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Preparation method of buffalo milk pickled ripened cheese

A mature technology of buffalo milk, which is applied in the field of preparation of buffalo milk salted mature cheese, can solve the problems of high initial investment cost and long ripening cycle, and achieve the goal of improving cheese production rate, high utilization rate and strong operability Effect

Active Publication Date: 2014-12-17
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing buffalo milk salted mature cheese, which can overcome the defects of the prior art of hard and extra hard cheese due to the long ripening cycle and high initial investment cost, and reduce the weight loss during the ripening process , reduce the risk of microbial contamination and bad flavor during the ripening process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After standardization of buffalo milk, protein: fat=0.58, sterilization conditions are 63°C, 30min, fermentation strain is 1.5%, fermentation temperature is 33°C, fermentation is pre-acidified for 55min, calcium chloride and curd are added after pre-acidification Enzyme, calcium chloride addition amount is 0.01%, rennet addition amount is 0.0015%, stir evenly, let the curd stand still, and cut the curd into 1.2cm 3 The curd is heated to 45°C while stirring at a rate of 3min / °C. After the whey is discharged, exogenous enzyme is added to the curd. The total amount of exogenous enzyme added is 2400U / kg of the curd. The ratio of source enzymes is: neutral protease: flavor protease: lipase=1:2:3. After molding the curd, pre-press at 0.25MPa for 2h, press at 0.7MPa for 16h, demould, cut into 200mm×100mm×40mm size, put the cheese block into 4℃, 16% brine for salting for 1h , Dry, use polyethylene or polyvinylidene chloride material food plastic packaging bag vacuum packaging, m...

Embodiment 2

[0016] After standardization of buffalo milk, protein: fat=0.61, sterilization conditions are 63°C, 30min, fermentation strain is 2%, fermentation temperature is 33°C, fermentation is pre-acidified for 45min, calcium chloride and curd are added after pre-acidification Enzyme, calcium chloride addition amount is 0.02%, rennet addition amount is 0.002%, stir evenly, let the curd stand still, cut the curd into 1cm 3 For large and small curds, heat up to 50°C while stirring at a rate of 4min / °C. After draining the whey, add exogenous enzymes to the curds. The total amount of exogenous enzymes added is 1800U / kg curds. The ratio of exogenous enzymes is: neutral protease: flavor protease: lipase=1:2:3. After the curd grains are moulded, they are pre-pressed at 0.25MPa for 2h, 0.6MPa pressed for 13h, demoulded, and cut into a size of 100mm×50mm×20mm, and the cheese pieces are salted in 4℃, 20% brine for 2h , Dry, use polyethylene or polyvinylidene chloride material food plastic packagi...

Embodiment 3

[0018] After standardization of buffalo milk, protein: fat=0.60, no sterilization, 2.5% fermentation strain, fermentation temperature 33℃, fermentation pre-acidification 35min, calcium chloride and rennet, calcium chloride are added after pre-acidification The addition amount is 0.03%, and the addition amount of rennet is 0.003%. After stirring, let the curd stand still, and cut the curd into 0.8cm 3 For large and small curds, the temperature is raised to 55°C while stirring, and the heating rate is 5min / °C. After the whey is discharged, exogenous enzymes are added to the curds. The total amount of exogenous enzymes added is 3000U / kg curds. The ratio of exogenous enzymes is: neutral protease: flavor protease: lipase=1:2:3. After the curd grains are moulded, they are pre-pressed at 0.25MPa for 2h, 0.5MPa pressed for 14h, demoulded, and cut into a size of 120mm×40mm×40mm, and the cheese pieces are salted in 4℃, 18% brine for 5h , Dry, use polyethylene or polyvinylidene chloride m...

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Abstract

The invention discloses a preparation method of a buffalo milk pickled ripened cheese. The preparation method comprises the following steps of: standardizing buffalo milk without sterilization or pasteurization, adding a lactic acid leavening agent, calcium chloride and chymosin, curdling the milk, cutting, stirring, heating, adding neutral protease, flavourzyme, lipase and other exogenous enzymes into curdled milk particles after whey is discharged, filling, squeezing and demoulding, then pickling in high-concentration saline water, airing, carrying out vacuum package by using a polyethylene or polyvinylidene chloride packaging bag and ripening to obtain a finished product. All indexes of the buffalo milk pickled ripened cheese obtained by using the method are up to the standard of a hard or superhard whole milk ripened cheese, the ripening time is shortened to be within 3-6 months, the buffalo milk pickled ripened cheese can be stored for 180 days at 2-4 DEG C; the product has strong flavor of the whole milk ripened cheese and no poor flavor and is uniform and fine in texture.

Description

Technical field [0001] The invention relates to the technical field of mature cheese processing, in particular to a preparation method of buffalo milk salted mature cheese. Background technique [0002] Cheese is known as "the essence of dairy products" because of its rich nutrition, unique flavor, wide range of uses, storage stability, and high added value. There are about 900 kinds of cheese in the world, among which the sales of hard cheese account for about 50%. In recent years, the sales of cheese in my country have increased sharply, but the production of cheese in my country is still in its infancy, with low output and few product types. Cheese consumption mainly depends on imports. Most cheeses undergo a maturation process, which has an important impact on the taste, flavor, and texture of the cheese. Cheeses with different moisture content have different maturation times. Soft cheeses, such as Mozzarella cheese, can take a few weeks. Hard cheeses, such as Cheddar chees...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/02A23C19/032
Inventor 曾庆坤李玲林波唐艳农皓如
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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