Cheese and preparation method thereof

Abstract

The invention provides cheese and a preparation method thereof, and the preparation method comprises the following steps: carrying out first fermentation on a base material containing raw milk in the presence of a basic leavening agent, and inactivating the basic leavening agent to obtain a first fermentation system; wherein the basic leavening agent comprises lactobacillus bulgaricus and / or streptococcus thermophilus; and carrying out second fermentation on the first fermentation system in the presence of medium-temperature bacteria to obtain the cheese. The method can shorten the fermentation time and improve the cheese production efficiency.

Description

Technical Field

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

[0002] The taste and flavor of cheese is similar to that of yogurt. It is a type of dairy product that has both good taste and flavor and healthy nutritional value. The starter for making cheese is mainly mesophilic bacteria. The cheese flavor of fresh cheese is mainly achieved through the flavor substances produced by mesophilic bacteria fermentation. However, due to the characteristics of mesophilic bacteria fermentation, its cell protease hydrolysis system is weak, and the nutrients necessary for microorganisms (such as vitamins, amino acids, etc.) are produced slowly, resulting in slow microbial metabolism and long fermentation time (usually 18-24 hours), which seriously affects production efficiency and increases the risk of microbial contamination during the production process. Summary of the invention

[0003] The present invention provides cheese and a preparation method thereof, which can shorten the fermentation time, improve the production efficiency and effectively overcome the defects of the prior art.

[0004] One aspect of the present invention provides a method for preparing cheese, comprising the following steps: subjecting a base material containing raw milk to a first fermentation in the presence of a basic fermentation agent, and then inactivating the basic fermentation agent to obtain a first fermentation system; wherein the basic fermentation agent includes Lactobacillus bulgaricus and / or Streptococcus thermophilus; and subjecting the first fermentation system to a second fermentation in the presence of a mesophilic bacteria to obtain the cheese.

[0005] According to one embodiment of the present invention, the mass ratio of the basic fermentation agent to the base material containing raw milk is (0.1-0.5):1000; and / or the temperature of the first fermentation is 40°C-43°C; and / or the fermentation endpoint of the first fermentation is that the pH of the fermentation system for the first fermentation is 5.2-5.4.

[0006] According to one embodiment of the present invention, the temperature of inactivating the basic leavening agent is 63-65° C., and the time is 25 min-35 min.

[0007] According to one embodiment of the present invention, the raw milk includes raw cow's milk; and / or the preparation process of the base material containing raw milk includes: heating the raw milk to 50°C to 55°C, and then degassing, homogenizing and sterilizing in sequence to obtain the base material containing raw milk; or, heating the raw milk to 50°C to 55°C, adding additives thereto, and then degassing, homogenizing and sterilizing the obtained mixed system in sequence to obtain the base material containing raw milk; wherein the additives include sweeteners and / or protein raw materials.

[0008] According to one embodiment of the present invention, the homogenization is carried out under the action of a primary homogenization pressure of 30 bar to 40 bar and a secondary homogenization pressure of 160 bar to 180 bar; and / or, the sterilization temperature is 90 to 100° C. and the time is 250 s to 350 s.

[0009] According to one embodiment of the present invention, after at least part of the whey in the first fermentation system is discharged, the second fermentation is carried out in the presence of the mesophilic bacteria to obtain the cheese.

[0010] According to one embodiment of the present invention, the mesophilic bacteria include Lactococcus lactis subsp. lactis and / or Lactococcus lactis subsp. cremoris; and / or, the mass ratio of the mesophilic bacteria to the base material containing the raw milk is (0.1-0.5):1000.

[0011] According to one embodiment of the present invention, the temperature of the second fermentation is 28°C to 30°C; and / or the fermentation endpoint of the second fermentation is that the pH of the fermentation system for the second fermentation is 4.3 to 4.5; and / or the time of the second fermentation is 8 to 12 hours.

[0012] According to one embodiment of the present invention, the method further comprises: after the second fermentation is completed, the obtained material system is post-ripened to obtain the cheese; wherein the post-ripening temperature is 4 to 6° C., and the post-ripening time is 15 to 25 hours.

[0013] Another aspect of the present invention provides a cheese prepared according to the above preparation method.

