42 results about "Lactase" patented technology

The invention relates to the technical field of dairy product processing, in particular to high-protein native-dietary-fiber-rich zero-lactose milk and a preparation method thereof.The method comprises the following steps that 1, raw milk is treated through a reverse osmosis membrane, and RO penetrating fluid and RO retention fluid are obtained; 2) adding a proper amount of No.1 lactase into the RO retention solution, and hydrolyzing until the lactose concentration is less than or equal to 2g / 100mL and the galactooligosaccharide concentration is more than or equal to 3g / 100mL; 3) pasteurizing the hydrolyzed product, and inactivating the No.1 lactase to obtain a semi-finished product milk liquid containing the native dietary fibers; and 4) adding a proper amount of No.2 lactase into the semi-finished product milk liquid, and hydrolyzing until the lactose concentration is less than 0.5 g / 100mL to obtain the high-protein raw milk rich in native dietary fiber and zero in lactose. According to the method, lactase is subjected to enzymolysis on the premise that the sweetness of milk is not improved, galactooligosaccharide (dietary fiber) is generated in a natural enzymolysis mode, and the natural nutritional value of the product is improved.

The invention discloses zero-lactose milk containing galactooligosaccharide and a preparation method of the zero-lactose milk, and belongs to the technical field of dairy products. By means of the synergistic effect of the immobilized lactase and the acerola cherry powder extract, efficient hydrolysis of lactose is achieved, the lactose content is reduced to 0.1-0.5 g / 100 mL, meanwhile, 1.0-2.5 g / 100 mL of galactooligosaccharide is generated, and the lactase is especially suitable for people with lactose intolerance to drink. The preparation method comprises the following steps: pasteurizing the raw milk at 60-65 DEG C for 20-40 minutes, and then cooling; adding 0.01 to 0.3 percent of immobilized lactase and 0.001 to 0.1 percent of acerola cherry powder extract under the condition of 20 to 50 DEG C, and stirring and reacting for 10 to 60 minutes; then heating at the temperature of 80-120 DEG C for 5-20 minutes for enzyme deactivation; performing ultrasonic homogenization (200 to 500W, 20 to 70kHz, 10min), cooling and filling; and finally, carrying out ultrahigh pressure sterilization for 5 minutes at 500 MPa and 28 DEG C to ensure that the product is sterile. The stability and the repeated utilization rate of the enzyme are improved through the immobilized enzyme technology, and due to the addition of the acerola cherry powder extract, the product is endowed with natural oxidation resistance while the lactose is synergistically hydrolyzed.

Sterile filtered liquid lactase composition comprising a lactase, preferably a neutral or acidic lactase, an anion selected from malate, tartrate, citrate, gluconate and / or EDTA and a cation selected from sodium and potassium. Preferably, the composition further comprises a polyol. Addition of the said anions to lactase improves filterability by reducing pressure in a filtration system. Preferably the filtration forms part of an in-line filtration system in the production of a dairy product.

The invention discloses a preparation method of zero-lactose yoghurt fermented milk for infants, which specifically comprises the following steps: firstly, performing high-temperature sterilization on raw milk, then cooling, and adding lactase Nola Fit 5500 before fermentation to perform pre-hydrolysis of lactose so as to ensure zero lactose of the product from the source. Then, compound probiotics composed of bifidobacterium animalis subsp. Lactis HN019, lactobacillus mucus fermentation CECT5716, lactobacillus rhamnosus HN001 and bifidobacterium breve M-16V are added, low-temperature slow fermentation is carried out for 15 hours at the temperature of 41 + / -1 DEG C, and no exogenous sugar is added in the whole process. According to the process, nutritional ingredients are reserved to the maximum extent through mild fermentation, formation of natural flavor is promoted, and the obtained product is safe, nutritional and easy to digest and can effectively improve intestinal health of infants and reduce the risk of digestion discomfort.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention discloses zero-lactose formula goat milk powder for pets and a preparation method of the zero-lactose formula goat milk powder, and relates to the technical field of preparation of goat milk powder. Comprising the following raw materials: raw goat milk, lactase L3000, sodium citrate, low-sensitivity whey protein, medium-chain triglyceride, fructo-oligosaccharide, galactooligosaccharide, modified sodium caseinate, modified chicken flavor peptide, composite minerals, composite vitamins, trehalose, sodium ascorbate, microcrystalline cellulose and polyglycerol fatty acid ester. According to the invention, the modified chicken flavor peptide is added, the chitosan oligosaccharide and gamma-aminobutyric acid modified chicken flavor peptide in the modified chicken flavor peptide realize long-acting retention of natural chicken flavor by virtue of a double-layer coating structure, the flavor is prevented from being oxidized and losing aroma during processing and storage, and the ingestion willingness of pets is remarkably improved; the chitosan oligosaccharide can adjust the balance of intestinal flora of the pet, and the gamma-aminobutyric acid can relieve the stress reaction of the pet during ingestion, so that the feed additive is suitable for weaned or food-changing pets, and achieves triple effects of aroma enhancement, intestine protection and relieving.

