309 results about "Milk Serum" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention relates to an instant composition with a long-acting oral health-care function for dogs and cats as well as a preparation method and application of the instant composition, and belongs to the technical field of pet food and pet oral care. The composition comprises 20%-30% of whey protein powder, 10%-20% of hydrolyzed gelatin, 1%-3% of low-molecular-weight chitin saccharide gum, 1%-2% of modified cassava starch, 2%-5% of sodium alginate, 1%-3% of fructo-oligosaccharide, 0.03%-0.08% of lysozyme, 0.03%-0.08% of tea polyphenol, 0.05%-0.15% of zinc gluconate, 0.05%-0.1% of persimmon tannin, 3%-5% of tuna hydrolysate, 4%-6% of whole goat milk powder, 2%-4% of skim yoghurt powder and the balance water. The added active ingredients have long-acting slow-release and continuous effects in the formula, oral pathogenic bacteria can be effectively inhibited, dental plaque and dental calculus formation can be reduced, halitosis can be lastingly relieved, and the toothpaste has good market competitiveness.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention has been made to solve the above-described problems of conventional MP whey, and an object of the present invention is to provide a protein material containing MP whey, which can be prepared by a simple method, does not contain extra additives, and has a wide range of applications, and a method for producing the protein material.SOLUTION: The present invention provides a method for producing a protein material containing MP whey, the method including: (1) a step of preparing a whey solution having a protein concentration of 11 mass% or less and a solid content concentration of 19 mass% or less; and (2) a step of shearing the whey solution prepared in the step (1) at 70 °C or higher and 95 °C or lower. The present invention also provides a protein material containing MP whey, wherein the MP whey has a median diameter of 2 μm or more and 9 μm or less, and the ratio of the mass of the MP whey protein to the mass of all proteins is 40% or more and 85% or less.SELECTED DRAWING: None

The invention provides diglyceride goat milk powder. The diglyceride goat milk powder is prepared from the following components in parts by weight: 700 to 800 parts of raw goat milk, 20 to 50 parts of safflower seed diester oil, 100 to 200 parts of isomaltooligosacharide, 1 to 3 parts of compound vitamins, 0.1 to 0.5 part of compound probiotics, 80 to 120 parts of whey protein isolate and 25 to 35 parts of glucan. According to the invention, high-purity safflower seed diester oil is used as a core raw material, and an innovative solution is provided for the functional goat milk powder market. By adopting a unique process of combining enzymolysis pretreatment and composite embedding, the bioavailability of functional components is remarkably improved on the basis of ensuring excellent reconstituability and storage stability of the product. The product has the dual effects of metabolic regulation and intestinal health at the same time, functions are enhanced while the natural nutritional value of the goat milk is reserved, and a new technical path is provided for development of functional dairy products.

This invention relates to the field of emulsion technology, specifically disclosing a method for preparing a casein micelle-phenol-whey protein ternary complex, comprising: S1, screening bovine milk with κ-casein genotype AA, and using it as raw material to prepare a casein micelle solution; S2, adding a phenolic compound to the casein micelle solution to form a casein micelle-phenol binary complex mixed solution; S3, dialyzing the mixed solution obtained in step S2; S4, adding whey protein; by combining a phenolic compound (such as EGCG) with casein micelles and whey protein to form a ternary complex, the degree to which proteins form dense clots in the stomach can be reduced, making the clot structure looser, thereby accelerating the digestion rate and reducing stomach discomfort.

