CN102550695A - Production method of feta cheese by ultra-filtration membrane - Google Patents
Production method of feta cheese by ultra-filtration membrane Download PDFInfo
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- CN102550695A CN102550695A CN2010105999555A CN201010599955A CN102550695A CN 102550695 A CN102550695 A CN 102550695A CN 2010105999555 A CN2010105999555 A CN 2010105999555A CN 201010599955 A CN201010599955 A CN 201010599955A CN 102550695 A CN102550695 A CN 102550695A
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Abstract
The invention provides a production method of feta cheese by an ultra-filtration membrane. The method comprises the following steps: pre-heating raw milk to a temperature of between 45 and 50 DGE C to prepare raw solution, and treating the raw solution through an ultra-filtration membrane with molecular weight between 20000 and 100000daltons, wherein the adding amount of a leavening agent is 0.001 to 0.002 percent of the weight of the raw milk, and the adding amount of rennin is 0.01 to 0.02 percent of the weight of the raw milk. According to the method provided by the invention, protein which acts on the flavor and texture of the feta cheese cannot be damaged, so that the leavening agent and the stabilizing agent, which are added subsequently, can be stable, and texture and flavor of the mature product are ensured. The method is particularly suitable for industrial standard production.
Description
Technical field
The present invention relates to a kind of production method of cheese, the method for particularly a kind of milipore filter production Greece cheese belongs to the dairy products technical field.
Background technology
Greece's cheese is the ripe semi-hard cheese of salt solution that a provenance originates from the northern Greece mountain area, often is made into the noodles shape, surface smoothing; Be white in color, do not have crust, uneven a small amount of pore is distributing on the surface; Have pleasant local flavor or slight tart flavour, fragrance is dense.The Greece casefy through purification raw milk, sterilization, interpolation leavening and renin, curdled milk, milk ejection please, steps such as salt marsh and maturation.The main content of general breast is water, fat, protein, lactose and inorganic salts etc.And protein of milk mainly is made up of casein and lactalbumin.Lactalbumin comprises beta lactoglobulin, ALA, seralbumin and immunoglobulin (Ig) and other traces of albumin.The casein in Ruzhong, beta lactoglobulin, ALA play a crucial role to the quality local flavor of Greece's cheese of processing, and seralbumin also can be played a role.If the protein content of raw milk is lower, Greece's cheese of manufacturing is maybe quality really up to the mark or soft excessively when making cheese, easy-formation not, and pickled effect is also bad, and Greece's cheese quality, local flavor are had nothing in common with each other, and is unfavorable for very much suitability for industrialized production.
Milipore filter is to utilize a film that can stay macromolecular substances and allow small-molecule substance to pass through, the process of all kinds of sized molecules in the separate substance.Milipore filter aperture in the preparation of cheese process is generally bigger at present, and the composition when filtering cow's milk in the trapped fluid is more, is unfavorable for controlling the addition of leavening and renin.If the aperture is less, production cost is higher again.
Summary of the invention
The purpose of this invention is to provide the method for a kind of milipore filter production Greece cheese, especially this kind method can increase the output of Greece's cheese in the per unit volume raw milk, is fit to very much the industrial standardization production of Greece's cheese.
The invention provides the method for a kind of milipore filter production Greece cheese, its raw milk is through can be through the ultrafiltration membrane treatment of 20000-100000 Dalton molecular weight.Utilize this method to hold back and protected the most caseins in the protein, beta lactoglobulin, ALA and most of seralbumin well; Make the local flavor and the quality of Greece's cheese of production pure; The product protein content of producing simultaneously is higher, and ripe back product stability is also higher.
In a kind of exemplary embodiment of the present invention, before with the ultrafiltration membrane treatment raw milk, raw milk is preheating to 45-50 ℃, like this, except effectively separate lactose and moisture, the permeability of milipore filter is also better, has improved the utilization rate of milipore filter.
The present invention provides the method for a kind of milipore filter production Greece cheese; After the ultrafiltration membrane treatment raw milk; When adding leavening, the addition of said leavening is the 0.01-0.02 ‰ of raw milk weight, like this; Lactose in the material liquid can comparatively fast be converted into lactic acid under the effect of leavening, effectively suppress the growth of harmful bacteria.
The present invention provides the method for a kind of milipore filter production Greece cheese, adds renin in the feed liquid after fermentation, and the renin addition is the 0.01-0.02% of raw milk weight, and renin impels the raw material protein of milk to condense rapidly, helps the eliminating of whey.