[0014] The cheese and preparation method provided by the present invention firstly use a basic fermentation agent to carry out a first fermentation, then inactivate the basic fermentation agent, and then use a mesophilic bacteria to carry out a second fermentation on the obtained first fermentation system to produce cheese. The preparation process can shorten the fermentation time, improve the production efficiency, and reduce the risks of microbial contamination and the like during the production process. At the same time, it will not affect the quality of the cheese produced, and can inhibit the acidity change of the cheese produced, thereby ensuring the acidity of the product during the shelf life. DETAILED DESCRIPTION

[0015] In order to enable those skilled in the art to better understand the scheme of the present invention, the present invention is further described in detail below. The specific implementation methods listed below are only for describing the principles and features of the present invention. The examples are only used to explain the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other implementation methods obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0016] An embodiment of the present invention provides a method for preparing cheese, comprising the following steps: subjecting a base material containing raw milk to a first fermentation in the presence of a basic fermentation agent, and then inactivating the basic fermentation agent to obtain a first fermentation system; wherein the basic fermentation agent includes Lactobacillus bulgaricus and / or Streptococcus thermophilus; and subjecting the first fermentation system to a second fermentation in the presence of mesophilic bacteria to obtain cheese.

[0017] According to the inventor's long-term research, due to the characteristics of mesophilic bacteria fermentation, its cell protease hydrolysis system is weak, and its protease hydrolysis system, the production of intracellular and extracellular enzymes, etc. are not as developed as the basic fermentation agent, resulting in the production of cheese characteristic flavor substances in the process of mesophilic bacteria fermentation. It takes a considerable time and the production efficiency is low. In the above-mentioned preparation process provided by the embodiment of the present invention, the base material containing raw milk is first fermented with a basic fermentation agent, which can produce the necessary nutrients required by the mesophilic bacteria, so that in the second fermentation process, the mesophilic bacteria can quickly adapt to the fermentation environment and provide sufficient necessary nutrients, so that the mesophilic bacteria can quickly metabolize and grow, produce cheese characteristic flavor, and obtain cheese products.

[0018] Specifically, the above-mentioned basic fermentation agent has strong protease activity, and its metabolic system is rich in nutrients. For example, Lactobacillus bulgaricus, its fermentation metabolism can produce more nutrients necessary for microorganisms (mesophilic bacteria), such as thiamine, riboflavin, vitamin B12 and other vitamins, as well as amino acids generated by protease hydrolysis, etc. These nutrients can be transferred into the mesophilic bacteria cells and used.

[0019] Further research has shown that the synergistic effect of Lactobacillus bulgaricus and Streptococcus thermophilus can further promote the system metabolism to produce native nutrients necessary for the growth of mesophilic bacteria, promote the rapid growth and metabolism of mesophilic bacteria to produce acid, thereby further improving the efficiency of cheese preparation.

[0020] However, according to the inventor's research, since the basic fermentation agent metabolic system is rich in nutrients, it will also affect the acidity and other properties of the produced cheese during the shelf life. At the same time, the presence of the basic fermentation agent will also affect the fermentation effect of the mesophilic bacteria during the second fermentation process. Therefore, in the embodiment of the present invention, after the first fermentation is completed, the basic fermentation agent is inactivated to avoid affecting the fermentation of the mesophilic bacteria and to inhibit the continuous acid production of the produced cheese during the shelf life, thereby improving the organizational state, flavor, and acidity of the produced cheese during the shelf life.

[0021] Therefore, in the preparation method provided by the embodiment of the present invention, by selecting a specific basic fermentation agent, the base material containing raw milk is first fermented with the basic fermentation agent, and then the basic fermentation agent is inactivated, and then fermented with mesophilic bacteria. This process intervenes in the growth and metabolic process of the fermentation agent in the fermented milk, affects the nutrients required for the growth and fermentation of mesophilic bacteria, optimizes its growth environment, and promotes the rapid growth of mesophilic bacteria, thereby shortening the fermentation time and improving the fermentation efficiency. At the same time, it does not affect the quality of the cheese produced, and can reduce the degree of change in the acidity of the cheese produced, thereby ensuring the acidity of the cheese during the shelf life.

[0022] Specifically, the raw milk may include raw cow's milk.

[0023] Specifically, the base material containing raw milk can be raw milk, or in addition to raw milk, can also contain additives, and the additives can specifically include sweeteners and / or protein raw materials, etc., wherein the sweeteners include, for example, white sugar, and the protein raw materials include, for example, concentrated milk protein powder and / or concentrated whey protein powder, etc.

