CN109275721A - One type Edam cheese and preparation method thereof - Google Patents

One type Edam cheese and preparation method thereof Download PDF

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Publication number
CN109275721A
CN109275721A CN201811367364.8A CN201811367364A CN109275721A CN 109275721 A CN109275721 A CN 109275721A CN 201811367364 A CN201811367364 A CN 201811367364A CN 109275721 A CN109275721 A CN 109275721A
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China
Prior art keywords
preparation
cheese
lactococcus lactis
class
milk
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Inventor
焦晶凯
刘振民
徐致远
苏米亚
郑远荣
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Shanghai Bright Dairy and Food Co Ltd
Bright Dairy and Food Co Ltd
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Shanghai Bright Dairy and Food Co Ltd
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Priority to CN201811367364.8A priority Critical patent/CN109275721A/en
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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
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme

Abstract

The invention discloses type Edam cheese and preparation method thereof, and preparation method includes the following steps: (1) raw milk is cooled to 30-33 DEG C of temperature after sterilizing；(2) inoculating starter ferments, fermentation to pH 6.4-6.5；(3) renin is added, obtains ziega after curdled milk；(4) ziega is cut, whey, compression moulding is discharged after standing；(5) after salt marsh, mature 4-5 months to get.The present invention is remarkably improved the permeation rate of cheese ripening, reduces rapidly the moisture content in cheese, avoids its generation because situations such as quality caused by fast dewatering is coarse frangible, obtains preferable cheesy flavor, obtain the novel cheese different from existing cheese varieties.

