CS255312B1 - Aliphatic azo compound mixture with increased thermal stability - Google Patents
Aliphatic azo compound mixture with increased thermal stability Download PDFInfo
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- CS255312B1 CS255312B1 CS859670A CS967085A CS255312B1 CS 255312 B1 CS255312 B1 CS 255312B1 CS 859670 A CS859670 A CS 859670A CS 967085 A CS967085 A CS 967085A CS 255312 B1 CS255312 B1 CS 255312B1
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- 239000000203 mixture Substances 0.000 title claims description 12
- -1 Aliphatic azo compound Chemical class 0.000 title 1
- 235000013351 cheese Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 239000012141 concentrate Substances 0.000 claims abstract description 7
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 7
- 238000011026 diafiltration Methods 0.000 claims abstract description 3
- 230000018044 dehydration Effects 0.000 claims abstract 2
- 238000006297 dehydration reaction Methods 0.000 claims abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 235000013365 dairy product Nutrition 0.000 claims description 6
- 108010058314 rennet Proteins 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 230000015271 coagulation Effects 0.000 claims description 4
- 238000005345 coagulation Methods 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 229940108461 rennet Drugs 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 108010011756 Milk Proteins Proteins 0.000 claims description 3
- 102000014171 Milk Proteins Human genes 0.000 claims description 3
- 230000001419 dependent effect Effects 0.000 claims description 3
- 235000021239 milk protein Nutrition 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 239000012466 permeate Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract 1
- 240000002129 Malva sylvestris Species 0.000 description 6
- 235000006770 Malva sylvestris Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000013060 ultrafiltration and diafiltration Methods 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229940021722 caseins Drugs 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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- Dairy Products (AREA)
Abstract
Riešenie sa týká sposobu výroby syrov využitím ultrafiltrácie, diafiltrácie alebo dehydratácie, spočívajúcom v přídavku čistých mlíekarenských kultur, syridla, ochucujúcich látok a tuku do koncentrátu, naplnění koncentrátu do obalov, kde koaguluje a vzniklý syr zreje.The solution relates to the method of making cheese by use ultrafiltration, diafiltration or dehydration, the addition of pure milk cultures, rennets, flavoring substances and fat into concentrate, filling concentrate into containers where it coagulates and the resulting cheese matures.
Description
Vynález sa týká sposobu výroby syrov s využitím všetkých bielkovín mlieka. Vynález je závislý na AO č. 242 219.The invention relates to a process for the production of cheeses using all milk proteins. The invention is dependent on AO no. 242 219.
Pri doterajších výrobách syrov sa využívajú z mliečnych bielkovín len fcazeiny a ďalšia časť bielkovín, najma srvátkové bielkoviny, ktoré sú po stránke biologickej hodnotnejšie ako kazeiny, odchádzajú do odpadu. Ďalšia technológla výroby syrov pomocou ultrafiltrácie je v súčasnosti len v pokusnom štádiu, hoci sa priemyselne využívá v obmedzenom rozsahu. Pri výrobě syrov pomocou ultrafiltrácie mlieko, připadne zmes mlieka a mliečneho tuku sa koncentruje na ultrafiltračnom zariadení přibližné na 19 °/o-nú 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 sofnom roztoku. Po vysolení sa balí do expedičných obalov, obaly sa doplnia solným roztokem a hermeticky uzavrú. Další postup výroby podlá nášho AO č. 242 219 čiastočne odstraňuje uvedené nedostatky. Jeho nevýhodou je však, že limituje sortiment syrov vyráhaných podlá uvedeného AO.In the current cheese production, only fcazeins are used from milk proteins and another part of the protein, especially whey proteins, which are biologically more valuable than caseins, is sent to waste. Another technology for the production of cheese by ultrafiltration is currently only in the experimental stage, although it has been used to a limited extent. In the production of cheese by means of milk ultrafiltration, the milk / milk fat mixture, if any, 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. Next production process according to our AO no. 242 219 partially remedies these deficiencies. However, its disadvantage is that it limits the assortment of cheeses produced according to the AO.
Doterajšie sposoby výroby sú poměrně prácné, vznikajú pri nich značné straty bielkovín a mikrobiálna kontaminácia pri manipulácii. Okrem toho AO č. 242 219 neumožňuje výrobu syrov, kde podmienkou výroby je nízký počiatočný obsah laktózy v surovině.The current production methods are relatively laborious, causing significant protein loss and microbial contamination during handling. In addition, AO no. 242 219 does not allow the production of cheeses where the condition for production is a low initial lactose content in the raw material.
