Mold ripened cheese and preparation method thereof

Abstract

A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20 C.-30 C. for 2-15 days, ripening at 12 C.-20 C. for 2-15 days, and ripening at 4 C.-15 C. for 10-45 days.

Claims

1. A preparation method for a mold-ripened cheese, comprising the following steps: (1) sterilizing and cooling raw milk to give treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria fermentation agent, fermenting to a pH value of 5.8-6.5, adding rennin to give curds; wherein the Monascus sp. comprises the Monascus sp. with the access No. (CGMCC No.) 7603 and the Lactic acid bacteria in the Lactic acid bacteria fermentation agent comprises one or more of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. lactis biovar. diacetylactis; (2) placing the curds into a mould, and shaping to give curd blocks; (3) salting or smearing the curd blocks with dry salt, ripening; the process of the ripening including: ripening for 2-15 days at 2030 C., continuing to ripen for 2-15 days at 12-20 C., followed by ripening for 10-45 days at 4-15 C.

2. The preparation method according to claim 1, characterized in that in step (1), the Penicillium camemberti is in the form of freeze-dried spore powder; the method for using the freeze-dried spore powder of the Penicillium camemberti is: suspending the freeze-dried spore powder of the Penicillium camemberti into sterile water or a culture solution of the Monascus sp. to give a suspension; an addition amount of the freeze-dried spore powder of the Penicillium camemberti is 0.01%-0.05% relative to the mass of the raw milk.

3. The preparation method according to claim 1, characterized in that in step (1), the Monascus sp., undergoes a pre-treatment to give a culture solution of the Monascus sp., the method and condition of the pre-treatment is: inoculating the freezing-stored Monascus sp. into a culture medium of the Monascus sp., activating until an amount of the Monascus sp. in the medium is 10.sup.6-10.sup.7 cfu/mL; and an addition amount of the culture solution of the Monascus sp. is 0.1%-0.5% relative to the mass of the raw milk.

4. The preparation method according to claim 1, characterized in that in step (1), an addition amount of the Lactic acid bacteria fermentation agent is 0.6 g-2.0 g the Lactic acid bacteria fermentation agent per 100 L of the treated milk.

5. The preparation method according to claim 1, characterized in that in step (1), the raw milk is fresh milk and/or reconstituted milk; the fresh milk is one or more of cow's milk, mare's milk, goat's milk and camel's milk; the method for the sterilizing is one or more of pasteurization, ultra-high temperature sterilization, and sterilization with membrane filtration; and the pasteurization is performed by sterilizing the raw milk for 15-60 s at 70-72 C.

6. The preparation method according to claim 1, characterized in that in step (1), the temperature for the cooling is 28-35 C.; the temperature for the fermenting is 28-35 C.; the rennin is the rennin of calf stomach and/or microbial rennet; an addition amount of the rennin is 1.0 g-2.0 g of the rennin per 100 L of the treated milk; and the time period for curdling is 30-50 mins.

7. The preparation method according to claim 1, characterized in that in step (2), the temperature for the shaping is 12-20 C.

8. The preparation method according to claim 1, characterized in that in step (3), the method for the ripening is: ripening for 5-10 days at 20-30 C., continuing to ripen for 5-10 days at 12-20 C., followed by ripening for 20-25 days at 4-15 C.; the salting is salting with saline; the concentration of the saline is 15-25 wt %; the salt content in the mold-ripened cheese is 1%-4%, the percentage is mass percent; and the environmental relative humidity for the ripening is 85%-95%.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a photograph showing the internal uniformity of the mold-ripened cheese during the ripening process in Example 1.

(2) FIG. 2 is a photograph showing the internal uniformity of the mold-ripened cheese after the ripening process in Example 1.

DETAILED DESCRIPTION OF THE INVENTION

(3) The present invention will be further illustrated by the following examples, but the present invention is not limited to the scope of the examples. In the following examples, the experimental methods without specific conditions, are selected in accordance with the conventional methods and conditions, or in accordance with the commodity specifications.

Example 1

(4) (1). 100 L raw milk was sterilized for 15 s at 72 C., and then cooled to 33 C. to give the treated milk. 0.01% freeze-dried spore powder of the Penicillium camemberti, 0.1% culture solution of the Monascus sp., and 1.5 g Lactic acid bacteria fermentation agent were added into the treated milk, which was cultured at a constant temperature of 33 C. till a pH value down to 5.8 and to which was added 1.8 g rennin and was allowed to curdle for 50 min to give curds. The percentages were those accounting for the mass of the raw milk. The amount of the Monascus sp. comprised in the culture solution of the Monascus sp. was 10.sup.610.sup.7 cfu/mL.

(5) (2). The curds in the step (1) were placed into the mould, and then with or without suppressing were shaped at 12 C. and rolled-over on time.

