CN115606646A - Raw cheese and preparation method thereof - Google Patents
Raw cheese and preparation method thereof Download PDFInfo
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- CN115606646A CN115606646A CN202210326170.3A CN202210326170A CN115606646A CN 115606646 A CN115606646 A CN 115606646A CN 202210326170 A CN202210326170 A CN 202210326170A CN 115606646 A CN115606646 A CN 115606646A
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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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/064—Salting
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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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses raw cheese and a preparation method thereof. The preparation method comprises fermenting raw milk, curding, discharging whey, salting, squeezing, drying, and coating; wherein the salting comprises soaking the whey-depleted clot with a potassium chloride solution. The preparation method improves the defect of short shelf life of low-salt cheese, reduces the content of sodium salt in the cheese by 90 percent, breaks through the current situation of high salt of the original cheese, and ensures the taste, flavor and quality of the cheese.
Description
Technical Field
The invention relates to raw cheese and a preparation method thereof.
Background
Cheese is an important dairy product in life and is called as cream gold. Cheese not only provides nutrients needed by human body, but also has many benefits. The mature cheese lactose is completely decomposed, so the cheese is particularly suitable for lactose intolerant people. Cheese is the best source of calcium supplementation for people with lactose intolerance. The research shows that the cheese also has the functions of promoting the growth and development of children and teenagers and preventing women and old people from osteoporosis.
Sodium chloride plays an important role in cheese manufacture, the two most important functions being as a preservative and to improve flavour. By promoting the drainage of water from the curd and reducing water activity, inhibiting microbial growth and enzyme activity, having preservative effect, and indirectly influencing cheese flavor. When salt is added to the curd, the sodium chloride crystals dissolve to form brine, which diffuses into the curd, causing the curd to dehydrate, whey to be drained, allowing additional sodium chloride crystals to dissolve, thus continuing the cycle, and reducing the salt addition is a challenge for dairy products. However, ingestion of too much salt causes problems such as an increased risk of hypertension and a decrease in calcium absorption. Most consumers are aware of the importance of reducing dietary sodium salts, and there is a necessary trend to reduce the salt content of processed foods.
Traditional cheeses generally have a high salt content, which can lead to many challenges, such as texture, flavor and shelf life issues, if the sodium content of the cheese is reduced to a certain level, which can lead to reduced consumer preference. However, the dairy industry must overcome these challenges in order to continue to produce high quality low salt cheese.
Disclosure of Invention
The invention provides raw cheese and a preparation method thereof, aiming at overcoming the defects of changed texture and flavor and shortened quality guarantee period caused by the preparation of low-salt cheese in the prior art. The making method of the invention improves the defect of short shelf life of the low-salt cheese, reduces the sodium salt content in the cheese by 90 percent, breaks through the current situation of high salt content of the original cheese, and ensures the taste, flavor and quality of the cheese.
The present invention solves the above technical problems by the following technical solutions.
The invention provides a method for preparing raw cheese, which comprises the following steps: fermenting raw milk, curdling, discharging whey, salting, squeezing, drying and coating to obtain the milk product;
wherein the salting comprises soaking the surface of the curd after whey removal with a potassium chloride solution.
In the salting process, potassium chloride is used for replacing sodium chloride, and due to the fact that the chemical structure of the potassium chloride is similar to that of the sodium chloride, the propagation of microorganisms can be inhibited under the condition of the same water activity, the same bacteriostatic effect as that of the sodium chloride is achieved, meanwhile, the potassium chloride can be added to achieve sodium-potassium balance with sodium in the raw milk, and trace element potassium required by children can be supplemented.
In the invention, the salting time can be 14-20h; preferably 15-18h, for example 16h.
In the present invention, the volume ratio of the potassium chloride solution to the clot may be (3-5) to 1, e.g. 4.
In the present invention, the concentration of potassium chloride in the potassium chloride solution may be 15% to 20%, preferably 16% to 18%, for example 17%, wherein the percentage refers to the mass percentage of potassium chloride in the potassium chloride solution.
Wherein the potassium chloride solution also comprises calcium chloride; preferably, the concentration of calcium chloride may be 0.05% to 0.2%, more preferably 0.07% to 0.15%, for example 0.1%, wherein the percentage refers to the mass percentage of calcium chloride in the potassium chloride solution.
