CS256739B1 - Method of milk treatment for cheese production - Google Patents

Abstract

The solution concerns the dairy industry, in which the treatment and regulation is addressed technological properties of the milk intended for cheese making. The essence of the solution lies v tzv. double-skin milk treatment the first day after thermization and cooling to milk they add pure dairy cultures, calcium salts and proteolytic enzymes. Next day after that pre-mating and standardization followed by normal pasteurization and self-production cheese. It can be modified in this way and improve milk acidification i cheeses, syriteliness and consistency properties ripening and quality ripening and quality cheese. The proposed method of technological adjustment the properties of milk is justified, most commonly in controlled mass production cheese.

Description

The present invention provides a method for treating milk intended for cheese production. especially in large-scale production conditions, whereby the milking and pre-maturation of the cheeses and the degree of ripening of the cheeses produced are already standardized upon pre-maturation of the milk.

Until now, for the treatment of cheese milk, the so-called "cheese" has been used. pre-maturation of raw or pasteurized milk, mainly consisting of the addition of acid-milled cultures at a temperature of 10 to 20 ° C, thereby partially standardizing and improving its acidification. However, the method of pre-milking so far leads to the possibility of milk reinfection and also an undesirable multiplication of the psychrotrophic microflora. Another technological modification to improve the syritability and consistency of the cheeses is the addition of calcium salts, which is added only after pasteurization, while not protecting the structure of calcium phosphozeinate from heat heating. So far as it concerns the treatment of future cheeses from maturity or rheological properties, they are still largely regulated during production by the addition of various types of cultures, rennets and modifications according to the expected properties.

The above-mentioned properties of milk in the production process are difficult to manage in the said large-scale production, it is not possible to ensure, in particular, the desired maturing and the desired cheese properties. For these reasons, it is desirable to regulate in advance the future process of production and quality of cheese so that it is possible to use programmed production with constant technological operations.

The above-mentioned deficiencies are eliminated by the method of treatment of milk intended for the production of natural cheeses with controllable syritetnost, an acidification process and also a controllable process of ripening of produced cheeses. The present invention is based on a method of treating and treating cheese milk in that the raw milk purchased is only thermally heated at a temperature of 65 + 3 ° C on the first day and cooled to 8 to 14 ° C. At this temperature, 0.001 to 0.10 wt. the creamy culture itself, preferably with the addition of some of the thermophilic cultures, Str. thermophillus, Lbe. 8 to 12 g of CaCl2 per 100 l of milk and rennet as a proteolytic enzyme in an amount of 0.001 to 0.100% by weight, preferably about 0.001 to 0.100% by weight. beta-galactosidase enzyme. On the second day, the treated and pre-ripened milk is normally gently pasteurized and used for cheese production.

The use of said method of so-called. two-heat milk treatment using the addition of cheese cultures, calcium salts and proteolytic enzymes, respectively. It is also possible to regulate the desired milk syrupness, its acidification and also the cheese maturation process. At the same time, by using the dose mentioned above, on the first day and mainly by pasteurizing the milk on the second day, the microbiological composition of the milk can be improved and undesirable further activity of proteolytic enzymes, which could lead to the feared bitter taste of the cheese, can be stopped.

The addition of cheese cultures to thermized and chilled milk, suppresses the growth of unwanted banal microflora, and the amount and type of cultures can regulate the acidity of milk during preservation, which substantially improves the acidity of both milk and cheese. The addition of calcium salts during the pasteurization preservation gives the possibility of protecting the structure of the calcium phosphozeinate from being damaged by elevated pasteurization temperature. This will also increase the content of soluble calcium ions and improve the saturation. When calcium salts are added before pasteurization. cheese consistency and yield will also be improved.

Finally, in addition to acidification and satiety, the proposed method also addresses the problem of desired maturation of the cheeses, whereby the amount and type of proteolytic enzyme already in milk can regulate the degree of breakdown of casein into soluble components, which improves the consistency of the cheeses. Since milk storage is followed by pasteurization, which destroys thermolabile enzymes, for example, milk protein proteolysis can be used. pepsin. The addition of the enzyme betagalactosidase in pre-maturation helps to break down lactose, which allows us to improve acidification and, moreover, there is an obvious effect of proteinases.

By using the above-mentioned method of milk treatment, the future production process and cheese quality can be controlled in a timely manner, which makes it possible to standardize the whole production and to use a constant program in production.

Example 1

For the treatment of cheese milk, raw, mixed milk with impaired satiety and low acidity is thermostated at 65 ° C for the first day after purchase at a dairy plant without holding. After cooling to 12 ° C, 0.001 to 0.10 wt. creamy culture alone or together with culture Str. thermophilus, Lbe. lactis in a porous ratio, in a total amount of 0.0010 to 0.010% by weight in a different ratio, in a total amount of 0.0, a total amount of 0.0010 to 0.010% by weight. Saturated CaCl 2 solution was added; 10 g per 100 l of milk. 0.02 wt. pepsin and 0.02 wt.%, beta-galactosidase. The next day, the milk is pasteurized at 72 ° C and used to produce natural cheeses, according to the guideline for the desired cheese type. Calcium salts are no longer added to the milk treated in this way.

In this way, the treated milk achieves increased acidity, better acidification, better cheesing and grain reinforcement. The cheeses produced have a dry matter content of about 2%, a supple consistency and are about 30% ripe.

Example 2

The mixed raw milk is thermostated at 65 ° C without holding as in the first example.

After cooling to 12 ° C, the following components are added to the milk: 0.10 wt. creamy culture and 0.010 wt. Lbe culture. helveticus; CaCl 2 at 10 g per 100 L of milk; 0.030 wt. thermolabile rennilase. The further procedure is identical to Example 1 above.

SUBJECT

Claims (1)

SUBJECT Process for the treatment of milk for the production of cheese with controlled syrupiness, acidification and proteolysis, characterized in that the raw milk is thermised at 65 + 3 ° C on the first day and cooled to 8 to 14 ° C, at which temperature 0.001 to 0 is added. %, 10 wt. % of the cream culture itself, preferably with the addition of 0.001 to 0.010 wt. one YNALEZU from thermophilic cultures Str. thermophilus, Lbe. helveticus and Lbe. lactis, further addition of 8-12 g CaCl2 per 100 l of milk and rennet as a proteolytic enzyme in an amount of 0.001 to 0.100 percent by weight, respectively 0.001 to 0.100 wt. of the beta-galactosidase enzyme, and the next day, the pre-matured and treated milk is gently pasteurized.