CN112690338A - Gaoda cheese slice and preparation method thereof - Google Patents
Gaoda cheese slice and preparation method thereof Download PDFInfo
- Publication number
- CN112690338A CN112690338A CN202011595877.1A CN202011595877A CN112690338A CN 112690338 A CN112690338 A CN 112690338A CN 202011595877 A CN202011595877 A CN 202011595877A CN 112690338 A CN112690338 A CN 112690338A
- Authority
- CN
- China
- Prior art keywords
- cheese
- preparation
- emulsifying
- stirring
- raw materials
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a cheese slice and a preparation method thereof, wherein the cheese slice comprises the following raw materials: 3-7% of casein, 20-60% of natural cheese, 1-3% of full cream milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water; the preparation method comprises premixing casein, whole milk powder and emulsifying salt at 20-30 deg.C; cutting cheese into blocks with size not more than 10 × 20cm, mixing the premixed adjuvant, cheese blocks and butter, stirring and heating to 85-95 deg.C, and maintaining the temperature for 5-10 min; performing ultrahigh-temperature instantaneous sterilization on the mixture; transferring to an emulsification tank, and stirring and emulsifying; rapidly cooling the product within 10min, and shaping into tablet; perforating the sheet cheese; treating under ultrahigh pressure, and packaging and refrigerating. The preparation method provided by the invention is simple in production process and easy to operate; the provided processed cheese is convenient to eat, retains the original porous characteristic, has stable state, good texture and taste, and has prolonged shelf life.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to a cheese slice and a preparation method thereof.
Background
The cheese contains rich nutrient substances, and during the preparation process, proteins and fats are decomposed into micromolecule substances such as amino acids, fatty acids, polypeptide and other nutrient substances and flavor substances through biological enzymolysis, and the micromolecule substances are easily absorbed by a human body and have special flavor.
The cheese industry in China is in the starting stage, the main research is focused on international famous cheese varieties such as Cheddar and the like and corresponding processed cheeses, and the research on the Gaoda cheese is relatively less. Traditionally, up to the greatest feature of cheese is the presence of holes, covered with a layer of wax. The maturation period needs 3 months to 1 year, the production period is long, the maturation period needs refrigeration, and the cost is high. The longer the maturation time, the lower the consumer acceptance in the country. Therefore, it is of great interest to develop a processed cheese that is suitable for the preferences of Chinese consumers, while maintaining the characteristics of up to cheese.
Disclosure of Invention
The invention aims to solve the technical problem of keeping the pore shape of the flaky Gaoda cheese and provides a Gaoda flaky processed cheese and a preparation method thereof. The processed cheese provided by the invention is convenient to eat, retains the original porous characteristic, is stable in state, excellent in texture and taste and prolonged in shelf life.
The invention is realized by the following technical scheme in order to achieve the purpose:
a method for preparing cheese slices of Gaoda comprises the following raw materials: 3-7% of casein, 20-60% of natural cheese, 1-3% of full cream milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water, wherein the percentages are mass percentages of all components of the raw materials in the total amount of the raw materials;
the preparation method comprises the following steps:
(1) premixing casein, whole milk powder and emulsifying salt at 20-30 deg.C; cutting cheese into blocks with size not more than 10 × 20cm, mixing the premixed adjuvant, cheese blocks and butter, stirring and heating to 85-95 deg.C, and maintaining the temperature for 5-10 min;
(2) performing ultrahigh-temperature instantaneous sterilization on the mixture obtained in the step (2);
(3) transferring to an emulsification tank, and stirring and emulsifying;
(4) rapidly cooling the product within 10min, and shaping into tablet;
(5) perforating the sheet cheese;
(6) treating under ultrahigh pressure, and packaging and refrigerating.
Further, the ingredient indexes of the natural cheese are as follows: 20-35% of fat, 12-25% of protein and 35-50% of water; the percentage is the mass percentage of the natural cheese; the mature period is 0-1 year, before use, the outer skin is cut off, and the inner cheese is used.
Further, the emulsifying salt is a combination of phosphate and citrate, the amount of the phosphate is 0.6-1%, the amount of the citrate is 0.9-1.5%, and the percentages are mass percentages of the components of the raw materials in the total amount of the raw materials; the phosphate is one or more of potassium phosphate, sodium phosphate, potassium pyrophosphate and sodium pyrophosphate.
Further, in the step (2), the sterilization temperature of the ultrahigh-temperature instant sterilization is 135-140 ℃, and the sterilization time is 4-9 s.
Further, in the step (3), the emulsification temperature is 80-90 ℃, the stirring speed is 500-1000rpm, and the emulsification time is 2-10 min.
