CN102342327A - Cheddar cheese containing probiotics and preparation method thereof - Google Patents
Cheddar cheese containing probiotics and preparation method thereof Download PDFInfo
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- CN102342327A CN102342327A CN 201110324633 CN201110324633A CN102342327A CN 102342327 A CN102342327 A CN 102342327A CN 201110324633 CN201110324633 CN 201110324633 CN 201110324633 A CN201110324633 A CN 201110324633A CN 102342327 A CN102342327 A CN 102342327A
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Abstract
The invention discloses a cheddar cheese containing probiotics and a preparation method thereof. The preparation method comprises the following steps of: (1) uniformly mixing impurity-removed raw milk with fruit and vegetable juice, then sterilizing the mixture for 25 to 35 minutes at the temperature of 60 to 65 DEG C, cooling the mixture to 30 to 35 DEG C, introducing 0.01 to 0.02 parts by weight of working starter containing Lactobacillus plantarum ST-III as well as starter into every 1000 parts by weight of the raw milk, uniformly mixing and fermenting, and then adding rennin to result in curd; and (2) cutting the curd obtained from the step (1) into blocks, placing the blocks, heating the blocks to 36 to 38 DEG C at the rate of 1 DEG C/5min to 1 DEG C/8min, maintaining the temperature until whey acidity is from 0.20% to 0.22%, discharging whey, stacking, cutting into blocks, adding salt, die-filling, packaging under vacuum and aging to obtain the fini0shed product. The cheese, belonging to natural cheese, can bring into play the functions of cheese and probiotics simultaneously, the probiotics can be proliferated well in the cheese and keep the high quantity of active bacteria within guarantee period, and normal favor and quality of the cheese can be kept excellently.
Description
Technical field
The present invention relates to Cheddar that contains probio and preparation method thereof.
Background technology
Probio is a kind of microorganism live body that after taking in some, can play beneficial effect to host health.Probio can and be contained its growth with the harmful microorganism competition in colon and small intestine, be of value to the stable of digestive system.In addition, probio also has the enteric infection of preventing, the antitumor and effect that improves lactose utilization rate in people's alimentary canal, and it is useful to health often to drink the food that contains profitable probliotics.For making probio can bring into play prebiotic effect, require probio should have good tolerability, and in goods, in shelf life, can keep certain probio quantity acid in the intestines and stomach and cholate.
Cheese has concentrated most of elite composition in Ruzhong, and nutritive value is very high, be typical high nutritious and healthy food, and lactose content is low, and edible cheese lactose intolerance can not occur, and the scope of application is extensive.In addition, wherein the metabolic activity of microorganism is degraded into micromolecular nutritional labeling with protein macromolecule in the cheese ripening process, thereby is more conducive to the absorption of human body utilization.Cheese is more suitable for the carrier as probio than acidified milk, and it can provide the nutrient matrix of probio growth and stable survival environment, strengthens probio through GI survival coefficient.
Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) is a strain from being from pickles, to separate the probiotic strain (patent publication No. is CN 1407290A, CN 1754545A) with multiple functions such as norcholesterol, reducing blood lipid, adhesion intestinal epithelial cell, fat-reducing that obtains, and its full Genome Atlas was measured and announced in 2010 years.Above-mentioned Lactobacillus plantarum is not applied to the relevant report in the cheese in the prior art.
Summary of the invention
The present invention fills up the prior art blank; A kind of Cheddar that contains probio and preparation method thereof is provided, and this cheese belongs to natural cheese, can bring into play the comprehensive function of cheese and probio simultaneously; Probio can breed in cheese well; In the shelf-life, keep high viable count, and the normal local flavor of cheese can access good maintenance with quality, use Cheddar of the present invention can improve effects such as micro-ecological environment in the body, reduction blood fat prevent disease.
Because the Lactobacillus plantarum majority is from plant, to separate to obtain; Because itself lacks certain specific protease; Make Lactobacillus plantarum relatively poor to the lactoprotein capacity of decomposition, poor growth maybe can not be grown in the Ruzhong, has limited it in the particularly application in cheese aspect the fermented dairy product.The characteristics of inventor's experimental study Lactobacillus plantarum of the present invention attempt through conventional Cheddar preparation method preparation, but repeatedly experiment all end in failure, and passes through lot of experiments afterwards, finally solves the problems of the technologies described above through following technical proposals.
