LT3234B - The cheese - Google Patents

Abstract

This invention is for dairy products, more specifically, to the production of cheese. The purpose is to increase the variety of cheeses available and to improve quality. In the dry substances of the mass of cheese, made of thermally processed curd with additives, there is also from 0.01 to 2.0% of garlic or parsley, celery, or dry substances of the compound.

Description

The present invention relates to dairy products, in particular cheese.

There is a well-known technical solution Aukštaičiai cheese (TS 20084-91-93. Aukštaičiai cheese) made from curd with additives (cumin, salt, garlic), salted and smoked in hot smoke. The main disadvantage of the cheese is that the curds retain their individual grains, which may cause them to crumble.

The closest known technical solution to patentable is sweet curd cheese (TS 200845-109-93 Lithuanian curd cheese). It is made from heat treated curd with additives (salt, sugar, lactic acid yeast, butter, sour cream, cumin, raisins, poppy seeds). To control the fat, moisture and taste of the cheese, one or more of the additives listed are added to the cured curd. The dry matter content of cheese is as follows (%): protein - 48, fat - 31, carbohydrates - 10.8; table salt 2, cumin 1,5; other substances (acids, salts, vitamins) - the rest up to 100%. The main disadvantage of sweet cheese is that the traditional ingredients included in the cheese do not give the consumer new sensory (taste, smell, appearance) sensations.

The object of the invention is to extend the range and improve the quality of cheeses.

The present invention is implemented in such a way that the cheese from the heat-treated curd with additives in cheese dry matter additionally contains from 0.01 to 2.0% of dry matter of either garlic or parsley or celery or a mixture thereof.

Patented cheese is made from acidic or acidic-enzymatically crushed milk lean or fat (0,1LT 3234 B

20% fat) curd and additives. The dry matter content of this cheese is as follows (%):

protein 36-55, fat 15-55, carbohydrates 6-13, table salt 0,5-3,0, nutritional additives (caraway, poppy, raisin) - 0,2-1,5, additional flavoring (garlic, parsley) , celery or mixtures thereof) 0,01-2,0, the remaining content of other substances up to 100.

The cheese is made from skimmed or fat (0.1-20% fat) cottage cheese made from acidic or acidic-enzymatic milk, which is added to hot (60-100 ° C) milk or buttermilk or whey or water with constant stirring. , or a mixture thereof, and is maintained for 3-60 min. pure yeasts of lactic acid bacteria are added to the mixture. The heat treated curd can be added to a mixture of curd and yeast with hot milk or buttermilk, whey or water or a mixture of both. The heat-treated curd is separated from the liquid (eg whey), drained and mixed with additives: butter, cream for fat control; moisture regulation with milk, whey; to taste - salt, sugar; spices - caraway, raisins, poppy.

In the manufacture of the cheese according to the invention, the cheese is further treated with either garlic or parsley, or celery, or a mixture thereof, in a total amount of 0.01 to 2.0% of the dry matter of the cheese. The mass of cured curd and additives are mixed to a homogeneous consistency, the warm mass is then packaged and the cheeses are cooled. It is possible to add to the mass of heat-treated curds crushed natural fresh, preserved with salt or dried garlic, parsley, celery or mixtures thereof.

The invention is illustrated by the following examples:

Under experimental conditions, cheeses were made from heat-treated cottage cheese with additives - dried garlic, parsley, celery and their mixture. The organoleptic characteristics (taste, smell, color) of the cheeses were assessed using the scoring system in Table 1:

table

Assessment of organoleptic characteristics of cheeses

Characteristics of taste, smell, color Scoring The influence of additives is not felt compared to the cheese without additives 1 Very slight changes in taste, smell and color characteristic of the additive 2 Slight changes characteristic of the additive 3 Moderate changes in smell, color and taste are characteristic of the supplement 4 The additive is characterized by strong changes in smell, color and taste 5 The additive has a very strong sense of smell, color and taste changes 6th Too much smell of additives, changes in color, taste. Taste unpleasant. 7th

The results of the evaluation of the sensory ro15 sensory sensors produced under experimental conditions are shown in Table 2.

