Cheese containing bovine colostrum and preparation method thereof

Abstract

The invention discloses a colostrum-containing cheese and a preparation method thereof, wherein the colostrum-containing cheese comprises the following raw materials in parts by weight, based on 100 parts by total weight: 64-78 parts of cheese, 10-11.5 parts of trehalose, 1-1.4 parts of oligofructose, 0.5-0.7 parts of sodium citrate, 0.18-0.2 parts of locust bean gum, 0.16-0.19 parts of carrageenan, 0.4-0.45 parts of xanthan gum, 0.02-0.04 parts of nisin, and the rest are made up with colostrum. The present invention achieves the effect of improving the thermal stability of active proteins in cheese and colostrum through the mutual coordination of trehalose, oligofructose, sodium citrate, locust bean gum, carrageenan and xanthan gum, while meeting the requirement that microorganisms meet national standards, a higher active protein content can be maintained, and the taste is dense, mellow and delicious, and the advantages of stable quality during the shelf life.

Description

Technical Field

[0001] The invention relates to the field of processed cheese preparation, and in particular to a cheese containing bovine colostrum and a preparation method thereof. Background Art

[0002] Processed cheese and cheese products are rich in nutrition, with a strong palatability in taste and texture, and are loved by consumers. Especially for processed cheese, due to the influence of national standard microbial restrictions, the sterilization temperature usually needs to be adjusted to above 95°C to ensure that the microorganisms meet the national standard requirements. However, this sterilization method will lead to a decrease in the content of active proteins in the product, especially for immunoglobulins, lactalbumin and lactoglobulin in cow's milk, high-temperature sterilization will significantly reduce their content.

[0003] Compared with regular raw milk, colostrum contains about 100 times more immunoglobulin, 7 times more lactoferrin, 3 times more native milk calcium, 6 times more native zinc, about 4 times more native vitamin D, 9 times more native vitamin E, and a casein to whey protein ratio of 40:60. Although its active protein content is significantly higher than regular raw milk, for processed cheese, even if colostrum is used instead of regular raw milk, in order to ensure that the microorganisms meet the national standards, the sterilization temperature also needs to be set higher, and the active protein content will still be significantly reduced in the end.

[0004] Studies have shown that after bovine colostrum was heated at 60°C for 30 minutes, the IgG activity retention rate was 85.68%, with a low activity loss. After heating at 65°C for 30 minutes, IgG still had good stability, with an activity retention rate of 77.97%. However, when the temperature was raised to 75°C, the IgG activity retention rate dropped significantly, and after heating for only 5 minutes, the IgG activity retention rate dropped to 20.33%. After heating at 85°C for 3 minutes, IgG was basically completely inactivated.

[0005] Therefore, it is urgent to develop a processed cheese that can not only ensure that the microbial requirements meet the national standards, but also maintain a high active protein content. Summary of the invention

[0006] Therefore, the technical problem to be solved by the present invention is that the existing processed cheese cannot take into account both the national standard microbial requirements and the need to maintain a high active protein content, and thus provides a colostrum-containing cheese and a preparation method thereof that solves the above problem.

[0007] A colostrum-containing cheese, comprising the following raw materials in parts by weight based on 100 parts by total weight:

[0008] 64-78 parts of cheese, 10-11.5 parts of trehalose, 1-1.4 parts of fructooligosaccharides, 0.5-0.7 parts of sodium citrate, 0.18-0.2 parts of locust bean gum, 0.16-0.19 parts of carrageenan, 0.4-0.45 parts of xanthan gum, 0.02-0.04 parts of nisin, and the rest is made up with bovine colostrum.

[0009] The cheese includes 51-64 parts of cream cheese and 0-24 parts of fresh cheese;

[0010] The raw materials of the fresh cheese include 7%-15% of bovine colostrum.

[0011] The raw materials of the fresh cheese include, by weight:

[0012] 40-45 parts of raw milk, 22-26 parts of cream, 7-15 parts of colostrum, 12-15 parts of concentrated milk protein powder, 7-10 parts of milk mineral salts;

[0013] The starter of fresh cheese is Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides subsp. mesenteroides. Preferably, the addition amount of the starter is 0.05%-0.07%;

[0014] The amount of rennet added to fresh cheese is 0.001%-0.003%.

[0015] The method for preparing colostrum-containing cheese comprises the following steps:

[0016] Obtaining mixed liquid: mixing raw materials into mixed liquid;

[0017] Sterilization: sterilize the mixed liquid by shearing at 85-90℃;

[0018] Filling;

[0019] Cooling down;

[0020] Package.

