CN1907052B - Cheese and its preparing method - Google Patents
Cheese and its preparing method Download PDFInfo
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- CN1907052B CN1907052B CN200610021467XA CN200610021467A CN1907052B CN 1907052 B CN1907052 B CN 1907052B CN 200610021467X A CN200610021467X A CN 200610021467XA CN 200610021467 A CN200610021467 A CN 200610021467A CN 1907052 B CN1907052 B CN 1907052B
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Abstract
The invention relates to a cheese and its preparation, wherein the cheese is prepared from yak milk as the principal raw material as well as leaven and coagulant, the content of milk fat is greater than 35% w/w, and the content of protein is greater than 40% w/w.
Description
Technical field
The present invention relates to a kind of cheese, specifically, it is that primary raw material is prepared from yak milk.
Background technology
Cheese is a kind of dairy produce of fermentation, is to make by sweat to get; The conventional use is black-and-white flower milk or Goat Milk etc.Cheese almost solid food, nutritive value is abundant, contains rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components, is the food of pure natural; Usually, 10 kilograms ordinary milk can make 1 kilogram of cheese.Butter oil 〉=25%w/w is contained with cheese in the quality testing center in Sichuan Province, and protein 〉=25%w/w is decided to be qualified products.Generally speaking, the cheese holding time is long more, and the cheese mouthfeel is good more.The common storage temperature of cheese is 4-6 degree centigrade, humidity about 85%, but holding time 1-2.
Yak is the Qinghai-Tibet distinctive poultry kind of China, have the title of " what eat is Chinese caterpillar fungus, the bulb of fritillary, and what drink is mineral water ".The yak milk quality is good, and butterfat percnetage and dry (referring to all substances except that moisture in the yak milk) content shelter has first of the milk.Contain the 8 kinds of essential amino acids and abundant vitamin, trace element, lactoferrin and the lysozyme etc. of needed by human body, wherein micronutrient levels such as selenium, iron, zinc are high.The content of essential amino acid exceeds 15% than ordinary milk in the yak milk, and the content of calcium and vitamin A exceeds 15% and 6% respectively than ordinary milk.Also contain the bioactie agent of anti-anoxic, antifatigue in the yak milk, highly tired colony can be regained one's strength rapidly; Also contain ordinary milk unexistent " the magical factor "---CLA (conjugated linoleic acid in the yak milk, be called for short CLA), have antitumor, anti-oxidant, reduce animal and human's body cholesterol and triglyceride and low-density protein cholesterol, antiatherosclerosis, raising immunity, improve skeleton density, prevent and treat multiple important physiological function such as diabetes, to fat-reducing with improve muscle groups and be woven with important effect.For a long time, yak dairy produce exploitation kind is single, and major product has that sour milk, song draw, butter etc.; Qinghai-Tibet Platean, yak original producton location makes the yak dairy produce, is handwork basically, and processing mode technology falls behind; Effectively do not utilize yak milk resource.
At present, still be difficult yak milk and be the relevant report of feedstock production cheese.
Summary of the invention
Technical problem to be solved by this invention is: providing a kind of is the cheese of raw material with yak milk.
Cheese of the present invention is that to contain with yak milk be that feedstock production forms, and yak is Artiodactyla Bovidae Bos Poephagusgrunniens.
Cheese of the present invention is bulk or sheet, contains butter oil more than or equal to 35%w/w, and protein also contains have an appointment 10% mineral matter, vitamin more than or equal to 40%w/w, and small amount of moisture.
Further, contain butter oil 35～45%w/w, protein is more than or equal to 40～43%w/w.Than the butter oil 〉=25%w/w of cheese industry regulation, protein 〉=25%w/w exceeds 10%～20%w/w.
Cheese butter oil of the present invention and protein content get for the applicant calculates according to yak milk butterfat percnetage, according to actual production: eight kilograms of cheese can produce one kilogram of cheese.The butterfat percnetage of yak milk is 6.5-7.5%, protein content is 7.6-8.3%, produce one kilogram of cheese by eight kilograms of yak milk: butterfat percnetage=1 kilogram yak milk butterfat * 8*70%*100, (the 70%th, yak milk is made the utilization rate of butterfat in the process of cheese), protein content=1 kilogram yak milk proem matter content * 8*65%*100 (the 65%th, yak milk is made the utilization rate of protein in the process of cheese).
