CN105994663A - Preparation method of cheddar cheeses - Google Patents
Preparation method of cheddar cheeses Download PDFInfo
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- CN105994663A CN105994663A CN201610403572.3A CN201610403572A CN105994663A CN 105994663 A CN105994663 A CN 105994663A CN 201610403572 A CN201610403572 A CN 201610403572A CN 105994663 A CN105994663 A CN 105994663A
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- milk
- cheese
- curdled milk
- cut
- lactobacillus plantarum
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000002129 Malva sylvestris Species 0.000 title abstract 6
- 235000006770 Malva sylvestris Nutrition 0.000 title abstract 6
- 235000013336 milk Nutrition 0.000 claims abstract description 88
- 239000008267 milk Substances 0.000 claims abstract description 88
- 210000004080 milk Anatomy 0.000 claims abstract description 88
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 37
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 37
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 37
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 33
- 238000005520 cutting process Methods 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 108090000746 Chymosin Proteins 0.000 claims abstract description 16
- 229940080701 chymosin Drugs 0.000 claims abstract description 16
- 238000000465 moulding Methods 0.000 claims abstract description 16
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract 5
- 238000003756 stirring Methods 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 24
- 230000001580 bacterial effect Effects 0.000 claims description 23
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 16
- 230000004913 activation Effects 0.000 claims description 13
- 230000007306 turnover Effects 0.000 claims description 12
- 238000005238 degreasing Methods 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 7
- 206010053567 Coagulopathies Diseases 0.000 claims description 6
- 230000035602 clotting Effects 0.000 claims description 6
- 230000035876 healing Effects 0.000 claims description 6
- 230000020477 pH reduction Effects 0.000 claims description 6
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 claims description 4
- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 108010002945 Acetoin dehydrogenase Proteins 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 108010084631 acetolactate decarboxylase Proteins 0.000 claims description 2
- 230000003213 activating effect Effects 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 108010036467 butanediol dehydrogenase Proteins 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 230000003834 intracellular effect Effects 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 239000000126 substance Substances 0.000 abstract description 12
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 3
- 239000005862 Whey Substances 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 238000009928 pasteurization Methods 0.000 abstract 1
- 239000012258 stirred mixture Substances 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 239000002054 inoculum Substances 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000012530 fluid Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- MNWFXJYAOYHMED-UHFFFAOYSA-N heptanoic acid Chemical compound CCCCCCC(O)=O MNWFXJYAOYHMED-UHFFFAOYSA-N 0.000 description 2
- 239000010422 internal standard material Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- -1 citric acid diamidogen Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- RBNPZEHAODHBPZ-UHFFFAOYSA-M dihydroxyaluminium Chemical compound O.O.NCC(=O)O[Al] RBNPZEHAODHBPZ-UHFFFAOYSA-M 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012792 lyophilization process Methods 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- A—HUMAN NECESSITIES
- 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
-
- A—HUMAN NECESSITIES
- 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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
-
- A—HUMAN NECESSITIES
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/064—Salting
-
- A—HUMAN NECESSITIES
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/10—Cheese characterised by a specific form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses cheddar cheeses with milk flavor and a preparation method thereof, and belongs to the technical field of dairy product processing. The cheddar cheeses are prepared by using raw milk as raw materials, the raw materials are subjected to pasteurization, the pasteurized raw materials are cooled, a fermentation agent is added into the cooled raw materials, lactobacillus plantarum CGMCC No. 12227 is used as a subsidiary fermentation agent, the materials are stirred evenly, the stirred mixture is put still until a pH is reduced to about 0.2, then chymosin is added to conduct curding, when the curding is finished, the curded mixture is subjected to curdled milk cutting, the cut curdled milk is heated, the heated curdled milk is stirred, whey is removed, the whey removed curdled milk is subjected to a stack fermentation, the fermented curdled milk is cut up, salt is added, the curdled milk is squeezed for molding, the molded curdled milk is vacuum packaged, the vacuum packaged curdled milk is aged, and other operations are conducted to obtain the cheddar cheeses. According to the present invention, the provided cheddar cheeses are prepared by adding the lactobacillus plantarum CGMCC No. 12227 having the ability of biacetylation synthesis as the subsidiary fermentation agent, which does not affect the various physical and chemical indicators of cheeses at the same time, and improves the smell and taste.
Description
Technical field
The invention belongs to dairy product processing field, be specifically related to a kind of there is milk Flavor cut the system reaching cheese
Preparation Method.