[0024] In some embodiments, the mass content of protein raw materials in the base containing raw milk (i.e., the ratio of the mass of the protein raw materials to the total mass of the base) can be 0.1% to 1%, for example, 0.1%, 0.3%, 0.5%, 0.8%, 1% or a range composed of any two of them.

[0025] In some embodiments, the mass content of the sweetener in the base containing raw milk (i.e., the ratio of the mass of the sweetener to the total mass of the base) can be 4% to 8%, for example, 4%, 5%, 6%, 7%, 8% or a range consisting of any two of them.

[0026] Specifically, the preparation process of the base material containing raw milk may include: heating the raw milk to 50°C to 55°C, and then degassing, homogenizing and sterilizing in sequence to obtain the base material containing raw milk. Alternatively, after heating the raw milk to 50°C to 55°C, an additive is added thereto, and after constant volume and stirring, the obtained mixed system is degassed, homogenized and sterilized in sequence to obtain the base material containing raw milk; wherein, conventional agitators in the art may be used for stirring, such as circulating stirring, and the stirring time may be specifically 25min to 35min (e.g., 30min).

[0027] The embodiment of the present invention can be degassed by conventional methods in the art, such as degassing under negative pressure to remove dissolved oxygen and other gases in the mixed system.

[0028] In addition, the above-mentioned homogenization process can be carried out under the action of a primary homogenization pressure of 30bar~40bar and a secondary homogenization pressure of 160bar~180bar, that is, during the homogenization process, the primary homogenization pressure of the homogenizer is controlled to be 30bar~40bar and the secondary homogenization pressure is 160bar~180bar. The embodiment of the present invention can use a conventional homogenizer in the field for homogenization.

[0029] Exemplarily, during the homogenization process, the first-level homogenization pressure can be 30 bar, 33 bar, 35 bar, 38 bar, 40 bar or a range consisting of any two thereof, and the second-level homogenization pressure can be 160 bar, 163 bar, 165 bar, 168 bar, 170 bar, 173 bar, 175 bar, 178 bar, 180 bar or a range consisting of any two thereof.

[0030] In addition, the sterilization temperature can be 90°C to 100°C, for example, 90°C, 93°C, 95°C, 98°C, 100°C or a range consisting of any two of them, and the time can be 250s to 350s, for example, 250s, 270s, 290s, 300s, 320s, 340s, 350s or a range consisting of any two of them.

[0031] Specifically, the mass ratio of the basic starter to the base material containing raw milk can be (0.1-0.5):1000, for example, 0.1:1000, 0.2:1000, 0.3:1000, 0.4:1000, 0.5:1000 or any two of them.

[0032] In addition, the temperature of the first fermentation can be 40°C to 43°C, for example, 40°C, 41°C, 42°C, 43°C or a range consisting of any two of them. This is conducive to further improving the fermentation efficiency while taking into account the quality of the cheese's tissue state and flavor. The reason for this is that this temperature condition is conducive to the fermentation of the basic starter and produces more nutrients for the growth of mesophilic bacteria.

[0033] Further research has shown that too high or too low pH of the first fermentation system will affect the growth and fermentation process of mesophilic bacteria. Therefore, it is preferred to control the fermentation endpoint of the first fermentation to a pH of 5.2-5.4 in the fermentation system. That is, during the first fermentation, fermentation is stopped after the system pH reaches 5.2-5.4. For example, after fermentation to a system pH of 5.2-5.4, the system is heated to inactivate the basic fermentation agent.

[0034] As mentioned above, after the first fermentation is finished (ie, the fermentation endpoint is reached), the basic fermentation agent can be inactivated by heating the system at a temperature higher than the temperature of the first fermentation to prevent it from continuing to grow.

[0035] According to further research by the inventors, if the temperature during inactivation of the basic ferment is too low, it is not conducive to the inactivation of the basic ferment, and if the temperature during inactivation of the basic ferment is too high, the protein in the system will be denatured, the organizational state of the cheese obtained will deteriorate, the texture will not be fine enough, and there will be undesirable phenomena such as granularity. Therefore, taking these factors into consideration, it is preferred that the temperature for inactivating the basic ferment is 63-65°C (i.e., the basic ferment is inactivated at 63-65°C), such as 63°C, 64°C, or 65°C, etc., so that the organizational state of the cheese obtained and the quality of the shelf life and acidity can be further improved.