Cheese of the present invention is that the component that contains following volume proportion is prepared from: 100 parts of yak milk, 0.8～1.2 part of leavening, 0.015～0.02 part in coagulating agent.
Further, it is that the component that contains following volume proportion is prepared from: 100 parts of yak milk, 1.2 parts of leavenings, 0.018 part in coagulating agent.
Wherein, described leavening is a cheese starter, based on lactic acid bacteria, can use single streptococcus lactis, missible oil streptococcus, cheese bacillus, Bulgarian Lactobacillus etc. in the lactic acid bacteria, or it is mixed use.Described coagulating agent is calf rennet (extracted to make by the calf abomasum), renin (containing animality, vegetalitas or microbe-derived), and that coagulating agent can be divided into is aqueous, three kinds of powdery and sheets.
Leavening is used for lactose fermenters and produces lactic acid, also can improve the activity of coagulating agent simultaneously, shortens setting time, prevents the breeding of assorted bacterium, promotes the discharge of lactic acid, also can produce corresponding flavor substance, increases the fragrance of cheese.
The present invention also provides the preparation method of this cheese, and it comprises the steps:
A, take off the component of stating volume proportion: 100 parts of yak milk, 0.8～1.2 part of leavening, 0.015～0.02 part in coagulating agent;
B, get yak milk, adding leavening, to be acidified to the pH value in advance be 5.4～5.6;
C, in the pre-acidified yak of step a gained milk, add coagulating agent, solidify the back and be prepared from according to the conventional method of preparation cheese.
In conventional preservation condition, the cheese holding time of the present invention generally is 2 years; If adjusting storage temperature is 0～3 degree centigrade, humidity 75%-80% can preserve and reaches more than 3 years.
Cheese of the present invention is that the primary raw material preparation gets with yak milk, because of yak milk contains rich nutrient contents (protein, amino acid, butter oil, vitamin, trace element etc.), with yak milk is that the cheese that feedstock production gets also enriches with nutritional labeling than the cheese that the ordinary milk preparation gets, and yak milk utilization rate is higher in addition.Cheese mouthfeel of the present invention is good, contains rich nutrient contents, and cheese more in the past is more conducive to absorption of human body, and the holding time is longer.
The specific embodiment
The preparation of embodiment 1 cheese of the present invention
1,1000L fresh yak milk is carried out sterilization, mainly utilize the pasteurize machine that milk is carried out sterilization between high temperature, short time (75-80 degree centigrade, 15 seconds);
2, add 1% leavening (10L) and ferment, being acidified to the pH value in advance is 5.4;
3, adding 0.02% renin (0.2L) solidifies;
4, will solidify good yak milk and cut into particle about 5mm * 5mm, and stir and promote whey to discharge;
5, will be pressed into the bulk that is cut into 10cm * 10cm * 10cm behind piece squeezing 14-16 hour of packing in the mould through the granule of further getting rid of whey;
6, the grumeleuse that presses is put into 20% salt solution and soaked after 12 hours and take out, put into 14-16 degree centigrade, in ripe 6 weeks of the storeroom of humidity 75%-85%, make cheese.
The preparation of embodiment 2 cheese of the present invention
1,1000L fresh yak milk is carried out sterilization, mainly utilize the pasteurize machine that milk is carried out sterilization between high temperature, short time (75-80 degree centigrade, 15 seconds);
2, add 0.8% leavening (8L) and ferment, being acidified to the pH value in advance is 5.6;
3, adding 0.016% renin (0.16L) solidifies;
4, will solidify good yak milk and cut into particle about 5mm * 5mm, and stir and promote whey to discharge;
5, will be pressed into the bulk that is cut into 18cm * 20cm * 15cm behind piece squeezing 14-16 hour of packing in the mould through the granule of further getting rid of whey;
6, the grumeleuse that presses is put into 20% salt solution and soaked after 12 hours and take out, put into 14-16 degree centigrade, in ripe 6 weeks of the storeroom of humidity 75%-85%, make cheese.
The preparation of embodiment 3 cheese of the present invention
1,1000L fresh yak milk is carried out sterilization, mainly utilize the pasteurize machine that milk is carried out sterilization between high temperature, short time (75-80 degree centigrade, 15 seconds);
2, add 1.2% leavening (12L) and ferment, being acidified to the pH value in advance is 5.4～5.6;
3, adding 0.02% calf rennet (0.2L) solidifies;
4, will solidify good yak milk and cut into particle about 5mm * 5mm, and stir and promote whey to discharge;
5, will be pressed into the bulk that is cut into 18cm * 20cm * 15cm behind piece squeezing 14-16 hour of packing in the mould through the granule of further getting rid of whey;
6, the grumeleuse that presses is put into 20% salt solution and soaked after 12 hours and take out, put into 14-16 degree centigrade, in ripe 6 weeks of the storeroom of humidity 75%-85%, make cheese.
