Brie cheese and method for preparing the same

Abstract

A Brie cheese, the raw materials of the Brie cheese comprising: raw milk, cream, lactic acid bacteria, Geotrichum candidum, Penicillium albus and rennet; the weight proportion of the raw milk is: 90-97 parts, the weight proportion of the cream is: 3-10 parts, the lactic acid bacteria is: 40D-50D, the Geotrichum candidum is 1D-3D, the Penicillium albus is: 1D-3D parts and the rennet is 45000IMCU-50000IMCU / T; through the above preparation process, the produced Brie cheese has rich cheese aroma, soft texture and can effectively extend the shelf life.

Description

Technical Field

[0001] The invention discloses the technical field of cheese preparation, and relates to Brie cheese and a preparation method thereof. Background Art

[0002] Brie cheese really became the "king of cheese" during the Vienna Conference in 1814. The diplomats attending the conference unanimously agreed that Brie cheese was the most delicious cheese in the world through a cheese competition. In 1980, Brie cheese obtained the AOC protection mark of origin from the French government, which further established its important position in French cheese. Brie cheese is as white as snow on the surface, soft and delicate in texture, and golden and creamy inside after being cut. Brie cheese has a very delicate taste, with the taste of mushrooms and nuts, and the stronger the smell. Brie cheese can be eaten in a variety of ways. It can be eaten directly in pieces, and paired with cold cuts, bread, fruits, nuts and wine, the taste is richer. It can also be heated and eaten, and it is a great choice for making sandwiches or French mushroom soup. Baked Brie cheese is a healing delicacy. It is drizzled with honey, sprinkled with chopped nuts, and added with a few slices of rosemary. After baking for 20 minutes, it has a rich taste and the cheese is silky and fragrant.

[0003] However, the fresh Brie cheese currently available on the market is easy to deteriorate and has a short shelf life, which brings inconvenience to consumers. Summary of the invention

[0004] In view of this, the present application provides Brie cheese and a preparation method thereof, which effectively prolongs the shelf life of the produced Brie cheese through a unique formula and production process.

[0005] According to one aspect of the present application, a Brie cheese is provided, wherein the raw materials of the Brie cheese include: raw cow's milk, cream, lactic acid bacteria, Geotrichum candidum, Penicillium white, and rennet; and the weight proportion of the raw milk is: 90-97 parts, the weight proportion of the cream is: 3-10 parts, the lactic acid bacteria is: 40D-50D, the Geotrichum candidum is 1D-3D, the Penicillium white is: 1D-3D parts, and the rennet is 45000IMCU-50000IMCU / T.

[0006] According to one aspect of the present application, the lactic acid bacteria species is Streptococcus salivarius subsp. thermophilus.

[0007] A method for preparing Brie cheese that can be realized comprises the following steps: S1: putting raw milk and cream into a production tank and mixing them to obtain raw milk, and sterilizing the raw milk; S2: adding thermophilic subspecies of Streptococcus salivarius, Geotrichum candidum and Penicillium candidum after sterilization to reduce the pH value of the raw milk; S3: adding rennet to coagulate the raw milk to obtain curd; S4: slowly cutting the curd to obtain curd blocks, and the cutting particle size is 2.0-3.0 cm 3, slowly stir the curd to make it shrink and firm, and then slowly discharge the curd into the mold at one time; S5: install the assembled mold on a turning car, turn it over, so that the pH of the curd is reduced to obtain cheese; S6: put the cheese into 10% salt water after demoulding, and then take it out after salting, and let the cheese dry naturally for 30 minutes to set; S7: put the dried cheese into an incubator for incubation to mature the dried cheese; S8: package the mature cheese to obtain a finished product.

[0008] According to one aspect of the present application, raw milk and cream are put into a production tank and mixed to obtain raw milk, which is then sterilized so that the ratio of fat to protein is in the range of 1.5-1.9.

[0009] According to one aspect of the present application, raw milk and cream are put into a production tank and mixed to obtain raw milk, which is then sterilized at a temperature of 70-75°C for 15-20 seconds and a discharge temperature of 35-40°C.

[0010] According to one aspect of the present application, after sterilization, Streptococcus salivarius thermophilus subspecies, Geotrichum candidum and Penicillium albus are added to reduce the pH value of the raw milk, and rennet is added when the pH value of the raw milk is reduced by 0.05-0.1.

[0011] According to one aspect of the present application, when the pH value of the raw milk is reduced by 0.05-0.1, rennet is added to coagulate the raw milk for 45-60 minutes to obtain curd.

