CN103719294A - Degreased cheese production process - Google Patents
Degreased cheese production process Download PDFInfo
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- CN103719294A CN103719294A CN201210414302.4A CN201210414302A CN103719294A CN 103719294 A CN103719294 A CN 103719294A CN 201210414302 A CN201210414302 A CN 201210414302A CN 103719294 A CN103719294 A CN 103719294A
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Abstract
The invention discloses a degreased cheese production process. The production process comprises the steps: standardizing raw milk and adding special lactic acid fermentative bacteria into the raw milk, and then acquiring the finished product of the degreased cheese through the processes of curding, fermenting, acidifying, degreasing, heat-setting, filtering, solidifying, shaping and drying. According to the invention, the simpler, safe and healthy degreased cheese production process is provided by combining a traditional sour cream production process and a modern degreased cheese production process; as the fermenting process is controlled, less easily absorbed macromolecular proteins are degraded or decomposed, and liquid cream is degreased, the content of fat is small, the storage is easy, oxidation is not easy to happen, and the problems of rough taste, weak fragrance, hard taste and easy spoilage of a traditional sour cream are solved. Therefore, the prepared cheese has the characteristics of stronger flavor, more popular taste, milk fragrance, sweet and sour flavor of the sour cream and delicate and proper taste.
Description
Affiliated technical field
The invention belongs to technical field of processing dairy products, relate in particular to a kind of skim cheese production technology.
Background technology
Cheese is dairy products deep processed products, has the dairy component of making and is fully used, and is of high nutritive value, there is the holding time long, portable feature, owing to containing biodiasmin in cheese, makes its product have unique nutritive value and is deeply subject to consumer's welcome with good palatability; In numerous cheese products, because skim cheese is a kind of low fat protein milk goods, become one of required healthy food of modern people.
Tradition cheese is curdled milk after fresh milk ferments under controlled conditions, dry making.In pastoral area, mainly adopt at present family's workshop production formula mode, with spontaneous fermentation, carry out cheese production, manufacture craft simple coarse, quality is unstable, and mouthfeel is thick and stiff, and acidity is too high, and safe and sanitary aspect is poor.
Summary of the invention
The object of this invention is to provide a kind of skim cheese production technology, take fresh milk as raw material, Chinese traditional national food cheese-making technique and modernization skim cheese production technology are combined, make basic local flavor, nutritional labeling and the security of its product all to be protected.Object of the present invention is achieved through the following technical solutions.The invention provides a kind of skim cheese production technology, comprise the following steps:
(1) raw material milk standardization, pasteurize;
(2) curdled milk, fermentation, acidifying, obtain skyr;
(3) degreasing, obtains degreasing fermentation milk;
(4) heat-setting, the shape degreasing that obtains condensing is cheese just;
(5) filter, solidify, obtain just cheese of degreasing;
(6) moulding, dry, obtains the skim cheese finished product of certain specification and shape;
(7) packing, after dryness in the sun to skim cheese finished product, pack.
The described raw material milk of step (1) is fresh milk or the goat milk that meets national dairy products production standard.
The described curdled milk of step (2), fermentation, acidifying, be in raw material milk, to add special lactic acid fermenting bacteria, at 40～45 ℃, keep 4 hours, promote formation of cheese curd, curdled milk is deposited 60～72 hours 27 ℃ of insulations, ferment to pH4.8～5.2, obtain the fully Yoghourt of fermentation.
The adding proportion of described special lactic acid fermenting bacteria is raw material milk weight 2%～3%.
Described special lactic acid fermenting bacteria, to prepare by below method:
(a) take out and butcher ox, lamb or kid abomasum, cleaning, clean, sprinkles appropriate health salt, air-dry, standby;
(b) air-dry abomasum is put into container, pour 3kg milk or goat milk or Goat Milk into, the temperature of milk is 25～35 ℃, and insulation is deposited 48～-72 hours, and milk becomes curdled appearance.
