Zero-emission whey fat-reducing cream cheese as well as preparation method and raw material composition thereof

Abstract

The invention relates to the technical field of cream cheese, in particular to zero-emission whey fat-reducing cream cheese and a preparation method thereof. The preparation method comprises the following steps: heating raw milk, adding milk protein powder, a stabilizer, a sweetening agent and table salt, and performing heat preservation and stirring to obtain a hydrate material; mixing the hydrate material with single cream, and stirring while keeping the temperature; performing sterile homogenization on the material to obtain a homogenized material; the homogenizing pressure is 15 to 25 MPa, and the homogenizing temperature is 60 to 70 DEG C; sterilizing the homogenized material to obtain a sterilized material; cooling the obtained sterilized material, inoculating a leavening agent and chymosin, fermenting and curdling to obtain curdled blocks; and cutting, stirring and smoothing the curd blocks, filling, and cooling to a preservation temperature to obtain the zero-emission whey fat-reducing cream cheese. While zero discharge of whey and simplification of the process are realized, fat of the product is remarkably reduced, and the prepared product is silky in taste, appropriate in acidity and stable in texture.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cream cheese, in particular to a zero-emission whey reduced cream cheese, a preparation method thereof and a raw material composition. BACKGROUND

[0002] Cream cheese is a high-moisture, unripened soft cheese, which is popular for its smooth texture and mild, creamy flavor. It is not only a good product for direct spreading on bread, but also a key raw material for baked products such as cheesecake.

[0003] Traditional cream cheese is mainly made from pasteurized milk and cream as raw materials. It is formed by lactic acid bacteria fermentation and rennet action to form curd, and then processed by whey discharge, stirring, homogenization, etc. In its typical composition, the fat content is usually as high as 33% or more (up to 55% or more in dry matter). This part of the cream exists in the form of fat globules, which constitutes the physical basis of the smooth taste of the product and carries most of the pleasant cheese flavor. However, with the increasing health awareness of modern consumers, there is an increasing demand for low-fat and low-calorie food. Traditional high-fat cream cheese gradually fails to meet this market demand due to its high-calorie characteristics.

[0004] In response to the health trend, the industry has tried to develop low-fat or reduced-fat cream cheese. The mainstream technical path includes: directly reducing the proportion of cream in the formula, using skim milk or low-fat milk as the main raw material, or physically removing part of the cream by centrifugation, etc.

[0005] However, the reduction of fat tends to cause significant deterioration of the texture and taste of cream cheese. Among them, fat globules act as a natural lubricant in the cheese system. They melt in the mouth and form a smooth film. When the fat content is reduced, the proportion of solid phase (mainly casein micelles) in the product increases relatively, and the liquid phase (water) is bound in a more dense protein network. This results in a lack of traditional "melting" and creamy lubrication in the mouth, and instead presents a dry, powdery or gelatinous texture. The reduction of cream destroys the original fat-protein-water balance system of the cheese. Fat globules can be interspersed in the casein network, breaking the continuous protein matrix and softening the texture. Without fat, the protein network becomes more dense and continuous, making the product texture hard, poor in elasticity, and difficult to spread. At the same time, this tighter network is unstable in its ability to bind water during storage, and is prone to whey separation due to temperature fluctuations or long-term standing, which seriously affects the appearance and shelf life of the product.

[0006] To compensate for the defects caused by fat reduction, it is often necessary in production to rely on the addition of stabilizers and thickeners, such as locust bean gum, guar gum, carrageenan, modified starch, etc. These hydrophilic colloids can improve the texture to some extent and prevent whey separation by increasing the viscosity of the water phase. However, excessive use of colloids often gives the product an unnatural gel-like mouthfeel or paste-like mouthfeel, and can mask the fermentation flavor and cream aroma that the cheese itself should have. Moreover, the additives mainly solve the problem of water retention, but cannot completely simulate the unique lubricating sensation and full mouthfeel provided by cream. Therefore, even if the texture is improved, the overall sensory experience of low-fat products still has a large gap with traditional products, resulting in limited market acceptance.

