LV12934B - Process for making cottage cheese and product manufactured by using said process - Google Patents
Process for making cottage cheese and product manufactured by using said process Download PDFInfo
- Publication number
- LV12934B LV12934B LV010091A LV010091A LV12934B LV 12934 B LV12934 B LV 12934B LV 010091 A LV010091 A LV 010091A LV 010091 A LV010091 A LV 010091A LV 12934 B LV12934 B LV 12934B
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- curd
- milk
- mixture
- cottage cheese
- solution
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/052—Acidifying only by chemical or physical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
Description
Izgudrojums attiecas uz pārtikas rūpniecību, konkrēti - uz biezpiena ražošanu.The invention relates to the food industry, in particular to the production of cottage cheese.
Ir zināmi paņēmieni (E.A.BorņaHOBa Προμ3βοαογβο LļenbHOMOtfOHHbix npoflyi<TOB. M., Jlen<aA u nmiļeBan npOMbiuineHHOCTb, 1982, crp. 124-125), kur biezpienu iegūst saraudzējot piena maisījumu ar pienskābo baktēriju streptokoku ieraugu.There are known techniques (E.A.BornaHOBa Προμ3βοαογβο LenenbHOMOtfOHHbix npoflyi <TOB. M., Jlen <aA u nmileBan npOMbiuineHHOCTb, 1982, crp. 124-125), in which curd is obtained by fermentation of milk with sour milk.
Tuvākais biezpiena pagatavošanas paņēmiens paredz piena maisījuma sagatavošanu, apstrādi, pasterizēšanu, dzesēšanu, ieraudzēšanu, recekļa apstrādi un biezpiena masas dzesēšanu. Šajā paņēmienā pasterizētu piena maisījumu temperatūrā no 28°C līdz 32°C saraudzē ar pienskābo baktēriju ieraugu. Pēc 8-12 stundām, kad recekļa skābums ir 75-85°T, to lēni silda līdz suliņu temperatūra sasniedz 40-50°C. Suliņas notecina un biezpienu atdzesē. Tā rezultātā iegūst biezpienu, kura skābums ir 180-220°T.The nearest curd preparation method involves the preparation, treatment, pasteurisation, chilling, pickling, curd processing and cooling of the curd. In this method, the pasteurized milk mixture is fermented with lactic acid bacteria at a temperature between 28 ° C and 32 ° C. After 8-12 hours, when the acidity of the curd is 75-85 ° T, it is slowly heated until the juice reaches 40-50 ° C. Drain the juices and cool the curds. This results in a curd with an acidity of 180-220 ° T.
Biezpiena pagatavošana ar šo paņēmienu ir ilgs process, kas ierobežo saražotā produkta daudzumu, iegūtais biezpiens ir ar augstu skābuma līmeni, kas ierobežo tā izmantošanu kā diētisku produktu. Šajā biezpiena ražošanas procesā suliņu olbaltumvielas nepaliek biezpiena masā, bet tiek novadītas kopā ar sūkalām, līdz ar to gala produktam nav pilnvērtīgs aminoskābju sastāvs.The production of curd by this method is a long process that limits the amount of product produced, and the resulting curd is high in acidity, which limits its use as a dietary product. In this curd production process, the juice proteins do not remain in the curd, but are drained together with the whey, so that the final product does not have the full amino acid content.
Pieteiktā izgudrojuma mērķis ir radīt piena produktu - biezpienu - ar jauniem organoleptiskiem, fizikāli ķīmiskiem rādītājiem, ar pilnvērtīgāku aminoskābju sastāvu, ar labākām diētiskajām īpašībām un augstāku produkta rentabilitātes procentu, izmantojot pienrūpniecības blakus produktu - paniņas un augu taukus, vienlaikus ievērojami samazinot biezpiena ražošanas procesa ilgumu un darbietilpību.The object of the present invention is to create a dairy product - cottage cheese - with novel organoleptic, physico-chemical characteristics, a better amino acid composition, better dietary properties and a higher percentage of profitability of the dairy by-product - buttermilk and vegetable fat, and labor-intensive.
Vēlamais rezultāts tiek panākts ar biezpiena gatavošanas paņēmienu, kas paredz piena maisījuma sagatavošanu, biezpiena masas iegūšanu no pasterizēta piena maisījuma, apstrādājot to ar izgulsnējošo komponentu, biezpiena masas liešanu veidnēs, audekla maisos vai sietos un tā atdzesēšanu.The desired result is achieved by the curd preparation method, which involves preparing the milk mixture, obtaining the curd mass from the pasteurized milk mixture by treating it with a precipitating component, pouring the curd mass into molds, canvas bags or sieves and cooling it.
