MD32Y - Process for making soft cheese without maturing - Google Patents
Process for making soft cheese without maturingInfo
- Publication number
- MD32Y MD32Y MDS20090009A MDS20090009A MD32Y MD 32 Y MD32 Y MD 32Y MD S20090009 A MDS20090009 A MD S20090009A MD S20090009 A MDS20090009 A MD S20090009A MD 32 Y MD32 Y MD 32Y
- Authority
- MD
- Moldova
- Prior art keywords
- temperature
- milk
- mixing
- coagulation
- lactococcus lactis
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000008983 soft cheese Nutrition 0.000 title abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 30
- 239000008267 milk Substances 0.000 claims abstract description 30
- 210000004080 milk Anatomy 0.000 claims abstract description 30
- 238000005345 coagulation Methods 0.000 claims abstract description 23
- 230000015271 coagulation Effects 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 9
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 9
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims abstract description 4
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 4
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract description 3
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims abstract description 3
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 240000000662 Anethum graveolens Species 0.000 claims abstract 2
- 235000013351 cheese Nutrition 0.000 claims description 27
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 230000005070 ripening Effects 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 abstract description 5
- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract 3
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 20
- 238000004364 calculation method Methods 0.000 description 9
- 241000125205 Anethum Species 0.000 description 5
- 230000001932 seasonal effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000208317 Petroselinum Species 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 244000005706 microflora Species 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Inventia se refera la industria laptelui, si anume la un procedeu de fabricare a branzei moi inchegate fara maturare. Procedeul, conform inventiei, prevede pasteurizarea laptelui initial pregatit la temperatura de 94…97°C cu mentinere timp de 20…25 s, racirea ulterioara pana la temperatura de 65…72°C timp de 5…10 s, racirea pana la temperatura de 32…36°C si introducerea la 100 l de lapte: a clorurii de calciu 10…30 g, a culturii de bacterii mezofile acidolactice continand Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris si Lactococcus lactis subsp. diacetylactis in proportie de 1:1:1, in cantitate de 1/3 unitati active de concentrat de bacterii, precum si a fermentului de coagulare 2,0…2,5 g, amestecarea timp de 4…6 min, coagularea timp de 30…40 min, taierea coagulului, amestecarea, mentinerea pentru eliminarea partiala a zerului, adaugarea sarii de bucatarie 500…700 g, a verdetii proaspete maruntite 150…200 g sau a verdetii uscate 35…40 g, amestecarea, formarea, autopresarea, racirea si fasonarea. In calitate de verdeata se foloseste patrunjel, telina si/sau marar. Revendicari: 2The invention relates to the milk industry, namely a process for making soft cheese without maturing. The process, according to the invention, provides for the pasteurization of initially prepared milk at a temperature of 94 ... 97 ° C with maintenance for 20 ... 25 s, subsequent cooling to a temperature of 65 ... 72 ° C for 5 ... 10 s, cooling to a temperature of 32 ... 36 ° C and introduction to 100 l of milk: of calcium chloride 10 ... 30 g, of the culture of acidophilic mesophilic bacteria containing Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. diacetylactis in the proportion of 1: 1: 1, in the amount of 1/3 active units of bacterial concentrate, as well as of the coagulation fermentation 2.0 ... 2.5 g, mixing for 4 ... 6 min, coagulation for 30 ... 40 min, cutting the clot, mixing, maintaining for the partial elimination of the whey, adding the kitchen salt 500 ... 700 g, the fresh chopped vegetables 150 ... 200 g or the dry vegetables 35 ... 40 g, mixing, forming, self-pressing, cooling and shaping. As a vegetable, parsley, celery and / or dill are used. Claimant: 2
Description
Invenţia se referă la industria de prelucrare a laptelui, în special la tehnologia de producere a brânzeturilor moi fără maturare. The invention relates to the milk processing industry, in particular to the technology of producing soft cheeses without ripening.
Se cunoaşte procedeul de obţinere a brânzei moi fără maturare, care prevede pasteurizarea materiei prime, normalizarea, răcirea, coagularea, prelucrarea coagulului, formarea şi autopresarea, presarea, sărarea, aromatizarea, uscarea brânzei, ambalarea, marcarea şi păstrarea [1]. The process of obtaining soft cheese without ripening is known, which provides for pasteurization of the raw material, normalization, cooling, coagulation, curd processing, forming and self-pressing, pressing, salting, flavoring, drying the cheese, packaging, labeling and storage [1].