Further, in the step (4), the rapid cooling is cooling through a cooling tunnel until the central temperature reaches 25 ℃ or below. Preferably, the thickness of the molded piece is 0.2-0.4 cm.
Further, in the step (5), the perforation treatment is carried out by a perforation probe, and the aperture size of the holes is 0.3-1.0 cm. Perforation is a characteristic of reducing the porosity of up to cheese.
Further, in the step (6), the ultrahigh pressure treatment pressure is 600-1200MPa, and the treatment time is 10-20 min.
Further, the raw materials also comprise fruit and vegetable paste, the adding mode is that the fruit and vegetable paste is added and uniformly stirred after the step (2), the stirring condition is 90-100 ℃, and the rotating speed is 400-800 rpm.
In another aspect, the invention also provides a cheese slice made by the method of any one of the above methods, wherein the shelf life of the cheese slice is up to 9 months.
The positive progress effects of the invention are as follows: the invention provides a reconstituted cheese in a shape of a Taoda slice and a preparation method thereof. The preparation method has simple production process and easy operation; the processed cheese provided by the invention is convenient to eat, retains the original porous characteristic, is stable in state, excellent in texture and taste and prolonged in shelf life.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
A method for preparing cheese slices of cheese of Gaoda, the cheese slice of Gaoda raw materials include: 3-7% of casein, 20-60% of natural cheese and 1-3% of whole milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water;
the preparation method comprises the following steps:
(1) premixing casein, whole milk powder and emulsifying salt, and mixing at 20-30 deg.C; cutting cheese into blocks to obtain cheese blocks with the size not more than 10 × 20 cm; mixing the premixed adjuvant, cheese and butter, stirring and heating to 85-95 deg.C, and keeping the temperature for 5-10 min; (2) performing ultrahigh-temperature instantaneous sterilization on the mixture obtained in the step (2); (3) transferring to an emulsification tank, and stirring and emulsifying; (4) cooling and molding the product into tablets within 10 min; (5) perforating the sheet cheese; (6) treating under ultrahigh pressure, and packaging and refrigerating.
The natural cheese is a cheese product which is prepared by taking cow milk as a raw material, adding a leavening agent and rennin, curding, discharging whey, squeezing and the like according to the prior art. The preferable ingredient indexes of the natural cheese are as follows: 20-35% of fat, 12-25% of protein and 35-50% of water, wherein the percentages are mass percentage. The maturation period can be 0-1 year. Before use, the outer skin is cut off and the inner cheese is used.
The emulsifying salt is one or more of phosphate and citrate. The phosphate is one or more of potassium phosphate, sodium phosphate, potassium pyrophosphate and sodium pyrophosphate, and the amount of the phosphate is 0.6-1%; the amount of citrate is 0.9-1.5%.
In step (1), the premixing is generally carried out in a melting pot.
In the step (2), the preferable conditions of ultrahigh temperature instant sterilization are as follows: the sterilization temperature is 135-140 ℃, and the sterilization time is 4-9 s.
In the step (3), the emulsification condition is preferably 80-90 ℃, the stirring speed is 500-1000rpm, and the emulsification time is 2-10 min.
In the step (4), the rapid cooling is a cooling tunnel. The rapid cooling is carried out until the central temperature reaches below 25 ℃.
In the step (5), the perforation operation is carried out by a perforation probe, and the size of the hole is 0.3-1.0 cm.
In the step (6), the ultrahigh pressure treatment pressure is 600-1200MPa, and the treatment time is 10-20 min.
Preferably, on the basis of the patent of the invention, fruit and vegetable paste can be added, wherein the fruit and vegetable paste is added after the step (2) and is uniformly stirred, and the stirring condition is 90-100 ℃, and the rotating speed is 400-800 rpm.
The vegetable sauce is prepared from one or more of sweet potato, carrot, broccoli, spinach, sweet pepper, cabbage, green leaf vegetable, tomato, cabbage, cucumber, pumpkin, amaranth, asparagus, cauliflower and other nutritious vegetables by respectively saucing.
The fruit jam is prepared by respectively saucing one or more kinds of fruits rich in nutrition, such as oranges, mangoes, loquats, apricots, cherries, strawberries, oranges, kiwis, mulberries, pomegranates, jujubes, apples, lemons, durian, pears, mulberries, bananas, passion fruits, pitaya, grapes, pawpaw and the like.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
Example 1
The preparation raw material formula of the Gaoda cheese slice comprises the following components: 3% of rennin casein, 60% of cheese, 1% of whole milk powder, 8% of butter, 1.5% of emulsifying salt and the balance of water.
