Method for simultaneously obtaining cheese and cheese whey and cheese and cheese whey

Abstract

The application relates to the food field and discloses a method for simultaneously obtaining cheese and cheese whey and the cheese and cheese whey, the method comprising the following steps: subjecting raw milk to standardization and first sterilization treatment to obtain sterilized milk; subjecting the sterilized milk, a fermenting agent and a milk clotting enzyme to fermentation clotting treatment to obtain a milk clotting product; subjecting the milk clotting product to whey draining treatment to obtain a curd and cheese whey; subjecting the curd to ripening heap brewing treatment, heating treatment, cooling forming treatment, ultrasonic treatment and post-ripening treatment to obtain cheese; wherein the fermenting agent comprises Streptococcus thermophilus, and the milk clotting enzyme comprises milk clotting enzyme Maxiren EVO. The method can be used for simultaneously obtaining cheese and cheese whey, the cheese has strong milk fragrance, does not contain bitterness, has tough texture, is easy to slice, has a long shelf life of 6 months under cold storage, and is especially suitable for Chinese consumers; the whey is closer to the composition and pH value of whey in raw milk, and has high nutritional value.

Description

Technical Field

[0001] This application relates to the food industry, and more specifically, to a method for simultaneously obtaining cheese and cheese whey, and to cheese and cheese whey. Background Technology

[0002] Cheese is a popular dairy product, and its production process mainly includes curdling, fermentation, and ripening. During the ripening process, protein hydrolysis is a crucial biochemical reaction. Protein hydrolysis produces various peptides and amino acids, among which the formation of bitter peptides significantly affects the flavor of cheese, giving it a bitter taste, which does not align with the taste preferences of most Chinese consumers. Furthermore, the whey discharged during the cheese production process, known as cheese whey, contains nutrients such as protein, fat, and minerals, and has recycling value.

[0003] Therefore, how to reduce the level of protein hydrolysis in cheese while making the cheese whey similar to the whey composition of raw milk in order to improve its nutritional value is an urgent problem to be solved. Summary of the Invention

[0004] This application aims to at least partially address the technical problems existing in the prior art. To this end, this application proposes a method for simultaneously obtaining cheese and cheese whey, as well as the cheese and cheese whey. The cheese obtained using this method has a rich milky aroma, no bitterness, a firm texture, is easy to slice, and has a shelf life of up to 6 months under refrigeration, making it particularly suitable for Chinese consumers. Simultaneously, the cheese whey obtained by this method is closer to the composition of whey in raw milk, resulting in higher nutritional value.

[0005] In one aspect of this application, a method for simultaneously obtaining cheese and cheese whey is proposed. According to an embodiment of this application, the method includes: standardizing and first sterilizing raw milk to obtain sterilized milk; subjecting the sterilized milk, a starter culture, and rennet to a fermentation and coagulation treatment to obtain a coagulated product; subjecting the coagulated product to whey removal treatment to obtain a curd; subjecting the curd to maturation and composting treatment, heat treatment, cooling and shaping treatment, ultrasonic treatment, and post-maturation treatment to obtain cheese; wherein the starter culture includes Streptococcus thermophilus, and the rennet includes Maxiren EVO rennet; the temperature of the fermentation and coagulation treatment is 30-35°C; the temperature of the whey removal treatment is 41-45°C; and the temperature of the heat treatment is 110-120°C.

[0006] Typically, fermentation and curdling involve the combined action of rennet and a starter culture. The starter culture lowers the pH of the system, which helps rennet activate and promotes curd shrinkage, facilitating whey discharge. However, lowering the pH can result in discharged whey with a pH that is too low, making it difficult to meet the requirement of "close to the pH of whey in the raw milk."

[0007] In view of this, the inventors of this application, through in-depth research and experimental screening, discovered that using rennet Maxiren EVO in combination with Streptococcus thermophilus is effective. Maxiren EVO possesses characteristics of low protein hydrolysis rate, high coagulation activity, and low inactivation temperature. High coagulation activity facilitates rapid curd formation, resulting in a denser and more uniform curd structure, reducing residual protein in whey, thereby reducing the substrate for protein hydrolysis and minimizing the early breakdown of proteins into peptides. The low inactivation temperature helps inactivate the enzyme at lower temperatures, further reducing the time and extent of protein hydrolysis. Streptococcus thermophilus also exhibits low protein hydrolysis rate and low inactivation temperature, helping to reduce protein breakdown during fermentation, curdling, and whey drainage, and can be inactivated at low temperatures, avoiding protein degradation caused by excessively high temperatures. The synergistic effect of Streptococcus thermophilus and Maxiren EVO minimizes the level of protein hydrolysis in curds, whey, and cheese.

