LV12934B - Process for making cottage cheese and product manufactured by using said process - Google Patents

Abstract

This invention pertains to food-industry, particularly to process for preparing cottage cheese. According to described process for making cottage cheese a precipitation agent is added (under slow stirring) to the mixture of pasteurised milk that can be heated to 85- 95 oC. The obtained cottage cheese mass is filled in to moulds or in to textile filter sacks. A self-pressing process takes a normal course. During mentioned process the filter sacks with cottage cheese are repeatedly turned over and cooled. In order to impart specifically taste one or more supplementary additives are admixed to cottage cheese mass.

Description

The invention relates to the food industry, in particular to the production of cottage cheese.

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.

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.

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.

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.

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.

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.

The method of preparation of the curd described above is implemented as follows.

After normalization, the normalized milk mixture is heated to 85-95 ° C.

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.

The mixture of curds produced by the method described above, depending on the added precipitating component, has the following weight% ratio:

milk mixture 88-99.2% precipitating component rest

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.

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.

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.

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.

In this way, 155 kg of curd can be obtained from 1000 kg of milk mixture.

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:

fat content moisture acidity salt

0-30% 55-80% 50-100 ° T (f4%

Cottage cheese made from a blend of milk containing vegetable fats is distinguished by low cholesterol.

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.

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)

INVENTION FORMULA 1. The process of preparing curd, which involves preparing a mixture of milk, obtaining curd from a pasteurized milk mixture by treating it with a precipitating component, pouring curd into molds, canvas bags or sieves, and cooling it by: 5 to the reconstituted milk mixture, milk, skimmed milk, buttermilk and vegetable fat, heated to 85-95 ° C with slow stirring, add the precipitating component selected from the aqueous: citric acid aqueous solution, acetic acid aqueous solution , citric acid juice solution, acetic acid juice solution, calcium chloride hydrate solution or fermented juice. Process for the production of curd according to claim 1, characterized in that the curd mixture, depending on the precipitating component added, has the following weight percentages: milk mixture 88-99.2% 15 other precipitating component 3. The curd prepared by the method of claims 1 and 2, characterized in that the curd contains spices and / or additives selected from the group consisting of salt, cumin, paprika, greens, mushrooms, flavorings and food colorings. . 4. The curd prepared by the method of claims 1 and 2, characterized in that the curd contains one or more flavoring additives selected from the group consisting of sugar or a substitute thereof, raisins, marmalade, succulents, cocoa. , nuts, fresh or dried fruits or berries, various processed fruit and berry products, aromatic food essences, 25 flavorings and food colorings.