CN108185015A - A kind of single cream cheese and the preparation method using room temperature discharging whey - Google Patents
A kind of single cream cheese and the preparation method using room temperature discharging whey Download PDFInfo
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- CN108185015A CN108185015A CN201711461657.8A CN201711461657A CN108185015A CN 108185015 A CN108185015 A CN 108185015A CN 201711461657 A CN201711461657 A CN 201711461657A CN 108185015 A CN108185015 A CN 108185015A
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- 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
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Abstract
A kind of preparation method the invention discloses single cream cheese and using room temperature discharging whey, raw material include dairy milk starting material and auxiliary material, and dairy milk starting material includes：Fresh milk 60 65%, dilute cream 35 40%；Auxiliary material is included according to the addition of dairy milk starting material total weight ratio：Leavening 0.003 0.005%, salt 0.5 0.8%；Wherein, mixture of the leavening for extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature lactic acid bacteria fermenting agent；Preparation method includes：By the raw material standards such as dilute cream, fresh milk, homogeneous, sterilizing, inoculating starter and fermentation, room temperature discharging whey, curdled milk, vacuum packaging, single cream cheese is made in ultra high pressure treatment.By the present invention in that the mixed lactic bacterium leavening agent with extracellular polysaccharide; smooth close cheese product is obtained, farthest protects the original characteristic of curdled milk, last ultra high pressure treatment stablizes product structure; the original flavor of cheese effectively is maintained, extends the shelf-life.
Description
Technical field
It is prepared the present invention relates to a kind of cheese and preparation method thereof more particularly to a kind of room temperature discharging whey ultra high pressure treatment dilute
Product made from the method and the method for cream cheese.
Background technology
Traditional single cream cheese is the fresh soft cheese as made from the rich milk for being added to dilute cream, is not required to maturation,
It can be eaten immediately after production.Finished product cheese fat color and luster is pure white, and taste is soft, light, has the dual flavor of cream and Yoghourt, easily
It is esthetically acceptable to the consumers.Traditional single cream cheese technique is：Fresh milk and dilute cream standardization, homogeneous, sterilizing, mesophilic digestion
Agent fermentation, curdled milk, 70-85 DEG C of Pig discharging whey plus salt add glue, are heated to 80-85 DEG C so that putrefactive microorganisms growth, heat to be inhibited to wrap
Dress.Its technique has a defect that：Improve the quality of cheese, but can also give cheese band simultaneously by adding the stabilizers such as colloid
Come sense and the colloid sense of eking out a living, colloid is agglomerating when stirring insufficient is unevenly distributed；Need high temperature discharging whey, during discharging whey easily by
To the pollution of microorganism, the effect of sterilizing is played by high temperature mode, but high temperature is easy to cause cheese excessive water and scatters and disappears, done
Junket yield is relatively low, and amount of grease is precipitated, and easily causes albumen heat under local acid condition and be denaturalized, and powder sense occurs；It is dilute
The higher shelf life of cream cheese moisture is short, general to use addition bacteriostatic agent or high temperature mode with Shelf-life, but destroys
The original structure of cheese, flavor and taste.
Invention content
In order to solve the above-mentioned technical problem, an object of the present invention is to provide a kind of single cream cheese product (HHP-
Cheese), which is fermented by using extracellular polysaccharide-forming lactic acid bacteria and medium temperature lactic acid bacteria mixed culture fermentation agent, is not being added
Add and smooth close, taste lubrication cheese product is obtained under conditions of the stabilizers such as colloid；The second object of the present invention is to provide
A kind of preparation method of above-mentioned single cream cheese product, the preparation method can farthest keep the original characteristic of curdled milk,
Influence of the high temperature to its yield, moisture, flavor, substrate status is protected it from, increases cheese yield, and make cheese product knot
Structure is stablized, and effectively keeps the original flavor and taste of cheese, Shelf-life.
In a first aspect, the present invention provides a kind of single cream cheese, raw material includes dairy milk starting material and auxiliary material, and dairy milk starting material includes
The ingredient of following mass percent：Fresh milk 60-65%, dilute cream 35-40%；Auxiliary material is included based on the following dairy milk starting material gross weight
The ingredient of amount ratio addition：Leavening 0.003-0.005%, salt 0.5-0.8%；Wherein, leavening is extracellular polysaccharide lactic acid
The mixture of bacterium leavening agent and medium temperature lactic acid bacteria fermenting agent.
