| 摘要 |
<p>Disclosed is a manufacturing method of Quarg-like cheese, comprising the following steps: (1) concentrating 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 treated milk; (2) inoculating a lactic acid bacteria starter used for traditional Quarg cheese into the treated mille, and fermenting at 30-34 °C for 90-120 min, the mixing conditions during fermentation being: stirring 2-6 min at 300-600 rpm, stopping for 5-15 min, and alternating the stirring and stopping processes; (3) filling and simultaneously online adding a rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32°Cuntil pH value reaches 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours; -the dosage of the rennet is 0.0003-0.001 %, the percentage is a mass percentage of the rennet to the total mass of the treated milk; -with the proviso that the method does not comprise a step of whey separation.</p> |
