LV13221B - Process for making greenish herb cheese - Google Patents

Abstract

The present invention relates to the technology of cheese-making. It could be applied in food industry for producing ripened sour milk cheese, particularly for production of herb cheese. The greenish herb cheese is made from thermally treated skim milk by coagulation and sedimentation of milk protein, so called ziger-mass, at a temperature of 75 to 76 0C. There is leaven of dried thermal bacteria Lactobacillus delbrueckii used. The volume ratio of leaven used and skim milk is 0,12-0,15: 1. The resulting ziger-mass is cut after washing in hot water at a temperature of 60 to 70 0C. A temperature in cutting device is kept at 55 to 60 0C. There is carried out the ripening process in anaerobic conditions at a temperature of 8 to 10 0C during 0.5- 1 month after cutting. The ripened greenish herb cheese having acidity 435 degree T contains (in weight-%): moisture 30- 31%; dry residue 30- 31%; fat ~0.58%; salt 5.7-5.8%; Trigonella coerulea no more 3%; protein 58.32%.

Description

LV 13221

Method of obtaining green cheese

The patented invention relates to the technology of obtaining cheese and is useful for the production of matured cheese in the food industry, particularly green cheese.

Green cheese is made from specially prepared skimmed milk curd - pork with the addition of powdered cheese clover Trigonella coerulea, which gives the cheese its characteristic taste and green color.

Several techniques for obtaining green cheese are described in scientific and technical literature. They differ quite a bit between themselves. According to the method described in literature (4), green cheese is obtained without a bacterial appearance. Cigars are made from skimmed milk by adding buttermilk. Cold buttermilk adds boiled skimmed milk, reheat and separate the coagulated albumin. The milk is then carefully poured into acidic (175 ° T), half-diluted water so as to cover only the top of the milk. Liquid cottage cheese consisting mainly of albumin is removed from the liquid surface. Add a small portion of undiluted juice, which is mixed with skimmed milk at a temperature of about 90 ° C. Rapid coagulation of casein and protein begins. The resulting cottage cheese is cooled and stuffed tightly into punctured barrels or boxes, putting a burden on top. Cottage cheese at 15 - 17 ° C for 3 weeks. During this process, the temperature and the fermentation process are followed so that the cottage cheese does not crumble. Grind the soured curd mass and thoroughly grease, adding 4-5% salt and about 2.5% cheese clover powder, form into cheeses that are dried and cooked at ~ 10 ° C for about 2-4 months. 100 kg of cottage cheese produces about 66 kg of finished products. As can be seen from the description, the cheese does not use the lactic acid culture and the end result is entirely dependent on the skill and experience of the cheese maker.

The methods described in literature (1, 2, 3, 5) are very similar. From the foregoing, they differ in the preparation of lactic acid bacteria or cheese sticks using liquid cultures (1). The method described in P.Kliesmeta, N.Menichikov's book Riga, Liesma, "Cheese Production", 1965 (1) has been chosen as the prototype of the patentable invention. 2

According to the prototype, the cheese is made from skimmed milk with a slightly increased acidity of 24 -25 ° C. For skimmed milk heated to 80 ° C add 25-30% juice (acidity 175 - 200 ° T). To obtain acidic juices, they are first heated to 90-95 ° C, separated albumin and acid with cheese or Bulgarian stick for 3 days.

When the protein is precipitated, the juices warmed up from 45 ° C to 50 ° C are gradually added to skimmed milk, slowly stirring and trying not to crush the resulting flakes. After 10-20 min when all the casein and albumin precipitated, the resulting pulp mass is put on a table covered with cheese cloth for 20 - 25 min. Drain the excess juice and cool to 55 - 60 ° C. Dried mass is crushed into rolls and placed in boxes or barrels that have holes on the sides to drain the juice. Zigzag sticks as densely as possible and initially loaded with a load of 25 - 30 kg / m2, followed by 24 h. - up to 100 kg / m2. The cigars 4-6 do not give the yeast at 16 -20 ° C. Ripening dries and loses about 15% weight. The fermented pig contains 65-68% water.

