CN115669738A - Sweet cheese and preparation method thereof - Google Patents
Sweet cheese and preparation method thereof Download PDFInfo
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- CN115669738A CN115669738A CN202210411332.3A CN202210411332A CN115669738A CN 115669738 A CN115669738 A CN 115669738A CN 202210411332 A CN202210411332 A CN 202210411332A CN 115669738 A CN115669738 A CN 115669738A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000005862 Whey Substances 0.000 claims abstract description 108
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 108
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 108
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 86
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 60
- 239000003765 sweetening agent Substances 0.000 claims abstract description 60
- 238000005520 cutting process Methods 0.000 claims abstract description 43
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 38
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 108090000746 Chymosin Proteins 0.000 claims abstract description 23
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- 238000007599 discharging Methods 0.000 claims abstract description 19
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- 239000000811 xylitol Substances 0.000 claims abstract description 17
- 235000010447 xylitol Nutrition 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 17
- 229960002675 xylitol Drugs 0.000 claims abstract description 17
- 239000004386 Erythritol Substances 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 239000004376 Sucralose Substances 0.000 claims abstract description 10
- 235000019414 erythritol Nutrition 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 10
- 229940009714 erythritol Drugs 0.000 claims abstract description 10
- 229930189775 mogroside Natural products 0.000 claims abstract description 10
- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 235000019408 sucralose Nutrition 0.000 claims abstract description 10
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 10
- 229940080701 chymosin Drugs 0.000 claims abstract description 7
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 3
- 229940013618 stevioside Drugs 0.000 claims abstract description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 46
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 21
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 20
- 239000001110 calcium chloride Substances 0.000 claims description 20
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 15
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- 210000004080 milk Anatomy 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 10
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 8
- 239000005018 casein Substances 0.000 claims description 8
- 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 claims description 8
- 235000021240 caseins Nutrition 0.000 claims description 8
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- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000019411 steviol glycoside Nutrition 0.000 claims description 7
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Abstract
The invention provides sweet cheese and a preparation method thereof, wherein the preparation method of the sweet cheese comprises the following steps: s1, pretreating raw milk: standardizing raw milk and then sterilizing; s2, fermentation and curding: fermenting the sterilized raw milk, and adding chymosin to obtain curd; s3, cutting and whey discharging: cutting the curd into blocks to obtain curd; removing whey; s4, sweetening agent: mixing the coagulum with a sweetening agent with the mass percent of 6-8%, wherein the sweetening agent is one or more of white granulated sugar, erythritol, crystalline fructose, mogroside, sucralose, xylitol and stevioside, and the mass percent is the ratio of the mass of the sweetening agent to the mass of the coagulum. The preparation method of the invention screens the type and the dosage of the sweetener; and a process for mixing the sweetener with the curd, the cheese made therefrom having improved flavor over conventional cheeses and being suitable for Chinese consumers.
Description
Technical Field
The invention relates to sweet cheese and a preparation method thereof.
Background
Cheese is on the "star" race in the dairy market. Data from nielsen showed that in the first half of 2021, the retail volume of the chinese liquid dairy market increased by 9% on a par, the retail volume of the infant and adult formula market increased by 7.7% on a par, and the retail volume of the cheese market increased by as much as 35.3% on a par. The nutritive value of the original cheese is far higher than that of the processed cheese, and the processed cheese in China has the cheese content of only more than 15 percent and can be called as the processed cheese. Many foreign raw cheeses have a salt content of up to 3%, which is not in line with the living habits of most consumers in China. Traditional raw cheese is salty, and has low acceptance for many Chinese people, and the acceptance of sweet taste of consumers is far higher than that of salty cheese.
Disclosure of Invention
The invention provides sweet cheese and a preparation method thereof, and aims to solve the problem that the traditional salty cheese has low acceptance in the Chinese market. The sweet cheese provided by the invention has the advantages that the taste of the cheese is improved, and the sweet cheese is suitable for Chinese consumers. In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a preparation method of sweet cheese, which comprises the following steps:
s1, pretreating raw milk: standardizing the raw milk and then sterilizing;
s2, fermentation and curding: fermenting the pretreated raw milk, and adding chymosin to obtain curd;
s3, cutting and removing whey: cutting the curd into blocks to obtain curd; removing whey;
s4, sweetening agent: mixing the coagulum with a sweetening agent accounting for 6-8% by mass, wherein the sweetening agent is one or more of white granulated sugar, erythritol, crystalline fructose, mogroside, sucralose, xylitol and stevioside, and the mass percentage is the ratio of the mass of the sweetening agent to the mass of the coagulum.
In the present invention, preferably, in step S4, the mass percentage of the sweetener is preferably 8%.
