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Mould cheese

A cheese and mold technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problem of spicy and other stimulating flavor of cheese, and achieve the effect of easy flavor and increased added value

Active Publication Date: 2015-05-20
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a kind of mold cheese in order to overcome the technical problem that the pungent flavor of existing cheese is difficult to be widely accepted by Chinese consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.8;

[0067] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 32°C;

[0068] (3) Add Flora Danica starter, acidify and ferment at 10U / 100L, and add Monascus culture solution at the same time (so that the number of Monascus bacteria in the raw milk is 10 7 cfu / L), with the pH dropping to 6.4 as the end point of acidification fermentation;

[0069] (4) Add 0.01% (w / v) of red yeast rice flour and stir thoroughly;

[0070] (5) Add calf rennet, stir for 10 minutes and let stand, curd for 30 minutes and cut the curd into 2cm 3 small pieces, stirred slowly for 15 minutes;

[0071] (6) Discharge 30% of the whey. When the pH value drops to 5.4, the whey discharge is over. Add 2% salt, put it into the mold, and turn it over regularly, that is, turn it over once at 1h, 5h, and 19h, and then turn it over at 18°C. Stand still for 12 hours;

[0072] (7) Take the curd block out...

Embodiment 2

[0077] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.9;

[0078] (2) Pasteurization, the sterilization condition is 68°C / 30s, cooled to 28°C;

[0079] (3) Add MA14 starter, carry out acidification fermentation at 140U / 1000L, and add Monascus culture medium at the same time (so that the number of Monascus bacteria in the raw milk is 108cfu / L); the pH drops to 6.3 as the end point of acidification fermentation;

[0080] (4) Add 0.15% (w / v) of red yeast rice flour and stir thoroughly;

[0081] (5) Add microbial rennet, stir for 5 minutes and then let it stand. After curdling for 2 minutes, cut the curd into small pieces of 1.8cm3, and stir slowly for 30 minutes;

[0082] (6) Discharge 40% whey. When the pH value drops to 5.6, the whey discharge ends. Add 2.5% salt, put it into the mold, and turn it over regularly, that is, turn it over once at 0.5h, 6h, and 22h, and then turn it over at 18°C Stand still for 12h;

[0083] (7) Take the curd...

Embodiment 3

[0088] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.85;

[0089] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 30°C;

[0090] (3) Add MA14 starter, carry out acidification fermentation at 200U / 1000L, and add Monascus culture solution at the same time (making the number of Monascus bacteria in the raw milk be 5×10 7 cfu / L); when the pH drops to 6.2 as the end point of acidification fermentation;

[0091] (4) Add 0.08% (w / v) of red yeast rice flour and stir thoroughly;

[0092] (5) Add calf rennet, stir for 5 minutes and let it stand, after curdling for 25 minutes, cut the curd into 2.2cm 3 small pieces, stirred slowly for 25min;

[0093] (6) Drain 50% of the whey. When the pH value drops to 5.4, drain the whey, add 3.0% salt, put it into the mold, and turn it over regularly, that is, turn it over once at 0.5h, 5h, and 20h, and then turn it over at 18h. Stand at ℃ for 12h;

[0094] (7) Take the curd block out ...

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Abstract

The invention discloses a mould cheese which is prepared by adopting a method comprising the following steps: (1), inoculating a lactic acid bacteria starter and a Monascus spore solution on sterilized raw material milk at a temperature of 28-32 DEG C, acidizing and fermenting until the pH value is 6.2-6.4; (2), adding red yeast rice powder; (3), adding chymosin, stirring for 5-10min and then coagulating for 25-30min to obtain curd; (4), cutting the curd, stirring for 15-30min to obtain curd blocks; (5), removing whey from the curd blocks until the pH value is 5.4-5.8, adding salt, forming in a mould, and periodically overturning; and (6), inoculating Mucor spore solution, and ageing to obtain the mould cheese. The cheese disclosed by the invention is soft in texture and good in mouth feel, and has flavors such as milk flavor and a fermentation flavor. The interior and the exterior of the cheese disclosed by the invention are special-red or purple.

Description

technical field [0001] The invention relates to mold cheese. Background technique [0002] Cheese (also known as cheese) is a fresh or mature dairy product made from raw milk, skimmed milk, buttermilk, cream, cream, milk protein powder or a mixture thereof, after coagulation. Cheese has a long history and is an important branch of dairy products. Cheese concentrates the protein and fat in raw milk by about 10 times, and it also contains sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium, trace mineral elements, iron, zinc, and fat-soluble vitamin A, carotene and water-soluble vitamin A. Natural vitamins B1, B2, B6, B12, niacin, pantothenic acid, biotin and other nutrients are called "the king of milk products" and are the products with the highest added value in the dairy industry. Cheese is rich in a variety of high-quality proteins, vitamins, calcium, phosphorus and other nutrients, with high nutritional value. Moreover, cheese excretes a large amo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/08
Inventor 于华宁侯建平杭锋郭本恒吴正钧宋馨王钦博穆海菠
Owner BRIGHT DAIRY & FOOD CO LTD
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