The invention belongs to the technical field of enzyme engineering, and particularly relates to a heat-resistant lactase mutant and application thereof in galactooligosaccharide synthesis. In order to overcome the defects that lactase for GOS synthesis in the prior art is insufficient in heat resistance and cannot efficiently catalyze under the conditions of high temperature and high substrate concentration, the invention provides a lactase mutant BglSS obtained through rational design, and the amino acid sequence is as shown in SEQ ID NO: 3. The mutant keeps high catalytic activity, the thermal stability is remarkably improved, GOS synthesis can be stably catalyzed for a long time under the conditions of 65-70 DEG C and 600-800 g / L high-concentration lactose, the reaction time is remarkably shortened, the production efficiency is improved, and the energy consumption and the production cost are reduced.

The application discloses a preparation method of low-fat and low-lactose buffalo milk protein base, and relates to the technical field of milk product processing. The preparation method comprises the following steps: (1) taking buffalo raw milk, preheating the buffalo raw milk, performing defatting treatment on the preheated buffalo raw milk by using a membrane, performing pasteurization, and cooling to obtain defatted milk; (2) adding Nurica lactase to the defatted milk, performing hydrolysis, killing the enzyme, and cooling to obtain first hydrolysis material; (3) adding Bonlacta lactase to the first hydrolysis material, performing hydrolysis, killing the enzyme, and cooling to obtain second hydrolysis material; (4) adding glucose oxidase to the second hydrolysis material, performing hydrolysis, killing the enzyme, cooling to room temperature, adding rice extract, uniformly mixing, sterilizing, and performing spray drying to obtain the buffalo milk protein base. The prepared buffalo milk protein base is low in browning degree, slightly sweet, low in fat and low in lactose.

The invention belongs to the technical field of preparation of galactitol, and particularly relates to a method for preparing galactitol by taking lactose as a raw material. Comprising the following steps: S1, preparation of an adsorption column: preparing phenylboronic acid polymer microspheres and packing the microspheres into a column to obtain the adsorption column; s2, enzymolysis: carrying out enzymolysis on the lactose solution through lactase to obtain enzymatic hydrolysate; s3, monosaccharide separation: filtering the enzymatic hydrolysate, adjusting the pH value to be alkaline, passing through an adsorption column to obtain a glucose-rich solution, and enabling an eluent to flow through the adsorption column to obtain a galactose-rich solution; and S4, hydrogenation: carrying out ion exchange, concentration, hydrogenation, decoloration, ion exchange, concentration and crystallization on the galactose pregnant solution to obtain galactitol. According to the invention, galactose with a cis-vicinal diol structure can be adsorbed by the phenylboronic acid polymer carrier, so that glucose and galactose which are difficult to separate by chromatographic separation are separated, and a production process for preparing galactitol by taking lactose as a raw material is realized.

The invention discloses lactose-free brown flavored fermented milk and a preparation method thereof. The zero-lactose brown flavored fermented milk comprises a leavening agent and a fermented milk base material, wherein the fermented milk base material comprises the following raw materials in parts by weight: 800-950 parts of raw milk, 0.4-0.6 part of lactase, 15-30 parts of glucose, 20-45 parts of sweet substances, 1-10 parts of a stabilizer and 1-10 parts of lactoprotein. The lactose in the raw milk is subjected to enzymolysis, browning and fermentation to obtain the lactose-free brown flavored fermented milk which is zero in lactose content, uniform in color and luster, light brown to brown and empyreumatique in flavor, so that a high-added-value dairy product with unique sensory experience and health is provided for the market; good industrialization prospects and market competitiveness are realized.

