Slice processed cheese, cheese composite product and preparation method

文档序号：348933 发布日期：2021-12-07 浏览：9次中文

阅读说明：本技术 切片再制干酪、干酪复合产品及制备方法 (Slice processed cheese, cheese composite product and preparation method ) 是由宗学醒闫清泉赵中华李玲玉司阔林李志国宋继东于 2020-06-02 设计创作，主要内容包括：本发明公开了一种切片再制干酪、干酪复合产品及制备方法。该切片再制干酪,通过控制切片再制干酪中蛋白含量和脂肪含量,以及蛋白中酶凝酪蛋白和非酶凝酪蛋白的质量比；同时控制切片再制干酪中作为原料的第一乳化盐的含量,保证将该切片再制干酪和夹心料液所形成的片上片产品时,夹心不会出现漏料或分层缺陷。该干酪复合产品是通过切片再制干酪和奶油奶酪形成依次层叠的切片再制干酪、奶油奶酪和切片再制干酪,夹心不会出现漏料或分层缺陷。(The invention discloses a sliced processed cheese, a cheese composite product and a preparation method thereof. The slice processed cheese is prepared by controlling the protein content and fat content in the slice processed cheese and the mass ratio of enzymatic casein to non-enzymatic casein in protein; meanwhile, the content of the first emulsifying salt serving as the raw material in the sliced processed cheese is controlled, so that the defect of material leakage or layering of the sandwich can be avoided when the sliced processed cheese and the sandwich material liquid form a sliced product. The cheese composite product is formed by sequentially laminating the sliced processed cheese and the cream cheese, and the sandwich does not have the defect of material leakage or layering.)

1. The slice processed cheese is characterized in that the slice processed cheese has a protein content of 20 wt% -25 wt% and a fat content of 25 wt% -30 wt%, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is (1-2): 1;

the slice processed cheese comprises first emulsifying salt, and the content of the first emulsifying salt is 1.0-1.6 wt%.

2. The sliced processed cheese of claim 1 wherein the first emulsifying salt comprises emulsifying salt JOHA C special and emulsifying salt JOHA PZ7, the emulsifying salt JOHA C special is present in an amount of 0.3-0.6 wt% and the emulsifying salt JOHA PZ7 is present in an amount of 0.7-1.0 wt%.

3. The processed cheese slice according to claim 1 or 2, wherein the processed cheese slice comprises the following raw materials:

4. the processed cheese slice of claim 3, further comprising milk fat, wherein the milk fat is added to achieve a fat content of 25 wt% to 30 wt% in the processed cheese slice.

5. A method of making a processed cheese slice as claimed in any of claims 1 to 4, comprising the steps of:

mixing the raw materials, and performing melting sterilization;

emulsifying the sterilized materials.

6. The preparation method according to claim 5, wherein the temperature of the melt sterilization is 80-95 ℃, the stirring speed is 500-1000rpm, and the stirring time is 3-5 min.

7. The method according to claim 5 or 6, wherein the emulsifying temperature is 80 ℃ to 95 ℃, the stirring speed is 100rpm to 300rpm, and the time is 3min to 5 min.

8. A cheese composite product comprising the sliced processed cheese of any of claims 1-4.

9. The cheese composite product according to claim 8, further comprising a center material, wherein the center material is cream cheese, and the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked.

10. The cheese composite product according to claim 9, wherein the cream cheese has a protein content of 11 wt% to 14 wt%, a fat content of 30 wt% to 35 wt%, and a mass ratio of membrane-separated casein to acid-coagulated casein in the protein of (1.5 to 2.5): 1.

11. a cheese composite product according to claim 10, characterised in that the cream cheese comprises 40-55 wt% of raw cream cheese, 0.9-1.4 wt% of the second emulsifying salt, 8.3-12.4 wt% of the membrane-separated casein and 0.3-0.6 wt% of locust bean gum.

12. The cheese composite product according to claim 11, characterized in that the second emulsifying salt comprises emulsifying salt JOHA S9 and emulsifying salt johpapz 7, said emulsifying salt JOHA S9 being present in an amount of 0.6-0.8 wt% and said emulsifying salt johpaz 7 being present in an amount of 0.3-0.6 wt%.

13. A process for the preparation of a cheese composite product as claimed in any of claims 9 to 12, comprising the steps of:

filling the sliced processed cheese into a first outer layer;

then pouring the cream cheese on the first outer layer to form a sandwich layer;

and finally, pouring the sliced processed cheese on the sandwich layer to form a second outer layer, so as to obtain the cheese composite product.

