DE2555146C3 - Process for making kumyss from cow's milk - Google Patents

Description

The present invention relates to a process for the production of kumys from cow's milk.

Kumyß made from cow's milk is used as a diet, spa and sour milk drink.

Kumyß is a product of fermented milk fermentation. Through the vital activity of fermented milk bacteria and Yeast is the milk mixture of cow's milk components with lactic acid, carbonic acid, alcohol, ferments, Vitamins and antibiotic substances enriched, the combination of which has a diet and cure effect.

Discloses a process for the preparation of Kumyss of mare's milk, cooled after which one of the pasteurized at 30 to 32 ⁰ C milk Kumyßsauer consisting of sour milk rods and yeast is added in an amount of 10 wt .-%. The acidified milk is stirred thoroughly. The acidification is ended when an acidity of 55 to 70 ° Thörner is reached. The acidified milk is bottled, sealed and kept at a temperature of 18 by 20 ⁰ CI to 1.5 hours. The milk is then allowed to mature at 5 to 7 ° C.

The Kumyß; uis horse milk is a diet and Health foods. These properties are determined both by the chemical composition of the Mare's milk as well as determined by biochemical processes in the production of Kumyß.

Dry substances 8.5 Fats 0.05 protein 3.2 casein 2.6 Whey protein 0.6 Lactose 4 to 6 Sucrose 2.5 Water up to the top 100 Vitamins, mg / kg 8 to 12

The Kumyß is obtained in the following way. After adding beet sugar, the skimmed milk becomes in an amount of 2.5% pasteurized at 90 to 92 ° C, cooled to 26 to 28 ° C, with 10% Kumyßsauer, the Contains sour milk sticks and milk fermentation yeast, acidified. Then the mixture is for 15 to 20 minutes touched. The acidification is carried out for 5 to 6 hours until an acidity of 75 to is achieved 85 ° Thörner through. Thereafter, the resulting coagulated material is mixed for 25 to 35 minutes ventilated, cooled to 16-18 ° C, bottled and held for 1 to 3 days for maturation. The maturation takes place in the first two hours Bottling department, then in the cooling chamber at 4 "C. After cooling and maturing, the product is mixed ready for sale (»Sbornik technologitscheskich

instruktsij po proizvodstwu pasterizowannogo moloka, slivok, kislomoiotschnych dietitscheskich produktow i smetany «. Izdatelstwo "Pishchevaya promyshlennostj", M.1971, p.98).

The Kumyß obtained by the known method has the disadvantages mentioned above. In addition, compared to mare's milk (6.8 to 7%) low lactose content (4.5%) to reduce yeast fermentation, which leads to a decrease in alcohol and Carbon dioxide accumulation in the finished product and the setting of a higher degree of acidity compared to mare's milk kumyß up to 150 ° "Thörner leads In addition, the process does not give the possibility of obtaining a product of homogeneous consistency with finely dispersed protein clots. The intended Aeration of the product after acidification can lead to undesired oxidation reactions and contamination of the product by foreign microflora to lead.

The patent holder actually endeavored to improve the chemical and chemical properties of the starting product adapt physical properties to mare's milk; however, the production of the end product is over not possible with the new material according to the known processes.

In the production of kumyss from any starting material, ie from mare's milk or defatted cow's milk, difficulties are encountered in the manufacture of the finished product, the protein composition and saturation with fermentation products do not meet the requirements placed on kumyss as a dietary drink. For this reason, only very specific processes known only to highly qualified specialists have hitherto come into question for the production of kumyß from mare's milk. Still more difficult i ^r> is to produce a Kumyss from cow's milk, the same properties as the Kumyss prepared from mare's milk. The production of kumyß, which is equivalent to mare's milk kumyß in terms of its dietary, biological taste and therapeutic properties , required a special technique.

The process according to the invention is already used industrially, whereas the known process for the production of kumyss from mare's milk has not yet found any technical application due to the lack of mare's milk . The known process for the production of kumyß from defatted cow's milk has not yet found any broad technical application , since the product obtained in this process is of insufficient quality.