The preparation method comprises the following steps:
(1) mixing rennin casein, whole milk powder and emulsifying salt, and mixing at 20 deg.C; cutting cheese into pieces with size not more than 10 × 20 cm; mixing the premixed adjuvant, cheese block and butter, stirring and heating to 85 deg.C, and keeping the temperature for 10 min;
(2) performing ultrahigh temperature instantaneous sterilization on the mixture under the sterilization condition of 135 ℃ for 9 s;
(3) and (3) transferring the material liquid obtained in the step (2) to an emulsification tank, stirring and emulsifying under the emulsification condition of 80 ℃, 500rpm and 10 min.
(4) Cooling the product to 25 deg.C within 10min and molding;
(5) perforating, wherein the diameter of a hole is 1 cm;
(6) the pressure of the ultrahigh pressure treatment is 600MPa, the time of the ultrahigh pressure treatment is 20min, and the product can be packaged and refrigerated.
Example 2
The preparation raw material formula of the Gaoda cheese slice comprises the following components: 7% of rennin casein, 20% of cheese, 3% of full cream milk powder, 10% of butter, 2.5% of emulsifying salt and the balance of water.
The preparation method comprises the following steps:
(1) mixing rennin casein, whole milk powder and emulsifying salt, and mixing at 30 deg.C; cutting cheese into pieces with size not more than 10 × 20 cm; mixing the premixed adjuvant, cheese block and butter, stirring and heating to 95 deg.C, and keeping the temperature for 5 min;
(2) performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 140 ℃ for 4 s;
(3) and (3) transferring the material liquid obtained in the step (2) to an emulsification tank, stirring and emulsifying under the emulsification condition of 90 ℃, 1000rpm and 2 min.
(4) Cooling the product to 25 deg.C within 10min and molding;
(5) perforating with hole diameter of 0.3 m;
(6) the pressure of the ultrahigh pressure treatment is 1200MPa, the time of the ultrahigh pressure treatment is 10min, and the product can be packaged and refrigerated.
Example 3
The preparation raw material formula of the Gaoda cheese slice comprises the following components: 5% rennin casein, 40% cheese, 2% whole milk powder, 9% butter, 2% emulsifying salt, and the balance water.
The preparation method comprises the following steps:
(1) mixing rennin casein, whole milk powder and emulsifying salt, and mixing at 25 deg.C; cutting cheese into pieces with size not more than 10 × 20 cm; mixing the premixed adjuvant with cheese, stirring and heating to 90 deg.C, and maintaining the temperature for 5 min;
(2) performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 136 ℃ for 6 s;
(3) and (3) transferring the material liquid obtained in the step (2) to an emulsification tank, stirring and emulsifying under the emulsification conditions of 85 ℃, 700rpm and 6 min.
(4) Cooling the product to 25 deg.C within 10min and molding;
(5) perforating with hole diameter of 0.5 cm;
(6) the pressure of the ultrahigh pressure treatment is 1000MPa, the time of the ultrahigh pressure treatment is 10min, and the product can be packaged and refrigerated.
Example 4
The preparation raw material formula of the Gaoda cheese slice comprises the following components: 6% of rennin casein, 50% of cheese, 2.5% of whole milk powder, 10% of butter, 2% of emulsifying salt, 1.5-2.0% of milk mineral salt, 10% of jam and the balance of water.
The preparation method comprises the following steps:
(1) mixing rennin casein, whole milk powder, emulsifying salt and milk mineral salt, and mixing at 25 deg.C; cutting cheese into pieces with size not more than 10 × 20 cm; mixing the premixed adjuvant, cheese block and butter, stirring and heating to 85 deg.C, and keeping the temperature for 10 min;
(2) performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 138 ℃ for 5 s;
(3) transferring the material liquid obtained in the step (2) to an emulsifying tank, adding jam, stirring and emulsifying, wherein the emulsifying conditions are 90 ℃, 500rpm and 5 min;
(4) cooling the product to 25 deg.C within 10min and molding;
(5) perforating, wherein the diameter of a hole is 1 cm;
(6) the pressure of the ultrahigh pressure treatment is 800MPa, the time of the ultrahigh pressure treatment is 15min, and the product can be obtained by packaging and refrigerating.
Comparative example 1
The raw material formulation is the same as that of example 1
The preparation method comprises the following steps:
(1) mixing rennin casein, whole milk powder and emulsifying salt, and mixing at 20 deg.C; the cheese is cut into pieces with size not more than 10 × 20 cm. Mixing the premixed adjuvant, cheese and butter, stirring and heating to 85 deg.C, and maintaining the temperature for 10 min;
(2) performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 138 ℃ for 5 s;
(3) transferring the material liquid in the step (2) to an emulsification tank, stirring and emulsifying, wherein the emulsification conditions are 90 ℃, 500rpm and 5 min;
(4) cooling the product to 25 deg.C within 10min, and molding.
