Monascus cheese and preparation method thereof

Abstract

The present invention provides a method for preparing monascus cheese, which includes improving a preparation apparatus, optimizing a ripening environment, and optimizing the quality of cheese. Compared with the prior art, the monascus cheese produced by the present invention has a shorter ripening period, the problem that monascus is easily contaminated by fungi such as penicillium is solved without additives, the problem that soft / semi-soft monascus cheese is prone to produce unpleasant and irritating taste and odor is improved, the production cost is saved, and the turnover rate of the production enterprise is improved.

Description

Technical Field

[0001] The invention relates to the technical field of cheese processing, in particular to monascus cheese and a preparation method thereof. Background Art

[0002] The maturation period of mold-ripened cheese is usually calculated on a monthly basis, and a longer maturation period will directly increase the production cost of cheese. There are many ways to shorten the maturation time of mold cheese, such as adjusting the inoculation amount, changing the temperature and humidity of the maturation environment, etc. For Monascus cheese, providing a suitable maturation environment can shorten the maturation period to a certain extent. However, due to the small number of spores on the conidiophores of Monascus, it is at a disadvantage when competing with other molds for growth. Providing a humid, warm, and aerobic environment suitable for the growth of Monascus for a long time will greatly increase the possibility of Monascus cheese being contaminated by other molds. In addition, there is still a certain difficulty in controlling the moisture content of the Monascus fermentation matrix. Different strains take different times to form a dense biofilm on the surface of the cheese, so it is difficult to accurately control the moisture content in the cheese matrix. This situation has a certain adverse effect on the quality control of soft / semi-soft Monascus cheese, and it is easy to produce irritating or unpleasant flavors. When screening for flavor-dominant strains, cheeses that are surface-matured using different strains will require separate maturation chambers, otherwise the Monascus spores on the cheese surface will escape during maturation, affecting the evaluation of the ability of different strains to bring flavor-dominant cheese. However, providing more independent maturation chambers is time-consuming and costly, both from a spatial and temporal perspective.

[0003] In the prior art, the quality control effect of soft / semi-soft Monascus cheese is temporarily unstable. The problem of easy bacterial contamination of Monascus cheese is mainly solved by increasing the degree of salting, increasing the amount of Monascus inoculation, reducing temperature and humidity, or adding additives such as natamycin, and the maturation period often exceeds one month. Although these existing solutions can alleviate the problem of bacterial contamination of Monascus cheese, they also have certain defects. For example, increasing the degree of salting can inhibit the growth of bacteria to a certain extent, but it will destroy the balance of cheese flavor, making the cheese too salty and covering other flavors. Increasing the amount of Monascus inoculation will be beneficial to Monascus to resist the infection of other molds to a certain extent, but it will increase the musty smell of cheese and bring obvious bad flavors. Reducing temperature and humidity can also reduce the contamination of bacteria to a certain extent, but the maturation period has to be extended, and the production cost is increased. Some additives can inhibit the growth of bacteria, but in recent years, consumers prefer green food without additives. Optimizing the air purification system in the maturation room and improving the facilities and equipment in the maturation room can provide a suitable sterile environment for Monascus cheese, but it is very expensive. In addition, there are no related research reports at home and abroad that use multiple different Monascus strains in the same batch to ripen cheese separately within a limited time and space, so as to quickly screen cheese flavor strains.

[0004] Therefore, this patent has developed a small-tank independent maturation process, which can solve the existing problems. With a relatively low cost, it can provide a local aseptic and stable environment in the maturation room, so that no additives are required and the maturation process can still achieve the effect of "0 contamination" of Monascus cheese without restrictions. At the same time, it can also shorten the maturation time and prepare multiple Monascus cheeses in the same batch. This is of great significance for promoting the industrialization of Monascus cheese and promoting related consumer markets. Summary of the invention

