Preparation method of fluid whey cheese
By processing whey into fluid cheese through steps such as filtration, heating, acidification, and the addition of stabilizers, the problem of coarse texture in whey cheese has been solved, resulting in smooth fluid cheese and broadening its application scenarios and product types.
Patent Information
- Application Number
- CN202511985163.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-26
- Publication Date
- 2026-03-17
AI Technical Summary
Whey is often overlooked as a byproduct in cheese processing. Conventional whey cheese has a solid, granular texture, which leads to low consumer acceptance and limits the development of its further processed products.
Through steps such as filtration, heating, acidification, flocculation, addition of stabilizers, and high-shear mixing, whey is processed into fluid cheese, forming smooth fluid whey cheese. Fruit juice or jam can be added to create fruit-flavored products.
It achieves the fluid state of whey cheese, eliminates the grainy texture, provides a light flavor and a slightly mellow milky aroma, broadens the end-use scenarios and product types, and increases consumer acceptance.
Smart Images
Figure CN121667280A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a method for preparing fluid whey cheese. Background Technology
[0002] Cheese is a product made by fermenting milk; approximately 10 kilograms of milk can produce 1 kilogram of cheese. In terms of processing, cheese is fermented milk; in terms of nutritional value, cheese is concentrated milk, with exceptionally high nutritional value, making it a typical high-density nutritional and health food. About 20% of the milk protein in milk is whey protein. Whey protein is a small-molecule protein that is easily digested and absorbed by the human body, and some whey protein components have immune-boosting effects. Therefore, whey protein has significant nutritional and health benefits for the human body. In cheese processing, almost all whey protein is found in the whey, and almost all lactose in milk is also found in the whey solution. Therefore, to effectively utilize whey protein, it is necessary to further process and utilize the whey solution.
[0003] During cheese processing, a large amount of liquid whey, a byproduct, is discharged. How to make good use of this byproduct through deep processing is a problem that the industry must face and cannot avoid for healthy development and for processors.
[0004] Beyond conventional processing into whey beverages, solid whey cheese, whey powder, whey protein powder, and as a raw material for cheese production, what other types and textures of whey can be developed to appeal to end consumers is a technical issue that industry professionals must address and research. Conventional whey cheese is typically a solid, granular product with a relatively coarse texture, generally used as a baking and condiment ingredient. It's not suitable for direct consumption, significantly impacting its sales channels and consumer acceptance, further limiting the development of further processed whey products. Summary of the Invention
[0005] To address the above problems, this invention provides a method for preparing fluid whey cheese.
[0006] The objective of this invention is achieved through the following method: a method for preparing fluid whey cheese, comprising the following steps: Step 1: Standardize the primary whey discharged during cheese production by filtering it through a 60-80 mesh filter. Heat the standardized whey to 85-95℃ and stir at low speed for 5-10 seconds, then stop stirring. Step 2: Add a 10% (w / w) acidifying agent solution to the material obtained in Step 1 by surface spraying to adjust the pH of the whey to 5.2-5.8, then let it stand and flocculate. Step 3: The flocculated whey protein curd obtained in Step 2 is discharged directly along with the whey liquid. At the same time, it is filtered through an 80-100 mesh filter to obtain whey cheese and secondary whey solution. The filtered whey cheese is left to stand on the filter for 30-60 minutes. Step 4: Adjust the temperature of the secondary whey solution remaining from the whey cheese making in Step 3 to 50-65℃, then turn on the stirrer and set the speed to 800-1500 rpm. Add 0.001%-0.1% of stabilizer and stir for 20-40 minutes to make a secondary whey solution containing stabilizer. Step 5: Mix the whey cheese obtained in Step 3 with the secondary whey solution containing stabilizer obtained in Step 4 at a weight ratio of 1:1-5, and mix them evenly at a high shear rate of 2000-10000 rpm at a material temperature of 50-65℃. Step Six: The well-mixed whey cheese solution obtained in Step Five is smoothed and refined to obtain fluid whey cheese; Step 7: Fill and store the liquid whey cheese obtained in Step 6; Step 8: The fluid whey cheese prepared in Step 7 will undergo index testing and sensory evaluation. Only after passing the test can it be released from the warehouse.
[0007] Furthermore, the primary whey mentioned in step one refers to the liquid whey solution that is a byproduct discharged during the production of cheese products.
[0008] Furthermore, the whey mentioned in step one refers to the whey solution discharged during the production of Cheddar and Mozzarella cheese.
