RU2014114384A - CREAM WITH RECOMBINED MILK OF 14% FAT AND THE METHOD OF ITS PRODUCTION - Google Patents
CREAM WITH RECOMBINED MILK OF 14% FAT AND THE METHOD OF ITS PRODUCTION Download PDFInfo
- Publication number
- RU2014114384A RU2014114384A RU2014114384/10A RU2014114384A RU2014114384A RU 2014114384 A RU2014114384 A RU 2014114384A RU 2014114384/10 A RU2014114384/10 A RU 2014114384/10A RU 2014114384 A RU2014114384 A RU 2014114384A RU 2014114384 A RU2014114384 A RU 2014114384A
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- RU
- Russia
- Prior art keywords
- milk
- filters
- temperature
- fat
- fats
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract 5
- 239000006071 cream Substances 0.000 title claims abstract 4
- 235000020201 recombined milk Nutrition 0.000 title claims abstract 4
- 239000003925 fat Substances 0.000 claims abstract 8
- 235000013336 milk Nutrition 0.000 claims abstract 7
- 239000008267 milk Substances 0.000 claims abstract 7
- 210000004080 milk Anatomy 0.000 claims abstract 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract 6
- 239000000919 ceramic Substances 0.000 claims abstract 4
- 238000001914 filtration Methods 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims abstract 4
- 239000003381 stabilizer Substances 0.000 claims abstract 4
- 239000000126 substance Substances 0.000 claims abstract 4
- 235000013351 cheese Nutrition 0.000 claims abstract 3
- 239000000706 filtrate Substances 0.000 claims abstract 3
- 235000020183 skimmed milk Nutrition 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 239000012141 concentrate Substances 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 239000012528 membrane Substances 0.000 claims abstract 2
- 238000001471 micro-filtration Methods 0.000 claims abstract 2
- 239000012466 permeate Substances 0.000 claims abstract 2
- 238000001223 reverse osmosis Methods 0.000 claims abstract 2
- 235000013599 spices Nutrition 0.000 claims abstract 2
- 235000013365 dairy product Nutrition 0.000 claims 2
- 235000013861 fat-free Nutrition 0.000 claims 2
- 235000021243 milk fat Nutrition 0.000 claims 2
- 102000011632 Caseins Human genes 0.000 claims 1
- 108010076119 Caseins Proteins 0.000 claims 1
- 241000555745 Sciuridae Species 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 229940080237 sodium caseinate Drugs 0.000 claims 1
- 238000000746 purification Methods 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
1. Способ производства сливочного сыра из рекомбинированного молока 14% жирности, отличающийся тем, что обезжиренное молоко при помощи насоса 1 подается в теплообменник 2, где подогревается до 45-48°С, направляется в бактофугу 3, далее при помощи насоса 4 подается в микрофильтрационный блок 5, где применяются керамические фильтры ISOFLUX 6,9-8,9″, пропускная способность которых 1,1-1,6 микр., при температуре 48-53°С, фильтрат направляется в пастеризатор 6, где при температуре 56,5-58,5°С содержится до тех пор, пока проба щелочной фосфатозы не станет отрицательной, охлаждается в теплообменнике 7 до температуры 4,0-6,0°С и накапливается в промежуточных емкостях, для дальнейшего производственного процесса используются фильтры производительностью 5000-20000 дм/ч, производительность концентрата 100-1000 дм/ч, расход пермеата 19000-19900 дм/ч, рабочая температура 25-52°С, керамические фильтры, пропускная способность которых 1,1-1,6 микр., площадь фильтрации 25-52 м, количество концентр. 