Background technology
Cut and reach the cheese that cheese is world wide production maximum, be a kind of hard cheese.Presently commercially available cut that to reach cheese many
Present the flavor characteristics such as sulfur taste, nut taste, tart flavour, and Jiang Lihong (Jiang Lihong, Zhou Ying, Hong Qing, etc. city
Sell old cutting and reach cheese flavor feature and consumer's preference degree research [J]. food industry science and technology, 2014 (23):
275-281) et al. research finds that consumer of China is more likely to milk fragrance for cutting the preference degree reaching cheese, and sulfur
Taste, bitterness are significantly cut and are reached cheese not by China's consumers welcomed.Therefore, improve to cut and reach cheese flavor and have
Important meaning.
Correlational study finds, lactobacillus can add in cheese as adjunct culture, to improve cheese flavor,
And Singh (Singh T, Drake M, Cadwallader K.Flavor of cheddar cheese:A chemical
and sensory perspective[J].Comprehensive Reviews in Food Science and Food
Safety, 2003,2 (4): 166-189) et al. research points out that flavor substance biacetyl can give cheese milk fragrant breeze
Taste, but less for being applicable to cut the research of the high yield biacetyl adjunct culture reaching cheese.Accordingly, it would be desirable to
Cutting of high yield biacetyl of screening reaches cheese adjunct culture, and exploitation highly seasoned the cutting of milk reaches cheese and will be more suitable for
The consumer of China.Add which kind of lactic acid bacteria and how to apply be able to maintain that normal fermentation while improve wind
Taste is problem demanding prompt solution.
Summary of the invention
The problems referred to above existed for prior art, the present inventor, on the basis of summing up prior art, passes through
Lot of experiments, it is provided that a kind of cut the preparation method reaching cheese, with Lactobacillus plantarum CGMCC No.12227
As adjunct culture, effectively improve and cut the local flavor reaching cheese.
The method reaching cheese is cut in preparation of the present invention, is raw milk to be cooled down after pasteurize, adds
Leaven, adjunct culture, stir, and stands and reduces about 0.2 to pH, then adds Chymosin and enter
Row curdled milk, after curdled milk completes, carry out cut curdled milk, heat and get rid of milk surum, heap make, chopping and salt adding,
Squeezing molding, vacuum packaging operation, cheese is placed under certain condition maturation.
Described leaven, is to be activated in degreasing milk medium by leaven bacterial strain, according to adding of 2% (v/v)
Dosage adds in the raw milk after sterilizing.
Described adjunct culture, is that the Lactobacillus plantarum CGMCC No.12227 bacterium solution after activating is according to body
Long-pending ratio adds in raw milk for 2%-5%, or utilizes direct putting type work prepared by CGMCC No.12227
Make leaven to add in raw milk according to the weight ratio of 0.1%.
Described direct putting type working stock culture is to adjust cell concentration to 10 by after the Lactobacillus plantarum washing of activation9
More than cfu/mL, obtains after the most freeze-dried process.
The concrete operation step of said method is as follows:
(1) pretreatment of raw milk: raw milk after pasteurize 30min, is quickly cooled down at 63 DEG C-68 DEG C
To 32 DEG C；
(2) interpolation of leaven: leaven bacterial strain is 30 DEG C of activation in the degreasing milk medium of sterilized 10%
10-12h, adds in raw milk according to the addition of 2% (v/v), stirs；
(3) interpolation of adjunct culture: Lactobacillus plantarum CGMCC No.12227 sterilized 10% defat
In breast culture medium, 30 DEG C of activation 10-12h, add in raw milk according to the addition of 2%-5% (v/v),
Stir, stand to pH reduction about 0.2；
(4) interpolation of Chymosin: add Chymosin, stirring according to the addition of 0.001%-0.002% (wt/wt)
Uniformly, curdled milk a period of time；
(5) cutting curdled milk, heat temperature raising and eliminating milk surum: after curdled milk completes, can cut, then delay
Slow stirring, after being warming up to 39 DEG C, is incubated 30min-45min, and healing heel row is except milk surum；
(6) heap is made: the grumeleuse of formation cuts into 4-6 block, stands, every 15min turn-over and get rid of milk surum,
Being stacked by two clotting blocks after overturning three times, stand, every 10min-15min turn-over also gets rid of milk surum.The row of mensuration
The acidity of the milk surum removed, when acidity reaches 55.56 ° of T-66.67 ° of T, heap is made and is terminated；
(7) chopping and salt adding: after cheesy masses is cut into little granule, uses grumeleuse salt adding method, with the weight of cheese
Meter adds the Sal of 2.2%-2.7% and is stirred continuously；
(8) squeezing molding: cheese is put in mould, squeeze moulding 15-18h；
(9) vacuum packaging is with ripe: takes out cheese, is vacuum-packed, is placed under 4 DEG C of-10 DEG C of environment maturation.
