Drinking type cheese-flavored fermented milk and preparation method thereof

Abstract

The invention belongs to the technical field of food fermentation and dairy product processing, and particularly relates to drinking type cheese-flavored fermented milk and a preparation method thereof, and the preparation method comprises the following steps: 1) pretreating a milk raw material to obtain the pretreated milk raw material; 2) mixing the pretreated cheese component with water or a milk raw material to prepare cheese slurry, and micronizing the cheese slurry through high-pressure homogenization to obtain a cheese particle component; (3) mixing the pretreated milk raw material obtained in the step (1), the treated cheese particle component obtained in the step (2), a stabilizer and auxiliary materials, and performing high-pressure homogenization and heat treatment to obtain a mixed material to be fermented; and (4) adding a lactic acid bacteria starter into the to-be-fermented mixed material obtained in the step (3) for fermentation, and carrying out ultrahigh-pressure final treatment after fermentation is finished, so as to obtain the drinking type cheese-flavored fermented milk. According to the invention, the dispersion stability, flavor release characteristic and overall sensory quality of real cheese particles in a fermented milk system are effectively improved.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy product processing, and particularly relates to drinkable cheese-flavored fermented milk and a preparation method thereof. Background Art

[0002] While currently popular among consumers, fermented milk drinkables still lack flavor diversity and innovation, failing to fully meet consumers' demand for novel and unique sensory experiences. Cheese, with its rich flavor, rich texture, and nutritional value, could be combined with the convenience and refreshing taste of fermented milk drinkables to create a new dairy product category with a fresh sensory experience and significant market potential.

[0003] However, efficiently and stably incorporating the inherently complex components of real cheese into a relatively pH-sensitive liquid fermented milk matrix presents significant technical barriers. Key challenges include: maximizing the preservation of the cheese's authentic flavor to avoid off-flavors or flavor degradation during processing and storage; preventing the uncontrolled aggregation and denaturation of proteins and fats in cheese under acidic conditions and mechanical shear, which can lead to a rough texture, stratification, or flocculent precipitation; and addressing the physical stability challenges of cheese particles in low-viscosity systems, such as sedimentation and flocculation, that can occur during long-term storage. Existing technologies struggle to provide a sustainable and effective solution.

[0004] Therefore, there is an urgent need for an innovative solution that can effectively overcome these technical bottlenecks and successfully and stably incorporate authentic cheese components into drinkable fermented milk. This solution would not only impart a unique, authentic cheese flavor, a smooth and delicate mouthfeel, and excellent long-term physical and flavor stability, but would also effectively fill the current market gap, satisfy consumers' demand for diverse and high-quality dairy products, and bring a new taste experience and significant growth potential to the dairy market. Summary of the Invention

[0005] In view of the shortcomings of the prior art described above, the object of the present invention is to provide a drinkable cheese-flavored fermented milk and a preparation method thereof, so as to solve the problems existing in the prior art when real cheese components are applied to drinkable fermented milk, such as difficulty in flavor preservation and controlled release, easy instability of cheese particles leading to texture defects, and insufficient long-term physical stability of the product.

[0006] A first aspect of the present invention provides a method for preparing drinkable cheese-flavored fermented milk, the method comprising the following steps:

[0007] 1) pre-treating the milk raw material to obtain a pre-treated milk raw material;

[0008] 2) mixing the pretreated cheese component with water or milk raw material to form a cheese slurry, and micronizing the cheese slurry by high-pressure homogenization to obtain a cheese particle component;

[0009] 3) mixing the pretreated milk raw material obtained in step 1), the cheese particle component obtained in step 2), a stabilizer, and auxiliary materials, and performing high-pressure homogenization and heat treatment to obtain a mixed material to be fermented;

[0010] 4) adding a lactic acid bacteria starter culture to the mixed material to be fermented obtained in step 3) for fermentation, and performing an ultrahigh pressure final treatment after the fermentation is completed to obtain drinkable cheese-flavored fermented milk.

[0011] In some embodiments of the present invention, in step 1), the milk raw material is derived from one or more of cow's milk, goat's milk, horse's milk or reconstituted milk.

[0012] In some embodiments of the present invention, in step 1), the pretreatment includes one or more of purification, protein fortification or protein modification. The protein fortification is achieved by adding a milk protein component; the milk protein component is selected from one or more of milk protein concentrate, whey protein concentrate, whey protein isolate or micronized whey protein. The protein is modified to a degree of denaturation of whey protein in the milk raw material of 60-80%. In some embodiments of the present invention, in step 1), the fat content in the pretreated milk raw material is in the range of 0.05%-6.0% (w / w); the protein content is in the range of 2.5%-6.0% (w / w); and the total solid content is in the range of 9.0%-18.0% (w / w).

[0013] In some embodiments of the present invention, in step 2), the cheese component is selected from one or more of cheddar cheese, Parmesan cheese, Gouda cheese, Monterey Jack cheese, cream cheese, fresh mozzarella cheese, quark cheese or mascarpone cheese.

[0014] In some embodiments of the present invention, in step 2), the pretreatment includes one or more of high-pressure homogenization, cutting, crushing, shredding or pulping; the pressure of the high-pressure homogenization is 10-100 MPa; and the temperature is 40-80°C.

[0015] In some embodiments of the present invention, in step 2), the weight ratio of the pretreated cheese component to water or milk raw material is 1:(0.3-5).

[0016] In some embodiments of the present invention, in step 2), the high-pressure homogenization is performed 1-5 times; the pressure is 10-100 MPa; and the temperature is 40-80°C.

[0017] In some embodiments of the present invention, in step 2), the average particle size D50 of the cheese particle component is 0.1-30 microns; and the D90 value is less than 40 microns.

[0018] In some embodiments of the present invention, in step 3), the stabilizer is selected from a food-grade colloid and / or an emulsifier; the weight ratio of the food-grade colloid to the emulsifier is (0.1-5):1. The food-grade colloid is selected from one or more of sodium carboxymethyl cellulose, pectin, xanthan gum, gellan gum, guar gum, locust bean gum, carrageenan, microcrystalline cellulose, and succinoglycan; and the emulsifier is selected from modified starch and / or sodium alginate.

