CS268613B1 - Method of making durable cream - Google Patents

Abstract

The purpose of the solution is a method of production, shelf life of cream based on its stabilization by adjusting the ratio of fat content and fat-free dry matter of cream intended for sterilization heating. The specified stabilization method, which is achieved by adding milk protein concentrate to cream before heat treatment, allows to reduce the doses of stabilizing salts used so far by 30 to 70, improves organoleptic properties and extends the shelf life of the final product. The specified result is achieved by mixing standardized cream with a calculated amount of milk protein concentrate in the form of a solution in water or milk and prepared from dried milk protein concentrate obtained by various technologies or by dissolving and neutralizing cottage cheese. During the dosing of the milk protein concentrate solution and the stabilization salt solution and until further heat treatment of the cream, the cream is stirred and the temperature is maintained at 4 to 10 °C. Further processing of cream is determined by the conditions of the technological process of sterilizing cream in the production line and the inclusion of individual technological operations such as homogenization, sterilization, packaging, etc.

Description

The invention relates to a process for the production of a durable cream sterilized by heating after pre-treatment in the ratio of fat content and fat-free dry matter in a standardized raw material by adding milk protein concentrate and after adding stabilizing salts. Sodium, potassium or calcium salts of hydrochloric, citric and orthophosphoric acids are still used in accordance with the relevant regulations and standards to stabilize the proteins of sterilized dairy products. In order to increase the thermal stability of milk proteins in cream intended for high-temperature heating, the dosing of stabilizing salts in an amount of up to 0.05% by weight is permitted by a directive of the Ministry of Health. In cases where hydrates of said salts are used as stabilizing salts, the dosage should be increased by an adequate amount of salt according to the number of water molecules bound, since the addition of the stabilizing salt is given as the anhydrous compound content. The content of stabilizing salts in sterilized cream higher than 0.03% by weight generally results in an unpleasant taste of the product and, in general, the presence of said stabilizing salts in dairy products is not desirable from a health point of view.

The invention is based on the addition of a milk protein concentrate to a cream to be sterilized in order to adjust the ratio of fat to fat-free dry matter in the product, thereby increasing the thermal stability of the proteins during the heat treatment. The addition of milk protein concentrate makes it possible to reduce the doses of stabilizing salts hitherto used to increase the thermal stability of milk proteins by 30 to 70%, depending on the quality and thermal stability of raw milk and standardized cream. The addition of milk protein concentrate prevents deterioration of organoleptic properties and consistency of the product during sterilization heating, during the warranty period and further contributes to further extension of the shelf life of the final product, which is additionally enriched with nutritionally and biologically valuable milk protein. The amount of addition of milk protein concentrate to the standardized cream is determined on the basis of the protein content of the cream so that the added amount of milk protein increases the protein content of the final product by 10 to 70%.

Reducing the amount of stabilizing salts and adding milk protein concentrate gives a product characterized by a fine and smooth consistency, clean, full and balanced milk-creamy taste, which retains these properties throughout the warranty period, provided that storage conditions according to standards per product type and type used packaging.

The essence of production is the mixing of standardized cream with calculated volumes of pre-prepared aqueous solutions of stabilizing salts and milk protein concentrate. After thorough mixing, the stabilized standardized cream is homogenized, treated in a high temperature manner and aseptically packaged. It is also possible to heat-treat the cream using adequate packaging after packaging. Milk protein concentrate can also be added to cream in the form of a solution in milk if it is used for standardization. '

Example 1 '