In one embodiment of the invention, leaven is RA 21LYO, from Shanghai D anisco；
In one embodiment of the invention, Chymosin is MARZYME 150, from Shanghai D anisco；
The Lactobacillus plantarum (Lactobacillus plantarum) that the present invention uses, is the fermentation from Xinjiang of China
In food, screening obtains, and is preserved in Chinese microorganism strain preservation conservator on March 21st, 2016
Meeting common micro-organisms center, preserving number is CGMCC No.12227, and preservation address is north, Chaoyang District, Beijing City
Occasion West Road 1 institute 3, Institute of Microorganism, Academia Sinica.
This Lactobacillus plantarum (Lactobacillus plantarum) CGMCC No.12227 has characteristics that
(1) under 2%-6% salinity, upgrowth situation is good；
(2) under acid (pH 4.0～6.0) environment, upgrowth situation is good；
(3) the aqtocytolysis degree of bacterial strain is higher, reaches 20.18 ± 0.14% at 24h；
(4) acid producing ability is not strong, and after 18h, pH is changed to 0.97 ± 0.01；
(5) producing biacetyl ability strong, 24h reaches 10.69 ± 0.071mg/L；
(6) intracellular biacetyl capacity of decomposition is weak, and alpha-acetolactate decarboxylase is that 0.23 ± 0.00 μm ol second is even
Relation by marriage min-1·g-1, diacetyl reductase work is 0.10 ± 0.01 μm ol NADH min-1·g-1, acetoin reductase
Work is 0.02 ± 0.01 μm ol NADH min-1·g-1。
The invention has the beneficial effects as follows:
1, the present invention is by interpolation Lactobacillus plantarum CGMCC No.12227 as adjunct culture, does not has shadow
Ring and cut the normal preparation process reaching cheese, finally while not affecting the physical and chemical index of cheese, improve and cut
Reach the local flavor of cheese, enhance the milk fragrance of product.Additionally, with the cheese group phase without adjunct culture
Ratio, the present invention also effectively raises the speed of proteolysis, and acceleration is cut and reached cheese maturation formation local flavor.
2, the inventive method safety and Health: the Lactobacillus plantarum CGMCC No.12227 of application in the present invention
Being the safe bacterial strain that can be used for food, the method for the present invention does not add other chemical substances, safety and Health.
Accompanying drawing explanation
Fig. 1 represents that what the embodiment of the present invention 2 made cuts the diacetyl content reaching cheese；
Fig. 2 represents that what the embodiment of the present invention 2 made cuts the abnormal smells from the patient subjective appreciation reaching cheese；
Fig. 3 represents that what the embodiment of the present invention 2 made cuts the flavour subjective appreciation reaching cheese；
Fig. 4 represents that what the embodiment of the present invention 2 made cuts pH 4.6 soluble nitrogen content reaching cheese；
Fig. 5 represents that what the embodiment of the present invention 2 made cuts 12% trichloroacetic acid-soluble nitrogen reaching cheese；
Fig. 6 represents that what the embodiment of the present invention 2 made cuts the full matter structure parameter reaching cheese.
Detailed description of the invention
The present invention is will be better understood that by following embodiment.
Embodiment 1: add cutting of Lactobacillus plantarum CGMCC No.12227 and reach cheese
1, the preparation of Lactobacillus plantarum CGMCC No.12227 direct putting type working stock culture.
Lactobacillus plantarum CGMCC No.12227 is inoculated into the MRS of sterilizing according to the inoculum concentration of 2% (v/v)
In fluid medium, cultivate 18-24h at 37 DEG C, treat that Lactobacillus plantarum CGMCC No.12227 viable count reaches
To 108Centrifugal treating at more than cfu/mL, 4000rpm, 10min, 4 DEG C, and delay with the PBS of pH7.0
Rush liquid rinse precipitation 2 times after, add freeze drying protectant, regulation cell concentration to 109Cfu/mL, mixes laggard
Row vacuum lyophilization processes, and lyophilizing gained is described Lactobacillus plantarum CGMCC No.12227 and delivers directly
Formula working stock culture.
