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Defatted cheese and preparation method thereof

A cheese and skimmed milk technology, applied in food preparation, cheese substitutes, dairy products, etc., can solve the problems of brittleness, dullness, rough appearance, etc., and achieve the effect of wide application, compact tissue structure, and good gloss

Inactive Publication Date: 2008-04-30
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the product still has defects such as brittleness, rough appearance, and dullness in physical characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0055] The preparation method of the skim cheese comprises the following steps:

[0056] (1) Cream separation and pasteurization

[0057] Use a milk fat separator to remove the fat in animal milk (fresh milk should have good physical and chemical indicators and hygienic quality, requiring a titrated acidity of about 0.16%), which is the main source of heat energy in cheese products. The separated by-product fat can also be further processed into other foods or used as raw and auxiliary materials for the manufacture of other foods; or directly use the reconstituted milk of low-heat skimmed milk powder.

[0058] The reconstituted milk of skim milk or low-heat skim milk powder is sterilized at 72-75°C for 15s. Sterilization uses liquid milk preheating sterilization equipment. After sterilization, the milk should be cooled to 28-34°C and pumped into the cheese tank, or directly pumped into the cheese tank, and the next step will be carried out when it is cooled to 28-34°C in the ...

Embodiment

[0086] The present invention is described in detail (taking 1000kg cow's milk as an example) below by specific examples:

[0087] The composition ratio of the skim cheese using the novel fat substitute is:

[0088] Milk 1000kg

[0089] Starter 0.6kg

[0090] Compound rennet 0.5kg

[0091] Microcrystalline Cellulose 1.2kg

[0092] Sucrose fatty acid ester 1.5kg

[0093] Xanthan gum 1.5kg

[0094] Sodium nitrate 0.1kg

[0095] Calcium chloride 0.12kg

[0096] (1) Cream separation and pasteurization

[0097] Use a milk fat separator to separate the fat from 1000kg of milk, sterilize the skim milk at 75°C for 15s, and then cool it to 28°C;

[0098] (2) Premix

[0099] Take out 200kg of the above-mentioned skim milk, add 1.5kg of xanthan gum, 1.2kg of microcrystalline cellulose and 1.5kg of sucrose fatty acid ester, put it into a high-speed mixer, stir at 8000r / min for 10min, and fully premix;

[0100] (3) Mixing and high pressure homogenization

[0101] Mix the above pr...

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PUM

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Abstract

The invention relates to a fermentation dairy product in food field, which is a lean cheese and process for preparation. Crystalline cellulose is utilized as fat substitute and sucrose fatty acid ester is utilized as fat imitation to produce novel low-caloric lean cheese with rich nutrition. During producing, the crystalline cellulose and the sucrose fatty acid ester is pro rata mixed and swelled with part butter milk as premix compound. After high speed shearing type stirring, the crystalline cellulose forms a micro-mesh shape cellulose dispersion with high viscosity, and the stereo meshed structure is filled with fat imitation sucrose fatty acid ester for improving physical arrangement of products. Then the above premix compound is charged to the rest butter milk or low-caloric butter milk powder reconstructed milk to evenly stir, to high pressure homogeneously treat, and to be charged with leaven and other addition agents, such as perfume compounds, condiment, coloring matter and the like, thereby producing the lean cheese product of the invention after fermenting, with missible oil shape appearance and taste similar to that of whole cheese.

Description

technical field [0001] The invention relates to fermented milk products in the food field, in particular to a skim cheese and a preparation method thereof. Background technique [0002] Cheese is a dairy product made from animal milk that undergoes lactic acid bacteria fermentation and enzyme reaction to coagulate the milk, and separates the whey from the coagulation by heating, cutting, filtering, etc. or fresh dairy products. Under certain ripening conditions, the fat, protein and carbohydrates contained in cheese are decomposed under the action of microorganisms and enzymes and undergo some biochemical reactions, forming the unique flavor, texture and tissue state of cheese. [0003] Cheese is a high-nutrition fermented dairy product, which is rich in protein, fat and a large amount of essential amino acids, vitamins and minerals. The protein content in cheese is 20%-30%. A series of protein pre-digestion occurs during the ripening process, and its actual digestibility ...

Claims

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Application Information

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IPC IPC(8): A23C19/00A23L1/307A23L33/20
Inventor 常志勇赵征
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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