| 摘要 |
PURPOSE: A production method of colored cheese is provided to use a functional natural pigment material which has excellent functionality and quality. CONSTITUTION: Raw milk is sterilized and cooled. A natural pigment material is miniaturized, and 0.1-5.0 wt% of natural pigment material is mixed with the raw milk. A starter is inserted into the raw milk for fermenting, and coagulating to obtain curd. The curd is cut and stirred to remove whey. The curd without the whey is divided into mats, cheddared, and milled. The cut curd is molded, compressed, and salted. The salted curd is aged. [Reference numerals] (AA) Raw oil; (BB) Sterilizing and hydrolysis (63°C/30min); (CC) Adding fining natural color material after cooling (at 32°C); (DD) Adding starter (1.5% of raw oil); (EE) Adding CaCl_2 (0.02% of raw oil); (FF) Adding rennet; (GG) Stationary; (HH) Cutting curd (3-10mm); (II) Stirring (for 30 mins); (JJ) Removing oil serum (10% of raw oil); (KK) Hydrolysis (10% of raw oil); (LL) Adding heat (raising to 39°C); (MM) Or adding fining natural color material after dredging curd; (NN) Moulding and pressurizing (moulding); (OO) Salt finger; (PP) Completing product (12-15°C, fermenting for 9 months); (QQ) Selling product |
