LT4420B - Method for making curd cheese curdled with whey - Google Patents

Abstract

This invention is related to the dairy industry; namely, it describes a method for producing whey-clotted cheese. The curd for producing cheese is produced from a pasteurised and normalised mixture of milk (richness 1.95-2.20 %), it is clotted by the curd whey, the acidity of which ranges from 95 to 150 degrees T. The cheese can be produced in 10, 30 or 45% richness in dry materials. This cheese is of soft taste, good consistency, not sour, its storage life is 5 days. The production method is distinguished by the use of curd whey, a lot of which is received in the production of cheese.

Description

The present invention relates to a dairy industry, and more particularly to a process for the production of curd cheese and a cheese produced in this way.

Usually, fresh cheeses are made from skimmed milk in different ways and are called differently in each country or region. For example, in Austria they are called topfen cheese (20% dry matter), in Russia it is curd (20% dry matter), in England it is called soft cheese (soft cheese, 20% dry matter), in the US it is called beech cheeses (fried cheese, 22% dry matter). , In Denmark, quark (16% dry matter);

Fresh fat cheeses contain 18-40% dry matter and 10-15% fat in dry matter. Cream cheeses usually contain 45% dry matter and 70% fat in dry matter (J. Valys, Dairy, 1997, No. 1, p. 2223).

Currently, Lithuanian cheesemakers can provide a large variety of fresh curd cheeses, allowing consumers to choose the cheese according to their taste, fat content, energy and price.

Cheeses are classified into enzymatic and sour milk according to the protein coagulation pathway. This classification is partly conditional, since intermediate cheeses always occur between different types of cheese.

Known technical solution described in LT patent no. 3234. This cheese is made from lean or fatty curd (0,1-2% 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 lactic acid bacterial yeast is added to the mixture for protein coagulation. 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 has 15-55% fat and 36-55% protein and 6-13% carbohydrates.

The present invention relates to a novel process for the production of cottage cheese by coagulating normalized milk proteins, not with bacterial yeast, but with cottage cheese whey with an acidity of 95-150 ° T, which is added in an amount of 8-10% by weight, and 45% fat in dry matter. Cheese made in this way has a low acidity (80-90 ° T) and therefore has a relatively long shelf life (up to 5 days) and can be used by people who do not like or are unable to take sour milk products. The cheese has a pleasant, mild taste, with a spice of pasteurization. This method is also advantageous in that it utilizes some whey, which is always in surplus where cheese is produced.

Preparation of raw material for production

This cheese is made using cow's milk in accordance with LST 1137; skimmed milk with an acidity of not more than 20 ° T; curd whey complying with LST 1139 and premium Extra salt. The milk is purified, separated and prepared with the required fat milk mixture, which is then pasteurized. Whey from the production of curd is sampled naturally to 95-150 ° T.

General method of cheese production

The consumption of milk mixture (kg / 1000 kg product) is given in Table 1.

table

Fat content of the mixture,% Amount of mixture, vol 1.95 7.82 2.00 7.63 2.05 7.44 2.10 7.27 2, ¹⁵ 7.10 2.20 6.94

In a fermenter or in a curd bath, heat the milk mixture prepared in accordance with Table 1 to 93-95 ° C. Then add 8 to 10% by weight of whey to the sides of the vessel, mix slowly, and within 5 to 10 minutes create a crumb.

The resulting shrinkage is transferred to the perforated strainers and the cheese is allowed to drain for about 30 minutes. During this time, it is moved several times from one strainer to another for faster compression.

When the cheese has become firm and pressed, it is salted with salt on both sides.

The salted cheese is stored in a trolley or shelf at 8-10 ° C. The salting is repeated after 2-3 hours. The cheese is refrigerated for 16-18 hours.

Chilled cheese is wrapped in parchment, cellophane or food grade film. The cheese may be stored at a temperature of not more than 8 ° C for a maximum of 5 days prior to marketing.

The cheese is made from 10%, 30% and 45% fat.

The following example illustrates cheese production.

An example. Method of making 30% fat cheese.

Cow's milk is prepared in the usual way and a milk mixture is prepared. Take 4240 kg of 3.6% fat cow's milk, which is normalized to 3030 kg of lean (0.005% fat) cow's milk. Prepare 7270 kg of a 2.1% fat milk mixture which is pasteurized in the usual way (72-74 ° C, 20-25 sec). In a curd bath, the milk mixture is heated to a temperature of 93-95 ° C. Then carefully add 720 kg of 120 ° T acidified curd whey to the sides of the vessel, mix slowly and after 7 to 10 minutes upwards, a coagulant of protein is obtained.

This collapsible is discharged into long-hole punched strainers, and the strainers are placed on sliding trolleys - shelves. Leave the cheese to rest for about 30 minutes. During this time, it is moved three times from one strainer to another for faster compression.

After rolling, pressed cheese is salted with "Extra" salt, pouring 15-20 g on one side, then inverted and salted on the other side. After 3 hours the cheese is salted a second time. After the first salting, the cheese is stored at 8-10 ° C and refrigerated for 16-18 hours. The cheese yield is 1000 kg. The cheese is then rolled up.

The cheese has the shape of an irregular hemisphere. The cheese weighs between 0.8 and 1.5 kg.

The organoleptic characteristics of the cheese are given in Table 2.

table

Name of the indicator Characteristics Appearance The surface of the cheese is uneven. Can be seen cheesecake tags. Taste and smell The lactic acid, slightly salty, is felt pasteurisation spice. Consistency Equal to the whole weight of the cheese, soft, thick. Color White to yellowish. May be different, melted fat may be visible in the incision spots.

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

table

Name of the indicator Normal 10% fat 30% fat 45% fat Fat in dry cheese, no less than,% 10.0 30.0 45.0 Humidity, not more than,% 68.0 62.0 62.0 Acidity, not more than, ° T 86.0 80.0 80.0 Table salt, not more than,% 2.0 2.0 2.0

Tolerances for fat and moisture are possible in individual cases: ± 1% fat and ± 2% moisture.

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

Table 4

Name of the indicator Normal 10% fat content 30% fat content 45% fat content Fat, g 3.2 11.4 17.0 Protein, g 25.0 22.70 19.0 Carbohydrates, g 2.8 2.8 2.8 Energy value: kcal 140 205 240 kJ 591 858 1004

Claims (5)

DEFINITION 1. A method of making cheese from curd with additives, characterized in that curd is made by crushing the pasteurized milk mixture with curd whey, draining the coagulated protein mass in a self-compacting strainer, sprinkling salt on both sides and drying. 2. The method of making cheese according to claim 1, characterized in that 8 to 10% by weight of curd whey, having a acidity of 95 to 150 ° T, based on the weight of the milk mixture, is used to shrink the milk mixture. 3. A process for the production of cheese according to claims 1 and 2, characterized in that the whey is sampled naturally at room temperature to an acidity of 95-150 ° T. 4. A process for the production of cheese according to claims 1-3, characterized in that the milk mixture is coagulated at 93-95 ° C. 5. Curd cheese, characterized in that it is made by the process of claims 1-4.