[0007] In addition, the traditional whey disposal problem still exists in the production of low-fat cream cheese. In the existing production practice of low-fat cream cheese, in order to achieve fat reduction, techniques such as separating cream or adding fat substitutes such as milk protein powder are often used. However, these conventional fat reduction methods inevitably change the material balance of the production system: the former relatively increases the proportion of whey phase due to the removal of cream; the latter may introduce additional water and solids during raw material reconstruction, resulting in changes in system composition. The above changes can increase the amount of by-product whey or produce new whey-containing wastewater. If such whey by-products are not properly disposed of, it will cause two problems: first, the beneficial nutrients such as whey protein and lactose in whey are not effectively recovered, resulting in waste of resources; second, the direct discharge of whey will cause significant wastewater pollution load due to its high organic matter content, high chemical oxygen demand (COD) and biological oxygen demand (BOD) indicators, and will put pressure on environmental protection.

[0008] With the increasing demand for low-fat and healthy food from consumers, it has become a major technical challenge in the production of cream cheese to reduce the fat content while ensuring the flavor and mouthfeel of cream cheese, to fundamentally improve the texture properties of low-fat cream cheese without relying on a large number of additives, and to effectively solve or avoid the whey discharge problem that may occur during production, so as to achieve clean production of low-fat cream cheese with both health attributes and excellent sensory quality.

[0009] Therefore, it is an urgent need in the field to develop a cream cheese production method that can effectively reduce fat, maintain excellent mouthfeel and texture stability, and zero discharge of whey. SUMMARY

[0010] In view of the above-mentioned shortcomings of the prior art, the purpose of the present application is to provide a zero-whey-discharge low-fat cream cheese and a preparation method and raw material composition thereof, to solve the problem that low-fat cream cheese cannot simultaneously consider the mouthfeel of cream cheese and whey discharge in production in the prior art.

[0011] In order to achieve the above object and other related objects, the present application is obtained by the following technical solutions.

[0012] The first aspect of the present application provides a raw material composition of zero-emission whey reduced-fat cream cheese, which comprises the following raw materials in percentage by weight: raw cow milk 15-70%, light cream 15-60%, milk protein powder 1-9%, stabilizer 0.05-2.5%, sweetener 0.5-5%, salt 0.06-0.4%; the raw material composition also adds leavening agent and rennet, and the inoculation amount of the leavening agent is 40-100 U / t based on the total mass of the raw material composition, and the addition amount of the rennet is 0.002-0.009 g / kg.

[0013] The second aspect of the present application provides a preparation method of zero-emission whey reduced-fat cream cheese, which comprises the following steps:

[0014] (1) hydration: heating raw cow milk, adding milk protein powder, stabilizer, sweetener, salt, and stirring for preservation to obtain hydrated material;

[0015] (2) mixing: mixing the hydrated material obtained in step (1) with light cream and stirring for preservation;

[0016] (3) sterile homogenization: subjecting the material obtained in step (2) to sterile homogenization to obtain a homogenized material; the pressure of the homogenization is 15-25 MPa, and the temperature of the homogenization is 60-70℃;

[0017] (4) sterilization: sterilizing the homogenized material obtained in step (3) to obtain a sterilized material;

[0018] (5) cooling and fermentation: cooling the sterilized material obtained in step (4), inoculating leavening agent and rennet, and fermenting and rennetting to obtain curd blocks;

[0019] (6) emulsion breaking and filling: cutting, stirring and smoothing the curd blocks obtained in step (5), cooling to preservation temperature after filling to obtain zero-emission whey reduced-fat cream cheese.

[0020] The third aspect of the present application provides a zero-emission whey process reduced-fat cream cheese, which is prepared by the preparation method of zero-emission whey process reduced-fat cream cheese as described above.

[0021] As described above, the zero-emission whey reduced-fat cream cheese and the preparation method and raw material composition thereof have the following beneficial effects:

[0022] (1) The zero-emission whey process of the present invention provides a low-fat cream cheese that, through scientific ingredient ratio, significantly reduces the fat content of the product while ensuring rich milky aroma and pure flavor, and successfully achieves the dual goals of health and taste of "low fat and good taste".