The optimal amounts of garlic, parsley, celery or mixtures thereof to be added to the cheese, according to the dosages in this table, are between 0.01% and 2.0% of the dry matter of the cheese.

table

Influence of spicy vegetables on the sensory characteristics of cheese from heat treated curd

Spice Amount,%, Jan hunts Sensory evaluation, scores Taste The smell Color 1 2 3 4 5 Garlic 0.005 1 1 1 0.01 1 2 1 0.5 3 3 2 1.0 3 4 2 1.5 5 5 2 2.0 6th 6th 3 2.1 7th 7th 4 Parsley 0, 005 1 1 1 0.01 1 1 2 0.5 2 2 4 1.0 3 3 4 1.5 4 4 5 2.0 5 4 6th 2.1 6th 5 7th Celery 0.005 1 1 1 0.01 1 1 2 0.5 2 2 4 1.0 3 3 4 1.5 4 4 6th 2, 0 5 5 6th 2.1 6th 6th 7th Garlic, pet- 0.005 1 1 1 celery 0, 01 2 2 2 mi 2: 1: 1 0.5 3 3 3 1.0 4 4 4 1.5 5 6th 4 2, 0 6th 6th 5 2.1 7th 7th 6th

After selecting the optimum amounts of additives, cheeses were produced and the dry matter content determined by standard methods.

example. Cheese from a heat-treated 9% fat curd with a dry matter content (%) of:

protein - 49; fat - 35; carbohydrates - 10; table salt - 2.5; parsley - 0.01; other substances (acids, salts, vitamins) - up to 100% remaining. Taste and smell - lactic acid, incisive notes of parsley leaves.

example. Cheese according to Example 1, containing 0.01% celery dry matter instead of parsley. Taste and smell of lactic acid, with inclusions of greenish celery leaves.

example. Cheese from hot buttermilk cooked 5% fat curd, with a dry matter content (%): protein 63; fat - 18; carbohydrates - 6.7; table salt - 2.2; cumin 1.1; garlic dry matter - 2; other substances (acids, salts, vitamins) - up to 100% remaining. The taste of the cheese is lactic acid with garlic and caraway spices, the smell is characteristic of garlic and the color is white with caraway inserts.

example. Cheese made from heat treated 5% fat curd in hot milk with a dry matter content of (%): protein 63; fat - 18; carbohydrates 6.7; table salt - 2; cumin - 1; garlic - 1; parsley and celery mixture (1: 1) - 0.4; other substances (acids, salts, vitamins) - up to 100% remaining. The taste of the cheese is lactic acid with garlic, celery and parsley spices, the aroma is characteristic of garlic and

D for spice vegetable color, white with greenish inclusions.

example. Cheese made from heat-treated skimmed milk curd with melted butter, salt, raisins, parsley in hot milk with a dry matter content (%): protein 36.6; fat - 50; carbohydrates - 8.8;

table salt - 1.5; raisins - 1; dry matter of parsley - 0.01; other substances (acids, salts, vitamins) - up to 100% remaining. The taste of the cheese is lactic, with a slight parsley and raisin spice, with white inclusions.

with raisins and parsley example. Cheese made from 18% fat curd with hot butter, salt, poppy seeds, celery, with a dry matter content (%): protein - 36,6; fat - 50; carbohydrates - 8.8; table salt - 1,2; poppies - 0.5; Celery dry matter - 0.2; other materials up to 100% remaining. The taste of the cheese is lactic, with a slight celery smell; color - white with poppy and celery inlays.

example. Cheese made from hot buttermilk cooked lean curd with melted butter, cream, salt, garlic powder, dried parsley and celery in a 1: 4 dry weight ratio: 52 protein; fat - 30;

carbohydrates - 12; table salt - 2.5; garlic dry matter - 0,5; parsley and celery blend - 0.2; other material up to 100%. The taste and aroma of the cheese is lactic acid with a mixture of garlic, pe-chives and celery, the color of the cheese is white with celery and parsley spread throughout the mass,

The cheeses produced in accordance with the patented invention differ from the known Lithuanian curd cheeses (eg sweet cheese produced by AB Giestė), in particular, having the following novel features:

has a homogeneous, plastic consistency with green spice particles uniformly distributed throughout the cheese or has a specific garlic flavor and aroma. The cheese, which contains a mixture of garlic and herbs parsley and celery, has a pleasant specific flavor and aroma and spice of garlic, parsley or celery.

Patented cheeses have been positively evaluated by experts, differing from those currently produced in Lithuania by the organoleptic characteristics, enriched with biologically active beneficial substances and vitamins, and expanding the assortment of cheeses in our country.

Claims (1)

DEFINITION OF INVENTION Cheese made from heat-treated curd with additives, characterized in that The 5 substances additionally contain from 0.01 to 2.0% of the dry matter of either garlic or parsley or celery or a mixture thereof.