CN106615180A - Processing method of soft cheese - Google Patents
Processing method of soft cheese Download PDFInfo
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- CN106615180A CN106615180A CN201611129825.9A CN201611129825A CN106615180A CN 106615180 A CN106615180 A CN 106615180A CN 201611129825 A CN201611129825 A CN 201611129825A CN 106615180 A CN106615180 A CN 106615180A
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- milk
- breast
- soft cream
- processing method
- fresh
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- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000008983 soft cheese Nutrition 0.000 title abstract 4
- 239000008267 milk Substances 0.000 claims abstract description 69
- 235000013336 milk Nutrition 0.000 claims abstract description 62
- 210000004080 milk Anatomy 0.000 claims abstract description 62
- 235000013351 cheese Nutrition 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000005862 Whey Substances 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 210000000481 breast Anatomy 0.000 claims description 38
- 239000006071 cream Substances 0.000 claims description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 235000020167 acidified milk Nutrition 0.000 claims description 21
- 241000894006 Bacteria Species 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 235000020603 homogenised milk Nutrition 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 11
- 238000007689 inspection Methods 0.000 claims description 9
- 235000020185 raw untreated milk Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229920001202 Inulin Polymers 0.000 claims description 8
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 8
- 229940029339 inulin Drugs 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 102100028255 Renin Human genes 0.000 claims description 7
- 108090000783 Renin Proteins 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 238000012009 microbiological test Methods 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 7
- 238000013022 venting Methods 0.000 claims description 7
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 5
- 244000057717 Streptococcus lactis Species 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241001494479 Pecora Species 0.000 claims description 3
- 230000003115 biocidal effect Effects 0.000 claims description 3
- 230000002906 microbiologic effect Effects 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000001954 sterilising effect Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 241000186660 Lactobacillus Species 0.000 abstract description 2
- 229940039696 lactobacillus Drugs 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract description 2
- 206010053567 Coagulopathies Diseases 0.000 abstract 1
- 230000035602 clotting Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 238000011031 large-scale manufacturing process Methods 0.000 description 3
- 235000020251 goat milk Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000020248 camel milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002269 spontaneous effect Effects 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
- A23C19/02—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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/219—Diacetilactis
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 invention discloses a processing method of a soft cheese. According to the processing method, fresh milk is taken as the raw material, lactobacillus is taken as the starter, and the soft cheese is prepared by the following steps: examining the raw material, sterilizing the raw material, purifying the milk, homogenizing the milk, carrying out fermentation, performing milk clotting, removing whey, and refrigerating the cheese. The production technology is standard, the product standard is uniform, and thus massive production is realized. The quality of the soft cheese is good, multiple needs can be met, and the taste and the palatability are good.
Description
Technical field
The present invention relates to technical field of processing dairy products, and in particular to a kind of processing method of goat milk soft cream.
Background technology
Herdsman on NORTHWEST CHINA grassland have the traditional habit of edible cheese, and they are using milk, goat milk, camel milk more than needed
Etc. cheese is fabricated to, it is commonly called as " sweling on the skin milk ", it was also once one of the staple food on NORTHWEST CHINA grassland, it is deep to be liked by the ethnic group masses
Love.It is spontaneous fermentation however, the production of this traditional national cheese is mostly herdsman family formula making by hand, without fixation
Bacterial classification, " the sweling on the skin milk " of production then quality differ, it is universal harder, palatability is poor；At present, although Xinjiang, Inner Mongol etc. are local
A small amount of small-scale conventional cheese manufacturing enterprise, but these enterprises do not form large-scale production still using original method processing,
The cheese shape size produced is different, it is impossible to meet diversified consumption demand.
The content of the invention
It is an object of the invention to provide one kind is with fresh milk as raw material, and production technology specification, product taste is preferable, quality
It is good, and the processing method that the soft cream of large-scale production can be used for.
For achieving the above object, the processing method of a kind of soft cream of the present invention, it adopts fresh milk for raw material,
Procedure of processing is as follows：
a）Raw milk is checked：Adulterated inspection and Micro biological Tests are carried out to fresh milk, qualified fresh milk is chosen；
b）It is sterilized：The qualified fresh milk is sterilized 10-30s under for 70-90 DEG C of temperature conditionss, after be cooled to 30-35 DEG C,
Obtain sterilized breast；
c）Net breast：The sterilized breast is carried out after the net breast of plate-frame filtering, 45-55 DEG C is preheated to, in the pressure strip of 0.4-0.6mPa
Homogeneous 20-30min under part, obtains homogenized milk；
d）Fermentation：Add the lactic acid bacteria fermenting agent of β-CD and 0.05-0.08% that weight is 0.1% in the homogenized milk, fully
After stirring, in 35-42 DEG C of temperature conditionss bottom fermentation 40-60min, acidified milk is obtained；
e）Curdled milk：
1. it is 0.1% inulin and the CaCl of 0.003-0.005% to add weight in the acidified milk2, stir；
2. the saline solution again by renin with 2 times of volume, concentration as 1-2% is made into after rennin solns of the concentration as 1-2%, with
The percentage by weight of 0.2-2.5% makes an addition in acidified milk and is well mixed；
3. again acidified milk is stood into 40-45min under 35-42 DEG C of temperature conditionss, obtains curdled milk；
f）Cutting：When the whey acidity of the curdled milk reaches 11-12oT, with cheese Special cutting knife by the curd cutting into
The ziega of 2-3cm square, and stand；
g）Discharging whey：When the ziega PH after standing reaches 4.3-4.5, venting breast in the filter cloth groove of 60 mesh is loaded into
Clearly, then heap makes 18-20h, obtains final product soft cream；
h）Refrigeration：The soft cream is refrigerated under conditions of 3-5 DEG C.
The fresh milk is Fresh Milk or the one kind in fresh sheep breast.
Above-mentioned steps a）In, the physics and chemistry and microbiological indicator of raw milk inspection are：Protein content >=2.9%, fat content
>=4.0%, total dry content >=12%, miscellaneous bacteria sum≤1 × 105Individual/mL, acidity≤16oT, must not contain antibiotic.
Above-mentioned steps c）In, the plate-frame filtering mesh number is >=500 mesh.
Above-mentioned steps d）In, the lactic acid bacteria fermenting agent is streptococcus lactis, cheese bacillus, diacetyl streptococcus, acidophilus
In lactobacillus or bulgarian milk stalk bacterium any two kinds with 1：1 ratio composition.
The invention has the advantages that：
1st, due to adopting such scheme, operation standard of the present invention with specification and step, production technology specification, product specification one
Cause, be capable of achieving large-scale production；
2nd, raw material sources of the present invention extensively, starter culture fix, then quality preferably, can meet variation need to the product of production
Ask；
3rd, the present invention effectively eliminates smell of mutton, fishy smell using the plate-frame filtering of >=500 mesh, and is added with inulin, therefore, product
Preferably, palatability is preferable for taste.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1：A kind of processing method of soft cream, it adopts Fresh Milk for raw material, and procedure of processing is as follows：
a）Raw milk is checked：Adulterated inspection and Micro biological Tests are carried out to fresh milk, qualified fresh milk is chosen；
b）It is sterilized：The qualified fresh milk is sterilized 30s under the temperature conditionss for 70 DEG C, after be cooled to 30 DEG C, obtain sterilization
Breast；
c）Net breast：The sterilized breast is carried out after the net breast of plate-frame filtering, 55 DEG C is preheated to, the homogeneous under the pressure condition of 0.4mPa
20min, obtains homogenized milk；
d）Fermentation：Add the lactic acid bacteria fermenting agent of the β-CD and 0.05% that weight is 0.1% in the homogenized milk, be sufficiently stirred for
After even, in 35 DEG C of temperature conditionss bottom fermentation 60min, acidified milk is obtained；
e）Curdled milk：
1. inulin and 0.003% CaCl that weight is 0.1% are added in the acidified milk2, stir；
2. renin is made into after the rennin solns that concentration is 1%, with 2.5% with 2 times of volumes, the saline solution that concentration is 1% again
Percentage by weight makes an addition in acidified milk and is well mixed；
3. again acidified milk is stood into 45min under 35 DEG C of temperature conditionss, obtains curdled milk；
f）Cutting：When the whey acidity of the curdled milk reaches 11-12oT, with cheese Special cutting knife by the curd cutting into
The ziega of 2-3cm square, and stand；
g）Discharging whey：When the ziega PH after standing reaches 4.3-4.5, venting breast in the filter cloth groove of 60 mesh is loaded into
Clearly, then heap makes 18h, obtains final product soft cream；
h）Refrigeration：The soft cream is refrigerated under conditions of 3-5 DEG C.