The finished pork is passed through the boats, removing the worn top layer in the barrel. To the crushed mass add up to 6.5% salt and 2.5 - 3% cheese clover powder, then stir well. So that the salt dissolves well, the mass will withstand 30 to 40 minutes before forming. Before forming, the mass is crushed and dried until its water content reaches 47 - 48%. The resulting cheeses are matured for 10-30 days and dried in specially equipped rooms with electric lighting. In the first 10-15 days, the cheese is prepared at a temperature of 10-12 ° C at 80-85% humidity. At the second cheesecake stage, the temperature rises to 15-16 ° C. There must be sufficient air exchange in the rooms, but they should not have drafts and drastic temperature fluctuations. Green cheese is also sold in crushed powder. The final green cheese has the following average composition:

Humidity 37-40% Acidity 410 ° T Dryness 63.0% Fat 1.65%

Fat dry 2.60% 3 EN 13221 Salt 5.85-6.5%

Cheese clover up to 3.0%

Protein 53.55%

Despite the fact that the above methods make it possible to obtain good quality cheese, they do not ensure smooth cheese quality, as it does not exclude the possibility of microbiological contamination, as well as the consumption of raw materials.

The patented method eliminates these shortcomings by ensuring high quality and outcome of the cheese.

In accordance with the patented invention, the lactic acid bacteria pure culture sample is prepared using a dry thermophilic lactic acid bacterium culture Lactobacillus delbrueckii, the skimmed milk temperature maintained at 75-76 ° C during protein precipitation, where the volume ratio of the pure culture seed and skimmed milk used for protein precipitation is 0.12 - 0.15: 1, but The mass of the obtained pigs after rinsing with 60-70 ° C hot water is crushed in a machine that provides steam at 55-60 ° C, while the cheese is cooked at 8 -10 ° C under anaerobic conditions for 0.5-1 months.

The patented invention provides the following positive effect: by using the Lactobacillus delbrueckii from the dry lactic acid bacteria culture, the likelihood of microbiological contamination decreases, a smaller amount of the sample is needed - 12-15% of the skimmed milk mass, high taste of the finished product is ensured and its storage can be prolonged up to 6 months.

By rinsing the pork mass with 60-70 ° C hot water and maintaining a temperature of 55-60 ° C during its crushing, it is possible to reduce the amount of juice in the pork mass, which provides a better consistency of the mass and facilitates its pressing, positively affects the ripening process.

Preparation of cheese at 8 - 10 ° C under anaerobic conditions practically eliminates the entry and development of unwanted microflora in the cheese mass, thus increasing the quality and outcome of the final product, as well as the possibility to extend the storage and marketing terms of the cheese. 4

The lactic cheese differs from the others by the fact that the milk is coagulated with not the rennet enzymes but with the lactic acid produced by lactic bacteria from milk sugar. The great importance of the lactic acid bacterial culture and its quality is attributed to the fact that most of the bacterial bacteria in the microflora of the milk clotting process is turned into the formed structure of the mesh grid, only a tiny amount of leaven passes into the whey. If the fungus is contaminated with unwanted microflora, it may adversely affect the quality of the finished product. In this respect, dry peatlands are safer.

Lactobacillus delbrueckii, a lactic acid bacteria used in the patented invention, is not only resistant to fungal contamination but also destroys them. During the process of obtaining and processing the cider, lactic acid bacteria accumulate as a result of the action of lactic bacteria, which is necessary during this period to achieve faster whey separation and better compaction of the pulp. As a result of the action of lactic acid, the physical properties of proteins change, while at the same time part of Ca and P salts passes into the liquid, thus reducing the viscosity of the pig.