2, the making of cheese is reached containing cutting of Lactobacillus plantarum CGMCC No.12227 direct putting type working stock culture
Cut that to reach the production technology of cheese as follows: raw milk is cooled to 32 DEG C after pasteurize, adds
Leaven and Lactobacillus plantarum CGMCC No.12227 direct putting type working stock culture, stir, and stands extremely
PH reduces about 0.2, then adds rennet curdling a period of time, after curdled milk completes, by curd cutting
Become fritter, be warming up to 39 DEG C and be incubated 45min heel row except milk surum, grumeleuse carry out again heap wine, chopping and salt adding,
Squeezing molding, vacuum packaging operation, cheese is placed in constant temperature and humidity incubator maturation.Concrete operations are as follows:
(1) pretreatment of raw milk
Standardization raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 65 DEG C；
(2) interpolation of leaven
Leaven bacterial strain is 30 DEG C of activation 12h in the degreasing milk medium of sterilized 10%, according to 2% (v/v)
Addition add in raw milk, stir；
(3) interpolation of adjunct culture
The throw type leaven that step 1 is prepared gained adds raw milk to by the addition of 0.1% (wt/wt)
In, stir, stand to pH reduction about 0.2；
(4) interpolation of Chymosin
Add Chymosin according to the addition of 0.001% (wt/wt), stir, curdled milk a period of time；
(5) cutting curdled milk, heat temperature raising and eliminating milk surum
After curdled milk completes, can cut, then be slowly stirred, after being warming up to 39 DEG C, be incubated 40min,
Healing heel row is except milk surum；
(6) heap is made
The grumeleuse of formation is cut into 5 pieces, stands, every 15min turn-over and get rid of milk surum, overturn three times
After two clotting blocks are stacked, stand, every 15min turn-over also gets rid of milk surum.Measure the acidity of the milk surum got rid of,
When acidity reaches 55.56 ° of T, heap is made and is terminated；
(7) chopping and salt adding
After cheesy masses is cut into little granule, use grumeleuse salt adding method, in terms of the weight of cheese, add 2.2%
Sal is also stirred continuously；
(8) squeezing molding
Cheese is put in mould, squeeze moulding 18h；
(9) vacuum packaging is with ripe
Take out cheese, be vacuum-packed, packaged cheese is placed under 8 DEG C of environment maturation.
Embodiment 2: add cutting of Lactobacillus plantarum CGMCC No.12227 and reach cheese
1, the activation of Lactobacillus plantarum CGMCC No.12227
MRS flat board purifies and separates: sterile working inoculating loop picking Lactobacillus plantarum CGMCC No.12227,
The flat lining out of MRS in sterilizing, after flat board is placed in 37 DEG C of incubators cultivation 48h, picking list bacterium
Drop into row microscopy, it is achieved the purifies and separates of bacterial strain.
Former bacterial strain activates: take out the cold preservation bacterial strain being stored in-80 DEG C of refrigerators, is placed in ice bath to bacterium solution thawing,
Take 100 μ L bacterium solution to be inoculated in the MRS fluid medium of 5mL sterilizing, after cultivating 18h at 37 DEG C,
Ruling, cultivate 48h in solid MRS culture medium at 37 DEG C, picking individual colonies is inoculated into sterilizing
In MRS fluid medium, after activation culture three generations, carry out subsequent experimental.
MRS fluid medium forms: 20g glucose, 10g Carnis Bovis seu Bubali cream, 10g peptone, 5g yeast carry
Take thing, 5g sodium acetate, 2g dipotassium hydrogen phosphate, 2g citric acid diamidogen, 1g Tween 80,0.1g magnesium sulfate,
0.05g manganese sulfate and 1000mL distilled water, pH 6.2-6.4, this culture medium is sterilizing 20min at 115 DEG C.
MRS solid medium need to add 15-20g agar strip again.
Bacterial strain activation obtained is inoculated into 10% degreasing milk medium of sterilizing by the addition of 2% (v/v)
After middle cultivation 12h, it is standby that taking-up is placed in 4 DEG C of refrigerators.
