Cheese and its preparation method

Abstract

This application relates to the food industry and discloses cheese and a method for preparing the same. The cheese ingredients include micellar casein solution, cream, a carbohydrate, a starter culture, rennet, a calcium salt, salt, and water. The cheese has good stretchability, is easily shaped, has excellent baking properties, a good flavor, and is highly stable, capable of being stored under refrigeration for at least nine months.

Description

Technical Field

[0001] The present invention relates to the field of food, and in particular to cheese and a method for preparing the same. Background Art

[0002] Cheese, also known as cottage cheese, is a dairy product made from raw milk, cream, skim milk, or a mixture of these products through fermentation, curdling, and whey separation. Known as the "king of dairy products," it represents a high-value-added product in the dairy industry. However, current cheese production processes present several challenges: Using raw milk as the primary raw material for cheese production directly discharges whey as a byproduct, resulting in resource waste; cheese made from skim milk and cream has a short shelf life under refrigerated storage conditions; and pizza cheese is relatively soft, resulting in incomplete and easily crumbed cheese during grating.

[0003] Casein is one of the most predominant proteins in bovine milk, accounting for approximately 80% of the total milk protein content. It is a complex, high-molecular-weight protein composed of multiple amino acid residues and highly soluble and stable. In bovine milk, casein is primarily composed of three isoforms: α-CN, β-CN, and κ-CN. α-CN is further composed of αs1-CN and αs2-CN. αS1-, αS2-, β-, and κ-CN are four casein molecules that are broadly similar in terms of amino acid composition, molecular weight, milk abundance, and global physicochemical properties. Their proportions in micelles are approximately 40%, 10%, 35%, and 15% (w / w). These casein isoforms are all phosphorylated to varying degrees, which makes them highly capable of binding calcium and phosphate. Casein micelles form through two mechanisms: protein-protein interactions (hydrophobic, hydrogen bonding, and electrostatic attraction) and calcium-phosphate interactions.

[0004] At present, the process of preparing cheese using micellar casein liquid as raw material still needs to be studied. Summary of the Invention

[0005] This application aims to at least partially address the technical problems existing in the prior art. To this end, this application provides cheese and a method for preparing the same. The cheese provided herein has good stretchability, is easily shaped, has excellent baking properties, a good flavor and taste, and is highly stable, capable of being stored under refrigeration for at least nine months.

[0006] In one aspect, the present application provides a cheese. According to an embodiment of the present application, the cheese ingredients include: micellar casein solution, cream, a carbohydrate, a starter culture, rennet, a calcium salt, salt, and water. Based on the total weight of the cheese ingredients, the micellar casein solution content is 43% to 46%, the cream content is 6.3% to 6.8%, the starter culture content is 0.0015% to 0.0025%, and the rennet activity is 5.8 IMCU% to 6.4 IMCU%.

[0007] The cheese according to the embodiment of the present application uses micellar casein liquid as the main raw material, and the cheese curd prepared is moderately soft and hard, has good tensile softness, is easy to shape, has good baking performance, and provides protein network structure support characteristics for cheese. The addition of cream mainly provides fat for cheese. The raw materials also contain carbohydrates and leavening agents to promote acid production during the fermentation process and form curds under the action of rennet. In addition, the addition of calcium salt during the fermentation process can increase the calcium ion concentration in the milk, which helps the aggregation of micellar casein and the coagulation effect of rennet, and can also enhance the stretchability and melting properties of cheese. The addition of salt not only enhances the flavor of the cheese, but also helps the discharge of whey.

[0008] Compared to micellar casein powder, micellar casein liquid, without the high-temperature spray drying process, maintains its original micellar network structure and can be blanched and stretched, resulting in cheese with excellent stringiness and charring. During baking, it exhibits uniform charring, proper oil release, optimal viscosity, good flavor release, a mellow taste, and a full flavor. It also offers a high yield, optimal hardness, low viscosity, a smooth surface, a short molding time, and easy demolding.

[0009] The content of micellar casein liquid, cream and starter, as well as the activity of rennet, will affect the quality of cheese. When the above conditions are met, the obtained cheese has good tensile softness, is easy to shape, has good baking performance, good flavor and taste, is strong in stability, and can be stored under refrigerated conditions for at least 9 months.

[0010] According to the embodiments of the present application, the cheese may also have the following additional technical features:

[0011] According to an embodiment of the present application, the micellar casein content in the micellar casein liquid is 6%~7%; based on the total mass of the raw materials of the cheese, the carbohydrate content is 4.8%~5.3%, the calcium salt content is 0.02%~0.03%, and the salt content is 0.2%~0.25%.

[0012] According to an embodiment of the present application, the sugar substance includes lactose; the fermentation agent includes thermophilic Streptococcus; and the calcium salt includes calcium chloride.

[0013] According to an embodiment of the present application, the micellar casein solution is obtained by subjecting skim milk to microfiltration membrane treatment.

[0014] According to an embodiment of the present application, the microfiltration membrane treatment conditions include at least one of the following: a microfiltration membrane pore size of 0.1 μm~0.4 μm; a transmembrane pressure of 0.05 mPa~0.1 mPa; a temperature of 40°C~60°C; a diafiltration method is used, and the volume ratio of diafiltration water to skim milk is (0.5~1.5):1; and a concentration coefficient is 1~3.