In the invention, preferably, the combination of the sweetening agent is the white granulated sugar and the erythritol; the mass ratio of the white granulated sugar to the erythritol is preferably 2:1.
in the invention, preferably, the combination of the sweeteners is the white granulated sugar and the crystalline fructose; the mass ratio of the white granulated sugar to the crystalline fructose is preferably 2:1.
in the invention, preferably, the combination of the sweeteners is the white granulated sugar and the mogroside; the white granulated sugar and the mogroside are preferably 2:3.
in the invention, preferably, the combination of the sweeteners is the white granulated sugar and the sucralose; the mass ratio of the white granulated sugar to the sucralose is preferably 3:4.
in the invention, preferably, the combination of the sweeteners is the white granulated sugar and the xylitol; the mass ratio of the white granulated sugar to the xylitol is preferably 2:6.
in the present invention, preferably, the combination of sweeteners is the steviol glycoside and the xylitol; the mass ratio of the steviol glycosides to the xylitol is preferably 2:6.
in step S1, the raw material of the raw milk may be conventional in the art, such as raw milk.
In step S1, the normalization may be performed by a conventional operation in the art, and the fat mass content of the normalized raw milk may be 2.7% to 3.6%, where the fat mass content is a ratio of the mass of the contained fat to the mass of the normalized raw milk.
In step S1, the sterilization operation may be conventional in the art, preferably pasteurization. The sterilization temperature is preferably 70 to 75 ℃, for example 72 ℃. The time for the sterilization is preferably 15 to 30s, for example 25s. The sterilization is preferably followed by a cooling treatment, which may be at a temperature of 25-32 c, for example 30 c.
In step S2, the fermentation can be conventional in the art, and the fermenting agent of the fermentation is preferably lactic acid bacteria, and the lactic acid bacteria are preferably one or more of lactococcus lactis subsp lactis, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus and leuconostoc mesenteroides; the incubation temperature of the fermentation is preferably 35 to 45 ℃, e.g. 30 ℃. The ratio of the mass of the leavening agent to the mass of the pretreated raw milk is preferably 1-2%.
The pH of the fermentation is preferably 5.3-6.0, e.g.5.9, 5.8, 5.6 or 5.5.
In step S2, the volume ratio of the rennet to the fermented liquid is preferably (0.01-0.02): 100.
in step S2, preferably, calcium chloride and water are further added; the addition amount of the calcium chloride can be 0.005-0.02%, and the addition amount is mass ratio content, which means the ratio of the addition mass of the calcium chloride to the mass of the pretreated raw milk.
In step S3, the cutting operation may be conventional in the art. The size of the clot is preferably 6-8mm or 1-1.5cm.
In step S3, the whey removal operation may be conventional in the art. The whey draining means may be to drain about 1/3 of the total amount of whey when the pH of the whey is 4.4-5.0; when the whey pH reaches 4.2-4.6, all of the whey is excluded.
Preferably, in step S3, after the whey is discharged, stirring is further included; wherein the pH of the coagulum after stirring is preferably 4.9-5.3;
or, the whey discharging also comprises the steps of turning, stacking and breaking the coagulum; the tumbling, stacking and crushing operations are all conventional in the art, and the crushed product temperature is preferably maintained at 28-32 c, for example 30 c.
In step S4, the mixing operation may be conventional in the art, and preferably includes a dusting method.
Preferably, in step S4, the mixing further includes a forming operation, and the forming operation may be conventional in the art, and is preferably press forming or stretch forming. The stretch forming operation may be conventional in the art and preferably comprises placing the mat in hot water at 70-75 deg.C, heating the mat to 55-65 deg.C, stretching, and cooling. The operation of the press forming can be conventional in the art, and preferably, the press forming time is 60-90min, and the press forming pressure is 0-25kpa.
In the present invention, the type of sweet cheese may be conventional in the art, preferably sweet cheddar, sweet mozzarella or sweet gaoda.
In a particular embodiment of the invention, the sweet cheese is sweet cheddar cheese, which is prepared by a process comprising the steps of:
s1, pretreating raw milk: standardizing the raw milk until the mass ratio of casein to fat is 0.68-3.6, the fat content is 2.7-3.6%, sterilizing at 75 ℃ for 15s, and cooling to 30 ℃;
s2, fermentation and curding: adding lactococcus lactis subspecies lactis with the addition amount of 1-2% of the raw milk and the addition amount of calcium chloride of 0.005-0.02%, diluting with ten times of water, adding the leavening agent and the rennin at 30 ℃, and slowly and uniformly adding while stirring;
s3, cutting, whey discharging, turning and stacking of the coagulum and crushing: cutting into 5mm size after 30-40min, standing for 15min, and stirring for 3-10min;
discharging 1/3 of the whey when the pH value of the whey is 4.4-5.0, heating by a jacket while stirring, increasing the temperature by 1 ℃ every 4-6min, and discharging all the whey when the pH value of the whey reaches 4.2-4.6;
after the whey is discharged, the curd with the thickness of 10-15cm is accumulated on two sides of the bottom of the cheese tank and is covered, the whey flows out from a ditch in the center of the bottom of the cheese tank, when the curd is accumulated into a cake shape, the curd is cut into blocks with the thickness of 15-25cm and is inverted, and the curd is inverted again after the temperature is raised to 38-40 ℃;
crushing the coagulum into blocks with the size of 1.5-2cm by using a crusher, manually or automatically forking and stirring at a low speed to adhere the clot and release odor, and keeping the temperature of the clot at about 30 ℃;
s4, sweetening agent: after crushing for 30min, the pH value of the whey is 4.2-4.8, the clot temperature is 29 ℃, and the sweetener with the mass percentage of 8% is uniformly spread by sieving for several times, so that the moisture content of the clot is 40%.
