A processed cheese made from milk powder rich in gamma-aminobutyric acid (GABA).
By using whole milk powder and Lactobacillus NDC75017 starter culture which produces high levels of γ-aminobutyric acid (GABA), the preparation process of processed cheese was optimized, solving the problem of low GABA content and achieving cost reduction and improved health and functionality.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- NORTHEAST AGRICULTURAL UNIVERSITY
- Filing Date
- 2023-11-07
- Publication Date
- 2026-05-26
AI Technical Summary
Existing processed cheese products have low levels of gamma-aminobutyric acid (GABA), resulting in high costs, limiting market development, and a lack of functional effects such as relieving depression and regulating insomnia.
Whole milk powder was used to replace fresh milk as raw material, and Lactobacillus plantarum NDC75017, a high-yield γ-aminobutyric acid (GABA) starter, was used. The preparation process was optimized by alternating ripening at 4℃ and 25℃ and under vacuum/mixed gas conditions, combined with the addition of sodium glutamate to promote GABA production.
It increases the γ-aminobutyric acid (GABA) content in processed cheese, reduces production costs, and provides health benefits such as relieving depression, anxiety, and regulating insomnia, while maintaining the product's hardness, viscoelasticity, and stability.
Smart Images
Figure CN117581915B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of dairy processing technology, specifically to a processed cheese made from milk powder rich in γ-aminobutyric acid (GABA). Background Technology
[0002] Gamma-aminobutyric acid (GABA), as a natural active ingredient, has antidepressant, anxiety-relieving, and sleep-regulating effects. Studies have shown that consuming cheese products rich in GABA can also achieve similar effects. Selecting suitable high-GABA-producing strains for fermentation and production of natural cheese, and optimizing process conditions to increase GABA content, is clearly an important way to enhance the GABA level in the product.
[0003] Processed cheese is a homogenized product made from one or more natural cheeses, emulsifying salts, thickeners, and other substances through heating, stirring, and emulsification. Compared to natural cheese, while retaining its high nutritional value, processed cheese also has many unique advantages, such as a milder flavor, more diverse consumption options, and a longer shelf life. Therefore, it is widely loved by consumers.
[0004] Currently, the price of raw milk in my country is not only higher than that in major milk-producing countries in Europe, America, and Oceania, but there are also frequent regional and seasonal shortages, which leads to high costs for cheese made from raw milk. This in turn results in excessively high prices for processed cheese products, severely restricting the development of my country's processed cheese market.
[0005] Chinese patent document CN201811367374.1 discloses a spreadable processed cheese and its preparation method. This processed cheese is prepared from the following raw materials in the indicated mass percentages: 18-30% natural cheese, 1.0-1.4% polydextrose, 0.8-1.4% whey protein powder, 14.6-20% butter, 5.9-10.4% skim milk powder, 1.0-1.4% white sugar, 9-12‰ emulsified salt, 0.1-0.2% xanthan gum, 0.2-0.3% mono- and diglycerides of fatty acids, 0.2-0.3% sodium alginate, 0.1-0.3% modified starch, 0.4-0.6% salt, 0.1-0.3% citric acid, with the balance being water. By optimizing the ratio of natural cheese to other ingredients, a novel spreadable processed cheese with a rich milky aroma and excellent spreadability is obtained. It can be conveniently and quickly served as a breakfast snack with biscuits, bread, or other breakfast foods, or as an afternoon tea treat to satisfy hunger.
[0006] Whole milk powder is mostly added as an auxiliary ingredient during the reprocessing process, and there is insufficient understanding of its use as a main component in cheese production and reprocessing. Furthermore, currently commercially available processed cheese products contain little or no gamma-aminobutyric acid (GABA). Therefore, if whole milk powder could be used as a raw material to replace traditional fresh milk, and lactic acid bacteria with high GABA-producing capabilities could be used as fermentation strains, it would be possible to develop processed cheese rich in GABA, potentially solving the above problems to some extent. Summary of the Invention
[0007] To address the shortcomings of existing technologies, the present invention aims to provide a milk powder-based processed cheese rich in γ-aminobutyric acid (GABA). The resulting product has moderate hardness, good viscoelasticity, mild flavor, good stability, and a delicate texture. Furthermore, its high GABA content can exert positive effects such as relieving depression, alleviating anxiety, and regulating insomnia.
