LT2009068A - The process for manufacturing Mozzarella-type cheese sticks and in this way made cheese stics - Google Patents

Abstract

The present invention relates to the milk industry and can be used to manufacture of Mozzarella-type cheese. The process for manufacturing Mozzarella-type string cheese products comprises next steps: milk curdling, milk curd and cheese grain processing, separating cheese grain from whey, cheese curd preparation by kneading and melting and forming cheese sticks by extruder. New in this process is that the cheese curd is preparing from at least two parts in separate melting sections. One part iswhite and the other in colour. The both parts of molten mass are provided to separate extruders ûforming nozzles. Those formed parts of molten chees mass are layered, the layed product on behalf of brine spurt is twisted to strand and after that cutted. Cheese sticks are marketed fresh withaut maturing. Cheese sticks keeps its shape and coloure, remains fibrous and rips under the direction of twist.@@

Description

1

METHOD OF MANUFACTURING MOZZARELOS TYPE BRUSHES AND THE PREPARATION OF CHEESE OF CHEESE OF THE INVENTION Field of the Invention. The invention relates to the dairy industry and can be used for the production of unmalted mozzarella type cheeses. The invention also relates to mozzarella-type cheese sticks produced in this manner.

Technical level.

Typically, the mozzarella-type cheese production technology includes pasteurisation of cow's milk, curdling of milk, treatment of curd and cheese grains, separation of cheese grains from whey, preparation of cheese mass, melting and kneading of cheese grains, until homogeneous fiber mass is obtained, further formation of cheese sticks by extruder and extraction of the cheese sticks. chilling of the cheese product in cold brine. Such a cheese production process is known from EP 1 576 886 patent specification. The object of the present invention is to improve and improve the properties of the product: the layering of the two-color cheese mass and the twisting of the two-color strand. The essence of the invention.

The method of making Mozzarela cheese sticks involves the following stages: milk extraction, curdling and cheesecake processing, separation of cheese grains from whey, preparation of cheese mass, melting and kneading cheese grains, and forming cheese sticks by extruder. A novel method of this production is that the cheese is prepared in at least two parts in separate melt sections. One part of the mass is white and the other is colored, adding coloring ingredients. These molten mass portions are fed into separate extruders, forming a nozzle, the parts of the mass ejected from the forming nozzles are layered, the resulting laminated product is twisted into the brine jet, and then the cutting equipment is cut into sticks of the required length.

Layering is carried out in parallel-formed forming nozzles, the masses of which are fed uniformly and evenly layered, adjusting the speed of the screws. A uniform distribution of white and colored masses is obtained.

The product uses a brine jet of 0.65-1.15 bar, directed perpendicularly or almost perpendicular to the product, to rotate the product evenly and rotate 2-3 times over the length of the cheese sticks. The present invention also relates to mozzarella type cheese sticks made in the manner described above. Description of the Invention 5 The spreadable cheese sticks are medium fat (40% fat dry material), semi-solid, mozzarella-free cheese. Produced from pasteurized and normalized cow's milk using pure lactic acid bacterial yeasts and milk-pulling enzymes. The following are used to make the cheese: 10 1) cow's milk in accordance with Council of Europe Regulations (EC) No 1049/2001 852 and Nr. 853; 2) bacterial and biological preparations authorized by the Ministry of Health; (3) milk-attracting enzymes or preparations thereof; 4) acidity regulator - citric acid (E330); 4) edible salt; 5) calcium chloride (E 509); 6) prepackaging of polymeric material; 7) drinking water according to HN 24; 8) food additives according to HN 53.

The technological process of cheese production consists of the following stages: reception of raw material; 20 separation, purification, normalization; pasteurization, cooling; milk tightening; processing of curd and cheese grains; separation of cheese grains from whey; melting, kneading, shaping, twisting and slicing of cheese grains; cheese refrigeration, salting; packing, storage of cheese sticks. The milk selected for cheese production is cooled to 6 ± 1 ° C in 25 containers. The raw material is stored at 6 ° C for up to 36 or at 4 ° C for a maximum of 48 or. Raw milk is separated, cleaned (with centrifugal force-bactofug), the mixture is normalized to the required fat content (depending on the amount of protein in the milk). The milk mixture is then pasteurized at 74 ± 2 ° C, maintained for 15 seconds, cooled to 9 ± 1 ° C and transferred to milk mixture containers. After pasteurization, the milk 30 can be stored for up to 24 or less.

