HU213933B - Process for producing thin-cheese - Google Patents

Abstract

 The present invention relates to a process for the manufacture of crushed molding presses, according to which the tuber is prepared, the fat content is adjusted according to my protein content, with a hump-like spatula, cut, the clot is pressed, the press is primed, pressed, salted and tubularly matured so that the tub is 35-40%. sludge sludge is removed, and the water content of the cheese is adjusted to 50-65% by weight and 20-40% by weight of whey is extracted from the bath and 40% by weight of water is extracted by heat transfer of 2 to 40% water. the final water content of the cheese is set at 50-65% by weight. ŕ

Description

FIELD OF THE INVENTION The present invention relates to a method for making lean cheese, by preparing bath milk, adjusting the fat content, depending on the protein content, by inoculation, cutting and pressing the curd, shaping, pressing, salting and post-maturing the cheese.

In the classic cheese-making process, the first stage of the production process is to produce a curd by coagulating the milk with the rennet. To the extent desired, whey is separated from the curds by mechanical treatment, heating and simple dripping, or by combined dripping and pressing, after clipping.

It is possible to produce lean cheese by reducing the fat content and water content of the milk used as the raw material for the cheese.

The Balaton M.-Ketting F .: Dairy Handbook (Agricultural Publication, Bp. 1981) 428-490. The pages contain the essential elements of cheese making. On page 444, it is known that the amount of whey drained during the preparation of the rennet curd is generally 25-33% by volume of the cheese milk. The fat content of the cheese thus obtained is still higher than the fat content we are seeking.

The solutions described in French Patent 2,052,212 and Hungarian Patent No. 179,671 employ ultrafiltration technology. The disadvantage of this technology is that it requires expensive equipment to carry out the filtration, and it is precisely because of this technology that the fat content of the cheese is difficult to adjust.

Hungarian Patent No. 195 083 discloses a process for the production of sodium-poor cheese, in which the salting-out phase is eliminated, thereby reducing the sodium content, but milk fat, which is an essential element of cheese-making technology, cannot be greatly reduced to vegetable fat.

U.S. Pat. No. 4,366,174 employs a mixed hook for low fat cheese, in which acidification plays a major role. In this production process, particular attention must be paid to the amount of rennet, since the use of a larger rennet makes the cheese bitter. The taste of mixed cheese is closer to cottage cheese than to cheese.

Cheese is known to be very expensive. This price can be reduced by reducing the fat content and water content of the cheeses. Reducing the fat content also allows those on a low-fat diet to consume cheeses. Unfortunately, decreasing the fat content can significantly change the value of the cheese, which can be significantly compensated by increasing the water content. Therefore, our aim was to develop a process that allows the production of lean cheese without reducing the value of the cheese.

The discovery leading to the invention has been that by producing curd clots that are not large in size but used in the production of high water cheeses, 35-50% by volume of whey can be removed and the high water content of the cheese can be ensured by adding water. the syneresis of the curd granules can be significantly reduced and there is no risk of bursting.

The essence of our method of making the skimmed cheeses of the present invention is that after the preparation of the bath milk, the fat content is adjusted by continuous flushing depending on the protein content, suction of 35 to 40% by volume of whey milk and adjusting the final water content of the cheese to 50 to 65% by weight by adding 20-40% by weight of water to the curd and suctioning of 40 to 50% by volume of whey milk and the final water content of the cheese is adjusted to 50-65% by adding 20-40% by weight of water during curd washing.

Preferably, the curds are reduced to a size of 1-8 cm ³ before the whey is drained and then smaller than 1/2 cm ³ .

Optionally, water at a temperature of 33-34 ° C is added to the remaining whey to reduce its acidity by 0.8-1.2 SH ° and further pressed during the extraction phase until the acidity of the curd is 0.4-0.8 SH °.

Preferably, the salt bath has a temperature of 14-15 ° C, has a NaCl content of 17-19% by weight, has an acid degree of 12-18 SH °, has a pH of 5.1-5.4, and is bathed in a salt bath for 12-16 hours.

The maturation is preferably carried out at 13-14 ° C for 21-28 days.

In practice, the object has been solved by continuously reducing the fat content in the preparation phase depending on the protein content and adding water to the remaining curd-whey mixture.

For the production of cheese with a higher water content, the water-curing capacity of the curd is increased by adjusting and adjusting the inoculation and processing factors to the extent that, at the end of the extrusion, the curd clumps are perfectly formed despite the higher water content. The curing ability of the curd is determined by the cheese-making, more particularly the inactivating, acidic and heat effects during development.

To achieve a higher water content, the conditions during manufacture are adjusted to reduce the extinguishing and acid effect and to avoid excessive heat. Factors that reduce the extinction effect include lower temperatures, acid levels, lower inoculations, and the resulting longer coagulation time. Our main goal during processing time is to inhibit syneresis, reduce shrinkage of curd clots, and maintain higher water content. In order to avoid the high risk of curdling due to the higher water content, we manufacture curd clots of smaller particle size. The high water content is achieved by coordinating other conditions.

Vigorous curd washing is used to remove excess acidity in the cheese dough and to maintain the water content. The curd washing is carried out with water at a temperature which serves the purpose of post-heating but does not cause the curd to become rancid. The cheese is salted in a salt bath. The ripening of the cheeses,

Higher water content plays a crucial role in its storage time.

When used in a consistent manner, the cheeses are ready for consumption in 21-28 days, as opposed to 28-42 days for semi-hard cheeses and up to one year for hard cheeses.