[0008] During the fermentation and coagulation process, a coagulation temperature close to that of the rennet Maxiren EVO (around 31-33℃) is used to ensure that Maxiren EVO exerts its optimal coagulation effect. Due to its high coagulation properties, Maxiren EVO can quickly form a dense and uniform structure in the curd, reducing residual protein in the whey and thus lowering the level of protein hydrolysis. Simultaneously, it avoids the formation of bitter peptides, ensuring the cheese has a mellow flavor and delicate texture. Furthermore, Maxiren EVO is not significantly dependent on low pH values, and the optimal fermentation temperature for Streptococcus thermophilus is 41-45℃. Therefore, at this coagulation temperature, the fermentation degree of the bacteria is relatively low, which reduces the decrease in system pH. This results in a smaller pH change in the discharged whey, making it closer to the pH and protein content of the whey in the raw milk, helping to maintain the natural components and characteristics of the whey.

[0009] Next, during the whey removal process, the temperature is set close to the suitable fermentation temperature of Streptococcus thermophilus. Because Streptococcus thermophilus has excellent fermentation performance, it can quickly produce acid to promote whey removal, while shortening the whey removal time, reducing protein hydrolysis during the whey removal process, and making the pH value of the removed whey change less, which is closer to the whey pH value and protein content in the original milk.

[0010] After the maturation and fermentation process is complete, heat treatment is used to inactivate Streptococcus thermophilus and Maxiren EVO rennet, preventing protein hydrolysis during post-ripening. Heating at 110~120℃ combines the low inactivation temperature characteristics of Streptococcus thermophilus and Maxiren EVO rennet to achieve thorough inactivation, while avoiding excessively high temperatures that could degrade proteins and other active ingredients, resulting in poor cheese texture and flavor.

[0011] After cooling and shaping, the cheese is treated with ultrasound to inhibit the activity of enzymes, prevent protein degradation during the ripening process, and preserve the integrity of the proteins in the cheese.

[0012] According to an embodiment of this application, the fermentation coagulation treatment time is 35-45 min; the amount of fermenting agent added is 0.4-0.6 U / L based on the volume of the sterilized milk; and / or, the amount of rennet added is 30-60 IMCU / L; the sterilized milk, fermenting agent, rennet and calcium chloride are subjected to the fermentation coagulation treatment.

[0013] According to an embodiment of this application, the fermenting agent is a freeze-dried microbial agent.

[0014] According to an embodiment of this application, the whey drainage process takes 45 to 60 minutes, and the whey is drained when the pH value of the whey is 6.1 to 6.4.

[0015] According to an embodiment of this application, 10-20 v / v% of the whey discharged from the whey removal process is subjected to the maturation and fermentation process with the curd; and / or, 80-90 v / v% of the whey discharged from the whey removal process is subjected to a second sterilization process to obtain cheese whey; the temperature of the second sterilization process is 70-75°C and the time is 15-20 s.

[0016] According to an embodiment of this application, the heating treatment is performed using steam; the heating treatment time is 8 to 15 minutes.

[0017] According to an embodiment of this application, the temperature of the cooling and molding process is -40 to -30°C, and the time is 20 to 30 minutes.

[0018] According to an embodiment of this application, the output energy power of the ultrasonic treatment is 20~40 J / g, the frequency is 20~30kHz, and the treatment time is 25~30 min.

[0019] According to an embodiment of this application, the post-ripening treatment is carried out at a temperature of 1-7°C for 6-12 months.

[0020] According to an embodiment of this application, the mass ratio of fat to protein in the standardized treatment solution is (0.7~0.8):1; the temperature of the first sterilization treatment is 70~75℃, and the time is 15~20 s.

[0021] In another aspect of this application, a type of cheese is proposed. According to an embodiment of this application, the cheese is obtained by the method described above for simultaneously obtaining cheese and cheese whey.

[0022] According to an embodiment of this application, the cheese has a protein content of 24-26% by mass, a fat content of 19-22% by mass, and a lactose content of 0-2% by mass; the cheese is selected from semi-hard cheeses; the semi-hard cheeses include cheddar, Monterey Jack, Gouda, Adam, or Feta.

[0023] In another aspect of this application, a cheese whey is provided. According to an embodiment of this application, the cheese whey is obtained by the method described above for simultaneously obtaining cheese and cheese whey; the cheese whey has a protein content of 0.7-1.0% by mass, a fat content of 0.1-0.4% by mass, a lactose content of 4-5.5% by mass, and a pH value of 6.4-6.6.

[0024] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0025] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0026] Figure 1 A flowchart of a method for simultaneously obtaining cheese and cheese whey according to an embodiment of this application is shown. Detailed Implementation

[0027] The embodiments of this application are described in detail below. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0028] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Furthermore, in the description of this application, unless otherwise stated, "multiple" means two or more.

[0029] The endpoints and any values ​​of the ranges 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 endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0030] In this document, the terms “comprising” or “including” are open-ended expressions, meaning that they include the contents specified in this application but do not exclude other contents.

[0031] This application proposes a method for simultaneously obtaining cheese and cheese whey, as well as cheese and cheese whey, which will be described in detail below.