[0012] According to one aspect of the present application, the assembled mold is installed on a turning car and turned over to reduce the pH of the curd to obtain cheese, and the mold is turned over every 3-5 hours until the pH value is reduced to 5.15-5.50.

[0013] According to one aspect of the present application, the dried cheese is placed in an incubator for culturing, the maturation temperature is controlled at 10-18° C., the humidity is controlled at 90-100%, and the cheese is slowly matured for 6-10 days.

[0014] According to one aspect of the present application, the matured cheese is packaged and wrapped with breathing paper to obtain a finished product.

[0015] The beneficial effects of the present invention are as follows: by setting raw milk, cream, lactic acid bacteria, Geotrichum candidum, Penicillium albus and rennet as raw materials, limiting the weight proportion of raw milk to 90-97 parts, the weight proportion of cream to 3-10 parts, the lactic acid bacteria to 40D-50D, the Geotrichum candidum to 1D-3D, the Penicillium albus to 1D-3D parts and the rennet to 45000IMCU-50000IMCU / T, and by using the above preparation process, the shelf life of the produced Brie cheese can be effectively extended. BRIEF DESCRIPTION OF THE DRAWINGS DETAILED DESCRIPTION

[0016] 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.

[0017] 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.

[0018] The present application provides a Brie cheese, the raw materials of which include: raw cow's milk, cream, lactic acid bacteria, Geotrichum candidum, Penicillium albus, and rennet as main ingredients; in the scheme of the present application, raw cow's milk and cream are put into a production tank and mixed to obtain raw milk, which is sterilized, added with thermophilic subspecies of Streptococcus salivarius, Geotrichum candidum, Penicillium albus, and rennet, and then introduced into a mold and then turned on a flip car, turned, demoulded, soaked in salt water, fished out and naturally dried for 30 minutes, and then sent to an incubator to mature, and packaged after maturity to obtain a finished Brie cheese.

[0019] Specifically, when preparing the Brie cheese of the present application, the weight proportion of raw milk is: 90-97 parts, the weight proportion of cream is: 3-10 parts, the lactic acid bacteria is: 40D-50D, the candidum is 1D-3D, the white penicillium is: 1D-3D parts and the rennet is 45000IMCU-50000IMCU / T.

[0020] Furthermore, the lactic acid bacteria species is Streptococcus salivarius subsp. thermophilus.

[0021] A method for preparing Brie cheese that can be realized comprises the following steps: S1: putting raw milk and cream into a production tank and mixing them to obtain raw milk, and sterilizing the raw milk; S2: adding thermophilic subspecies of Streptococcus salivarius, Geotrichum candidum and Penicillium candidum after sterilization to reduce the pH value of the raw milk; S3: adding rennet to coagulate the raw milk to obtain curd; S4: slowly cutting the curd to obtain curd blocks, and the cutting particle size is 2.0-3.0 cm 3, slowly stir the curd to make it shrink and firm, and then slowly discharge the curd into the mold at one time; S5: install the assembled mold on a turning car, turn it over, so that the pH of the curd is reduced to obtain cheese; S6: put the cheese into 10% salt water after demoulding, and then take it out after salting, and let the cheese dry naturally for 30 minutes to set; S7: put the dried cheese into an incubator for incubation to mature the dried cheese; S8: package the mature cheese to obtain a finished product.

[0022] Among them, raw milk and cream are put into a production tank and mixed to obtain raw milk, so that the ratio of fat to protein is in the range of 1.5-1.9.

[0023] As a feasible method, raw milk and cream are put into a production tank and mixed to obtain raw milk, which is then sterilized at a temperature of 70-75°C for 15-20 seconds and a discharge temperature of 35-40°C.

[0024] As an practicable method, after sterilization, thermophilic subspecies of Streptococcus salivarius, Geotrichum candidum and Penicillium candidum are added to reduce the pH value of the raw milk. When the pH value of the raw milk is reduced by 0.05-0.1, rennet is added to coagulate the raw milk. The coagulation time is 45-60 minutes to obtain curd.

[0025] As a feasible method, the assembled mold is installed on a turning car, turned over, so that the pH of the curd is reduced to obtain cheese, and the mold is turned over every 3-5 hours until the pH value is reduced to 5.15-5.50.

[0026] According to one aspect of the present application, the dried cheese is placed in an incubator for culturing, the maturation temperature is controlled at 10-18° C., the humidity is controlled at 90-100%, and the cheese is slowly matured for 6-10 days.

