Preparation method of cheddar cheese

Abstract

The invention provides a preparation method of cheddar cheese, which comprises the following steps: standardizing raw milk, sterilizing, adding a leavening agent, uniformly stirring, and standing for fermentation; adding chymosin for curdling to obtain curdled milk; after cutting, standing to obtain curd particles; discharging whey to obtain curdled milk particles, and spreading the curdled milk particles at the bottom of a piled-brewing tank for piled-brewing to obtain cheese; the cheese is chopped, dry salt is scattered into the chopped cheese, the chopped cheese is put into a forming mold to be squeezed and formed, demolding treatment is performed, vacuumizing and sealing packaging are performed, and finished cheese is transferred into a refrigeration house at 2-8 DEG C to be cured. The method has the advantages that the prepared cheddar cheese is fine and smooth in texture, tight and uniform in internal fusion and free of fine holes, the characteristic flavor of the cheddar cheese is obvious, the cheese prepared in batches is relatively high in quality consistency, and the cheddar cheese can be stably and standardly prepared in batches and is suitable for standard industrial production.

Description

Technical Field

[0001] The invention relates to a method for preparing cheddar cheese. Background Art

[0002] As we all know, cheese is a product made from fermented milk. About ten kilograms of milk can produce one kilogram of cheese, commonly known as "milk gold". In terms of processing technology, cheese is fermented milk; in terms of nutritional value, cheese is concentrated milk, which has a particularly high nutritional value and is a typical high-nutrition health food. A large amount of whey needs to be discharged during the production process, which makes the lactose content in cheese low. Therefore, eating cheese is not prone to lactose intolerance. In addition, after a certain period of maturity, the protein in cheese is hydrolyzed by various proteases and peptide enzymes into small molecules such as polypeptides, small peptides and even amino acids that are easily digested and absorbed by the human body, and have a high bioavailability. Therefore, cheese is suitable for different consumer groups.

[0003] Cheese is rich in protein and calcium and comes in a variety of types. Summary of the invention

[0005] In view of the above problems, the present invention provides a method for preparing cheddar cheese, which overcomes the problem that batch quality is inconsistent and prone to fluctuation during traditional cheddar cheese production, and can further improve the product quality of cheddar cheese during subsequent slicing, dicing and shredding processes.

[0006] The object of the invention is achieved by the following scheme: A method for preparing cheddar cheese, comprising the following steps:

[0007] Step 1: Standardize the raw milk and heat it to 70-75°C for 10-25 seconds to sterilize it. Then, cool it to 30-35°C, add the starter, stir it evenly, and let it stand for fermentation for 30-60 minutes.

[0008] Step 2, adding rennet to the material obtained in step 1, stirring for 1-3 minutes and then standing to coagulate, the coagulation time is 30-50 minutes, to obtain coagulated milk;

[0009] Step 3, cutting the curd obtained in step 2 into particles with a length, width and height of 0.6-1.2 cm, standing for 5-10 minutes after cutting, and then stirring and slowly heating to 36-42° C. for 60-90 minutes to obtain curd particles;

[0010] Step 4, draining the whey in the milk curd particles obtained in step 3 to obtain curd particles, wherein the pH value of the curd particles is 5.9-6.3;

[0011] Step 5: Spread the curd particles obtained in step 4 on the bottom of the composting tank for composting at a temperature of 36-42° C. for 75-90 min. Cut the curd particles into long strips and turn them over 2-5 times regularly until the pH value reaches 5.2-5.4, thereby obtaining cheese.

[0012] Step 6: Chop the cheese obtained in step 5, sprinkle with dry salt, and put it into a molding mold for pressing. The pressure is 0.6-0.8Mpa, the pressing environment temperature is 15-25°C, and the pressing time is 3-48h;

[0013] Step 7: demold the cheese pressed in step 6, and then vacuum seal and package it. The finished cheese is transferred to a cold storage at 2-8°C for aging for at least 3 months;

[0014] Step 8: The cheddar cheese prepared in step 7 is tested and tasted sensorily. It can be released from the warehouse only after it passes the test.