[0009] Furthermore, the whey solution described in step one is standardized before use; after standardization, the fat:protein ratio in the whey solution is 1~2:1.
[0010] Furthermore, in step two, the acid-adjusting agent is one or more of citric acid, lactic acid, malic acid, tartaric acid, and acetic acid.
[0011] Furthermore, in step three, the flocculated whey curd is discharged through the discharge port along with the whey liquid. Without stirring, it is filtered and left to stand to form whey cheese.
[0012] Furthermore, the stabilizer component mentioned in step four is one or more of pectin, agar, gellan gum, physical starch, and modified starch.
[0013] Furthermore, in step seven, the fluid whey cheese obtained in step six is filled under ultra-clean conditions.
[0014] Furthermore, in step seven, fruit juice and / or jam are added to the liquid whey cheese to make fruit-flavored liquid whey cheese. After filling, the product is refrigerated at 2-6℃ for ≥24 hours.
[0015] Furthermore, the juice and jam are one or more of apple juice, strawberry juice, blueberry juice, grape juice, strawberry jam, blueberry jam, vanilla ice cream sauce, and banana puree.
[0016] Advantages of this invention: The whey cheese has the characteristics of a smooth fluid state, a delicate and grain-free texture, a light taste and a slightly pure milky aroma, and can simultaneously realize a series of fruit-flavored fluid whey cheese forms. Attached Figure Description
[0017] Figure 1 The images show a comparison of the physical samples from Example 2, Comparative Example 1, and Comparative Example 2. Detailed Implementation
[0018] The present invention will be further described below with reference to specific embodiments: Unless otherwise specified, the experimental methods used in the following implementation examples are all conventional methods; the materials and reagents used are all commercially available unless otherwise specified.
[0019] Example 1, see attached document Figure 1 A method for preparing fluid whey cheese, comprising the following steps: Step 1: Standardize the primary whey discharged during cheese production by filtering it through a 60-80 mesh filter. Heat the standardized whey to 85-95℃ and stir at low speed for 5-10 seconds, then stop stirring. Step 2: Add a 10% (w / w) acidifying agent solution to the material obtained in Step 1 by surface spraying to adjust the pH of the whey to 5.2-5.8, then let it stand and flocculate. Step 3: The flocculated whey protein curd obtained in Step 2 is discharged directly along with the whey liquid. At the same time, it is filtered through an 80-100 mesh filter to obtain whey cheese and secondary whey solution. The filtered whey cheese is left to stand on the filter for 30-60 minutes. Step 4: Adjust the temperature of the secondary whey solution remaining from the whey cheese making in Step 3 to 50-65℃, then start stirring. Add 0.001%-0.1% stabilizer at a speed of 800-1500 rpm and stir for 20-40 minutes to prepare a secondary whey solution containing stabilizer. Step 5: Mix the whey cheese obtained in Step 3 with the secondary whey solution containing stabilizer obtained in Step 4 at a weight ratio of 1:1-5, and mix them evenly at a high shear rate of 2000-10000 rpm at a material temperature of 50-65℃. Step Six: The well-mixed whey cheese solution obtained in Step Five is smoothed and refined to obtain fluid whey cheese; Step 7: Fill and store the liquid whey cheese obtained in Step 6; Step 8: The fluid whey cheese prepared in Step 7 will undergo index testing and sensory evaluation. Only after passing the test can it be released from the warehouse.
[0020] A method for preparing fluid whey cheese, wherein the primary whey mentioned in step one refers to the liquid whey solution that is a byproduct discharged during cheese production.
[0021] A method for preparing fluid whey cheese, wherein the whey in step one refers to the whey solution discharged during the production of Cheddar cheese and mozzarella cheese.
[0022] A method for preparing fluid whey cheese, wherein the whey solution described in step one is standardized before use; after standardization, the fat:protein ratio in the whey solution is 1~2:1.
[0023] The nutritional indicators of the whey solution are as follows: protein content 0.3-0.8g / 100g, fat content 0.3-1.0g / 100g, and lactose content 3.5-4.8g / 100g. The filtration mentioned refers to conventional filtration methods in the art, specifically filtration through a filter cloth or filter screen.
[0024] A method for preparing fluid whey cheese, in step two, the acidifier can be an acidity regulator conventionally used in the art; preferably, the acidifier is one or more of citric acid, lactic acid, malic acid, tartaric acid, and acetic acid. The acidifier solution is prepared as a 10% (w / w) liquid and added by surface spraying to ensure uniform acidification of the whey liquid and prevent local over-acidification and precipitation.
