RU1839082C - Method for cheese production - Google Patents

Description

The invention relates to the dairy industry.

An object of the invention is to provide a high-quality cheese having the organoleptic characteristics characteristic of cheeses with both low and high temperature of second heating with a shortened ripening time.

The essence of the invention consists in the following: milk after acceptance (if necessary, maturation) is subjected to cleaning on a separator - milk cleaner and heat treatment (thermalization) at a temperature of 65 ± 2 ° C with an exposure of 20-25 s, normalize the ratio of fat-protein, providing in the finished product, the mass fraction of fat is not less than 45% in dry matter, maintained at a temperature of 10-12 ° C with 0.5-0.30% of bacterial starter culture. During the aging (warming) of the milk, the acidity increases by 1.0-1.5 ° T. Then the milk is pasteurized at a temperature of 71-72QC with an exposure of 20-25 s. and in case of increased bacterial contamination - at 74-76 ° С, it is cooled to a clotting temperature of 32-34 ° С, calcium chloride is added at the rate of 10-40 g of anhydrous salt per 100 kg of milk, bacterial starter in an amount of 1-3% and milk-clotting enzyme.

The proposed method for the production of cheese differs from the known biotechnological methods:

in preparation for processing, milk is subjected to double heat treatment and maturation using highly effective bacterial starter culture;

a bacterial starter culture is used which provides the desired speed for the cheese ripening process.

The bacterial starter culture used consists of homoenzymatic strains of mesophilic lactic streptococci S. lactis 162a, 808a, 20-Za, 283a; S. cremorls 912a, 69a; heteroenzymatic mesophilic lactic streptococci S. diacetilactls Ap1, 500a and lactic acid bacilli L. easel 125 or L. plan.tarum 130-5. The ratio between the species of lactic streptococci was established 1: 3: 4, and the ratio between lactic streptococci and lactic acid bacilli L. casei 10: 1, L plantarum 4: 1.

The strains that make up the bacterial starter culture have the following characteristics:

From the species Stpertococcus lactis, strains I62a.808a.20-30a.283a.

Morphologists. Cells of a slightly oval shape are arranged in pairs - diplococci and in the form of chains of various lengths, Gram-positive. The size of the cells in diameter is 0.8-1.2 microns. Grow on organic media. On agar with hydrolyzed milk, two-day surface colonies are round, smooth, shiny, whitish with even edges. Deep colonies are boat-shaped. The diameter of the colonies is 0.5-1.2 mm.

Growth in broth from hydrolyzed milk in the form of a uniform turbidity with a slight precipitate.

Skim milk coagulates 6-8 hours after application of 5% culture. Optimum development temperature

5 30 ° С, minimum 10 ° С, maximum

43 ° C.

p. Litmus milk and milk with methylene blue at 30 ° C are reduced and curtailed.

0 Physiological and biochemical properties.

The optimum growth temperature is 30 ° C, minimum 10 ° C, maximum 43 ° C. The titratable acidity in milk after 15 hours of cultivation at an optimum temperature of 85-97 ° T. The limiting acidity after 7 days of cultivation is 95-115 ° T. It does not dilute gelatin. There is a filamentous growth at the injection. Ammonia from arginine form. The presence of ammonia

0 is detected after 48 hours of cultivation.

Attitude to carbohydrates. Actively removes glucose, maltose, lactose, mannitol, galactose. Weakly ferments sorbitol. Not

5 ferments raffinose, arabinose, sucrose, rhamnose, glycerin, starch.

When deposited in the collection of the Museum of Industrial Cultures of the Institute of the All-Russian Research Institute of Genetics, collector numbers are B0 1572, B-1571, B-1580, B-1581, respectively.

From the species S, cremoris, strains 912a, 69a are used in the starter culture. These strains are also obtained by adaptation in GFR

5 VNIIMS, deposited and have collection numbers B-1569 and B-1579.

S. cremoris 912a and S. cremoris 69a have the following morphological and physiological and biochemical characteristics. Morfolo 0 s. The cells are slightly oval in shape. Located mainly diplococci. Short chains are rare. Gram-positive. The size of the cells in diameter is 0.8-1.2 microns.