The single cream cheese that above-mentioned technical proposal provides, uses extracellular polysaccharide-forming lactic acid bacteria and medium temperature lactic acid bacteria mixed fermentation
Agent is fermented, and does not add any stabilizer such as colloid, and the smooth close, taste lubrication of obtained cheese product, shelf life are long, clearly
Clean label.
In the present invention, the preferred 2.9%-3.4% of fresh milk protein content and/or, the fat content of dilute cream is preferably
20%-40%, the percentage are that quality compares percentage.
In the present invention, the addition mass ratio of extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature lactic acid bacteria fermenting agent is preferably 1:
10；Leavening inoculum concentration is preferably 3-5g/100kg materials, weight of the material total weight only comprising fresh milk and dilute cream
Amount.
In the present invention, extracellular polysaccharide-forming lactic acid bacteria leavening is Lactococcus lactis subsp. lactis (Lactocococcus
Lactis subsp.Lactis), lactococcus lactis subsp (Lactocococcus lactis subsp.lactis
Cremoris), Lactococcus lactis breast subspecies diacetyl mutation (Lactocococcus lactis subsp.lactis
Biovar.Diacetylactis it is one or more in homotype) or non-homofermentation agent；Or, the extracellular polysaccharide lactic acid
Bacterium leavening agent is the lactic acid bacteria fermenting agent (Leuconostocmesenteroides containing leuconostoc mesenteroides sub species cremoris
subsp.cremoris)；The R-704 leavenings of Hansen Corp. of section, Danisco A/S BJ Rep Office can be used in the lactic acid bacteria fermenting agent
MM100 leavenings, the LL-50 leavenings of Royal DSM company or the Probat222 leavenings of Danisco A/S BJ Rep Office.The breast
The dosage of acid bacteria fermentation agent is used in the routine of this field.
In the present invention, the preferred zymophyte Lactococcus lactis subsp. lactis (Lactocococcus of medium temperature lactic acid bacteria fermenting agent
Lactis subsp.Lactis), lactococcus lactis subsp (Lactocococcus lactis subsp.lactis
Cremoris), Lactococcus lactis breast subspecies diacetyl mutation (Lactocococcus lactis subsp.lactis
Biovar.Diacetylactis it is one or more in)；The medium temperature lactic acid bacteria fermenting agent can select Hansen Corp. of section
The leavening of trade name R-704 leavenings, the leavening of Danisco A/S BJ Rep Office trade name MM100 or company trade name LL-50.Institute
The dosage for the lactic acid bacteria fermenting agent stated is used in the routine of this field.
Second aspect, the present invention provides a kind of preparation methods of above-mentioned single cream cheese, include the following steps：
(1) fresh milk and dilute cream are standardized, mixed, obtain mixed material；
(2) mixed material homogeneous, sterilizing, inoculating starter are fermented；
(3) whey that discharge fermentation process generates at normal temperatures, obtains curdled milk；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) ultra high pressure treatment is carried out to the product after vacuum packaging to get the single cream cheese.
Above-mentioned preparation method uses room temperature discharging whey, can farthest keep the original characteristic of curdled milk, protect it from
Influence of the high temperature to its yield, moisture, flavor, substrate status reduces moisture loss, increases cheese yield, maximum journey
Protect curdled milk nutrition and mouthfeel to degree；The preparation method carries out ultra high pressure treatment to vacuum-packed single cream cheese, makes to do
Junket product structure is stablized, and effectively keeps the original flavor and taste of cheese, Shelf-life；The present invention for obtain shelf life compared with
The single cream cheese of long excellent flavor delicate mouthfeel has important market significance.
In step (2), the preferred 100-200bar of homogenization pressure, preferred 50-60 DEG C of temperature.
In step (2), the preferred low temperature of sterilization method sterilizes when long, preferred 60-65 DEG C of sterilising temp, time preferred 30-
40min。
In step (2), during the fermentation, first the material after fermentation is fermented at a temperature of 25 DEG C -35 DEG C,
Shi Changwei 8-12 hours reaches 4.50-4.70 as fermentation termination using pH value.
In step (3), when discharging whey, is 7-12 hours a length of, and temperature is 20 DEG C -30 DEG C.
In step (5), the single cream cheese that vacuum seal installs is put into ultra-high pressure apparatus, is forced into 200-
500MPa, pressurize 5-20min.
