Shredded cheese and preparation method thereof

Abstract

The invention belongs to the technical field of cheese, and particularly relates to shredded cheese and a preparation method thereof. The preparation method comprises the following steps: (1) pasteurizing raw milk; (2) adding calcium chloride into the sterilized raw milk, then adding a fermentation inoculant, and carrying out anaerobic fermentation; (3) after fermentation is finished, adding chymosin to form curd blocks; (4) cutting the curd blocks into small blocks, standing, and discharging whey for 8-10 hours; (5) stacking the curd blocks in a groove in a layered manner, continuously discharging residual whey, and obtaining a cheese matrix when the total whey discharge amount is greater than or equal to 65%; (6) stretching the softened cheese; (7) soaking the stretched cheese with saline water, and cooling the cheese to 2-10 DEG C; and (8) drying the cooled cheese until the water content is reduced to 45-50wt%, carrying out vacuum or modified atmosphere packaging, and storing at 4 DEG C. The shredded cheese prepared by the method is high in sensory evaluation, high in free amino acid content and good in storage stability.

Description

Technical Field

[0001] The present invention belongs to the technical field of cheese, and particularly relates to a hand - torn cheese and a preparation method thereof. Background Art

[0002] Hand - torn cheese is a convenient and popular form of cheese. It usually has a texture ranging from soft to semi - hard, which is convenient to be directly torn into small pieces by hand for consumption. This type of cheese is loved by consumers for its unique taste and convenience. It is suitable for direct consumption, served with bread, or used as an ingredient in various dishes, becoming a popular category in the high - end dairy product market.

[0003] Currently, there are a wide variety of hand - torn cheeses on the market. However, as consumers' requirements for product quality are getting higher and higher, high - quality hand - torn cheese has become a market demand. Among the existing hand - torn cheese products on the market, there are significant problems in sensory evaluation. Most products fail to exhibit complex and rich flavor levels, restricting the full release of flavor substances and having an adverse impact on consumers' eating experiences. Since free amino acids play an important role in human health, such as promoting metabolism and muscle repair, the content of free amino acids in most of the current hand - torn cheeses on the market is not high, meaning that these potential health benefits have not been fully utilized, thus affecting consumers' overall evaluation of the product. Over time, the texture of hand - torn cheese on the market may change, and these problems all have a negative impact on the taste of hand - torn cheese. At the same time, during long - term storage, the originally existing flavor substances gradually volatilize or transform, further reducing the flavor quality of the product and greatly disappointing consumers. Summary of the Invention

[0004] The purpose of the present invention is to provide a hand - torn cheese and a preparation method thereof.

[0005] To achieve the above purpose, the present invention provides the following technical solutions: A preparation method of hand - torn cheese, comprising the following steps: (1) Sterilize raw milk and cool it to obtain sterilized raw milk; (2) Add calcium chloride to the sterilized raw milk, then add a fermentation agent and carry out anaerobic fermentation; (3) After the fermentation ends, add rennet and let it stand to form curd blocks; (4) Cut the curd blocks into small pieces, let it stand to drain whey, and obtain curd blocks; (5) Stack the curd blocks in layers in a trough, continuously drain the remaining whey. When the total whey drainage amount ≥ 65wt%, obtain a cheese matrix; (6) Chop the cheese matrix, acidify it to pH 4.9 - 5.3, immerse it in hot water for soaking to obtain softened cheese, and then stretch it; (7)The stretched cheese is soaked in brine and then cooled. (8)The cooled cheese is dried, packaged and stored.