[0021] The process of obtaining the mixed liquid is as follows:

[0022] Shearing: Heat the cheese and colostrum to 42-45°C and shear;

[0023] Pre-dissolution: add trehalose, oligofructose, sodium citrate and nisin, and shear to obtain pre-dissolved liquid;

[0024] Melting: Add the remaining raw materials to the pre-dissolved liquid, heat to 65-70°C, and shear to obtain a mixed liquid.

[0025] In the shearing step, the shearing parameters are: 1800-2000rpm, 200-300s;

[0026] And / or, the shearing parameters in the pre-dissolution step are: 2000-2300 rpm shearing 100-150 s; the temperature in the pre-dissolution step is 42-45° C.;

[0027] And / or, the insulation time in the melting step is 2-5 minutes, and the shearing parameters after insulation are: 1500-1700 rpm shearing 100-150 seconds.

[0028] The cheese includes cream cheese and fresh cheese, and the preparation process of the fresh cheese is as follows:

[0029] The raw materials of fresh cheese are mixed and sterilized, and then the fresh cheese is obtained after fermentation and curdling.

[0030] The process of mixing the raw materials of the fresh cheese is as follows: the raw materials are firstly subjected to a first shearing mixing and then heated to 55-60° C. to be subjected to a second shearing mixing;

[0031] And / or, the sterilization is pasteurization;

[0032] And / or, the fermentation temperature is 26-30°C;

[0033] And / or, the endpoint pH value of the fermentation is 5.0-5.2.

[0034] The shearing speed of the first shear mixing is 1800-2000rpm, and the shearing time is 100-150s;

[0035] And / or, the shearing speed of the second shear mixing is 1500-1800 rpm, and the shearing time is 5-8 min;

[0036] And / or, the pasteurization temperature is 72-75° C. and the pasteurization time is 15 s.

[0037] In the cooling step, the temperature is reduced to 30-40° C. by rapid cooling;

[0038] And / or, the shearing parameters in the sterilization step are: 1800-2200 rpm, 100-200 s.

[0039] The technical solution of the present invention has the following advantages:

[0040] 1. The colostrum cheese provided by the present invention can ensure that the microorganisms meet the national standards and maintain a high content of active protein through the combination of raw materials with specific ratios and compositions. Specifically, the trehalose in the present invention establishes an interaction with the protein surface by replacing water, thereby stabilizing the protein structure and helping to prevent the inactivation of active proteins, thereby increasing the content of active proteins; at the same time, the emulsification stabilization effect of trehalose combined with the water-soluble dietary fiber characteristics of oligofructose is conducive to enhancing the emulsification stability of colostrum cheese; that is, by combining trehalose and oligofructose, the thermal stability of active proteins in the colostrum and cheese mixture can be improved, further ensuring that a high content of active proteins can be maintained in the cheese. At the same time, sodium citrate has a strong calcium ion replacement ability, and the sodium ions in sodium citrate can exchange ions with the calcium ions in the casein network structure, releasing the emulsification ability of casein, which can enhance the emulsification stability of fat and water, and play a buffering role in the entire emulsification system of the product, so that the fat globules in the cheese are evenly dispersed, the tissue is smooth and delicate, and the stability of the colostrum cheese is maintained, and the thermal stability of the active protein is further guaranteed by the appropriate sodium citrate content. Carrageenan can lock water, protein, fat, stabilize the colostrum cheese structure system, locust bean gum and carrageenan double helix structure combined, aggravated to form a new stable structure; locust bean gum and xanthan gum have a synergistic thickening effect, when the two colloids are mixed, their molecular chains interact through physical effects such as hydrogen bonds to form a stable network structure, locust bean gum has fewer side chains, xanthan gum has more side chains, the interaction of these side chains plays a key role in the formation and stability of the gel structure; locust bean gum, carrageenan and xanthan gum with suitable proportions can also further improve the thermal stability of active proteins. Therefore, in the present invention, the effect of improving the thermal stability of active proteins in cheese and colostrum is achieved through the mutual coordination between trehalose, oligofructose, sodium citrate, locust bean gum, carrageenan and xanthan gum, while meeting the requirements of national standards for microorganisms, a higher active protein content can be maintained, and the effect is very significant.

[0041] 2. The colostrum-containing cheese provided by the present invention can reduce the sterilization temperature of processed cheese whose microorganisms meet the requirements of national standards to 85-90°C through the optimization of raw materials, especially the coordination of types and ratios between cheese and other raw materials. The content of active protein can be better retained by reducing the sterilization temperature. Moreover, without adding phosphates and gelatin, the active protein content and product structure of the product can still be stable during the shelf life, without water or oil separation, and the product can be stored in a refrigerated state for 6 months, thereby ensuring stable quality during the shelf life.

