BG98912A - Method for the manufacture of cows' milk white cheese in brine (feta type) - Google Patents

Abstract

The method is used in the dairy industry. It reduces threefold the production cycle, reduced twofold the time of the maturing of the cheese and the yield increased from 1 to 1.5%. By the method wholesome cows' milk, after normalization, pasteurization and cooling is acidified by biological curing by ferments from strains of Str. thermophilus, Lb. bulgaricus, Str. lactis, Lb. casei by the addition of organic acids or combination of the two techniques. The compact coagulum, cut into prisms, is treated in saline solution after which a block is formed which is pressed and cut into pieces. The salt application of the cheese is in saline water or dry, curing is at temperatures ranging from 16 to 20°C until acidity from 180 to 200°T is reached, and the final curing at 11.1°C for 20-25 days.

Description

The patent relates to a method for making brined cheese from cow's milk, which is used in dairy companies.

VPUWECl MllLO SUGAR-RE V # TEHINYAT

Salted cow's milk cheese according to the traditional method is produced by pasteurization of milk at a temperature of 70 - 72 ° C, cooling at a temperature of 33 - 34 ° C, curing at that temperature C * 'additive of lactic acid microorganisms in an amount of 0,150 - 0 , 5 t; 0.03 t 50 t CaCl ₂ solution and rennet enzyme. The resulting rennet coagulum is treated by slicing, straining into a cheese block and pressing to a water content of 60 ¹ 2 1. The pressed cheese block is then cut into pieces of size 123 x 123 ia, which are salted water in brine or dry, with dosage amount of salt when placed in tins (1). Cheese made using this technology Forms its typical quality after ripening for at least 45 days at a temperature of 10 - 11 ° C and a relative humidity of 70%,

Significant disadvantages of the cheese produced by traditional technology are the long production cycle, the relatively delicate structure of the cheese, which makes it poorly transportable, the long maturing period and the non-utilization of valuable soluble milk proteins.

A method is known for the production of sheep's and cow's milk cheese mixed with 30% buffalo milk, under the names cheese type 83 and Hemus cheese. In this method, the milk is pasteurized at 85 ° C and cured at 39-41 ° C with the addition of 10 are ⁵ concentrated hydrochloric acid, previously allowed with 1.5 l of water. (7). With this method, a high degree of denaturation of soluble milk proteins is achieved, but the technological properties of the feed are irreversibly degraded. As a result, the backing is difficult to process, a large amount of cheesy dust is produced, the curd is excessively soft and with reduced plasticity. The resulting cheese has a cheesy and crunchy consistency.

There is also a known method of producing types of brine cheeses under the names (Vida and Midjur), by compressing cows and sheep's milk in vacuo to a certain dry substance, • ·

........ ..;

o the subsequent grinding, slicing, salting and maturing of the cheese (4).

By compressing the milk by vacuum evaporation, a fuller utilization of fat * proteins, lactose and minerals is achieved, resulting in increased cheese yields. However, the cheese obtained by this method has a high content of lactose and minerals in the concentrate, which leads to a significant decrease in its durability and a significant change in the organoleptic properties characteristic of these types of cheese.

There is also a known method for the teaching of brine cheese by ultrafiltration of cow's milk, known as the Danube. In this method, the skimmed or normalized cow's milk is pasteurized at a temperature of 73-75 with a stoppage of 15 - 20 mi, cooled to 55% and concentrated by ultrafiltration. The resulting concentrate is homogenized, pasteurized and cooled in a stream. * Add yeast and yeast yeast and dissolve in liquid state. The resulting cheese is cut once in the entire package (5 * 6).

A major disadvantage of the ultrafiltration cheese production method is the use of costly facilities with higher energy costs and low cheese durability.

A method is known for the production of brine cheese from cow's milk by pasteurization at a temperature of 74 - 77 ° C with a retention of 10 - 20 · ± »with the addition of pasteurized husk with an acidity of 60 - 100 ° T * obtained as a result of Juniper villages fermentation of active strains Ha _Str . _{therfflOphilu} . _{in Lb. bul} _ ^ aricue (2). In this method, some of the soluble ones are included (Mouse her mouse into the cheese, thanks to which the yield and nutritional value are increased without significantly affecting the technological qualities of the milk '.......... ^:

A significant disadvantage of this method is the necessary increase in acidity by the addition of pre-fermented nail. This creates a risk of infection of the milk and a risk of cheese rustling. In addition, the preparation of the nail - acidifier requires additional energy and labor costs.

