RU1784165C - Process for preparing milk to coagulation - Google Patents

Abstract

Usage: in the dairy industry in the production of cheese. SUMMARY OF THE INVENTION: milk is normalized, the normalized mixture is pasteurized, cooled to the clotting temperature, calcium chloride and starter are added, containing 0.5-1.0% Lactobacfllus acidophilus, followed by aging with stirring for 20-30 minutes, then introduced starter culture containing mesophilic lactic streptococci and a milk-clotting enzyme.

Description

The invention relates to the dairy industry and can be used in the production of hard cheeses.

Methods of thermal, chemical, and other processing of milk before coagulation are known, however, non-raw milk (in terms of rennet fermentation test) is not always able to bring to a state of raw cheese with strong bacterial contamination.

A known method of termination of milk / providing for the heating of milk (after cleaning) to a temperature of 627b5 ° C. cooling to a temperature of 4-6 ° C and ripening for 8-10 hours; then milk is pasteurized at a temperature of 72-75 ° C.

However, with strong bacterial contamination of milk, this method does not provide a sufficiently complete destruction of microflora. Unsuitable milk after the second pasteurization passes from IV-III classes by rennet and fermentation test in

Class III-II, spores of oil-acid and putrefactive bacteria are partially destroyed. In addition, milk falsified with antibiotics is not possible for the normal development of mesophilic starter microflora. This leads to the appearance of malformations of the cheese and to a slowdown in its ripening processes.

Closest to the claimed technical essence is a method of preparing milk for coagulation, which involves pasteurizing milk at 7 ° C for 20-25 ° C, cooling to the coagulation temperature, adding calcium chloride, nitrate, mesophilic starter and milk-clotting enzyme.

However, pasteurization of non-raw milk even at a temperature of 7 ° C does not ensure the complete destruction of extraneous microflora. In cheese obtained from milk of IH-IV classes (according to the rennet-fermentation test), occurs earlier and later

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knocking, therefore, in the production of soy from such milk, the ripening temperature is reduced to 10 ° C or lower, which slows down the microbiological and biochemical processes of cheese ripening.

The aim of the invention is to improve the quality of the finished product and the activation of the lactic acid process.

The method is carried out as follows.

In pasteurized and cooled to the clotting temperature, loric calcium is added in the form of an aqueous solution at the rate of 20-30 g per 100 kg of milk), acidophilic yeast in an amount of 0.5-1.0% and, while stirring, the mixture is kept for 20- 30 minutes. Then, bacterial starter culture for small cheeses was introduced in an amount of 1.0-1.5%, and then the technological process was carried out as in the method for producing rennet cheese from the Dutch group. The best cheese samples are crafted with sourdough including Str, cremorls and StrA dlacetilactis. Matured cheese has a pronounced cheese flavor and aroma, delicate texture and bright color of the dough.

Acidophilic fermentation of pure cultures (Lbm. Acfdophilum) of non-mucous races restores the cheese suitability of milk, and the activity of extraneous microflora (putrefactive, intestinal, butyric acid) is suppressed. Milk after exposure to 0.5-1.0% acidophilic starter culture passes from class III to IH (rennet-fermentation test). This method of processing milk eliminates the use of saltpeter, which is provided by the technology of hard cheeses.

Processing milk with acidophilic sourdough activates the vitality of the lactic acid bacteria of the sourdough intended for each type of cheese, which leads to a reduction in the duration of rennet clot drying. A heavy cheese grain is obtained, which easily settles to the bottom, this allows immediately after setting the grain to remove more than 60-65% of whey. The use of acidophilic starter culture promotes the activation of microbiological and biochemical processes of cheese ripening. The degree of maturity of the cheese - the ratio of soluble protein to total - according to the proposed method is 25.2-26.2%, and according to the known method of Russian and Dutch cheeses - 16-18%, and the color of the dough from crust to middle is uniform yellow, the consistency is tender , plastic, pronounced cheesy taste.

Experimentally established the optimal amount of 0.5-1.0% atsi)

 dofilny starter culture necessary for the recovery of raw milk used for the production of Dutch cheese. The introduction of less than 0.5% acidophilic starter culture for milk processing does not allow to restore the cheese production ability of class III milk and lower to the required condition. The addition of more than 1.0% sourdough for Dutch cheeses can increase the acidity of the cheese mass.

The introduction of more than 1.0% acidophilic starter culture restores the cheese's cheese suitability and activates the lactic acid process with a positive effect for cheeses with deep cheddarization of cheese mass (cheddar, suluguni, etc.).

