CN108497092A - The preparation method of fresh cheese - Google Patents
The preparation method of fresh cheese Download PDFInfo
- Publication number
- CN108497092A CN108497092A CN201810383258.2A CN201810383258A CN108497092A CN 108497092 A CN108497092 A CN 108497092A CN 201810383258 A CN201810383258 A CN 201810383258A CN 108497092 A CN108497092 A CN 108497092A
- Authority
- CN
- China
- Prior art keywords
- milk
- preparation
- cow
- fresh cheese
- cheese
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 229940108461 rennet Drugs 0.000 claims abstract description 3
- 108010058314 rennet Proteins 0.000 claims abstract description 3
- 235000020247 cow milk Nutrition 0.000 claims description 27
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 11
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 11
- 102100028255 Renin Human genes 0.000 claims description 8
- 108090000783 Renin Proteins 0.000 claims description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 7
- 241000194035 Lactococcus lactis Species 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 101100136092 Drosophila melanogaster peng gene Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 108010001441 Phosphopeptides Proteins 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 241001515965 unidentified phage Species 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
-
- 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
- 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
- A23V2400/157—Lactis
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 kind of preparation method of fresh cheese, by milk sterilization, leavening and rennet ferment is added, ferment 18~20h at 25~30 DEG C, and stabilizer is added, and 20~30min is heated at 60~65 DEG C to grumeleuse, sepg whey to get.The fresh cheese of the present invention can preserve 30 days or more under 10 DEG C of the following conditions, and tissue is soft and smooth, and taste is good, is not susceptible to seep water, and be less prone to the case where PH or acidity reduction etc. reduce mouthfeel and occur.
Description
Technical field
The invention belongs to dairy foods, relate generally to a kind of preparation method of fresh cheese.
Background technology
Fresh cheese is the cheese without curing, is to utilize lactic acid bacteria, renin carries out curdled milk to cow's milk, and from grumeleuse
Isolate what whey obtained.Fresh cheese includes white cheese, quark cheese, farmers''s cheese, Maas card Peng cheese, Li Keta cheese
Deng.Wherein, white cheese is most received by consumers in general.White cheese fat is low, compared with Yoghourt, the alcohol savoury with cheese
Road, tissue are also soft and smooth.However, have lactic acid bacteria survival, baby its PH, acidity, taste in preservation that can change in white cheese,
Thus the best edible period is usually shorter.And thermal denaturation occurs for dialogue cheese sterilization processing, the lactalbumins such as beta lactoglobulin, in junket
Albumen micelle surface combines, and changes before the structure of casein non-phosphopeptides and heating, to lose the soft and smooth mouth as feature
Sense.Therefore, white cheese is faced with so awkward condition.
Invention content
It can be stored for a long time the technical problem to be solved in the present invention is to provide a kind of, and do not influence the system of the fresh cheese of mouthfeel
Preparation Method.
Technical solution provided by the invention is a kind of preparation method of fresh cheese, by milk sterilization, be added leavening and
Rennet ferment, ferment 18~20h at 25~30 DEG C, and stabilizer is added, grumeleuse heats at 60~65 DEG C to 20~
30min, sepg whey to get.
The additive amount of the leavening is the 0.005~0.01% of cow's milk weight.
The additive amount of the renin is the 0.0008~0.001% of cow's milk weight.
The leavening includes lactococcus lactis subsp and Lactococcus lactis subsp. lactis.Lactococcus lactis butterfat is sub-
Kind bacterium colony is smaller, and round protrusion is glossy, and thalline is in oval；Lactococcus lactis subsp. lactis surface is smooth glossy, navel
Shape, edge is complete, milky.Different bacteriophages are had repellence by warm type homofermeneter kind during both strains belong to, and are tradition
The strain that cheese produces and uses.Both strains share, and close institutional framework and cheesy flavor, and base can be brought to product
Penetrating odor without traditional cheese in sheet.
The stabilizer is high methoxy pectin, and addition is the 0.1~0.5% of cow's milk weight.
The milk sterilization is to be heated to cow's milk to keep the temperature 20~30min at 60~65 DEG C.
The fresh cheese of the present invention can preserve 30 days or more under 10 DEG C of the following conditions, and tissue is soft and smooth, and taste is good, no
It easily seeps water, is less prone to the case where PH or acidity reduction etc. reduce mouthfeel and occurs.
Specific implementation mode
The present invention is further elaborated for following specific examples, but not as a limitation of the invention.
Embodiment 1
1) it is qualified to examine, and the cow's milk of antibiotic-free is standardized；
2) cow's milk is sterilized 20min at 60 DEG C；
3) leavening (lactococcus lactis subsp and the Lactococcus lactis subsp. lactis of cow's milk weight 0.005% is added
By 4:1 mixing) and 0.0008% renin, ferment 18h at 25 DEG C；
4) high methoxy pectin of cow's milk weight 0.1% is added；
5) grumeleuse is heated into 20min at 60 DEG C, sepg whey is less than 10 DEG C to get fresh white cheese, storage temperature.
Embodiment 2
1) it is qualified to examine, and the cow's milk of antibiotic-free is standardized；
2) cow's milk is sterilized 30min at 65 DEG C；
3) leavening of addition cow's milk weight 0.01% (press by lactococcus lactis subsp and Lactococcus lactis subsp. lactis
4:1 mixing) and 0.001% renin, ferment 25h at 30 DEG C；
4) high methoxy pectin of cow's milk weight 0.5% is added；
5) grumeleuse is heated into 30min at 65 DEG C, sepg whey is less than 10 DEG C to get fresh white cheese, storage temperature.