[0032] A method to obtain both cheese and cheese whey

[0033] In one aspect of this application, a method for simultaneously obtaining cheese and cheese whey is proposed. According to an embodiment of this application, the method includes: standardizing and first sterilizing raw milk to obtain sterilized milk; subjecting the sterilized milk, a starter culture, and rennet to a fermentation and coagulation treatment to obtain a coagulated product; subjecting the coagulated product to whey removal treatment to obtain curd and cheese whey; subjecting the curd to maturation and composting treatment, heat treatment, cooling and shaping treatment, ultrasonic treatment, and post-maturation treatment to obtain cheese; wherein the starter culture includes Streptococcus thermophilus, and the rennet includes Maxiren EVO rennet; the temperature of the fermentation and coagulation treatment is 30-35°C; the temperature of the whey removal treatment is 41-45°C; and the temperature of the heat treatment is 110-120°C.

[0034] During the fermentation and coagulation process, a coagulation temperature close to that of Maxiren EVO (around 31-33℃) is used to ensure that Maxiren EVO exerts its optimal coagulation effect. Due to its high coagulation properties, Maxiren EVO can quickly form a dense and uniform structure in the curd, reducing residual casein in the whey. Furthermore, its low protein hydrolysis properties reduce the level of protein hydrolysis in the cheese, while preventing the formation of bitter peptides, ensuring a mild flavor and delicate texture. Moreover, Maxiren EVO is not significantly dependent on low pH values, and the optimal fermentation temperature for Streptococcus thermophilus is 41-45℃. Therefore, at this coagulation temperature, the fermentation degree is low, minimizing the decrease in system pH. This results in a whey with a smaller pH change, more closely resembling the pH and protein content of the original milk, helping to maintain the natural components and characteristics of the whey.

[0035] Next, during the whey removal process, the temperature is set close to the optimal fermentation temperature for Streptococcus thermophilus. Because Streptococcus thermophilus has excellent fermentation performance, it can quickly produce acid to promote whey removal, while shortening the whey removal time, reducing protein hydrolysis during the whey removal process, and making the pH value of the removed whey change less, which is closer to the whey pH value and protein content in the original milk.

[0036] After the maturation and fermentation process is complete, heat treatment is used to inactivate Streptococcus thermophilus and Maxiren EVO rennet, preventing protein hydrolysis during post-ripening. Heating at 110~120℃ combines the low inactivation temperature characteristics of Streptococcus thermophilus and Maxiren EVO rennet to achieve thorough inactivation, while avoiding excessively high temperatures that could degrade proteins and other active ingredients, resulting in poor cheese texture and flavor.

[0037] After cooling and shaping, the cheese is treated with ultrasound to inhibit the activity of enzymes, prevent protein degradation during the ripening process, and preserve the integrity of the proteins in the cheese.

[0038] In some embodiments, the temperature for fermentation curd treatment can be 30°C, 31°C, 32°C, 33°C, 34°C, or 35°C; the temperature for whey drainage treatment can be 41°C, 42°C, or 43°C.

[0039] According to an embodiment of this application, the mass ratio of fat to protein in the standardized liquid is (0.7~0.8):1, for example, 0.7:1, 0.72:1, 0.74:1, 0.75:1, 0.76:1, 0.78:1, or 0.8:1. Currently, standardization is not typically performed in cheese preparation. This application reduces the fat content in cheese products through standardization, thus meeting the demand for low-fat products.

[0040] According to embodiments of this application, the fermentation and curdling treatment time is 35-45 minutes, for example, 35 minutes, 36 minutes, 38 minutes, 40 minutes, 42 minutes, 44 minutes, and 45 minutes. This ensures a moderate rate of lactose conversion to lactic acid, promoting curd formation and whey drainage. Furthermore, the fermentation and curdling treatment time of this application is shorter than conventional fermentation times (approximately 1 hour), which not only reduces the formation of bitter peptides during protein hydrolysis, improving cheese quality, but also prevents excessive decomposition of substances such as lactic acid, resulting in whey composition that is close to that of the original milk, thus enhancing its value. In addition, it avoids excessive acidification that could lead to a hardened cheese texture or a sour flavor, resulting in a cheese with a smooth texture and a good flavor balance.

[0041] According to embodiments of this application, based on the volume of the sterilized milk, the amount of the starter culture added is 0.4~0.6 U / L, for example 0.4 U / L, 0.45 U / L, 0.5 U / L, 0.55 U / L, or 0.6 U / L; and / or, the amount of rennet added is 30~60 IMCU / L, for example 30 IMCU / L, 35 IMCU / L, 40 IMCU / L, 45 IMCU / L, 50 IMCU / L, 55 IMCU / L, or 60 IMCU / L. This allows the curd to form a dense and uniform structure in a short time, reducing residual casein in the whey. Furthermore, because the rennet Maxiren EVO has low protein hydrolysis properties, it reduces the level of protein hydrolysis in the cheese, while simultaneously preventing the formation of bitter peptides, ensuring the cheese has a mild flavor and delicate texture. Furthermore, it can shorten the whey extraction time, resulting in smaller pH changes in the whey, making it closer to the pH and protein content of the whey in raw milk. This helps maintain the natural components and characteristics of the whey, reduces protein hydrolysis, and improves cheese quality. In addition, it can prevent excessive acidification that can cause the cheese to harden or become sour, resulting in a smooth texture and a good flavor balance.

[0042] According to an embodiment of this application, the sterilized milk, starter culture, rennet, and calcium chloride are subjected to the fermentation and coagulation treatment. Calcium chloride is then added to form a curd.

