CN111296581A - Raw cheese and production method thereof - Google Patents
Raw cheese and production method thereof Download PDFInfo
- Publication number
- CN111296581A CN111296581A CN202010115245.4A CN202010115245A CN111296581A CN 111296581 A CN111296581 A CN 111296581A CN 202010115245 A CN202010115245 A CN 202010115245A CN 111296581 A CN111296581 A CN 111296581A
- Authority
- CN
- China
- Prior art keywords
- curd
- milk
- cheese
- whey
- raw
- 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.)
- Withdrawn
Links
Images
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
- A23C19/05—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
- A23C19/02—Making cheese curd
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of dairy product processing, and particularly relates to a raw cheese produced by using an ultrafiltration membrane and a curd tube and a preparation method thereof. The preparation process for continuously producing the raw cheese provided by the invention is used for preparing the raw cheese with high protein content and low fat content, and can be applied to the production of the processed cheese. The process is optimized, continuous production is realized, the operability is strong, the mounting of the curd tube can effectively utilize the space, and the floor area of the equipment is reduced. The raw materials are concentrated by ultrafiltration, so that the production efficiency can be improved in the subsequent cheese processing, and the yield of cheese can be improved. According to the concentration multiple, the production efficiency and the yield can be correspondingly improved by 1.5 to 3.5 times.
Description
The technical field is as follows:
the invention belongs to the technical field of dairy product processing, and particularly relates to a raw cheese produced by using an ultrafiltration membrane and a curd tube and a preparation method thereof.
Background art:
cheese has high nutritive value and is known as cream gold. For a long time, the production and consumption level of cheese in China is low due to the influence of a plurality of factors such as diet, production cost and the like. At present, the national samson cheese consumes less than 0.1 kg, which is 1/26 on the average level in the world. Meanwhile, the cheese production industry in China is still in the initial stage, and the industrial cheese production manufacturers are few and the problem of small yield is generally existed. The raw materials of manufacturers for producing the processed cheese in China are basically from foreign countries, and the raw cheese available in China is very limited. Therefore, the development of domestic cheese is accelerated.
An ultrafiltration membrane is a microfiltration membrane with pore size from 10 to 1000A and capable of retaining solute molecules with molecular weight in the range of 300-500000 daltons by applying a suitable pressure to one side of the membrane. The ultrafiltration membrane is one of the earliest developed polymer separation membranes, and the industrialization of ultrafiltration devices was realized in the 60 s. In different fields of application, ultrafiltration membranes have also started to be used in the dairy processing industry in recent years. The ultrafiltration membrane is used for concentrating the milk in the production process of the cheese, part of lactose in the milk is removed before rennet is added, and simultaneously protein and fat are concentrated, so that the production efficiency can be improved in the subsequent cheese processing, and the yield of the cheese can be improved.
The common cheese is produced by using cheese tanks, part of the cheese tanks are even open, the production belongs to batch intermittent completion, the production is not continuous enough, and the pretreatment equipment at the front section can be in the condition of intermittent operation. It is therefore desirable to develop a production process that can be used for continuous production of cheese.
The invention content is as follows:
in order to solve the problems, the invention provides a raw cheese continuous production process with high production efficiency and excellent sanitary condition, and raw cheese with high protein content and low fat content prepared by the process, which can be applied to the production of processed cheese.