[0025] A method for preparing fluid whey cheese, wherein the flocculated whey curd described in step three is directly discharged along with the whey liquid, meaning it is discharged through a discharge port without any stirring during the process. After filtration and settling, whey cheese is formed. This discharge method contributes to the flocculation effect and texture of the whey cheese. The whey cheese in step three is a solid whey cheese.
[0026] A method for preparing fluid whey cheese, wherein the secondary whey solution mentioned in step four refers to the liquid remaining after making whey cheese, and the nutritional indicators of the secondary whey solution are: protein content of 0.001-0.05 g / 100g, fat content of 0.001-0.05 g / 100g, and lactose content of 3.5-4.8 g / 100g. The stabilizer component is one or more of pectin, agar, gellan gum, physical starch, and modified starch; preferably, the stabilizer component is one or more of pectin, agar, and modified starch.
[0027] A method for preparing fluid whey cheese, wherein in step seven, the fluid whey cheese obtained in step six is filled under ultra-clean conditions.
[0028] A method for preparing fluid whey cheese, wherein in step seven, fruit juice and / or jam are added to the fluid whey cheese to make fruit-flavored fluid whey cheese, and after filling, the product is refrigerated at 2-6℃ for ≥24h.
[0029] A method for preparing fluid whey cheese, wherein the juice and jam are one or more of apple juice, strawberry juice, blueberry juice, grape juice, strawberry jam, blueberry jam, vanilla ice cream sauce, and banana puree.
[0030] A method for preparing fluid whey cheese overcomes the limitations of the solid particle structure in traditional whey cheese, solves the influence of whey protein particle roughness, and broadens the application scenarios.
[0031] A method for preparing fluid whey cheese is disclosed. This invention aims to create a novel fluid whey cheese product with a smooth, fluid texture, a delicate, grain-free consistency, a mild flavor, and a slightly rich, creamy aroma. It can simultaneously produce a series of fruit-flavored fluid whey cheeses. This invention broadens the end-use scenarios of whey cheese and extends the types of deep-processed whey products, representing a novel type of whey cheese with significant market potential and value.
[0032] A method for preparing fluid whey cheese, step one: the primary whey discharged during cheese production is filtered through an 80-mesh filter and then standardized; the standardized whey is heated to 95°C and stirred at low speed for 5 seconds and then stirring is stopped. Step 2: Add a 10% citric acid solution to the material obtained in Step 1 by surface spraying to adjust the pH of the whey to 5.8. Then let it stand and flocculate. Step 3: Drain the flocculated whey protein curd obtained in Step 2 directly along with the whey liquid, and filter it through a 100-mesh filter. Let the filtered whey cheese stand on the filter for 30 minutes. Step 4: Adjust the temperature of the secondary whey solution remaining from the whey cheese making in Step 3 to 65℃, then turn on the stirrer and add 0.05% pectin at a speed of 800 rpm to make a secondary whey pectin solution containing stabilizers. Step 5: Mix the whey cheese obtained in Step 3 with the secondary whey pectin solution containing stabilizer obtained in Step 4 at a weight ratio of 1:4, and mix the materials at 65℃ and 2000rpm under high shear to achieve uniformity. Step Six: The well-mixed whey cheese solution obtained in Step Five is processed to smooth and refine it; fluid whey cheese is obtained. Step 7: Fill the fluid whey cheese obtained in Step 6 under ultra-clean conditions. After filling, transfer the product to refrigerate at 2-6℃ for ≥24 hours. Step 8: The liquid whey cheese prepared in Step 7 is subjected to index testing and sensory evaluation. Only after passing the evaluation can it be released from the warehouse. Through the above method, the liquid whey cheese of this embodiment is obtained. This liquid whey cheese has the characteristics of a smooth fluid state, a delicate and grain-free texture, and a light milky aroma.