[0043] According to embodiments of this application, the whey removal process takes 45-60 minutes, and the whey is removed when its pH value is 6.1-6.4. Specifically, the curd product is cut and heated and stirred to promote whey removal. Normally, whey is removed when its pH value does not exceed 6.0. However, this application uses a freeze-dried bacterial agent during curd fermentation, and the fermentation temperature is not the optimal fermentation temperature for the bacteria. Therefore, whey can be removed at a pH value of 6.1-6.4. By shortening the whey removal time, the fermentation time of Streptococcus thermophilus can be reduced, as can the loss of protein hydrolysis, lactose decomposition, and other substances in the whey. This helps the removed whey to closely resemble the whey composition of the original milk, thus improving its nutritional value.

[0044] According to an embodiment of this application, 10-20 v / v% (e.g., 10 v / v%, 12 v / v%, 14 v / v%, 15 v / v%, 16 v / v%, 18 v / v%, 20 v / v%) of the whey discharged from the whey drainage process is subjected to the maturation and composting treatment with the curd; 80-90 v / v% (80 v / v%, 82 v / v%, 84 v / v%, 85 v / v%, 86 v / v%, 88 v / v%, 90 v / v%) of the whey discharged from the whey drainage process is subjected to a second sterilization treatment to obtain cheese whey. Reducing protein hydrolysis can result in a harder cheese texture. Therefore, the whey discharged from the whey drainage process is divided into at least two parts, one of which (10-20 v / v%) can be subjected to maturation and composting treatment together with the curd to reduce the cheese hardness. The remaining portion (80-90 v / v%) undergoes sterilization, which inactivates rennet and Streptococcus thermophilus, as well as kills other microorganisms, making the cheese whey closely resemble the whey composition of raw milk and possessing better stability. In some embodiments, the temperature of the second sterilization treatment is 70-75°C, for example, 70°C, 71°C, 72°C, 73°C, 74°C, or 75°C, and the time is 15-20 seconds, for example, 15 seconds, 16 seconds, 17 seconds, 18 seconds, 19 seconds, or 20 seconds.

[0045] According to an embodiment of this application, the heat treatment is performed using steam. Steam allows heat to fully penetrate the coagulant, acting more efficiently on the bacteria and enzymes within the coagulant to inactivate them, while simultaneously reducing fat loss and retaining the coagulant's components. During the heat treatment, the internal intermediate temperature of the coagulant is 60-70°C, for example, 60°C, 62°C, 64°C, 65°C, 66°C, 68°C, or 70°C, and the heat treatment time is 8-15 minutes, for example, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, or 15 minutes. This ensures sufficient action on the bacteria and enzymes in the coagulant to inactivate them, thereby reducing protein hydrolysis during ripening and minimizing protein breakdown. Simultaneously, prolonged heating avoids damaging the coagulant structure.

[0046] According to embodiments of this application, the cooling and shaping process is carried out at a temperature of -40 to -30°C, for example, -40°C, -38°C, -36°C, -35°C, -34°C, -32°C, or -30°C; the internal temperature of the curd is 1 to 7°C, for example, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, or 7°C; and the time is 20 to 30 minutes, for example, 20 minutes, 22 minutes, 24 minutes, 25 minutes, 26 minutes, 28 minutes, or 30 minutes. If the curd after heat treatment is allowed to cool naturally, the cooling time will be too long, making it difficult for the cheese to solidify, resulting in an unstable structure and a tendency to crumble. By using the aforementioned low-temperature conditions, rapid cooling and shaping are facilitated, resulting in a stable cheese structure and reducing the likelihood of crumbling. Specifically, the cooling and shaping process can be carried out in a liquid nitrogen cooling tunnel.

[0047] According to embodiments of this application, the output energy power of the ultrasonic treatment is 20~40 J / g, for example, 20 J / g, 25 J / g, 30 J / g, 35 J / g, or 40 J / g; the frequency is 20~30 kHz, for example, 20 kHz, 22 kHz, 24 kHz, 26 kHz, 28 kHz, or 30 kHz; and the treatment time is 25~30 min, for example, 25 min, 26 min, 27 min, 28 min, 29 min, or 30 min. This better inhibits enzyme activity in cheese, preventing protein degradation during ripening. The cheese temperature does not exceed 40°C during ultrasonic treatment, thus avoiding protein degradation. Specifically, the ultrasonic treatment is performed in a cold water bath at a temperature of 1~7°C. The ultrasonic instrument used for the ultrasonic treatment is a VCX 750 ultrasonic processor.

[0048] According to embodiments of this application, the post-ripening treatment temperature is 1~7℃, for example 1℃, 2℃, 3℃, 4℃, 5℃, 6℃, 7℃; the post-ripening treatment time is 6~12 months, for example 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months. Traditional post-ripening treatments are carried out at temperatures above 10℃. This application, by lowering the post-ripening temperature, can reduce the level of protein hydrolysis and avoid the formation of bitter peptides. Furthermore, the combined action of rennet Maxiren EVO and Streptococcus thermophilus is used for fermentation coagulation and whey removal treatment, so that even at low-temperature post-ripening treatment, good texture and flavor can still be achieved.