Sensory evaluations were performed on examples 1 to 4 and comparative example 1, and the results are shown in Table 1 and Table 2.
TABLE 1 Gao Dai reproduced cheese sensory evaluation rules
TABLE 2 sensory evaluation results of the different examples
As can be seen from table 2, the processed cheese obtained by the preparation method of the present invention has abundant cheese flavor, normal color and texture, and optimal texture compared to conventional high-flake cheese (comparative example 1).
TABLE 3 shelf life results of various examples
As can be seen from Table 3, the microbiological indicators of the processed cheese obtained by the preparation method provided by the invention meet the national standards, and the shelf life of the processed cheese can reach 9 months.
The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.
Claims (10)
1. The preparation method of the cheese slices of the Gaoda is characterized in that the preparation raw materials comprise: 3-7% of casein, 20-60% of natural cheese, 1-3% of full cream milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water, wherein the percentages are mass percentages of all components of the raw materials in the total amount of the raw materials;
the preparation method comprises the following steps:
(1) premixing casein, whole milk powder and emulsifying salt uniformly at 20-30 deg.C; cutting cheese into blocks with size not more than 10 × 20cm, mixing the premixed adjuvant, cheese blocks and butter, stirring and heating to 85-95 deg.C, and maintaining the temperature for 5-10 min;
(2) performing ultrahigh-temperature instantaneous sterilization on the mixture obtained in the step (2);
(3) transferring to an emulsification tank, and stirring and emulsifying;
(4) rapidly cooling the product within 10min, and shaping into tablet;
(5) perforating the sheet cheese;
(6) treating under ultrahigh pressure, and packaging and refrigerating.
2. The method of making cheese chips with cheese according to claim 1, wherein the natural cheese has the compositional indices: 20-35% of fat, 12-25% of protein and 35-50% of water; the percentage is the mass percentage of the natural cheese; the maturation period is 0-1 year, and before use, the outer skin is cut off and the inner cheese is used.
3. The method for preparing cheese slices according to claim 1, wherein the emulsifying salt is a combination of phosphate and citrate, the phosphate is 0.6-1%, the citrate is 0.9-1.5%, and the percentages are mass percentages of the raw materials in the total amount of the raw materials; the phosphate is one or more of potassium phosphate, sodium phosphate, potassium pyrophosphate and sodium pyrophosphate.
4. The method for preparing cheese slices as claimed in claim 1, wherein the ultra-high temperature instant sterilization in step (2) is carried out at 135-140 ℃ for 4-9 s.
5. The method for preparing cheese slices as claimed in claim 1, wherein the emulsifying temperature in step (3) is 80-90 ℃, the stirring speed is 500-1000rpm, and the emulsifying time is 2-10 min.
6. The method of preparing cheese chips with up to 25 ℃ according to claim 1, wherein in step (4), the rapid cooling is cooling through a cooling tunnel until the center temperature reaches 25 ℃ or lower.
7. The method of preparing cheese chips with up to claim 1, wherein in step (5), the perforation is performed by a perforation probe with a pore size of 0.3-1.0 cm.
8. The method for preparing cheese slices according to claim 1, wherein in step (6), the ultrahigh pressure treatment pressure is 600-1200MPa, and the treatment time is 10-20 min.
9. The method for preparing up to cheese slices according to claim 1, wherein the raw materials further comprise fruit and vegetable paste, and the adding mode is that the fruit and vegetable paste is added and uniformly stirred after the step (2), and the stirring condition is 90-100 ℃, and the rotation speed is 400-800 rpm.
