CN103283857B - Method for processing pizza cheese - Google Patents
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- CN103283857B CN103283857B CN201310273399.6A CN201310273399A CN103283857B CN 103283857 B CN103283857 B CN 103283857B CN 201310273399 A CN201310273399 A CN 201310273399A CN 103283857 B CN103283857 B CN 103283857B
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Abstract
The invention relates to a method for processing a pizza cheese. The method comprises the following steps of: 1, preparing curd; 2, cutting the curd; 3, heating and hot-ironing; 4, discharging whey and collecting curd blocks; 5, brewing by stacking, and texturing; 6, crushing and blending with dry salt; 7, hot-boiling and drawing, namely, boiling the curd blocks treated in the step 6 previously in salt-containing hot water in a weight percentage of 3-4% for 10-20 minutes, and then taking out the curd blocks after leaching and putting the curd blocks in a hot-boiling drawing machine, adding table salt accounting for 0.2-0.8% of the curd blocks by weight, and simultaneously adding sucrose polyester accounting for 0.2-1.2% of the curd blocks by weight, green bean starch accounting for 0.2-1.0% of the curd blocks by weight and sodium aluminium phosphate accounting for 1.5-3.0% of the curd blocks by weight, and then performing rubbing-up drawing for 20-50 minutes while keeping the temperature in the range from 70 DEG C to 80 DEG C; and 8, carrying out cooling and forming, thereby obtaining the pizza cheese. The method provided by the invention is characterized by blending dry salt before drawing, performing hot boiling in salt-containing water and adding the table salt in the drawing process, and thereby being convenient and easy to operate; the method is convenient and easy to operate, free of lots of saline water for soaking, and efficient and energy-saving; and as a result, the processing cost is reduced.
Description
One, technical field
What the present invention relates to is the method from fresh cow milk process cheese, and what be specifically related to is the processing method of the special pizza cheese of pizza cake.
Two, background technology
Pizza cheese is partially skimmed low moisture Mozzarella class cheese, is the important member in Pasta Filata (Paasche Te-Fei Late) cheese, originates from Italy.Pasta filata cheese with its unique plasticity and cheese curd the kneading in hot water process and become member special in cheese family.The distinctive fibre structure of finished product cheese, melting and draftability are given in such processing.The Mozzarella cheese moisture low (being generally 47 ~ 48%) of low moisture (Low-moisture) and low moisture, partially skimmed (Low-moisture Part skim), shelf life is long, quality is harder, cutting is good, is therefore mainly used as the batching of Piza and relevant food.In the world, " pizza cheese (Pizza cheese) " this word just refers to low moisture Mozzarella cheese in the past.Pizza cheese is along with Piza is popular and well-known, and accepted by increasing consumer.Whole world cheese market development is rapid growth state.Within 2004, cheese total output is 1,510 ten thousand tons, and within 2005, cheese total output is 1,848 ten thousand tons, increases and exceedes 18%.Divide from the type of cheese, the Volume and Growth amount of Cheddar and Mozzarella cheese is in leadership, and main cause is that in these two kinds of cheese Chang Zuowei western-style foods, batching is edible.
Pizza cheese, as the important batching of food, has its specific physicochemical property and functional characteristic, and no matter these characteristics prepare burden or eat cheese raw as Piza, are all very important.Pizza cheese is the 4-6 DEG C of ripe 14-21 days of refrigeration after processing, just can obtain good quality characteristic, and for Piza batching, this causes the production cycle of Pizza cheese long, has increased the production cost of enterprise.
Three, summary of the invention
The object of this invention is to provide a kind of processing method of pizza cheese, the processing method of this pizza cheese is for solving the problem that the processing cycle is long, production cost is high of current pizza cheese.