The preparation method that the present invention contains the Cheddar of probio comprises the steps:
(1) raw milk after the removal of impurities is evenly mixed with Juice; Afterwards in 60 ℃ of-65 ℃ of following sterilization 25min-35min; Be cooled to 30 ℃-35 ℃, per 1000 weight portions of raw milk insert and contain Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture 0.01-0.02 weight portion afterwards, and leavening; Mix after fermentation, add rennet curdling afterwards again;
(2) step (1) gained curdled milk is cut into grumeleuse, place, be warming up to 36 ℃-38 ℃ with 1 ℃/5min-8min speed, be retained to whey acidity 0.20%-0.22% in this temperature, milk ejection is clear, piles up, and stripping and slicing is adorned mould afterwards with salt, vacuum packaging, ripe getting final product.
Among the present invention, described Cheddar is a kind of former system cheese, or is called natural cheese, be by former milk through sterilization, fermentation is condensed, a series of processing technologys such as maturation and making.Generally speaking, 10 kilograms of fresh milks just can be cooked 1 kilogram cheese, and the Cheddar moisture is about 36%; Fat content about 33%; Protein content is about 31%, and percentage accounts for the mass percent of Cheddar total amount for each composition, and per 100 Ke Qieda cheese contain 721.4 milligrams calcium approximately.
Among the present invention; Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) separates the probiotic strain with multiple functions such as norcholesterol, reducing blood lipid, adhesion intestinal epithelial cells that obtains from pickles; Common micro-organisms DSMZ of the China Committee for Culture Collection of Microorganisms preservation in the address is No. 13 Institute of Microorganism, Academia Sinica in north, Zhong Guan-cun, Haidian District, BeiJing, China city on December 6th, 2002 of this bacteria strain, preserving number is CGMCC No.0847.
Below, the preparation method who further the present invention is contained the Cheddar of probio describes in detail:
(1) raw milk after the removal of impurities is evenly mixed with Juice; Afterwards in 60 ℃ of-65 ℃ of following sterilization 25min-35min; Be cooled to 30 ℃-35 ℃, per 1000 weight portions of raw milk insert and contain Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture 0.01-0.02 weight portion afterwards, and leavening; Mix after fermentation, add rennet curdling afterwards again.
Among the present invention, described raw milk is the conventional raw milk of using in this area, one or more that preferable is in rich milk, skimmed milk and the recombined milk.The kind of described raw milk is that the conventional use in this area is used, generally is selected from cow's milk, sheep breast, hunchbacked breast and horse breast.
Wherein, described rich milk is not for passing through the sweet milk of any ungrease treatment.
Wherein, described skimmed milk is the sweet milk through ungrease treatment.Ungrease treatment described here is the defatting technology that the technical staff in present technique field knows.
Wherein, described recombined milk is generally formulated by milk powder and water.For example, described recombined milk can be by the preparation of 120-150 weight portion milk powder and 850-880 weight parts water, preferable after preparation in 4 ℃ of stirring at low speed hydrations 6 hours.What described milk powder was preferable is import milk powder.
Among the present invention, described Juice is the conventional said Juice in this area, one or more that preferable is in cider, pear juice and the asparagus juice.What the consumption of described Juice was preferable is 0.01 ‰-5 ‰, and better is 1 ‰-2 ‰, and percentage is the quality permillage that Juice accounts for the raw milk total amount.
Among the present invention, described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is with the leavening of Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) by requirement (promptly the reaching some) viable count of the bacterial strain vigor recovery of this area conventional method enlarged culture acquisition.Preferable comprises the steps: frozen Lactobacillus plantarum ST-III bacterial strain; Inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h; And then be that culture medium goes down to posterity twice by 1% inoculum concentration with sterilization 10wt% reduction skimmed milk, promptly obtain viable count>=2 * 10
8The cfu/g working stock culture.What the viable count of described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture was preferable is 2 * 10
11Cfu/g.Wherein, described Lactobacillus plantarum ST-III cultivates the back if do not use at once, and is generally subsequent use in 4 ℃ of refrigerations by this area routine.
Wherein, described frozen Lactobacillus plantarum ST-III bacterial strain is generally conventional said-80 ℃ of frozen bacterial strains.Described 10wt% reduction skimmed milk is meant that adding the reduction of 90 weight parts waters with 10 weight portion skimmed milk powders makes.
Among the present invention; Described leavening is the lactic acid bacteria that this area conventional preparation Cheddar uses; Like Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.lactis) or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris); That preferable is Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.lactis), and better is the leavening (Hansen Corp. of section) of trade name R-704 leavening (Hansen Corp. of section), trade name R707 or the leavening (DSM N. V.) of trade name LL-50.The consumption of described leavening is that this area routine is used, and preferable is that per 1000 weight portions of raw milk insert 0.01-0.03 weight portion leavening, and better is 0.03 weight portion leavening.
Among the present invention, the described general extremely conventional acidity of after fermentation that mixes promptly stops fermentation, carries out next step operation again.The described terminal point acidity that mixes after fermentation is preferable is 0.20%-0.22%.
