CN104970105B - A kind of cheese and preparation method - Google Patents
A kind of cheese and preparation method Download PDFInfo
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- CN104970105B CN104970105B CN201510379259.6A CN201510379259A CN104970105B CN 104970105 B CN104970105 B CN 104970105B CN 201510379259 A CN201510379259 A CN 201510379259A CN 104970105 B CN104970105 B CN 104970105B
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Abstract
The invention discloses a kind of cheese and preparation methods.The preparation method includes being added to cheese starter in the raw milk of sterilizing to ferment, and obtains zymotic fluid；Zymotic fluid is added into renin, the step of obtaining curdled milk, 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, and the viable count ratio of above-mentioned four kinds of bacterial strains is (0.5~1):(1~1.5):(1~2):(1~2).The cheese starter has taken into account cheese making machine for the requirement that middle production acid is fast and production is fragrant, and the cheese protein hydrolysis ability of gained is strong, and flavor substance each group balance-dividing result is good, and mouthfeel is suitable；The preparation method is easy to operation, prepares cheese on a large scale convenient for industrialization, there is good application prospect.
Description
Technical field
The present invention relates to dairy products fields, and in particular to a kind of cheese and preparation method.
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 thermophilic mesophilic digestion agent 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
The preparation method of junket and prepared cheese.Cheese starter of the present invention can be applied to cheese, especially be up to do
The preparation of junket has taken into account cheese making machine for the requirement that middle production acid is fast and production is fragrant, and proteolytic activity is strong, flavor substance each group balance-dividing
As a result good.The preparation method is easy to operation, and cheese is prepared on a large scale convenient for industrialization.Obtained cheese.
One of technical scheme of the present invention is to provide a kind of preparation method of cheese comprising
(1), cheese starter is added in the raw milk of sterilizing and is fermented, obtain zymotic fluid；
(2), the step of zymotic fluid obtained by step (1) being added into renin, obtaining curdled milk,
The cheese starter includes Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.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), the Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis
The viable count ratio of bacterium lactic acid subspecies BD164 and the Leuconostoc mesenteroides LM79 are (0.5~1):(1~1.5):(1~2):
(1~2).
Preferably, in the cheese starter, Lactococcus lactis subsp. lactis CGMCC No.10752, the breast
Yogurt coccus lactic acid subspecies CGMCC No.10749, the Lactococcus lactis subsp. lactis CGMCC No.10751 and the goldbeater's skin
The viable count ratio of leukonid CGMCC No.10750 is 1:1:1:1.
The cheese is the cheese of this field routine, preferably Gouda cheese, Cheddar and Pa Masen cheese.More
It is Gouda cheese goodly.
Step (1) is：Cheese starter is added in the raw milk of sterilizing and is fermented, obtains zymotic fluid.Wherein, the original
Material breast is the raw milk of this field routine, including new fresh milk and/or reconstituted milk.The new fresh milk is the fresh of this field routine
Breast, preferably fresh cow milk.The method of the sterilizing is the method for the sterilizing of this field routine, preferably pasteurize.Institute
State pasteurize temperature be this field routine temperature, preferably 72 DEG C.The time of the pasteurize is that this field is normal
The time of rule, preferably 15min.Preferably, adding inorganic salts in the raw milk, the inorganic salts are that this field is normal
The inorganic salts of rule, preferably calcium chloride.The additive amount of the inorganic salts be this field routine additive amount, preferably 0.01
~0.02%, the percentage is mass percent.Preferably, including stirring after cheese starter to be added to the raw milk of sterilizing
The step of mixing.The time of the stirring is the time of this field routine, preferably 10~15min.The temperature of the fermentation is
The temperature of this field routine, preferably 28~35 DEG C are more preferably 30~32 DEG C.The time of the fermentation is that this field is conventional
Time, preferably to pH reduce by 0.1~0.2.Preferably, the Lactococcus lactis subsp. lactis BD401, the lactic acid are newborn
The viable count of coccus lactic acid subspecies BD2263, the Lactococcus lactis subsp. lactis BD164 and the Leuconostoc mesenteroides LM79
Ratio is 1:1:1:1.Preferably, further including Lactococcus lactis subsp. lactis subsp. cremoris in the cheese starter
(Lactococcus lactis subsp.cremoris) and/or Lactococcus lactis subsp. lactis diacetyl mutation
(Lactococcus lactis subsp.lactis biovar.diacetylactis)。
Step (2) is：Acidified milk obtained by step (1) is added into renin, obtains curdled milk.Wherein, the renin is
The renin of this field routine is preferably purchased from Danisco or Hansen Corp. of section.The additive amount of the renin is this field
Conventional additive amount, preferably 10~20mg/100L.Preferably, adding after the pH of the zymotic fluid reduces by 0.1~0.2
Enter renin.Preferably, the renin has the pretreatment included the following steps：Using the preceding nothing with 10~50 times of quality
Bacterium water dissolution, 2~3min of stirring make it dissolve uniformly.The time of the curdled milk be this field routine time, preferably 30
~40min.
