LT6181B - Spreadable 14 % fat cheese from recombined milk and its production method - Google Patents

Abstract

The present invention relates to the production of dairy products, in particular to the production of spreadable 14 percent fat cheese from recombined milk. In the manufacture is used 10-45 percent of the natural low-fat milk, purified using the extremely small high-tech filters, to carry the process at low temperature in order to maintain undenatured proteins. Another component of the product - water, which is basis of chemical and microbiological processes of food, is also purified extremely by using the reverse osmosis method. By combining specially purified components can be obtained product having the desired properties. Advantage of this invention is that the skimmed milk has not been exposed higher than at 58 °C temperature and has preserved all milk constituents (undenatured proteins, vitamins, minerals, lactose), and combining with water and dry milk matter, allows to obtain high-quality milk product.

Description

The invention can be used in the dairy industry to produce various types of dairy products.

The presently known method of producing recombinant milk is described in Aloyz Gudonis' book "Dairy Product Technology", Vilnius, 2009. publishing house "Technology", section 6.13 "Technology for the production of regenerated milk".

Recombined milk is the milk product obtained by combining preserved milk fat and dry non-fat milk materials with the addition of water to obtain a milk product of appropriate composition. This method has the following disadvantages:

Using the technology described in Gudon's book, skimmed milk powder (or skimmed milk powder) is thickened in an evaporator and dried in a drying tower at temperatures between 80 and 120 ° C, which eliminates all vitamins and denaturates proteins.

Calcium salts are most affected by milk heating, and these changes are usually irreversible.

Calcium phosphate aggregates and precipitates in the form of colloidal calcium phosphate on casein powder. Such colloidal calcium phosphate blocks the active areas of the calcium micelle and prevents the rennet from attacking casein. Decreased ionic and molecular calcium levels in milk by 11-50% decrease the enzymatic properties of milk. Therefore, in the production of rennet cheeses and fermented products (yoghurts, yogurt products), soluble calcium salts (usually calcium chloride) are added to such milk to restore the salt balance.

The calcium phosphate portion of the heated milk settles on the surface of the heating unit and, together with the denatured whey proteins and other milk components, forms an insoluble precipitate (milk stone) .The composition of this precipitate (water 2.7-14%, protein 8-50%, fat 2-5 %, minerals 20-73%) depending on the composition of the milk being heated, the temperature and time of heating, the design of the unit and other factors.

Because of the disadvantages mentioned, the milk product produced in this way loses many good qualities and is not of sufficient quality.

Our invention-production method of recombinant dairy production technology allows to maintain the natural composition, taste and properties of dairy products.

This production method uses 10-40% natural skim milk, with special bacterial cleansing, low temperature, non-denatured proteins and other dry matter retained due to the special cleaning of skim milk from bacterial contamination and low pasteurization temperature.

The key idea behind this approach is that new nanotechnology is used to clean skim milk and the other ingredient of the product, water, from extremely inorganic impurities and bacteria.

The bound (absorbent) milk water is accumulated on the surface of the milk components (proteins, phospholipids, polysaccharides) in the colloidal state. Most of it consists of water attached to the hydrophilic groups of protein molecules. The most important hydrophilic groups of milk protein molecules are -NH2, -COOH, -OH, = NH, -CO-, - HS. Bound water accounts for 2, (R3.5% of total milk water. The aqueous medium is the basis of chemical and microbiological processes in food, so water must be removed or pooled for longer food retention, reducing the proportion of monomolecular water inside the food. Water increases in the amount of food in the food and accumulates in microcapillaries with limited motility Water that is immobile or immobilized is an unfavorable medium for chemical and enzymatic reactions The product's water mobility and absorption "a" depend on the stability of the product. the best value is a between 0.2 and 0.4, in which case chemical and enzymatic reactions are almost non-existent.

Applying this theory, mixing skim milk from 10 to 40%, and specially formulated membrane water, anhydrous milk fat, dry non-fat milk parts, we can produce many high quality recombinant milk products.

