CN117063978A - Mucor white goat milk cheese and preparation method and application thereof - Google Patents
Mucor white goat milk cheese and preparation method and application thereof Download PDFInfo
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- CN117063978A CN117063978A CN202311182979.4A CN202311182979A CN117063978A CN 117063978 A CN117063978 A CN 117063978A CN 202311182979 A CN202311182979 A CN 202311182979A CN 117063978 A CN117063978 A CN 117063978A
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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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses Mucor leucotrichum goat milk cheese and a preparation method and application thereof, belonging to the technical field of dairy products, wherein the preparation method comprises the following steps: 1) Separating and screening Mucor alba from fermented bean curd by dilution separation method; 2) Pasteurizing fresh goat milk, fermenting with a starter, and cutting the milk curd into small blocks, and stirring, piling and discharging whey to obtain curd blocks; 3) Adding salt into the mould, pressing, and cutting into blocks to obtain fresh goat milk cheese; 4) Inoculating Mucor pulmonale, culturing, and rubbing the mycelia with hands after the Mucor pulmonale grows white mycelia to obtain fresh Mucor pulmonale goat milk cheese. The white mucor-containing goat milk cheese prepared by the invention accelerates the maturation of the goat milk cheese by using the screened preserved beancurd white mucor, and endows the cheese with unique fermentation flavor.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to Mucor leucovorus goat milk cheese and a preparation method and application thereof.
Background
Cheese, also known as cheese, is a fresh or fermented dairy product obtained by curd and separating whey from milk, cream, partially skim milk, buttermilk or a mixture of these products, and is called "milk king", which is the highest value added product in the milk industry.
The traditional preparation method is to adopt fresh cow milk as raw material, and add mould for fermentation after lactobacillus fermentation and chymosin action. The maturation of cheese has an extremely important influence on the quality and flavor of cheese, and is mainly characterized in that naturally fermented or screened mould strains grow on the surface of the cheese to mature the cheese. In recent years, more and more consumers are beginning to favor surface mould ripened cheeses, which are soft in texture and easy to eat and spread directly, and have a great increase in consumption. The fermented cheese has reduced sensitization due to protein decomposition, and can generate a large amount of bioactive peptides, and peptides and free amino acids generated by different fermentation methods have different flavors and nutritional functions.
Aiming at the technical problems of single raw material and long fermentation period of the existing cheese, a novel cheese preparation method is necessary to be provided, so that the raw material selection of the cheese is further expanded, the fermentation period of the cheese is shortened, the flavor of the cheese is improved, and the value of the cheese is improved.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide Mucor white goat milk cheese and a preparation method and application thereof, so as to solve the technical problems of single raw material and long fermentation period of the existing cheese.
In order to achieve the above purpose, the invention is realized by adopting the following technical scheme:
the invention discloses a preparation method of Mucor leucotrichum goat milk cheese, which comprises the following steps:
1) Separating and screening Mucor alba from fermented bean curd;
2) Adding calcium chloride and a starter into the purified and sterilized goat milk, and after fermentation, activating, curding, cutting into small pieces, stirring, and piling up to discharge whey to obtain curdled pieces;
3) Adding salt into the curd blocks obtained in the step 2), uniformly stirring, pressing, and cutting into blocks to obtain goat milk cheese;
4) Adding the Mucor pulmonale obtained in the step 1) into the goat milk cheese obtained in the step 3), culturing, and flattening hypha on the surface of the goat milk cheese to obtain Mucor pulmonale goat milk cheese;
in the step 1), the Mucor pulmonale is the Mucor elegans CICC3118 which is obtained by identification after culture dilution and culture.
Preferably, in the step 4), 0.004-0.005 g of Mucor pulmonale is added to 1kg of goat milk cheese.
Preferably, in step 4), the incubation time is 48 to 72 hours.
Preferably, in step 2), the amount of calcium chloride added is: 0.005-0.02 g of calcium chloride is added into 100mL of goat milk.