Preferably, the cheese is Gouda cheese, the preparation method of the cheese further includes following step：
(3a) by obtained by step (2) curd cutting, stirring, discharging whey, plus water stirring, again discharging whey, salt marsh and at
It is ripe, you can.
Step (3a) is：By curd cutting, stirring, discharging whey plus water stirring, again discharging whey, the salt obtained by step (2)
Stain and maturation, you can.Wherein, the length of the ziega of the cutting be this field routine length, preferably 5~
15mm is more preferably 5~7mm.The time of the stirring is the time of this field routine, preferably 15~20min.The row
The volume of whey be this field routine volume, the 35%~45% of the preferably described whey original volume.The stirring of described plus water
Amount of water be this field routine amount of water, the 25~40% of the preferably described raw milk volume.The stirring of described plus water
Time is the time of this field routine, preferably to 20~30min.The temperature of described plus water stirring is the temperature of this field routine
Degree, preferably 50~60 DEG C.It is described to add the number of water stirring for the number of this field routine, preferably 1~2 time.It is described
After adding water to stir, the temperature of the curdled milk is the temperature of this field routine, preferably 35~38 DEG C.The discharging whey again
Volume is the volume of this field routine, preferably all remaining wheys.The dosage of the sodium chloride of the salt marsh is this field
Conventional dosage.The concentration of a concentration of this field routine of the sodium chloride of the salt marsh, preferably 15~25%, described hundred
Divide than being mass percent.The temperature of the salt marsh be this field routine temperature, preferably 12~15 DEG C.The salt marsh
Time be this field routine time, preferably 18~20 hours.It further include the steps that vacuum packaging after the salt marsh.It is described
Ripe temperature is the temperature of this field routine, preferably 10~15 DEG C.The humidity of the maturation is the wet of this field routine
Degree, preferably relative humidity 80~90%.The time of the maturation be this field routine time, preferably 4~17 weeks.
Wherein ripe 4~8 weeks are young Gouda cheese；Ripe 9~17 weeks are ripe Gouda cheese.
Preferably, the cheese is Cheddar, the preparation method of the cheese further includes following step：
(3b) is by the curd cutting obtained by step (2), heating, discharging whey, overturning, plus salt and maturation, you can.
Step (3b) is：By the curd cutting obtained by step (2), heating, discharging whey, overturning, plus salt and maturation, you can.
Wherein, the length of the ziega of the cutting is the length of this field routine, preferably 8~12mm, more preferably for 8~
10mm.The rate of the heating is the rate of this field routine, preferably 1 DEG C/5min~1 DEG C/7min.The temperature of the heating
Degree be this field routine temperature, preferably 38~40 DEG C.The time of the heating is the time of this field routine, preferably
To be 0.2~0.22% to the acidity of whey.The volume of the discharging whey is the volume of this field routine, preferably whey
Total volume.The number of the overturning be this field routine number, preferably 2~3 times.Described plus salt quality is this field
Conventional quality, preferably 1~2%, the percentage is the mass percent for accounting for the cheese gross mass.The maturation
Temperature be this field routine temperature, preferably 7~10 DEG C.The time of the maturation is the time of this field routine, preferably
Ground is 3~12 weeks.
