SU938896A1 - Cheesse production method - Google Patents

Description

The invention relates to the dairy industry, namely to the cheese making industry.

A known method for the production of cheese involves the pasteurization of the raw material, cooling to the fermentation temperature, the introduction of calcium chloride, a starter, consisting of 4 Streptococcus lactfs. Streptococcus diacetilactis. Streptococcus crentoris u Lenconostos citrovorum, egg enzyme, clotting to form a clot, cutting, setting grain to a size of 7-8 mm, kneading for 10-15 minutes, second heating, molding, pressing, salting and ripening f1J.

The disadvantage of this method is that the fats used are significantly different in composition and properties from milk fat and thus provide a low biological value of the product.

. The purpose of the invention is to reduce the cost of the product while maintaining its quality and biological value.

The goal is achieved by the fact that in the method of producing cheese which involves pasteurizing the raw material, cooling it to the fermentation temperature, introducing calcium chloride, a ferment consisting of Streptococcus lactic. Streptococcus diacetilactis. Streptococcus crenearis and Lencoriostoc citrovorum,:. rennet, clotting up to 5 clotting, cutting, setting the grain to 7–8 mm, aging for 10–15 min, second heating, molding, pressing, salting and ripening, skimmed milk is used as a raw material which, prior to chilling: putting fat emulsion, based on vegetable buttermilk, fat 39 of plant and animal origin, sodium caseinate and phosphatido in an amount that provides a mixture of 2.92-5, makes low phospholipase strains oh and lipase activities, giving hydrolysis zones with a diameter of 0.5 mm. To prepare a fat emulsion, a composition is used, including bone fat, lard, sunflower oil, sodium caseinate, phosphatides, and buttermilk in the following ratio, wt .: 23.3-25.7 bone fat 68.5 Sunflower oil 9.3-10.8 sodium 2.5-3.2 Phosphatides Buttermilk The rest or composition comprising lard, boiling fat, hydrogenated fat, sodium caseinate, (phosphatide and buttermilk, in the following ratio of components, weight % Pork fat 85.0-90.0 Beef fat 6.0-8.0 Hydrogenated fat A, 0-7, O Sodium caseinate 2.5-3.2 Phosphatid s 1, Buttermilk The rest method of cheese production is as follows: 8 skimmed milk contributes fat emulsion based on buttermilk, vegetable and animal fats, sodium caseinate and phosphatides in an amount that provides a mixture with 2.92-3 fat content. - 7 hC for s, cool to 32-3 s, add leaven of pure cultures, containing in its composition strains of microorganisms with low phospholipase and low lipase activities, giving hydrolysis zones with a diameter of mm. The clotting is done with rennet, the clot is cut and the cheese grain is processed, the whey is removed, the head layer is molded and pressed. The resulting cheese heads are salted in salt basins and matured for 60-75 days. The use of starter cultures of lactic acid cultures with low phospholipase and low lipase activities is necessary to ensure minimal changes in the lipid components of the cheese during its maturation. In particular, the low phospholipase activity of lactic acid bacteria prevents the destruction of the native membrane (film substance) surrounding the acylglycerol fats. This preserves the flavor properties characteristic of milk fat. Low lipase activity prevents the hydrolysis of acylglycerol fats, i.e. prevents the appearance of lipolysis products that are not specific to natural cheeses. The composition of fats of non-dairy origin is selected so that they are the main physicochemical properties (table and fatty acid composition (table 2), lipid composition (table 3) and the content of volatile fatty acids (table A) fat, which is necessary to ensure the normal course of the technological process of cheese production and to obtain a product with typical organoleptic properties.

. Physical and chemical indicators of fat compositions and milk fat

6

Table 1

The fat composition 99, 7 1.12 qi No. 1 The fat composition 99, 7 0,6i of the scene No. 2 99.85 1.89 Milk fat 30.6, 8t6.3 1.607 1.60 52.0 35.1 - 1,, 1 29.8 76.9+ 13.3 1,546, 1

Lipid composition,%

2.17.3

0, 81

1.53,7

938896

eight

Continued table. 2

Table 3

993889610 Content of free flying volatile fatty acids, mg% In tab. Table 5 lists the composition of the two fat compositions that meet the above requirements: Table 5 The composition of fat compositions - replace milk fat,% Hydrogenesis, 0-7.0% Polarized 9.8-10.8 oil Preparation and enrichment of fat compositions Produced as follows. Weigh fats in appropriate quantities according to the table. 5, adding to the preheated buttermilk up to 55-60 ° C, mix thoroughly, cool to 20-25 ° C and maintain for 18-20 hours. The mixture is then heated to 5-50 ° C and separated. In the cream obtained after separation, 2.5-3.21 of a 10% solution of sodium caseiiate and 1.0-1.5 phosphatides are introduced and homogenized at a pressure of 7.0-7.5 MPa, taken from semi-phosphatides and homogenized at a pressure of 7.0–7.5 mPa, with a half-fat-emulsion (spruce wok) production of 30–35% fat Example. In 90.92 kg of skim milk 95.08 kg of fat are added.