The described degreasing of step (3), refers to cream-milk separator, to fermented-Yoghourt, at 45～50 ℃, carries out, after missible oil separation, cooling the temperature to 18～20 ℃, leaches degreasing fermentation milk.
The described heating of step (4), condense, refer to the fermentation milk of degreasing is poured in pot and heated, and fully stir evenly incessantly in heating process, the moisture in yogurt liquid is constantly evaporated, finally form pasty state cheese.
The described filtration of step (5), solidify, being heated into pasty state cheese, pack in double gauze bag, keep 24 hours, make its moisture fully separated with coagulation, form and solidify just cheese of shape degreasing.
The described moulding of above-mentioned steps (6), dry, refers to the first cheese of the degreasing that condenses into solid dress by filtration, according to final products specification, shape and packing instructions, be cut into bulk, and naturally dry, moisture is down to 12～15%.Make shaping and drying skim cheese semi-finished product.
The described packing of above-mentioned steps (7) obtains skim cheese finished product after dryness in the sun institute, adopts vacuum-packing method to pack.
The invention has the beneficial effects as follows: the present invention combines classical acid cheese production technology with modernization skim cheese process technology, a kind of more simple and easy on making, skim cheese production technology with safety and sanitation is provided, owing to controlling at fermentation stage, the macro-molecular protein that is difficult for absorbing has been carried out degraded or decomposed, and milk is carried out to ungrease treatment, its fat content is less, easily preserve, be difficult for there is oxidation, effectively solved classical acid cheese coarse mouthfeel, fragrance is thin, mouthfeel is hardened, the problem such as perishable.Thereby make the cheese flavor produced stronger, taste is more popular, there is the sour-sweet local flavor, delicate mouthfeel of milk fragrance and Yoghourt, the feature such as neither too hard, nor too soft.
The specific embodiment
Skim cheese production technology of the present invention, its technical scheme comprises the following steps:
(1) raw material milk standardization, pasteurize;
(2) curdled milk, fermentation, acidifying, obtain skyr;
(3) degreasing, obtains degreasing fermentation milk;
(4) heat-setting, the shape degreasing that obtains condensing is cheese just;
(5) filter, solidify, obtain just cheese of degreasing;
(6) moulding, dry, obtains the skim cheese finished product of certain specification and shape;
(7) packing, after dryness in the sun to skim cheese finished product, pack.
The described raw material milk of step (1) is fresh milk or the goat milk that meets national dairy products production standard.
The described raw material milk standardization of step (1), pasteurize program is as follows:
Raw material is selected: choose fresh, to meet national standard fresh ox, sheep breast for processing raw material;
Standardization: to raw material milk by inspection, remove by filter in milk after impurity, carry out routinely process standardization, be preheating to 60 ℃, average under the pressure of 14.7MPa;
Sterilization: raw material milk is heated to more than 95 ℃, keeps 10～12 minutes, carry out sterilization.
The described curdled milk of step (2), fermentation, acidifying, be in raw material milk, to add special lactic acid fermenting bacteria, at 40～45 ℃, keep 4 hours, promote formation of cheese curd, curdled milk is deposited 60～72 hours 27 ℃ of insulations, ferment to pH4.8～5.2, obtain the fully Yoghourt of fermentation.
The adding proportion of described special lactic acid fermenting bacteria is raw material milk weight 2%～3%.
Described special lactic acid fermenting bacteria, to prepare by below method:
(a) take out and butcher ox, lamb or kid abomasum, cleaning, clean, sprinkles appropriate health salt, air-dry, standby;
(b) air-dry abomasum is put into container, pour 3kg milk or goat milk or Goat Milk into, the temperature of milk is 25～35 ℃, and insulation is deposited 48～-72 hours, and milk becomes curdled appearance.
The described degreasing of step (3), refers to cream-milk separator, to fermented-Yoghourt, at 45～50 ℃, carries out, after missible oil separation, cooling the temperature to 18～20 ℃, leaches degreasing fermentation milk.
The described heating of step (4), condense, refer to the fermentation milk of degreasing is poured in pot and heated, and fully stir evenly incessantly in heating process, the moisture in yogurt liquid is constantly evaporated, finally form pasty state cheese.