This invention discloses a method for preparing protein powder through low-temperature separation, comprising the following steps: S1: raw material pretreatment; S2: low-temperature defatting; S3: multi-stage low-temperature membrane separation; S4: low-temperature concentration; S5: freeze-drying; S6: post-treatment. This invention uses animal-derived whey as raw material, sequentially performing raw material pretreatment, low-temperature defatting, multi-stage low-temperature membrane separation, low-temperature concentration, freeze-drying, and post-treatment. The temperature is controlled within the range of 0–10°C throughout the process. By optimizing the pretreatment process to remove impurities and heat-sensitive interfering substances, and employing a combination of gradient-pore-size ceramic membranes and ultrafiltration membranes, efficient separation and purification of proteins are achieved. Combined with vacuum low-temperature concentration and freeze-drying technology, the active components of whey protein are preserved to the maximum extent. This invention solves the problems of large protein activity loss, low purity, high energy consumption, and easy introduction of chemical contaminants in existing preparation methods.

The invention discloses a whey protein-functional polysaccharide composite particle-based structured fermented milk-based food. The whey protein-functional polysaccharide composite particle-based structured fermented milk-based food is prepared by mixing whey protein-functional polysaccharide composite particles and a fermented milk base and then adding a food stabilizer, the whey protein-functional polysaccharide composite particles are prepared from whey protein and functional polysaccharide in a mass ratio of 1: (0.2-0.5); the fermented milk base is prepared by adding a fermentation strain accounting for 0.01-0.10% of the weight of a milk base raw material into the milk base raw material and fermenting; and the food stabilizer accounts for 0-0.3 wt% of the milk-based raw material. Chewable composite particles are constructed through synergism of whey protein and functional polysaccharide, the composite particles are introduced into a fermented milk-based system to form the structured fermented milk-based food, the whey protein-functional polysaccharide composite particles are innovatively introduced into the fermented milk-based food, and the structure of the particles is regulated and controlled, so that the structural fermented milk-based food is obtained. The chewiness, the structural layering sense and the smooth taste of the product are taken into consideration, and external colloid materials such as jelly or gelatin are not needed.

The application provides a buffer for improving the stability of foot-and-mouth disease vaccine antigen, which contains milk serum, sodium chloride, sorbitol, glycine, K2HPO4.3H2O and KH2PO4. The buffer has the effects of improving the thermal stability of 146S antigen and obviously inhibiting the degradation of 146S antigen under the conditions of 4 DEG C and 37 DEG C. The antigen resuspended by the buffer and the prepared vaccine can be stored for a long time under the condition of 4 DEG C. In addition, the buffer is easy to prepare and dissolve, can be used as a medium for resuspending FMD antigen, is a good thermal stability protective agent for FMD antigen and vaccine, can be used in large-scale production, has strong practicability, can obviously reduce the degradation rate of effective antigen in foot-and-mouth disease vaccine under storage conditions and extreme conditions, and obviously improves the product quality.

The application discloses a plant Lactobacillus rhamnosus microcapsule and a preparation method and application thereof, and the plant Lactobacillus rhamnosus is embedded by adopting a low-temperature spray drying process with lily starch, citrus pectin and whey protein as wall materials, and mainly includes the following steps: preparation of a bacterial suspension, preparation of a wall material solution, preparation of a microcapsule solution and low-temperature spray drying for preparing the microcapsule. The preparation technology of the stable encapsulated plant Lactobacillus rhamnosus microcapsule provided by the application has the advantages that the viable bacterial count in the microcapsule is high after spray drying, the microcapsule has strong gastrointestinal fluid resistance, is stable in storage, and can effectively solve the problem that the bacterial activity of the plant Lactobacillus rhamnosus and products thereof is reduced or even inactivated in the production and processing, storage and transportation and in-vivo digestion process; the prepared microcapsule can be used as a probiotic bacterial agent and applied to foods such as cheese, yogurt, ice cream, milk, chocolate, lactic acid bacterial beverages and baked products, and helps to promote the healthy development of the probiotic industry, and has obvious economic and social benefits.