The technical solution used in the present invention is: the processing method of this pizza cheese is as follows:
One, preparation curdled milk,
Raw material fresh cow milk is obtained to curdled milk through pretreatment;
Two, curd cutting:
By the curdled milk in step 1, use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
Three, intensification blanching:
Curdled milk in step 2, in cheese vat, is used intermediate water in 30min, to be slowly heated to 40-43 DEG C, and constantly stirred;
Four, discharging whey:
Ziega after treatment step 3 and whey mixture are stirred to 40-80min 40-43 DEG C time, when the titratable acidity of whey is 16-20
owhole wheys of draining when T, and collect ziega;
Five, heap is made matter structure:
The grumeleuse that step 4 is collected is incubated 40-42 DEG C in curd vat, and every 10min overturn once, and the titratable acidity of mensuration whey is 45-55
owhen T, finish this step;
Six, pulverize and mix dry salt:
Grumeleuse after treatment step 5 is pulverized, and temperature drops to 20-25 DEG C, admixes the salt of the 2-3% of grumeleuse weight, static 10-15min;
Seven, heat is boiled stretching:
By grumeleuse after treatment step 6, boiling 10-20min in the saliferous hot water that is 3-4% at percentage by weight, then the taking-up of grumeleuse draining being positioned over to heat boils in stretching-machine, add the salt of grumeleuse weight 0.2-0.8%, add the SPE of grumeleuse weight 0.2-1.2%, the green starch of grumeleuse weight 0.2-1.0%, the aluminum phosphate sodium of grumeleuse weight 1.5-3.0% simultaneously, and to keep temperature be at 70-80 DEG C, rub up stretching 20-50min;
Eight, cooling forming, obtains pizza cheese:
Pizza cheese after treatment step 7 is taken out while hot and is positioned in cheese mould, and precompressed 2-10min moulding on cheese squeezer, is then cooled to rapidly 4-10 DEG C, obtain stay in grade without the maturity period, without soaking the pizza cheese of salt solution.
Pizza cheese vacuum packaging refrigeration in such scheme is commercially available product.
The process of preparing curdled milk in such scheme is as follows:
(1) raw milk is filtered:
Raw material fresh cow milk, through 200 order filter-cloth filtering 1 time, is placed in process of cheese making groove;
(2) standardization:
Adopt and add low form skimmed milk powder mode and carry out standardization, step (1) Raw is heated to 40-50 DEG C, add appropriate low form skimmed milk powder, adjusting protein in raw milk is 1.42:1 with fatty ratio, and then temperature keeps stirring 5-10 minute;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 DEG C in water-bath cheese vat, between the period of heating, constantly stirs then static insulation 30min;
(4) cooling:
By the raw milk after step (3) sterilization processing, be cooled to rapidly 15-20 DEG C;
(5) pre-acidifying:
In raw milk after step (4) cooling processing, add the lactic acid solution of percentage by weight 20%, and constantly stir, the titratable acidity of adjusting raw milk is 21-24
ot, then continues to stir 10min;
(6) add leavening, static fermentation:
In raw milk after the pre-acidification of step (5), add leavening TCC-3 type 5-10U/100L cow's milk, stir 3min, be heated to 30-34 DEG C, and be incubated static fermentation 30-40min;
(7) add renin:
In raw milk after step (6) fermentation, add renin 2-4g/100L cow's milk, stir 3-5min, keep temperature 30-34 DEG C, static 45-60min, obtains curdled milk.
Beneficial effect:
1, the present invention adopts pre-acid adjustment, dry salt method, is incubated dry pulling method processing pizza cheese.Salt adding technique does not adopt traditional salt adding process of soaking salt solution salt adding after moulding, adopt stretch before dry mixing salt, saliferous hydro-thermal is boiled, in drawing process, add a small amount of salt, this method technique facilitates easy to operate, there is no a large amount of immersion salt solution, energy-efficient, reduce processing cost.
2, drawing process is after heat is boiled, to shift cheese to rub up stretching to being incubated the long period in stretching-machine, add a certain proportion of SPE simultaneously, green starch, aluminum phosphate sodium, heat is boiled while stretching, SPE under the ratio condition providing in the present invention, green starch, aluminum phosphate sodium has changed the inside matter structure of pizza cheese, their threes combine, the inside texture change of the pizza cheese bringing is far longer than the variation that independent use aluminum phosphate sodium brings, guarantee that the product forming does not need through post-mature 21-30 days, after production, can use, shorten the production cycle, reduce significantly production cost.
Four, brief description of the drawings:
Fig. 1 is that the melting area without two kinds of cheese of the non-ripe pizza cheese of salt marsh and control sample (ripe 30d pizza cheese prepared by traditional handicraft) that the present invention makes contrasts figure; By drawing in figure,, produce a desired effect without significant difference without the melting area of the non-ripe pizza cheese of salt marsh and ripe 30d pizza cheese (traditional handicraft).