In a specific embodiment of the invention, the sweet cheese is sweet mozzarella cheese, and the preparation method of the sweet mozzarella cheese comprises the following steps:
s1, pretreating raw milk: the raw milk is pasteurized after being standardized;
s2, fermentation and curding: adding lactic acid bacteria, wherein the lactic acid bacteria are one or two of streptococcus lactis, streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus, culturing at 30 ℃, and adding 10-20mL of rennin into 100L of milk when the pH value reaches 5.3-6.0 to obtain curd;
s3, cutting, whey discharging and stirring: cutting the curd into 1-1.5cm cubes and draining the whey;
continuously agitating the cube clump particles to a pH in the range of 4.9-5.3;
s4, sweetening agent: mixing the cube curd with 8% of the sweetener;
s5, stretch forming: and putting the square clot into hot water of 70-75 ℃, heating the square clot to about 60 ℃, stretching, and cooling and forming.
In a specific embodiment of the invention, the sweet cheese is sweet Gaoda cheese, and the preparation method of the sweet Gaoda cheese comprises the following steps:
s1, pretreating raw milk: the raw milk is subjected to pasteurization for 15s at 75 ℃ after standardization;
s2, fermentation and curding: adding lactococcus lactis and leuconostoc mesenteroides; the culture temperature is 30 ℃, when the pH value is 5.6-5.9, 10-20mL of rennin is added into 100L of cow milk;
s3, cutting, whey discharging and stirring: cutting the curd into 1-1.5cm cubes and draining the whey;
continuously stirring the cube clump to a pH in the range of 4.9-5.3;
s4, sweetening agent: mixing the cube curd with 8% of the sweetener;
s5, squeezing and forming: 60-90min,0-25kpa.
The invention provides sweet cheese which is prepared according to the preparation method of the sweet cheese, and preferably comprises sweet Cheddar cheese, sweet Masurala cheese or sweet Gouda cheese.
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:
the preparation method of the invention screens the type and the dosage of the sweetener; and a process for mixing the sweetener with the curd, the cheese made therefrom having improved flavor over conventional cheeses and being suitable for Chinese consumers.
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.
Cheddar cheese
Example 1.
Sterilizing/cooling raw milk: milk was standardized to casein: 3.2 protein, 3.6 fat adjusted by raw milk, sterilizing at 72 deg.C for 15s, cooling to 30 deg.C, and transferring to fermentation tank.
Addition of starter/calcium chloride/rennet: lactococcus lactis subspecies lactococcus lactis is used, the addition amount of lactococcus lactis is 0.001% of raw milk, the addition amount of calcium chloride is 0.005%, and the lactococcus lactis is diluted by ten times of water. Adding the leaven and the rennin at 30 ℃, and slowly and uniformly adding the materials while stirring.
Cutting: cutting into 5mm size in 30min, standing for 15min, and stirring for 3min.
Whey discharging: when the pH of whey is 4.9, about 1/3 of the total amount of whey is discharged, and then heating with jacket while stirring is carried out, and the temperature is raised by 1 deg.C every 4min, and when the pH of whey reaches 4.8, the whole amount of whey can be discharged.
Turning and stacking the curd blocks: after the whey was drained, the curd with a thickness of 10-15cm was deposited on both sides of the cheese tank bottom and covered. The whey flows out of the groove at the center of the bottom of the tank, and when the curd is piled up in a cake form, the curd is cut into pieces of 15-25cm and inverted. The clot was inverted again after warming to 38-40 ℃.
Crushing: crushing the coagulum into blocks of 1.5-2cm by a crusher, stirring at low speed by manual or automatic fork, bonding and releasing odor from B, and maintaining the temperature at about 30 deg.C.
Adding a sweetening agent: after crushing for 30min, the whey pH is 4.6, the coagulum temperature is 29 ℃, and white granulated sugar 8% of the coagulum weight can be uniformly sieved for several times: erythritol =2:1 spreading to make water content of clot be 40%.
Example 2.
Sterilizing/cooling raw milk: milk was standardized to casein: the fat content is 0.72, the fat content of the raw milk is adjusted to 3.5%, the raw milk is sterilized for 15s at 75 ℃, and then the raw milk is cooled to 30 ℃ and is conveyed to a fermentation tank.
Addition of starter/calcium chloride/rennet: lactococcus lactis subspecies lactococcus lactis is used, the addition amount of the lactococcus lactis subspecies lactococcus lactis is 2% of that of raw milk, the addition amount of calcium chloride is 0.02%, and the lactococcus lactis is diluted by ten times of water. Adding the leaven and the rennin at 30 ℃, and slowly and uniformly adding the materials while stirring.
