LT4419B - Scalded curd cheese and method of making thereof - Google Patents

Abstract

This invention is related to the dairy industry; namely, it concerns scalded curd cheese and the production method thereof. The curd is produced from lean milk, by clotting it with lean curd, the acidity of which is 250 degrees T. After that, the received clot of proteins is dripped-off; the received curd is mixed with additives such as butter, egg powder, food colouring materials, and caraway according to the taste in the mechanical mixer with covering. The temperature of the cheese mass is raised while mixing to 65-70 degrees Celsius and becomes of viscous consistence. After that, the cheese mass is poured into forms, in which it cools down and compresses. The richness of the cheese can be 4, 8 or 12 percent. It is distinguished as toothsome and of good consistency.

Description

BACKGROUND OF THE INVENTION The invention relates to the dairy industry, and more particularly to cheeses made from curd, as well as to the method of making them.

Cheese is one of the oldest foods of mankind. Over the centuries, the technology and assortment of cheese production has evolved. In practice, each dairy country has its own traditional cheeses. The most famous Italian hard cheeses are Parmesan and Grandpadan. Their age is almost 2 thousand years. The Swiss are proud of "Emmenthal" cheese, which is named after one of the Alpine mountain ranges. Holland is famous for 'Edam' and 'Gauda' cheeses. English-speaking countries recognize only 'Cheddar' cheese. Bulgaria cannot be imagined without "Brinza" (white cheese) and "Kachawal" cheese.

In Lithuania, the concept of cheese is usually identified with curd cheese. When they began to be produced in our country, there is no knowledge. It is only clear that it is very old. Each country produced its own cheeses. (R. Ramanauskas, Dairy, 1991, No. 4, pp. 23-26).

Currently, a large variety of curd cheeses is produced in Lithuania. This allows consumers to choose the cheese according to their taste, fat content, energy and price.

The closest theoretical solution to the claimed cheese by the method of production is the method of producing cheese described in LT patent no. 3234. This cheese is made from lean or fatty curd (0,1-20% fat), which is added to hot milk at 60-100 ° C or buttermilk, whey or water or a mixture of them for 3 to 60 minutes. Pure yeast of pure lactic acid bacteria is added to the mixture. The heat-treated curd is separated from the liquid, drained and mixed with crushed, natural fresh, preserved salt or dried garlic, parsley, celery or a mixture of 0.01 to 2.0% of the dry matter of cheese.

This cheese is fat. It has 15-55% fat and 36-55% protein and 6-13% carbohydrates.

The present invention provides non-fat (4%, 8% and 12% fat) cottage cheese with added butter, egg powder, salt, nutritional dyes and may be added to cumin. It is made from skimmed milk and skimmed curd. Its production differs from the known production methods of curd cheeses in that the mixing of skimmed milk and curd eliminates bacterial yeast, as the skimmed milk protein is contracted with sour curd (250 ° T). This advantageously uses the excess of skim milk in production, and the curds for cheese making are enriched with useful proteins. The resulting curds and milk collars are drained and then mixed in a mechanical mixer with butter, egg powder, salt, paint and, if desired, caraway and heated to a consistent consistency. The resulting steamed cottage cheese can be classified as a low-fat, low-calorie, low-calorie diet and can be consumed by a wide range of people, including children and the elderly.

Preparation of raw material for production

Skimmed milk (0,05% fat) shall be used with a maximum acidity of 21 ° T.

Lean curd (0% fat) is best suited to 250 ° T acidity, so fresh curd is maintained at 18-20 ° C to achieve the required acidity.

The egg powder is added either dry or mixed with fresh whey or skimmed milk.

The caraway is washed with cold water and then washed with hot water.

Food coloring is used to intensify the color of the cheese, which is dissolved in a small quantity of whey or egg powder at 50-60 ° C and mixed.

General method of cheese production

The skimmed cow's milk and skimmed curd are poured into a jacketed bath, mixed well and heated to a temperature of 65-75 ° C until whey is evolved, stirring constantly. The resulting whey is drained or vacuumed. Transfer the resulting mass to baths lined with linen, gauze or other material and hold until whey has completely drained. The resulting curd is then blended in a mechanical mixer with additives such as butter, egg powder, salt, edible coloring and, if desired, caraway and steamed at 65-70 ° C for 15-20 minutes until the cheese mass is uniform and slightly elongated consistency.

The hot cheese mass is folded into the desired metal molds, pressed well by hand and leveled with a spatula. The molds are placed in boxes and left for 1-2 hours at room temperature for self-pressing. The cheese is then rolled out of the molds on a flat surface, inverted and left to cool for 6-18 hours.

Drying and cooling can be accelerated by placing the cheeses in a ventilated room at 5-10 ° C.

The cheeses are then wrapped in cellulose film, parchment or polymer film and stored at 0 to 8 ° C for up to 7 days. Vacuum-packed cheeses may be stored for a maximum of 10 days.

'Cheese is made from 4%, 8% and 12% fat.

The following examples illustrate cheese making. 4% fat cheese.