[0042] 3. The colostrum-containing cheese provided by the present invention can be combined with a handheld stick or formed into cheese blocks of special shapes on its own. The product has a dense, mellow and delicious taste and can be formed independently. By adding fresh cheese with specific ingredients and compounding it with cream cheese, a rich milky aroma can be achieved without adding flavors. DETAILED DESCRIPTION

[0043] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0044] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0045] In the following examples and comparative examples, the used cream was purchased from Inner Mongolia Mengniu Cheese Co., Ltd., cream cheese was purchased from BURRA FOODS, concentrated milk protein powder was purchased from Fonterra Ltd., and milk mineral salt was purchased from Arla Foods;

[0046] In bovine colostrum, immunoglobulin IgG is 5000-8000mg / 100g, α-lactalbumin is 150-300mg / 100g, and β-lactoglobulin is 600-800mg / 100g.

[0047] Example 1

[0048] A colostrum-containing cheese, which comprises, based on 100 kg in weight, 52 kg of cream cheese, 12 kg of fresh cheese, 10 kg of trehalose, 1 kg of oligofructose, 0.5 kg of sodium citrate, 0.19 kg of locust bean gum, 0.17 kg of carrageenan, 0.4 kg of xanthan gum, 0.025 kg of nisin, and the rest is made up of colostrum.

[0049] Among them, the raw materials of fresh cheese include: 45 kg of raw cow's milk, 23 kg of light cream, 10 kg of bovine colostrum, 13 kg of concentrated milk protein powder, 9 kg of milk mineral salts, 0.02 kg of Lactococcus lactis subsp. cremoris, 0.01 kg of Lactococcus lactis subsp. diacetyl, 0.03 kg of Leuconostoc mesenteroides subsp. mesenteroides, and 0.001 kg of rennet.

[0050] The preparation process of fresh cheese is as follows:

[0051] (1) Mixing: Mix raw milk, cream, colostrum, concentrated milk protein powder and milk mineral salt in a mixing tank, shear at 1800 rpm for 150 s, heat to 55°C and mix and stir for 7 min at a speed of 1500 rpm.

[0052] (2) Sterilization: The liquid is sterilized at 75℃ / 15s.

[0053] (3) Fermentation and curdling: The slurry is cooled to 30°C, and the starter (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides) is inoculated and rennet is added for fermentation. When the pH value of the slurry drops to 5.2, the fermentation is stopped to obtain fresh cheese.

[0054] The preparation process of colostrum cheese is as follows:

[0055] (1) Shearing: fresh cheese, cream cheese and colostrum from fermented curd are put into a melting pot, heated to 45°C, sheared at 1800 rpm for 300 s, with a scraper speed of 18 rpm;

[0056] (2) Pre-dissolution: Add part of the raw materials of trehalose, oligofructose, sodium citrate and nisin, and dissolve them at 45°C, with a scraper speed of 20 rpm, a high-speed shear speed of 2100 rpm and a shear time of 100 s.

[0057] (3) Melting: Add locust bean gum, carrageenan, xanthan gum and the remaining trehalose (total colloid addition: trehalose = 1:5), heat the material to 70°C, maintain for 2 min, shear speed: 1500 rpm, and recycle for 100 s.

[0058] (4) Sterilization: Sterilize the liquid at 90°C and 2200 rpm for 100 s.

[0059] (5) Filling and molding: The sterilized liquid is poured into a rod-shaped or special-shaped block mold for packaging.

[0060] (6) Cooling: The product enters the rapid cooling tunnel and the temperature is reduced to 35°C.

[0061] (7) Packaging and storage: The product should be stored in a warehouse at 2-6℃.

[0062] Example 2

[0063] A colostrum-containing cheese, which comprises, based on 100 kg in weight, 55 kg of cream cheese, 15 kg of fresh cheese, 11.5 kg of trehalose, 1.4 kg of oligofructose, 0.7 kg of sodium citrate, 0.2 kg of locust bean gum, 0.16 kg of carrageenan, 0.42 kg of xanthan gum, 0.03 kg of nisin, and the rest is made up of colostrum.

[0064] Among them, the raw materials of fresh cheese include: 43 kg of raw cow's milk, 22 kg of light cream, 15 kg of bovine colostrum, 12 kg of concentrated milk protein powder, 8 kg of milk mineral salts, 0.03 kg of Lactococcus lactis subsp. cremoris, 0.02 kg of Lactococcus lactis subsp. diacetyl, 0.02 kg of Leuconostoc mesenteroides subsp. mesenteroides, and 0.003 kg of rennet.

[0065] The preparation process of fresh cheese is as follows:

[0066] (1) Mixing: Mix raw milk, cream, colostrum, concentrated milk protein powder and milk mineral salt in a mixing tank, shear at 2000 rpm for 100 s, heat to 60°C and mix and stir for 5 min at a speed of 1800 rpm.