IRELAND-ESSENCE 55 SEEW5T0

The task of the patent is to develop a method for the production of white brine cheese, which includes soluble milk proteins (lacto albumin, ft-lactoglobulin) without disturbing the typical consistency of the curd, to intensify the processing of the curd by accelerating the syneresis. rationalize the increase in the acidity of the milk and reduce the risk of infection during the preparation of the milk for coagulation.

The task of the patent is achieved through a complex of technological factors, with certain parameters of their application such as: acidity of milk, regulated by biological maturation or addition of organic acids authorized for food (dairy, citric, etc.), and a combination of biological maturation and acid; coagulation temperature; amount of CaCl2; degree of cheese processing; partial salting of the curds before pressing.

The technical relevance of the proposal is decided by a method in which:

Whole milk cow's milk, after qualification by indicators characterized by its cheesemaking fitness, is purified, normalized with skimmed cow's milk to a casein / fat ratio of 0.70 ♦ 0.72 and pasteurized at a temperature of 74 - 78 ° C with a holding of 10 ♦ 20.

The acidity of the pasteurized and cooled to 34-37 * With milk is raised to 21 ° T by organic

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- 5 ripening with yeast of yeast

......

· · · · · · · • ·····, _f · * ··· ** * thessiophilusi Liji bulgarioue _and str. lactie, uh · easel at a ratio of 1 ϊ 1 in quantity

0.3 ♦ 0.6% either by the addition of citric or lactic acid (aqueous solution with an acidity of 50-100 ° T) or a combination of biological ripening and organic acids. The milk thus treated is coagulated with the addition of 35 - 40 (17 - 20 e) 50 1 CaCl ₂ solution and rennet enzyme in an amount necessary for the first coagulation 8t 17 '1n depending on the type of rennet enzyme used.

The resulting sub-cheese is cut into cheesecake cubes with side 15 x 15 x 15, which after a rest of 20 - 25 are successively shaken 3-4 times at intervals of 10 - 15 ^{aa. The} temperature of the mixture of cheesecake and whey is increased by 2 - 3 ”C for 5-10

To the cheesecake cubes thus formed, add a solution of ZVaCI in ox or a mixture of water and whey with a concentration of 12 20 I and a temperature equal to the temperature of the mixture. The processing of cheese under these conditions lasts from 10 to 30 ^aia depending on the quality of the milk and the season.

From the curd thus treated, a block is formed which is left to self-compress for 10 - 20® * ^a , after which the curb block is refined and compressed by placing weights consecutively up to 40 by 40-50 curds. Pressing the cheese block continues to reach a water content of 60 t 62 t, which is achieved twice as fast as the method in which the milk is pasteurized at the temperature of the proposed method and the acidification is carried out with fermented nail. This is followed by cutting the block into two sizes 123 x 123 "and 81 X 81".

The pieces of cheese are salted, which can be water or dry. In water dressing, the cheese is placed immediately after slicing into a brine of water and salt, • 6: ·: · ** ····: ··: ·:: · * ·· ^; • '• οο 20 * 22 $ concentration and where gfebFoya' reaches 2 * 2 - 2 * 5% salt in cheese »This is achieved in no more than 3 to 5 hours * after which the cheese is packed and salted dry. with a dosage amount of salt * in order for the ripe cheese to contain 3 + 0 ool ·

In dry salting, chunks of cheese are sprinkled with dosed amount of salt in the package when ordered ·

Thus, the salted cheese ripens at a temperature of 16 - 20 ° C and its acidity reaches 180 * 200 ° T. If necessary * in cases where the self-contained brine is insufficient, the cheese-filled packages are grinded 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 of salt 8%.

The cheese ripens for 20 - 25 days at a temperature of 11 - 1 ° C and a relative humidity of 70%.

The advantages of the proposed method are the following: The acidification of milk instead of fermented nail is carried out by biological maturation with active strains of lactic acid microorganisms or by the addition of suitable organic acids or a mixture of biological maturing and organic acids * which improves the impaired technological properties of the * caused by pasteurization at a temperature higher than 74 ^ C, increases the syneresis of the cheese * decreases the risks of cheese cracking and eliminates the preparation processes acidification * related to labor and energy costs · ^ The technological cycle of cheese production, from the moment of acidifying the milk to the placing of the cheese in the package, is reduced by about 3 times by reducing the time for pressing and salting the cheese *

SI 7 SS · .. .. .-- · · · · ·. * ·· ·· · v ·· '···' .::. · *:: · '·

3 ^. As a result of the organic grain £ tfa, lactic acid accumulates in the lactic acid and enzymes that activate the fermentation processes in the cheese accelerate the ripening process.