[0023] (2) The zero-emission whey process provided by this invention produces a low-fat cream cheese with reduced fat content but without sacrificing its silky smoothness. By limiting the homogenization pressure, moderate gelation is achieved, while micronized whey protein can be used to effectively reduce oral friction. Combined with an appropriate colloid-protein ratio, a unique taste with a smooth and delicate texture, no whey separation, and no colloid feel is achieved.

[0024] (3) The method for preparing low-fat cream cheese using zero-emission whey process provided by the present invention can enhance the texture stability of the product during storage by limiting the use of stabilizers. Compared with acid curd cheese, whey is less exuded and has a uniform and stable structure and state.

[0025] (4) The method for preparing low-fat cream cheese using zero-emission whey process provided by the present invention fundamentally avoids the generation and emission of whey in terms of raw material system and process route. The entire process is simple and achieves zero emission of whey, which has both environmental protection and cost advantages. Attached Figure Description

[0026] Fig. 1 The diagram shows a reduced-fat cream cheese prepared using the zero-emission whey process of Example 1 of this invention, refrigerated for 7 days.

[0027] Fig. 2 The diagram shows a reduced-fat cream cheese prepared using the zero-emission whey process of Comparative Example 4 of this invention, refrigerated for 7 days. Detailed Implementation

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] Unless otherwise stated, a singular term may include a plural term and should not be understood as having a quantity of one.

[0037] In this invention, "above" or "below" both include the number itself. For example, "below 1" includes 1.

[0038] In this invention, room temperature refers to 0~40°C, including but not limited to 10~40°C, or further to 20~30°C.

[0039] The first aspect of this invention is to provide a raw material composition for zero-emission whey-based low-fat cream cheese, wherein the raw material composition comprises the following raw materials by weight percentage: 15-70% raw milk, 15-60% light cream, 1-9% milk protein powder, 0.05-2.5% stabilizer, 0.5-5% sweetener, and 0.06-0.4% salt; the raw material composition also contains a starter culture and rennet, wherein 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, based on the total mass of the raw material composition.

[0040] In some embodiments of the present invention, the mass ratio of the milk protein powder to the stabilizer is 3-12:1; specifically, the mass ratio of the milk protein powder to the stabilizer is 3.5-7:1, 3-7:1, or 7-12:1.

[0041] This invention controls the final texture of a product by limiting the mass ratio of whey protein powder to stabilizer. The mass ratio of whey protein powder to stabilizer is a key parameter determining whether a product can achieve both a "silky" and "non-colloidal" texture. Practice shows that if the protein ratio is too high (i.e., the ratio is too large), the product is prone to an unpleasant powdery texture similar to quark cheese; conversely, if the stabilizer ratio is too high (i.e., the ratio is too small), it will over-encapsulate the protein particles, not only inhibiting the silky texture brought about by the protein reducing friction, but also introducing a noticeable, unnatural colloidal feel. This invention limits this ratio to 3:1 to 12:1, with a preferred ratio of 3.5-7:1. At this ratio, the moderately micronized whey protein can effectively exert its friction-reducing effect, providing a basic silky texture to the product; at the same time, an appropriate amount of stabilizer simulates the rich taste of high-fat products and ensures the stability of the system, thereby obtaining a high-quality product with a smooth texture, natural taste, and no colloidal feel.

[0042] In some embodiments of the present invention, the raw material composition comprises the following raw materials by weight percentage: 15-46% raw milk, 38-60% light cream, 1-5% milk protein powder, 0.05-1% stabilizer, 0.5-2% sweetener, and 0.06-0.2% salt.

[0043] In some embodiments of the present invention, the raw material composition comprises the following raw materials by weight percentage: 46-70% raw milk, 15-38% light cream, 5-9% milk protein powder, 1-2.5% stabilizer, 2-5% sweetener, and 0.2-0.4% salt.

[0044] In some embodiments of the present invention, based on the total mass of the raw material composition, the inoculation amount of the fermenting 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.

[0045] This invention does not impose special requirements on the source of raw materials such as light cream, raw milk, milk protein powder, stabilizers, starter culture agents, and rennet; they can be obtained by purchasing commercially available materials or by preparing them using existing publicly available technologies.

[0046] In some embodiments of the present invention, the raw milk contains 3.4-4% fat and 3.2-3.8% protein, based on the mass of the raw milk.

[0047] In some embodiments of the present invention, the milk fat content of the cream is 30-50% based on the mass of the cream; for example, 30-40% or 40-50%.

[0048] In some embodiments of the present invention, the source of the milk protein powder is not particularly limited; commercially available milk protein powders commonly used by those skilled in the art can be used. Specifically, the milk protein powder is selected from at least one of whey protein or milk protein. The whey protein is micronized whey protein, that is, the micronized whey protein is whey protein that has undergone micronization treatment, with a particle size of 1-10 μm. Functionalized milk protein powder enhances the silky smooth texture of low-fat products by utilizing the friction-reducing principle of micronized protein. Furthermore, it is a key component for supplementing the product with protein, fat, and calcium, playing a crucial role in constructing the product's three-dimensional network structure and improving its hardness and consistency.

[0049] In some embodiments of the present invention, the source of the stabilizer is not specifically limited; commercially available stabilizers commonly used by those skilled in the art can be used. Specifically, the stabilizer is selected from one or more of pectin, locust bean gum, xanthan gum, gelatin, guar gum, or agar. Stabilizers maintain the unique smooth texture and physical stability of the product, and their type and amount added are key factors determining the final texture and stability of the product. A suitable ratio helps to increase the smooth and delicate fat texture in low-fat products.

[0050] In some embodiments of the present invention, the source of the sweetener is not particularly limited, and commercially available sweeteners commonly used by those skilled in the art can be used. Specifically, the sweetener is selected from one or more of white sugar, xylitol, polydextrose, resistant dextrin, erythritol or mogroside.

[0051] In some embodiments of the present invention, the source of the fermenting agent is not particularly limited, and commercially available products of fermenting agents commonly used by those skilled in the art can be used. Specifically, 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.

[0052] In some embodiments of the present invention, the source of the rennet is not particularly limited, and commercially available rennet products commonly used by those skilled in the art can be used. Specifically, the rennet is selected from one or more of animal rennet, microbial rennet, or plant rennet.

[0053] A second aspect of the present invention is to provide a method for preparing zero-emission whey-based low-fat cream cheese, the method comprising the following steps:

[0054] (1) Hydration: Heat raw milk, add milk protein powder, stabilizer, sweetener and salt, keep warm and stir to obtain hydrated material;

[0055] (2) Mixing: Mix the hydrated material obtained in step (1) with light cream, keep warm and stir;

[0056] (3) Aseptic homogenization: The material obtained in step (2) is aseptically homogenized to obtain homogenized material; the homogenization pressure is 15-25MPa and the homogenization temperature is 60-70℃;

[0057] (4) Sterilization: Sterilize the homogeneous material obtained in step (3) to obtain sterilized material;

[0058] (5) Cooling fermentation: Cool the sterilized material obtained in step (4), inoculate with fermenting agent and rennet, ferment and coagulate to obtain curd blocks;

[0059] (6) Demulsification and filling: The curd block obtained in step (5) is cut, stirred and smoothed, filled and cooled to the storage temperature to obtain zero-emission whey reduced-fat cream cheese.

[0060] This invention achieves the target dry matter content by adding milk protein powder before fermentation and pre-standardizing the protein and fat content by adjusting the ingredient ratio, thus producing cream cheese with the target fat and protein content. By controlling the target dry matter content before fermentation, the material is pre-concentrated, fundamentally avoiding the step of discharging whey for concentration in the traditional production process.

[0061] This invention utilizes backfilled functional milk solids to form a uniform and stable microstructure with the reduced-fat protein matrix under precisely controlled homogenization pressure. This step not only finely disperses the protein and residual fat but also actively "weaves" them into the casein network, directly enhancing the mechanical strength and water-holding capacity of the gel under low-fat conditions. Simultaneously, a preferred composite stabilizer acts as a "bridge" and "lubricant" in this enhanced network, further stabilizing the water phase within the network and, in conjunction with the homogenized microstructure, precisely simulating the rich, smooth texture of full-fat cheese in the oral cavity, ultimately forming a stable and synergistic system.

