DE727542C - Process for the production of long-lasting, fine-grained and spreadable quark - Google Patents

Description

Process for the production of durable, fine-grained and spreadable Quark So far, wild curd made from milk in such a way that the casein is made by natural or artificial acidification or rennet is precipitated.

However, the curd obtained in this way is not as durable as it. especially for the purpose of nutrition is desirable because the cottage cheese acidified, that is, loses its pure taste and is also subject to spoilage is.

'A process for the production of curd cheese has also become known, after the buttermilk is slowly heated to 75 ° C. But this procedure is extreme inconvenient, as the milk can only be uniformly stirred if the milk is stirred extremely carefully Can achieve temperature distribution in the mass and it is very difficult to avoid is that the quark to be excreted is wholly or partially combined with the whey.

The quark obtained by a known method winds in a lumpy Maintain shape; it also has a certain hardness, is coarse-grained and therefore not usable for many purposes. So far it has been necessary to the precipitated Convert quark through sieves, mills or the like into a finer distribution. All these inconveniences are made surprisingly by the method according to the invention Way completely avoided. According to the subject of the method according to the invention succeeds in making quark from buttermilk in a perfectly durable form and fine-grained to obtain.

The method according to the invention is carried out in such a way that Buttermilk with an acidity of about 22 ° Soxhlet handle by introducing it heated by direct steam up to about 65 to 85 ° C.

By introducing direct steam, expediently in fine distribution through fine-perforated pipes to distribute the steam evenly over the whole mass, the buttermilk is kept in constant boil and thereby avoided that the casein agglomerates into hard tubers.

The steam treatment results in a smaller grain size, i.e. fine grain of the quark, hence a strong leakage of water and therefore a cheap one Affecting the shelf life. The smaller grain size also enables penetration the heat to the core, thereby killing the bacteria, which is an undesirable Cause post-acidification or cause putrefaction, and the shelf life is secured is enlarged. Due to the small grain size with little water content, the grain is specifically heavier and settles like sand. Squeezing the quark as before is no longer required.

With larger grain sizes, i.e. coarse-grained curd, the grains are specifically lighter; they swim, some even collect on the surface. Weaning must be waited for a long time. Squeezing the quark is required as the water will be brought out. got to. Larger grains are more water-containing and less germ-free, because the heat can `` not penetrate ''.

The steam treatment according to the present process also has a mechanical effect as it has a crushing effect on the grains and the quark particles are pulverized, so to speak, which is advantageous for the reasons mentioned is.

In addition to all of these advantages, there is also economic importance des according to the present procedure. made buttermilk quarks. Buttermilk was previously only used as pig feed. In cities it becomes human Diet used, however, in the rural areas where in dairies larger If quantities of buttermilk are produced, it is not used for human consumption. On the one hand, transport to the cities is associated with excessive costs; on the other hand but according to the previous method, the buttermilk is immediately after churning. to heat, whereas in the process according to the invention there is absolutely no necessity the immediate processing exists, rather the accumulating buttermilk is collected and can be used later, after about 36 hours.

However, the quark produced according to the invention is not only the previous one. Buttermilk quark, but also superior to sour milk quark, as it is poorer in lactose and therefore does not decompose as quickly. Also results from the following Process remaining whey the possibility of re-using the same at-: for example for the production of "alcoholic" beverages.

The buttermilk quark can be used in the usual way for production made of cheese spread, but the quark is also particularly suitable for the production of sour milk cheese (ouargel), which so far has not been made from buttermilk quark knew to be made. It should also be mentioned that in the literature the application of direct steam as completely unsuitable for the production of quark from buttermilk is designated. This prejudice is achieved by the invention to achieve a new valuable product overcome for the first time.

The method according to the invention is at the indicated acidity level and not limited to the temperature of heating; the stated values are Embodiments in which particularly good results for each type of have shown accumulating buttermilk.

It has proven itself in practical testing of the method according to the invention shown to be particularly useful when reaching a temperature of 65 to 85 - The direct steam introduced allowed the buttermilk to stand for about z hours will allow the casein to settle ztt.

The casein is then used in a manner known per se, e.g. B. by filter cloths or centrifugation, separated from the liquid.

Claims (1)

PATENT CLAIM: Process for the production of durable, fine-grained and spreadable quark by heating butter milk to around 65 to 85 ° C, characterized in that the heating by introducing steam, expediently in finely divided directly into the buttermilk, which preferably has an acidity of has about 22 'SOYhlet-Henliel "and above.