CN104894036B - A kind of cheese starter and preparation method and application - Google Patents
A kind of cheese starter and preparation method and application Download PDFInfo
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- CN104894036B CN104894036B CN201510378605.9A CN201510378605A CN104894036B CN 104894036 B CN104894036 B CN 104894036B CN 201510378605 A CN201510378605 A CN 201510378605A CN 104894036 B CN104894036 B CN 104894036B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
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Abstract
The invention discloses a kind of cheese starters and preparation method and application.The viable count ratio that the cheese starter includes Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750, Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750 is (0.5~1):(1~1.5):(1~2):(1~2).The cheese starter utilizes good mutuality between fermentation strain, can be used for processing cheese.The preparation method is simple and easy to do.
Description
Technical field
The present invention relates to dairy products fields, and in particular to a kind of cheese starter and preparation method and application.
Background technology
Cheese also known as cheese have miscellaneous taste, mouthfeel and form.Cheese is using milk as raw material, containing abundant
Protein and lipid have very high nutritive value.With the improvement of people's living standard in our country, more next to the demand of cheese
It is more.In cheesemaking and maturation microorganism species play an important role, and promote the texture and flavor of product
It is formed.The cheese starter of cheese has played the formation of cheese texture and characteristic flavor on basis extremely important.Cheese starter
Acid is produced in cheese manufacturing process, can improve the activity of renin, is helped to exclude whey, is inhibited harmful bacterial growth, and
Generate the formation that various enzymes participate in cheese characteristic flavor on basis and texture.
In the screening process of cheese milk acid bacterium, since the Microflora of screening is relatively more, and in order to reach to excellent
The Effective selection of characteristic bacterial strain needs optimal screening step, is screened in the world generally by large batch of bacterium, chooses
The strain haveing excellent performance is combined use, by can be combined 2-6 plants of bacterium, to make up single strain in production acid, production perfume (or spice) etc.
The defect of aspect, while the necessary symbiosis of these bacterium is good, could be used to develop into cheese starter.Due to the cheese sieve of bacterium
It selects, combine, preparing the technical details such as leavening and all grasped by external business strain company.How to determine index, determine method,
Excellent strain is filtered out, bacterial strain how is combined, exploitation is substantially at blank at home at excellent cheese starter.
Vast territory and abundant resources for China, and microorganism resource is abundant, and characteristic dairy products are also extremely abundant, therefrom filter out suitable cheese
Bacterial strain, and it is combined into leavening, it can be used for developing sinicization cheese.
Invention content
The technical problem to be solved by the present invention is to for the current mesophilic property leavening lacked for cheesemaking, together
When be difficult to combine and quickly production acid type leavening and fragrant fermenting agent will be produced with the deficiency applied to cheese making machine in standby, provide a kind of dry
Junket leavening and preparation method and application.The cheese starter can be used in the system of cheese, especially Gouda cheese
It is standby, cheese making machine has been taken into account for the requirement that middle production acid is fast and production is fragrant, and proteolytic activity is strong, flavor substance each group balance-dividing result
It is good.The preparation method is easy to operation, and cheese is prepared on a large scale convenient for making the cheese starter be applied to industrialization
In.
The present invention provides a kind of cheese starter comprising Lactococcus lactis subsp. lactis (Lactococcus
Lactissubsp.lactis) CGMCC No.10752 (BD401), Lactococcus lactis subsp. lactis (Lactococcus
Lactis subsp.lactis) CGMCC No.10749 (BD2263), Lactococcus lactis subsp. lactis (Lactococcus
Lactis subsp.lactis) CGMCC No.10751 (BD164) and Leuconostoc mesenteroides (Leuconostoc
Mesenteroides) CGMCC No.10750 (LM79), Lactococcus lactis subsp. lactis CGMCC No.10752, described
Lactococcus lactis subsp. lactis CGMCC No.10749, the Lactococcus lactis subsp. lactis CGMCC No.10751 and the intestines
The viable count ratio of film leukonid CGMCC No.10750 is (0.5~1):(1~1.5):(1~2):(1~2).
Preferably, the Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis subsp. lactis BD2263, described
The viable count ratio of Lactococcus lactis subsp. lactis BD164 and the Leuconostoc mesenteroides LM79 are 1:1:1:1.
Preferably, the cheese starter further includes auxiliary material.The auxiliary material is the auxiliary material of this field routine, for doing
The preparation of junket leavening.Be preferably comprised water, lactose, sucrose, maltodextrin, sodium glutamate, gelatin, glycerine, sorbierite,
It is one or more in trehalose, yeast extract and beta-cyclodextrin.
The form of the cheese starter is the form of this field routine, preferably liquid starter, frozen fermented
Agent or throw type leaven are more preferably throw type leaven, i.e., the cheese starter is without activating it, expanding
Culture etc. pre-treatment steps and direct plunge into fermentation substrate use.
The present invention provides a kind of preparation method of cheese starter comprising following step：
(1) by Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC
No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750 are inoculated in training
It supports in base, obtains culture；
(2) Lactococcus lactis subsp. lactis CGMCCNo.10752, lactic acid breast are obtained from the culture obtained by step (1)
Coccus lactic acid subspecies CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides
CGMCC No.10750, according to Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC
The viable count of No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750
For (0.5~1):(1~1.5):(1~2):The ratio of (1~2) mixes.