[0027] After completing the above steps, the matured cheese is packaged and wrapped with breathing paper to obtain a finished product.

[0028] Example 1

[0029] A Brie cheese is prepared from the following raw materials in parts by weight: 95 parts of raw milk, 5 parts of cream, 50D of thermophilic Streptococcus salivarius subspecies, 1D of Geotrichum candidum, 2D of Penicillium albus, and 45000IMCU / T of rennet.

[0030] The preparation method comprises the following steps:

[0031] S1: Put raw milk and cream into a production tank and mix them to obtain raw milk, and pasteurize them at a temperature of 75°C for 15 seconds and a discharge temperature of 40°C to make the ratio of fat to protein in the range of 1.7 to obtain raw milk;

[0032] S2: adding Streptococcus salivarius thermophilus subspecies, Geotrichum candidum and Penicillium candidum to reduce the pH value of the raw milk;

[0033] S3: When the pH value of the raw milk is reduced by 0.05, rennet is added to coagulate the raw milk for 50 minutes to obtain curd;

[0034] S4: Slowly cut the curd to obtain curd blocks, and the cutting particle size is 3.0 cm 3 , slowly stir the curd to make it shrink and firm, then slowly discharge the curd into the mold all at once;

[0035] S5: Install the assembled mold on a turning car and turn it over every 3 hours to lower the pH of the curd to obtain cheese until the pH value drops to 5.15;

[0036] S6: After demoulding the cheese, put it into 10% salt water for salt soaking, remove it from the mold, and let the cheese dry naturally for 30 minutes to set;

[0037] S7: Place the dried cheese in an incubator for culturing, control the maturation temperature at 15°C and the humidity at 98%, and slowly mature it for 10 days to obtain Brie cheese, which is packaged and refrigerated to observe the shelf life.

[0038] Example 2

[0039] A Brie cheese is prepared from the following raw materials in parts by weight: 97 parts of raw milk, 3 parts of cream, 50D of thermophilic Streptococcus salivarius subspecies, 1D of Geotrichum candidum, 2D of Penicillium albus, and 45000 IMCU / T of rennet.

[0040] The preparation method comprises the following steps:

[0041] S1: Put raw milk and cream into a production tank and mix them to obtain raw milk, and pasteurize them at a temperature of 70°C for 20 seconds and a discharge temperature of 36°C, so that the ratio of fat to protein is within the range of 1.5, thereby obtaining raw milk;

[0042] S2: adding Streptococcus salivarius thermophilus subspecies, Geotrichum candidum and Penicillium candidum to reduce the pH value of the raw milk;

[0043] S3: When the pH value of the raw milk is reduced by 0.1, rennet is added to coagulate the raw milk for 45 minutes to obtain curd;

[0044] S4: Slowly cut the curd to obtain curd blocks, and the cutting particle size is 2.0 cm 3 , slowly stir the curd to make it shrink and firm, then slowly discharge the curd into the mold all at once;

[0045] S5: Install the assembled mold on a turning car and turn it over every 4 hours to lower the pH of the curd to obtain cheese until the pH value drops to 5.3;

[0046] S6: After demoulding the cheese, put it into 10% salt water for salting, remove it from the salt water, and let the cheese dry naturally to determine its quality;

[0047] S7: Return the dried cheese to the incubator for incubation, control the maturation temperature at 10°C and the humidity at 98%, and slowly mature for 10 days to obtain Brie cheese, which is packaged and refrigerated to observe the shelf life.

[0048] Example 3

[0049] A Brie cheese is prepared from the following raw materials in parts by weight: 93 parts of raw milk, 7 parts of cream, 50D of thermophilic Streptococcus salivarius subspecies, 1D of Geotrichum candidum, 2D of Penicillium albus, and 45000 IMCU / T of rennet.

[0050] The preparation method comprises the following steps:

[0051] S1: Put raw milk and cream into a pot and mix them to obtain raw milk, and pasteurize them at a temperature of 73°C, a time of 17 seconds, and a discharge temperature of 40°C, so that the ratio of fat to protein is within the range of 1.9 to obtain raw milk;

[0052] S2: adding Streptococcus salivarius thermophilus subspecies, white bottom mold and Penicillium to reduce the pH value of the raw milk;

[0053] S3: When the pH value of the raw milk is reduced by 0.07, rennet is added to coagulate the raw milk for 60 minutes to obtain curd;

[0054] S4: Slowly cut the curd to obtain curd blocks, and the cutting particle size is 2.5 cm 3 , slowly stir the curd to make it shrink and firm, then slowly discharge the curd into the mold all at once;

[0055] S5: Install the assembled mold on a turning car and turn it over every 5 hours to lower the pH of the curd to obtain cheese until the pH value drops to 5.3;

[0056] S6: After demoulding the cheese, put it into 10% salt water for salt soaking, remove it from the mold, and let the cheese dry naturally for 30 minutes to set;

[0057] S7: Return the dried cheese to the incubator for incubation, control the maturation temperature at 18°C ​​and the humidity at 100%, and slowly mature for 8 days to obtain Brie cheese, which is packaged and refrigerated to observe the shelf life.