Preferably, the cheese is Pa Masen cheese, the preparation method of the cheese further includes following step：
(3c) by obtained by step (2) curd cutting, stirring, heat up, continue heating, discharging whey, fermentation, salt marsh, drying
And maturation, you can.
Step (3c) is：By obtained by step (2) curd cutting, stirring, heat up, continue heating, discharging whey, fermentation, salt
Stain, drying and maturation, you can.Wherein, the length of the ziega of the cutting be this field routine length, preferably 3
~4mm.The time of the stirring is the time of this field routine, preferably 10~15min.The rate of the heating is ability
The rate of domain routine, preferably 1~2 DEG C/5min.The temperature of the heating be this field routine temperature, preferably 42
~44 DEG C.The time of the heating is the time of this field routine, preferably 10~20min.The temperature for continuing heating
For the temperature of this field routine, preferably 52~54 DEG C.The time for continuing heating is the time of this field routine, preferably
Ground is 5~10min.Further include the steps that stirring whey and standing before the discharging whey, the time of the stirring whey is ability
The time of domain routine, preferably 10~20min.The time of the standing be this field routine time, preferably 15~
20min.The volume of the discharging whey is the volume of this field routine, the preferably total volume of whey.The temperature of the fermentation
For the temperature of this field routine, preferably 15~25 DEG C.The time of the fermentation is the time of this field routine, preferably
24~30h.The temperature of the salt marsh be this field routine temperature, preferably 10~16 DEG C.The time of the salt marsh is this
The time of field routine, preferably 10~16 days.The humidity of the drying is the humidity of this field routine, preferably relatively
Humidity 40~65%.The time of the drying be this field routine time, preferably 1~2 day.The temperature of the maturation is
The temperature of this field routine, preferably 10~16 DEG C.The time of the maturation be this field routine time, preferably 4
~8 months.
The two of technical scheme of the present invention are to provide a kind of cheese by obtained by the preparation method.
Obtained Gouda cheese：Smooth texture 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.
Obtained Cheddar：Quality is harder and fine and close, is in evaporated milk oil colours, " pigeon breast line " with feature, color and luster is light
It is yellow.Ripe initial stage elasticity is good, and color and luster is partially white, there is certain chewiness, and flavor is soft, and milk is good.Ripe later stage quality is easily cut, color
Pool jaundice, has delicate flavour, flavor strong.
Obtained Pa Masen cheese：Quality is extremely hard, and group is woven with radial particle, and when cutting may have fragment to fall off, fragrance
Strong, saline taste is very sufficient, and rear taste is lasting.Shell is in glossiness yellow.
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 be applied to cheese, especially
The preparation of Gouda cheese, it includes Lactococcus lactis subsp. lactis have both good product acid activity and production stick ability, a bright beading
There is bacterium the fragrant ability of good production, the cheese starter to have taken into account cheese making machine and produce sour fast and production perfume requirement for middle, obtained by
Cheese protein hydrolysis ability it is strong, flavor substance each group balance-dividing result is good, and mouthfeel is suitable, is well received by consumers.This hair
The bright preparation method is easy to operation, prepares cheese on a large scale convenient for industrialization, there is good application prospect.
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, and Classification And Nomenclature is Leuconostoc mesenteroides
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 4, 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 main fermentation agent 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) by the culture obtained by step (1) according to the Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis
The viable count 1 of bacterium lactic acid subspecies BD2263, the Lactococcus lactis subsp. lactis BD164 and the Leuconostoc mesenteroides LM79:
1:1:1 ratio mixing, obtains fermentation strain mixture.
(3) the fermentation strain mixture obtained by step (2) is mixed with lactose, sucrose and maltodextrin to get direct putting type
Cheese main fermentation agent.
