CN101926390A - Preparation method of processed cheese and processed cheese prepared thereby - Google Patents
Preparation method of processed cheese and processed cheese prepared thereby Download PDFInfo
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- CN101926390A CN101926390A CN2009100539124A CN200910053912A CN101926390A CN 101926390 A CN101926390 A CN 101926390A CN 2009100539124 A CN2009100539124 A CN 2009100539124A CN 200910053912 A CN200910053912 A CN 200910053912A CN 101926390 A CN101926390 A CN 101926390A
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Abstract
The invention discloses a preparation method of processed cheese, which comprises the following operation steps: 1) fusing and mixing raw materials: the raw materials comprise natural cheese, emulsifying salt, lactoprotein and water, wherein the natural cheese is fresh cheese and/or Cheddar cheese with a mature period within 3 months, and the emulsifying salt comprises pyrophosphate; 2) sterilizing; 3) stirring and emulsifying; 4) cooling at low speed; 5) refrigerating and placing; 6) fusing once again; 7) performing ultra high temperature short time sterilization; 8) stirring and emulsifying once again; and 9) cooling at low speed once again to obtain the product. The invention also discloses the processed cheese prepared by the method. The processed cheese in the invention has no deformation and collage after being boiled for less than 15min in boiling water, and can meet the requirements of catering industry; and the processed cheese in the invention has good chewiness, texture and taste.
Description
Technical field
The processed cheese that the present invention relates to a kind of preparation method of processed cheese and make.
Background technology
Common in the market natural cheese and processed cheese are general all will deliquescing at 50～60 ℃, then fusing, and in catering trade, need a kind of special cheese as material, require it in 100 ℃ soup, to keep the structure of each piece cheese indeformable, not paralysed collapsing, promptly cheese need have low-down melting.Yet the composition of cheese and structures shape its can not reach high melt point because the big molecular fat in the cheese is the supporter of structure, and general about 33 ℃ of the fusing point of fat (butterfat).Fat is in case fusing, and structure will inevitably deliquescing, even caves in.At present, can in 100 ℃ soup, keep the indeformable not paralysed cheese that collapses of structure not appear in the newspapers as yet.
Summary of the invention
Technical problem to be solved by this invention is to have overcome existing natural cheese and processed cheese will melt then at 50～60 ℃ in deliquescing, thereby can't be in the soup of boiling the defective of boiling, the processed cheese that a kind of preparation method of processed cheese is provided and has made.The processed cheese that this method makes boiling 15min in boiling water does not cave in interior indeformable, can satisfy the catering trade demand, and processed cheese chewiness of the present invention is good, quality and mouthfeel are all good.
For making the not yielding processed cheese that subsides of anti-boiling, the inventor has material impact by a large amount of length that experimental studies have found that protein chain in the cheese, processed cheese PROCESS FOR TREATMENT and emulsified state etc. to the structural stability of cheese.Protein in the processed cheese is generally supported by fat globule, this means when exert pressure, and fat can distortion, and protein is distortion thereupon easily also, and cheese will deliquescing, and when heating, the protein in the processed cheese can be mobile along with the fat of fusing.Discover, if select the protein of long-chain for use, and under fully emulsified effect, fat globule is very little and almost can incorporate fully in water protein framework, and this moment long-chain protein interconnect and form their structure, the so fatty framework role who serves as also can greatly be weakened; Simultaneously, cooling helps processed cheese protein chain elasticity recovery at a slow speed, thereby makes the cheese quality hard solid, and hear resistance is strong.Therefore, the processing step of the length of protein chain and processed cheese is most important to the formation of processed cheese matter structure.On the other hand, experiment finds that pyrophosphate is that the most effective calcium is in conjunction with the person, fully emulsified output is hard thereby they can make cheese, infusible cheese, and citrate or monophosphate can also be used with pyrophosphate reaches the product mouthfeel to improve and does not destroy its pre-arcing characterisitics.
Therefore, the present invention is achieved through the following technical solutions above-mentioned technical though.
Preparation method of processed cheese of the present invention, its operating procedure comprises as follows:
1. raw materials melt is mixed: described raw material comprises natural cheese, emulsification salt, lactoprotein and water; Wherein, described natural cheese is that fresh cheese and/or 3 months maturity periods are with interior Cheddar; Described emulsification salt comprises pyrophosphate.
Wherein, what described raw material was preferable comprises: 50-80% natural cheese, 2～5% emulsification salt, 3～-13% lactoproteins and 13～36% water; Percentage accounts for the mass percent of raw material total amount for each raw material.
Wherein, described natural cheese is meant according to prior art, with cow's milk or to mix breast be raw material, adds leavening, the cheese product that technologies such as, squeezing clear through curdled milk, milk ejection obtain.The preferred component index of described natural cheese is: fat 20～32%, and protein 12～26%, moisture 37～45%, percentage are mass percent.Through the big quantity research of the inventor, the final discovery, the structural proteins of the cheese of differing maturity, promptly complete casein content difference, the complete casein content height of fresh cheese, protein molecular structure is long, through becoming the main skeleton of cheese structure after appropriate emulsified; And the decomposition of postmature cheese process microorganism, protein chain ruptures, and then can't become the main skeleton of cheese structure.Therefore, the length of the protein chain hear resistance and the structure that influence the finished product processed cheese kept ability.According to result of the test, described natural cheese selects for use fresh cheese (claiming the unsalted curd piece again) and/or 3 months maturity periods with interior Cheddar, and preferable is fresh cheese.Described fresh cheese comprises freezing and without freezing fresh cheese.Described frozen cheese is meant fresh cheese is carried out freezing be used for shipping or sale, is that matter structure that keep in cold storage and cheese is formed and the approaching cheese of fresh cheese.
Wherein, find through inventor's lot of experiments, the pyrophosphate that comprises in the described emulsification salt be calcium ion effectively in conjunction with the person, it can provide stronger emulsifying effectiveness, and can make the cheese making machine that makes must be hard and be difficult for melting.Described emulsification salt preferably also contains citrate or monophosphate.What described pyrophosphate was preferable is sodium pyrophosphate and/or potassium pyrophosphate; What described citrate was preferable is natrium citricum and/or potassium citrate; What described monophosphate was preferable is sodium hydrogen phosphate and/or sodium phosphate.If also contain citrate in the emulsification salt, what the mass ratio of then described pyrophosphate and citrate was preferable is 95: 5～70: 30; If also contain monophosphate in the emulsification salt, the mass ratio of then described pyrophosphate and monophosphate is 70: 30～60: 40.
Wherein, described lactoprotein is the conventional lactoprotein that uses in this area, one or more that preferable is in renin casein, skimmed milk power, whole milk powder and the milk ingredients except that aforementioned; Better is the renin casein.
Wherein, described melting mixing is this area routine operation, preferably, for making raw material be easy to melt and mix, the operation that raw materials melt is mixed is as follows: as with natural cheese segmentation cutting, to add all the other raw materials then and mix earlier, 70～85 ℃ of preliminary thawings, stirred 5～10 minutes, and got compound.
2. sterilization.Described sterilization is this area routine operation, and preferable is pasteurize or ultra high temperature short time sterilization; Wherein, what the condition of described pasteurize was preferable is: sterilization temperature 85-95 ℃, sterilizing time is 5s～5min; What the condition of described ultra high temperature short time sterilization was preferable is: sterilization temperature 135-140 ℃, and sterilizing time 2-9s.
3. stirring and emulsifying.Described stirring and emulsifying is the stirring and emulsifying of this area routine, find the have certain influence of emulsion process after deliberation to the processed cheese fusing point that makes, increase emulsification times and reach fully emulsified, can increase hardness to a certain extent and improve fusing point, therefore, what the condition of described stirring and emulsifying was preferable is: emulsifying temperature is 80-90 ℃, and the rotating speed of stirring is 500-1200rpm, and the stirring and emulsifying time is 5-15min.
4. cooling at a slow speed.Described this area routine operation that is cooled at a slow speed is meant a temperature of chien shih when relatively long to be descended gradually so that cheese forms preferable heat resistant structure, generally cools off downward gradient and can be 0.5～2 ℃/min.Although cool off favourable more to the formation of cheese heat resistant structure more slowly, but cooling velocity is crossed the problem that can cause microorganism or brown stain slowly, therefore, preferably select the condition of cooling at a slow speed to be: be that the 30-45 minute central temperature to cheese reaches below 30 ℃ cool time.The mode of described cooling is this area usual manner, and preferable is water-bath cooling or the cooling of cold wind tunnel.