10. A cheese slice having a shelf life of up to 9 months, produced by the method of producing cheese slices according to any of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011595877.1A CN112690338A (en) | 2020-12-29 | 2020-12-29 | Gaoda cheese slice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011595877.1A CN112690338A (en) | 2020-12-29 | 2020-12-29 | Gaoda cheese slice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112690338A true CN112690338A (en) | 2021-04-23 |
Family
ID=75511829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011595877.1A Pending CN112690338A (en) | 2020-12-29 | 2020-12-29 | Gaoda cheese slice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112690338A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271339A (en) * | 2021-12-30 | 2022-04-05 | 光明乳业股份有限公司 | Normal-temperature processed cheese and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2896125A1 (en) * | 2006-01-18 | 2007-07-20 | Fromageries Bel Sa | PROCESS FOR PRODUCING CHEESE AND CHEESE OBTAINED |
| CN101933536A (en) * | 2009-07-03 | 2011-01-05 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
| CN102239926A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Preparation method of flaky processed cheese and prepared flaky processed cheese |
| CN102835459A (en) * | 2011-06-24 | 2012-12-26 | 光明乳业股份有限公司 | Block-shaped or sheet-shaped processed cheese and preparation method thereof |
| EP2796052A1 (en) * | 2013-04-26 | 2014-10-29 | Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. | Method for producing a spreadable or cut-resistant cheese and solid to liquid, structure-modified cheese products based on of a traditional solid and/or soft cheese |
| CN104286198A (en) * | 2014-08-11 | 2015-01-21 | 上海交通大学 | Remade cheese with long shelf life and preparation method thereof |
| CN105410195A (en) * | 2015-12-10 | 2016-03-23 | 光明乳业股份有限公司 | Ultrahigh pressure-processed temperature-resistant processed cheeses and preparation method thereof |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
-
2020
- 2020-12-29 CN CN202011595877.1A patent/CN112690338A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2896125A1 (en) * | 2006-01-18 | 2007-07-20 | Fromageries Bel Sa | PROCESS FOR PRODUCING CHEESE AND CHEESE OBTAINED |
| CN101933536A (en) * | 2009-07-03 | 2011-01-05 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
| CN102239926A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Preparation method of flaky processed cheese and prepared flaky processed cheese |
| CN102835459A (en) * | 2011-06-24 | 2012-12-26 | 光明乳业股份有限公司 | Block-shaped or sheet-shaped processed cheese and preparation method thereof |
| EP2796052A1 (en) * | 2013-04-26 | 2014-10-29 | Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. | Method for producing a spreadable or cut-resistant cheese and solid to liquid, structure-modified cheese products based on of a traditional solid and/or soft cheese |
| CN104286198A (en) * | 2014-08-11 | 2015-01-21 | 上海交通大学 | Remade cheese with long shelf life and preparation method thereof |
| CN105410195A (en) * | 2015-12-10 | 2016-03-23 | 光明乳业股份有限公司 | Ultrahigh pressure-processed temperature-resistant processed cheeses and preparation method thereof |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271339A (en) * | 2021-12-30 | 2022-04-05 | 光明乳业股份有限公司 | Normal-temperature processed cheese and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3366144A1 (en) | Method of preparing a vegan cheese | |
| CN103918797B (en) | A kind of healthy fresh cheese and preparation method thereof | |
| US5431946A (en) | Multi-flavored pasta filata cheese dairy product and process for preparing the same | |
| RU2352128C2 (en) | Rubbed cheese, stable without cooling | |
| WO2020218428A1 (en) | Cheese-like food product and production method therefor | |
| CN105053232B (en) | A kind of pungent bulk processed cheese and preparation method thereof | |
| CN112690338A (en) | Gaoda cheese slice and preparation method thereof | |
| Alam et al. | Exploring the impact of processing and compositional factors on the improvement of quality of milk paneer: A comprehensive review | |
| RU2433737C1 (en) | Method for production of cheese product | |
| CN112715678A (en) | Long-shelf-life processed cheese and preparation method thereof | |
| RU2489889C2 (en) | Anion emulsifiers usage for enhancement of density of processed cheese products with dry substances content ≤ 40% | |
| KR20160039359A (en) | Manufacturing method microwave-dried soft cheese | |
| CN103039613B (en) | Banana contained liquid milk product and preparation method thereof | |
| KR20220046722A (en) | Shelf-stable processed cheese and preparing method thereof | |
| EP2995203B1 (en) | Egg spread and method for producing it | |
| Brčina et al. | Sensory properties of dairy products based on fresh cheese and fruit | |
| RU2825458C1 (en) | Method for production of hard cheese with flavoring additive | |
| KR101711369B1 (en) | Cheese Comprising Korean wild grapes Ingredient Manufacturing Method | |
| US20140193566A1 (en) | Gel Particles in Cheese | |
| RU2332016C1 (en) | Method of cheese making | |
| RU2330445C1 (en) | Method of production of preserved food "veal medallions with sorrel" | |
| Suthar et al. | Effect of fat content and homogenization of milk on the recovery of milk constituents and quality characteristics of paneer | |
| RU2242135C2 (en) | Method for manufacturing curd cheese mass and method for manufacturing processed cheese based upon curd cheese mass | |
| EP2813147A1 (en) | Cream cheese product | |
| SUVETHA | A STUDY ON EXTENSION OF SHELF LIFE OF PANEER USING ANTIOXIDANTS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210423 |
|
| RJ01 | Rejection of invention patent application after publication |