream cheese obtained in this embodiment contains 5.9% protein and 20.6% fat, which are percentages by weight of the cream cheese. The pH of the cream cheese is 5.4.

[0106] Example 3

[0107] This embodiment provides a zero-emission whey process for low-acid cream cheese, and the raw material components and proportions are shown in Table 3.

[0108] Table 3. Cream cheese component ratio in Example 3

[0109]

[0110] This embodiment provides a method for preparing low-acid cream cheese using a zero-emission whey process, comprising the following steps:

[0111] (1) Heat the raw milk to 60°C, add milk protein and gelatin, keep warm and stir for 30 minutes to obtain hydrated material;

[0112] (2) Mix the material obtained in step (1) with light cream, keep warm at 50°C and stir for 5 minutes;

[0113] (3) The material obtained in step (2) is aseptically homogenized at 70°C and the homogenization pressure is 11 MPa to obtain homogenized material;

[0114] (4) Heat the homogeneous material obtained in step (3) to 95°C and keep it warm for 3 minutes to obtain sterilized material;

[0115] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 30°C, inoculate with lactic acid bacteria starter until the fermentation endpoint pH=5.8;

[0116] (6) Add rennet, salt and nisin to the material obtained in step (5), stir evenly, and keep warm at 25°C for 25 minutes;

[0117] (7) Demulsification and filling: Cut and stir the curd block obtained in step (6) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to 2-8℃ to obtain the finished product.

[0118] The cream cheese obtained in this embodiment contains 3.6% protein and 36.2% fat, which are percentages by weight of the cream cheese. The pH of the cream cheese is 5.7.

[0119] Example 4

[0120] This embodiment provides a zero-emission whey process for low-acid cream cheese, and the raw material components and proportions are shown in Table 4.

[0121] Table 4. Cream cheese group proportions in Example 4

[0122]

[0123] This embodiment provides a method for preparing low-acid cream cheese using a zero-emission whey process, comprising the following steps:

[0124] (1) Heat the raw milk to 50°C, add milk protein, whole milk powder and guar gum, keep warm and stir for 60 minutes to obtain hydrated material;

[0125] (2) Mix the material obtained in step (1) with light cream, keep warm at 50°C and stir for 10 minutes;

[0126] (3) The material obtained in step (2) is aseptically homogenized at 60°C and the homogenization pressure is 15 MPa to obtain homogenized material;

[0127] (4) Heat the homogeneous material obtained in step (3) to 75°C and keep it warm for 15 minutes to obtain sterilized material;

[0128] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 35°C, inoculate with lactic acid bacteria starter until the fermentation endpoint pH=5.2;

[0129] (6) Add rennet, salt and sorbic acid to the material obtained in step (5), stir evenly, and keep warm at 30°C for 35 minutes;

[0130] (7) Demulsification and filling: Cut and stir the curd block obtained in step (6) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to 2-8℃ to obtain the finished product.

[0131] The cream cheese obtained in this embodiment contains 10.0% protein and 21.9% fat, which are percentages by weight of the cream cheese. The pH of the cream cheese is 5.0.

[0132] Comparative Example

[0133] Comparative Example 1

[0134] This comparative example provides a method for preparing low-acid cream cheese using a zero-emission whey process, which differs from Example 1 in that:

[0135] Steps (1)-(4) are exactly the same as in Example 1.

[0136] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 35°C, inoculate with lactic acid bacteria starter until the fermentation endpoint pH=4.8;

[0137] (6) Demulsification and filling: Cut and stir the material obtained in step (5) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to 2-8℃ to obtain the finished product.

[0138] The cream cheese obtained in this comparative example contains 2.9% protein and 26.4% fat, which are percentages by weight of the cream cheese. The finished product has a pH of 4.6.

[0139] This ratio of cream cheese has a high acidity and insufficient milky flavor.