The quality of the Kumyß depends not only on the starting material, but also to a considerable extent on the microbiological processes that take place during its production. For the production of Kumyss using its own sour, that is a symbiosis of lactic acid bacteria and yeast. In view of the peculiarities of the simultaneous development of the acidification cultures, as well as the use of a new starting material, some new techniques were also used:

1. According to the invention, the homogenization is carried out at a pressure of 10 to 12 MPa intended. In this way, the fat and μ the protein fractions are finely divided, creating a Finished product of homogeneous, stable consistency is obtained without whey settling.

2. According to the invention cooled, the raw material prior to acidification at 28 to 30 ⁰ C, in the known method, however, the acidification temperature is 26 to 28 ⁰ C and 30 to 32 ° C In this way, the symbiosis between the lactic acid bacteria and the yeast remains at maintain continuous aeration of the medium a

3. The use of 20 to 50% sour (versus up to 10%) enables an increase in Initial acidity of the mixture at 40-45 ° T and ensures favorable conditions for the simultaneous course of lactic and alcoholic Fermentation.

4. Adding vitamin C to the mixture prior to acidification and performing it Continuous ventilation activates the alcoholic fermentation, whereby the metabolic products accumulate, which give the kumyss its peculiar taste and specific aroma to lend.

In this way, the procedure is almost cut in half.

The use of the new material for the production of Kumyß as well as the use of a new technique that differs from the known techniques by the features mentioned, allow the large-scale Manufacture of a product of high dietetic and therapeutic quality.

The invention was based on the object of a method for the production of Kumyß from To develop cow's milk that makes it possible to obtain a kumyss that reflects its chemical composition, physical properties, nutritional power and biological value according to the Kumyß from mare's milk is maximally approximated.

As can be seen from the claims, this object is achieved.

According to the invention, the milk raw material used is a mixture of fresh or concentrated whey with skimmed milk and cream or whole milk, or a milk product made from whole milk, skimmed milk and fresh or concentrated whey, expressed in the following amounts, based on dry matter, in% by weight: are taken:

Whole milk 33 to 36

Skimmed milk 0.6 to 1.0

fresh or concentrated whey 61 to 67

has been obtained, is soluble in water and has the following chemical composition, in% by weight:

casein 8 to 9 Whey protein 8 to 9 Fats 12 to 14 Lactose 56 to 58 Minerals 7 to 8 Water up to the top 100

having, is dissolved in water at a temperature of 40 to 45 ° C in a ratio of 1: 6.7 to 8.5.

According to the invention, the whey can be fresh as well as in a previously thickened condition.

It is recommended according to the invention when Use of a mixture of skimmed milk, cream and fresh or concentrated whey 0.35 to 0.45

Parts by weight of skimmed milk per 1 part by weight of dry substance this whey and 0.15 to 0.2 parts by weight of cream, based on the dry matter, to take.

According to the invention, it is expedient to use the mixture of skimmed milk, cream and fresh or thickened milk Add whey buttermilk, adding 0.2 to per 1 part by weight of dry matter of the whey 0.25; 0.15 to 0.2; 0.2 to 0.25 parts by weight of the above Components, based on dry matter, takes

When using a mixture of whole milk and fresh or thickened moike, it becomes according to the invention Recommended, per 1 part by weight of dry matter of the whey 0.5 to 0.6 part by weight of whole milk, based on dry matter, to take.

If the whey is used fresh, it is recommended according to the invention to use the mixture from of this whey, skimmed milk, cream and buttermilk or whole milk 0.6 to 0.8 parts by weight of lactose per 1 part by weight Add the dry matter of the whey mentioned.

The procedure for making kumyß from cow's milk is carried out as follows:

As starting milk products, the process according to the invention can be both different Mixtures of whole cow milk and secondary milk products as well as specially produced milk powder products, that of the following components, in the following amounts, based on dry matter, in% by weight expressed, taken are: whole milk 33 to 36; Skimmed milk 0.6 to 1.0; fresh or concentrated whey 61 to 67, is water-soluble and has the following chemical composition in% by weight:

35

use.

Kumyß is made from mixtures that include various components of cow's milk, for example a mixture of whey with skimmed milk and cream, a mixture of this whey with whole milk or a mixture of whey with skimmed milk, cream and buttermilk.

