CN104996583A - Production method of non-fat dry milk for manufacturing cheese - Google Patents
Production method of non-fat dry milk for manufacturing cheese Download PDFInfo
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- CN104996583A CN104996583A CN201510493162.8A CN201510493162A CN104996583A CN 104996583 A CN104996583 A CN 104996583A CN 201510493162 A CN201510493162 A CN 201510493162A CN 104996583 A CN104996583 A CN 104996583A
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Abstract
The present invention discloses a production method of a non-fat dry milk for manufacturing cheese, which comprises the following steps: (1) preparing powdered dairy product composition; and (2) preparing cheese products.
Description
Technical field
The invention belongs to food production technology apparatus field, especially relate to a kind of for make butter fat without fat dry milk production method.
Background technology
The conventional method manufacturing mozzarella (mozzarella cheese) is usually as follows: first carry out pasteurize to the milk of milk cow or buffalo; add cheese culture medium; acidulating milk makes it change into cheese; described cheese is made to solidify to obtain coagulum; cut described coagulum to obtain curdled milk and whey, and described fluid whey is separated with described solid cheese curd.Then by described cheese curd heating, kneading and stretching, until it becomes fibrous heat treatment cheese block.Then can make this fibrous cheese block shaping or extruded, and be cooled to harder solid.Then according to using the mode of cheese, described solid cheese can be processed further.Such as, if be coated on Piza by cheese, then described fibrous heat treatment cheese can be made to be configured as band shape or block and cool in salt solution.Then hardening cheese after cooling can be cut into sheet that is square or rectangle, these sheets are supplied to chopper and slicer, and each sheet is cut into the fragment cheese for Piza by it.Above summarized technique is commonly called " Paasche tower filata technique (pasta filataprocess) ".The various changes of this technique can be used to make multiple cheese, such as Mo Zeleile series cheese (it comprises traditional Mo Zeleile cheese), pineapple volt Lip river cheese (provolone cheese), Si Kamozha cheese (scamorze cheese), Paasche tower filata cheese (pasta filata cheese) and the cheese (i.e. Piza cheese) be used on Piza, and the cheese of other kind and grade.In traditional Paasche tower filata cheese-making, can by adding the amount increasing the cheese obtained from milk without fat dry milk (non-fatdry milk, NFDM) in the forward fluid milk solidifying generation.In alternative method, also can before the step of described heating, kneading and stretching, add NFDM in step or after step.But, in this alternative method, the lactoprotein in NFDM lack lactoprotein in cheese curd some the structure that changes by rennet enzymatic catalysis and texture features.In other problem, NFDM protein does not give cheese finished product with any significant hardness or structure, and this makes it more be difficult to cut and chopping.Therefore, need the new method preparing NFDM, described method is provided in the composition and property aspect lactoprotein more similar to the treated protein in traditional cheese curd.
Summary of the invention
In order to make up above-mentioned defect, the present invention propose a kind of for make cheese without fat dry milk production method.
This invention specifically comprises the following steps:
(1) powdered dairy compositions is prepared;
(2) cheese product is prepared.
Described step (1) is specially: in milk composition, add calcium chelating agent and rennet to prepare treated milk; Milk powder is formed with making described treated milk, it is by being separated into described defatted milk and butterfat and obtaining by fluid milk composition, wherein said milk powder is without fat dried milk or condensing protein powder, described butterfat is wherein made to form anhydrous milkfat or whole milk powder, wherein said butterfat and defatted milk concentrate recombine and form whole milk powder, wherein said milk composition comprises whole milk or lactoprotein concentrate, and wherein said chelating agent is selected from phosphate, pyrophosphate, diphosphate, triphosphate, polyphosphate, carbonate, aldehyde condensation and citrate.
Described step (2) is specially: make cheese curd form uniform cheese block; Milk powder is mixed in described uniform cheese block; Described uniform cheese block is shaped; With cooling described uniform cheese block form cheese product, wherein said milk powder is prepared by following steps: in fluid milk composition, add chelating agent and rennet to prepare treated milk; With the described treated milk of drying to form milk powder, wherein said fluid milk composition comprises defatted milk., wherein said milk powder comprises without fat dried milk.
Embodiment of the present invention also can comprise further powdered without fat dry milk product.Described product can comprise one or more of by the lactoprotein that enzymatic changes, and is not wherein saidly solidified by the lactoprotein that enzymatic changes.Described product also can comprise one or more of chelating agent with in conjunction with the calcium ion in described powdered product.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
A kind of for making comprising the following steps without fat dry milk production method of cheese:
(1) powdered dairy compositions is prepared;
(2) cheese product is prepared.
Described step (1) is specially: in milk composition, add calcium chelating agent and rennet to prepare treated milk; Milk powder is formed with making described treated milk, it is by being separated into described defatted milk and butterfat and obtaining by fluid milk composition, wherein said milk powder is without fat dried milk or condensing protein powder, described butterfat is wherein made to form anhydrous milkfat or whole milk powder, wherein said butterfat and defatted milk concentrate recombine and form whole milk powder, wherein said milk composition comprises whole milk or lactoprotein concentrate, and wherein said chelating agent is selected from phosphate, pyrophosphate, diphosphate, triphosphate, polyphosphate, carbonate, aldehyde condensation and citrate.
