PL405282A1 - Method of producing granulated cottage cheese from sheep's milk and granulated sheep's cheese - Google Patents
Method of producing granulated cottage cheese from sheep's milk and granulated sheep's cheeseInfo
- Publication number
- PL405282A1 PL405282A1 PL405282A PL40528213A PL405282A1 PL 405282 A1 PL405282 A1 PL 405282A1 PL 405282 A PL405282 A PL 405282A PL 40528213 A PL40528213 A PL 40528213A PL 405282 A1 PL405282 A1 PL 405282A1
- Authority
- PL
- Poland
- Prior art keywords
- cheese
- sheep
- milk
- granulated
- minutes
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 7
- 235000020254 sheep milk Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 241001494479 Pecora Species 0.000 title 1
- 241000894006 Bacteria Species 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 229940108461 rennet Drugs 0.000 abstract 2
- 108010058314 rennet Proteins 0.000 abstract 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
Sposób wytworzenia sera twarogowego ziarnistego z mleka owczego, polega tym, że mleko owcze po pasteryzacji doprowadza się do temperatury 28-30°C, wprowadza chlorek wapniowy w ilości 0,015-0,025% wag. i kultury mezofilnych homofermentatywnych bakterii mleczarskich, zaprawia podpuszczką, pozostawia do uzyskania skrzepu. Ścięte mleko soli się, po czym rozbija się skrzep serowy i miesza, pozostawia na od 25 do 35 minut. Następnie stopniowo podgrzewa się mieszając aż do uzyskania ziaren serowych, po czym od masy serowej oddziela się serwatkę i przepłukuje pasteryzowaną wodą w temperaturze 4-6°C. Stosuje się mleko owcze nieodtłuszczone, po wprowadzeniu bakterii mleko pozostawia się w temperaturze 28-30°C przez czas od 55 do 70 minut, po czym ogrzewa do temperatury w zakresie od 30 do 32°C, zaprawia podpuszczką i pozostawia do uzyskania skrzepu w czasie od 55 do 90 minut, zaś etap tworzenia ziaren serowych prowadzi się podnosząc temperaturę w zakresie od 32 do 38°C, z szybkością nie wyższą niż 1°C/minutę.The method of producing cottage cheese from sheep's milk is that sheep's milk after pasteurization is brought to a temperature of 28-30 ° C, calcium chloride is added in an amount of 0.015-0.025 wt. and culture of mesophilic homofermentative dairy bacteria, season with rennet, leave to form a curd. Cut the salt milk, then the cheese curd breaks and mix, leaving for 25 to 35 minutes. Then it is gradually heated with stirring until cheese grains are obtained, after which the whey is separated from the cheese mass and rinsed with pasteurized water at 4-6 ° C. Non-skimmed sheep's milk is used, after the introduction of the bacteria, the milk is left at 28-30 ° C for 55 to 70 minutes, then heated to a temperature in the range of 30 to 32 ° C, seasoned with rennet and allowed to clot in time from 55 to 90 minutes, and the cheese granting step is carried out by increasing the temperature in the range of 32 to 38 ° C, at a rate not higher than 1 ° C / minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL405282(22)20130909A PL227205B1 (en) | 2013-09-09 | 2013-09-09 | Method of producing granulated cottage cheese from sheep's milk and granulated sheep's cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL405282(22)20130909A PL227205B1 (en) | 2013-09-09 | 2013-09-09 | Method of producing granulated cottage cheese from sheep's milk and granulated sheep's cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL405282A1 true PL405282A1 (en) | 2015-03-16 |
| PL227205B1 PL227205B1 (en) | 2017-11-30 |
Family
ID=52633790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL405282(22)20130909A PL227205B1 (en) | 2013-09-09 | 2013-09-09 | Method of producing granulated cottage cheese from sheep's milk and granulated sheep's cheese |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL227205B1 (en) |
-
2013
- 2013-09-09 PL PL405282(22)20130909A patent/PL227205B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL227205B1 (en) | 2017-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Abd El-Gawad et al. | Cheese yield as affected by some parameters review | |
| Konuspayeva et al. | Some parameters to process camel milk into cheese | |
| Konuspayeva et al. | Manufacture of dry‐and brine‐salted soft camel cheeses for the camel dairy industry | |
| NZ718459A (en) | Mold ripened cheese and preparation method thereof | |
| Johnson et al. | Calcium: A key factor in controlling cheese functionality | |
| NZ585272A (en) | Non-fat dry milk production processes for cheesemaking | |
| RU2017129334A (en) | Mixtures of chymosins with improved milk-clotting properties | |
| WO2014001636A3 (en) | Cheese and preparing the same | |
| PH12015500201A1 (en) | Processed cheese with cultured dairy components and method of manufacturing | |
| TW200621165A (en) | Dairy ingredient-preparation and use | |
| PL405282A1 (en) | Method of producing granulated cottage cheese from sheep's milk and granulated sheep's cheese | |
| MX381781B (en) | Spreadable cheese from curds. | |
| RU2009139683A (en) | METHOD FOR PRODUCING A LIPID-PROTEIN CONCENTRATE | |
| RU2013117214A (en) | METHOD FOR PREPARING A DRAWLESS COTTAGE CHEESE PRODUCT | |
| PL402189A1 (en) | Method for producing ripening cheese and a ripening cheese | |
| UA123060U (en) | A METHOD FOR PRODUCING A PROTEIN CONCENTRATE FROM MILK RAW MATERIAL | |
| EA201300655A1 (en) | METHOD OF MANUFACTURING THE CREATURE | |
| MD32Z (en) | Process for producing soft curdled cheese without maturation | |
| PL420451A1 (en) | Method for producing cottage cheese | |
| Κεχαγιάς et al. | Effect of various starters on the quality of cheese in brine | |
| Malchiodi et al. | Coagulation Properties and Composition of Milk of Crossbred Cows Compared with Holstein Cows | |
| PL408458A1 (en) | Method producing soft non maturing rennet cheese | |
| JP6309226B2 (en) | Cheese and method for producing the same | |
| SOFT | IMPROVING RIPENING PROPERTIES OF WHITE SOFT CHEESE (DOMIATI) FROM HEAT TREATED MILK OR MILK RETENTATE | |
| UA58357U (en) | Method for making rennet cheese of goat's milk |