DE19526657A1 - Prodn. of semi-hard cheese with lactic flavour, pure aroma and uniform crumb - Google Patents

Abstract

The process concerns the prodn. of semi-hard cheese from raw milk, skimmed milk, recovered on the day of prodn. from cream, rennet, esp. of bacterial origin, cooking salt or rock salt in crystal form for milk prods., CaCl2 and ferments from bacterial cultures by: (a) purifying the qualified milk by filtration and sepn.; (b) standardising to a predetermined casein/fat ratio by adding skimming milk or cream; (c) pasteurising; (d) cooling; (e) passing the milk into the cheese maker, where it is curdled by added ferment, CaCl2 and rennet; (f) cutting the viscid cheese mass into prisms; (g) salting the end prod., and (h) ripening for 45 days. The ferment contains cultures of Streptococcus lactis and S. thermophylus and also S. cremoris, S. lartis, Linens introvotum and L. cremoris. The casein/fat ratio is 0.65-0.68. Pasteurisation is carried out for 14-16 secs. at 75 deg C, then the milk is cooled to 32-33 deg C on entering the cheese maker. CaCl2 is added in an amt. of 0.015 wt.% w.r.t. the mass to be curdled and curdling is initiated by this and the rennet after 10-15 min and complete after 30-35 min. The mass is cut into prisms with a max. size of 30 x 30 mm and, after brief standing, crushed to separate the whey and form 3-4 mm grains. The grains are moulded and compressed and whey is sepd. by stirring for 20-30 min and heating gradually to 46-48 deg C in 40-50 mins., with a heat-up rate of 1 deg C/2-3 mins., giving a cooked viscid cheese, which is moulded in a press and dried for 1 hr. The cheese is left to drain on palettes for 2 hrs. and salted in vats contg. 20-22% salt soln. at 13 -15 deg C for 48 hrs. Finally, the cheese is ripened at 15 \! 1 deg C and 90-95% RH and each cheese is impregnated with salt soln. every day for the first 10 days and then once a week.

Description

The invention relates to a method for producing semi-hard cheese specified in the preamble of claim 1 benen Art. This process can be found in the food indu strie, especially in the milk processing industry, be applied.

From "Technological instruction for making cheese from Cow's milk, State Economic Association for Milk Indu strie, No. 148, 1983 "is a process for the preparation of semi-hard cheese made from whole milk or from normalized cow milk known, which acidified with lactic acid bacteria and by cheese, the necessary processing and undergoes a complete ripening process to Is curdling. Cow, Sheep, goat, buffalo or mixed milk without Preservatives, inhibitors or alkalizing agents used. You can also use skimmed milk, which on Days of normalization is gained, furthermore not skimmed te cream obtained from milk on the day of normalization, as well as whey cream. Streptococus is used as a fermentation agent lartis and Bactericum caseini or in combination with Lacto bactericum bulgaricum and Streptococus termophylos in Ver Ratio 9: 1 used. The acidity of the Fermentation agent 70-75 ° T at Streptococus lartis and bacteria  ricum caseini and 80-120 ° T for Lactobactericum bulgaricum and Streptococus termophylus. The cheese used has a strength of 1: 10,000 to 1: 7,500, the calcium chloride in the form of table salt or rock salt is called 74.5% Solution used. After the milk is identified and ge is cleaned, their casein and milk fat content as well as that Relationship between them. After that, the milk skimmed, taking the required amount of milk before skimming heating at a temperature of 40-45 ° C. After After skimming, pasteurization is carried out at 70 ° C executed for a period of 16-20 sec.

To optimize the relationship between casein and milk The milk becomes fat, which should be between 0.7 and 0.72 normalized. This is skimmed at a higher fat content Milk and low fat cream added. After that homogenization takes place over a period of 10-15 min. by mixing. The milk pasteurization takes place at one Temperature of 70 ° C instead, in which the separate tub or the kettle in which the pasteurized Milk is introduced for a period of 10-15 min. in a liquid stream is immersed. The milk cooling takes place at a temperature of 30-34 ° C in the flow of heat exchanger or the heat dissipation section of the pasteurizer apparatus, the tube cooler or the double wall boiler. The Milk clots for a period of 60 min. at a temperature of 34 ° C and an ambient temperature of 18-20 ° C. Depending on what lab is used, ent is the first coagulation between the 7th and the 16th Minute. The ambient temperature is higher than 34 ° C and is If the acidity is higher than permissible, the coagulation will decrease a temperature of 30-31 ° C when the temperature is lower, at a temperature of 33-34 ° C.  

The following are for clotting a milk amount of 100 l Additions required:

• a) 80-150 ml cheese exciter in summer and 150-350 ml in winter and yogurt in a 9: 1 ratio. The exact amount will after the acidity of the cheese in the 24th hour right. H. the moment the cheese enters the Packaging is placed when this acidity is internal half of 100-170 ° T. Is the acidity higher, the amount of fermentation agent is reduced and vice versa.
• b) 30 ml of 50% solution of calcium chloride, diluted with pure, boiled and cooled water in the ratio 1:10.
• c) 23-28 ml of cheese with pure, boiled and poured chilled water in a ratio of 1:10 immediately before Ge need diluted and in thin rays with constant Stir is poured.