During the milk compression phase, the milk mixture is fed to the cheese makers at a temperature of 32 -36 ° C. Fertilization is performed by direct introduction of thermophilic yeasts, which must contain strains of Streptococcus thermophilus. The amount of yeast depends on its activity and the composition and properties of the milk (usually 0.2 - 0.5%). Milk after aging 3 matures for 30 to 45 minutes until the pH reaches 6.5. The milk may be poured into 34% CaCl2 solution at 20 to 40 g of anhydrous salt per 100 l of milk. During the aging process, when the required pH value is reached, the enzyme is poured and drawn for 25 - 40 min. Milk pulling temperature 32 - 36 ° C.

Concentration 10 - 15 min. cut into 5-15 mm cubes. The factory mixer is then stopped, allowing the grain to settle on the bottom. 25% to 30% whey is discarded from the total mixture. The mixed whey-grain mixture is heated by the manufacturer's recirculating steam or by replacing the interrupted whey with hot 40 -50 ° C water. The whey-grain mixture must have a temperature of 40-42 ° C. When the pH reaches 6.0 to 5.8, the whey-grain mixture is fed to the drainage baths. Separation of the cheese grains from whey takes place after the whey-grain mixture is poured into the drainage baths, the bath mixer is turned on and mixed until complete whey is removed. Grain pH is measured every 15 min. and the loss of acidity is controlled. After reaching pH 5.3 -5.1, the melting test is started to determine the melting temperature and time. If the mass melts well, then cold water is poured onto the grain, thus stopping the drop of the pH of the mass. It takes about 3.5 to 4 hours from the time the milk mixture comes to melt.

Dried cheese grains are fed into the smelting system by the air transport system. The grains fall into the hot water (63-70 ° C) melting section and are machined by screws - kneaded. Mass becomes homogenous and flexible. During melting and kneading, the temperature of the cheese reaches 55-60 ° C. The duration of this process is 10-15 min. The temperature of the melting water is adjusted as follows: when the pH is 5.05 to 5.1, the temperature is 63 to 65 ° C, at a pH of 5.15 to 5.2, a temperature of 65 to 70 ° C, etc.

Two pieces of cheese are prepared: white and colored. One part of the mass is melted, kneaded to leave a white color, and another part of the mass for peeling is prepared in another melting facility. Here, flavoring and coloring ingredients are added (orange, yellow, red, green, etc.) and mixed with screws. The color of the mass is provided by: orange and yellow - beta carotene (0.02-0.06%), green - spice mixture with spinach (2-6%), red -cyclopene (0.01-0.06%). The mass is melted with steam (110-120 ° C) - 10-15 min. to 63-65 ° C. Both molten parts (white and colored) are fed into individual extruder forming units. Product layering: both extruders are fed in both colors, sliding on the forming unit to form the forming nozzles, lying on top of each other. In the case of extruders, the mass of different colors must be equal to 4 - then the color distribution is 50:50. The feed rate is adjusted by the screw speed knob. The formation nozzle forms a two-layer and color strip. The following is the twist of this band: the extruder feed screws are adjusted so that the mass of both colors is fed equally. The extruder output nozzles are arranged parallel to each other. The formed two-color and layered strip is placed on the cutters installed in the cutting unit and the brine current moves on the trough. The brine current is controlled by the pump speed regulator.

The following is the twisting of the band: a stream of brine flow is fed into the two-layer strip, which is directed perpendicular to the bar of the cheese sticks. The flow of brine (18-19% salt concentration) should be 0.7-1 bar strength, so that twisting is even and rotates 2-3 times over the length of the cheese. The twisted wand continues to move into an automatic cutter which cuts the sticks to the set length.