[0006] Preferably, the method for preparing the shredded cheese comprises the following steps: (1)Raw milk is pasteurized and then quickly cooled to 37 - 38 °C through a plate heat exchanger to obtain sterilized raw milk. (2)Calcium chloride is added to the sterilized raw milk, and then a fermentation starter is added for anaerobic fermentation. (3)After the fermentation ends, rennet is added and left to stand for 60 - 70 min to form curd blocks. (4)The curd blocks are cut into small pieces, left to stand, and the whey is drained for 8 - 10 h. (5)The curd blocks are stacked in a trough in layers, and the remaining whey is continuously drained. When the total whey drainage volume ≥ 65%, a cheese matrix is obtained. (6)The cheese matrix is shredded and naturally acidified to pH 4.9 - 5.3, then immersed in hot water for soaking, and the softened cheese is stretched. (7)The stretched cheese is soaked in brine and the cheese is cooled to 2 - 10 °C. (8)The cooled cheese is dried to reduce the moisture content to 45 - 50 wt%, and is packaged under vacuum or modified atmosphere, and stored at 4 °C.

[0007] Preferably, the drying conditions are: temperature 8 - 10 °C, humidity 80 - 85%, and time 10 - 12 h.

[0008] Preferably, the fermentation starter includes Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0009] Preferably, the ratio of the number of bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus in the fermentation starter is 1:(1.3 - 1.5):(0.4 - 0.6).

[0010] Preferably, the fermentation conditions are: fermenting at 35 - 36 °C for 20 - 30 min, and then continuing to raise the temperature to 40 - 42 °C for fermentation for 20 - 30 min.

[0011] Preferably, 0.02 g - 0.1 g of the fermentation starter is used per liter of raw milk.

[0012] The present invention ferments raw milk with specific bacteria under specific conditions, which can improve the sensory score and the content of free amino acids of the pulled-apart cheese. The strain ratio of the present invention will produce a series of metabolites during the fermentation process. These substances can enrich the flavor of the cheese, increase its aroma complexity, and may improve the taste. By selecting appropriate strains and their fermentation conditions, more proteins are decomposed into free amino acids, which is very beneficial for improving the nutritional value of the cheese because free amino acids are more easily absorbed and utilized by the human body.

[0013] Preferably, the rennet includes papain and calf stomach rennet.

[0014] Preferably, the weight ratio of papain to calf stomach rennet is 1:(2 - 3).

[0015] Preferably, the dosage of rennet is 0.01 - 0.03 kg / ton of raw milk.

[0016] The present invention uses papain and calf stomach rennet for curdling, which can improve the sensory score and storage stability of the pulled-apart cheese. Through the different curdling mechanisms of papain and calf stomach rennet, a synergistic effect is achieved. The combined use of the two rennets can make the cheese obtain a more ideal texture, having sufficient hardness to maintain its shape and yet not losing softness to provide a good chewing experience. By optimizing the curdling process, a better moisture distribution can be obtained, reducing the problems of moisture loss or excessive accumulation, thereby extending the shelf life of the cheese and preventing quality degradation caused by moisture problems.

[0017] Preferably, the conditions for stretching are: the stretching rate is 0.5 - 1.0 m / min, the stretching ratio is 3:1 - 5:1, the roller pressure is 0.2 - 0.5 MPa, and the stretching time is 3 - 5 min.

[0018] The present invention provides the pulled-apart cheese prepared by the said preparation method.

[0019] Compared with the prior art, the advantages and beneficial effects of the present invention are: 1. The present invention ferments raw milk with specific bacteria under specific conditions, which can improve the sensory score and the content of free amino acids of the pulled-apart cheese. The strain ratio of the present invention will produce a series of metabolites during the fermentation process. These substances can enrich the flavor of the cheese, increase its aroma complexity, and may improve the taste. By selecting appropriate strains and their fermentation conditions, more proteins are decomposed into free amino acids, which is very beneficial for improving the nutritional value of the cheese because free amino acids are more easily absorbed and utilized by the human body.

[0020] 2. The present invention uses papain and calf rennet for curdling, which can improve the sensory score and storage stability of pulled curd cheese. The synergistic effect is achieved through the different curdling mechanisms of papain and calf rennet. The combined use of the two rennet enzymes enables the cheese to obtain a more ideal texture, having sufficient hardness to maintain its shape and yet not losing its softness to provide a good chewing experience. By optimizing the curdling process, a better moisture distribution can be obtained, reducing the problems of moisture loss or excessive accumulation, thereby extending the shelf life of the cheese and preventing the quality decline caused by moisture problems.