Preferably, in the step 2), the fermenting agent is lactobacillus bulgaricus and streptococcus thermophilus, and the adding amount of the fermenting agent is as follows: 0.2-0.3 g of starter is added into every 100mL of goat milk.
Preferably, in step 2), the curds are made by adding chymosin, which is calf abomasum enzyme, in the following amounts: adding 0.015-0.025 g chymosin into 100mL goat milk, and the curd temperature is 37-47 ℃.
Preferably, in step 2), the volume of the cut small pieces is 20-30 mm 3 Is a block of (a).
Preferably, in the step 3), the added salt is sodium chloride, and the adding amount of the salt is 1.0-2.5% of the weight of the curd blocks.
The invention also discloses the Mucor pulmonale goat milk cheese prepared by the preparation method, and Mucor pulmonale is used as a surface mold starter to promote the maturation of the goat milk cheese.
The invention also discloses application of the Mucor white goat milk cheese in preparing milk products.
Compared with the prior art, the invention has the following beneficial effects:
the invention discloses a preparation method of Mucor pulmonale goat milk cheese, which utilizes Mucor pulmonale which is special for producing fermented bean curd and is used in the subsequent cheese process, the Mucor pulmonale is different from the strain of the traditional cheese, and the generated active peptide is different; adding calcium chloride and a starter into the sterilized goat milk, facilitating the curd, activating after fermentation, enabling microorganisms in the starter to resume growing, curding, cutting into small pieces, discharging whey, heating and stirring, piling up the curds to further discharge whey, and obtaining curds; adding salt into the prepared curd blocks, uniformly stirring, putting into a mould, pressing and forming, and cutting into blocks to obtain goat milk fresh cheese; adding Mucor pulmonale into the prepared goat milk cheese, culturing, growing hypha on the surface of the goat milk cheese, partially hydrolyzing protein to generate unique flavor substances and bioactive peptide, rubbing the hypha to be flat to obtain Mucor pulmonale goat milk cheese, and having scientific process and simple operation in the whole preparation process of Mucor pulmonale goat milk cheese. The invention takes the goat milk as the raw material, and adds the Mucor pulmonale for fermentation, thus widening the research field of goat milk products, and selecting Mucor pulmonale from traditional fermented bean curd yeast in China as a surface mold starter to promote the after-ripening fermentation of the goat milk cheese, shortening the fermentation period of the cheese, endowing the cheese with special fermentation flavor, improving the flavor of the goat milk cheese, conforming to the eating habit of consumers and improving the value of the goat milk cheese. Mucor elegans CICC3118 is obtained by culturing with skimmed milk culture medium, and has enhanced casein and fat decomposition, and can generate more bioactive peptides in cheese product to give cheese product different nutritional values.
Further, 0.004-0.005 g of Mucor can is added into each 1kg of goat milk cheese, the culture time is 48-72 h, the added Mucor can be used as a dominant strain, the after-ripening time of the cheese is shortened, the texture of the goat milk cheese is improved, the unique flavor is generated, different active peptides are generated by decomposition, and the nutritional value is improved.
Further, the addition amount of calcium chloride is as follows: 0.005-0.02 g of calcium chloride is added into every 100mL of feta, and based on the difference of feta protein micelle structure and cow milk, the proper amount of calcium chloride can enhance the curd effect and improve the yield.
Further, the starter is lactobacillus bulgaricus, and the addition amount of the starter is as follows: 0.2-0.3 g of starter is added into 100mL of goat milk, lactose is decomposed to promote the goat milk to produce acid curd, and the special fermented flavor of the yogurt is generated.
Further, chymosin is added for curding, wherein the chymosin is calf abomasum enzyme, and the adding amount of chymosin is as follows: 0.015-0.025 g chymosin is added into 100mL of goat milk, the curd temperature is 37-47 ℃, and the addition of a proper amount of chymosin is key for the milk curd of goat milk cheese, so that the size of curd particles, the texture of cheese and the yield are determined.
Further, the volume of the cut small blocks is 20-30 mm 3 The goat milk cheese has soft texture and small cut blocks, and is beneficial to separating out whey in a clot.