[0015] In another aspect, the present application provides a method for preparing the aforementioned cheese. According to an embodiment of the present application, the method comprises: fermenting the micellar casein solution, cream, a carbohydrate, a calcium salt, a starter, and water to obtain a fermentation product; curdling the fermentation product with rennet to obtain a curd; and cutting, stirring, draining, salting, blanching, stretching, and cooling the curd to obtain the cheese.

[0016] According to an embodiment of the present application, the method further comprises: sterilizing the micellar casein solution, cream and water to obtain a sterilized product; and fermenting the sterilized product, sugar substance, leavening agent and calcium salt.

[0017] According to an embodiment of the present application, the fermentation process includes a first fermentation stage and a second fermentation stage; the fermentation temperature of the first fermentation stage is lower than the fermentation temperature of the second fermentation stage.

[0018] According to an embodiment of the present application, the temperature of the first fermentation stage is 33°C~35°C, and the time is 30 min~60 min; the temperature of the second fermentation stage is 38°C~41°C, and the time is 60 min~90 min; the pH value of the fermentation product is 6.4~6.6.

[0019] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. DETAILED DESCRIPTION

[0020] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0021] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features indicated. Therefore, features defined as "first" or "second" may explicitly or implicitly include one or more of such features. Furthermore, in the description of the present invention, unless otherwise specified, "plurality" means two or more.

[0022] The endpoints of the ranges and any values disclosed herein are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoints of each range, the endpoints of each range and individual point values, and the individual point values can be combined with each other to obtain one or more new numerical ranges, which should be considered to be specifically disclosed herein.

[0023] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention, but not excluding other contents.

[0024] As used herein, the terms "optionally," "optional," or "optionally" generally mean that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0025] The present application proposes cheese and a method for preparing the same, which will be described in detail below.

[0026] cheese

[0027] In one aspect of the present application, a cheese is provided. According to an embodiment of the present application, the raw materials of the cheese include: micellar casein solution, cream, sugar, starter, rennet, calcium salt, salt and water.

[0028] The cheese according to the embodiments of the present application uses micellar casein solution (MCC solution) as its primary raw material. The resulting cheese curd has a moderate hardness, good tensile flexibility, is easily shaped, and has excellent baking properties, providing the cheese with a protein network structure supporting properties. The addition of cream primarily provides fat to the cheese. The raw materials also contain carbohydrates and a starter culture to promote acid production during fermentation and the formation of curds under the action of rennet. Furthermore, the addition of calcium salt during fermentation can increase the calcium ion concentration in the milk, aiding the aggregation of micellar casein and the coagulation of rennet, while also enhancing the cheese's stretchability and meltability. The addition of salt not only enhances the flavor of the cheese but also facilitates the drainage of whey.

[0029] Compared to micellar casein powder, micellar casein liquid, without the high-temperature spray drying process, maintains its original micellar network structure and can be blanched and stretched, resulting in cheese with excellent stringiness and charring. During baking, it exhibits uniform charring, proper oil release, optimal viscosity, good flavor release, a mellow taste, and a full flavor. It also offers a high yield, optimal hardness, low viscosity, a smooth surface, a short molding time, and easy demolding.

[0030] According to an embodiment of the present application, based on the total weight of the raw materials of the cheese, the micellar casein content is 43% to 46%, for example, 43%, 43.5%, 44%, 44.5%, 45%, 45.5%, or 46%. This can provide rich protein to increase the nutritional value of the cheese, and can also improve the flavor and taste of the cheese, making it stretchable and having an appropriate texture and hardness. In some embodiments, the micellar casein content in the micellar casein solution is 6% to 7%.

[0031] According to an embodiment of the present application, the cream content is 6.3% to 6.8% based on the total weight of the cheese raw materials, for example, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, and 6.8%. This provides the cheese with a rich fat content, which not only enhances the flavor and mouthfeel of the cheese, making it more delicate and smooth, but also helps improve the cheese's meltability and stretchability. This also avoids the problems of hindering fermentation, resulting in an overly greasy and soft texture, and poor stretchability and structural stability caused by excessive cream addition.

[0032] According to an embodiment of the present application, based on the total mass of the raw materials of the cheese, the carbohydrate content is 4.8% to 5.3%, for example, 4.8%, 4.9%, 5.0%, 5.1%, 5.2%, and 5.3%. Carbohydrates provide a carbon source for fermentation. When the carbohydrate content meets the above conditions, the fermentation speed and pH value drop are appropriate, thereby making the cheese have a better flavor, taste, and texture, as well as good stretchability and burnt effect. At the same time, it provides sweetness to balance the acidity. During the baking process, it participates in the caramelization reaction, giving the cheese surface an ideal color and flavor.

[0033] According to an embodiment of the present application, the starter culture content is 0.0015% to 0.0025% based on the total weight of the cheese raw materials, for example, 0.0015%, 0.0018%, 0.0020%, 0.0022%, 0.0024%, and 0.0025%. This results in an appropriate fermentation rate and pH reduction, thereby improving the cheese's flavor, mouthfeel, texture, stretchability, and charring effect.