[0058] Comparative Example 1

[0059] A Brie cheese is prepared from the following raw materials in parts by weight: 98 parts of raw milk, 2 parts of cream, 50D of thermophilic Streptococcus salivarius subspecies, 1D of Geotrichum candidum, 2D of Penicillium albus, and 45000IMCU / T of rennet.

[0060] The preparation method comprises the following steps:

[0061] S1: Put raw milk and cream into a production tank and mix them to obtain raw milk, which is pasteurized at a temperature of 75°C, a sterilization time of 15s, and a discharge temperature of 40°C. During the sterilization process, a proper amount of fat is added to make the ratio of fat to protein in the range of 1.4 to obtain raw milk;

[0062] S2: adding Streptococcus salivarius thermophilus subspecies, Geotrichum candidum and Penicillium candidum to reduce the pH value of the raw milk;

[0063] S3: When the pH value of the raw milk is reduced by 0.05, rennet is added to coagulate the raw milk for 50 minutes to obtain curd;

[0064] S4: Slowly cut the curd to obtain curd blocks, and the cutting particle size is 3.0 cm 3 , slowly stir the curd to make it shrink and firm, then slowly discharge the curd into the mold all at once;

[0065] S5: Install the assembled mold on a turning car and turn it over every 3 hours to lower the pH of the curd to obtain cheese until the pH value drops to 5.15;

[0066] S6: After demoulding the cheese, put it into 10% salt water for salt soaking, remove it from the mold, and let the cheese dry naturally for 30 minutes to set;

[0067] S7: Return the dried cheese to the incubator for incubation, control the maturation temperature at 15°C and the humidity at 98%, and slowly mature for 10 days to obtain Brie cheese, which is packaged and refrigerated to observe the shelf life.

[0068] Comparative Example 2

[0069] A Brie cheese is prepared from the following raw materials in parts by weight: 95 parts of raw milk, 5 parts of cream, 50D of thermophilic Streptococcus salivarius, 1D of Geotrichum candidum, 2D of Penicillium candidum, and 45000IMCU / T of rennet.

[0070] The preparation method comprises the following steps:

[0071] S1: Put raw milk and cream into a production tank and mix them to obtain raw milk, which is pasteurized at a temperature of 75°C, a sterilization time of 15s, and a discharge temperature of 40°C. During the sterilization process, a proper amount of fat is added to make the ratio of fat to protein in the range of 1.7 to obtain raw milk;

[0072] S2: adding mesophilic bacteria, white bottom mold and penicillium to reduce the pH value of raw milk;

[0073] S3: When the pH value of the raw milk is reduced by 0.05, rennet is added to coagulate the raw milk for 50 minutes to obtain curd;

[0074] S4: Slowly cut the curd to obtain curd blocks, and the cutting particle size is 3.0 cm 3 , slowly stir the curd to make it shrink and firm, then slowly discharge the curd into the mold all at once;

[0075] S5: Install the assembled mold on a turning car and turn it over every 3 hours to lower the pH of the curd to obtain cheese until the pH value drops to 5.15;

[0076] S6: After demoulding the cheese, put it into 10% salt water for salting, remove it from the salt water, and let the cheese dry naturally to determine its quality;

[0077] S7: Return the dried cheese to the incubator for incubation, control the maturation temperature at 15°C and the humidity at 98%, and slowly mature for 10 days to obtain Brie cheese, which is packaged and refrigerated to observe the shelf life.

[0078] Comparative Example 3

[0079] A Brie cheese is prepared from the following raw materials in parts by weight: 95 parts of raw milk, 5 parts of cream, 50D of thermophilic Streptococcus salivarius, 1D of Geotrichum candidum, 2D of Penicillium candidum, and 45000IMCU / T of rennet.