[0140] Comparative Example 2

[0141] This comparative example provides a zero-emission whey process low-acid cream cheese, which differs from Example 1 in that the amount of rennet added is 0.0015g.

[0142] The cream cheese obtained in this comparative example contains 2.9% protein and 26.4% fat, percentages representing the weight of the cream cheese. The pH of the cream cheese is 5.7.

[0143] The cream cheese in this comparison has a coarse texture and noticeable grains.

[0144] Comparative Example 3

[0145] This comparative example provides a zero-emission whey process low-acid cream cheese, which differs from Example 1 in that the stabilizers pectin and guar gum in the raw material formula are replaced with 0.45 g carrageenan.

[0146] The cream cheese obtained in this comparative example contains 2.9% protein and 26.4% fat, which are percentages by weight of the cream cheese. The finished product has a pH of 5.7.

[0147] This comparative sample of cream cheese has a strong gelatinous texture and an off-flavor.

[0148] Comparative Example 4

[0149] The preparation method of low-acid cream cheese using a zero-emission whey process in this comparative example differs from that in Example 1 in that the homogenization pressure in step (3) is 25 MPa.

[0150] The cream cheese obtained in this comparative example contains 2.9% protein and 26.4% fat, which are percentages by weight of the cream cheese. The finished product has a pH of 5.7.

[0151] The cream cheese in this comparative example had excessive gelation, which significantly slowed down the fermentation process and resulted in severe water separation in the finished product.

[0152] Comparative Example 5

[0153] The preparation method of a zero-emission whey process low-acid cream cheese in this comparative example differs from that in Example 1 in that the order of steps (1) and (2) is reversed. First, raw milk and light cream are mixed, and then the powder is hydrated. That is: (1) Mix raw milk and light cream, keep warm at 50°C and stir for 10 minutes; (2) Add whole milk powder, pectin and guar gum to the material obtained in step 1, keep warm and stir for 30 minutes to obtain hydrated material.

[0154] The cream cheese obtained in this comparative example contains 2.9% protein and 26.4% fat, which are percentages by weight of the cream cheese. The finished product has a pH of 5.7.

[0155] In this comparative example, the hydrated materials were stirred for a long time, which incorporated air and caused them to be encapsulated by fat globules (whipping), resulting in a slower fermentation rate and a poor taste in the finished product.

[0156] Comparative Example 6

[0157] This comparative example provides a zero-emission whey process for low-acid cream cheese, which differs from Example 1 in that the stabilizers pectin and guar gum in the raw material formulation are increased to 5 times that of Example 1, replacing an equal mass of raw milk. That is, the amount of pectin added is 0.5 g, the amount of guar gum added is 1.75 g, and the total amount of stabilizers is 2.25 g.

[0158] The cream cheese obtained in this comparative example contains 2.9% protein and 26.3% fat, which are percentages by weight of the cream cheese. The finished product has a pH of 5.7.

[0159] The hydrated material obtained in this comparative example was too viscous, resulting in slow fermentation and poor taste of the finished product.

[0160] Performance testing

[0161] To verify the superior effects of the zero-emission whey low-acid cream cheese and its preparation method described in this invention, the following comparative experiments were conducted. Examples 1-4 strictly followed the raw material ratios and preparation processes described in this invention. Comparative Examples 1-6 used existing typical preparation techniques (pre-addition method, single-stage fermentation curd) or deviated from key parameters using a single variable. Sensory evaluations were performed on the products obtained from the examples and comparative examples, assessing the color, texture, flavor, and overall quality of the finished products. 10g of refrigerated samples were placed in a transparent container, and blind testing was conducted under natural light or a standard light source. Ten trained sensory evaluators (five men and five women) performed sensory evaluations on the samples, using the evaluation criteria shown in Table 1. Evaluators rinsed their mouths with warm water between samples to eliminate interference. Each indicator was scored out of 5 points, and the final score was the total score.