The following examples illustrate the cheese-making technology of the present invention.

Example 1:

1. Pre-storage of milk containing 3.2% by weight of protein.

2. Preparation of bath milk

- The cheese milk is pasteurized at 73 ° C for 35 seconds.

- Adjusting the fat content of the curd milk as a function of the protein content of the milk by continuous polishing until the fat content reaches 0.9% by weight.

- The milk is enhanced by addition of CaCl ₂ (15 g / 100 l milk), KNO ₃ (10 g / 100 l milk) and cheese dye (0-30 ml / 1001 milk depending on the type of cheese).

- The milk is cultured in 0.9% butter culture and matured to 0.4 SH. The weight vajkultúra 3 ⁰ / »Streptococcus lactis, Streptococcus cremoris, 72%, 16% and 9 wt Streptococcus diacetylactis ⁰ /» Leuconostoc cremoris cultures is. (The microorganisms are commercially available and can be obtained from the Hungarian Dairy Experimental Institute of Mosonmagyaróvár, 9200 Mosonmagyaróvár, Lucsony u. 24.)

3. Inoculating bath milk

- Add enough inoculants to the milk so that it coagulates in 55 minutes. The inoculation was carried out at 30 ° C.

4. Pre-pressing

- The curds are chopped into pieces of 4 cm ³ , then stirred and set aside.

- A whey volume of 39% v / v of the bath milk is aspirated. The curd is then reduced to a final size of 0.4 cm ³ .

- During the curd washing, 28% by weight of water at 34 ° C is added to the cheese bath.

5. Post-heating

- Post-heating is unnecessary when the temperature of the bath contents with the washing water has reached 32 ° C. If less, heat the bath jacket to 32 ° C.

6. Post stamping

- During post-pressing, the curd is stirred and set aside. Solidification and acidity increase are monitored. Once the curd is sufficiently solid and the whey has an acidity increase of 0.4 SH, the curd is released into a forming car.

7. Formatting

- Cheeses are ragged cheeses, so they are formatted as follows. The whey-curd mixture is lowered into the molding trolley so that the whey can continuously escape through a metal sieve plate. In the end, the curd pieces remain in the car with a very small amount of whey. The curd must be "frozen", which consists of mixing the curd. Depending on the type of cheese, the seasoning may also be added. At the end of the mixing, the curd must be leveled and then pressed together so that the curd mass adheres properly.

8. Pressing

- When pressed, the curd block is sized to the shape known as "curd". cut into pies. These are pressed for 3 hours with increasing pressure (2 bar). At the end of pressing, the cakes are cut to the final size.

9. Salting

Salting is carried out in a salt bath until the cheese has a NaCl content of 1.5% by weight. The salting time is 14 hours.

Parameters of salts:

temperature: 15 ° C, NaCl content 18% by weight, acidity 16 SH °, pH 5.2

10. Packaging, maturing

- After salting, the cheese is drizzled and wrapped in double layer saran foil. plastic foil. It is then aged at 14 ° C for 25 days.

11. Certification

- Maturation is followed by the classification of the cheeses, which are chemically, microbiologically and / or maturated. sensory.

Content parameters:

- dry matter content: 47% by weight

- fat in dry matter: 18% by weight

water content: 53% by weight.

Example 2:

This differs from Example 1 below;

During pre-pressing

- The curds are chopped into pieces of 4 cm ³ , then stirred and set aside.

- Whey volume is 48% v / v of the bath milk. The curd is then reduced to a final size of 0.4 cm ³ .

During the curd washing, 36% by weight of water at 34 ° C is added to the cheese bath.

Content parameters:

- dry matter content: 44% by weight

- fat in dry matter: 18% by weight

water content: 56% by weight.

Claims (7)

PATENT CLAIMS A process for the production of skimmed cheeses by preparing the bath milk, adjusting the fat content to protein content continuously, inoculating, slicing and pressing the curd, shaping, pressing, salting and post-ripening the cheese, whey is suctioned off and the final water content of the cheese is adjusted to 50-65% by adding 20-40% by weight of water to the curds. Priority 28.05.1993 2. Procedure for the preparation of skimmed milk cheeses by the preparation of bath milk, depending on fat content - protein content 3 EN 213 933 Β with continuous flushing, inoculation, curd cutting and pressing, cheese shaping, pressing, salting and post-maturation, characterized in that whey is sucked in a volume of 40-50% by volume of the bath milk and 20 ^ the final water content of the cheese is adjusted to 50-65% by weight by adding water. Priority: 02/09/1997 3. A method according to claim 1, characterized in that the curd is reduced to a size of 1 to 8 cm ³ before the whey is aspirated, and less than 1/2 cm ³ after the liver d. Priority 28.05.1993 A process according to claim 1 or claim 3, characterized in that the amount of whey remaining Water at 33-34 ° C is added to give it an acid degree 0.8-1.2 SH °. Priority: 28.05.1993 5. A process according to any one of claims 1 to 3, characterized in that it is in the extrusion phase 5 post-press until the curd acidity rises to 0.4-0.8 SH °. Priority: 28/05/1993 6. The process according to any one of claims 1 to 3, characterized in that the salt bath has a temperature of 14-15 ° C, a NaCl content of 17-19% by weight, an acid degree of 12-18 SH °, a pH10 of 5.1-5.4 and a salt bath for 12-16 hours. bathed. Priority: 28/05/1993 7. The method of claim 1 or 3-6. Process according to any one of claims 1 to 3, characterized in that the maturation is carried out at 13-14 ° C for 21-28 days. Priority: 28/05/1993