[0019] In some embodiments of the present invention, in step 3), the auxiliary material is selected from one or more of a sweetener, an edible flavor, a pigment, table salt, an acidity regulator or a nutritional enhancer; the mass ratio of the sweetener, edible flavor, pigment, table salt, acidity regulator or nutritional enhancer is (10-30): (0.1-0.4): (0.1-0.5): (0.5-2): 1.

[0020] In some embodiments of the present invention, in step 3), the mass ratio of the milk raw material, cheese particle component, stabilizer and auxiliary material is (5-90): (0.07-20): (0.0007-2): 1.

[0021] In some embodiments of the present invention, in step 3), the temperature of the high-pressure homogenization is 50-80° C. and the pressure is 1-40 MPa.

[0022] In some embodiments of the present invention, in step 3), the heat treatment is pasteurization or ultra-high temperature sterilization.

[0023] In some embodiments of the present invention, in step 4), the strain in the lactic acid bacteria starter is selected from one or more of Streptococcus thermophilus, Lactobacillus bulgaricus subsp. delbrueckii, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, or Lactobacillus helveticus.

[0024] In some embodiments of the present invention, in step 4), the lactic acid bacteria fermentation agent is a direct-injection dry powder agent or an activated liquid; when the lactic acid bacteria fermentation agent is a direct-injection dry powder agent, its inoculation amount is 0.001-0.2% (w / v) of the weight of the mixed material to be fermented; when the lactic acid bacteria fermentation agent is an activated liquid, its inoculation amount is 0.1%-8.0% (v / v) of the volume of the mixed material to be fermented.

[0025] In some embodiments of the present invention, in step 4), the fermentation temperature is 25-48° C. and the fermentation time is 2-16 hours.

[0026] In some embodiments of the present invention, in step 4), the fermentation is performed until the pH of the system is 4.0-4.9.

[0027] In some embodiments of the present invention, in step 4), the post-treatment includes one or more of terminating fermentation and cooling, curd breaking and smoothing, or vacuum degassing.

[0028] In some embodiments of the present invention, the treatment pressure of the ultrahigh pressure final treatment is 150-800 MPa.

[0029] A second aspect of the present invention provides a drinkable cheese-flavored fermented milk prepared by the above-mentioned preparation method.

[0030] As described above, the drinkable cheese-flavored fermented milk and the preparation method thereof of the present invention have the following beneficial effects:

[0031] The present invention effectively improves the dispersion stability, flavor release characteristics and overall sensory quality of real cheese particles in the fermented milk system through precise pretreatment of raw milk, multi-level fine processing of cheese components, optimization and regulation of key process parameters and innovative terminal product processing technology, ultimately obtaining a drinkable cheese-flavored fermented milk product with rich flavor, silky texture and long-term physical and flavor stability. DETAILED DESCRIPTION

[0032] The following describes the embodiments of the present application through specific examples. Those skilled in the art can easily understand the other advantages and effects of the present application from the contents disclosed in this specification. The present application can also be implemented or applied through different specific embodiments, and the details in this specification can be modified or changed based on different viewpoints and applications without departing from the spirit of the present application.

[0033] When the embodiments provide numerical ranges, it should be understood that, unless otherwise specified herein, both endpoints of each numerical range and any numerical value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as those generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the grasp of the prior art by those skilled in the art and the record of this application, any method, equipment, and material of the prior art similar or equivalent to the method, equipment, and material in the embodiments of the present application can also be used to realize this application.

[0034] This invention significantly improves the dispersion stability, flavor expression, and overall sensory quality of authentic cheese particles in a fermented milk system through specific pretreatment of raw milk materials, multi-stage refinement of cheese components, optimized control of key process parameters, and innovative final product processing technology. The result is a drinkable cheese-flavored fermented milk product with a unique cheese flavor, a smooth mouthfeel, and excellent long-term physical and flavor stability, as well as a preparation method. This is the basis for the completion of the present invention.

[0035] Preparation method of drinkable cheese-flavored fermented milk

[0036] The present invention provides a method for preparing drinkable cheese-flavored fermented milk, which comprises the following steps:

[0037] 1) pre-treating the milk raw material to obtain a pre-treated milk raw material;

[0038] 2) mixing the pretreated cheese component with water or milk raw material to form a cheese slurry, and micronizing the cheese slurry by high-pressure homogenization to obtain a cheese particle component;

[0039] 3) mixing the pretreated milk raw material obtained in step 1), the processed cheese particle component obtained in step 2), a stabilizer, and auxiliary materials, and performing high-pressure homogenization and heat treatment to obtain a mixed material to be fermented;

[0040] 4) adding a lactic acid bacteria starter culture to the mixed material to be fermented obtained in step 3) for fermentation, and performing an ultrahigh pressure final treatment after the fermentation is completed to obtain drinkable cheese-flavored fermented milk.

[0041] In the method for preparing the drinkable cheese-flavored fermented milk provided by the present invention, step 1) pre-treating the milk raw material to obtain the pre-treated milk raw material.

[0042] In step 1) of the present invention, the milk raw material is derived from one or more of cow's milk, goat's milk, horse's milk or reconstituted milk.

[0043] In step 1) of the present invention, the pretreatment includes one or more of purification, protein enhancement, or protein modification;

[0044] Among them, the purification treatment specifically includes filtering, centrifuging and heat treating the milk raw material (or reconstituted milk). In a preferred embodiment, coarse filtration (such as metal screen, textile filter cloth) is first used to remove particulate impurities, hair, sediment, etc., and a microfiltration membrane (0.5-1.5 μm) is further used to remove most of the microorganisms and protein clumps to improve the clarity of the emulsion. After removing the sediment, milk fat, cell debris and some microorganisms by a high-efficiency centrifuge, heat treatment and sterilization are performed. The temperature of the purification treatment is 40°C-60°C, optionally 40-50°C, 50-60°C, preferably 50°C±2°C. It is carried out by a centrifugal purifier with a centrifugal force of 2000×g-6000×g, preferably 3000×g-5000×g.

