Yoghurt cheese is a semi-finished yoghurt that is concentrated and processed into fresh cheese. The uniqueness of its production process lies in that it is a higher temperature heat treatment of milk and the use of yoghurt strains as a starter to coagulate the milk, and then it is prepared according to the traditional cheese making method. Compared with yoghurt, yogurt cheese contains less water (75% to 80%) and more protein (12% to 15%), and contains a large amount of active lactic acid bacteria.
1. Formulation (1) Fermentation Formulation A skim milk equivalent to 3.0% of raw milk is heat-treated and sterilized by heating at 90°C for 30 minutes. After cooling to 45°C, it is composed of bacillus and streptococcus thermophilus at a ratio of 1:1. The starter was incubated at a constant temperature of 45°C until it solidified and then cooled for use.
(2) Seasoning formula 1 salt, add 1% according to the quality of the finished product; 2 fruit flavor, accounting for 3% to 10% of the finished product quality, can be used first apple sauce, strawberry sauce, lemon sauce, etc.; 3 vegetable flavor, accounting for 3% to 7% of the finished product quality, can use tomato sauce, carrot sauce; 4 other, can use honey, wheat paste, barley grain, to enhance the flavor, a small amount of garlic juice, red pepper, mustard, curry powder or pepper is also good Condiments. The above seasonings can be used either singly or in combination according to the market demand.
2. Process flow Acceptance of raw milk → standardization → heat treatment → cooling → curd → recovery of curd grains → adding seasonings → packaging → refrigeration → finished products.
3. Operational points (1) Raw material milk acceptance and heat treatment Raw milk must be fresh, free from bad taste, free of antibiotics and other impurities. The required fat content is up to 3%, and the total milk solids content is not less than 8.5%. The qualified raw milk is pasteurized and heated at 80°C to 85°C for 30 minutes and cooled to 45°C.
(2) The curd was added to the raw milk in the raw milk cooled to the inoculation temperature at a ratio of 3%, and the mixture was stirred and homogenized and fermented at a temperature of 42°C for 2.5 to 3 hours. The curd was formed when the pH was 4.6.
(3) After the clot was recovered and the clot was formed, the suicidal milk was cut into 2 cm squares with a stainless steel wire cutting blade with a gap of 2 cm. Allow the curd particles to stand for 20 minutes to allow part of the whey to drain, then pour the curd containing more water into the cloth of the double cloth, and gently squeeze the product under the cooling conditions to make the product moisture content reach 75%~80. %. The “blanch†manufacturing method of the traditional cheese can also be adopted, ie, the suspected milk is allowed to stand for 5 minutes and then heated for a second time. The heating temperature is 47° C. Gently stir while heating to promote whey discharge, preventing particles from sticking to each other. At the end of this process, the curd grains shrink continuously and dehydrate, and the whey drains when the particles harden. The cottage cheese produced by this method has a similar structure to that of cottage cheese.
(4) Packing At a relatively low temperature of around 15°C, the curd granules are filtered and mixed with pre-prepared salt and seasonings. The cheese is mixed in a cheese mold or plastic box and stored in a cold store. .
4. Process Description (1) Raw milk heat treatment must reach 80 °C ~ 85 °C, to maintain the temperature for 30min can make the whey protein severely degenerate, so the protein coagulated in the cottage cheese is actually a mixture of casein and whey protein, in Only non-proteinaceous nitrogen and its soluble components are present in the discharged whey. The raw milk used in the manufacture of cottage cheese, etc., undergoes a heat treatment at 74° C. for 15 s and does not denature the whey protein, so that unfrozen whey protein and other soluble components are present in the whey. The higher temperature heat treatment recovers almost all of the whey protein, thereby increasing the cheese yield, and the fine structure of the yoghurt curd particles also improves the digestibility of the cottage cheese product.
(2) The addition of chymosin accelerates the coagulation. In order to shorten the culture time, rennet may be added. The amount of rennet added is 0.4% of the dissolution of milk.
(3) Feasibility of mechanization The use of a centrifugal separator can quickly discharge whey, and then the granules are cooled by a special cooler, mixed with salt and seasonings, and packaged in a packaging machine. Jun Junsheng from: "Processing of agricultural products" 2006.11
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