2-4, количество фильтров 10-16.2. Способ по п. 1, отличающийся тем, что при очистке воды применяется метод реверсивного осмоза с использованием спирали 6,9-8,9″, количество фильтров 10-16, площадь фильтрации 565-1500 м, 2-6 мембранных труб.3. Способ по п. 1, отличающийся тем, что в скоростной миксер кладут стабилизатор для соединения обезвоженных молочных жиров и сухих молочных веществ, а также прочие ингредиенты, перемешивают при 1.500-2.000 об/мин, при помощи лимонной кислоты рН регулируется до 4-5,5 рН, далее нагревают до 75-85°С, гомогенизируют с использованием скоростного миксера при 2500-3500 об/мин, или гомогенизируют при 90-100 kp/см, затем добавляют специи и смесь расфасовывается горячим способом, охлаждают1. Method for the production of cream cheese from recombined milk of 14% fat, characterized in that skim milk using pump 1 is fed to a heat exchanger 2, where it is heated to 45-48 ° C, sent to bactofugu 3, then by pump 4 is fed to microfiltration block 5, where ISOFLUX 6.9-8.9 ″ ceramic filters are used, the throughput of which is 1.1-1.6 mic., at a temperature of 48-53 ° C, the filtrate is sent to pasteurizer 6, where at a temperature of 56.5 -58.5 ° C is contained until a sample of alkaline phosphatose is negative d, it is cooled in the heat exchanger 7 to a temperature of 4.0-6.0 ° C and accumulated in intermediate containers, for the further production process, filters with a productivity of 5000-20000 dm / h are used, the productivity of the concentrate is 100-1000 dm / h, the permeate flow rate is 19000- 19900 dm / h, working temperature 25-52 ° С, ceramic filters, the throughput of which is 1.1-1.6 mic., Filtration area 25-52 m, the number of concentr. 2-4, the number of filters 10-16.2. The method according to claim 1, characterized in that the reverse osmosis method using a spiral 6.9-8.9 ″, the number of filters 10-16, the filtration area 565-1500 m, 2-6 membrane pipes are used in water purification. The method according to claim 1, characterized in that a stabilizer is placed in the high-speed mixer for combining dehydrated milk fats and dry milk substances, as well as other ingredients, mixed at 1.500-2.000 rpm, with the help of citric acid the pH is adjusted to 4-5, 5 pH, then heated to 75-85 ° C, homogenized using a high-speed mixer at 2500-3500 rpm, or homogenized at 90-100 kp / cm, then spices are added and the mixture is packaged in a hot way, cooled
Claims (4)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2014017 | 2014-02-07 | ||
| LT2014017A LT6181B (en) | 2014-02-07 | 2014-02-07 | Spreadable 14 % fat cheese from recombined milk and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2014114384A true RU2014114384A (en) | 2015-10-20 |
| RU2595415C2 RU2595415C2 (en) | 2016-08-27 |
Family
ID=52875999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2014114384/10A RU2595415C2 (en) | 2014-02-07 | 2014-04-11 | Cheese made of recombined milk and production method thereof |
Country Status (2)
| Country | Link |
|---|---|
| LT (1) | LT6181B (en) |
| RU (1) | RU2595415C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2735213C1 (en) * | 2019-09-04 | 2020-10-28 | Общество с ограниченной ответственностью "РичАрт М" | Soft creamy cheese production method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201600098539A1 (en) * | 2016-09-30 | 2018-03-30 | Ind Casearia Silvio Belladelli S R L | Process for the production of cheese |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2465775C1 (en) * | 2011-04-12 | 2012-11-10 | Федеральное государственное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет" | "umnik" cheese product production method |
-
2014
- 2014-02-07 LT LT2014017A patent/LT6181B/en not_active IP Right Cessation
- 2014-04-11 RU RU2014114384/10A patent/RU2595415C2/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2735213C1 (en) * | 2019-09-04 | 2020-10-28 | Общество с ограниченной ответственностью "РичАрт М" | Soft creamy cheese production method |
Also Published As
| Publication number | Publication date |
|---|---|
| LT2014017A (en) | 2015-04-27 |
| RU2595415C2 (en) | 2016-08-27 |
| LT6181B (en) | 2015-07-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160725 |