Among the present invention, described renin can be this area conventional amount used, and preferable is 0.01 ‰-0.05 ‰, and permillage is the quality permillage that renin accounts for the raw milk total amount.Described renin is the conventional renin that uses in this area, and like calf stomach renin, that preferable is renin Fromase 750XLG, and commercially available getting is like the Danisco board.Described renin is generally joined concentration 1wt%-2wt% with the 1.5wt% saline solution in use, and adds the Ruzhong behind the insulation 25min down in 28 ℃-32 ℃, and is static after stirring.
Among the present invention, add fashionable preferable also adding CaCl at described renin
2The further collaborative quality that improves Cheddar of the present invention.Described CaCl
2Consumption preferable be 0.02%-0.03%, better is 0.02%, percentage is CaCl
2Account for the mass percent of raw milk total amount.
Among the present invention, the condition of described adding rennet curdling is the conventional curdled milk condition of using of ability, and preferable be 30 ℃-32 ℃ leaves standstill 40min.
(2) step (1) gained curdled milk is cut into grumeleuse, place, be warming up to 36 ℃-38 ℃ with 1 ℃/5min-8min speed, be retained to whey acidity 0.20%-0.22% in this temperature, milk ejection is clear, piles up, and stripping and slicing is adorned mould afterwards with salt, vacuum packaging, ripe getting final product.
Among the present invention, described curdled milk cutting is general judges that by this area is conventional the detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent, promptly can cut.
Among the present invention, described curdled milk is cut into this area routine operation, and preferable is the steel wire cutter of 8mm-12mm with the sword spacing, and granular curd is cut into piece.
Among the present invention, described this area routine operation that is placed as generally can be incubated placement, and agitation as appropriate, and the preferable time for placing is 20min-30min.
Among the present invention, described preferable also adding pigment and/or the rare cream of preparation that contains the Cheddar of probio added before renin adds.
Wherein, described pigment is the conventional use in this area, and preferable is that the At is appropriate.Described At is appropriate conventional by this area, and it is appropriate to add the 4mL At in preferable per 100 weight portion raw milk.
Among the present invention, described milk ejection is this area routine operation clearly, is generally whey is discharged through the pipeline of cheese vat bottom or side, adds that sieve plate blocks pipeline opening in case cheese coagulates grain flows out.
Among the present invention, described accumulation is this area routine operation, preferable piles up for upset, and upset in general 15 minutes is piled up once, overturn 7 times, completion in 2 hours, to whey acidity be 0.65%.
Among the present invention, described stripping and slicing is the conventional used edible salt in this area with the salt of salt, and preferable is 1 ‰-2 ‰, and better is 1.2 ‰, and permillage is the quality permillage that edible salt accounts for the raw milk total amount.
Among the present invention, described maturation is this area routine operation, and preferable is 15 ℃, 85% time storage of relative temperature 6 months.
The Cheddar that the present invention also provides the aforementioned preparation method who contains the Cheddar of probio to make.Preferably, Lactobacillus plantarum ST-III viable count is>=1 * 10 in the described Cheddar that contains probio
8Cfu/g.
Among the present invention; Composition in the cheese product: the mensuration of moisture, fat and NaCl adopts the method for inspection of putting down in writing among the State Standard of the People's Republic of China GB5421-85, and protein measuring adopts the method for GB5413.1-1997 dispensed food for baby and milk powder protein to measure; The mensuration of ash content adopts the mensuration of record ash determination method among the GB/T5009.4-2003; The mensuration of Lactobacillus plantarum ST-IIILactobacillus plantarum ST-III viable count adopts the conventional method of using in present technique field, as passing through standard GB 4789.2-2010 record method.
Among the present invention, on the basis that meets this area general knowledge, but each above-mentioned preferred feature combination in any promptly gets each preferred embodiments of the present invention.
Agents useful for same of the present invention and raw material except that specifying, all commercially available getting.
Positive progressive effect of the present invention is: Cheddar of the present invention can be brought into play the comprehensive function of cheese and probio simultaneously; Probio can breed in cheese well, keeps>=1 * 10 at shelf-life general 3 years Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III viable bacteria number average
8Cfu/g, and the normal local flavor of cheese and quality form and can access good maintenance, uses this Cheddar can improve micro-ecological environment, norcholesterol, reducing blood lipid, fat-reducing, adhesion intestinal epithelial cell function in the body, effects such as preventable disease.
Description of drawings
Fig. 1 is Cheddar ST-III viable count situation of change figure in 8 ℃, 180 days maturations of the embodiment of the invention 1 preparation.