[0067] (2) Sterilization: The liquid is sterilized at 72℃ / 15s.

[0068] (3) Fermentation and curdling: The slurry is cooled to 26°C, and the fermentation agent (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides) is inoculated and rennet is added to carry out fermentation. When the pH value of the slurry drops to 5.0, the fermentation is stopped to obtain fresh cheese.

[0069] The preparation process of colostrum cheese is as follows:

[0070] (1) Shearing: Put the fresh cheese, cream cheese and colostrum of fermented curd into the melting pot, heat it to 42°C, shear it at 2000 rpm for 200 s, and the scraper speed is 18 rpm;

[0071] (2) Pre-dissolution: Add part of the raw materials of trehalose, oligofructose, sodium citrate and nisin, and dissolve them at 42°C, with a scraper speed of 20 rpm, a high-speed shear speed of 2300 rpm and a shear time of 110 s.

[0072] (3) Melting: Add locust bean gum, carrageenan, xanthan gum and the remaining trehalose (total colloid addition: trehalose = 1:5), heat the material to 65°C, maintain for 5 min, shear speed: 1700 rpm, and recycle for 150 s.

[0073] (4) Sterilization: Sterilize the liquid at 85°C and 2000 rpm for 180 seconds.

[0074] (5) Filling and molding: The sterilized liquid is poured into a rod-shaped or special-shaped block mold for packaging.

[0075] (6) Cooling: The product enters the rapid cooling tunnel and the temperature is reduced to 35°C.

[0076] (7) Packaging and storage: The product should be stored in a warehouse at 2-6℃.

[0077] Example 3

[0078] A colostrum-containing cheese, which comprises, based on 100 kg in weight, 51 kg of cream cheese, 20 kg of fresh cheese, 11 kg of trehalose, 1.1 kg of oligofructose, 0.6 kg of sodium citrate, 0.18 kg of locust bean gum, 0.19 kg of carrageenan, 0.45 kg of xanthan gum, 0.04 kg of nisin, and the rest is made up of colostrum.

[0079] Among them, the raw materials of fresh cheese include: 44 kg of raw cow's milk, 23 kg of light cream, 12 kg of bovine colostrum, 14 kg of concentrated milk protein powder, 7 kg of milk mineral salts, 0.01 kg of Lactococcus lactis subsp. cremoris, 0.03 kg of Lactococcus lactis subsp. diacetyl, 0.02 kg of Leuconostoc mesenteroides subsp. mesenteroides, and 0.002 kg of rennet.

[0080] The preparation process of fresh cheese is as follows:

[0081] (1) Mixing: Mix raw milk, cream, colostrum, concentrated milk protein powder and milk mineral salt in a mixing tank, shear at 1900 rpm for 120 s, heat to 58 °C and mix and stir for 5 min at a speed of 1600 rpm.

[0082] (2) Sterilization: The liquid is sterilized at 74℃ / 15s.

[0083] (3) Fermentation and curdling: The slurry is cooled to 28°C, inoculated with a starter culture (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides) and rennet is added for fermentation. When the pH of the slurry drops to 5.1, the fermentation is stopped to obtain fresh cheese.

[0084] The preparation process of colostrum cheese is as follows:

[0085] (1) Shearing: Put the fresh cheese, cream cheese and colostrum of fermented curd into the melting pot, heat it to 43°C, shear it at 1900 rpm for 240 s, and the scraper speed is 18 rpm;

[0086] (2) Pre-dissolution: Add part of the raw materials of trehalose, oligofructose, sodium citrate and nisin, and dissolve them at 43°C, with a scraper speed of 20 rpm, a high-speed shear speed of 2200 rpm and a shear time of 130 s.

[0087] (3) Melting: Add locust bean gum, carrageenan, xanthan gum and the remaining trehalose (total colloid addition: trehalose = 1:5), heat the material to 68°C, maintain for 3 min, shear speed: 1600 rpm, and recycle for 130 s.

[0088] (4) Sterilization: Sterilize the liquid at 87°C and shear at 2100 rpm for 150 s.

[0089] (5) Filling and molding: The sterilized liquid is poured into a rod-shaped or special-shaped block mold for packaging.

[0090] (6) Cooling: The product enters the rapid cooling tunnel and the temperature is reduced to 35°C.

[0091] (7) Packaging and storage: The product should be stored in a warehouse at 2-6℃.

[0092] Example 4

[0093] A colostrum-containing cheese, which comprises, based on 100 kg in weight, 53 kg of cream cheese, 11 kg of fresh cheese, 11 kg of trehalose, 1.2 kg of oligofructose, 0.5 kg of sodium citrate, 0.18 kg of locust bean gum, 0.18 kg of carrageenan, 0.43 kg of xanthan gum, 0.02 kg of nisin, and the rest is made up of colostrum.