Above-mentioned steps d）In, the lactic acid bacteria fermenting agent is streptococcus lactis, cheese bacillus with 1：1 ratio composition.
Embodiment 2：A kind of processing method of soft cream, it adopts fresh sheep breast for raw material, and procedure of processing is as follows：
a）Raw milk is checked：Adulterated inspection and Micro biological Tests are carried out to fresh milk, qualified fresh milk is chosen；
b）It is sterilized：The qualified fresh milk is sterilized 27s under the temperature conditionss for 75 DEG C, after be cooled to 30 DEG C, obtain sterilization
Breast；
c）Net breast：The sterilized breast is carried out after the net breast of plate-frame filtering, 55 DEG C is preheated to, the homogeneous under the pressure condition of 0.4mPa
20min, obtains homogenized milk；
d）Fermentation：Add the lactic acid bacteria fermenting agent of the β-CD and 0.055% that weight is 0.1% in the homogenized milk, be sufficiently stirred for
After uniform, in 35 DEG C of temperature conditionss bottom fermentation 60min, acidified milk is obtained；
e）Curdled milk：
1. inulin and 0.0035% CaCl that weight is 0.1% are added in the acidified milk2, stir；
2. renin is made into after the rennin solns that concentration is 1%, with 2.5% with 2 times of volumes, the saline solution that concentration is 1% again
Percentage by weight makes an addition in acidified milk and is well mixed；
3. again acidified milk is stood into 45min under 35 DEG C of temperature conditionss, obtains curdled milk；
f）Cutting：When the whey acidity of the curdled milk reaches 11-12oT, with cheese Special cutting knife by the curd cutting into
The ziega of 2-3cm square, and stand；
g）Discharging whey：When the ziega PH after standing reaches 4.3-4.5, venting breast in the filter cloth groove of 60 mesh is loaded into
Clearly, then heap makes 18h, obtains final product soft cream；
h）Refrigeration：The soft cream is refrigerated under conditions of 3-5 DEG C.
Above-mentioned steps d）In, the lactic acid bacteria fermenting agent is streptococcus lactis, diacetyl streptococcus with 1：1 ratio group
Into.
Embodiment 3：A kind of processing method of soft cream, it adopts Fresh Milk for raw material, and procedure of processing is as follows：
a）Raw milk is checked：Adulterated inspection and Micro biological Tests are carried out to fresh milk, qualified fresh milk is chosen；
b）It is sterilized：The qualified fresh milk is sterilized 20s under the temperature conditionss for 80 DEG C, after be cooled to 33 DEG C, obtain sterilization
Breast；
c）Net breast：The sterilized breast is carried out after the net breast of plate-frame filtering, 50 DEG C is preheated to, the homogeneous under the pressure condition of 0.5mPa
205min, obtains homogenized milk；
d）Fermentation：Add the lactic acid bacteria fermenting agent of the β-CD and 0.065% that weight is 0.1% in the homogenized milk, be sufficiently stirred for
After uniform, in 39 DEG C of temperature conditionss bottom fermentation 50min, acidified milk is obtained；
e）Curdled milk：
1. inulin and 0.004% CaCl that weight is 0.1% are added in the acidified milk2, stir；
2. renin is made into after the rennin solns that concentration is 1.5% with 2 times of volumes, the saline solution that concentration is 1.5% again, with
1.5% percentage by weight makes an addition in acidified milk and is well mixed；
3. again acidified milk is stood into 42min under 39 DEG C of temperature conditionss, obtains curdled milk；
f）Cutting：When the whey acidity of the curdled milk reaches 11-12oT, with cheese Special cutting knife by the curd cutting into
The ziega of 2-3cm square, and stand；
g）Discharging whey：When the ziega PH after standing reaches 4.3-4.5, venting breast in the filter cloth groove of 60 mesh is loaded into
Clearly, then heap makes 19h, obtains final product soft cream；
h）Refrigeration：The soft cream is refrigerated under conditions of 3-5 DEG C.