[0080] The preparation method comprises the following steps:

[0081] S1: Put raw milk and cream into a production tank and mix them to obtain raw milk, which is pasteurized at a temperature of 75°C, a sterilization time of 15s, and a discharge temperature of 40°C. During the sterilization process, a proper amount of fat is added to make the ratio of fat to protein in the range of 1.7 to obtain raw milk;

[0082] S2: adding Streptococcus salivarius thermophilus subspecies, Geotrichum candidum and Penicillium candidum to reduce the pH value of the raw milk;

[0083] S3: When the pH value of the raw milk is reduced by 0.05, rennet is added to coagulate the raw milk for 50 minutes to obtain curd;

[0084] S4: Slowly cut the curd to obtain curd blocks, and the cutting particle size is 3.0 cm 3 , slowly stir the curd to make it shrink and firm, then slowly discharge the curd into the mold all at once;

[0085] S5: Install the assembled mold on a turning car and turn it over every 3 hours to lower the pH of the curd to obtain cheese until the pH value drops to 5.15;

[0086] S6: After demoulding the cheese, put it into 10% salt water for salting, remove it from the salt water, and let the cheese dry naturally to determine its quality;

[0087] S7: Return the dried cheese to the incubator for incubation, control the maturation temperature at 13°C and the humidity at 85%, and slowly mature for 10 days to obtain Brie cheese, which is packaged and refrigerated to observe the shelf life.

[0088] The Brie cheese prepared according to the processes of Examples 1, 2, and 3 had vigorous mold growth on the surface, a strong cheese aroma, a fine texture, and an obvious flow center. During the refrigerated storage, the cheese aroma gradually increased, and the fluidity of the inner part increased. After refrigerated storage for 60 days, the cheese flavor became more intense, an ammonia smell was generated, the saltiness was significantly increased, and the acceptance during tasting decreased. The Brie cheese prepared according to the process of Comparative Example 1 had vigorous mold growth on the surface, a weak cheese aroma, a fine texture, enhanced elasticity, and basically no flow center. During the refrigerated storage, the cheese aroma increased and there was a slight flow center. After refrigerated storage for 60 days, the cheese aroma became stronger, the ammonia smell was obvious, the saltiness was significantly increased, and the taste was more pleasing. The Brie cheese produced according to the process of Comparative Example 2 has vigorous mold growth on the surface, rich cheese aroma, fine texture, obvious flow, the cheese aroma gradually increases during refrigerated storage, the fluidity of the inner part increases, the cheese flavor becomes more intense after refrigerated storage for 30 days, ammonia smell is produced, the saltiness is significantly increased, the acceptance is reduced when tasting, the mold on the surface begins to die, and the cheese has a bad smell and cannot be eaten after refrigerated storage for 40 days; the Brie cheese produced according to the process of Comparative Example 3 has a dry cheese surface, sparse mold growth, high cheese hardness, no flow, and the cheese aroma is slightly enhanced during refrigeration, but the texture is relatively hard and there is no improvement, and the taste acceptance is low.

[0089] Table 1 Evaluation criteria for sensory quality of cheese sticks

[0090]

[0091] Table 2 Sensory scores of Brie cheese prepared in the examples and comparative examples refrigerated for 30 days

[0092]

[0093]

[0094] From the evaluation results in Table 2, it can be seen that the cheeses of Examples 1, 2, and 3 have white mold on the surface, delicate taste, strong cheese aroma, and obvious runny heart; the cheese of Comparative Example 1 has a white surface, a slightly hard taste, a slightly light cheese aroma, and no obvious runny heart; the cheese of Comparative Example 2 has a white surface, a strong cheese aroma, an obvious runny heart, and a strong ammonia smell; the cheese of Comparative Example 3 has sparse mold on the surface of the cheese, a strong cheese aroma, a hard taste, a slightly sticky taste, and no runny heart.

[0095] Table 3 Sensory scores of Brie cheese prepared in the examples and comparative examples refrigerated for 60 days

[0096]

[0097] From the evaluation results in Table 3, it can be seen that the cheeses of Examples 1, 2, and 3 have white mold on the surface, delicate taste, strong cheese aroma, and obvious runny heart; the cheese of Comparative Example 1 has a white surface, a slightly hard taste, a slightly light cheese aroma, and a slightly runny heart; the cheese of Comparative Example 2 has withered mold on the surface of the cheese, a strong ammonia smell, a soft and delicate taste, and strong fluidity inside; the cheese of Comparative Example 3 has sparse mold on the surface of the cheese, a strong cheese aroma, a hard taste that is slightly sticky to teeth, and no runny heart.

