LT4258B - Process for preparing rennet cheese - Google Patents

Abstract

This invention can be used in dairying, namely for producing hard cheeses, called "enzymatic cheeses". The cheese is produced from pasteurised cow milk, normalized according to fatness, by clotting it using enzymes, the produced cheese mass is than put into forms, salted and ripened under special conditions. During the production process, cheeses are held in circular forms for up to 10 hours, the temperature ranging from 24 to 30 degrees Celsius, forms must be overturned once every 2 hours, until all the free whey comes out, the rind is formed, the pH of cheese rises to 4.9-5.0, then the cheeses are salted in pools for 5-10 days at a temperature of 8-12 degrees Celsius, until the quantity of salt in the cheeses reaches 3.5-4.5%, dried until the quantity of humidity in the cheeses reaches 34%, and ripened over a period of 90 days.

Description

The invention relates to the dairy industry and can be applied to the production of hard cheeses.

There is a known method of producing enzymatic cheese according to SU 1 235 488. During cheese making, the milk is pasteurized, cooled, curdled, stored until its acidity reaches 1.5-2 ° T, heated to 28-33 ° C, the milk is added with an astringent, and the cheese is reheated a second time to 4243 ° C, the cheese is treated until the whey reaches 1315 ° T, the whey is removed, the cheese is formed, pressed, salted and matured.

For the production of fermented cheese according to SU 5 165 945, which has a high dry matter content, a simple cheese texture and almost all milk proteins, the milk is pasteurized by heating to 71 ° C for 15 seconds, then cooled to 48 ° C, filtered, salted. and cooled to 29-35 [deg.] C., cooled, heated to 6082 [deg.] C., collapsed, evaporation of the excess water from the resulting resin. The digestion is further processed, molded and matured.

The method of making the cheese described in the present invention differs from the aforementioned conditions of formation, curing and ripening.

The object of the invention is to improve the product quality, nutritional value and extend the time of use.

Fermented cheese is made from fat-normalized and pasteurized cow's milk by enzymatic preparation of the curd, followed by special processing of the curds and cheese mass.

The ripened cheese must have the organoleptic characteristics indicated in Table 1.

table

Name of the indicator Characteristics Appearance The rind of the cheese is coated with polymeric or combined coatings. On the surface of the cheese, napkin prints are allowed. Taste and smell The taste and smell of the cheese is pronounced, the salty taste and the spice and smell of the enzymes used are perceptible. Consistency The cheese is hard, rigid and homogenous throughout, with a slight crumbling effect. Drawing Irregular shapes, little or no eyes.

The ripened cheese must have the same physical and chemical characteristics as given in Table 2.

table

Name of the indicator Normal Fat content in dry matter, not less than: 40.0 Moisture content%, not more than: 34.0 Table salt content%: 3.5-4.5

Note: In individual cases, a reduction of up to 2% fat in the dry matter is permitted.

Cheese production process sequence:

- reception, reservation of raw materials;

- normalization and pasteurization of milk;

- milk coagulation;

- processing of curd and cheese;

- cheese mass formation, pressing;

- salting of cheese; ,

- ripening of the cheese;

- packaging, marking, storage.

The milk selected for cheese production is cooled to 8 ± 2 ° C, purified, thermally maintained for 20-25 seconds. At 63-65 ° C. The milk is then cooled to 9 ± 1 ° C and maintained at this temperature for 16 ± 2 hours.

The milk is normalized with skimmed milk or cream before pasteurization. Before normalization, the milk fat and protein content of each container is determined.

The milk is pasteurized by keeping it at 70-72 ° C for 20-25 sec. If the milk contains feed or foreign spices and odors, it is vacuum-deodorized. Pasteurized milk is immediately fed to baths or producers. If necessary, can be stored at 8-10 ° C for up to 16 hours.

Calcium chloride is added to pasteurized milk at 40 ° C with 40% aqueous solution (10-40 g of anhydrous salt per 100 kg of milk) and 1.0-2.5% of bacterial yeast. The amount of yeast depends on its activity and the composition and characteristics of the milk. The lactobacillus yeast of thermophilic sticks, cultured in cheese whey, is used. Potassium nitrate or sodium nitrate or potassium nitrate (10-30 g of salt per 100 kg of milk) may be added to the milk before coagulation. The cheese bath, if used, is added to the cheese bath or maker to make the cheese taste. Curing temperature - 32-34 ° C. The aqueous solution of the astringent enzyme is added to give the milk a shrinkage time of 30-40 minutes.

The prepared coagulation must be of normal density, with sufficiently sharp edges at the fracture, with distinct whey.

The shrinkage is cut into 0.7-1.0 cm grains. Cutting time - 15-20 minutes. After the formation of the grain, 25-30% of the whey is removed and the grain is stirred vigorously for 10-15 minutes.

The second warm-up is carried out in the following order: from 33 ° C to 42 ° C within 15 minutes. After reaching 42 ° C, the grains are stirred for 15-20 min. After that from

Heat from 42 ° C to 49 ° C within 30 min. Total reheating time - 60 minutes. After reaching 49-50 ° C, the grains are stirred for 5-10 min. and are discharged from the bath into the forming apparatus, immediately terminating all the whey. The whey's acidity rise is followed throughout the heating and drying period. It rises from 0.5-1.5 ° T and is normally within the range of 13-15 ° T during the lactic acid process.

Once the cheese has been introduced into the molding machine, the whey is discontinued, and the cake is smoothed for 20-25 minutes. pressed at 3 kPa. At the end of this operation, the blanket should be elastic and its surface smooth and homogeneous. The formed web is cut into pieces that are placed in the molds. Metal forms are lined with a cloth.

Self-pressing takes 15-20 minutes. It folds the edges of the napkins, and covers the molds. The cheeses are then placed under the presses. The room temperature should be at least 18-20 ° C. The purpose of pressing is to remove free whey from the cheese mass, to form the structure of the cheese mass and to form a closed and firm rind. The presses are automatically pressed, starting with a minimum pressure of 1.0-1.5 bar and gradually increasing to 5 bar.

First 20 mins pressed to 1.5 bar. The presses are then turned off, the cheeses turned over, and the wipes rolled around the edges. Inverted cheeses are pressed for 30 minutes. up to 5 bar. Pressed cheeses are removed from the molds and wipes and packed into plastic ring shapes that match the size of the cheese. The cheeses in the ring molds are put into containers, placed on wooden shelves and kept at a temperature of 24-30 ° C for up to 10 hours, inverting every 2 hours. Free whey is completely drained during cheese consumption and the rind is formed. The pH of the cheese mass increases from 5.4 to 5.6 to 4.9 to 5.0. Most lactose is broken down.

The cheeses are placed in salting pools at 8-12 ° C. The concentration of table salt in the continuous circulation of the pool solution is 18-20%, and in the absence of circulation - 21-22%. The cheeses are salted in the pools for 5-10 days. If the salt removed from the pool is less than 3.5-4.5%, the salt is further triturated with dry salt and stored in a salting or other room at a temperature of 10-12 ° C until final salting.

The cheese is then humidified. If the moisture content of the cheese after pressing is 4042%, it must reach 34% after salting and drying. The air in the room should be ventilated and maintained at a relative humidity of 75-85% and a temperature of 10-13 ° C.

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Suris ripen for 90 days. This long process produces typical organoleptic characteristics of the cheese under the action of enzymes.

The ripening of the cheese begins with the active development of sticks of lactic acid in the milk. The nature of their activity is determined by the conditions which occur during the ripening of the cheese. These are moisture, salt content, active acidity.

When the moisture content of the cheeses reaches 34%, they are vacuum-packed in polymer bags and matured for 90 days at 11 to 14 ° C.

Ripened cheeses are stored for 60 days in premises where the temperature reaches -2-8 ° C and the relative humidity 80-85%.

Claims (1)

DEFINITION OF INVENTION 1. A method of cheese production comprising pasteurizing, chilling, crushing, coagulating, reheating the cheese, re-heating the cheese grains, separating the whey, pouring the cheese into a molding machine, forming the resulting cheese mass, pressing, salting and maturing, The molds keep the cheese in a warm room at 24-30 ° C for up to 10 hours, invert every 2 hours, remove free whey and form cheese rind, raise the pH of the cheese to 4.9-5.0 and break down most of the lactose into the cheese. 5-10 days in pools at 8-12 ° C, salt content 3.5-4.5%, dry up to 34% moisture content and ripen for at least 90 days.