The addition of a certain amount of calcium chloride into the potassium chloride solution can keep the clotting time constant and make the clots reach sufficient hardness, form wide calcium bridges, increase the plasticity of the clots, prevent the clots from becoming soft, form good texture and better promote whey discharge.
In the present invention, prior to the fermentation, the starting milk is typically subjected to standardisation, sterilisation, cooling, filtration and pre-acidification. Standardization is to obtain cheese with consistent nutritional ingredients; sterilization is to increase the stability of the product and prolong the shelf life; pre-acidification is to adjust the pH, thereby affecting the fermentation and curd time.
Wherein, the standardization treatment preferably adopts a membrane filtration method.
Wherein, the mass ratio of the protein to the fat in the raw milk after the standardization treatment can be (1.0-1.5) 1, such as 1.2.
Wherein the sterilization can be performed at 72-75 ℃ for 15-20s, for example at 72 ℃ for 15s.
Wherein the cooling may be natural cooling to 35-40 deg.C, such as 36 deg.C; the filtration is a routine operation in the art.
Wherein the pre-acidification is the use of citric acid to adjust the pH of the raw milk to 5.7-6.3, e.g. 6.07.
In the present invention, the fermentation may be performed using a fermenting agent, which is conventionally used in the art; the leavening agent can be mesophilic bacteria and/or thermophilic bacteria, and preferably the combination of mesophilic bacteria and thermophilic bacteria.
The use of potassium chloride instead of sodium chloride can generate certain bitter taste and affect the taste, and the inventor finds that the defect can be overcome by using the leaven of the invention in combination with potassium chloride in the research process.
In the present invention, the temperature of the fermentation may be 32-35 ℃, such as 33 ℃ or 34 ℃.
In the present invention, the fermentation time may be 25-35min, preferably 26-34min, and preferably 30min.
In the invention, the curdling can be carried out by adopting a conventional method in the field, and generally comprises the steps of adding calcium chloride into raw milk, then adding rennin, stirring and standing to obtain a curdled substance; the curd preferably further comprises a cutting operation, more preferably cutting the curd to 5-10mm 3 Small clots of (a).
Wherein the rennet can be conventional in the art, such as hansen rennet; the rennet is used in an amount of 6-10 DU/ton, preferably 7-9 DU/ton, for example 8 DU/ton.
Wherein the stirring speed may be 10rpm.
Wherein the standing time can be 20-30min.
Wherein, the dosage of the calcium chloride can be 35 to 70 g/ton.
In the present invention, the whey removal can be carried out by methods conventional in the art, generally by first stirring the curd obtained from the curd, heating, standing, removing the whey, and repeating this operation until the curd is not elastic; the whey removal process preferably also includes a stacking operation, typically by placing the whey removed curd evenly at room temperature and filling the mold after 5 minutes. The aim of whey removal is to reduce the amount of heat required to directly heat the clot, saving energy.
Wherein the stirring time can be 12-15min, such as 13min.
Wherein the stirring speed may be 8-10rpm, for example 9rpm.
Wherein the heating temperature may be 35-38 deg.C, such as 36 deg.C.
The heating mode can be water bath heating; the temperature of the water bath may be 50-70 ℃.
In the present invention, the pressing may be performed by a method conventional in the art.
Wherein the pressing pressure may be 4.0-4.5bar, e.g. 4.3bar.
Wherein the pressing time can be 1h-2h.
Wherein, before the squeezing, the method also comprises the steps of carrying out first prepressing and second prepressing on the coagulated blocks after the salting.
The pressure of the first pre-pressing may be 2.1-2.4bar, for example 2.2bar.
The time for the first pre-pressing may be 25-35min, e.g. 30min.
The pressure of the second pre-pressing may be 2-3bar, for example 2.5bar.
The time for the second pre-pressing may be 25-35min, e.g. 30min.
In the present invention, the drying may be performed by a method conventional in the art.
Wherein the drying temperature may be 14-18 ℃, e.g. 15 ℃.
Wherein, the drying time can be 12-24h, preferably 15-24h.
Wherein the relative humidity of the drying may be 60-75%, preferably 65-75%, for example 70%.
In the present invention, the coating is conventional in the art, with the aim of preventing microbial contamination, water loss.