H, Mature cheese has increased yield and improved consistency, aroma. W # #θ £ Ρ £ ΎSUM5-70

The method according to the date is illustrated by the following

SELECT IRCGo Exemplary Executions:

Example 1.

1000 1 cow's milk with an acidity of 18 ° T after purification and normalization to a casein / fat ratio of 0.70 ° C is pasteurized to a temperature of 74 ° C with a holding of 20 ° * and cooled to a temperature of 34 ° C. To the cooled milk was added 3 ^{l of} yeast strain of

Str, theroophilUB, Lb, bul £ w? Ieue u; 4r. lactis, Lb, easel in 1: 1 ratio. The fermented milk is thus kept at a temperature of ° C until its titratable acidity is increased to 20 ° T. Biologically mature oye is aodoir with the addition of 3501 $ 50 CaCIg solution diluted with drinking water in a ratio of 1: 6 and rennet yeast in the amount of 300 »! 1:10 diluted drinking water,

The well-compacted teal is cut using a 15 x 1 & a® multi-cut jock into cubes vertically and horizontally. Using a siren spoon, turn the cheese 4 times at intervals of 20 & 1n · The formed cheese cubes are left to stand for 20 - ⁱⁿ . The temperature of the mixture of cheese cubes and whey is raised to 37 ° C and the oir cubes are treated at this temperature for 20 ^aia · To the thus formed cheese cubes is added a saline solution (water + salt) at a concentration of 12% and with a temperature of whey equals the temperature of the mixture of whey and cheese beans (37 ° C). Under these conditions, the whey remains for 25 ^a1a .

· · · · · ·

This is followed by the formation of the sirens ^ a $ $ * in: <ifeyan RLNL which self-compressed for 15. Plates with weights of 20 to 40 sire are placed on the molded sire, with the recess with these weights continuing for 30 ^aia , after which the weight is increased to 40 by 40 sirena and the pressing continues until the water content reaches 62%. This is followed by cutting the cheese block into pieces of size 123 x 123 and placing them in a cool brine with a salt concentration of $ 20, where the cheese pieces are left to reach salt in the cheese 2%. The pieces of cheese salted in brine are stacked in tin cans, sprinkling 100g of crystalline salt on each row.

The cheese-filled tins were left at 16 ° C until the cheese had an acidity of 180 ° T, then added with brine with an acidity of 140 and a fat content of 8

After the tins are sealed, they are left in rooms at 12 ° C and 70% relative humidity for 25 days.

Example 2 ·

1000 ¹ cow's milk acidity 16 ° T, after purification and normalization to a casein / fat ratio of 0.72 pasteurized et al. Temperature 78 for 1 (F ^iu and cooled to a temperature of 36 ° C) · To pasteurized and cooled milk ee add 30CF ¹ lactic acid leaven from tber ^ oyhiius, xl> buigaricus u st »· laette, Lb. eaeet _{in a} ratio of 1ι2, leaving the fermented milk until the titratable acidity of the milk is reached.18 ° T.

!

A lactic acid solution of 50 ° T acidity was added to the biologically mature slurry until milk acidity was reached 20 ° T. The acidified milk is curdled by addition of 40SYA ¹ 50 <- ene solution CaCIg, diluted with ¹ 2400® drinking water and with 280 ^nl s 9 in ·; '··; . ··,;

rennet yeast diluted with 2000 »1 drinking: water» .the compacted · · · · ♦ · slice is cut vertically and horizontally into cubes with side 15a »· The four-fold rotation of the cheese cubes is performed at intervals of 20 ь until stabilization and separation. the required amount of serum.

The temperature of the mixture of cheese cubes and whey was raised to 38 ° C and the cheese cubes were treated at this temperature for 15 rain. To the cheesecake cubes thus formed, add a saline solution (water + salt) at a concentration of 15% and at a temperature of 38 ° C. Under these conditions, the cheese cubes stay 30 ha! »♦

Stabilized and lightly salted cheese cubes "using a strainer are formed as a monolithic block of parallelepiped and multiples of 12 era" which is left to self-compress for 60 ^a1a . This is followed by the formation of the cheese block and the placement of the plates "with which the cheese remains until the next morning" when the water content of the cheese is 60 $ and the acidity is 150 ° T. The thus-pressed cheese block is cut into pieces of size 123 x 123 », which are arranged tightly in tins, with 550 coarse crystalline salts being placed on each tin, distributed evenly over the 19 LZU rows. The packages of cheese are left in rooms at 16 ° C until the acidity of the cheese is 200 ° T »and then topped with brine ^{with an} acidity of 140 ° T and a salt content of 8% ·

After hermetic sealing »the cheese tins are placed in rooms with a temperature of 10 ° C and a relative humidity of 70% for ripening for 20 days ·

The product obtained by this method is characterized by the following quality indicators:

a 10 «

Outside rear - parallel; guys; with base and rectangular walls

Consistency - moderately hard with porcelain ruby

Taste and odor · lactic acid, moderately salty

Water content,% not more than 62

Fat in the dry matter. % not lower than 45 ·· ····

REFERENCES

1. Badtadayeva Μ · - Dairy Technology, Zemizdat,

Sofia, 1993.