[0034] According to an embodiment of the present application, based on the total mass of the raw materials of the cheese, the rennet activity is 5.8 IMCU%~6.4 IMCU%, for example, 5.8 IMCU%, 5.9 IMCU%, 6.0 IMCU%, 6.1 IMCU%, 6.2 IMCU%, 6.3 IMCU%, 6.4 IMCU%. That is, in 100 parts by weight of the raw materials, the rennet activity is 5.8 IMCU~6.4 IMCU. Rennet is a key step in the coagulation process by specifically hydrolyzing the peptide bond between Phe105-Met106 of the κ-casein polypeptide chain in milk to form stable para-κ-casein and hydrophilic glycomacropeptide, which will cause the stability of casein micelles to change, thereby promoting the formation of curd. The rennet content meets the above conditions, effectively promotes the formation of curd, and has a better coagulation effect, so that the texture of the cheese is better, and the stretchability and burnt spot effect are good.

[0035] According to an embodiment of the present application, based on the total mass of the raw materials of the cheese, the calcium salt content is 0.02% to 0.03%, for example, 0.02%, 0.022%, 0.024%, 0.025%, 0.026%, 0.028%, and 0.03%. Thus, an appropriate amount of calcium ions can be provided, which helps promote the aggregation of casein micelles and enhances the stability and texture of the curd. An appropriate amount of calcium salt can also improve the meltability and stretchability of the cheese, help form a uniform burnt spot, enhance the sensory properties of the cheese, and promote the discharge of whey, reducing the moisture content of the cheese, thereby extending the shelf life of the cheese.

[0036] According to an embodiment of the present application, the salt content is 0.2% to 0.25% based on the total weight of the cheese raw materials, for example, 0.2%, 0.21%, 0.22%, 0.23%, 0.24%, and 0.25%. Therefore, meeting the above salt content not only enhances the flavor and improves the taste of the cheese, but also inhibits microbial growth by reducing water activity, thereby extending the shelf life. Furthermore, salt helps regulate the pH of the cheese, promotes the discharge of emulsions, and improves the texture and structure of the cheese, making it more firm.

[0037] According to an embodiment of the present application, the carbohydrate substance includes lactose. The fermentation bacteria convert lactose into lactic acid, which ferments the cheese and promotes the hydrolysis of protein and fat in the cheese, which plays an important role in the texture and flavor of the cheese. The lactic acid produced by lactose fermentation lowers the pH value in the cheese, affecting the syneresis of the cheese and the retention of calcium, which helps form cheese curds and inhibits the growth of undesirable microorganisms.

[0038] According to an embodiment of the present application, the fermentation agent includes Streptococcus thermophilus; and the calcium salt includes calcium chloride.

[0039] According to an embodiment of the present application, the micellar casein solution is obtained by microfiltration of skim milk. The microfiltration membrane treatment can effectively separate whey protein and micellar casein. The micellar casein solution can be stored frozen, and the raw material has a long shelf life.

[0040] According to an embodiment of the present application, the microfiltration membrane treatment conditions include at least one of the following:

[0041] The pore size of the microfiltration membrane is 0.1 μm~0.4 μm, such as 0.1 μm, 0.2 μm, 0.3 μm, and 0.4 μm;

[0042] The transmembrane pressure is 0.05 mPa~0.1 mPa, for example, 0.05 mPa, 0.06 mPa, 0.07 mPa, 0.08 mPa, 0.09 mPa, 0.1 mPa;

[0043] The temperature is 40°C to 60°C, for example, 40°C, 42°C, 45°C, 48°C, 50°C, 52°C, 55°C, 58°C, and 60°C;

[0044] When using the diafiltration method, the volume ratio of diafiltration water to skim milk is (0.5~1.5):1, for example 0.5:1, 1:1, 1.5:1;

[0045] The concentration factor is 1 to 3, for example 1, 2, 3.

[0046] Thus, the micellar casein in the skim milk can be separated efficiently with high purity and yield.

[0047] Cheese preparation method

[0048] In another aspect of the present application, a method for preparing the aforementioned cheese is proposed. According to an embodiment of the present application, the method comprises: fermenting the micellar casein solution, cream, a carbohydrate, a calcium salt, a starter, and water to obtain a fermentation product; coagulating the fermentation product with rennet to obtain a curd; and cutting, stirring, draining, salting, blanching, stretching, and cooling the curd to obtain the cheese. Thus, the cheese prepared according to the method of the embodiment of the present application has good stretchability, is easy to shape, has excellent baking performance, good flavor and taste, is highly stable, and can be stored under refrigerated conditions for at least 9 months.

[0049] According to an embodiment of the present application, the method further comprises: sterilizing the micellar casein solution, cream, and water to obtain a sterilized product; and fermenting the sterilized product, a carbohydrate, a starter, and a calcium salt, thereby killing bacteria and extending the shelf life of the cheese.

[0050] According to an embodiment of the present application, the fermentation process includes a first fermentation stage and a second fermentation stage; the fermentation temperature in the first fermentation stage is lower than that in the second fermentation stage. Using a variable temperature fermentation method, low-temperature fermentation and curdling in the early stages can reduce fat loss and increase product yield, while high-temperature fermentation in the later stages facilitates bacterial growth, accelerating the bacteria's entry into the logarithmic phase, fermenting lactose to convert it into lactic acid, and improving the texture and flavor of the cheese.