Use method provided by the invention to filter material liquid; Held back in the raw milk the useful albumen of production Greece cheese; Make the protein content in the trapped fluid stable, what the content of chemical composition has change in the raw milk of no matter purchasing, and the addition of follow-up leavening and renin is stable; Greece's cheesy flavor of producing is consistent with quality, is particularly useful for industrial standardization production.
The specific embodiment
To combine specific embodiments that the present invention is done more detailed explanation below.It will be appreciated by those skilled in the art that following embodiment all is used for the present invention's scope required for protection is carried out the description of exemplary, summarize the relative scope of each parameter of the present invention, thereby can not it be interpreted as a kind of concrete restriction of the present invention with this.
Embodiment 1
Prescription
| Raw material | With reference to addition |
| Fresh cow milk | 1000kg |
| Lactobacillus lactis and lactococcus lactis subsp | 10g |
| Renin | 100g |
| Table salt | 15kg |
The process that milipore filter is produced this kind Greece cheese is following.
1, raw milk is preheated to 45 ℃ and forms material liquid, adopt the aperture material liquid to be filtered, reclaim trapped fluid, discharge penetrating fluid simultaneously through the milipore filter of 100000 Dalton molecular weights.
2, trapped fluid is preheated to 65 ℃, adopts the homogenization pressure of 4-5 MPa and the pasteurization of 72 ℃/15s, be cooled to 30 ℃ then, form the sterilization feed liquid.
3, the feed liquid of will sterilizing is injected in the cheese vat, adds the 5g lactobacillus lactis, the 5g lactococcus lactis subsp.Stir, fermentation time is 30 minutes, forms fermented feed liquid.
4, in fermented feed liquid, adding weight is the 100g renin, and renin is diluted to enzyme solutions with 10 times of pure water, mixes and directly sprinkles in the cheese vat, stirs then 3-5 minute, and the curdled milk time of repose is 60 minutes.
5, after curdled milk finishes, at first use cheese cutter horizontal resection, and then perpendicular cuts, last crosscut up and down cuts into 1-2 centimetre of blockage granular curd, is controlled at clipping time in 5 minutes, and cutting finishes and leaves standstill 3 minutes.
6, the stirring curds grain was discharged whey after 30 minutes, continued to stir 25 minutes again, then granular curd and whey was put into Greece's cheese mould together.
7, granular curd and whey will be in the cheese mould deadweight 20 hours under the room temperature, cheese mould 3-5 time of overturning then to discharge whey, is put into squeezer then, squeezes the formation grumeleuse 5 hours.
8, when grumeleuse pH value reaches 4.7, in the cheese mould, take out, use cutter that grumeleuse is cut into about 10 centimetres of the length of side, the cheesy masses of the about 100g of weight is immersed in the cheesy masses that cuts in the 200kg common salt aqueous solution that contains table salt 15kg.Cheesy masses after the immersion under 2-4 ℃ of condition, stores after ripening in 45 days, forms Greece's cheese.
9, pack at last and refrigerate.
Product of the present invention presents the milky of uniformity, has pleasant local flavor, and fragrance is dense, slight tart flavour, and surface smoothing is distributed with a spot of pore, no epidermis.Adopt simple vacuum bag packages, the leisure food that can be used as on the dining table is enjoyed.
The detection index of product: protein: 15-20g, fat: 10-20g, moisture: 60-70g, sodium chloride: 2-3g, calcium: 100-200mg, sodium: 100-200mg, pH:4.5-4.8, cholesterol: 10-20mg.
Embodiment 2
Prescription
| Raw material | With reference to addition |
| Fresh cow milk | 1000kg |
| Lactobacillus lactis and lactic acid leukonid | 15g |
| Renin | 150g |
| Table salt | 15.5kg |
The process that milipore filter is produced this kind Greece cheese is following.
1, raw milk is preheated to 45 ℃ and forms material liquid, adopt the aperture raw milk to be filtered through the milipore filter of 20000 Dalton molecular weights then, reclaim trapped fluid, discharge penetrating fluid simultaneously, the cocnentration factor of trapped fluid/stoste is 1:30.
2, trapped fluid is preheated to 60 ℃, adopts the homogenization pressure of 4-5 MPa and the pasteurization of 72 ℃/15s, be cooled to 32 ℃ then.
3, will the go out raw milk of bacterium is injected in the cheese vat, adds 5g lactobacillus lactis and 10g lactic acid leukonid, stirs, and fermentation time is 40 minutes, the formation fermented feed liquid.
4, in fermented feed liquid, adding weight is the 150g renin, and renin is diluted to enzyme solutions with 10 times of pure water, mixes and directly sprinkles in the cheese vat, stirs then 3-5 minute, and the curdled milk time of repose is 50 minutes.
