CS242219B1

CS242219B1 - Method of cheese production with utilization of 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.Process of making cheese using all milk protein is based on concentration and dehydration of proteins, addition of dairy cultures, rennet enzymes, flavoring substances and fat into the mixture, homogenization blending and aging in packaging.

Description

Vynález sa týká sposobu výroby syrov s využitím všetkých bielkovín mlieka.The invention relates to a process for the production of cheeses 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 the conventional cheese production, only caseins are used from milk proteins and another part of the protein, especially whey proteins, which are biologically nutritionally more valuable than caseins, goes to waste. Other ultrafiltration production technologies are currently at an early stage of use and are used only to a very limited extent. In the production of cheese by ultrafiltration, milk or milk is used. The mixture of milk and milk fat is concentrated on an ultrafiltration device to approximately 19% dry matter. Rennet enzymes and dairy cultures are added to the concentrated milk. The mixture is impregnated into flat containers, after coagulation the curd is cut to the appropriate dimensions. After cutting, the salts are in brine. After salting, they are packed in shipping containers, the containers are filled with brine and sealed.

Doterajšie sposoby výroby sú poměrně pracné, vznikajú pri nich značné straty mliečnych bielkovín a mikrobialna kontaminácia pri manipulácii.The current production methods are relatively laborious, causing 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.The drawbacks of the prior art processes are overcome by the process according to the invention, in which the low fat milk is concentrated to a dry matter of 16 to 35% using ultrafiltration and subsequent concentration on vacuum evaporators. Pure dairy cultures of up to 4.0% rennet enzymes are added to the concentrated mixture, whereupon the mixture coagulates up to 5% of sodium chloride, up to 4% of flavorants, after filling into maturing or shipping containers, and the fat in the dry matter and the total dry matter of the product are adjusted to a value of 32 to 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 containers can also fulfill the expedition function.

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 advantage of the process according to the invention is that it is possible to increase the efficiency of the production of cheeses which can be used for direct consumption, or the production of raw material for the production of other products, in particular natural and fried cheeses, and high protein yield from processed milk.

Claims

SUBJECT

Process for the 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 1000 parts by weight is concentrated, characterized in that the milk solids concentration is increased to 16 to 35 parts by weight in 100 parts by weight using ultrafiltration or dehydration, pure dairy cultures are added to the concentrate in quantities of up to 4 parts by weight, this is a waste-free technology in terms of protein utilization, as well as the possibility of achieving microbial product quality.

Example 1

Method of cheese production

Milk with a fat content of 3 g per 100 g is concentrated by ultrafiltration to a dry matter of 23 g in 100 grams. The ultrafiltrate is further concentrated in a vacuum evaporator to a dry matter of 35 g in 100 g. To the concentrated ultrafiltrate is added pure dairy culture at 4 g per 100 g and liquid fat at 26 g per 100 g of ultrafiltrate and rennet. The mixture is homogenized at 8 MPa. After homogenization, it is filled into sealed containers where cheese is obtained after coagulation of the mixture.

Example 2

Method of cheese production

Milk with a fat content of 1 g in 100 g is concentrated to 18 g in 100 g by ultrafiltration. To the concentrated ultrafiltrate, pure dairy cultures are added in an amount of 0.1 g per 100 g of ultrafiltrate, rennet and milk fat in the form of a cream such that the resulting dry matter mixture is 22 g in 100 g and 0.01 g sodium chloride per 100 g. The mixture is homogenized at a pressure of 22 MPa and filled into containers where it is coagulated and the cheese obtained is aged.

Example 3

Method of cheese production

Milk with a fat content of 3 g in 1000 g is concentrated by ultrafiltration to a dry matter of 26 g in 100 g. Pure dairy cultures are added to the ultrafiltrate at 1 g per 100 g, sodium chloride at 2 g per 100 g, rennet and horseradish at 1 g per 100 grams. The fat content is adjusted by adding concentrated cream to 50 g in 100 g dry matter mixture. The mixture is homogenized at a pressure of 13 MPa and filled into packages where cheese is obtained after coagulation.

per 100 parts by weight, sodium chloride up to 5 parts by weight per 100 parts by weight, flavoring agents in amounts up to 4 parts by weight per 100 parts by weight, the dry matter of the product is adjusted by adding fat to 22 to 61 parts by weight per 100 parts by weight after the addition of rennet, it is homogenized at a pressure of 8 to 22 MPa and filled into containers, where the resulting cheese matures after coagulation.