(6) (3). The curd blocks were salted with 15% saline, ripened for 10 days at 22 C., continued to be ripened for 5 days at 18 C., followed by ripening for 20 days at 10 C. till completely ripening. Throughout the ripening period, the environmental relative humidity was 85%. The mold-ripened cheese was then obtained.

(7) The formulation of the culture medium of the Monascus sp. was: glucose 30 g/L, potato extract powder 3 g/L, MgSO.sub.4 0.1 g/L and K.sub.2HPO.sub.4 0.1 g/L.

Example 2

(8) (1). Raw milk was sterilized for 60 s at 70 C., and then cooled to 30 C. to give the treated milk. 0.05% freeze-dried spore powder of the Penicillium camemberti, 0.5% culture solution of the Monascus sp., and 1.5 g Lactic acid bacteria fermentation agent were added into 100 L the treated milk, which was cultured at a constant temperature of 30 C. till a pH value down to 6.5 and to which was added 1.2 g Rennin and was allowed to curdle for 50 min to give curds. The percentages were those accounting for the mass of the raw milk. The amount of the Monascus sp. comprised in the culture solution of the Monascus sp. was 10.sup.6-10.sup.7 cfu/mL.

(9) (2). The curds in the step (1) was placed into a mould, and then with or without suppressing was shaped at 20 C. and were rolled-over on time.

(10) (3). The curd blocks was salted with 25% saline, ripened for 5 days at 25 C., continued to be ripened for 10 days at 15 C., followed by ripening for 25 days at 8 C. till completely ripening. Throughout the ripening period, the environmental relative humidity was 95%. The mold-ripened cheese was then obtained.

(11) The formulation of the culture medium of the Monascus sp. was: glucose 50 g/L, potato extract powder 5 g/L, MgSO.sub.4 0.5 g/L and K.sub.2HPO.sub.4 0.5 g/L.

Example 3

(12) (1). Raw milk was sterilized for 40 s at 71 C., and then cooled to 31 C. to give the treated milk. 0.025% freeze-dried spore powder of the Penicillium camemberti, 0.25% culture solution of the Monascus sp., and 1.5 g Lactic acid bacteria fermentation agent were added into 100 L of the treated milk, which was cultured at a constant temperature of 31 C. till a pH value down to 6.0 and to which was added 1.5 g Rennin and was allowed to curdle for 45 min to give curds. The percentages were those accounting for the mass of the raw milk. The amount of the Monascus sp. comprised in the culture solution of the Monascus sp. was 10.sup.6-10.sup.7 cfu/mL.

(13) (2). The curds in the step (1) were placed into a mould, and then with or without suppressing were shaped at 18 C. and were rolled-over on time.

(14) (3). The curd blocks were salted with 20% saline, ripened for 7 days at 23 C., continued to be ripened for 7 days at 16 C., followed by ripening for 25 days at 9 C. till completely ripening. Throughout the ripening period, the environmental relative humidity was 90%. The mold-ripened cheese was then obtained.

(15) The formulation of the culture medium of the Monascus sp. was: glucose 40 g/L, potato extract powder 4 g/L, MgSO.sub.4 0.25 g/L and K.sub.2HPO.sub.4 0.25 g/L.

Comparative Example 1

(16) (1). Raw milk was sterilized for 40 s at 71 C., and then cooled to 31 C. to give the treated milk. 0.025% freeze-dried spore powder of the Penicillium camemberti, and 1.5 g Lactic acid bacteria fermentation agent were added into 100 L of the treated milk, which was cultured at a constant temperature of 31 C. till a pH value down to 6.0 and to which was added 1.5 g Rennin and was allowed to curdle for 45 min to give curds.

(17) (2). The curds in the step (1) were added into a mould, and then with or without suppressing was shaped at 18 C. and were rolled-over on time.

(18) (3). The curd blocks were salted with 20% saline, ripened for 7 days at 18 C., continued to be ripened for 10 days at 12 C., followed by ripening for 25 days at 8 C. till total ripening. Throughout the ripening period, the environmental relative humidity was 90%. The mold-ripened cheese was then obtained.

Comparative Example 2

(19) (1). Raw milk was sterilized for 40 s at 71 C., and then cooled to 31 C. to give the treated milk. 0.025% freeze-dried spore powder of the Penicillium camemberti, 0.25% culture solution of the Monascus sp., and 1.5 g Lactic acid bacteria fermentation agent were added into 100 L of the treated milk, which was cultured at a constant temperature of 31 C. till a pH value down to 6.0 and to which was added 1.5 g Rennin and was allowed to curdle for 45 min to give curds. The percentages were those accounting for the mass of the raw milk. The amount of the Monascus sp. comprised in the culture solution of the Monascus sp. was 10.sup.6-10.sup.7 cfu/mL.