Above-mentioned steps d）In, the lactic acid bacteria fermenting agent is cheese bacillus, diacetyl streptococcus with 1：1 ratio composition.
Embodiment 4：A kind of processing method of soft cream, it adopts Fresh Milk for raw material, and procedure of processing is as follows：
a）Raw milk is checked：Adulterated inspection and Micro biological Tests are carried out to fresh milk, qualified fresh milk is chosen；
b）It is sterilized：The qualified fresh milk is sterilized 15s under the temperature conditionss for 80 DEG C, after be cooled to 32 DEG C, obtain sterilization
Breast；
c）Net breast：The sterilized breast is carried out after the net breast of plate-frame filtering, 45 DEG C is preheated to, the homogeneous under the pressure condition of 0.6mPa
27min, obtains homogenized milk；
d）Fermentation：Add the lactic acid bacteria fermenting agent of the β-CD and 0.08% that weight is 0.1% in the homogenized milk, be sufficiently stirred for
After even, in 42 DEG C of temperature conditionss bottom fermentation 40min, acidified milk is obtained；
e）Curdled milk：
1. inulin and 0.005% CaCl that weight is 0.1% are added in the acidified milk2, stir；
2. renin is made into after the rennin solns that concentration is 2%, with 0.5% with 2 times of volumes, the saline solution that concentration is 2% again
Percentage by weight makes an addition in acidified milk and is well mixed；
3. again acidified milk is stood into 40min under 42 DEG C of temperature conditionss, obtains curdled milk；
f）Cutting：When the whey acidity of the curdled milk reaches 11-12oT, with cheese Special cutting knife by the curd cutting into
The ziega of 2-3cm square, and stand；
g）Discharging whey：When the ziega PH after standing reaches 4.3-4.5, venting breast in the filter cloth groove of 60 mesh is loaded into
Clearly, then heap makes 20h, obtains final product soft cream；
h）Refrigeration：The soft cream is refrigerated under conditions of 3-5 DEG C.
Above-mentioned steps d）In, the lactic acid bacteria fermenting agent is diacetyl streptococcus, lactobacillus acidophilus with 1：1 ratio group
Into.
Embodiment 5：A kind of processing method of soft cream, it adopts Fresh Milk for raw material, and procedure of processing is as follows：
a）Raw milk is checked：Adulterated inspection and Micro biological Tests are carried out to fresh milk, qualified fresh milk is chosen；
b）It is sterilized：The qualified fresh milk is sterilized 12s under the temperature conditionss for 85 DEG C, after be cooled to 35 DEG C, obtain sterilization
Breast；
c）Net breast：The sterilized breast is carried out after the net breast of plate-frame filtering, 45 DEG C is preheated to, the homogeneous under the pressure condition of 0.6mPa
30min, obtains homogenized milk；
d）Fermentation：Add the lactic acid bacteria fermenting agent of the β-CD and 0.08% that weight is 0.1% in the homogenized milk, be sufficiently stirred for
After even, in 42 DEG C of temperature conditionss bottom fermentation 40min, acidified milk is obtained；
e）Curdled milk：
1. inulin and 0.005% CaCl that weight is 0.1% are added in the acidified milk2, stir；
2. renin is made into after the rennin solns that concentration is 2%, with 0.5% with 2 times of volumes, the saline solution that concentration is 2% again
Percentage by weight makes an addition in acidified milk and is well mixed；
3. again acidified milk is stood into 40min under 42 DEG C of temperature conditionss, obtains curdled milk；
f）Cutting：When the whey acidity of the curdled milk reaches 11-12oT, with cheese Special cutting knife by the curd cutting into
The ziega of 2-3cm square, and stand；
g）Discharging whey：When the ziega PH after standing reaches 4.3-4.5, venting breast in the filter cloth groove of 60 mesh is loaded into
Clearly, then heap makes 20h, obtains final product soft cream；
h）Refrigeration：The soft cream is refrigerated under conditions of 3-5 DEG C.