Description

One type Edam cheese and preparation method thereof
Technical field
The invention belongs to dairy products fields, and in particular to type Edam cheese and preparation method thereof.
Background technique
A kind of newborn concentrations that cheese is milk after concentration, the solid substance in basis are mainly protein and fat, During cheesemaking, casein and fat in cream are concentrated ten times, therefore usually have the title of " milk gold ".Cheese is raw Producing includes a series of Main Stage, and such as cream is added after certain specific fermenting microbe pre fermentation by processing, and curdled milk is added Enzyme, it is grumeleuse that renin, which makes cream that it is gelatin to be frozen into solid, and grumeleuse is cut into the size of requirement, grumeleuse with special cutting tool Particle carries out mechanical treatment and heat treatment under mixing tool, and whey is precipitated, final molding.But different types of cheese is being handled Special requirement is had, in the process so as to form more than 2,000 kinds of cheese types at present in the world.
, maturity difference different according to the quality of cheese, milk-derived different and place of production difference etc., cheese is divided into difference Type, such as Palma cheese Parmesan, Ge Ruina cheese Grana, angstrom door tal fibre cheese Emmental, ancient cheese Gruyere, Cheddar Cheddar, up to Gouda, Tai Er Seat Tilsit and Ha Wa Supreme Being's cheese Harvarti etc..
Edam cheese, which belongs to, embathes hard cheese, originates in Holland.This cheese can use the degreasing Jing Guo pasteurize Milk or the production of partially skimmed milk.This hard cheese needs the time of mature 6 months grades or more to reach moisture requirement.Therefore, it studies A kind of maturation time is short, and the China domestic domestic novel cheese product entirely different with original Edam cheese quality has Important meaning.
Summary of the invention
In order to solve the above technical problems, the present invention provides the preparation method of a type Edam cheese, the preparation process It is similar with Edam preparation process, it is obtained by optimization of fermentation conditions etc. a kind of entirely different with original Edam cheese quality novel Cheese product the moisture content in cheese samples is reduced rapidly by (4-5 month) in a very short period of time, substitute original Time more than hard cheese 6 months grades of maturation reaches moisture requirement.
Specifically, on the one hand, the present invention provides the preparation method of a type Edam cheese, this method includes following step It is rapid:
(1) raw milk is cooled to 30-33 DEG C of temperature after sterilizing；
(2) inoculating starter ferments, fermentation to pH 6.4-6.5；
(3) renin is added, obtains ziega after curdled milk；
(4) ziega is cut, whey, compression moulding is discharged after standing；
(5) after salt marsh, mature 4-5 months to get.
Further, in step (1), the temperature of sterilization is 72-75 DEG C, time 2-5min.
Further, in step (2), leavening include Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis are sub- The inoculum concentration ratio of kind diacetyl mutation is 1-10:1-10:1-10.
Further, in step (3), renin is calf stomach renin and/or microbial rennet, every primary ox of 100L Renin 2-4g is added in cream, the time of curdled milk is 30-45min.
Further, in step (4), whey is discharged in two steps: after agitation 15-30min, excluding the whey of 40-50%；So After sterile water is added, while the temperature of curd-containing canisters is risen to 38-40 DEG C from 30-33 DEG C, during which constantly stirred.
Preferably, in step (4), the sterile water of 40-50 DEG C of heat is added, the volume that sterile water is added is primary cow's milk body Long-pending 23-35%.
Further, in step (5), the salinity of product is 2.0-2.5% after salt marsh.
Further, in step (5), Pack-Age is usedTMBag, under the conditions of 10-15 DEG C, relative humidity 50-60% at Ripe 4-5 months.
Second aspect, the present invention also provides class Edam cheese made from above-mentioned preparation method.
Further, moisture content is 21-30% in the class Edam cheese, and fat content is 55-61% in dry matter.
In above-mentioned technical proposal, the present invention is remarkably improved the permeation rate of cheese ripening, reduces rapidly the water in cheese Point content avoids its generation because situations such as quality caused by fast dewatering is coarse frangible, obtains preferable cheesy flavor, obtain Different from the novel cheese of existing cheese varieties.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention Art scheme is further elaborated:
In a specific embodiment, the preparation method of a type Edam cheese is provided, this method includes following Step:
(1) raw milk is cooled to 30-33 DEG C of temperature after sterilizing；
(2) inoculating starter ferments, fermentation to pH 6.4-6.5；
(3) renin is added, obtains ziega after curdled milk；
(4) ziega is cut, whey, compression moulding is discharged after standing；
(5) after salt marsh, mature 4-5 months to get.
The present invention selects suitable fermentation condition etc., in the short term by the moisture in cheese by optimization preparation process Rapid evaporation retains the flavour and taste of cheese, while keeping the distinctive quality of cheese to providing to limit.
Further, in step (1), the temperature of sterilization is 72-75 DEG C, time 2-5min.
Further, in step (2), leavening include Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis are sub- The inoculum concentration ratio of kind diacetyl mutation is 1-10:1-10:1-10.The present invention is obtained by the strain composition of optimization leavening A kind of and entirely different novel cheese product of Edam cheese quality.
Further, in step (3), renin is calf stomach renin and/or microbial rennet, every primary ox of 100L Renin 2-4g is added in cream, the time of curdled milk is 30-45min.
Further, in step (4), whey is discharged in two steps: after agitation 15-30min, excluding the whey of 40-50%；So After sterile water is added, while the temperature of curd-containing canisters is risen to 38-40 DEG C from 30-33 DEG C, during which constantly stirred.Discharge cream in two steps Whey can be thoroughly discharged clearly, the addition of sterile water and the raising of temperature can make to be incorporated in the lactalbumin of casein grumeleuse into The separation of one step.
Preferably, in step (4), the sterile water of 40-50 DEG C of heat is added, the volume that sterile water is added is primary cow's milk body Long-pending 23-35%.
Further, in step (5), the salinity of product is 2.0-2.5% after salt marsh.