5 Organic environments. On agar with hydrolyzed milk they grow with deep and surface sowing. The surface colonies are round, shiny, whitish, convex, smooth with smooth edges. Deep colonies 0.8-1.5 mm.

Growth in W3 broth of hydrolyzed youth | about the appearance of a uniform turbidity with a small adco.

A clot in skim milk is obtained after 6-8 hours after application of 5% cult. I.

Physiological and biochemical properties.

The optimum growth temperature is 30 ° C, minimum 10 ° C, maximum 43 ° C. The titratable acidity in milk after 15 hours of cultivation at the optimum temperature is 85-100 ° T, and the maximum Ki content is 105 ° T.

It does not dilute gelatin.

Litmus milk and milk with methyl blue at 30 ° C are reduced and SERET.

Attitude to carbohydrates. Actively remove glucose, lactose, galactose. Partially fermented sucrose, mannitol, and refinorza. Maltose, serbet, arabinose, glycerin, starch are not fermented.

; Of the heterozyme mesophilic lactic streptococci in the starter culture, S. diacetilactfs strain 50 | 0a obtained by adaptation and strain Ap1 isolated from brine cheese were used. Both strains were deposited and stored in the CMMP collection and have collection number B- 1613 and B-1612, respectively.

Morphologists. The cells are slightly oval, located mainly in pairs by diplococci, less often chains of J4-6 cells are found. The diameter of the cells is 0.8-1.0 microns.

Organic media, On agar with hydrolysis; with ovarian milk they grow at the surface and in deep crops. Superficial rounds are round, smooth, shiny, whitish, convex with even edges. The diagonal of the two-day culture is 1.0-1.5 microns. Deep colonies are boat-borne.

On agar with hydrolyzed milk and

me /

ohm two-day colonies give zones

enlightenment 0.5-0.7 cm. In a broth made of hydrated milk, the growth is uniform as a turbid turbidity with a slight precipitate.

; Physiological and biochemical properties.

The optimum growth temperature is 30 ° C, minimum 10 ° C, maximum 40 ° C. Acid formation energies 94-100 ° T. The maximum acidity is 105-110 ° T. Nitrates and nitrites do not recover. Catalase does not form. They do not form gas from glucose. Form ammonia from arginine. The presence of ammonia was detected after 48 hours of cultivation. Form diacetyl and acetoin.

Pea

sc for alkaline test 7-10 min. Zhelat1 / well do not dilute. On m sopeptone agar with defibrinated lamb

do not give hemolysis zones with blood. In an environment containing 10 and 40% bovine bile develops.

When growing on a medium with sodium citrate, gas formation is observed. Milk with methylene blue at 30 ° C is reduced and coagulated. At a temperature of 30 ° C, milk with litmus is reconstituted and coagulated; at 45 ° C a slight pinking is caused without clotting.

Attitude to carbohydrates. Actively ferment glucose, lactose, maltose, galactose. Partially fermented sucrose, arabinose. sorbitol, raffinose. Do not ferment mannitol, rhamnose, glycerin, starch.

Strain L easel 125 is stored in the VNIIMS biological product collection.

Morphologists. . Gram-positive sticks 3-5 microns in size, motionless, non-spore-forming. Sticks with rounded ends, located one or two.

Physiological and biochemical properties.

The optimum growth temperature is 30 ° C, minimum 15 ° C, maximum 38 ° C. Titratable acidity in milk after 15 hours of cultivation at an optimum temperature of 115-130 ° T, marginal acidity 140-150 ° T. Nitrates and nitrites does not recover. Catalase does not form .. Gelatin does not dilute. When cultivated on a medium, Abd-El-Malek with glucose does not form gas.

Relation to a carbon source.

Assimilates sorbitol, mannose, maltose, sucrose, lactose, mannitol. Does not assimilate ramnose, arabinorza, glycerin.

Strain L plantarum 130-5 is stored in the VNIIMS biological product collection.

Morphologists, Thin sticks of different lengths, located one and less often in chains. Gram-positive, motionless.

Physiological, biochemical and cultural properties.

