CN106615181B - Cheese and preparation method thereof - Google Patents
Cheese and preparation method thereof Download PDFInfo
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- CN106615181B CN106615181B CN201510505937.9A CN201510505937A CN106615181B CN 106615181 B CN106615181 B CN 106615181B CN 201510505937 A CN201510505937 A CN 201510505937A CN 106615181 B CN106615181 B CN 106615181B
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Abstract
The invention provides cheese and a preparation method thereof. According to an embodiment of the invention, the cheese raw material comprises: 98-99.5 wt% raw milk; 0.5-2% by weight of milk protein concentrate; a leavening agent; and chymosin. The cheese of the invention has at least one of the following advantages: rich nutrition, high stability and good taste.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to cheese and a method of making the same.
Background
The united nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) have established an internationally common cheese definition: cheese is a fresh or fermented milk product prepared by curding milk and separating whey from cow's milk, cream, partially skim milk, buttermilk, or a mixture of these products.
However, cheese is still in need of improvement.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention aims to provide cheese and a preparation method thereof, wherein the cheese or the cheese prepared by the method is rich in nutrition, high in stability or excellent in flavor and mouthfeel.
It should be noted that the present invention has been completed based on the following findings of the inventors:
currently, cheese products need to be stored and sold at low temperatures, which greatly affects the spread of cheese. In addition, some fermented ripe cheeses have strong flavor, and the bitter taste and the spicy taste of the fermented ripe cheeses are unacceptable to many people and cannot completely meet the domestic market demand and the hobbies of consumers.
The inventor of the present invention has found through a great deal of experiments that the cheese material is subjected to the processes of mixing, pasteurization, fermentation, curdling, whey discharging, stretching, smoking, drying, etc., to finally obtain the cheese, and the cheese obtained thereby has at least one of the following advantages: rich nutrition, high stability and good taste.
In a first aspect of the invention, the invention provides a cheese. According to an embodiment of the invention, the cheese raw material comprises: 98-99.5 wt% raw milk; 0.5-2% by weight of milk protein concentrate; a leavening agent; and chymosin. The addition of the milk protein concentrate improves the ratio of casein in the raw material, so that fat in the cheese is better wrapped in casein micelles, and the oil separation is reduced. The cheese thus obtained has at least one of the following advantages: rich nutrition, high stability and good taste.
According to an embodiment of the invention, the cheese may also have at least one of the following additional technical features:
according to an embodiment of the invention, the cheese is previously subjected to a smoking treatment, optionally for a time comprised between 5 and 30 minutes; optionally, the starter comprises at least one selected from the group consisting of lactobacillus bulgaricus, streptococcus thermophilus, streptococcus lactis and lactobacillus acidophilus, and preferably, the starter is streptococcus thermophilus. Therefore, the cheese according to the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and taste.
According to an embodiment of the invention, the cheese is capable of being stored at ambient temperature for at least 180 days. Therefore, the cheese according to the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and taste.
In a second aspect of the invention, the invention provides a process for preparing the cheese described above. According to an embodiment of the invention, the method comprises: (1) mixing raw milk with milk protein concentrate, and pasteurizing the resulting mixture; (2) adding a leaven into the mixture obtained in the step (1) and carrying out fermentation treatment; (3) adding chymosin to the fermentation product obtained in step (2) and performing a curd treatment to obtain a curd; (4) performing whey discharge treatment on the coagulum obtained in the step (3); (5) performing stacking and stretching treatment on the whey-discharging treated clot obtained in the step (4); (6) salting, smoking and drying the product obtained in step (5) to obtain the cheese, wherein the raw milk, milk protein concentrate, rennet and starter are used in the amounts defined in any one of the preceding descriptions. The inventors have found that the cheese described above can be efficiently prepared by the method for preparing cheese according to the embodiment of the present invention. As previously mentioned, the process for making cheese according to embodiments of the present invention results in cheese having at least one of the following advantages: rich nutrition, high stability and good taste.