[0015] Furthermore, after the standardization treatment described in step 1, the fat:protein ratio in the raw milk is 1.3-1.6:1.

[0016] Furthermore, the sterilization in step one is pasteurization.

[0017] Furthermore, the fermentation agent in step one is a lactic acid bacteria fermentation agent.

[0018] Furthermore, a colorant may be added at the same time as the leavening agent is added in step one.

[0019] Furthermore, the rennet described in step 2 is configured into a rennet aqueous solution and then added to perform coagulation.

[0020] Furthermore, in step three, it is cut into a cube shape of 1cm*1cm*1cm.

[0021] Furthermore, in step six, the amount of dry salt added is 1.6-2.2% of the weight of the cheese curd particles.

[0022] Furthermore, the pressing pressure is 0.7 MPa.

[0023] Furthermore, in step eight, the cheddar cheese is tested to control the moisture content of the cheddar cheese to be 35%-37%.

[0024] The advantages of the present invention are as follows: the cheddar cheese prepared by the present invention has a fine texture, is tightly and uniformly fused inside and has no tiny holes, has an obvious characteristic flavor of cheddar cheese, has high consistency in the quality of cheese prepared in batches, can be prepared in batches with stability and standardized, and is suitable for standard industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1This is a real-object observation diagram of Example 3.

[0026] Figure 2 This is a physical observation diagram of Comparative Example 1.

[0027] Figure 3 This is the actual observation picture of Comparative Example 2. DETAILED DESCRIPTION

[0028] 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.

[0029] 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.

[0030] Embodiment 1, a method for preparing cheddar cheese, comprising the following steps:

[0031] Step 1: Standardize the raw milk and heat it to 70-75°C for 10-25 seconds to sterilize it. Then, cool it to 30-35°C, add the starter, stir it evenly, and let it stand for fermentation for 30-60 minutes.

[0032] Step 2, adding rennet to the material obtained in step 1, stirring for 1-3 minutes and then standing to coagulate, the coagulation time is 30-50 minutes, to obtain coagulated milk;

[0033] Step 3, cutting the curd obtained in step 2 into particles with a length, width and height of 0.6-1.2 cm, standing for 5-10 minutes after cutting, and then stirring and slowly heating to 36-42° C. for 60-90 minutes to obtain curd particles;

[0034] Step 4, draining the whey in the milk curd particles obtained in step 3 to obtain curd particles, wherein the pH value of the curd particles is 5.9-6.3;

[0035] Step 5: Spread the curd particles obtained in step 4 on the bottom of the composting tank for composting at a temperature of 36-42° C. for 75-90 min. Cut the curd particles into long strips and turn them over 2-5 times regularly until the pH value reaches 5.2-5.4, thereby obtaining cheese.

[0036] Step 6: Chop the cheese obtained in step 5, sprinkle with dry salt, and put it into a molding mold for pressing. The pressure is 0.6-0.8Mpa, the pressing environment temperature is 15-25°C, and the pressing time is 3-48h;

[0037] Step 7: demold the cheese pressed in step 6, and then vacuum seal and package it. The finished cheese is transferred to a cold storage at 2-8°C for aging for at least 3 months;

[0038] Step 8: The cheddar cheese prepared in step 7 is tested and tasted sensorily. It can be released from the warehouse only after it passes the test.

[0039] A method for preparing cheddar cheese, wherein after the standardization treatment in step 1, the ratio of fat to protein in the raw milk is 1.3-1.6:1.

[0040] A method for preparing cheddar cheese, wherein the sterilization in step 1 is pasteurization.