When looking at bacteria, lactose is not only lactic acid but also acetic acid, diacetyl, acetone, ethyl alcohol and so on. compounds that affect the taste and aroma of cheese. Lactic acid is not only an essential part of the taste of cheeses, but also inhibits the development of unwanted microflora. The amount of lactic acid decreases during maturation, part of it is fermented in various compounds that contribute to the taste and aroma of the cheese. As lactose renneting products play an important role in the maturation process of the cheese, the regulation of lactic acid fermentation is so important, starting with the selection of raw materials, bacterial trulture, temperature regime, the degree of moisture of the obtained pig and maturation conditions. Lactic acid bacteria also play a major role in protein transformation during the cheese maturation process. Protein hydrolysis leads to the accumulation of free amino acids in the cheese. The qualitative and quantitative composition of free amino acids depends on the type of cheese, the composition of the bacterial seed, the amount of moisture in the cheese, etc. factors. The total amount of amino acids in the cheese making process is constantly changing. As a result, a whole range of chemical compounds are formed that play a major role in shaping the taste and aroma of cheese. 5 EN 13221 Thus, the patented method produces high-quality low-fat cheese, increased protein content, economical use of raw materials, stabilized and optimized production process.

The following examples illustrate the invention. Example 1

In a curd bath, add 200 l of cottage cheese, boil 1.5 h, separate the albumin, cool to 45 ° C and add 180 units of dry culture Lactobacillus delbrueckii. The initial acidity of the juices is 58 ° C. Tests for 3 days, maintaining a mass temperature of 42-43.5 ° C.

1500 liters of pasteurized skimmed milk with a temperature of 50 ° C is introduced into the curd bath with a steam jacket. The skimmed milk is heated to 65 ° C (1 ° per minute), heated from 65 ° C to 70 ° C by raising the temperature by 0.5 ° C min. When the temperature reaches 75 ° C, stop the steam supply to the bath jacket. Slowly stirring the skim milk, 1801 monitored juice is slowly added. 10-20 min. curd sediment falls into the big white tails at the bottom of the bath. The juice is pumped and the pulp is loaded into the drum, washed with 70 ° C hot water, cooled to 60 ° C and placed in the mixer. Mass in both directions ~ 10 min. Further, the mass, densely collapsing, is loaded into the plastic barrels with holes. For 20 hours, the load was loaded with a 110 kg load. The moisture content of the obtained curd is 65%. Next, the pork is left to prepare for 4-6 weeks at 16 - 20 ° C.

A well-fermented pork has a sweet, pronounced taste of the cheese, an apple wine smell, a smooth cream color, a little-binding, slightly crumbly consistency.

When the mass of the zucchini is soaked, the top coat is cleaned and melted in the rolls until it has a crumbly consistency. The result of the cider is 115 kg, humidity 53%. Add 4.8 kg of salt to the ground pulp, mix and add 3.5 kg of Trigonella powder. Mix in the boat for 15 min. Allow to stand for 30 min. The mass is then poured onto the sieves and dried in a dry oven with dry air at 25 ° C. When the mass dries to the moisture content of 47-48%, it continues to dry, increasing the air temperature to 30-35 ° C and drying until the moisture of the cheese reaches 36-37 %. Mass is sieved through 0.8 - 1.0 6 mm sieves. The coarser particles are milled in boats. The resulting product is put in hermetically sealed plastic or glass boxes of 50 g, placed in cardboard boxes of 20 cartons and placed in the cheese cellar to ripen for 30 days at 8 - 10 ° C. Output 75 kg.

The finished green cheese has the following composition:

Moisture 30-31% Acidity 435 ° T Dries 69.70% Fat 0.58% Fat in dry matter 0.80% Salt 5.7 - 5.8% Cheese clover 3.0% Copper 2.4% Protein 58.32% Example 2.

Pour 230 1 of cottage cheese into a curd bath, boil for 1.5 h, separate the albumin, cool to 45 ° C and add 210 units of dry pure culture Lactobacillus delbrueckii. The initial acidity of the juices is 57 ° C. Tests for 3 days, maintaining a mass temperature of 42-43.5 ° C.