Wherein the coating is preferably performed in two passes; the first-pass coating liquid can be obtained by diluting a coating stock solution and sterile water according to a volume ratio of (4-5) to 1; the second pass coating solution may be a coating dope.
The coating stock solution preferably comprises a polyvinyl acetate polymer, such as DSM 99021.
In the present invention, the raw milk may be raw milk conventional in the art, such as raw milk.
The invention also provides the raw cheese prepared by the preparation method.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows:
(1) The making method of the invention improves the defect of short shelf life of the low-salt cheese, reduces the sodium salt content in the cheese by 90%, breaks through the current situation of high salt content of the original cheese, ensures the taste, flavor and quality of the cheese, is convenient to operate, has short production period, is easy for industrial production, has good commercial application prospect, and the obtained cheese has the characteristics of low salt and high calcium, and is suitable for pregnant women, people with diseases such as hypertension, diabetes and the like and children.
(2) In a preferred embodiment of the present invention, the raw milk is standardized by membrane filtration to increase the protein concentration and the protein content in the cheese, and at the same time, the calcium and phosphate concentration in the raw milk is increased, and the calcium and phosphate can buffer and prevent the pH from further lowering, thereby reducing the bitter taste caused by protein degradation.
(3) The cheese prepared by the preferred scheme of the invention realizes the effects of low salt and high calcium, and has the advantages of soft texture, special taste and smell of the cheese, no bitter taste and long shelf life. In a further preferred embodiment, the cheese obtained has a calcium content of 953mg/100g and a sodium content of 65mg/100g, and is still uniform in color and luster, has the characteristic taste and smell of this cheese, has a milky aroma, a good fermented aroma, no bitterness, a soft texture, a compact curd mass, and a colony count of < 10CFU/g on day 40.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the invention thereto. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
Example 1
(1) And (3) standardization treatment: taking 2000g of raw milk qualified by inspection, and performing standardization treatment by adopting a membrane filtration method to obtain the raw milk with the mass ratio of protein to fat of 1.2;
(2) Sterilizing, cooling and filtering: sterilizing the raw milk obtained in the step (1) for 15s at the temperature of 72 ℃, cooling to 36 ℃, and then filtering;
(3) Pre-acidification: adding 0.3g of commercial direct vat starter into the raw milk obtained in the step (2), and stirring and fermenting for 30min at the temperature of 32 ℃ and the rotating speed of 10rpm;
(4) Curding: adding 0.15g of calcium chloride and 0.6g of Hansen rennin into the raw milk obtained in the step (3), uniformly stirring, stirring at 10rpm, standing for 20min, and cutting into 5-10mm 3 Small clots of (a);
(5) Whey discharging: stirring the curd block at 10rpm for 13min, discharging 35% of whey, heating the residue to 38 deg.C with 50 deg.C water, discharging whey until the curd has no elasticity, standing the curd at room temperature, and loading into mold after 5min
(6) Salting: preparing a mixed solution of potassium chloride and calcium chloride by using 2L of sterile water, wherein the concentration of the potassium chloride solution is 15 percent, and the addition amount of the calcium chloride is 0.1 percent; soaking the formed coagulum in the mixed solution for 16h;
(7) Squeezing: prepressing the salted coagulum at 2.2bar for 30min, prepressing at 3bar for 30min, pressing at 4.3bar for 1h, and drying at 15 deg.C and 75% relative humidity for 24h.
(8) Coating: coating and waxing are carried out on the surface of the dried curd block, coating stock solution and sterile water are diluted according to the weight ratio of 5.
Example 2
Example 2 differs from example 1 in that: the concentration of potassium chloride in step (6) is 20%.
Example 3
Example 3 differs from example 1 in that: the mass ratio of protein to fat in the raw milk obtained in the step (1) is 1.16.
Comparative example 1
Comparative example 1 differs from example 1 in that: raw milk was not standardized, i.e. step (1) was eliminated and potassium chloride in step (6) was replaced with sodium chloride.
Effects of the embodiment
(1) Nutrient composition table: the cheese produced in the examples and comparative examples was tested for nutritional content and the results are shown in table 1.
