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Quark-like cheese and manufacturing method thereof

A manufacturing method and quark technology, applied in the field of quark-like cheese and its manufacture, can solve the problems such as difficult to realize the production of such products, and achieve the effect of consistent state, simple and feasible process, and smooth surface

Active Publication Date: 2013-09-11
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to realize the production of such products in factories without a special production line for cheese at present

Method used

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  • Quark-like cheese and manufacturing method thereof
  • Quark-like cheese and manufacturing method thereof
  • Quark-like cheese and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Concentrate raw milk in a single-effect falling-film evaporator (CNJM01-600) at 40°C in vacuum to 6.5% protein (mass percentage), mix it with 3wt% cream, and stir evenly. Two-stage homogenization, the homogenization pressure is 15MPa, and the temperature range is 65°C-75°C, followed by heat treatment at 95°C for 5 minutes, and cooling to 32°C to obtain treated milk.

[0044] In the fermenter, to the MA014 starter (Danisco company, bacterial classification is Lactococcus lactis subsp.lactis and Lactococcus lactis subsp.cremoris) that inserts processing milk 0.002wt%, stirring The speed is 300rpm / min, stirring for 6min, stopping for 10min, stirring and stopping alternately, after fermentation at 32°C for 120min, pumping to the filling equipment; calf rennet with an amount of 0.0005wt% is prepared with deionized water 2wt% aqueous solution, and keep it warm at 26°C for 20 minutes, then put it into the flavor tank of the filling equipment, and at the same time of filling, a...

Embodiment 2

[0046] The fresh milk was vacuum-concentrated in a double-effect falling-film evaporator (CNJM02-700) at 50° C. to protein 8.0% (mass percentage). Two-stage homogenization, the homogenization pressure is 18MPa, the temperature range is 65°C-75°C, and then heat treatment is carried out at 90°C for 10 minutes, and cooled to 32°C to obtain treated milk.

[0047] In the fermentor, add the R704 starter (Kerhansen company, bacterial classification is Lactococcus lactis subsp.lactis and Lactococcus lactis subsp.cremoris) that handles milk 0.003wt% in the fermentor, Stirring speed is 400rpm / min, stirring for 5min, stopping for 6min, stirring and stopping alternately, after fermentation at 32°C for 90min, pumped to filling equipment; calf rennet with an amount of 0.001wt% is prepared with deionized water into a 1wt% aqueous solution, and keep it warm at 28°C for 15 minutes, then put it into the essence tank of the filling equipment. At the same time of filling, add the rennet aqueous s...

Embodiment 3

[0049] Concentrate raw milk in a single-effect falling-film evaporator at 40°C in vacuum to 6.0% protein (mass percentage), mix it with 5wt% cream, and stir evenly. Two-stage homogenization, the homogenization pressure is 18MPa, and the temperature range is 65°C-75°C, followed by heat treatment at 95°C for 5 minutes, and cooling to 34°C to obtain treated milk.

[0050] In the fermenter, to insert the LL-50 starter (DSM company, bacterial classification is Lactococcus lactis subsp.lactis and Lactococcus lactis subsp.cremoris) of processing milk 0.002wt% to insert, Stirring speed is 600rpm / min, stirring for 2min, stopping for 5min, stirring and stopping alternately, after fermentation at 34°C for 100min, pumped to the filling equipment; calf rennet with an amount of 0.0008wt% is prepared with deionized water into a 1wt% aqueous solution, and keep it warm at 25°C for 20 minutes, then put it into the essence tank of the filling equipment. At the same time of filling, add the renne...

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Abstract

The invention discloses quark-like cheese and a manufacturing method thereof. The method comprises the following steps of: (1) concentrating raw material milk in vacuum at 40-50 DEG C until the protein is 6.0-8.0wt%, uniformly mixing with single cream, then homogenizing, then carrying out heat treatment at 90-95 DEG C for 5-10 minutes and then cooling to 30-34 DEG C to obtain treated milk; (2) inoculating the treated milk to a lactic acid bacteria starter for conventional quark-like cheese and fermenting at 30-34 DEG C for 90-120 minutes, wherein agitation conditions are as follows in a fermentation process: materials are agitated at a speed of 300-600rpm / min for 2-6 minutes and then the agitation is stopped for 5-15min and the agitation and the stopping are alternatively carried out; (3) filling: adding a chymosin water solution online in a filling process and then uniformly mixing, after filling, standing at 28-32 DEG C and fermenting until the pH (Potential of Hydrogen) value is 4.7-4.75 and then transferring a product into a refrigerated storage to be cooled for 8-12 hours. According to the quark-like cheese and the manufacturing method thereof disclosed by the invention, an existing technical blank is filled; existing equipment of a conventional dairy product processing plant is utilized and extra equipment investment is not needed to develop the production method of the quark-like cheese; the prepared product has flavor and textures which are similar with those of quark cheese, and the guarantee period is longer.

Description

technical field [0001] The invention relates to a quark-like cheese and a manufacturing method thereof. Background technique [0002] Cheese (cheese), also known as cheese, cheese or cheese, is the addition of starter and rennet to milk to ferment and mature the nutrients in the milk and drain the nutrients from the whey. Each kilogram of cheese is concentrated from 10 kilograms of milk, which contains natural milk calcium. This process is the concentration of milk proteins, which are significantly higher in cheese than in the raw materials used. [0003] Quark cheese is milky white or light yellow, with a refreshing or mild sour taste, soft and slightly elastic texture, must have good spreadability, and must have no water or whey precipitation on the surface, nor dry or granular matter. Generally speaking, a good quality quark should be smooth and have good spreadability. This product has a shelf stability of 2-4 weeks when stored at <8°C. The "stable" in the stable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
CPCA23C1/12A23C19/028A23C19/0323A23C19/076
Inventor 莫蓓红刘振民凌勇飚高红艳陈帅郑远荣石春权
Owner BRIGHT DAIRY & FOOD CO LTD
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