[0045] Protein fortification: Protein fortification is achieved by adding milk protein components, such as milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), micronized whey protein (MWP), or a combination thereof, to increase the protein content. The amount of milk protein components added is 0.1-3.0% (w / w, dry basis) of the weight of the milk raw material, and can be optionally 0.1-0.3% (w / w), 0.3-1% (w / w), 1-1.5% (w / w), 1.5-2% (w / w), 2-2.5% (w / w), 2.5-3% (w / w), 0.3-1.8% (w / w), 1.8-3% (w / w), or 0.3-3 (w / w), and preferably 0.3-1.8% (w / w). In a preferred embodiment, the protein powder is dissolved in the milk raw material at a temperature of 35°C-55°C, preferably 45°C±3°C, and dispersed and hydrated by high shear mixing at 1500rpm-7000rpm, preferably 2500rpm-5000rpm for 5-35 minutes, preferably 10-25 minutes.

[0046] Protein modification: Protein modification is achieved by controlling the subsequent heat treatment steps, such as pasteurization or ultra-high temperature sterilization, to cause controlled denaturation of whey protein. The protein is modified to a whey protein denaturation degree of 60-80% in the milk raw material, and can be optionally 60-70% or 70-80%.

[0047] Among them, the degree of whey protein denaturation is a measure of the degree of conformational change in its natural structure after being affected by heat or other physical and chemical treatments. It is mainly manifested in structural reconstruction phenomena such as reduced protein solubility, rearrangement of intermolecular disulfide bonds, and formation of aggregates, which in turn affects its emulsification, foaming and nutritional functions.

[0048] The degree of denaturation can be calculated by the change in soluble content of the protein before and after heating. The calculation formula is:

[0049] Denaturation degree (%) = [1-(soluble protein content after heating / soluble protein content before heating)] × 100%;

[0050] Soluble protein content is generally determined using the biuret method or UV spectrophotometry. Common methods for denaturing whey protein include heat denaturation (70–95°C for 5–30 minutes), acid-base treatment (pH <3 or >9), high-pressure treatment, enzymatic hydrolysis, and dry heat pretreatment. These methods can be selected based on process requirements to tailor its functional properties and application suitability.

[0051] In step 1) of the present invention, the fat content of the pretreated milk raw material ranges from 0.05-6.0% (w / w), optionally 0.05-1% (w / w), 1-3% (w / w), 3-6% (w / w), 1-3.8% (w / w), or 3.8-6% (w / w), and is preferably 1.0-3.8% (w / w). The protein content ranges from 2.5-6.0% (w / w), optionally 2.5-3% (w / w), 3-4.5% (w / w), 4.5-6% (w / w), or 2.5-4.5 (w / w), and is preferably 3.0-4.5% (w / w). The total solid content ranges from 9.0-18.0% (w / w), optionally 9-11% (w / w), 11-14% (w / w), 14-18% (w / w) or 9-14% (w / w), preferably 11.0-14.0% (w / w).

[0052] In the preparation method of the drinkable cheese-flavored fermented milk provided by the present invention, step 2) the pretreated cheese component is mixed with water or milk raw material to form a cheese slurry, and the cheese slurry is micronized by high-pressure homogenization to obtain a cheese particle component.

[0053] In step 2) of the present invention, the cheese component is one or more natural cheeses, for example, one or more selected from cheddar cheese, Parmesan cheese, Gouda cheese, Monterey Jack cheese, cream cheese, fresh mozzarella cheese, quark cheese or mascarpone cheese.

[0054] In step 2) of the present invention, the pretreatment includes one or more of high-pressure homogenization, cutting, crushing, shredding or pulping. The pressure of the high-pressure homogenization is 10-100 MPa, which can be 10-20 MPa, 20-50 MPa, 50-70 MPa, 70-100 MPa, 20-70 MPa or 50-100 MPa, preferably 20-70 MPa; the temperature is 40-80°C, which can be 40-50°C, 50-70°C, 70-80°C, preferably 50-70°C. In a preferred embodiment, the natural cheese is cut into 0.3-10 cm 3 Small pieces, preferably 1-4 cm 3 Soft cheese can be preheated to 20-50°C, preferably 30-40°C before pretreatment.

[0055] In step 2) of the present invention, the weight ratio of the pretreated cheese component to water or milk raw material is 1:(0.3-5), optionally 1:(0.3-0.8), 1:(0.8-2), 1:(2-2.5), or 1:(0.8-2.5), preferably 1:(0.8-2.5). The slurry is heated to 30-70°C, optionally 30-45°C, 45-60°C, or 60-70°C, preferably 45-60°C, and then placed in a high-pressure homogenizer for micronization: the high-pressure homogenization treatment is performed 1-5 times, preferably 1-3 times. The high-pressure homogenization pressure is 10-100 MPa, which can be 10-20 MPa, 20-50 MPa, 50-70 MPa, 70-100 MPa, 20-70 MPa or 50-100 MPa, and is preferably 20-70 MPa; the temperature is 40-80°C, which can be 40-50°C, 50-70°C, 70-80°C, and is preferably 50-70°C.

[0056] In step 2) of the present invention, the cheese particle component has a particle size characteristic of being stably dispersed in the fermented milk matrix. The average particle size (D50) ranges from 0.1 to 30 microns, and can optionally be 0.1 to 0.5 microns, 0.5 to 1 micron, 1 to 8 microns, 8 to 15 microns, 15 to 20 microns, 20 to 25 microns, 25 to 30 microns, or 0.5 to 15 microns, preferably 0.5 to 15 microns, and more preferably 1 to 8 microns. The D90 value is less than 40 microns, preferably less than 20 microns, and more preferably less than 15 microns.

[0057] In the preparation method of the drinkable cheese-flavored fermented milk provided by the present invention, step 3) is to mix the pretreated milk raw material obtained in step 1), the treated cheese particle component obtained in step 2), a stabilizer and auxiliary materials, and perform high-pressure homogenization and heat treatment to obtain a mixed material to be fermented.

[0058] In a preferred embodiment, the cheese particle component obtained in step 2) is prepared as a slurry or pre-dispersion for incorporation into subsequent steps. For example, it can be slowly added to the pre-treated raw milk material at 35-70°C, preferably 45-60°C, via a venturi or under vigorous stirring (80-250 rpm) prior to subsequent mixing and homogenization. Alternatively, the cheese particle component can be subjected to an ultra-high temperature treatment (UHT) at 130-140°C for 2-8 seconds, and then aseptically added to the sterilized raw milk material.