Step (1) is：By Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC
No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750 are inoculated in training
It supports in base, obtains culture.Wherein, preferably, including the steps that activation before the inoculation.The algebraically of the activation is ability
The algebraically of domain routine, preferably 2~3 generations.The culture medium of the activation is the culture medium of this field routine, can be grown described
Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis
The BD164 and Leuconostoc mesenteroides LM79, preferably degreasing milk medium are more preferably 10% skimmed milk culture
Base, the degreasing milk medium are dissolved in mix after water by milk powder and be obtained, and the percentage is that the milk powder accounts for the breast
The mass percent of the gross mass of powder and the water.The temperature of the activation be this field routine temperature, preferably 28~
32℃.The time of the activation be this field routine time, preferably 16~24 hours.The culture medium is this field
Conventional culture medium can expand the culture Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis subsp. lactis
BD2263, the Lactococcus lactis subsp. lactis BD164 and the Leuconostoc mesenteroides LM79, preferably skimmed milk are trained
Base is supported, is more preferably 10% degreasing milk medium, the percentage is quality percent by volume.The temperature of the culture is ability
The temperature of domain routine, preferably 28~32 DEG C.The time of the culture be this field routine time, preferably 16~24
Hour.The number of the culture be this field routine number, preferably 2~3 times.
Step (2) is：Lactococcus lactis subsp. lactis CGMCC is obtained from the culture obtained by step (1)
No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and
Leuconostoc mesenteroides CGMCC No.10750, according to Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis breast
Sour subspecies CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC
The viable count of No.10750 is (0.5~1):(1~1.5):(1~2):The ratio of (1~2) mixes.Wherein, preferably, according to
Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis
The viable count of lactic acid subspecies CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750 are 1:1:1:1 ratio is mixed
It closes.
Preferably, further comprising the steps of after the completion of step (2)：Auxiliary material, mixing is added.
Wherein, the auxiliary material is the auxiliary material of this field routine, is preferably comprised water, lactose, sucrose, maltodextrin, paddy
It is one or more in propylhomoserin sodium, gelatin, glycerine, sorbierite, trehalose, yeast extract and beta-cyclodextrin.
The present invention provides a kind of application of the cheese starter in preparing cheese.
The cheese is the cheese of this field routine, preferably Gouda cheese, Cheddar and Pa Masen cheese.More
It is Gouda cheese goodly.
On the basis of common knowledge of the art, above-mentioned each optimum condition can be combined arbitrarily to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that：Cheese starter of the present invention can prepare cheese, obtained by
Cheese it is very nearly the same in sensory evaluation, texture etc. and the cheese obtained by commercial fermentation agent, it is satisfactory.It is described simultaneously
Cheese starter by selecting suitable fermentation strain (from 41 plants of Lactococcus lactis and 47 plants of Leuconostoc mesenteroides bacterial strains just
8 plants of lactococcal strains for being adapted to cheese ripening environment are selected, are taken into account and Leuconostoc mesenteroides and other Lactococcus lactis
The symbiosis of bacteria strain has finally chosen the involved bacterial strain in the cheese agent) and fermentation strain between ratio close
System properly solves the deficiency for being difficult to combine quickly production acid type leavening in the prior art and producing fragrant fermenting agent, while profit
With good mutuality between fermentation strain so that the cheese starter can be used as the leavening of processing cheese.In addition,
The preparation method is simple and easy to do, can produce cheese starter in batches on a large scale, to make cheese starter apply to
In the actual production of dairy products.
Biomaterial preservation information
The Lactococcus lactis subsp. lactis BD164 of the present invention, is deposited in Chinese microorganism strain on April 27th, 2015
Preservation administration committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postal
It compiles：100101, deposit number is：CGMCC No.10751, culture title are BD164, and Classification And Nomenclature is Lactococcus lactis breast
Sour subspecies Lactococcus lactis subsp.lactis.
The Lactococcus lactis subsp. lactis BD401 of the present invention, is deposited in Chinese microorganism strain on April 27th, 2015
Preservation administration committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postal
It compiles：100101, deposit number is：CGMCC No.10752, culture title are BD401, and Classification And Nomenclature is Lactococcus lactis breast
Sour subspecies Lactococcus lactis subsp.lactis.
The Lactococcus lactis subsp. lactis BD2263 of the present invention, is deposited in Chinese microorganism strain April 27 in 2015
Preservation administration committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postal
It compiles：100101, deposit number is：CGMCC No.10749, culture title are BD2263, and Classification And Nomenclature is Lactococcus lactis breast
Sour subspecies Lactococcus lactis subsp.lactis.
The Leuconostoc mesenteroides LM79 of the present invention, is deposited in Chinese microorganism strain preservation pipe on April 27th, 2015
Reason committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode：
100101, deposit number is：CGMCC No.10750, culture title are LM79 Leuconostoc mesenteroides, and Classification And Nomenclature is
Leuconostoc mesenteroides。
Description of the drawings
Fig. 1 is the SDS-PAGE collection of illustrative plates of pH4.6 water-insoluble proteins, wherein control is control group, 2 be embodiment 7, label
The band corresponding to α-CN albumen and β-CN albumen is indicated respectively for standard Marker, α-CN and β-CN.