[0062] This invention utilizes microparticle functional proteins and innovatively integrates precise homogenization pressure control and colloidal-protein ratio regulation technology. While achieving zero whey discharge and simplifying the process, it significantly reduces the product's fat content, overcoming the shortcomings of existing low-fat cream cheese products such as rough texture, excessive sourness, easy water separation, complex processing, and the continued presence of whey discharge. The resulting low-fat cream cheese has a smooth texture, no colloid-like feel, and a pure flavor, successfully balancing health benefits with superior taste.

[0063] In addition to its flavoring properties, the salt added in this invention also helps control the growth and reproduction of microorganisms and can effectively reduce the degree of post-acidification of the product during storage.

[0064] In some embodiments of the present invention, the temperature in step (1) is 50-60°C; for example, 50-55°C or 55-60°C; and the holding time is 10-60 min; for example, 10-30 min or 30-60 min.

[0065] In some embodiments of the present invention, the mixing temperature in step (2) is 40-70°C; for example, 40-50°C or 50-70°C; and the mixing time is 5-15 min; for example, 5-10 min or 10-15 min.

[0066] In some embodiments of the present invention, the homogenization pressure in step (3) is 15-25 MPa, for example 15-20 MPa or 20-25 MPa; the homogenization temperature is 60-70°C, for example 60-65°C or 65-70°C.

[0067] 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.

[0068] In some embodiments of the present invention, the fermentation temperature in step (5) is 30-35°C; the fermentation time is 6-15 h; and the pH at the end of fermentation is 4.8-5.5.

[0069] In some embodiments of the present invention, the temperature of the curd in step (5) is 30-35°C, the curdling time is 6-15h, and the pH at the end of the curdling is 4.8-5.5.

[0070] In some embodiments of the present invention, the filling temperature in step (6) is 25-40°C, for example, 25-30°C or 30-40°C.

[0071] In some embodiments of the present invention, the storage temperature in step (6) is 2-8°C, for example, 2-5°C or 5-8°C.

[0072] A third aspect of the present invention is to provide a low-acid cream cheese prepared using a zero-emission whey process, which is prepared using the zero-emission whey process low-fat cream cheese preparation method described above.

[0073] In some embodiments of the invention, the cream cheese contains 4.5-11% protein and 10-26% fat, based on the weight of the cream cheese. For example, the protein content is 4.5-8% or 8-11%; the fat content is, for example, 10-15%, 15-20%, or 20-26%.

[0074] In some embodiments of the present invention, the storage temperature of the cream cheese is 2-8°C; for example, 2-5°C or 5-8°C.

[0075] The present invention will be further illustrated by the following examples, but these examples do not limit the scope of the invention.

[0076] 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.

[0077] All raw materials and reagents used in the following examples were commercially available. The starter culture was MA14, purchased from Danisco, and the rennet was purchased from Beijing DuoAite Biotechnology Co., Ltd. The raw milk and cream were from Bright Dairy & Food Co., Ltd., and the milk protein was from Beijing Youyi Health Technology Development Co., Ltd.

[0078] The whey protein used in the following examples is micronized whey protein with a particle size of 1 μm.

[0079] Example

[0080] Example 1

[0081] This embodiment provides a zero-emission whey process for reducing fat cream cheese, with the raw material formula shown in Table 1. In this embodiment, the protein:stabilizer mass ratio is 6.2:1.

[0082] Table 1. Formula for Zero-Emission Whey Process Reduced-Fat Cream Cheese in Example 1

[0083]

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

[0085] (1) Heat the raw milk to 50°C, add milk protein, locust bean gum, pectin, salt and white sugar, keep warm and stir for 10 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 20 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 32°C, inoculate with lactic acid bacteria starter and rennet until the fermentation endpoint pH=5.2;

[0090] (6) Demulsification and filling: Cut and stir the curd block obtained in step (5) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to the storage temperature to obtain the finished product. The filling temperature is 32℃ and the storage temperature is 2-8℃.