[0049] According to an embodiment of this application, see Figure 1 The method includes:

[0050] The raw milk is centrifuged to obtain skim milk and light cream. The skim milk and the raw milk are mixed, wherein the mixing temperature is 8~15℃, and the mass ratio of fat to protein in the mixed liquid is 0.7~0.8.

[0051] The mixed liquid from the previous step is then subjected to pasteurization, wherein the pasteurization temperature is 70~75℃ and the pasteurization time is 15~20 s;

[0052] The pasteurized product is fermented with Streptococcus thermophilus, calcium chloride powder, and Maxiren EVO rennet. Based on the total volume of the pasteurized product, the amount of Streptococcus thermophilus added is 0.4~0.6 U / L, the amount of calcium chloride added is 0.005%~0.02%, and the amount of Maxiren EVO rennet added is 30~60 IMCU / L. The fermentation and coagulation treatment temperature is 30~35℃, and the time is 35~45 min.

[0053] The curdled milk was cut and heated at a temperature of 41-45°C for 45-60 minutes. When the whey pH reached 6.1-6.4, the whey was drained and 80-90% v / v% was collected as cheese whey. The remaining 10-20% v / v% was used for subsequent experiments.

[0054] The curd obtained from the whey drainage is subjected to mature composting with 10-20 v / v% whey for 100-120 min at a temperature of 38-43°C.

[0055] The matured coagulant is heated with steam at a temperature of 110-120°C, the center temperature of the coagulant is 60-70°C, and the blanching time is 8-15 minutes.

[0056] The heated cheese block is placed into a mold to form a shape. The formed cheese block is then placed in a liquid nitrogen cooling tunnel and cooled at a temperature of -40 to -30°C for 20 to 30 minutes. After the center temperature of the cheese block is cooled to below 10°C, it is packaged.

[0057] The packaged cheese is then aged at 1-7°C for 6-12 months to obtain the cheese.

[0058] The whey is sterilized at 70-75°C for 15-20 seconds to obtain cheese whey.

[0059] Therefore, the cheese obtained using the method of this application has a rich milky aroma, no bitterness, a firm texture, is easy to slice, and has a shelf life of up to 6 months under refrigeration, making it especially suitable for Chinese consumers. At the same time, the whey obtained by this method is closer to the composition and pH value of whey in raw milk, resulting in higher nutritional value.

[0060] cheese

[0061] In another aspect of this application, a type of cheese is proposed. According to an embodiment of this application, the cheese is obtained by the method described above for simultaneously obtaining cheese and cheese whey. The cheese of this application has a rich milky aroma, no bitterness, a firm texture, is easy to slice, and has a shelf life of up to 6 months under refrigeration, making it particularly suitable for Chinese consumers.

[0062] According to an embodiment of this application, the cheese has a protein content of 24-26% by mass, for example 24% by mass, 24.5% by mass, 25% by mass, 25.5% by mass, and 26% by mass; a fat content of 19-22% by mass, for example 19% by mass, 20% by mass, 21% by mass, and 22% by mass; and a lactose content of 0-2% by mass, for example 0% by mass, 0.5% by mass, 1% by mass, 1.5% by mass, and 2% by mass.

[0063] According to an embodiment of this application, the cheese is selected from semi-hard cheeses; the semi-hard cheeses include cheddar, Monterey Jack, Gouda, Adam, or Feta.

[0064] Cheese whey

[0065] In another aspect, this application discloses a cheese whey. According to an embodiment of this application, the cheese whey is obtained by the method described above for simultaneously obtaining cheese and cheese whey; the cheese whey has a protein content of 0.7-1.0% by mass, a fat content of 0.1-0.4% by mass, a lactose content of 4-5.5% by mass, and a pH value of 6.4-6.6. The cheese whey of this application is closer to the composition and pH value of whey in raw milk, and has high nutritional value.

[0066] It should be noted that the features and advantages described above for the method of simultaneously obtaining cheese and cheese whey also apply to the cheese and cheese whey, and will not be repeated here.

[0067] The following will explain the solution of this application with reference to embodiments. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of this application. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0068] Example 1

[0069] Raw milk standardization: The raw milk is centrifuged to obtain skim milk and light cream. The skim milk and raw milk are mixed at a mixing temperature of 10°C. The fat:protein mass ratio after mixing is 0.75.

[0070] Pasteurization: The mixed raw materials are pasteurized at a temperature of 72°C for 15 seconds.

[0071] Fermentation and curdling: Pasteurized raw materials are mixed with starter culture, calcium chloride powder and rennet. Thermophilic streptococcus is used as starter culture at a concentration of 0.5 U / L, Maxiren EVO rennet is used at a concentration of 48 IMCU / L, calcium chloride is added at a concentration of 0.01%, fermentation time is 45 min, and temperature is 33℃.

[0072] Whey removal: The curd is cut and heated at 41°C for 50 minutes. Once the whey pH reaches 6.4, the whey is removed to obtain whey. 15% v / v% is collected for further processing, and the remaining 85% v / v% is sterilized at 72°C for 15 seconds to obtain cheese whey.