On m sopeptone agar, it grows very slowly, forming a colony upon cultivation at 30 ° С for only 3 days. It develops slowly on m sopeptone broth and milk. The milk is fermented at 30 ° C (in the presence of growth stimulants) after 26-48 hours. The maximum acidity is 130 ° T. The milk clot is even, dense, without traces of gas and peptonization. Developing on a mopeptone broth, the film does not form, but gives a weak haze, which® falls to the bottom in the form of a scanty dense precipitate.

Catalase does not form. Gelatin does not thin. The optimum growth temperature is 30fC. Satisfactorily develops when

25 ° C and 37 ° C. Raising the temperature to 40 ° C or lowering it to 15 ° C inhibits the development of culture. At 10 ° C and 43 ° C it does not develop.

Develops in lactate broth. Ferments dextrin, lactose, glucose, galactose, sucrose, maltose, mannose, raffinose, arabinose.

It has an antagonistic effect against Escherichia coli and butyric acid bacteria.

Bacterial starter culture is prepared in accordance with the Instructions for the preparation and use of bacterial starter cultures and bacterial preparations included in the collection of technological instructions for the production of solid rennet cheese.

Both liquid starter culture from the aggregate of individual strains, taking into account a predetermined ratio between them, and dry bacterial concentrate from these strains are used.

The acidity of industrial sourdough is 100-110 ° T. The clot is even, dense, the taste is clean, pleasant, lactic-acid.

A properly prepared bacterial starter culture contains carbon dioxide and has a rather high content of aromatic substances: diacetyl and acetoin.

The micropreparation contains cocci, diplococci, chains of cocci of various lengths and rods. In a properly prepared starter culture, up to 10 sticks are observed in the field of vision.

1-3% of bacterial starter culture is added to milk in a cheese bath, including 0.75- 2.25% of streptococcal starter culture and 0.2- 0.75% of L. plantarum 130-5 or 0.9-2 starter culture, 70% of streptococcal sourdough, and 0.1-0.3% of L case 125 sourdough.

PRI me R. When cheese is produced, to 5000 kg of a mixture of milk with a fat content of 3.25%, of which 495 kg of fat-free and 4505 kg of basic fat content (3.6%), add 50 kg of bacterial starter culture, including 45.5 streptococcal starter culture from S strains lactis 162e, 808a, 20-Za, 293a; S. cremoris 912a, 69a; S. diacetilactis Ap.i, 500a and 4.5 kg of starter culture L. casei 125 or L. plantarum 139-5. When the acidity of the milk rises to 2-1 ° T, 125 g of the enzyme preparation is added. . Coagulation of milk is carried out at a temperature of 33-1 ° C depending on the degree of maturity of the milk. For the coagulation of milk, the enzyme preparation VNI-IMS or other milk-clotting enzymes approved for use in cheese making are used. The amount of milk-clotting preparation necessary for coagulation of milk is determined using a rennet rennet using activity

preparation, the degree of maturity of milk, and based on obtaining a normal clot density within 3515 minutes.

Cutting a clot and setting a cheese

the grains are produced by mechanical knives-mixers, the speed of which is regulated in accordance with the required degree of crushing or mixing intensity.

0Minutes after the start of clot cutting, the stirrer knives are stopped and 30% of the serum is removed. After this, the setting of cheese grain to a value of 5 ± 2 mm is continued. Total duration

5 setting of cheese grain is 15 5 minutes. After setting, the cheese grain is kneaded for 15 ± 5 minutes.

The increase in serum acidity from the start of cutting to the second heating should be 1.5 t 0.5 ° T. Serum acidity at the end of treatment should be between 15-1 ° T.

The temperature of the second heating is set at 39 ° C. With the delayed development of the lactic acid process, a low temperature limit is set, and with the opposite process characteristic, an upper limit is set. Duration of the second heating0 no 15t5 min.

The duration of kneading of cheese grain after the second heating depends on the grain's ability to dehydrate and is 50 ± 20 minutes.

5 Readiness of cheese grain is determined by its physical state - elasticity and stickiness. The main criterion for the readiness of cheese grain is to obtain in the cheese after pressing a mass fraction of moisture in

0 limits 45 ± 1%.

According to the readiness of the cheese grain and after additional removal of 30% of the whey (the total volume of the removed whey should be 60 - 5%) in the remaining

5 cheese grain with whey is added to Extra table salt at the rate of 250 ± 50 g per 100 kg of processed milk.

