BG100005A - Method for the production of white cows' milk cheese in brine - Google Patents

Abstract

By the method, cows' milk after normalization to casein-fat ratio of 0.68-0.70 is pasteurized at 72-74°C for 5 min. The acidity of the milk is increased either by bilogical maturing or by the addition of organic acids and is fermented by the addition of CaCo2 and rennet enzyme. The condensed coagulate is cut into pieces having sizes of 1.5/1.5/1.5 cm which are treated during agitation and increasing the temperature to 40°C for 15-20 min, 2/3 of the whey is removed and saline solution (brine) of NaCl concentration from 6 to 10% is added after which by mechanical connection it is transported, pressed into a block to 60 to 62% water content and is cut into standard pieces. The latter are cooled to 20-25°C in saline solution having Na Cl concentration from 19 to 22% and is arranged into containers. A batched quantity of salt is placed over every row of the product so that the finished product shall be from 3.5±0.5%. After reaching 180-200°T actidity the cheese is left to mature at 11±1°C and 70% relative humidity.

Description

A. Attentment: refers to a method for producing white brined cheese from cow's milk, which is used in dairy companies.

Salted cow's milk cheese by the traditional method is produced by pasteurization of milk at a temperature

- 72 ° C, cooling to 33 - 34 ° C, curing at this temperature with the addition of lactic acid microorganisms, CaCl ₂ and rennet enzyme. The resulting rennet coagulum was treated by slicing, straining into a cheese block and pressing to a water content of 60 ^± 2% and an acidity of 150 - 200 ° T. Thus presuvay th cheese block was cut into pieces with dimensions of 123 x 123 with _da that orolyavat water in brine or dry, with a metered amount of salt in order them into barrels (1, 3).

A method for the production of cow's milk cheese by pasteurization at a temperature of 74 - 77 ° C with a retention of 10 - 20 ain with the addition of pasteurized nail with an acidity of 60 - 100 ° T, obtained as a result of lactic acid fermentation With active strains, is known on Str. theraophilus in Lb. bulgaricus. This method incorporates part of the soluble milk proteins into the cheese, which increases the yield and nutritional value without significantly compromising the technological qualities of the milk (2).

The disadvantages of the known methods are:

Salted cheese is made by known methods. applied in practice is obtained by labor-intensive and manual operations with a long production cycle, which reaches up to 18-24 hours, which increases the cost of the technology and destabilizes the typing of production. In addition, large production areas are used to implement the technological process.

The main reasons for these shortcomings are the poor structural and mechanical properties of the coagulum, the unstable texture of the curd which makes it non-transportable stable, since it easily breaks down and forms a cheese powder, which increases the loss of solids in the whey.

The task of the patent is to develop a method for producing a cheese and cheese for white brined cheese

• To re-mechanize its processing and to intensify the technological process without disturbing the typical processes for producing white brined cheese.

The solution of the task is accomplished by a set of technological factors, consistent with the quality requirements for the type of cheese and their effect on the structural-mechanical properties of the rennet coagulum and its processing into cheese, stable enough for mechanical transport from the processing bath in the pressing bath without the typical process during the ripening of the cheese is disturbed.

The technical nature of the proposal is decided by the following method:

Whole milk cow's milk, after qualification by indicators characterizing its cheesemaking fitness, is purified, normalized with skimmed cow's milk to a casein / fat ratio of 0.68 0.70 and pasteurized at a temperature of 72 - 74 ° C with a holding of 5 win; /

The acidity of the pasteurized and cooled to 34-37 ⁰ milk is raised to 22 ° T by biological maturation with the yeast strains on str. theraophiius, bj. buigarici. in p. lactis, Lb. caeei in a 1: 1 ratio of 0.3 ίο, 6% during the autumn-winter period. During the summer, acidity is increased by the addition of organic acid solutions (lactic or citric) or by a combination of biological maturation and the addition of organic acid solutions. The milk thus treated is coagulated in horizontal baths with mechanical stirring devices with the addition of 35 - 40 w 50% CaCl2 solution _and rennet enzyme in an amount necessary for the first coagulation of 7 - 8 and in depending on the type of rennet enzyme used.

The resulting sub-cut is cut in succession into prisms "with side _g 1.5 / 1.5 and also" height, p * aven "at the level of the sub-layer! And then into cubes of size 1.5 ^ 1.5 / 1.5 s. The sliced tannin was stirred at slow rpm (up to 10 rpm) for 5 - 10 min, after which the mixture temperature of the cubes and whey was raised to 40 ° C at a rate of 1 ° C for 3 min. Stirring is continued when the agitator speed is gradually increased to 30 rpm. Under these conditions, the curd is treated for 10 min. Sour! whey density reaches 10 - 11 ° T. Then, 2/3 of the volume of whey is withdrawn and a saline solution with a concentration of L / aCl 6 - 10% in the amount of 1/4 of the amount of whey released is replaced. The curd is kept in a bath; while ingesting salt in the amount of 0.6 - 1.0%.

The processed cheese is fed through a mechanic! connection from the treatment bath to the pressing bath. The pressing is done in a block with successive loading of weights up to 40 kg on 40 - 50 kg of cheese. The pressing continues to reduce the water content to 60-62% and to form a standard size cheese layer.

The upper and lower surfaces of the press bath are perfused in order to form a typical relief on the surface of the cheese, identical to that of the cheese obtained by known methods of applying filter material.

Under normal conditions of production - production room temperature 20 - 25 ° C and the specified process parameters, the pressing is realized for 40 - 50 ain.

The slicing of the curd with the dimensions of standard pieces is made at the outlet of the pressing bath by means of a guillotine and a vertical knife.

