CS258220B3

CS258220B3 - Cheese production process

Info

Publication number: CS258220B3
Application number: CS384386A
Authority: CS
Inventors: Jan Barabas
Original assignee: Jan Barabas
Priority date: 1984-11-22
Filing date: 1986-05-26
Publication date: 1988-07-15

Abstract

Mlieko po úpravě kyslosti sa koncentruje na sušinu 16 až 35 dielov hmotnostných v 100 hmotnostných dieloch. Po koncentrácii sa pridajú čisté mliekárenské kultúry a zmes sa po homogenizácii naplní do spotřebitelských obalov, kde po koagulácii vzniklý syr zreje.The milk after acidification is concentrated to a dry matter content of 16 to 35 parts by weight in 100 parts by weight. After concentration, pure dairy cultures are added and the mixture is homogenized and filled into consumer packaging, where the cheese formed after coagulation ripens.

Description

Vynález sa týká spósobu výroby syrov s využitím všetkých bielkovín mlieka závislý na AO 242 219.The invention relates to a process for the production of cheese using all milk proteins dependent on AO 242 219.

Pri doterajších výrobách syrov sa využívajú z mliečných bielkovín len kazeíny a dalšia časť bielkovín, najma srvátkové bielkoviny, ktoré sú po stránke biologickej hodnotnejšie ako kazeíny odchádzajú do odpadu. Ďalšia technológia výroby syrov pomocou ultrafiltrácie je v súčastnosti len v pokusnom štádiu hoci sa priemyselne využívá v obmedzenom rozsahu.To date, cheese production uses only casein from milk proteins and another part of the protein, especially whey proteins, which are biologically more valuable than casein to waste. Another technology of cheese production by ultrafiltration is currently only in the experimental stage, although it is used to a limited extent in the industry.

Pri výrobě syrov ultrafiltráciou mlieko, připadne zmes mlieka a mliečného tuku sa koncentruje na ultrafiltračnom zariadení přibližné na 19% sušinu.In the manufacture of cheese by ultrafiltration of milk, the mixture of milk and milk fat, if any, is concentrated in the ultrafiltration apparatus to approximately 19% dry matter.

Do koncentrovatelného 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 expedičných obalov, obaly sa doplnia solným roztokom a hermeticky uzavrú. Ďalší postup výroby podlá nášho AO 242 219 čiastočne odstraňuje uvedené nedostatky. Pri výrobnom postupe sa mlieko koncentruje na sušinu 16 až 35 dielov hmotnostných v 100 hmotnostných dielov, do koncentrátu sa pridajú čisté mliekárenské kultúry v množstve do 4 dielov hmotnostných, chlorid sodný do 5 dielov hmotnostných, ochucujúce látky do 4 dielov hmotnostných všetko na 100 hmotnostných dielov, zmes po přídavku syridla sa homogenizuje pri tlaku 8 až 22 MPa a naplní do obalov kde po koagulácii vzniklý syr zreje.Rennet enzymes and dairy cultures are added to concentrate 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. A further production process according to our AO 242 219 partially removes the above mentioned deficiencies. In the production process, the milk is concentrated to dry matter of 16 to 35 parts by weight in 100 parts by weight, pure dairy cultures are added to the concentrate in amounts up to 4 parts by weight, sodium chloride in 5 parts by weight, flavoring agents up to 4 parts by weight all per 100 parts by weight , the mixture after the addition of rennet is homogenized at a pressure of 8 to 22 MPa and filled into packages where the resulting cheese matures after coagulation.

Rozširenie sortimentu vyrábaných syrov umožňuje naše dalšie AO č. 255 311 závislé na AO 242 219 pri ktorej koncentrované mlieko na sušinu 16 až 35 dielov hmotnostných v v 100 hmotnostných dielov sa diafiltruje do dosiahnutia 0,5 až 4,5 hmotnostných dielov laktózy na 100 hmotnostných dielov permeátu. Ďalší postup je totožný s uvedeným AO 242 219.Our further AO no. 255 311 depending on AO 242 219 wherein the concentrated milk to dry matter of 16 to 35 parts by weight in 100 parts by weight is diafiltered to 0.5 to 4.5 parts by weight of lactose per 100 parts by weight of permeate. The further procedure is identical to the above mentioned AO 242 219.

Doterajšie spósoby výroby sú poměrně pracné, vznikajú pri nich značné straty bielkovín a mikrobialny kontamináoia pri manipulácil okrem toho naše AO 242 219 a AO 255 311 pri tom neumožňujú výrobu syrov kde podmienkou výroby je nízký počiatočný obsah vápnika v surovině.The current methods of production are relatively laborious, resulting in significant protein losses and microbial contamination during handling. Moreover, our AO 242 219 and AO 255 311 do not allow the production of cheeses where the condition for production is low initial calcium content in the raw material.

