LT4259B - Process for forming rennet cheese - Google Patents

Abstract

This invention can be used in dairying, namely for producing and creating "enzymatic cheeses". A hot cheese mass is divided into pieces weighing from 200 to 500 grams, out of which the slivers are made. They are stranded and tied up with a special knot. Cheeses formed in this way are plunged in cold water for a few minutes, then in the sodium chloride solution, the concentration of which is 17-20%, at a temperature from 8 to 12 degrees Celsius, to which pieces of fine-cut fresh garlic can be added. The cheeses are usable after twenty-four hours.

Description

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

There is a known method of forming cheese according to U.S. Pat. No. 4,902,523. During cheese making, it is extruded through a plurality of extrusion openings to form a plurality of filaments. Each strand of cheese is pressed through one of a plurality of extensions with a constant internal diameter for vertical cooling and connected to each extruder orifice. Each cheese strand exiting the extruder orifice enters a gutter having an inlet side and an opposite outlet side and a plurality of hydrotransporters between the inlet and outlet sides. Hydraulic transporters are sprayed with concentrated saline solution to cool the cheese strands and facilitate their movement. The moving strands of the hydrotransporter are cut in equal lengths.

The method of forming the cheese described in the present invention differs from the above in that the thin cheese strands derived from the hot cheese mass are wound and twisted with a special knot. The cheeses are then immersed in water and chilled in water at a temperature of 17 to 20% at a temperature of 8 to 12 ° C, to which finely chopped fresh garlic may be added. The cheeses are suitable for consumption depending on the storage temperature after 1 day.

The purpose of the present invention is to improve the quality, nutritional value, organoleptic characteristics of the product and to improve the aesthetic appearance of the cheese.

The cheese is made from fat-normalized cow's milk by enzymatic preparation of the milk, followed by special treatment, shaping and immersion in a table salt solution.

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

table

Name of the indicator Characteristics Appearance Many strands of cheese mass are twisted into a special knot. Taste and smell Sharply salty, lactic acid can be felt mild garlic spice and odor. Consistency Layered, elastic, continuous. Color White to light yellow, uniform throughout the cheese.

The physical and chemical characteristics of the cheese produced must be as given in Table 2.

table

Name of the indicator Normal Fat content in dry matter, not less than: 35.0 Moisture content%, not more than: 52.0 Table salt content%: 1.0-5.0

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

The technological process of cheese production is carried out as follows:

- reception, reservation of raw materials;

- normalization of milk;

- milk coagulation;

- contractile treatment;

- pressing of the cheese mass;

- shredding of the cheese mass;

- melting, shaping, freezing of cheese mass;

- salting of cheese;

- packaging, marking, storage.

The milk selected for cheese production is chilled to 8 ± 2 ° C, cleaned and maintained at this temperature for 16 ± 2 hours.

Milk is normalized with skim milk. Before normalization, the milk fat and protein content of each container is determined.

Normalized milk is fed into a cheese-making bath. Train temperature - 33-35 ° C. Calcium chloride is added to the milk in 40% aqueous solution (1040 g of anhydrous salt per 100 kg of milk) and 1-2% yeast of lactic acid cultures. The yeast consists of mesophilic lactic acid streptococci. The aqueous solution of the astringent enzyme is added in such a way that the milk is astringent for 35-40 minutes. The acidity of the milk mixture must be between 19 and 20 ° T before the enzyme is added.

The prepared coagulation must be of normal density with sufficiently sharp fractures at the fracture, with varying clear whey. The slice is cut into uniform 12 mm grains and stirred in a bath until the cheese begins to dry. Mixing time 10-20 minutes. The weight of the cheese grain is discharged into a pressing cart.

In the pressing trolley, the whey is interrupted and diverted for separation. The rest of the mass is leveled, covered with cheesecloth and left to self-press for 10-20 minutes. Then the cheese mass for 15-20 minutes. pressed by a gradual increase in pressure to 2.5 bar. The pressed cheese mass is stored in a pressing trolley at a temperature of 15-20 ° C for cheddar. The pH of the cheese mass rises to 4.8-4.9. The moisture content of the pressed mass is 62-65%. Storage duration depends on room temperature, rise in mass acidity and is 8-12 hours.

Grind the cheese mass as finely as possible. The shredded cheese is heated in a special perfoinde in water at 75-85 ° C, stirring constantly and continuing upwards. The heated cheese mass melts, becomes soft and firm. Once the required mass consistency is reached, it is rolled out on the forming table. The hot mass is divided into 200-500 g pieces and formed by removing a large number of thin filaments. They are strung together and tied in a special knot.

The cheeses thus formed are immersed in cold water for several minutes for chilling. Chilled cheeses are immersed in a solution of 17-20% concentrated salt in chopped fresh garlic at 8-12 ° C. The cheeses are suitable for use after 1 day.

The cured cheeses are packed in polymer bags with or without saline solution. Packaged cheeses are stored in a room with a temperature of 0-8 ° C and a relative humidity of 80-85%. The shelf-life of the cheeses in the saline solution is 2 months, and in the absence of the solution for 10 days.

Claims (1)

DEFINITION OF INVENTION 1. Cheese-making method, comprising the process of crushing, melting and shaping and chilling the cheese, characterized in that the hot cheese is broken down into pieces of 200500 g and ejected from a large number of thin filaments by a special knot and immersed in cold water for chilling. , soak the cheeses in a solution of table salt at 8 to 12 ° C and 17 to 20% concentration for 1 day, to which chopped fresh garlic cloves may be added.