2. M. Baltadoeva, Tsvg Boyadzhiev, M. Edgarian. · Method for production of brined cheese, Ed. svid · 1992 ·

3. Georgiev IV, M Mirchev, - Membrane processes in the dairy industry, Zeshzdat, Sofia, 1987.

4. Dimov N. et al · - Directory of Goethe Processing, Sofia, 1984 «

5 · Ivanov IG * New technologies for the production of brine cheeses, Inf. budget. The dairy industry,> 4, 1981.

G. Mirchev M., I · Georgiev, · Danube cheese produced by ultrafiltration of milk, Food. industry,

3, 26 - 27, 1983 ·

7. Penev P. - Technology of milk and dairy products, Sofia, 1972. 8 · Eek Aadr ·, L · fromaga, Pari ·, 19 & 7 *

Claims (6)

Patent patches 1 · A method for producing brined cheese from cow's milk by coagulation, coagulum processing, pressing, slicing, salting and maturing, characterized in that the milk is normalized to a ratio of caffeine / fat of 0.70 to 0.73, pasteurized up to a temperature of 74 - 78 ° C with a holding of 10-20 _{g £ n} , sapling the acidic acidity of sometimes 21 ° T through biological maturation at a temperature of 34 - 37 ° C with yeast from active strains of Str. th «n & ophilu» .Lb.bulaarlcu · And str, lactis, Lb. casal IN QUANTITY 0.3 ♦ 0.6 ^ zhugrev addition of organic acids or through a mixture of organic fermentation and organic acids, is quenched with the addition of 0.035 - 0.04% 50 CaCL solution> and rennet enzyme in quantity for grinding the first coagulation - 17 _eia »dependence on the qualitative characteristics of the enzyme and milk and the sealed coagulum is cut into prisms of size 15 x 15 x 15 _vi , which, after stabilization, is treated with dissolved salt in water and mixed with water and whey with concentration 12 * 20% and a temperature of 36 - 39 ° C for 10 ♦ 30 · ΐη, followed by cheese stubbornness is formed and preouva block to a water content of 60 * 62%, cut into pieces of a size of 123 x 123 _ii or 81 x 81 _Μ, which doooodyavat to 2.2 to 2.5% water in brine with itryariya 20 - 22% or dry dosed amount of salt in the package, pour on reaching the acidity of the cheese 180 - 200 with brine of fermented whey or chickpea with an acidity above 140 ° T and a salt content of 6 - 8 / b and ripen at a temperature of 11 - 1 ° C in extension over 20 - 25 days at a relative humidity of 70 2, The method according to claim 1, characterized in that the milk is pasteurized with a strain 74-78 oy the neck, before the milking is acidified to 21 by biological maturation with yeast from active strains na _{str <} thermophiiu · Lb. bulgarlcu · M Str. lactie, Lb. casal ³ amount 0,3 ♦ 0,6% either by the addition of organic acids (citric or lactic acid) in a solution with acidity of 50 · 100 ° T at a temperature of 34 - 37 ° C, or by a combination of biological maturation up to 19 and additive of a solution of organic acids in water o acidity 50 * 100 ° T to an acidity of milk 21 ° T « The method according to claims 1 and 2, characterized in that it is made into cubes of size 1.5 x 1.5 x 1.5, which are, after stabilization, boiled to a temperature of 38 * 40 ° C and treated at that temperature with saline solution (water ♦ salt or whey + salt) at a concentration of 12 * 20% for 10 ♦ 30 _a i _a · 4 · Method according to pret 1, 2, 3, characterized in that the pieces of cheese are salted up to 2.2 · 2.5% / WaCl in brine (water + salt) at a concentration of 20 - 22 p for 3 · 5 hours or with dosed amount of salt in the package · 5. Method according to milking to n 3 times compared to brined cheese · 6 · Method according to the fact that the maturity of the comparison is the traditional method of cheese and the yield is increased by 1 de 1,5, 2 «3, 4 and 5, characterized by accelerated 2 times in white brine