Fig. 2 is that the length of string without two kinds of cheese of the non-ripe pizza cheese of salt marsh and control sample (ripe 30d pizza cheese prepared by traditional handicraft) that the present invention makes contrasts figure; By drawing in figure,, produce a desired effect without significant difference without the length of string of the non-ripe pizza cheese of salt marsh and ripe 30d pizza cheese (traditional handicraft).
Five, detailed description of the invention:
embodiment 1:
(1) raw milk is filtered:
Raw material fresh cow milk, through 200 order filter-cloth filtering 1 time, is placed in process of cheese making groove;
(2) standardization:
Adopt and add low form skimmed milk powder mode and carry out standardization, step (1) Raw is heated to 40 DEG C, add appropriate low form skimmed milk powder, adjusting protein in raw milk is protein with fatty ratio: fatty=1.42.Then temperature keeps stirring 5 minutes;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 DEG C in water-bath cheese vat, between the period of heating, constantly stirs then static insulation 30min;
(4) cooling:
By the raw milk in step (3), be cooled to rapidly 15 DEG C;
(5) pre-acidifying:
In raw milk in step (4), add 20%(w/w) lactic acid solution, and constantly stir, the titratable acidity of adjusting raw milk is 21
ot, then continues to stir 10min;
(6) add leavening:
In raw milk in step (5), add leavening TCC-3 type (Hansen Corp. of section) 5/100L cow's milk, stir 3min;
(7) static fermentation:
By the heating raw materials to 30 DEG C in step (6), and be incubated static fermentation 40min;
(8) add renin:
In raw material in step (7), add renin 2/100L cow's milk, stir 3min;
(9) curdled milk:
Raw material in step (8) is kept to 30 DEG C of temperature, static 60min;
(10) curd cutting:
By the raw material in step (9), use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
(11) intensification blanching:
By the raw material in step (10), in cheese vat, use intermediate water in 30min, to be slowly heated to 40 DEG C, and constantly stir;
(12) discharging whey:
Grumeleuse in step (11) and whey mixture are stirred to 80min 40 DEG C time, when the titratable acidity of whey is 16
owhole wheys of draining when T, and collect ziega;
(13) heap is made matter structure:
Grumeleuse in step (12) is incubated to 40 DEG C in curd vat, and every 10min overturns once, the titratable acidity of measuring whey is 45
owhen T, finish this step;
(14) pulverize and mix dry salt:
Grumeleuse in step (13) is pulverized, and temperature drops to 20 DEG C, admixes 2%(w/w) salt, static 10min;
(15) heat is boiled stretching:
By grumeleuse in step (14), at saliferous 3%(w/w) boiling 10min in hot water, then the taking-up of grumeleuse draining being positioned over to heat boils in stretching-machine, add salt 0.8%(w/w, the weight ratio of salt and grumeleuse), add SPE 0.2%(w/w simultaneously, the weight ratio of SPE and grumeleuse), green starch 0.2%(w/w, the weight ratio of green starch and grumeleuse), aluminum phosphate sodium 1.5%(w/w, the weight ratio of aluminum phosphate sodium and grumeleuse), and insulation (70 DEG C) rubs up stretching 20min;
(16) cooling forming:
Pizza cheese in step (15) is taken out while hot and is positioned in cheese mould, and precompressed 2min moulding on cheese squeezer, is then cooled to rapidly 4 DEG C;
(17) packaging:
Be finished product by the pizza cheese vacuum packaging refrigeration in step (16).