[0033] Example 2 A method for preparing fluid whey cheese, step one: the primary whey discharged during cheese production is filtered through a 60-mesh filter and then standardized; the standardized whey is heated to 90°C and stirred at low speed for 10 seconds and then stirring is stopped. Step 2: Add a 10% citric acid solution to the material obtained in Step 1 by surface spraying to adjust the pH of the whey to 5.6. Then let it stand and flocculate. Step 3: Drain the flocculated whey protein curd obtained in Step 2 directly along with the whey liquid, and filter it through an 80-mesh filter. Let the filtered whey cheese stand on the filter for 60 minutes. Step 4: Adjust the temperature of the secondary whey solution remaining from the whey cheese making in Step 3 to 60℃, then turn on the stirrer and add 0.01% modified starch (hydroxypropyl distarch phosphate) at a speed of 1000 rpm to make a secondary whey solution containing stabilizers. Step 5: Mix the whey cheese obtained in Step 3 with the secondary whey solution containing stabilizer obtained in Step 4 at a weight ratio of 1:1, and mix them evenly at 10,000 rpm under high shear at a material temperature of 65℃. Step Six: The well-mixed whey cheese solution obtained in Step Five is processed to smooth and refine it; fluid whey cheese is obtained. Step 7: Fill the fluid whey cheese obtained in Step 6 under ultra-clean conditions. After filling, transfer the product to refrigerate at 2-6℃ for ≥24 hours. Step 8: The liquid whey cheese prepared in Step 7 is subjected to index testing and sensory evaluation. Only after passing the evaluation can it be released from the warehouse. Through the above method, the liquid whey cheese of this embodiment is obtained. This liquid whey cheese has the characteristics of a smooth and delicate fluid state, no grainy texture, and a fresh and rich milky aroma.
[0034] Example 3 A method for preparing fluid whey cheese, step one: the primary whey discharged during cheese production is filtered through a 70-mesh filter and then standardized; the standardized whey is heated to 85°C and stirred at low speed for 10 seconds and then stirring is stopped. Step 2: Add a 10% (w / w) lactic acid solution to the material obtained in Step 1 by surface spraying to adjust the pH of the whey to 5.2. Then let it stand and flocculate. Step 3: Drain the flocculated whey protein curd obtained in Step 2 directly along with the whey liquid, and filter it through a 90-mesh filter. Let the filtered whey cheese stand on the filter for 45 minutes. Step 4: Adjust the temperature of the secondary whey solution remaining from the whey cheese making in Step 3 to 50℃, then turn on the stirrer and add 0.008% physical starch at a speed of 800 rpm to make a secondary whey solution containing physical starch. Step 5: Mix the whey cheese obtained in Step 3 with the secondary whey solution containing physical starch obtained in Step 4 at a weight ratio of 1:2, and mix them evenly under high shear at 6000 rpm while the material temperature is 50℃. Step 6: The well-mixed whey cheese solution obtained in Step 5 is processed to smooth and refine it, resulting in fluid whey cheese. Step 7: Fill the fluid whey cheese obtained in Step 6 under ultra-clean conditions. After filling, transfer the product to refrigerate at 2-6℃ for ≥24 hours. Step 8: The liquid whey cheese prepared in Step 7 is subjected to index testing and sensory evaluation. Only after passing the evaluation can it be released from the warehouse. Through the above method, the liquid whey cheese of this embodiment is obtained. This liquid whey cheese has the characteristics of a smooth and thick liquid state, a delicate and grain-free texture, a light taste, and a slightly mellow milk fat aroma.
[0035] Comparative Example 1 The sample was a commercially available whey cheese, a common product in this field.
[0036] Comparative Example 2 This comparative example discloses a method for preparing fluid whey cheese, which differs from Example 2 in that no stabilizer is added in step four.
[0037] Based on professional knowledge of dairy products, and after sensory analysis training, personnel who can correctly evaluate the color, aroma, taste, and texture of dairy products using their senses of sight, touch, taste, and smell were selected as sensory evaluators. Ten qualified evaluators were chosen to conduct sensory evaluations of the fluid whey cheese of this invention (Example 2, Comparative Example 1, and Comparative Example 2) based on the sensory evaluation standards for fluid whey cheese (Table 1), focusing on four aspects: smoothness, grain texture, flavor, and sweetness. During the evaluation, the evaluators rinsed their mouths with warm water to eliminate interference between samples. After removing the lowest and highest scores, the sensory evaluation results were recorded as mean score + standard deviation. The sensory scoring results are shown in Table 2.