Specific implementation mode
It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
Product specification selects.
The preparation of 1 cheese starter of embodiment
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD164 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by the inoculum concentration of 2% (v/v)
(skimmed milk powder is purchased from New Zealand Westland cooperation dairy industries Co., Ltd to base, and skimmed milk powder is dissolved in the water and is mixed up to de-
Fat breast culture medium, the percentage are the mass percent that the skimmed milk powder accounts for the skimmed milk powder and the water gross mass)
In, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains the bacterial strain of activation.By the bacterial strain of activation by 2% (v/v's)
Inoculum concentration is inoculated in the degreasing milk medium of 10% (w/v) sterilizings, is placed in 30 DEG C of constant incubator cultures and is expanded for 24 hours
Big culture, is repeated 3 times, and obtains culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD164 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The viable count of leukonid LM79 is 1:1:1:1 ratio mixing, obtains cheese starter.
The preparation of 2 cheese starter of embodiment
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD164 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by the inoculum concentration of 2% (v/v)
In base (be purchased from New Zealand Westland cooperation dairy industries Co., Ltd), it is placed in 28 DEG C of constant incubator cultures 24 hours, activation 3
In generation, obtains the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by the inoculum concentration of 2% (v/v)
It in base, is placed in 28 DEG C of constant incubator cultures and is enlarged culture in 24 hours, be repeated 2 times, obtain culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD164 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The viable count of leukonid LM79 is 0.5:1.5:2:2 ratio mixing, obtains cheese starter.
The preparation of 3 cheese starter of embodiment
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD164 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by the inoculum concentration of 2% (v/v)
In base (be purchased from New Zealand Westland cooperation dairy industries Co., Ltd), it is placed in 32 DEG C of constant incubator cultures 16 hours, activation 3
In generation, obtains the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by the inoculum concentration of 2% (v/v)
It in base, is placed in 32 DEG C of constant incubator cultures and is enlarged culture in 16 hours, be repeated 3 times, obtain culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD164 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The viable count of leukonid LM79 is 0.5:1:1:2 ratio mixing, obtains cheese starter.
The preparation of 4 cheese starter of embodiment
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD164 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by the inoculum concentration of 2% (v/v)
In base (be purchased from New Zealand Westland cooperation dairy industries Co., Ltd), it is placed in 32 DEG C of constant incubator cultures 16 hours, activation 3
In generation, obtains the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by the inoculum concentration of 2% (v/v)
It in base, is placed in 32 DEG C of constant incubator cultures and is enlarged culture in 16 hours, be repeated 3 times, obtain culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD164 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The viable count of leukonid LM79 is 0.5:1:1:1 ratio mixing, obtains cheese starter.
5 cheese starter of embodiment produces Gouda cheese
1) 100kg fresh cow milks (being purchased from Kingsoft pasture) add 0.01% calcium chloride, stir evenly through filtering, at 72 DEG C,
For 15s pasteurizes postcooling to 30 DEG C, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into
In fresh cow milk after pasteurize, the viable count of the cheese starter in fresh cow milk is made to reach 107Cfu/mL is slowly stirred
15min.It stands 28 DEG C of fermentations to pH reductions by 0.1 and 20mg/100L renins (being purchased from Danisco A/S BJ Rep Office) is added later (wherein,
Renin makes it dissolve uniformly using the preceding sterile water dissolution with 10 times of quality, stirring 2min), curdled milk is obtained after 30min.
2) curd cutting made from step 1) is discharged at the cubical grumeleuse of length of side 5mm after being slowly stirred rear 15min
The whey of total volume 35%；Divide 2 50 DEG C of additions, the water that volume is fresh cow milk total volume 25%, stirring 20min to curd temperature
Reach 35 DEG C.It is 6.1 to continue stirring to the whey pH of discharge, exhausts whole wheys.Grumeleuse is entered into mould later, squeezing forming, is taken off
Mould takes out.Using a concentration of 20% 12 DEG C of salt marsh 20h of brine, the percentage is mass percent.It is vacuum-packed later, 10
DEG C, humidity 90%RH, ripe 4 weeks to get young Gouda cheese.
The young Gouda cheese smooth texture of gained is close, high resilience, and shell color is yellow and is thickend by thin with the maturity period, cuts
There can be irregular aperture on face, smell is mild, the fragrance with cream fusing, and with the flavor of slight nut.
6 cheese starter of embodiment produces Gouda cheese
1) 100kg fresh cow milks (being purchased from Kingsoft pasture) add 0.02% calcium chloride, stir evenly through filtering, at 72 DEG C,
For 15s pasteurizes postcooling to 30 DEG C, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into
In fresh cow milk after pasteurize, the viable count of the cheese starter in fresh cow milk is made to reach 106Cfu/mL is slowly stirred
10min.Addition 20mg/100L renins (being purchased from Hansen Corp. of section) (wherein, coagulate after standing 35 DEG C of fermentations to pH reductions by 0.2
Galactenzyme makes it dissolve uniformly using the preceding sterile water dissolution with 10 times of quality, stirring 2min), curdled milk is obtained after 40min.