14. The method for preparing cream cheese according to claim 13, comprising the following steps: mixing the raw materials, and melting at 80-90 deg.C under stirring speed of 2000-3000rpm for 3-5 min; and sterilizing and emulsifying the melted materials in sequence, wherein the sterilization temperature is 135-145 ℃, the emulsification temperature is 70-80 ℃, and the time is 2-3 min.

15. The method of claim 13 or 14, wherein the slice processed cheese has a filling temperature of 55 ℃ to 60 ℃;

the pouring temperature of the cream cheese is 60-65 ℃;

further comprising the step of cooling the cheese composite product to below 10 ℃.

Technical Field

The invention belongs to the technical field of cheese preparation, and particularly relates to a sliced processed cheese, a cheese composite product and a preparation method.

Background

Slice-processed cheese is one of the traditional processed cheese varieties, which is mainly used as a hamburger ingredient, and at present, slice-processed cheese mainly comprises an independent slice (IWS) and a Slice On Slice (SOS). Individual slices are one of the main categories of retail cheese, and sliced cheese is mainly used in catering consumption. The existing slice processed cheese has single form and serious homogenization. Filling in individually sliced cheeses will become the new product direction.

The traditional cheese slice on slice requires that single slices can not be mutually adhered, otherwise the use is influenced, if the traditional cheese slice on slice is used, the two outer layers can not be adhered and can not be adhered with the sandwich, the sandwich is easy to leak or delaminate, the traditional cheese slice on slice is easy to break, and the sandwich is easy to leak due to insufficient toughness after the sandwich.

Disclosure of Invention

Therefore, the invention aims to solve the technical problem that the existing slice product is easy to have the defect of leakage or layering of a sandwich, thereby providing a slice processed cheese and cheese composite product and a preparation method thereof.

The slice processed cheese provided by the invention contains 20 wt% -25 wt% of protein and 25 wt% -30 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is (1-2): 1;

the slice processed cheese comprises first emulsifying salt, and the content of the first emulsifying salt is 1.0-1.6 wt%.

Further, the first emulsified salt comprises an emulsified salt JOHA C special and an emulsified salt JOHA PZ7, the content of the emulsified salt JOHA C special is 0.3-0.6 wt%, and the content of the emulsified salt JOHA PZ7 is 0.7-1.0 wt%.

Further, the slice processed cheese comprises the following raw materials:

further, the cheese slice further comprises milk fat, and the milk fat is added to enable the fat content in the processed cheese slice to reach 25 wt% -30 wt%. The milk fat is at least one of cream, butter or anhydrous butter.

In addition, the invention also provides a preparation method of the processed cheese slices, which comprises the following steps:

mixing the raw materials, and performing melting sterilization;

emulsifying the melted and sterilized materials.

Further, the temperature of the melting sterilization is 80-95 ℃, the stirring speed is 500-1000rpm, and the stirring time is 3-5 min.

Further, the emulsifying temperature is 80-95 ℃, the stirring speed is 100-300 rpm, and the time is 3-5 min.

In addition, the invention also provides the cheese composite product, which comprises the sliced processed cheese.

The cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked.

Further, the cream cheese contains 11 wt% -14 wt% of protein, 30 wt% -35 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in protein is (1.5-2.5): 1.

further, the cream cheese comprises 40-55 wt% of raw cream cheese, 0.9-1.4 wt% of second emulsifying salt, 8.3-12.4 wt% of membrane separation casein and 0.3-0.6 wt% of locust bean gum.

Further, the second emulsified salt comprises an emulsified salt JOHA S9 and an emulsified salt JOHAPZ7, the content of the emulsified salt JOHA S9 is 0.6-0.8 wt%, and the content of the emulsified salt JOHAPZ7 is 0.3-0.6 wt%.

In addition, the invention also provides a preparation method of the cheese composite product, which comprises the following steps:

filling the sliced processed cheese into a first outer layer;

then pouring the cream cheese on the first outer layer to form a sandwich layer;

and finally, pouring the sliced processed cheese on the sandwich layer to form a second outer layer, so as to obtain the cheese composite product.

Further, the preparation method of the cream cheese comprises the following steps: mixing the raw materials, and melting at 80-90 deg.C under stirring speed of 2000-3000rpm for 3-5 min; and sterilizing and emulsifying the melted materials in sequence, wherein the sterilization temperature is 135-145 ℃, the emulsification temperature is 70-80 ℃, and the time is 2-3 min.

Further, the perfusion temperature of the sliced processed cheese is 55-60 ℃;

the pouring temperature of the cream cheese is 60-65 ℃;

further comprising the step of cooling the cheese composite product to below 10 ℃.