[0094] Among them, the raw materials of fresh cheese include: 43 kg of raw cow's milk, 26 kg of light cream, 7 kg of bovine colostrum, 14 kg of concentrated milk protein powder, 10 kg of milk mineral salts, 0.03 kg of Lactococcus lactis subsp. cremoris, 0.01 kg of Lactococcus lactis subsp. diacetyl, 0.01 kg of Leuconostoc mesenteroides subsp. mesenteroides, and 0.001 kg of rennet.

[0095] The preparation process of fresh cheese is as follows:

[0096] (1) Mixing: Mix raw milk, cream, colostrum, concentrated milk protein powder and milk mineral salt in a mixing tank, shear at 1800 rpm for 130 s, heat to 57 °C and mix and stir for 8 min at a speed of 1700 rpm.

[0097] (2) Sterilization: The liquid is sterilized at 73℃ / 15s.

[0098] (3) Fermentation and curdling: The slurry is cooled to 27°C, and the fermentation agent (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides) is inoculated and rennet is added to carry out fermentation. When the pH value of the slurry drops to 5.0, the fermentation is stopped to obtain fresh cheese.

[0099] The preparation process of colostrum cheese is as follows:

[0100] (1) Shearing: fresh cheese, cream cheese and colostrum from fermented curd are put into a melting pot, heated to 44°C, sheared at 1800 rpm for 260 s, and the scraper speed is 18 rpm;

[0101] (2) Pre-dissolution: Add part of the raw materials of trehalose, oligofructose, sodium citrate and nisin, and dissolve them at 44°C, with a scraper speed of 20 rpm, a high-speed shear speed of 2100 rpm and a shear time of 120 s.

[0102] (3) Melting: Add locust bean gum, carrageenan, xanthan gum and the remaining trehalose (total colloid addition: trehalose = 1:5), heat the material to 66 °C, maintain for 2 min, shear speed: 1500 rpm, and recycle for 110 s.

[0103] (4) Sterilization: Sterilize the liquid at 88°C and 1800 rpm for 200 s.

[0104] (5) Filling and molding: The sterilized liquid is poured into a rod-shaped or special-shaped block mold for packaging.

[0105] (6) Cooling: The product enters the rapid cooling tunnel and the temperature is reduced to 35°C.

[0106] (7) Packaging and storage: The product should be stored in a warehouse at 2-6℃.

[0107] Example 5

[0108] A colostrum-containing cheese, which comprises, based on 100 kg in weight, 54 kg of cream cheese, 24 kg of fresh cheese, 10 kg of trehalose, 1.3 kg of oligofructose, 0.6 kg of sodium citrate, 0.2 kg of locust bean gum, 0.18 kg of carrageenan, 0.44 kg of xanthan gum, 0.03 kg of nisin, and the rest is made up of colostrum.

[0109] Among them, the raw materials of fresh cheese include: 40 kg of raw cow's milk, 24 kg of light cream, 13 kg of bovine colostrum, 15 kg of concentrated milk protein powder, 8 kg of milk mineral salts, 0.02 kg of Lactococcus lactis subsp. cremoris, 0.02 kg of Lactococcus lactis subsp. diacetyl, 0.03 kg of Leuconostoc mesenteroides subsp. mesenteroides, and 0.002 kg of rennet.

[0110] The preparation process of fresh cheese is as follows:

[0111] (1) Mixing: Mix raw milk, cream, colostrum, concentrated milk protein powder and milk mineral salt in a mixing tank, shear at 2000 rpm for 140 s, heat to 59°C and mix and stir for 6 min at a speed of 1600 rpm.

[0112] (2) Sterilization: The liquid is sterilized at 75℃ / 15s.

[0113] (3) Fermentation and curdling: The slurry is cooled to 29°C, inoculated with a starter culture (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides) and rennet is added for fermentation. When the pH of the slurry drops to 5.2, the fermentation is stopped to obtain fresh cheese.

[0114] The preparation process of colostrum cheese is as follows:

[0115] (1) Shearing: Put the fresh cheese, cream cheese and colostrum of fermented curd into the melting pot, heat it to 42°C, shear it at 2000 rpm for 280 s, and the scraper speed is 18 rpm;

[0116] (2) Pre-dissolution: Add part of the raw materials of trehalose, oligofructose, sodium citrate and nisin, and dissolve them at 42°C, with a scraper speed of 20 rpm, a high-speed shear speed of 2200 rpm and a shear time of 140 s.