According to an embodiment of the invention, the above-described process for preparing cheese may also have at least one of the following additional technical features:
according to an embodiment of the invention, the pasteurization is carried out at a temperature of 72-75 ℃ for 15-30 seconds; the fermentation is carried out at the temperature of 32-36 ℃ for 15-60 minutes, and optionally, the mixture obtained in the step (1) is cooled to 32-36 ℃ in advance before the leavening agent is added; performing curd treatment for 25-45 min; before the step (4), cutting the coagulum in the step (3) into 8mm multiplied by 8mm, and standing for 5-30 minutes at the temperature of 32-36 ℃; the whey discharging treatment is carried out at the temperature of 35-41 ℃ and under the condition that the pH value is 5.4-5.8; optionally, the fermentation acidification time is 3-6 hours; the stretching treatment is carried out in water at 80-85 ℃ when the stacking brewing treatment is carried out to pH5.10-5.30; after the step (5), performing squeezing forming on the stretched product, and cutting the product according to the size of 10-20 mm on the side; the salting treatment is carried out at a temperature of 2-6 ℃ in 10-20 wt% saline water for 0.5-1 hour. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
According to the embodiment of the invention, the smoking treatment is carried out by soaking the coagulum obtained by the salting treatment in smoking essence at the temperature of 2-6 ℃ for 5-30 minutes. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
According to the embodiment of the invention, the drying treatment is carried out at the temperature of 30-60 ℃ for 2-6 hours. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
It will be appreciated by those skilled in the art that the features and advantages previously described for the process of making cheese apply equally to the cheese and will not be described in detail here.
Furthermore, according to embodiments of the invention, the cheese and the method for preparing the same have at least one of the following advantages:
1. according to the embodiment of the invention, by adding the milk protein concentrate, the casein proportion in the raw material is increased, the stability of the clot is improved, and fat is better wrapped in casein micelles in the stretching, drying and quality guarantee periods, so that the oil precipitation is reduced.
2. According to the embodiment of the invention, the speed of fermentation acidification is controlled by controlling the curd temperature and the temperature rise, so that casein is acidified slowly, the stability is improved, and fat is not separated out.
3. According to the embodiment of the invention, the soaking time of the smoking liquid and the drying time and temperature are controlled to ensure that the crust is formed on the surface of the cheese, so that the moisture is not lost and the color is not changed in the shelf life, and the drying process is not collapsed.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic of a process for making cheese according to one embodiment of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
It should be noted that the present invention has been completed based on the following findings of the inventors:
cheese products are currently stored and sold at low temperatures, which greatly affects the spread of cheese. In addition, some fermented ripe cheeses have strong flavor, and the bitter taste and the spicy taste of the fermented ripe cheeses are unacceptable to many people and cannot completely meet the domestic market demand and the hobbies of consumers.
The inventor of the present invention has found through a great deal of experiments that the cheese material is subjected to the processes of mixing, pasteurization, fermentation, curdling, whey discharging, stretching, smoking, drying, etc., to finally obtain the cheese, and the cheese obtained thereby has at least one of the following advantages: rich nutrition, high stability and good taste.
Therefore, the invention provides novel cheese and a preparation method thereof. Each will be described in detail below.
Cheese
In a first aspect of the invention, the invention provides a cheese. According to an embodiment of the invention, the cheese raw material comprises: 98-99.5 wt% raw milk; 0.5-2% by weight of milk protein concentrate; a leavening agent; and chymosin. The addition of the milk protein concentrate improves the ratio of casein in the raw material, so that fat in the cheese is better wrapped in casein micelles, and the oil separation is reduced. The inventor optimizes the addition amount of each raw material through a large amount of experiments. The cheese thus obtained has at least one of the following advantages: rich nutrition, high stability and good taste.
The term "milk protein concentrate" as used herein is well known to those skilled in the art and is generally produced using mild cryogenic ultrafiltration techniques and advanced spray drying techniques, and contains casein, whey proteins, very low levels of lactose, and retains the natural milk calcium. The present invention is not particularly limited in the kind of milk protein concentrate, and according to the examples of the present invention, the milk protein concentrate is available from Davidin corporation under the model number MPC 80.
It should be noted that the amount of added chymosin may be selected by a person skilled in the art according to conventional fermentation techniques in the art. According to one embodiment of the invention, the activity of rennin is 1500IMCU/g, the addition amount of the rennin is 15000IMCU-30000 IMCU/ton raw milk, namely 10-20 g of rennin is added to every 1000 kg of raw milk.