[0005] The present invention provides a method for preparing monascus cheese, and the technical problem to be solved is to provide a small-jar independent maturation process and its products in view of the current situation that soft / semi-soft monascus cheese is easy to be contaminated with bacteria, soft / semi-soft monascus cheese is easy to produce bad flavor due to unstable water control, and mold-ripened cheese has a long maturation period. Because the process can provide a local sterile environment for monascus cheese, it can maintain a humid, warm, aerobic maturation environment for 14 days under the premise of ensuring "0 contamination" of monascus cheese, thereby shortening the maturation time of cheese. There are many ways to provide a sterile aerobic environment for monascus cheese, and a sterile operating room or maturation equipment containing air filtration and constant temperature and humidity devices can be built, but it is very expensive, and the cost burden for industrial large-scale production is heavy, and in the event of individual cheese contamination, the entire batch of cheese will face scrapping, and the loss is huge. The independent small-jar maturation process invented by this patent has a low cost of required materials and is easier to implement, and even if individual cheese is contaminated, it is only necessary to dispose of the maturation tank containing the contaminated cheese, and other cheeses in the same batch are not affected, and the loss is small. In addition, different Monascus strains can be used in a limited number of maturation rooms in the same batch to produce cheese without interfering with each other, which is convenient for rapid screening of flavor strains and accelerating industrialization. The Monascus cheese prepared by the present invention belongs to a semi-soft-milk-surface Monascus mature cheese named Monascus cheese. The prepared mature cheese has a weakened stimulating flavor, a prominent milky aroma, no obvious bitterness and sourness, and moderate salty and fresh taste. According to the different Monascus fermentation agents selected, some of them are slightly sweet (strong sweet fragrance when heated), and have both edible probiotic effects.

[0006] To achieve the above object, the present invention provides a method for preparing Monascus cheese, the preparation method comprising the following steps:

[0007] S1. Preparation of cheese;

[0008] S2. inoculating the cheese with Monascus fermentation culture;

[0009] S3. Carry out maturation culture in separate maturation vessels.

[0010] The maturation container is a transparent container whose headspace can be used for sterile gas exchange;

[0011] The temperature of the mature culture is 28-32° C., the humidity is 45-55%, and the time is 14 days.

[0012] Furthermore, S1 also includes the following steps:

[0013] (1) Standardizing and stirring the raw milk;

[0014] (2) sterilizing and cooling to obtain sterilized milk;

[0015] (3) inoculating a starter culture and fermenting;

[0016] (4) adding rennet and letting the mixture stand to obtain curd;

[0017] (5) cutting and draining whey;

[0018] (6) molding to obtain cheese;

[0019] (7) Salting;

[0020] (8) Leave to air dry;

[0021] Furthermore, the S2 comprises the following steps:

[0022] (9) cutting the cheese obtained in step (8);

[0023] (10) inoculating Monascus fermentation agent;

[0024] The S3 comprises the following steps:

[0025] (11) Place in separate ripening containers and allow to ripen.

[0026] The specific condition parameters described in the present invention are beneficial to the growth of Monascus in the cheese matrix, promote the accumulation of characteristic flavor substances of Monascus cheese, and are conducive to the screening of dominant flavor strains. The use of independent fermentation tanks for maturation can achieve "0 contamination" of Monascus cheese in the absence of additives, in a warm, humid, and aerobic environment, and can achieve maturation of multiple strain fermentation samples in the same space and time. Break the limitation of contamination problems on the process, avoid the situation where a batch of samples are scrapped due to contamination of a small number of samples, further shorten the maturation time and the time for flavor strain screening, improve the efficiency of industrialization promotion, and reduce the production cost of enterprises.

[0027] Preferably, the stirring in step (1) refers to adding an appropriate amount of cream to the raw milk collected from the pasture so that the ratio of fat to protein is 1.5 to 1.7:1, standardizing the raw milk, and stirring at 400 to 600 rpm for 30 to 60 minutes.

[0028] Preferably, the sterilization in step (2) is pasteurization, sterilization at 68-72° C. for 20-30 seconds, and cooling to 28-32° C. after sterilization to obtain sterilized milk.

[0029] Preferably, before adding rennet in step (4), the commercial starter must produce acid until the pH of the raw milk is 6.4, and the amount of rennet added is 0.0005%.

[0030] Preferably, the volume of the curd obtained after cutting in step (5) is close to 8 cm 3 Cube, then slowly stir for 3 to 5 minutes.

[0031] Preferably, the step (6) of putting into the mold means that as the whey is discharged from the mold, the curd is added in time for a total of 3 times. During the molding process, the mold is turned over every 45 minutes for a total of 3 times.

[0032] Preferably, the salting in step (7) refers to immersing the cheese in 17-23% sterile saline for 30-50 minutes.

[0033] Preferably, the air-drying in step (8) refers to placing the cheese back into the molding mold and air-drying it on a drain rack for 10 to 14 hours.

[0034] Preferably, the cutting in step (9) refers to cutting the cheese longitudinally with an equal-cutting tool into five pieces of cheese of uniform size.

[0035] Preferably, the application of the starter culture in step (10) refers to evenly applying the Monascus starter culture on each surface of the equally divided cheese, with 4 to 6 mL applied to each piece.

[0036] Preferably, the fermentation agent described in step (10) is prepared by picking a small amount of Monascus mycelium with an inoculation loop, inoculating it into a 250 mL conical flask containing 100-120 mL PBD, and culturing it at 28-32°C and 170-180 r / min for 7 days. At the end of the cultivation, the bacterial solution is filtered with sterile absorbent cotton, and the filtrate obtained is the fermentation agent used for smearing, and the content of viable bacteria in the filtrate is 10 6 CFU / L.

[0037] Preferably, the maturation container is a container capable of sterile gas exchange, preferably, a transparent tank in which the headspace can be sterile gas exchanged. The headspace filter material includes, but is not limited to, high temperature resistant tissue culture sealing film, gauze, etc. The tank material includes, but is not limited to, high temperature resistant glass, plastic, etc. The conditions of the maturation incubator are set at a temperature of 28-32°C, a humidity of 45-55%, and a maturation period of 14 days.

[0038] Since the characteristic metabolites contained in the final Monascus cheese are enriched by the above preparation method, the cheese components obtained are different from the cheese in the prior art, so the present invention also requests protection for the cheese prepared by the above preparation method. As common knowledge, cheese includes soft cheese, medium-soft cheese, medium-hard cheese, and hard cheese in the prior art, and these types of cheese can all be prepared by the above preparation method, except that the cheese itself has different water content, resulting in different softness and hardness of texture.

[0039] The present invention also provides a monascus cheese prepared by the above preparation method, and the monascus cheese is called Shanghai rose cheese. The monascus cheese has a rose-like color, such as Figure 1 As shown, Figure 1 (A) Figure 1 (B) Figure 1 (C) is prepared by different Monascus strains, and the color and state of the cheese rind and the characteristic flavor of the cheese will vary depending on the species of Monascus inoculated. When the cheese matures for 14 days, its interior is beige, tender in texture and has a good flavor.

[0040] The present invention adopts the above technical scheme, and the beneficial effects include: the cheese prepared by the present invention has a fine texture, a soft taste, a strong milky flavor, and a bright and beautiful surface, and avoids the bacteria in the cheese environment from landing on the cheese surface, reducing the situation of contaminating bacteria, and does not need to use additives, further improving the product quality of the cheese, while shortening the cheese production time, and because the ripening conditions adopted are more suitable for the growth of Monascus, the characteristic flavor substances of Monascus cheese are accumulated, the characteristic flavor is more obvious, and the competitiveness of the cheese product is improved, making it easier to promote. In addition, multiple Monascus cheeses can be matured simultaneously in the same space, improving the screening efficiency of the dominant flavor strains of Monascus cheese, and reducing the time and cost of screening. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 In order to apply different Monascus strains to the preparation process of the present invention, the obtained finished cheese samples include Figure 1 (A) Figure 1 (B) Figure 1 (C) The monascus cheese prepared by different monascus strains has different cheese rind color, state and characteristic flavor due to the different monascus species inoculated. When the cheese matures for 14 days, its interior is beige, tender and has good flavor. DETAILED DESCRIPTION

[0042] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0043] The raw materials in the following examples, unless otherwise specified, were purchased from the market.

[0044] Cream, skim milk: Bright Dairy Co., Ltd.

[0045] Purple Monascus strain (Monascus purpureus): Bright Dairy Co., Ltd. Dairy Research Institute (using this Monascus strain to prepare cheese in the process of this patent, the obtained sample is as follows Figure 1 (A)

[0046] Commercial starter cultures: Flora Danica, STI-13

[0047] Rennet: Beijing Duoai Te Biotechnology Co., Ltd.

[0048] Example 1

[0049] A method for preparing monascus cheese comprises the following steps:

[0050] (1) Fresh cream was added to milk for standardization so that the fat-protein ratio in the raw milk was 1.5:1, and then stirred at 400 rpm for 30 min.

[0051] (2) The pasteurization conditions are 70℃ / 30s, and then cooled to 32℃.

[0052] (3) Add commercial starter culture according to the product instructions.

[0053] (4) The amount of rennet added was 0.0005%, and the rennet powder was directly added to the raw milk and stirred for 3 minutes, and then the milk was allowed to curdle for 45 minutes.

[0054] (5) Cut the curd into 8 cm pieces 3 Cube, stir for 3 minutes to get curd.

[0055] (6) The curd is put into the mold for molding. Within the first 5 minutes of molding, the curd is continuously added and the temperature is controlled at 21°C. During the molding process, the curd is turned over every 45 minutes, for a total of 3 times.

[0056] (7) After removing the cheese from the mold, immerse it in 17% sterile saline for 50 minutes.

[0057] (8) Put the pickled cheese back into the mold and let it dry in a sealed container for 14 hours.

[0058] (9) Cut the cheese into 5 equal parts.

[0059] (10) Spread the cut cheese with Monascus fermentation liquid, and spread 5 mL of fermentation liquid on each piece of cheese. The preparation method of Monascus fermentation liquid is to pick a small amount of Monascus mycelium with an inoculation loop, inoculate it into a 250 mL conical flask containing 100 mL of PBD, and culture it at 28°C and 170 r / min for 7 days. At the end of the culture, the bacterial liquid is filtered, and the filtrate obtained is the fermentation liquid used for spreading. The content of viable bacteria in the filtrate is 10 6 CFU / L.

[0060] (11) The cheese inoculated with Monascus starter culture was packaged into small independent maturation containers and sent to a maturation incubator. The conditions of the maturation incubator were set at a temperature of 30° C., a humidity of 45%, and a maturation period of 14 days.

[0061] By the above method, the monascus cheese of the present embodiment is obtained. Under the process, the cheese is "0 contaminated with bacteria", the moisture control of the surface mold-ripened cheese is relatively stable, there is no bad taste and odor, the bitterness and sourness are not obvious, and the salty and fresh taste is moderate. According to the characteristics of the strain inoculated on the surface of the cheese, the surface color of the cheese (mostly dark red and pink) and the characteristic flavor of the cheese will be different (mushroom flavor, nut flavor, caramel flavor, etc.).

[0062] Example 2

[0063] A method for preparing monascus cheese comprises the following steps:

[0064] (1) Fresh cream was added to milk for standardization so that the fat-protein ratio in the raw milk was 1.6:1, and then stirred at 500 rpm for 45 min.

[0065] (2) The pasteurization conditions are 72℃ / 20s, and then cooled to 30℃.

[0066] (3) Add commercial starter culture according to the product instructions.

[0067] (4) The amount of rennet added was 0.0005%, and the rennet powder was directly added to the raw milk and stirred for 3 minutes, and the milk was allowed to curdle for 50 minutes.

[0068] (5) Cut the curd into 8 cm pieces 3 Cube, stir for 4 minutes to get curd.

[0069] (6) The curd is put into the mold for molding. Within the first 5 minutes of molding, the curd is continuously added and the temperature is controlled at 23°C. During the molding process, the curd is turned over every 45 minutes, for a total of 3 times.

[0070] (7) After removing the cheese from the mold, immerse it in 20% sterile saline for 40 minutes.

[0071] (8) Put the pickled cheese back into the mold and let it dry in a sealed container for 12 hours.

[0072] (9) Cut the cheese into 5 equal parts.

[0073] (10) Spread the cut cheese with Monascus fermentation liquid, and spread 6 mL of fermentation liquid on each piece of cheese. The preparation method of Monascus fermentation liquid is to pick a small amount of Monascus mycelium with an inoculation loop, inoculate it into a 250 mL conical flask containing 120 mL of PBD, and culture it at 32°C and 180 r / min for 7 days. At the end of the culture, the bacterial liquid is filtered, and the filtrate obtained is the fermentation liquid used for spreading. The content of viable bacteria in the filtrate is 10 6 CFU / L.

[0074] (11) The cheese inoculated with Monascus starter culture was divided into small independent ripening containers and sent to a ripening incubator. The conditions of the ripening incubator were set at a temperature of 28°C, a humidity of 50%, and a ripening period of 14 days.

[0075] By the above method, the monascus cheese of the present embodiment is obtained. Under the process, the cheese is "0 contaminated with bacteria", the moisture control of the surface mold-ripened cheese is relatively stable, there is no bad taste and odor, the bitterness and sourness are not obvious, and the salty and fresh taste is moderate. According to the characteristics of the strain inoculated on the surface of the cheese, the surface color of the cheese (mostly dark red and pink) and the characteristic flavor of the cheese will be different (mushroom flavor, nut flavor, caramel flavor, etc.).

[0076] Example 3

[0077] A method for preparing monascus cheese comprises the following steps:

[0078] (1) Fresh cream was added to milk for standardization so that the fat-protein ratio in the raw milk was 1.7:1, and then stirred at 600 rpm for 60 min.

[0079] (2) The pasteurization conditions are 68℃ / 30s, and then cooled to 28℃.

[0080] (3) Add commercial starter culture according to the product instructions.

[0081] (4) The amount of rennet added was 0.0005%, and the rennet powder was directly added to the raw milk and stirred for 3 minutes, and the milk was allowed to curdle for 55 minutes.

[0082] (5) Cut the curd into 8 cm pieces 3 Cube, stir for 5 minutes to get curd.

[0083] (6) The curd is put into the mold for molding. During the first 5 minutes of molding, the curd is continuously added and the temperature is controlled at 19°C. The curd is turned over every 45 minutes during the molding process, for a total of 3 times.

[0084] (7) After removing the cheese from the mold, immerse it in 23% sterile saline for 30 minutes.

[0085] (8) Put the pickled cheese back into the mold and place it in a sealed container to air dry for 10 hours.

[0086] (9) Cut the cheese into 5 equal parts.

[0087] (10) Spread the cut cheese with Monascus fermentation liquid, and spread 4 mL of fermentation liquid on each piece of cheese. The preparation method of Monascus fermentation liquid is to pick a small amount of Monascus mycelium with an inoculation loop, inoculate it into a 250 mL conical flask containing 110 mL of PBD, and culture it at 30°C and 170 r / min for 7 days. At the end of the culture, the bacterial liquid is filtered, and the filtrate obtained is the fermentation liquid used for spreading. The content of viable bacteria in the filtrate is 10 6 CFU / L.

[0088] (11) The cheese inoculated with Monascus starter culture was divided into small independent ripening containers and sent to a ripening incubator. The conditions of the ripening incubator were set at a temperature of 32°C, a humidity of 55%, and a ripening period of 14 days.

[0089] By the above method, the monascus cheese of the present embodiment is obtained. Under the process, the cheese is "0 contaminated with bacteria", the moisture control of the surface mold-ripened cheese is relatively stable, there is no bad taste and odor, the bitterness and sourness are not obvious, and the salty and fresh taste is moderate. According to the characteristics of the strain inoculated on the surface of the cheese, the surface color of the cheese (mostly dark red and pink) and the characteristic flavor of the cheese will be different (mushroom flavor, nut flavor, caramel flavor, etc.).

[0090] According to the national standard GB / T 10221-2021, the sensory evaluation standard of Monascus cheese was comprehensively formulated by comparing with Penicillium and White Mold cheeses and combining the characteristics of Monascus cheese, as shown in Table 1. The sensory evaluation was performed on Examples 1, 2, and 3 of the Monascus cheese of the present invention and Comparative Example 1 (except that the cheese was not cut into 5 equal parts and the cheese was not packaged into independent fermentation tanks during the maturation period, and the remaining steps were the same as those of Example 1), and the evaluation results are shown in Table 2.

[0091] Table 1 Scoring rules

[0092]

[0093]

[0094] The tasting panel consisted of 20 people (10 cheese developers and 10 senior cheese lovers, all of whom had extensive experience in cheese tasting). The specific cheese evaluation results are shown in Table 2 below:

[0095] Table 2 Sensory evaluation results

[0096]

[0097]

[0098] The sensory evaluation results in the above table show that the Monascus cheese of the embodiment of the present invention is superior to Comparative Example 1 in taste, odor, color and tissue state characteristics, and the overall score is much higher than Comparative Example 1. Comparative Example 1 did not adopt the small-jar maturation step of the present invention, and bacteria contamination occurred during the maturation process, which had a negative impact on the taste, odor and color of the cheese; at the same time, the cheese in Comparative Example 1 was not divided before maturation, so compared with the embodiment, the degree of maturity was insufficient, and the cheese tissue state score was lower. The existing technology currently requires more than one month of maturation time for the production of Monascus cheese to produce cheese of better quality, while the present invention only takes 14 days to achieve the same maturation effect, greatly shortening the maturation time of the cheese, and at the same time, under the humid, warm, aerobic maturation conditions where Monascus cheese is easily contaminated with bacteria, it still achieves "0 bacteria contamination", and can also stably control the moisture of the cheese, solving the problem that soft / semi-soft Monascus cheese is prone to produce undesirable or irritating taste and odor.

[0099] It can be seen that the Monascus cheese produced by the present invention has no obvious bitterness or sourness, no irritating taste or smell, moderate saltiness and freshness, good flavor, no need for additives and can avoid bacterial contamination, stable cheese quality and short maturation period, which has a certain reference for the industrialization promotion of Monascus cheese.

[0100] The above-mentioned embodiments only express one or more embodiments of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A method for preparing monascus cheese, comprising the following steps: S1. Preparation of cheese; S2. inoculating the cheese with Monascus fermentation culture; S3. Maturation culture in independent maturation containers; The maturation container is a container capable of performing sterile gas exchange; The temperature of the mature culture is 28-32°C, the humidity is 45-55%, and the time is 14 days; S1 includes the steps of salting and air-drying the cheese obtained by molding, wherein the salting is to immerse the cheese obtained by molding in 17% salt water for 30 to 60 minutes to obtain the pickled cheese; The S2 comprises the following steps: Cut the cheese. Use a cutting tool to cut the cheese into five equal pieces. Apply Monascus fermentation agent, and evenly apply Monascus fermentation agent to the surface of the cheese obtained by cutting and dividing, and apply 4-6 mL of Monascus fermentation agent to each piece; the content of live Monascus bacteria in the Monascus fermentation agent is 10 6 CFU / L.

2. The method for preparing monascus cheese according to claim 1, characterized in that: The S1 further comprises the following steps: (1) Standardizing and stirring the raw milk; (2) sterilizing and cooling to obtain sterilized milk; (3) inoculating a starter culture and fermenting; (4) adding rennet and letting the mixture stand to obtain curd; (5) cutting and draining whey; (6) molding to obtain cheese; The S3 comprises the following steps: Packed into separate ripening containers and ready to ripen.

3. The method for preparing monascus cheese as claimed in claim 2, characterized in that: The standardization treatment in step (1) refers to adding an appropriate amount of cream to the raw milk so that the ratio of fat to protein is 1.5:1 to 1.7:1; and stirring at 400 to 600 rpm for 30 minutes.

4. The method for preparing monascus cheese according to claim 2, characterized in that: The sterilization conditions of step (2) are 68-72° C. for 20-30 seconds, and then cooled to 28-32° C. to obtain sterilized milk.

5. The method for preparing monascus cheese according to claim 2, characterized in that: The fermentation in step (3) is stopped when the pH reaches 6.4; the amount of rennet added in step (4) is 0.0005%, and the coagulation time is 45 to 55 minutes.

6. The method for preparing monascus cheese according to claim 2, characterized in that: The cutting in step (5) is to cut the curd block in step (4) into pieces with a volume of approximately 8 cm 3 Cube, followed by slow stirring for 3 to 5 minutes to drain the whey.

7. The method for preparing monascus cheese according to claim 2, characterized in that: During the molding process described in step (6), curd blocks are continuously added, the temperature is maintained at 19-23° C., and the cheese is turned over every 45 minutes for a total of 3 times to obtain cheese.

8. The method for preparing monascus cheese according to claim 1, characterized in that: The air-drying refers to putting the salted cheese back into the molding mold and air-drying it on a drain rack for 10 to 14 hours.

9. Monascus cheese prepared by the method for preparing Monascus cheese according to any one of claims 1 to 8.

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