The present application relates to the technical field of fermented milk, and particularly relates to a normal-temperature zero-sucrose yoghurt and a preparation method thereof.The preparation method of the normal-temperature zero-sucrose yoghurt provided by the present application comprises the following steps: preparing raw cow milk, and adding stabilizers, sweeteners, inulin or xylo-oligosaccharides, whey proteins and honeysuckle extract liquid, and then performing fermentation by using streptococcus thermophilus, lactobacillus bulgaricus and probiotics as fermentation strains.The normal-temperature yoghurt provided by the present application can ensure product flavor and shelf life stability and achieve the effect of weight loss through the synergistic effect of various raw materials.It is verified through animal experiments that the normal-temperature zero-sucrose yoghurt prepared by the present application has the effects of regulating rat weight, body fat rate and weight-related genes during the shelf life.

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

The invention belongs to the technical field of food processing, particularly relates to a tall milk skin solid dairy product and a preparation method thereof, and aims to introduce an octenyl succinic acid tamarind polysaccharide ester and ferulic acid chitosan whey protein conjugate aiming at the problems that a traditional milk skin product is low in structural strength and easy to oxidize and deteriorate. The preparation method comprises the following key steps: premixing the two compounds with raw milk according to a specific ratio, heating, adding fried tall milk, staged temperature control standing, cooling and the like to finally obtain the finished product. In the two modified compounds, the former is prepared through an esterification reaction of polysaccharide and anhydride, and the latter is prepared through an enzymatic grafting and protein conjugation reaction. Through the synergistic effect of the components, the mechanical strength and lifting completeness of the milk skin layer can be remarkably enhanced, fat oxidation is effectively inhibited, the shelf life is prolonged, and the fusion degree of taste and flavor is improved. The method is reliable in process, and the obtained product has both traditional flavor and stable quality of modern food, and has good application prospects.

1. Name of the product in this design: Packaging box (whey protein isolated milk peptide powder). 2. Intended use of this design: packaging health products. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The utility model relates to the technical field of whey separation, in particular to a fat and whey separator in milk, which is characterized in that when the fat and whey separator is used, milk is stirred by a stirring component, milk fat particles are more uniformly distributed in the milk by stirring, subsequent separation is facilitated, and then a liquid conveying component is started; therefore, the stirred milk is filtered through one station of the double-station filtering assembly and cleaned through the other station, continuous separation of fat and whey of the milk is kept while filtering and cleaning are achieved, and the separation efficiency is improved; comprising a bottom plate and a disc type centrifugal machine, the disc type centrifugal machine is installed at the top end of the bottom plate, the device further comprises a stirring assembly, a liquid conveying assembly and a double-station filtering assembly, the liquid conveying assembly and the stirring assembly are arranged at the top end of the bottom plate, and the input end of the liquid conveying assembly communicates with the output end of the stirring assembly; the output end of the liquid conveying assembly communicates with the input end of the double-station filtering assembly, and the output end of the double-station filtering assembly communicates with the input end of the disc type centrifugal machine.

The invention belongs to the technical field of dairy product processing, and discloses yeast protein fermented milk, a preparation method, a device and application, a raw material composition of the fermented milk comprises raw milk, a sweetening agent, yeast protein, a stabilizer and a leavening agent, the yeast protein is compound modified yeast protein, and a dispersion technology combining homogenization and ultrasonic-assisted dispersion is adopted in the preparation process. And a segmented gradient fermentation process and a segmented dynamic after-ripening process are matched. The invention solves the problems of high cost of protein supplement sources, easy generation of peculiar smell, serious whey separation of fermented milk, short shelf life and single nutrition in the prior art, and the obtained product is balanced in nutrition, fine and uniform in texture, pure and harmonious in flavor, obviously prolonged in shelf life, adaptive to industrial production requirements and suitable for industrial production. The method can be applied to production of flavored fermented milk and fermented milk-containing beverages, and has good application value.