The advantage of these products is that skim milk has not been exposed to temperatures higher than 58 ° C and has retained all milk constituents (non-denatured proteins, vitamins, minerals, lactose) and by combining with water, milk solids that have retained adsorb water to obtain quality dairy products (drinking milk of different fat, yogurt, fermented condensed milk, etc.) Cow's milk delivered to the processing plant is processed in the usual way, which is chilled, stored, separated by separating fat, skim milk and cream stored in intermediate containers.

Skim milk cleaning technology is shown in Figure 1.

Skimmed milk is pumped into a heat exchanger 2, where it is heated to 45 ° -48 ° C and directed to a bactofuge 3, then skimmed milk is pumped into a MF (microfiltration unit) 5, using filters: The system is designed to reduce bacterial / F (microfiltration) method. The system capacity is 5000-20000 dm ³ / h, the process temperature is 25-52 ° C, the filtrate is directed to pasteurisation 6, where it is kept at 56,5-58,5 ° C until the alkaline phosphatase sample is negative, cooled in heat exchanger tanks 8 for further production.

System parameters:

System purpose (microfiltration) method

Machine model:

Productivity:

Performance of concentrate:

Permeate consumption: Working temperature: Filters used:

Filtering area: Number of concentration loops:

up to 4 - 6 ° C and accumulated in the intermediate bacteria reduction using M / F industrial system

000-20,000 dm ³ / h.

-100-1,000 dm ³ / h.

-19,000-19,900 dm ³ / h.

- 52 ° C, ceramic, 1.1 - 1.6 microns permeability 25 - 52 m ²

2-4

The water purification technology is shown in Figure 2.

Water pump (for feeding water from well or nets) - 1, Reverse osmosis filter - 2, Heat exchanger water pasteurizer - 3, Water intermediate storage tanks - 4.

Water purification using reverse osmosis. Reverse osmosis membranes have the narrowest pores and are therefore most selective. They trap all bacteria and viruses, most of the dissolved salts and organic matter (including iron and humus compounds, which give the water its color and pathogenic substances). Reverse osmosis membranes hold an average of 97-99% of all dissolved substances. Such membranes are used in many industries that require high quality water (water supply, alcohol and non-alcoholic beverages, food, pharmaceutical, electronics, etc.). Reverse osmosis membranes are widely used in the home: Reverse osmosis systems provide access to the cleanest water that meets sanitary rules and regulations and European drinking water quality standards.

Model

Filters Used Number of Filters Filter Area Industrial System Reverse Osmosis Spiral 7.9

10-16 from 565 m ² .

4V // 16E - 4 diaphragm tubes // 10-16 filters.

table

Minimum water quality requirements

Type of contamination Impact Concentration Dust (> 10u) Membrane abrasion 1 mg / l Suspension / colloids of consistent materials Contamination of membranes 1 mg / l Iron, magnesium in the form of colloids Contamination of membranes 0.01 mg / l Iron Oxidation, formation of suspensions of basic iron compounds causing membrane contamination <0.02 mg / l Hardness 1. Decrease in efficiency of basic cleaning products and synthetic detergents. 2. Basic cleaning agents cause precipitation of salts that increase hardness, which causes membrane contamination. 3. Hardness-increasing salts and 20 mg / l (CaCOa)

inter-protein compounds deposition increasing membrane fouling. 4. Buffer effect that increases the amount of basic cleaning agents needed to maintain an appropriate pH. Alkalinity Effect of a buffer increasing the amount of acidic substances necessary to maintain the appropriate pH. 100 mg / l Biological oxygen need Membrane contamination whereas the filtration material contains colloids and / or high molecular weight compounds. Decrease in chlorine activity (inefficiency). Nutrient medium for microorganisms. 100 mg / l Colloidal silicon dioxide Membrane abrasion 0.01 mg / l Soluble silica Membrane fouling due to the precipitation of calcium metasilicate and magnesium silicate as well as the sodium salt of silicon-aluminum acid. 10 mg / l High bacterial colonies Membrane fouling due to plaques. 1000/1 ml Koli-titre Membrane fouling due to bacteria 0/100 ml

table

Degree of water purification due to membrane filtration

Type of contamination Degree of purification Mechanical impurities / turbidity > 99% Inorganic substances Sodium 90-95% Calcium 93-98% Magnesium 93-98%

