CS242219B1

CS242219B1 - Process of making cheese using all milk proteins

Info

Publication number: CS242219B1
Application number: CS848853A
Authority: CS
Inventors: Jan Barabas
Original assignee: Jan Barabas
Priority date: 1984-11-22
Filing date: 1984-11-22
Publication date: 1986-04-17
Also published as: CS885384A1

Abstract

Sposob výroby syrov s využitím všetkých bielkovín mlieka sa zakladá na koncentrácii a dehydratácii bielkovín, přídavku mliekárenských kultúr, syridlových enzýmov, ochucujúcich látok a tuku do zmesi, homogenizácii zmesi a ]ej zření v obaloch.The method of producing cheeses using all milk proteins is based on the concentration and dehydration of proteins, the addition of dairy cultures, rennet enzymes, flavorings and fat to the mixture, homogenization of the mixture and its maturation in containers.

Description

Vynález sa týká sposobu výroby syrov s využitím všetkých bielkovín mlieka.The invention relates to a process for the production of cheese using all milk proteins.

Pri doterajších klasických výrobách syrov sa z mliečnych bielkovín využívajú len kazeiny a ďalšia časť bielkovín, najma srvátkové bielkoviny, ktoré sú po stránke biologicko nutritívnej hodnotnejšie ako kazeiny, odchádzajú do odpadu. Ďalšie technologie výroby pomocou ultrafiltrácie sú v súčasnosti len v počiatočnom štádiu využívania a využívajú sa len vo velmi obmedzenom rozsahu. Pri výrobě syrov pomocou ultrafiltrácie mlieko, príp. zmes mlieka a mliečneho tuku sa koncetruje na ultrafiltračnom zariadení přibližné na 19 % sušinu. Do koncentrovaného mlieka sa pridajú syridlové enzými a mliekárenské kultúry. Zmes sa napustí do plochých nádob, po koagulácii sa syrenina pokrája na příslušné rozměry. Po pokrájaní sa solí v solnom roztoku. Po vysolení sa balí do expedičních obalov, obaly sa doplnia solným roztokom a hermeticky sa uzavrú.In conventional cheese production, only caseins are used from milk proteins and another part of the protein, especially whey protein, which is more valuable than caseins in terms of bio-nutritive properties, goes to waste. Other ultrafiltration production technologies are currently only at an early stage of use and are only used to a very limited extent. In the production of cheese by ultrafiltration milk, event. a mixture of milk and milk fat is concentrated on the ultrafiltration apparatus to approximately 19% dry matter. Rennet enzymes and dairy cultures are added to the concentrated milk. The mixture is filled into flat containers, after coagulation the curd is cut to size. After cutting with salt in salt solution. After salting out, they are packed in dispatch containers, filled with saline and sealed.

Doterajšie sposoby výroby sú poměrně pracné, vznikajú pri nich značné straty mliečnych bielkovín a mikrobialna kontaminácia pri manipulácii.The prior art processes are relatively laborious, resulting in significant losses of milk proteins and microbial contamination during handling.

Nedostatky doterajších spQsobov výroby odstraňuje sposob výroby podlá vynálezu, pri ktorom mlieko s nízkým obsahom tuku sa koncentruje na sušinu 16 až 35 % s využitím ultrafiltrácie a následnej koncentrácie na vákuových odparkách. Do koncentrované]' zmesi sa pridajú čisté mliekárenské kultúry v množstve až do 4,0 %, syridlové enzými pričom koagulácia zmesi nastane až po jej naplnění do zrecích, respektive expedičných obalov, až do 5 % chloridu sodného, až do 4 % ochucujúcich látok a upraví sa tuk v sušině a celková sušina výrobku na hodnotu 32 až 61 % prídavkom tuku. Zmes sa homogenizuje pri tlaku 8 až 22 MPa a naplní do obalov, kde sa nechá koagulovaf a zrieť, pričom obaly možu zároveň plnit aj expedičnú funkciu. Výhodou sposobu výroby podlá vynálezu je možnost zvýšenia efektivnosti výroby syrov, ktoré možu slúžiť na priamy konzum, alebo výroby suroviny na výrobu iných výrobkov, najma prírodných a topených syrov ako aj dosiahnutia vysokej výťažnosti bielkovín zo spracovávaného mlieka, praktickyThe drawbacks of the prior art are avoided by the method of the invention, wherein the low fat milk is concentrated to a dry weight of 16 to 35% using ultrafiltration and subsequent concentration in vacuum evaporators. Pure dairy cultures of up to 4.0%, rennet enzymes are added to the concentrated mixture, and the coagulation of the mixture occurs after it has been filled into ripening and / or shipping containers, up to 5% sodium chloride, up to 4% flavoring agents and the fat in the dry matter and the total dry matter of the product are adjusted to 32-61% by the addition of fat. The mixture is homogenized at a pressure of 8 to 22 MPa and filled into containers, where it is allowed to coagulate and mature, while the packaging can also fulfill the shipping function. The advantage of the method of production according to the invention is the possibility of increasing the efficiency of cheese production, which can serve for direct consumption, or production of raw material for production of other products, especially natural and heated cheeses as well as achieving high yield of processed milk protein, practically

Claims

SUBJECT MATERIAL: Production of cheese using all milk proteins using ultrafiltration or dihydration, in which milk with a fat content of less than 15 parts by weight in 1 000 parts by weight is concentrated, characterized in that the dry matter concentration in milk is increased to 16 to 35 parts by weight in 100 parts by weight using ultrafiltration or dehydration, pure dairy cultures up to 4 parts by weight are added to the concentrate as waste-free technology for protein utilization, as well as the possibility of achieving microbial quality of the products. Example 1 Process for the production of cheese Milk with a fat content of 3 g in 100 g is concentrated by ultrafiltration to a dry weight of 23 g in 100 g. The ultrafiltrate is further concentrated in vacuum evaporators to a dry weight of 35 g in 100 g. Pure dairy culture is added to the concentrated ultrafiltrate at 4 g per 100 g and liquid fat at 26 g per 100 g ultrafiltrate and rennet. The mixture is homogenized at 8 MPa. After homogenization, it is filled into sealed containers to obtain cheese after coagulation of the mixture. Example

2 Process for the production of cheeses Milk of a fat content of 1 g in 100 g is concentrated by ultrafiltration to a dry weight of 18 g in 100 g. To the concentrated ultrafiltrate is added 0,1 g per 100 g of ultrafiltrate, rennet and milk fat in the form of a lotion. in an amount such that the resulting dry matter of the mixture is 22 g in 100 g and 0.01 g of sodium chloride per 100 g. The mixture is homogenized at 22 MPa and filled into containers where it coagulates and the cheese obtained matures. Example

3 Process for the production of cheese Milk with a fat content of 3 g in 1 000 g is concentrated by ultrafiltration to a dry weight of 26 g in 100 g. To the ultrafiltrate are added 1 g per 100 g of pure dairy cultures, 2 g per 100 g of sodium chloride, rennet and 1 g per 100 grams. The fat content is adjusted by adding concentrated cream to 50 g in 100 g of the dry mixture. The mixture is homogenized at a pressure of 13 MPa and filled into containers where, after coagulation, cheese is obtained. to 100 parts by weight, sodium chloride to 5 parts by weight per 100 parts by weight, flavoring agents in an amount of up to 4 parts by weight per 100 parts by weight, the dry matter of the product being adjusted by adding fat to 22 to 61 parts by weight per 100 parts by weight of the mixture and after the addition of the rennet, it is homogenized at a pressure of 8 to 22 MPa and filled into containers, where the resulting cheese coarses to mature.