(2) Microorganism indexes:
the test method comprises the following steps: the total number of colonies, CFU/g,5 in parallel, was determined according to GB 4789.2-2016. As can be seen from Table 2, the total number of colonies in examples 1 to 3 was less than 10CFU/g,
(3) Shelf life test:
the test method comprises the following steps: (1) color, taste, odor and texture: sensory testing according to the GB25192 method; (2) total number of colonies, CFU/g,5 in parallel, were tested according to GB 4789.2-2016.
TABLE 1 nutritional ingredient Table (100 g cheese)
| Cheese number | Protein (g) | Fat (g) | Moisture (g) | Calcium (mg) | Sodium (mg) |
| Example 1 | 28.1 | 23.5 | 39 | 989 | 60 |
| Example 2 | 29.4 | 24.3 | 38 | 953 | 65 |
| Example 3 | 33.3 | 28.6 | 37 | 1167 | 62 |
| Comparative example 1 | 25 | 29 | 35 | 560 | 980 |
TABLE 2 microbiological indicators of the different examples
| Total number of colonies (CFU/g) | |
| Example 1 | ＜10 |
| Example 2 | ＜10 |
| Example 3 | ＜10 |
Table 3 example 1 shelf life test
The cheese obtained in example 2 has the calcium content of 953mg/100g and the sodium content of 65mg/100g, is still uniform in color and luster at the 40 th day, has the special taste and smell of the cheese, has milk flavor, is good in fermentation flavor, free of bitter taste, soft in texture, compact in curd mass and less than 10CFU/g in colony count, has the characteristics of low salt and high calcium, and is suitable for pregnant women, people with diseases such as hypertension and diabetes mellitus and children.
Claims (10)
1. A method for making raw cheese, comprising the steps of: fermenting raw milk, curdling, discharging whey, salting, squeezing, drying and coating to obtain the milk product;
wherein the salting comprises soaking the whey-depleted clot with a potassium chloride solution.
2. The process for making a raw cheese of claim 1, wherein the salting time is 14-20 hours; preferably 15-18h, for example 16h;
and/or the volume ratio of the potassium chloride solution to the clot is (3-5) 1, e.g. 4;
and/or the concentration of potassium chloride in the potassium chloride solution is 15-20%, preferably 16-18%, for example 17%, wherein the percentage refers to the mass percentage of potassium chloride in the potassium chloride solution;
and/or, the potassium chloride solution further comprises calcium chloride; preferably, the concentration of calcium chloride is 0.05% to 0.2%, more preferably 0.07% to 0.15%, for example 0.1%, wherein the percentage refers to the mass percentage of calcium chloride in the potassium chloride solution.
3. The process for making a raw cheese of claim 1, wherein prior to the fermenting, the raw milk is standardized, sterilized, cooled, filtered and pre-acidified;
the standardization treatment preferably adopts a membrane filtration method;
the mass ratio of protein to fat in the raw milk after the standardization treatment is preferably (1.0-1.5) 1, such as 1.2;
the sterilization is preferably sterilization at 72-75 ℃ for 15-20s, for example sterilization at 72 ℃ for 15s;
the cooling is preferably natural cooling to 35-40 ℃, e.g. 36 ℃;
the pre-acidification is preferably the use of citric acid to adjust the pH of the starting milk to 5.7-6.3, e.g. 6.07;
and/or the raw milk is raw milk.
4. The process for making a raw cheese of claim 1, wherein the leavening agent for fermentation is a mesophile and/or a thermophile, preferably a mesophile and a thermophile;
and/or the temperature of the fermentation is 32-35 ℃, such as 33 ℃ or 34 ℃;
and/or the fermentation time is 25-35min, preferably 26-34min, preferably 30min.
5. The process for making a raw cheese according to claim 1, wherein the curd comprises adding calcium chloride and then rennet to the raw milk, stirring and then allowing to stand to obtain a curd; the curd preferably further comprises a cutting operation, more preferably cutting the curd to 5-10mm 3 Small clots of (a);
the rennin is preferably hansen rennin;
the rennet is preferably used in an amount of 6-10 DU/ton, more preferably 7-9 DU/ton, e.g. 8 DU/ton;
the speed of the stirring is preferably 10rpm;
the standing time is preferably 20-30min;
the amount of calcium chloride is preferably 35 to 70 g/ton.