The specific embodiment
Mode through embodiment further specifies the present invention below, but does not therefore limit the present invention among the described scope of embodiments.
Present embodiment device therefor: cheese vat (Denmark Armfield); Squeezer (Denmark Armfield); Vacuum packing machine (German WEBOMATIC).
Assay method among the following embodiment if no special instructions, is conventional method.Composition in the cheese product: the mensuration of moisture, fat and NaCl adopts the method for inspection of putting down in writing among the State Standard of the People's Republic of China GB5421-85, and protein measuring adopts the method for GB5413.1-1997 dispensed food for baby and milk powder protein to measure; The mensuration of ash content adopts the mensuration of record ash determination method among the GB/T5009.4-2003, and the mensuration of Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III viable count adopts standard GB 4789.2-2010 record method to measure.
Embodiment 1 contains the preparation of probio Cheddar
The used batching of present embodiment: fresh cow milk 1000kg, Juice cider, pear juice and asparagus juice 1kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
11Cfu/g) bacterial classification 0.0lkg, leavening R-704,100U (Ke Hansen Co., Ltd) 0.03kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (calf stomach renin Fromase 750XLG, Ke Hansen Co., Ltd) 30g (1: 33000), salt 1.5kg.
The preparation process: with fresh cow milk, remove by filter impurity → interpolation Juice, stir → 63 ℃ of following sterilization 30min → be cooled to 32 ℃ → insert Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placements 30min, insulation agitation as appropriate → 39 ℃ of stirrings of intensification 30min → milk ejection clearly → pile make → with salt go into mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Raw milk: sweet milk (cow's milk, horse breast, sheep is newborn, camel is newborn) or recombined milk, above-mentioned recombined milk can use milk powder and demineralized water to prepare, adding 120kg milk powder in the 850kg demineralized water.
Add Juice: add Juice cider, pear juice and asparagus juice 1kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 65 ℃ of following sterilization 30min.Be cooled to be cooled to 30 ℃ then.
Add leavening: add leavening and add in the cow's milk, and fully stirred 3 minutes, leave standstill about 30min with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, up to milk acidity 0.20%.Add CaCl
2, CaCl with 0.02%
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain; Inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h; And then be that culture medium goes down to posterity twice by 1% inoculum concentration with sterilization 10wt% reduction skimmed milk, promptly obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.003%.Saline solution with 1.5% is made into 2% solution with renin, and 30 ℃ of insulations 25 minutes down.Join the Ruzhong then, stir (3 minutes) back static.
The formation of curdled milk: after adding renin, under 30 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent, promptly can cut.
Cutting: select steel wire sword spacing 0.8cm, granular curd is cut into 0.8cm
3Blockage.
Heat up and stir: grumeleuse cutting back (measuring the acidity of whey this moment) left standstill 5min, begins then to stir gently.This moment, grumeleuse was fragile, should prevent grumeleuse is broken up.After 15 minutes, mixing speed is accelerated a little.Meanwhile, improve the water temperature in the cheese vat interlayer, temperature is raise gradually.The speed that heats up should strict control, and 1 ℃ ratio is warmed to 36 ℃ to heat up in 5 minutes., temperature stops to heat and keeping the temperature of this moment when reaching 36 ℃.The stirring that in whole temperature-rise period, should not stop to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse deposition and inter-adhesive.
Milk ejection is clear: the later stage of leaving standstill; Whey acidity reaches 0.20%, and clot retracts is to original half the (beans size), feels to have appropriate elasticity or with holding a cheese grain with the hand cheese grain; Decontrol after firmly extruding moisture; If the high resilience of cheese grain is rubbed with the hands and opened in the time of still disperseing again, can get rid of whey.Whey Cheesecake trench bottom is discharged through metallic conduit.At this moment the cheese grain is deposited in the both sides of cheese vat, promotes the discharge of whey.
Pile up: after whey is got rid of, the cheese grain is deposited in the both sides of cheese vat.Be cut into small pieces cheese to overturn then and pile up, upset in 15 minutes is piled up once, overturns 7 times, accomplishes in 2 hours, and at this moment, whey acidity is about 0.65%.
Chopping, with salt: pile up accomplish after, cheese is cut into 1.5cm
3-2.0cm
3About blockage after with salt.Addition is 1.2 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, with the cheesy masses after the salt squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out whey thus.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out prepressing earlier, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as to put into the good cheese of squeezing in the vacuum bag to vacuumize and pack with vacuum packing machine.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of method for preparing Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count; As shown in Figure 1, the Cheddar that contains probio in 8 ℃, 180 days maturations ST-III viable bacteria number average＞10
8Cfu/g.