This invention discloses a sterile, high-pressure, high-speed rotary process for breaking down goat milk into smaller molecules, belonging to the field of food processing technology. The process includes the following steps: after pretreatment, pasteurization, and homogenization, the goat milk undergoes ultra-high pressure homogenization. A homogenizing valve cutting component passes through the milk at high pressure and high flow rate, breaking down large molecules into smaller molecules. Hydrophobically modified xanthan gum-gellan gum-chitosan composite lactase microcapsules are prepared and added to the small-molecule goat milk at a mass ratio of 4‰-6‰ for enzymatic hydrolysis. The mixture is then filtered to obtain sterile, low-lactose, small-molecule goat milk. Ultra-high pressure homogenization achieves the downsizing of goat milk, improving its digestibility and absorption. The composite microcapsule encapsulation of lactase enables efficient lactose hydrolysis. Hydrophobic modification of xanthan gum enhances the encapsulation efficiency and operational stability of the microcapsules. This invention provides a continuous and sterile process, ensuring adequate aseptic protection. The resulting product combines easy absorption due to its small molecular size with low lactose content, making it suitable for lactose-intolerant individuals and those with weak digestive systems.

The application discloses a kind of 7 kinds of composition containing probiotic and its preparation method of drinkable yoghurt, belong to microbial fermentation technical field.Composition includes the combination of 2 kinds of lactic acid bacteria and 7 kinds of probiotic, lactic acid bacteria is the combination of lactococcus lactis subsp cremoris and lactococcus lactis subsp lactis;Probiotic is the combination of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, lactobacillus acidophilus, paracasei, lactobacillus rhamnosus and bifidobacterium infantis.The composition can provide the required probiotic for children, young people, old people respectively, and in the new preparation method developed additionally, through the combination of lactic acid bacteria and probiotic, lactase pretreatment and two-step inoculation fermentation process in fermentation stage, twice post-ripening process can effectively guarantee the acidity of composition fermentation moderate, improve the stability of composition system and taste.The overall additive of the obtained product is zero addition and the flavor is excellent and high stability.

The invention relates to the technical field of lactose hydrolysis, in particular to a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people. A zero-lactose bovine coloctrum lactase enzymolysis method suitable for lactose intolerant people comprises the following steps: adding lactase into cow milk, and carrying out hydrolysis reaction on lactose in bovine coloctrum to enable the hydrolysis rate of the lactose in the bovine coloctrum to be 100%, so as to obtain a zero-lactose emulsion; in the hydrolysis reaction process, the reaction temperature is 45-50 DEG C; the reaction time is 0.5 to 5 hours; the invention discloses a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people, which improves the lactose hydrolysis efficiency by optimizing the lactase addition amount and reaction conditions without high-temperature heating, so that the lactose hydrolysis rate in the lactose hydrolysis process can reach 100% within a short time, and the lactose hydrolysis rate can reach 100% within a short period of time. Meanwhile, active ingredients in the bovine coloctrum are reserved to the maximum extent, and the hydrolyzed cow milk initially meets the market requirements of lactose-free dairy products.

The invention relates to recombinant escherichia coli and application thereof in production of nisin, and belongs to the technical field of biology. According to the invention, a recombinant escherichia coli system capable of efficiently producing Nisin is successfully constructed by heterologous expression of precursor peptide, dehydratase NisB and cyclase NisC of a Nisin synthesis route in escherichia coli. Meanwhile, a dissolution promoting label is adopted, so that the activity and the stability of Nisin key modification enzyme NisB are remarkably improved. The expression quantity of Nisin is improved by screening a promoter and an expression vector. Finally, through systematic optimization of fermentation conditions, the yield of Nisin is remarkably increased, the titer can reach 25342 IU / mL, and a new technical route is provided for industrial efficient production of Nisin.

The invention relates to the technical field of veterinary drugs, in particular to a composition for preventing and / or treating donkey mastitis and application thereof. The invention provides a composition for preventing and / or treating donkey mastitis. The composition comprises the following components: nisin, lysozyme, a honeysuckle extract, a dandelion extract, a lithospermum extract, an astragalus extract and a frankincense extract. The composition can effectively prevent and / or treat donkey mastitis, the active ingredients of the composition are natural or biogenic substances, the antibacterial mechanism of the composition is unique, bacteria are not easily induced to generate drug resistance, and the composition is safe and free of residues, meets the urgent needs of green, healthy and sustainable development of animal husbandry, and has remarkable clinical application value and wide market prospects.