6. The process for making a raw cheese according to claim 1, wherein the whey draining comprises first agitating the curd obtained from the curd, heating, allowing to stand, and draining the whey;
the whey discharging preferably also comprises the operation of stacking, wherein the stacking is to uniformly place the curd after whey discharging at room temperature, and the curd is loaded into a mold after 5 min;
the stirring time is preferably 12-15min, for example 13min;
the speed of the agitation is preferably 8-10rpm, for example 9rpm;
the temperature of the heating is preferably 35-38 ℃, for example 36 ℃;
the heating mode is preferably water bath heating; more preferably the temperature of the water bath is 50-70 ℃.
7. A process for the manufacture of a raw cheese according to claim 1, wherein the pressing pressure is 4.0-4.5bar, such as 4.3bar;
and/or the pressing time is 1h-2h;
and/or, before the squeezing, the method also comprises the steps of carrying out first pre-pressing and second pre-pressing on the salted coagulum;
the pressure of the first pre-pressing is preferably 2.1-2.4bar, for example 2.2bar;
the time of the first pre-pressing is preferably 25-35min, for example 30min;
the pressure of the second pre-pressing is preferably 2-3bar, for example 2.5bar;
the time of the second prepressing is preferably 25-35min, for example 30min.
8. A process for the manufacture of a raw cheese as claimed in claim 1, wherein the drying temperature is 14-18 ℃, such as 15 ℃;
and/or the drying time is 12-24h, preferably 15-24h;
and/or the relative humidity of the drying is 60-75%, preferably 65-75%, for example 70%.
9. The process for making a raw cheese of claim 1, wherein the coating is performed in two passes; the first-time coating solution is obtained by diluting a coating stock solution and sterile water according to the volume ratio of (4-5) to 1; the second coating liquid is coating stock solution; the coating stock solution preferably comprises a polyvinyl acetate polymer, such as DSM 99021.
10. A raw cheese produced by the production method according to any one of claims 1 to 9.
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| CN202210326170.3A CN115606646A (en) | 2022-03-29 | 2022-03-29 | Raw cheese and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210326170.3A CN115606646A (en) | 2022-03-29 | 2022-03-29 | Raw cheese and preparation method thereof |
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| JPH09262053A (en) * | 1996-03-27 | 1997-10-07 | Snow Brand Milk Prod Co Ltd | Production of low fat cheese |
| CN102630761A (en) * | 2012-05-07 | 2012-08-15 | 东北农业大学 | Low-sodium low-fat cheese analog and production method thereof |
| CN103999947A (en) * | 2014-04-30 | 2014-08-27 | 任发政 | Cheese and preparation method thereof |
| CN104186684A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Similar blue cheese and preparation method thereof |
| US20160227804A1 (en) * | 2013-09-25 | 2016-08-11 | Nestec S.A. | Reduced sodium cheeses and methods for making same |
| CN106615181A (en) * | 2015-08-17 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese and preparing method thereof |
| CN109007050A (en) * | 2018-08-21 | 2018-12-18 | 甘肃农业大学 | A kind of cheese quality improver and its preparation method and application |
-
2022
- 2022-03-29 CN CN202210326170.3A patent/CN115606646A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09262053A (en) * | 1996-03-27 | 1997-10-07 | Snow Brand Milk Prod Co Ltd | Production of low fat cheese |
| CN102630761A (en) * | 2012-05-07 | 2012-08-15 | 东北农业大学 | Low-sodium low-fat cheese analog and production method thereof |
| US20160227804A1 (en) * | 2013-09-25 | 2016-08-11 | Nestec S.A. | Reduced sodium cheeses and methods for making same |
| CN103999947A (en) * | 2014-04-30 | 2014-08-27 | 任发政 | Cheese and preparation method thereof |
| CN104186684A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Similar blue cheese and preparation method thereof |
| CN106615181A (en) * | 2015-08-17 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese and preparing method thereof |
| CN109007050A (en) * | 2018-08-21 | 2018-12-18 | 甘肃农业大学 | A kind of cheese quality improver and its preparation method and application |
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| Title |
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| 屈倩: "筛选脱苦发酵剂和风味添加剂制作低钠Cheddar干酪", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》, vol. 2, no. 2, pages 25 * |
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