Embodiment 2 contains the preparation of probio Cheddar
The used batching of present embodiment: cow's milk recombined milk 1000kg, cider 2kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
8Cfu/g) bacterial classification 0.01kg, leavening R707,100U (Ke Hansen Co., Ltd) 0.01kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 30g (1: 33000), salt 1kg.
The preparation process: with the cow's milk recombined milk, remove by filter impurity → interpolation Juice, stir → 60 ℃ of following sterilization 35min → be cooled to 30 ℃ → insert Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placements 30min, be incubated agitation as appropriate → with 1 ℃/5min speed be warming up to 36 ℃ → milk ejection clearly → pile make → with salt go into mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Raw milk: cow's milk recombined milk, recombined milk can be used milk powder and demineralized water preparation, in the 880kg demineralized water, add 120kg milk powder.
Add Juice: add Juice cider 2kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 60 ℃ of following sterilization 35min.Be cooled to be cooled to 30 ℃ then.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, up to milk acidity 0.20%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain; Inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h; And then be that culture medium goes down to posterity twice by 1% inoculum concentration with sterilization 10wt% reduction skimmed milk, promptly obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.03 ‰.With the saline solution of 2wt% renin is made into 2% solution, and 28 ℃ of insulations 25 minutes down.Join the Ruzhong then, stir (3 minutes) back static.
The formation of curdled milk: after adding renin, under 30 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent, promptly can cut.
Cutting: select steel wire sword spacing 0.8cm, granular curd is cut into 0.8cm
3Blockage.
Heat up and stir: grumeleuse cutting back (measuring the acidity of whey this moment) placed 30min, begins then to stir gently.This moment, grumeleuse was fragile, should prevent grumeleuse is broken up.After 15 minutes, mixing speed is accelerated a little.Meanwhile, improve the water temperature in the cheese vat interlayer, temperature is raise gradually.The speed that heats up should strict control, and 1 ℃ ratio is warmed to 36 ℃ to heat up in 5 minutes., temperature stops to heat and keeping the temperature of this moment when reaching 36 ℃.The stirring that in whole temperature-rise period, should not stop to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse deposition and inter-adhesive.
Milk ejection is clear: the later stage of leaving standstill; Whey acidity reaches at 0.20% o'clock, and clot retracts is to original half the (beans size), feels to have appropriate elasticity or with holding a cheese grain with the hand cheese grain; Decontrol after firmly extruding moisture; If the high resilience of cheese grain is rubbed with the hands and opened in the time of still disperseing again, can get rid of whey.Whey Cheesecake trench bottom is discharged through metallic conduit.At this moment the cheese grain is deposited in the both sides of cheese vat, promotes the discharge of whey.
Pile up: after whey is got rid of, the cheese grain is deposited in the both sides of cheese vat.Be cut into small pieces cheese to overturn then and pile up, upset in 15 minutes is piled up once, overturns 7 times, accomplishes in 2 hours, and at this moment, whey acidity is about 0.65%.
Chopping, with salt: pile up accomplish after, cheese is cut into 1.5cm
3-2.0cm
3About blockage after with salt.Addition is 1 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, with the cheesy masses after the salt squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out whey thus.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out prepressing earlier, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as to put into the good cheese of squeezing in the vacuum bag to vacuumize and pack with vacuum packing machine.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of method for preparing Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
Embodiment 3 contains the preparation of probio Cheddar
The used batching of present embodiment: horse breast skimmed milk 1000kg, pear juice 1kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
11Cfu/g) bacterial classification 0.02kg, leavening R-704,100U (Ke Hansen Co., Ltd) 0.03kg, CaCl
20.3kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 10g (1: 33000), salt 2kg.
The preparation process: with horse breast skimmed milk, remove by filter impurity → interpolations Juice, stir → 65 ℃ of following sterilization 25min → be cooled to 35 ℃ → access Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placements 20min, be incubated agitation as appropriate → with 1 ℃/8min speed be warming up to 36 ℃ → milk ejection clearly → pile make → with salt go into mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Add Juice: add Juice pear juice 1kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 65 ℃ of following sterilization 25min.Be cooled to be cooled to 35 ℃ then.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, up to milk acidity 0.22%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain; Inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h; And then be that culture medium goes down to posterity twice by 1% inoculum concentration with sterilization 10wt% reduction skimmed milk, promptly obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.01 ‰.Saline solution with 1% is made into 2% solution with renin, and 32 ℃ of insulations 25 minutes down.Join the Ruzhong then, stir (3 minutes) back static.
The formation of curdled milk: after adding renin, under 32 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent, promptly can cut.
Cutting: select steel wire sword spacing 1.2cm, granular curd is cut into 1.2cm
3Blockage.