The described filtration of step (5), solidify, being heated into pasty state cheese, pack in double gauze bag, keep 24 hours, make its moisture fully separated with coagulation, form and solidify just cheese of shape degreasing.
The described moulding of above-mentioned steps (6), dry, refers to the first cheese of the degreasing that condenses into solid dress by filtration, according to final products specification, shape and packing instructions, be cut into bulk, and naturally dry, moisture is down to 12～15%.Make shaping and drying skim cheese semi-finished product.
The described packing of above-mentioned steps (7) obtains skim cheese finished product after dryness in the sun institute, adopts vacuum-packing method to pack.
Claims (3)
1. a skim cheese production technology, comprise (1) raw material milk standardization, (2) curdled milk, fermentation, acidifying, (3) degreasing, (4) heat-setting, (5) filter, solidify, (6) moulding, dry, (7) packing, it is characterized in that: in raw material milk, add special lactic acid fermenting bacteria, at 40～45 ℃, keep 4 hours, then 27 ℃ of insulations deposit 60～72 hours, ferment to pH4.8～5.2.
2. skim cheese production technology according to claim 1, is characterized in that: the adding proportion of described special lactic acid fermenting bacteria is raw material milk weight 2%～3%.
3. skim cheese production technology according to claim 1, is characterized in that: described degreasing, at 45～50 ℃, carry out missible oil separation, and cool the temperature to 18～20 ℃, leach degreasing fermentation milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210414302.4A CN103719294A (en) | 2012-10-10 | 2012-10-10 | Degreased cheese production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210414302.4A CN103719294A (en) | 2012-10-10 | 2012-10-10 | Degreased cheese production process |
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| Publication Number | Publication Date |
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| CN103719294A true CN103719294A (en) | 2014-04-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210414302.4A Pending CN103719294A (en) | 2012-10-10 | 2012-10-10 | Degreased cheese production process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869741A (en) * | 2020-07-30 | 2020-11-03 | 内蒙古牧名食品有限责任公司 | Making process of cassave |
| CN111869745A (en) * | 2020-07-30 | 2020-11-03 | 内蒙古牧名食品有限责任公司 | Preparation process of fermented whey beverage |
| CN113662048A (en) * | 2021-08-06 | 2021-11-19 | 云南欧亚乳业有限公司 | Nut buttermilk and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167499A (en) * | 2006-10-25 | 2008-04-30 | 天津科技大学 | Defatted cheese and preparation method thereof |
| CN101611742A (en) * | 2009-07-20 | 2009-12-30 | 努拉·合德尔汗 | The production technology of red cheese |
| CN101637202A (en) * | 2009-05-21 | 2010-02-03 | 彭鹏 | Processing method of dairy products |
-
2012
- 2012-10-10 CN CN201210414302.4A patent/CN103719294A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167499A (en) * | 2006-10-25 | 2008-04-30 | 天津科技大学 | Defatted cheese and preparation method thereof |
| CN101637202A (en) * | 2009-05-21 | 2010-02-03 | 彭鹏 | Processing method of dairy products |
| CN101611742A (en) * | 2009-07-20 | 2009-12-30 | 努拉·合德尔汗 | The production technology of red cheese |
Non-Patent Citations (1)
| Title |
|---|
| 凌汝鑫: "农家奶酪（cottage cheese）的制作工艺和设备", 《首届中国奶业大会论文集》, 8 June 2010 (2010-06-08), pages 171 - 174 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869741A (en) * | 2020-07-30 | 2020-11-03 | 内蒙古牧名食品有限责任公司 | Making process of cassave |
| CN111869745A (en) * | 2020-07-30 | 2020-11-03 | 内蒙古牧名食品有限责任公司 | Preparation process of fermented whey beverage |
| CN113662048A (en) * | 2021-08-06 | 2021-11-19 | 云南欧亚乳业有限公司 | Nut buttermilk and preparation method thereof |
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Application publication date: 20140416 |