By detecting, the thawing area of pizza cheese product: 610 ± 15mm
2, length of string: 65 ± 1.5cm.
embodiment 2:
(1) raw milk is filtered:
Raw material fresh cow milk, through 200 order filter-cloth filtering 1 time, is placed in process of cheese making groove;
(2) standardization:
Adopt and add low form skimmed milk powder mode and carry out standardization, step (1) Raw is heated to 50 DEG C, add appropriate low form skimmed milk powder, adjusting protein in raw milk is protein with fatty ratio: fatty=1.42.Then temperature keeps stirring 10 minutes;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 DEG C in water-bath cheese vat, between the period of heating, constantly stirs then static insulation 30min;
(4) cooling:
By the raw milk in step (3), be cooled to rapidly 20 DEG C;
(5) pre-acidifying:
In raw milk in step (4), add 20%(w/w) lactic acid solution, and constantly stir, the titratable acidity of adjusting raw milk is 24
ot, then continues to stir 10min;
(6) add leavening:
In raw milk in step (5), add leavening TCC-3 type (Hansen Corp. of section) 10U/100L cow's milk, stir 3min;
(7) static fermentation:
By the heating raw materials to 34 DEG C in step (6), and be incubated static fermentation 30min;
(8) add renin:
In raw material in step (7), add renin 4g/100L cow's milk, stir 5min;
(9) curdled milk:
Raw material in step (8) is kept to 34 DEG C of temperature, static 45min;
(10) curd cutting:
By the raw material in step (9), use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
(11) intensification blanching:
By the raw material in step (10), in cheese vat, use intermediate water in 30min, to be slowly heated to 43 DEG C, and constantly stir;
(12) discharging whey:
Grumeleuse in step (11) and whey mixture are stirred to 40min 43 DEG C time, when the titratable acidity of whey is 20
owhole wheys of draining when T, and collect ziega;
(13) heap is made matter structure:
Grumeleuse in step (12) is incubated to 42 DEG C in curd vat, and every 10min overturns once, the titratable acidity of measuring whey is 55
owhen T, finish this step;
(14) pulverize and mix dry salt:
Grumeleuse in step (13) is pulverized, and temperature drops to 25 DEG C, admixes 3%(w/w) salt, static 15min;
(15) heat is boiled stretching:
By grumeleuse in step (14), at saliferous 4%(w/w) boiling 20min in hot water, then the taking-up of grumeleuse draining being positioned over to heat boils in stretching-machine, add salt 0.2%(w/w), add SPE 1.2%(w/w simultaneously), green starch 1.0%(w/w), aluminum phosphate sodium 3.0%(w/w), and insulation (70 DEG C) rub up stretching 50min;
(16) cooling forming:
Pizza cheese in step (15) is taken out while hot and is positioned in cheese mould, and precompressed 10min moulding on cheese squeezer, is then cooled to rapidly 10 DEG C;
(17) packaging:
Be finished product by the pizza cheese vacuum packaging refrigeration in step (16).
By detecting, the thawing area of pizza cheese product: 590 ± 15mm
2, length of string: 62 ± 1.5cm.
embodiment 3:
(1) raw milk is filtered:
Raw material fresh cow milk, through 200 order filter-cloth filtering 1 time, is placed in process of cheese making groove;
(2) standardization:
Adopt and add low form skimmed milk powder mode and carry out standardization, step (1) Raw is heated to 40 DEG C, add appropriate low form skimmed milk powder, adjusting protein in raw milk is protein with fatty ratio: fatty=1.42.Then temperature keeps stirring 8 minutes;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 DEG C in water-bath cheese vat, between the period of heating, constantly stirs then static insulation 30min;
(4) cooling:
By the raw milk in step (3), be cooled to rapidly 16 DEG C;
(5) pre-acidifying:
In raw milk in step (4), add 20%(w/w) lactic acid solution, and constantly stir, the titratable acidity of adjusting raw milk is 22
ot, then continues to stir 10min;
(6) add leavening:
In raw milk in step (5), add leavening TCC-3 type (Hansen Corp. of section) 8/100L cow's milk, stir 3min;
(7) static fermentation:
By the heating raw materials to 32 DEG C in step (6), and be incubated static fermentation 38min;
(8) add renin:
In raw material in step (7), add renin 3g/100L cow's milk, stir 4min;
(9) curdled milk:
Raw material in step (8) is kept to 32 DEG C of temperature, static 50min;
(10) curd cutting:
By the raw material in step (9), use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
(11) intensification blanching:
By the raw material in step (10), in cheese vat, use intermediate water in 30min, to be slowly heated to 42 DEG C, and constantly stir;
(12) discharging whey:
Grumeleuse in step (11) and whey mixture are stirred to 60min 42 DEG C time, when the titratable acidity of whey is 18
owhole wheys of draining when T, and collect ziega;
(13) heap is made matter structure:
Grumeleuse in step (12) is incubated to 41 DEG C in curd vat, and every 10min overturns once, the titratable acidity of measuring whey finishes this step while being 50T;
(14) pulverize and mix dry salt:
Grumeleuse in step (13) is pulverized, and temperature drops to 22 DEG C, admixes 2.5%(w/w) salt, static 13min;
(15) heat is boiled stretching:
By grumeleuse in step (14), at saliferous 3.5%(w/w) boiling 18min in hot water, then the taking-up of grumeleuse draining being positioned over to heat boils in stretching-machine, add salt 0.6%(w/w), add SPE 1.0%(w/w simultaneously), green starch 0.8%(w/w), aluminum phosphate sodium 2.6%(w/w), and insulation (75 DEG C) rub up stretching 40min;
(16) cooling forming:
Pizza cheese in step (15) is taken out while hot and is positioned in cheese mould, and precompressed 8min moulding on cheese squeezer, is then cooled to rapidly 6 DEG C;
(17) packaging:
Be finished product by the pizza cheese vacuum packaging refrigeration in step (16).