[0117] (3) Melting: Add locust bean gum, carrageenan, xanthan gum and the remaining trehalose (total colloid addition: trehalose = 1:5), heat the material to 67 °C, maintain for 4 min, shear speed: 1700 rpm, and recycle for 110 s.

[0118] (4) Sterilization: Sterilize the liquid at 86°C and 1900 rpm for 170 seconds.

[0119] (5) Filling and molding: The sterilized liquid is poured into a rod-shaped or special-shaped block mold for packaging.

[0120] (6) Cooling: The product enters the rapid cooling tunnel and the temperature is reduced to 35°C.

[0121] (7) Packaging and storage: The product should be stored in a warehouse at 2-6℃.

[0122] Example 6

[0123] A colostrum-containing cheese, which comprises, based on 100 kg in weight, 52 kg of cream cheese, 12 kg of fresh cheese, 10 kg of trehalose, 1 kg of oligofructose, 0.5 kg of sodium citrate, 0.19 kg of locust bean gum, 0.17 kg of carrageenan, 0.4 kg of xanthan gum, 0.025 kg of nisin, and the rest is made up of colostrum.

[0124] Among them, the raw materials of fresh cheese include: 42 kg of raw cow's milk, 22 kg of light cream, 14 kg of bovine colostrum, 13 kg of concentrated milk protein powder, 9 kg of milk mineral salts, 0.02 kg of Lactococcus lactis subsp. cremoris, 0.01 kg of Lactococcus lactis subsp. diacetyl, 0.03 kg of Leuconostoc mesenteroides subsp. mesenteroides, and 0.003 kg of rennet.

[0125] The preparation process of fresh cheese is as follows:

[0126] (1) Mixing: Mix raw milk, cream, colostrum, concentrated milk protein powder and milk mineral salt in a mixing tank, shear at 1800 rpm for 150 s, heat to 55°C and mix and stir for 7 min at a speed of 1500 rpm.

[0127] (2) Sterilization: The liquid is sterilized at 75℃ / 15s.

[0128] (3) Fermentation and curdling: The slurry is cooled to 30°C, and the starter (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides) is inoculated and rennet is added for fermentation. When the pH value of the slurry drops to 5.2, the fermentation is stopped to obtain fresh cheese.

[0129] The preparation process of colostrum cheese is as follows:

[0130] (1) Shearing: fresh cheese, cream cheese and colostrum from fermented curd are put into a melting pot, heated to 45°C, sheared at 1800 rpm for 300 s, with a scraper speed of 18 rpm;

[0131] (2) Pre-dissolution: Add part of the raw materials of trehalose, oligofructose, sodium citrate and nisin, and dissolve them at 45°C, with a scraper speed of 20 rpm, a high-speed shear speed of 2100 rpm and a shear time of 100 s.

[0132] (3) Melting: Add locust bean gum, carrageenan, xanthan gum and the remaining trehalose (total colloid addition: trehalose = 1:5), heat the material to 70°C, maintain for 2 min, shear speed: 1500 rpm, and recycle for 100 s.

[0133] (4) Sterilization: Sterilize the liquid at 90°C and 2200 rpm for 100 s.

[0134] (5) Filling and molding: The sterilized liquid is poured into a rod-shaped or special-shaped block mold for packaging.

[0135] (6) Cooling: The product enters the rapid cooling tunnel and the temperature is reduced to 35°C.

[0136] (7) Packaging and storage: The product should be stored in a warehouse at 2-6℃.

[0137] Example 7

[0138] A colostrum-containing cheese comprises, based on 100 kg in weight, 64 kg of cream cheese, 10 kg of trehalose, 1 kg of oligofructose, 0.5 kg of sodium citrate, 0.19 kg of locust bean gum, 0.17 kg of carrageenan, 0.4 kg of xanthan gum, 0.025 kg of nisin, and the rest is made up of colostrum.

[0139] The preparation process of colostrum cheese is as follows:

[0140] (1) Shearing: Add cream cheese and colostrum into a melting pot, heat to 45°C, shear at 1800 rpm for 300 s, and use a scraper speed of 18 rpm;

[0141] (2) Pre-dissolution: Add part of the raw materials of trehalose, oligofructose, sodium citrate and nisin, and dissolve them at 45°C, with a scraper speed of 20 rpm, a high-speed shear speed of 2100 rpm and a shear time of 100 s.

[0142] (3) Melting: Add locust bean gum, carrageenan, xanthan gum and the remaining trehalose (total colloid addition: trehalose = 1:5), heat the material to 70°C, maintain for 2 min, shear speed: 1500 rpm, and recycle for 100 s.

[0143] (4) Sterilization: Sterilize the liquid at 90°C and 2200 rpm for 100 s.