[0059] In step 3) of the present invention, the stabilizer is selected from a food-grade colloid and / or emulsifier. The food-grade colloid may be, for example, one or more of sodium carboxymethylcellulose (CMC), pectin, xanthan gum, gellan gum, guar gum, locust bean gum, carrageenan, microcrystalline cellulose (MCC), and succinoglycan; the emulsifier may be, for example, modified starch and / or sodium alginate. In a preferred embodiment, the stabilizer comprises a synergistic combination of at least one long-chain polymer stabilizer (such as a specific type of pectin or xanthan gum) and at least one particulate stabilizer (such as microcrystalline cellulose). The weight ratio of the food-grade colloid to the emulsifier is (0.1-5):1, and may optionally be (0.1-1):1, (1-2):1, (2-3):1, (3-4):1, or (4-5):1.

[0060] In step 3) of the present invention, the auxiliary materials are selected from one or more of sweeteners, flavorings, pigments, salt, acidity regulators, or nutritional enhancers. Examples of sweeteners include sucrose, fructose, honey, lactose, maltose, maple syrup, stevia, erythritol, xylitol, psicose, isomaltulose, aspartame, cyclamate, sucralose, and acesulfame potassium. Examples of acidity regulators include citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid (a small amount is used to adjust protein stability), sodium carbonate, and sodium bicarbonate. Examples of nutritional enhancers include vitamin D, vitamin B complex, calcium salts (calcium carbonate, calcium lactate), magnesium salts, zinc salts, oligofructose, and inulin. The mass ratio of sweetener, edible flavor, pigment, salt, acidity regulator or nutritional enhancer is (10-30): (0.1-0.4): (0.1-0.5): (0.5-2): 1, and can be (10-20): (0.1-0.4): (0.1-0.5): (0.5-2): 1, (20-30): (0.1-0.4): (0.1-0.5): (0.5-2): 1, (10-30): (0.1-0.2): (0.1-0.5): (0.5-2): 1, (10 -30):(0.2-0.4):(0.1-0.5):(0.5-2):1, (10-20):(0.1-0.4):(0.1-0.25):(0.5-2):1, (10-20):(0.1-0.4):(0.25-0.5):(0.5-2):1, (10-20):(0.1-0.4):(0.25-0.5):(0.5-1):1, (10-20):(0.1-0.4):(0.25-0.5):(1-2):1.

[0061] In a preferred embodiment, in step 3), the pretreated milk raw material, cheese particle component, stabilizer, and auxiliary materials are mixed at 40-75°C, preferably 50-65°C. The mechanical stirring rate is 30-200 rpm, preferably 50-120 rpm, and the stirring time is 10-60 minutes, preferably 20-40 minutes. The stabilizer is pre-mixed with 5-10 times the amount of white sugar, and then dispersed and dissolved in a portion of water or milk at 50-90°C, preferably 65-80°C, by high-speed shear at 300-5000 rpm, preferably 800-3000 rpm, and heat-activated for 5-45 minutes, preferably 15-30 minutes, before being pumped into the main material liquid.

[0062] In step 3) of the present invention, the homogenization temperature for high-pressure homogenization is 50-80°C, optionally 50-60°C, 60-75°C, or 75-80°C, preferably 60-75°C. In a preferred embodiment, a single-stage homogenization or a two-stage homogenization can be used. In the case of a two-stage homogenization, the first-stage pressure is 10-40 MPa, preferably 15-30 MPa; the second-stage pressure is 1-10 MPa, preferably 2-7 MPa.

[0063] In step 3) of the present invention, the heat treatment includes pasteurization or ultra-high temperature (UHT) sterilization.

[0064] Wherein, pasteurization: temperature: 72-98° C., preferably 78-92° C., holding time: 10-120 seconds, preferably 15-45 seconds.

[0065] UHT sterilization: temperature 120-150°C, preferably 125-145°C. Holding time 1-8 seconds, preferably 2-8 seconds.

[0066] After heat treatment, the material is immediately and rapidly cooled to the temperature required for subsequent fermentation.

[0067] In the preparation method of drinkable cheese-flavored fermented milk provided by the present invention, step 4) inoculates a lactic acid bacteria starter into the fermented mixture obtained in step 3) for fermentation, and performs post-processing after the fermentation to obtain the fermented milk.

[0068] In step 4) of the present invention, the lactic acid bacteria starter culture comprises at least one strain that can efficiently produce exopolysaccharides to assist in stabilizing cheese particles, and / or at least one strain that can metabolize cheese-derived precursors to enhance or balance the cheese flavor of the final product; the strain that can efficiently produce exopolysaccharides is selected from Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus; the strain that can metabolize cheese-derived precursors is selected from Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. subsp.cremoris) or Lactobacillus helveticus, the above strains were purchased from Danisco (China) Co., Ltd.; when the bacterial agents are used in combination, the ratio of the viable counts of the exopolysaccharide-producing strain to the flavor-producing strain is (0.1-10):1, and can be optionally (0.1-3):1, (3-5):1, (5-8):1 or (8-10):1.

[0069] In step 4) of the present invention, when the lactic acid bacteria starter agent is a direct-injection dry powder agent (DVS), its inoculum amount is 0.001-0.2% (w / v) of the weight of the mixed material to be fermented, and can be optionally 0.001-0.005% (w / v), 0.005-0.05% (w / v), 0.05-0.1% (w / v), 0.1-0.15% (w / v), 0.15-0.2% (w / v), 0.001-0.05% (w / v), 0.005-0.2% (w / v), and preferably 0.005-0.05% (w / v). When the lactic acid bacteria starter is an activation liquid, its inoculation amount is 0.1%-8.0% (v / v) of the volume of the mixed material to be fermented, and can be optionally 0.1%-0.5% (v / v), 0.5%-1% (v / v), 1%-3% (v / v), 3%-6% (v / v), 6%-8.0% (v / v), 0.5%-3% (v / v) or 3%-8.0% (v / v), preferably 0.5%-3.0% (v / v).

[0070] In step 4) of the present invention, the fermentation temperature is 25-48°C; the fermentation time is 2-16 hours; the pH of the fermentation system is 4.0-4.9, optionally 4-4.3, 4.3-4.65, or 4.65-4.9, preferably 4.3-4.65. The fermentation process specifically includes cooling to the inoculation temperature, inoculating the starter culture, and fermenting under temperature and acid control.

[0071] The inoculation temperature is cooled to: the inoculation temperature for mesophilic bacteria is 25-40°C, which can be 25-30°C, 30-37°C, 38-40°C, and preferably 30-37°C. The inoculation temperature for thermophilic bacteria is 37-48°C, which can be 37-40°C, 40-45°C, 45-48°C, and preferably 40-45°C.