Brânza moale fabricată conform acestui procedeu are o valoare nutritivă joasă, nu conţine microfloră care să posede acţiune curativo-profilactică. The soft cheese manufactured according to this process has a low nutritional value, it does not contain microflora that has curative-prophylactic action.
Cel mai apropiat după esenţa tehnică de invenţia revendicată este procedeul de producere a brânzei moi, care prevede pasteurizarea materiei prime, răcirea până la temperatura de coagulare, introducerea clorurii de calciu şi a culturii care conţine bifidobacterii, streptococi mezofili şi termofili, introducerea fermentului de coagulare, coagularea laptelui, prelucrarea coagulului, a grăuncioarelor de brânză, sărarea, autopresarea şi răcirea [2]. The closest in terms of technical essence to the claimed invention is the soft cheese production process, which provides for the pasteurization of the raw material, cooling to the coagulation temperature, the introduction of calcium chloride and the culture containing bifidobacteria, mesophilic and thermophilic streptococci, the introduction of the coagulation ferment , coagulation of milk, processing of curd, of cheese grains, salting, self-pressing and cooling [2].
Brânza moale fabricată conform acestui procedeu posedă o valoare nutritivă joasă şi un preţ de cost mare din cauza folosirii culturilor scumpe. Calitatea brânzei depinde de schimbările sezoniere ale componenţei laptelui. The soft cheese manufactured according to this process has a low nutritional value and a high cost price due to the use of expensive crops. The quality of the cheese depends on the seasonal changes in the composition of the milk.
Problema pe care o rezolvă invenţia propusă este crearea unui procedeu de fabricare a brânzei moi închegate fără maturare de o calitate mai înaltă, precum şi extinderea asortimentului de brânzeturi de acest fel. The problem that the proposed invention solves is the creation of a process for the manufacture of soft, coagulated cheese without ripening of a higher quality, as well as the expansion of the assortment of cheeses of this kind.
Pentru a soluţiona această problemă se revendică un procedeu de obţinere a brânzei moi cu cheag fără maturare, care prevede pasteurizarea laptelui iniţial pregătit la temperatura de 94…97°C cu menţinere timp de 20…25 s, răcirea ulterioară până la temperatura de 65…72°C timp de 5…10 s, răcirea până la temperatura de 32…36°C şi introducerea la 100 l de lapte: a clorurii de calciu 10…30 g, a culturii de bacterii mezofile acidolactice conţinând Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris şi Lactococcus lactis subsp. diacetylactis în proporţie de 1:1:1, în cantitate de 1/3 unităţi active de concentrat de bacterii, precum şi a fermentului de coagulare 2,0…2,5 g, amestecarea timp de 4…6 min, coagularea timp de 30…40 min, tăierea coagulului, amestecarea, menţinerea pentru eliminarea parţială a zerului, adăugarea sării de bucătărie 500…700 g, a verdeţii proaspete mărunţite 150…200 g sau a verdeţii uscate 35…40 g, amestecarea, formarea, autopresarea, răcirea şi fasonarea. În calitate de verdeaţă se foloseşte pătrunjel, ţelină şi/sau mărar. In order to solve this problem, a process for obtaining soft cheese with rennet without ripening is claimed, which provides for the pasteurization of the initially prepared milk at a temperature of 94...97°C with maintenance for 20...25 s, subsequent cooling to a temperature of 65... 72°C for 5...10 s, cooling to a temperature of 32...36°C and introducing to 100 l of milk: calcium chloride 10...30 g, the culture of mesophilic lactic acid bacteria containing Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. diacetylactis in a ratio of 1:1:1, in the amount of 1/3 active units of bacteria concentrate, as well as coagulation enzyme 2.0...2.5 g, mixing for 4...6 min, coagulation for 30 ...40 min, cutting the curd, mixing, holding for partial removal of the whey, adding kitchen salt 500...700 g, chopped fresh greens 150...200 g or dried greens 35...40 g, mixing, forming, self-pressing, cooling and shaping. Parsley, celery and/or dill are used as greens.
Rezultatul invenţiei este obţinerea unei brânze moi fără maturare, care posedă o valoare nutritivă şi biologică înaltă, cu caracteristici organoleptice şi reologice ameliorate, micşorarea preţului de cost al produsului, precum şi extinderea asortimentului de brânzeturi moi. The result of the invention is to obtain a soft cheese without ripening, which has a high nutritional and biological value, with improved organoleptic and rheological characteristics, the reduction of the cost price of the product, as well as the expansion of the assortment of soft cheeses.