5, after curdled milk finishes, at first use cheese cutter horizontal resection, and then perpendicular cuts, last crosscut up and down cuts into 1-2 centimetre of blockage granular curd, is controlled at clipping time in 5 minutes, and cutting finishes and leaves standstill 4 minutes.
6, the stirring curds grain was discharged whey after 30 minutes, continued to stir 30 minutes again, then granular curd and whey was put into Greece's cheese mould together.
7, with the deadweight 21 hours under the room temperature in the cheese mould of granular curd and whey, cheese mould 3-5 time of overturning then to discharge whey, is put into squeezer then, squeezes the formation grumeleuse 5 hours.
8, when grumeleuse pH value reaches 4.7, in the cheese mould, take out, use cutter that grumeleuse is cut into about 10 centimetres of the length of side, the cheesy masses of the about 100g of weight is immersed in the cheesy masses that cuts in the 100kg common salt aqueous solution that contains table salt 15.5kg.Cheesy masses after the immersion under 2-4 ℃ of condition, stores after ripening in 40 days, forms Greece's cheese.
9, pack at last and refrigerate.
Product of the present invention presents the milky of uniformity, has pleasant local flavor, and fragrance is dense, slight tart flavour, and surface smoothing is distributed with a spot of pore, no epidermis.Adopt simple vacuum bag packages, the leisure food that can be used as on the dining table is enjoyed.
The detection index of product: protein: 15-20g, fat: 10-20g, moisture: 60-70g, sodium chloride: 2-3g, calcium: 100-200mg, sodium: 100-200mg, pH:4.5-4.8, cholesterol: 10-20mg.
Embodiment 3
Prescription
| Raw material | With reference to addition |
| Fresh cow milk | 1000kg |
| Lactobacillus lactis and streptococcus thermophilus | 20g |
| Renin | 200g |
| Table salt | 15.5kg |
The process that milipore filter is produced this kind Greece cheese is following.
1, raw milk is preheated to 50 ℃ and forms material liquid, adopt the aperture material liquid to be filtered then, reclaim trapped fluid, discharge penetrating fluid simultaneously through the milipore filter of 60000 Dalton molecular weights.
2, trapped fluid is preheated to 62 ℃, adopts the homogenization pressure of 4-5 MPa and the pasteurization of 72 ℃/15s, be cooled to 32 ℃ then, form the sterilization feed liquid.
3, the feed liquid of will sterilizing is injected in the cheese vat, adds 10g lactobacillus lactis and 10g streptococcus thermophilus, stirs, and fermentation time is 60 minutes, the formation fermented feed liquid.
4, in fermented feed liquid, adding weight is the 200g renin, and renin is diluted to enzyme solutions with 10 times of pure water, mixes and directly sprinkles in the cheese vat, stirs then 3-5 minute, and the curdled milk time of repose is 30 minutes.
5, after curdled milk finishes, at first use cheese cutter horizontal resection, and then perpendicular cuts, last crosscut up and down cuts into 1-2 centimetre of blockage granular curd, is controlled at clipping time in 5 minutes, and cutting finishes and leaves standstill 5 minutes.
6, the stirring curds grain was discharged whey after 20 minutes, continued to stir 30 minutes again, then granular curd and whey was put into Greece's cheese mould together.
7, with the deadweight 24 hours under the room temperature in the cheese mould of granular curd and whey, cheese mould 3-5 time of overturning then to discharge whey, is put into squeezer then, squeezes the formation grumeleuse 3 hours.
8, when grumeleuse pH value reaches 4.8, in the cheese mould, take out, use cutter that grumeleuse is cut into about 12 centimetres of the length of side, the cheesy masses of the about 100g of weight is immersed in the cheesy masses that cuts in the 500kg common salt aqueous solution that contains table salt 15.5kg.Cheesy masses after the immersion under 2-4 ℃ of condition, stores after ripening in 42 days, forms Greece's cheese.
9, pack at last and refrigerate.
Product of the present invention presents the milky of uniformity, has pleasant local flavor, and fragrance is dense, slight tart flavour, and surface smoothing is distributed with a spot of pore, no epidermis.Adopt simple vacuum bag packages, the leisure food that can be used as on the dining table is enjoyed.
The detection index of product: protein: 15-20g, fat: 10-20g, moisture: 60-70g, sodium chloride: 2-3g, calcium: 100-200mg, sodium: 100-200mg, pH:4.5-4.8, cholesterol: 10-20mg.
Embodiment 4
Prescription
| Raw material | With reference to addition |
| Fresh cow milk | 1000kg |
| Lactic acid leukonid and streptococcus thermophilus | 10g |
| Renin | 200g |
| Table salt | 16kg |
The process that milipore filter is produced this kind Greece cheese is following.