The preparation of embodiment 4 cheese of the present invention
1,1000L fresh yak milk is carried out sterilization, mainly utilize the pasteurize machine that milk is carried out sterilization between high temperature, short time (75-80 degree centigrade, 15 seconds);
2, add 0.8% streptococcus lactis leavening (8L) and ferment, being acidified to the pH value in advance is 5.4～5.6;
3, adding 0.02% calf rennet (0.2L) solidifies;
4, will solidify good yak milk and cut into particle about 5mm * 5mm, and stir and promote whey to discharge;
5, will be pressed into the bulk that is cut into 18cm * 20cm * 15cm behind piece squeezing 14-16 hour of packing in the mould through the granule of further getting rid of whey;
6, the grumeleuse that presses is put into 20% salt solution and soaked after 12 hours and take out, put into 14-16 degree centigrade, in ripe 6 weeks of the storeroom of humidity 75%-85%, make cheese.
Claims (4)
1. the preparation method of a cheese, it is characterized in that: it comprises the steps:
A, take off the component of stating volume proportion: 100 parts of yak milk, 0.8～1.2 part of leavening, 0.015～0.02 part in coagulating agent;
B, get yak milk, adding leavening, to be acidified to the pH value in advance be 5.4～5.6;
C, in the pre-acidified yak of step b gained milk, add coagulating agent, solidify the back and be prepared from according to the conventional method of preparation cheese;
D, storage temperature are 0～3 degree centigrade, humidity 75%-80%, and the holding time is more than 3 years.
2. the preparation method of cheese according to claim 1, it is characterized in that: the volume proportion of component is: 100 parts of yak milk, 1.2 parts of leavenings, 0.018 part in coagulating agent.
3. the preparation method of cheese according to claim 1, it is characterized in that: described leavening is a cheese starter; Described coagulating agent is a renin.
4. the preparation method of cheese according to claim 1, it is characterized in that: described leavening is a cheese starter; Described coagulating agent is a calf rennet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610021467XA CN1907052B (en) | 2006-07-27 | 2006-07-27 | Cheese and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610021467XA CN1907052B (en) | 2006-07-27 | 2006-07-27 | Cheese and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1907052A CN1907052A (en) | 2007-02-07 |
| CN1907052B true CN1907052B (en) | 2011-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200610021467XA Expired - Fee Related CN1907052B (en) | 2006-07-27 | 2006-07-27 | Cheese and its preparing method |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171942B (en) * | 2007-10-18 | 2010-05-19 | 吉美坚赞 | Method for preparing yak cheese |
| CN102440297B (en) * | 2010-10-09 | 2012-12-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of cheese |
| CN104336618B (en) * | 2014-11-05 | 2016-03-02 | 青海省畜牧兽医科学院 | A kind of Tibetan yak milk health care formula food-processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1372802A (en) * | 2001-12-07 | 2002-10-09 | 蔡迎春 | Process for deep processing yak milk |
| CN1692785A (en) * | 2005-06-23 | 2005-11-09 | 甘肃农业大学 | Art for prodn. of lactic acid casein using |
-
2006
- 2006-07-27 CN CN200610021467XA patent/CN1907052B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1372802A (en) * | 2001-12-07 | 2002-10-09 | 蔡迎春 | Process for deep processing yak milk |
| CN1692785A (en) * | 2005-06-23 | 2005-11-09 | 甘肃农业大学 | Art for prodn. of lactic acid casein using |
Non-Patent Citations (4)
| Title |
|---|
| 《中国牦牛学》编写委员会.干酪.《中国牦牛学》.四川科学技术出版社,1989,(第1版), * |
| 李子厚等.干酪.《烹饪营养入门》.中国旅游出版社,1990,(第1版), * |
| 林承步.计司.《西餐烹饪指南》.科学普及出版社,1994,(第1版), * |
| 王永等.牦牛干酪中矿物质和蛋白质含量分析.《青海畜牧兽医杂志》.1998,第28卷(第1期), * |
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| CN1907052A (en) | 2007-02-07 |
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