Further, in step (5), Pack-Age is usedTMBag, under the conditions of 10-15 DEG C, relative humidity 50-60% at Ripe 4-5 months.Pack-AgeTMBag is a kind of cheese maturation bag, in Pack-AgeTMIn bag, under the preferred temperature and humidity conditions of institute, In the short term by the moisture rapid evaporation in cheese to providing to limit.
Second aspect, the present invention also provides class Edam cheese made from above-mentioned preparation method.
Further, moisture content is 21-30% in the class Edam cheese, and fat content is 55-61% in dry matter.
Above-mentioned specific embodiment is further illustrated below by embodiment.The raw material of following embodiments is not made such as specific Illustrate, is purchase gained.Pack-AgeTMBag is purchased from DSM N. V..
Embodiment 1
The preparation method of one type Edam cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 72 DEG C, time 2min.
(2) 32 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×106cfu/ml、1.0×106cfu/ ml；It ferments to pH 6.4.
(4) renin, curdled milk 30min are added；Renin is calf stomach renin, adds curdled milk in every primary cow's milk of 100L Enzyme 3g.
(5) curdled milk, curdled milk block size 5*5*5 (mm after cutting are cut3), it is then allowed to stand 4min.
(6) whey is discharged in two steps.After stirring 15min, 40% whey is excluded.Then primary cow's milk volume 23% is added Heat sterile water (40 DEG C), while the temperature of curd-containing canisters is promoted to 38 DEG C from 32 DEG C during sterile water is added, the phase Between constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 12*12*8 (cm3)。
(8) finished product salinity is 2.0% after salt marsh.
(9) Pack-Age is usedTMBag is packed, 5 months mature under the conditions of 10 DEG C, relative humidity are 50%.
Embodiment 2
The preparation method of one type Edam cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 75 DEG C, time 5min.
(2) 30 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×106cfu/ml、1.0×106cfu/ ml；It ferments to pH 6.5.
(4) renin, curdled milk 45min are added；Renin is calf stomach renin, adds curdled milk in every primary cow's milk of 100L Enzyme 2g.
(5) curdled milk, curdled milk block size 10*10*10 (mm after cutting are cut3), it is then allowed to stand 5min.
(6) whey is discharged in two steps.After stirring 30min, 50% whey is excluded.Then primary cow's milk volume 35% is added Heat sterile water (50 DEG C), while the temperature of curd-containing canisters is promoted to 40 DEG C from 30 DEG C during sterile water is added, the phase Between constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 15*15*10 (cm3)；
(8) finished product salinity is 2.5% after salt marsh.
(9) Pack-Age is usedTMBag is packed, 4 months mature under the conditions of 15 DEG C, relative humidity are 60%.
Embodiment 3
The preparation method of one type Edam cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 73 DEG C, time 5min.
(2) 33 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×107cfu/ml、1.0×106cfu/ ml；It ferments to pH 6.5.
(4) renin, curdled milk 40min are added；Renin is calf stomach renin, adds curdled milk in every primary cow's milk of 100L Enzyme 4g.
(5) curdled milk, curdled milk block size 6*8*7 (mm after cutting are cut3), it is then allowed to stand 5min.
(6) whey is discharged in two steps.After stirring 25min, 45% whey is excluded.Then primary cow's milk volume 30% is added Heat sterile water (45 DEG C), while the temperature of curd-containing canisters is promoted to 39 DEG C from 33 DEG C during sterile water is added, the phase Between constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 14*14*9 (cm3)。
(8) finished product salinity is 2.2% after salt marsh.
(9) Pack-Age is usedTMBag is packed, 5 months mature under the conditions of 12 DEG C, relative humidity are 60%.
Embodiment 4
The preparation method of one type Edam cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 74 DEG C, time 3min.
(2) 31 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×106cfu/ml、1.0×107cfu/ ml；It ferments to pH 6.5.
(4) renin, curdled milk 35min are added；Renin is calf stomach renin and microbial rennet, and every 100L is primary Renin calf stomach renin 2g, microbial rennet 2g are added in cow's milk.
(5) curdled milk, curdled milk block size 8*9*6 (mm after cutting are cut3), it is then allowed to stand 4min.
(6) whey is discharged in two steps.After stirring 20min, 48% whey is excluded.Then primary cow's milk volume 25% is added Heat sterile water (42 DEG C), while the temperature of curd-containing canisters is promoted to 38 DEG C from 31 DEG C during sterile water is added, the phase Between constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 13*13*10 (cm3)。
(8) finished product salinity is 2.4% after salt marsh.
(9) Pack-Age is usedTMBag is packed, 5 months mature under the conditions of 14 DEG C, relative humidity are 55%.
Comparative example 1
Commercially available Ida nurse Edam cheese.
Comparative example 2
Commercially available Palma Parmesan cheese.
Comparative example 3
A kind of preparation method of cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 74 DEG C, time 3min.
(2) 31 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×106cfu/ml、1.0×106cfu/ ml；It ferments to pH 6.4.
(4) renin, curdled milk 35min are added；Renin is calf stomach renin, adds curdled milk in every primary cow's milk of 100L Enzyme 3g.
(5) curdled milk, curdled milk block size 12*12*12 (mm after cutting are cut3), it is then allowed to stand 4min.
(6) whey is discharged in two steps.After stirring 20min, 48% whey is excluded.Then primary cow's milk volume 25% is added Heat sterile water (42 DEG C), while the temperature of curd-containing canisters is promoted to 38 DEG C from 31 DEG C during sterile water is added, the phase Between constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 13*13*10 (cm3)。
(8) finished product salinity is 2.4% after salt marsh.
(9) Pack-Age is usedTMBag is packed, 5 months mature under the conditions of 14 DEG C, relative humidity are 65%.
Comparative example 4
A kind of preparation method of cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 74 DEG C, time 3min.
(2) 31 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×106cfu/ml、1.0×106cfu/ ml；It ferments to pH 6.7.
(4) renin, curdled milk 20min are added；Renin is calf stomach renin, adds curdled milk in every primary cow's milk of 100L Enzyme 2g.
(5) curdled milk, curdled milk block size 10*10*10 (mm after cutting are cut3), it is then allowed to stand 4min.
(6) whey is discharged in two steps.30min is stirred, after, exclude 48% whey.Then primary cow's milk volume is added The sterile water (42 DEG C) of 25% heat, while the temperature of curd-containing canisters is promoted to 45 from 31 DEG C during sterile water is added DEG C, during which constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 12*12*8 (cm3)。
