RU1808286C - Method of milk coagulation - Google Patents

Abstract

Usage: in the dairy industry for rennet coagulation. SUMMARY OF THE INVENTION; the pasteurized normalized mixture is cooled to the clotting temperature and gaseous carbon dioxide is introduced into the mixture, the pH of the mixture is adjusted to 5.2-5.8, then rennet is added in an amount of 5.0-12.5 g / t of the mixture. 3 tab.

Description

The invention relates to the dairy industry and is intended for use in the production of natural and processed cheeses.

The aim of the invention is to reduce the consumption of rennet in the coagulation of milk in the production of rennet cheeses, as well as obtaining protein mass for the production of processed cheeses through the use of carbon dioxide.

The essence of the invention consists in the coagulation of milk proteins using carbon dioxide, under the influence of which the pH is adjusted to 5.8-5.2, after which the milk is stirred, heated to the coagulation temperature and rennet is added in an amount of 5.0-12.5 g / t of milk, which is 20-50% of the amount provided by the technological instructions for the production of hard and soft rennet cheeses.

It is known that abroad carbon dioxide is used to process milk

during thickening and drying to inhibit the growth of molds and yeast.

The results of technological analyzes during coagulation of milk with carbon dioxide are given in table 1, which show that the pH value of the clots of the experimental and control options are identical:

This is because carbonic acid is an unstable compound that decomposes into CO2 and water, and CO2 is a volatile compound.

In experimental embodiments, the time from the moment the rennet is added to milk until the formation of a clot is 45-50% less than the control, and in buttermilk 35-40%.

The viscous properties of the clot were determined on a Reotest 2. The data characterizing the viscosity of the clot are presented in Table 2, which show that when the same dose of rennet is applied, 1.0 mg / 100 ml of milk in the control and prototypes time

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milk coagulation in experimental variants was halved. When 50% rennet (0.5 mg) was added to the experimental samples, the coagulation time of milk as compared with the control (1.0 mg) was almost the same, taking into account the experimental error.

In the organoleptic evaluation of the serum clot during syneresis, it was more transparent in the experimental samples than in the control ones, which may indicate a stronger structure of the clot and, thus, less waste of cheese dust into the serum. A further reduction in the rennet dose is impractical because it leads to an increase in the duration of milk clotting in comparison with the traditional cheese production technology.

In the table. Figure 3 presents the analysis data of Kostroma cheese produced by conventional technology (control) and using carbon dioxide (experiment). Carbon dioxide gas was introduced into the milk for the experiment to 32-36 ° T, the initial milk was 17 ° T.

The analysis of cheeses showed that the control and experimental cheeses had no significant differences in pH, moisture content of all forms of nitrogen and lactose. Microbiological analyzes showed that after the press there was inhibition of microorganisms of carbon dioxide, but already in the 5-day experimental cheeses the content of the total number of microorganisms exceeded several tens of millions compared to the control ones.

During organoleptic evaluation, experimental and control cheeses received an ideological evaluation.

The method is carried out as follows.

Carbon dioxide gas was introduced into the milk mixture to be used to make the cheese until a pH of 5.8-5.2 was established taking into account the initial acidity of the activity. Then the mixture is heated to the clotting temperature, rennet is added in an amount of 5.0-12.5 g / t of the mixture, which is 20-50% of the prescribed process instructions. In technological practice, the production of natural cheese has established that coagulation of milk should occur within 30 minutes, because at this time microbiological, biochemical, and physicochemical processes occur that contribute to the normal gelation of milk.

In our experiments, it was found that the dose of rennet 5,0-12,5 g / t of the mixture into milk preformed by carbon dioxide corresponds to the gelation process of milk, provided by the technological instructions for the production of natural rennet

cheeses ..

Table 2 shows the dose limit values for adding rennet to milk and pH.

So, when making 10 mg / 100 ml of milk,

0 which corresponds to 12.5 g / t of milk in the control (without the introduction of carbon dioxide), pH 6.76 units, the time from the moment the rennet was added to the start of coagulation was 13 minutes 39 seconds, and in the experimental versions (with

5 by the introduction of carbon dioxide) pH 5.85 units. - respectively 5 min 23 sec.

At pH 5.2, the experimental variants (Table 1), the time from the moment the rennet was added to milk until coagulation began was 3.5 minutes, and in the Control 7.5 minutes.

Example 1. In experimental samples in laboratory conditions, 1 liter of pasteurized milk was poured into a siphon and carbon dioxide was introduced from cans to

5 setting pH 5.2 taking into account the initial activity. After which 50 ml of milk were taken from the siphon, heated to the clotting temperature and 0.0125 g of rennet was introduced.

0 In control variants, 50 ml of milk was added at the rate of 0.0250 g / l of milk.

The time from the introduction of rennet to the start of coagulation was established for control variants 7.5

5 minutes, for experimental 3.5 minutes (Table 1).

The serum in the experimental variants was lighter, contained less dust (flakes of protein), the clot was denser than in the control ones. .

0 Example 2. In experimental versions, 1 liter of buttermilk was siphoned and carbon dioxide was introduced from the cans until a pH of 5.8 was established. taking into account the initial activity. After which 50 ml were taken, heated to

5 coagulation temperatures, rennet was added in an amount of 0.0125 g.

0.0250 g / l was added to control samples.

Time from the moment of making rennet

0 enzyme before coagulation was established for control variants 35 minutes, for experimental - 21 minutes.

The clot in the experimental variants was denser than in the control ones.

5 Example Z. 1 L of milk was filled into the siphon, and carbon dioxide gas was introduced until a pH of 5.85 was established. 3 milk samples of 100 ml were taken and rennet was introduced, respectively 1.0; 0.75 and 0.5 mg / 100 ml of milk, then determined on

Reotest 2 device in viscous properties, coagulation rate, gel characterization (Table 2).

In the control variant, the pH of the milk was 6.76 units.

In the control variants, when the rennet was added 1.0 mg / 100 ml of milk, the time from the moment the rennet was added until the coagulation started was 13 minutes 39 seconds, and in the experimental versions at the same concentration 5 minutes 23 seconds, i.e. less; than twice as compared with the control.

Further, in experimental versions, when introducing rennet, 0.75 g / 100 ml of mo

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Loka - 7 min 26 s, and when 0.5 mg / 100 ml is applied, which corresponds to 50% of the control 11 min 22 s.

Formula A method for clotting milk, comprising pasteurizing a normalized mixture, cooling, adding rennet, characterized in that, in order to reduce the clotting time and reduce the dose of rennet, before applying the latter is introduced into the mixture with gaseous carbon dioxide to bring the pH to 5.2-5.8, while the amount of rennet is 5.0-12.5 g / t of the mixture. Table 1

The average values of some technological indicators in the coagulation of milk

Table 2 Some indicators of the effect of rennet on the coagulation of milk ()

Note. Tek - the time from the moment the rennet is added to the start of the coagulation of milk proteins;

TKg — time of the start of coagulation of milk proteins to the final point of coagulation; Tss is the time from the endpoint of coagulation of milk proteins to the onset of syneresis.

Analyzes of Kostroma cheese produced using carbon dioxide (experience) and conventional technology (control)

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Average data of 3 workings.

Table 3