[0073] Mature fermentation: The curd and the 15v / v% whey obtained in the previous step are matured for 110 minutes at a temperature of 41°C.

[0074] Steam heating: The matured curd is heated with steam at a temperature of 115°C, resulting in a center temperature of 63°C for 10 minutes.

[0075] Cooling and shaping: The heated cheese blocks are placed into molds and shaped. The shaped cheese blocks are then placed in a liquid nitrogen cooling tunnel, where the cooling temperature is -30℃ for 20 minutes, until the center temperature of the cheese blocks cools to below 10℃. After cooling, the cheese blocks are packaged.

[0076] Ultrasonic treatment: The ultrasonic instrument is a VCX 750 ultrasonic processor with an output power of 25J / g, a frequency of 20kHz, a treatment time of 25 min, and a cooling water bath temperature of 4℃ to ensure that the cheese temperature does not exceed 40℃.

[0077] Low-temperature post-ripening: The packaged cheese is post-ripened at 4°C for 6 months.

[0078] Whey sterilization: Sterilize whey at 72°C for 15 seconds to obtain cheese whey.

[0079] Example 2

[0080] Raw milk standardization: The raw milk is centrifuged to obtain skim milk and light cream. The skim milk and raw milk are mixed at a mixing temperature of 10°C. The fat:protein mass ratio after mixing is 0.75.

[0081] Pasteurization: The mixed raw materials are pasteurized at a temperature of 72°C for 15 seconds.

[0082] Fermentation and curdling: Pasteurized raw materials are mixed with starter culture, calcium chloride powder and rennet. Thermophilic streptococcus is used as starter culture at a concentration of 0.4 U / L, Maxiren EVO rennet is used at a concentration of 60 IMCU / L, and calcium chloride is added at a concentration of 0.01%. The fermentation time is 45 min and the temperature is 40℃.

[0083] Whey removal: The curd is cut and heated at 43°C for 45 minutes. Once the whey pH reaches 6.3, the whey is removed to obtain whey. 10% v / v% is collected for further processing, and the remaining 90% v / v% is sterilized at 72°C for 15 seconds to obtain cheese whey.

[0084] Mature fermentation: The curd and the 10 v / v% whey obtained in the previous step are matured for 110 min at a temperature of 41°C.

[0085] Steam heating: The matured curd is heated with steam at a temperature of 115°C, resulting in a center temperature of 68°C for 15 minutes.

[0086] Cooling and shaping: The heated cheese blocks are placed into molds and shaped. The shaped cheese blocks are then placed in a liquid nitrogen cooling tunnel, where the cooling temperature is -33℃ for 25 minutes, until the center temperature of the cheese blocks cools to below 10℃. After cooling, the cheese blocks are packaged.

[0087] Ultrasonic treatment: The ultrasonic instrument is a VCX 750 ultrasonic processor with an output power of 30J / g, a frequency of 25kHz, a treatment time of 30 min, and a cooling water bath temperature of 1℃ to ensure that the cheese temperature does not exceed 40℃.

[0088] Low-temperature ripening: The packaged cheese is ripened at 6°C for 8 months.

[0089] Whey sterilization: Sterilize whey at 72°C for 15 seconds to obtain cheese whey.

[0090] Example 3

[0091] Raw milk standardization: The raw milk is centrifuged to obtain skim milk and light cream. The skim milk and raw milk are mixed at a mixing temperature of 10°C. The fat:protein mass ratio after mixing is 0.75.

[0092] Pasteurization: The mixed raw materials are pasteurized at a temperature of 72°C for 15 seconds.

[0093] Fermentation and curdling: Pasteurized raw materials are mixed with starter culture, calcium chloride powder and rennet. Thermophilic streptococcus is used as starter culture at a concentration of 0.6 U / L, Maxiren EVO rennet is used at a concentration of 36 IMCU / L, and calcium chloride is added at a concentration of 0.01%. The fermentation time is 55 min and the temperature is 42℃.

[0094] Whey removal: The curd is cut and heated at 41℃ for 50 minutes. Once the whey pH reaches 6.1, the whey is removed to obtain whey. 20% v / v% is collected for further processing, and the remaining 80% v / v% is sterilized at 72℃ for 15 seconds to obtain cheese whey.

[0095] Mature fermentation: The curd and the 20 v / v% whey obtained in the previous step are matured for 110 min at a temperature of 41°C.

[0096] Steam heating: The matured curd is heated with steam at a temperature of 115°C, resulting in a center temperature of 68°C for 15 minutes.

[0097] Cooling and shaping: The heated cheese blocks are placed into molds and shaped. The shaped cheese blocks are then placed in a liquid nitrogen cooling tunnel, where the cooling temperature is -36℃ for 20 minutes, until the center temperature of the cheese blocks cools to below 10℃. After cooling, the cheese blocks are packaged.

[0098] Ultrasonic treatment: The ultrasonic instrument is a VCX 750 ultrasonic processor with an output power of 40J / g, a frequency of 30kHz, a treatment time of 27 min, and a cooling water bath temperature of 7℃ to ensure that the cheese temperature does not exceed 40℃.