(8) finished product salinity is 1.0% after salt marsh.
(9) Pack-Age is usedTMBag carries out being packaged in 14 DEG C, relative humidity maturation 5 months under the conditions of 60%.
Comparative example 5
A kind of preparation method of cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 72 DEG C, time 2min.
(2) 32 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×106cfu/ml、1.0×106cfu/ ml；It ferments to pH 6.5.
(4) renin, curdled milk 30min are added；Renin is calf stomach renin, adds curdled milk in every primary cow's milk of 100L Enzyme 2g.
(5) curdled milk, curdled milk block size 4*4*4 (mm after cutting are cut3) it is then allowed to stand 4min.
(6) whey is discharged in two steps.After stirring 30min, 48% whey is excluded.Then primary cow's milk volume 25% is added Heat sterile water (43 DEG C), while the temperature of curd-containing canisters is promoted to 40 DEG C from 32 DEG C during sterile water is added, the phase Between constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 11*11*8 (cm3)。
(8) finished product salinity is 2.5% after salt marsh.
(9) Pack-Age is usedTMBag is packed, 6 months mature under the conditions of 15 DEG C, relative humidity are 45%.
Comparative example 6
The preparation method of one type Edam cheese the following steps are included:
(1) raw milk passes through pasteurize, and sterilization temperature is 72 DEG C, time 2min.
(2) 32 DEG C of temperature are cooled to.
(3) investment fermenting microbe ferments, wherein fermenting microbe is Lactococcus lactis subsp. lactis, Lactococcus lactis Subsp. cremoris and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and cream The inoculum concentration of sour lactococcus spp diacetyl mutation is respectively 1.0 × 106cfu/ml、1.0×106cfu/ml、1.0×106cfu/ ml；It ferments to pH 6.4.
(4) renin, curdled milk 30min are added；Renin is calf stomach renin, adds curdled milk in every primary cow's milk of 100L Enzyme 3g.
(5) curdled milk, curdled milk block size 5*5*5 (mm after cutting are cut3), it is then allowed to stand 4min.
(6) whey is discharged in two steps.After stirring 15min, 40% whey is excluded.Then primary cow's milk volume 23% is added Heat sterile water (40 DEG C), while the temperature of curd-containing canisters is promoted to 38 DEG C from 32 DEG C during sterile water is added, the phase Between constantly stir.
(7) it is pumped out from curd-containing canisters, is put into compression moulding in rectangular grinding tool, overnight, rectangular grinding tool size: 12*12*8 (cm3)。
(8) finished product salinity is 2.0% after salt marsh.
(9) 5 months mature under 10 DEG C, the open condition of relative humidity 50%.
Physical and chemical index in the different cheese of table 1
Water content Fata
Embodiment 1 21.2% ± 0.7% 60.3% ± 0.2%
Embodiment 2 29.7% ± 0.4% 55.2% ± 0.3%
Embodiment 3 26.4% ± 0.5% 58.8% ± 0.9%
Embodiment 4 24.2% ± 0.8% 59.6% ± 0.1%
Comparative example 1 41.5% ± 1.2% 46.5% ± 0.7%
Comparative example 2 35.4% ± 0.9% 43.3% ± 0.3%
Comparative example 3 35.2% ± 0.7% 51.4% ± 0.6%
Comparative example 4 40.3% ± 1.0% 48.4% ± 0.2%
Comparative example 5 19.8% ± 0.6% 56.9% ± 0.4%
Comparative example 6 50.6 ± 1.1% 42.2% ± 0.5%
Note:aFat content in dry matter.
As can be seen from Table 1, the present invention in cheese compared to Edam cheese have lower moisture content be and it is higher Fat, taste and flavor is also very different compared to traditional Edam cheese and Parmesan cheese, as comparative example 3, 4, shown in 5, change original technical parameter, moisture and fat content in cheese can be made to change, and it is made to be more than this Except the invention range.
The texture characteristic of the different cheese of table 2
Embodiment Hardness (Hardness/g) Cohesiveness (Cohesiveness/gF) Elastic (Resilience/gs)
Embodiment 1 2802.6±230.5 0.344±0.063 0.053±0.009
Embodiment 2 1757.2±118.9 0.408±0.153 0.055±0.007
Embodiment 3 2795.5±130.5 0.352±0.055 0.054±0.005
Embodiment 4 1850.2±110.9 0.404±0.155 0.054±0.008
Comparative example 3 1654.1±98.5 0.316±0.122 0.045±0.011
Comparative example 4 1296.7±146.9 0.478±0.094 0.051±0.006
Comparative example 5 3414.5±241.6 0.144±0.085 0.031±0.008
Comparative example 6 1120±168.7 0.288±0.081 0.049±0.012
As can be seen from Table 2, compared to comparative example, cheese has harder quality in the present invention, but in elasticity and adhesive aggregation In power, apparent disadvantage is not shown, by the limited model of the present invention that its water content is more than it can be seen from comparative example 5 It encloses, so have apparent ascendant trend on hardness, it is also significant in terms of elasticity and cohesiveness to be deteriorated.
The subjective appreciation method of the different cheese of table 3
The results of sensory evaluation of the different cheese of table 4
As can be seen that embodiment 3 and 4 and commercially available Edam sample and Parmesan sample score from the subjective appreciation of table 4 It is higher, that is to say, that no matter the done cheese samples of the present invention are approved in quality or flavour smell, from scoring In the process, it has been found that although mean value difference is not significant in body scoring classification, it is dry to these four that difference judges personnel Junket marking still difference, that is to say, that in terms of flavor or quality, different people preference degree is different, has his likes and dislikes.This hair Bright cheese samples, due to fat content be it is relatively higher, impart its cheese feature more abundant and grow smell.And water content is inclined It is low, therefore show slightly insufficient with commercially available Edam sample and the comparison of Parmesan sample in terms of quality.Comparative example 5, due to its water content Lower than limit value, it is really up to the mark that quality is obviously felt from mouthfeel, to influence its whole organoleptic attribute.
Finally, it should be noted that the above various embodiments is only to help to understand technical solution of the present invention and core concept, Rather than its limitations；Although present invention has been described in detail with reference to the aforementioned embodiments, the ordinary skill people of this field Member it is understood that it is still possible to modify the technical solutions described in the foregoing embodiments, or to part of or Person's all technical features are equivalently replaced, and these modify or replace the protection scope for also falling into the claims in the present invention It is interior.