The invention also discloses the Mucor pulmonale goat milk cheese prepared by the preparation method, which takes Mucor pulmonale as a surface mold starter to promote the maturation of the goat milk cheese, so that the prepared Mucor pulmonale goat milk cheese has unique fermentation flavor, is more fit with the eating habit of consumers, has higher nutrition density when compared with the traditional dairy products, can be eaten by people with intolerance to lactose, is beneficial to the physical health of people, and improves the value of the goat milk cheese.
The invention also discloses application of the Mucor pulmonale goat milk cheese in preparing milk products, which takes goat milk as a raw material, and adds Mucor pulmonale for after-ripening fermentation, so that the raw material selection of the cheese is expanded, the fermentation period of the cheese is shortened, the unique flavor of the cheese is endowed, and the nutritional value of the cheese is improved.
Drawings
FIG. 1 is a schematic diagram of a preparation flow of the Mucor pulmonale goat milk cheese disclosed by the invention;
FIG. 2 is a microstructure of the goat milk cheese and the Mucor pulmonale goat milk cheese disclosed in example 1 of the present invention; wherein, (a) is goat milk cheese and (b) is Mucor white goat milk cheese.
Detailed Description
In order that those skilled in the art will better understand the present invention, a technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in which it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.
It should be noted that the terms "first," "second," and the like in the description and the claims of the present invention and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the invention described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
The invention is described in further detail below with reference to the attached drawing figures:
the composition of the goat milk is different from the composition of the cow milk protein and fat, and the invention cultures Mucor pulmonale from the traditional fermented bean curd yeast in China by using a skim milk culture medium, and the Mucor pulmonale is identified as Mucor elegans CICC3118 (Latin name: actinomucor elegans), which is used for the after-ripening fermentation of the goat milk cheese, can shorten the fermentation period of the cheese, improve the flavor of the goat milk cheese and improve the value of the goat milk cheese.
A preparation method of Mucor white goat milk cheese comprises the following steps:
1) Culture, separation and purification of Mucor putrescens
Dissolving common fermented bean curd in normal saline, inoculating a liquid sample in the normal saline into a sheep skim milk agar plate culture medium for culturing for 3-4 days, selecting pure Bai Shan bacterial colonies which are rapid in growth speed, luxuriant in hyphae and large in spore quantity and are subjected to repeated inoculation and screening for many times, diluting 1000 times by using the normal saline, and then performing coating streak culture to obtain separated and purified Mucor pulmonale, wherein the separated and purified Mucor pulmonale is the Mucor elegans CICC3118 (Latin name: actinomucor elegans) after identification;
2) Preparation of curd blocks
Sterilizing fresh goat milk, cooling, adding 0.005-0.02 g of calcium chloride and 0.2-0.3 g of leaven into 100mL of goat milk, fermenting for 30min, dissolving and activating with 1% sodium chloride solution after fermentation, adding 0.015-0.025 g of chymosin, coagulating at 37-47 ℃, and cutting the clot into 20-30 mm by cheese knife when the clot can be separated from the wall 3 Raising the temperature of the left and right small cubes to 45-49 ℃ every 3min, and continuously stirring to promote clot shrinkage and whey precipitation, and stacking and discharging whey to obtain curd blocks;
3) Preparation of goat milk cheese
Adding sodium chloride accounting for 1.0-2.5% of the weight of the curd blocks, uniformly stirring, putting the curd blocks into a self-made pressing mold for pressing, and cutting into blocks to obtain goat milk cheese;
4) Preparation of Mucor white goat milk cheese
Adding 0.004-0.005 g of Mucor pulmonale into 1kg of goat milk cheese, culturing in an incubator for 48-72 h, and rubbing the hypha by hand after the surface of the goat milk cheese grows full of white hypha, thereby preparing fresh Mucor pulmonale goat milk cheese.
