CN102550695A - Production method of feta cheese by ultra-filtration membrane - Google Patents

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

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

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

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

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

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.