Tas atšķiras ar to, ka sagatavotam piena maisījumam, kura sastāvs izvēlēts no rindas: piens, vājpiens, paniņas un augu tauki, un kas uzsildīts līdz 85-95°C temperatūrai, lēni maisot, pievieno izgulsnējošo komponentu, kas izvēlēts no rindas: citronskābes ūdens šķīdums, etiķskābes ūdens šķīdums, citronskābes suliņu šķīdums, etiķskābes suliņu šķīdums, kalcija hlorīda hidrāta šķīdums vai ieraudzētas suliņas, iegūto biezpiena masu lej formās vai audekla maisos un dzesē.It is distinguished by adding to the prepared milk mixture, selected from the series: milk, skimmed milk, buttermilk and vegetable fat, which is heated to 85-95 ° C with slow mixing, the precipitating component selected from the series: citric acid water solution, aqueous acetic acid solution, citric acid juice solution, acetic acid juice solution, calcium chloride hydrate solution or fermented juice, the resulting curd mass is poured into molds or canvas and cooled.
Pieteikto biezpiena gatavošanas paņēmienu realizē sekojoši.The method of preparation of the curd described above is implemented as follows.
Pēc noteikta tauku satura normalizētu piena maisījumu uzsilda līdz 85-95°C temperatūrai.After normalization, the normalized milk mixture is heated to 85-95 ° C.
iepriekš sagatavo izgulsnējošo šķīdumu. Ūdenim vai suliņām pievieno etiķskābes esenci 10-15 ml uz 11 šķīduma vai citronskābi 15-20 g uz 1.1 šķīduma, vai kalcija hlorīdu līdz 300 g uz 11 ūdens; lai sagatavotu skābās suliņas līdz 100-160°T, suliņas ieraudzē pievienojot pienskābo baktēriju ieraugu.Prepare the precipitating solution. To the water or juice add 10-15 ml of acetic acid essence to solution 11 or citric acid 15-20 g to solution 1.1 or calcium chloride to 300 g per 11 water; to prepare acidic juices up to 100-160 ° T by adding lactic acid bacteria in the juice.
Maisījums biezpiena pagatavošanai ar iepriekš aprakstīto paņēmienu, atkarībā no pievienotā izgulsnējošā komponenta, sastāda sekojošas masas % attiecības:The mixture of curds produced by the method described above, depending on the added precipitating component, has the following weight% ratio:
piena maisījums 88-99,2 % izgulsnējošais komponents pārējaismilk mixture 88-99.2% precipitating component rest
Izgulsnējošā šķīduma daudzums, kas jāpielej maisījumam, ja izmanto citronskābes ūdens šķīdumu, etiķskābes ūdens šķīdumu, citronskābes suliņu šķīdumu, etiķskābes suliņu šķīdumu vai ieraudzētas suliņas, sastāda 8-12%, bet, ja izmanto kalcija hlorīda hidrāta šķīdumu, tā daudzums sastāda 0,8-1,8% no piena maisījuma daudzuma.The quantity of the precipitating solution to be added to the mixture, when used in citric acid aqueous solution, aqueous acetic acid solution, citric acid juice solution, acetic acid juice solution or fermented juice, shall be 8-12%, but in the case of calcium chloride hydrate solution 8 -1.8% of the milk mixture.
Piena maisījumam, kas sastāv no piena, vājpiena, paniņām un augu taukiem visdažādākajās attiecībās, proti, piena un vājpiena vai piena un paniņām, vai vājpiena un paniņām, vai vājpiena un augu taukiem, vai vājpiena, paniņām un augu taukiem vai arī paniņām un augu taukiem, to nepārtraukti lēnām maisot, nelielām porcijām pielej sagatavoto izgulsnējošo šķīdumu, līdz sāk veidoties olbaltumvielu pārslas. Vienlaicīgi ar galveno piena olbaltumvielu - kazeīnu izgulsnējas liela daļa suliņu olbaltumvielu - albumīna un globulīna, tā rezultātā tiek iegūts biezpiens ar pilnvērtīgāku aminoskābju sastāvu. Izgulsnējušās suliņu olbaltumvielas piešķir biezpienam īpatnēju saldpiena garšu.For a mixture of milk, skimmed milk, buttermilk and vegetable fat in a variety of proportions, namely milk and skimmed milk or milk and buttermilk or skimmed milk and buttermilk or skimmed milk, buttermilk and vegetable fat or buttermilk and vegetable the fat, stirring slowly, is added in small portions to the prepared precipitating solution until protein flakes begin to form. At the same time, the main milk protein, casein, precipitates a large proportion of the juice protein, albumin and globulin, resulting in a curd with a more complete amino acid content. The precipitated juice proteins give the curd a distinctive taste of sweet milk.
Izdalījušās suliņas ir dzeltenīgi zaļganā krāsā. Biezpiena masu ar suliņām lej formās vai audekla maisos, kuros biezpiens pašpresējas un notek suliņas, kuras var izmantot etiķskābes, citronskābes vai ieraudzēto suliņu izgulsnējošā šķīduma pagatavošanai.The secreted juices are yellowish-green in color. The curd is poured into juices into molds or canvas bags in which the curd is self-pressed and drains of juice which can be used to make a solution of acetic, citric or leavened juices.