[0091] The cream cheese obtained in this embodiment contains 6.2% protein and 16.4% fat, which are percentages by weight of the cream cheese. The final product has a pH of 5.0.

[0092] Example 2

[0093] This embodiment provides a zero-emission whey process for reducing fat cream cheese, with the raw material formula shown in Table 2. In this embodiment, the protein:stabilizer mass ratio is 3.9:1.

[0094] Table 2. Formula for Zero-Emission Whey Process Reduced-Fat Cream Cheese in Example 2

[0095]

[0096] This embodiment provides a method for preparing low-fat cream cheese using a zero-emission whey process, comprising the following steps:

[0097] (1) Heat the raw milk to 60°C, add whey protein, pectin, gelatin, salt and white sugar, keep warm and stir for 10 minutes to obtain hydrated material;

[0098] (2) Mix the material obtained in step (1) with light cream, keep warm at 60°C and stir for 10 minutes;

[0099] (3) The material obtained in step (2) is aseptically homogenized at 60°C and the homogenization pressure is 15 MPa to obtain homogenized material;

[0100] (4) Heat the homogeneous material obtained in step (3) to 85°C and keep it warm for 3 minutes to obtain sterilized material;

[0101] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 35°C, inoculate with lactic acid bacteria starter and rennet until the fermentation endpoint pH=5.2;

[0102] (6) Demulsification and filling: Cut and stir the curd block obtained in step (5) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to the storage temperature to obtain the finished product. The filling temperature is 35℃ and the storage temperature is 2-8℃.

[0103] The cream cheese obtained in this embodiment contains 5.6% protein and 14.0% fat, which are percentages by weight of the cream cheese. The final product has a pH of 5.0.

[0104] Example 3

[0105] This embodiment provides a zero-emission whey process for reducing fat cream cheese, with the raw material formula shown in Table 3. In this embodiment, the protein:stabilizer mass ratio is 4.9:1.

[0106] Table 3. Recipe for Zero-Emission Whey Process Reduced-Fat Cream Cheese in Example 3

[0107]

[0108] This embodiment provides a method for preparing low-fat cream cheese using a zero-emission whey process, comprising the following steps:

[0109] (1) Heat the raw milk to 60°C, add milk protein, whey protein, locust bean gum, pectin, salt and white sugar, keep warm and stir for 20 minutes to obtain hydrated material;

[0110] (2) Mix the material obtained in step (1) with light cream, keep warm at 50°C and stir for 10 minutes;

[0111] (3) The material obtained in step (2) is aseptically homogenized at 70°C and the homogenization pressure is 22 MPa to obtain homogenized material;

[0112] (4) Heat the homogeneous material obtained in step (3) to 85°C and keep it warm for 5 minutes to obtain sterilized material;

[0113] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 30°C, inoculate with lactic acid bacteria starter and rennet until the fermentation endpoint pH=5.4;

[0114] (6) Demulsification and filling: Cut and stir the curd block obtained in step (5) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to the storage temperature to obtain the finished product. The filling temperature is 30℃ and the storage temperature is 2-8℃.

[0115] The cream cheese obtained in this embodiment contains 6.0% protein and 16.3% fat, which are percentages by weight of the cream cheese. The final product has a pH of 5.2.

[0116] Example 4

[0117] This embodiment provides a zero-emission whey process for reducing fat cream cheese, with the raw material formula shown in Table 4. In this embodiment, the protein:stabilizer mass ratio is 3.6:1.

[0118] Table 4. Recipe for Zero-Emission Whey Process Reduced-Fat Cream Cheese in Example 4

[0119]

[0120] This embodiment provides a method for preparing low-fat cream cheese using a zero-emission whey process, comprising the following steps:

[0121] (1) Heat the raw milk to 50°C, add milk protein, gelatin, guar gum, salt and white sugar, keep warm and stir for 60 minutes to obtain hydrated material;

[0122] (2) Mix the material obtained in step (1) with light cream, keep warm at 50°C and stir for 10 minutes;

[0123] (3) The material obtained in step (2) is aseptically homogenized at 60°C and the homogenization pressure is 25 MPa to obtain homogenized material;