The mass ratio of the first outer layer to the sandwich layer is (1.5-2.5): 1, the mass ratio of the second outer layer to the sandwich layer is (1.5-2.5): 1.

the emulsified salt JOHA C special, the emulsified salt JOHAPZ7 and the emulsified salt JOHAS9 in the present invention were purchased from Kagaku Co., Ltd.

The enzymatic casein in the invention is similar to enzymatic casein in GB 31638-2016, and the enzymatic casein in the invention actually refers to raw cheese, namely casein brought in natural cheese, because the traditional natural cheese is curdled by rennin, casein in milk is cut by rennin, so that the casein is changed into enzymatic casein; the non-enzymatic casein is casein brought by skim milk powder and membrane separation casein; the membrane separation casein refers to membrane separation casein in GB 31638-2016; the acid-coagulated casein is casein carried by cream cheese, and unlike traditional natural cheese, the cream cheese is obtained by fermenting and acidifying with microbe and denaturing casein, so that the casein in the cream cheese is acid-coagulated casein.

Compared with the prior art, the invention has the following beneficial effects:

(1) the slice processed cheese provided by the invention is prepared by controlling the protein content and fat content in the slice processed cheese and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein; meanwhile, the content of the first emulsifying salt serving as the raw material in the sliced processed cheese is controlled, so that the defect of material leakage or layering of the sandwich can be avoided when the sliced processed cheese and the sandwich material liquid form a sliced product.

(2) According to the processed cheese slice provided by the invention, the two emulsifying salts are used in a specific content manner, so that the melting degree of each raw material of the processed cheese slice in the melting, melting and sterilizing process can be further ensured, and the processed cheese slice is uniform in texture and free from layering.

(3) The preparation method of the slice processed cheese provided by the invention comprises the steps of mixing the raw materials, and then carrying out melting sterilization; the materials after the melting sterilization are emulsified, and the sliced processed cheese is prepared by the preparation method, has good toughness, is not easy to break, and has uniform whole texture and no delamination.

(4) The cheese composite product provided by the invention can be better matched with a formula of sliced processed cheese by optimizing the formula of cream cheese, so that the cream cheese and the formula of sliced processed cheese are not mixed with each other in the filling process, the thickness of an internal sandwich is uniform, the final product has clear limit, and the cheese composite product is not easy to layer and sandwich leakage is not easy to occur.

Detailed Description

The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.

Example 1

The embodiment provides a cheese composite product and a preparation method thereof, wherein the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;

wherein the processed cheese slices comprise 40g of original cheese, 3g of skim milk powder, 0.3g of emulsifying salt JOHA C special, 1.0g of emulsifying salt JOHAPZ7, 10.6g of membrane separation casein, and milk fat added to enable the fat content in the processed cheese slices to be a predetermined index, for example, the predetermined index of the fat content is 30 wt% in the embodiment; the slice processed cheese contains 20 wt% of protein and 30 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1;

the cream cheese comprises 55g of primary cream cheese, 0.5g of emulsifying salt JOHA PZ7, 0.7g of emulsifying salt JOHA S9, 8.5g of membrane-separated casein and 0.3g of locust bean gum, and milk fat is added to make the fat content in the cream cheese reach a predetermined index, for example, 32 wt% in the embodiment; the content of protein in the cream cheese is 12.1 wt%, the content of fat in the cream cheese is 32 wt%, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1.5: 1;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: pulverizing the cheddar cheese, weighing the raw materials according to the formula, putting into a melting pot, starting a stirring cutter, and stirring at the temperature of 85 ℃ for 4min at 800 rpm; keeping the temperature at 85 ℃, stirring and emulsifying for 4min at the stirring speed of 200rpm at the temperature, and subpackaging the base material into a No. 1 to-be-canned tank and a No. 2 to-be-canned tank;

(2) base preparation of cream cheese as filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, and stirring for 4min at 2500rpm and 85 ℃; sterilizing in UHT sterilizer at 140 deg.C; sterilizing, cooling to 75 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 2.5 min;

(3) filling and molding the base material to be canned No. 1 into a first outer layer by using roller filling and molding equipment, cooling to 55 ℃, and filling a sandwich layer at 63 ℃ onto the first outer layer; then cooling the base material to be canned No. 2 to 55 ℃ through a roller, spreading the base material on a sandwich layer, rapidly cooling to below 10 ℃ through a conveyor belt or ice water, and cutting according to the required size to prepare the sandwich cheese, wherein the mass ratio of the first outer layer to the sandwich layer is 1.5: 1, the mass ratio of the second outer layer to the sandwich layer is 1.5: 1, namely a cheese composite product.

