DE2420700C3 - Process for the production of freshly sour milk products - Google Patents

Description

The invention relates to a method of manufacture of freshly sour milk products, in particular curd cheese or layered cheese, with the vat milk in Usually a pectin, lactic acid pure culture and rennet are added.

Fresh sour milk products, especially quark or layered cheese, are subject to for example when filling and stirring in the tank, by adding rennet, separating or Settling in finished goods or tables, even with optimal hygiene, not only bacteriological damage influences, but also chemical-physical influences such as lactose fermentation and related Contamination or acidification and its rise above the isoelectric point, which is around 4.6 to 4.9 pH l: -egt

From DE-PS 6 17 858 a process for the production of a long-life homogeneous cheese is from Skimmed milk, whole milk or cream with the use of a pectin solution known, in which the Pectin solution is added to the raw materials at the same time as the rennet. This procedure is also used Lactic acid used when adding rennet to milk. Cream cheese becomes more durable and a sour and bitter taste is avoided. The quality of the so but still leaves something to be desired.

From DE-OS 14 92 765 a method for the production of cheeses by producing a Mixture of milk and cream or sweet mixture known, in which to mix before homogenization a gum is added. This addition is intended to remove the cheese curd from the whey can be separated by centrifugation, without the matured mixture the hitherto to enable the Effective separation of the curd by centrifugation used to be exposed to high temperatures got to.

The object of the present invention is to propose a method of the type mentioned at the beginning, in which products with improved consistency, taste and smell are obtained, d. H. especially the tendency to become bitter, acetic acid formation, metallic taste and thereby Finally, it also has an adverse effect on the desired freshly sour odor of the dairy products is eliminated better than before.

This object is achieved according to the invention in that sorbitol is also added to the vat milk will.

Such a process ensures a surprising long-term stabilization of the freshly sour milk products. It thus provides increased security both for the producer and for a large assortment Dairy products confronted with a use-by date the method according to the invention is not a preservation process, but rather a catalytic influencing of the entire acidification-rennet fermentation process in the manufacture of milk products using food-safe raw materials pure concentrates obtained from food (e.g. pectin for the housewife, vulture sugar, diabetic sugar for the calorie-free sweetening of dishes and the like).

is The result of adding sorbitol is a qualitatively and quantitatively greater long-term effect. It serves to better control the pure culture rennet fermentation processes in the formation of milk coagulate, the separation of the water (serum) in keeping the for the Necessary water content of the product and exclusion of syneresis occurring in milk products, so that you get smooth, pleasant to the palate, taste and smell improved resistant properties The effect of adding sorbitol is based on a stimulating and catalytic! Influencing, d. H. optimal control, support and binding of the casein with the serum at the isoelectric point and the enzymatic and irreversible coexistence and binding capacity of hydrophilic glycopeptides while maintaining

i'i tion of a better balance in this phase the casein molecule structure.

Sorbitol and pectin can be added in a ratio of about 6: 4.

The rennet is preferably added at 15

up to 25 ml per 10001 vat milk.

Depending on the season the renneting temperature should be 20 to 30 ⁰ C. In winter, work should be done at a slightly higher temperature than in summer. The addition of lactic acid pure culture is, also depending on the season, between 0.2 and 1%, the higher values being in winter. The rennet time should preferably be 8.5 to 9.5 SH / pH so that the acid progresses slowly enough. In order to optimally adjust the viscosity of the mixture of sorbitol and pectin, it is heated to around 85 ° C, for example with the help of a water bath, before use.

The following comparative tests (which were subsequently carried out) are intended to demonstrate the superiority of a pectin-sorbitol mixture

> o compared to a pure pectin additive and one Document production without additional information.

Six samples of layered cheese were made among identical ones Conditions established, where the individual profcsn were added:

"1. Pure sorbitol,

2. 250 g / 10001 vat milk of a mixture of 9 parts sorbitol and one part pectin,

3. 250 g / 10001 vat milk of a mixture of 6 parts sorbitol and 4 parts pectin,

^{Wl 4.250} g / 10001 vat milk of a mixture of one part sorbitol and 9 parts pectin,

5. Pure pectin and

6. no addition.

h-, The experimental results are in the below Table compiled.

It was found that the addition of pectin alone and without any addition creates a product

is obtained that acidifies faster, and also the Flavor "becoming bitter" can occur. With a partial replacement of pectin by sorbitol takes the tendency to sour (bitter) will decrease; the structure

becomes smoother and more delicate. The best results of the Comparative tests were obtained at a ratio of 6 parts of sorbitol to 4 parts of pectin.

Sample no.
I.

Immediately after manufacture
Consistency very smooth smooth

pretty sleek

gritty

too tight

spongy gritty

odor
taste pure fresh
mildly sour still fine
smoothness
pure
mildly sour fresh
mildly sour pure fresh
mildly sour fresh
sour fresh
sticky fresh
angry After 9 days storage consistency
odor
taste pretty sleek
fresh
mild smooth
fresh
mild pretty sleek
pure fresh
mildly sour,
pure gritty
sour
sour too tight
not fresh
cardboard
sour whey
no longer
so fresh
sour After 14 days of storage consistency
odor
taste a bit yeasty
sour
sour pretty sleek
still in
Farther
mildly pure Whey ester
sour
sour yeasty
angry
angry whey
gritty
angry
angry

Claims (2)

Patent claims: 1. Process for the production of freshly sour milk products, in particular quark or quark Layered cheese, with the vat milk in the usual way a pectin, lactic acid pure culture and rennet is added, characterized in that that sorbitol is also added to the vat milk. 2. The method according to claim 1, characterized in that that sorbitol and pectin are added in a ratio of about 6: 4.