[0162] Table 5 Sensory Evaluation Criteria

[0163]

[0164] Table 6 Sensory Evaluation Results

[0165]

[0166] The results are shown in Table 6. The solution of the present invention is effective and stable. The total sensory evaluation scores of all embodiments (1-4) following the solution of the present invention are much higher than those of all comparative examples. This shows that the technical solution of the present invention can stably and reliably produce high-quality low-acid cream cheese.

[0167] A comparison with the embodiments of the present invention revealed that Comparative Example 1 (traditional one-step coagulation process) and Comparative Example 2 (higher amount of rennet added) had lower texture and flavor scores compared to the embodiments described in the present invention. This indicates that neither one-step acid coagulation nor excessive enzymatic coagulation can form an ideal product structure. Comparative Example 1 resulted in a loose texture and severe whey separation due to insufficient coagulation; Comparative Example 2, on the other hand, may produce bitterness and form an overly dense or coarse gel due to excessive enzymatic coagulation, both of which led to deterioration in flavor and texture. The present invention achieves a better balance between texture and flavor through a two-step coagulation process combining enzymatic coagulation and acid coagulation.

[0168] Furthermore, Comparative Example 3 (using carrageenan) scored low in both texture and flavor. Although carrageenan provides some gel strength, its pronounced "colloidal" texture severely impacts the smoothness of the mouthfeel and the purity of the flavor, resulting in an extremely low overall rating. This result strongly demonstrates that the stabilizer system selected in this invention can effectively avoid an unpleasant colloidal feel while achieving textural stability in the enzymatic coagulation system.

[0169] Comparative Example 4 (excessive homogenization pressure) showed unsatisfactory results across all indicators. Excessive pressure led to the formation of an overly strong gel network, which not only resulted in a stiff texture and potentially a grainy feel, but also trapped flavor compounds, hindering fermentation and causing flavor degradation. Insufficient homogenization pressure, on the other hand, hindered fat globule breakage, potentially leading to insufficient homogenization and subsequent fat bubbling and an uneven system. This comparison demonstrates that controlling the homogenization pressure within the range of 10-16 MPa, as described in this invention, is a necessary process condition for achieving "appropriate gelation" to obtain a smooth texture and pure flavor.

[0170] In Comparative Example 5 (with a changed order of ingredients), the hydrated materials underwent prolonged mixing, incorporating air and being encapsulated by fat globules (whipping), resulting in a slower fermentation rate, poor texture, and a relatively low texture score. This comparison demonstrates that mixing the powder first and then the butter helps to fully hydrate the materials while preventing the butter from being whipped under prolonged physical shearing, resulting in a more uniform and delicate final product.

[0171] Comparative Example 6 (excessive stabilizer addition) also scored low in terms of texture. A suitable amount of stabilizer helps create a dense texture, but excessive amounts result in an overly viscous hydrated material, leading to slow fermentation and a poor-tasting final product. Therefore, limiting the appropriate amount of stabilizer addition is essential to achieving a final product texture that is neither too thin nor too viscous.

[0172] Stability test

[0173] The samples obtained in Example 1 and Comparative Example 3 were refrigerated at 4°C for 7 days. After removal, the tissue state of the samples was observed. Figure 3 As shown, Comparative Example 3 sample exhibits obvious whey precipitation and a rough surface texture.

[0174] The data from the above-mentioned effect examples fully and consistently demonstrate that the present invention, through the synergistic effect of three core technical features—the precise use of rennet, the construction of a specific stabilizer system, and the precise control of homogenization pressure—successfully solves the traditional technical problems of cream cheese in terms of texture, flavor, and stability. The resulting product has low acidity, a rich milky aroma, a smooth and delicate texture, a stable system, and a simple process that is easy to mass-produce.

[0175] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A raw material composition for low-acid cream cheese produced using a zero-emission whey process, characterized in that, The raw material composition comprises the following ingredients by weight percentage: 40-90 wt% light cream, 5-45 wt% raw milk, 1-20 wt% milk protein powder, and 0.05-2 wt% stabilizer; the raw material composition also contains a starter culture and rennet, with the inoculum amount of starter culture being 40-100 U / t and the amount of rennet added being 0.002-0.009 g / kg, based on the total mass of the raw material composition.