Embodiment 3
1) it is qualified to examine, and the cow's milk of antibiotic-free is standardized；
2) cow's milk is sterilized 30min at 60 DEG C；
3) leavening (lactococcus lactis subsp and the Lactococcus lactis subsp. lactis of cow's milk weight 0.005% is added
By 4:1 mixing) and 0.001% renin, ferment 25h at 25 DEG C；
4) high methoxy pectin of cow's milk weight 0.1% is added；
5) grumeleuse is heated into 20min at 65 DEG C, sepg whey is less than 10 DEG C to get fresh white cheese, storage temperature.
Embodiment 4
1) it is qualified to examine, and the cow's milk of antibiotic-free is standardized；
2) cow's milk is sterilized 20min at 65 DEG C；
3) leavening of addition cow's milk weight 0.01% (press by lactococcus lactis subsp and Lactococcus lactis subsp. lactis
4:1 mixing) and 0.0008% renin, ferment 18h at 30 DEG C；
4) high methoxy pectin of cow's milk weight 0.5% is added；
5) grumeleuse is heated into 30min at 60 DEG C, sepg whey is less than 10 DEG C to get fresh white cheese, storage temperature
Embodiment 5
1) it is qualified to examine, and the cow's milk of antibiotic-free is standardized；
2) cow's milk is sterilized 25min at 62 DEG C；
3) leavening (lactococcus lactis subsp and the Lactococcus lactis subsp. lactis of cow's milk weight 0.008% is added
By 4:1 mixing) and 0.0009% renin, ferment 20h at 28 DEG C；
4) high methoxy pectin of cow's milk weight 0.2% is added；
5) grumeleuse is heated into 25min at 62 DEG C, sepg whey is less than 10 DEG C to get fresh white cheese, storage temperature.
Claims (6)
1. a kind of preparation method of fresh cheese, it is characterised in that：By milk sterilization, leavening and rennet ferment is added,
Ferment 18~20h at 25~30 DEG C, and stabilizer is added, and 20~30min is heated at 60~65 DEG C to grumeleuse, sepg whey, i.e.,
.
2. the preparation method of fresh cheese according to claim 1, it is characterised in that：The additive amount of the leavening is ox
The 0.005~0.01% of newborn weight.
3. the preparation method of fresh cheese according to claim 1, it is characterised in that：The additive amount of the renin is ox
The 0.0008~0.001% of newborn weight.
4. the preparation method of fresh cheese according to claim 1, it is characterised in that：The leavening includes Lactococcus lactis
Bacterium subsp. cremoris and Lactococcus lactis subsp. lactis.
5. according to the preparation method for requiring the fresh cheese described in 1, it is characterised in that：The stabilizer is high methoxy pectin,
Addition is the 0.1~0.5% of cow's milk weight.
6. according to the preparation method for requiring the fresh cheese described in 1, it is characterised in that：The milk sterilization is to be heated to cow's milk
20~30min is kept the temperature at 60~65 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810383258.2A CN108497092A (en) | 2018-04-26 | 2018-04-26 | The preparation method of fresh cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810383258.2A CN108497092A (en) | 2018-04-26 | 2018-04-26 | The preparation method of fresh cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497092A true CN108497092A (en) | 2018-09-07 |
Family
ID=63399200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810383258.2A Pending CN108497092A (en) | 2018-04-26 | 2018-04-26 | The preparation method of fresh cheese |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497092A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835258A (en) * | 2018-07-13 | 2018-11-20 | 光明乳业股份有限公司 | A kind of Low acid high protein fermentation cream and its production method |
| CN110463778A (en) * | 2019-09-11 | 2019-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer, cheese and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05252866A (en) * | 1991-02-28 | 1993-10-05 | Snow Brand Milk Prod Co Ltd | Production of sterilized fresh cheese |
| CN102480981A (en) * | 2009-09-03 | 2012-05-30 | 高梨乳业株式会社 | Method for producing pasteurized fresh cheese |
| CN103211036A (en) * | 2013-04-25 | 2013-07-24 | 吉林省农业科学院 | Simmental milk cheese and production method thereof |
| CN103315068A (en) * | 2013-07-05 | 2013-09-25 | 光明乳业股份有限公司 | Fresh acid cured cheese and preparation method thereof |
| CN103315069A (en) * | 2013-07-11 | 2013-09-25 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
| CN104560830A (en) * | 2015-01-14 | 2015-04-29 | 东北农业大学 | Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof |
-
2018
- 2018-04-26 CN CN201810383258.2A patent/CN108497092A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05252866A (en) * | 1991-02-28 | 1993-10-05 | Snow Brand Milk Prod Co Ltd | Production of sterilized fresh cheese |
| CN102480981A (en) * | 2009-09-03 | 2012-05-30 | 高梨乳业株式会社 | Method for producing pasteurized fresh cheese |
| CN103211036A (en) * | 2013-04-25 | 2013-07-24 | 吉林省农业科学院 | Simmental milk cheese and production method thereof |
| CN103315068A (en) * | 2013-07-05 | 2013-09-25 | 光明乳业股份有限公司 | Fresh acid cured cheese and preparation method thereof |
| CN103315069A (en) * | 2013-07-11 | 2013-09-25 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
| CN104560830A (en) * | 2015-01-14 | 2015-04-29 | 东北农业大学 | Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835258A (en) * | 2018-07-13 | 2018-11-20 | 光明乳业股份有限公司 | A kind of Low acid high protein fermentation cream and its production method |
| CN108835258B (en) * | 2018-07-13 | 2021-10-08 | 光明乳业股份有限公司 | Low-acidity high-protein fermented milk and production method thereof |
| CN110463778A (en) * | 2019-09-11 | 2019-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer, cheese and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180907 |
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| WD01 | Invention patent application deemed withdrawn after publication |