2, the making of cheese is reached containing cutting of Lactobacillus plantarum CGMCC No.12227
(1) pretreatment of raw milk
Raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 65 DEG C；
(2) interpolation of leaven
Leaven bacterial strain is 30 DEG C of activation 12h in the degreasing milk medium of sterilized 10%, according to 2% (v/v)
Addition add in raw milk, stir；
(3) interpolation of adjunct culture
Adjunct culture bacterial strain step 1 obtained adds in raw milk by the addition of 2% (v/v), stirs
Mix uniformly, stand to pH reduction about 0.2；
(4) interpolation of Chymosin
Add Chymosin according to the addition of 0.002% (wt/wt), stir, curdled milk a period of time；
(5) cutting curdled milk, heat temperature raising and eliminating milk surum
After curdled milk completes, can cut, then be slowly stirred, after being warming up to 39 DEG C, be incubated 45min,
Healing heel row is except milk surum；
(6) heap is made
The grumeleuse of formation is cut into 6 pieces, stands, every 15min turn-over and get rid of milk surum, overturn three times
After two clotting blocks are stacked, stand, every 15min turn-over also gets rid of milk surum.Measure the acidity of the milk surum got rid of,
When acidity reaches 66.67 ° of T, heap is made and is terminated；
(7) chopping and salt adding
After cheesy masses is cut into little granule, use grumeleuse salt adding method, in terms of the weight of cheese, add 2.2%
Sal is also stirred continuously；
(8) squeezing molding
Cheese is put in mould, squeeze moulding 18h；
(9) vacuum packaging is with ripe
Take out cheese, be vacuum-packed, be placed under 8 DEG C of environment maturation.
Embodiment 3: add cutting of Lactobacillus plantarum CGMCC No.12227 and reach cheese
(1) pretreatment of raw milk
Standardization raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 68 DEG C
(2) interpolation of leaven
Leaven bacterial strain is 30 DEG C of activation 12h in the degreasing milk medium of sterilized 10%, according to 2% (v/v)
Addition add in raw milk, stir；
(3) interpolation of adjunct culture
By Lactobacillus plantarum CGMCC No.12227 30 DEG C of work in the degreasing milk medium of sterilized 10%
Change 12h, add in raw milk according to the addition of 3% (v/v), stir, stand to pH reduction
About 0.2；
(4) interpolation of Chymosin
Add Chymosin according to the addition of 0.002% (wt/wt), stir, curdled milk a period of time；
(5) cutting curdled milk, heat temperature raising and eliminating milk surum
After curdled milk completes, can cut, then be slowly stirred, after being warming up to 39 DEG C, be incubated 30min,
Healing heel row is except milk surum；
(6) heap is made
The grumeleuse of formation is cut into 4 pieces, stands, every 15min turn-over and get rid of milk surum, overturn three times
After two clotting blocks are stacked, stand, every 15min turn-over also gets rid of milk surum.Measure the acidity of the milk surum got rid of,
When acidity reaches 55.56 ° of T, heap is made and is terminated；
(7) chopping and salt adding
After cheesy masses is cut into little granule, use grumeleuse salt adding method, in terms of the weight of cheese, add 2.5%
Sal is also stirred continuously；
(8) squeezing molding
Cheese is put in mould, squeeze moulding 15h；
(9) vacuum packaging is with ripe
Take out cheese, be vacuum-packed, be placed in 4 DEG C of constant temperature and humidity incubators maturation.
Embodiment 4: add cutting of Lactobacillus plantarum CGMCC No.12227 and reach cheese
(1) pretreatment of raw milk
Standardization raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 63 DEG C
(2) interpolation of leaven
Leaven bacterial strain is 30 DEG C of activation 10h in the degreasing milk medium of sterilized 10%, according to 2% (v/v)
Addition add in raw milk, stir；
(3) interpolation of adjunct culture
By Lactobacillus plantarum CGMCC No.12227 30 DEG C of work in the degreasing milk medium of sterilized 10%
Change 10h, add in raw milk according to the addition of 5% (v/v), stir, stand to pH reduction
About 0.2；
(4) interpolation of Chymosin
Add Chymosin according to the addition of 0.002% (wt/wt), stir, curdled milk a period of time；
(5) cutting curdled milk, heat temperature raising and eliminating milk surum
After curdled milk completes, can cut, then be slowly stirred, after being warming up to 39 DEG C, be incubated 30min,
Healing heel row is except milk surum；
(6) heap is made
The grumeleuse of formation is cut into 5 pieces, stands, every 15min turn-over and get rid of milk surum, overturn three times
After two clotting blocks are stacked, stand, every 10min turn-over also gets rid of milk surum.Measure the acidity of the milk surum got rid of,
When acidity reaches 60.67 ° of T, heap is made and is terminated；
(7) chopping and salt adding
After cheesy masses is cut into little granule, use grumeleuse salt adding method, in terms of the weight of cheese, add 2.7%
Sal is also stirred continuously；
(8) squeezing molding
Cheese is put in mould, squeeze moulding 18h；
(9) vacuum packaging is with ripe
Take out cheese, be vacuum-packed, be placed in 10 DEG C of constant temperature and humidity incubators maturation.