Cutting: cutting into 5mm size after 40min, standing for 15min, and stirring for 10min.
Whey discharging: when the pH of whey is 4.8, about 1/3 of the total amount of whey is discharged, and then heated by a jacket while stirring at a rate of 1 ℃ per 4, and when the pH of whey reaches 4.6, the whole amount of whey can be discharged.
Turning and stacking the curd blocks: after the whey was drained, the curd having a thickness of 10-15cm was deposited on both sides of the cheese tank bottom and covered with a lid. The whey flows out from the central groove of the bottom of the tank, and when the curd is piled up into a cake, the cake is cut into 25cm pieces and inverted. The clot was inverted again after warming to 40 ℃.
Crushing: the cake-shaped coagulum is crushed into blocks of 2cm by a crusher, and stirred at low speed by a manual or automatic fork, the second party is bonded and emits odor, and the temperature of the product is kept at about 30 ℃.
Adding a sweetening agent: after crushing for 30min, the whey pH is 4.4, the curd temperature is 29 ℃, and the whey can be sieved for several times to uniformly mix white granulated sugar 8% of the weight of the curd: crystalline fructose =2:1, spreading, so that the water content of the coagulum is 40 percent.
Example 3.
Sterilizing/cooling raw milk: milk was standardized to casein: the fat content is 0.7, the fat content of the raw milk is adjusted to 3.0%, the raw milk is sterilized for 15s at 75 ℃, and then the raw milk is cooled to 30 ℃ and is conveyed to a fermentation tank.
Addition of starter/calcium chloride/rennet: lactococcus lactis is used, the addition amount of lactococcus lactis is 1.5 percent of the raw material milk, the addition amount of calcium chloride is 0.015 percent, and the lactococcus lactis is diluted by ten times of water. Adding the leaven and the rennin at 30 ℃, and slowly and uniformly adding the materials while stirring.
Cutting: cutting into 5mm size after 30min, standing for 15min, and stirring for 8min.
Whey discharging: when the pH of whey is 4.6, about 1/3 of the total amount of whey is discharged, and then heating with jacket while stirring is carried out, and the temperature is raised by 1 deg.C every 6min, and when the pH of whey reaches 4.4, the whole amount of whey can be discharged.
Turning and stacking the curd blocks: after the whey was drained, the curd having a thickness of 10-15cm was deposited on both sides of the cheese tank bottom and covered with a lid. The whey flows out from the central groove of the bottom of the tank, and when the curd is piled up into a cake, the cake is cut into pieces of 20cm and inverted. After warming to 39 ℃ the clot was inverted again.
Crushing: crushing the cake-shaped clot into blocks with the size of 1.5cm by using a crusher, stirring at a low speed by using a manual or automatic fork, adhering the block B, releasing odor, and keeping the temperature of the block at about 30 ℃.
Adding a sweetening agent: after crushing for 30min, the whey pH is 4.3, the coagulum temperature is 29 ℃, and white granulated sugar 8% of the coagulum weight can be uniformly sieved for several times: mogroside =2:3 spreading to make the water content of the coagulum 40%.
Example 4.
Sterilizing/cooling raw milk: milk was standardized to casein: the fat content is 0.69, the fat content of the raw milk is adjusted to 2.9%, the raw milk is sterilized at 75 ℃ for 15s, then the raw milk is cooled to 30 ℃, and the raw milk is conveyed to a fermentation tank.
Addition of starter/calcium chloride/rennet: lactococcus lactis is used, the addition amount of lactococcus lactis is 1.8 percent of that of raw milk, the addition amount of calcium chloride is 0.018 percent, and the lactococcus lactis is diluted by ten times of water. Adding the leaven and the rennin at 30 ℃, and slowly and uniformly adding the materials while stirring.
Cutting: cutting into 5mm size after 35min, standing for 15min, and stirring for 8min.
Whey discharging: when the pH of whey is 4.7, about 1/3 of the total amount of whey is discharged, and then heating with jacket while stirring is carried out at a rate of 1 deg.C every 5min, and when the pH of whey reaches 4.6, the whole amount of whey can be discharged.
Turning and stacking the curd blocks: after the whey was drained, the curd with a thickness of 10-15cm was deposited on both sides of the cheese tank bottom and covered. The whey flows out from the central groove of the bottom of the tank, and when the curd is piled up into a cake, the cake is cut into pieces of 20cm and inverted. After warming to 39 ℃ the clot was inverted again.
Crushing: the cake-like coagulum is crushed into blocks of 1.5cm by a crusher, and stirred at low speed by a manual or automatic fork, the second part is bonded and emits odor, and the temperature of the product is kept at about 30 ℃.
Adding a sweetening agent: after crushing for 30min, the whey pH is 4.8, the curd temperature is 29 ℃, and the whey can be sieved for several times to uniformly mix white granulated sugar 8% of the weight of the curd: sucralose: 3:4, spreading to ensure that the moisture of the clot is 40 percent.