The formed cheese is immersed in cooled water at 1-3 ° C. The water must have a salt content of 18 to 19% to allow the cheeses to flow. The cheeses are frozen to strengthen and maintain a stable shape. Refrigeration and salting time is adjusted according to the desired salt content in the final product (20-30 minutes salting in 18.5% salt solution, reaching 1.5-1.7% salt in the cheese sticks). The pH of the brine brine must be in the range of 5.3 to 5.5. For pH stabilization, lactic acid is used. Chilled cheese sticks temperature 3 - 7 ° C. Chilled and salted cheese sticks are removed from the brine and directed to the prepackage. The cheese sticks are packed in polymeric packaging and cannot be stored for longer than 24 or before packing. Prepacked as follows: using vacuum - in units of 25 g; using an inert gas mixture (CO2 - 30% and N2 - 70%), packed in boxes (7 units -0,175 g, 14 units - 0,35 g); using vacuum - 8 units (200 g) in polypropylene packaging. Packed cheeses are stored at 0 - 6 ° C. Plastic boxes and polypropylene packs are packed in cardboard containers. Packed cheeses are stored in rooms with temperatures ranging from - 0 to 6 ° C. Shelf life - 60 days. Cheese sticks are made in a round shape. Cheese stick dimensions: length - 11.5-12 cm; Diameter 14-16 mm; weight 24-26 g. 5 Cheese indicators: appearance - semi-solid, bark-free; taste and smell - white, natural strands - gentle, aromatic; colored strands - characteristic of the spices and flavoring substances used; 5 consistency - flexible, fibrous, easily torn over the entire length of the twisted rod; color - layered twin-colored twisted: white and characteristic of the additives used (orange, yellow - beta carotene, red - lycopene, green - a mixture of herbs with spinach and others); sectional drawing - closed or with several small round holes. 10 Physical and chemical characteristics of cheese (cheese rate): fat content of the dry matter at least 40%; moisture content up to 49%; edible salt content - 1.5-2.2%.

In individual cases, the dry fat content is 1% less than indicated. 15 Nutritional and energy value (cheese rate) of 100 g cheese: protein - 25,6 g; fat - 20.4 g; carbohydrates - 1.9 g; energy value - 294/1222 Kcal / kJ. 20 Cheeses sold fresh, unripened. The cheese sticks retain their shape, there is no blend of colors, the structure of both colors remains fibrous, warping in the direction of twisting.

Claims (4)

6. DEFINITION DEFINITION 1. The method of producing mozzarella-type cheese sticks, comprising the steps of: crushing milk, treating curd and cheese grains, separating cheese grains from whey, preparing cheese masses, melting and kneading cheese grains, and forming extruders for cheese sticks, different from that of cheese; that the mass of the cheese is prepared in at least two parts in separate melting sections: one part by weight is white, the other by color, by adding coloring ingredients, these molten parts are fed into separate extruders - forming thread, part of the formed nozzles layered, obtained layered product the brine jet is twisted and then the cutting equipment is cut into sticks of the required length. 2. A method of producing Mozzarella cheese sticks according to claim 1, characterized in that a portion of the masses of the parallel-formed forming nozzles are applied uniformly and evenly distributed by adjusting the speed of the screws. 3. Method of producing a mozzarella-type cheese sticks according to claim 1 or 2, characterized in that the product uses a sintered jet of 0.65 to 1.15 bar pressure directed perpendicularly or nearly perpendicular to the laminated product to rotate smoothly and rotate 2 -3 times the length of the cheese sticks. 4. Mozzarella-type cheese sticks produced by the method of claims 1 to 3, characterized in that the cheese mass is prepared in at least two parts in separate melting sections: one part by weight is white and the other by color, by adding coloring ingredients, these molten parts are formed in individual extruders - forming nozzles, the parts of the mass exiting from the forming nozzles are layered, the resulting laminated product is spun into the brine jet and then the cutting equipment is cut into sticks of the required length.