[0051] According to an embodiment of the present application, the temperature of the first fermentation stage is 33°C~35°C, for example, 33°C, 34°C, 35°C, and the time is 30 min~60 min, for example, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min; the temperature of the second fermentation stage is 38°C~41°C, for example, 38°C, 39°C, 40°C, 41°C, and the time is 60 min~90 min, for example, 60 min, 65 min, 70 min, 75 min, 80 min, 85 min, 90 min; the pH value of the fermentation product is 6.4~6.6, for example, 6.4, 6.5, 6.6.

[0052] Using the above-mentioned low-temperature fermentation and coagulation in the early stage of fermentation can reduce fat loss and increase the product yield. Using the above-mentioned high-temperature fermentation in the later stage is conducive to the reproduction of the bacteria, allowing the bacteria to enter the logarithmic phase faster, ferment lactose to convert lactic acid, and improve the texture and flavor of the cheese.

[0053] Increasing the fermentation (pre-acidification) time helps lower the pH, accelerating the growth of the fermentation bacteria and enhancing the coagulation effect later in the process. The state of colloidal calcium phosphate is closely related to changes in pH. Coagulation speed increases with decreasing pH, likely due to increased calcium ion activity caused by a decrease in pH, which accelerates coagulation. Fermentation ends when the pH of the liquid reaches 6.4-6.6.

[0054] According to an embodiment of the present application, the method includes:

[0055] (1) Standardization: Standardize the micellar casein solution at a ratio of casein: fat = 1.0 ± 0.1, and then add lactose;

[0056] (2) Sterilization: The standardized samples are pasteurized at a temperature of 72-75°C for 15-30 seconds, and then cooled to the fermentation temperature of 33-35°C;

[0057] (3) Fermentation: Add a fermentation agent and perform temperature-controlled fermentation. Add calcium chloride at the same time. Ferment at 33-35°C for 30-60 min, then adjust to 38-41°C for 60-90 min, until the pH value of the fermentation liquid reaches 6.4-6.6.

[0058] (4) Curdling: Add microbial rennet, dilute with 5-10 times mL of purified water, shake well, and then add;

[0059] (5) Cutting: After 30-40 minutes of curdling, judge the curd strength. Cut the curd when the strength is appropriate and let it stand for 5-10 minutes.

[0060] (6) Stirring: After standing, continue stirring for 20-30 minutes to promote liquid discharge. Slowly heat to 40-42°C while stirring, and record the pH of the liquid;

[0061] (7) Drainage: Drain the liquid when the pH value is 6.3-6.4;

[0062] (8) Heap brewing: The curd is left to stand and ferment for about 20-40 minutes, turning it over every 15 minutes. The pH is constantly monitored during this period. When the pH value is 5.2-5.4, the heap brewing is completed.

[0063] (9) Cutting: Cut the cheese curd into small pieces (5 cm × 10 cm), add 0.2-0.25% dry salt based on the total weight of the cheese raw materials, mix well, and salt for 25 minutes;

[0064] (10) Hot boiling: Use hot water at 65-70℃ to blanch the cheese. Use a thermometer to measure the temperature of the center of the cheese. When the temperature of the cheese reaches 60-65℃, stretch it for 2-3 minutes.

[0065] (11) Cooling: After stretching, immediately place in cold water to cool;

[0066] (12) Storage: After the cheese has cooled, store it at -18°C or 4°C.

[0067] It should be noted that the characteristics and advantages described above for cheese are also applicable to this method and will not be repeated here.

[0068] Below, the scheme of the present invention will be explained in conjunction with embodiment.It will be understood by those skilled in the art that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.In the embodiment, if specific technology or conditions are not indicated, the technology or conditions described in the literature in this area or the product instructions are used.The reagents or instruments used are not indicated by the manufacturer, and are all conventional products that can be obtained by commercial purchase.

[0069] In the following examples, the preparation method of micellar casein solution is as follows:

[0070] 1. Skimming: Raw milk is skimmed by centrifugation at a temperature of 50°C and a centrifugal speed of 5000 rpm, and the fat content is adjusted to 0.06%;

[0071] 2. Pasteurization: pasteurize the skim milk at a temperature of 85°C and a pasteurization time of 30 seconds;

[0072] 3. Microfiltration Membrane Separation: Pasteurized skim milk was subjected to microfiltration membrane separation using the following separation parameters: a microfiltration membrane with a pore size of 0.2 μm, a transmembrane pressure of 0.075 mPa, a temperature of 50°C, a diafiltration process with a diafiltration ratio of 1:1 between the volume of diafiltration water and the volume of skim milk, and a concentration factor (VCF) of 2. A micellar casein solution was obtained. The composition of the micellar casein solution was as follows: micellar casein content of 6.6%, fat content of 0.22%, and lactose content of 0.3%.

[0073] Example 1

[0074] In this example, cheese was prepared according to the following method:

[0075] 1. Formula

[0076] Micellar casein solution 45 wt%, cream 6.5 wt%, lactose 5.0 wt%, thermophilic Streptococcus starter culture 0.0025 wt%, anhydrous calcium chloride 0.02 wt%, microbial rennet activity 6.0 IMCU%, edible salt 0.25 wt%, and sterile water to 100%.

[0077] 2. Steps

[0078] (1) Standardization: Standardize micellar casein solution, sterile water, and cream at a ratio of casein to fat = 1.0 ± 0.1;

[0079] (2) Sterilization: Add lactose to the liquid obtained in the previous step and pasteurize it at 72°C for 30 seconds, then cool it to 35°C.