2 cheese main fermentation agent 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.By cheese main fermentation agent made from embodiment 1 and
Lactococcus lactis subsp. lactis subsp. cremoris (Lactococcus lactis subsp.cremoris) freezes bacterium powder (in being purchased from
State's Microbiological Culture Collection administration committee common micro-organisms center (CGMCC)) it pours into the fresh cow milk after pasteurize, make fresh
The viable count of main fermentation agent in cow's milk reaches 107Cfu/mL is slowly stirred 15min.Stand 28 DEG C fermentation to pH reduce by 0.1 it
10mg/100L renins (being purchased from Danisco A/S BJ Rep Office) are added afterwards, and (wherein, renin is using the preceding sterile water with 10 times of quality
Dissolving, stirring 2min make 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 15% 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 up to youth cheese.
3 cheese main fermentation agent 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.By cheese main fermentation agent made from embodiment 1 and
Lactococcus lactis subsp. lactis diacetyl mutation (Lactococcus lactis subsp.lactis
Biovar.diacetylactis it) freezes bacterium powder and (is purchased from China Committee for Culture Collection of Microorganisms's common micro-organisms center
(CGMCC)) it pours into the fresh cow milk after pasteurize, the viable count of the main fermentation agent in fresh cow milk is made to reach 106Cfu/mL delays
Slow stirring 10min.It stands 35 DEG C of fermentations to pH reductions by 0.2 and 20mg/100L renins (being purchased from Hansen Corp. of section) (its is added later
In, renin makes it dissolve uniformly using the preceding sterile water dissolution with 50 times of quality, stirring 3min), 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 25% 15 DEG C of salt marsh 18h of brine, the percentage is mass percent.It is vacuum-packed later,
15 DEG C, humidity 80%RH, ripe 17 weeks to get up to aged cheese.
4 cheese main fermentation agent 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.The fresh cow milk after pasteurize is poured into cheese main fermentation agent made from embodiment 1
In, so that the viable count of the main fermentation agent in fresh cow milk is reached 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 reconstituted 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 up to youth cheese.
Obtained up to young cheese, smooth texture is close, high resilience, and shell color is yellow and thin, can have not on section
The aperture of rule, smell is mild, the fragrance with cream fusing, and with the flavor of slight nut.
5 cheese main fermentation agent 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 main fermentation agent made from embodiment 1 is fallen
Enter in the fresh cow milk after pasteurize, the viable count of the main fermentation agent 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 up to aged cheese.
Obtained up to aged cheese, smooth texture is close, high resilience, and shell color is yellow and thicker, can have on section
Irregular aperture, smell is mild, the fragrance with cream fusing, and with the flavor of slight nut.
6 cheese main fermentation agent of embodiment prepares Cheddar
1) identical with the step 1) of embodiment 4.
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, whey is drained, heap is made, and overturns 2 times, stripping and slicing adds edible
Sodium chloride particle 1.5%, the percentage is the mass percent for accounting for cheese gross mass, die-filling later, vacuum packaging, 7 DEG C at
Ripe 12 weeks.
Obtained Cheddar, quality is harder and fine and close, is in evaporated milk oil colours, " pigeon breast line " with feature, color and luster is light
It is yellow.Ripe initial stage elasticity is good, and color and luster is partially white, there is certain chewiness, and flavor is soft, and milk is good.Ripe later stage quality is easily cut, color
Pool jaundice, has delicate flavour, flavor strong.
7 cheese main fermentation agent of embodiment prepares Cheddar
1) identical with the step 1) of embodiment 4.
2) curd cutting made from step 1) is placed, at the cubical grumeleuse of length of side 8mm with 1 DEG C/7min rate liters
Temperature keeps to whey acidity being 0.22%, discharging whey, heap is made, and overturns 3 times, stripping and slicing adds edible sodium chloride to 40 DEG C in the temperature
Particle 2%, the percentage is the mass percent for accounting for cheese gross mass, die-filling later, vacuum packaging, and 10 DEG C of maturations 3 weeks are
It can.
