CN117281175A - Whey cheese and preparation method thereof - Google Patents
Whey cheese and preparation method thereof Download PDFInfo
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- CN117281175A CN117281175A CN202210701975.1A CN202210701975A CN117281175A CN 117281175 A CN117281175 A CN 117281175A CN 202210701975 A CN202210701975 A CN 202210701975A CN 117281175 A CN117281175 A CN 117281175A
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- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 82
- 239000005862 Whey Substances 0.000 title claims abstract description 69
- 235000013351 cheese Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title abstract description 11
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 4
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- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 claims description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
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- 102000004407 Lactalbumin Human genes 0.000 description 3
- 108090000942 Lactalbumin Proteins 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
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- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 2
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- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229920003063 hydroxymethyl cellulose Polymers 0.000 description 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920000867 polyelectrolyte Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- 235000008939 whole milk Nutrition 0.000 description 1
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
- A23C19/02—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
- A23C19/02—Making cheese curd
- A23C19/024—Making cheese curd using continuous procedure
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses whey cheese and a preparation method thereof. The preparation method of the whey cheese comprises the following steps: fermenting the whey liquid, scalding the fermented liquid, shaping, and homogenizing. The prepared whey cheese has stable flavor, fine and smooth taste and uniform color; has good stability.
Description
Technical Field
The invention relates to whey cheese and a preparation method thereof.
Background
The majority of the fat in cow's milk forms the basic framework of cheese curd, and casein, which is 80% of the total protein, is a component other than cheese curd. The nutritional components contained in whey are substantially soluble, such as whey proteins. Phospholipid, lactose, minerals, vitamins, etc.
Whey generally refers to by-products produced during cheese production from milk during cheese production. Whey is a green, translucent liquid separated from milk after it has coagulated into curd blocks during cheese production. With the development of new technologies, whey and whey proteins have become food materials with high value and wide application. Typically, milk comprises 2.8% casein and 0.7% whey protein. Whey protein has better solubility than casein and contains essential amino acids in higher quality. Whey proteins have so far been considered the gold standard in the world of proteins. The animal derived proteins are much higher than the vegetable proteins. Among proteins of animal origin, proteins in milk, particularly whey proteins, are the most prominent.
Whey protein is another expression of whey protein. If casein is removed from skim milk by some precipitation method, such as the addition of some mineral acid, those proteins remaining in solution are whey proteins. So long as the whey protein is not thermally denatured, the whey protein will not precipitate even at its isoelectric point. Typically, however, the plasma proteins may be precipitated by some polyelectrolyte, such as hydroxymethyl cellulose (CMC). Recovery of the whey protein is typically achieved using this method or a combination of pH adjustment and heating. When whey proteins are heated, a portion of the albumin denatures and its precipitate adheres to the casein, and the high temperature heated milk produces a clot that does not release whey as a conventional cheese clot due to the ability to block chymosin from entering and reduce the ability to cleave long chains of casein and calcium bonds. This is because there are too few calcium bridges of casein formed either internally or between the molecules of casein. Whey proteins in general, and alpha-lactalbumin in particular, have a high nutritional value with an amino acid composition very close to the optimal physiological composition. Whey protein products are widely used in the food industry. Alpha-lactalbumin this protein is considered to be a typical whey protein which is present in the milk of all mammals and plays an important role in the synthesis of milk by the mammary gland.
Whey protein concentrate (WheyProteinConcentrate, WPC) refers to whey products having a protein content of 25% -90%. The numbering of such products also indicates the minimum protein content, such as WPC-34, WPC-80. The first step of concentrating whey protein is to separate residual fat from whey with a centrifuge, ultrafiltering to make most of water, lactose and mineral pass through, while the larger molecules of whey protein are trapped by a filter membrane to achieve the effect of protein concentration. If the protein is further concentrated, water can be added into the concentrated solution, and the mixture is further filtered by a plurality of groups of filters, so that more lactose and minerals are washed out, and the protein is further concentrated. The protein content of the whey concentrated protein prepared by drying can reach more than 80%. Besides ultrafiltration, electrodialysis, ion exchange and enzyme treatment methods can be applied to whey treatment to achieve the purpose of concentrating proteins.
82% of the milk proteins are Casein (Casein). During the production of cheese, casein coagulates in the cheese curd due to the action of acid and chymosin, forming a protein skeleton in the cheese, and the protein that does not form a clot is Whey protein (what protein). Whey proteins are a large class of proteins including alpha-lactalbumin, beta-lactoglobulin, serum proteins, lactoferrin, protein peptides, and lipoglobular membrane proteins, and the properties of whey proteins are actually a combination of the properties of the various proteins. In addition, there is an interaction between various proteins constituting whey proteins.
At present, whey cheese products directly prepared from whey are not available at home and abroad, and the source of whey in the foreign whey cheese is mainly a byproduct for producing cheese. Raw whey used in the traditional cheese production is usually a byproduct generated in the cheese production process by milk. Whey is a green, translucent liquid separated from milk after it has coagulated into curd blocks during cheese production. The obtained whey has high salt content, low whey yield, and unstable flavor.
Disclosure of Invention
In order to solve the problem that the flavor is unstable due to high salt content of whey used in cheese prepared by the traditional process, the invention provides whey cheese and a preparation method thereof. The whey cheese prepared by the method has good taste and flavor and rich nutrition.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
the invention provides a preparation method of whey cheese, which comprises the following steps:
fermenting the whey liquid, scalding the fermented liquid obtained by fermentation to form, and then circularly homogenizing to obtain the final product.
In the present invention, the whey liquid is preferably obtained by: and (3) collecting milk, pretreating the obtained raw milk, and separating to obtain whey.
In the present invention, the whey liquid preferably satisfies the following conditions: pH=6-7, salt content less than or equal to 200mg/100g, fat content less than or equal to 0.5%.
In the invention, the separation is preferably carried out by adopting an organic membrane, and the filtration separation preferably comprises ultrafiltration and nanofiltration; the ultrafiltration is preferably performed by an organic membrane of 0.05 to 0.07 μm and the nanofiltration is preferably performed by an organic membrane of 0.001 to 0.003 μm.
In the present invention, the milk collection standard is preferably GB 19301-2010 (national food safety standard), which is a milk collection standard.
In the present invention, the pretreatment preferably includes stirring, purifying, filtering, sterilizing, and milk fat separation; the means of sterilization is preferably pasteurization, which is preferably carried out under the following conditions: the sterilization temperature is 63-68 ℃, for example: 65 ℃; the sterilization time is 30-32 min, for example: 30min.
In the present invention, the fermentation is preferably performed using lactobacillus bulgaricus and/or streptococcus thermophilus.
In the present invention, the inoculum size of the fermentation is preferably 180 to 220U/ton; more preferably 200U/ton.
In the present invention, the fermentation preferably includes the following conditions: the fermentation temperature is 33-34 ℃, and the fermentation end point is ph=5.6-5.8, for example ph=5.7.
In the present invention, preferably, the fermentation broth is heated to be shaped after adding auxiliary materials.
Wherein the auxiliary materials preferably comprise one or more of edible salt, lactic acid, vitamin, DHA and fructo-oligosaccharide.
In the present invention, the hot stamping is preferably performed at 98 to 100 ℃.
In the present invention, the cyclic homogenization preferably includes the following means: the circular homogenization is realized by connecting more than 2 homogenizers in series.
In the present invention, the pressure of the cyclic homogenisation is preferably between 100 and 200bar, for example 150bar. The temperature of the cyclic homogenisation is preferably 87-89 ℃.
The invention also provides whey cheese, which is prepared by the preparation method of the whey cheese.
On the basis of conforming to the common knowledge in the field, the above preferred conditions can be arbitrarily combined to obtain the preferred examples of the invention.
The reagents and materials used in the present invention are commercially available.
The invention has the positive progress effects that:
the whey cheese has stable flavor, fine and smooth taste and uniform color; has good stability (shelf life of 90 days). Lactic acid, vitamins, DHA, fructooligosaccharides and the like can be added in the preparation process of the whey cheese, so that the flavor and the nutrition structure are further improved.
Detailed Description
The invention is further illustrated by means of the following examples, which are not intended to limit the scope of the invention. The experimental methods, in which specific conditions are not noted in the following examples, were selected according to conventional methods and conditions, or according to the commercial specifications.
Milk: box-horse commodity super-purchased daily fresh whole milk.
Fermenting strains: streptococcus thermophilus (Streptococcus thermophilus) and/or lactobacillus bulgaricus (Lactobacillus bulgaricus).
Example 1
(1) Separation of whey
1. And (5) collecting milk according to a standard operation flow of collecting milk. Stirring the obtained milk, and filtering by a purifying device. After filtration, the resulting material was pasteurized at 65℃for 30min. Milk fat separation is started after pasteurization to obtain skimmed milk.
2. Separating to obtain whey. Filtering the skimmed milk by using an organic membrane with a pore size of 0.05 μm, wherein the filtrate is whey, and the concentrated solution is casein concentrated solution.