[0144] (5) Filling and molding: The sterilized liquid is poured into a rod-shaped or special-shaped block mold for packaging.

[0145] (6) Cooling: The product enters the rapid cooling tunnel and the temperature is reduced to 35°C.

[0146] (7) Packaging and storage: The product should be stored in a warehouse at 2-6℃.

[0147] Comparative Example 1

[0148] Compared with Example 1, the only difference from Example 1 is that the trehalose content is reduced to 5 kg, and the oligofructose content is reduced to 0.6 kg.

[0149] Comparative Example 2

[0150] Compared with Example 1, the only difference from Example 1 is that the sodium citrate content is reduced to 0.2 kg.

[0151] Comparative Example 3

[0152] Compared with Example 1, the only difference from Example 1 is that the locust bean gum content is reduced to 0.1 kg, the carrageenan content is increased to 0.28 kg, and the xanthan gum content is reduced to 0.25 kg.

[0153] Comparative Example 4

[0154] Compared with Example 1, the only difference from Example 1 is that locust bean gum is replaced by gellan gum, carrageenan is replaced by guar gum, and xanthan gum is replaced by agar.

[0155] Comparative Example 5

[0156] Compared with Example 6, the only difference from Example 6 is that the trehalose content is reduced to 5 kg, and the oligofructose content is reduced to 0.6 kg.

[0157] Comparative Example 6

[0158] Compared with Example 6, the only difference from Example 6 is that the sodium citrate content is reduced to 0.2 kg.

[0159] Comparative Example 7

[0160] Compared with Example 6, the only difference from Example 6 is that the locust bean gum content is reduced to 0.1 kg, the carrageenan content is increased to 0.28 kg, and the xanthan gum content is reduced to 0.25 kg.

[0161] Comparative Example 8

[0162] Compared with Example 7, the only difference from Example 7 is that the trehalose content is reduced to 5 kg, and the oligofructose content is reduced to 0.6 kg.

[0163] Comparative Example 9

[0164] Compared with Example 7, the only difference from Example 7 is that the sodium citrate content is reduced to 0.2 kg.

[0165] Comparative Example 10

[0166] Compared with Example 7, the only difference from Example 7 is that the locust bean gum content is reduced to 0.1 kg, the carrageenan content is increased to 0.28 kg, and the xanthan gum content is reduced to 0.25 kg.

[0167] The products of the above examples and comparative examples were used to detect the contents of immunoglobulin, α-lactalbumin and β-lactoglobulin, and to conduct texture sensory evaluation and stability analysis.

[0168] 1. Detection of protein content

[0169] The protein content of the product was tested using conventional protein testing methods, and the types of proteins tested were immunoglobulin, α-lactalbumin and β-lactoglobulin.

[0170] The test results of the products of the present invention are shown in Tables 1 to 4 below.

[0171] Table 1

[0172]

[0173] Table 2

[0174]

[0175] Table 3

[0176]

[0177] Table 4

[0178]

[0179] It can be seen from the results of Examples 1-7 that by combining the raw materials in a specific ratio, it is possible to meet the requirements of national standards for microorganisms while maintaining a relatively high active protein content, and the effect is very significant.

[0180] By comparing Example 1 with Comparative Example 4, it can be seen that the use of specific types of colloids in combination can improve the thermal stability of active proteins in cheese and bovine colostrum, while meeting the requirements of national standards for microorganisms, and maintaining a relatively high active protein content; at the same time, by comparing Example 1 with Comparative Examples 1-3, Example 6 with Comparative Examples 5-7, and Example 7 with Comparative Examples 8-10, it can be seen that the use of specific amounts of trehalose, oligofructose, sodium citrate, locust bean gum, carrageenan and xanthan gum in combination can achieve the effect of improving the thermal stability of active proteins in cheese and bovine colostrum, while meeting the requirements of national standards for microorganisms, and maintaining a relatively high active protein content.

[0181] 2. Sensory evaluation

[0182] The products prepared in the examples were subjected to a sensory evaluation. Specifically, 10 professionals were invited to evaluate the cheeses of the examples in terms of taste, demoulding properties after product molding, uniformity of tissue state, and oil and water separation during the shelf life. The sensory scoring standards are shown in Table 5, and the sensory score table is shown in Table 6.

[0183] Table 5

[0184]

[0185] Table 6

[0186]

[0187] By comparing the data of the above examples, it can be seen that the present invention not only achieves the effect of improving the thermal stability of active proteins in cheese and bovine colostrum through the mutual coordination of trehalose, oligofructose, sodium citrate, locust bean gum, carrageenan and xanthan gum, but also has the advantage of improving the sensory effect of the product. Moreover, by compounding fresh cheese with specific ingredients and cream cheese, the effect of rich milk flavor can be achieved without adding flavors, and the uniformity of the product's tissue state is significantly improved and the water and oil separation phenomena during the shelf life are reduced.