According to an embodiment of the invention, the starter culture comprises at least one selected from the group consisting of lactobacillus bulgaricus, streptococcus thermophilus, streptococcus lactis and lactobacillus acidophilus, and according to a specific embodiment of the invention, the starter culture is streptococcus thermophilus. The starter has the main functions of generating acid in the curd, reducing the pH value to be beneficial to the shrinkage of curd and particles and increasing the hardness of curd particles, and can prevent the pollution of mixed bacteria through acid-generating bacteria, and microorganisms in the starter can degrade protein and promote the normal fermentation of cheese. Therefore, the cheese according to the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and taste.
The terms "Lactobacillus bulgaricus", "Streptococcus thermophilus", "Streptococcus I", and "Lactobacillus acidophilus" as used herein are all well known to those skilled in the art and are commercially available, for example, from common strain collections, such as the American Type Culture Collection (ATCC). In addition, according to the embodiment of the present invention, there is no particular limitation on the subspecies of "lactobacillus bulgaricus", "streptococcus thermophilus", "streptococcus | lactis" and "lactobacillus acidophilus", as long as they have their conventional fermentation functions, respectively. According to a preferred embodiment of the invention, the Streptococcus thermophilus is selected from ST-M8 or TCC-3 from the company Kehansen.
It is to be noted that the amount of the added starter can be selected by those skilled in the art according to the fermentation technique conventionally used in the art. According to a specific embodiment of the invention, the amount of the leavening agent is 25-50U. Where U refers to the activity unit of the starter, i.e. the amount of starter required to ferment a unit weight of substrate per unit time. According to a more specific embodiment of the present invention, the amount of the leavening agent is 25 to 50U based on 1 ton of the raw material.
According to the embodiment of the invention, the cheese is subjected to smoking treatment in advance, and according to the embodiment of the invention, the smoking treatment time is 5-30 minutes. Therefore, the cheese according to the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and taste.
The term "smoking treatment" used in the present invention is to be understood in a broad sense, and can be used to smoke a product by using smoke or to soak a product in a smoking solution to obtain a smoking effect. According to an embodiment of the present invention, the cheese is pre-treated with liquid smoke, wherein the liquid smoke is liquid smoke essence available from KERRY corporation as Hickory Supersmoke 150. According to the embodiment of the invention, smoking can endow the product with special smoking flavor, and can stimulate the appetite of people; the polymerization of aldehyde and phenol in the smoking liquid can form a glossy and dry film on the surface of the cheese, so that a crust is formed on the surface of the cheese, the moisture is not lost in the shelf life, the color is not changed, the collapse is not generated in the drying process, and the storage stability of the cheese is improved. Therefore, the cheese according to the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and taste.
According to an embodiment of the invention, the cheese is capable of being stored at ambient temperature for at least 180 days. The polymerization of aldehyde and phenol in the smoking liquid can form a glossy and dry film on the surface of the cheese, so that a crust is formed on the surface of the cheese, the moisture is not lost in the shelf life, the color is not changed, the collapse is not generated in the drying process, and the storage stability of the cheese is improved. Therefore, the cheese according to the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and taste.
Process for preparing cheese
In a second aspect of the invention, the invention provides a process for preparing the cheese described above. Referring to fig. 1, the method according to an embodiment of the present invention includes the following steps, and the inventors have found that the cheese described above can be efficiently manufactured using the method for manufacturing cheese according to an embodiment of the present invention. As previously mentioned, the process for making cheese according to embodiments of the present invention results in cheese having at least one of the following advantages: rich nutrition, high stability and good taste.
S100, mixing, and pasteurizing:
raw milk is mixed with milk protein concentrate and the resulting mixture is pasteurized.
According to an embodiment of the present invention, in step S100, pasteurization is performed at a temperature of 72-75 ℃ for 15-30 seconds. The inventors have found that pasteurisation of raw milk and milk protein concentrates can kill micro-organisms and inactivate enzymes and that, in addition, the yield of cheese can be increased by heating to coagulate part of the protein and leave it in the cheese. The inventor obtains the optimal sterilization condition through a large amount of experimental optimization. The quality of cheese is directly influenced by the sterilization temperature. If the temperature is too high and the time is too long, the heat denatured protein is increased, the balance of salt ions in the milk is damaged, the milk coagulation effect of rennin is further influenced, the curd is soft, the contraction action is weakened, and cheese with too high moisture content is easily formed; the temperature is too low to achieve the sterilization effect. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
S200, fermentation:
a fermentation agent is added to the mixture obtained in step S100, and a fermentation treatment is performed.
According to the embodiment of the invention, the fermentation is carried out at the temperature of 32-36 ℃ for 15-60 minutes, and according to the embodiment of the invention, the mixture obtained in the step S100 is cooled to 32-36 ℃ in advance before the leavening agent is added. The inventors have conducted a number of experiments to obtain the optimum fermentation temperature. The fermentation temperature is too high, which is not beneficial to the thalli to produce acid, the fermentation temperature is too low, the thalli metabolism is not vigorous, and the acid production rate is lower. Before the starter is added, the mixture obtained through pasteurization is cooled to 32-36 ℃ in advance, so that the metabolic activity of the thalli is prevented from being damaged by overhigh temperature. The fermentation product contains abundant nutrients including lactose, vitamins, and proteins. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
S300, curding:
chymosin is added to the fermentation product obtained in step S200, and a curd treatment is performed to obtain a curd.
According to the embodiment of the invention, the curd treatment is carried out for 25-45 min. The rennet curd action is divided into two steps: the first step is that peptide bonds between Phe105 and Met106 of kappa-casein polypeptide chains in milk are hydrolyzed by enzyme specificity to form stable para-kappa-casein and hydrophilic glycomacropeptide; the second step is the formation of coagulum or coagulated milk by chemical bonds formed between casein micelles when total kappa-casein is hydrolyzed off by about 80%. This is due to the fact that the kappa-casein molecules are located on the surface of the casein micelles, and the subunits are linked together in such a way that hydrophobic bonds interact with colloidal calcium phosphate. The inventor optimizes the optimal curd time through a large amount of experiments, and the flavor and the taste of the cheese are damaged when the time is too long or too short. According to a specific example of the invention, the curd temperature is 32-36 ℃. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
S400, discharging whey:
the curd obtained in step S300 is subjected to a whey discharge process.
According to the embodiment of the invention, before the step S400 is carried out, the coagulum in the step S300 is cut into 8mm multiplied by 8mm, and is kept still for 5-30 minutes at the temperature of 32-36 ℃. The inventor finds that the seed curd is kept at the temperature of 32-36 ℃ and stands for 5-30 minutes to form a dehydration layer on the surface, so that the crushing phenomenon in the subsequent steps is prevented. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
In the embodiment of the present invention, the standing temperature is 32 to 36 degrees celsius, and means that the standing treatment is performed at a constant temperature within a certain temperature range, for example, at a temperature of 33 degrees celsius, at a temperature of 34 degrees celsius, or at a temperature of 35 degrees celsius.
According to the embodiment of the invention, the whey discharging treatment is carried out at the temperature of 35-41 ℃ and under the condition that the pH value is 5.4-5.8, and according to the embodiment of the invention, the fermentation acidification time is 3-6 hours.
It is understood that, according to the embodiment of the present invention, the temperature of the whey is increased by 3-5 degrees centigrade based on the selected resting temperature. It should be noted that this warming process is critical to the cheese making process and is effective in shrinking the curd and further eliminating whey.
After a large number of experiments, the inventor finds that the optimal time for discharging whey is when the pH is 5.4-5.8. Whey is discharged early, the clot is exposed in the air, the strains are subjected to aerobic fermentation, and different substrates are utilized, so that the flavor state of the product is not good, and the continuous discharge of whey is not facilitated; draining the whey too late may result in less time for the subsequent stretching operation and unclean surface of the curd prior to stretching. In addition, the fermentation acidification speed is controlled by the curd temperature and the heating temperature, so that casein is slowly acidified, the stability is improved, and fat is not separated out. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
According to a specific example of the invention, the whey is discharged by placing a filter screen at the exit of the cheese tank and opening an outlet valve to allow the whey to flow out of the cheese tank.
It is to be noted that the term "fermentation acidification time" used in the present invention refers to the time required from the addition of the starter in step S200 to the discharge of the whey in step S500. The inventor obtains the optimal fermentation acidification time through a large number of experimental optimization, the acidification time is too fast, the casein denaturation is too fast, the later stretching is influenced, the product stretchability is reduced, the quality is reduced, the acidification time is too slow, and the production period is influenced.
S500, stacking and brewing, and stretching:
the whey-removed curd obtained in step S400 is subjected to stacking and stretching.
According to the embodiment of the invention, the stretching treatment is carried out in water at 80-85 ℃ when the stacking brewing treatment is carried out to pH5.10-5.30; after the step S500, the product obtained through stretching is subjected to compression molding, and is cut according to the size of 10-20 mm on a side. During the stacking process, casein is fused into thicker fibers, and finally the uniform characteristic of the micelle is lost; at the same time, partial loss of fat globule membrane also occurs. Through a large number of experiments, the inventor finds that when the pH value is 5.10-5.30, the fusion degree of the clot is maximum, and the stretchability is optimal. The three-dimensional structure of the casein is converted into a linear fibrous structure by blanching and stretching, so that a rigid structure is converted into a plastic structure, and the casein has better flavor and mouthfeel. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
S600, salting, smoking and drying:
the product obtained in step S500 is subjected to salting treatment, smoking treatment and drying treatment to obtain the cheese.
According to the embodiment of the invention, the salting treatment is performed at a temperature of 2-6 ℃ in 10-20 wt% saline water for 0.5-1 hour. The inventors have found that salting is beneficial for improving the flavor, texture and appearance of the cheese, removing internal whey or moisture, increasing cheese firmness, limiting bacterial activity, regulating lactic acid production and cheese ripening, preventing and inhibiting the proliferation of undesired bacteria, adding salt to the curd resulting in greater moisture being drained, and further, that salting may result in a smoother cheese. The inventor obtains the optimal salting treatment conditions through a large number of experiments. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
According to the embodiment of the invention, the smoking treatment is carried out by soaking the coagulum obtained by the salting treatment in the smoking essence at the temperature of 2-6 ℃ for 5-30 minutes. According to another embodiment of the present invention, the drying process is performed at a temperature of 30 to 60 degrees Celsius for 2 to 6 hours. According to the embodiment of the invention, smoking can endow the product with special smoking flavor, and can stimulate the appetite of people; the polymerization of aldehyde and phenol in the smoking liquid can form a glossy and dry film on the surface of the cheese, so that a crust is formed on the surface of the cheese, the moisture is not lost in the shelf life, the color is not changed, the collapse is not generated in the drying process, and the storage stability of the cheese is improved. The inventors have conducted a large number of experiments to obtain optimum drying conditions. Too high drying temperature causes too much water loss and easy hardening of the cheese, and too low drying temperature causes too slow drying speed. Therefore, the cheese obtained by the method for preparing the cheese provided by the embodiment of the invention can further have richer nutrition, stronger stability or excellent flavor and mouthfeel.
According to an embodiment of the invention, the amounts of raw milk, milk protein concentrate, rennet and starter are defined as in any of the cheeses described above.
It will be appreciated by those skilled in the art that the features and advantages previously described for the process of making cheese apply equally to the cheese and will not be described in detail here.
In summary, according to embodiments of the present invention, the cheese and the method for preparing the same have at least one of the following advantages:
1. according to the embodiment of the invention, by adding the milk protein concentrate, the casein proportion in the raw material is increased, the stability of the clot is improved, and fat is better wrapped in casein micelles in the stretching, drying and quality guarantee periods, so that the oil precipitation is reduced.
2. According to the embodiment of the invention, the speed of fermentation acidification is controlled by controlling the curd temperature and the temperature rise so as to slowly acidify the casein and improve the stability, thereby preventing the fat from being separated out.