The third aspect, the present invention provide a kind of single cream cheese, are made by above-mentioned preparation method.Dilute cream obtained is done
The smooth close, taste lubrication of junket.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition can be combined arbitrarily each preferably to get the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The usage amount of raw material of the present invention is no more than the usage amount of the food additives of national regulation.
The beneficial effects of the invention are as follows：(1) by the present invention in that being mixed with extracellular polysaccharide-forming lactic acid bacteria and medium temperature lactic acid bacteria
It is ferment-fermented, under conditions of stabilizer is not added, smooth close, taste lubrication single cream cheese is obtained, cleans label；
(2) present invention uses the technique of room temperature discharging whey, farthest keeps the original characteristic of curdled milk, protects it from high temperature and it is obtained
The influence of rate, moisture, flavor, substrate status increases cheese yield；(3) dilute milk after the present invention shapes to vacuum packaging
Oily cheese carries out ultra high pressure treatment, makes cheese product stable structure, effectively keeps the original flavor and taste of cheese, extends shelf
Phase；(4) raw material of the present invention easily obtain, preparation process it is simple, can be manufactured using existing production line, suitable for big
Scale continuous production.The present invention has important city for the single cream cheese for obtaining the longer excellent flavor delicate mouthfeel of shelf life
Field meaning.
Specific embodiment
With reference to embodiment, the present invention is described further, but does not therefore limit the present invention to the reality
It applies among a range.Test method without specific conditions in the following example, according to conventional methods and conditions or according to quotient
Product specification selects.
In the present invention in addition to special instruction, percentage used is all weight percent.
Embodiment 1
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 40%, dosage 37kg；Fresh milk：
Protein content is 2.9%, dosage 63kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 4g；The dosage of salt is 500g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection R-704 of polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent is MM100, and the two addition mass ratio is 1:
10。
The preparation method of single cream cheese includes the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 55 DEG C of progress homogeneous, homogenization pressure 100bar；By the material after homogeneous in constant temperature
Sterilize in water-bath, a length of 30min, temperature are 65 DEG C during sterilizing, it is subject to sterilization after material inoculating starter when being cooled to 30 DEG C；
By the material fermentation 10 hours after inoculation, with pH value reach 4.50 be fermentation terminal；
(3) at 25 DEG C curdled milk is obtained with Pig method discharging whey, duration 10 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, carries out ultra high pressure treatment, be forced into 300MPa, protected
10min is pressed to get the single cream cheese.
Embodiment 2
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 35%, dosage 40kg；Fresh milk：
Protein content is 3.4%, dosage 60kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 4g；The dosage of salt is 550g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection R-704 of polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent is LL-50, and the two addition mass ratio is 1:
10。
The preparation method of single cream cheese includes the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 60 DEG C of progress homogeneous, homogenization pressure 130bar；By the material after homogeneous in constant temperature
Sterilize in water-bath, a length of 35min, temperature are 63 DEG C during sterilizing, it is subject to sterilization after material inoculating starter when being cooled to 32 DEG C；
By the material fermentation 10 hours after inoculation, with pH value reach 4.60 be fermentation terminal；
(3) at being 20 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 9 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, carries out ultra high pressure treatment, be forced into 400MPa, protected
5min is pressed to get the single cream cheese.
Embodiment 3
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 25%, dosage 35kg；Fresh milk：
Protein content is 3.2%, dosage 65kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 5g；The dosage of salt is 570g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection MM100 of polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent is R-704, and the two addition mass ratio is 1:
10。
The preparation method of single cream cheese includes the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 60 DEG C of progress homogeneous, homogenization pressure 200bar；By the material after homogeneous in constant temperature
Sterilize in water-bath, a length of 40min, temperature are 60 DEG C during sterilizing, it is subject to sterilization after material inoculating starter when being cooled to 30 DEG C；
By the material fermentation 8 hours after inoculation, with pH value reach 4.70 be fermentation terminal；
(3) at being 20 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 12 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, is forced into 500MPa, pressurize 5min is to get described
Single cream cheese.
Embodiment 4
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 20%, dosage 38kg；Fresh milk：
Protein content is 3.3%, dosage 62kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 4g；The dosage of salt is 800g.
Wherein, the lactic acid bacteria fermenting agent selection MM100 of extracellular polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent is MM100,
The two addition mass ratio is 1:10.