[0036] In addition, the time for inactivating the basic fermentation agent can be 25 min to 35 min, for example, 25 min, 28 min, 30 min, 32 min, 35 min or a range consisting of any two thereof.

[0037] In addition, in the above preparation process, after at least part of the whey in the first fermentation system is discharged (ie, the first fermentation system is subjected to whey separation), the first fermentation system is subjected to a second fermentation in the presence of mesophilic bacteria to produce cheese.

[0038] Generally, after the basic fermentation agent is inactivated, the obtained first fermentation system is subjected to whey separation. The temperature of the first fermentation system during whey separation is substantially equal to the temperature of the inactivated basic fermentation agent. If the temperature of the inactivated basic fermentation agent does not match, the whey discharge (i.e., whey separation) process will be affected. Studies have shown that controlling the temperature of the inactivated basic fermentation agent to 63-65°C is beneficial to whey discharge in addition to the aforementioned advantages.

[0039] Specifically, the amount of whey discharged from the first fermentation system (i.e., the proportion of the mass of at least part of the whey in the total mass of the first fermentation system) is 20% to 60% by mass, for example, 20%, 30%, 40%, 50%, 60% or a range consisting of any two of them, but not limited thereto. The total mass of the first fermentation system is the mass of the first fermentation system after the basic fermentation agent is inactivated and before whey separation, which is substantially equal to the mass of the base material containing raw milk. Therefore, in specific implementation, the amount of whey discharged from the first fermentation system can be controlled to account for 20% to 60% of the mass of the base material containing raw milk.

[0040] In the above preparation process, in the second fermentation process, the mesophilic bacteria utilize the existing nutrients in the system to rapidly metabolize and grow, produce flavor substances, and achieve the taste and flavor of cheese. Among them, the mesophilic bacteria can specifically include Lactococcus lactis lactis subspecies and / or Lactococcus lactis cremoris subspecies. By selecting suitable basic fermentation bacteria and mesophilic bacteria, and coordinating the process of first fermenting with a basic starter and inactivating the basic fermentation bacteria, and then fermenting with mesophilic bacteria, intervening in the growth conditions of microorganisms, it is possible to significantly shorten the production time of fresh cheese, improve the fermentation efficiency, and at the same time not affect the quality of the cheese such as the taste and shelf life.

[0041] In some embodiments, the mass ratio of the mesophilic bacteria to the base material containing raw milk is (0.1-0.5):1000, for example, 0.1:1000, 0.2:1000, 0.3:1000, 0.4:1000, 0.5:1000 or any two of them.

[0042] Specifically, the temperature of the second fermentation can be 28°C to 30°C, for example, 28°C, 29°C or 30°C.

[0043] Generally, the fermentation endpoint of the second fermentation is that the pH of the fermentation system for the second fermentation is 4.3-4.5, that is, during the second fermentation, the fermentation is stopped after the pH of the system reaches 4.3-4.5. Specifically, the system can be cooled to the second fermentation temperature to stop the fermentation.

[0044] Specifically, the second fermentation time may be 8 h to 12 h, that is, the fermentation is performed within a time range of 8 h to 12 h until the pH value of the system is 4.3 to 4.5, and then the fermentation is stopped.

[0045] Exemplarily, the time of the second fermentation may be 8 h, 9 h, 10 h, 11 h, 12 h, or a range consisting of any two thereof.

[0046] Specifically, the preparation process further comprises: after the second fermentation is completed (i.e., fermented until the pH value of the system is 4.3-4.5), the obtained material system is post-ripened to obtain cheese. The post-ripening temperature can be 4-6°C, and the post-ripening time can be 15h-25h, for example, 15h, 18h, 20h, 22h, 24h, 25h or a range consisting of any two of them.

[0047] In specific implementation, after the second fermentation is completed, the fermentation system can be cooled to 15° C. to 20° C., and then filled, and then post-ripened at post-ripening temperature conditions.