The invention provides one of the technical schemes, which is a continuous production process of original cheese, and comprises the following steps:
(1) centrifugal separation: processing raw milk by a centrifugal separator to obtain skim milk;
(2) pasteurization: pasteurizing the skim milk;
(3) and (3) ultrafiltration concentration: concentrating the pasteurized skim milk by using an ultrafiltration membrane to remove a part of lactose to obtain a concentrated milk protein base material;
(4) curding: preheating the concentrated milk protein base to a curd temperature of 40-45 ℃; adding rennin, mixing, pumping into milk coagulation tubes in sequence by a rotor pump, pumping one milk coagulation tube full, switching a valve to start pumping into the rest 2-3 milk coagulation tubes, and stopping the milk coagulation of the 1 st milk coagulation tube when the rest 2-3 milk coagulation tubes are full;
(5) continuously pumping concentrated milk protein base material added with rennin into the 1 st curd tube, pushing out the curd blocks which are curd well through the pressure of the materials, and circulating and continuously operating in sequence;
(6) cutting: the outlet of each curd tube is provided with a cutting device, the cutting device comprises a static grid cutter and a rotary cutter with adjustable speed, the rotating speed of the rotary cutter is adjusted according to the feeding speed, namely the pushing speed of the curd, so that the size of the discharged curd reaches the set requirement, and the outlet of the curd tube is closed in time after the curd is pushed out;
(7) whey discharging: cutting the coagulum, then dropping the coagulum onto an obliquely placed filter screen, wherein the filter screen can be provided with a vibration device, the coagulum slowly drops along the gradient or vibration of the filter screen, whey flows into a whey receiving device below along the gap of the filter screen in the dropping process, and the whey is filtered and cooled and then is poured into a whey collecting tank;
(8) die filling: filling the coagulum at the tail end of the filter screen into a mold;
(9) pressing: pressing the clot after the mold is filled, and then forming;
(10) packaging: and packaging and warehousing the formed cheese.
Further, the fat content of the skim milk obtained by centrifugally separating the raw milk in the step (1) is less than 0.1%;
further, the pasteurizing temperature of the skim milk in the step (2) is 72-85 ℃, and the pasteurizing time is 15-30 s;
further, in the step (3), the concentration factor of the ultrafiltration membrane is set to be (1.5-3.5): 1, the indexes of the concentrated milk protein base material are that the protein content is 4.5-11.2 percent, and the fat content is less than 0.5 percent;
preferably, the concentrated milk protein base obtained in step (3) is pasteurized again;
further, the adding amount of the chymosin in the step (4): 0.004% -0.006%;
preferably, the milk protein base material of the steps (4) and (5) is also added with calcium chloride, and the addition amount is 0.01-0.03%;
preferably, the curd tube is provided with an exhaust device to ensure that no air bubbles exist in the pipeline in the process of driving the materials;
preferably, the curdling time of each milk coagulating pipe is 30-45 minutes, and the curdling time is adjusted through the number of the milk coagulating pipes and the rotating speed of the rotor pump;
further, the clot length of step (6) is a cube of 1.5-2.0 cm.
Further, the aperture of the filter screen in the step (7) is 0.5 mm; the preferred residence time of the cake on the filter screen is 40-60 s.
And (3) further, filtering the whey in the step (7), cooling to the temperature of less than or equal to 7 ℃, collecting and temporarily storing, and carrying out the next treatment.
The invention also provides the raw cheese prepared by the production process.
Has the advantages that:
the invention provides a production process for continuously producing raw cheese, which is used for producing the raw cheese with high protein content and low fat content and can be applied to the production of reproduced cheese. The process is optimized, continuous production is realized, the operability is strong, the mounting of the curd tube can effectively utilize the space, and the floor area of the equipment is reduced. The raw materials are concentrated by ultrafiltration, so that the production efficiency can be improved in the subsequent cheese processing, and the yield of cheese can be improved. According to the concentration multiple, the production efficiency and the yield can be correspondingly improved by 1.5 to 3.5 times.
Taking a milk coagulating pipe with the diameter of 100mm as an example, each 100m multiplied by 4 milk coagulating pipes are fed with the feeding amount of 1.2 tons/h, 96kg of degreased elastic cheese can be produced per hour when the degreased milk is normally taken as a raw material, 290kg of degreased elastic cheese can be produced per hour when the ultrafiltration concentrated solution is taken as a raw material, and the yield is improved to 3 times of the original yield. In addition, the continuous production can be carried out for about 10 to 12 hours in this way, and the production efficiency is greatly improved.