[0041] A method for preparing cheddar cheese, wherein the fermenting agent described in step 1 is a lactic acid bacteria fermenting agent, the lactic acid bacteria fermenting agent is a lactic acid bacteria fermenting agent used for conventional cheese preparation in the art, and the lactic acid bacteria fermenting agent is composed of several combinations of thermophilic Streptococcus salivarius, Lactococcus cremoris, Lactococcus lactis lactis and Lactococcus lactis lactis (diacetyl type); more preferably, it is a combination of thermophilic Streptococcus salivarius, Lactococcus cremoris and Lactococcus lactis lactis, and more preferably, the market model of the lactic acid bacteria fermenting agent is DSM's CH-200 series fermenting agent. The addition amount of the lactic acid bacteria fermenting agent can be the conventional addition amount in the art, preferably, 5-50U of lactic acid bacteria fermenting agent is added to every 1000L of raw cow's milk.

[0042] A method for preparing cheddar cheese, wherein a colorant may be added while adding a leavening agent in step 1, the colorant being a colorant conventionally used in the art, and the colorant being preferably one or more of beta-carotene, annatto, natural carrot juice, natural spinach juice, and natural matcha powder (or juice).

[0043] A method for preparing cheddar cheese, wherein the rennet can be the rennet commonly used in the art; the rennet is preferably calf rennet and / or microbial rennet, and the rennet in step 2 is configured into a rennet aqueous solution and then added to perform coagulation.

[0044] A method for preparing cheddar cheese, wherein the cutting process described in step 3 is a conventional method and condition in the art; preferably, the cheese is cut into a cube shape with a length, width and height of 0.6-1.2 cm, and more preferably, the cheese is cut into a cube shape of 1 cm*1 cm*1 cm. The above-mentioned curds are easy to separate whey and form cheese texture when the curd particles are accumulated and formed in the later stage.

[0045] A method for preparing cheddar cheese, wherein the method and conditions for draining whey in step 4 are conventional methods and conditions in the art; the purpose of draining whey is to make the curd particles shrink better.

[0046] A method for preparing cheddar cheese, wherein the heaping in step 5 refers to piling and laying the curd particles after the whey is drained on the bottom of a heaping and insulated tank to further drain the whey and help form the texture of the cheddar cheese. The cutting into long strips refers to cutting the large cheese blocks that have been laid out after heaping for a period of time into long strips, which helps further drain and turn the whey.

[0047] A method for preparing cheddar cheese, wherein the shredding of the cheese in step 6 refers to cutting the long cheese strips into small particles, which is helpful for sprinkling dry salt and stirring evenly later;

[0048] The amount of dry salt added is calculated based on the weight of the cheese curd particles; the amount of dry salt added is 1.6-2.2% of the weight of the cheese curd particles;

[0049] The molding process is to put the curd particles mixed with dry salt into a professional cheese molding mold to form a fixed shape;

[0050] The molding method and conditions are conventional methods and conditions in the art;

[0051] The pressing environment temperature for the molding process can be the conventional temperature for cheese molding in the art, preferably 15 to 25°C;

[0052] The squeezing pressure is the conventional industrial pneumatic pressure in the art, preferably 0.6-0.8 MPa, more preferably 0.7 MPa.

[0053] A method for preparing cheddar cheese, wherein the cheese demoulding process removes the molding mold. The vacuum treatment of the finished cheese packaging is a conventional vacuum sealing treatment method in the art. The packaging material is one or more composite materials of PA, PE, EVOH, and PC conventionally used in the art, preferably a composite layer of PA-PE-EVOH with high barrier properties. The 2-8°C cold storage is a conventional cold storage in the art.

[0054] A method for preparing cheddar cheese, wherein the cheese finished product detection in step eight refers to detection according to the cheese finished product detection requirements, especially the moisture content control of the cheese finished product, the moisture content of conventional cheddar cheese is 32%-40%, preferably 34-38%, and more preferably 35%-37%. The cheese tasting refers to tasting according to the sensory tasting rules of cheddar cheese, and more preferably combined with the sensory tasting rules and reference standard samples.

[0055] A method for preparing cheddar cheese overcomes the problems of inconsistent and volatile batch quality in traditional cheddar cheese production during cheese production, further improves the product quality of cheddar cheese during subsequent slicing, dicing and shredding, and reduces the easy contamination of miscellaneous bacteria during the ripening process of traditional cheddar cheese, thereby providing a method for preparing cheddar cheese and cheese obtained therefrom.