8 cheese main fermentation agent of embodiment prepares Cheddar
1) identical with the step 1) of embodiment 4 in addition to not adding calcium chloride.
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.
9 cheese main fermentation agent of embodiment prepares Pa Masen cheese
1) identical with the step 1) of embodiment 4.
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 42 DEG C, keeps the temperature 10min, then proceedes to be warming up to 54 DEG C of heat preservation 5min, stirs 20min, stand 15min, capping.
The whole wheys of row carry 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
It is 1 day dry under the conditions of 40%.16 DEG C of maturations 4 months, you can.
Obtained Pa Masen cheese, quality is extremely hard, and group is woven with radial particle, and cutting has fragment and falls off, gives off a strong fragrance,
Saline taste is very sufficient, and rear taste is lasting.Shell is in glossiness yellow.
10 cheese main fermentation agent of embodiment prepares Pa Masen cheese
1) identical with the step 1) of embodiment 4 in addition to not adding calcium chloride.
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 52 DEG C of heat preservation 10min, stirs 10min, stand 20min, add
Lid.The whole wheys of row carry out die-filling squeezing, 15 DEG C of fermentation 30h immediately.It is soaked 10 days in 16 DEG C of saturated brines.Then opposite
It is 2 days dry under the conditions of humidity 65%.10 DEG C of ripe Augusts, 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 BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
The viable count of film 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 4 is identical.Up to up to young 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 BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
The viable count of film 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 4 is identical.Up to up to young 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 up to young 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 up to young cheese.
The physical and chemical composition of 1 cheese of effect example is analyzed
a)、pH
The cheese obtained by 10g embodiments 4 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 4 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 4 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.
N- equivalent concentration
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 4 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 4 is sampled in third all (21d), the 6th week (42d) respectively, measures 4 institute of embodiment
PH4.6 soluble nitrogen contents (pH 4.6soluble 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 (pH4.6SN) measure：Take the cheese obtained by 10g embodiments 4 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 4 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 4 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 4 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 4 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 4 and control group is without significant difference, the β-CN of embodiment 4 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 4 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 (to be purchased from Dan Nike using throw type leaven CHOOZIT RM32
This additive (Shanghai) Co., Ltd.), according to embodiment 4 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 4, 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 4 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, the Gouda cheese (control group) that commercial fermentation agent is manufactured in terms of quality with effect example 4
Difference between the cheese of gained is not notable；In growing smell scoring, the cheese of 4 gained of effect example is distinctive in cheese
Scoring and total score in terms of cheese feature taste smell and bitter taste are all higher than control group.Therefore, the cheese of 4 gained of effect example
Grow with good quality and preferably smell.
The quality of 4 cheese of effect example
Cheese samples are the cheese obtained by the embodiment 4 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 RM32
(purchased from red Knicks additive (Shanghai) Co., Ltd.), according to embodiment 4 the step of obtained cheese.
8 cheese texture analysis result of table
Table 8 illustrates that the cheese of 4 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 4) 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 (23)
1. a kind of preparation method of cheese comprising
（1）, cheese main fermentation agent is added in the raw milk of sterilizing and is fermented, obtain zymotic fluid；
（2）, by step（1）The zymotic fluid of gained adds renin, the step of obtaining curdled milk,
It is characterized in that, the fermentation strain mixture of the cheese main fermentation agent is Lactococcus lactis subsp. lactis
（Lactococcus lactis subsp. 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, Lactococcus lactis subsp. lactis CGMCC No.10752, lactic acid breast
Coccus lactic acid subspecies CGMCC No.10749, the Lactococcus lactis subsp. lactis CGMCC No.10751 and the bright string of the goldbeater's skin
The viable count ratio of pearl bacterium CGMCC No.10750 is 1:1:1:1.