By detecting, the thawing area of pizza cheese product: 605 ± 15mm
2, length of string: 64 ± 1.5cm.
embodiment 4:
(1) raw milk is filtered:
Raw material fresh cow milk, through 200 order filter-cloth filtering 1 time, is placed in process of cheese making groove;
(2) standardization:
Adopt and add low form skimmed milk powder mode and carry out standardization, step (1) Raw is heated to 40 DEG C, add appropriate low form skimmed milk powder, adjusting protein in raw milk is protein with fatty ratio: fatty=1.42.Then temperature keeps stirring 10 minutes;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 DEG C in water-bath cheese vat, between the period of heating, constantly stirs then static insulation 30min;
(4) cooling:
By the raw milk in step (3), be cooled to rapidly 18 DEG C;
(5) pre-acidifying:
In raw milk in step (4), add 20%(w/w) lactic acid solution, and constantly stir, the titratable acidity of adjusting raw milk is 22
ot, then continues to stir 10min;
(6) add leavening:
In raw milk in step (5), add leavening TCC-3 type (Hansen Corp. of section) 9U/100L cow's milk, stir 3min;
(7) static fermentation:
By the heating raw materials to 32 DEG C in step (6), and be incubated static fermentation 35min;
(8) add renin:
In raw material in step (7), add renin 3g/100L cow's milk, stir 4min;
(9) curdled milk:
Raw material in step (8) is kept to 30 DEG C of temperature, static 60min;
(10) curd cutting:
By the raw material in step (9), use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
(11) intensification blanching:
By the raw material in step (10), in cheese vat, use intermediate water in 30min, to be slowly heated to 40 DEG C, and constantly stir;
(12) discharging whey:
Grumeleuse in step (11) and whey mixture are stirred to 50min 43 DEG C time, when the titratable acidity of whey is 16
owhole wheys of draining when T, and collect ziega;
(13) heap is made matter structure:
Grumeleuse in step (12) is incubated to 40 DEG C in curd vat, and every 10min overturns once, the titratable acidity of measuring whey is 53
owhen T, finish this step;
(14) pulverize and mix dry salt:
Grumeleuse in step (13) is pulverized, and temperature drops to 20 DEG C, admixes 3%(w/w) salt, static 15min;
(15) heat is boiled stretching:
By grumeleuse in step (14), at saliferous 3%(w/w) boiling 15min in hot water, then the taking-up of grumeleuse draining being positioned over to heat boils in stretching-machine, add salt 0.2%(w/w), add SPE 0.7%(w/w simultaneously), green starch 0.6%(w/w), aluminum phosphate sodium 2.2%(w/w), and insulation (76 DEG C) rub up stretching 30min;
(16) cooling forming:
Pizza cheese in step (15) is taken out while hot and is positioned in cheese mould, and precompressed 8min moulding on cheese squeezer, is then cooled to rapidly 5 DEG C;
(17) packaging:
Be finished product by the pizza cheese vacuum packaging refrigeration in step (16).
By detecting, the thawing area of pizza cheese product: 605 ± 25mm
2, length of string: 63 ± 1.0cm.