[0072] Inoculation of the starter: After inoculation, gently stir at 10-80 rpm, preferably 20-50 rpm, for 1-20 minutes, preferably 3-10 minutes.

[0073] Temperature-controlled and acid-controlled fermentation: The fermentation temperature is consistent with the inoculation temperature. Fermentation is cultured to a target pH of 4.0-4.9, preferably 4-4.3, 4.3-4.65, or 4.65-4.9, with a preferred pH of 4.3-4.65. Fermentation time is 2-16 hours, preferably 2-3.5, 3.5-5, 5-7, 7-9, 9-12, 12-16, 3.5-9, 9-16, or 3.5-16, with a preferred pH of 3.5-9 hours.

[0074] In step 4) of the present invention, the post-treatment includes one or more of terminating fermentation and cooling, curd breaking and smoothing treatment, or vacuum degassing.

[0075] Among them, fermentation and cooling are terminated: when the fermentation system reaches the target pH value, it is quickly cooled to below 20°C within 15-90 minutes, preferably 20-60 minutes, and finally cooled to 1-12°C, which can be 1-3°C, 2-5°C, 5-8°C, 8-10°C, 10-12°C or 2-8°C, preferably 2-8°C.

[0076] Curd breaking and smoothing: The curd is conveyed by a low shear pump through a sieve plate or static mixer with a pore size of 0.5-10 mm, preferably 0.5-1.5 mm, 1.5-3 mm, 3-6 mm, 6-8 mm, 8-10 mm, 1.5-6 mm, or 6-10 mm, preferably 1.5-6 mm. Alternatively, the curd is stirred at a low speed of 5-60 rpm, preferably 10-35 rpm, for 3-45 minutes, preferably 8-25 minutes.

[0077] In a preferred embodiment, vacuum degassing can be performed according to actual needs: product temperature 4-20°C, optionally 4-6°C, 6-10°C, 10-15°C, 15-20°C or 6-15°C, etc., preferably 6-15°C, vacuum degree -0.3--0.95bar, optionally -0.3--0.5bar, -0.5--0.8bar, -0.8--0.95bar, preferably -0.5--0.8bar.

[0078] In the preparation method of the drinkable cheese-flavored fermented milk provided by the present invention, step 5) is to perform ultrahigh pressure (UHP) final treatment on the fermented milk obtained in step 4), followed by filling into a pre-sterilized packaging container under sanitary or aseptic conditions, and packaging after cooling to obtain the drinkable cheese-flavored fermented milk product.

[0079] In step 5) of the present invention, the UHP final treatment process step specifically includes setting the initial temperature and regulating the UHP core parameters.

[0080] Among them, initial temperature: the initial temperature of the product before UHP treatment is 1-20°C, which can be 1-3°C, 3-7°C, 7-10°C, 10-15°C, 15-20°C, 3-12°C or 12-20°C, preferably 3-12°C.

[0081] UHP core parameters: processing pressure 150-800MPa, preferably 300-650MPa, more preferably 400-600MPa. Holding time 15 seconds to 40 minutes, preferably 1-15 minutes, more preferably 2-8 minutes. Pressure increase / depressurization rate 1MPa / s to 10MPa / s. During the processing, the maximum temperature of the product is controlled below 70°C, preferably below 50°C, more preferably below 35°C. A combination of higher pressure (such as 500-600MPa) and shorter holding time (such as 2-5 minutes) is used to optimize the interfacial interaction between cheese particles and fermented milk matrix proteins.

[0082] In step 5) of the present invention, the filling and packaging process specifically comprises: filling the final product into a pre-sterilized packaging container (such as a PET bottle, glass bottle, PP cup, HDPE bottle, or paper-plastic composite aseptic packaging) under sanitary or aseptic conditions. The product storage temperature is 0-12°C, and can be 0-2°C, 2-4°C, 4-6°C, 6-8°C, 8-10°C, 10-12°C, 2-8°C, 8-12°C, and preferably 2-8°C.

[0083]

Drinkable cheese-flavored fermented milk

[0084] The present invention also provides a drinkable cheese-flavored fermented milk, which is prepared by the aforementioned preparation method of the present invention.

[0085] The beneficial effects of the present invention are further illustrated below with reference to the examples.

[0086] In order to make the invention objectives, technical solutions and beneficial technical effects of the present invention clearer, the present invention is further described in detail below with reference to the examples. However, it should be understood that the examples of the present invention are only for the purpose of explaining the present invention and are not intended to limit the present invention, and the examples of the present invention are not limited to the examples given in the specification. In the examples, where no specific experimental conditions or operating conditions are specified, the products were prepared under conventional conditions or under the conditions recommended by the material supplier.

[0087] In the following examples, unless otherwise specified, various raw materials of the present invention can be purchased commercially or prepared according to conventional methods in the art.

[0088] Example 1

[0089] 1. Raw material composition:

[0090] Fresh milk (total solids ≥ 11.5%) 84.98% (w / w), white sugar 5% (w / w), quark cheese (water content approximately 78%, fat content approximately 4%) 10% (w / w), drinking yogurt composite starter culture (containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) 0.02% (w / w).

[0091] 2. Preparation process:

[0092] 1) Pretreatment of milk raw materials, protein network pre-strengthening and standardization:

[0093] Preheat fresh milk to 55°C. Add sugar and stir until dissolved.

[0094] 2) Preparation and refinement of cheese components:

[0095] The measured amount of quark cheese is slowly added to the sweet milk from step 1). The mixed milk containing quark cheese is then processed by a high-pressure homogenizer at a homogenization pressure of 30 MPa for one pass to ensure that the quark cheese is fully micronized and forms a fine suspension.

[0096] 3) Preparation, homogenization and heat treatment of the mixture:

[0097] The mixed material obtained in step 2) is pumped into a plate heat exchanger and sterilized at 135° C. for 4 seconds.

[0098] 4) Fermentation and post-processing:

[0099] The sterilized liquid in step 3) is quickly cooled to 42° C. Activated yogurt starter is added at a ratio of 0.02% (w / w) and gently stirred.

[0100] Ferment at a constant temperature of 42°C for 4-6 hours until the pH value of the fermentation liquid reaches 4.5.

