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Cheese and its preparation method

A technology of cheese and lactic acid bacteria, applied in the direction of bacteria, dairy products, cheese substitutes, etc. used in food preparation, can solve the problem that fresh cheese cannot be stored

Active Publication Date: 2020-05-22
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing products are made of fresh cheese or short-maturity cheese below 10°C, then refrigerated and shredded, and refrigerated storage will also mature the cheese, decompose the protein, and increase the flavor, which will lead to strict requirements on raw materials. Cheese should be grated and mixed immediately, fresh cheese cannot be stored
[0003] Therefore, the preparation process and thawing process of fresh cheese still need to be developed and improved

Method used

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  • Cheese and its preparation method
  • Cheese and its preparation method
  • Cheese and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5 and comparative Embodiment 1～14

[0033] In these examples, the processed cheese was prepared according to the steps described in the general method and the surface oil separation and stringiness of the processed cheese were measured. Among them, the cheeses prepared in Examples 1-4 and Comparative Examples 1-14 The raw materials and their dosage are shown in Table 1, and the conditions for preparing fresh cheese and thawed cheese in Examples 1-4 and Comparative Examples 1-14 are shown in Table 1.

[0034] Table 1

[0035]

[0036]

[0037] Table 1 (continued)

[0038]

[0039] It can be known from Table 1 that according to the formula, preparation process and thawing process of the present invention, the fresh cheese can be stored frozen, and the shredded shredded rate after thawing is high.

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PUM

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Abstract

The invention provides cheese, which comprises: 100 parts by weight of raw milk, 0.08 to 0.18 parts by weight of edible salt, 0.001 to 0.005 parts by weight of lactic acid bacteria, 0.001 to 0.005 parts by weight of rennet, and glutamine 0.02 to 0.08 parts by weight of transaminase. The cheese is stable, can be frozen and stored after production, does not need to be shredded immediately for use, and after thawing, shredded residue is less and the shredded rate is high.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to cheese and a preparation method thereof. Background technique [0002] Cheese is more and more used in bakery products, PIZZA or Western food and other foods. For convenience, many products on the market will grate raw cheese and then package it for sale. With the increasing demand for baking, a variety of cheese There are more and more mixed grated products, each of which has its own function in the mixed cheese. One of them is the long-maturity cheese. Because the protein is decomposed and soft during the ripening period, it is easy to melt during baking, and the oil is seriously separated out, which affects the use. Moreover, the flavor of the long-maturity cheese is too strong, which is not easy to accept in the Chinese market. The current market product is to grate long-maturity cheese with immature fresh cheese curds or short-maturation cheese and mix them in pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/032A23C19/08
CPCA23C19/0328A23C19/08A23V2400/123A23V2400/231A23V2400/249
Inventor 闫清泉宗学醒李志国王乐李玲玉
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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