The utility model discloses a kind of anti-pollution's cheese production whey collection storage integrated device, it is related to dairy product processing technical field, including storage bucket and top cover, the left and right sides of the storage bucket are provided with observation port, the front side bottom of the storage bucket is equipped with discharge valve, the storage bucket is connected with the connecting seat of top cover between isometric angle, anti-bonding mechanism is installed in the inside of storage bucket for the cleaning of bonding whey, rotary extrusion mechanism is installed in the top of storage bucket for the expression collection of whey, this anti-pollution's cheese production whey collection storage integrated device in anti-bonding aspect, the anti-bonding mechanism of device plays key role, spiral and the scraping blade of closely adhering inner wall of storage bucket, under the driving of rotary ring, not only can efficiently remove adhered whey, avoid whey residue to produce bonding, whey in barrel can also be agitated, prevent local precipitation metamorphic, improve the collection and storage effect of whey.

The invention discloses stable probiotic drinking yoghurt based on secondary homogenization as well as a preparation method and application thereof, and belongs to the technical field of fermented dairy products. The yoghurt is prepared by mixing part of fermented milk homogenized for the first time and the remaining fermented milk homogenized for the second time, the average surface area particle size D [3, 2] is smaller than or equal to 5.1 [mu] m, the viscosity is 100-158 mPa.s, the viable count is larger than or equal to 8.7 * 10 CFU / mL, the post-acidification process delta pH is smaller than or equal to 0.25, and the drainage rate within 7 days is smaller than or equal to 3.0%. Through cooperation of a secondary homogenization technology and a specific leavening agent, the texture stability and taste of the product are remarkably improved, whey separation and post-acidification are effectively inhibited, and the method is suitable for industrial production of high-quality drinking type yoghourt.

The present invention relates to the field of nutritional compositions, methods of providing nutritional compositions and uses thereof. More particularly, the present invention relates to a ready-to-eat powdered infant formula or ready-to-eat powdered growth formula exhibiting desirable gastric digestion characteristics. There is provided a nutritional composition comprising casein, whey protein comprising alpha-lactalbumin (aLac) and beta-lactoglobulin (bLac), and protein-coated fat droplets wherein the composition has a protein content of from 5% to 20% (w / w) based on total solids; the bLac content is at least 3% (w / w) based on the total protein level, and the aLac + bLac content is at least 25% (w / w) based on the total protein level; the fat content is in the range of 10% to 50% (w / w) based on total solids; the fat droplets are coated with an average protein load of 2 to 10 mg / m2, and wherein the weight ratio of casein: (aLacc + bLac) on the fat droplets is at least 4 times the weight ratio of casein: (aLacc + bLac) in the total composition; the level of sphingomyelin per 100 g of the composition is between 70 mg and 200 mg; the level of phospholipids per 100 g of the composition is between 280 mg and 950 mg.

The utility model discloses a low-temperature camel milk sterilization device capable of improving whey protein activity, which relates to the field of food processing and comprises a tank body, a piston is slidably sealed in the tank body, a lifting component is arranged on the upper side of the tank body and used for driving the piston to reciprocate, and a plurality of circulating pipes are arranged on the side surface of the tank body. The two ends of the circulating pipe are communicated with the upper portion and the lower portion of the side face of the tank body respectively, and a heating assembly is arranged on the tank body and used for heating the surface of the tank body and the circulating pipe. The camel milk heating device has the beneficial effects that the tank body and the circulating pipe are heated through the heating assembly, the contact area of camel milk and a heat source can be increased by arranging the circulating pipe, the lifting assembly drives the piston to vertically reciprocate, the camel milk is pushed through the piston, and the camel milk can flow in the circulating pipe, so that the camel milk can be heated more uniformly, and the heating efficiency is improved; in addition, the camel milk flowing process can prevent the camel milk from being static and precipitating, so that the camel milk quality is ensured.

The application discloses a preparation method of a target substance and related products and application thereof, and relates to the field of food processing. The application adjusts the pH and conductivity of natural whey to change the whey characteristics, and uses an anion exchange chromatography method to realize high-purity separation of alpha-lactalbumin. The method requires a neutral and slightly alkaline environment, which is beneficial to maintaining the activity of alpha-lactalbumin. The obtained alpha-lactalbumin is rich in alpha-helix structure and has high similarity with the natural structure of alpha-lactalbumin. The separation mode of the anion exchange chromatography is a flow-through mode, which significantly improves the total amount of whey protein treated by ion exchange method, shortens the processing time of each batch, and improves the production efficiency. The method has important significance for the industrialized separation and production of alpha-lactalbumin.