Sodium, potassium or calcium salts of orthophosphoric, citric or hydrochloric acid in the form of a 10 to 20% aqueous solution are added as a stabilizing salt to a pasteurized standardized cream with a fat content of 10 to 20% and cooled to 4 to 10 ° C in an amount of up to 0.04%. % by weight of cream. This value expresses the anhydrous salt content; if salt hydrate is used, the bound water content of the salt should be considered during dosing. Said salts can be used in combination with each other, the total addition of salts not exceeding 0.04% by weight. Next, a milk protein concentrate, for example, sodium caseinate (considered as 100% protein) is added in the form of a 10 to 30% aqueous solution or suspension in an amount corresponding to an increase in the protein content of the cream by 20 to 40%. When calculating the standard fat and dry matter of cream, the reduction of the fat and dry matter content by the water added in the solutions of the stabilizing salt and the milk protein concentrate must be considered. During the dosing of the milk protein concentrate solution and the stabilizing salt solution and until the further heat treatment of the cream, the cream is stirred and the temperature is maintained at 4 to 10 ° C. Further processing of the cream is given by the conditions of the technological process of cream sterilization in the production line and the inclusion of individual teclinological operations such as homogenization, sterilization, packaging, etc.

-2CS 268 613 Bl

A solution of a milk protein concentrate, for example sodium caseinate, is prepared by mixing its calculated amount in drinking water at a temperature of 40 to 70 ° C and the volume needed to prepare a 10 to 30% aqueous solution or suspension in a suitable device allowing intensive mixing and dissolving of the concentrate. j

Example 2 ^:

The production process according to Example 1 merely replaces a solution of milk protein concentrate prepared, for example, from sodium caseinate with low-fat curd with a dry matter of 15 to 30% by weight, which is converted into a solution in drinking water at 50 to 80 ° C with constant stirring, and while carefully neutralizing with 2 to 10% aqueous sodium hydroxide solution to an active acid value of 6.4 to 6.7 pH.

The solution obtained is heat-treated at 90 DEG-95 DEG C. for 1 hour before use. The amount of solution added to the cream must be determined on the basis of the protein content of the curd.

Example 3

The production process according to Example 2 is only replaced by low-fat curd with casein with a dry matter of 40 to 50% by weight.

Example 4 '

Production process according to Example 1, only as a milk protein concentrate, a milk protein concentrate obtained by ultrafiltration of skimmed milk, whey or concentrated whey and subsequent drying is added. The amount of protein concentrate added to the cream in the form of an aqueous solution must be determined on the basis of the protein content of the concentrate.

Example 5

The production process according to Example 4, only as a protein concentrate, a total milk protein concentrate (coprecipitate) is added after conversion into solution.

The advantage of the method of producing a long-lasting cream according to the invention is to improve the consistency and taste of the product (e.g. In the production of the durable cream according to the invention, a further improvement of the organoleptic properties of the product is achieved by reducing the dose of stabilizing salts, i. by removing side flavors from salts. The method of stabilizing proteins in high fat products according to the invention for the purpose of increasing their thermal stability during sterilization prevents the occurrence of economic losses from poor quality production.

Claims (5)

OBJECT OF THE INVENTION A process for the production of a durable cream, characterized in that a stabilizing salt such as orbophosphate, citrate or sodium, potassium or calcium chloride is added to a pasteurized, standardized cream with a fat content of 10 to 20% by weight, smoothed to 4 to 10 ° C. or hydrates thereof in the form of a 10 to 20% aqueous solution, in an amount corresponding to an addition of up to 0.04% by weight, the product calculated on a dose of stabilizing salts as an anhydrous compound, and milk protein concentrate such as sodium caseinate in a 10 to 30% aqueous solution suspension in an amount corresponding to an increase in the protein content of the cream of 20 to 40%. 2. A process according to claim 1, characterized in that low-fat curd is added as a milk protein concentrate after conversion into solution or suspension and after neutralization with 2 to 10% sodium hydroxide solution to an active acid value of 6.4 to 6.7 pH. 3. The process according to items 1 and 2, characterized in that casein with a dry matter content of 40 to 50% by weight is added as a milk protein concentrate, after conversion into a solution or suspension. 4. The method according to item 1, characterized in that an ultrafiltration concentrate of skimmed milk or whey or dried after transfer to a solution or suspension is added directly. 5. The method according to item 4, characterized in that a concentrate of total milk proteins as a coprecipitate is added as a milk protein concentrate after conversion into a solution or suspension.