CS206604B1 - Manufacturing process of soured milk products,cheeses and mother and processing milk starters - Google Patents

Description

(54) Method for the production of fermented dairy products, cheeses and milk and process dairy cakes

The process for the production of fermented dairy products, cheeses and milk and process dairy cakes consists in the addition of a suitable amount of acrylic acid derivatives, preferably citronelysilecenate.

The development of dairy cultures, both in the mother's and operating desserts and in the final dairy products (fermented products and cheeses), depends both on the biological activity of the cultures and on the quality of the dairy raw material, milk. and

Processed fermented products (yoghurts, raisins, sour cream, etc.) and cheeses are made from commercially available dairy raw materials according to applicable state or company standards. First-class products are not always achieved, either due to the weakening of the culture or, more often, to the deterioration of the quality of the raw material. In such a case, the stimulators used so far in the mother and in the process are ineffective.

Addition of acrylic acid derivatives, preferably citronelysilate acetate, to the milk or milk medium can accelerate the development of noble dairy cultures in all circumstances. The stimulating effect is achieved by making acrylic acid derivatives a prerequisite for multiplying the number of microbial germinal centers. At the same time, the sensory properties of the milk of dairy products are improved and their shelf life is extended.

The acrylic acid derivatives are introduced into the milk in two ways via the dairy organism, by adding to their feed in a daily amount of 0.5 to 1.5 g of active ingredient, or by direct incorporation into the milk in an amount of 2 to 10 mg per liter and subsequent homogenization.

Derivatives of acrylic acid, preferably citronella llisenate, prevent acidification of fermented products, reduce fat retention and improve their sensory properties. The same applies to cheeses.

After laboratory and orientation field trials, in 1977 and 1978, we carried out a series of operational validation experiments with the application of citronelylseneciate in the agricultural establishments of the Ústí n. and in the processing plants of the dairy plant Choceň.

Under the patronage of the District Agriculture Administration and the District Veterinary Facility, Lemonelylseneciate was fed with feed at a rate of 1 g per head per day to one hundred dairy cows in the. the same number in JZD Bystřec for 19 days, & later 1200 dairy cows for 26 days on the State. M. Sčors' farm in Králíky. Milk from dairy cows thus fed was separately processed in the premises of the dairy plant Choceň. Milk was produced in several production batches of yoghurt, cream cheese, romadur type cheeses and Dutch and Emmental type cheeses.

Yoghurts with excellent sensory and rheological properties were acidifying against control deeper and faster and for a third to half of the time and were stored for a long time. Cheeses of all kinds have ripened 25 to 30% of the time required faster and have excellent sensory and rheological properties.

Also, the mother and process starters ferment faster and contain up to twice the number of microbial cells versus control.

The quality of all products was carried out on a commissional basis, both by objective analytical methods and subjectively sensory. In all cases, all evaluations were clearly in favor of milk products containing citronella lseneciate. It was particularly appreciated by the evaluation committees that, in improving the sensory properties of the products, their market maturity was achieved in a shorter time.

The method of the invention is illustrated, but not limited, by the following examples:

Example 1

Milk produced by dairy cows whose daily ration is enriched with 1.0 g of citronella lseneciate is used to make Edam or Emmental type cheeses. The cheeses from the raw material thus obtained reach the expedition maturity faster by a quarter to a third of the required maturing time. Example 2

The milk produced by dairy cows whose daily ration is enriched with 0.8 g of citronella lyseciate is used to prepare yoghurt. Yoghurts throughout the volume evenly and faster

Claims (2)

SUBJECT A process for the production of fermented dairy products, cheeses and milk and process dairy cakes, characterized in that it is added to the processed raw material citronellalseneciate. acidify to the required level, they gelatinize more significantly, whey does not come out of them. The layer of permanent fat is minimal. Yoghurts produced this way have an extra shelf life and can be stored three times longer. Example 3 Citronelyilseneciate is added to the raw material to be processed into yoghurt via skimmed milk powder, which increases the dry matter, in a quantity such that the final concentration of active ingredient per liter is 4 mg. Everything is homogenized and after the addition of the microbial culture the technological increases are followed. The improvement of the products achieved is identical to Example 2. Example 4 The dried milk medium containing 30 mg of citrelylsenecesate per kg of the mass is used to prepare the mother's milk desserts after recovery, i.e. after the addition of the necessary amount of water. After reaching maturity, the ferment contains twice as many microbial germs. The method of the invention allows to accelerate the development of dairy microbial cultures in milk; dairy media and products due to the physicochemical properties of acrylic acid derivatives. The method according to the invention achieves significant time savings in the preparation, maturation of the starters and facilitates the differentiation of the activity of the tested bacterial cultures. In the final products, cheeses and fermented products, significant time, space and thus economical savings are achieved in maturing plants. At the same time, the sensory and rheological properties of the products are improved and their shelf life is increased by two to three times. 2. A process for the production of fermented dairy products, cheeses and milk and process dairy cakes according to claim 1, characterized in that they are incorporated directly into the raw material in an amount of 1 to 100 mg per liter.