[0056] A method for preparing cheddar cheese. The prepared cheddar cheese has a fine texture, is tightly fused and uniform inside, has no tiny holes, has an obvious characteristic flavor of cheddar cheese, has high consistency in the quality of cheese prepared in batches, can be prepared in batches with stability and standardized, and is suitable for standard industrial production.

[0057] Example 2, a method for preparing cheddar cheese, wherein qualified raw milk is subjected to standardization treatment so that the fat / protein ratio in the raw milk is 1.3:1; pasteurization is performed at 70°C / 25s, and the milk is cooled to 30°C; CH-201 starter is added at an amount of 5U / 1000L, and β-carotene is added at the same time, and the mixture is stirred evenly and allowed to stand for 40 minutes;

[0058] Add rennet solution, stir for 1 min, let stand and curdle, and control the curdling time to 35 min;

[0059] Cut into pieces with a length, width and height of 0.8 cm. After cutting, let them stand for 5 minutes and then stir them at a low speed. At the same time, slowly heat them to 36°C and keep them for 70 minutes.

[0060] Open the outlet to filter and discharge the whey until the pH value of the final curd particles is 6.0;

[0061] The curd particles after the whey is drained are spread flat on the bottom of the brewing tank, the temperature is maintained at 36℃, the brewing time is 75 minutes, during which time they are cut into long strips and turned over regularly for 3 times until the pH value reaches 5.4;

[0062] The brewed cheese is chopped, sprinkled with 1.6% dry salt and mixed well, then put into a cheese forming mold and squeezed at a pressure of 0.6Mpa for 12 hours;

[0063] The demoulded cheese is packaged in a vacuum-sealed packaging bag. It is then transferred to a refrigerator at 2-8°C for aging for 3 months. The cheddar cheese of this embodiment is obtained by the above method. The cheese has a tight texture, a uniform structure and no tiny holes. The product has a uniform color and has the flavor of cheddar cheese and milk flavor.

[0064] Example 3, a method for preparing cheddar cheese, wherein qualified raw milk is subjected to standardization treatment so that the fat / protein ratio in the raw milk is 1.5:1; pasteurization is performed at 75°C / 15s, and the milk is cooled to 32°C; CH-201 starter is added at an amount of 15U / 1000L, and β-carotene is added at the same time, and the mixture is stirred evenly and allowed to stand for 50 minutes;

[0065] Add rennet solution, stir for 1 min, let stand and curdle, and control the curdling time to 40 min;

[0066] Cut into 1 cm in length, width and height. After cutting, let it stand for 5 minutes and then stir at a low speed. Slowly heat it to 38°C and keep it for 80 minutes.

[0067] Open the outlet to filter and discharge the whey until the pH value of the final curd particles is 6.2;

[0068] The curd particles after the whey is drained are spread flat on the bottom of the brewing tank, the temperature is maintained at 38℃, and the brewing time is 80 minutes. During this period, the curd particles are cut into long strips and turned over three times regularly until the pH value reaches 5.2;

[0069] The brewed cheese is chopped, sprinkled with 2% dry salt and mixed well, then put into a cheese forming mold and pressed at a pressure of 0.7Mpa for 5 hours;

[0070] The demoulded cheese is packaged in a vacuum-sealed packaging bag. It is then transferred to a refrigerator at 2-8°C for aging, and the aging time is 3.5 months. Through the above method, the cheddar cheese of this embodiment is obtained, and the cheese has a fine and tight texture inside, a uniform structure without tiny holes, moderate hardness and saltiness, uniform product color, and has the characteristic flavor and creamy taste of cheddar cheese.