Rezultatul invenţiei a fost atins în felul următor. The result of the invention was achieved in the following way.
Pasteurizarea laptelui iniţial pregătit la temperatura de 94...97°C cu menţinere timp de 20...25 s şi cu răcirea bruscă până la 65...72°C timp 5...10 s permite obţinerea laptelui steril, indiferent de variaţia sezonieră a calităţii laptelui. Pasteurization of milk initially prepared at a temperature of 94...97°C with maintenance for 20...25 s and with sudden cooling to 65...72°C for 5...10 s allows obtaining sterile milk, regardless by the seasonal variation of milk quality.
Procesele de formare a gustului, aromei, consistenţei şi a desenului de pe brânză sunt strâns legate între ele. Rolul principal îi revine creşterii microflorei acidolactice, de intensitatea şi direcţionarea căreia depinde calitatea brânzei. Pentru fabricarea brânzei se utilizează cultura, care conţine bacterii acidolactice mezofile de tipul Lactococus lactis subsp. lactis, Lactococcus lactis subsp. cremorus, Lactococcus lactis subsp. Diacetylactis în proporţie de 1:1:1 în cantitate de 1/3 unităţi active de concentrat de bacterii la fiecare 100 l de amestec. Această proporţie a bacteriilor acidolactice mezofile este stabilită pe baza datelor experimentale, indicilor organoleptici ai brânzei, precum şi a indicilor igieno-sanitari ai brânzei. Cultura utilizată este tehnologică şi relativ ieftină. The processes of formation of the taste, aroma, consistency and design on the cheese are closely related to each other. The main role belongs to the growth of lactic acid microflora, on the intensity and direction of which the quality of the cheese depends. For the manufacture of cheese, the culture is used, which contains mesophilic acidolactic bacteria of the type Lactococus lactis subsp. lactis, Lactococcus lactis subsp. cremorus, Lactococcus lactis subsp. Diacetylactis in a ratio of 1:1:1 in the amount of 1/3 active units of bacteria concentrate for every 100 l of mixture. This proportion of mesophilic acidolactic bacteria is established on the basis of experimental data, the organoleptic indices of the cheese, as well as the hygienic-sanitary indices of the cheese. The culture used is technological and relatively cheap.
La fabricarea brânzeturilor moi un rol important îl are durata şi temperatura de coagulare a amestecului de lapte. Reglarea duratei de coagulare depinde mult de cantitatea fermenţilor de coagulare introduşi în amestec şi de doza culturii de bacterii. În procedeul revendicat a fost selectată experimental cantitatea de clorură de calciu, de cultură şi componenţa ei, cantitatea de fermenţi de coagulare, precum şi timpul şi temperatura de coagulare a laptelui. Tehnologia de obţinere a brânzei moi fără maturare nu depinde de schimbările sezoniere ale componenţei laptelui. In the production of soft cheeses, an important role is played by the duration and temperature of coagulation of the milk mixture. The regulation of the coagulation time depends a lot on the amount of coagulation enzymes introduced into the mixture and the dose of the bacterial culture. In the claimed process, the amount of calcium chloride, culture and its composition, the amount of coagulation enzymes, as well as the time and temperature of milk coagulation were experimentally selected. The technology for obtaining soft cheese without ripening does not depend on seasonal changes in the composition of milk.