Claims (2)

TABLE j of an emulsion obtained by enriching buttermilk phospholipids with a fat composition that provides a standard mixture of 3.0% for fat. ; A mixture of skimmed milk with a fat emulsion is pasteurized at 7 ° C for 20 seconds, cooled to 33 ° C, 2O g of calcium chloride are introduced, and bactericidal starter of mesophilic bacteria Str. lactic 5104, Str. diaceti actis Str. with 15 Kgy,. L. citrovonmi 5745, represented by strains with low lipase and phosphorous lipase activities in an amount of 25 kg and 25 g of milk-sulfur enzyme. Swelling is carried out for 29 minutes. The resulting crvcTOK is ozoised into cubes up to 12 mm in size. what provides a ready-made zeon in the size about 8 mm and knead .. In the kneading process, the second heating is carried out until. After kneading, form a layer and wire: d t molding. Formed cheese is pressed for 1.2 hours at a pressure of 0.2 MPa. The ripening of the cheese is carried out in a chamber with a temperature at a relative humidity of 93 for b5 days. The emulsion is prepared as follows. Into the pre-heated to 55c, an amount of 71 kg, 32.3 kg of fat composition fT 1 (7.92 kg of bone fat, 21.09 kg of pig fat and 3.33 kg of sunflower oil) or 32.3 kg of fat Composition N 2 (28.46 kg of pork fat, 2.26 kg of beef and 1.62 kg of hydrogenated fat), are thoroughly mixed with nepdi, cooled to 20 ° C and kept for 20 hours. The mixture is then heated and separated. Waste fat with buttermilk is 0.37 kg (or 0.1), 2.66 kg of a 10% aqueous solution of sodium casein, 1.07 kg of phosphatides are added to the emulsion obtained after separation and homogenized at 7.0 MPa. fat cream. As a result, a Golland-type cheese of 5% fat content in a dry substance with high organoleptic properties, similar to the control cheese, was obtained. The cost of raw materials used to produce one ton of Dutch cheese in a known method is 1305.6 rubles, in the proposed 1082, 8 rubles. Due to this, the cost reduction is 222.3 rubles. on 1t. cheese Claims 1. Method for the production of cheese, including pasteurization of raw materials, cooling to the fermentation temperature, introduction of calcium chloride, a ferment consisting of Streptococcus lactis. Streptococcus diadetilactis. Streptococcus creneoris and Zehconostoc citrovorum, rennet, coagulation to form a clot, cutting, setting grain to a size of 7-8 mm, kneading for 10-15 minutes, second heating, molding, pressing, salting and ripening, differing from TeM, j that, in order to reduce the cost of the product while maintaining its quality and biological value, skimmed milk is used as a raw material, in which fat emulsion prepared on the basis of buttermilk, vegetable and animal fats, casein is introduced before cooling and phosphatides that sodium in an amount providing fat mixture 2,92-3, but as part of the leaven is used strains having low phospholipase and lipase activity in E, which give hydrolysis zone diameter of 0.5 mm ,. 2. The method according to claim 1, wherein so-called and that in order to prepare a fat emulsion, use a composition comprising bone fat, lard fat, sunflower oil, sodium caseinate, phosphatides and buttermilk in the following ratio of components, weight .: Bone fat 23.3-25.7 Pork fat 61.9-68.5 Sunflower oil9.8-10.8 Sodium caseinate 2.5-3.2 Phosphatides1.0-1.5 Buttermilk The rest or composition comprising pork fat, beef fat, hydrogenated fat, sodium caseinate, phosphatides, and buttermilk, in the following ratio of components, weight: Pork fat 85.0-90.0; Beef fat 6.0-8.0 Hydrogenesis Fatty C, 0-7.0 Sodium Caseinate 2.5-3.2 Phosphatides1.0-1.5 Buttermilk Else Sources of information taken into account during the examination 1. Collection of technological instructions for the production of hard bulk cheeses. Approved 1) 1 in somolprom USSR TsNIITEI, M., 197, p. 53-55.