2. preparation method as described in claim 1, which is characterized in that step（1）In, the raw milk includes new fresh milk
And/or reconstituted milk；The method of the sterilizing is pasteurize；It includes stirring that cheese main fermentation agent, which is added to after the raw milk of sterilizing,
The time of the step of mixing, the stirring is 10 ~ 15min；The temperature of the fermentation is 28 ~ 35 DEG C；The time of the fermentation is extremely
PH reduces by 0.1 ~ 0.2；Step（2）In, the additive amount of the renin is 10 ~ 20mg/100L；It is reduced in the pH of the zymotic fluid
Renin is added after 0.1 ~ 0.2；The renin has the pretreatment included the following steps：Using preceding 10 ~ 50 times of matter
The sterile water dissolution of amount, 2 ~ 3 min of stirring make it dissolve uniformly；And/or the time of the curdled milk is 30 ~ 40min.
3. preparation method as claimed in claim 2, which is characterized in that step（1）In, the method for the sterilizing is 72 DEG C of Pasteur
Sterilize 15min；And/or the temperature of the fermentation is 30 ~ 32 DEG C.
4. preparation method as described in claim 1, which is characterized in that the cheese is Gouda cheese, the system of the cheese
Preparation Method further includes following step：
By step（2）Curd cutting, stirring, discharging whey plus the water stirring of gained, again discharging whey, salt marsh and maturation, you can.
5. preparation method as claimed in claim 4, which is characterized in that the length of the ziega of the cutting is 5 ~ 15mm；
The time of the stirring is 15 ~ 20min；The volume of the discharging whey is the 35% ~ 45% of the whey original volume；Described plus water stirs
The amount of water mixed is the 25 ~ 40% of the raw milk volume；The time of described plus water stirring is 20 ~ 30min；The stirring of described plus water
Temperature be 50 ~ 60 DEG C；The number of described plus water stirring 1 ~ 2 time；After the stirring of described plus water, the temperature of the curdled milk is 35 ~ 38
℃；A concentration of the 15 ~ 25% of the sodium chloride of the salt marsh, the percentage are mass percent；The temperature of the salt marsh is 12
~15℃；The time of the salt marsh is 18 ~ 20 hours；The temperature of the maturation is 10 ~ 15 DEG C；The humidity of the maturation is opposite
Humidity 80% ~ 90%；And/or the time of the maturation is 4 ~ 17 weeks.
6. preparation method as claimed in claim 5, which is characterized in that the length of the ziega of the cutting is 5 ~ 7mm.
7. preparation method as described in claim 1, which is characterized in that the cheese is Cheddar, the system of the cheese
Preparation Method further includes following step：
By step（2）The curd cutting of gained, discharging whey, overturning, adds salt and maturation at heating, you can.
8. preparation method as claimed in claim 7, which is characterized in that the length of the ziega of the cutting is 8 ~ 12mm；
The rate of the heating is 1 DEG C/5min ~ 1 DEG C/7min；The temperature of the heating is 38 ~ 40 DEG C；The time of the heating is extremely
The acidity of whey is 0.2 ~ 0.22%；The number of the overturning is 2 ~ 3 times；The temperature of the maturation is 7 ~ 10 DEG C；And/or it is described
The ripe time is 3 ~ 12 weeks.
9. preparation method as claimed in claim 8, which is characterized in that the length of the ziega of the cutting is 8 ~ 10mm.
10. preparation method as described in claim 1, which is characterized in that the cheese is Pa Masen cheese, the cheese
Preparation method further includes following step：
By step（2）The curd cutting of gained stirring, heats up, continues heating, discharging whey, fermentation, salt marsh, drying and maturation, i.e.,
It can.
11. preparation method as claimed in claim 10, which is characterized in that the length of the ziega of the cutting is 3 ~ 4mm；
The time of the stirring is 10 ~ 15min；The rate of the heating is 1 ~ 2 DEG C/5min；The temperature of the heating is 42 ~ 44 DEG C；
The time of the heating is 10 ~ 20min；The temperature for continuing heating is 52 ~ 54 DEG C；It is described continue heating time be 5 ~
10min；Further include the steps that stirring whey and standing before the discharging whey, the time of the stirring whey is 10 ~ 20min；Institute
The time for stating standing is 10 ~ 20min；The temperature of the fermentation is 15 ~ 25 DEG C；The time of the fermentation is 24 ~ 30h；The salt
The temperature of stain is 10 ~ 16 DEG C；The time of the salt marsh is 10 ~ 16 days；The humidity of the drying is relative humidity 40 ~ 65%；It is described
The dry time is 1 ~ 2 day；The temperature of the maturation is 10 ~ 16 DEG C；And/or the time of the maturation is 4 ~ 8 months.