The whey is pasteurized both fresh and beforehand and to different concentrations the dry substances used thickened. It is useful to thicken the whey with a Obtain dry matter content of 40 to 45% by weight. The concentration of dry substances is brought to 10 to 12% by weight by adding an appropriate amount of drinking water if necessary.

The mentioned components of cow's milk are taking into account their chemical composition and maximum approximation of the mixture of its chemical composition according to the mare's milk, selected.

For this purpose, per 1 part by weight of dry matter (.0 part of the whey 0.35 to 0.45 part by weight of skimmed milk and 0.15 to 0.2 part by weight of cream; or 0.2 to 0.25 Part by weight of skimmed milk; 0.15 to 0.2 part by weight of cream and 0.2 to 0.25 part by weight of buttermilk; or 0.5 to 0.6 part by weight of whole milk, based on the dry substance - _b 5 zen.

When using fresh whey, the mixture with the components mentioned is 0.6 to 0.8

casein 8 to 9 Whey protein 8 to 9 Fats 12 to 14 Lactose 56 to 58 Minerals 7 to 8 Water up to the top 100

Parts by weight of lactose per 1 part by weight of dry substance added to the whey

When using the above-mentioned milk product as a powder, this is added to the warm water a temperature of 40 to 45 ° C in a ratio of 1: 6.7 to 8.5, preferably 73rd dissolved. Receives one the reconstituted milk mixture, its composition the composition of the mare's milk The new powdered milk product used is obtained from whole milk, skimmed milk and whey, taken in the following amounts, based on dry matter, expressed in% by weight are:

Whole milk

Skimmed milk

whey

33 to 36
0.6 to 1.0
61 to 67

In compliance with the ratio mentioned, mixtures of whole milk with skimmed milk or Whole milk with skimmed milk and whey, in full or in an amount of 40 to 60% of the calculated is taken, prepares. This mixture is pasteurized at a temperature of 80 to 85 ° C, then homogenized at a pressure of 100 to 120 atm to a dry matter content of 40 thickened up to 45% by weight and dried. When using a mixture of whole milk with After thickening and drying, skimmed milk is previously pasteurized at 70 to 75 ° C and Whey thickened to a dry matter content of 40 to 45% by weight is added.

If you add the fresh whey in an amount of 40 to 60% of the calculated amount to the starting mixture added, the remaining amount of pasteurized and thickened whey is added to the mixture after Thickening added before drying.

The product obtained is stable in storage and can be kept for 6 months.

The milk products are pasteurized at 80 to 85 ° C. This ensures the necessary effectiveness for the destruction of harmful microflora and does not have a negative influence on the stability of the Composition of the mixture.

If the thickened whey is used in mixtures, it is separated from the whey at 72 to 75 ° C whole mixture pasteurized. This is necessary to prevent the precipitation of proteins, what as a result of the different degrees of concentration of lactic acid in the mixture and in the thickened one Whey takes place.

The milk mixture (without thickened whey) is homogenized at a pressure of 100 to 120 atm. the Homogenization of the mixture at the said pressure helps to make a product more homogeneous To maintain consistency, depending on the degree of dispersion of fat and protein fractions in the mare's milk approximates.

After homogenization, the mixture is cooled to 28 to 30 ° C, the thickened whey is on the same temperature cooled separately and added to the whole mixture.

Vitamin C (ascorbic acid) and KumyBsauer are added to the entire mixture in an amount of 20 up to 50% of the mixture volume.

The acidification is carried out for 3 to 4 hours with constant stirring until an acidity of 75 to 90 ° Thörner is reached by.

In order to prepare Sauer, this becomes the production

mixture used by Kumyß.

A temperature of cooling and acidification of 28 to 30 ° C is necessary to carry out the microbiological Process optimally.

The addition of vitamin C (ascorbic acid) before acidification enables the effectiveness of the To obtain a mixture and to increase its content to that of the mare's milk. It is known, that the content of the mare's milk in the vitamin C 15-bis 16 times higher than that of cow's milk.

The addition of Sauer in an amount of 20 to 50% by weight has the effect of increasing the original one Acidity of the mixture to 40 to 45 ° Thörner, which creates favorable conditions for yeast development.