[0188] The present invention has also been tested many times with reference to the examples. After testing and statistics, the products within the parameter conditions of Examples 1 to 7 have a protein content of 7.0-8.0 g / 100 g, a fat content of 17.0-23.0 g / 100 g, a moisture content of 55.0-59.0 g / 100 g, an immunoglobulin (IgG) content of 6.5-7.0 mg / 100 g, an α-lactalbumin content of 150-200 mg / 100 g, and a β-lactoglobulin content of 400-450 mg / 100 g. The product has a sticky, mellow and delicious taste during the shelf life. The prepared cheese product has a complete texture and can be completely demolded. It can be molded into special-shaped products with clear contours. It can be refrigerated and stored for 6 months. The quality is stable during the shelf life without water or oil precipitation.

[0189] 3. Stability evaluation

[0190] The product of Example 1 was placed at room temperature for different periods of time, and active protein content detection and sensory evaluation were performed for the different placement times. The results are shown in Table 7 below.

[0191] Table 7

[0192]

[0193] From the above results, it can be seen that the active protein content is stable during the shelf life, and there is no obvious difference in the sensory evaluation results during the shelf life.

[0194] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A colostrum-containing cheese, characterized in that: Based on 100 parts by total weight, the following raw materials are included: 64-78 parts of cheese, 10-11.5 parts of trehalose, 1-1.4 parts of fructooligosaccharides, 0.5-0.7 parts of sodium citrate, 0.18-0.2 parts of locust bean gum, 0.16-0.19 parts of carrageenan, 0.4-0.45 parts of xanthan gum, 0.02-0.04 parts of nisin, and the rest is made up with bovine colostrum.

2. The colostrum-containing cheese according to claim 1, characterized in that: The cheese includes 51-64 parts of cream cheese and 0-24 parts of fresh cheese; The raw materials of the fresh cheese include 7%-15% of bovine colostrum.

3. The colostrum-containing cheese according to claim 2, characterized in that: The raw materials of the fresh cheese include, by weight: 40-45 parts of raw milk, 22-26 parts of cream, 7-15 parts of colostrum, 12-15 parts of concentrated milk protein powder, 7-10 parts of milk mineral salts; Fresh cheese starter cultures include Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides subsp. mesenteroides.

4. The method for preparing colostrum-containing cheese according to any one of claims 1 to 3, characterized in that: The steps include: Obtaining mixed liquid: mixing raw materials into mixed liquid; Sterilization: sterilize the mixed liquid by shearing at 85-90℃; Filling; Cooling down; Package.

5. The preparation method according to claim 4, characterized in that: The process of obtaining the mixed liquid is as follows: Shearing: Heat the cheese and colostrum to 42-45°C and shear; Pre-dissolution: add trehalose, oligofructose, sodium citrate and nisin, and shear to obtain pre-dissolved liquid; Melting: Add the remaining raw materials to the pre-dissolved liquid, heat to 65-70°C, and shear to obtain a mixed liquid.

6. The preparation method according to claim 5, characterized in that: In the shearing step, the shearing parameters are: 1800-2000rpm, 200-300s; And / or, the shearing parameters in the pre-dissolution step are: 2000-2300 rpm shearing for 100-150 s; And / or, the insulation time in the melting step is 2-5 minutes, and the shearing parameters after insulation are: 1500-1700 rpm shearing 100-150 seconds.

7. The preparation method according to claim 5, characterized in that: The cheese includes cream cheese and fresh cheese, and the preparation process of the fresh cheese is as follows: The raw materials of fresh cheese are mixed and sterilized, and then the fresh cheese is obtained after fermentation and curdling.

8. The preparation method according to claim 7, characterized in that: The process of mixing the raw materials of fresh cheese is as follows: the raw materials of fresh cheese are firstly sheared and mixed and then heated to 55-60° C. and then sheared and mixed for the second time; And / or, the sterilization is pasteurization; And / or, the fermentation temperature is 26-30°C; And / or, the endpoint pH value of the fermentation is 5.0-5.

2.

9. The preparation method according to claim 8, characterized in that: The shearing speed of the first shear mixing is 1800-2000rpm, and the shearing time is 100-150s; And / or, the shearing speed of the second shear mixing is 1500-1800 rpm, and the shearing time is 5-8 min; And / or, the pasteurization temperature is 72-75° C. and the pasteurization time is 15 s.

10. The preparation method according to claim 4, characterized in that: In the cooling step, the temperature is reduced to 30-40° C. by rapid cooling; And / or, the shearing parameters in the sterilization step are: 1800-2200 rpm, 100-200 s.

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