Nedostatky doterajších spósobov výroby odstraňuje spósob výroby podlá vynálezu závislom na AO 242 219 pri ktorom mlieko po predchdzajúcom okyslení sa koncentruje na sušinu výhodou na 16 až 35 % s využitím ultrafiltrácie, alebo koncentrácie na vákuových odparkách. Do mlieka sa pridajú termofilné, alebo mezofilné čisté mliekárenské kultúry s výhodou smotanového zákysu v množstve až do 4 %, syridlové enzými, pri čom koagulácia zmesi nastane až po jej naplněni do zrecích, rep. expedičných obalov, až 5 % chloridu sodného, až do 4 % oohucujúcich látok a upraví sa tuk v sušině a celková sušina výrobku na hodnotu 22 až 61 % prídavkom tuku.The drawbacks of the prior art processes are overcome by the process according to the invention dependent on AO 242 219, in which the milk after the previous acidification is preferably concentrated to a dry matter of 16 to 35% using ultrafiltration or concentration on vacuum evaporators. Thermophilic or mesophilic pure dairy cultures are preferably added to the milk, preferably creamy starch in an amount of up to 4% by rennet enzymes, wherein the coagulation of the mixture occurs after it is filled into ripening, rep. shipping containers, up to 5% sodium chloride, up to 4% flavoring and adjusting the fat in dry matter and the total dry matter of the product to 22 to 61% by adding fat.

Zmes sa homogenizuje pri tlaku 8 až 22 MPa a naplní sa do obalov kde sa nechá koagulovať a zrieť, pri čom obaly móžu zároveň plniť aj expedičnú funkciu.The mixture is homogenized at a pressure of 8 to 22 MPa and filled into containers where it is allowed to coagulate and mature, whereby the containers can also fulfill the expedition function.

Výhodou spósobu výroby podlá vynálezu je možnosť zvýšenia efektivnosti výroby syrov, ktoré móžu slúžiť na priamy konzum, alebo na výrobu iných výrobkov, najma topených syrov, dosiahnutie vysokéj výťažnosti bielkovín zo spracovaného mlieka, prakticky sa jedná o bezodpadová technológiu z hladiska využitia bielkovín a tiež možnost dosiahnutia zlepšenej mikrobiálněj akosti syrov.The advantage of the production method according to the invention is the possibility of increasing the efficiency of production of cheeses that can be used for direct consumption or for the production of other products, especially melted cheeses, achieving high protein yield from processed milk, virtually waste-free technology in terms of protein utilization achieving improved microbial quality of the cheeses.

Příklad 1Example 1

Mlieko o obsahu tuku 3 g v 100 g prídavkom kyseliny citrónovej okyslí na kyslosť pH 6,6 a ultrafiltráciou koncentruje na sušinu 13 g v 100 g a následovně na vakuových odparkách na sušinu 35 g v 100 g. Do koncentrátu sa přidá čistá termofilná kultúra v množstve 6 g na 100 g koncentrátu a syridlo. Zmes sa homogenizuje pri tlaku 8 MPa. Po homogenizácii sa naplní do uzavretých obalov kde sa získá syr po koagulácii zmesi.Milk having a fat content of 3 g in 100 g by addition of citric acid acidifies to an acidity of pH 6.6 and is concentrated by ultrafiltration to a dry matter of 13 g in 100 g and subsequently in a vacuum evaporator to a dry matter of 35 g in 100 g. A pure thermophilic culture is added to the concentrate in an amount of 6 g per 100 g of concentrate 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.

Přiklad 2Example 2

Mlieko o obsahu tuku 3 g v 100 sa fermentuje prídavkom mezofilnej čistej mliekarenskej kultúry do dosiahnutia hodnoty pH 6,0 a ultrafiltráciou koncentruje na sušinu 35 g na 100 g. Do ultrafiltrátu sa přidá chlorid sodný v množstve 2 g na 100 g, syridlo a třený chren v množstve 1 g na 100 g. Sušina sa upraví prídavkom koncentrovanej smotany na 61 g v 100 g. Zmes sa homogenizuje pri tlaku 13 MPa a náplni do obalov, kde po koagulácii sa získá syr.Milk having a fat content of 3 g per 100 is fermented by addition of mesophilic pure dairy culture to a pH of 6.0 and concentrated by ultrafiltration to a dry matter of 35 g per 100 g. Sodium chloride is added to the ultrafiltrate at 2 g per 100 g, rennet and horseradish at 1 g per 100 g. The dry matter is adjusted to 61 g in 100 g by adding concentrated cream. The mixture is homogenized at a pressure of 13 MPa and packed into packages where cheese is obtained after coagulation.