(2) Preparation of whey cheese
1. The whey liquid is kept at 33 to 34 ℃ and inoculated with the ferment lactobacillus bulgaricus and streptococcus thermophilus, the fermentation temperature is 33 to 34 ℃, and the fermentation end point is pH=5.7;
2. adding adjuvants (edible salt, lactic acid, vitamins, DHA and fructo-oligosaccharide) into whey fermentation broth, scalding the mixture at 99deg.C, shaping, cooling to 72deg.C, and homogenizing under 150bar at 88 deg.C. And after the circulation homogenization is completed, cooling to obtain the whey cheese. The whey cheese has uniform color, fine and smooth taste, has whey flavor, and has good aftertaste, and can be stored at 4deg.C for 90 days.
Example 2
(1) Separation of whey
1. And (5) collecting milk according to a standard operation flow of collecting milk. Stirring the obtained milk, and filtering by a purifying device. After filtration, the resulting material was pasteurized at 65℃for 30min. Milk fat separation is started after pasteurization to obtain skimmed milk.
2. Separating to obtain whey. Filtering the skimmed milk by using an organic membrane with a pore size of 0.05 μm, wherein the filtrate is whey, and the concentrated solution is casein concentrated solution.
(2) Preparation of whey cheese
1. The whey liquid is kept at 33 to 34 ℃, the fermentation temperature of the inoculated starter lactobacillus bulgaricus and streptococcus thermophilus is 33 to 34 ℃, and the fermentation end point is pH=5.8;
2. adding adjuvants (edible salt, lactic acid, vitamins, DHA and fructo-oligosaccharide) into whey fermentation broth, scalding the mixture at 99deg.C, shaping, cooling to 72deg.C, and homogenizing under 150bar at 87 deg.C. And after the circulation homogenization is completed, cooling to obtain the whey cheese. The whey cheese has uniform color, fine and smooth taste, has whey flavor, and has good aftertaste, and can be stored at 4deg.C for 90 days.
Claims (10)
1. A method for preparing whey cheese, comprising the steps of: fermenting the whey liquid, scalding the fermented liquid obtained by fermentation to form, and then circularly homogenizing to obtain the final product.
2. The method for preparing whey cheese according to claim 1, characterized in that the whey is obtained by: collecting milk, pretreating the obtained raw milk, and separating to obtain whey;
and/or, the whey fluid meets the following conditions: pH=6-7, salt content less than or equal to 200mg/100g, fat content less than or equal to 0.5%.
3. The method for preparing whey cheese according to claim 2, wherein the separation is a filtration separation using an organic membrane; the filtration separation preferably comprises ultrafiltration, nanofiltration;
wherein the ultrafiltration is preferably performed by an organic membrane of 0.05 to 0.07 μm and the nanofiltration is preferably performed by an organic membrane of 0.001 to 0.003 μm.
4. The method for preparing whey cheese according to claim 2, wherein the milk collection standard is gb.19301-2010 milk collection standard.
5. The method of preparing whey cheese of claim 2, wherein the pretreatment comprises stirring, purifying, filtering, sterilizing, and milk fat separation steps.
6. The method of preparing whey cheese of claim 5, wherein the sterilization is pasteurization;
wherein the pasteurization is preferably performed under the following conditions: the sterilization temperature is 63-68 ℃, for example: 65 ℃; the sterilization time is 30-32 min, for example: 30min.
7. The method for preparing whey cheese according to claim 1, wherein the fermentation is performed using lactobacillus bulgaricus and/or streptococcus thermophilus;
and/or the inoculum size of the fermented starter is 180-220U/ton; preferably 200U/ton;
and/or, the fermentation comprises the following conditions: the fermentation temperature is 33-34 ℃, and the fermentation end point is ph=5.6-5.8, for example ph=5.7.
8. The method for preparing whey cheese according to claim 1, wherein the fermentation broth is subjected to blanching after adding auxiliary materials;
wherein the auxiliary materials preferably comprise one or more of edible salt, lactic acid, vitamin, DHA and fructo-oligosaccharide;
and/or, the hot stamping is carried out at 98-100 ℃.
9. The method of preparing whey cheese of claim 1, wherein the cyclic homogenization comprises the following: the circulating mixing homogenization is realized by connecting more than 2 homogenizers in series;
and/or the pressure of the cyclic homogenisation is between 100 and 200bar, for example 150bar;
and/or the temperature of the cyclic homogenisation is in the range 87 to 89 ℃, for example 88 ℃.
10. Whey cheese produced by the process for producing whey cheese according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210701975.1A CN117281175A (en) | 2022-06-20 | 2022-06-20 | Whey cheese and preparation method thereof |
Applications Claiming Priority (1)
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