In this case, the fermentation of fermented milk and yeast takes place simultaneously and more intensely.

Constant stirring of the mixture during acidification accelerates the growth of yeast cells and gives the opportunity to obtain a product with a homogeneous and finer consistency.

By adding the specified amount of Kumyßsauers and constant stirring of the mixture During acidification, the technological process of making kumys is accelerated reached by 3 to 4 hours and gained the opportunity to obtain a product that matches the content of Alcohol, carbonic acid and other parameters according to which Kumyß from mare's milk is maximally approximated.

The preparation of the Kumyß sour from the same mixture that is used to produce Kumyß ensures more favorable conditions for the development of sour milk bacteria and yeast.

After acidification, the product is heated to 16-18 "C cooled and at this temperature for 1 to 1.5 hours

ίο held long. That is to activate yeast fermentation necessary. After holding, the product will continue to 4 to 8 ° C in the heat exchangers cooled and bottled, after which the ripening is carried out at the same temperature and the Kumyß of 1, 2 and 3 days of maturation gives off.

The production of Kumyß by the method according to the invention ensures the preservation of a product of high quality, with a homogeneous fine consistency. The chemical composition of the after The mixture prepared according to the invention and the finished product is that of mare's milk and the Kumyss generated from it approximated as much as possible, which is the comparable characteristic the main characteristics listed in the tables c

2> can be seen.

Table 1

Chemical composition of the raw milk raw material used to generate revenue

Chemical composition

Measuring unit

Mare's milk

Milk output from
liquid
Kc showed up
d'-T cow's milk

From the powder

manufactured

product

1 Dry matter casein 2 fat Whey protein 3 protein underneath C. underneath 4th Lactose 5 vitamin

mg / kg

1.5-1.8

6.7-6.9

180-2 (K)

11.0

1.5-1.6

2.13

1.09

1.04

6.85

200

11.2

1.5

2.04

1.0

1.04

6.9

200

Table 2

Comparative parameters for alcohol, carbonic acid content and acidity in different types of Kumyss (average data)

Characteristic values

KumyU made from mare's milk

1 day 2 days

3 layers

Kumyß from the ruiver product

Kumyli from liquid
Components of the
Cow's milk

1 day 2 days 3 days 1 day 2 days 3 days

1. Alcohol,%

2. Carbonic acid,%

3. Degree of acidity in Thörner

1.3 1.9 2.8 1.0 1.6 2.6 1.2 1.7 2.7

from 0.1 to 0.8 from 0.2 to 0.7 from 0.2 to 0.7

60-80 81-105 106-200 75 95 120 75 95 120

An industrial production of kumyss is identical to the mare's milk, ie the process according to the invention which is cheap for food purposes gives a significant 65 secondary milk starting products of high nutritional economic efficiency, which is expressed in it
comes that this procedure makes it possible to
Generation of Kumyß, which is derived from the Kumyß from the

efficient use of power and high biological value (skimmed milk, buttermilk and whey). Simultaneously the price of Kumyß from cow's milk is 3 times

lower than the price from mare's milk.

In the Kumyß production according to the method according to the invention, conditions are created among which the production plant without waste, d. H. using all milk ingredients for Dining purposes works.

Kumyss production according to the technology according to the invention can be based on that in the dairy industry existing equipment can be organized using the necessary mechanization. at the application of the technological procedural measures according to the invention is the acceleration the amount of money generated, which increases the workload by 30 to 35% compared to the costs involved the production of Kumyß from cow's milk according to the known process will increase.

The use of powder to generate Kumyß makes it possible, in addition to the advantages mentioned, the Production of kumyss throughout the year by building a store in the factories Powdered milk product that can be stored for 6 months without any noticeable deterioration in quality, according to plan regardless of the seasonal nature of the milk delivery.

The finished product can be filled not only in bottles with crown caps, but also in Milk bottles are made with aluminum capsules, which gives the company a certain advantage, as in this case Eliminates the need for additional equipment for washing, filling and capping bottles to set up.

The kumyss produced by the process according to the invention has good taste properties a pure, slightly tingling, refreshing sour milk taste with a faint violent odor and a fine homogeneous consistency with finely dispersed Protein particles without whey settling.