[0008] To achieve the above objectives, the present invention adopts the following technical solution:
[0009] A processed cheese made from milk powder rich in γ-aminobutyric acid (GABA) is prepared from the following raw materials in the indicated mass percentages: 50-60% natural cheese, 1-3% emulsifying salt, 1-3% thickener, 0.1-0.5% preservative, 6-8% granulated sugar, and the balance being water.
[0010] Preferably, the emulsifying salt is obtained by compounding sodium citrate, sodium polyphosphate, and sodium pyrophosphate in a weight ratio of 0.57~1.71:0.29~0.86:0.14~0.43; the thickener is obtained by compounding carrageenan and xanthan gum in a weight ratio of 0.67~2:0.33~1; and the preservative is one or more of sorbic acid, potassium sorbate, and nisin.
[0011] Preferably, the natural cheese is made from reconstituted milk and the following components are added according to the weight percentage of the reconstituted milk: 4-8% starter culture, 0.3-0.6% monosodium glutamate, 0.01-0.05% rennet, and 1-4% edible salt; the reconstituted milk is obtained by reconstituted whole milk powder with water at a ratio of 1:6; the starter culture is Lactobacillus plantarum NDC75017.
[0012] Lactobacillus plantarum NDC75017, belonging to the genus Lactobacillus, is deposited at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, with accession number CGMCC NO: 5448 and deposit date of November 8, 2011.
[0013] Inoculate the cryopreserved bacterial culture into fresh MRS liquid medium at a 3% inoculum, incubate at 37°C for 12 hours, and repeat the subculturing twice to ensure the strain reaches its peak viability for subsequent experiments. Inoculate the activated bacterial culture into fresh MRS liquid medium at a 3% inoculum and incubate at 37°C for 12 hours until the strain reaches the logarithmic growth phase. Inoculate the incubated bacterial culture into sterilized reconstituted milk at a 5% inoculum (105°C, 10 min), and incubate at 37°C, 100 rpm for 6 hours until the final bacterial concentration reaches 10⁻⁶. 9 CFU / mL or higher.
[0014] The *Lactobacillus plantarum* NDC75017 strain was previously screened from milk samples in the laboratory and possesses the potential for high production of γ-aminobutyric acid (GABA). Preliminary analysis of the strain's characteristics was also conducted. Furthermore, the inoculation temperature was 35–39°C, which provides a suitable environment for the growth of the *Lactobacillus plantarum* starter culture.
[0015] The composition (g / L) of the MRS liquid culture medium is as follows: peptone 10.0, beef extract 8.0, yeast extract 4.0, glucose 20.0, dipotassium hydrogen phosphate 2.0, diammonium hydrogen citrate 2.0, sodium acetate 5.0, magnesium sulfate 0.2, manganese sulfate 0.04, and Tween 80 1.0.
[0016] This invention also claims a method for preparing processed cheese from milk powder rich in γ-aminobutyric acid, comprising the following steps:
[0017] Step 1: Reconstitute whole milk powder with water to obtain reconstituted milk, then stir and homogenize it;
[0018] Step 2: Pasteurize the homogenized reconstituted milk;
[0019] Step 3: Cool the sterilized reconstituted milk, add the starter culture and monosodium glutamate, stir well, and let it ferment;
[0020] Step 4: Add rennet to the fermented reconstituted milk to coagulate it;
[0021] Step 5: After draining the whey, remove it and add edible salt to obtain the initial product of natural cheese;
[0022] Step 6: The raw natural cheese is alternately ripened and processed under vacuum / mixed gas conditions to obtain natural cheese for later use;
[0023] Step 7: Mix the raw materials for processed cheese, then stir and emulsify to obtain a liquid mixture;
[0024] Step 8: Sterilize the prepared liquid, cool it, and then hot fill it.
[0025] Step 9: After hot filling, the product is frozen, packaged, and stored to obtain a milk powder-based processed cheese rich in γ-aminobutyric acid.
[0026] Preferably, in step 1, the stirring temperature is 25~35 ℃, the stirring time is 5~10 min, and the homogenization pressure is 18~22 MPa.
[0027] Preferably, in step 2, the sterilization temperature is 65~73℃ and the sterilization time is 25~30min; in step 3, the reconstituted milk is cooled to 35~38℃ and fermented until the pH is 6~7.
[0028] Preferably, in step 6, the ripening is carried out alternately at 4℃ and 25℃, with a cycle of 48 hours, and the ripening is carried out 3 to 5 times.
[0029] Preferably, in step 7, the emulsification temperature is 65~85℃, the emulsification time is 15~25min, and the emulsification stirring speed is 3000~5000r / min.
[0030] Preferably, in step 8, the sterilization temperature is 83~88℃, the sterilization time is 10~15min, and the temperature is cooled to 60℃.
[0031] Preferably, in step 9, the freezing process is carried out for 20 to 30 minutes using water or cold air at 4 to 20 °C.
[0032] Compared with the prior art, the present invention has the following beneficial effects:
[0033] This invention provides a processed cheese made from milk powder rich in γ-aminobutyric acid (GABA). By using whole milk powder instead of raw milk as the main raw material, the production process is simplified, production efficiency is improved, and production costs are reduced. It addresses the problem of low GABA content in existing processed cheese products, compensates for the lack of functional products in processed cheese, and allows consumers to not only enjoy the high protein nutrition of the cheese product but also experience its positive effects such as relieving depression, reducing anxiety, and regulating insomnia.
[0034] This invention provides a method for preparing processed cheese from milk powder rich in γ-aminobutyric acid (GABA). Lactobacillus plantarum NDC75017 and monosodium glutamate (MSG) are added to the natural cheese formula, and the cheese is alternately ripened at 4°C and 25°C, while also being treated alternately under vacuum / mixed gas conditions. Under these conditions, the rapid growth of lactic acid bacteria in the natural cheese is repeatedly stimulated, and the addition of MSG promotes the glutamate decarboxylase reaction to generate GABA, thereby significantly increasing the GABA content in the prepared processed cheese. Attached Figure Description
[0035] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly described below. It should be understood that the following drawings only show some schematic diagrams of certain embodiments of the present invention, and therefore should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.
[0036] Figure 1 This is a graph showing the effect of different preparation conditions on the sensory properties of processed cheese in this invention; Figure 1 a represents the effect of thickener addition on the sensory properties of processed cheese; Figure 1 b represents the effect of emulsified salt addition on the sensory properties of processed cheese; Figure 1 c represents the effect of emulsification temperature on the sensory properties of processed cheese; Figure 1 d represents the effect of stirring speed on the sensory properties of processed cheese.
[0037] Figure 2 The figure shows the optimization results of the response surface methodology for the processing parameters of processed cheese. Figure 2 a, Figure 2 b is the contour and response surface plot showing the effects of thickener and emulsifying salt additions on the sensory scores of processed cheese; Figure 2 c. Figure 2 d represents the contour lines and response surface plots showing the effects of thickener addition and emulsification temperature on the sensory scores of processed cheese. Figure 2 e Figure 2 f represents the contour lines and response surface plots showing the effects of thickener addition and stirring speed on the sensory scores of processed cheese. Figure 2 g、 Figure 2 h represents the contour lines and response surface plots showing the effects of emulsifying salt addition and emulsification temperature on the sensory scores of processed cheese. Figure 2 i、 Figure 2 j represents the contour lines and response surface plots showing the effects of emulsified salt addition and stirring speed on the sensory scores of processed cheese. Figure 2 k、 Figure 2 l represents the contour lines and response surface plots showing the effects of emulsification temperature and stirring speed on the sensory scores of processed cheese. Detailed Implementation
[0038] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. Of course, the specific embodiments described herein are merely illustrative and not intended to limit the invention.
[0039] Unless otherwise specified, all chemical reagents and materials in this invention are purchased from the market or synthesized from raw materials purchased from the market.
[0040] The present invention will be further described below through specific embodiments.
[0041] Example 1
[0042] A method for preparing processed cheese from milk powder rich in γ-aminobutyric acid (GABA) includes the following steps:
[0043] Step 1: Reconstitute whole milk powder with water at a ratio of 1:6, stir and homogenize, stirring at 30℃ for 8 minutes and homogenizing at a pressure of 20MPa.
[0044] Step 2: Pasteurize the homogenized reconstituted milk at 65℃ for 30 minutes;
[0045] Step 3: Cool the sterilized reconstituted milk to 37 ℃, add 5% Lactobacillus plantarum NDC75017 and 0.5% monosodium glutamate, stir well, and ferment until the pH value is 6.2;
[0046] Step 4: Add 0.02% rennet to the fermented reconstituted milk and allow it to coagulate for 1.5 hours;
[0047] Step 5: After draining the whey, remove it and add 2% salt to obtain the initial product of natural cheese;
[0048] Step 6: The natural cheese raw material is alternately ripened at 4℃ and 25℃, and simultaneously treated alternately under vacuum / mixed gas (nitrogen:hydrogen:carbon dioxide volume ratio 70:15:15). Each ripening treatment lasts 48 hours, and the natural cheese is obtained after 4 ripening treatments.
[0049] Step 7: After mixing the raw materials for processed cheese, emulsify them by stirring at a temperature of 74.64℃ for 20 minutes. The stirring speed is 4466.53 r / min to obtain a liquid. The emulsifying salt is a mixture of sodium citrate, sodium polyphosphate, and sodium pyrophosphate in a weight ratio of 0.57:0.29:0.14. The thickener is a mixture of carrageenan and xanthan gum in a weight ratio of 2:1.
[0050] Step 8: After sterilizing the prepared liquid at 85℃ for 10 minutes, cool it to 60℃ for hot filling;
[0051] Step 9: After hot filling, the product is subjected to water freezing at 4°C for 20 minutes, packaged and stored to obtain a milk powder-based processed cheese rich in γ-aminobutyric acid.
[0052] Comparative Example 1
[0053] A method for preparing processed cheese includes the following steps:
[0054] Step 1: Reconstitute whole milk powder with water at a ratio of 1:6, stir and homogenize, stirring at 30℃ for 8 minutes and homogenizing at a pressure of 20MPa.
[0055] Step 2: Pasteurize the homogenized reconstituted milk at 65℃ for 30 minutes;
[0056] Step 3: Cool the sterilized reconstituted milk to 37 ℃, add 5% Lactobacillus plantarum NDC75017 and 0.5% monosodium glutamate, stir well, and ferment until the pH value is 6.2;
[0057] Step 4: Add 0.02% rennet to the fermented reconstituted milk and let it coagulate for 1.5 hours;
[0058] Step 5: After draining the whey, remove it and add 2% salt to obtain the initial product of natural cheese;
[0059] Step 6: The raw natural cheese is aged at 25°C for 8 days and then processed under vacuum to obtain natural cheese for later use.
[0060] Step 7: After mixing the raw materials for processed cheese, emulsify them by stirring at a temperature of 74.64℃ for 20 minutes. The stirring speed is 4466.53 r / min to obtain a liquid. The emulsifying salt is a mixture of sodium citrate, sodium polyphosphate, and sodium pyrophosphate in a weight ratio of 0.57:0.29:0.14. The thickener is a mixture of carrageenan and xanthan gum in a weight ratio of 2:1.
[0061] Step 8: After sterilizing the prepared liquid at 85℃ for 10 minutes, cool it to 60℃ for hot filling;
[0062] Step 9: After hot filling, the product is subjected to water freezing at 4°C for 20 minutes, packaged and stored to obtain a milk powder-based processed cheese rich in γ-aminobutyric acid.
[0063] Comparative Example 2
[0064] A method for preparing processed cheese includes the following steps:
[0065] Step 1: Reconstitute whole milk powder with water at a ratio of 1:6, stir and homogenize, stirring at 30℃ for 8 minutes and homogenizing at a pressure of 20MPa.
[0066] Step 2: Pasteurize the homogenized reconstituted milk at 65℃ for 30 minutes;
[0067] Step 3: Cool the sterilized reconstituted milk to 37 ℃, add 5% Lactobacillus plantarum NDC75017 and 0.5% monosodium glutamate, stir well, and ferment until the pH value is 6.2;
[0068] Step 4: Add 0.02% rennet to the fermented reconstituted milk and let it coagulate for 1.5 hours;
[0069] Step 5: After draining the whey, remove it and add 2% salt to obtain the initial product of natural cheese;
[0070] Step 6: The raw natural cheese is alternately ripened at 4℃ and 25℃, and simultaneously treated under vacuum conditions. Each ripening process lasts 48 hours, and the process is repeated 4 times to obtain the natural cheese for later use.
[0071] Step 7: After mixing the raw materials for processed cheese, emulsify them by stirring at a temperature of 74.64℃ for 20 minutes. The stirring speed is 4466.53 r / min to obtain a liquid. The emulsifying salt is a mixture of sodium citrate, sodium polyphosphate, and sodium pyrophosphate in a weight ratio of 0.57:0.29:0.14. The thickener is a mixture of carrageenan and xanthan gum in a weight ratio of 2:1.
[0072] Step 8: After sterilizing the prepared liquid at 85℃ for 10 minutes, cool it to 60℃ for hot filling;
[0073] Step 9: After hot filling, the product is subjected to water freezing at 4°C for 20 minutes, packaged and stored to obtain a milk powder-based processed cheese rich in γ-aminobutyric acid.
[0074] Comparative Example 3
[0075] A method for preparing processed cheese includes the following steps:
[0076] Step 1: Reconstitute whole milk powder with water at a ratio of 1:6, stir and homogenize, stirring at 30℃ for 8 minutes and homogenizing at a pressure of 20MPa.
[0077] Step 2: Pasteurize the homogenized reconstituted milk at 65℃ for 30 minutes;
[0078] Step 3: Cool the sterilized reconstituted milk to 37 ℃, add 5% Lactobacillus plantarum NDC75017 and 0.5% monosodium glutamate, stir well, and ferment until the pH value is 6.2;
[0079] Step 4: Add 0.02% rennet to the fermented reconstituted milk and let it coagulate for 1.5 hours;
[0080] Step 5: After draining the whey, remove it and add 2% salt to obtain the initial product of natural cheese;
[0081] Step 6: The natural cheese raw material is aged at 25°C, and simultaneously treated alternately under vacuum / mixed gas (nitrogen:hydrogen:carbon dioxide volume ratio 70:15:15) conditions. Each aging process lasts 48 hours, and the natural cheese is aged 4 times to obtain the natural cheese for later use.
[0082] Step 7: After mixing the raw materials for processed cheese, emulsify them by stirring at a temperature of 74.64℃ for 20 minutes. The stirring speed is 4466.53 r / min to obtain a liquid. The emulsifying salt is a mixture of sodium citrate, sodium polyphosphate, and sodium pyrophosphate in a weight ratio of 0.57:0.29:0.14. The thickener is a mixture of carrageenan and xanthan gum in a weight ratio of 2:1.
[0083] Step 8: After sterilizing the prepared liquid at 85℃ for 10 minutes, cool it to 60℃ for hot filling;
[0084] Step 9: After hot filling, the product is subjected to water freezing at 4°C for 20 minutes, packaged and stored to obtain a milk powder-based processed cheese rich in γ-aminobutyric acid.
[0085] Comparative Example 4
[0086] A method for preparing processed cheese includes the following steps:
[0087] Step 1: Reconstitute whole milk powder with water at a ratio of 1:6, stir and homogenize, stirring at 30℃ for 8 minutes and homogenizing at a pressure of 20MPa.
[0088] Step 2: Pasteurize the homogenized reconstituted milk at 65℃ for 30 minutes;
[0089] Step 3: Cool the sterilized reconstituted milk to 37 ℃, add 5% Lactobacillus plantarum NDC75017, stir well, and ferment until the pH value is 6.2;
[0090] Step 4: Add 0.02% rennet to the fermented reconstituted milk and let it coagulate for 1.5 hours;
[0091] Step 5: After draining the whey, remove it and add 2% salt to obtain the initial product of natural cheese;
[0092] Step 6: The natural cheese raw material is alternately ripened at 4℃ and 25℃, and simultaneously treated alternately under vacuum / mixed gas (nitrogen:hydrogen:carbon dioxide volume ratio 70:15:15). Each ripening treatment lasts 48 hours, and the natural cheese is obtained after 4 ripening treatments.
[0093] Step 7: After mixing the raw materials for processed cheese, emulsify them by stirring at a temperature of 74.64℃ for 20 minutes. The stirring speed is 4466.53 r / min to obtain a liquid. The emulsifying salt is a mixture of sodium citrate, sodium polyphosphate, and sodium pyrophosphate in a weight ratio of 0.57:0.29:0.14. The thickener is a mixture of carrageenan and xanthan gum in a weight ratio of 2:1.
[0094] Step 8: After sterilizing the prepared liquid at 85℃ for 10 minutes, cool it to 60℃ for hot filling;
[0095] Step 9: After hot filling, the product is subjected to water freezing at 4°C for 20 minutes, packaged and stored to obtain a milk powder-based processed cheese rich in γ-aminobutyric acid.
[0096] The γ-aminobutyric acid (GABA) content of the processed cheese products prepared in Example 1 and Comparative Examples 1-4 was determined, and the results are shown in Table 1.
[0097] Table 1. Effects of different treatment methods on the γ-aminobutyric acid (GABA) content in processed cheese.
[0098]
[0099] Note: The results in the table are expressed as mean ± standard error, which is the content of γ-aminobutyric acid per gram of processed cheese.
[0100] The results showed that adding monosodium glutamate (MSG) to the natural cheese formula and alternating ripening at 4 ℃ and 25 ℃, while simultaneously alternating treatment under vacuum / mixed gas conditions, under these conditions, the rapid growth of lactic acid bacteria in the natural cheese was repeatedly stimulated, and the addition of MSG promoted the decarboxylase reaction of glutamate to generate γ-aminobutyric acid (GABA), thereby significantly increasing the GABA content in the prepared processed cheese.
[0101] The protein content, fat content, moisture content, and pH value of the processed cheese products obtained in Example 1 and Comparative Examples 1-4 were determined, and the results are shown in Table 2. The sensory evaluation criteria are shown in Table 3.
[0102] Table 2. Effects of different treatment methods on the physicochemical properties of processed cheese
[0103]
[0104] Note: Results in the table are expressed as mean ± standard error.
[0105] Table 3 Sensory Rating Table for Processed Cheese
[0106]
[0107] The textural properties of the processed cheese products prepared in Example 1 and Comparative Examples 1-4 were measured, and the results are shown in Table 4.
[0108] Table 4. Effects of different treatment methods on the physicochemical properties of processed cheese
[0109]
[0110] Note: Results in the table are expressed as mean ± standard error.
[0111] The experimental results from Example 1 and Comparative Examples 1-4 show that adding a certain amount of monosodium glutamate (MSG) to the product and using alternating ripening temperatures of 4°C and 25°C, as well as alternating treatment under vacuum / mixed gas conditions, results in a product with moderate hardness, good viscoelasticity, mild flavor, good stability, delicate texture, and higher γ-aminobutyric acid (GABA) content. In conclusion, processed cheese made from milk powder rich in GABA not only expands the consumer base for processed cheese but also minimizes the cost of processed cheese, allowing consumers to enjoy the delicious taste while also benefiting their health.
[0112] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.
Claims
1. A processed cheese made from milk powder rich in γ-aminobutyric acid (GABA), characterized in that, It is made from the following ingredients in terms of mass content: 50-60% natural cheese, 1-3% emulsified salt, 1-3% thickener, 0.1-0.5% preservative, 6-8% granulated sugar, and the balance being water; A method for preparing processed cheese from milk powder rich in γ-aminobutyric acid (GABA) includes the following steps: Step 1: Reconstitute whole milk powder with water to obtain reconstituted milk, then stir and homogenize it; Step 2: Pasteurize the homogenized reconstituted milk; Step 3: Cool the sterilized reconstituted milk, add the starter culture and monosodium glutamate, stir well, and let it ferment; Step 4: Add rennet to the fermented reconstituted milk to coagulate it; Step 5: After draining the whey, remove it and add edible salt to obtain the initial product of natural cheese; Step 6: The raw natural cheese is alternately ripened and processed under vacuum / mixed gas conditions to obtain natural cheese for later use; Step 7: Mix the raw materials for processed cheese, then stir and emulsify to obtain a liquid mixture; Step 8: Sterilize the prepared liquid, cool it, and then hot fill it. Step 9: After hot filling, the product is frozen, packaged and stored to obtain a milk powder-based processed cheese rich in γ-aminobutyric acid. In step 6, the ripening process is carried out alternately at 4℃ and 25℃, with each cycle lasting 48 hours, and the ripening is repeated 3 to 5 times. The starter culture is Lactobacillus plantarum NDC75017; its preservation number is CGMCC NO: 5448. The mixed gas is a mixture of nitrogen, hydrogen and carbon dioxide in a volume ratio of 70:15:
15.
2. The processed cheese according to claim 1, characterized in that, The emulsifying salt is obtained by compounding sodium citrate, sodium polyphosphate, and sodium pyrophosphate in a weight ratio of 0.57~1.71:0.29~0.86:0.14~0.43; the thickener is obtained by compounding carrageenan and xanthan gum in a weight ratio of 0.67~2:0.33~1; and the preservative is one or more of sorbic acid, potassium sorbate, and nisin.
3. The processed cheese according to claim 1, characterized in that, The natural cheese is made from reconstituted milk and the following components are added according to the weight percentage of the reconstituted milk: 4-8% starter culture, 0.3-0.6% monosodium glutamate, 0.01-0.05% rennet, and 1-4% edible salt; the reconstituted milk is made from whole milk powder and reconstituted with water at a ratio of 1:
6.
4. The processed cheese according to claim 1, characterized in that, In step 1, the stirring temperature is 25~35 ℃, the stirring time is 5~10 min, and the homogenization pressure is 18~22 MPa.
5. The processed cheese according to claim 1, characterized in that, In step 2, the sterilization temperature is 65~73℃ and the sterilization time is 25~30min; in step 3, the reconstituted milk is cooled to 35~38℃ and fermented until the pH is 6~7.
6. The processed cheese according to claim 1, characterized in that, In step 7, the emulsification temperature is 65~85℃, the emulsification time is 15~25min, and the emulsification stirring speed is 3000~5000r / min.
7. The processed cheese according to claim 1, characterized in that, In step 8, the sterilization temperature is 83~88℃, the sterilization time is 10~15min, and then it is cooled to 60℃.
8. The processed cheese according to claim 1, characterized in that, In step 9, freezing is carried out for 20-30 minutes using water or cold air at 4-20 ℃.