CS205332B1 - Treatment method and milk standardisation in agricultural production - Google Patents

Description

The method of treatment and standardization of milk in agricultural primary production consists in the short-term heating of freshly milked milk directly in the farms and after cooling down to 10 to 40 ° C in fortification with small additions corresponding to the noble dairy microbial culture. Milks treated and standardized in this way are biochemically directed for a certain type of dairy processing, for cheeses of all kinds and fermented dairy products and are suitable for all types of collection.

Existing methods of milk treatment in farms consist of rapid cooling immediately after milking and storage at temperatures of 4 to 5 ° C. Although it is possible to counter the multiplication of autochthonous microflora of milk, often undesirable, it does not prevent its negative biochemical effect on the quality of the dairy raw material. In addition, when cooling milk, it is preferred to use psychrophilic types of microbes with undesirable biochemical properties. This part of the microflora is the cause of many technological and sensory defects of dairy products, cheese, fermented products, etc.

At the current stage of mass production, milk contains an enormous amount of microbial germs. The current method of treating milk in primary production is therefore insufficient. Milk quality after. Bacteriological and biochemical aspects are influenced by many factors from day to day and its changes have a very negative impact on the raw material during processing and final evaluation of final products. The current methods of milk treatment do not correspond to large-scale production conditions of milk and are only unsatisfactory modification of small-scale production conditions.

The method according to the invention solves the problem comprehensively, in accordance with the development and perspectives of large-scale dairy production technology in agricultural plants, with regard to the specialized needs of the dairy processing industry.

Short-term heating of milk to temperatures of 63 to 75 ° C immediately after milking is energy and economical. The costs associated with heating are compensated by a lower degree of subsequent cooling, instead of 4 to 5 ° C to only 10 to 12 or even 14 ° C. It is known that the energy required to cool milk by 1 ° C is the same as when it is heated by 4 ° C. During this process, autochthonous microflora, both pathogens and saprophytes, including dairy-beneficial types, will be destroyed. Therefore, in a further stage, a precious dairy culture according to the determination of the milk is added in small quantities for further processing. This leads to the necessary biochemical processes in milk, to maturation and the milk to be qualitatively standardized. The choice of a fortification microbial culture helps to standardize the raw material according to the needs and specialization of the processing plant. In addition, the method according to the invention allows irregular milk collection at various economically justified intervals.

The method according to the invention represents a comprehensive system for standardizing milk quality under the current and prospective conditions of large-scale milk production, taking into account the specialized needs of processing plants. Its use is expedient and suitable in large-scale cowsheds, from which the produced milk goes to dairy plants, processing raw materials into cheeses of all types, cottage cheese and fermented products. The above procedure eliminates various fluctuations in milk quality caused by a number of random factors and prevents losses in milk processing technology as well as outages from planned quantities of finished products.

The process of the invention is illustrated, but not limited, by the following examples. Example 1.

Milk Immediately after milking, heat briefly to 66 ° C, then cool with water and then cool to 10 ° C.

Claims (4)

Subject Method for the treatment and standardization of milk in agricultural production, characterized in that the milk to be processed into cheeses and fermented milk products after leaving the milking machine is heat treated for a short time at 60 to 75 ° C during the flow, then cooled to 10 to 14 ° C and immediately inoculated with the appropriate dairy microbial culture. 2. A method according to claim 1, wherein the inoculum material is a cream. After reaching this temperature, it is seeded with a cream culture in an amount of 0.1% / o of the total weight concentration. Example 2. The milk immediately after milking is heated briefly to 72 ° C and after cooling, first with water and then with a cooling unit to 12 ° C, the milk is fermented in an amount of 0.08% of the total weight concentration by emmental culture. Example 3. Immediately after milking, the milk is heated briefly to 63 ° C, and after cooling first with water and then with cooling unit to 12 ° C, it is inoculated with a 1: 1 mixture of cream and yoghurt in a total amount of 0.05% of the total weight concentration. The milk treated and inoculated according to Examples 1 and 3 is intended for processing Edam type cheeses, cottage cheese, cream cheeses and the like, milk according to Example 2 for the production of Emmental type cheeses. Short-term heating is performed countercurrently with steam, hot water or electrical resistance or high-frequency modes when the milk flows from the milking machine to the refrigeration and storage facility. of the invention a new culture in an amount of 0.01 to 0.1% of the total weight concentration. 3. A process according to claim 1, wherein the inoculum material is used in an amount of 0.01 to 0.1% by weight of the total weight concentration. 4. The method of claim 1 wherein the inoculum material is a yoghurt culture in an amount of up to 0.1% of the total weight concentration.