Preparation method of rapidly-ripened cheddar cheese

• Main Authors: HAO XINYUE, YI HUAXI, GONG PIMIN, ZHANG LANWEI, ZOU JUNZHE
• Format: Patent
• Language: Chinese; English
• Published: 09.01.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of rapidly-matured cheddar cheese, and belongs to the technical field of dairy products. According to the preparation method of the rapidly-matured cheddar cheese disclosed by the invention, the production of volatile compounds of the cheddar cheese is promoted by adding branched chain amino acid and aromatic amino acid, and the maturing time is shortened by increasing the maturing temperature. The cheddar cheese prepared by the method disclosed by the invention has a mature period of 7 days, and the flavor that the cheddar cheese is mature at 4 DEG C for 3 months can be achieved; meanwhile, the prepared cheddar cheese has good sensory characteristics. 本发明公开了一种快速成熟切达干酪的制备方法，属于乳制品技术领域。本发明公开的一种快速成熟切达干酪的制备方法，通过添加支链氨基酸和芳香族氨基酸来促进切达干酪挥发性化合物的产生，通过提高成熟温度来缩短成熟时间。本发明方法制作的切达干酪成熟期为7天，即可达到切达干酪在4℃成熟3个月的风味；同时，制备的切达干酪具有良好的感官特性。