5. refrigeration is placed.For the processed cheese structure is shaped fully, refrigerate placement.The condition that described refrigeration is placed preferably is: at refrigerated storage temperature is 4-10 ℃ of refrigeration 2-12 hour.
6. fusion once more.Described fusion once more is this area routine operation, and preferable is with step processed cheese material chopping 5., 70～85 ℃ of preliminary thawings, stirs 5～10 minutes.
7. ultra high temperature short time sterilization.Described ultra high temperature short time sterilization is this area routine operation, and preferable ultra high temperature short time sterilization condition is 135～140 ℃ of sterilization 2～9s.
8. stirring and emulsifying once more.Described stirring and emulsifying is this area routine operation, and preferable condition is with aforementioned.
9. cooling at a slow speed once more gets final product.Described this area routine operation that is cooled at a slow speed, preferable condition is with aforementioned.
Among the present invention, can also be according to improving needs such as product special flavour and mouthfeel, the additive and the local flavor that further add the conventional cheese composition in this area at raw material present material, preferable comprise in salt, butter oil and the flavoring essence one or more.What described butter oil was preferable is butterfat class material, as butter etc.; What the content of described butter oil was preferable is≤10%, and percentage is the mass percent that butter oil accounts for the raw material total amount, and above-mentioned percentage does not comprise 0%.Described flavoring essence is the conventional essence in this area, and what its content was preferable is≤1%, and percentage is the mass percent that flavoring essence accounts for the raw material total amount, and above-mentioned percentage does not comprise 0%.
Among the present invention, each above-mentioned technical characterictic and prescription can make up arbitrarily, obtain preferable technical scheme and are used to prepare processed cheese.
The invention still further relates to the processed cheese that preparation method of processed cheese of the present invention makes.Preferably, the index of processed cheese of the present invention is: the content of fat is 21～25%, and Protein content is 15～21%; The content of water is 45～56%; The content of emulsification salt is 2～5%, and percentage is mass percent; The pH value is conventional processed cheese pH value 5.6～5.9.
Agents useful for same of the present invention and raw material are all commercially available to be got.
Positive progressive effect of the present invention is: the processed cheese that the invention provides a kind of preparation method of processed cheese and make.Preparation method of processed cheese production technology of the present invention is simple, easy operating; The processed cheese that makes boiling 15min in the boiling soup does not cave in interior indeformable, can satisfy the catering trade demand, and the processed cheese chewiness is good, quality and mouthfeel are all good.
The specific embodiment
Mode below by embodiment further specifies the present invention, but does not therefore limit the present invention among the described scope of embodiments.
Among the following embodiment, raw materials used source is:
Natural cheese: permanent natural commerce and trade (Shanghai) Co., Ltd., Murry Gouban;
Salt-free butter: Wei Liao (VALIO) Co., Ltd, permanent natural commerce and trade (Shanghai) Co., Ltd., Murry Gouban;
Renin casein, skimmed milk power and whole milk powder are respectively: my food ingredient Co., Ltd, Wei Liao (VALIO) Co., Ltd and permanent natural commerce and trade (Shanghai) Co., Ltd.;
Emulsification salt: the lucky Buddhist nun in German Bake Co., Ltd;
Shear pot: Stephen Universal machine UM/SK 5, Sympak Asia Pacific Pte Ltd, volume 2kg/ batch.
Embodiment 1
Prescription:
Manufacture method:
1. press proportioning with natural cheese and butter oil stripping and slicing, add all the other raw materials then, shear-mixed is warming up to 70 ℃ of preliminary thawings, stirs 5min, gets compound;
2. sterilization: adopt pasteurize to handle, be warming up to 95 ℃, keep 5s;
3. stirring and emulsifying:, when rotating speed is 1200rpm, stir 5min 85 ℃ of temperature;
4. cooling at a slow speed: interlayer water-bath cooling 40min makes the material central temperature reach 30 ℃;
5. refrigeration is placed: placed 6 hours 5 ℃ of refrigerations;
6. fusion once more: the processed cheese stripping and slicing that will tentatively obtain, be warming up to 85 ℃ of preliminary thawings, stir 10min;
7. ultra high temperature short time sterilization: keeping temperature is 137 ℃, sterilization 4s;
8. stirring and emulsifying once more:, when rotating speed is 1200rpm, stir 5min 85 ℃ of temperature;
9. cooling at a slow speed once more: cooling 45min reaches below 30 ℃ the material central temperature, and formed product gets final product.