[0021] 3. The pulled curd cheese prepared by the present invention can stand out in the market with its excellent sensory quality, high nutritional value and good storage stability, attracting consumers who pursue high-quality food, thereby enhancing the market competitiveness. Modern consumers increasingly pay attention to the health attributes and taste enjoyment of food, and the present invention just meets these two aspects of needs, contributing to the development of a wider consumer group. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of the scoring criteria of the 9-point hedonic scale method. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0024] All raw materials used in the following embodiments of the present invention are commercially available products: Calf rennet, the rennet from Chr. Hansen Denmark, specific activity: 20 activity units / mg protein.

[0025] Papain, Henan Ruiren Bioengineering Co., Ltd., enzyme activity 20,000 U / g.

[0026] Lactobacillus delbrueckii subsp. bulgaricus, product number B311848, Ningbo Mingzhou Biotechnology Co., Ltd.

[0027] Lactobacillus paracasei, product number B94630, Ningbo Mingzhou Biotechnology Co., Ltd.

[0028] Streptococcus thermophilus, product number BMZ132092, Ningbo Mingzhou Biotechnology Co., Ltd.

[0029] Lactobacillus plantarum, product number BMZ239542, Ningbo Mingzhou Biotechnology Co., Ltd.

[0030] Example 1 This embodiment provides a method for preparing shredded cheese, comprising the following steps: (1) Subject raw milk to pasteurization at 72°C for 15 s, and rapidly cool it to 37°C through a plate heat exchanger after sterilization to obtain sterilized raw milk; (2) Add calcium chloride to the sterilized raw milk at a dosage of 0.1 kg per ton of raw milk, then add a fermentation starter, and carry out anaerobic fermentation. The fermentation starter includes Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, and Streptococcus thermophilus. The ratio of the number of bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, and Streptococcus thermophilus in the fermentation starter is 1:1.4:0.5. The fermentation conditions are: ferment at 36°C for 25 min, and continue to heat up to 41°C for fermentation for 25 min. Use 0.06 g of fermentation starter per liter of raw milk.

[0031] (3) After the fermentation is completed, add rennet at a dosage of 0.01 kg per ton of raw milk, let it stand for 65 min to form curd; the rennet includes papain rennet and calf stomach rennet. The weight ratio of papain rennet to calf stomach rennet is 1:2.4.

[0032] (4) Cut the curd into small pieces of 6 - 8 mm 3 , let it stand for 10 min, and drain whey for 8 h under the condition of keeping warm at 38°C, and gently stir during this period to prevent the curd from sticking together; (5) Stack the curd in a trough in layers, with each layer having a thickness of 15 cm, and continuously drain the remaining whey at a temperature of 38°C and a humidity of 85%. When the pH of the curd reaches 6.5 and the total whey drainage is 65%, a cheese matrix is obtained; (6) Chop the cheese matrix, when it is naturally acidified to pH 5.0, immerse it in hot water at 80°C for 1 min, send the softened cheese into a twin - screw stretcher for stretching, with a stretching rate of 0.7 m / min, a stretching ratio of 4:1, a roller pressure of 0.3 MPa, and stretch for 4 min; (7) Immerse the stretched cheese in a 4 wt% brine at a temperature of 6°C for 20 min, and cool the cheese to 8°C; (8) Dry the cooled cheese in an environment with a humidity of 80% and a temperature of 10°C for 12 h to reduce the moisture content to 48%, and perform vacuum packaging and store it at 4°C.

[0033] Example 2 This embodiment provides a method for preparing shredded cheese, comprising the following steps: (1) Subject raw milk to pasteurization at 72°C for 15 s, and rapidly cool it to 38°C through a plate heat exchanger after sterilization to obtain sterilized raw milk; (2) Add calcium chloride to the sterilized raw milk at a dosage of 0.1 kg per ton of raw milk, then add the fermentation starter, and carry out anaerobic fermentation. The fermentation starter includes Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, and Streptococcus thermophilus. The ratio of the number of bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, and Streptococcus thermophilus in the fermentation starter is 1:1.3:0.6. The fermentation conditions are: ferment at 35°C for 20 min, and then continue to heat up to 42°C and ferment for 30 min. Use 0.1 g of the fermentation starter per liter of raw milk.