The preparation method of single cream cheese includes the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 50 DEG C of progress homogeneous, homogenization pressure 120bar；By the material after homogeneous in constant temperature
Sterilize in water-bath, a length of 35min, temperature are 65 DEG C during sterilizing, it is subject to sterilization after material inoculating starter when being cooled to 30 DEG C；
By the material fermentation 10 hours after inoculation, with pH value reach 4.60 be fermentation terminal；
(3) at being 30 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 9 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, is forced into 300MPa, pressurize 15min is to get described
Single cream cheese.
Embodiment 5
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 38%, dosage 38kg；Fresh milk：
Protein content is 3.4%, dosage 62kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 3g；The dosage of salt is 600g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection Probat222 of polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent is LL-50, and the two adds mass ratio
It is 1:10.
The preparation method of single cream cheese includes the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 60 DEG C of progress homogeneous, homogenization pressure 130bar；By the material after homogeneous in constant temperature
Sterilize in water-bath, a length of 30min, temperature are 65 DEG C during sterilizing, it is subject to sterilization after material inoculating starter when being cooled to 35 DEG C；
By the material fermentation 12 hours after inoculation, with pH value reach 4.50 be fermentation terminal；
(3) at being 20 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 7 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, is forced into 200MPa, pressurize 20min is to get described
Single cream cheese.
Comparative example 1
The composition of raw materials and preparation method of the comparative example, same as Example 1, only leavening only uses medium temperature lactic acid bacteria
Leavening MM100.
Comparative example 2
The composition of raw materials and preparation method of the comparative example, it is same as Example 3, only discharging whey temperature be 75 DEG C, not into
Row ultra high pressure treatment.
Comparative example 3
The composition of raw materials and preparation method of the comparative example, same as Example 1, only leavening only uses mesophilic digestion agent simultaneously
The locust bean gum of addition 0.5% during salt is mixed, which is the proportion for accounting for dairy milk starting material.
Effect example 1
Using the commercially available Kraft dilute cream cheese (trade name of Texture instrument (being purchased from Chao Ji Instrument Ltd.) detection：Cream sesame
Scholar) and embodiment (1,3,4) prepared by single cream cheese hardness, viscosity and elasticity, the results are shown in Table 1：
Table 1
| Sample | Hardness | Viscosity | Elasticity |
| Cream cheese | 403.87±13.69b | -171.43±24.1b | 0.74±0.07a |
| Embodiment 1 | 399.91±12.84b | -181.16±22.87a | 0.73±0.07a |
| Embodiment 3 | 354.13±27.65b | -188.14±14.03a | 0.75±0.19a |
| Embodiment 4 | 406.31±10.62b | -178.19±18.05b | 0.7±0.04a |
Table 1 shows single cream cheese of the present invention compared with common cheese, and texture has similar characteristic, wherein the present invention
The viscosity of cheese is significantly higher than common cheese, and appropriate viscosity is beneficial for the release of flavor and mouthfeel.
Effect example 2
Cream cheese fermentation is completed, and curdled milk measures its cheese yield after mixing salt, is shown in Table 2：
2 cheese yield of table
| Sample | Cheese yield (%) |
| Comparative example 2 | 47% |
| Embodiment 1 | 54% |
| Embodiment 3 | 53% |
| Embodiment 5 | 53% |
It should be apparent that (1,3,5) of the embodiment of the present invention is compared with comparative example 2 from table 2, cheese yield is significantly high
In comparative example.Higher yield substantially increases the utilization rate of raw material, reduces cost, and with obvious effects.
Effect example 3
After preservation for single cream cheese embodiment of the present invention (1,2,4,5) comparative example (1,3) 2 weeks, taste side is carried out
The validity check in face, with now commercially available Kraft dilute cream cheese (trade name：Cream cheese) as control.Take 25 grams of single cream cheeses
Sample asks the personages of the professional subjective appreciation training of several processes to carry out trial test marking, is gargled before and after tasting with warm water, to incite somebody to action
Interference is preferably minimized.Specific evaluation criterion and scoring criterion are shown in Table 3：
3 single cream cheese evaluation criteria of table
Results of sensory evaluation is as shown in table 4 below：
4 results of sensory evaluation of table
By the data in table 4 it is found that 1 score of comparative example is relatively low, sensory results show commercially available dilute cream cheese and right
Ratio 3 is eked out a living sense, and colloid sense is obvious, it is observed that part colloid is unevenly distributed into bulk.Dilute cream of the present invention is done
Junket is very high with commercially available dilute cream cheese similarity on sense organ, the score of each individual event all relatively, but the present invention
Single cream cheese is better than commercially available dilute cream cheese in terms of cream-style, smooth degree, painting retentiveness.It can be seen that in overall preference degree
The single cream cheese of the upper present invention is more excellent.