If the water used for dilution is alkaline Reaction to, it is first boiled with boiled whey acidifies. After adding the rennet, the milk is left alone sen without a preliminary mixing of the calcium chlorine rid and the detachment is allowed. The viscous Cheese mass is in prisms measuring 20 × 20 mm cut, then 20 to 25 min. left alone and afterwards Turned 2-4 times carefully. 15-20 follow min. Quiet. Then the impermeable documents, e.g. B. flat pans on which the ones in strainers Cheese mass is stored, removed and the colanders bound together. Then thick cheeses are integrated in the strainers  mass by stretching and smoothing the lower surface and pressed by tapping the top and side surfaces.

This processing is repeated 2 to 3 times. It is emp Failing to use two strainer sets to do this daily to be able to exchange. 12 hours after the first pressing is cut into prisms up to 20 × 20 mm in size with a water content of the viscous cheese mass of 60% and an acidity of 150-200 ° T. The cheese comes with salted pure crystal salt, namely with 720-760 g per Tin box - with simultaneous insertion in the packaging The bottom layer is not salted, the total amount of salt becomes even between the following Layers and the release paper distributed. In closed The cheese ripens at a temperature of 10 ± 1 ° C within at least 45 days and at maximum air humidity of 70% for Tara tin boxes or 85-87% for Tara barrels.

A disadvantage of this known method for the production of semi-hard cheese is that the product produced is very compact and distinctly salty in taste with a slight ver noticeable aroma.

The present invention is based on the object Process for the production of semi-hard cheese in the Oberbe handle specified type to create, in which the cheese is lactic in taste, has a pure aroma and has a uniformly crumbly (porous) structure.

This problem was solved with that specified in claim 1 Method. In this process for the production of semi-hard Raw cow's milk, skimmed milk, is obtained from cheese Days of production, milk cream, cheese, in particular  bacterial origin, table salt or rock salt in crystal form for dairy products, calcium chloride and fermenting agents from bacteri cultures used. The qualified milk is made by Filtered and separated and cleaned to achieve one given ratio between casein and fat Adding skimmed milk or cream normalized. After that pasteurization followed by cooling, before the milk gets into the cheese maker. After that the coagulation of the milk is initiated, with the Calcium chloride and the cheese to trigger coagulation be added. Below is the one that is formed viscous cheese mass cut into prisms. The end pro the product is salted and matures within 45 days. As Fermenting agents are acid-forming substances, such as. B. Streptoco cus termophylus, Streptococus cremoris, Streptococus lartis, Linens introvotrum and Streptococus lartis and armaturbil Ending substances, such as B. Linens cremoris used. The Casein / fat ratio in normalizing milk is in the range of 0.65-0.68. The pasteurization takes place at a temperature of 75 ° C for a period of 14-16 sec. The cooling then takes place until it is reached from 32-33 ° C milk temperature at the entrance to the cheese maker.

The amount of calcium chloride in the coagulation is 0.015% of the Weight of the mass to be gained and ensures the beginning of the Coagulation after 10 to 15 minutes so that the complete Coagulation within 30 to 35 min. is completed. The prism size after cutting is a maximum of 30 × 30 mm, the prisms after a short stop, after partial whey separation and compaction crushed until grains with a size of 3-4 mm are formed, the grain formation and compaction as well as the whey divorce with constant stirring for a period of 20 up to 30 min. be carried out. The cheese grains obtained in this way  ner by gradually increasing the temperature up to 46-48 ° C for 40-50 min at a tempera heated from 1 ° C per 2-3 min, whereupon the ge baked, viscous cheese mass in molds for forming and drying is spent for an hour. After that the cheese on pallets for a period of two hours Brought drainage, whereupon this by immersion in a salt solution in a salt pan with a concentration tration of 20-22% and at a temperature of 13-15 ° C is salted for 48 hours. The on final ripening takes place at a temperature of 15 ± 1 ° C at a relative humidity of 90-95%. During the Each loaf is served daily for the first 10 days, then once in the Week impregnated with a saline solution. In the final imprint nation may add yellow food coloring to the saline solution will give.

One advantage of this method of making semi-hard Cheese consists in that the product obtained from it is milk is sour in taste and has a specific aroma, similar to the Swiss semi-fat cheeses. Dane ben shows the cheese an even, crumbly (porous) Structure that improves its consumption properties.

The invention is based on an exemplary embodiment game explained in more detail.

The process is used in the production of half hard cheese made from raw or thermised cow's milk, the Casein / fat content is normalized. By adding Gä pathogens from special lactic acid cultures Brought and correlate with cheese at one undergo a ripening process.  

The following raw materials and products are used:

• - raw cow's milk;
• - skimmed cow's milk obtained on the day of production;
• - cheese, especially of bacterial origin;
• - Table salt and rock salt in crystal form, intended for Dairy products;
• - calcium chloride;
• - Fermenting agents from acid-forming substances, such as. B. Streptoco cus termophylus, Streptococus cremoris, Streptococus lactis, Linens introvotrum and Streptococus lartis as well armature-forming substances, such as. B. Linens cremoris;
• - yellow food coloring.