Description of the drawings:
FIG. 1 is a flow chart of the production process of the present invention
FIG. 2 schematic view of curd tube outlet and whey collection device
Wherein, the method comprises the steps of 1-curdling a breast duct, 2-cutting device, 3-curdling, 4-filter screen, 5-whey, 21-grid cutter and 22-rotary cutter.
The specific implementation mode is as follows:
in order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present patent and are not intended to limit the present invention.
The process flow adopted by the invention is shown in figure 1, and the invention will be further explained with reference to the attached drawings.
Example 1 raw cheese and Process for preparing the same
A raw cheese is prepared by the following process (the outlet of the curd tube and the whey collecting device adopted by the invention are shown in figure 2 in a schematic view):
1) centrifugal separation: the skim milk is obtained after the raw milk is treated by a centrifugal separator, and the fat content of the skim milk after centrifugal separation is less than 0.1 percent.
2) Pasteurization: pasteurizing the skim milk under the conditions of: the temperature was 72 ℃ for 15 s.
3) And (3) ultrafiltration concentration: and concentrating the pasteurized skim milk by using an ultrafiltration membrane to remove a part of lactose to obtain a concentrated milk protein base material. Setting the concentration factor of the ultrafiltration membrane to be 1.5: 1, the indexes of the concentrated milk protein base material are that the protein content is 4.5 percent, and the fat content is less than 0.5 percent.
4) Pasteurization: and (3) pasteurizing the concentrated milk protein base material again, wherein the pasteurizing conditions are as follows: the temperature was 72 ℃ for 15 s.
5) The temperature of the concentrated milk protein base was adjusted to 40 ℃.
6) Adding rennin, etc.: the concentrated milk protein base material is sequentially pumped into a milk coagulating pipe (1) through a rotor pump, 0.004 percent of rennin is added on line, 0.01 percent of calcium chloride is added on line, the milk coagulating pipe is uniformly mixed through a static mixer, and then the milk coagulating pipe is pumped.
7) Curding: after one milk coagulating pipe is filled, the valve is switched to start to pump into the remaining three milk coagulating pipes. The curd tube after the curd tube is filled starts to curd, when the rest 3 curd tubes are filled, the curd in the first curd tube is finished, and the curd time is 45 minutes.
8) Continuously pumping the concentrated milk protein base material added with 0.004 percent of rennin and 0.01 percent of calcium chloride into the first curd pipe, pushing out the curd blocks which are curd by the pressure of the materials, and circulating and continuously operating in sequence.
9) Cutting: the outlet of each curdled milk tube is a cutting device (2), the cutting device comprises a static grid cutter (21) and a rotary cutter (22) with adjustable speed, the rotating speed of the rotary cutter is adjusted according to the feeding speed (namely the pushing speed of the curdled milk), the size of the discharged curdled milk is a cube with the length of about 1.5cm, and the outlet of the curdled milk tube is closed in time after the curdled milk is pushed out.
10) Whey discharging: the clot (3) falls onto a filter screen (4) placed obliquely, the filter screen is provided with a vibration device, the clot slowly falls along the gradient and the vibration of the filter screen, and whey (5) flows into a whey receiving device below along the gap of the filter screen in the falling process. The pore size of the filter screen was 0.5mm when discharging whey, and the residence time of the curd particles on the filter screen was 60 s.
11) Die filling: and (3) filling the coagulum at the tail end of the filter screen into a mold, filtering and cooling whey, pumping the whey into a whey collecting tank, cooling to less than or equal to 7 ℃, collecting and temporarily storing, and performing the next treatment.
12) Pressing: and pressing the filled clot for molding for about 3 hours.
13) Packaging: and demolding the formed cheese, packaging, and storing in a freezer.
Taking a milk coagulating pipe with a diameter of 100mm as an example, the feeding amount is 1.2 tons/h for every 100m multiplied by 4, and the milk coagulating pipe is cleaned for 2 hours every 10 hours of production, so that about 2.6 tons of cheese can be produced every day, about 32.0 percent of cheese protein and about 40 percent of solid matters can be produced.