[0034] (3) After the fermentation is completed, add rennet at a dosage of 0.03 kg per ton of raw milk, and let it stand for 70 min to form curd; the rennet includes papain rennet and calf stomach rennet. The weight ratio of papain rennet to calf stomach rennet is 1:2.

[0035] (4) Cut the curd into small pieces of 6 - 8 mm 3 , let it stand for 5 min, and drain whey for 10 h under the condition of keeping warm at 38°C, and gently stir during this period to prevent the curd from sticking together; (5) Stack the curd in a trough in layers, with each layer having a thickness of 10 cm, and continuously drain the remaining whey under the conditions of a temperature of 38°C and a humidity of 85%. When the pH of the curd reaches 6.5 and the total whey drainage is 70%, a cheese matrix is obtained; (6) Cut the cheese matrix into pieces, when it is naturally acidified to pH 5.3, immerse it in hot water at 75°C for 2 min, send the softened cheese into a twin - screw stretching machine for stretching, the stretching rate is 0.5 m / min, the stretching ratio is 5:1, the roller pressure is 0.2 MPa, and stretch for 5 min; (7) Soak the stretched cheese in a 3 wt% brine at a temperature of 10°C for 15 min, and cool the cheese to 10°C; (8) Dry the cooled cheese in an environment with a humidity of 80% and a temperature of 10°C for 15 h to reduce the moisture content to 45%, and use vacuum packaging and store it at 4°C.

[0036] Example 3 This example provides a method for preparing shredded cheese, including the following steps: (1) Pasteurize the raw milk at 72°C for 15 s, and quickly cool it to 37°C through a plate heat exchanger after sterilization to obtain sterilized raw milk; (2) Add calcium chloride to the sterilized raw milk at a dosage of 0.1 kg per ton of raw milk, then add the fermentation starter, and conduct anaerobic fermentation. The fermentation starter includes Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, and Streptococcus thermophilus. The ratio of the bacterial counts of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, and Streptococcus thermophilus in the fermentation starter is 1:1.5:0.4. The fermentation conditions are: ferment at 36°C for 25 min, then continue to heat up to 41°C and ferment for 25 min. Use 0.03 g of the fermentation starter per liter of raw milk.

[0037] (3) After the fermentation is completed, add rennet at a dosage of 0.01 kg per ton of raw milk, and let it stand for 65 min to form curd blocks; the rennet includes papain rennet and calf stomach rennet. The weight ratio of papain rennet to calf stomach rennet is 1:3.

[0038] (4) Cut the curd blocks into small pieces of 6 - 8 mm 3 and let them stand for 10 min, and drain the whey for 8 h under the condition of keeping warm at 38°C, and gently stir during this period to prevent the curd blocks from sticking together; (5) Stack the curd blocks in a trough, stack them in layers, with each layer having a thickness of 15 cm, and continuously drain the remaining whey under the conditions of a temperature of 38°C and a humidity of 85%. When the pH of the curd reaches 6.5 and the total whey drainage volume is 65%, obtain the cheese matrix; (6) Cut the cheese matrix into pieces, when it is naturally acidified to pH 5.0, immerse it in hot water at 80°C for 1 min, send the softened cheese into a twin - screw stretching machine for stretching, the stretching rate is 0.7 m / min, the stretching ratio is 4:1, the roller pressure is 0.3 MPa, and stretch for 4 min; (7) Immerse the stretched cheese in a 4 wt% brine at a temperature of 6°C for 20 min, and cool the cheese to 8°C; (8) Dry the cooled cheese in an environment with a humidity of 80% and a temperature of 10°C for 12 h to reduce the moisture content to 48%, and use vacuum packaging and store it at 4°C.

[0039] Comparative Example 1 The difference between this comparative example and Example 1 is that the fermentation starter is Lactobacillus paracasei.