Example 5.
Sterilizing/cooling raw milk: milk was standardized to casein: the fat content is 0.7, the fat content of the raw milk is adjusted to 3.2%, the raw milk is sterilized for 15s at 75 ℃, then cooled to 30 ℃, and conveyed to a fermentation tank.
Addition of starter/calcium chloride/rennet: lactococcus lactis subspecies lactococcus lactis is used, the addition amount of the lactococcus lactis subspecies lactococcus lactis is 1.9 percent of that of raw milk, the addition amount of calcium chloride is 0.012 percent, and the lactococcus lactis subspecies lactococcus lactis is diluted by ten times of water. Adding the leaven and the rennin at 30 ℃, and slowly and uniformly adding the materials while stirring.
Cutting: cutting into 5mm size after 38min, standing for 15min, and stirring for 9min.
Whey discharging: when the pH of whey is 4.4, about 1/3 of the total amount of whey is discharged, and then heating with jacket while stirring is carried out at a rate of 1 deg.C every 5min, and when the pH of whey reaches 4.3, the whole amount of whey can be discharged.
Turning and stacking the curd blocks: after the whey was drained, the curd with a thickness of 10-15cm was deposited on both sides of the cheese tank bottom and covered. The whey was discharged from the groove at the center of the bottom of the tank, and when the curd was piled up in a cake form, the cake was cut into 25cm pieces and inverted. After warming to 40 ℃ the clot was inverted again.
Crushing: the cake-like coagulum is crushed into blocks of 1.5cm by a crusher, and stirred at low speed by a manual or automatic fork, the second part is bonded and emits odor, and the temperature of the product is kept at about 30 ℃.
Adding a sweetening agent: after crushing for 30min, the whey pH is 4.2, the curd temperature is 29 ℃, and the whey can be sieved for several times to uniformly mix white granulated sugar 8 percent of the weight of the curd: xylitol =2:6, spreading to ensure that the moisture of the clot is 40 percent.
Example 6.
Sterilizing/cooling raw milk: milk was standardized to casein: the fat content is 0.71, the fat content of the raw milk is adjusted to 3.3%, the raw milk is sterilized at 75 ℃ for 15s, then the raw milk is cooled to 30 ℃, and the raw milk is conveyed to a fermentation tank.
Addition of starter/calcium chloride/rennet: lactococcus lactis subspecies lactococcus lactis is used, the addition amount of the lactococcus lactis subspecies lactococcus lactis is 1.4% of that of raw milk, the addition amount of calcium chloride is 0.015%, and the lactococcus lactis is diluted by ten times of water. Adding the leaven and the rennin at 30 ℃, and slowly and uniformly adding the materials while stirring.
Cutting: cutting into 5mm size after 38min, standing for 15min, and stirring for 6min.
Whey discharging: when the pH of whey is 5.0, about 1/3 of the total amount of whey is discharged, and then heating with jacket while stirring is carried out, and the temperature is raised by 1 deg.C every 4min, and when the pH of whey reaches 4.6, the whole amount of whey can be discharged.
Turning and stacking the curd blocks: after the whey was discharged, 10cm thick curd was deposited on both sides of the cheese tank bottom and covered. The whey flows out from the central groove of the bottom of the tank, and when the curd is piled up into a cake, the cake is cut into pieces of 20cm and inverted. After warming to 40 ℃ the clot was inverted again.
Crushing: crushing the cake-shaped clot into blocks with the size of 2cm by using a crusher, stirring at a low speed by using a manual or automatic fork, adhering the block B, releasing odor, and keeping the temperature of the block at about 30 ℃.
Adding a sweetening agent: after crushing for 30min, whey pH is 4.4 and clot temperature is 29 ℃, the curd may be sieved several times to uniformly separate 8% steviol glycoside by weight of the clot: xylitol =2:6, spreading to ensure that the moisture of the coagulum is 40 percent.
The cheddar cheeses obtained in examples 1 to 6 were tested for sweetness, hardness, etc., and the results are shown in Table 1.
TABLE 1 Effect data on Cheddar cheese
Masuri cheese
Example 1.
Treating raw milk: standardized post pasteurization of raw milk
Addition of starter/rennet: streptococcus lactis, streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus were added, the culture temperature was 30 ℃, and 10mL of rennin solution was added to 100L of cow milk when the pH reached 5.6.
Cutting curd; the curd was cut into 1cm square curd pellets and the whey was discharged.
And (3) stacking and brewing clots: the curd particles were continuously stirred to a ph range of 4.9.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: erythritol =2:1 mixing
Blanching and stretching: placing the curd in 75 deg.C hot water, heating the curd particles to about 60 deg.C, and stretching
Cooling and forming
Example 2.
Treating raw milk: raw milk is pasteurized after being standardized.
Addition of starter/rennet: streptococcus lactis, streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus were added, the culture temperature was 30 ℃, and 10mL of rennin solution was added to 100L of cow milk when the pH reached 5.8.
