CN102715247B - Processing method for buffalo milk cheese - Google Patents
Processing method for buffalo milk cheese Download PDFInfo
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- CN102715247B CN102715247B CN 201210229739 CN201210229739A CN102715247B CN 102715247 B CN102715247 B CN 102715247B CN 201210229739 CN201210229739 CN 201210229739 CN 201210229739 A CN201210229739 A CN 201210229739A CN 102715247 B CN102715247 B CN 102715247B
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Abstract
The invention relates to a processing method for buffalo milk cheese, and belongs to the technical field of dairy processing. The processing method for the buffalo milk cheese is improved based on the prior art, and comprises the steps of selecting a leavening agent; pre-acidifying; and stacking for fermentation and blanching for stretching. The improvement points are that: a) the leavening agentis a liquid leavening agent which is prepared by the following steps of mixing lactobacillus fermenti and commercial lactobacillus bulgaricus in a ratio of 1:1, wherein the lactobacillus fermenti is separated from cheese clot which is naturally fermented and solidified and has obvious acid aroma after butter is extracted from yak milk; b) in the pre-acidifying step, the leavening agent prepared in the step a) is added, the adding amount of the leavening agent is 0.8 percent of the weight of raw material milk, and the pH value of the raw material milk is controlled to be 6.12; and c) in the step of stacking for fermentation, the cheese clot is stacked and fermented at the temperature of between 40 and 42 DEG C until the pH value is 4.95, and blanching and stretching in water at the temperature of between 86 and 90 DEG C. The processing method has the advantages that 1, process parameters for the buffalo milk cheese are standardized; 2, the cheese is high in quality and good in flavor; and 3, the development of the dairy cow and buffalo industry of Yunnan Province is promoted.
Description
Technical field:
The present invention relates to a kind of processing method of buffalo milk cheese, belong to technical field of dairy processing
Background technology:
The milk buffalo is the characteristic breast industry in Yunnan Province, but the buffalo milk major product still is positioned at pasturising milk, sour milk, fruit milk etc. at present, lacks high-end characteristic dairy products.Cheese is the high-end dairy products that a kind of protein content is high, nutritious and be easy to digest and assimilate, and along with the raising of people's living standard and constantly incorporating of Western Culture, cheese is more and more favored by the consumer.Facts have proved in recent years, the characteristics such as buffalo milk milk industry need to have the high-end fashion dairy products such as cheese to support, and research and develop buffalo milk cheese significant.Yet the buffalo milk cheesemaking exists following problem.
(1) research and development of buffalo milk cheese have to be strengthened.The common He Sitan milk cheese that is mainly in the market, buffalo milk cheese is seldom seen.
(2) cheesemaking technique disunity, unstable product quality, the key process parameter such as grumeleuse pH value needs optimization when particularly being suitable for the pre-acidifying pH value of buffalo milk cheesemaking and blanching and stretching.
(3) cheesiness in butter, mouthfeel are not ideal enough.Leavening is the principal element that affects the cheese quality, and present leavening is more single, and the leavening that particularly is suitable for the buffalo milk cheesemaking is badly in need of exploitation.
The present invention is intended to optimize buffalo milk cheese technological parameter, screens simultaneously a kind of leavening, research and development buffalo milk cheesemaking new technology.By literature search, have no the open report identical with the present invention.
Summary of the invention:
The object of the invention is to overcome the deficiency of prior art, a kind of buffalo milk process of cheese making method is provided.
The processing method of buffalo milk cheese of the present invention is the improvement on the prior art basis, comprises leavening selection, pre-acidifying and stacking fermentation and blanching stretching process, and its improvement is as follows:
A. leavening is: the lactobacillus fermenti that separates the cheese grumeleuse with obvious sour fragrance that spontaneous fermentation is solidified after yak milk extracts butter and commercially available lactobacillus bulgaricus mix by 1:1, directly be inoculated in the conventional lactic acid bacteria liquid culture medium, obtain liquid starter;
B. pre-acidizing process adds the liquid starter that a step obtains, and its addition is 0.8%, and control raw milk pH value is 6.12;
C. in the stacking fermentation procedure: cheese curd is stacking when fermenting to pH value 4.95 under 40 ~ 42 ℃ of conditions, and blanching stretches in 86 ℃～90 ℃ water.
The same prior art of the operation of processing method of the present invention.
The invention has the advantages that: 1, buffalo milk cheese technological parameter standardization; 2, the cheese quality is better, improves product fragrance; 3, be conducive to promote Yunnan Province's milk buffalo industry development.
The specific embodiment
Further specify the present invention below by embodiment, but content of the present invention is not limited to this.
(1) buffalo's milk
Select through the qualified buffalo's milk 50kg of sanitary inspection, be preheated to 40 ℃, filtration, purification.