The invention relates to the technical field of dairy products, and provides a luminous acid whey electrolyte beverage and a preparation method and packaging thereof.The beverage is prepared from, by weight, 40-70 parts of acid whey, 30-60 parts of lactose liquid, 0.5-3 parts of whey protein powder and 0.01-0.02 part of lactase; the acid whey is liquid obtained by separating curd blocks when cheese, casein and other similar products are produced by adopting chymosin, acidification and the like. The protein content is 0.2%-0.8%, and the fat content is 0%-0.2%; the luminous acid whey electrolyte beverage generates a Tyndall effect under the irradiation of a light source. According to the luminous acid whey electrolyte beverage provided by the invention, the acid whey and the lactose liquid are used as raw materials and are successfully converted into a product with special functions and market value. Through a specific raw material ratio, the beverage forms a stable colloid system, and can present a clear Tyndall effect under the irradiation of a light source.

The invention relates to the technical field of dairy product quality detection, in particular to a method for rapidly detecting microorganism ATP (adenosine triphosphate) based on feeding milk products, which comprises the following steps: collecting volume readings based on feeding milk samples, screening and distributing numbers, reading lactose components, marking and classifying, and matching lactase addition amount with reaction set values. Introducing a luminous enzyme solution, setting a heating control point, and recording fluorescence change to generate a reaction intensity classification result. According to the method, through continuous operation links such as dairy product detection, distribution, recognition, action, setting and response, accurate control of sample volume, lactose components, reaction temperature and enzyme reaction time is realized, and dynamic monitoring and accurate classification of lactose hydrolysis and ATP reaction processes are ensured in combination with fluorescence signal intensity change section division and reaction information recording; the judgment efficiency and classification accuracy of lactose existence and metabolic reaction activity are effectively improved, and the precise detection requirements of special dairy products for infants on quality stability and nutritional ingredient controllability are met.

The invention relates to the technical field of fermented milk, in particular to high-solid-content dysphagia-relieving yoghurt and a preparation method thereof.The preparation method comprises the following steps that 1, skimmed milk is concentrated through a UF membrane, and first concentrated milk is obtained; (2) concentrating the first concentrated milk obtained in the step (1) through an RO membrane to obtain second concentrated milk; (3) heating the second concentrated milk obtained in the step (2), adding single cream, homogenizing, sterilizing and cooling to obtain a mixture; (4) inoculating a fermentation strain and lactase into the mixture obtained in the step (3), filling, and then transferring to a heat storage for heat preservation and fermentation; and then cooling and after-ripening to obtain the fermented milk with high solid content. The high-protein yoghourt with the protein content of 9.2 to 10.6 percent and the total solid content of 26.8 to 31.5 percent can be prepared by a method of combining a formula and a process under the condition of not additionally adding any protein concentrate.

This invention provides a method for preparing low-fat lactose-free milk, belonging to the field of dairy product technology. Based on raw milk, the method involves centrifuging to obtain low-fat milk, adding lactase (produced through aerobic fermentation using Aspergillus oryzae CICC 40228 and Kluyveromyces lactis BNCC 186193 and then immobilizing it) for enzymatic hydrolysis. The milk is then subjected to vacuum degassing, VTIS instantaneous sterilization, and two-stage homogenization to obtain low-fat lactose-free milk. The immobilized lactase prepared by the combined microbial fermentation has high activity and good compatibility, enabling deep lactose hydrolysis without introducing undesirable flavors. Vacuum degassing removes gases and trace amounts of off-flavors from the milk base and prevents oxidative denaturation. VTIS instantaneous sterilization achieves commercial sterility while maximizing the preservation of milk nutrients and natural flavor. Two-stage homogenization optimizes the low-fat milk colloidal dispersion system through the synergistic effect of high-pressure crushing and low-pressure stabilization, solving the problems of fat floating and protein precipitation.