Cutting curd; the curd was cut into 1.5cm square curd particles and the whey was discharged.
And (3) stacking and brewing clots: the curd particles were continuously stirred to a ph in the range of 5.0.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: crystalline fructose =2:1 and mixing.
Hot ironing and stretching: placing the curd into 70 deg.C hot water, heating the curd particles to about 60 deg.C, and stretching.
And (5) cooling and forming.
Example 3.
Treating raw milk: raw milk is pasteurized after standardization.
Addition of starter/rennet: adding Streptococcus lactis, streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, culturing at 30 deg.C, and adding 20mL rennin solution into 100L cow milk when pH reaches 6.0.
Cutting curd; the curd was cut into 1cm square curd pellets and the whey was discharged.
Stacking and brewing clots: the curd particles were continuously stirred to a ph range of 5.3.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: mogroside =2:3, mixing.
Blanching and stretching: placing the curd into 73 deg.C hot water, heating the curd particles to about 60 deg.C, and stretching.
And (5) cooling and forming.
Example 4.
Treating raw milk: raw milk is pasteurized after being standardized.
Addition of starter/rennet: adding streptococcus lactis, streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus, culturing at 30 deg.C, and adding 15mL chymosin solution into 100L cow milk when pH reaches 5.5.
Cutting curd; the curd was cut into 1.5cm square curd particles and the whey was discharged.
Stacking and brewing clots: the curd particles were continuously stirred to a ph range of 4.9.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: sucralose: 3:4, mixing.
Blanching and stretching: placing the curd into 75 deg.C hot water, heating the curd particles to about 60 deg.C, and stretching.
And (5) cooling and forming.
Example 5
Treating raw milk: raw milk is pasteurized after being standardized.
Addition of starter/rennet: adding streptococcus lactis, streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus, culturing at 30 deg.C, and adding 20mL chymosin solution into 100L cow milk when pH reaches 5.6.
Cutting curd; the curd was cut into 1cm square curd particles and the whey drained.
Stacking and brewing clots: the curd particles were continuously stirred to a ph in the range of 5.0.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: xylitol =2:6 and mixing.
Hot ironing and stretching: placing the curd into 70 deg.C hot water, heating the curd particles to about 60 deg.C, and stretching.
And (5) cooling and forming.
Example 6
Treating raw milk: raw milk is pasteurized after being standardized.
Addition of starter/rennet: adding Streptococcus lactis, streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, culturing at 30 deg.C, and adding 15mL chymosin solution into 100L cow milk when pH reaches 5.3.
Cutting curd; the curd was cut into 1.5cm square curd particles and whey was drained.
Stacking and brewing clots: the curd particles were continuously stirred to a ph range of 4.9.
Adding a sweetening agent: the coagulum and 8% steviol glycosides: xylitol =2:6 and mixing.
Hot ironing and stretching: placing the curd into 73 deg.C hot water, heating the curd particles to about 60 deg.C, and stretching.
And (5) cooling and forming.
The results of testing the sweetness, hardness, etc. of the mozzarella cheeses obtained in examples 1-6 are shown in table 2.
TABLE 2 Effect data on Masuri cheese
Gaoda cheese
Example 1
Treating raw milk: raw milk was pasteurized at 75 degrees 15 seconds after standardization.
Addition of starter/rennet: adding lactococcus lactis and leuconostoc mesenteroides; the incubation temperature was 30 ℃ and 20mL of rennet solution was added to 100L of milk when the pH was 5.6.
Cutting curd; the curd was cut into 1.5cm square curd particles and the whey was discharged.
And (3) stacking and brewing clots: the curd particles were continuously stirred to a ph range of 4.9.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: erythritol =2:1.
and (3) squeezing and forming: 90min,0-25kpa.
And (4) storing.
Example 2
Treating raw milk: raw milk was pasteurized at 75 degrees 15 seconds after standardization.
Addition of starter/rennet: adding lactococcus lactis and leuconostoc mesenteroides; the incubation temperature was 30 ℃ and when the pH reached 5.6, 15mL of rennet solution was added to 100L of milk.
Cutting curd; the curd was cut into 1cm square curd pellets and the whey was discharged.
Stacking and brewing clots: the curd particles were continuously stirred to a ph range of 5.0.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: crystalline fructose =2:1.
squeezing and forming: 90min,0-25kpa.
And (4) storing.
Example 3
Treating raw milk: raw milk was pasteurized at 75 degrees 15 seconds after standardization.
Addition of starter/rennet: adding lactococcus lactis and leuconostoc mesenteroides; the culture temperature was 30 ℃ and 10mL of rennet solution was added to 100L of milk when the pH reached 5.6.
Cutting curd; the curd was cut into 1.5cm square curd particles and whey was drained.
Stacking and brewing clots: the curd particles were continuously stirred to a ph range of 5.1.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: mogroside =2:3.
and (3) squeezing and forming: 70min,0-25kpa.
And (4) storing.