Biezpienu dzesē kamerā, kurā gaisa temperatūra ir 2-6°C, dzesēšanas laikā formas vai audekla maisus ar biezpienu vairākkārt apgriež.The curds are cooled in a chamber in which the air temperature is between 2 and 6 ° C and the curd or canvas bags are inverted several times during cooling.
Šādā veidā no 1000 kg piena maisījuma var iegūt 155 kg biezpiena.In this way, 155 kg of curd can be obtained from 1000 kg of milk mixture.
Ar šo paņēmienu pagatavotā biezpiena fizikāli ķīmiskie rādītāji, atkarībā no biezpiena veida (pilnpiena, vājpiena, biezpiens ar augu taukiem u.c.), ir sekojošās robežās:The physico-chemical characteristics of the curd prepared by this method, depending on the type of curd (whole milk, skimmed milk, vegetable fat, etc.), are within the following limits:
tauku saturs mitrums skābums sālsfat content moisture acidity salt
0-30 % 55-80 % 50-100°T (f4%0-30% 55-80% 50-100 ° T (f4%
Biezpiens, kas pagatavots no piena maisījuma, kura sastāvā ir augu tauki, atšķiras ar pazeminātu holesterīna līmeni.Cottage cheese made from a blend of milk containing vegetable fats is distinguished by low cholesterol.
Lai biezpienam piešķirtu specifisku garšu, tam pievieno sāli un dažādas garšvielas un/vai piedevas, kas izvēlētas no rindas: ķimenes, paprika, zaļumi, sēnes u.c., aromatizatori un pārtikas krāsvielas.To give the cottage cheese a specific taste, it is added with salt and various spices and / or additives selected from the range: cumin, paprika, greens, mushrooms, etc., flavorings and food colorings.
Izmantojot biezpienu saldās biezpiena masas vai saldo biezpiena sieriņu, krēmu, glazēto sieriņu u.tml. pagatavošanai, biezpienam pievieno cukuru vai tā aizvietotāju un vienu vai vairākas garšu veidojošas piedevas, kas izvēlētas no rindas: rozīnes, marmelāde, sukāti, kakao, rieksti, svaigi vai kaltēti augļi vai ogas, dažādi augļu un ogu pārstrādes produkti, aromātiskās pārtikas esences, aromatizatori un pārtikas krāsvielas.Using cottage cheese sweet curd cheese or sweet curd cheese, cream, glazed cheese, etc. sugar, or a substitute thereof, and one or more flavoring additives selected from the group consisting of raisins, marmalade, combs, cocoa, nuts, fresh or dried fruits or berries, various fruit and berry processed products, aromatic food essences, flavorings and food colorings.
Claims (3)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LV010091A LV12934B (en) | 2001-06-11 | 2001-06-11 | Process for making cottage cheese and product manufactured by using said process |
PCT/LV2002/000007 WO2002100182A1 (en) | 2001-06-11 | 2002-06-11 | Method of preparing cottage cheese and cottage cheese prepared thereby |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LV010091A LV12934B (en) | 2001-06-11 | 2001-06-11 | Process for making cottage cheese and product manufactured by using said process |
Publications (1)
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LV12934B true LV12934B (en) | 2003-04-20 |
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Application Number | Title | Priority Date | Filing Date |
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LV010091A LV12934B (en) | 2001-06-11 | 2001-06-11 | Process for making cottage cheese and product manufactured by using said process |
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LV (1) | LV12934B (en) |
WO (1) | WO2002100182A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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RU2711448C1 (en) * | 2019-03-15 | 2020-01-17 | Николай Дмитриевич Залогин | Curd cheese with cocoa and method for its production |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
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BE756680A (en) * | 1969-09-26 | 1971-03-01 | Kraftco Corp | CHEESE MAKING PROCESS |
GB1334688A (en) * | 1970-10-26 | 1973-10-24 | Waddleton N | Method for cheese curd products |
GB2000516A (en) * | 1977-06-29 | 1979-01-10 | Chinoin Gyogyszer Es Vegyeszet | Preparation of B-cyclodextrin inclusion complexes |
US4312891A (en) * | 1978-09-05 | 1982-01-26 | Kraft, Inc. | Shelf stable dessert product and method for manufacture thereof |
DK167168B1 (en) * | 1989-07-13 | 1993-09-13 | Md Foods Amba | PROCEDURE FOR CONTINUOUS PRODUCTION OF COTTAGE CHEESE FROM ULTRAFILTERED MILK |
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2001
- 2001-06-11 LV LV010091A patent/LV12934B/en unknown
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2002
- 2002-06-11 WO PCT/LV2002/000007 patent/WO2002100182A1/en not_active Application Discontinuation
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WO2002100182A1 (en) | 2002-12-19 |
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