12. a kind of preparation method of cheese comprising
（1）, by cheese main fermentation agent and Lactococcus lactis subsp. lactis subsp. cremoris（Lactococcus lactis subsp.
cremoris）It is added in the raw milk of sterilizing and ferments, or by cheese main fermentation agent and Lactococcus lactis subsp. lactis diacetyl
Mutation（Lactococcus lactis subsp. lactis biovar. diacetylactis）It is added to the raw material of sterilizing
It ferments in breast, obtains zymotic fluid；
（2）, by step（1）The zymotic fluid of gained adds renin, the step of obtaining curdled milk,
It is characterized in that, the fermentation strain mixture of the cheese main fermentation agent is Lactococcus lactis subsp. lactis
（Lactococcus lactis subsp. 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, Lactococcus lactis subsp. lactis CGMCC No.10752, lactic acid breast
Coccus lactic acid subspecies CGMCC No.10749, the Lactococcus lactis subsp. lactis CGMCC No.10751 and the bright string of the goldbeater's skin
The viable count ratio of pearl bacterium CGMCC No.10750 is 1:1:1:1.
13. preparation method as claimed in claim 12, which is characterized in that step（1）In, the raw milk includes new fresh milk
And/or reconstituted milk；The method of the sterilizing is pasteurize；Cheese main fermentation agent and Lactococcus lactis subsp. lactis butterfat is sub-
Kind（Lactococcus lactis subsp. cremoris）Or by cheese main fermentation agent and Lactococcus lactis subsp. lactis fourth
Diketone mutation（Lactococcus lactis subsp. lactis biovar. diacetylactis）It is added to sterilizing
Include the steps that stirring after raw milk, the time of the stirring is 10 ~ 15min；The temperature of the fermentation is 28 ~ 35 DEG C；It is described
The time of fermentation is to reduce by 0.1 ~ 0.2 to pH；Step（2）In, the additive amount of the renin is 10 ~ 20mg/100L；Described
Renin is added after reducing by 0.1 ~ 0.2 in the pH of zymotic fluid；The renin has the pretreatment included the following steps：It is using
The preceding sterile water dissolution with 10 ~ 50 times of quality, 2 ~ 3 min of stirring make it dissolve uniformly；And/or the time of the curdled milk be 30 ~
40min。
14. preparation method as claimed in claim 13, which is characterized in that step（1）In, the method for the sterilizing is 72 DEG C bars
Family name sterilizes 15min；And/or the temperature of the fermentation is 30 ~ 32 DEG C.
15. preparation method as claimed in claim 12, which is characterized in that the cheese is Gouda cheese, the cheese
Preparation method further includes following step：
By step（2）Curd cutting, stirring, discharging whey plus the water stirring of gained, again discharging whey, salt marsh and maturation, you can.
16. preparation method as claimed in claim 15, which is characterized in that the length of the ziega of the cutting be 5 ~
15mm；The time of the stirring is 15 ~ 20min；The volume of the discharging whey is the 35% ~ 45% of the whey original volume；It is described
It is the 25 ~ 40% of the raw milk volume to add the amount of water that water stirs；The time of described plus water stirring is 20 ~ 30min；It is described to add
The temperature of water stirring is 50 ~ 60 DEG C；The number of described plus water stirring 1 ~ 2 time；After the stirring of described plus water, the temperature of the curdled milk is
35~38℃；A concentration of the 15 ~ 25% of the sodium chloride of the salt marsh, the percentage are mass percent；The temperature of the salt marsh
Degree is 12 ~ 15 DEG C；The time of the salt marsh is 18 ~ 20 hours；The temperature of the maturation is 10 ~ 15 DEG C；The humidity of the maturation
For relative humidity 80% ~ 90%；And/or the time of the maturation is 4 ~ 17 weeks.