1, raw milk is preheated to 42 ℃ and forms material liquid, adopt the aperture material liquid to be filtered then, reclaim trapped fluid, discharge penetrating fluid simultaneously through the milipore filter of 80000 Dalton molecular weights.
2, trapped fluid is preheated to 65 ℃, adopts the homogenization pressure of 4-5 MPa and the pasteurization of 72 ℃/15s, be cooled to 35 ℃ then, form the sterilization feed liquid.
3, the feed liquid of will sterilizing is injected in the cheese vat, adds 8g lactic acid leukonid and 2g streptococcus thermophilus, stirs, and fermentation time is 40 minutes, the formation fermented feed liquid.
4, in fermented feed liquid, adding weight is the 200g renin, and renin is diluted to enzyme solutions with 10 times of pure water, mixes and directly sprinkles in the cheese vat, stirs then 3-5 minute, and the curdled milk time of repose is 50 minutes.
5, after curdled milk finishes, at first use cheese cutter horizontal resection, and then perpendicular cuts, last crosscut up and down cuts into 1-2 centimetre of blockage granular curd, is controlled at clipping time in 5 minutes, and cutting finishes and leaves standstill 5 minutes.
6, the stirring curds grain was discharged whey after 25 minutes, continued to stir 25 minutes again, then granular curd and whey was put into Greece's cheese mould together.
7, with the deadweight 20 hours under the room temperature in the cheese mould of granular curd and whey, cheese mould 3-5 time of overturning then to discharge whey, is put into squeezer then, squeezes the formation grumeleuse 4 hours.
8, when grumeleuse pH value reaches 4.75, in the cheese mould, take out, use cutter that grumeleuse is cut into about 11 centimetres of the length of side, the cheesy masses of the about 110g of weight is immersed in the cheesy masses that cuts in the common salt aqueous solution that contains table salt 16kg.Cheesy masses after the immersion under 2-4 ℃ of condition, stores after ripening in 45 days, forms Greece's cheese.
9, pack at last and refrigerate.
Product of the present invention presents the milky of uniformity, has pleasant local flavor, and fragrance is dense, slight tart flavour, and surface smoothing is distributed with a spot of pore, no epidermis.Adopt simple vacuum bag packages, the leisure food that can be used as on the dining table is enjoyed.
The detection index of product: protein: 15-20g, fat: 10-20g, moisture: 60-70g, sodium chloride: 2-3g, calcium: 100-200mg, sodium: 100-200mg, pH:4.5-4.8, cholesterol: 10-20mg.
Embodiment 5
Prescription
| Raw material | With reference to addition |
| Fresh cow milk | 1000kg |
| Lactic acid leukonid and lactococcus lactis subsp | 15g |
| Renin | 150g |
| Table salt | 15kg |
The process that milipore filter is produced this kind Greece cheese is following.
1, raw milk is preheated to 45 ℃, adopts the aperture raw milk to be filtered through the milipore filter of 100000 Dalton molecular weights then, reclaim trapped fluid, discharge penetrating fluid simultaneously, the cocnentration factor of trapped fluid/stoste is 1:50.
2, trapped fluid is preheated to 60 ℃, adopts the homogenization pressure of 4-5 MPa and the pasteurization of 72 ℃/15s, be cooled to 32 ℃ then.
3, will the go out raw milk of bacterium is injected in the cheese vat, adds 10g lactic acid leukonid, 5g lactococcus lactis subsp, stirs, and fermentation time is 30 minutes, forms fermented feed liquid.
4, in fermented feed liquid, adding weight is the 150g renin, and renin is diluted to enzyme solutions with 10 times of pure water, mixes and directly sprinkles in the cheese vat, stirs then 3-5 minute, and the curdled milk time of repose is 60 minutes.
5, after curdled milk finishes, at first use cheese cutter horizontal resection, and then perpendicular cuts, last crosscut up and down cuts into 1-2 centimetre of blockage granular curd, is controlled at clipping time in 5 minutes, and cutting finishes and leaves standstill 4 minutes.
6, the stirring curds grain was discharged whey after 30 minutes, continued to stir 30 minutes again, then granular curd and whey was put into Greece's cheese mould together.
7, granular curd and whey will be in the cheese mould deadweight 23 hours under the room temperature, cheese mould 3-5 time of overturning then to discharge whey, is put into squeezer then, squeezes the formation grumeleuse 5 hours.