Described step (2) is specially: make cheese curd form uniform cheese block; Milk powder is mixed in described uniform cheese block; Described uniform cheese block is shaped; With cooling described uniform cheese block form cheese product, wherein said milk powder is prepared by following steps: in fluid milk composition, add chelating agent and rennet to prepare treated milk; With the described treated milk of drying to form milk powder, wherein said fluid milk composition comprises defatted milk., wherein said milk powder comprises without fat dried milk
In sum, not whole intension of the present invention: after this, all to have within do by invention subject spirit any amendment, replacement until improve the projects such as upgrading, include within protection scope of the present invention.
Claims (3)
1. for make cheese without a fat dry milk production method, it is characterized in that, comprise the following steps:
(1) powdered dairy compositions is prepared;
(2) cheese product is prepared.
2. production method according to claim 1, is characterized in that, described step (1) is specially: in milk composition, add calcium chelating agent and rennet to prepare treated milk; Milk powder is formed with making described treated milk, it is by being separated into described defatted milk and butterfat and obtaining by fluid milk composition, wherein said milk powder is without fat dried milk or condensing protein powder, described butterfat is wherein made to form anhydrous milkfat or whole milk powder, wherein said butterfat and defatted milk concentrate recombine and form whole milk powder, wherein said milk composition comprises whole milk or lactoprotein concentrate, and wherein said chelating agent is selected from phosphate, pyrophosphate, diphosphate, triphosphate, polyphosphate, carbonate, aldehyde condensation and citrate.
3. production method according to claim 1, is characterized in that, described step (2) is specially: make cheese curd form uniform cheese block; Milk powder is mixed in described uniform cheese block; Described uniform cheese block is shaped; With cooling described uniform cheese block form cheese product, wherein said milk powder is prepared by following steps: in fluid milk composition, add chelating agent and rennet to prepare treated milk; With the described treated milk of drying to form milk powder, wherein said fluid milk composition comprises defatted milk, and wherein said milk powder comprises without fat dried milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493162.8A CN104996583A (en) | 2015-08-11 | 2015-08-11 | Production method of non-fat dry milk for manufacturing cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493162.8A CN104996583A (en) | 2015-08-11 | 2015-08-11 | Production method of non-fat dry milk for manufacturing cheese |
Publications (1)
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| CN104996583A true CN104996583A (en) | 2015-10-28 |
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| CN201510493162.8A Pending CN104996583A (en) | 2015-08-11 | 2015-08-11 | Production method of non-fat dry milk for manufacturing cheese |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1767767A (en) * | 2002-08-26 | 2006-05-03 | 方塔拉合作集团有限公司 | Pre-mix formulations comprising ingredients for dairy products |
| WO2006066332A1 (en) * | 2004-12-23 | 2006-06-29 | Murray Goulburn Co-Operative Co Limited | Method of manufacture of a modified milk powder suitable as a rennet casein extender or replacer |
| CN101005852A (en) * | 2004-07-07 | 2007-07-25 | 利品乐食品公司 | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products |
| CN101902919A (en) * | 2007-11-07 | 2010-12-01 | 奶普利乐食品公司 | Non-fat dry milk production processes for cheesemaking |
| CN102224849A (en) * | 2011-06-17 | 2011-10-26 | 孙玉强 | Processed cheese and processing method thereof |
| CN103283855A (en) * | 2012-03-02 | 2013-09-11 | 光明乳业股份有限公司 | Quark-like cheese and manufacturing method thereof |
| CN103704360A (en) * | 2013-12-26 | 2014-04-09 | 光明乳业股份有限公司 | Normal-temperature processed cheese and preparation method thereof |
| CN103719292A (en) * | 2013-12-26 | 2014-04-16 | 光明乳业股份有限公司 | Normal-temperature cheese food and preparation method thereof |
-
2015
- 2015-08-11 CN CN201510493162.8A patent/CN104996583A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1767767A (en) * | 2002-08-26 | 2006-05-03 | 方塔拉合作集团有限公司 | Pre-mix formulations comprising ingredients for dairy products |
| CN101005852A (en) * | 2004-07-07 | 2007-07-25 | 利品乐食品公司 | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products |
| WO2006066332A1 (en) * | 2004-12-23 | 2006-06-29 | Murray Goulburn Co-Operative Co Limited | Method of manufacture of a modified milk powder suitable as a rennet casein extender or replacer |
| CN101902919A (en) * | 2007-11-07 | 2010-12-01 | 奶普利乐食品公司 | Non-fat dry milk production processes for cheesemaking |
| CN102224849A (en) * | 2011-06-17 | 2011-10-26 | 孙玉强 | Processed cheese and processing method thereof |
| CN103283855A (en) * | 2012-03-02 | 2013-09-11 | 光明乳业股份有限公司 | Quark-like cheese and manufacturing method thereof |
| CN103704360A (en) * | 2013-12-26 | 2014-04-09 | 光明乳业股份有限公司 | Normal-temperature processed cheese and preparation method thereof |
| CN103719292A (en) * | 2013-12-26 | 2014-04-16 | 光明乳业股份有限公司 | Normal-temperature cheese food and preparation method thereof |
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Application publication date: 20151028 |