2) curd cutting made from step 1) is slowly stirred rear 20min heel row at the cubical grumeleuse of length of side 15mm
Go out the whey of total volume 45%；Primary 60 DEG C of addition, the water that volume is fresh cow milk total volume 40%, stirring 30min to grumeleuse temperature
Degree reaches 38 DEG C.It is 6.1 to continue stirring to the whey pH of discharge, exhausts whole wheys.Later by grumeleuse enter mould, squeezing forming,
Demoulding is taken out.Using a concentration of 20% 15 DEG C of salt marsh 18h of brine, the percentage is mass percent.It is vacuum-packed later,
15 DEG C, humidity 90%RH, ripe 17 weeks to get ripe Gouda cheese.
7 cheese starter of embodiment produces Gouda cheese
1) (15% milk powder adds water to obtain to 100kg reconstituted milks, and the percentage is mass percent, the milk milk
Powder is purchased from bright milk industry) through filtering, 0.01% calcium chloride is added, is stirred evenly, at 72 DEG C, 15s pasteurizes postcooling to 30
DEG C, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into the fresh cow milk after pasteurize,
The viable count of the cheese starter in fresh cow milk is set to reach 107Cfu/mL is slowly stirred 15min.32 DEG C of fermentations are stood to pH drops
20mg/100L renins (being purchased from Danisco A/S BJ Rep Office) are added after low 0.2, and (wherein, renin is using preceding 10 times of quality
Sterile water dissolution, stirring 2min makes it dissolve uniformly), curdled milk is obtained after 30min.
2) curd cutting made from step 1) is discharged at the cubical grumeleuse of length of side 5mm after being slowly stirred rear 15min
The whey of total volume 35%；Divide 2 50 DEG C of additions, the water that volume is fresh cow milk total volume 25%, stirring 20min to curd temperature
Reach 35 DEG C.It is 6.1 to continue stirring to the whey pH of discharge, exhausts whole wheys.Grumeleuse is entered into mould later, squeezing forming, is taken off
Mould takes out.Using a concentration of 20% 12 DEG C of salt marsh 20h of brine, the percentage is mass percent.It is vacuum-packed later, 10
DEG C, humidity 90%RH, ripe 5 weeks to get young Gouda cheese.
8 cheese starter of embodiment produces Gouda cheese
1) 100kg fresh cow milks (being purchased from Kingsoft pasture) add 0.01% calcium chloride, stir evenly through filtering, at 72 DEG C,
For 15s pasteurizes postcooling to 30 DEG C, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into
In fresh cow milk after pasteurize, the viable count of the cheese starter in fresh cow milk is made to reach 107Cfu/mL is slowly stirred
15min.It stands 30 DEG C of fermentations to pH reductions by 0.1 and 20mg/100L renins (being purchased from Danisco A/S BJ Rep Office) is added later (wherein,
Renin makes it dissolve uniformly using the preceding sterile water dissolution with 10 times of quality, stirring 2min), curdled milk is obtained after 30min.
2) curd cutting made from step 1) is discharged at the cubical grumeleuse of length of side 5mm after being slowly stirred rear 15min
The whey of total volume 35%；Divide 2 50 DEG C of additions, the water that volume is fresh cow milk total volume 25%, stirring 20min to curd temperature
Reach 35 DEG C.It is 6.1 to continue stirring to the whey pH of discharge, exhausts whole wheys.Grumeleuse is entered into mould later, squeezing forming, is taken off
Mould takes out.Using a concentration of 20% 12 DEG C of salt marsh 20h of brine, the percentage is mass percent.It is vacuum-packed later, 10
DEG C, humidity 90%RH, ripe 15 weeks to get ripe Gouda cheese.
9 cheese starter of embodiment prepares Cheddar
1) identical with the step 1) of embodiment 7.
2) curd cutting made from step 1) is placed, at the cubical grumeleuse of length of side 10mm with 1 DEG C/5min rates
38 DEG C are warming up to, keeps to whey acidity being 0.20% in the temperature, discharging whey；Heap is made, and overturns 2 times；Stripping and slicing adds edible chlorination
Sodium particulate 1.5%, the percentage is the mass percent for accounting for cheese gross mass, die-filling later, vacuum packaging, 7 DEG C of maturations 12
Week.
10 cheese starter of embodiment prepares Cheddar
1) identical with the step 1) of embodiment 7.
2) curd cutting made from step 1) is placed, at the cubical grumeleuse of length of side 8mm with 1 DEG C/5min rate liters
Temperature keeps to whey acidity being 0.22%, discharging whey to 40 DEG C in the temperature；Heap is made, and overturns 3 times；Stripping and slicing adds edible sodium chloride
Particulate 2%, the percentage are die-filling after the mass percent for accounting for cheese gross mass, vacuum packaging, and 10 DEG C of maturations 3 weeks are
It can.
11 cheese starter of embodiment prepares Cheddar
1) identical with the step 1) of embodiment 7.
2) curd cutting made from step 1) is placed, at the cubical grumeleuse of length of side 12mm with 1 DEG C/5min rates
38 DEG C are warming up to, keeps to whey acidity being 0.20% in the temperature, discharging whey, heap is made, and overturns 2 times, stripping and slicing adds salt, fills later
Mould, vacuum packaging, 7 DEG C of maturations 12 weeks.
12 cheese starter of embodiment prepares Pa Masen cheese
1) identical with the step 1) of embodiment 7.
2) curd cutting made from step 1) is stirred into 10min at the cubical grumeleuse of length of side 3mm.With 1 DEG C/5min
Rate is warming up to 44 DEG C, keeps the temperature 10min, then proceedes to be warming up to 54 DEG C of heat preservation 5min, stirs 20min, stand 20min, capping.
Discharging whey carries out die-filling squeezing immediately, and 25 DEG C of fermentations are for 24 hours.It is soaked 16 days in 10 DEG C of saturated brines.Then in relative humidity 40%
Under the conditions of dry 1 day.16 DEG C of maturations 6 months, you can.
13 cheese starter of embodiment prepares Pa Masen cheese
1) identical with the step 1) of embodiment 7.
2) curd cutting made from step 1) is stirred into 15min at the cubical grumeleuse of length of side 4mm.With 2 DEG C/5min
Rate is warming up to 44 DEG C, keeps the temperature 20min, then proceedes to be warming up to 54 DEG C of heat preservation 10min, stirs 10min, stand 20min, add
Lid.Discharging whey carries out die-filling squeezing immediately, and 25 DEG C of fermentations are for 24 hours.It is soaked 10 days in 16 DEG C of saturated brines.Then in relative humidity
It is 2 days dry under the conditions of 65%.10 DEG C of ripe June, you can.
Comparative example 1
A, the preparation of cheese starter
(1) identical with embodiment 1 step (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD164 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The viable count of leukonid LM79 is 2:2:1:1 ratio mixing, obtains cheese starter.
B, cheese starter produces Gouda cheese
Cheese starter made from 1 step A of comparative example is poured into the fresh cow milk after pasteurize, remaining step and implementation
Example 7 is identical.Up to young Gouda cheese.
Comparative example 2
A, the preparation of cheese starter
(1) identical with embodiment 1 step (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD164 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The viable count of leukonid LM79 is 0.5:1:3:3 ratio mixing, obtains cheese starter.
B, cheese starter produces Gouda cheese
Cheese starter made from 2 step A of comparative example is poured into the fresh cow milk after pasteurize, remaining step and implementation
Example 7 is identical.Up to young Gouda cheese.
Comparative example 3
A, the preparation of cheese starter
(1) identical with embodiment 1 step (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD164, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD164, the Lactococcus lactis subsp. lactis BD3170 and the goldbeater's skin
The viable count of leukonid LM79 is 1:1:1:1 ratio mixing, obtains cheese starter.
B, cheese starter produces Gouda cheese
Cheese starter made from 3 step A of comparative example is poured into the fresh cow milk after pasteurize, remaining step and implementation
Example 7 is identical.Up to young Gouda cheese.
Comparative example 4
A, the preparation of cheese starter
(1) identical with embodiment 1 step (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD164, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD164, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
The viable count of film leukonid LM79 is 1:1:1:1 ratio mixing, obtains cheese starter.
B, cheese starter produces Gouda cheese
Cheese starter made from 4 step A of comparative example is poured into the fresh cow milk after pasteurize, remaining step and implementation
Example 7 is identical.Up to young Gouda cheese.
The physical and chemical composition of 1 cheese of effect example is analyzed
a)、pH
The cheese obtained by 10g embodiments 7 is taken respectively in cheese ripening 1d, 7d, 14d, 21d, 28d, 35d and 42d, is added
Enter 10mL water, be homogenized (6000r/min) 5min, the pH value of mixture, knot are measured using pH meter (being purchased from METTLER companies of Switzerland)
Fruit is as shown in table 1.
The pH variations of 1 cheese of table during maturing
| 1st day | 7th day | 14th day | 21st day | 28th day | 35th day | 42nd day | |
| pH | 5.40 | 5.22 | 5.02 | 4.87 | 4.77 | 4.81 | 4.85 |
Table 1 illustrates, within 1~4 week maturity period, the pH value of the cheese steady decline since the 5.4 of 1d ing, at the 4th week (the
It is preferably minimized when 28d), then slowly rises.This is because in Cheese during Ripening, lactic acid bacteria reduces lactose the lactic acid of generation
It is gradually consumed, slow ascendant trend is presented in the pH value of cheese, tends to be steady after reaching certain level.
B), moisture
The moisture in cheese is measured by moisture teller MB 45 (being purchased from Ohaus instruments (Shanghai) Co., Ltd.).
Cheese 3g in weighing disk obtained by the embodiment 7 of precise 42d, chopping are placed in sample disc, fasten capping, sample
CHEESE patterns are set as in the mode option of product, after screen display sample initial weight, expression can be run, by Start/
Stop (beginning/stop key), moisture teller start dry and measurement process.It waits after the completion of running, repetition is shown by Display
Key, screen display result simultaneously record data, and the results are shown in Table 2.Wherein, control group is to use throw type leaven CHOOZIT
RM 32 (purchased from red Knicks additive (Shanghai) Co., Ltd.), according to embodiment 7 the step of obtained cheese.
C), salinity
Cheese samples are ground in mortar, the cheese obtained by 5g embodiments 7 are accurately weighed in separatory funnel, with heat
Water washs the salinity in cheese repeatedly, washs 7 times repeatedly, and hot water 25mL is added every time, and cleaning solution is collected the capacity in 250mL
Bottle in and use distilled water constant volume, take 100mL cleaning solutions to be placed in 250mL conical flasks, using potassium chromate (1mL) as develop the color instruction
Agent is titrated to until becoming brick-red with silver nitrate (0.1N) solution, records the volume V of consumption, be repeated 3 times, be averaged, knot
Fruit is as shown in table 2.
V—AgNO3Consumption (mL)
The weight (g) of W-cheese samples
V1The total amount (mL) of-cleaning solution constant volume
V2The washing lotion amount (mL) that-titration uses
D), fatty
Cheese obtained by the accurate embodiment 7 for weighing 1.00g grindings, is added 60 DEG C of warm water of 10mL, is placed in 60 DEG C of water-baths
In make it dissolve, 1.25mL ammonium hydroxide is added, after mixing well, keeps 5min in 60 DEG C of water-baths, shakes 2min, 10mL second is added
Alcohol fully shakes up, and is placed in cold water addition 25mL ether after being quickly cooled down, and 25mL petroleum ethers, shaking is added in shaking 0.5min
0.5min stands 30in, when upper liquid is clarified, reads ether layer volume.Ether layer is discarded in the beaker of constant weight, boiling is placed in
Ether material is volatilized in water-bath, is weighed after dry 1h in 100 DEG C of baking ovens, is weighed after being again placed in baking oven dry 40min, it is preceding
It is of poor quality twice afterwards to must not exceed 1mg.It is calculated by following formula, the results are shown in Table 2.
Fat content in X-sample, unit %
m0- beaker quality, unit g
m1The quality of-beaker stuffing fat, unit g
M-sample quality, unit g
The volume of V-reading ether layer, Unit/mL
The physical and chemical composition measurement result of 2 cheese of table
| Cheese is numbered | Moisture (%, w/w) | FDM (%, w/w) | Salt content (%, w/w) |
| Control group | 38.13±0.01 | 38.13±0.02 | 1.71±0.02 |
| Embodiment 7 | 39.45±0.03 | 35.29±0.01 | 1.70±0.03 |
| Comparative example 3 | 38.23±0.03 | 36.69±0.03 | 1.72±0.01 |
| Comparative example 4 | 37.25±0.02 | 37.25±0.01 | 1.69±0.01 |
E), the content and its hydrolysis degree of protein
Determination of total nitrogen content (TN)：Kjeldahl's method, with reference to GB5009.5-2010, the conversion coefficient of protein is 6.38.
The cheese obtained by embodiment 7 is sampled in third all (21d), the 6th week (42d) respectively, measures 7 institute of embodiment
PH4.6 soluble nitrogen contents (pH 4.6 soluble nitrogen, i.e. pH 4.6SN), 12%TCA are solvable in cheese obtained
Property nitrogen content (12%TCA soluble nitrogen, i.e. 12%TCA-SN；Also known as nonprotein nitrogen, non protein
Nitrogen, i.e. NPN) and 5% phosphotungstic acid soluble nitrogen (TCA-SN) situation of change.
Concrete operations are as follows：
1) pH4.6 soluble nitrogens (pH4.6 SN) measure：Take the cheese obtained by 10g embodiments 7 that 40mL deionizations are added
Water is homogenized with high speed bruisher, and it is 4.6 that 1h is incubated under the conditions of 55 DEG C and adjusts pH.Then it is centrifuged at 3000g, 4 DEG C
30min goes upper-layer fat, collects centrifugation in centrifuge tube, and -20 DEG C preserve for SDS-PAGE analyses, supernatant liquid filtering
After (middling speed quantitative filter paper), What man#42 filter paper (being purchased from Whatman companies) filtering is reused, 10mL filtrates is taken to be determined
Nitrogen.
2) 12% trichloroacetic acid soluble nitrogen (TCA-SN) measures：24% solution of trichloroacetic acid 25mL and 25mL pH4.6's
Filtrate obtained by step 1) is stored at room temperature 1h, then is filtered by Whatman#42 filter paper, and 25mL filtrates is taken to carry out determining nitrogen.
3) 5% phosphotungstic acid soluble nitrogen (PTA-SN) measures：By the filtrate obtained by 4.6 steps 1) of 5mL pH, 3.5mL
3.95M sulfuric acid solutions and 33.3% Salkowski's solutions of 1.5mL are uniformly mixed, and are placed at 4 DEG C overnight, are filtered by Whatman#42
Paper filters, and 10mL filtrates is taken to carry out determining nitrogen.
The results are shown in Table 3, wherein control group is using throw type leaven CHOOZIT RM 32 (purchased from red Knicks
Additive (Shanghai) Co., Ltd.), according to embodiment 7 the step of obtained cheese.
The variation of protein hydrolysis degree in 3 Cheese during Ripening of table
Wherein, a, b, c and d indicate that there is significant difference (p≤0.05).
Table 3 illustrates that the trend that rises appreciably is presented in SN in Cheese during Ripening, this explanation with maturation time into
It goes, strong degradation has occurred in the macromolecular polypeptides in cheese；What TCA-SN presentations rised appreciably in Cheese during Ripening becomes
Gesture, and high compared with control group cheese when the 3rd week maturity period, and tended to be close at the 6th week, there was no significant difference (p ＞
0.05)；The trend to rise appreciably is presented in PTA-SN in Cheese during Ripening, this explanation is with the progress of maturation time, cheese
Interior polypeptide etc. is gradually degraded to amino acid, and compares control group cheese, at the 3rd and 6 week, PTA-SN/TN higher, and
There is significant difference (p≤0.05) for the two.And comparative example 3,4 is below control sample, especially six week on many index
Ripe situation is poor, and protein breakdown is slow, and the flavor substance of generation is insufficient.
F), water-insoluble protein SDS-PAGE
4.6 insoluble proteins of pH (0.2g) that the step e) for depositing in -20 DEG C is obtained are taken to be dissolved in 7 institute of 10mL embodiments
(i.e. concentrated hydrochloric acid 0.4mL, mercaptoethanol 0.7mL, trishydroxymethylaminomethane 0.75g, urea in the solvent soln of cheese obtained
49g and bromophenol blue 0.15g are dissolved in 100mL ultra-pure waters, and the cheese obtained by embodiment 7 is dissolved in above-mentioned solution), 50 DEG C
40min is incubated, incubation liquid is obtained.Then the incubation liquid described in 1mL, 10000r/min is taken to centrifuge 5min, take 5 μ L supernatants as upper
Sample liquid.The concentration of separation gel and concentration glue is respectively 15% and 5%, is specifically shown in Table 4.Voltage conditions are first set as 120V, until
Blue bands go to concentration glue bottom and rear voltage adjusting 100V to blue bands are gone to glue bottom again.With Coomassie brilliant blue R-
250 (being purchased from traditional Chinese medicines reagent) dyeing 2h, are then impregnated in shaking table with destainer, decoloration is stayed overnight until clear background, as a result
As shown in Fig. 1.Wherein, control group be using throw type leaven CHOOZIT RM 32 (purchased from red Knicks additive (on
Sea) Co., Ltd), according to embodiment 7 the step of obtained cheese.
4 separation gel of table and concentration glue component list
As shown in Figure 1, in Cheese during Ripening, the various decomposition products of albumen gradually generate and accumulation.Cheese at
The electrophoresis band of the α-CN of embodiment 7 and control group is without significant difference, the β-CN of embodiment 7 and control group when ripe 6th week (42d)
Electrophoresis band color is close.
The volatile flavor substance of 2 cheese of effect example is analyzed
Solid phase microextraction SPME conditions：Cheese 5g, 30 DEG C of water bath with thermostatic control 10min obtained by Example 7 are used
PDMS solid phase micro-extracting heads (being purchased from Supelco companies of the U.S.) absorption of 100um, adsorption time 30min.
Temperature programming condition setting：5min is kept using 60 DEG C as initial temperature after sample introduction, 120 are warming up to 5 DEG C/min
DEG C keep 5min, with 8 DEG C/min be warming up to 240 DEG C holding 10min, operation total time be 47min；Column model DB-5-MS,
250 DEG C, ion source EI of injector temperature, 150 DEG C of level four bars temperature, 280 DEG C, carrier gas He of transmission line temperature, the choosing of sample introduction pattern
Splitless injecting samples are selected, flow velocity 1mL/min ionizes mode EI 70eV, 35~350m/z of mass scan range, as a result such as 5 institute of table
Show, the unit of numerical value is abundance in table 5.Wherein, control group is using throw type leaven CHOOZIT RM 32 (purchased from red Buddhist nun
Ke Si additives (Shanghai) Co., Ltd.), according to embodiment 7 the step of obtained cheese.
The measurement result of 5 cheese main volatile flavor substance of table
As shown in Table 5, ketone, acid and ester type compound are the main sources of cheesy flavor, wherein to cheese characteristic flavor on basis group
The maximum compound of contribution is divided to have 7 kinds, i.e. hexane, 2 pentanone, ethyl butyrate, n-butanol, heptanone, oxaloacetic acid and butyric acid.Ketone
The taste threshold of substance is relatively low, and has relatively high abundance in the cheese obtained by embodiment 7, to the flavor of cheese
Overall contribution is larger.Wherein, 3- hydroxy-2-butanones also impart the unique milk fragrance of Gouda cheese and fatty taste, and it contains
Amount is in the present embodiment also above control group.
The sensory evaluation of 3 cheese of effect example
This subjective appreciation personnel include 12 personnel for being engaged in food research, are familiar with subjective appreciation points for attention and comment
Minute mark is accurate.Total score is 50 points, and score is evaluated in accordance with table 6.Each assessment officer independently evaluates, and clear water is used when replacing sample every time
It gargles, the results are shown in Table 7.Wherein, control group is (to be added purchased from red Knicks using throw type leaven CHOOZIT RM 32
Add agent (Shanghai) Co., Ltd.), according to embodiment 7 the step of obtained cheese.
6 cheese subjective appreciation method of table
7 cheese results of sensory evaluation of table
The result of table 7 illustrates, in growing the overall score of smell and quality, the cheese of 7 gained of effect example is sent out than business
The Gouda cheese (control group) that ferment agent makes will be slightly better.Therefore, the cheese of 7 gained of effect example has good matter
Ground and preferably grow smell.
The quality of 4 cheese of effect example
Cheese samples are the cheese obtained by the embodiment 7 of maturation 60d, and (English is purchased from using TA-Hdi types texture analyser
Stable Micro Systems companies of state).Cheese is cut with sampler, formation diameter and height respectively 3cm,
The cylinder fritter of 1.5cm, is placed in lock boxes, and 4h is preserved in 4 DEG C of refrigerators.
Location parameter：Probe fall off rate 1mm/s before measuring；Test rate 1mm/s；Pop one's head in backhaul rate 1mm/ after test
s；Depression distance 6mm；Lower compressive strain：50%；Trigger force：5g；Probe type P/5.Every group of measurement 15 times.The functional characteristic of cheese
Data (hardness, elasticity, coherency, tackness and chewiness etc.) are soft using the included data processing of texture analyser (TA-Hdi types)
Part Exponent5.0 processing, the results are shown in Table 8.Wherein, control group is to use throw type leaven CHOOZIT RM
32 (purchased from red Knicks additive (Shanghai) Co., Ltd.), according to embodiment 7 the step of obtained cheese.
8 cheese texture analysis result of table
Table 8 illustrates that the cheese of 7 gained of embodiment is dry with control group in the indexs such as hardness, elasticity, chewiness and tackness
For junket without significant difference, only hardness is more slightly higher than control cheese, illustrates cheese made by cheese starter described in embodiment 1 (i.e.
The cheese of the gained of embodiment 7) requirement that meets Gouda cheese in terms of texture, have exploitation at the potentiality of cheese starter.
It should be understood that after the above for having read the present invention, those skilled in the art can make the present invention various
Change or modification, these equivalent forms also fall within the scope of the appended claims of the present application.
Claims (10)
1. a kind of cheese starter, which is characterized in that it is by Lactococcus lactis subsp. lactis (Lactococcus
Lactissubsp.lactis) CGMCC No.10752, Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) CGMCC No.10749, Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) CGMCC No.10751 and Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC
No.10750 is formed, Lactococcus lactis subsp. lactis CGMCC No.10752, the Lactococcus lactis subsp. lactis CGMCC
No.10749, the Lactococcus lactis subsp. lactis CGMCC No.10751 and the Leuconostoc mesenteroides CGMCC No.10750
Viable count ratio be (0.5~1):(1~1.5):(1~2):(1~2).
2. cheese starter as described in claim 1, which is characterized in that the Lactococcus lactis subsp. lactis CGMCC
No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, the Lactococcus lactis subsp. lactis CGMCC
The viable count ratio of No.10751 and the Leuconostoc mesenteroides CGMCC No.10750 are 1:1:1:1.
3. cheese starter as described in claim 1, which is characterized in that it further includes auxiliary material.
4. a kind of preparation method of cheese starter, which is characterized in that it includes the following steps：
(1) by Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, breast
Yogurt coccus lactic acid subspecies CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750 are inoculated in culture medium, are obtained
Culture；
(2) Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis are obtained from the culture obtained by step (1)
Lactic acid subspecies CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC
No.10750, according to Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC
The viable count of No.10749, Lactococcus lactis subsp. lactis CGMCC No.10751 and Leuconostoc mesenteroides CGMCC No.10750
For (0.5~1):(1~1.5):(1~2):The ratio of (1~2) mixes.
5. preparation method as claimed in claim 4, which is characterized in that include the steps that activation before the inoculation described in step (1)；
The algebraically of the activation was 2~3 generations；The culture medium of the activation is degreasing milk medium；The temperature of the activation is 28~32
℃；The time of the activation is 16~24 hours.
6. preparation method as claimed in claim 5, which is characterized in that the culture medium of step (1) described activation is 10% degreasing
Newborn culture medium, the % are mass percent.
7. preparation method as claimed in claim 4, which is characterized in that the culture medium described in step (1) is degreasing milk medium；
The temperature of culture is 28~32 DEG C；The time of culture is 16~24 hours；The number of culture is 2~3 times.
8. preparation method as claimed in claim 4, which is characterized in that in step (2), according to Lactococcus lactis subsp. lactis
CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC
The viable count of No.10751 and Leuconostoc mesenteroides CGMCC No.10750 are 1:1:1:1 ratio mixing.
9. preparation method as claimed in claim 4, which is characterized in that further comprising the steps of after the completion of step (2)：It is added auxiliary
Material, mixing.
10. a kind of such as application of the claims 1 to 3 any one of them cheese starter in preparing cheese.
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| CN102018054A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Low-fat surface mould mature soft cheese and preparation method thereof |
| CN102626142A (en) * | 2012-04-28 | 2012-08-08 | 光明乳业股份有限公司 | Vanilla-seed fermented milk and formulation, preparation method as well as semiquantitative analysis method thereof |
| CN103947763A (en) * | 2014-05-04 | 2014-07-30 | 广西壮族自治区水牛研究所 | Fermented pimento cheese and preparation method thereof |
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| CN102018054A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Low-fat surface mould mature soft cheese and preparation method thereof |
| CN102626142A (en) * | 2012-04-28 | 2012-08-08 | 光明乳业股份有限公司 | Vanilla-seed fermented milk and formulation, preparation method as well as semiquantitative analysis method thereof |
| CN103947763A (en) * | 2014-05-04 | 2014-07-30 | 广西壮族自治区水牛研究所 | Fermented pimento cheese and preparation method thereof |
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