Example 2

the slice processed cheese comprises 67g of original cheese, 6g of skim milk powder, 0.6g of emulsifying salt JOHA C special, 0.7g of emulsifying salt JOHAPZ7, 7.5g of membrane separation casein and milk fat, wherein the fat content in the slice processed cheese is enabled to be a preset index by adding the milk fat; the slice processed cheese contains 25 wt% of protein and 25 wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 2: 1;

the cream cheese comprises 40g of primary cream cheese, 0.5g of emulsifying salt JOHA PZ7, 0.7g of emulsifying salt JOHA S9, 10.4g of membrane separation casein and 0.3g of locust bean gum, and milk fat is added to make the fat content in the cream cheese a predetermined index; the content of protein in the cream cheese is 12.3 wt%, the content of fat in the cream cheese is 32 wt%, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 2.5: 1;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: pulverizing the cheese, weighing the raw materials according to the formula, putting into a melting pot, starting a stirring cutter, stirring at 90 ℃ for 3min at 500rpm, and sterilizing; sterilizing, cooling to 80 deg.C, adding into emulsifying tank, stirring at 100rpm for emulsifying for 5min, and packaging the base material into No. 1 and No. 2 tanks;

(2) base preparation of cream cheese as filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, and stirring for 5min at 3000rpm and 80 ℃; sterilizing in UHT sterilizer at 135 deg.C; sterilizing, cooling to 80 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 2 min;

(3) filling and molding the base material to be canned No. 1 into a first outer layer by using roller filling and molding equipment, cooling to 60 ℃, and filling a sandwich layer at 63 ℃ onto the first outer layer; then cooling the base material to be canned No. 2 to 60 ℃ through a roller, spreading the base material on a sandwich layer, rapidly cooling to below 10 ℃ through a conveyor belt or ice water, and cutting according to the required size to prepare the sandwich cheese, wherein the mass ratio of the first outer layer to the sandwich layer is 2.5: 1, the mass ratio of the second outer layer to the sandwich layer is 2.5: 1, namely a cheese composite product.

Example 3

the slice processed cheese comprises 53g of original cheese, 5g of skim milk powder, 0.4g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHA PZ7, 8.4g of membrane separation casein and milk fat, wherein the fat content in the slice processed cheese is enabled to be a preset index by adding the milk fat; the slice processed cheese contains 22 wt% of protein and 28 wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1.5: 1;

cream cheese comprises 45g of raw cream cheese, 0.6g of emulsifying salt JOHA PZ7, 0.6g of emulsifying salt JOHA S9, 11.8g of membrane-separated casein and 0.2g of locust bean gum; the content of protein in the cream cheese is 14 wt%, the content of fat in the cream cheese is 30 wt%, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 2.5: 1;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: pulverizing the cheddar cheese, weighing the raw materials according to the formula, putting into a melting pot, starting a stirring cutter, and stirring at the temperature of 85 ℃ for 5min at 600 rpm; sterilizing, keeping at 85 deg.C, adding into emulsifying tank, stirring at 300rpm for 3min, emulsifying, and packaging the base material into No. 1 and No. 2 tanks;

(2) base preparation of cream cheese as filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, and stirring for 3min at 2000rpm and 90 ℃; sterilizing in UHT sterilizer at 145 deg.C; sterilizing, cooling to 70 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 3 min;

(3) filling and molding the base material to be canned No. 1 into a first outer layer by using roller filling and molding equipment, cooling to 58 ℃, and filling the 60 ℃ sandwich layer onto the first outer layer; then cooling the base material to be canned No. 2 to 58 ℃ through a roller, spreading the base material on a sandwich layer, rapidly cooling the base material to below 10 ℃ through a conveyor belt or ice water, and cutting the base material according to the required size to prepare the sandwich cheese, wherein the mass ratio of the first outer layer to the sandwich layer is 2: 1, the mass ratio of the second outer layer to the sandwich layer is 2: 1, namely a cheese composite product.