Claims (10)

1. the preparation method of a type Edam cheese, which is characterized in that method includes the following steps:
(1) raw milk is cooled to 30-33 DEG C of temperature after sterilizing；
(2) inoculating starter ferments, fermentation to pH 6.4-6.5；
(3) renin is added, obtains ziega after curdled milk；
(4) ziega is cut, whey, compression moulding is discharged after standing；
(5) after salt marsh, mature 4-5 months to get.
2. the preparation method of class Edam cheese according to claim 1, which is characterized in that in step (1), the temperature of sterilization It is 72-75 DEG C, time 2-5min.
3. the preparation method of class Edam cheese according to claim 1, which is characterized in that in step (2), leavening includes Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis subspecies diacetyl mutation, Lactococcus lactis cream The inoculum concentration ratio of sour subspecies, lactococcus lactis subsp and Lactococcus lactis subspecies diacetyl mutation is 1-10:1-10:1- 10。
4. the preparation method of class Edam cheese according to claim 1, which is characterized in that in step (3), renin is small Ox stomach renin and/or microbial rennet add renin 2-4g in every primary cow's milk of 100L, and the time of curdled milk is 30- 45min。
5. the preparation method of class Edam cheese according to claim 1, which is characterized in that in step (4), be discharged in two steps Whey: after agitation 15-30min, the whey of 40-50% is excluded；Then it is added sterile water, while by the temperature of curd-containing canisters from 30- 33 DEG C rise to 38-40 DEG C, during which constantly stir.
6. the preparation method of class Edam cheese according to claim 5, which is characterized in that in step (4), 40-50 is added DEG C heat sterile water, sterile water be added volume be primary cow's milk volume 23-35%.
7. the preparation method of class Edam cheese according to claim 1, which is characterized in that in step (5), product after salt marsh Salinity be 2.0-2.5%.
8. the preparation method of class Edam cheese according to claim 1, which is characterized in that in step (5), use Pack- AgeTMBag, maturation 4-5 months under the conditions of 10-15 DEG C, relative humidity 50-60%.
9. class Edam cheese made from the described in any item preparation methods of claim 1-8.
10. class Edam cheese according to claim 9, which is characterized in that moisture content is 21- in the class Edam cheese 30%, fat content is 55-61% in dry matter.
CN201811367364.8A 2018-11-16 2018-11-16 One type Edam cheese and preparation method thereof Pending CN109275721A (en)

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