[0080] (3) Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, ferment at 35°C for 30 minutes, adjust to 41°C and ferment for 60 minutes, so that the pH value of the fermentation liquid reaches 6.5.

[0081] (4) Curdling: Dilute the microbial rennet with 5 times mL of purified water, shake well and add;

[0082] (5) Cutting: Cut the curd after 40 minutes of curdling and let it stand for 10 minutes after cutting;

[0083] (6) Stirring: After standing, continue stirring for 30 minutes and slowly heat to 40°C while stirring;

[0084] (7) Drainage: When the pH value of the liquid is 6.3, the liquid is discharged;

[0085] (8) Heap brewing: The curd is kept warm and fermented for 20 minutes, turning over every 15 minutes. The pH value of the curd is continuously tested during this period. When the pH value is 5.4, the heap brewing is completed.

[0086] (9) Cutting: Cut the cheese curd into small pieces (5 cm × 10 cm), add dry table salt, mix well, and salt for 25 minutes;

[0087] (10) Hot boiling: Use hot water at 70℃ to blanch the cheese. Use a thermometer to measure the temperature of the center of the cheese. When the temperature of the cheese reaches 60℃, stretch it for 3 minutes.

[0088] (11) Cooling: After stretching, immediately place in cold water to cool, and then package and store.

[0089] Example 2

[0090] In this example, cheese was prepared according to the following method:

[0091] 1. Formula

[0092] Micellar casein solution 43 wt%, cream 6.3 wt%, lactose 4.8 wt%, thermophilic Streptococcus starter culture 0.002 wt%, anhydrous calcium chloride 0.025 wt%, microbial rennet activity 5.8 IMCU%, edible salt 0.2 wt%, and sterile water to 100%.

[0093] 2. Steps

[0094] (1) Standardization: Standardize micellar casein solution, sterile water, and cream at a ratio of casein to fat = 1.0 ± 0.1;

[0095] (2) Sterilization: Add lactose to the liquid obtained in the previous step and pasteurize it at 74°C for 20 seconds, then cool it to 33°C.

[0096] (3) Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, ferment at 33°C for 60 minutes, adjust to 38°C for 90 minutes, and ferment until the pH value of the fermentation liquid reaches 6.6.

[0097] (4) Curdling: Dilute the microbial rennet with 7 times mL of purified water, shake well and add;

[0098] (5) Cutting: Cut the curd blocks after 30 minutes of curdling and let them stand for 5 minutes after cutting;

[0099] (6) Stirring: After standing, continue stirring for 20 minutes and slowly heat to 41°C while stirring;

[0100] (7) Drainage: When the pH value of the liquid is 6.4, the liquid is discharged;

[0101] (8) Heap brewing: The curd is kept warm and fermented for 40 minutes, turning it over every 15 minutes. The pH value of the curd is continuously tested during this period. When the pH value is 5.2, the heap brewing is completed.

[0102] (9) Cutting: Cut the cheese curd into small pieces (5 cm × 10 cm), add dry table salt, mix well, and salt for 25 minutes;

[0103] (10) Hot boiling: Use hot water at 65℃ to blanch the cheese. Use a thermometer to measure the temperature of the center of the cheese. When the temperature of the cheese reaches 65℃, stretch it for 2 minutes.

[0104] (11) Cooling: After stretching, immediately place in cold water to cool, and then package and store.

[0105] Example 3

[0106] In this example, cheese was prepared according to the following method:

[0107] 1. Formula

[0108] Micellar casein solution 46 wt%, cream 6.8 wt%, lactose 5.2 wt%, thermophilic Streptococcus starter culture 0.0018 wt%, anhydrous calcium chloride 0.026 wt%, microbial rennet activity 6.4 IMCU%, edible salt 0.24 wt%, and sterile water to 100%.

[0109] 2. Steps

[0110] (1) Standardization: Standardize micellar casein solution, sterile water, and cream at a ratio of casein to fat = 1.0 ± 0.1;

[0111] (2) Sterilization: Add lactose to the liquid obtained in the previous step and pasteurize it at 75°C for 15 seconds, then cool it to 34°C.

[0112] (3) Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, ferment at 34°C for 50 min, adjust to 39°C for 80 min, and ferment until the pH value of the fermentation liquid reaches 6.6.

[0113] (4) Curdling: Dilute the microbial rennet with 10 times mL of purified water, shake well and add;

[0114] (5) Cutting: Cut the curd blocks after 35 minutes of curdling and let them stand for 7 minutes after cutting;

[0115] (6) Stirring: After standing, continue stirring for 25 minutes and slowly heat to 42°C while stirring;

[0116] (7) Drainage: When the pH value of the liquid is 6.35, the liquid is discharged;

[0117] (8) Heap brewing: The curd is kept warm and fermented for 30 minutes, turning over every 15 minutes. The pH value of the curd is continuously tested during this period. When the pH value is 5.3, the heap brewing is completed.

[0118] (9) Cutting: Cut the cheese curd into small pieces (5 cm × 10 cm), add dry table salt, mix well, and salt for 25 minutes;

[0119] (10) Hot boiling: Use hot water at 67°C to blanch the cheese. Use a thermometer to measure the temperature of the center of the cheese. When the temperature of the cheese reaches 63°C, stretch it for 2.5 minutes.