3. According to the embodiment of the invention, the soaking time of the smoking liquid and the drying time and temperature are controlled to ensure that the crust is formed on the surface of the cheese, so that the moisture is not lost and the color is not changed in the shelf life, and the drying process is not collapsed.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, cheese was prepared by the following steps:
(1) thoroughly and uniformly mixing 995 kg of raw milk and 5 kg of milk protein concentrate, pasteurizing at the temperature of 72 ℃ for 15 seconds, and cooling to 36 ℃;
(2) adding 25U of streptococcus thermophilus ST-M8, and fermenting for 15 minutes at 36 ℃;
(3) adding 20 g of rennin, and curding for 25 minutes;
(4) cutting the curd into sub-curds of 8cm × 8cm × 8cm, and then standing for 15 minutes at a temperature of 36 ℃;
(5) heating the product obtained in the step (4) to 39 ℃, discharging whey when the temperature is kept to be 5.4, and fermenting and acidifying for 6 hours;
(6) stacking the product obtained by removing whey, stretching when the pH is 5.1, squeezing and cutting into blocks;
(7) soaking the product obtained in the step (6) in 20% saline water at 4 ℃ for 0.5 hour;
(8) and (4) soaking the product obtained in the step (7) in a smoking liquid essence at 4 ℃ for 30 minutes, then placing the product in a forced air drying oven at 30 ℃, and drying for 6 hours to finally obtain the cheese.
Example 2
In this example, cheese was prepared by the following steps:
(1) mixing 980 kg of raw milk and 20 kg of milk protein concentrate uniformly, pasteurizing at 73 ℃ for 15 seconds, and cooling to 32 ℃;
(2) adding 25U of streptococcus thermophilus TCC-3, and fermenting for 60 minutes at 32 ℃;
(3) adding 10 g of rennin, and curding for 25 minutes;
(4) cutting the curd into sub-curds of 8cm × 8cm × 8cm, and then standing for 25 minutes at a temperature of 32 ℃;
(5) heating the product obtained in the step (4) to 35 ℃, discharging whey when the temperature is kept to be 5.8, and fermenting and acidifying for 3 hours;
(6) stacking the product obtained by removing whey, stretching when the pH is 5.3, squeezing and cutting into blocks;
(7) soaking the product obtained in the step (6) in 10% saline water at the temperature of 5 ℃ for 1 hour;
(8) and (4) soaking the product obtained in the step (7) in a smoking liquid essence at the temperature of 5 ℃ for 5 minutes, then placing the product in a forced air drying oven at the temperature of 60 ℃, and drying the product for 6 hours to finally obtain the cheese.
Example 3
In this example, cheese was prepared by the following steps:
(1) mixing 990 kg of raw milk and 10 kg of milk protein concentrate uniformly, pasteurizing at 73 ℃ for 15 seconds, and cooling to 34 ℃;
(2) adding 40U of streptococcus thermophilus TCC-3, and fermenting for 32 minutes at 34 ℃;
(3) adding 15g kg of chymosin, and curding for 35 minutes;
(4) cutting the curd into 8cm × 8cm × 8cm sub-curd, and standing at 34 deg.C for 25 min;
(5) heating the product obtained in the step (4) to 37 ℃, discharging whey when the temperature is kept to be 5.6, and fermenting and acidifying for 5 hours;
(6) stacking the product obtained by removing whey, stretching when the pH is 5.2, squeezing and cutting into blocks;
(7) soaking the product obtained in the step (6) in 15% saline water at the temperature of 3 ℃ for 0.8 hour;
(8) and (4) soaking the product obtained in the step (7) in smoking liquid essence at the temperature of 3 ℃ for 15 minutes, then placing the product in a forced air drying oven at the temperature of 45 ℃ and drying the product for 4 hours to finally obtain the cheese.
Comparative example 1
Commercially available hand-torn cheese.
Comparative example 2
Commercial shredded cheese was smoked and dried according to step (8) of example 1.
Comparative example 3
Cheese was prepared according to the method of example 1, except that in step (5), the fermentation acidification time was 2 hours.
Comparative example 4
Cheese was prepared according to the method of example 1, except that, in step (8), the drying temperature was 20 ℃.
Comparative example 5
Cheese was prepared according to the method of example 1, except that, in step (8), the drying temperature was 70 ℃.
Comparative example 6
Cheese was prepared according to the method of example 1, except that in step (1), 2 kg of milk protein concentrate was added and 998 kg of raw milk was added.