Příklad 3Example 3

Mlieko o obsahu tuku 1 g v 100 g sa po okyslení zriedenou kyselinou solnou na pH 6,2 pomocou ultrafiltrácie a diafiltrácie koncentruje na sušinu 18 g pri 0,5 g obsahu laktózy v diafiltráte. Dp diafiltrátu sa přidá čistá mliekárenská kultúra smotanový zákys 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 g a 0,01 g chloridu sodného. Zmes sa homogenizuje pri tlaku 22 MPa a naplní do obalov kde koaguluje a získaný syr zreje.Milk having a fat content of 1 g per 100 g is acidified to pH 6.2 by dilute hydrochloric acid to pH 6.2 by means of ultrafiltration and diafiltration to a dry matter of 18 g at 0.5 g of lactose content in the diafiltrate. Dp of the diafiltrate was added 0.1 ml per 100 g of concentrate, rennet and milk fat in the form of cream in a quantity such that the resulting dry matter of the mixture was 22 g in 100 g 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 obtained cheese.

Příklad 4Example 4

Mlieko o obsahu tuku 1 g v 100 g sa po okyslení na iontomeničoch na pH 6,6 až 6,0 pomocou ultrafiltrácie a diafiltrácie sa koncentruje na sušinu 18 g v 100 g pri 0,5 obsahu laktózy v diafiltráte. Do diafiltrátu sa přidá smotanový zákys 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 g a naplní do obalov kde koaguluje a získaný syr zreje.Milk having a fat content of 1 g per 100 g is acidified on ion exchangers to pH 6.6-6.0 by ultrafiltration and diafiltration to a dry matter of 18 g per 100 g at 0.5 lactose content in the diafiltrate. To the diafiltrate is added a cream cake 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 mixture is 22 g in 100 g and filled into packages where it coagulates and ripens the cheese.

Claims

Example 2 Milk with a fat content of 3 g in 100 is fermented by the addition of mesophilic pure rhumarculture to a pH of 6.0 and concentrated by ultrafiltration to 35 g per 100 g. 2 g per 100 g of sodium chloride are added to the ultrafiltrate. and rubbing horseradish with a quantity of 1 g per 100 g. The dry matter is adjusted by adding concentrated cream to 61 g in 100 g. The mixture is homogenized at a pressure of 13 MPa and filled into containers where, after coagulation, cheese is obtained. EXAMPLE 3 A milk having a fat content of 1 g in 100 g is concentrated to dryness of 18 g with 0.5 g of lactose content in the diafiltrate after acidification with dilute hydrochloric acid to pH 6.2 using ultrafiltration and diafiltration. Dp diafiltrate is added to a pure dairy culture cream cream in an amount of 0.1 g per 100 g of concentrate, rennet and milk fat in the form of cream 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. The mixture is homogenized at a pressure of 22 MPa and filled into containers where it coagulates and the resulting cheese matures. EXAMPLE 4 Milk with a fat content of 1 g in 100 g is concentrated to dryness of 18 g in 100 g at 0.5 content of lactose in the diafiltrate after acidification on ion exchangers to pH 6.6 to 6.0 with ultrafiltration and diafiltration. 0.1 g per 100 g of concentrate, rennet and milk fat in the form of cream are added to the diafiltrate in an amount such that the resulting dry matter is 22 g in 100 g and filled into containers where it coagulates and the resulting cheese matures. EXCEEDING Processes for the production of cheese using all milk proteins using ultrafiltration according to Certificate No. 242 219, wherein the milk is concentrated to a dry weight of 16 to 35 parts by weight in 100 parts by weight using ultrafiltration, or diafiltering, or dehydration; dairy cultures in quantities of 4 parts by weight per 100 parts by weight, sodium chloride to 5 parts by weight of 100 parts by weight, flavoring agents to 4 parts by weight per 100 parts by weight, the fat content of the product is added to 22 to 61 parts by weight of the 100 parts by weight mixture after addition of rennet, it is homogenized at a pressure of 8 to 22 MPa, filled into containers where the resulting cheese matures after coagulation, characterized in that the milk is fermented by thermophilic or mesophilic pure before the dry matter concentration of 16 to 35 parts by weight in 100 parts by weight. with dairy cultures, preferably cream desserts, or adjust the active acidity of the milk by adding citric acid, saline or ion exchangers to a pH of 6.0 to 6.6.