CS258221B1 - Powder and low-alloy steel and method of its production - Google Patents
Powder and low-alloy steel and method of its production Download PDFInfo
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- CS258221B1 CS258221B1 CS863924A CS392486A CS258221B1 CS 258221 B1 CS258221 B1 CS 258221B1 CS 863924 A CS863924 A CS 863924A CS 392486 A CS392486 A CS 392486A CS 258221 B1 CS258221 B1 CS 258221B1
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- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 238000000034 method Methods 0.000 title description 5
- 229910000851 Alloy steel Inorganic materials 0.000 title 1
- 239000000843 powder Substances 0.000 title 1
- 235000013351 cheese Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000013365 dairy product Nutrition 0.000 claims abstract description 8
- 230000015271 coagulation Effects 0.000 claims abstract description 7
- 238000005345 coagulation Methods 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 102000014171 Milk Proteins Human genes 0.000 claims description 3
- 108010011756 Milk Proteins Proteins 0.000 claims description 3
- 235000021239 milk protein Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 2
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 238000011026 diafiltration Methods 0.000 claims 1
- 230000020477 pH reduction Effects 0.000 abstract description 2
- 239000000945 filler Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 description 7
- 229940108461 rennet Drugs 0.000 description 5
- 240000002129 Malva sylvestris Species 0.000 description 4
- 235000006770 Malva sylvestris Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 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 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- 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 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 238000013060 ultrafiltration and diafiltration Methods 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 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
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 acidification milk is concentrated to dry weight 16 to 35 parts by weight in 100 parts by weight. After concentration, they are added pure dairy cultures and blend after filler into consumer packaging, where, after coagulation, the resulting cheese matures.
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 část bielkovín, najmá srvátkové bielkoviny, ktoré sú po stránke biologickej hodnotnejšie ako kazeíny odchádzajú do odpadu. Ďalšia technologie 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 protein and another part of the protein, especially whey protein, which are biologically more valuable than casein waste. Another technology for the production of cheese by ultrafiltration is currently only in the experimental stage, although it is used to a limited extent.
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.
Rozšírenie 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 kontaminácia pri manipulácii 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 production methods are relatively laborious, causing considerable protein loss 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 naplnění do zrecích, rep. expedičných obalov, až 5 % chloridu sodného, až do 4 % ochucujúcich 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 the dry matter and the total dry matter of the product to a value of 22 to 61% by adding fat.
Zmes sa homogenizuje pri tlaku 8 až 22 MPa a naplní sa do obalov kde sa nechá koagulovat a zriet, pri čom obaly móžu zároveň plniť aj expedlčnú funkciu.The mixture is homogenized at a pressure of 8 to 22 MPa and filled into containers where it is allowed to coagulate and ripen, whereby the containers can also perform an exponential function.
Výhodou spósobu výroby podlá vynálezu je možnosť zvýšenia efektivnosti výroby syrov, ktoré móžu slúžiť na priamy konzum, alebo na výrobu iných výrobkov, najmS topených syrov, dosiahnutie vysokej výťažnosti bielkovín zo spracovaného mlieka, prakticky sa jedná o bezodpadová technológiu z hladiska využitia bielkovín a tiež možnost dosiahnutia zlepšenej mikrobiálnej 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, 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.
258220258220
Příklad 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.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.
Do ultrafiltrátu sa přidá chlorid sodný v množštve 2 g na 100 g, syridlo a třený chren v množštve 1 g na 100 g. Sušina sa upraví prídavkom koncentrovanéj smotany na 61 g v 100 g. Zmes sa homogenizuje pri tlaku 13 MPa a naplní do obalov, kde po koagulácii sa získá syr.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 filled 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 množštve 0,1 g na 100 g koncentrátu, syridlo a mliečny tuk vo formě smotany v takom množštve, 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 is added a dairy creamer in a quantity 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 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 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 množštve 0,1 g na 100 g koncentrátu, syridlo a mliečny tuk vo formě smotany v takom množštve, 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 cream souce 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 matures the obtained cheese.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS863924A CS258221B1 (en) | 1986-05-29 | 1986-05-29 | Powder and low-alloy steel and method of its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS863924A CS258221B1 (en) | 1986-05-29 | 1986-05-29 | Powder and low-alloy steel and method of its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS392486A1 CS392486A1 (en) | 1987-11-12 |
| CS258221B1 true CS258221B1 (en) | 1988-07-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS863924A CS258221B1 (en) | 1986-05-29 | 1986-05-29 | Powder and low-alloy steel and method of its production |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS258221B1 (en) |
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1986
- 1986-05-29 CS CS863924A patent/CS258221B1/en unknown
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| Publication number | Publication date |
|---|---|
| CS392486A1 (en) | 1987-11-12 |
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