To embodiment 1-4 and matched group (matched group in addition to without adjunct culture, other steps and embodiment
2 is consistent) cutting of obtaining reaches the basic physical and chemical index of cheese and subjective appreciation compares.
Wherein subjective appreciation method is as shown in table 1, table 2.
Basic physical and chemical index assay method is as follows: uses baking oven atmosphere pressure desiccation to measure and cuts the moisture reaching in cheese
Content；The determination of fat uses GB 5413.3-2010；Protein content determination uses Kjeldahl's method (GB
5009.5-2010)；Salt content measures and uses SN/T 0800.11-1999；PH value reaches milk by pH meter to cutting
Cheese sample surfaces and inside are measured respectively；Often group measuring 3 times.
Table 1 abnormal smells from the patient subjective appreciation method
Table 2 flavour subjective appreciation method
Diacetyl content assay method:
Utilize gas chromatograph-mass spectrometer (GC-MS) to measure and cut the diacetyl content reaching in cheese.Cheese sample is smashed
After becoming little granule, accurately take in the extraction bottle that 3g loads 15mL, add 1 μ L internal standard material enanthic acid first
Ester (0.27mg/mL), uses solid phase micro-extraction method to extract the flavor components of cheese.Automatic sampling apparatus will
Extracting head CAR/PDMS (85 μm) is inserted in extraction flask and is exposed in the air on sample top, in 60 DEG C
Extract 40 minutes.
Gas spectral condition is: HP Innowax capillary column；Column length and bore select: 30m × 0.25mm × 0.25
Mm, inlet temperature is 250 DEG C, and split ratio is 5, and column flow rate is 1mL/min, with helium as carrier gas；Journey
Sequence heats up, and initial temperature is 40 DEG C, is warming up to 230 DEG C with 5 DEG C/min speed, keeps 15min.
Mass Spectrometry Conditions is: Ionization mode is EI, and emission current is 200 μ A, and emitted energy is 70eV,
Ion source temperature is 200 DEG C, and interface temperature is 280 DEG C, and mass-to-charge ratio is 40-650.The retrieval of each material and NIST
Mate with Varian2 standard spectrum storehouse, its content of material according to its peak area and internal standard substance mass peak area and
Internal standard material concentration calculates, and is expressed as μ g/g cheese.
Matched group with the diacetyl content of embodiment 2 as it is shown in figure 1, experimental data to show that the present invention uses attached
Belong to leaven and can be effectively increased the content of biacetyl in product；The abnormal smells from the patient of matched group and embodiment 2 and flavour
Results of sensory evaluation as shown in Figure 2 and Figure 3, result shows that the adjunct culture that the present invention uses can improve
Cutting the milk Flavor reaching cheese, cut other local flavors reaching cheese simultaneously substantially without impact, this can also illustrate
Add attached additive and conventional lactococcus lactis fermentation will not be brought adverse effect, and pass through metabolite
Synergism, effectively improve product special flavour；Matched group and the basic physical and chemical index such as table 3 of embodiment 2
Shown in, result shows to add adjunct culture and cuts routine and reach the basic physical and chemical index of cheese and will not produce significantly
Impact.
Table 3 blank group and the basic physical and chemical index of embodiment 2
Additionally, cutting of also measured wering that embodiment 1-4 obtains reaches the Proteolytic enzyme situation of cheese and full matter structure parameter.
Proteolytic enzyme level determinations:
(1) mensuration of pH 4.6 soluble nitrogen: will cut and accurately weigh 0.75g in centrifuge tube after reaching cheese grinding
In, add the acetate buffer solution of 25mL pH 4.6, stir, be centrifuged 20min in 4000rpm,
The most accurately measure 5mL supernatant and carry out kjeldahl determination mensuration, and reach the percentage ratio table of cheese total nitrogen to account for cut
Show.
The mensuration of (2) 12% trichloroacetic acid soluble nitrogens: will cut reach cheese grind after accurately weigh 1.50g in
In centrifuge tube, add the solution of trichloroacetic acid of 25mL volume by volume concentration 12%, stir, in 4000rpm
Centrifugal 20min, more accurately measure 5mL supernatant and carry out kjeldahl determination mensuration, and reach cheese total nitrogen to account for cut
The percentage ratio of amount represents.
Full texture testing: will cut and reach cheese and cut into the fritter of 1cm × 1cm × 1cm, and carry out TPA mensuration.
Parameter is arranged: using column type probe P/35, carry out two second compression, machine direction is perpendicular to compact disk.Survey
Probe fall off rate 5mm/s before amount；Test rate 1mm/s；Probe backhaul speed 1mm/s after test；Touch
Have an effect 0.2N；Depression distance 10mm；Deformation quantity is 50%, and each sample is repeated 5 times.