(20) (2). The curds in the step (1) were placed into a mould, and then with or without suppressing was shaped at 18 C. and were rolled-over on time.

(21) (3). The curd blocks were salted with 20% saline, ripened for 7 days at 35 C., continued to be ripened for 7 days at 25 C., followed by ripening for 7 days at 18 C. till completely ripening. Throughout the ripening period, the environmental relative humidity was 90%. The mold-ripened cheese was then obtained.

(22) The formulation of the culture medium of the Monascus sp. was: glucose 40 g/L, potato extract powder 4 g/L, MgSO.sub.4 0.25 g/L and K.sub.2HPO.sub.4 0.25 g/L.

(23) The steps in Comparative Examples 1 and 2 are the same as those in the Example 3, and the difference lies in that, in the step (1) of Comparative Example 1, no culture solution of the Monascus sp. was added and the traditional mold-ripened cheese was prepared. The flavor of the traditional mold-ripened cheese will be affected by a too high temperature while ripening, and therefore a lower temperature for ripening is required and also the ripening period is longer than that in Example 3. The temperature and days for ripening in Comparative Example 2 are different from those in Example 3.

(24) The sensory evaluation standard of the mold-ripened cheese, which is formulated comprehensively according to Chinese Standards GB25192-2010 and GB5420-2010, is shown in Table 1. The mold-ripened cheese prepared according to Examples 1-3 and the traditional cheese prepared according to Comparative Examples 1-2 were evaluated. The results are shown in Table 2.

(25) TABLE-US-00001 TABLE 1 Item Characteristics Texture Uniform, appropriate hardness, fine and smooth, be of plasticity. (0-20 points) Appearance Uniform color, smooth, soft and glossy. (0-30 points) Flavor be of unique taste and smell of the cheese, without unpleasant smell. (0-20 points) Taste Moderate chewiness, with mild milk flavor. (0-30 points)

(26) TABLE-US-00002 TABLE 2 Item Appearance Texture Flavor Taste Total points Example 1 18.74 0.57 24.81 0.13* 17.00 0.21 27.80 0.57* 88.18 2.87 Example 2 18.34 0.15 24.90 0.62* 17.71 0.36* 27.25 0.66* 87.81 1.43 Example 3 18.11 0.26* 24.92 0.14* 18.83 0.63* 27.50 0.47* 90.16 1.38* Comparative 17.54 0.14 24.68 0.13 16.02 0.26 25.95 0.15 85.48 2.34 Example 1 Comparative 10.45 0.12* 15.76 0.11* 10.20 0.20* 15.59 0.13* 55.48 2.34* Example 2 Note: *refers to Significant difference.

(27) From the sensory evaluation results it can be seen that, compared with the traditional mold-ripened cheese prepared according to Comparative Example 1, the mold-ripened cheeses prepared according to Examples 1-3 of the invention have no significant difference in texture, but in terms of appearance and flavor are significantly superior to the traditional cheese. It is probably because the internal color of the mold-ripened cheese prepared by the Monascus sp. and the Penicillium camemberti is red while the surface color is white as the traditional mold-ripened cheese, which breaks people's view on the traditional mold-ripened cheese and makes people feel fresh. Due to the too high temperature for ripening, all the sensory evaluation data of Comparative Example 2 are significantly lower than those of Examples 1-3 and Comparative Example 1. The mold-ripened cheese prepared according to Comparative Example 2 has the defects such as folds appeared on the surface similar to toad skin itch, softer texture, deformation behavior etc., a stimulating and strong flavor and a very bitter taste. The main reason is the overgrowth of the Monascus sp. and the Penicillium camemberti.

(28) By controlling the temperature during ripening the mold-ripened cheese, the interaction between the Monascus sp. and the Penicillium camemberti and programmed temperature control, even if the ripening temperature is higher than that of the traditional mold-ripened cheese, the present invention will exhibit no pungent flavor as the traditional mold-ripened cheese has. At the same time, the relatively high ripening temperature can accelerate the ripening of the cheese, and shorten the ripening time of the cheese. Thus, it is can be seen that the mold-ripened cheese of the present invention not only can be comparable to the traditional mold-ripened cheese, but be superior to the traditional mold-ripened cheese in terms of appearance and flavor, and has a promising prospect for commercial application.

(29) The photographs showing the uniformity of the internal color of the mold-ripened cheese prepared according to Example 1 during and after the ripening process are shown in FIGS. 1 and 2, respectively. As can be seen in FIGS. 1 and 2, the internal color of the cheese is uniform when it is completely ripened.

(30) Although the foregoing have described the specific embodiments of the invention, a person skilled in the art should understand that these are intended to be purely illustrative of the invention, and various changes and variations may be made to these embodiments without departing from the principle and substance of the present invention. Therefore, the protection scope of the present invention is limited by the following claims.