The invention relates to the technical field of dairy product processing, in particular to five-white milk and a preparation method thereof. Based on the total weight of the five-white milk, the five-white milk comprises the following raw material components in percentage by mass: 80 to 85 percent of raw milk, 0.5 to 1.5 percent of Lanzhou lily bulb powder, 0.5 to 1 percent of poria cocos powder, 1 to 1.5 percent of tremella powder, 0.5 to 1 percent of coix seed powder, 0.5 to 1 percent of Chinese yam powder, 0.01 to 0.02 percent of microcrystalline cellulose, 0.005 to 0.01 percent of sodium carboxymethyl cellulose, 0.01 to 0.02 percent of sucrose fatty acid ester, 0.01 to 0.02 percent of glyceryl monostearate and glyceryl distearate, 0.04 to 0.08 percent of lactase and the balance of water. The prepared product is uniform, free of precipitates, mellow, fine and smooth in taste and rich, fresh and sweet in taste. And in the whole production process, the phenomena of pipeline blockage due to coking, wall hanging due to starch gelatinization and protein flocculation are avoided.

The invention discloses a compound antibacterial sustained release preparation for gestational diabetes mellitus combined infection and a preparation method thereof, and relates to the technical field of medicines.The preparation method comprises the following steps that S1, a PLGA-PEG-esterase substrate copolymer, nisin and dipotassium glycyrrhizinate are jointly dissolved in an organic solvent through a nanoprecipitation method, and an organic phase is formed; injecting the organic phase into a water phase containing polyvinylpyrrolidone accounting for 0.5%-2% of the weight of the water phase at the shear rate of 5000-10000 rpm, and mixing; according to the compound antibacterial sustained-release preparation for gestational diabetes mellitus complicated with infection and the preparation method thereof, the poloxamer 407 / chitosan temperature-sensitive gel matrix enables the preparation to be a liquid which is easy to perfuse at room temperature, is convenient for administration, and is rapidly converted into a semi-solid gel at body temperature after entering the vagina, so that the residence time of the preparation in the vagina is prolonged, and long-acting sustained release is realized.

This invention provides a strain of *Bacillus coagulans* derived from the deep sea of ​​the South China Sea and its applications. The *Bacillus coagulans* strain was deposited on February 28, 2024, at the Guangdong Provincial Microbial Culture Collection Center (GDMCC), located in Guangzhou, with accession number GDMCC No: 64379. The *Bacillus coagulans* strain of this invention exhibits low-temperature delayed growth characteristics, is easy to culture, and can produce spores even at low temperatures in seawater. It also demonstrates strong thermostability. Furthermore, it produces highly active lactase and protease, and the prepared probiotic powder exhibits strong storage stability.

A dairy product and a preparation method therefor. The method comprises: subjecting raw milk to fat separation and membrane filtration separation to obtain cream, a filtration membrane concentrate, and a permeate; subjecting the permeate to freeze concentration and decanter centrifugation to obtain water, a concentrated lactose solution, and concentrated skim milk; subjecting the water, the concentrated lactose solution, and a lactase to enzymatic hydrolysis to obtain a lactose-free solution; subjecting the cream, the filtration membrane concentrate, and the concentrated skim milk to an ultra-high temperature sterilization to obtain a first sterilized product; and subjecting the first sterilized product and the lactose-free solution to a first mixing treatment to obtain the dairy product. The method can effectively reduce the Maillard reaction, maximizes the retention of natural color and nutritional components derived from milk, and enhances the nutritional value, flavor, mouthfeel, color, and stability of the product. Furthermore, the method features a high production efficiency and a low cost, making it suitable for industrial-scale production and use.

The present invention relates to novel lactase variants having improved properties relative to the parent lactase, such as decreased galactose inhibition or increased galactose inhibition. The variants of the invention are suitable for production of dairy products, such as low-lactose dairy products or lactose-free dairy products. The present invention also relates to isolated DNA sequences encoding the variants, expression vectors, host cells, and methods for producing and using the lactase variants of the invention.

The invention discloses a bioactive enzyme polymerizer beverage as well as a preparation method and application thereof. The beverage comprises a main material, an auxiliary material, a food additive and purified water, the main materials consist of morinda citrifolia enzyme powder, garcinia cambogia extract, blueberry extract, white kidney bean extract, barley leaf powder and compound fruit and vegetable enzyme powder; the auxiliary materials comprise food-grade papain, bromelain, lactase, lipase and pancreatin. The preparation method comprises the following steps: pretreating the raw materials, extracting, mixing and blending, sterilizing and homogenizing, and filling. Through synergistic compatibility of various natural plant extracts and specific biological enzymes, a triple action mechanism of blocking fat synthesis, promoting fat decomposition and purifying in-vivo environment is constructed, and human metabolism is regulated fundamentally. The beverage is safe and free of side effects, and the healthy, long-acting and difficult-to-rebound weight losing effect is achieved.