Example 2 raw cheese and preparation Process thereof
A raw cheese is prepared by the following process:
1) centrifugal separation: and (4) processing the raw milk by a centrifugal separator to obtain the skim milk. The fat content of the skim milk after centrifugal separation is less than 0.1%.
2) Pasteurization: pasteurizing the skim milk under the conditions of: the temperature is 80 ℃ and the time is 20 s.
3) And (3) ultrafiltration concentration: and concentrating the pasteurized skim milk by using an ultrafiltration membrane to remove a part of lactose to obtain a concentrated milk protein base material. Setting the concentration factor of the ultrafiltration membrane to be 2.5: 1, the indexes of the concentrated milk protein base material are that the protein content is 9.5 percent, and the fat content is less than 0.5 percent.
4) Pasteurization: no secondary pasteurization was performed.
5) The temperature of the concentrated milk protein base was preheated to 43 ℃.
6) Adding rennin, etc.: pumping the concentrated milk protein base material into a milk coagulating pipe in sequence through a rotor pump, adding 0.005% of rennin on line, adding 0.02% of calcium chloride on line, mixing uniformly through a static mixer, and pumping into the milk coagulating pipe.
7) Curding: after one milk coagulating pipe is filled, the valve is switched to start to pump into the remaining three milk coagulating pipes. The curd tube after being filled starts to curd, and when the rest 3 curd tubes are filled, the curd in the 1 st curd tube is finished. The curd time was 40 minutes depending on the amount of rennin and calcium chloride added.
8) Continuously pumping concentrated milk protein base material added with 0.005% rennin and 0.02% calcium chloride into the 1 st curd tube, pushing out the curd block by the pressure of the material, and circulating and continuously operating in sequence.
9) Cutting: the outlet of each curdled milk tube is a cutting device, the cutting device comprises a static grid cutter and a rotary cutter with adjustable speed, the rotating speed of the rotary cutter is adjusted according to the feeding speed (namely the pushing speed of the curdled milk), the size of the discharged curdled milk is a cube with the length of about 2cm, and the outlet of the curdled milk tube is closed in time after the curdled milk is pushed out.
10) Whey discharging: the coagulum drops to the filter screen placed obliquely, the filter screen is provided with a vibration device, the coagulum slowly drops along the gradient and vibration of the filter screen, and whey flows into the whey receiving device below along the gap of the filter screen in the dropping process. The pore size of the filter screen was 0.5mm when discharging whey, and the residence time of the curd particles on the filter screen was 50 s.
11) Die filling: and (3) filling the coagulum at the tail end of the filter screen into a mold, filtering and cooling whey, pumping the whey into a whey collecting tank, cooling to less than or equal to 7 ℃, collecting and temporarily storing, and performing the next treatment.
12) Pressing: the molded coagulum is molded after being pressed, and the pressing time is about 2.5 hours.
13) Packaging: and demolding the formed cheese, packaging, and storing in a freezer.
Taking a milk coagulating pipe with a diameter of 100mm as an example, the feeding amount is 1.2 tons/h for every 100m multiplied by 4, and the milk coagulating pipe is cleaned for 2 hours every 10 hours of production, so that about 5.4 tons of cheese, about 32.0 percent of cheese protein and about 40 percent of solid matters can be produced every day.
Example 3 raw cheese and preparation Process thereof
A raw cheese is prepared by the following process:
1) centrifugal separation: and (4) processing the raw milk by a centrifugal separator to obtain the skim milk. The fat content of the skim milk after centrifugal separation is less than 0.1%.
2) Pasteurization: pasteurizing the skim milk under the conditions of: the temperature was 85 ℃ and the time was 15 s.
3) And (3) ultrafiltration concentration: and concentrating the pasteurized skim milk by using an ultrafiltration membrane to remove a part of lactose to obtain a concentrated milk protein base material. Setting the concentration factor of the ultrafiltration membrane to be 3.5: 1, the indexes of the concentrated milk protein base material are that the protein content is 12 percent, and the fat content is less than 0.5 percent.