[0101] After fermentation, the fermented milk was immediately subjected to two-stage high-pressure homogenization (first stage 15 MPa, second stage 5 MPa).

[0102] The homogenized product is quickly cooled to 4-6°C through a plate heat exchanger.

[0103] 5) Final product processing and packaging:

[0104] Perform aseptic filling.

[0105] Example 2

[0106] 1. Raw material composition:

[0107] Reconstituted milk (using whole milk powder and water to adjust the total solids to 12%) 88% (w / w), white sugar 6% (w / w), cream cheese (water content approximately 55%) 5% (w / w), cheddar flavor enzyme-modified cheese (EMC, paste) 0.5% (w / w), compound stabilizer (sodium carboxymethyl cellulose 0.1%, pectin 0.05%) 0.15% (w / w), drinkable yogurt composite starter culture (containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus) 0.03% (w / w).

[0108] 2. Preparation process:

[0109] 1) Pretreatment of milk raw materials, protein network pre-strengthening and standardization:

[0110] Preheat reconstituted milk to 60°C. Add sugar and compound stabilizer, stir to dissolve and fully hydrate.

[0111] 2) Preparation and refinement of cheese components:

[0112] Cut the cream cheese into small pieces and add them to the mixed milk from step 1), then heat to 65°C. Then, pass the mixed milk containing cream cheese through a high-pressure homogenizer at a homogenization pressure of 50 MPa for two passes until the cream cheese is completely melted and mixed evenly with the emulsion to form a fine slurry.

[0113] 3) Preparation, homogenization and heat treatment of the mixture:

[0114] The mixture obtained in step 2) is kept at 137° C. for 4 seconds.

[0115] 4) Fermentation and post-processing:

[0116] The sterilized liquid in step 3) is cooled to 40° C. Activated yogurt starter is added at a ratio of 0.03% (w / w) and stirred evenly.

[0117] Ferment at a constant temperature of 40°C for 5-7 hours until the pH reaches 4.6.

[0118] After fermentation, cool the product to about 20°C. Under sterile conditions, add the measured amount of Cheddar flavor EMC to the fermentation liquid and stir slowly for 10-15 minutes using a low-speed stirrer to evenly disperse it.

[0119] The mixture was subjected to a first-stage high-pressure homogenization (20 MPa).

[0120] Cool quickly to 4-6°C.

[0121] 5) Final product processing and packaging:

[0122] Perform aseptic filling.

[0123] Example 3

[0124] 1. Raw material composition:

[0125] Skim milk (reconstituted with skim milk powder, MSNF 9%) 85.13% (w / w), white sugar 7% (w / w), micronized cheddar cheese powder (average particle size D90 <30 μm) 7% (w / w), succinoglycan 0.3% (w / w), natural cheese flavor 0.05% (w / w), direct-injection thermophilic starter culture (containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, some strains produce EPS) 0.02% (w / w).

[0126] 2. Preparation process:

[0127] 1) Pretreatment of milk raw materials, protein network pre-strengthening and standardization:

[0128] Reconstitute the skim milk and preheat to 60°C. Dry mix the sugar and succinoglycan until evenly dissolved and hydrated. Slowly add the sugar and succinoglycan to the preheated skim milk and continue stirring until completely dissolved and hydrated.

[0129] 2) Preparation and refinement of cheese components:

[0130] Slowly disperse the micronized cheddar cheese powder into the liquid prepared in step 1) and stir using a high shear mixer for 15 minutes to ensure that no lumps are formed.

[0131] 3) Preparation, homogenization and heat treatment of the mixture:

[0132] The mixed liquid obtained in step 2) was pumped into a homogenizer and subjected to two-stage homogenization at 65°C (first stage 20 MPa, second stage 4 MPa).

[0133] The homogenized liquid was sterilized by UHT (138°C, 4 seconds).

[0134] 4) Fermentation and post-processing:

[0135] Rapidly cool to 43°C. Add 0.02% (w / w) direct-injection thermophilic starter culture and stir evenly.

[0136] Fermentation was carried out at a constant temperature of 43°C until the pH value reached 4.55.

[0137] After fermentation, cool quickly to 15°C, break the curd and smooth it out. Add natural cheese flavor and stir gently.

[0138] 5) Final product processing and packaging:

[0139] Cool again to 4-6℃ and perform aseptic cold filling.

[0140] Example 4

[0141] 1. Raw material composition:

[0142] Cow's milk (milk fat 3.5%, MSNF 8.5%) 80.65% (w / w), white sugar 6% (w / w), mozzarella cheese (block) 8% (w / w), compound stabilizer (high methoxyl pectin 0.2%, xanthan gum 0.05%) 0.25% (w / w), mesophilic fermentation culture (including Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) 0.05% (w / w).

[0143] 2. Preparation process:

[0144] 1) Pretreatment of milk raw materials, protein network pre-strengthening and standardization:

[0145] Preheat the milk (except for the part used to prepare the cheese slurry) to 50°C. Add the sugar and compound stabilizer, stir to dissolve and fully hydrate.

[0146] 2) Preparation and refinement of cheese components:

[0147] Mozzarella cheese pretreatment: Shred the mozzarella cheese and mix it with an equal amount of water (or part of the milk). Heat it to 70°C and stir to make a preliminary cheese slurry. This slurry is passed through a high-pressure homogenizer at a pressure of 70 MPa for 2-3 passes at a temperature of 60-70°C. Then, cool it down and set aside.

[0148] 3) Preparation, homogenization and heat treatment of the mixture:

[0149] The mozzarella cheese slurry processed in step 2) is added to the sweet milk in step 1) and mixed evenly.

[0150] The mixed material was homogenized at 70°C (18 MPa in the first stage and 3 MPa in the second stage).

[0151] The homogenized liquid was pasteurized (85°C, 15 minutes).

[0152] 4) Fermentation and post-processing:

[0153] Cool to 32°C. Add 0.05% (w / w) mesophilic fermentation culture and stir evenly.

[0154] Fermentation was carried out at a constant temperature of 32°C until the pH value reached 4.6.

[0155] After fermentation, it is quickly cooled to below 10°C and the curd is broken.

[0156] 5) Final product processing and packaging:

[0157] The product is cooled to 4-6°C and filled.