(2) pasteurize
In 63 ℃, the 30min condition is carried out pasteurize with the cow's milk after purifying;
(3) inoculating starter
Pasteurize milk is cooled to 37 ℃, adds the liquid starter that the 400mL summary of the invention is partly described;
(4) pre-acidifying
Make buffalo's milk pH value be down to (being that pre-acidifying pH value is 6.12) at 6.12 o'clock at 37 ~ 40 ℃ of condition bottom fermentations.
(5) add renin
When pre-acidifying pH value is 6.12, add the microbial rennet that the 2g activity is 100,000 IU/g (join in the cow's milk after dissolving with a small amount of warm water, and rapid stirring being even).
(6) cutting, intensification are shunk, discharging whey
With cheese knife grumeleuse is cut into about 1cm
3Particle, then the speed by 1 ℃ of every 3min liter is warming up to 42 ℃ with it, gets rid of whey.
(7) stacking fermentation, blanching drawing and forming
The cheese grain is stacked in the heaping groove, and 40 ~ 42 ℃ of condition bottom fermentations are down to grumeleuse pH value at 4.95 o'clock, blanching drawing and forming in 86 ℃～90 ℃ hot water;
(8) quality inspection, finished product
According to GB 5420-2010, sense organ, physics and chemistry and the sanitary index of cheese are tested,
Testing result sees Table 1, shown in the table 2, table 3:
Table 1 organoleptic indicator
Table 2 physical and chemical index
Table 3 microbiological indicator
Claims (1)
1. the processing method of a buffalo milk cheese comprises leavening selection, pre-acidifying and stacking fermentation and blanching stretching process, it is characterized in that:
A. leavening is: the lactobacillus fermenti that separates the cheese grumeleuse with obvious sour fragrance that spontaneous fermentation is solidified after yak milk extracts butter and commercially available lactobacillus bulgaricus mix by 1:1, directly be inoculated in the conventional lactic acid bacteria liquid culture medium, obtain liquid starter;
B. pre-acidizing process adds the leavening that a step obtains, and its addition is 0.8% of raw material milk weight, and control raw milk pH value is 6.12;
C. in the stacking fermentation procedure: grumeleuse is stacking when fermenting to pH value 4.95 under 40 ~ 42 ℃ of conditions, and blanching stretches in 86 ℃～90 ℃ water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210229739 CN102715247B (en) | 2012-07-04 | 2012-07-04 | Processing method for buffalo milk cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210229739 CN102715247B (en) | 2012-07-04 | 2012-07-04 | Processing method for buffalo milk cheese |
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| Publication Number | Publication Date |
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| CN102715247A CN102715247A (en) | 2012-10-10 |
| CN102715247B true CN102715247B (en) | 2013-10-23 |
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| CN 201210229739 Expired - Fee Related CN102715247B (en) | 2012-07-04 | 2012-07-04 | Processing method for buffalo milk cheese |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749719A (en) * | 2014-02-14 | 2014-04-30 | 艾兴文 | Fresh flower buffalo cheese and preparation method thereof |
| CN108419841A (en) * | 2018-02-13 | 2018-08-21 | 广西壮族自治区水牛研究所 | A kind of smear type buffalo's milk processed cheese and preparation method thereof |
| JP7401045B2 (en) * | 2019-03-29 | 2023-12-19 | 森永乳業株式会社 | How to make pasta filata cheese |
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| WO2007039805A1 (en) * | 2005-10-03 | 2007-04-12 | La.Bu.A.Q. S.R.L. | Concentradted or powdered buffalo milk, process for its preparati on and uses thereof |
| CN101715836A (en) * | 2009-11-19 | 2010-06-02 | 天津科技大学 | Fresh and soft cheese and preparation method thereof |
| CN102469804A (en) * | 2009-06-30 | 2012-05-23 | 科·汉森有限公司 | A method for producing a fermented milk product |
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2012
- 2012-07-04 CN CN 201210229739 patent/CN102715247B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007039805A1 (en) * | 2005-10-03 | 2007-04-12 | La.Bu.A.Q. S.R.L. | Concentradted or powdered buffalo milk, process for its preparati on and uses thereof |
| CN102469804A (en) * | 2009-06-30 | 2012-05-23 | 科·汉森有限公司 | A method for producing a fermented milk product |
| CN101715836A (en) * | 2009-11-19 | 2010-06-02 | 天津科技大学 | Fresh and soft cheese and preparation method thereof |
Non-Patent Citations (10)
| Title |
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| 乳扇制品中乳杆菌分离鉴定及其发酵性能试验;张以芳等;《中国奶牛》;20001231(第02期);22-23 * |
| 凝乳条件对我国传统拉伸型干酪-乳扇品质的影响;黄艾祥等;《中国乳品工业》;20061231;第34卷(第11期);23-25,53 * |
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| 水牛奶Mozzarella干酪发酵剂筛选;董雪凤 等;《云南畜牧兽医》;20081231;61-62 * |
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| 董雪凤 等.水牛奶Mozzarella干酪发酵剂筛选.《云南畜牧兽医》.2008, |
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