[0120] (11) Cooling: After stretching, immediately place in cold water to cool, and then package and store.

[0121] Example 4

[0122] In this example, cheese was prepared according to the following method:

[0123] 1. Formula

[0124] Micellar casein solution 44 wt%, cream 6.6 wt%, lactose 5.3 wt%, thermophilic Streptococcus starter culture 0.0024 wt%, anhydrous calcium chloride 0.023 wt%, microbial rennet activity 6.2 IMCU%, edible salt 0.22 wt%, and sterile water to 100%.

[0125] 2. Steps

[0126] (1) Standardization: Standardize micellar casein solution, sterile water, and cream at a ratio of casein to fat = 1.0 ± 0.1;

[0127] (2) Sterilization: Add lactose to the liquid obtained in the previous step and pasteurize it at 73°C for 25 seconds, then cool it to 35°C.

[0128] (3) Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, ferment at 35°C for 40 minutes, adjust to 40°C for 70 minutes, and ferment until the pH value of the fermentation liquid reaches 6.5.

[0129] (4) Curdling: Dilute the microbial rennet with 8 times mL of purified water, shake well and add;

[0130] (5) Cutting: Cut the curd blocks after 33 minutes of curdling and let them stand for 8 minutes after cutting;

[0131] (6) Stirring: After standing, continue stirring for 22 minutes, and slowly heat to 40°C while stirring;

[0132] (7) Drainage: When the pH value of the liquid is 6.36, the liquid is discharged;

[0133] (8) Heap brewing: The curd is kept warm and fermented for 25 minutes, turning it over every 15 minutes. The pH value of the curd is continuously tested during this period. When the pH value is 5.25, the heap brewing is completed.

[0134] (9) Cutting: Cut the cheese curd into small pieces (5 cm × 10 cm), add dry table salt, mix well, and salt for 25 minutes;

[0135] (10) Hot boiling: Use hot water at 68℃ to blanch the cheese. Use a thermometer to measure the temperature of the center of the cheese. When the temperature of the cheese reaches 64℃, stretch it for 2.7 minutes.

[0136] (11) Cooling: After stretching, immediately place in cold water to cool, and then package and store.

[0137] Example 5

[0138] In this example, cheese was prepared according to the following method:

[0139] 1. Formula

[0140] Micellar casein solution 43 wt%, cream 6.7 wt%, lactose 5.1 wt%, thermophilic Streptococcus starter culture 0.0023 wt%, anhydrous calcium chloride 0.022 wt%, microbial rennet activity 6.3 IMCU%, edible salt 0.23 wt%, and sterile water to 100%.

[0141] 2. Steps

[0142] (1) Standardization: Standardize micellar casein solution, sterile water, and cream at a ratio of casein to fat = 1.0 ± 0.1;

[0143] (2) Sterilization: Add lactose to the liquid obtained in the previous step and pasteurize it at 75°C for 20 seconds, then cool it to 33°C.

[0144] (3) Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, ferment at 33°C for 45 minutes, adjust to 41°C for 75 minutes, and ferment until the pH value of the fermentation liquid reaches 6.4.

[0145] (4) Curdling: Dilute the microbial rennet with 6 times mL of purified water, shake well and add;

[0146] (5) Cutting: Cut the curd blocks after 37 minutes of curdling and let them stand for 9 minutes after cutting;

[0147] (6) Stirring: After standing, continue stirring for 28 minutes, and slowly heat to 41°C while stirring;

[0148] (7) Drainage: When the pH value of the liquid is 6.3, the liquid is discharged;

[0149] (8) Heap brewing: The curd is kept warm and fermented for 35 minutes, turning over every 15 minutes. The pH value of the curd is continuously tested during this period. When the pH value is 5.35, the heap brewing is completed.

[0150] (9) Cutting: Cut the cheese curd into small pieces (5 cm × 10 cm), add dry table salt, mix well, and salt for 25 minutes;

[0151] (10) Hot boiling: Use hot water at 66°C to blanch the cheese. Use a thermometer to measure the temperature of the center of the cheese. When the temperature of the cheese reaches 62°C, stretch it for 2.3 minutes.

[0152] (11) Cooling: After stretching, immediately place in cold water to cool, and then package and store.

[0153] Example 6

[0154] Cheese was prepared according to the method of Example 1, except that

[0155] Step (2): Sterilization: Add lactose to the liquid obtained in the previous step and pasteurize it at 72°C for 30 seconds, then cool it to 38°C.

[0156] Step (3): Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, and ferment at 38°C for 90 minutes to make the pH value of the fermentation liquid reach 6.65.

[0157] Example 7

[0158] Cheese was prepared according to the method of Example 1, except that

[0159] Step (3): Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, and ferment at 35°C for 90 minutes until the pH value of the fermentation liquid reaches 6.71.

[0160] Example 8

[0161] Cheese was prepared according to the method of Example 1, except that

[0162] (2) Sterilization: Add lactose to the liquid obtained in the previous step and pasteurize it at 72°C for 30 seconds, then cool it to 41°C.

[0163] (3) Fermentation: Add thermophilic Streptococcus fermentation agent and anhydrous calcium chloride to the liquid obtained in the previous step, ferment at 41°C for 60 min, adjust to 35°C for 60 min, and ferment until the pH value of the fermentation liquid reaches 6.63.