Embodiment described above only expresses the specific embodiment of the present invention, and description is more specific and detailed, but
Can not the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that the ordinary skill people for this field
For member, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the present invention's
Protection domain.
Claims (10)
1. a kind of single cream cheese, which is characterized in that its raw material includes dairy milk starting material and auxiliary material, and dairy milk starting material includes following quality percentage
The ingredient of ratio：Fresh milk 60-65%, dilute cream 35-40%；Auxiliary material is included based on the following the addition of dairy milk starting material total weight ratio
Ingredient：Leavening 0.003-0.005%, salt 0.5-0.8%；Wherein, leavening is extracellular polysaccharide-forming lactic acid bacteria leavening in
The mixture of warm lactic acid bacteria fermenting agent.
2. single cream cheese according to claim 1, which is characterized in that fresh milk protein content is 2.9%-3.4%,
And/or dilute cream fat content is 20%-40%, the percentage is that quality compares percentage.
3. single cream cheese according to claim 1, which is characterized in that extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature breast
The addition mass ratio of acid bacteria fermentation agent is 1:10.
4. single cream cheese according to claim 1, which is characterized in that extracellular polysaccharide-forming lactic acid bacteria leavening is lactic acid breast
Coccus lactic acid subspecies, lactococcus lactis subsp, the homotype of Lactococcus lactis breast subspecies diacetyl mutation or non-homofermentation
It is one or more in agent；Or, the extracellular polysaccharide-forming lactic acid bacteria leavening is the lactic acid containing leuconostoc mesenteroides sub species cremoris
Bacterium leavening agent；And/or the preferred zymophyte Lactococcus lactis subsp. lactis of medium temperature lactic acid bacteria fermenting agent, Lactococcus lactis butterfat are sub-
It is one or more in kind, Lactococcus lactis breast subspecies diacetyl mutation.
A kind of 5. method that any single cream cheeses of claim 1-4 are prepared using room temperature discharging whey, which is characterized in that packet
Include following steps：
(1) fresh milk and dilute cream are standardized, mixed, obtain mixed material；
(2) mixed material homogeneous, sterilizing, inoculating starter are fermented；
(3) whey that discharge fermentation process generates at normal temperatures, obtains curdled milk；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) ultra high pressure treatment is carried out to the product after vacuum packaging to get the single cream cheese.
6. the method according to claim 5 that single cream cheese is prepared using room temperature discharging whey, which is characterized in that in step
(2) in, homogenization pressure 100-200bar, temperature is 50-60 DEG C.
7. the method according to claim 5 that single cream cheese is prepared using room temperature discharging whey, which is characterized in that in step
(2) in, sterilization method is that low temperature sterilizes when long, and sterilising temp is 60-65 DEG C, time 30-40min.
8. the method according to claim 5 that single cream cheese is prepared using room temperature discharging whey, which is characterized in that in step
(2) in, during the fermentation, first the material after fermentation is fermented at a temperature of 30 DEG C -35 DEG C, when a length of 8-12 it is small
When, 4.50-4.70 is reached as fermentation termination using pH value.
9. the method according to claim 5 that single cream cheese is prepared using room temperature discharging whey, which is characterized in that in step
(3) in, when discharging whey, is 7-12 hours a length of, and temperature is 20 DEG C -30 DEG C.
10. the method according to claim 5 that single cream cheese is prepared using room temperature discharging whey, which is characterized in that in step
Suddenly in (5), when carrying out ultra high pressure treatment, 200-500MPa, pressurize 5-20min are forced into.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111011528A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Processing and manufacturing method of normal-temperature fermented cream |
| CN114747635A (en) * | 2022-05-10 | 2022-07-15 | 内蒙古农业大学 | Preparation method and storage method of concentrated milk curd |
| CN115886082A (en) * | 2021-09-23 | 2023-04-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese capable of being stored at normal temperature and preparation method thereof |
| CN116135028A (en) * | 2021-11-18 | 2023-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese and preparation method thereof |
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