Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei

The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark...

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Bibliographische Detailangaben
Hauptverfasser:	SONG XUEMEI, ZHANG WEIBING, YANG MIN, GAN BOZHONG, QIAO HAIJUN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness.