LT4223B - Cheese and method for making thereof - Google Patents

Abstract

Invention applies to the dairy industry, namely to cheese manufacturing. The cheese consists of a clotted milk curd, produced by a thermal-acidic method, with additions. Additionally there are 1.0-10 percent of quail egg melange and 0.05-0.5 percent of dried quail egg shells (percentage of the cheese mass). The quail eggs melange, 0.1-0.1 percent of the milk mass, is poured into 85-98 degrees Celsius temperature milk, before clotting. After the clotting the cheese mass is taken out, dried and mixed with a mixture of dried quail eggs shell powder (0.005-0.5 percent of the cheese mass) and dry table salt (0.5-1.5 percent of the cheese mass).

Description

The invention relates to the manufacture of dairy products, namely cheeses.

Lithuanian curd cheeses are very popular dairy products. These cheeses are made from curd with additives such as salt, cumin, .sugar and so on. The main disadvantage of these cheeses is their usual taste and appearance.

Known Technique A fermented milk-egg product (U.S. Pat. No. 4,440,791, A 23 C 9/13, published April 3, 1984), wherein the milk product is made from a solution of fat or skimmed milk, sugar and egg melange, or egg powder, and blended until desired Because of the unintentional separation of liquid or whey, this product is liquid and cannot be used as cheese.

The closest known technical solution is the cheese SŪDUVA (V.Lubinskas, M.Kulikauskienė.How to make soft cheese.// Agriculture.-1994.No.-6 p. 34), which was created at the Lithuanian Food Institute and produced according to the technical documentation of the institute. uses cow's milk, whey, Bulgarian sticks for pure cultures, table salt for cheese making. The dry matter content of cheese is as follows:

fat 11.7-20.5 protein 16.5-22.4 carbohydrate 1.8-2.1 table salt 1.4-2.0 minerals, organic acids vitamins, water up to 100.

(Patented cheese and prototype properties were evaluated by the Lithuanian Food Institute). SUDUVA cheese is made as follows: Pasteurized normalized cow's milk protein is coagulated with (90-160) ° T acid whey fermented with Bulgarian stick pure culture yeast.

- 2, and places the forms in which this mass susislegia.Sūrio upper and lower surfaces and sprinkle dry salt forms of the cheese is placed (S ± l ° ^C) chamber, where cheeses are turned and the surface of the cheese apdžiovinamas.Po removed from the molds , pack, mark and store. The main disadvantage of these renowned cheeses is their low biological and nutritional value.

The object of the invention is to expand the assortment of cheeses and to improve their nutritional and biological value.

The object of the present invention is achieved by the addition of 1.0 to 10¾ quail egg melange and 0.05-0.5% quail egg dried powdered cheese in heat-acid-fermented milk curd cheese with additives. Patented cheese dry matter content (% by weight):

milk proteins 30-60 milk fat 20-60 carbs 3-12 table salt 2-4 quail eggs myself- substances 0.3-3 other material up to 100-

Quail eggs improve the nutritional and biological value of the cheese. As stated in M.JI.ΠΚΓΒρβΒδ, £. £ .AfeHSCi: * eB ”ΠθροπΘ.7ΐθΒθΑθΤΒο, ΗοοκΒε, ° ochrponpoMKWT, I9P ?, οτρ. °, quail eggs are significantly more valuable than hen eggs, as they contain 113% dry matter. , 110.3% protein,

280% Vitamin B 1, 215% Vitamin B 2.111% Vitamin P ?, II5% Vitamin A, 146% Calcium, 115% Phosphorus, 500% Potassium, 459% Iron, 150% Amino Acids More Than Chicken Eggs; moreover, quail eggs do not contain cholesterol.

The patented cheese contains a two-component additive: quail egg melange (a mixture of protein and yolk) and quail egg dried shell powder. One component is quail egg melange, which contains 12-14% protein, 24-26% dry matter, and the content of this melange in milk is 0.1-1.0% by weight of milk.

The second component of the additive is a mixture of dried quail egg powder and dry table salt in a weight ratio (1: 1) to (1:30).

Cheese is made up of a main ingredient - 6.0-25¾ fat curd from heat-acid-fermented milk, and additionally contains 0.25-2.5% quail egg melange dry matter and 0.05-- to improve its biological and nutritional value. 0.5% quail egg dried shell powder.

The cheese is made as follows:

From quail egg yolks and proteins prepare melange, i.e.. they are mixed (beaten) to form a homogeneous mass.

Quail egg shells are dried and crushed into powder. This powder is mixed with dry table salt (1: 1) to (1:30).