[0158] Example 5

[0159] 1. Raw material composition:

[0160] Partially skimmed milk (milk fat 1.5%, MSNF 9.0%) 86.68% (w / w), white sugar 6% (w / w), Parmesan cheese powder 4% (w / w), modified starch 0.5% (w / w), gellan gum 0.02% (w / w), table salt 0.1% (w / w), direct-injection starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) 0.03% (w / w), and nisin 0.0025% (w / w).

[0161] 2. Preparation process:

[0162] 1) Pretreatment of milk raw materials, protein network pre-strengthening and standardization:

[0163] Preheat some skim milk to 60°C. Dry mix sugar, modified starch, gellan gum, salt, and Parmesan cheese powder, then slowly add to the preheated milk, stirring continuously until completely dissolved and dispersed.

[0164] 2) Preparation and refinement of cheese components:

[0165] Parmesan cheese powder is added after mixing with the dry ingredients, and its dispersion state depends on the subsequent homogenization step.

[0166] 3) Preparation, homogenization and heat treatment of the mixture:

[0167] The mixed liquid obtained in step 1) was homogenized in two stages at 65° C. (first stage at 22 MPa, second stage at 5 MPa).

[0168] The homogenized liquid was pasteurized (90°C, 10 minutes).

[0169] 4) Fermentation and post-processing:

[0170] Cool to 42° C. Add direct-injection starter culture and nisin at a ratio of 0.03% (w / w) and stir evenly.

[0171] Fermentation was carried out at a constant temperature of 42°C until the pH value reached 4.5.

[0172] After fermentation, it is immediately cooled to 10°C and the curd is broken and smoothed.

[0173] 5) Final product processing and packaging:

[0174] The product is filled into high-pressure resistant PET bottles.

[0175] The filled product is subjected to a final UHP treatment (550 MPa, room temperature, pressure holding for 3 minutes).

[0176] After UHP treatment, the product was stored at 4°C.

[0177] Comparative Example 1

[0178] 1. Raw material composition:

[0179] Fresh milk, white sugar, 10% commercially available ordinary cheddar cheese shreds (without any fine treatment, with a particle size >300 μm after mechanical crushing), and a single stabilizer (e.g., only 0.4% ordinary CMC, not prehydrated). Other basic milk solids and sugar contents are intended to be similar to those in Example 1.

[0180] 2. Preparation process (key difference from the present invention):

[0181] 1) Pretreatment of milk raw materials: Add sugar to fresh milk and simply preheat and dissolve it.

[0182] 2) Processing of cheese components: The fine processing described in the present invention was not performed, and the cheese particle size was much larger than the preferred range of the present invention.

[0183] 3) Mixing, homogenization and heat treatment: Simple stirring was used for mixing, and the mixture containing cheese particles was not subjected to the targeted high-pressure homogenization treatment described in the present invention. The stabilizer was a single CMC, and it was not fully pre-hydrated and activated. The sterilization parameters were the same as in Example 3.

[0184] 4) Fermentation and post-processing: Conventional yogurt starter cultures were used, and the fermentation parameters were based on conventional yogurt processes. After fermentation, the mixture was simply cooled and demulsified.

[0185] 5) Final product processing and packaging: No UHP and other final product processing steps, directly filling.

[0186] Comparative Example 2

[0187] 1. Raw material composition:

[0188] Reconstituted milk, white sugar, 8% ordinary cream cheese (simply crushed, average particle size approximately 80-150 μm), and conventional simple composite stabilizers (e.g., 0.15% standard pectin and 0.12% CMC, not optimized for the cheese particle system). Other basic milk solids and sugar contents were kept close to those of Example 2.

[0189] 2. Preparation process (key difference from the present invention):

[0190] 1) Pretreatment of milk raw materials: reconstituted milk, sugar and stabilizer are added and dissolved in a conventional manner.

[0191] 2) Processing of cheese components: The cream cheese was simply crushed, resulting in a relatively large particle size, without the refinement process described in the present invention.

[0192] 3) Mixing, homogenization, and heat treatment: After mixing the cheese and milk, a standard dairy homogenization process was performed. The homogenization conditions were not optimized for the characteristics of the cheese particles. The sterilization parameters were the same as in Example 1.

[0193] 4) Fermentation and post-processing: Conventional fermentation agents were used, and the fermentation parameters were the same as above. No flavor-enhancing components such as EMC were added post-processing.

[0194] 5) Final product processing and packaging: No UHP and other final product processing steps, directly filling.

[0195] Table 1 Product performance

[0196]

[0197]

[0198] The average particle size of the cheese particles in the embodiment ranges from 8 to 20 μm. This shows that through the multi-stage fine processing of the cheese components and the high-pressure homogenization process described in the present invention, real cheese can be micronized to the extreme, ensuring that it is extremely evenly and stably dispersed in the liquid matrix. And the absolute value of the Zeta potential is larger, indicating that the particles are more evenly dispersed and stable, and there will be no macroscopic phase separation, which is a prerequisite for smooth taste and uniform release of flavor. The comparative example has obvious granularity and dispersion problems due to large particle size and unstable Zeta potential. The apparent viscosity of the embodiment is between 68-120 mPa·s and has a significant yield stress (1.2-2.5 Pa). This shows that the product has formed a stable three-dimensional network structure, which can effectively suspend fine cheese particles, provide an ideal taste and body feel, and completely eliminate the physical defects of cheese particle sedimentation or whey precipitation.

[0199] The total free amino acid content of the product of the embodiment is significantly improved. TFAA is the core substance that produces umami flavor and contributes to the mellowness and fullness of food. The higher TFAA content shows that the present invention introduces real cheese components and their flavor enzyme activity. The butyric acid content of the embodiment ranges from 12.2 mg / kg (Example 4) to 20.1 mg / kg (Example 5), and the caproic acid content ranges from 8.8 mg / kg (Example 4) to 11.5 mg / kg (Example 5). Butyric acid and caproic acid, as typical short-chain fatty acids (SCFAs), are important markers of the flavor characteristics of specific mature cheeses (such as Cheddar and Parmesan). Butyric acid gives the product a sharp, fermented characteristic aroma, while caproic acid enhances the mellowness and richness of the cheese. Diacetyl is famous for its cream, butter and frankincense, and is an important contributor to the pleasantness and smoothness of fermented milk and many dairy products. The appropriate diacetyl content in the embodiment makes the cheese flavor not only strong, but also accompanied by a rich frankincense, the mouth is more rounded, and the overall flavor is coordinated and attractive.