Claims (3)
1. a processing method for pizza cheese, is characterized in that: the processing method of this pizza cheese is as follows:
One, preparation curdled milk,
Raw material fresh cow milk is obtained to curdled milk through pretreatment;
Two, curd cutting:
By the curdled milk in step 1, use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
Three, intensification blanching:
Curdled milk in step 2 is placed in cheese vat, uses intermediate water in 30min, to be slowly heated to 40-43 DEG C, and constantly stir;
Four, discharging whey:
Ziega after treatment step 3 and whey mixture are stirred to 40-80min 40-43 DEG C time, when the titratable acidity of whey is 16-20
owhole wheys of draining when T, and collect ziega;
Five, heap is made matter structure:
The grumeleuse that step 4 is collected is incubated 40-42 DEG C in curd vat, and every 10min overturn once, and the titratable acidity of mensuration whey is 45-55
owhen T, finish this step;
Six, pulverize and mix dry salt:
Grumeleuse after treatment step 5 is pulverized, and temperature drops to 20-25 DEG C, admixes the salt of the 2-3% of grumeleuse weight, static 10-15min;
Seven, heat is boiled stretching:
By grumeleuse after treatment step 6, boiling 10-20min in the saliferous hot water that is 3-4% at percentage by weight, then the taking-up of grumeleuse draining being positioned over to heat boils in stretching-machine, add the salt of grumeleuse weight 0.2-0.8%, add the SPE of grumeleuse weight 0.2-1.2%, the green starch of grumeleuse weight 0.2-1.0%, the aluminum phosphate sodium of grumeleuse weight 1.5-3.0% simultaneously, and to keep temperature be at 70-80 DEG C, rub up stretching 20-50min;
Eight, cooling forming, obtains pizza cheese:
Pizza cheese after treatment step 7 is taken out while hot and is positioned in cheese mould, and precompressed 2-10min moulding on cheese squeezer, is then cooled to rapidly 4-10 DEG C, obtain stay in grade without the maturity period, without soaking the pizza cheese of salt solution.
2. the processing method of pizza cheese according to claim 1, is characterized in that: described pizza cheese vacuum packaging refrigeration is commercially available product.
3. the processing method of pizza cheese according to claim 1, is characterized in that: the process of described preparation curdled milk is as follows:
(1) raw milk is filtered:
Raw material fresh cow milk, through 200 order filter-cloth filtering 1 time, is placed in process of cheese making groove;
(2) standardization:
Adopt and add low form skimmed milk powder mode and carry out standardization, step (1) Raw is heated to 40-50 DEG C, add appropriate low form skimmed milk powder, adjusting protein in raw milk is 1.42:1 with fatty ratio, and then temperature keeps stirring 5-10 minute;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 DEG C in water-bath cheese vat, between the period of heating, constantly stirs then static insulation 30min;
(4) cooling:
By the raw milk after step (3) sterilization processing, be cooled to rapidly 15-20 DEG C;
(5) pre-acidifying:
In raw milk after step (4) cooling processing, add the lactic acid solution of percentage by weight 20%, and constantly stir, the titratable acidity of adjusting raw milk is 21-24
ot, then continues to stir 10min;
(6) add leavening, static fermentation:
In raw milk after the pre-acidification of step (5), add leavening TCC-3 type 5-10U/100L cow's milk, stir 3min, be heated to 30-34 DEG C, and be incubated static fermentation 30-40min;
(7) add renin:
In raw milk after step (6) fermentation, add renin 2-4g/100L cow's milk, stir 3-5min, keep temperature 30-34 DEG C, static 45-60min, obtains curdled milk.
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| CN104738192B (en) * | 2015-03-09 | 2018-10-09 | 广西壮族自治区水牛研究所 | A kind of preparation method of fruit tree sootiness aged cheese |
| CN104798900A (en) * | 2015-05-09 | 2015-07-29 | 黑龙江八一农垦大学 | Pea starch and skimmed milk mixed low-grease cheddar cheese |
| CN108294113B (en) * | 2017-01-12 | 2024-04-02 | 上海沃迪自动化装备股份有限公司 | Small-scale test complete equipment system for cheese processing |
| CN110024862B (en) * | 2019-04-24 | 2022-11-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Marble cheese and preparation process thereof |
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