The Proteolytic enzyme level determinations result of matched group and embodiment 2 as shown in Figure 4, Figure 5, full texture testing
Result is as shown in Figure 6.
Experimental data shows, cutting of obtaining in embodiment 1-4 reaches cheese, at subjective appreciation, physical and chemical index, egg
On white hydrolysis degree and full texture testing result basically identical.
Embodiment 5: preparation technology reaches the impact of cheese product to cutting
(1) impact of Lactobacillus plantarum: select Lactobacillus plantarum CCFM 309 and the plant lactic acid of laboratory
Bacterium CCFM 44 (from traditional fermented food the Lactobacillus plantarum CCFM 309 of isolated,
Lactococcus lactis CCFM 44) replace the Lactobacillus plantarum CGMCC No.12227 in embodiment 2,
Other steps are constant.
Test result indicate that, that adds that Lactobacillus plantarum CCFM 309 prepares gained cuts the milk fragrant breeze reaching cheese
Taste is not effectively improved.And it is suitable with CGMCC No.12227 bacterial strain to produce biacetyl amount under cellar culture
CCFM 44 bacterial strain, add CCFM 44 bacterial strain and prepare cutting of gained and reach the milk Flavor of cheese and obtain one
Fixed improvement, but compared with CGMCC No.12227 bacterial strain, milk flavor intensity is more weak, and this is probably
Owing to the biacetyl metabolic enzyme vigor difference of bacterial strain causes, the biacetyl metabolism of CGMCC No.12227 bacterial strain
Enzyme activity is relatively low, and therefore biacetyl metabolism is slow, effectively improves the local flavor of product.
(2) impact of adjunct culture inoculum concentration: the adjunct culture bacterium solution inoculum concentration in embodiment 2 is divided
An 1%, 8% (v/v) not inoculate, other steps are constant.Test result indicate that, inoculum concentration is 1% (v/v)
Time, to prepare gained and cut and reach cheese product local flavor and can not be effectively improved, this is likely due to inoculum concentration very little
So that Lactobacillus plantarum can not become dominant microflora and play a role；When inoculum concentration is 8% (v/v), prepare gained
Cut and reach that the tart flavour of cheese product is overweight and quality is really up to the mark, have a strong impact on local flavor and the matter structure of product, this be by
Cause producing that hyper acid causes in inoculum concentration is the highest.
Although the present invention is open as above with preferred embodiment, but it is not limited to the present invention, any ripe
Know the people of this technology, without departing from the spirit and scope of the present invention, all can do various changes and modification,
Therefore protection scope of the present invention should be with being as the criterion that claims are defined.
Claims (7)
1. cut the preparation method reaching cheese for one kind, it is characterised in that described method is with lactogenesis as raw material, through pasteurize
Rear cooling, adds leaven, and Lactobacillus plantarum CGMCC No.12227 is as adjunct culture in addition, stirs
Mix uniformly, stand and reduce about 0.2 to pH, then add Chymosin and carry out curdled milk, after curdled milk completes,
Carry out cut curdled milk, heat and get rid of milk surum, heap make, chopping with salt adding, squeeze molding, vacuum packaging,
Maturation, i.e. obtains cutting reaching cheese.
Method the most according to claim 1, it is characterised in that described Lactobacillus plantarum CGMCC
No.12227 has following character:
(1) there is acid-fast ability, well-grown in the environment of pH is 4.0～6.0；
(2) there is salt resistance ability, well-grown under 2%-6% salinity；
(3) aqtocytolysis degree is higher, reaches about 20% during 24h；
(4) bacterial strain acid producing ability is not strong, and after 24h, pH is changed to about 0.97；
(5) bacterial strain produces biacetyl ability height, reaches about 10.6mg/L；
(6) intracellular biacetyl capacity of decomposition is weak, and alpha-acetolactate decarboxylase is 0.23 ± 0.00 μm ol acetoin
·min-1·g-1, diacetyl reductase work is 0.10 ± 0.01 μm ol NADH min-1·g-1, acetoin reductase is lived
It is 0.02 ± 0.01 μm ol NADH min-1·g-1。
Method the most according to claim 1 and 2, it is characterised in that described leaven, is by leaven bacterial strain
Degreasing milk medium activates, adds in the raw milk after sterilizing according to the addition that volume ratio is 2%.
Method the most according to claim 3, it is characterised in that described adjunct culture, is planting after activating
Thing lactobacillus CGMCC No.12227 bacterium solution is that 2%-5% adds in raw milk according to volume ratio.