Place 5000 kg of skimmed cow's milk and 1000 kg of skimmed curd (at least 250 ° T acid) in a jacketed bath, mix thoroughly and heat to a temperature of 70-72 ° C until whey is evolved, stirring constantly. The resulting whey is sucked off with a pump. Transfer the remaining mass to a bath lined with linen and hold until the whey is completely drained. The resulting curd is then blended in a mechanical blender with 56 kg (72% fat) butter, 10 kg egg powder mixed with 0.013 kg dry yellow food coloring, dissolved in 5 kg whey and 15 kg salt. Allow to warm to 70 ° C with stirring, then keep stirring for about 20 minutes until the mass becomes uniform and slightly homogeneous.

The hot mass is then applied to the equilateral triangle molds with rounded corners, pressed by hand, leveled with a spatula and left at room temperature for 2 hours. for self-compression. The cheese is then rolled out and dried for 10 hours. The cheese yield is 1000 kg.

example. 12% fat cheese with caraway.

The curd mass is prepared from the same quantities and using the same technology as in 1 pot.

The cheese is prepared in a mechanical mixer by mixing the resulting curd with 174 kg (72% fat) butter, 10 kg egg powder, mixed with 0.013 kg dry yellow food coloring, 5 kg prepared cumin and 15 kg salt. Other operations are performed in the same manner as in Example 1. The cheese yield is 1000 kg.

table

Ingredients Quantity, kg 4% fat content 8% fat content 12% fat content Lean milk, 0.05% 5000 5000 5000 Lean curd, 0% fat 1000 1000 1000 Butter, 72% fat 56 111 174 Egg powder 10th 10th 10th Salt 15th 15th 15th Caraway 5 5 5 Food colors 0.013 0.013 0.013

These quantities yield 1000 kg of product.

The cheese has the shape of a low cylindrical, rectangular or equilateral triangle with rounded corners. The height of the cheese is 5-6 cm. The cheese weighs between 0.5 and 1.0 kg. The organoleptic characteristics of the cheese are given in Table 2.

Table 2

Name of the indicator Characteristics Appearance The surface of the cheese is uneven, dry, clean, without mold. Cheeses with cumin are visible on the surface Caraway. Taste and smell Lactic acid, salty, with no foreign taste and smell. Cheese with caraway is felt in caraway spice. Consistency Uniform in weight, slightly rigid. The cheese slice may contain curds. Cheese with caraway - caraway. Color Yellow to yellow, uniform throughout the mass.

The physico-chemical parameters of the cheese are shown in Table 3.

table

Name of the indicator Normal 4% fat content 8% fat content 12% fat content Fat, at least,% 4.0 8.0 12.0 Humidity, no more than, % 62.0 59.0 56.0 Acidity, no more, as, ° T 180 170 170 Table salt,% 1.0-1.5 1.0-1.5 1.0-1.5 In caraway cheese,% of caraway 0.5-1.0 0.5-1.0 0.5-1.0

In certain cases, tolerances for fat and moisture are possible: minus 1% fat and ± 1% moisture.

The average nutritional and energy value of 100 g of this cheese is given in Table 4.

table

Name of the indicator Normal 4% fat content 8% fat content 12% fat content Fat, g 4.0 8.0 12.0 Protein, g 31.0 28.0 26.0 Carbohydrates, g 2.7 2.7 2.6 Energy value: kcal 182 195 223 kJ 761 815 933

As shown in Table 4, the patented cheese is low in fat (4-12% fat), high in carbohydrates (2.6-2.7 g / 100 g of product), high in protein (26.0-31.0 g) / 100g of product), has a delicate texture that comes out of skimmed cheese and can be used by diabetics, children, the elderly, and other people who are not keen on high-calorie foods.

Claims (3)

DEFINITION 5 1. Sliced cheese made from skimmed milk and skimmed milk curds with additives, characterized in that the cheese has an added weight of butter, egg powder, food colorings and caraway content in the following ingredients (kg of product): curd 918-800 butter (72% fat) 56-174 egg powder 10th salt 15th Caraway 0-5 Food colors 0.013. 2. Sliced cheese according to paragraph 1 point production method when curd mass made from skim milk and lean curd, separates the curd mass from whey, mixes it with additives, forms cheese in molds, and then cools and dehydrates, characterized in that the curd mass produces skim milk by pulling 250 ° T with a lean curd 65-75 ° C while cheese The 20 masses are formed in a mechanical mixer with a shell, mixed with butter, egg powder, food colorings and, if desired, caraway, steamed for 15-20 minutes at 65-70 ° C to a consistent consistency. 3. The method of making cheese according to claim 2, wherein 56 kg (72% fat) is added per 1000 kg of cheese of 4% fat content. 25 butter for the manufacture of 8% fat cheese -111 kg butter and 12% fat cheese -174 kg butter. 4. The method of making cheeses according to claims 2 and 3, characterized in that 5 kg of prepared caraway are added per 1000 kg of the product to caraway cheese.