Treatment and qualification of milk

The real cow's milk is produced daily according to the following data assessed by standard: temperature, acidity, fat content, Dense, fat-free dry residue, casein content, physi calic purity, fermentation test.

Milk cleaning and storage

The cleaning takes place by means of a filter, which the mechanical components and the large organic part Chen separates and then by means of a cleaning separators.

Should it be necessary to store the milk, then this at a temperature of 65 ° C for a period of 1 to 20 sec. Thermally processed, then reduced to 4-6 ° C cools and in thermally insulated containers, but no longer than 24 hours.  

Milk normalization

The milk destined for production becomes one Casein / fat ratio in the range of 0.65-0.68 normal siert. The amount required to normalize the milk skimmed milk or cream is on the day of normalization obtained from first-class standard milk, the respective quantities according to the classic Pirson rule.

Milk pasteurization takes place at 75 ° C for a period from 14-16 sec.

The milk is cooled after pasteurization in the recuperator section of the pasteurizer, the Milk a temperature of 32.33 ° C at the entrance of the cheese chers.

The milk clots at a temperature of 31-32 ° C. Beforehand, the required quantities of digestate tel, calcium chloride, which represents 0.015% of the total Form trickling mass and added so much cheese that the first coagulation after 10-15 min. initiated and the complete coagulation after 30-35 min. is completed.

Cut up the viscous cheese mass

The mass curdled is in prisms with dimensions cut 30 × 30 mm size. After a short Standstill for partial whey separation and The prisms are crushed to such an extent that Grains with a size of 3-4 mm are formed. The Formation, the compaction of the grains and the separation a large part of the whey takes place with constant stirring for a period of 20-30 min.  

Bake the viscous cheese mass

The grains obtained in this way are gradually tempered temperature increase with a rate of 1 ° C per 2-3 min. heated until after 40-50 min. a temperature of Reach 45-48 ° C.

Cheese pressing

The baked cheese mass is filled into molds, in which the cheese shaped for an hour and is pressed.

Drain the cheese

The cheese remains on pallets for two to drain Hours.

Salting the cheese

The cheese is placed in a salt solution in salt pans with a concentration of 20-22% and a temperature of Brought to 13-15 ° C for 48 hours.

Maturing of the cheese

The cheese is ripened on stacking racks in the storage room filed, the ripening process at a temperature of 15 ± 1 ° C and at a relative humidity of 90-95% done within 45 days. During the first 10 days each loaf is made daily, then once a week impregnated with saline and food coloring. At the end The cheese is ready for consumption after this treatment.

Claims (2)

1. Process for the production of semi-hard cheese from raw milk, skimmed milk, obtained on the day of production from milk cream, cheese rennet, in particular of bacterial origin, cooking or rock salt in crystal form for milk products, calcium chloride and fermentation agents from bacterial cultures, the qualified Milk is cleaned by filtering and separating and normalized to achieve a given casein / fat ratio by adding skimmed milk or cream, followed by pasteurization with subsequent cooling before the milk is transferred to the cheese maker and when the milk is introduced into the Käsema cher their coagulation is triggered by adding fermentation agent, calcium chloride and cheese for coagulation beforehand, whereupon the viscous cheese mass obtained in this way is cut into prisms and the end product is salted and matured for 45 days, characterized in that as Fermentation culture s consisting of Streptococus lactis and Strepto cocus thermophylus are used, the fermentation tel also containing Streptococus cremoris, Linens introvotum, Streptococus lartis and Linens cremoris, that the casein / fat ratio is in the range 0.65 to 0.68 Pasteurization takes place at a temperature of 75 ° C for a period of 14 to 16 seconds and then the milk is cooled to a temperature of 32-33 ° C at the entrance to the cheese maker and the calcium chloride amounts during coagulation 0.015% of the total weight of the mass to be clotted and, together with the cheese, coagulation after 10 to 15 min. initiates and complete coagulation after 30 to 35 min. is completed, whereupon the mass is cut into prisms with a maximum size of 30 × 30 mm, these are crumbled after a short standstill for whey separation and compaction up to cheese grains with a grain size of 3-4 mm, the cheese grains for form formation, compaction and whey separation for a period of 20-30 min. be constantly stirred and by gradually increasing the temperature to 46-48 ° C over a period of 40-50 min. with a rate of increase of 1 ° C per 2-3 min. are heated, resulting in a baked viscous cheese mass, which is introduced into the molds of a mold for forming and drying for a period of one hour, whereupon the cheese obtained in this way is placed on pallets for draining for a period of two hours and then is brought into a salt solution in salt pans with a concentration of 20-22% and a temperature of 13-15 ° C for a period of 48 hours for salting and then the ripening at a temperature of 15 ± 1 ° C and a humidity of 90-95%, with each loaf being impregnated with saline every day for the first 10 days and once a week after these 10 days. 2. The method according to claim 1, characterized in that the saline solution in the final impregnation of yellow food medium color is added.