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Cheese and preparation method thereof

A cheese and smear-type technology, used in cheese substitutes, dairy products, applications, etc.

Inactive Publication Date: 2015-01-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a kind of spreadable fresh cheese, cream cheese spreadability is the most important quality characteristic, but the spreadability of cream cheese prepared by the existing technology still needs to be further improved, and the yield of cheese also needs to be further improved, and its hardness also needs to be improved. needs further improvement

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0015] In one aspect, the present invention provides a method for preparing cheese spread, wherein the method comprises:

[0016] (1) adding a starter to the liquid milk for fermentation to obtain fermented milk, based on each liter of liquid milk, the amount of the starter is 0.058-0.08g, and the pH of the fermented milk is 6.2-6.35;

[0017] (2) adding rennet to the fermented milk obtained in step (1) to curd the milk to obtain milk protein curds, the amount of the rennet added is 0.028-0.037g per liter of liquid milk, and the The pH of the milk protein curd is 4-5;

[0018] (3) cutting the milk protein curd obtained in step (2).

[0019] The inventors of the present invention have found in research that during the fermentation process, by controlling the amount of starter to 0.058-0.08g (based on per liter of liquid milk), preferably 0.058-0.065g, more preferably 0.062 g, ferment so that the pH of the fermented milk is 6.2-6.35, preferably 6.25-6.3, more preferably 6.3, a...

Embodiment 1

[0045] This example is used to illustrate the cheese spread provided by the present invention and its preparation method.

[0046] (1) Stir the cream at about 50°C for 5 minutes, and add an appropriate amount of the above whole milk to prepare liquid milk with a fat content of 12% by weight, and perform two-stage homogenization of the obtained liquid milk in a high-pressure homogenizer, The pressure of the first-stage homogenization is 20 MPa, the temperature is 55° C., and the time is 10 minutes. The pressure of the second-stage homogenization is 5 MPa, the temperature is 55° C., and the time is 8 minutes. The homogenized liquid milk is pasteurized and cooled to the fermentation temperature for later use.

[0047] (2) adding a starter to the pasteurized liquid milk in step (1), and fermenting at 32° C., wherein, based on each liter of liquid milk, the amount of the starter is 0.062 g, The fermentation time was such that the pH of the resulting fermented milk was 6.3.

[004...

Embodiment 2

[0052] This example is used to illustrate the cheese spread provided by the present invention and its preparation method.

[0053] (1) Stir the cream at about 50°C for 5 minutes, and add an appropriate amount of the above whole milk to prepare liquid milk with a fat content of 10% by weight, and perform two-stage homogenization of the obtained liquid milk in a high-pressure homogenizer, The pressure of the first-stage homogenization is 18MPa, the temperature is 50°C, and the time is 8min. The pressure of the second-stage homogenization is 3MPa, the temperature is 50°C, and the time is 9min. The homogenized liquid milk is pasteurized and cooled to the fermentation temperature for later use.

[0054] (2) adding a starter to the pasteurized liquid milk in step (1), and fermenting at 32°C, wherein, based on each liter of liquid milk, the amount of the starter is 0.058g, The fermentation time was such that the pH of the resulting fermented milk was 6.25.

[0055] (3) Add rennet t...

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PUM

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Abstract

The invention discloses spreading cheese and a preparation method thereof. The method comprises the following steps: (1) adding a fermentation agent to liquid milk for fermentation, thus obtaining fermented milk, wherein based on the liquid milk per liter, the addition of the fermentation agent is 0.058-0.08g; the pH value of the fermented milk is 6.2-6.35; (2) adding rennin to the fermented milk obtained in the step (1) for coagulation, thus obtaining milk protein clots, wherein relative to the liquid milk per liter, the addition of the rennin is 0.028-0.037g, and the pH value of the milk protein clots is 4-5; (3) cutting the milk protein clots obtained in the step (2). The cream cheese prepared by the preparation method has higher yield, moderate hardness and excellent spreading property.

Description

technical field [0001] The invention relates to cheese and a preparation method thereof, in particular to cream cheese and a preparation method thereof. Background technique [0002] Cheese is a kind of functional food with high nutritional value, and it is the only dairy product in the world that maintains continuous growth in production. In recent years, the consumption of fresh soft cheese is increasing at a rate of more than 4% per year, and cream cheese is one of the most popular fresh soft cheeses. [0003] Cream cheese is a fresh soft cheese that can be eaten immediately after production without the need for ripening. Cream cheese is rich in protein, fat, amino acids, vitamins, minerals, unsaturated fatty acids and other nutrients. It has a soft and light taste, with the flavor of cream and yogurt. It is one of the most popular cheeses among Chinese consumers. It is mainly used as an ingredient in many baked goods and desserts, such as baking cheesecakes, as a salad...

Claims

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Application Information

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IPC IPC(8): A23C19/02
Inventor 任发政王宇涵陈娜郭慧媛罗洁
Owner CHINA AGRI UNIV
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