[0124] (4) Heat the homogeneous material obtained in step (3) to 95°C and keep it warm for 5 minutes to obtain sterilized material;

[0125] (5) Quickly cool the sterilized material obtained in step (4) to the fermentation temperature of 32°C, inoculate with lactic acid bacteria starter and rennet until the fermentation endpoint pH=5.0;

[0126] (6) Demulsification and filling: Cut and stir the curd block obtained in step (5) evenly, smooth it until the texture is uniform and there are no obvious particles, fill it and cool it to the storage temperature to obtain the finished product. The filling temperature is 32℃ and the storage temperature is 2-8℃.

[0127] The cream cheese obtained in this embodiment contains 9.3% protein and 25.1% fat, which are percentages by weight of the cream cheese. The final product has a pH of 4.8.

[0128] Comparative Example

[0129] Comparative Example 1

[0130] The preparation method of this comparative example is the same as that of Example 1, except that an equal mass of raw milk is used instead of milk protein powder.

[0131] The cream cheese obtained in this comparative example contains 3% protein and 16.6% fat, which are percentages by weight of the cream cheese. The final product has a pH of 5.0.

[0132] Comparative Example 2

[0133] The preparation method of this comparative example is the same as that of Example 1, except that the stabilizer is replaced with an equal mass of raw milk.

[0134] The cream cheese obtained in this comparative example contains 6.2% protein and 16.5% fat, which are percentages by weight of the cream cheese. The final product has a pH of 5.0.

[0135] Comparative Example 3

[0136] The preparation method for this comparative example is the same as that for Example 1, except that: in this example, the amount of locust bean gum added is 1.5%, the amount of pectin added is 0.5%, and the mass ratio of whey protein powder to stabilizer is 2:1. The difference is replaced with an equal mass of raw milk.

[0137] The cream cheese obtained in this comparative example contains 6.1% protein and 16.4% fat, which are percentages by weight of the cream cheese. The final product has a pH of 5.0.

[0138] Comparative Example 4

[0139] The preparation method of this comparative example is the same as that of Example 1, except that the homogenization pressure in step (3) is 10 MPa.

[0140] The cream cheese obtained in this comparative example contains 6.2% protein and 16.4% fat, which are percentages by weight of the cream cheese. The final product has a pH of 5.0.

[0141] Performance testing

[0142] Sensory evaluations were conducted on the products prepared according to the embodiments and comparative proportions described in this invention, assessing the color, texture, flavor, and overall quality of the finished products. 10g of refrigerated sample was placed in a transparent container, and blind testing was performed under natural light or a standard light source. Ten trained sensory evaluators (five men and five women) conducted sensory evaluations of the samples, using evaluation criteria shown in Table 5. 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. The sensory evaluation results are shown in Table 6.

[0143] Table 5 Sensory Evaluation Criteria

[0144]

[0145] Table 6. Sensory evaluation results of the cream cheeses prepared in Examples 1-4 and Comparative Examples 1-4

[0146]

[0147] Based on Examples 1-4 and the data in Table 2, it can be seen that the total scores of all Examples (1-4) are significantly higher than those of the comparative examples, with a score difference of more than 70 points. This proves that the technical solution of the present invention can systematically guarantee the excellent quality of the reduced-fat cream cheese.

[0148] Comparative Example 1, without the addition of micronized whey protein or milk protein, scored low in flavor and texture. This indicates that the low-fat product lacking micronized protein has a dry, rough texture, completely lacking a silky feel, and may also suffer from poor flavor release due to protein dysfunction. Comparative Example 2, without the addition of colloid, scored low in texture. The lack of stabilizer disrupted the emulsion system, resulting in serious defects such as fat floating and whey separation, demonstrating that a suitable stabilizer system is indispensable for maintaining the physical stability of the low-fat system. Comparative Example 3's stabilizer and milk protein powder ratios exceeded the scope of this invention, resulting in unsatisfactory scores across all categories. The imbalanced ratios led to excessive protein, producing a powdery texture. Comparative Example 4 had excessively low homogenization pressure, resulting in the lowest texture score among all groups. Insufficient pressure prevented fat globules and proteins from being fully micronized and interacting, making it difficult to form a suitable gel network to support the texture, resulting in a loose texture and easy water separation.