[0048] Specifically, the raw milk can be heated to a preset temperature (such as 50°C to 55°C as mentioned above), and then the additives are added thereto and mixed evenly (or not added), and the obtained mixed system is then degassed, homogenized and sterilized in sequence; then cooled to the temperature of the first fermentation (such as 40°C to 43°C as mentioned above), and a basic fermentation agent is added thereto for fermentation to provide nutrients for the mesophilic bacteria in the second fermentation process, and after fermentation to a pH of 5.2 to 5.4 in the system, the temperature is raised to a temperature at which the basic fermentation agent is inactivated (such as 63°C to 65°C as mentioned above), and the preset temperature is maintained at this temperature. time (such as the aforementioned 25min~35min) to kill the basic starter; then the fermented milk is subjected to whey separation; the fermented milk after at least part of the whey is separated is cooled to a second fermentation temperature (such as the aforementioned 28°C~30°C), and mesophilic bacteria are added thereto for fermentation to provide cheese flavor, and after fermentation to a system pH of 4.3~4.5 (fermentation time is about 8~12h), it is cooled to 15~20°C for filling, and then post-ripening at a post-ripening temperature (such as the aforementioned 4°C~6°C) for a preset time (such as the aforementioned 15h~25h) to obtain cheese.

[0049] The cheese provided by the embodiment of the present invention is prepared according to the above-mentioned cheese preparation method, and has the characteristics of good organizational state (such as fineness, appropriate thickness, no graininess, etc.) and cheese flavor concentration. At the same time, as time goes by, the degree of change of its acidity is low, and even at room temperature, its acidity is controllable and will not increase too fast. For example, at room temperature (about 25°C), starting from the day when the fresh cheese is prepared as the first day (1d), the degree of change of its acidity on the seventh day (7d) is less than 6.3, the degree of change of its acidity on the 14th day (14d) is less than 12.1, and the degree of change of its acidity on the 21st day (21d) is less than 13.5. Among them, the degree of change of acidity on the nth day refers to the difference between the acidity on the nth day and the acidity on the first day.

[0050] In some embodiments, the acidity of fresh cheese (acidity on the first day) may be about 81-85.

[0051] The present invention is further described below through specific embodiments.

[0052] Example 1

[0053] The cheese preparation process of this embodiment 1 is as follows, and its raw material formula is shown in Table 1:

[0054] (1) Raise the temperature of raw milk to 55°C;

[0055] (2) adding concentrated milk protein powder, fixing the volume, and circulating stirring for 30 minutes;

[0056] (3) degassing, homogenizing (primary homogenization pressure is 30 bar to 40 bar, secondary homogenization pressure is 160 bar to 180 bar) and sterilizing (sterilization temperature is 95±5° C., time is 300 s) the mixed system obtained in step (2) to obtain a base material (the total mass of the base material is substantially equal to the sum of the mass of raw milk and the mass of concentrated milk protein powder, i.e., about 1000 kg);

[0057] (4) cooling the base material to 42° C., adding a basic fermentation agent (Lactobacillus bulgaricus and Streptococcus thermophilus) thereto for a first fermentation;

[0058] (5) After fermentation to pH = 5.3, the temperature was raised to 65° C. and maintained for 30 min (to inactivate the basic fermentation agent), thereby obtaining a first fermentation system (fermented milk);

[0059] (6) performing whey separation on the first fermentation system obtained in step (5), wherein the whey discharge amount is 30% (i.e., the mass of the whey discharged from the first fermentation system accounts for 30% of the total mass of the base material, i.e., about 300 kg);

[0060] 7) cooling the first fermentation system after whey separation to 30° C., adding mesophilic bacteria (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) thereto for second fermentation;

[0061] 8) After fermentation to a pH value of 4.4, the mixture is cooled to 15° C. and bottled, and then post-ripened at 4° C. for 24 hours to obtain cheese.

[0062] Example 2

[0063] The difference between Example 2 and Example 1 is that: (1) the additive in the raw material formula is 60 kg of white sugar; (2) the whey discharge in step (6) is 40%. See Table 1 for details. Except for the difference shown in Table 1, the other conditions are the same.

[0064] Example 3

[0065] The difference between this embodiment 3 and embodiment 1 is that: (1) the additive in the raw material formula is 5 kg of concentrated whey protein powder; (2) the whey discharge in step (6) is 50%. See Table 1 for details. Except for the difference shown in Table 1, the other conditions are the same.

[0066] Example 4

[0067] The difference between Example 4 and Example 1 is that: (1) the mass of the concentrated milk protein powder in the raw material formula is 5 kg; (2) the whey discharge in step (6) is 40%. See Table 1 for details. Except for the difference shown in Table 1, the other conditions are the same.

