CN1568724A

CN1568724A - Cheese, cheese juice and preparation method thereof

Info

Publication number: CN1568724A
Application number: CN 03178554
Authority: CN
Inventors: 夏力哈尔·赛依提卡马力
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-07-15
Filing date: 2003-07-15
Publication date: 2005-01-26

Abstract

The invention discloses a cheese, cheese juice and preparation method thereof, wherein the cheese comprises natural leaven and fresh animal milk by the weight percentage of 0.2-1%, and its preparation comprises the steps of, (1) filtering the fresh milk and boiling, (2) charging natural leaven for fermentation, (3) boiling the yoghourt to semi-solid form, i.e. cheese, and obtaining the residue liquid as cheese juice.

Description

A kind of cheese, cheese juice and method for production thereof

The present invention relates to a kind of milk system food and method for production thereof.

Existing cheese generally is to adopt commercial run with industrial leavening and add anticorrisive agent etc. and make, do not meet green food standard and requirement, moreover be exactly to manufacture the liquid-cheese juice that produces in the cheese process, though wherein be rich in nutrition, but because of containing the chemical substances such as anticorrisive agent that are unfavorable for health, also have to discard, cause the waste of resource.

The object of the present invention is to provide a kind of pure pollution-free food cheese, cheese juice and method for production thereof that does not contain any chemical addition agent.

Solution of the present invention is: this cheese, cheese juice, process by livestock fresh milk, and the solids that process produces is in cheese, and liquids is in cheese juice, and the natural fermented dose of percentage by weight with livestock fresh milk is 0.2～1% when manufacturing.The method of manufacturing above-mentioned Huang, red cheese, cheese juice is: the first step filters out the fresh milk of livestock fresh milk such as ox, sheep to heat behind the impurity and boils; Second step added the song of the system cheese that extracts in the milk that boils from ruminant cub stomach, as leavening milk is fermented; The 3rd step treated to pour into when milk is fermented into starchiness to heat in the pot and boils, and when boiling 1-2 hour milk yellowing semi-solid, was yellow cheese, juice in the pot is yellow cheese juice, yellow cheese is separated with filter with cheese juice, and yellow cheese spread out dry, the bottling of cheese juice is drunk; Boil if continue heating during cheese juice yellowing semi-solid, the cheese color can redden gradually, and the cheese of this moment is red cheese, liquid in the pot is cheese juice, equally red cheese is separated with filter with cheese juice, and red cheese spread out dry, the bottling of cheese juice is drunk.

The method of manufacturing white cheese, cheese juice is: the first step filters out livestock fresh milk such as milk or goat milk etc. to heat behind the impurity and boils; Second step added sour milk in the milk that boils ferments milk as leavening; The 3rd step treated to pour into when milk fermentation becomes starchiness in the pot heating and boils, and boiled 1-2 hour, when treating that milk becomes white semi-solid, be white cheese, the liquid juice in the pot is cheese juice, with white cheese and cheese juice filter isolated by filtration, and cheese spread out dry, the bottling of cheese juice is drunk.

Since adopted technique scheme, cheese of the present invention and cheese juice, and the pure lines pollution-free food helps the healthy of people, and the selection of Huang, red, white three kinds of colors is arranged, play the effect of decorateeing food, cheese juice is rich in nutrition, and easily be absorbed by the body, turn waste into wealth, manufacture technology is simple.

Below in conjunction with specific embodiment, the present invention is described in further detail.

Cheese of the present invention, cheese juice are processed by livestock fresh milk such as milk, goat milk etc., and the solids that process produces is in cheese, and liquids is in cheese juice, and the natural fermented dose of percentage by weight with livestock fresh milk is 0.2～1% during making.Here natural fermented dose comprises two kinds, and a kind of is the song of extracting from ruminant cub stomach, and it cooks leavening, is used to manufacture yellow cheese, red cheese; A kind of is sour milk, cooks leavening with it, manufactures to such an extent that be white cheese.

The method of manufacturing Huang, red cheese, cheese juice is: the first step filters out livestock fresh milk such as milk or goat milk etc. to heat behind the impurity and boils; Second step added the song of the system cheese that extracts in the milk that boils from ruminant cub stomach, as leavening milk is fermented; The 3rd step treated to pour into when milk is fermented into starchiness to heat in the pot and boils, and when boiling 1-2 hour milk yellowing semi-solid, was yellow cheese, juice in the pot is yellow cheese juice, yellow cheese is separated with filter with cheese juice, and yellow cheese spread out dry, the bottling of cheese juice is drunk.If do not take out during cheese juice yellowing semi-solid but continues heating and boil, the cheese color can redden gradually, and the cheese of manufacturing at this moment is red cheese, liquid in the pot is cheese juice, equally red cheese is separated with filter with cheese juice, and red cheese spread out dry, the bottling of cheese juice is drunk.

The method of manufacturing white cheese, cheese juice is: the first step heats after with livestock fresh milk such as milk, goat milk impurity screening boils; Second step added sour milk in the milk that boils ferments milk as leavening; The 3rd step treated to pour into when milk fermentation becomes starchiness in the pot heating and boils, and boiled 1-2 hour, when treating that milk becomes white semi-solid, be white cheese, the liquid juice in the pot is cheese juice, with white cheese and cheese juice filter isolated by filtration, and white cheese spread out dry, the bottling of cheese juice is drunk.

Claims

1, a kind of cheese, cheese juice are processed by livestock fresh milk, and the solids that process produces is in cheese, and liquids is characterized in that in cheese juice: the natural fermented dose of percentage by weight with livestock fresh milk is 0.2～1%.

2, a kind of method of manufacturing the described cheese of claim 1, cheese juice is characterized in that: the first step filters out livestock fresh milk to heat behind the impurity and boils; Second step added the song of the system cheese that extracts in the milk that boils from ruminant cub stomach, as leavening milk is fermented; The 3rd step treated to pour into when milk is fermented into starchiness to heat in the pot and boils, and when boiling 1-2 hour milk yellowing semi-solid, was yellow cheese, juice in the pot is yellow cheese juice, yellow cheese is separated with filter with cheese juice, and yellow cheese spread out dry, the bottling of cheese juice is drunk; If not taking out cheese juice during cheese juice yellowing semi-solid separates but continues heating and boil, the cheese color can redden gradually, the cheese that manufacture this moment is red cheese, liquid in the pot is cheese juice, equally red cheese is separated with filter with cheese juice, and red cheese spread out dry, the bottling of cheese juice is drunk.

3, a kind of method of manufacturing the described cheese of claim 1, cheese juice is characterized in that: the first step filters out livestock fresh milk to heat behind the impurity and boils; Second step added sour milk in the milk that boils ferments milk as leavening; The 3rd step treated that milk poured in the pot heating when being fermented into starchiness into and boil, and boiled 1-2 hour, when treating that milk becomes white semi-solid, be white cheese, the liquid juice in the pot is cheese juice, with white cheese and cheese juice filter isolated by filtration, and cheese spread out dry, the bottling of cheese juice is drunk.