LT5749B - The process for manufacturing Mozzarella-type cheese sticks and in this way made cheese stics - Google Patents

Abstract

The present invention relates to the milk industry and can be used to manufacture of Mozzarella-type cheese. The process for manufacturing Mozzarella-type string cheese products comprises next steps: milk curdling, milk curd and cheese grain processing, separating cheese grain from whey, cheese curd preparation by kneading and melting and forming cheese sticks by extruder. New in this process is that the cheese curd is preparing from at least two parts in separate melting sections. One part iswhite and the other in colour. The both parts of molten mass are provided to separate extruders –forming nozzles. Those formed parts of molten chees mass are layered, the layed product on behalf of brine spurt is twisted to strand and after that cutted. Cheese sticks are marketed fresh withaut maturing. Cheese sticks keeps its shape and coloure, remains fibrous and rips under the direction of twist.@@

Description

Field of the Invention.

The invention relates to the dairy industry and can be applied to the production of unripened mozzarella cheeses. The invention also relates to mozzarella cheese sticks made in this manner.

The state of the art,

Typically, mozzarella cheese production techniques include pasteurization of cows' milk, milk curdling, processing of curds and cheeses, separation of whey from whey, preparation of the cheese mass by melting and kneading the cheese to obtain a homogeneous fibrous mass followed by extruding and chilling the cheese product in cold brine. Such a cheese-making process is known from the specification of EP 1 576 886.

The object of the present invention is to improve and improve the product properties by layering a two-color cheese mass and twisting the resulting two-color strand.

The essence of the invention.

The method of making Mozzarella cheese sticks includes the following steps: crushing milk, treating the curd and cheese, separating the cheese from the whey, preparing the cheese mass by melting and kneading the cheese, and forming the cheese with an extruder. What is new in this production method is that the cheese mass is prepared from at least two parts in separate melting sections. One part by weight is white and the other colored by adding coloring ingredients. These molten mass parts are fed into separate extruders, the forming nozzles, the masses exiting the forming nozzles are layered, the resulting layered product is wound in a jet of jet and the cutting equipment is then cut into rods of the required length.

The layering is performed by parallel forming nozzles, from which parts of the mass are fed uniformly and evenly layed, controlling the propeller speeds. A uniform distribution of masses of white and color is obtained.

The product is twisted using a 0.65-1.15 bar brine jet, directed perpendicularly or nearly perpendicular to the layered product, to give a smooth rotation two to three times its length.

The present invention also relates to mozzarella-type cheese sticks made in the manner described above.

Description of Implementation of the Invention

The ripened cheese sticks are medium-fat (40% fat in dry matter), semi-hard, unripe mozzarella cheese. Made from pasteurized and normalized cow's milk using pure lactic acid bacterial yeast and milk-attracting enzymes.

The cheese used is:

1) cow's milk in accordance with Council of Europe 852 and no. 853;

2) bacterial and biological preparations authorized by the Ministry of Health;

3) milk-attracting enzymes or preparations thereof;

4) acidity regulator - citric acid (E330);

(4) table salt;

5) calcium chloride (E 509);

6) polymeric material for packaging;

7) potable water according to HN 24;

8) food additives according to HN 53.

The technological process of cheese making consists of the following stages: acceptance of raw material; 20 separation, purification, normalization; pasteurization, chilling; milk coagulation; processing of astringent and salty grains; separation of cheese grains from whey; melting, kneading, forming, twisting and slicing of cheese grains; cheese freezing, salting; cheese sticks packing, storage.

The milk selected for cheese manufacture is cooled to 6 ± 1 ° C and stored in 25 tanks. The raw material is stored at 6 ° C for up to 36 hours and at 4 ° C for up to 48 hours. The raw milk is separated, purified (by centrifugal force bactofug) and the mixture is normalized to the required fat content (depending on the protein content of the milk). The milk mixture is then pasteurized at 74 ± 2 ° C for 15 s, cooled to 9 ± 1 ° C and brought to the milk container. After pasteurization, the milk mixture can be stored for up to 24 hours.

During the milk coagulation phase, the milk mixture is fed to the cheese makers at 32 to 36 ° C. Direct injection thermophilic yeasts containing strains of Streptococcus thermophilus yeast are used for growth. The amount of yeast depends on its activity and the composition and properties of the milk (usually 0.2 - 0.5%). The milk is matured for 30-45 minutes after fermentation until the pH reaches 6.5. 34% CaCl ₂ solution may be added to the milk, calculated on the basis of 20 to 40 g of anhydrous salt per 100 liters of milk. During maturation, the enzyme is added to the required pH value and aged for 25 - 40 minutes. Milk pull temperature 32 - 36 ° C.

The resulting astringent 10-15 minutes. cut into 5-15 mm cubes. The manufacturer's agitators are then stopped, allowing the grain to settle on the bottom. Withdraw 25 30% whey from the total mixture. The blended whey-grain mixture is heated by circulating steam between the manufacturer or by replacing discontinued whey with hot 40 50 ° C water. The temperature of the whey-grain mixture must be 40-42 ° C. When the pH reaches 6.0 - 5.8, the whey-grain mixture is fed to drainage baths.

Separation of the cheese from the whey is done by pouring the whey-grain mixture into the drainage baths, activating the bath mixer and mixing until the whey is completely removed. The pH of the grain is measured every 15 min. and controlled acidity drop. At pH 5.3 -5.1, a melt test is initiated to determine the melting temperature and time. If the mass melts well, then cold water is added to the grain, thereby preventing the pH of the mass from falling. It takes about 3.5 - 4 hours from the milk mixture to boil until it is thawed.

Dehydrated cheese grains are fed into the smelter via an air transport system. The grain enters the melting section of hot water (63-70 ° C) and is mechanically machined with screws. The mass becomes homogeneous and flexible. During the process of melting and kneading, the cheese mass temperature reaches 55 - 60 ° C. This process takes 10-15 minutes. The temperature of the melting water is controlled as follows: pH 5.05 - 5.1, temperature 63 65 ° C, pH 5.15 - 5.2, temperature 65 - 70 ° C, and so on.

Two parts of the cheese mass are prepared: white and colored. One part of the mass is melted, kneaded to leave a white color, the other part for layering is prepared in another melter. Here the ingredients of flavor and coloring (orange, yellow, red, green, etc.) are added and mixed by screws. The color of the mass is given by: orange and yellow - beta-carotene (0.02-0.06%), green - a mixture of herbs with spinach (2-6%), red-glycopene (0.01-0.06%). The mass is melted by steam (110-120 ° C) for 10-15 minutes. to 63-65 ° C. Both parts of the molten mass (white and colored) are fed to separate extruder forming units. Product layering: masses of both colors are fed from both extruders, sliding the molding unit to the junction of the forming nozzles, lying on top of each other. The masses of the different colors of the extruders must be fed in the same way so that the color distribution is equal to 50:50. The feed rate is controlled by the screw speed knob.

A two-layer and color band forms from the forming nozzle. Further winding of this strip is performed: the feed screws of the extruder are adjusted so that the mass of both colors is supplied equally. The extruder outlet nozzles are aligned parallel to one another. The formed two-color and layer strip is placed on the trays mounted on the cutting unit and the brine current is carried on the trays. The brine flow is controlled by the pump speed regulator.

The tape is then twisted: a flow of brine 10 is fed into the two-layer bar, which is directed perpendicularly to the bar of the cheese stick. The brine flow rate (18-19% salt concentration) should be between 0.7 and 1 bar for smooth twisting and turning

2-3 times per cheese length. The twisted stroke continues to move into an automatic cutter, which cuts the strands into sticks of a predetermined length.

The cheese is immersed in chilled water at 1-3 ° C. 15 Water should contain 18 to 19% salt to keep the cheese from floating. The cheeses are refrigerated to harden and maintain a stable shape. The duration of refrigeration and salting is adjusted to the desired salt content in the final product (1.5-30% salting in cheese sticks is achieved by salting in 18.5% saline for 20-30 minutes). The pH of the cheese sticks must be between 5.3 and 5.5. Lactic acid is used to stabilize the pH. Chilled cheese sticks 3-7 ° C. Chilled and salted cheese sticks are removed from the brine and redirected to the packaging.

The cheese sticks are packed in polymeric packaging and may not be stored for longer than 24 hours. Packing is as follows: using vacuum - 25 g units; using an inert gas mixture (CO2 30% and N2 70%), packed in boxes (7 units 25 0.175 g, 14 units 0.35 g); using vacuum - 8 units (200 g) per polypropylene package. Prepacked cheeses are stored at 0 to 6 ° C. Plastic boxes and polypropylene packaging are packed in cardboard containers. Prepacked cheeses are stored in premises where the temperature reaches - 0-6 ° C. Shelf life - 60 days.

The cheese sticks are made in a round shape.

Cheese stick dimensions:

length - 11.5-12 cm; diameter - 14-16 mm; weight - 24-26 g.

Cheese organoleptic characteristics: appearance - semi-hard, peel-free;

taste and smell - white, natural twists - mild, aromatic; colored twists - typical of spices and flavoring substances used;

consistency - flexible, fibrous, easy to tear throughout the twisted length of the rod;

color - layered twisted twist: white and characteristic of the additives used (orange, yellow - beta - carotene, red - lycopene, green - a mixture of herbs with spinach and others);

incision drawing - closed or with a few small round eyes.

Physico-chemical characteristics of cheese (rate for cheese):

at least 40% fat in the dry matter of the cheese; moisture content - not more than 49%; table salt content - 1.5-2.2%.

In certain cases, a dry matter fat content of 1% less than that specified is permitted. Nutritional and energy value (rate for cheese) of 15 100 g of cheese:

protein - 25.6 g; fat 20.4 g; carbohydrates - 1.9 g; energy value - 294/1222 Kcal / kJ.

The cheeses are sold fresh, without ripening. The cheese sticks retain their shape, there is no fusion of colors, the structure of both colors remains fibrous, wedging in the direction of twisting.

Claims (4)

DEFINITION OF INVENTION A process for the production of cheese sticks of the Mozzarella type, comprising the steps of: crushing milk, processing crumb and cheese, separating the cheese from whey, Preparation of 5 cheese masses by melting and kneading the cheese grains and forming cheese sticks by means of an extruder, characterized in that the cheese mass is prepared from at least two parts in separate melting sections, one part being white and one part colored by adding the coloring ingredients part feeds to separate extruders - molding nozzles, layering mass portions from molding nozzles, resulting layered product in brine 10 turns into a jig and then cuts the cutting equipment into rods of the required length. 2. A method for making mozzarella-type cheese sticks according to claim 1, characterized in that a proportion of the masses from the parallel-formed forming nozzles are fed uniformly and layed evenly by adjusting the screw speeds. 3. A method of making a mozzarella-type cheese stick according to claim 1 or claim 2, wherein the product is twisted into a wire using a pressure jet of 0.65 to 1.15 bar directed perpendicularly or nearly perpendicular to the layered product so that the rotation is smooth and rotated. -3 times the length of the cheese stick. 4. Mozzarella cheese sticks according to claims 1 to 3, characterized in that the cheese mass is made up of at least two parts in separate melting sections: one part is white and one part is colored by adding coloring ingredients, these parts being molten. Separate extruders - forming nozzles, of The masses of the outlets formed by the 25 forming nozzles are layered, the resultant layered product is twisted with a jet of brine and then cut into rods of the required length by cutting equipment.