[0068] Comparative Example 1

[0069] The cheese preparation process of this comparative example 1 is as follows, and its raw material formula is shown in Table 1 (the difference from Example 4 is that it is not fermented with a basic starter):

[0070] (1) Raise the temperature of raw milk to 55°C;

[0071] (2) adding concentrated milk protein powder, fixing the volume, and circulating stirring for 30 minutes;

[0072] (3) degassing, homogenizing and sterilizing the mixed system obtained in step (2) (the degassing, homogenizing and sterilizing process is consistent with that in Example 1);

[0073] 4) cooling the base to 30° C., adding mesophilic bacteria (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) thereto for fermentation;

[0074] 5) fermenting until the pH value of the system reaches 4.4 to obtain fermented milk;

[0075] 6) separating the fermented milk obtained in step (5) into whey, wherein the whey discharge amount is 40%;

[0076] 7) The fermentation system after whey separation is cooled to 15° C. and then filled, and then post-ripened at 4° C. for 24 hours to obtain cheese.

[0077] Comparative Example 2

[0078] The cheese preparation process of this comparative example 1 is as follows, and its raw material formula is shown in Table 1 (the difference from Example 4 is that the basic fermentation agent and the mesophilic bacteria are added at the same time for fermentation):

[0079] (1) Raise the temperature of raw milk to 55°C;

[0080] (2) adding concentrated milk protein powder, fixing the volume, and circulating stirring for 30 minutes;

[0081] (3) degassing, homogenizing and sterilizing the mixed system obtained in step (2) (the degassing, homogenizing and sterilizing process is consistent with that in Example 1);

[0082] 4) cooling the base material to 30° C., adding a basic starter and mesophilic bacteria (i.e., Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) thereto for fermentation;

[0083] 5) fermenting until the pH value of the system reaches 4.4 to obtain fermented milk;

[0084] 6) separating the fermented milk obtained in step (5) into whey, wherein the whey discharge amount is 40%;

[0085] 7) The fermentation system after whey separation is cooled to 15° C. and then filled, and then post-ripened at 4° C. for 24 hours to obtain cheese.

[0086] Example 5

[0087] The difference between Example 5 and Example 4 is that the temperature for inactivating the basic fermentation agent is 80°C (i.e., in step (5), after fermentation to pH = 5.3, the temperature is raised to 80°C and maintained for 30 minutes to obtain the first fermentation system), and the other conditions are the same as those in Example 4.

[0088] Comparative Example 3

[0089] The difference between this comparative example 3 and Example 4 is that the process of inactivating the basic fermentation agent in step (5) is not carried out (i.e., during the first fermentation, after the system pH is fermented to 5.3, the whey separation process in step (6) is carried out), and the other conditions are the same as those in Example 4.

[0090] Table 1

[0091]

[0092] The total fermentation time (i.e., the sum of the time of the first fermentation and the time of the second fermentation) of each embodiment and comparative example was recorded. The results are shown in Table 2.

[0093] The flavor and organizational morphology of the cheese products obtained in each embodiment and comparative example were recorded. The results are shown in Table 3.

[0094] The acidity of the cheese products of each embodiment and comparative example at 25° C. on the 1st day (1d), 7th day (7d), 14th day (14d), and 21st day (21d) of the shelf life was measured. The results are shown in Table 4.

[0095] Table 2 Total fermentation time

[0096] Example Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Total fermentation time 13.8h 13.1h 12.4h 12.8h 13.4h 22.5h 5.5h 8.5h

[0097] Table 3 Product flavor and texture

[0098]

[0099] Table 4 Shelf life acidity of products at 25℃

[0100]

[0101] It can be seen from Table 2, Table 3 and Table 4 that, compared with Comparative Examples 1 to 3, Examples 1 to 5 have the following advantages: (1) short fermentation time and high preparation efficiency; (2) no effect on the quality of the cheese product, a cheese product with a strong cheese flavor can be produced, and the degree of acidity change of the cheese product during the shelf life can be reduced. In particular, Examples 1 to 4, the cheese products produced have the qualities of a strong cheese flavor, a fine texture, a thick texture, and no graininess.