[0164] Comparative Example 1

[0165] Cheese was prepared according to the method of Example 1, except that the micellar casein liquid was replaced with micellar casein powder.

[0166] Micellar casein powder is obtained by spray drying micellar casein solution. The spray drying conditions are as follows:

[0167] The micellar casein solution obtained by microfiltration membrane separation was concentrated by reverse osmosis. The concentration parameters were: reverse osmosis membrane flow channel of 31 mil, concentration pressure of 3 mPa, and concentration temperature of 10 °C. The micellar casein concentrate was obtained and then spray-dried. The spray-drying parameters were: inlet air temperature of 180 °C and outlet air temperature of 80 °C.

[0168] Comparative Example 2

[0169] Cheese was prepared according to the method of Example 1, except that the amount of micellar casein solution added was 35 wt %.

[0170] Comparative Example 3

[0171] Cheese was prepared according to the method of Example 1, except that the amount of micellar casein solution added was 50 wt %.

[0172] Comparative Example 4

[0173] Cheese was prepared according to the method of Example 1, except that the amount of the thermophilic Streptococcus starter added was 0.0005%.

[0174] Comparative Example 5

[0175] Cheese was prepared according to the method of Example 1, except that the amount of the thermophilic Streptococcus starter added was 0.0030%.

[0176] Comparative Example 6

[0177] Cheese was prepared according to the method of Example 1, except that the amount of cream added was 5.0%.

[0178] Comparative Example 7

[0179] Cheese was prepared according to the method of Example 1, except that the amount of cream added was 7.5%.

[0180] Comparative Example 8

[0181] Cheese was prepared according to the method of Example 1, except that the chymosin activity was 4.5 IMCU%.

[0182] Comparative Example 9

[0183] Cheese was prepared according to the method of Example 1, except that the rennet activity was 7.0 IMCU%.

[0184] Test Case

[0185] The cheeses prepared in Examples 1 to 8 and Comparative Examples 1 to 9 were subjected to quality tests:

[0186] Table 1 Product sensory and texture evaluation data

[0187]

[0188] 1. Texture test

[0189] (1) The test was performed using a texture analyzer with a spherical probe having a diameter of 12.7 mm. The probe was pressed down by 6 mm and held for 30 seconds before being lifted off the sample.

[0190] Parameter settings: pre-test speed 30mm / min, test speed 30mm / min, test distance 6mm, hold time 30s, down force 0.1N.

[0191] Hardness: The maximum force during the pressing process is recorded as the cheese hardness, unit: Newton.

[0192] Elasticity: The percentage of the load at the end point of the deformation for 30 seconds to the load at the starting point is recorded as elasticity, unit: %.

[0193] Maximum adhesion force: The absolute value of the maximum negative peak-to-peak value in the process of the probe rising and separating from the sample is recorded as the maximum adhesion force, unit: Newton.

[0194] Adhesion energy: The energy consumed by the sample adhesion when the probe rises and separates from the sample. It is recorded as adhesion energy and the unit is millijoule.

[0195] (2) Tensile test: Prepare 10g of sliced pizza sample, bake it in a 250℃ oven for 90s, cool it to 55-60℃, and use cylindrical and hook-shaped probes for testing. The pull-up height is 180mm and the test speed is 100mm / min.

[0196] The cheese texture test results are shown in Table 2. It can be seen that the cheese prepared in Examples 1-8 has better texture than that in Comparative Examples 1-9.

[0197] In Comparative Example 1, micellar casein powder was used. During the preparation of the micellar casein powder, the high powder spraying temperature destroyed the micellar structure, resulting in poor coagulation and inability to stretch during cheese preparation.

[0198] It can be seen from Example 1, Comparative Example 2 and Comparative Example 3 that when the amount of micellar casein liquid added is too high, the protein index is too high, the toughness is strong, and the stretching effect is poor; when the amount of micellar casein liquid added is too low, the protein index is too low, the product is soft, the toughness is weak, and the oil precipitates and can flow.

[0199] It can be seen from Example 1, Comparative Example 4 and Comparative Example 5 that when the amount of thermophilic Streptococcus fermentation agent added is too high, the fermentation rate is accelerated, the moisture content increases, and the product is softer; when the amount of thermophilic Streptococcus fermentation agent added is too low, the fermentation rate slows down and the production time is increased.

[0200] It can be seen from Example 1, Comparative Example 6 and Comparative Example 7 that when the amount of cream added is too high, more oil is precipitated; when the amount of cream added is too low, the product has strong toughness, poor stretching effect, and only a small amount of oil is precipitated.

[0201] It can be seen from Example 1, Comparative Example 8 and Comparative Example 9 that when the activity of added rennet is relatively high, the fat loss is relatively large, the coagulation speed is accelerated, and the product moisture is high; when the activity of added rennet is relatively low, the coagulation property is relatively low.

[0202] As can be seen from Example 1 and Examples 6-8, low-temperature fermentation and coagulation in the early stage can reduce fat loss and make the product taste smooth, while high-temperature fermentation in the later stage is conducive to the reproduction of the bacteria, allowing the bacteria to enter the logarithmic phase faster, ferment lactose to convert lactic acid, and improve the texture and flavor of the cheese.

