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Low fat wire-drawing type cheese and preparation method thereof

A cheese and wire-drawing technology, which is applied in cheese substitutes, dairy products, applications, etc., can solve the problems of unacceptable by consumers, weak cheese aroma, poor edible quality, etc., and achieve the effect of soft aroma, delicate taste, and good plasticity

Inactive Publication Date: 2008-05-21
SANLU GROUP
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Problems solved by technology

[0003] The problem with the above-mentioned low-fat cheese is that the fat in mozzarella cheese not only gives the product a good aroma, but also plays an important role in the texture of the product. The removal of fat makes the cheese weak in aroma, rough in taste and high in hardness. , poor edible properties, not easily accepted by consumers

Method used

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  • Low fat wire-drawing type cheese and preparation method thereof

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Embodiment 1

[0023] A. Skimmed milk: preheat 1000 kg of fresh milk with a protein content of 3% and a solid content of 10.5% to 40°C, and use a centrifugal degreasing machine to remove part of the fat so that the fat content in the milk is 1%; standardization is completed Finally, add 3 kg of whey protein concentrate powder to the standardized milk at the same temperature and stir evenly;

[0024] In the above steps, in order to replace the fat that should have in the low-fat cheese and endow the cheese with sensory quality and functional properties, adding low-calorie raw whey protein concentrate to the raw milk that can partially replace the fat is of great help to improve the quality of the cheese.

[0025] B. Pre-acidification: Spray a citric acid solution with a content of 30% under stirring, so that the pH of the raw milk is 6.3;

[0026] The above steps can be optionally adopted. The acidulant used in this embodiment is citric acid. Studies by Solorza, Bell et al. have shown that in...

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Abstract

The invention provides a preparation method of a low fat Mozzarella cheese, aiming at improving flavor and taste of low fat cheese. The cheese is endowed with excellent qualities by adding whey protein concentrate (WPC) into low fat milk, adopting selective compound bacteria as ferment, and optimizing technique parameters. The preparation steps of the low fat drawing cheese comprise: degrease disposing of cowmilk, pasteurization, preparatory culture, adding renninum, discharging whey, drawing and salting, etc. The cheese obtained with the invention method has the advantages that: the cheese has good plasticity, supple taste and soft incense; fat content of the cheese is 1 / 3 to 1 / 4 of that of the common cheese, and requirements of cheese favorer and specific population are met; quality of the product is easier to be accepted by consumers, therefore the product has practical application significance.

Description

technical field [0001] The invention relates to a low-fat wire-drawn cheese and a preparation method thereof, belonging to the technical field of dairy processing. Background technique [0002] Mozzarella cheese is made from fresh milk through fermentation, curdling, cutting, blanching, and stretching. It is the main variety of cheese, rich in nutrients, minerals, vitamins, etc., and is deeply loved by consumers. Wherein protein and fat content are all higher, and protein is in 18-26%, and fat is in 20-30%. However, excessive intake of fat will directly lead to increased blood lipids in the human body, and thus cause many diseases. Therefore, the production of low-fat cheese has become a research direction to meet the market demand. K.R. Ryan's patented low-fat strudel cheese, describes a process for making low-fat strudel cheese from skim milk or low-fat milk having a fat content of less than about 2%. In this method, a cultured milk is added to the skim milk and the ski...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00A23C19/068
Inventor 王玉良生庆海尹艳军宋晓青杨凯
Owner SANLU GROUP
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