[0099] Low-temperature post-ripening: The packaged cheese is post-ripened at 2°C for 8 months.

[0100] Whey sterilization: Sterilize whey at 72°C for 15 seconds to obtain cheese whey.

[0101] Example 4

[0102] Cheese and cheese whey were prepared according to the method of Example 1, except that the fermentation curd treatment time was 60 min.

[0103] Example 5

[0104] Cheese and cheese whey were prepared according to the method of Example 1, except that the whey was drained when the pH value of the whey was 6.0.

[0105] Example 6

[0106] Cheese and cheese whey were prepared according to the method of Example 1, except that all the whey obtained from the whey removal process was removed, and only the curd was matured and fermented.

[0107] Example 7

[0108] Cheese and cheese whey were prepared according to the method of Example 1, except that the cooling and shaping process was carried out in ice water at a temperature of 0°C.

[0109] Example 8

[0110] Cheese and cheese whey were prepared according to the method of Example 1, except that the post-ripening temperature was 10°C.

[0111] Comparative Example 1

[0112] Cheese and cheese whey were prepared according to the method of Example 1, except that lactobacillus was used as the starter.

[0113] Comparative Example 2

[0114] Cheese and cheese whey were prepared according to the method of Example 1, except that the rennet used was Maxiren XDS BF rennet.

[0115] Comparative Example 3

[0116] Cheese and cheese whey were prepared according to the method of Example 1, except that the steam heating step was omitted and the matured curd was directly cooled and shaped.

[0117] Comparative Example 4

[0118] Cheese and cheese whey were prepared according to the method of Example 1, except that the heating medium was hot water and the heating temperature was 80°C.

[0119] Comparative Example 5

[0120] Cheese and cheese whey were prepared according to the method of Example 1, except that the heating temperature was 130°C.

[0121] Comparative Example 6

[0122] Cheese and cheese whey were prepared according to the method of Example 1, except that the whey extraction temperature was 35°C.

[0123] Comparative Example 7

[0124] Cheese and cheese whey were prepared according to the method of Example 1, except that the whey removal treatment temperature was 48°C.

[0125] Comparative Example 8

[0126] Cheese and cheese whey were prepared according to the method of Example 1, except that the temperature of the fermentation curd treatment was 25°C.

[0127] Comparative Example 9

[0128] Cheese and cheese whey were prepared according to the method of Example 1, except that the ultrasonic treatment step was omitted and the cooled and shaped cheese was directly subjected to a low-temperature post-ripening step.

[0129] Test case

[0130] The cheeses and cheese whey prepared in Examples 1-8 and Comparative Examples 1-9 were subjected to the following tests:

[0131] Cheese composition: determination of protein, fat and moisture. Performed in accordance with GB 5009.5-2016, GB5009.6-2016 and GB 5009.3-2016 respectively.

[0132] Cheese flavor test: (1) Cut the cheese into small pieces of 1 cm × 1 cm × 1 cm and place them at 10℃ for 1 hour to warm up. (2) Select 6 testers (aged 22-46) with more than 200 hours of cheese tasting experience to taste the cheese and score the bitterness of the samples on a scale of 0-10. The higher the score, the stronger the bitterness.

[0133] Cheese texture: (1) Cut the cheese into cylinders with a diameter of 2cm and a height of 2cm, and place them at 4℃ for 12 hours. (2) Use a TA-XT2i texture analyzer with a P / 50 probe to test the hardness. Test conditions: probe descent speed 1.0m / s, descent height 5mm.

[0134] Raw milk and cheese whey: Protein, fat, and lactose were tested using a Milkoscan FT-120 dairy component rapid analyzer, and pH value was measured in accordance with GB 5009.237-2016.

[0135] The cheese composition and bitterness results are shown in Table 1. It can be seen that the cheeses prepared in Examples 1-8 have better texture, flavor, and nutritional components than those in Comparative Examples 1-8. Comparative Example 1 used Lactobacillus fermentation, resulting in a significantly increased bitterness score. Comparative Example 2 used Maxiren XDS BF rennet for curdling; because Maxiren XDS BF has a higher protein hydrolysis capacity than Maxiren eEVO, this significantly increased the bitterness score. Comparative Example 3 did not heat-inactivate the starter culture and rennet, resulting in a significantly increased bitterness score. Comparative Example 4 used hot water for inactivation at a lower temperature, leading to fat loss in the cheese and a significantly increased bitterness score. Comparative Example 5 used a higher temperature for inactivation, damaging the protein structure in the cheese, resulting in fat loss and a significantly increased bitterness score. Comparative Example 6 used an excessively low whey discharge temperature, inhibiting starter culture growth, reducing the fermentation rate and acid production rate, inhibiting whey discharge from the curd, resulting in a higher moisture content in the cheese and a significantly increased bitterness score. Comparative Example 7: The whey discharge temperature was too high, inhibiting the growth of the starter culture and reducing its fermentation and acid production rates, resulting in lower cheese moisture content and a significantly increased bitterness score. Comparative Example 8: The coagulation treatment temperature was too low, reducing the starter culture's fermentation and acid production rates, leading to poor coagulation. Incomplete coagulation at cutting time necessitated delayed cutting, extending subsequent production time, reducing efficiency, and resulting in lower cheese moisture content and a significantly increased bitterness score. Comparative Example 9: The lack of ultrasonic treatment meant that enzyme activity in the cheese was not inhibited, leading to protein hydrolysis during ripening, a significantly increased bitterness score, and lower firmness.