Example 1
A preparation method of Mucor white goat milk cheese comprises the following steps:
1) Preparation of curd blocks
Sterilizing 100mL of filtered fresh goat milk at 63deg.C for 30min, cooling to 32deg.C, adding 0.01g of calcium chloride and 0.3g of starter respectively, stirring, fermenting for 30min, dissolving and activating with 1% sodium chloride solution for 30min, adding 0.025g of chymosin, and coagulating at 42deg.C for 30min, cutting into 30mm pieces with cheese knife when the clot can be separated from wall 3 Raising the temperature to 49 ℃ every 3min, continuously stirring, manually crushing the heated clot, piling up the clot to one corner of a container, piling up, filtering and discharging whey by absorbent cotton gauze after piling up, and obtaining a curd block;
2) Preparation of goat milk cheese
Collecting and weighing the curd blocks, adding sodium chloride according to 1% of the weight of the curd blocks, uniformly stirring, putting the curd blocks into a self-made squeezing die for pressing for 16 hours, turning over the middle for one time, further discharging whey, and cutting into blocks to obtain fresh goat milk cheese;
3) Preparation of Mucor white goat milk cheese
Cutting 1kg fresh goat milk cheese into 30mm pieces 3 Uniformly spreading 0.004g of Mucor pulmonale on the surface of the cheese, culturing for 60 hours in a sterile incubator at 25 ℃, and rubbing the hypha by hand after the surface of the cheese grows full of white hypha, thereby preparing fresh Mucor pulmonale goat milk cheese.
Referring to fig. 1, a schematic diagram of a preparation flow of the Mucor pulmonale goat milk cheese disclosed by the invention is shown; from the figure, the white Mucor goat milk cheese is prepared by taking goat milk as a raw material and through fermentation, curd, whey removal and post maturation.
Referring to fig. 2, a microstructure diagram (same post-ripening time) of the goat milk cheese and the Mucor pulmonale goat milk cheese disclosed in example 1 of the present invention; wherein, (a) is goat milk cheese, and (b) is Mucor fuensis goat milk cheese, and the graph shows that the goat milk cheese has compact surface protein structure, small holes and soft texture; the Mucor white goat milk cheese has rough surface, different hole sizes, relatively loose structure and hard texture. The method shows that the casein of the goat milk cheese inoculated with the Mucor pulmonale is aggregated, the degradation speed is high, and the fermentation and maturation time can be shortened.
Example 2
A preparation method of Mucor white goat milk cheese comprises the following steps:
1) Preparation of curd blocks
Sterilizing 100mL of filtered fresh goat milk at 63deg.C for 30min, cooling to 32deg.C, adding 0.005g of calcium chloride and 0.25g of starter respectively, stirring, fermenting for 30min, dissolving and activating with 1% sodium chloride solution for 30min, adding 0.015g of chymosin, and coagulating at 47deg.C for 30min, cutting into 20mm pieces with cheese knife when the clot can be separated from wall 3 Raising the temperature to 45 ℃ every 3min, continuously stirring, manually crushing the heated clot, piling up the clot to one corner of a container, piling up, filtering and discharging whey by absorbent cotton gauze after piling up, and obtaining a curd block;
2) Preparation of goat milk cheese
Collecting and weighing the curd blocks, adding sodium chloride according to the weight of 2.0% of the curd blocks, uniformly stirring, putting the curd blocks into a self-made squeezing die for pressing for 16 hours, turning over the middle for one time, further discharging whey, and cutting into blocks to obtain fresh goat milk cheese;
3) Preparation of Mucor white goat milk cheese
Cutting 1kg fresh goat milk cheese into 20mm pieces 3 Uniformly spreading 0.005g Mucor pulmonale on the surface of the cheese, culturing in a sterile incubator at 25 ℃ for 48 hours, and rubbing the hypha by hand after the white hypha grows on the surface of the cheese, thereby preparing fresh Mucor pulmonale goat milk cheese.