Method the most according to claim 3, it is characterised in that described adjunct culture, is to utilize plant breast bar
Direct putting type working stock culture prepared by bacterium CGMCC No.12227 adds raw milk to according to the weight ratio of 0.1%
In.
Method the most according to claim 5, it is characterised in that described direct putting type working stock culture is by activation
Cell concentration is adjusted to 10 after Lactobacillus plantarum CGMCC No.12227 washing9More than cfu/mL, then warp
Lyophilization obtains after processing.
7. according to claim 4 or the method for 5 or 6, it is characterised in that described method specifically includes following steps:
(1) pretreatment of raw milk: raw milk after pasteurize 30min, is quickly cooled down at 63 DEG C-68 DEG C
To 32 DEG C；
(2) interpolation of leaven: leaven bacterial strain is 30 DEG C of activation in the degreasing milk medium of sterilized 10%
10-12h, adds in raw milk according to the addition that volume ratio is 2%, stirs；
(3) interpolation of adjunct culture: add the Lactobacillus plantarum CGMCC of the activation that volume ratio is 2%-5%
No.12227 bacterium solution, or the CGMCC No.12227 direct putting type working stock culture that weight ratio is 0.1%, stir
Mix uniformly, stand to pH reduction about 0.2；
(4) interpolation of Chymosin: add the Chymosin of 0.001%-0.002% in terms of the weight of raw milk, stirring is all
Even, curdled milk a period of time；
(5) cutting curdled milk, heated and stirred and eliminating milk surum: after curdled milk completes, can cut, then delay
Slow stirring, after being warming up to 39 DEG C, is incubated 30min-45min, and healing heel row is except milk surum；
(6) heap is made: the grumeleuse of formation cuts into 4-6 block, stands, every 15min turn-over and get rid of milk surum,
Being stacked by two clotting blocks after overturning three times, stand, every 10min-15min turn-over also gets rid of milk surum, the row of mensuration
The acidity of the milk surum removed, when acidity reaches 55.56 ° of T-66.67 ° of T, heap is made and is terminated；
(7) chopping and salt adding: after cheesy masses is cut into little granule, uses grumeleuse salt adding method, with the weight of cheese
Meter adds the Sal of 2.2%-2.7% and is stirred continuously；
(8) squeezing molding: cheese is put in mould, squeeze moulding 15-18h；
(9) vacuum packaging is with ripe: takes out cheese, is vacuum-packed, is placed under 4 DEG C of-10 DEG C of environment maturation.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108077442A (en) * | 2017-12-25 | 2018-05-29 | 光明乳业股份有限公司 | A kind of natural cheeses and preparation method thereof |
| CN108384727A (en) * | 2018-01-31 | 2018-08-10 | 石河子大学 | One plant of aroma-producing yeast bacteria strain and its application in preparing Xinjiang tradition cheese |
| CN108576239A (en) * | 2018-04-27 | 2018-09-28 | 宁波大学 | A kind of production method cut up to cheese |
| CN109169944A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of low fat high calcium cheese and its production technology |
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| CN109997921A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Fresh cheese food and preparation method thereof |
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| CN113142309A (en) * | 2021-03-18 | 2021-07-23 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Snack type reproduced cheese and preparation method thereof |
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| CN108077442A (en) * | 2017-12-25 | 2018-05-29 | 光明乳业股份有限公司 | A kind of natural cheeses and preparation method thereof |
| CN108384727A (en) * | 2018-01-31 | 2018-08-10 | 石河子大学 | One plant of aroma-producing yeast bacteria strain and its application in preparing Xinjiang tradition cheese |
| CN108576239A (en) * | 2018-04-27 | 2018-09-28 | 宁波大学 | A kind of production method cut up to cheese |
| CN109169944A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of low fat high calcium cheese and its production technology |
| CN109169945A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of cheese and production technology with excellent flavor and physical property |
| CN109997921A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Fresh cheese food and preparation method thereof |
| CN111387294A (en) * | 2020-03-30 | 2020-07-10 | 北京农学院 | Liquor-flavored cheese and preparation method thereof |
| CN113142309A (en) * | 2021-03-18 | 2021-07-23 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Snack type reproduced cheese and preparation method thereof |
| CN115152845A (en) * | 2021-07-29 | 2022-10-11 | 王天明 | Natural dairy product endogenous stabilizer and application thereof |
| CN115152845B (en) * | 2021-07-29 | 2023-09-26 | 王天明 | Natural dairy product endogenous stabilizer and application thereof |
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