CS208096B1 - Method of making the milk products - Google Patents

Description

The invention relates to a process for the manufacture of dairy products such as sour curds, spreads, curd creams and beverages. Furthermore, it can be used in the production of processed cheeses, termixes and dried whey proteins intended to be added to beverages for human consumption.

i Previous use of whey proteins, mainly represented by lactalbumin and lactoglobulin; Whey cheese derived from whey is used in the production of whey cheeses such as Norwegian cheese and gammelost, Swiss cheese Schabziger, Urdy, and whey cheese in the production of lump sheep cheese or fresh albumin cheeses with various additives. However, whey has so far been mainly used as a component of dried fodder mixtures.

These drawbacks are eliminated by the method of producing dairy products such as sour curds, spreads, creams and beverages. It is based on the fact that whey, acidified to 10 to 14 ° SH, or a mixture of buttermilk is precipitated at 85 to 95 ° C into whey protein, which after adjustment to a dry matter content of 15 to 25% by weight in the production of rendered It adds to the basic raw material up to a concentration of 30% by weight or adds up to 100% by weight in the production of curds and beverages based on serum proteins. According to a further feature of the invention, the whey protein may be inoculated with a lactic acid culture of 3-5% by weight after dehydration.

According to the invention, it has been found that whey proteins have a more favorable representation of essential amino acids, higher nutritional value, favorable physico-chemical properties and thus the right to be fully utilized in nutrition compared to casein.

This has expanded the possibility of using whey proteins and improving the economic value of whey.

The process for producing dairy products according to the invention is suitable for the production of processed cheeses and termixes and dried whey proteins for infant and infant formulas.

If desired, flavorings or creams may be added. The use of the invention means a significant economic benefit and an increase in the nutritional value of the products while maintaining good quality and durability.

Whey proteins are obtained by precipitation to 18 ° C to 95 ° C, heated and to 10 ° C to 14 ° C, acidified with whey or a mixture of whey and buttermilk. Whey proteins with a dry weight concentration of 15% to 25% are inoculated with a cream or bifidogenic culture or another culture of lactic acid bacteria of a concentration of 208 098 c of 2 to 5%. Milk fermentation takes place at a temperature of 6 ° C to 12 ° C for 6 to 16 hours. The sour whey curd thus prepared with good sensory properties is a raw material in the production of processed cheeses, termixes, fresh sour whey curds and dried whey proteins intended for human nutrition. In the production of processed cheese, the addition of whey protein fully represents the proportion of fresh cheese or curd. The addition of acidic whey proteins adjusts the pH of the fused raw material, positively affects the product structure, the dough rheology, increases the nutritional value and palatability of the product.

Whey proteins, treated as sour whey curd, are processed either individually or mixed with curd to form termixes. Whey proteins processed into termixes increase the nutritional value, improve the structure and consistency of the product.

Whey proteins treated as sour whey curd enriched with bifidogenic or other acid-forming microflora favorably affect shelf life and are a suitable raw material for the production of special curd spreads and creams.

Whey sour curd is also a raw material for the manufacture of dried whey proteins added to milk for the production of dried adapted milk for infant formulas.

Claims (2)

SUBJECT Process for the production of dairy products such as sour curds, spreads, creams and beverages, characterized in that whey acidified to 10 to 14 ° SH or a mixture of whey and buttermilk precipitates at 85 to 95 ° C into whey protein, which, after adjustment to a dry matter content of 15 to 25% by weight in the production of processed cheese, is added to the basic raw material and to the production of concentrated protein drinks. The invention is further described by means of several examples: Treasure 1 Whey proteins were prepared in the form of sour curd with a dry matter concentration of 15% to 25% by weight and added at a maximum concentration of 30% by weight of whey protein as a substitute for young cheese or curd to the mixture intended for the production of processed cheese. The mixture in the presence of melting salts was melted at pH 5.5 to 5.9 at 80 ° C to 95 ° C for 5 to 10 minutes. Example 2 Whey proteins were prepared in the form of sour curd with a dry matter concentration of 15% to 25% by weight and processed into termixes either directly or in combination with curd and flavorings. Example 3 Whey proteins were prepared in the form of sour cottage cheese with a dry matter concentration of 15% to 25% by weight and processed by whipping into protein creams and spreads, which were fortified with the addition of flavorings. OF THE INVENTION up to a weight concentration of 30% or in the production of cream cheese and beverage products based on serum proteins adds up to a weight concentration of 100%. 2. The method of claim 1, wherein the dehydration of the whey protein is inoculated with cultures of lactic acid bacteria at a concentration of 3-5% by weight.