The present application relates to the field of animal nutrition and feed processing technology, and more particularly to a zero-lactose low-protein formula goat milk powder for animals and a preparation method thereof, the raw materials of the goat milk powder are fresh goat milk, compound enzymes and vitamins; the compound enzymes are composed of neutral lactase, compound protease and flavor enzyme at a mass ratio of 0.6-3:0.02-0.1:0.5-2.5. The present application successfully prepares a zero-lactose low-protein formula goat milk powder for animals with a lactose content of less than 0.22%, a protein content of about 12.5%, excellent fluidity and high stability in brewing by low-temperature long-time enzymolysis, synergistic effect of compound protease and flavor enzyme, embedding protection of flavor enzyme and microencapsulation of fat-soluble vitamins, eliminates the risk of lactose intolerance, reduces the protein allergenicity, optimizes the nutrient absorption and balance, and provides a more scientific feeding solution for sensitive or special-demand animals.

A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme may be at least partially denatured or may be present in an amount of 3 g / 100 g protein. The substitute food product can also be a substitute meat product or substitute seafood product.

The invention provides a gel breaker for well completion as well as a preparation method and application of the gel breaker. The invention provides a gel breaker for well completion. The gel breaker is prepared from the following raw materials: a polylactic acid activator, lactase and a pre-gel-breaking solution, the pre-gel breaking liquid comprises amylase, cellulase, pectinase, xylanase, catalase and polylactic acid particles. The preparation method of the gel breaker comprises the following step: mixing the polylactic acid activator, the lactase and the pre-gel-breaking liquid to obtain the gel breaker. According to the gel breaker for well completion, multiple biological enzymes such as amylase, cellulase, pectinase, xylanase and catalase are used in cooperation, the degradation effect of a natural polymer, a synthetic polymer and in-situ crude oil is greatly improved, and particularly, catalase has the combined effect of enzymolysis and oxidative degradation at the same time; due to the addition of the additive, the degradation rate of natural polymers, the degradation rate of synthetic polymers and the degradation rate of in-situ crude oil are greatly improved.

The invention relates to the field of combined type tooth socket cleaning agents, and discloses a combined type tooth socket cleaning agent and a preparation method thereof.The combined type tooth socket cleaning agent is divided into a liquid agent and a solid tablet, and the color can be changed after the liquid agent and the solid tablet are fused; the liquid medicament is prepared from the following components: purified water, propylene glycol, sodium benzoate, Tween, cocamidopropyl betaine, didecyl dimethyl ammonium chloride, sodium pyrophosphate, sodium tripolyphosphate, saccharin sodium, PEG-hydrogenated castor oil, essence, a purple sweet potato extract and lactic acid; the combined tooth socket cleaning agent is characterized in that a solid tablet is prepared from the following components: sodium bicarbonate, citric acid, sorbitol, potassium carruvate (potassium hydrogen persulfate), sodium benzoate, glucanase, amylase, papain, lysozyme, lactase, a PVPVA (Polyvinyl Polyvinyl Alcohol) copolymer, sodium lauryl sulfoacetate and polyethylene glycol. The visual cleaning process is provided through color change, meanwhile, a large number of bubbles can be generated, the liquidity of liquid is improved, and soft dirt on the tooth socket is effectively removed through the physical scouring effect.

This invention relates to the field of dairy processing technology, and discloses a low-salt, high-calcium cheese and its preparation method. The cheese uses pasteurized milk as the main raw material, combined with compound edible salt, rennet, specific fermentation strains, potassium citrate, casein phosphopeptide-whey calcium chelate, lactase, and novel functional excipients. The preparation method includes steps such as raw material pretreatment and standardization, fermentation and lactose degradation, curing and cutting, heating and whey removal and salting, molding, pressing and aging stabilization, functional enhancement and quality control. Through innovative process coupling and the introduction of new technologies, the cheese achieves synergistic optimization of low salt, high calcium, sugar-free, and lactose-free properties, while simultaneously improving product functional characteristics and storage stability. This invention solves the technical problems of existing cheeses, such as high salt content, low calcium absorption and utilization rate, lactose residue, poor texture and flavor, limited functionality, and easy deterioration during storage, making it suitable for industrial production and consumption by all population groups.