Nedostatky doterajších sposobov výroby odstraňuje sposob výroby podlá vynálezu závislého na AO 242 219, pri ktorom mlieko sa koncentruje na sušinu 16 až 35 % s využitím ultrafiltrácie, diafiltrácie, alebo koncentrácie na vakuových odparkách. Do mlieka sa pridajú čisté mliekárenské kultúry v množstve až do 4 °/o, syridlové enzými, pričom koagulácia zmesi nastane až po· jej naplnění do zrecích, resp. expedičných obalov, až 5 % chloridu sodného, až do 4 % ochucujúcich látok a upraví sa tuk v sušině a celková sušina výrobku na hodnotu 32 až 61 °/o prídavkom tuku. Zmes sa homogenizuje pri tlaku 8 až 22 MPa a naplní sa do obalov, kde sa nechá koagulovať a zrieť, pričom obaly móžu zároveň plnil aj expedičnú funkciu.The drawbacks of the prior art production methods are overcome by the production method according to the invention dependent on AO 242 219, in which the milk is concentrated to a dry matter of 16 to 35% using ultrafiltration, diafiltration or concentration on vacuum evaporators. Pure dairy cultures are added to the milk in an amount up to 4% by weight of rennet enzymes. shipping containers, up to 5% sodium chloride, up to 4% flavorings, 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 adding 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 slúžií na priamy konzum, alebo na výrobu iných výrobkov, najmá topených syrov ako aj dosiahnutie vysokej výťažnosti bielkovín zo zpracovávaného mlieka, prakticky sa jedná o· bezodpadová technológiu z hladiska využitia bielkovín a tiež možnost dosiahnutia zlepšenej mikrobiologickej akosti syrov.The advantage of the production method according to the invention is the possibility to increase the efficiency of the production of cheeses which can be used for direct consumption or for the production of other products, especially melted cheeses, as well as achieving high protein yield from processed milk. also the possibility of achieving improved microbiological quality of the cheeses.
Příklad 1Example 1
Mlieko o obsahu tuku 3 g v 100 g sa ultrafiltráciou a diafiltráciou koncentruje na sušinu 23 g v 100 g a následné na vakuových odparkách na sušinu 35 g v 100 g. Do koncentrátu sa přidá čistá mliekárenské kultúra v množstve 4 g na 100 g a tekutý tuk v množstve 26 g na 100 g koncentrátu a syridlo. Zmes sa homogenizuje pri tlaku 8 MPa. Po homogenizácii sa naplní do uzavretých oibalov, kde sa získá syr po koagulácii zmesi.Milk with a fat content of 3 g in 100 g is concentrated by ultrafiltration and diafiltration to a dry matter of 23 g in 100 g and subsequently in a vacuum evaporator to a dry matter of 35 g in 100 g. Pure dairy culture at 4 g per 100 g and liquid fat at 26 g per 100 g of concentrate and rennet are added to the concentrate. The mixture is homogenized at 8 MPa. After homogenization, it is filled into sealed oibals where cheese is obtained after coagulation of the mixture.
Příklad 2Example 2
Mlieko o obsahu tuku 9 g v 100 g sa pomocou ultrafiltrácie a diafiltrácie koncentruje na sušinu 35 g v 100 g. Do koncentrátu sa pridajú čisté mliekárenské kultúry v množstve 4 g na 100 g. Zmes sa diafiltruje do dosiahnutia obsahu laktózy 4,5 g v 100 g permeátu. Do diafiltrátu sa přidá chlorid sodný v množstve 2 g na 100 g, syridlo a třený chren v množstve 1 g na 100 g. Sušina zmesi sa upraví prídavkom koncentrovanej smotany na 61 g v 100 g. Zmes sa1 homogenizuje pri tlaku 13 MPa a naplní do obalov, kde po koagulácii sa získá syr.Milk with a fat content of 9 g in 100 g is concentrated to a dry matter of 35 g in 100 g by ultrafiltration and diafiltration. Pure dairy cultures are added to the concentrate in an amount of 4 g per 100 g. The mixture was diafiltered to a lactose content of 4.5 g in 100 g permeate. Sodium chloride is added to the diafiltrate at 2 g per 100 g, rennet and horseradish at 1 g per 100 g. The dry weight of the mixture is adjusted to 61 g in 100 g by adding concentrated cream. 1 was homogenized at a pressure of 13 MPa and filled into containers in which the coagulation of the cheese obtained.
Příklad 3Example 3
Mlieko o obsahu tuku 1 g v 100 g sa pomocou ultrafiltrácie a diafiltrácie koncentruje na sušinu 18 g v 100 g pri 0,5 g obsahu laktózy v diafiltráte. Do diafiltrátu sa pridajú čisté mliekárenské kultúry v množstve 0,1 g na 100 g koncentrátu, syridlo a mliečny tuk vo formě smotany v takom množstve, aby výsledná sušina zmesi bola 22 g v 100 gramoch a 0,01 g chloridu sodného. Zmes sa homogenizuje pri tlaku 22 MPa a naplní do obalov, kde koaguluje a získaný syr zreje.Milk with a fat content of 1 g per 100 g is concentrated to 18 g in 100 g by means of ultrafiltration and diafiltration at 0.5 g lactose content in the diafiltrate. Pure dairy cultures are added to the diafiltrate in an amount of 0.1 g per 100 g of concentrate, rennet and milk fat in the form of cream in such a quantity that the resulting dry matter of the mixture is 22 g in 100 grams and 0.01 g of sodium chloride. The mixture is homogenized at a pressure of 22 MPa and filled into packages where it coagulates and matures the resulting cheese.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS859670A CS255312B1 (en) | 1985-12-21 | 1985-12-21 | Aliphatic azo compound mixture with increased thermal stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS859670A CS255312B1 (en) | 1985-12-21 | 1985-12-21 | Aliphatic azo compound mixture with increased thermal stability |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS967085A1 CS967085A1 (en) | 1987-07-16 |
| CS255312B1 true CS255312B1 (en) | 1988-03-15 |
Family
ID=5445981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS859670A CS255312B1 (en) | 1985-12-21 | 1985-12-21 | Aliphatic azo compound mixture with increased thermal stability |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS255312B1 (en) |
-
1985
- 1985-12-21 CS CS859670A patent/CS255312B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CS967085A1 (en) | 1987-07-16 |
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