After testing, product index is a moisture 40.0%; Fat 32.9%; Protein 19.2%; Percentage is mass percent; Processed cheese pH is 5.8.
Embodiment 2
Prescription:
Manufacture method:
1. press proportioning with natural cheese and butter oil stripping and slicing, add all the other raw materials then, shear-mixed is warming up to 80 ℃ of preliminary thawings, stirs 5min, gets compound;
2. sterilization: adopt pasteurize to handle, be warming up to 85 ℃, keep 5min;
3. stirring and emulsifying:, when rotating speed is 1200rpm, stir 5min 80 ℃ of temperature;
4. cooling at a slow speed: interlayer water-bath cooling 30min reaches below 30 ℃ the material central temperature;
5. refrigeration is placed: placed 2 hours 4 ℃ of refrigerations;
6. fusion once more: the processed cheese stripping and slicing that will tentatively obtain, be warming up to 85 ℃ of preliminary thawings, stir 5min;
7. ultra high temperature short time sterilization: keeping temperature is 140 ℃, sterilization 2s;
8. stirring and emulsifying once more:, when rotating speed is 1200rpm, stir 5min 80 ℃ of temperature;
9. cooling at a slow speed once more: cooling 40min reaches below 30 ℃ the material central temperature, and formed product gets final product.
After testing, product index is a moisture 45.7%; Fat 21.5%; Protein 19.4%; Percentage is mass percent; Processed cheese pH is 5.7.
Embodiment 3
Prescription:
Manufacture method:
1. press proportioning with natural cheese and butter oil stripping and slicing, add all the other raw materials then, shear-mixed is warming up to 70 ℃ of preliminary thawings, stirs 5min, gets compound;
2. sterilization: adopt the superhigh temperature instantaneously sterilising to handle, be warming up to 135 ℃, keep 9s;
3. stirring and emulsifying:, when rotating speed is 900rpm, stir 15min 85 ℃ of temperature;
4. cooling at a slow speed: interlayer water-bath cooling 40min reaches below 30 ℃ the material central temperature;
5. refrigeration is placed: placed 12 hours 10 ℃ of refrigerations;
6. fusion once more: the processed cheese stripping and slicing that will tentatively obtain, be warming up to 80 ℃ of preliminary thawings, stir 10min;
7. ultra high temperature short time sterilization: keeping temperature is 135 ℃, sterilization 9s;
8. stirring and emulsifying once more:, when rotating speed is 900rpm, stir 15min 85 ℃ of temperature;
9. cooling at a slow speed once more: cooling 40min reaches below 30 ℃ the material central temperature, and formed product gets final product.
After testing, product index is a moisture 56.0%; Fat 21.0%; Protein 15.0%; Percentage is mass percent; Processed cheese pH is 5.7.
Embodiment 4
Prescription:
Manufacture method:
1. press proportioning with the natural cheese stripping and slicing, add all the other raw materials then, shear-mixed is warming up to 85 ℃ of preliminary thawings, stirs 5min, gets compound;
2. sterilization: adopt pasteurized process, be warming up to 95 ℃, keep 5s;
3. stirring and emulsifying:, when rotating speed is 700rpm, stir 10min 88 ℃ of temperature;
4. cooling at a slow speed: cold wind tunnel cooling 30min reaches below 30 ℃ the material central temperature;
5. refrigeration is placed: placed 10 hours 8 ℃ of refrigerations;
6. fusion once more: the processed cheese stripping and slicing that will tentatively obtain, be warming up to 85 ℃ of preliminary thawings, stir 5min;
7. ultra high temperature short time sterilization: keeping temperature is 137 ℃, sterilization 4s;
8. stirring and emulsifying once more:, when rotating speed is 700rpm, stir 10min 88 ℃ of temperature;
9. cooling at a slow speed once more: cooling 45min reaches below 30 ℃ the material central temperature, and formed product gets final product.
After testing, product index is a moisture 51.0%; Fat 24.5%; Protein 16.9%; Percentage is mass percent; Processed cheese pH is 5.9.