At the same time, there is no odor specific to the kumyss from mare's milk in this kumyss.

In addition, the kumyss produced from cow's milk by the method according to the invention is characterized by an increased content of mineral salts compared to the kumyss from mare's milk. He has in his Composition the potassium, sodium, calcium present in cow's milk and phosphorus salts in amounts up to 0.8 to 0.9% by weight and trace elements such as cobalt, zinc, iron, Manganese. The content of these salts in the mineral water is at most 1% by weight.

The presence of biologically valuable substances (proteins, fats, carbohydrates, mineral salts and vitamins) in the starting smell mixture Kumyss production and the enrichment of this milk mixture with lactic acid, carbonic acid, alcohol, ferments, Vitamins and antibiotic substances through the vital activity of sour milk bacteria and yeast, determines the kumyss produced from cow's milk by the method according to the invention as one valuable diet and health drink for human consumption.

For a better understanding of the present invention, concrete examples are given hereinafter of the method according to the invention for the preparation of Kumyss from cow's milk

example 1

To produce 1000 kg of Kumyß, 377 kg of skimmed milk are taken and 29 kg of cream are added to this. The mixture is pasteurized at 85 ° C, atm homogenized at a pressure of 120 and cooled to 30 ⁰ C. 200 g of vitamin C (ascorbic acid) are added to the cooled mixture, 594 kg of whey thickened at 72 ° C. and cooled to 30 ° C. are added. The resulting mixture is given 20% Kumyssic acid, based on the volume of the mixture, which was prepared from the same proportionally taken starting components. The acidification is under constant for 4 hours

ίο Stirring carried out until the acidity level of 80 ° Thörner is reached.

The acidified mixture is cooled to 16-18 ° C in the same container, held for 1-1.5 hours, then subjected to further cooling to 6 - 8 ° C, in

ι-, bottles filled and sealed. It is then left to mature at this temperature and Kumyß of is obtained one-, two- and three-day maturity.

_{7 ()} Example 2

To produce 1000 kg of Kumyß, 189 kg of skimmed milk, 188 kg of buttermilk, 29 kg of cream and 597 kg of concentrated whey are used. The technological production of Kumyß is carried out analogously to Example 1 2i. The vitamin C is entered in the same amounts and the acid in the amount of 30% of the mixture volume. The acidification is carried out until the degree of acidity of 90 ° Thörner is reached.

Example 3

To produce 1000 kg of Kumyß, 366 kg of skimmed milk are used, 34 kg of cream and 575 kg of fresh milk are used Whey and 25 kg of lactose added.

π The lactose is added to the mixture in a portion of the fresh whey heated to 65 ° C dissolved.

The pasteurization at 80 ^c C and the homogenization at the pressure of 100 atm are all

to mixture components subjected together. The addition of vitamin C and acid as well as the further technological process takes place analogously to example 1.

Example 4

One takes to produce 1000 kg of Kumyß

300 kg whole milk and 700 kg concentrated whey. The rest of the operations of the technological process as well as the addition of vitamin C and sour

-, o carried out analogously to Example 1

Example 5

In order to produce 1000 kg Kumyss one takes 96 kg S5 milk powder product, it is dissolved in 704 kg at 40 ⁰ C on heated water. Then pasteurization is carried out at 85 ° C and homogenization at the pressure of 120 atm; the mixture is cooled to 28 ° C. 200 g of vitamin C and the acid prepared from M) in the same mixture are added in an amount of 200 kg . The acidification is carried out until the degree of acidity of 90 ° Thörner is reached. The other operations of the technological process are carried out in the same way as in Example 1. The composition and characteristics of the raw milk raw material used, which is mentioned in Examples 1-5, are shown in Table 3

Pj
Η '·

12th

Table 3

Name of raw milk raw material

Dry Fats, Casein, Whey Lactose, Mineral- Acid substances, Wt% Wt% protein- Wt% SUBSTANCES Degree, Wt .- '/ o sturdy, Wt% ° Thörner Wt%