[0200] In summary, the present invention effectively overcomes various shortcomings of the prior art and has high industrial utilization value.

[0201] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form or substance. It should be pointed out that ordinary technicians in this technical field can make several improvements and supplements without departing from the method of the present invention. These improvements and supplements should also be regarded as the scope of protection of the present invention. Any equivalent changes, modifications and evolutions made by technicians familiar with this profession without departing from the spirit and scope of the present invention by using the technical content disclosed above are all equivalent embodiments of the present invention; at the same time, any equivalent changes, modifications and evolutions made to the above embodiments based on the essential technology of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A method for preparing drinkable cheese-flavored fermented milk, characterized in that: The preparation method comprises the following steps: 1) pre-treating the milk raw material to obtain a pre-treated milk raw material; 2) mixing the pretreated cheese component with water or milk raw material to form a cheese slurry, and micronizing the cheese slurry by high-pressure homogenization to obtain a cheese particle component; 3) mixing the pretreated milk raw material obtained in step 1), the cheese particle component obtained in step 2), a stabilizer, and auxiliary materials, and performing high-pressure homogenization and heat treatment to obtain a mixed material to be fermented; 4) adding a lactic acid bacteria starter culture to the mixed material to be fermented obtained in step 3) for fermentation, and performing an ultrahigh pressure final treatment after the fermentation is completed to obtain drinkable cheese-flavored fermented milk.

2. The method for preparing drinkable cheese-flavored fermented milk according to claim 1, characterized in that: Also includes any one or more of the following features: A1) In step 1), the milk raw material is derived from one or more of cow's milk, goat's milk, horse's milk or reconstituted milk; A2) in step 1), the pretreatment comprises one or more of purification, protein enhancement or protein modification; A3) In step 1), the fat content of the pretreated milk raw material is in the range of 0.05%-6.0% (w / w); the protein content is in the range of 2.5%-6.0% (w / w); and the total solid content is in the range of 9.0%-18.0% (w / w).

3. The method for preparing drinkable cheese-flavored fermented milk according to claim 2, characterized in that: Also includes any one or more of the following features: A21) The protein fortification is achieved by adding a milk protein component; the amount of the milk protein component added is 0.1% to 3.0% by weight of the milk raw material (w / w, dry basis); A23) The protein is modified to a degree of denaturation of whey protein in the milk raw material of 60-80%.

4. The method for preparing drinkable cheese-flavored fermented milk according to claim 1, characterized in that: Also includes any one or more of the following features: B1) in step 2), the cheese component is selected from one or more of cheddar cheese, Parmesan cheese, Gouda cheese, Monterey Jack cheese, cream cheese, fresh mozzarella cheese, quark cheese or mascarpone cheese; B2) in step 2), the pretreatment comprises one or more of high-pressure homogenization, cutting, crushing, shredding or pulping; B3) in step 2), the weight ratio of the pretreated cheese component to water or milk raw material is 1:(0.3-5); B5) In step 2), the high-pressure homogenization is performed 1-5 times at a pressure of 10-100 MPa and a temperature of 40-80° C. B6) In step 2), the average particle size D50 of the cheese particles is 0.1-30 μm; and the D90 value is less than 40 μm.

5. The method for preparing drinkable cheese-flavored fermented milk according to claim 4, characterized in that: In feature B2), the pressure of the high-pressure homogenization is 10-100 MPa and the temperature is 40-80°C.

6. The method for preparing drinkable cheese-flavored fermented milk according to claim 1, characterized in that: Includes any one or more of the following characteristics: C1) In step 3), the stabilizer is selected from food-grade colloids and / or emulsifiers; C2) In step 3), the auxiliary material is selected from one or more of a sweetener, an edible flavoring, a pigment, salt, an acidity regulator, or a nutritional enhancer; C3) In step 3), the mass ratio of the milk raw material, cheese particle component, stabilizer and auxiliary material is (5-90): (0.07-20): (0.0007-2)：1； C4) In step 3), the high pressure homogenization temperature is 50-80°C and the pressure is 1-40 MPa; C5) In step 3), the heat treatment is pasteurization or ultra-high temperature sterilization.

7. The method for preparing drinkable cheese-flavored fermented milk according to claim 6, characterized in that: Includes any one or more of the following characteristics: C11) the food-grade colloid is selected from one or more of sodium carboxymethyl cellulose, pectin, xanthan gum, gellan gum, guar gum, locust bean gum, carrageenan, microcrystalline cellulose, and succinoglycan; C12) the emulsifier is selected from modified starch and / or sodium alginate; C13) The weight ratio of the food-grade colloid and the emulsifier is (0.1-5):1; C21) The mass ratio of the sweetener, edible flavor, pigment, salt, and acidity regulator is (10-30): (0.1-0.4): (0.1-0.5)：(0.5-2)：1。 8. The method for preparing drinkable cheese-flavored fermented milk according to claim 1, characterized in that: Also includes any one or more of the following features: D1) in step 4), the strain in the lactic acid bacteria starter is selected from one or more of Streptococcus thermophilus, Lactobacillus bulgaricus subsp. delbrueckii, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, or Lactobacillus helveticus; D2) In step 4), the lactic acid bacteria starter is a direct-injection dry powder or an activated liquid; D3) In step 4), the fermentation temperature is 25-48° C. and the fermentation time is 2-16 hours; D4) in step 4), the fermentation is performed until the pH of the system is 4.0-4.9; D5) in step 4), the post-treatment comprises one or more of terminating fermentation and cooling, curd breaking and smoothing, or vacuum degassing; D6) The ultra-high pressure final treatment has a pressure of 150-800 MPa.

9. The method for preparing drinkable cheese-flavored fermented milk according to claim 5, characterized in that: Includes any one or more of the following characteristics: D21) When the lactic acid bacteria starter culture is a direct-injection dry powder culture, its inoculation amount is 0.001-0.2% (w / v) by weight of the mixed material to be fermented; D32) When the lactic acid bacteria starter culture is an activated solution, its inoculation amount is 0.1%-8.0% (v / v) of the volume of the mixed material to be fermented.

10. Drinkable cheese-flavored fermented milk, prepared by the preparation method according to any one of claims 1 to 9.

Images