Introducerea în componenţa brânzei în calitate de verdeaţă a pătrunjelului, ţelinei şi/sau mărarului, ce conţin uleiuri eterice, ajută la digestie, de asemenea permite de a optimiza componenţa vitaminelor şi a mineralelor în produs. Totodată, prezenţa în ele a aşa-numitor materiale de balast - glucide care nu sunt asimilate de către organism (pectină şi celuloză), de asemenea au un efect benefic asupra proceselor de digestie. Verdeaţa aromată utilizată este tradiţională pentru Moldova şi nu scumpeşte produsul. Cantitatea selectată de verdeaţă introdusă este stabilită experimental şi asigură produsului caracteristici organoleptice şi de calitate optimale. Un conţinut mai mic de 150 g de verdeaţă proaspătă sau 35 g de verdeaţă uscată la 100 kg de amestec nu este suficientă, deoarece nu asigură echilibrul componenţei vitaminelor şi a mineralelor. Majorarea cantităţii mai mult de 200 g de verdeaţă proaspătă sau 40 g de verdeaţă uscată la 100 kg de amestec influenţează negativ asupra consistenţei brânzei făcând-o fărâmicioasă, nelegată. The introduction of parsley, celery and/or dill, which contain essential oils, into the composition of the cheese as greens, helps digestion, and also allows to optimize the composition of vitamins and minerals in the product. At the same time, the presence in them of so-called ballast materials - carbohydrates that are not assimilated by the body (pectin and cellulose), also have a beneficial effect on digestion processes. The aromatic greens used are traditional for Moldova and do not make the product more expensive. The selected amount of greens introduced is established experimentally and ensures the product optimal organoleptic and quality characteristics. A content of less than 150 g of fresh greens or 35 g of dried greens per 100 kg of mixture is not sufficient, because it does not ensure the balance of the composition of vitamins and minerals. Increasing the amount of more than 200 g of fresh greens or 40 g of dried greens per 100 kg of mixture has a negative influence on the consistency of the cheese, making it crumbly, unbound.
Astfel, pregătirea laptelui, a culturii de bacterii acidolactice mezofile, raportul lor asigură un gust bun, cantitatea necesară de microorganisme şi indici sanitaro-igienici înalţi. Thus, the preparation of milk, the culture of mesophilic acidolactic bacteria, their ratio ensures a good taste, the necessary amount of microorganisms and high sanitary-hygienic indices.
Procedeul propus de obţinere a brânzei moi fără maturare nu depinde de schimbările sezoniere ale conţinutului laptelui. Verdeaţa aromată utilizată este tradiţională pentru Moldova şi ajută la digestie. Simplitatea tehnologiei permite de a fabrica brânza moale cu cheag fără maturare la utilajele de care dispunem şi de a asigura populaţia cu un produs alimentar de calitate înaltă la un preţ mic. The proposed process for obtaining soft cheese without ripening does not depend on seasonal changes in milk content. The aromatic greens used are traditional for Moldova and help digestion. The simplicity of the technology makes it possible to manufacture the soft curd cheese without ripening with the machines we have and to provide the population with a high quality food product at a low price.
Exemplul 1 Example 1
Laptele normalizat după conţinutul de grăsime din calculul obţinerii în substanţa uscată a brânzei partea masică de grăsimi de 30±1%, se pasteurizează la temperatura de 94°C cu menţinere timp de 20 s, se răceşte ulterior până la 65°C timp de 10 s, după care se răceşte până la temperatura de 32°C. Aciditatea amestecului normalizat înainte de coagulare constituie 20°T. Apoi în laptele cu temperatura de 32°C se introduce clorura de calciu reieşind din calculul 10 g la fiecare 100 kg de amestec, precum şi cultura de bacterii acidolactice, ce conţine bacterii acidolactice mezofile de tipiul Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremorus, Lactococcus lactis subsp. Diacetylactis în proporţie de 1:1:1 în cantitate de 1/3 unităţi active de concentrat de bacterii la fiecare 100 l de amestec. În laptele pregătit pentru coagulare de asemenea se adaugă fermentul de coagulare din calculul 2,0 g la fiecare 100 kg de amestec. După ce se introduc toate componentele laptele se amestecă timp de 4 min şi se lasă pentru coagulare. Durata coagulării laptelui constituie 30 min. Coagulul gata trebuie să fie dens, să aibă la tăiere muchiile ascuţite şi să elimine o cantitate neînsemnată de zer transparent. Coagulul se taie în coloane cu muchia de 20...30 mm şi se amestecă timp de 8 min. La sfârşitul amestecării se elimină zerul, după aceasta se adaugă sare de bucătărie din calculul 500 g la 100 kg de lapte, de asemenea