Pasteurized normalized cow's milk is known to be pulled, scraped and rolled into self-compacting molds, sprinkled with dry salt on its lower and upper surface, and then poured into milk at 85-25 ° C, according to a patented method of production. 0,1-1,0% by weight of the quail egg wheat melange, the crumbled cheese mass after crushing is drained and mixed with the quail egg dried shell powder (0,05-0,5% by weight of the cheese) and dry table salt (0,5 -1.5 Λ of cheese weight).

The invention is illustrated by the following examples:

Example I: Heat treated 90 ° ^c milk with a fat content of 0.8% cows is fed, with constant stirring, 0.1% by weight of the quail egg melange which coagulates at this temperature to form flakes. 10% by weight of whey at 20 ° C (I50 ° T acidity) is added to the milk. It forms a flake-like mass of coagulated protein which is maintained for 4 minutes at 9 ° C and then separated by whey. mixture (1:30 ratio of components) .Varškę with handheld mixing well immediately to form the cheese which cooled and apdžiovi _n a 8-10 ° C in a room (chamber). The fat content of this cheese is 20% and its dry matter content is as follows (%):

protein - 6o, fat - 20, carbohydrate - I2, table salt - 5, quail egg dry matter - 0.3, other substances - 2.7.

Cheese is made in the same way as in the first example from 4.0% fat cow's milk, 1.0% milk froth quail egg melange, 0.5% quail egg wholemeal powder and 0.5% dry table salt (this Ratio of components of the mixture 1: 1) .Che fat content is -60%, c has a dry matter content (%): protein - 30, fat - 60, carbohydrates - 3, table salt - 2, quail egg dry matter - 3, other substances -2.

Example 4: Cheese is made in the same way as in the first example from 2.0% fat cow's milk, 0.5% milk froth egg melange, 0.3% cheese froth eggshell powder and 0.5% cheese weight dry table salt (1: 3 ratio of components of this mixture). The fat content of the cheese is 40%. The dry matter content (%) is as follows: protein -45, fat - 40, carbohydrates - 7.5, table salt - 4, quail egg dry matter - 1.5, other substances - 2.

The physical, chemical, organoleptic and energy values of the cheese were determined by the methods described in TS II556I2-32-S4.

Patented cheeses have the following organoleptic characteristics: skin-free appearance, smooth surface; odor - slightly lactic acid;

taste - slightly salty with pasteurized milk spice;

consistency - homogeneous, sufficiently rigid; color - the whole cheese is yellowish and may have irregularly colored parts of egg melange.

The organoleptic characteristics of the new cheese do not differ from those of the renowned cheese SUDUVA.

100 g. patented 50¾ fat cheese contains 20.3 g fat, 15.0 g protein, 2.2 g carbohydrate and has an energy value of 272 kcal or S99KJ. ICO g of known 50% fat cheese SUD contains 20.5 g fat, 16.5 g protein, 1.8 g carbohydrate and has an energy value of -257 kcal or 944 KJ. In addition, patented cheese contains more minerals and vitamins that come with quail eggs.

Therefore, the patented cheese has a better nutritional and biological value than that of a known cheese, such as SALT.

Claims (5)

DEFINITION OF INVENTION 1. Cheese made from heat-acid-curded milk curd with additives, characterized in that the cheese contains additionally 1.0-10% quail egg melange and 0.05-0.5% quail egg s shell powder, o of this cheese (%) is as follows: milk proteins 30-60 milk fat 60-20 carbs 3-12 table salt 2-4 quail eggs dry matter 0.3-3 other material up to 100. 2. Cheese according to claim 1, wherein the content of one melange in the quark egg content of milk solids according to claim I is 12-14% protein, 24-26% dry milk content is 0.1-1% , O% Cheese according to claim 1, characterized in that the other ingredient of the additive is a mixture of dried quail egg powder and dry table salt in a weight ratio (1: 1) to (1:30). 4. Method of cheese making with pasteurized cow's milk. coagulates with sour whey, folds the cheese mass into self-compacting forms, then sprays the bottom and top surface with dry salt and dries it, adding O, 1-1 to milk at 85-95 ° C before coagulation, 0% by weight of the quail egg wheat melange, drained and crushed with the dried quail egg powder (0,05-0,5% by weight of the cheese) and dry table salt (o, 5-1,5% by weight) cheese mass). 5. The method of making cheese according to claim 4, characterized in that the dried eggshell powder of the quail egg is prepared by mixing it with dry table salt, and the weight ratio of the components of this mixture is