Heat up and stir: grumeleuse cutting back (measuring the acidity of whey this moment) placed 20min, begins then to stir gently.This moment, grumeleuse was fragile, should prevent grumeleuse is broken up.After 15 minutes, mixing speed is accelerated a little.Meanwhile, improve the water temperature in the cheese vat interlayer, temperature is raise gradually.The speed that heats up should strict control, and 1 ℃ ratio is warmed to 36 ℃ to heat up in 8 minutes., temperature stops to heat and keeping the temperature of this moment when reaching 36 ℃.The stirring that in whole temperature-rise period, should not stop to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse deposition and inter-adhesive.
Milk ejection is clear: the later stage of leaving standstill; Whey acidity reaches at 0.22% o'clock, and clot retracts is to original half the (beans size), feels to have appropriate elasticity or with holding a cheese grain with the hand cheese grain; Decontrol after firmly extruding moisture; If the high resilience of cheese grain is rubbed with the hands and opened in the time of still disperseing again, can get rid of whey.Whey Cheesecake trench bottom is discharged through metallic conduit.At this moment the cheese grain is deposited in the both sides of cheese vat, promotes the discharge of whey.
Pile up: after whey is got rid of, the cheese grain is deposited in the both sides of cheese vat.Be cut into small pieces cheese to overturn then and pile up, upset in 15 minutes is piled up once, overturns 7 times, accomplishes in 2 hours, and at this moment, whey acidity is about 0.65%.
Chopping, with salt: pile up accomplish after, cheese is cut into 1.5cm
3-2.0cm
3About blockage after with salt.Addition is 2 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, with the cheesy masses after the salt squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out whey thus.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out prepressing earlier, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as to put into the good cheese of squeezing in the vacuum bag to vacuumize and pack with vacuum packing machine.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of method for preparing Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
Embodiment 4 contains the preparation of probio Cheddar
The used batching of present embodiment: sweet milk sheep breast 1000kg, asparagus juice 0.01kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (8 * 10
8Cfu/g) bacterial classification 0.015kg, leavening trade name LL-50,100U (DSM N. V.) 0.02kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 50g (1: 33000), salt 1.5kg.
The preparation process: with sweet milk sheep breast, remove by filter impurity → interpolations Juice, stir → 63 ℃ of following sterilization 30min → be cooled to 32 ℃ → access Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placements 20min, be incubated agitation as appropriate → intensification with 1 ℃/5min speed be warming up to 38 ℃ → milk ejection clearly → pile make → with salt go into mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Add Juice: add Juice asparagus juice 0.01kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 63 ℃ of following sterilization 30min.Be cooled to be cooled to 32 ℃ then.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, up to milk acidity 0.21%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain; Inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h; And then be that culture medium goes down to posterity twice by 1% inoculum concentration with sterilization 10wt% reduction skimmed milk, promptly obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.05 ‰.Saline solution with 1.5% is made into 2% solution with renin, and 30 ℃ of insulations 25 minutes down.Join the Ruzhong then, stir (3 minutes) back static.
The formation of curdled milk: after adding renin, under 31 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent, promptly can cut.
Cutting: select steel wire sword spacing 1.0cm, granular curd is cut into 1.0cm
3Blockage.
Heat up and stir: grumeleuse cutting back (measuring the acidity of whey this moment) placed 20min, begins then to stir gently.This moment, grumeleuse was fragile, should prevent grumeleuse is broken up.After 15 minutes, mixing speed is accelerated a little.Meanwhile, improve the water temperature in the cheese vat interlayer, temperature is raise gradually.The speed that heats up should strictly be controlled, and is warming up to 38 ℃ with 1 ℃/5min speed., temperature stops to heat and keeping the temperature of this moment when reaching 36 ℃.The stirring that in whole temperature-rise period, should not stop to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse deposition and inter-adhesive.
Milk ejection is clear: the later stage of leaving standstill; Whey acidity reaches at 0.21% o'clock, and clot retracts is to original half the (beans size), feels to have appropriate elasticity or with holding a cheese grain with the hand cheese grain; Decontrol after firmly extruding moisture; If the high resilience of cheese grain is rubbed with the hands and opened in the time of still disperseing again, can get rid of whey.Whey Cheesecake trench bottom is discharged through metallic conduit.At this moment the cheese grain is deposited in the both sides of cheese vat, promotes the discharge of whey.
Pile up: after whey is got rid of, the cheese grain is deposited in the both sides of cheese vat.Be cut into small pieces cheese to overturn then and pile up, upset in 15 minutes is piled up once, overturns 7 times, accomplishes in 2 hours, and at this moment, whey acidity is about 0.65%.