[0071] Example 4, a method for preparing cheddar cheese, wherein qualified raw milk is subjected to standardization treatment so that the fat / protein ratio in the raw milk is 1.6:1; pasteurization is performed at 75°C / 10s, and the milk is cooled to 35°C; CH-201 starter is added at an amount of 20U / 1000L, and β-carotene is added at the same time, and the mixture is stirred evenly and allowed to stand for 50 minutes;

[0072] Add rennet solution, stir for 1 min, let stand and curdle, and control the curdling time to 50 min;

[0073] Cut into pieces with a length, width and height of 1.2 cm. After cutting, let them stand for 5 minutes and then stir them at a low speed. At the same time, slowly heat them to 42°C and keep them for 60 minutes.

[0074] Open the outlet to filter and discharge the whey until the pH value of the final curd particles is 6.3;

[0075] The curd particles after the whey is drained are spread flat on the bottom of the brewing tank, the temperature is maintained at 42℃, and the brewing time is 90 minutes. During this period, the curd particles are cut into long strips and turned over three times regularly until the pH value reaches 5.2.

[0076] The brewed cheese is chopped, sprinkled with 2.2% dry salt and mixed well, then put into a cheese forming mold and squeezed at a pressure of 0.8Mpa for 24 hours;

[0077] The demoulded cheese is packaged in a vacuum-sealed packaging bag. It is then transferred to a refrigerator at 2-8°C for aging for 4 months. The cheddar cheese of this embodiment is obtained by the above method. The cheese has a fine and tight texture inside, a uniform structure without tiny holes, a slightly hard and slightly salty texture, a uniform product color, and has a typical characteristic flavor and milky aroma of cheddar cheese.

[0078] The sample of Comparative Example 1 is a certain brand of commercially available cheddar cheese.

[0079] In comparative example 2, the raw milk that passed the inspection was subjected to standardization treatment so that the fat / protein ratio in the raw milk was 1.3:1; the raw milk was pasteurized at 73°C / 15s and cooled to 30°C; CH-201 starter was added at a rate of 15U / 1000L, and β-carotene was added at the same time, and the mixture was stirred evenly and allowed to stand for 45 minutes;

[0080] Add rennet solution, stir for 1 min, let stand and curdle, and control the curdling time to 45 min;

[0081] Cut into pieces with a length, width and height of 0.7 cm. After cutting, let them stand for 5 minutes and then stir them at a low speed. At the same time, slowly heat them to 42°C and keep them for 90 minutes.

[0082] Open the outlet to filter and discharge the whey until the pH value of the final curd particles is 6.2;

[0083] The curd particles after the whey is drained are spread flat on the bottom of the brewing tank, the temperature is maintained at 42℃, the brewing time is 85 minutes, during which time they are cut into long strips and turned over regularly for 3 times until the pH value reaches 5.3;

[0084] The brewed cheese is chopped, sprinkled with 1.8% dry salt and mixed well, then put into a cheese forming mold and squeezed at a pressure of 0.8Mpa for 12 hours;

[0085] The demoulded cheese is packaged in a vacuum-sealed packaging bag. It is then transferred to a 2-8°C cold storage for aging for 3 months. Through the above method, the cheddar cheese of this comparative example is obtained. The cheese has a firm texture inside, slight small holes inside, a slightly hard texture, a uniform product color, and has the characteristic flavor of cheddar cheese and a light milky aroma.

[0086] Effect Example

[0087] The sensory evaluation standards for cheddar cheese are formulated based on the national food safety cheese standard GB5420-2021 and the Chinese dairy industry standard Cheddar cheese sensory quality evaluation rules RHB501-2004. The evaluation standards are shown in Table 1.

