Fresh and soft cheese and preparation method thereof

Abstract

The invention relates to a fresh and soft cheese and a preparation method thereof. After animal milk is pasteurized at high temperature or sterilized at ultra-high temperature and homogenized, a mixed lactobacillus fermenting agent containing lactococcus cremoris, lactobacillus helveticus and lactococcus lactis is added, the inoculum amount is 1% to 5%, a small amount of rennin is added, and the formed curdled milk is separated by heating so that the product has moderate acidity, smooth texture and daubing performance. The lactobacillus helveticus added in the cheese generates gramicidin containing angiotonase inhibiting factors during milk fermentation so that the fresh and soft cheese prepared from the lactobacillus helveticus has the function of hypertension prevention. By adopting the lactococcus lactis for mixed fermentation, the prominent defects of fermentation lactic acid are improved, and ketonic product different from common aldehydic fermentation milk products is produced. In addition, due to the adoption of high-temperature pasteurization and high-pressure homogenization, the preparation method changes the traditional low-temperature cheese pasteurizing and non-homogenizing method so as to promote the formation of smooth textures.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to cheese, in particular to a fresh soft cheese and a preparation method thereof. Background technique [0002] Fresh soft cheese is a gelatinous food made by fermenting milk with lactic acid bacteria, adding a small amount of rennet during the fermentation process to form curd, and discharging part of the whey by centrifugation and other methods, and then fermented and matured. The protein content of fresh soft cheese is more than 2 times that of ordinary yogurt, and the lactose is about 1 / 2 of ordinary yogurt. Has high nutritional value. Fresh soft cheeses have a thick, smooth texture with a rich frankincense, which can be further enhanced by the addition of fruit products or salty seasonings. [0003] Lactobacillus helveticus has long been used primarily as a synergist in the manufacture of Swiss cheese. Since the 1990s, foreign literature has reported that Lactobacillus helveticu...

AI Technical Summary

Problems solved by technology

[0004] At present, during the preparation process of fresh soft cheese, it is easy to have the quality problem of high post-fermentation acidity and rough texture