2. The raw material composition for a zero-emission whey process low-acid cream cheese according to claim 1, characterized in that: Based on the total mass of the raw material composition, it further includes 0.01-0.1 wt% of preservatives; and / or, based on the total mass of the raw material composition, it further includes 0.006-0.4 wt% of salt; and / or, based on the amount of cream added, the cream has a milk fat content of 30-50%; and / or, the milk protein powder is selected from one or more of whole milk powder, skim milk powder, milk protein concentrate, whey protein concentrate, micellar casein, or whey protein isolate; and / or, the stabilizer is selected from one or more of pectin, locust bean gum, xanthan gum, gelatin, guar gum, or agar; and / or, the starter culture is selected from one or more of Bifidobacterium animalis subsp. lactis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, or Streptococcus salivarius subsp. thermophilus; and / or, the rennet is selected from one or more of animal rennet, microbial rennet, or plant rennet.

3. The raw material composition for a zero-emission whey process low-acid cream cheese according to claim 2, characterized in that: The preservative is selected from one or more of sorbic acid, potassium sorbate, or natamycin.

4. A method for preparing low-acid cream cheese using a zero-emission whey process as described in any one of claims 1-3, characterized in that: The preparation method includes the following steps: (1) Hydration: Heat raw milk, add milk protein powder and stabilizer, keep warm and stir to obtain hydrated material; (2) Mixing: Mix the hydrated material obtained in step (1) with light cream, keep warm and stir; (3) Aseptic homogenization: The material obtained in step (2) is subjected to aseptic homogenization while hot; the homogenization pressure is 10-16 MPa; (4) Sterilization: The homogeneous material obtained in step (3) is heated and kept at a constant temperature for sterilization to obtain sterilized material; (5) Cooling fermentation: Cool the sterilized material obtained in step (4) to the fermentation temperature, inoculate with the fermentation agent, and ferment to the end point; (6) Curdling: Add rennet to the material obtained in step (5), stir evenly and keep warm; (7) Demulsification and filling: The curd block obtained in step (6) is cut, stirred and smoothed, filled and cooled to the storage temperature to obtain the product.

5. The preparation method according to claim 4, characterized in that: In step (1), the heating temperature is 50-60℃, the heat preservation temperature is 50-60℃, and the heat preservation time is 15-90min; and / or, in step (2), the heat preservation temperature is 40-70℃, and the heat preservation time is 5-15min.

6. The preparation method according to claim 4, characterized in that: The homogenization temperature in step (3) is 60-70℃.

7. The preparation method according to claim 4, characterized in that: The sterilization temperature in step (4) is 75-95℃ and the sterilization time is 3-15min.

8. The preparation method according to claim 4, characterized in that: The fermentation temperature in step (5) is 30-35℃, the fermentation time is 6-15h, and the pH at the end of fermentation is 5-5.8; and / or, the temperature for heat preservation in step (6) is 25-140℃, and the heat preservation time is 10s-45min; the pH at the end of curdling in step (6) is 5-5.

8.

9. The preparation method according to claim 4, characterized in that: The temperature of the filling step in step (7) is 25-40℃; and / or the storage temperature in step (7) is 2-8℃; and / or salt, preservative and rennet are added and mixed in step (6); preferably, the heat preservation temperature is 25-40℃; and the heat preservation time is 15-45min.

10. A zero-emission whey process low-acid cream cheese, characterized in that: The cream cheese is prepared using the zero-emission whey process low-acid cream cheese preparation method as described in any one of claims 4-9; preferably, based on the mass of the cream cheese, the cream cheese contains 1.5-11% protein and 16-41% fat, and the pH of the cream cheese is 5-5.7.

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