Example 4
Treating raw milk: raw milk was pasteurized at 75 degrees 15 seconds after standardization.
Addition of starter/rennet: adding lactococcus lactis and leuconostoc mesenteroides; the culture temperature was 30 ℃ and 20mL of chymosin solution was added to 100L of milk when the pH reached 5.8.
Cutting curd; the curd was cut into 1cm square curd pellets and the whey was discharged.
Stacking and brewing clots: the curd particles were continuously stirred to a pH range of 5.1.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: sucralose: 3:4.
and (3) squeezing and forming: 80min,0-25kpa.
And (4) storing.
Example 5
Treating raw milk: pasteurizing raw milk at 75-15 s after standardization;
addition of starter/rennet: adding lactococcus lactis and leuconostoc mesenteroides; the incubation temperature was 30 ℃ and 20mL of rennet solution was added to 100L of milk when the pH was 5.9.
Cutting curd; the curd was cut into 1cm square curd pellets and the whey was discharged.
And (3) stacking and brewing clots: the curd particles were continuously stirred to a ph range of 4.9.
Adding a sweetening agent: mixing the coagulum with 8% of white granulated sugar: xylitol =2:6.
and (3) squeezing and forming: 70min,0-25kpa.
And (4) storing.
Example 6
Treating raw milk: raw milk was pasteurized at 75 degrees 15 seconds after standardization.
Addition of starter/rennet: adding lactococcus lactis and leuconostoc mesenteroides; the culture temperature was 30 ℃ and 10mL of rennet solution was added to 100L of milk when the pH reached 5.6.
Cutting curd; the curd was cut into 1 curd cubes and the whey drained.
Stacking and brewing clots: the curd particles were continuously stirred to a ph range of 5.3.
Adding a sweetening agent: the coagulum and 8% steviol glycosides: xylitol =2:6.
and (3) squeezing and forming: 60min,0-25kpa.
And (4) storing.
The properties of the cheese obtained in examples 1 to 6, such as sweetness and hardness, were measured, and the results are shown in Table 3.
TABLE 3 Effect data for Gaoda cheese
Claims (10)
1. A method for preparing sweet cheese, which is characterized by comprising the following steps:
s1, pretreating raw milk: standardizing the raw milk and then sterilizing;
s2, fermentation and curding: fermenting the pretreated raw milk, and adding chymosin to obtain curd;
s3, cutting and whey discharging: cutting the curd into pieces to obtain curd; removing whey;
s4, adding a sweetening agent: and mixing the coagulum with a sweetening agent accounting for 6-8% by mass, wherein the sweetening agent is one or more of white granulated sugar, erythritol, crystalline fructose, mogroside, sucralose, xylitol and stevioside, and the mass percentage is the ratio of the mass of the sweetening agent to the mass of the coagulum.
2. The method of making sweet cheese of claim 1, wherein in step S4, the sweetener is present in an amount of 8% by weight;
and/or the combination of the sweeteners is the white granulated sugar and the erythritol; the mass ratio of the white granulated sugar to the erythritol is preferably 2:1;
and/or the combination of sweeteners is the white granulated sugar and the crystalline fructose; the mass ratio of the white granulated sugar to the crystalline fructose is preferably 2:1;
and/or the combination of the sweeteners is the white granulated sugar and the mogroside; the white granulated sugar and the mogroside are preferably 2:3;
and/or the combination of the sweetening agent is the white granulated sugar and the sucralose; the mass ratio of the white granulated sugar to the sucralose is preferably 3:4;
and/or the combination of the sweetening agents is the white granulated sugar and the xylitol; the mass ratio of the white granulated sugar to the xylitol is preferably 2:6;
and/or, the combination of sweeteners is the steviol glycoside and the xylitol; the mass ratio of the steviol glycosides to the xylitol is preferably 2:6.
3. the method of manufacturing sweet cheese of claim 1, wherein in step S1, the raw milk is raw milk;
and/or the fat mass content of the standardized raw milk is 2.7-3.6%;
and/or, the operation of sterilization is pasteurization; the sterilization temperature is 70-75 ℃, for example 72 ℃; the sterilization time is 15 to 30s, for example, 25s;
and/or, the sterilization is followed by a cooling treatment at a temperature of 25-32 ℃, e.g. 30 ℃.
4. The process for preparing a sweetened cheese according to claim 1, wherein in step S2, the fermenting agent is lactic acid bacteria, preferably one or more of lactococcus lactis subsp lactis, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus and leuconostoc mesenteroides;
and/or the temperature of the fermentation is 35 to 45 ℃, for example 30 ℃;
and/or the ratio of the mass of the fermented leavening agent to the mass of the pretreated raw milk is 1-2%;
and/or the pH of the fermentation is 5.3-6.0, e.g. 5.9, 5.8, 5.6 or 5.5;
and/or the volume ratio of the rennin to the fermented liquid after fermentation is (0.01-0.02): 100, respectively;
and/or, in the step S2, adding calcium chloride and water; the addition amount of the calcium chloride is preferably 0.005% -0.02%; the addition amount is mass ratio content, and is the ratio of the addition mass of the calcium chloride to the mass of the pretreated raw milk;
and/or, in the step S3, the whey is discharged in a manner that 1/3 of the total amount of whey is discharged when the pH of the whey is 4.4-5.0; when the whey pH reaches 4.2-4.6, all of the whey is excluded.