[0203] Table 2 Cheese texture results of Examples and Comparative Examples

[0204]

[0205] 2. Baking test

[0206] Preheat the oven to 250°C, add the pizza cheese, and bake for 5 minutes. Observe the product performance and measure the taste. Specifically, ask ten professionals to conduct a sensory evaluation on the taste, milky flavor, melting properties, and oil precipitation. The sensory evaluation rules are shown in Table 3.

[0207] Table 3 Sensory evaluation table

[0208]

[0209] The sensory scores of cheese are shown in Table 4. It can be seen that the sensory evaluation of the cheese prepared in Examples 1-8 is better than that of Comparative Examples 1-9.

[0210] In Comparative Example 1, micellar casein powder was used, and the micellar structure was destroyed during the powder spraying process, resulting in poor coagulation during cheese preparation, hard curds, and inability to stretch.

[0211] It can be seen from Example 1, Comparative Example 2 and Comparative Example 3 that when the amount of micellar casein solution added is too high, the cheese is hard, the melting effect is poor, and the oil precipitation is poor; when the amount of micellar casein solution added is too low, the oil precipitation is in a micro-flow state and the texture is soft.

[0212] It can be seen from Example 1, Comparative Example 4 and Comparative Example 5 that when the amount of thermophilic Streptococcus fermentation agent added is too high, the fermentation rate is accelerated, the water is not easily discharged, the product is soft, and the flavor is poor; when the amount of thermophilic Streptococcus fermentation agent added is too low, the fermentation rate is slow and the flavor is poor.

[0213] It can be seen from Example 1, Comparative Example 6 and Comparative Example 7 that when the amount of cream added is too high, the cream completely melts, tends to be in a fluid state, is too soft, and has poor chewiness; when the amount of cream added is too low, the oil precipitation is poor and the flavor is poor.

[0214] It can be seen from Example 1, Comparative Example 8 and Comparative Example 9 that the added rennet activity is too high, the milk flavor is insufficient, the product is too soft, and the chewiness is poor; the added rennet activity is too low, and the coagulation property is too low.

[0215] As can be seen from Example 1 and Examples 6-8, low-temperature fermentation and coagulation in the early stage can reduce fat loss and make the product taste smooth, while high-temperature fermentation in the later stage is conducive to the reproduction of the bacteria, allowing the bacteria to enter the logarithmic phase faster, and then ferment lactose to convert lactic acid, thereby improving the texture and flavor of the cheese.

[0216] Table 4 Sensory evaluation of cheeses prepared in Examples and Comparative Examples

[0217]

[0218] 3. The product of Example 1 was stored under refrigeration for different periods of time. Sensory evaluation and texture testing were performed for the different storage periods. The results are shown in Table 5. It can be seen that the cheese of the present application has a stable texture during the shelf life and still has good taste, texture, flavor, melting properties, and oil precipitation properties after 9 months of storage under refrigeration.

[0219] Table 5 Evaluation results of refrigerated products

[0220]

[0221] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A cheese, characterized in that The raw materials of the cheese include: micellar casein liquid, cream, sugar, starter, rennet, calcium salt, salt and water; Based on the total mass of the raw materials of the cheese, the content of the micellar casein liquid is 43% to 46%, the content of the light cream is 6.3% to 6.8%, the content of the starter culture is 0.0015% to 0.0025%, and the rennet activity is 5.8 IMCU% to 6.4 IMCU%; The micellar casein solution is obtained by subjecting skim milk to microfiltration membrane treatment; The cheese is prepared by the following method, comprising: Fermenting the micellar casein solution, cream, sugar, calcium salt, starter and water to obtain a fermentation product; performing a coagulation treatment on the fermentation product and rennet to obtain a curd; Cutting, stirring, draining, salting, blanching, stretching and cooling the curd to obtain the cheese; The fermentation process includes a first fermentation stage and a second fermentation stage; The fermentation temperature of the first fermentation stage is lower than the fermentation temperature of the second fermentation stage; The temperature of the first fermentation stage is 33°C to 35°C, and the time is 30 min to 60 min; The temperature of the second fermentation stage is 38° C. to 41° C., and the time is 60 min to 90 min.

2. The cheese according to claim 1, characterized in that The micellar casein content in the micellar casein solution is 6% to 7%; Based on the total mass of the raw materials of the cheese, the carbohydrate content is 4.8% to 5.3%, the calcium salt content is 0.02% to 0.03%, and the salt content is 0.2% to 0.25%.

3. The cheese according to claim 1, characterized in that The sugar substance includes lactose; The fermentation agent includes Streptococcus thermophilus; The calcium salt includes calcium chloride.

4. The cheese according to claim 1, characterized in that The conditions for the microfiltration membrane treatment include at least one of the following: The pore size of the microfiltration membrane is 0.1 μm~0.4 μm; The transmembrane pressure is 0.05 mPa~0.1 mPa; Temperature is 40℃~60℃; When using the diafiltration method, the volume ratio of diafiltration water to skim milk is (0.5~1.5):1; The concentration factor is 1~3.

5. The cheese according to claim 1, characterized in that include: sterilizing the micellar casein solution, cream and water to obtain a sterilized product; The sterilized product, sugar substance, fermentation agent and calcium salt are subjected to the fermentation treatment.

6. The cheese according to claim 1, characterized in that The pH value of the fermentation product is 6.4-6.6.

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