Comparative example 7
Cheese was prepared according to the method of example 1, except that in step (1), 25 kg of milk protein concentrate was added and 975 kg of raw milk was added.
Comparative example 8
Cheese was prepared according to the method of example 1, except that in step (8), drying was carried out directly without undergoing liquid smoke soak.
Example 4
The cheeses prepared in examples 1 to 3 and comparative examples 1 to 8 were subjected to component and property analysis, flavor test and stability analysis, as follows:
1. analysis of cheese composition and Properties
TABLE 1 cheese main component and its content
Table 1 shows the main components and the contents thereof in the cheeses obtained in examples 1 to 3 and comparative examples 1 to 8, and the results show that the cheese has high nutritional components.
2. Flavor testing of cheese
The cheese prepared in examples 1 to 3 and comparative examples 2 to 8 was subjected to a product flavor test using the cheese obtained in comparative example 1 as a control, and the details are as follows:
product flavor testing (also known as "taste testing") was performed by 20 panelists who were randomly selected. Wherein, the flavor test adopts a grading method: the scoring method is a method for evaluating the product or the product characteristics by numerical scoring, and finally, the quality is determined by taking the number of average scores as a sequence, and the scoring rule is that 0-10 scores are taken as an interval, 0-2 scores are taken as a difference, 3-5 scores are taken as a general score, 6-8 scores are taken as a good score, and 9-10 scores are taken as a good score. The evaluation items include: color, flavor and taste. The flavor test results are shown in table 2, and the results show that the cheese of examples 1-3 has higher sensory scores of color, flavor and mouthfeel, the cheese of comparative example 2 has bad mouthfeel due to grease precipitation, the cheese of comparative example 3 has bad mouthfeel due to rapid acidification, severe grease precipitation and water loss, the cheese of comparative example 4 has bad mouthfeel due to low drying temperature and bad color, hard shell formed on the surface of the cheese is insufficient, and the mouthfeel is seriously affected due to water loss, the cheese of comparative example 5 has too high drying temperature and too hard skin, the cheese of comparative example 6 has less added milk protein concentrate, the protein in the cheese is less, the cheese can not support the framework, the drying process has structural change and the mouthfeel is affected, the cheese of comparative example 7 has a great amount of added milk protein concentrate, and the milk protein concentrate has too high addition and high proportion of heat-denatured protein, the drying process affects the structure and finally the taste, the cheese of the comparative example 8 is not soaked in the liquid smoke, the color of the dried surface is not good, the color of the skin is gradually deepened in the process of normal-temperature storage, the quality of the product is inconsistent in the shelf life, and the flavor of the cheese is not greatly affected by the liquid smoke soaking.
TABLE 2 flavor test analysis
| Color and luster | Flavor (I) and flavor (II) | Taste of the product | |
| Example 1 | 8 | 9 | 9 |
| Example 2 | 8 | 10 | 8 |
| Example 3 | 9 | 9 | 10 |
| Comparative example 2 | 8 | 8 | 6 |
| Comparative example 3 | 8 | 7 | 5 |
| Comparative example 4 | 6 | 7 | 5 |
| Comparative example 5 | 7 | 6 | 5 |
| Comparative example 6 | 8 | 8 | 7 |
| Comparative example 7 | 8 | 7 | 6 |
| Comparative example 8 | 4 | 5 | 9 |
3. Stability analysis of cheese
The cheeses obtained in examples 1 to 3 and comparative examples 1 to 8 were stored at 25 degrees celsius for 180 days, respectively, and the cheese stability was analyzed, and the results are shown in table 3, wherein% change in moisture is 100 × (moisture after drying-moisture after shelf life)/moisture after drying. The results show that the cheeses obtained in examples 1 to 3 do not have oil precipitation at the later stage of the shelf life, the cheeses obtained in comparative examples 1 to 3 and comparative examples 5 to 7 have oil precipitation with different degrees, and the structure is unstable; the cheese of comparative example 4 caused microbial proliferation due to insufficient crust; the cheese of comparative examples 1 to 4 has a serious moisture loss after the shelf life due to an unstable structure and insufficient moisture wrapping capacity of casein.