Embodiment 5
Prescription:
Manufacture method:
1. press proportioning with the natural cheese stripping and slicing, add all the other raw materials then, shear-mixed is warming up to 75 ℃ of preliminary thawings, stirs 10min, gets compound;
2. sterilization: adopt ultra high temperature short time sterilization to handle, be warming up to 140 ℃, keep 2s;
3. stirring and emulsifying:, when rotating speed is 1100rpm, stir 5min 90 ℃ of temperature;
4. cooling at a slow speed: interlayer water-bath cooling 45min reaches below 30 ℃ the material central temperature;
5. refrigeration is placed: placed 10 hours 5 ℃ of refrigerations;
6. fusion once more: the processed cheese stripping and slicing that will tentatively obtain, be warming up to 80 ℃ of preliminary thawings, stir 10min;
7. ultra high temperature short time sterilization: keeping temperature is 140 ℃, sterilization 2s;
8. stirring and emulsifying once more:, when rotating speed is 1100rpm, stir 5min 90 ℃ of temperature;
9. cooling at a slow speed once more: cooling 45min reaches below 30 ℃ the material central temperature, and formed product gets final product.
After testing, product index is a moisture 45.0%; Fat 25.0%; Protein 18.3%; Percentage is mass percent; Processed cheese pH is 5.7.
Embodiment 6
Prescription:
Manufacture method:
1. press proportioning with the natural cheese stripping and slicing, add all the other raw materials then, shear-mixed is warming up to 70 ℃ of preliminary thawings, stirs 10min, gets compound;
2. sterilization: adopt ultra high temperature short time sterilization to handle, be warming up to 138 ℃, keep 6s;
3. stirring and emulsifying:, when rotating speed is 500rpm, stir 15min 90 ℃ of temperature;
4. cooling at a slow speed: cold wind tunnel cooling 40min reaches below 30 ℃ the material central temperature;
5. refrigeration is placed: placed 6 hours 5 ℃ of refrigerations;
6. fusion once more: the processed cheese stripping and slicing that will tentatively obtain, be warming up to 85 ℃ of preliminary thawings, stir 10min;
7. ultra high temperature short time sterilization: keeping temperature is 138 ℃, sterilization 6s;
8. stirring and emulsifying once more:, when rotating speed is 500rpm, stir 15min 90 ℃ of temperature;
9. cooling at a slow speed once more: cooling 45min reaches below 30 ℃ the material central temperature, and formed product gets final product.
After testing, product index is a moisture 46.2%; Fat 24.2%; Protein 20.0%; Percentage is mass percent; Processed cheese pH is 5.6.
Embodiment 7
Prescription:
Manufacture method:
1. press proportioning with the natural cheese stripping and slicing, add all the other raw materials then, shear-mixed is warming up to 70 ℃ of preliminary thawings, stirs 10min, gets compound;
2. sterilization: adopt ultra high temperature short time sterilization to handle, be warming up to 138 ℃, keep 6s;
3. stirring and emulsifying:, when rotating speed is 500rpm, stir 15min 90 ℃ of temperature;
4. cooling at a slow speed: cold wind tunnel cooling 40min reaches below 30 ℃ the material central temperature;
5. refrigeration is placed: placed 6 hours 5 ℃ of refrigerations;
6. fusion once more: the processed cheese stripping and slicing that will tentatively obtain, be warming up to 70 ℃ of preliminary thawings, stir 10min;
7. ultra high temperature short time sterilization: keeping temperature is 138 ℃, sterilization 6s;
8. stirring and emulsifying once more:, when rotating speed is 500rpm, stir 15min 90 ℃ of temperature;
9. cooling at a slow speed once more: cooling 45min reaches below 30 ℃ the material central temperature, and formed product gets final product.
After testing, product index is a moisture 46.1%; Fat 24.5%; Protein 21.0%; Percentage is mass percent; Processed cheese pH is 5.6.
Effect embodiment 1
The cheese of anti-boiling the of the present invention (embodiment is an example) is carried out the validity check of heat-resistant quality aspect, with common processed cheese (commercially available presidential board piece-like cheese) with the fresh cheese grumeleuse in contrast, carry out the boiling test.
The sample test method:
Cheese samples is cut into the fritter of 1cm * 1cm * 1cm, about totally 10, puts into 18 * 180 test tube, highly about 10cm.Put into the big glass beaker that fills water, add stirrer, directly be heated to electric furnace and boil.With the rising of thermometer observation water temperature, the variation of perusal cheese shape, the result is as shown in table 1.