1500 liters of pasteurized skimmed milk with a temperature of 50 ° C, which is gradually heated to 76 ° C (see example 1), is introduced into the curd bath with a steam jacket. Slowly stirring the skim milk add 210 1 of the monitored juice and 10-20 min. during the sedimentation of the pig. The juice is pumped, the pulp is loaded into the dung, washed with 60 ° C hot water and placed in the mixer. The mass is chopped into rolls, which maintain a temperature of 55 ° C by means of a steam jacket. Further, the pulp is processed and matured as described in Example no. 1. The yield of the cigars is 177 kg, the humidity is 52%. 4.9 kg of salt is added to the ground pulp, mix and 3.56 kg of Trigonella powder are added. The mixing, drying, milling, sieving and packaging of the pulp is carried out analogously to e.g. 1. Put the put up product in the cellar of the cheese 7 LV 13221 to ripen for 40 days at 8 - 10 ° C. Output 76.5 kg. The composition of the finished product is given in Example no. 1. Example 3.

The cottage cheese is filled with 245 l of cottage cheese, boiled for 1.5 h, separated by an album, cooled to 45 ° C and added to 225 pieces of dry cultures of Lactobacillus delbrueckii. The initial acidity of the juice is 56 ° T. Tests for 3 days, maintaining a mass temperature of 42-43.5 ° C.

1500 liters of pasteurized skimmed milk with a temperature of 50 ° C, which is gradually heated to 75 ° C (see example 1), is introduced into the curd bath with a steam jacket. While stirring the skimmed milk continuously, add 225 l of supervised juice and 10-20 min. during the sedimentation of the pig. The juice is pumped, the pulp is loaded into the drum, washed with 65 ° C hot water, cooled to 60 ° C and placed in the mixer. The pulp is milled in cylinders which maintain a temperature of 60 ° C by means of a steam jacket. Further, the pulp is processed and matured as described in Example no. 1. The yield of the cigars is 116 kg, the humidity is 52.5%. Add the mashed pork mass 4.85 kg salt, mix and add 3.56 kg Trigonella powder. The mixing, drying, milling, sieving and packaging of the pulp is carried out analogously to e.g. 1. Put the put up product in the cheese cellar to ripen for 1 month at 8 - 10 ° C. Output 76 kg. The composition of the finished product is given in Example no. 1.

Claims (1)

EN 13221 PATENT FORMULA Green cheese production method based on skimmed milk heat treatment, preparation of lactic acid bacteria pure culture fermentation from alburnin dense juice, protein mass - sedimentation of pork from skimmed milk, addition of soy, rinsing, cooling, crushing and cooking of salt, chilling and cooking, salt and adding Trigonella coerulea powder to the matured pork mass, its crushing, drying, and cheese making, which is characterized by the use of dry thermophilic bacteria Lactabacillus delbrueckii for the preparation of pure cultures of lactic acid bacteria, the skimmed milk temperature being maintained at 75-76 ° C during protein precipitation, at having a protein ratio of 0.12 to 0.15: 1 for pure protein precipitation, the mass obtained after rinsing with 60-70 ° C hot water is shredded in a steam-fired apparatus. 55 - 60 ° C, while the cheese is cooked at 8-10 ° C under anaerobic conditions for 0.5 to 1.0 months. I EN 13221 Description of the Invention The patented invention relates to a technology for obtaining cheese and is used for the production of matured cheese in the food industry, in particular green cheese. Green cheese is made from heat-treated skimmed milk by precipitation of protein-cigars at a temperature of 75-76 ° C with a pre-prepared dry culture of dry thermophilic bacteria Lactobacillus delbrueckii, with a volume ratio of 0.12 to 0.15 used for the pure culture sample and skimmed milk used. 1. Crush the resulting pulp mass after rinsing with hot water (60-70 ° C) in a machine where steam is maintained at 55-60 ° C and the cheese is cooked at 8-10 ° C under anaerobic conditions 0.5-1.0 month. The finished green cheese composition is as follows: moisture 30-31%; dry matter 69-70%; fat ~ 0.58%; salt 5.7-5.8%; cheese clover up to 3%; acidity 435 ° T; protein 58.32%.