[0149] The samples obtained in Example 1 and Comparative Example 4 were stored at 4°C for 7 days. After being removed, the tissue state of the samples was observed. Figs. 1-2 As shown, the sample prepared in Comparative Example 4 is loose.

[0150] The above data fully demonstrates the synergistic necessity of the various technical features of this invention. Through the integrated innovation of the above technologies, this invention successfully achieves a silky smooth sensory experience under low-fat conditions, while also exhibiting good system stability.

[0151] 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 zero discharge whey reduced fat cream cheese starting composition characterized in that, The raw material composition comprises the following raw materials in percentage by weight: raw cow milk 15-70%, light cream 15-60%, milk protein powder 1-9%, stabilizer 0.05-2.5%, sweetener 0.5-5%, salt 0.06-0.4%; and the raw material composition further comprises a starter culture and a rennet, wherein the inoculation amount of the starter culture is 40-100 U / t and the addition amount of the rennet is 0.002-0.009 g / kg based on the total mass of the raw material composition.

2. A zero discharge whey fat reduced cream cheese raw material composition as claimed in claim 1, wherein: The mass ratio of the milk protein powder and the stabilizer is 3-12:1; and / or, the fat content of the raw cow milk is 3.4-4% and the protein content of the raw cow milk is 3.2-3.8% based on the mass of the raw cow milk; and / or, the milk fat content of the light cream is 30-50% based on the mass of the light cream; and / or, the milk protein powder is selected from at least one of whey protein or milk protein; 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 sweetener is selected from one or more of white granulated sugar, xylitol, polydextrose, resistant dextrin, erythritol or mogroside; and / or, the starter culture is selected from one or more of Bifidobacterium 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. A process for the preparation of a zero discharge whey reduced fat cream cheese according to any one of claims 1-2, characterized in that: The preparation method comprises the following steps: (1) hydration: heating raw cow milk, adding milk protein powder, stabilizer, sweetener, salt, and stirring under heat preservation to obtain hydrated material; (2) mixing: mixing the hydrated material obtained in step (1) with light cream and stirring under heat preservation; (3) aseptic homogenization: subjecting the material obtained in step (2) to aseptic homogenization to obtain homogenized material; the pressure of the homogenization is 15-25 MPa and the temperature of the homogenization is 60-70℃; (4) sterilization: subjecting the homogenized material obtained in step (3) to sterilization to obtain sterilized material; (5) cooling and fermentation: cooling the sterilized material obtained in step (4), inoculating a starter culture and rennet, and subjecting to fermentation and renneting to obtain curd blocks; (6) breaking emulsion and filling: subjecting the curd blocks obtained in step (5) to cutting, stirring and smoothing treatment, cooling to preservation temperature after filling, and obtaining zero-emission whey-reduced cream cheese.

4. The method of claim 3, wherein: In step (1), the heating is to a temperature of 50-60℃; and the heat preservation is for 10-60 min.

5. The method of claim 3, wherein: In step (2), the mixing is at a temperature of 40-70℃; and the mixing is for 5-15 min.

6. The method of claim 3, wherein: In step (4), the sterilization is at a temperature of 75-95℃ for 3-15 min.

7. The method of claim 3, wherein: In step (5), the fermentation is at a temperature of 30-35℃ for 6-15 h, and the pH at the end of the fermentation is 4.8-5.5; and / or, the renneting is at a temperature of 30-35℃ for 6-15 h, and the pH at the end of the renneting is 4.8-5.

5.

8. The method of claim 3, wherein: The filling temperature in the step (6) is 25-40℃; and / or, the preservation temperature in the step (6) is 2-8℃.

9. A zero discharge whey process low acid cream cheese, characterized by: The preparation method of fat-reduced cream cheese is prepared by using the zero-emission whey process according to any one of claims 3-8.

10. The cream cheese according to claim 9, characterized in that: The cream cheese contains 4.5-11% of protein and 10-26% of fat based on the mass of the cream cheese.

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