The boiling test of each sample of table 1
By the findings data of last table 1 as can be known: the existing commercially available common natural cheese hear resistance of the processed cheese that method of the present invention makes significantly improves, and the shape-retaining ability of more common processed cheese also significantly improves.
Effect embodiment 2
Processed cheese of the present invention (embodiment 1,3,4 is example) is carried out the validity check of taste aspect, and with the existing common reproduced cheese of commercially available Bright brand in contrast, subjective appreciation is finished by 20 valuation officers.The high person of index score is then effective, estimates high.The result is as shown in table 2 below:
Table 2 subjective appreciation data
By the data of last table 2 as can be known: processed cheese of the present invention is not sacrificed the mouthfeel and the quality of product because satisfying the special nature of product, the score of sample among the embodiment aspect taste is not less than commercially available control sample at least, meets the each side demand of food and drink purposes fully.
Claims (15)
1. preparation method of processed cheese, its operating procedure comprises as follows:
1. raw materials melt is mixed: described raw material comprises natural cheese, emulsification salt, lactoprotein and water; Wherein, described natural cheese is that fresh cheese and/or 3 months maturity periods are with interior Cheddar; Described emulsification salt comprises pyrophosphate; 2. sterilization; 3. stirring and emulsifying; 4. cooling at a slow speed; 5. refrigeration is placed; 6. fusion once more; 7. ultra high temperature short time sterilization; 8. stirring and emulsifying once more; 9. cooling at a slow speed once more gets final product.
2. preparation method as claimed in claim 1 is characterized in that: described emulsification salt also contains citrate or monophosphate.
3. preparation method as claimed in claim 2 is characterized in that: the mass ratio of described pyrophosphate and citrate is 95: 5～70: 30; The mass ratio of described pyrophosphate and monophosphate is 70: 30～60: 40.
4. preparation method as claimed in claim 2 is characterized in that: described pyrophosphate is sodium pyrophosphate and/or potassium pyrophosphate; Described citrate is natrium citricum and/or potassium citrate; Described monophosphate is sodium hydrogen phosphate and/or sodium phosphate.
5. preparation method as claimed in claim 1 is characterized in that: described lactoprotein is one or more in renin casein, skimmed milk power, whole milk powder and the milk ingredients except that aforementioned.
6. preparation method as claimed in claim 1 is characterized in that: described raw material comprises: 50-80% natural cheese, 2～5% emulsification salt, 3-13% lactoprotein and 13～36% water; Percentage accounts for the mass percent of raw material total amount for each raw material.
7. preparation method as claimed in claim 1 is characterized in that: described raw material also comprises one or more in salt, butter oil and the flavoring essence.
8. preparation method as claimed in claim 1 is characterized in that: described step is 1. as follows with the operation that raw materials melt is mixed: with natural cheese segmentation cutting, add all the other raw materials again and mix; 70-85 ℃ of preliminary the thawing, stir 5～10min then.
9. preparation method as claimed in claim 1 is characterized in that: the sterilization of described step in 2. is pasteurize or ultra high temperature short time sterilization; Wherein, the condition of described pasteurize is: sterilization temperature 85-95 ℃, sterilizing time is 5s～5min; The condition of described ultra high temperature short time sterilization is: sterilization temperature 135-140 ℃, and sterilizing time 2-9s.
10. preparation method as claimed in claim 1 is characterized in that: described step 3. and 8. in the condition of stirring and emulsifying be: emulsifying temperature is 80-90 ℃, and the rotating speed of stirring is 500-1200rpm, and the stirring and emulsifying time is 5-15min.
11. preparation method as claimed in claim 1 is characterized in that: described step 4. and 9. at a slow speed the condition of cooling reach below 30 ℃ for 30-45 minute central temperature of cooling to material.
12. preparation method as claimed in claim 1 is characterized in that: the condition that the 5. middle refrigeration of described step is placed is refrigeration when refrigerated storage temperature is 4-10 ℃ 2-12 hour.
13. preparation method as claimed in claim 1 is characterized in that: described step 6. in once more fusion be operating as the processed cheese material chopping that 5. step is obtained, 70-85 ℃ of preliminary the thawing, stir 5～10min then.
14. preparation method as claimed in claim 1 is characterized in that: the condition of the ultra high temperature short time sterilization of described step in 7. is 135-140 ℃ of sterilization 2-9s.
15. the processed cheese that makes as each described preparation method of claim 1～14.
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