Above-mentioned steps d）In, the lactic acid bacteria fermenting agent is streptococcus lactis, bulgarian milk stalk bacterium with 1：1 ratio group
Into.
In above-described embodiment 1,2 and 3, above-mentioned steps a）In, the physics and chemistry and microbiological indicator of raw milk inspection are：Protein
Content >=2.9%, fat content >=4.0%, total dry content >=12%, miscellaneous bacteria sum≤1 × 105Individual/mL, acidity≤16oT,
Antibiotic must not be contained；
Above-mentioned steps c）In, the plate-frame filtering mesh number is >=500 mesh.
It is shown in Table in I by the cheese indices obtained by above-described embodiment 1-5,
Table I
The soft cream can add the seasonings such as salt or honey when edible according to taste demand.
Claims (5)
1. a kind of processing method of soft cream, it adopts fresh milk for raw material, and procedure of processing is as follows：
a）Raw milk is checked：Adulterated inspection and Micro biological Tests are carried out to fresh milk, qualified fresh milk is chosen；
b）It is sterilized：The qualified fresh milk is sterilized 10-30s under for 70-90 DEG C of temperature conditionss, after be cooled to 30-35 DEG C,
Obtain sterilized breast；
c）Net breast：The sterilized breast is carried out after the net breast of plate-frame filtering, 45-55 DEG C is preheated to, in the pressure strip of 0.4-0.6mPa
Homogeneous 20-30min under part, obtains homogenized milk；
d）Fermentation：Add the lactic acid bacteria fermenting agent of β-CD and 0.05-0.08% that weight is 0.1% in the homogenized milk, fully
After stirring, in 35-42 DEG C of temperature conditionss bottom fermentation 40-60min, acidified milk is obtained；
e）Curdled milk：
1. it is 0.1% inulin and the CaCl of 0.003-0.005% to add weight in the acidified milk2, stir；
2. the saline solution again by renin with 2 times of volume, concentration as 1-2% is made into after rennin solns of the concentration as 1-2%, with
The percentage by weight of 0.2-2.5% makes an addition in acidified milk and is well mixed；
3. again acidified milk is stood into 40-45min under 35-42 DEG C of temperature conditionss, obtains curdled milk；
f）Cutting：When the whey acidity of the curdled milk reaches 11-12oT, with cheese Special cutting knife by the curd cutting into
The ziega of 2-3cm square, and stand；
g）Discharging whey：When the ziega PH after standing reaches 4.3-4.5, venting breast in the filter cloth groove of 60 mesh is loaded into
Clearly, then heap makes 18-20h, obtains final product soft cream；
h）Refrigeration：The soft cream is refrigerated under conditions of 3-5 DEG C.
2. the processing method of a kind of soft cream according to claim 1, it is characterised in that：The fresh milk is fresh ox
One kind in newborn or fresh sheep breast.
3. the processing method of a kind of soft cream according to claim 1, it is characterised in that：Above-mentioned steps a）In, raw material
The newborn physics and chemistry checked and microbiological indicator are：Protein content >=2.9%, fat content >=4.0%, total dry content >=12%,
Miscellaneous bacteria sum≤1 × 105Individual/mL, acidity≤16oT, must not contain antibiotic.
4. the processing method of a kind of soft cream according to claim 1, it is characterised in that：Above-mentioned steps c）In, it is described
Plate-frame filtering mesh number is >=500 mesh.
5. the processing method of a kind of soft cream according to claim 1, it is characterised in that：Above-mentioned steps d）In, it is described
Lactic acid bacteria fermenting agent is to appoint in streptococcus lactis, cheese bacillus, diacetyl streptococcus, lactobacillus acidophilus or bulgarian milk stalk bacterium
Two kinds of meaning is with 1：1 ratio composition.
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| CN113875823A (en) * | 2021-10-20 | 2022-01-04 | 江南大学 | Preparation method of special flavor goat fresh cheese |
| CN115968943A (en) * | 2022-12-23 | 2023-04-18 | 光明乳业股份有限公司 | Probiotic fresh cheese and preparation method thereof |
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