se adaugă verdeaţa pregătită mărunţită din calculul 150 g de verdeaţă proaspătă la 100 g de amestec. Pregătirea pătrunjelului, ţelinei sau a mărarului proaspăt se face în felul următor. Verdeaţa de pătrunjel, ţelină sau mărar se curăţă de impurităţi, se spală bine în apă caldă cu temperatura de 26...30°C, după care peste ea se toarnă soluţie de acid acetic de 3% şi se menţine timp de 20 min. Apoi verdeaţa este trecută pe sită pentru eliminarea apei rămase, după care este mărunţită în bucăţi cu lungimea de 0,2...0,4 cm. După amestecare bobul este menţinut timp de 10...15 min, apoi este divizat în mod egal în forme. Înainte de formare se elimină zerul rămas şi se efectuează autopresarea. Durata totală de autopresare constituie de la 2 până la 4 ore la temperatura camerei de 18...22°C cu întoarcerea periodică a brânzei peste fiecare 25...30 min. La sfârşitul procesului de autopresare brânza capătă forma necesară, iar masa ei este compactă. În continuare brânza este răcită până la temperatura de 2...4°C şi ambalată. Brânza este păstrată la temperatura de 0...4°C. The milk normalized according to the fat content from the calculation of obtaining in the dry substance of the cheese the mass part of fat of 30±1%, is pasteurized at a temperature of 94°C with maintenance for 20 s, then cooled to 65°C for 10 s, after which it cools down to a temperature of 32°C. The acidity of the normalized mixture before coagulation is 20°T. Then calcium chloride is introduced into the milk with a temperature of 32°C, resulting from the calculation of 10 g for every 100 kg of mixture, as well as the culture of lactic acid bacteria, which contains mesophilic lactic acid bacteria of the type Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremorus, Lactococcus lactis subsp. Diacetylactis in a ratio of 1:1:1 in the amount of 1/3 active units of bacteria concentrate for every 100 l of mixture. In the milk prepared for coagulation, also add the coagulation ferment from the calculation of 2.0 g for every 100 kg of mixture. After all the components are introduced, the milk is mixed for 4 minutes and left to coagulate. The duration of milk coagulation is 30 min. The finished curd must be dense, have sharp edges when cut and remove an insignificant amount of transparent whey. The curd is cut into columns with an edge of 20...30 mm and mixed for 8 min. At the end of the mixing, remove the whey, after that add kitchen salt from the calculation of 500 g per 100 kg of milk, also add the chopped greens from the calculation of 150 g of fresh greens per 100 g of mixture. The preparation of parsley, celery or fresh dill is done in the following way. Parsley, celery or dill greens are cleaned of impurities, washed well in warm water with a temperature of 26...30°C, after which a 3% acetic acid solution is poured over it and kept for 20 min. Then the greens are passed through a sieve to remove the remaining water, after which they are chopped into pieces with a length of 0.2...0.4 cm. After mixing, the grain is kept for 10...15 min, then it is divided equally into shapes. Before forming, the remaining whey is removed and self-pressing is performed. The total duration of self-pressing is from 2 to 4 hours at room temperature of 18...22°C with the periodic turning of the cheese over every 25...30 min. At the end of the self-pressing process, the cheese takes the necessary shape, and its mass is compact. Next, the cheese is cooled to a temperature of 2...4°C and packed. The cheese is kept at a temperature of 0...4°C.
Brânza fabricată are gust acidolactic pronunţat şi specific adaosului introdus, o consistenţă fărâmicioasă, culoare albă cu verde. The manufactured cheese has a pronounced acidolactic taste and is specific to the addition introduced, a crumbly consistency, white with green color.
Exemplul 2 Example 2
Laptele normalizat după conţinutul de grăsime din calculul obţinerii în substanţa uscată a brânzei partea masică de grăsimi de 30±1%, se pasteurizează la temperatura de 97°C cu menţinere timp de 25 s, se răceşte ulterior până la 72°C timp de 5 s, după care se răceşte până la temperatura de 36°C. Aciditatea amestecului normalizat înainte de coagulare constituie 22°T. Apoi în laptele cu temperatura de 36°C se introduce clorura de calciu reieşind din calculul 30 g la fiecare 100 kg de amestec, precum şi cultura de bacterii acidolactice, ce conţine bacterii acidolactice mezofile de tipul Lactoccoccus lactis subsp. lactis, Lactococcus lactis subsp. cremorus, Lactococcus lactis subsp. Diacetylactis în proporţie de 1:1:1 în cantitate de 1/3 unităţi active de concentrat de bacterii la fiecare 100 l de amestec. În laptele pregătit pentru coagulare de asemenea se adaugă fermentul