4) Pasteurization: no secondary pasteurization was performed.
5) The temperature of the concentrated milk protein base was preheated to 45 ℃.
6) Adding rennin, etc.: pumping the concentrated milk protein base material into a milk coagulating pipe in sequence through a rotor pump, adding 0.006% of rennin on line, adding 0.03% of calcium chloride on line, mixing uniformly through a static mixer, and pumping into the milk coagulating pipe.
7) Curding: after filling one curd tube, the valve is switched to start to pump into the rest 2 curd tubes. The curd tube after being fully opened starts to curd, and when the rest curd tubes are fully opened, the curd in the 1 st curd tube is finished. The curd time was 30 minutes depending on the amount of rennin and calcium chloride added.
8) Continuously pumping concentrated milk protein base material added with 0.006% rennin and 0.03% calcium chloride into the 1 st curd tube, pushing out the curd block by material pressure, and circulating sequentially for continuous operation.
9) Cutting: the outlet of each curdled milk tube is a cutting device, the cutting device comprises a static grid cutter and a rotary cutter with adjustable speed, the rotating speed of the rotary cutter is adjusted according to the feeding speed (namely the pushing speed of the curdled milk), the size of the discharged curdled milk is a cube with the length of about 2cm, and the outlet of the curdled milk tube is closed in time after the curdled milk is pushed out.
10) Whey discharging: the coagulum drops to the filter screen placed obliquely, the filter screen is provided with a vibration device, the coagulum slowly drops along the gradient and vibration of the filter screen, and whey flows into the whey receiving device below along the gap of the filter screen in the dropping process. The pore size of the filter screen was 0.5mm when discharging whey, and the residence time of the curd particles on the filter screen was 40 s.
11) Die filling: and (3) filling the coagulum at the tail end of the filter screen into a mold, filtering and cooling whey, pumping the whey into a whey collecting tank, cooling to less than or equal to 7 ℃, collecting and temporarily storing, and performing the next treatment.
12) Pressing: the clot after mold filling is molded after pressing, and the pressing time is about 2 hours.
13) Packaging: and demolding the formed cheese, packaging, and storing in a freezer.
Taking a milk coagulating pipe with a diameter of 100mm as an example, the feeding amount is 1.2 tons/h for every 100m multiplied by 4, and the milk coagulating pipe is cleaned for 2 hours every 10 hours of production, so that about 6.8 tons of cheese can be produced every day, about 32.0 percent of cheese protein and about 40 percent of solid matters can be produced.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the patent. It should be noted that, for those skilled in the art, various changes, combinations and improvements can be made in the above embodiments without departing from the patent concept, and all of them belong to the protection scope of the patent. Therefore, the protection scope of this patent shall be subject to the claims.
Claims (10)
1. A method for continuously producing raw cheese is characterized by comprising the following steps:
(1) centrifugal separation: processing raw milk by a centrifugal separator to obtain skim milk;
(2) pasteurization: pasteurizing the skim milk;
(3) and (3) ultrafiltration concentration: concentrating the pasteurized skim milk by using an ultrafiltration membrane to obtain a concentrated milk protein base material;
(4) curding: preheating the concentrated milk protein base to a curd temperature of 40-45 ℃; adding rennin, mixing, pumping into milk coagulation tubes in sequence by a rotor pump, pumping one milk coagulation tube full, switching a valve to start pumping into the rest 2-3 milk coagulation tubes, and stopping the milk coagulation of the 1 st milk coagulation tube when the rest 2-3 milk coagulation tubes are full;
(5) continuously pumping concentrated milk protein base material added with rennin into the 1 st curd tube, pushing out the curd blocks which are curd well through the pressure of the materials, and circulating and continuously operating in sequence;
(6) cutting: the outlet of each curd tube is provided with a cutting device, the cutting device comprises a static grid cutter and a rotary cutter with adjustable speed, the rotating speed of the rotary cutter is adjusted according to the feeding speed, namely the pushing speed of the curd, so that the size of the discharged curd reaches the set requirement, and the outlet of the curd tube is closed in time after the curd is pushed out;
(7) whey discharging: cutting the coagulum, then dropping the coagulum onto an obliquely placed filter screen, dropping the coagulum along the gradient or vibration of the filter screen, allowing the whey to flow into a whey receiving device below along the gap of the filter screen in the dropping process, filtering and cooling the whey, and then pumping the whey to a whey collecting tank;
(8) and (5) molding, pressing and packaging the coagulum at the tail end of the filter screen to obtain a product.