Chopping, with salt: pile up accomplish after, cheese is cut into 1.5cm
3-2.0cm
3About blockage after with salt.Addition is 1.5 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, with the cheesy masses after the salt squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out whey thus.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out prepressing earlier, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as to put into the good cheese of squeezing in the vacuum bag to vacuumize and pack with vacuum packing machine.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of method for preparing Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
The used batching of present embodiment: hunchbacked newborn recombined milk 1000kg, pear juice and asparagus juice 5kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
11Cfu/g) bacterial classification 0.02kg, leavening R-704,100U (Ke Hansen Co., Ltd) 0.03kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 40g (1: 33000), salt 1.2kg.
The preparation process: with the newborn recombined milk of camel, remove by filter impurity → interpolation Juice, stir → 63 ℃ of following sterilization 30min → be cooled to 32 ℃ → insert Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placements 30min, be incubated agitation as appropriate → with 1 ℃/8min speed be warming up to 38 ℃ → milk ejection clearly → pile make → with salt go into mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Raw milk: hunchbacked newborn recombined milk, recombined milk can be used milk powder and demineralized water preparation, in the 850kg demineralized water, add 150kg milk powder.
Add Juice: add Juice pear juice and asparagus juice 5kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 63 ℃ of following sterilization 30min.Be cooled to be cooled to 32 ℃ then.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, up to milk acidity 0.20%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain; Inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h; And then be that culture medium goes down to posterity twice by 1% inoculum concentration with sterilization 10wt% reduction skimmed milk, promptly obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.04 ‰.Saline solution with 1.5% is made into 2% solution with renin, and 28 ℃ of insulations 25 minutes down.Join the Ruzhong then, stir (3 minutes) back static.
The formation of curdled milk: after adding renin, under 30 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent, promptly can cut.
Cutting: select steel wire sword spacing 0.8cm, granular curd is cut into 0.8cm
3Blockage.
Heat up and stir: grumeleuse cutting back (measuring the acidity of whey this moment) placed 30min, begins then to stir gently.This moment, grumeleuse was fragile, should prevent grumeleuse is broken up.After 15 minutes, mixing speed is accelerated a little.Meanwhile, improve the water temperature in the cheese vat interlayer, temperature is raise gradually.The speed that heats up should strict control, and 1 ℃ ratio is warmed to 38 ℃ to heat up in 8 minutes., temperature stops to heat and keeping the temperature of this moment when reaching 36 ℃.The stirring that in whole temperature-rise period, should not stop to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse deposition and inter-adhesive.
Milk ejection is clear: the later stage of leaving standstill; Whey acidity reaches at 0.20% o'clock, and clot retracts is to original half the (beans size), feels to have appropriate elasticity or with holding a cheese grain with the hand cheese grain; Decontrol after firmly extruding moisture; If the high resilience of cheese grain is rubbed with the hands and opened in the time of still disperseing again, can get rid of whey.Whey Cheesecake trench bottom is discharged through metallic conduit.At this moment the cheese grain is deposited in the both sides of cheese vat, promotes the discharge of whey.
Pile up: after whey is got rid of, the cheese grain is deposited in the both sides of cheese vat.Be cut into small pieces cheese to overturn then and pile up, upset in 15 minutes is piled up once, overturns 7 times, accomplishes in 2 hours, and at this moment, whey acidity is about 0.65%.
Chopping, with salt: pile up accomplish after, cheese is cut into 1.5cm
3-2.0cm
3About blockage after with salt.Addition is 1.2 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, with the cheesy masses after the salt squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out whey thus.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out prepressing earlier, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as to put into the good cheese of squeezing in the vacuum bag to vacuumize and pack with vacuum packing machine.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of method for preparing Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
Claims (10)
1. preparation method who contains the Cheddar of probio; It is characterized in that: it comprises the steps: that (1) evenly mix the raw milk after the removal of impurities with Juice; Afterwards in 60 ℃ of-65 ℃ of following sterilization 25min-35min; Be cooled to 30 ℃-35 ℃, per 1000 weight portions of raw milk insert and contain Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture 0.01-0.02 weight portion afterwards, and leavening; Mix after fermentation, add rennet curdling afterwards again;
(2) step (1) gained curdled milk is cut into grumeleuse, place, be warming up to 36 ℃-38 ℃ with 1 ℃/5min-8min speed, be retained to whey acidity 0.20%-0.22% in this temperature, milk ejection is clear, piles up, and stripping and slicing is adorned mould afterwards with salt, vacuum packaging, ripe getting final product.