de coagulare din calculul 2,5 g la fiecare 100 kg de amestec. După ce se introduc toate componentele, laptele se amestecă timp de 6 min şi se lasă pentru coagulare. Durata coagulării laptelui constituie 40 min. Coagulul gata trebuie să fie dens, să aibă la tăiere muchiile ascuţite şi să elimine o cantitate neînsemnată de zer transparent. Coagulul se taie în coloane cu muchia de 20...30 mm şi se amestecă timp de 8 min. La sfârşitul amestecării se elimină zerul, după aceasta se adaugă sare iodată din calculul 700 g la 100 kg de lapte, de asemenea se adaugă verdeaţa de pătrunjel, ţelină sau de mărar uscată, care este prelucrată termic la temperatura de 70...75°C timp de 10 min. Masa de brânză este amestecată cu verdeaţa. După amestecare bobul este menţinut timp de 10...15 min, apoi este divizat în mod egal în forme. Înainte de formare se elimină zerul rămas şi se efectuează autopresarea. Durata totală de autopresare constituie 4 ore la temperatura camerei de 18...22°C cu întoarcerea preiodică a brânzei peste fiecare 25...30 min. La sfârşitul procesului de autopresare brânza capătă forma necesară, iar masa ei este compactă. În continuare brânza este răcită până la temperatura de 4°C şi ambalată. Brânza este păstrată la temperatura de 0...4°C. The milk normalized according to the fat content from the calculation of obtaining in the dry substance of the cheese the mass part of fat of 30±1%, is pasteurized at a temperature of 97°C with maintenance for 25 s, then cooled to 72°C for 5 s, after which it cools down to a temperature of 36°C. The acidity of the normalized mixture before coagulation is 22°T. Then calcium chloride is introduced into the milk with a temperature of 36°C, resulting from the calculation of 30 g for every 100 kg of mixture, as well as the culture of lactic acid bacteria, which contains mesophilic lactic acid bacteria of the type Lactoccoccus lactis subsp. lactis, Lactococcus lactis subsp. cremorus, Lactococcus lactis subsp. Diacetylactis in a ratio of 1:1:1 in the amount of 1/3 active units of bacteria concentrate for every 100 l of mixture. In the milk prepared for coagulation, also add the coagulation ferment from the calculation of 2.5 g for every 100 kg of mixture. After all the components are introduced, the milk is mixed for 6 min and left to coagulate. The duration of milk coagulation is 40 min. The finished curd must be dense, have sharp edges when cut and remove an insignificant amount of transparent whey. The curd is cut into columns with an edge of 20...30 mm and mixed for 8 min. At the end of the mixing, remove the whey, after that add iodized salt from the calculation of 700 g per 100 kg of milk, also add dried parsley, celery or dill greens, which are thermally processed at a temperature of 70...75° C for 10 min. The cheese mass is mixed with the greens. After mixing, the grain is kept for 10...15 min, then it is divided equally into shapes. Before forming, the remaining whey is removed and self-pressing is performed. The total duration of self-pressing is 4 hours at room temperature of 18...22°C with the daily turning of the cheese over every 25...30 min. At the end of the self-pressing process, the cheese takes the necessary shape, and its mass is compact. Next, the cheese is cooled to a temperature of 4°C and packaged. The cheese is kept at a temperature of 0...4°C.
După caracteristicile organoleptice brânza este identică cu produsul obţinut conform exemplului 1. According to the organoleptic characteristics, the cheese is identical to the product obtained according to example 1.
1. Сыры мягкие без созревания. ТУ 9525-092-0041 9785-97 1. Soft cheeses without ripening. ТУ 9525-092-0041 9785-97
2. SU 1833153 A3 1993.08.07 2. SU 1833153 A3 1993.08.07
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| MDS20090009A MD32Z (en) | 2009-01-29 | 2009-01-29 | Process for producing soft curdled cheese without maturation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| SU1833153A3 (en) * | 1992-02-20 | 1993-08-07 | Haучho-Пpoизboдctbehhoe Oб'eдиhehиe Macлoдeльhoй И Cыpoдeльhoй Пpomышлehhoctи "Углич" | Method of producing soft cheese |
| RU2285425C2 (en) * | 2004-04-13 | 2006-10-20 | ГНУ "Сибирский научно-исследовательский и проектно-технологический институт переработки сельскохозяйственной продукции" (СибНИПТИП) | Method for production of combined soft cheese |
| MD2929C2 (en) * | 2004-06-02 | 2007-03-31 | Институт Развития Интеллектуальной Собственности | Process for cheese production |
| RU2321263C2 (en) * | 2006-04-25 | 2008-04-10 | ГОУ ВПО Кемеровский технологический институт пищевой промышленности | Method for producing of soft acid-rennet cheese |
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