The cheese slices are cooled to a temperature of 20 - 25 ° C in a bath with brine at a concentration of / VaCI 19 - 22

The cheese is then packed in packages, with a dosage of salt added to each row so that the amount of sffa in the cheese reaches 3.5 ^± 0.5% and in the brine 8 - 10%. The cheese in the packages is placed at a temperature of 16 - 20 ° C until its acidity reaches 180 - 200 ° T. If necessary, in cases where the self-contained brine is insufficient, the tenekes with cheese are topped up with brine prepared from fermented whey (or nail) and salt or water acidified with citric acid and a salt with an acidity of not less than 140 'T and a content of salt 8%. The cheese matures at a temperature of 11 + 1 ° C and a relative air humidity of 70% after the tenekes are sealed.

The advantages of the proposed method are:

1. The applied technological factors result in a backing and cheese with structural-mechanical and rheological properties allowing its mechanical transportation during the technological process, which opens opportunities for mechanization and intensification of the production cycle for the production of white brine.

// cow's milk cheese.

2. The technological process for making brined cheese is reduced by about 4.5 - 5 times, increasing the rate of production typing, without increasing the losses of whey solids.

The method of the patent is illustrated by the following exemplary embodiment.

100 1 1 cow's milk after purification through a centrifugal cleaner and normalized with cow's milk to a casein / fat ratio of 0.68 is pasteurized to 72 ° C with a holding of 5 a ± l and cooled to 35 ° C. To the pasteurized and cooled milk h

ADD 5000 CU Sourdough FROM Str. the you ophilus, Lb. bulgaricus str.lactic, Li. cacei in a ratio of 1: 1, to an acidity of 22 ° T, 300 and ³ 50% solution of calcium chloride diluted • * * · ··· · · * · * »· *

-, ············ with 3000 cn ⁵ drinking water and rennet enzyme in an amount determined by a small sample, diluted J water at a ratio of 1:10. I

The finished undercut is cut successively into prisms with sides 1.5 / 1.5 and having a height equal to the level of the underlay layer and then into cubes of sizes 1.5 / 1.5 / 1.5 are. The sliced curds were stirred at slow rpm to 10 rpm / ¹²¹¹¹ for 5 min, after which the temperature of the cheese cubes and whey mixture was raised to 40 ° C. Stirring is continued with a steady increase in the rpm speed (up to 30 rpm). Under these conditions, the curd is treated for 10αΐη. The acidity of the whey reaches 11 Then 260 ι of whey is withdrawn and 55 l of saline solution with a / VaCI concentration of 8% is replaced. The whey was retained in this solution until it absorbed 0.8% salt.

The processed curd is fed through a mechanical connection from the treatment bathtub into the press bath. The pressing is carried out in a block, by gradual loading with weights up to 40 k, 40 k _{is a} siren. The pressing continues to reach a water content of 62%.

The pressed curd is cut into standard pieces at the outlet of the press bath using a guillotine and a vertical knife.

The cheese pieces were cooled in brine at 20 ° C and a salt concentration of 20%. The cheese is then packed in packages, sprinkling 100 g of crystalline salt on each row.

Fill the cheese tins with a temperature of 16 ° C until the acidity of the cheese is 180 ° T, then top up with brine with an acidity of 140 ° T and a salt content of 8%.

The tannins are sealed and allowed to mature at 12 ° C and 70% relative humidity.

Claims (3)

Patent Claims 1. A method for producing white brined cheese from cow's milk by coagulation, coagulum processing, pressing, slicing salting and ripening, characterized in that the milk is normalized to a casein / fat ratio of 0.68-0.70, pasteurized at 72 - 74 ° C for 5 min. , the acidity of the milk is increased to 22 ° T by biological maturation during the autumn-winter period with yeast strains on str. thermophiiue, Lb. bulgaricus in Str. lactis, Lb. casei RATIO 1: 1 B amount 0.3 - 0.6%, either by adding organic acid solutions or by a mixture of biological ripening and organic acids during the summer, is supplemented by the addition of 0.35 - 0.4% 50% solution of CaCl ₂ and rennet enzyme in the amount of first coagulation for 7-6 min depending on the qualitative character the enzyme and milk thermisters and the coagulum are cut into cubes of 1.5 / 1.5 / 1.5 cm in size, which are treated with stirring and raising the temperature to 210 ° C for a continuous period of: - 15 - 20 min, then remove 2/3 of the whey volume and place in its place a saline solution with a concentration of / HuC1 6 - 10%, in an amount of 1/4 of the amount of whey separated, the whey is retained until salt is taken in an amount of 0, 6 - 1%, after which it is transported by mechanical connection to the pressing bath and pressed in a block to a water content of 60 - 62 cuts This is done in standard pieces, which are cooled to 20 - 25 ° C by means of brine at a concentration of / VaCI 19 - 22% and placed in packages, placing a quantity of salt on each row so that the salt in the cheese to reach 3,5 ± 0,5%, and in the brine 8 - 10%, after reaching the acidity of the cheese 180 - 200 ° T, top up with brine from fermented whey or nail with an acidity above 140 ° T and a salt content 6 - 8% and ripen at 11 ± 1 ° C and 70% relative humidity. Method according to claim 1, characterized in that after cutting the cheese cubes are treated by stirring and heating to a temperature of 40 ° C for 15 - 20 and then extracting 2/3 of the volume of the whey and in its place. Place a saline solution with a concentration of / VaCI 6 - 10% in the amount of 1/4 of the volume of the whey extracted until a concentration of salt in the curd is 0.6 - 1%. The method according to claim 1, characterized in that the processed curd is transported by mechanical connection to the compression tank, where it is pressed in a block to a water content of 60-62%, after which it is cut into standard cheese slices, which are cooled to temperature 20 - 25 ° C, by means of brine with a concentration of / VaCI 14 - 22%. ,