8, when grumeleuse pH value reaches 4.8, in the cheese mould, take out, use cutter that grumeleuse is cut into about 10 centimetres of the length of side, the cheesy masses of the about 100g of weight is immersed in the cheesy masses that cuts in the common salt aqueous solution that contains table salt 15kg.Cheesy masses after the immersion under 2-4 ℃ of condition, stores after ripening in 45 days, forms Greece's cheese.
9, pack at last and refrigerate.
Product of the present invention presents the milky of uniformity, has pleasant local flavor, and fragrance is dense, slight tart flavour, and surface smoothing is distributed with a spot of pore, no epidermis.Adopt simple vacuum bag packages, the leisure food that can be used as on the dining table is enjoyed.
The detection index of product:
Protein: 15-20g, fat: 10-20g, moisture: 60-70g, sodium chloride: 2-3g, calcium: 100-200mg, sodium: 100-200mg, pH:4.5-4.8, cholesterol: 10-20mg.
The listed a series of detailed description of preceding text only is specifying to feasibility embodiment of the present invention; They are not in order to restriction protection scope of the present invention, allly do not break away from equivalent embodiment or the change that skill of the present invention spirit done and all should be included within protection scope of the present invention.
Claims (4)
1. the method for a milipore filter production Greece cheese is characterized in that, its material liquid is through passing through the ultrafiltration membrane treatment of 20000-100000 Dalton molecular weight.
2. the method for the milipore filter production Greece cheese described in claim 1 wherein, at first was preheating to 45-50 ℃ with raw milk and processes said material liquid before said ultrafiltration membrane treatment.
3. according to claim 1 or claim 2 the method for milipore filter production Greece cheese wherein, behind the said material liquid of said ultrafiltration membrane treatment, is added ferment-fermentedly, and the addition of said leavening is the 0.01-0.02 ‰ of said raw milk weight, forms fermented feed liquid.
4. the method for milipore filter production as claimed in claim 3 Greece cheese wherein, is added renin in said fermented feed liquid, the addition of said renin is the 0.01-0.02% of said raw milk weight.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105999555A CN102550695A (en) | 2010-12-22 | 2010-12-22 | Production method of feta cheese by ultra-filtration membrane |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105999555A CN102550695A (en) | 2010-12-22 | 2010-12-22 | Production method of feta cheese by ultra-filtration membrane |
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| CN102550695A true CN102550695A (en) | 2012-07-11 |
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|---|---|---|---|
| CN2010105999555A Pending CN102550695A (en) | 2010-12-22 | 2010-12-22 | Production method of feta cheese by ultra-filtration membrane |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4271201A (en) * | 1976-02-04 | 1981-06-02 | Societe D'assistance Technique Pour Produits Nestle S.A. | Manufacture of cheeses |
| US4355048A (en) * | 1978-08-14 | 1982-10-19 | Stichting Bedrijven Van Het Nederlands Instituut Voor Zuivelonderzoek | Manufacture of semi-hard cheese by ultrafiltration |
| US5547691A (en) * | 1992-04-10 | 1996-08-20 | Tetra Laval Holdings & Finance S.A. | Method of producing cheese and product thereof |
| CN101558792A (en) * | 2008-04-17 | 2009-10-21 | 滕国新 | Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing |
-
2010
- 2010-12-22 CN CN2010105999555A patent/CN102550695A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4271201A (en) * | 1976-02-04 | 1981-06-02 | Societe D'assistance Technique Pour Produits Nestle S.A. | Manufacture of cheeses |
| US4355048A (en) * | 1978-08-14 | 1982-10-19 | Stichting Bedrijven Van Het Nederlands Instituut Voor Zuivelonderzoek | Manufacture of semi-hard cheese by ultrafiltration |
| US5547691A (en) * | 1992-04-10 | 1996-08-20 | Tetra Laval Holdings & Finance S.A. | Method of producing cheese and product thereof |
| CN101558792A (en) * | 2008-04-17 | 2009-10-21 | 滕国新 | Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing |
Non-Patent Citations (5)
| Title |
|---|
| CONNIE BENFELDT: "Ultrafiltration of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening", 《INTERNATIONAL DAIRY JOURNAL》 * |
| JESU´ S RODRI´GUEZ ET.: "Effect of Different Membrane Separation Technologies (Ultrafiltration and Microfiltration) on the Texture and Microstructure of Semihard Low-Fat Cheeses", 《J. AGRIC. FOOD CHEM》 * |
| 杨永龙等: "Feta奶酪生产工艺研究", 《中国乳业》 * |
| 诸葛莹等: "白盐水干酪的发展现状、加工技术及其研究进展", 《广西畜牧兽医》 * |
| 郭本恒: "《现代乳品加工学》", 30 June 2001, 中国轻工业出版社 * |
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Application publication date: 20120711 |