[0040] Comparative Example 2 The difference between this comparative example and Example 1 is that the fermentation starter is Streptococcus thermophilus.

[0041] Comparative Example 3 The difference between this comparative example and Example 1 is that the fermentation starter includes Lactobacillus paracasei and Streptococcus thermophilus. The ratio of the bacterial counts of Lactobacillus paracasei and Streptococcus thermophilus is 1.4:0.5.

[0042] Comparative Example 4 The difference between this comparative example and Example 1 is that the ratio of the number of bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus in the fermentation inoculant is 0.5:1:1.4.

[0043] Comparative Example 5 The difference between this comparative example and Example 1 is that the fermentation inoculant includes Lactobacillus plantarum, Lactobacillus paracasei and Streptococcus thermophilus. The ratio of the number of bacteria of Lactobacillus plantarum, Lactobacillus paracasei and Streptococcus thermophilus in the fermentation inoculant is 1:1.4:0.5.

[0044] Comparative Example 6 The difference between this comparative example and Example 1 is that the dosage of the fermentation inoculant is 1×10¹¹ CFU / g of raw milk in terms of viable bacteria count.

[0045] Comparative Example 7 The difference between this comparative example and Example 1 is that the dosage of the fermentation inoculant is 10×10¹¹ CFU / g of raw milk in terms of viable bacteria count.

[0046] Comparative Example 8 The difference between this comparative example and Example 1 is that the rennet is calf stomach rennet.

[0047] Comparative Example 9 The difference between this comparative example and Example 1 is that the weight ratio of papain rennet and calf stomach rennet is 1:1.

[0048] Comparative Example 10 The difference between this comparative example and Example 1 is that the fermentation conditions are: fermenting at 38°C for 50 min.

[0049] Performance Test 1. Sensory evaluation: The shredded cheeses prepared in Examples 1-3 and Comparative Examples 1-10 were subjected to performance tests, and commercially available imported cheese (Amlat Enmeilai, shredded cheese stick, mild milk flavor) was used as the control group. The shredded cheese was scored using the 9-point Hedonic Scale. The scoring criteria are shown in Figure 1 . Sixty volunteers were recruited as judges, 10 males and 10 females aged 8-18 years old, 10 males and 10 females aged 20-40 years old, and 10 males and 10 females aged 50-60 years old. Thirty judges scored the shredded cheese respectively and the average value was calculated.

[0050] 2. The pulled curd cheese of Examples 1-3 and Comparative Examples 1-10 was determined by the acid hydrolysis method in GB / T 5009.124-2016 Determination of Amino Acids in Foods. 1 g of pulled curd cheese was dissolved with 2 mL of sodium citrate buffer solution with a pH value of 2.2, filtered through a 0.22 μm filter membrane, and then analyzed with an amino acid analyzer. Free amino acids = the sum of the contents of threonine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, aspartic acid, serine, glutamic acid, glycine, alanine, cysteine, histidine, arginine, and proline.

[0051] 3. Stability determination: 30 reviewers who conducted sensory evaluation were asked to score the pulled curd cheese of Examples 1-3 and Comparative Examples 1-10 stored at 4 °C for 3 months respectively, and the evaluation criteria were the same as those for sensory evaluation.

[0052] The results are shown in Table 1.

[0053] Table 1 Performance test results Sensory evaluation Free amino acid content (mg / 100 g) Stability test Example 1 7.83 457 7.68 Example 2 7.79 448 7.41 Example 3 7.81 451 7.59 Comparative example 1 6.28 369 5.98 Comparative example 2 6.35 371 6.09 Comparative example 3 6.63 384 6.35 Comparative example 4 7.14 406 6.95 Comparative example 5 6.92 412 6.60 Comparative example 6 6.89 351 6.57 Comparative example 7 7.35 403 7.01 Comparative example 8 6.82 375 6.62 Comparative example 9 7.41 382 6.84 Comparative example 10 7.01 394 6.75 Control group 6.24 351 Not determined The sensory scores of the pulled curd cheese prepared in Examples 1-3 of the present invention are higher than those of commercially available imported products. At the same time, the content of free amino acids is higher, the nutritional value is better, and the storage stability is high. In Comparative Examples 1-7 and Comparative Example 10, the types, ratios, and dosages of the fermentation starters were changed, and the scores of the pulled curd cheese decreased, and the content of free amino acids decreased. In Comparative Examples 8-9, the types and ratios of rennet were changed, and the stability of the pulled curd cheese decreased.