5. The method of manufacturing a sweet cheese according to claim 1, further comprising, after the draining, agitating; wherein the pH of the coagulum after stirring is preferably 4.9-5.3;
or, said whey draining further comprises tumbling, stacking and disrupting said curd; the temperature of the crushed product is preferably maintained at 28-32 deg.C, for example 30 deg.C.
6. The process for preparing a sweet cheese according to claim 1, characterized in that in step S4, the mixing is performed by dusting;
and/or, in step S4, a molding operation is further included after the mixing; wherein the forming is preferably press forming or stretch forming; the operation of stretch forming preferably comprises placing the coagulum into hot water at 70-75 ℃, heating the coagulum to 55-65 ℃ for stretching, and cooling for forming; the press-forming time is preferably 60 to 90min, and the press-forming pressure is preferably 0 to 25kpa.
7. The process for preparing a sweet cheese according to claim 1, wherein the sweet cheese is a sweet cheddar cheese, comprising the steps of:
s1, pretreating raw milk: standardizing the raw milk until the mass ratio of casein to fat is 0.68-3.6, the fat content is 2.7-3.6%, sterilizing at 75 ℃ for 15s, and cooling to 30 ℃;
s2, fermentation and curding: adding lactococcus lactis subspecies lactis with the addition amount of 1-2% of the raw milk and the addition amount of calcium chloride of 0.005-0.02%, diluting with ten times of water, adding the leavening agent and the rennin at 30 ℃, and slowly and uniformly adding while stirring;
s3, cutting, whey discharging, turning and stacking of the coagulum and crushing: cutting into 5mm size after 30-40min, standing for 15min, and stirring for 3-10min;
discharging 1/3 of the whey when the pH value of the whey is 4.4-5.0, heating with a jacket while stirring, increasing the temperature by 1 ℃ every 4-6min, and discharging all the whey when the pH value of the whey reaches 4.2-4.6;
after the whey is discharged, the curd with the thickness of 10-15cm is accumulated on the two sides of the bottom of the cheese tank, the whey is covered, the whey flows out from a ditch in the center of the bottom of the cheese tank, when the curd is accumulated into a cake shape, the curd is cut into blocks with the thickness of 15-25cm and inverted, and the curd is inverted again after the temperature is raised to 38-40 ℃;
crushing the coagulum into blocks with the size of 1.5-2cm by using a crusher, stirring at a low speed by using a manual or automatic fork, adhering the B part and releasing odor, and keeping the temperature of the product at about 30 ℃;
s4, sweetening agent: after being crushed for 30min, the pH value of the whey is 4.2-4.8, the temperature of the curd is 29 ℃, 8 percent of the sweetener is uniformly spread by sieving for several times, and the moisture of the curd is 40 percent.
8. The process for preparing a sweet cheese according to claim 1, wherein the sweet cheese is a sweet mozzarella cheese, comprising the steps of:
s1, pretreating raw milk: the raw milk is pasteurized after being standardized;
s2, fermentation and curding: adding lactic acid bacteria, wherein the lactic acid bacteria are one or two of streptococcus lactis, streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus, culturing at the temperature of 30 ℃, and adding 10-20mL of rennin into 100L of cow milk when the pH value reaches 5.3-6.0 to obtain curd;
s3, cutting, whey discharging and stirring: cutting the curd into 1-1.5cm cubes and draining the whey;
continuously stirring the cube clump to a pH in the range of 4.9-5.3;
s4, sweetening agent: mixing the cube curd with 8% of the sweetener;
s5, stretch forming: and putting the square clot into hot water of 70-75 ℃, heating the square clot to about 60 ℃, stretching, and cooling and forming.
9. The process for preparing a sweet cheese according to claim 1, wherein the sweet cheese is a sweet cheese-type Gaoda, comprising the steps of:
s1, pretreating raw milk: the raw milk is subjected to pasteurization for 15s at 75 ℃ after standardization;
s2, fermentation and curding: adding lactococcus lactis and leuconostoc mesenteroides; the culture temperature is 30 ℃, when the pH value is 5.6-5.9, 10-20mL of rennin is added into 100L of milk;
s3, cutting, whey discharging and stirring: cutting the curd into 1-1.5cm cubes and draining the whey;
continuously stirring said cube clump to a pH in the range of 4.9-5.3;
s4, adding a sweetening agent: mixing the cube curd with 8% of the sweetener;
s5, squeezing and forming: 60-90min,0-25kpa.
10. Sweet cheese produced by a process for the preparation of sweet cheese according to any of claims 1 to 9, preferably comprising sweet cheddar cheese, sweet mozzarella cheese or sweet cheese.
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