The utility model relates to food field especially a dairy production line with cleaning function, including CIP station, cooling system, steam system, whey wine system, yoghourt jar and deployment unit, the export of CIP station is communicated whey wine system, yoghourt jar and deployment unit in proper order through the cleaning pipeline, whey wine system, yoghourt jar and deployment unit are connected with CIP station and form circulation through first pipeline, the cold water pipe of cooling system is connected with whey wine system, yoghourt jar and deployment unit, the steam pipeline of steam system is connected with whey wine system, yoghourt jar and deployment unit, through CIP station to whey wine system, yoghourt jar and deployment unit are cleaned, prevent and can cause pipeline mildew, stink, influence next production process, whey wine system, yoghourt jar and deployment unit are cleaned together to the whey wine system, yoghourt jar and deployment unit, reduce the frequency of cleaning process, reduce separate equipment cleaning, save the cost, simplify the operation.

The invention relates to the technical field of food, in particular to mascarpone cheese and a preparation method thereof, and the mascarpone cheese comprises the following raw materials in percentage by mass: 70-85% of milk fat, 5-15% of milk solid substance, 0.2-2% of compound stabilizer, 0.1-1% of acidity regulator and the balance of water, the mascarpone cheese disclosed by the invention adopts a whey-free process, the 100% utilization rate of the raw materials is realized, no waste treatment burden exists, the process is simple, the mascarpone cheese can be directly produced on a reproduced cheese production line, the production efficiency is improved, manpower, material resources and equipment modification cost are saved, and the mascarpone cheese is free of preservatives and long in shelf life through UHT sterilization and sterile hot filling. The stability in a long shelf life period is realized by compounding a stable system, and a finished product is rich in milk flavor, smooth and fine in texture and moderate in hardness, and shows good application performance when being used for preparing desserts such as tiramisu and the like.

The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

The invention provides a milk flavor essence and a preparation method thereof. The method comprises the following steps: preparing an activated bacterium solution from German-type lactobacillus bulgaricus subspecies; anhydrous cream and whey powder are prepared into a fermentation substrate; adding the activated bacterial liquid into the fermentation substrate, and performing sealed fermentation to obtain a fermentation product; and carrying out first sterilization treatment on the fermentation product, carrying out centrifugal separation, and taking supernate as the milk-flavored essence. Whey powder is added when a fermentation substrate is prepared, the whey powder is rich in whey protein, lactose, vitamins and mineral substances, and glycometabolism, protein metabolism and lipid metabolism pathways are activated in the fermentation process, so that a fermentation product not only can be rich in target milk flavor substances, but also can synergistically contain various flavor compounds such as esters, alcohols and aldehydes, and the richness of the flavor substances is improved; the anhydrous cream and the whey powder are prepared into the fermentation substrate, so that a comprehensive and balanced growth environment is provided for the German-type lactobacillus bulgaricus subspecies, and the fermentation efficiency is improved.

The invention discloses a cheese processing method which comprises the following steps: sterilizing a milk component containing casein, adjusting acid by an acidifying agent, fermenting by a fermenting agent, curding and discharging whey to prepare a cheese primary product; and carrying out gradient heating, extruding and puffing on the cheese primary product to form the extruded cheese. The extruded cheese obtained by the method disclosed by the invention has good formability and processing stability, can be prepared into cheese foods with various flavors, is high in nutritional value and unique in taste, has the flavor comparable to that of traditional snacks, does not need to additionally add any foaming agent and bulking agent in the processing process, is a novel healthy and nutritional snack food, and is suitable for popularization and application. And the method has extremely important practical significance and application prospects.