Example 1 Skimmed Milk Cream Thickened Whey

Example 2 Skimmed Milk Buttermilk Cream Thickened Whey

Example 3 skimmed milk cream

fresh whey lactose

Example 4 Whole Milk Thickened Whey

Example 5

Milk powder product (solubility - 0.1 ml precipitate - 99%)

8.5 0.05 2.6 0.7 4.5 0.7 22nd 45 40 2.0 0.3 2.3 0.4 16 12th 0.5 0.2 1.2 9.0 1.1 35 9.0 0.05 2.7 0.8 4.6 0.8 20th 8.5 0.3 2.3 0.6 4.6 0.7 18th 45 40 2.0 0.3 2.3 0.4 16 12th 0.6 0.2 1.2 8.9 1.1 32 8.6 0.05 2.6 0.7 4.6 0.7 19th 45 40 2.0 0.3 2.3 0.4 17th 6.5 0.3 0.1 0.7 4.6 0.8 16 - - - - 93 - - 12th 3.5 2.6 0.7 4.5 0.7 20th 10 0.5 0.15 1.1 7.1 1.1 24

12.5

8.3

8.7

57.9

7.6

Claims (3)

1 claims: 1. A process for the preparation of Kumyss from cow's milk, which is pasteurized, added at 28 to 30 ⁰ C with Kumyßsauer, after acidification to 75 to 90 ° Thorner to 16 to 18 ⁰ C cooled and after a further 1 to 1.5 hours Cooled 4 to 8 ° C and kept at this temperature for 1 to 3 days, characterized in that fresh or thickened cow's milk whey with other components of cow's milk, such as whole milk, skimmed milk, cream and / or buttermilk with the addition of vitamin C, optionally with the addition of lactose are mixed so that a maximum approximation of the mixture to the chemical composition of the mare's milk is achieved, the mixture is pasteurized at 80 to 85 ° C, homogenized at 100 to 120 atm and cooled to 28 to 30 ° C, with use of thickened whey, these are pasteurized separately at temperatures of 72 to 75 ° C and only added to the remaining mixture after homogenization and cooling at a temperature of 28 to 30 ° C d, the vitamin C is used in amounts of 180 to 200 mg / kg before the acidification and the kumyssic acid in an amount of 20 to 50%, based on the mixture volume and the acidification is carried out over 3 to 4 hours with constant stirring. 2. The method according to claim 1, characterized in that if fresh whey is used the mixture of the same with skimmed milk, cream and buttermilk or whole milk, 0.6 to 0.8 Parts by weight of edible lactose per 1 part by weight of dry substance added to the whey mentioned. 3. The method according to claim 1, characterized in that when using the Mixture of the components of cow's milk in dry form this in water at 40 to 45 ° C im Ratio of 1: 6.7 to 8.5 solves. However, the kumyß is not industrially produced from mare's milk. Its production takes place mainly only in sanatoriums or horse breeding farms according to home methods. The production of horse milk is quite limited, the price is high. Taking into account the great importance of kumyss as a sour milk, diet and health drink different processes for the production of kumyß from cow's milk and secondary milk raw materials have been developed, to that obtained during its processing (skimmed milk, buttermilk, whey) is proposed. It is known, that the chemical, amino acid, vitamin and mineral composition of the cow's milk in mare's milk, the nutritional power and the biological value is not only not inferior, but in some of the most important Characteristic values is superior (magazine »Milchindustrie«, No. 5,1963 - in Russian). All known methods are based on the use of whole or skimmed milk and buttermilk different ratios with the addition of water in an amount of 20 to 30%, of Beet sugar in an amount of 1.2 to 7%, from baking, beer or milk yeast as well as from lactic acid bacteria. In the known processes none were optimal r> found parameters of the implementation of the technological process. The acidification was carried out either under separate or simultaneous lactic acid and yeast fermentation. A major disadvantage of the known method jo is that the chemical composition of the Mixture according to the content of lactose, protein, fat, dry matter and vitamins of those of the Mare's milk is not the same. High casein and low whey protein content π (albumin and globulin) led to the formation of a coarse quark-like consistency and to the rapid separation of whey. The product did not look good. A process for the production of kumyss from skimmed cow's milk is also known. According to this process w , Kumyß is obtained with the following chemical composition, in% by weight: