Method for moderately increasing content of dimethyl disulfide in casein-containing processed cheese

A method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese, comprising the following steps:

• 1) providing a cheese powder, adding chymosin to the cheese power to initiate enzymolysis, and subjecting an enzymolysis product obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder;
• 2) providing 25-35 kg of the modified cheese powder, heating the modified cheese powder under stirring until the modified cheese powder is melt, adding 0.3-0.7 kg of sodium bicarbonate to adjust the pH to 6-7, and adding 0.03-0.07 kg of papain for enzymolysis;
• 3) taking a an enzymolysis product of step 2) obtained after the enzymolysis in step 2), adding 15-25 kg of butter, 3-7 kg of a skimmed milk powder, 0.8-1.2 kg of fructo-oligosaccharide and 38-44 kg of water for mixing by stirring, and then adding 0.8-1.2 kg of an emulsifying salt, 0.003-0.007 kg of glutamine transaminase and 0.2-0.6 kg of salt for uniform heating and stirring to obtain a mixture;
• and
• 4) subjecting the mixture obtained in step 3) to heat treatment, hot filling and cooling in sequence to obtain the processed cheese,
• wherein in step 1), the enzymolysis is conducted under the following conditions:
• the chymosin has an activity of 120,000-150,000 U/g and an addition amount of 1.5-3.5 ml per kg of the cheese powder, a moisture proportion is controlled to 10-15%, and a temperature is raised to 40° C. for heat preservation for 10-20 min, and
• wherein in step 1), the puffing and the drying are conducted under the following conditions:
• the puffing is conducted by using a puffing machine at a temperature of 160-200° C., and after the puffing, the drying is conducted by extrusion at a temperature of 75° C. until a product has a moisture content of less than 12%.