[0102] Among them, compared with comparative example 1, in Examples 1 to 5, fermentation with a basic starter and then with mesophilic bacteria can significantly shorten the fermentation time and improve the fermentation efficiency;

[0103] Among them, in Comparative Example 2, the basic fermentation agent and the mesophilic bacteria are added to the base material at the same time for fermentation. Although the one-step fermentation process of Comparative Example 2 can reduce the fermentation time compared with the two-step fermentation process of Examples 1 to 5, the product obtained by this process has no cheese flavor (as shown in Table 3), and the acidity increases too fast during the shelf life (as shown in Table 4), while Examples 1 to 5 can produce cheese products with strong cheese flavor, and the degree of acidity change during the shelf life is significantly reduced;

[0104] Among them, in Comparative Example 3, although the basic fermentation agent was first fermented and then fermented by mesophilic bacteria, the basic fermentation agent was not inactivated before the mesophilic bacteria fermentation, thereby interfering with the fermentation process of the mesophilic bacteria, making the obtained product have no cheese flavor (as shown in Table 3), and the acidity of the product during the shelf life is uncontrollable, and the acidity increases too fast. In Examples 1 to 5, the extrusion fermentation agent was inactivated before the mesophilic bacteria fermentation, so that a cheese product with a strong cheese flavor can be obtained, and the degree of acidity change during the shelf life is significantly reduced.

[0105] Among them, in Example 5, the temperature for inactivating the basic leavening agent is too high, resulting in poor product texture, lack of fineness, and graininess. In Examples 1 to 4, the basic leavening agent is inactivated at a more suitable temperature, which can make the cheese have the qualities of rich cheese flavor, fine texture, thickness, and no graininess.

[0106] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing cheese, characterized in that: The following steps are involved: The base material containing raw milk is subjected to a first fermentation in the presence of a basic fermentation agent, and then the basic fermentation agent is inactivated to obtain a first fermentation system; wherein the basic fermentation agent includes Lactobacillus bulgaricus and / or Streptococcus thermophilus; The first fermentation system is subjected to a second fermentation in the presence of mesophilic bacteria to produce the cheese.

2. The method for preparing cheese according to claim 1, characterized in that: The mass ratio of the basic fermentation agent to the base material containing raw milk is (0.1-0.5):1000; And / or, the temperature of the first fermentation is 40°C to 43°C; And / or, the fermentation endpoint of the first fermentation is that the pH of the fermentation system for performing the first fermentation is 5.2-5.

4.

3. The method for preparing cheese according to claim 1, characterized in that: The temperature of the inactivated basic leavening agent is 63-65° C., and the time is 25-35 minutes.

4. The method for preparing cheese according to claim 1, characterized in that: The raw milk includes raw cow milk; And / or, the preparation process of the base material containing raw milk comprises: After heating the raw milk to 50° C. to 55° C., degassing, homogenizing and sterilizing are performed in sequence to obtain the base material containing the raw milk; Alternatively, the raw milk is heated to 50° C. to 55° C., additives are added thereto, and the resulting mixed system is then degassed, homogenized and sterilized in sequence to obtain the base material containing raw milk; wherein the additives include sweeteners and / or protein raw materials.

5. The method for preparing cheese according to claim 4, characterized in that: The homogenization is carried out under the action of a primary homogenization pressure of 30 bar to 40 bar and a secondary homogenization pressure of 160 bar to 180 bar; And / or, the sterilization temperature is 90-100° C. and the time is 250s-350s.

6. The method for preparing cheese according to claim 1, characterized in that: After at least part of the whey in the first fermentation system is discharged, the second fermentation is performed in the presence of the mesophilic bacteria to obtain the cheese.

7. The method for preparing cheese according to claim 1, characterized in that: The mesophilic bacteria include Lactococcus lactis subsp. lactis and / or Lactococcus lactis subsp. cremoris; And / or, the mass ratio of the mesophilic bacteria to the base material containing the raw milk is (0.1-0.5):1000.

8. The method for preparing cheese according to claim 1 or 7, characterized in that: The temperature of the second fermentation is 28°C to 30°C; and / or, the fermentation endpoint of the second fermentation is that the pH of the fermentation system for the second fermentation is 4.3 to 4.5; And / or, the second fermentation time is 8 to 12 hours.

9. The method for preparing cheese according to claim 1, characterized in that: Also includes: After the second fermentation is completed, the obtained material system is post-ripened to obtain the cheese; wherein the post-ripening temperature is 4 to 6° C., and the post-ripening time is 15 h to 25 h.

10. A cheese, characterized in that: It is prepared according to the preparation method according to any one of claims 1 to 9.

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