TABLE 3 stability analysis of cheeses
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (8)
1. An ambient cheese characterized by comprising, based on the total mass of the ambient cheese:
98-99.5 wt% raw milk;
0.5-2% by weight of milk protein concentrate;
a leavening agent;
and
rennin;
the method for preparing the normal-temperature cheese comprises the following steps:
(1) mixing raw milk with milk protein concentrate, and pasteurizing the resulting mixture;
(2) adding a leaven into the mixture obtained in the step (1) and carrying out fermentation treatment;
(3) adding chymosin to the fermentation product obtained in step (2) and performing a curd treatment to obtain a curd;
(4) performing whey discharge treatment on the coagulum obtained in the step (3);
(5) performing stacking and stretching treatment on the whey-discharging treated clot obtained in the step (4);
(6) performing salting treatment, smoking treatment and drying treatment on the product obtained in the step (5) so as to obtain the normal-temperature cheese;
performing curd treatment for 25-45 min at the temperature of 32-36 ℃;
the fermentation acidification time is 3-6 hours;
the drying treatment is carried out at the temperature of 30-60 ℃ for 2-6 hours.
2. An ambient temperature cheese according to claim 1, wherein the smoking treatment time is 5 to 30 minutes.
3. The ambient-temperature cheese according to claim 1, wherein the starter culture comprises at least one selected from the group consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus lactis, and Lactobacillus acidophilus.
4. The ambient cheese of claim 1, wherein the starter is Streptococcus thermophilus.
5. An ambient-temperature cheese according to any of claims 1 to 4, wherein the ambient-temperature cheese can be stored at ambient temperature for at least 180 days.
6. A method of making an ambient cheese according to any of claims 1 to 5, comprising:
(1) mixing raw milk with milk protein concentrate, and pasteurizing the resulting mixture;
(2) adding a leaven into the mixture obtained in the step (1) and carrying out fermentation treatment;
(3) adding chymosin to the fermentation product obtained in step (2) and performing a curd treatment to obtain a curd;
(4) performing whey discharge treatment on the coagulum obtained in the step (3);
(5) performing stacking and stretching treatment on the whey-discharging treated clot obtained in the step (4);
(6) performing salting treatment, smoking treatment and drying treatment on the product obtained in the step (5) so as to obtain the normal-temperature cheese,
wherein the raw milk, milk protein concentrate, rennet and starter are used in the amounts defined in any one of claims 1 to 5;
performing curd treatment for 25-45 min at the temperature of 32-36 ℃;
the fermentation acidification time is 3-6 hours;
the drying treatment is carried out at the temperature of 30-60 ℃ for 2-6 hours.
7. The method of claim 6,
the pasteurization is carried out at the temperature of 72-75 ℃ for 15-30 seconds;
the fermentation is carried out at the temperature of 32-36 ℃ for 15-60 minutes, and optionally, the mixture obtained in the step (1) is cooled to 32-36 ℃ in advance before the leavening agent is added;
before the step (4), cutting the coagulum in the step (3) into 8mm multiplied by 8mm, and standing for 5-30 minutes at the temperature of 32-36 ℃;
the whey discharging treatment is carried out at the temperature of 35-41 ℃ and under the condition that the pH value is 5.4-5.8;
the stretching treatment is carried out in water at 80-85 ℃ when the stacking brewing treatment is carried out to pH5.10-5.30;
after the step (5), performing squeezing forming on the stretched product, and cutting the product according to the size of 10-20 mm on the side;
the salting treatment is carried out at a temperature of 2-6 ℃ in 10-20 wt% saline water for 0.5-1 hour.
8. The method according to claim 6, wherein the smoking treatment is performed by soaking the coagulum obtained by the salting treatment in a smoking essence at a temperature of 2-6 ℃ for 5-30 minutes.
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| CN110463774A (en) * | 2019-09-11 | 2019-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of cheese and its preparation process |
| CN115868548B (en) * | 2021-09-28 | 2023-12-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Super-hard cheese capable of being stored at normal temperature and preparation method thereof |
| CN114223726A (en) * | 2021-12-22 | 2022-03-25 | 妙可蓝多(吉林)乳品科技有限公司 | Normal-temperature storage bar-shaped raw cheese and preparation method thereof |
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