[0088] Table 1 Sensory evaluation criteria for cheddar cheese

[0089]

[0090]

[0091] Sensory evaluation was performed on Cheddar cheese Examples 2, 3, 4 and Comparative Examples 1 and 2 of the present invention. Based on professional knowledge of dairy products, personnel who have undergone sensory analysis training and are able to use their own organs such as vision, touch, taste and smell to correctly evaluate the many sensory characteristics of dairy products such as color, aroma, taste and texture; 10 qualified evaluators were screened as sensory assessors to perform sensory scoring on the samples according to Cheddar cheese sensory evaluation standard table 1, and rinsed their mouths with warm water during the process to eliminate interference between samples. Those with higher index scores have better effects and higher evaluations. The results are shown in Table 2:

[0092] Table 2 Sensory evaluation results of cheddar cheese

[0093]

[0094] From the sensory evaluation results in Table 2 and Figure 1 The results show that the cheddar cheese of Examples 2-4 of the present invention performs better than Comparative Examples 1 and 2 in terms of various sensory evaluation indicators; it shows that the cheddar cheese improved by the present invention has better batch quality stability in production and better product quality, and can ensure that the product does not have quality fluctuations when it is subsequently processed into slices, blocks, and shreds. At the same time, from the perspective of the cheese's tissue section, its internal structure is decrypted, without tiny holes, and has moderate hardness; from the perspective of the product's taste, the characteristic flavor and milky aroma of cheddar cheese are also liked by more reviewers; the cheddar cheese prepared by the present invention has a significant positive improvement effect compared to the comparative cheese.

[0095] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. 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. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A method for preparing cheddar cheese, characterized in that: The following steps are involved: Step 1: Standardize the raw milk and heat it to 70-75℃ for 10-25s to sterilize it. Then, cool it to 30-35℃ and add the starter. Stir well and let it stand for fermentation for 30-60min. Step 2, adding rennet to the material obtained in step 1, stirring for 1-3 minutes and then standing to coagulate, the coagulation time is 30-50 minutes, to obtain coagulated milk; Step 3, cutting the curd obtained in step 2 into particles with a length, width and height of 0.6-1.2 cm, standing for 5-10 minutes after cutting, and then stirring and slowly heating to 36-42° C. for 60-90 minutes to obtain curd particles; Step 4, draining the whey in the milk curd particles obtained in step 3 to obtain curd particles, wherein the pH value of the curd particles is 5.9-6.3; Step 5: Spread the curd particles obtained in step 4 on the bottom of the composting tank for composting at a temperature of 36-42° C. for 75-90 min. Cut the curd particles into long strips and turn them over 2-5 times regularly until the pH value reaches 5.2-5.4, thereby obtaining cheese. Step 6: Chop the cheese obtained in step 5, sprinkle with dry salt, and put it into a molding mold for pressing. The pressure is 0.6-0.8Mpa, the pressing environment temperature is 15-25°C, and the pressing time is 3-48h; Step 7: demold the cheese pressed in step 6, and then vacuum seal and package it. The finished cheese is transferred to a cold storage at 2-8°C for aging for at least 3 months; Step 8: The cheddar cheese prepared in step 7 is tested and tasted sensorily. It can be released from the warehouse only after it passes the test.

2. The method for preparing cheddar cheese according to claim 1, characterized in that: After the standardization treatment described in step 1, the fat:protein ratio in the raw milk is 1.3-1.6:

1.

3. The method for preparing cheddar cheese according to claim 1, characterized in that: The sterilization described in step 1 is pasteurization.

4. The method for preparing cheddar cheese according to claim 1, characterized in that: The starter in step 1 is a lactic acid bacteria starter.

5. The method for preparing cheddar cheese according to claim 1, characterized in that: A colorant may also be added at the same time as the leavening agent is added in step one.

6. The method for preparing cheddar cheese according to claim 1, characterized in that: The rennet described in step 2 is configured into a rennet aqueous solution and then added to perform coagulation.

7. The method for preparing cheddar cheese according to claim 1, characterized in that: In step three, cut it into a cube shape of 1cm*1cm*1cm.

8. The method for preparing cheddar cheese according to claim 1, characterized in that: In step 6, the amount of dry salt added is 1.6-2.2% of the weight of the cheese curd particles.

9. The method for preparing cheddar cheese according to claim 1, characterized in that: The pressing pressure is 0.7Mpa.

10. The method for preparing cheddar cheese according to claim 1, characterized in that: In step eight, the cheddar cheese is tested to control the moisture content of the cheddar cheese to be 35%-37%.

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