CS261096B1 - Method of natural cheeses production - Google Patents

Abstract

The solution concerns the dairy industry. It solves the method of production of natural cheeses from a curdling mixture of unconventional composition. Basic a healing mixture of 49.5 pen. wt. milk, 46.75 wt. Emarat, 3.75 wt. cream, yeast, hiss, after being betrayed, cut, crumbled, dried, drained molds, formed cheeses are salted, after drying packaged, eventually matured or removed like fresh cheeses.

Description

The invention solves a process for the production of natural cheeses from an unconventional composition of the basic cheese mixture.

To date, a process for producing natural cheeses from milk or from a mixture of milk and cream is known. The milk or milk / cream mixture is pasteurized at 72 ° C for 20 seconds, standardized for temperature, fat, acidity and blushed with the necessary dose of rennet. After the curd is curdled, the curd is sliced, stirred, and dried to 37-39 ° C. The cheese grain formed is discharged into molds and pressed at a pressure of 98.6 to 196.13 kPa per kg of cheese. The pressed cheeses are salted in a saline solution having a concentration of 18 to 20 ^° B. After drying, the cheese matures under the foil or loosely.

The known method of producing natural cheeses does not make it possible to utilize the surpluses of buttermilk, which is a by-product of butter production.

This disadvantage is overcome by the manufacturing process according to the invention, characterized in that, per 100 liters of a 34 ° C master cheesing mixture consisting of 49.5 wt. % milk, 46.75 wt. and 3.75 wt. 2% wt. creamy ferment, 0.5 wt. Lactobacillus casei, 0.5 wt. Lactobacillus lactis, 20 ml of saturated calcium chloride solution, 25 ml of liquid rennet, which after 50 minutes forms a precipitate that is sliced, crumbled to the size of a hazelnut and dried at 40 ° C for 30 minutes.

Mixing milk, buttermilk and cream produces a cheese mixture, from which the natural cheese produced has a higher biological value and is easier to digest than cheese made from milk or from a mixture of milk and cream. Since lecithin, which is a natural component of buttermilk, has the ability to bond hydrophilic and hydrophobic particles, the cheese produced has a lower dry matter content. The energy value of cheese is lower, which is important for rational nutrition. Buttermilk proteins make it possible to produce cheese with different taste characteristics and consistency compared to natural cheeses made from milk or a mixture of milk and smoitana. The exploitation of buttermilk from central buttering houses has an economic advantage.

Example 1

The cheese maker is impregnated with 49.5% w / w. % milk, 46.75 wt. and 3.75 pere. wt. cream. After mixing, a basic cheese mixture is formed. Two feathers are added. cream fermentation, 0.5 wt. Lactobacillus casei, 0.5 wt. Lactobacillus lactis. 20 ml of saturated calcium chloride solution are added per 100 liters of cheesing mixture. At 34 ° C, the mixture is saturated with a portion of rennet to precipitate in 50 minutes. The precipitate is sliced, crumbled to the size of a hazelnut and heated to 40 ° C with stirring for 30 minutes. The cheese grain is released into molds. Cheese are turned 4 times in molds. Following draining off whey cheeses are salted in a salt bath temperature of about ¹ 12 to about 14 DEG C. and a concentration of 18-19 Bé to »for 2h. After drying, they are packed, stored at a temperature of 8 to 12 ° C and removed after quality control.

Example 2

The production process of Example 1 was amended by compressing the raw grain discharged into molds at a pressure of 20 to 50 psi for 2 hours, and after reaching an acidity of at least 80 ° SH, the cheeses were placed in salt baths. Salting is carried out at 12 to 14 DEG C. and a concentration of the brine 18-19 ⁰ be for 12 to 24 hours, according to the weight of the cheese. After drying and packaging, the cheeses are aged under foil at 12 to 14 ° C for 2 to 4 weeks.

Claims (1)

Method for producing natural cheeses, characterized in that, per 100 liters of a 34 ° C master cheesing mixture consisting of 49,5 pens. wt. % milk, 46.75 wt. and 3.75 wt. of cream, 2 wt. cream fermentation, 0.5 wt. Lactobacillus lactis, 0.5 wt. Lactobacillus casei, 20 ml of saturated calcium chloride solution, 25 ml of liquid rennet, which after 50 minutes forms a precipitate, which is sliced, crumbled in hazelnut size and dried at 40 ° C for 30 minutes, dried cheese grain is drained the form in which four to five hours, turn, molded cheeses are salted in a salt of ^one nominal solution at 12 to 14 DEG C. and a concentration of 18-19 ⁰ be for 2h and after drying, packaged and vyskladňované as fresh natural cheese, alternatively, the dried cheese grain is pressed after being discharged into molds at a pressure of 1.96 to 39.24 kPa for 2 hours and after reaching an acidity of at least 80 ^° SH, the formed cheeses are salted for 4 hours in brine at a temperature of 12 to 14 ° C and a concentration of 18-19 ° B, aged after drying at 12-14 ° C, for 2 to 4 weeks.