Example 3:
a preparation method of Mucor white goat milk cheese comprises the following steps:
1) Preparation of curd blocks
Sterilizing 100mL of filtered fresh goat milk at 63 ℃ for 30min, respectively adding 0.02g of calcium chloride and 0.2g of starter after the temperature is reduced to 32 ℃,after stirring uniformly, fermenting for 30min, after fermentation, dissolving and activating with 1% sodium chloride solution for 30min, adding chymosin 0.02g, and coagulating at 37deg.C for 30min, cutting into pieces of 25mm when the pieces can be separated from the wall by cheese knife 3 Raising the temperature of the left and right small cubes to 47 ℃ every 3min, continuously stirring, crushing the heated clot by hand, stacking the crushed clot to one corner of a container, carrying out stacking, and filtering and discharging whey by absorbent cotton gauze after the stacking is finished to obtain a curd block;
2) Preparation of goat milk cheese
Collecting and weighing the curd blocks, adding sodium chloride according to the weight of 2.5% of the weight of the curd blocks, uniformly stirring, putting the curd blocks into a self-made squeezing die for pressing for 16 hours, turning over the middle for one time, further discharging whey, and cutting into blocks to obtain fresh goat milk cheese;
3) Preparation of Mucor white goat milk cheese
Cutting 1kg fresh goat milk cheese into 25mm pieces 3 Uniformly spreading 0.0045g Mucor, culturing in a sterile incubator at 25deg.C for 72 hr, and rubbing with hands to level off the white hypha after the surface of cheese is full of the hypha, thereby preparing fresh Mucor goat milk cheese.
Comparative example 1
Fermented cheese was prepared from goat milk, and compared with example 1, the fermented cheese was sterilized by a sterilization process.
Comparative example 2
Fermented cheese is prepared from goat milk, and compared with example 1, the fermented cheese is coated with conventional geotrichum candidum instead of Mucor candidum.
The experimental method comprises the following steps:
(1) sensory evaluation: the product was subjected to sensory evaluation by observing color, smell and taste. The sensory evaluation criteria are shown in Table 1, and the final score is the average of three.
(2) Protein content determination: reference is made to GB 5009.5-2016 "determination of protein in food".
(3) Fat content determination: reference is made to GB 5009.6-2016 "determination of fat in food".
(4) And (3) measuring the moisture content: reference is made to GB 5009.3-2016 "determination of moisture in food".
(5) Ash content determination: reference is made to GB 5009.4-2016 first method for determination of ash in food.
See table 1 for sensory evaluation criteria for mucor leucotrichum goat milk cheese; from the sensory scores in table 1, it can be seen that the sensory scores of the Mucor pulmonale goat milk cheese show a tendency of rising and then falling along with the increase of the maturation time, the sensory score is highest at 21d, and the Mucor pulmonale goat milk cheese has better flavor at the moment, which indicates that the Mucor pulmonale can promote the maturation of the cheese and can influence the flavor of the cheese.
See table 2 for a 21 day texture analysis table for goat milk cheese and Mucor fuensis goat milk cheese maturation; from the table, it can be seen that at 21 days of maturation, the goat milk cheese and the Mucor fuensis goat milk cheese show significant differences in hardness, elasticity, chewiness, and gumminess. This phenomenon indicates that: the addition of the Mucor pulmonale not only can promote protein degradation and fat oxidative decomposition and accelerate the maturation of the cheese, but also can change the surface morphology and texture of the cheese, thereby improving the flavor of the cheese.
See table 3 for a comparison of the number of different types of active peptide fragments in goat milk and Mucor pulmonale goat milk cheese; from the table it can be seen that the number of active peptide fragments of the mozzarella cream is greater than that of the cow's milk. The active peptide is a multifunctional compound derived from protein and has the functions of promoting immunity, regulating hormone, reducing blood pressure, resisting oxidization and the like, and regulating human metabolism and physiology.