2. preparation method as claimed in claim 1 is characterized in that: described raw milk is one or more in rich milk, skimmed milk and the recombined milk; The kind of described raw milk is one or more of cow's milk, sheep breast, hunchbacked breast and horse Ruzhong; Described Juice is one or more in cider, pear juice and the asparagus juice, and the consumption of described Juice is 0.01 ‰-5 ‰, and preferable is 1 ‰-2 ‰, and percentage is the quality permillage that Juice accounts for the raw milk total amount.
3. preparation method as claimed in claim 1; It is characterized in that: described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain; Inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h; And then be that culture medium goes down to posterity twice by 1% inoculum concentration with sterilization 10wt% reduction skimmed milk, promptly obtain viable count>=2 * 10
8The cfu/g working stock culture; What the viable count of described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture was preferable is 2 * 10
11Cfu/g.
4. preparation method as claimed in claim 1; It is characterized in that: described leavening is Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.lactis) or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), and preferable is the leavening of the trade name R-704 of Hansen Corp. of section leavening, the trade name R707 of Hansen Corp. of section or the leavening of the trade name LL-50 of DSM N. V.; The consumption of described leavening is that per 1000 weight portions of raw milk insert 0.01-0.03 weight portion leavening.
5. preparation method as claimed in claim 1 is characterized in that: the described terminal point acidity that mixes after fermentation is 0.20%-0.22%; Described renin consumption is 0.01 ‰-0.05 ‰, and permillage is the quality permillage that renin accounts for the raw milk total amount; Described renin is renin Fromase750XLG.
6. preparation method as claimed in claim 1 is characterized in that: add the fashionable CaCl that also adds at described renin
2Described CaCl
2Consumption be 0.02%-0.03%, percentage is the mass percent that CaCl2 accounts for the raw milk total amount; The condition of described adding rennet curdling is 30 ℃-32 ℃ and leaves standstill 40min; It is the steel wire cutter of 8mm-12mm that described curdled milk is cut into the sword spacing, and granular curd is cut into piece; The time of described placement is 20min-30min.
7. preparation method as claimed in claim 1 is characterized in that: the described preparation that contains the Cheddar of probio also adds pigment and/or rare cream, before renin adds, adds; Described pigment is that the At is appropriate; Wherein, described At is appropriate appropriate by adding the 4mL At in per 100 weight portion raw milk.
8. preparation method as claimed in claim 1 is characterized in that: described accumulation is piled up for upset, and upset in 15 minutes is piled up once, overturn 7 times, completion in 2 hours, to whey acidity be 0.65%; Described stripping and slicing is an edible salt with the salt of salt, and consumption is 1 ‰-2 ‰, and preferable is 1.2 ‰, and permillage is the quality permillage that edible salt accounts for the raw milk total amount; Described maturation condition is 15 ℃, 85% time storage of relative temperature 6 months.
9. the Cheddar that contains probio that makes like each described preparation method who contains the Cheddar of probio of claim 1～8.
10. soft fresh cheese as claimed in claim 9 is characterized in that: Lactobacillus plantarum ST-III viable count is>=1 * 10 in the described Cheddar that contains probio
8Cfu/g.
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| CN103602611A (en) * | 2013-10-28 | 2014-02-26 | 江南大学 | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese |
| CN103609716A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Preparation method of blackberry nutrition enriched fresh goat cheese |
| CN103636806A (en) * | 2013-12-30 | 2014-03-19 | 东北农业大学 | Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese |
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| CN115669738A (en) * | 2022-04-19 | 2023-02-03 | 奶酪博士(上海)科技有限公司 | Sweet cheese and preparation method thereof |
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| CN103636806A (en) * | 2013-12-30 | 2014-03-19 | 东北农业大学 | Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese |
| CN104560830A (en) * | 2015-01-14 | 2015-04-29 | 东北农业大学 | Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof |
| CN105053202B (en) * | 2015-09-01 | 2018-10-16 | 扬州大学 | A kind of high-quality fermented camel milk preparation method with auxiliary hyperglycemic function |
| CN105053202A (en) * | 2015-09-01 | 2015-11-18 | 扬州大学 | Preparation method of high-quality fermented camel milk with function of auxiliarily lowering blood sugar |
| CN105076458A (en) * | 2015-09-21 | 2015-11-25 | 张凤平 | Edgeworthia chrysantha lindl health-care dairy fan and making method thereof |
| CN107646982A (en) * | 2017-07-31 | 2018-02-02 | 石家庄君乐宝乳业有限公司 | Bubble green pepper milk deli and preparation method thereof |
| CN107581265A (en) * | 2017-10-13 | 2018-01-16 | 东北农业大学 | A kind of low fat Cheddar cheese of high cholesterol-lowering activity and preparation method thereof |
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| CN115868548B (en) * | 2021-09-28 | 2023-12-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Super-hard cheese capable of being stored at normal temperature and preparation method thereof |
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