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Buffalo milk cheese and production method thereof

A production method and technology of buffalo milk, which is applied in cheese substitutes, dairy products, applications, etc., can solve the problems that buffalo milk cheese is not easily accepted by the public, consumes a lot of energy, and takes a long time to ferment, so as to save energy consumption and improve the flavor of fermentation Thick, strong fermented acidity

Inactive Publication Date: 2012-11-28
广西百菲投资股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The total fermentation time of this process is long, the energy consumption is large, and the buffalo milk cheese produced is not easy to be accepted by the public

Method used

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  • Buffalo milk cheese and production method thereof
  • Buffalo milk cheese and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Sterilization: fresh buffalo milk is checked and accepted according to the GB19301-2010 standard and the local standards of Guangxi Zhuang Autonomous Region, and the fresh buffalo milk that has passed the inspection is sterilized at 50°C for 20 minutes, and cooled for later use;

[0028] (2) Pre-acidification: according to the ratio of 4g / 100kg buffalo milk, add Streptococcus thermophilus to the sterilized buffalo milk for pre-acidification. The pre-acidification temperature is 41°C and the pre-acidification time is 20 minutes to obtain yogurt;

[0029] (3) Curd fermentation: To the above yogurt, add calf rennet (RENNET) at a ratio of 1.5g / 100kg buffalo milk, add isomaltooligosaccharide at a ratio of 5kg / 100kg buffalo milk, stir well, Ferment at ℃ for 50 minutes to obtain curd block;

[0030] (4) Cutting and discharging whey: cut the curd block, stand still for 3 minutes, stir for 10 minutes, then let the whey separate, discharge the whey after 10 minutes, and conti...

Embodiment 2

[0035] (1) Sterilization: fresh buffalo milk is checked and accepted according to GB19301-2010 standard and the local standard of Guangxi Zhuang Autonomous Region. The fresh buffalo milk that has passed the inspection is sterilized at 60°C for 40 minutes, and cooled for later use;

[0036] (2) Pre-acidification: According to the ratio of 5g / 100kg buffalo milk, add Lactobacillus bulgaricus to the sterilized buffalo milk for pre-acidification. The pre-acidification temperature is 43°C and the pre-acidification time is 30 minutes to obtain yogurt;

[0037] (3) Curd fermentation: To the above yogurt, add calf rennet (RENNET) at a ratio of 2g / 100kg buffalo milk, add isomaltooligosaccharide at a ratio of 8kg / 100kg buffalo milk, stir evenly, and heat at 43°C Ferment for 60 minutes to get curds;

[0038] (4) Cutting and discharging whey: cut the curd block, stand still for 3 minutes, stir for 15 minutes, then let the whey separate, discharge the whey after 10 minutes, and ferment at 4...

Embodiment 3

[0043] (1) Sterilization: Fresh buffalo milk is checked and accepted according to GB19301-2010 standard and the local standard of Guangxi Zhuang Autonomous Region. The fresh buffalo milk that has passed the inspection is sterilized at 55°C for 30 minutes, and cooled for later use;

[0044] (2) Pre-acidification: according to the ratio of 4.5g / 100kg buffalo milk, add bifidobacteria to the sterilized buffalo milk for pre-acidification, the pre-acidification temperature is 42°C, and the pre-acidification time is 25 minutes to obtain yogurt;

[0045] (3) Curd fermentation: Add calf rennet (RENNET) to the above-mentioned yogurt at a ratio of 1.8g / 100kg buffalo milk, add isomaltooligosaccharide at a ratio of 6kg / 100kg buffalo milk, stir well, Fermentation at ℃ for 55 minutes to obtain curds;

[0046] (4) Cutting and discharging whey: cut the curd block, stand still for 3 minutes, stir for 12 minutes, then let the whey separate, discharge the whey after 10 minutes, and ferment at 40°...

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Abstract

The invention discloses a production method of a buffalo milk cheese. The method comprises the following steps of: (1) sterilizing buffalo milk; (2) adding a leavening agent to carry out preacidification; (3) adding rennin and isomaltose hypgather to ferment; (4) carrying out heat preservation fermentation after cutting and draining whey; (5) carrying out blanching stretching forming; and (6) carrying out salt impregnation. The invention also discloses the buffalo milk cheese prepared by the method. The method has short consumed time and low energy consumption and the production cost is greatly saved. The buffalo milk cheese prepared by the method has thick fermentation acidity, is clean and juicy, is rich in elasticity and has smooth taste. The isomaltose hypgather is added in the fermenting process, so that the buffalo milk cheese disclosed by the invention is beneficial for being digested and adsorbed by human bodies, emits light sweet taste and is suitable for Chinese people to eat.

Description

technical field [0001] The invention belongs to dairy food, and mainly relates to buffalo milk cheese and a production method thereof. Background technique [0002] Cheese (cheese) is a mature or immature cheese made from milk and (or) dairy products, with or without auxiliary materials, through sterilization, curd, whey separation or non-separation, fermentation or non-fermentation product. Cheese is a nutritious nourishing food. It not only contains nutritionally balanced amino acid components, but also contains a variety of functional polypeptides that have special effects on the metabolism of physiological organs in the human body, especially high concentrations of Organophosphate casein, which helps calcium absorption, can supplement the bone development of children and the loss of calcium in the elderly. Cheese has a fine tissue state and is easier to be digested and absorbed by the human body than raw milk. [0003] Compared with other milks, buffalo milk has highe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/064
Inventor 吴守允
Owner 广西百菲投资股份有限公司
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