[0038] Table 1 Sensory Evaluation Form
[0039] Table 2 Sensory rating results
[0040] Based on the sensory rating results in Table 2 above and Figure 1 The results show that the fluid whey cheese of this invention is significantly superior to Comparative Examples 1 and 2 in terms of both smoothness and particle roughness. Comparative Example 2 is also significantly superior to Comparative Example 1 in both smoothness and particle roughness. This indicates that the fluid whey cheese created by this invention has excellent smoothness and fineness, and is highly favored by tasters. From the perspective of product flavor, the fluid whey cheese of this invention is basically on par with Comparative Examples 1 and 2. From the perspective of sweetness, the fluid whey cheese created by this invention is significantly superior to the conventional solid whey cheese of Comparative Example 1. The fluid whey cheese makes full use of the lactose in the whey solution. From the perspective of deep processing and recycling of by-product whey, the fluid whey cheese of this invention has greater value for deep processing. Compared with Comparative Example 2, all evaluation indicators of Example 2 are superior to those of Comparative Example 2, indicating that stabilizers are crucial to the quality of fluid whey cheese. In summary, the fluid whey cheese created by this invention is a novel form of whey cheese product. It solves and breaks through the conventional understanding of the solid form of whey cheese and significantly improves the fineness of the product's texture. Feedback from various evaluation indicators shows that it is well received by consumers, indicating that the fluid whey cheese of this invention has significant positive and progressive effects.
[0041] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, which fall within the scope of protection of the present invention. Therefore, the scope of protection of this invention patent should be determined by the appended claims.
Claims
1. A method of preparing a fluid whey cheese, characterized in that: It comprises the following steps: Step one: the first whey discharged in the production of cheese is filtered to 60-80 mesh, then standardized, and the standardized whey is heated to 85-95℃, and the stirring is stopped after 5-10s low-speed stirring; Step two: the obtained material in step one is added with an acid regulator solution with a mass fraction of 10% in the form of surface spraying to adjust the pH value to 5.2-5.8, then static and flocculation are carried out; Step three: the flocculated whey protein curd obtained in step two is directly discharged with whey liquid, and whey cheese and secondary whey solution are obtained by filtering through 80-100 mesh, and the filtered whey cheese is static on the filter for 30-60 min; Step four: the temperature of the secondary whey solution left after the preparation of whey cheese in step three is adjusted to 50-65℃, then stirring is started, the stirring speed is set to 800-1500 rpm, and 0.001%-0.1% stabilizer is added and stirred for 20-40 min to prepare a secondary whey solution containing stabilizer; Step five: the whey cheese prepared in step three and the secondary whey solution containing stabilizer prepared in step four are mixed uniformly at a weight ratio of 1:1-5 at a temperature of 50-65℃ and a high shear speed of 2000-10000 rpm; Step six: the mixed whey cheese solution obtained in step five is processed by smoothing and refining to obtain fluid whey cheese; Step seven: the fluid whey cheese prepared in step six is filled and stored; Step eight: the fluid whey cheese prepared in step seven is detected and sensory evaluated, and can be delivered only after passing the detection and sensory evaluation.
2. A method of preparing a fluid whey cheese according to claim 1, characterised in that: The first whey in step one refers to the by-product liquid whey solution discharged in the production of cheese.
3. A method of preparing a fluid whey cheese according to claim 2, characterised in that: The first whey in step one refers to the whey solution discharged in the production of cheddar cheese and mozzarella cheese.
4. A method of preparing a fluid whey cheese according to claim 3, characterised in that: The whey solution in step one is standardized before use; after standardization, the fat: protein in the whey solution is 1-2:
1.
5. A method of preparing a fluid whey cheese according to claim 1, characterised in that: In step two, the acid regulator is one or more of citric acid, lactic acid, malic acid, tartaric acid, and acetic acid.
6. A method of preparing a fluid whey cheese according to claim 1, characterised in that: In step three, the flocculated whey curd is discharged through the discharge port without stirring, and whey cheese is formed after filtering and static.
7. A method of preparing a fluid whey cheese according to claim 1, characterised in that: The stabilizer component in step four is one or more of pectin, agar, gellan gum, physical starch, and modified starch.
8. A method of preparing a fluid whey cheese according to claim 1, characterised in that: In step seven, the fluid whey cheese prepared in step six is filled under super-clean conditions.
9. A method of preparing a fluid whey cheese according to claim 1, characterised in that: In step seven, fruit juice and / or jam are added to the fluid whey cheese to make fruit-flavored fluid whey cheese, and the product is stored in a cold storage at 2-6℃ after filling, with a storage time of ≥24h.
10. A method of preparing a fluid whey cheese according to claim 9, characterised in that: The fruit juice and jam are one or more of apple juice, strawberry juice, blueberry juice, grape juice, strawberry jam, blueberry jam, vanilla ice cream fruit jam, and banana puree.