17. preparation method as claimed in claim 16, which is characterized in that the length of the ziega of the cutting is 5 ~ 7mm.
18. preparation method as claimed in claim 12, which is characterized in that the cheese is Cheddar, the cheese
Preparation method further includes following step：
By step（2）The curd cutting of gained, discharging whey, overturning, adds salt and maturation at heating, you can.
19. preparation method as claimed in claim 18, which is characterized in that the length of the ziega of the cutting be 8 ~
12mm；The rate of the heating is 1 DEG C/5min ~ 1 DEG C/7min；The temperature of the heating is 38 ~ 40 DEG C；The time of the heating
To be 0.2 ~ 0.22% to the acidity of whey；The number of the overturning is 2 ~ 3 times；The temperature of the maturation is 7 ~ 10 DEG C；And/or
The time of the maturation is 3 ~ 12 weeks.
20. preparation method as claimed in claim 19, which is characterized in that the length of the ziega of the cutting be 8 ~
10mm。
21. preparation method as claimed in claim 12, which is characterized in that the cheese is Pa Masen cheese, the cheese
Preparation method further include following step：
By step（2）The curd cutting of gained stirring, heats up, continues heating, discharging whey, fermentation, salt marsh, drying and maturation, i.e.,
It can.
22. preparation method as claimed in claim 21, which is characterized in that the length of the ziega of the cutting is 3 ~ 4mm；
The time of the stirring is 10 ~ 15min；The rate of the heating is 1 ~ 2 DEG C/5min；The temperature of the heating is 42 ~ 44 DEG C；
The time of the heating is 10 ~ 20min；The temperature for continuing heating is 52 ~ 54 DEG C；It is described continue heating time be 5 ~
10min；Further include the steps that stirring whey and standing before the discharging whey, the time of the stirring whey is 10 ~ 20min；Institute
The time for stating standing is 10 ~ 20min；The temperature of the fermentation is 15 ~ 25 DEG C；The time of the fermentation is 24 ~ 30h；The salt
The temperature of stain is 10 ~ 16 DEG C；The time of the salt marsh is 10 ~ 16 days；The humidity of the drying is relative humidity 40 ~ 65%；It is described
The dry time is 1 ~ 2 day；The temperature of the maturation is 10 ~ 16 DEG C；And/or the time of the maturation is 4 ~ 8 months.
23. one kind is by the cheese as obtained by claim 1 ~ 22 any one of them method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510379259.6A CN104970105B (en) | 2015-07-01 | 2015-07-01 | A kind of cheese and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510379259.6A CN104970105B (en) | 2015-07-01 | 2015-07-01 | A kind of cheese and preparation method |
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| Publication Number | Publication Date |
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| CN108185014A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using room temperature discharging whey radiation treatment |
| CN108185015A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using room temperature discharging whey |
| CN108094558A (en) * | 2017-12-28 | 2018-06-01 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method for cooperateing with sterilizing with heat using pulsed magnetic field |
| CN108094560A (en) * | 2017-12-28 | 2018-06-01 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using ultra-high pressure sterilization room temperature discharging whey |
| CN108208187A (en) * | 2017-12-28 | 2018-06-29 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using ultrasonic sterilization room temperature discharging whey |
| CN109169946A (en) * | 2018-08-21 | 2019-01-11 | 光明乳业股份有限公司 | A kind of mature native bleu cheese and preparation method thereof |
| CN109275721A (en) * | 2018-11-16 | 2019-01-29 | 光明乳业股份有限公司 | One type Edam cheese and preparation method thereof |
| CN110463773B (en) * | 2019-09-10 | 2023-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Margaria cheese and preparation method thereof |
| CN115669738A (en) * | 2022-04-19 | 2023-02-03 | 奶酪博士(上海)科技有限公司 | Sweet cheese and preparation method thereof |
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