[0136] Example 4: Due to the prolonged fermentation and curdling time, the moisture content of the curd increased, resulting in a higher moisture content in the cheese. Example 6: All whey was drained, and only the curd was allowed to mature and ferment, resulting in a harder cheese. Example 7: The cooling and shaping temperature was too high, causing slow cheese shaping and a significant decrease in hardness. Example 8: The post-ripening temperature was too high, leading to increased protein hydrolysis during the post-ripening stage and a significant increase in bitterness score.

[0137] Table 1

[0138]

[0139] The whey composition results for raw milk and cheese are shown in Table 2. The lactose content and pH values ​​of Examples 1-3 are similar to those of the raw milk. In Example 4, due to the extended fermentation and coagulation time, the lactose content in the sweet whey decreased, and the pH also decreased. In Example 5, the whey pH was 6.0, and the lactose content decreased significantly. Examples 6-8 and Comparative Examples 1, 3, 4, 5, and 6 have sweet whey compositions and pH values ​​similar to those of Example 1. In Comparative Example 2, the coagulation effect of Maxiren XDS BF rennet was less than that of Maxiren EVO rennet, leading to an increase in the fat content of the sweet whey. In Comparative Example 7, the increased whey discharge temperature increased the acid production rate of Streptococcus thermophilus, resulting in a decrease in whey pH. In Comparative Example 8, the decreased fermentation and coagulation temperature reduced the coagulation ability of rennet, leading to an increase in whey fat content.

[0140] Table 2

[0141]

[0142] Although embodiments of this application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting this application. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this application.

Claims

1. A method for simultaneously obtaining cheese and cheese whey, characterized in that, include: The raw milk is standardized and subjected to a first sterilization process to obtain sterilized milk; The sterilized milk, starter, and rennet are subjected to fermentation and coagulation treatment to obtain a coagulated product. The curd product is subjected to whey removal treatment to obtain curd and cheese whey; The curd is subjected to maturation and fermentation, heat treatment, cooling and shaping, ultrasonic treatment and post-ripening treatment to obtain cheese; The starter culture includes Streptococcus thermophilus, and the rennet includes Maxiren EVO rennet. The temperature for the fermentation curd treatment is 30~35℃; The temperature for whey drainage treatment is 41~45℃; The temperature of the heat treatment is 110~120℃; The heat treatment is carried out using steam. The temperature for the post-ripening treatment is 1~7℃.

2. The method according to claim 1, characterized in that, The fermentation curd treatment time is 35-45 min; Based on the volume of the sterilized milk, the amount of the starter culture added is 0.4~0.6 U / L; and / or, the amount of rennet added is 30~60 IMCU / L; The sterilized milk, starter, rennet, and calcium chloride are subjected to the fermentation and coagulation treatment. The fermentation agent is a freeze-dried bacterial agent.

3. The method according to claim 1, characterized in that, The whey removal process takes 45 to 60 minutes, and the whey is removed when its pH value is 6.1 to 6.

4.

4. The method according to claim 1 or 3, characterized in that, 10-20 v / v% of the whey discharged from the whey removal process is combined with the curd for the maturation and composting process. And / or, subject 80-90 v / v% of the whey discharged from the whey discharge treatment to a second sterilization treatment to obtain cheese whey; The second sterilization treatment is performed at a temperature of 70-75°C for 15-20 seconds.

5. The method according to claim 1, characterized in that, The internal temperature of the solidified block during the heat treatment is 60~70℃. The heating treatment time is 8 to 15 minutes.

6. The method according to claim 1, characterized in that, The cooling and molding process is carried out at a temperature of -40 to -30°C for 20 to 30 minutes.

7. The method according to claim 1, characterized in that, The ultrasonic treatment output energy power is 20~40J / g, the frequency is 20~30 kHz, the treatment time is 25~30 min, and the temperature of the cheese block does not exceed 40℃ during the ultrasonic treatment.

8. The method according to claim 1, characterized in that, The post-ripening process takes 6 to 12 months.

9. The method according to claim 1, characterized in that, The mass ratio of fat to protein in the standardized slurry is (0.7~0.8):1; The temperature of the first sterilization treatment is 70~75℃, and the time is 15~20 s.

10. A type of cheese, characterized in that, The cheese is obtained by the method described in any one of claims 1 to 9, which simultaneously obtains cheese and cheese whey.

11. The cheese according to claim 10, characterized in that, The cheese has a protein content of 24-26% by mass, a fat content of 19-22% by mass, and a lactose content of 0-2% by mass. The cheese is selected from semi-hard cheeses; The semi-hard cheeses include Cheddar, Monterey Jack, Gouda, Adam, or Feta.

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