[0098] The present application sets raw milk, cream, lactic acid bacteria, Geotrichum candidum, Penicillium albus, and rennet as raw materials, and limits the weight proportion of raw milk to: 90-97 parts, the weight proportion of cream to: 3-10 parts, the lactic acid bacteria to: 40D-50D, Geotrichum candidum to 1D-3D, Penicillium albus to: 1D-3D parts, and rennet to 45000IMCU-50000IMCU / T; through the above-mentioned preparation process, the produced Brie cheese can effectively extend the shelf life, and the ratio of fat to protein after the raw milk is standardized reaches 1.5- 1.9. After ripening, Brie cheese has a delicate texture, rich cheese aroma and obvious runny core. Thermophilic bacteria produce acid quickly at higher temperatures and slowly at low temperatures. Geotrichum candidum and Penicillium albus use lactic acid as nutrients to grow and decompose fat and protein in cheese to produce flavor substances. Because lactic acid is produced slowly under low temperature conditions, the growth rate of mold is slowed down, which can effectively extend the shelf life of the product. Mold grows vigorously in a high humidity environment. Controlling the temperature of the ripening room at 10-18℃ and the humidity at more than 90% can not only ensure the growth of mold, but also effectively control the growth of other bacteria.

[0099] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and concepts of the present invention within the scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A Brie cheese, characterized in that: The raw materials of Brie cheese include: raw milk, cream, lactic acid bacteria, Geotrichum candidum, Penicillium albus, and rennet; The weight proportion of raw milk is 90-97 parts, the weight proportion of cream is 3-10 parts, the lactic acid bacteria are 40D-50D, the candidum is 1D-3D, the candidum is 1D-3D, and the rennet is 45000IMCU-50000IMCU / T.

2. Brie cheese according to claim 1, characterized in that The lactic acid bacteria species was Streptococcus salivarius subsp. thermophilus.

3. A method for preparing Brie cheese capable of achieving item 2, characterized in that: The following steps are involved: S1: Put raw milk and cream into a production tank and mix them to obtain raw milk, and then sterilize them; S2: adding Streptococcus salivarius thermophilus subspecies, Geotrichum candidum and Penicillium albus after sterilization to reduce the pH value of raw milk; S3: adding rennet to make it coagulate and obtain curd; S4: Slowly cut the curd to obtain curd blocks, and the cutting particle size is 2.0-3.0 cm 3 , slowly stir the curd to make it shrink and firm, then slowly discharge the curd into the mold all at once; S5: installing the assembled mold on a turning vehicle and turning it over to evenly reduce the pH of the curd to obtain cheese; S6: After demoulding the cheese, put it into 10% salt water for salt soaking, remove it from the mold, and let the cheese dry naturally for 30 minutes to set; S7: placing the dried cheese in an incubator for culturing to mature the dried cheese; S8: The matured cheese is packaged to obtain the finished product.

4. The method for preparing Brie cheese according to claim 3, characterized in that: During the heating and sterilization process of raw milk, add an appropriate amount of cream to make the fat-to-protein ratio range from 1.5 to 1.

9.

5. The method for preparing Brie cheese according to claim 4, characterized in that: Put raw milk and cream into a production tank and mix them to obtain raw milk, which is then sterilized at a temperature of 70-75°C for 15-20 seconds and a discharge temperature of 35-40°C.

6. The method for preparing Brie cheese according to claim 5, characterized in that: After sterilization, thermophilic subspecies of Streptococcus salivarius, Geotrichum candidum and Penicillium albus are added to reduce the pH value of the raw milk, and rennet is added when the pH value of the raw milk is reduced by 0.05-0.

1.

7. The method for preparing Brie cheese according to claim 6, characterized in that: When the pH value of the raw milk is reduced by 0.05-0.1, rennet is added to coagulate the raw milk for 45-60 minutes to obtain curd.

8. The method for preparing Brie cheese according to claim 7, characterized in that: The assembled mold is installed on a turning car and turned over to evenly reduce the pH of the curd to obtain cheese. The mold is turned over every 3-5 hours until the pH value drops to 5.15-5.

50.

9. The method for preparing Brie cheese according to claim 8, characterized in that: The dried cheese is placed in an incubator for culturing, with the ripening temperature controlled at 10-18°C and the humidity at 90-100%, and slowly matured for 6-10 days.

10. The method for preparing Brie cheese according to claim 9, characterized in that: The matured cheese is packaged and wrapped with breathable tissue to obtain the finished product.

Images