2. The continuous process for producing raw cheese according to claim 1, wherein the skim milk obtained by centrifuging the raw milk in step (1) has a fat content of < 0.1%.
3. The continuous production method of raw cheese according to claim 1, wherein the pasteurizing temperature of skim milk in step (2) is 72-85 ℃ and the pasteurizing time is 15-30 s.
4. The continuous production method of raw cheese according to claim 1, wherein the concentration factor of the ultrafiltration membrane in step (3) is set to (1.5-3.5): 1.
5. a method of continuous production of raw cheese according to claim 1, wherein the concentrated milk protein base obtained in step (3) is again pasteurized.
6. The method for continuously producing raw cheese according to claim 1, wherein the amount of rennet added in step (4): 0.004-0.006 percent.
7. The continuous production method of raw cheese according to claim 6, wherein 0.01-0.03% of calcium chloride is further added.
8. A method of continuous production of raw cheese according to claim 1, wherein the curd time per curd duct is 30-45 minutes.
9. A method of continuous production of raw cheese according to claim 1, wherein the mesh size of the screen in step (7) is 0.5 mm; the preferred residence time of the cake on the filter screen is 40-60 s.
10. A raw cheese prepared according to any of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010115245.4A CN111296581A (en) | 2020-02-25 | 2020-02-25 | Raw cheese and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010115245.4A CN111296581A (en) | 2020-02-25 | 2020-02-25 | Raw cheese and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111296581A true CN111296581A (en) | 2020-06-19 |
Family
ID=71151179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010115245.4A Withdrawn CN111296581A (en) | 2020-02-25 | 2020-02-25 | Raw cheese and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111296581A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747635A (en) * | 2022-05-10 | 2022-07-15 | 内蒙古农业大学 | Preparation method and storage method of concentrated milk curd |
| CN115251164A (en) * | 2022-08-04 | 2022-11-01 | 奶酪博士(上海)科技有限公司 | Raw cheese and preparation method thereof |
| CN115606644A (en) * | 2022-07-07 | 2023-01-17 | 奶酪博士(上海)科技有限公司 | Cheese and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1206011A (en) * | 1967-01-03 | 1970-09-23 | Alfa Laval Ab | Improvements in methods of and apparatus for the continuous production of cheese curd |
| US3899595A (en) * | 1972-09-04 | 1975-08-12 | Claudel Sa | Process and apparatus for the continuous production of curds |
| IE832350L (en) * | 1982-10-06 | 1984-04-06 | Commw Of Australia | Hard cheese from milk concentrate |
| WO1991000690A1 (en) * | 1989-07-13 | 1991-01-24 | Md Foods A.M.B.A. | A process for continuous production of cottage cheese from ultrafiltered milk |
| CN1638623A (en) * | 2002-02-19 | 2005-07-13 | 方塔拉合作集团有限公司 | Dairy product and process |
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN101558792A (en) * | 2008-04-17 | 2009-10-21 | 滕国新 | Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing |
| CN105794989A (en) * | 2015-01-21 | 2016-07-27 | Dmk德意志牛奶股份有限公司 | Continuous process for the production of a white cheese preparation |
-
2020
- 2020-02-25 CN CN202010115245.4A patent/CN111296581A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1206011A (en) * | 1967-01-03 | 1970-09-23 | Alfa Laval Ab | Improvements in methods of and apparatus for the continuous production of cheese curd |
| US3899595A (en) * | 1972-09-04 | 1975-08-12 | Claudel Sa | Process and apparatus for the continuous production of curds |
| IE832350L (en) * | 1982-10-06 | 1984-04-06 | Commw Of Australia | Hard cheese from milk concentrate |