[0054] In summary, the pulled curd cheese prepared by the present invention has a higher sensory score. Compared with commercially available imported products, the pulled curd cheese prepared in Examples 1-3 of the present invention performs better in terms of sensory score. This means that the cheese may have better flavor, texture, and appearance, providing consumers with a better eating experience. Due to its higher content of free amino acids, this not only improves the nutritional value of the product but also may have greater health benefits in promoting metabolism and muscle repair, etc. At the same time, the products of Examples 1-3 of the present invention show high storage stability, can maintain their original flavor and texture for a long time, and reduce the quality decline problem caused by storage conditions.

[0055] The shredded cheese prepared in Embodiments 1-3 of the present invention can stand out in the market with its excellent sensory quality, high nutritional value, and good storage stability, attracting consumers who pursue high-quality food, thereby enhancing market competitiveness. Modern consumers increasingly focus on the health attributes and taste enjoyment of food, and the present invention precisely meets these two aspects of requirements, helping to expand a wider consumer group. The product of the present invention surpasses commercially available imported products in terms of sensory scores and nutritional value, and it also has the potential to enter the international market, especially for countries and regions with high requirements for shredded cheese. In summary, the shredded cheese prepared by the present invention, with its unique advantages, can not only improve consumer satisfaction, but also help enterprises occupy a favorable position in the fierce market competition and have a positive impact on the development of the entire industry.

[0056] The foregoing is the preferred embodiment of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing hand-torn cheese, characterized in that: The following steps are involved: (1) sterilizing and cooling raw milk to obtain sterilized raw milk; (2) Add calcium chloride to sterilized raw milk, then add fermentation agent and perform anaerobic fermentation; (3) After fermentation is complete, add rennet and let stand to form curds; (4) Cut the curd into small pieces, let it stand, drain the whey, and obtain curd; (5) The curds are stacked in layers in a tank, and the remaining whey is continuously discharged. When the total whey discharge is ≥ 65 wt%, a cheese matrix is ​​obtained; (6) chopping the cheese matrix, acidifying it to a pH of 4.9-5.3, immersing it in hot water to obtain softened cheese, and then stretching it; (7) Soak the stretched cheese in salt water and cool it; (8) The cooled cheese is dried, packaged and stored.

2. The method for preparing hand-torn cheese according to claim 1, characterized in that: The fermentation bacteria include Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

3. The method for preparing hand-torn cheese according to claim 2, characterized in that: The bacterial count ratio of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus in the fermentation agent is 1:(1.3-1.5):(0.4-0.6).

4. The method for preparing hand-torn cheese according to claim 3, characterized in that: The fermentation conditions are: ferment at 35-36°C for 20-30 minutes, then continue to heat up to 40-42°C for 20-30 minutes.

5. The method for preparing hand-torn cheese according to claim 4, characterized in that: The dosage of the fermentation agent is 0.02g-0.1g per liter of raw milk.

6. The method for preparing hand-torn cheese according to claim 1, characterized in that: Rennets include papaya rennet and calf stomach rennet.

7. The method for preparing hand-torn cheese according to claim 6, characterized in that: The weight ratio of papain and calf stomach rennet is 1:(2-3).

8. The method for preparing hand-torn cheese according to claim 7, characterized in that: The dosage of rennet is 0.01-0.03 kg / ton of raw milk.

9. The method for preparing hand-torn cheese according to claim 1, characterized in that: The stretching conditions are: stretching rate of 0.5-1.0 m / min, stretching ratio of 3:1-5:1, roller pressure of 0.2-0.5 MPa, and stretching for 3-5 min.

10. Hand-torn cheese prepared by the preparation method according to any one of claims 1 to 9.

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