Unsuitable milk is kept with 0.5-1.0% acidophilic starter culture for 20-30 minutes at temperature. coagulation. In this case, inhibition of extraneous microflora remaining after pasteurization occurs; acidophilic starter enzymes activate the life of the starter cultures used in cheese.

When the milk with acidophilic starter culture, heavily seeded with microorganisms, is aged for less than 20 min, the acidophilic bacillus has an insufficient effect on extraneous microflora, which does not allow the cheese to be restored to cheese grade ll and cheese is obtained with taste defects (sweetened, nibbling, unclean).

If the milk is aged with acidophilic yeast for more than 30 minutes, there may be an undesirable increase in the acidity of milk and then whey, cheese mass, it breaks 0 s crust during pressing.

The use of 0.5-1.0% acidophilic starter culture to process non-raw milk and 1.0-1.5% mesophilic starter culture gives the level of active acidity in cheese after pressing a pH of 5.7 ± 0.2. The method of preparing milk for coagulation makes it possible to rationally use milk, including non-raw milk of class III-IV, to increase the production of hard cheeses with high organoleptic characteristics.

PRI me R 1. Cheese is produced according to the technology of Russian cheese. 100 kg of milk (class IV), unsuitable for rennet fermentation, pasteurized at a temperature of 72 ° C, cooled to a milk clotting temperature of 32 ° C, 20 g of calcium chloride (in the form of a 40% aqueous solution) are added, 0.5 kg ( 0.5%) acidophilic yeast Lbm. acldophilum non-mucous race.

The resulting mixture was kneaded for 30 minutes and then 1 kg (1.0%) of Bukovinian mesophilic starter culture consisting of Str, cremorls and Str was introduced. dlacetllactfs and 2 g of milk clotting enzyme. In this case, the rennet-fermentation sample of raw milk and milk was determined after pasteurization and after treatment with acidophilic yeast. Raw milk for rennet fermentation test is substandard, pasteurized - class III, and after processing with sourdough - class II.

Clotting time lasts 20 minutes, grain setting - 7 minutes. then 65% of the serum is removed, cheese is kneaded for 10 minutes, a second heating is carried out with water to a temperature of 38 ° C, a settlement is carried out in the grain, the grain is formed (self-pressing lasts 40 minutes, pressing for 2 hours), the settlement in brine - 1.5 days, maturation occurs at a temperature of 11 ° C and a relative humidity of 85%.

Serum acidity after cutting a clot of 13 ° T, before a second heating of 14 ° T, after a second heating of 15 ° T,

Mass fraction of moisture of cheese after pressing 1.5 hours 42.8%. after 2 hours - 42.5%.

Mass fraction of moisture of the finished product is -42.5%. Ripe cheese has a pronounced cheese flavor, delicate plastic consistency, yellow color of cheese dough

Example 2. Example 1 is carried out, but acidophilic starter culture is added with 1.0 kg (1.0%), the mixture is kneaded for 20 minutes, then 1.5 kg (1.5%) of Bukovinian starter culture is introduced.

Milk after aging with acidophilic yeast in the rennet-boody test corresponds to class 1. The serum acidity after cutting a clot of 14 ° T, before a second heating of 14.5 ° T. and then

a second heating with water of 15 ° T. Cheese has a pronounced cheese taste and aroma, slightly sour, without extraneous flavors, good plastic consistency, mass fraction of moisture - 43.0%.

Sample Carried out as an example.

1, but 0.75 kg (0.75%) acidophilic

starter culture, the mixture is incubated for 25

min, then 1 kg of mesophilic starter culture (0.5 kg of Bukovinian and 0.5 kg of bioantibut) is added.

Milk after treatment with acidophilic yeast in the rennet-fermentation test corresponds to class II. Serum acidity after clot cutting is 14 ° T. before the second heating of the grain, 14.5 ° T; after the second heating, 15 ° T.

The mass fraction of moisture of ripe cheese is 42.5%, the taste is pronounced cheesy, spicy, the dough is yellow, the texture is soft and plastic.

Using this method of preparing milk for coagulation allows to restore the cheese suitability of milk, activates the lactic acid process, and improves the quality of the finished product.

Claims (1)

The claims A method of preparing milk for coagulation, preferably in the production of cheese, which involves the normalization of milk, pasteurization of the resulting mixture, cooling it to a clotting temperature, the addition of calcium chloride, starter culture containing mesophilic lactic streptococci, and a milk-clotting enzyme, characterized in that, in order to improve the quality of the finished product and the activation of the lactic acid process, before making the mesophilic starter culture, the starter containing Lactobacillus acldophlfus in The number of 1.0%, followed by aging with stirring for 20-30 min. 5 0 5 0 5 0