| WO1991000690A1 (en) * | 1989-07-13 | 1991-01-24 | Md Foods A.M.B.A. | A process for continuous production of cottage cheese from ultrafiltered milk |
| CN1638623A (en) * | 2002-02-19 | 2005-07-13 | 方塔拉合作集团有限公司 | Dairy product and process |
| CN101558792A (en) * | 2008-04-17 | 2009-10-21 | 滕国新 | Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing |
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN105794989A (en) * | 2015-01-21 | 2016-07-27 | Dmk德意志牛奶股份有限公司 | Continuous process for the production of a white cheese preparation |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747635A (en) * | 2022-05-10 | 2022-07-15 | 内蒙古农业大学 | Preparation method and storage method of concentrated milk curd |
| CN115606644A (en) * | 2022-07-07 | 2023-01-17 | 奶酪博士(上海)科技有限公司 | Cheese and preparation method thereof |
| CN115251164A (en) * | 2022-08-04 | 2022-11-01 | 奶酪博士(上海)科技有限公司 | Raw cheese and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111296581A (en) | Raw cheese and production method thereof | |
| US4341801A (en) | Ultrafiltration process for the preparation of cream cheese | |
| CA1092888A (en) | Cheese making process | |
| US3947598A (en) | Manufacture of protein foods | |
| Mistry et al. | Application of membrane separation technology to cheese production | |
| US4460609A (en) | Process for making pasta filata type cheese | |
| Ardisson-Korat et al. | Vatless manufacturing of low-moisture part-skim Mozzarella cheese from highly concentrated skim milk microfiltration retentates | |
| NO131630B (en) | ||
| EP0435573B1 (en) | Low fat cheese by evaporation of retentate | |
| KR102233298B1 (en) | System for the production of multi-strained yoghurt | |
| CN103917088B (en) | For the production of the method for cheese raw milk and the device for the production of cheese raw milk | |
| CN101558792A (en) | Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing | |
| US5213827A (en) | Method for manufacture of pre-cheese and natural cheese | |
| CN110623243B (en) | High calcium salt compound and preparation method thereof | |
| CN209825088U (en) | Utilize dairy products deep-processing to prepare casein's device | |
| WO1998048636A1 (en) | Method for the production of cheese of the half hard type | |
| WO2020226501A1 (en) | Method of removing spores from raw goat milk, process for preparing purified goat milk, goat milk accordingly produced and its use and cheese making method | |
| Nandini et al. | A review on membrane processes in dairy technology | |
| CN114521587A (en) | Ultra-high temperature sterilized milk, milk processing method for improving stability of ultra-high temperature sterilized milk and application of milk processing method | |
| US20070014893A1 (en) | Method of and apparatus for cheese processing | |
| EP4025061B1 (en) | Method of making french-type goat cheese | |
| Tong et al. | Permeate flux during ultrafiltration of whey: Influence of milk coagulant used for cheese manufacture | |
| EP4144223A1 (en) | Process and system for producing whey protein aggregates | |
| CN114586847B (en) | Fresh-milk-grade breast milk-like milk protein base material and preparation method thereof | |
| EP1883308B1 (en) | A method in the protein fractionation of skim milk by means of microfiltration |
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 | ||
| CB02 | Change of applicant information |
Address after: 750200 No.5 Yiyuan Road, Helan Industrial Park, Yinchuan City, Ningxia Hui Autonomous Region Applicant after: NINGXIA CEZANNE DAIRY INDUSTRY Co.,Ltd. Address before: 750200 No. 5, Yiyuan Road, Desheng Industrial Park, Yinchuan City, Ningxia Hui Autonomous Region Applicant before: NINGXIA CEZANNE DAIRY INDUSTRY Co.,Ltd. |
|
| CB02 | Change of applicant information | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200619 |
|
| WW01 | Invention patent application withdrawn after publication |