Example 4

This example provides a cheese composite product and a method of making the same. The cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;

the slice processed cheese comprises 53g of original cheese, 5g of skim milk powder, 0.4g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHAPZ7, 8.4g of membrane separation casein and milk fat, wherein the fat content in the slice processed cheese is enabled to be a preset index by adding the milk fat; the slice processed cheese contains 22 wt% of protein and 28 wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1.5: 1;

the cream cheese comprises 43g of primary cream cheese, 0.3g of emulsifying salt JOHA PZ7, 0.8g of emulsifying salt JOHA S9, 8.6g of membrane separation casein and 0.4g of locust bean gum, and milk fat is added to make the fat content in the cream cheese a predetermined index; the content of protein in the cream cheese is 11 wt%, the content of fat in the cream cheese is 35 wt%, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 2: 1;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: crushing the Cheddar cheese, weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, stirring for 4min at 1000rpm and 85 ℃, sterilizing, keeping the temperature to 85 ℃, pouring the sterilized mixture into an emulsification tank, stirring and emulsifying at the temperature at the stirring speed of 200rpm for 4min, and subpackaging the base materials into a No. 1 to-be-canned tank and a No. 2 to-be-canned tank;

(3) filling and molding the base material to be canned No. 1 into a first outer layer by using roller filling and molding equipment, cooling to 58 ℃, and filling the 65 ℃ sandwich layer onto the first outer layer; then cooling the base material to be canned No. 2 to 58 ℃ through a roller, spreading the base material on a sandwich layer, rapidly cooling the base material to below 10 ℃ through a conveyor belt or ice water, and cutting the base material according to the required size to prepare the sandwich cheese, wherein the mass ratio of the first outer layer to the sandwich layer is 2: 1, the mass ratio of the second outer layer to the sandwich layer is 2: 1, namely a cheese composite product.

Comparative example 1

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

the slice processed cheese comprises 66g of original cheese, 10g of skim milk powder, 0.4g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHAPZ7, 2.7g of membrane separation casein and milk fat, wherein the fat content in the slice processed cheese is enabled to be a preset index by adding the milk fat; the slice processed cheese contains 22 wt% of protein and 28 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 3: 1;

the preparation method of the cheese composite product is the same as that of the cheese composite product in example 2, except that: the preparation temperature of the sandwich layer in this comparative example was 63 ℃; the mass ratio of the first outer layer to the sandwich layer is 2: 1, the mass ratio of the second outer layer to the sandwich layer is 2: 1.

comparative example 2

wherein the sliced processed cheese comprises 29g of original cheese, 5g of skim milk powder, 0.4g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHAPZ7, 15.4g of membrane separation casein, and milk fat added to enable the fat content in the sliced processed cheese to be a preset index; the slice processed cheese contains 22 wt% of protein and 28 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 2;

comparative example 3

wherein the slice processed cheese comprises 30g of primary cheese, 5g of skim milk powder, 0.4g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHAPZ7, 6.9g of membrane separation casein, and milk fat added to enable the fat content in the slice processed cheese to be a preset index; the slice processed cheese contains 15 wt% of protein and 28 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1;

the cream cheese comprises 40g of primary cream cheese, 0.5g of emulsifying salt JOHA PZ7, 0.7g of emulsifying salt JOHA S9, 10.4g of membrane-separated casein and 0.3g of locust bean gum, and milk fat is added to make the fat content in the cream cheese reach a predetermined index, for example, 32 wt% in the embodiment; the content of protein in the cream cheese is 12.3 wt%, the content of fat in the cream cheese is 32 wt%, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 2.5: 1;

comparative example 4

the slice processed cheese comprises 60g of original cheese, 5g of skim milk powder, 0.4g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHAPZ7, 15.8g of membrane separation casein and milk fat, wherein the fat content in the slice processed cheese is enabled to be a preset index by adding the milk fat; the slice processed cheese contains 30 wt% of protein and 28 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1;

comparative example 5

the slice processed cheese comprises 53g of original cheese, 5g of skim milk powder, 0.8g of emulsifying salt JOHA C special, 1.2g of emulsifying salt JOHAPZ7, 8.4g of membrane separation casein and milk fat, wherein the fat content in the slice processed cheese is enabled to be a preset index by adding the milk fat; the slice processed cheese contains 22 wt% of protein and 28 wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1.5: 1;

comparative example 6

the slice processed cheese comprises 53g of original cheese, 5g of skim milk powder, 0.4g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHAPZ7, 8.4g of membrane separation casein and milk fat, wherein the fat content in the slice processed cheese is enabled to be a preset index by adding the milk fat; the slice processed cheese contains 22 wt% of protein and 28 wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1.5: 1;

the cream cheese comprises 36g of primary cream cheese, 0.5g of emulsifying salt JOHA PZ7, 0.7g of emulsifying salt JOHA S9, 5.6g of membrane separation casein and 0.3g of locust bean gum, and milk fat is added to make the fat content in the cream cheese a predetermined index; the content of protein in the cream cheese is 8 wt%, the content of fat in the cream cheese is 32 wt%, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1.5: 1;