公开(公告)号：US20150118357A1

公开(公告)日：2015-04-30

申请号：US14382496

申请日：2012-05-25

申请人： Benheng Guo ,  Beihong Mo ,  Zhenmin Liu ,  Yongbiao Ling ,  Hongyan Gao ,  Shuai Chen ,  Yuanrong Zheng ,  Chunquan Shi

发明人： Benheng Guo ,  Beihong Mo ,  Zhenmin Liu ,  Yongbiao Ling ,  Hongyan Gao ,  Shuai Chen ,  Yuanrong Zheng ,  Chunquan Shi

IPC分类号： A23C19/076 ,  A23C19/032

CPC分类号： A23C19/076 ,  A23C1/12 ,  A23C19/028 ,  A23C19/0323

摘要： A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.

摘要翻译： 一种Quarg型奶酪及其制造方法，其特征在于，在40-50℃的真空中将原料乳冷凝，直到蛋白质含量达到6.0〜8.0重量％，与奶油均匀混合，均化，90度热处理， 95℃5-10分钟，然后冷却至30-34℃，得到处理过的牛奶。 该方法还将用于常规Quarg奶酪的乳酸菌起始剂接种到经处理的牛奶中，并在30-34℃下发酵90-120分钟。 发酵过程中搅拌条件为搅拌2-6分钟。 在300-600转/分，停止5-15分钟，交替搅拌停止过程; 填充并同时在线添加凝乳酶水溶液并均匀混合，填充过程完成后，在28-32°C下搅拌发酵，直至pH值为4.70-4.75，然后转移至冷藏室冷却8 -12小时。