Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Preparation method of soft white mould cheese

A technology for soft cheese and white mold is applied in the field of preparation of soft cheese with white mold, which can solve the problems such as non-conformity and achieve the effects of fine texture, good flavor and shortening of maturation period.

Inactive Publication Date: 2013-10-23
徐州市凯舜乳业有限公司
View PDF8 Cites 24 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Patent CN101518285B discloses a cheese production method, mainly after raw milk is pasteurized and acidified, a certain amount of red yeast rice fermentation liquid is added as rennet to curd the milk, and then matured according to the conventional method, and the maturation time is about 5- 6 months, the method described in this patent does not inoculate Penicillium Camembert and other molds for maturation, not mold soft mature cheese

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of soft white mould cheese
  • Preparation method of soft white mould cheese
  • Preparation method of soft white mould cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Standardization: The raw milk that has passed the inspection is standardized so that the ratio of protein to fat is 0.8 (w / w) to obtain raw milk;

[0021] Pasteurization: The sterilization condition is 72°C for 15s.

[0022] Acidification fermentation: Cool the pasteurized raw milk and keep the temperature of the milk at 32°C, add lactic acid bacteria starter 100U / 1000L for acidification fermentation; when the pH of the milk drops to 6.5, add red yeast rice powder 0.01% (w / v ), stir well;

[0023] Rennet curd milk: add rennet 2% (w / v), and curd the milk for 50 minutes after stirring;

[0024] Drain the whey: cut the curd into 1cm 3 Stir slowly for 15 minutes to discharge 30% of the whey. When the pH value drops to 5.5, the whey is drained.

[0025] Mold forming: Add 2% salt (w / w) to the whey-drained curd cubes, put them into molds, and turn them over regularly.

[0026] Inoculation: the curd block is taken out from the mould, cut into cheese slices with a thickness ...

Embodiment 2

[0030] Standardization: Raw milk that has passed the inspection is standardized so that the ratio of protein to fat is 0.85 (w / w) to obtain raw milk.

[0031] Pasteurization: The sterilization condition is 72°C for 15s.

[0032] Acidification fermentation: Cool the pasteurized raw milk and keep the milk temperature at 34°C, add 150U / 1000L of lactic acid bacteria starter to carry out acidification fermentation;

[0033] When the pH of the milk drops to 6.5, add 0.04% (w / v) of red yeast rice flour and stir thoroughly;

[0034] Add red yeast rice flour: add rennet 2% (w / v), stir and curd for 40 minutes;

[0035] Drain the whey: cut the curd into 1cm 3 Small pieces, stirred slowly for 50 minutes, discharged 30% whey, when the pH value dropped to 5.8, the whey was discharged.

[0036] Mold forming: add salt 2.5% (w / w) to the whey-drained curd cubes, put them into molds, and turn them over regularly;

[0037] Inoculation: The curd block is taken out from the mould, cut into chee...

Embodiment 3

[0041] Standardization: The qualified raw milk is standardized so that the ratio of protein to fat is 0.9 (w / w);

[0042] Pasteurization: The sterilization condition is 72°C for 15s.

[0043] Acidification fermentation: After cooling, keep the milk temperature at 36°C, add lactic acid bacteria starter 200U / 1000L, and carry out acidification fermentation;

[0044] Add red yeast rice flour: when the pH of the milk drops to 6.5, add 0.08% (w / v) red yeast rice flour and stir thoroughly;

[0045] Rennet curd milk: Add 2% rennet (w / v), and curd the milk for 30 minutes after stirring.

[0046] Drain the whey: cut the curd into 1cm 3 Small pieces, stirred slowly for 100min, discharged 30% whey, when the pH value dropped to 6.0, the whey was discharged.

[0047] Mold forming: add 3% salt, put into the mold, and turn over regularly.

[0048] Inoculation: Take the curd block out of the mould, cut it into cheese blocks with a thickness of 5cm, spray the mixed bacterial solution of Pen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Color priceaaaaaaaaaa
Login to View More

Abstract

The invention provides a preparation method of soft white mould cheese. The preparation method comprises the steps of standardizing, pasteurizing, carrying out acidifying fermentation, adding red yeast rice powder, adding chymosin to obtain curdled milk, discharging whey, allowing to enter a die for molding, inoculating, and maturating. The addition of the red yeast rice powder in the preparation process in the invention decreases the pungent smell of traditional soft white mould cheese, so the soft white mould cheese prepared in the invention is suitable for the Chinese consumers' tastes.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to a preparation method of white mold soft cheese. Background technique [0002] Cheese is a nutritious and versatile food that plays an important role in a healthy diet. Cheese concentrates most of the essence of milk, including protein content of 21%-32%, fat 22-31%, lactose 0.1%-1.0%, calcium 700mg / kg, iron 0.6%-0.7%, and also contains Rich in vitamins. The fat in cheese is metabolized into fatty acids in the human body, which can lower serum cholesterol and is very effective in the prevention and treatment of cardiovascular, high blood pressure, high blood sugar and other diseases. At the same time, products such as peptides decomposed from milk protein can stimulate the immune system of the human body, thus playing a certain anti-cancer effect. [0003] Among the many cheese varieties, the consumption of soft cheese is increasing substantially every year, and the fast...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C19/00
Inventor 艾连中夏永军徐斐侯建平陈卫
Owner 徐州市凯舜乳业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com