See table 4 for a comparison of experimental results of Mucor white goat milk cheese during maturation; from the table it can be seen that: (1) example 1 the white mucor goat milk cheese increased with time, the protein content, fat content and moisture content decreased, while the ash content increased and the sensory score increased and decreased, compared with the cheese without white mucor, the bacterial liquid and its metabolite promoted the decomposition of fat and protein in the cheese, accelerated the maturation of the cheese and improved the flavor of the cheese. (2) Compared with comparative example 2, the fermentation of the white mucor goat milk cheese in example 1 is carried out for the same time, and the protein, fat and moisture content in the white mucor goat milk cheese is faster than that in the traditional white mucor cheese, which proves that the white mucor is more beneficial to the maturation of the cheese. In addition, the state of moderate water content and higher sensory score can be achieved after the fermentation in the example 1 is finished for 14 days.
Table 1 sensory evaluation criteria for Mucor baiensis goat milk cheese
Table 2 table of texture analysis of goat milk cheese and Mucor white goat milk cheese mature 21 days
Note that: different letters indicate significant differences (P < 0.05).
TABLE 3 comparison of the number of different types of active peptide fragments in goat milk and Mucor Calif. goat milk cheese
Table 4 comparison of experimental results of Mucor pulmonale goat milk cheese during maturation
The above is only for illustrating the technical idea of the present invention, and the protection scope of the present invention is not limited by this, and any modification made on the basis of the technical scheme according to the technical idea of the present invention falls within the protection scope of the claims of the present invention.
Claims (10)
1. The preparation method of the Mucor leucotrichum goat milk cheese is characterized by comprising the following steps of:
1) Separating and screening Mucor alba from fermented bean curd;
2) Adding calcium chloride and a starter into the purified and sterilized goat milk, and after fermentation, activating, curding, cutting into small pieces, stirring, and piling up to discharge whey to obtain curdled pieces;
3) Adding salt into the curd blocks obtained in the step 2), uniformly stirring, pressing, and cutting into blocks to obtain goat milk cheese;
4) Adding the Mucor pulmonale obtained in the step 1) into the goat milk cheese obtained in the step 3), culturing, and flattening hypha on the surface of the goat milk cheese to obtain Mucor pulmonale goat milk cheese;
in the step 1), the Mucor pulmonale is the Mucor elegans CICC3118 which is obtained by identification after culture dilution and culture.
2. The method for producing a Mucor pulmonale goat milk cheese as claimed in claim 1, wherein in the step 4), 0.004 to 0.005g Mucor pulmonale is added per 1kg goat milk cheese.
3. The method for producing a white mucor goat milk cheese as claimed in claim 1, wherein in the step 4), the culturing time is 48 to 72 hours.
4. The method for preparing the Mucor pulmonale goat milk cheese as claimed in claim 1, wherein in the step 2), the addition amount of the calcium chloride is as follows: 0.005-0.02 g of calcium chloride is added into 100mL of goat milk.
5. The method for preparing the white mucor goat milk cheese according to claim 1, wherein in the step 2), the fermenting agent is lactobacillus bulgaricus and streptococcus thermophilus, and the adding amount of the fermenting agent is as follows: 0.2-0.3 g of starter is added into every 100mL of goat milk.
6. The method for producing a white mucor goat milk cheese as claimed in claim 1, wherein in the step 2), chymosin is added to carry out chymosin, wherein chymosin is calf abomasum enzyme, and the adding amount of chymosin is as follows: adding 0.015-0.025 g chymosin into 100mL goat milk, and the curd temperature is 37-47 ℃.
7.The method for producing a white mucor goat milk cheese as claimed in claim 1, wherein in the step 2), the volume of the cut small pieces is 20 to 30mm 3 Is a block of (a).
8. The method for preparing the Mucor pulmonale goat milk cheese as claimed in claim 1, wherein in the step 3), the added salt is sodium chloride, and the added amount of the salt is 1.0-2.5% of the weight of the curd blocks.
9. The white mucor goat milk cheese prepared by the preparation method of any one of claims 1 to 8, which is characterized in that white mucor is used as a surface mold starter to promote the maturation of the goat milk cheese.
10. Use of the mucor miehei cream cheese in the preparation of a dairy product of claim 9.
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