Iron 93-98% Manganese 93-98% Copper 93-98% Nickel 93-98% Zinc 93-98% Lead 93-98% Chlorides 90-95% Nitrates 60-90% Phosphates 93-98% Sulphates 93-98% Cyanides 90-95%

Product: Cheese made from recombined milk with a fat content of 14%

Stabilizer for combining anhydrous milk fat and dry milk solids 1.20% Anhydrous milk fat 13.80% Non-fat milk concentrates: protein, lactose, minerals 20.00% Sodium caseinate 2.00% Salt 1.00% Fat-free milk 10.00-45.00% Water filtrate 40-90%

Thickness composition:

Fat 13.85-14.00% Proteins 8.55-8.60% Non-fat milk concentrates: protein, lactose, minerals 23.15-23.20% Fats in the dry state 3.65-3.70% Stabilizer for binding of anhydrous milk fat and dry milk solids 1.15-1.20% Total thick 50.35-50.70%

Manufacturing Technology Process

| high speed mixer with stabilizer suitable for combining anhydrous milk fat and dry milk, and other ingredients Stir at 1,500 rpm - 2,000 rpm Adjust the pH to 80 ° C with citric acid PH 4-5.5 Heated to 75-85 ° C Homogenize using high speed mixer at 2500-3500 rpm Or homogenize at 90-100kp / cm ² Adding spices Hot bottling Chill to 4-5 ° C Maturing to 2-3 or.

Claims (5)

DEFINITION OF INVENTION 1. Cheese made from recombined milk with a fat content of 14%, characterized in that specially processed milk and specially purified water are used in the manufacture of the processed cheese. A cheese cheese with a fat content of 14% by weight from recombined milk according to claim 1, characterized in that the skimmed milk is pumped into a heat exchanger 2, where it is heated to 45-48 ° C, is directed to a bactofuge 3, 5, using ceramic filters ISOFLUX 6.9-8.9, 1.1-1.6 microns permeability at 48-53 ° C, the filtrate is directed to a pasteurizer 6 where it is maintained at 56.5-58.5 ° C. until the alkaline phosphatase sample is negative, cooled in a heat exchanger at 7 to 4.0-6.0 ° C and stored in intermediate containers, filters with a capacity of 5000-20000 dm ³ / h, concentrate capacity 100-1000 dm are used for further production ³ / h, permeate consumption 1900019900 dm ³ / h, operating temperature 25-52 ° C, ceramic filters with a throughput of 1.11.6 microns, filtration area 25-52 m ² , concentration loops 2-4, filters quantity 1016. 3. A spreadable cheese of 14% fat content from recombined milk according to claim 1 or 2, characterized in that the water purification is carried out by a reverse osmosis method using a spiral of 6.9-8.9, number of filters 10-16, filter area 565-1500 m ^2. , 2-6 membrane tubes. 4. A spreadable cheese of 14% fat content from recombined milk according to claim 1, 2 or 3, characterized in that a stabilizer for the addition of anhydrous milk fat and other ingredients is added to the high speed mixer and the other ingredients are mixed at 1500 rpm. -2000 rpm, pH adjusted to 4-5.5 with citric acid, further heated to 75-85 ° C, homogenized using high speed mixer at 2500-3500 rpm. or homogenize to 90-100 kp / cm ² , then add the spices and pour the mixture hot, cool to 4-5 ° C and mature for 2-3 hours. 5. Cheese made from recombined milk with a fat content of 14%, characterized in that it is composed as follows: Stabilizer for combining anhydrous milk fat and dry milk solids 1.20% Anhydrous milk fat 13.80% Non-fat milk concentrates: protein, lactose, minerals 20.00% Sodium casemate 2.00% Salt 1.00% Fat-free milk 10.00-45.00% Water filtrate 40-90% Thickness composition: Fat 13.85-14.00% Proteins 8.55-8.60% Non-fat milk concentrates: protein, lactose, minerals 23.15-23.20% Fats in the dry state 3.65-3.70% Stabilizer for combining anhydrous milk fat and dry milk solids 1.15-1.20% Total thick 50.35-50.70%.