Manufacture method of cheddar cheese

Abstract

The present invention discloses a manufacture method of synbiotics cheddar cheese. The manufacture method is characterized by comprising the following steps: (1) streptococcus thermophilus and lactobacillus bulgaricus are mixed evenly at a volume ratio of 2:1; and the mixture is inoculated into pasteurized milk to prepare a fermentation agent; (2) the fermentation agent is inoculated into the pasteurized milk to obtain fermented milk; (3) chymosin is added into the fermented milk to form a smooth cross section; and curdled milk can be cut into small squares; (4) the curdled milk is heated in amicrowave oven with high heat of 1,000 W for 1 min; the heated curdled milk is taken out; whey is squeezed out slightly; then the heated curdled milk is put into the microwave oven and heated with the high heat for 1 min; the whey is gently filtered out; and then the curdled milk is put into the microwave oven and heated for 40-60 s until the curdled milk reaches 75-85 DEG C; and (5) non-iodizedsalt and prebiotics are added to the curdled milk; the materials are mixed and stretched when the curdled milk is hot; the materials are mixed evenly; the mixture is pressed and shaped for 8 h; and the pressed and shaped mixture is subjected to after-ripening for 2-3 weeks. Advantages are as follows: the synbiotics cheddar cheese is fine in texture, rich in flavor and short in production cycles.

Description

technical field [0001] The invention relates to the production of cheddar cheese, in particular to a production method of the cheddar cheese which can shorten the ripening period of the cheddar cheese and has fine texture and strong flavor. Background technique [0002] Cheddar cheese is a solid dairy product composed of raw milk fermented by lactic acid bacteria, with casein as the basic network structure, and water, fat globules, lactate and salt dispersed in it. The most consumed type of cheese is a hard natural cheese shaped like a drum made from fresh milk after fermentation and maturation, and its color varies from white to light yellow or even orange. It is a natural cheese made by fermenting fresh milk with lactic acid bacteria and heating curds. When immature, its tissue is soft and loose, with a smooth structure; when mature, the casein in the cheese forms a continuous spatial network structure, the tissue is hard, the texture is delicate, and the aroma is strong....

AI Technical Summary

Problems solved by technology

In addition, in order to separate the excess whey and make the casein in the cheese form a continuous spatial network structure, the traditional processing method is to repeatedly blanching and squeezing for a long time, which not only consumes a lot of time and energy, but also greatly improves the cheese quality. production cost

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