Table salt is made as pasteurized at a temperature of at least 85 ° C

0 and filtered solution.

Cheeses are molded from the reservoir, the size of which is set depending on the amount of processed milk and the number of heads as calculated. The reservoir is pressed

5 under a layer of serum for min at a pressure of 1 kg per 1 kg of cheese mass, and then cut into bars and placed in molds. The cheese is pressed for 2 hours under a pressure of 10 kPa (0.1 kg / cm3) at the beginning of the prx-oo to 301 fc10 kPa at the end.

The pressed cheese is weighed and placed on a brine with a salt concentration of at least 20% and a temperature.

Duration of salting 2.0 ± 0.5 soup.

After salting, the cheese is left in a salt room at a relative humidity of 90i5% and a temperature of 10-2 ° C

to to p in with

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From the salting compartment, the cheese was placed for drying and faster pointing of the river into the chambers with a temperature of 11 i 1 ° C and a lower relative humidity of spirit 75 ± - 5%, where it can withstand 3 ± 1

At the end of the indicated period, the cheese cheeses are marked (applied: industrial grade) and packaged in dimensional films or coated with a paraffin and combined polymer-steam alloy. Depending on the surface of the cheese and the temperature and humidity conditions in the rooms for ripening the cheese, this operation is allowed at an earlier or later date. If necessary, before shoveling, the cheese is washed in water with a temperature of t5 ° C and dried.

Further cheese ripening continues in chambers with a temperature of 8 ± 1 ° C and a relative humidity of 85-5% for 14 ± 2 days, and then they are transferred to lehrs with a temperature of 15 i 1 ° C, relative humidity and can withstand maturity 30 days. Tolerance 0

5

0 5

0 5

cheese is aged for the entire ripening period at a temperature of 13-1 ° C and a relative humidity of 85-5%.

504 kg of mature rural cheese are obtained with a moisture content of 42.4%, a fat content of 45.2, and a salt content of 2.1%.

When tasting at 30 days of age, the cheese was highly appreciated. B. The appearance of the cheese was in accordance with the requirements of the standard. In the bite, the smell was clean, sour-milk, pronounced cheesy, the consistency was plastic, slightly brittle when bent. The pattern consisted of numerous eyelets of various shapes.

Fermentation of the specified species and strain composition ensures the normal course of the cheese production process (optimal increase in serum acidity, speed of drying of cheese grain, the necessary volume of microflora) and maturation. This makes it possible to obtain mature rural cheese at an earlier date, thereby reducing labor costs for caring for the cheese in the ripening process and lowering its cost.

(56) Copyright certificate of the USSR No. 460585, .KLGA 23 C 19/02, 1973.

Collection of technological instructions for the production of hard rennet cheese. Uglich, 1989, p. 80-84.

Sorokin Yu. Biochemical properties of some strains of lactic acid bacilli and the possibility of using them in cheese making. Collection of reports of the interuniversity conference on dairy. - Yerevan: Hayastan, 1971. p. 309-312.

invention

Claims (3)

1. A method for the production of cheese, which provides for the normalization of milk, its sterilization, cooling, the introduction of bakery yeast of mesophilic milk la S m R cm acidic streptococci: Ms, streptococcus streptococcus cremoris, eptococcus diacetilactis and mesophilic lactobacillus bacilli Lactobacillus ntarum or Lactobacterlum easel, calcium chloride, milk clotting fer-i-iTa, coagulation of the mixture, clot cutting, setting the grain, second heating, processing of the grain, molding, pressing, pressing and ripening, related to that. that, in order to reduce the time-ripening of cheese and increase nor him quality, from streptococcus lactis is use strains 162A, 808A, 20-3A, 283A, from streptococcus cremoris - strains 912 A and 69 A, from streptococcus diacetilactis - strains 500 A and Apt, from Lactobacillus plantarum - strain 130 - 5, from Lactobacterlum easel strain 125, while the ratio of streptococcus lactls: streptococcus cremoris: streptococcus diacetilactis is set to 1: 3: 4, and the total amount of yeast added is 1 3% by weight of the mixture. 2. The method according to claim 1, characterized in that the ratio of lactic acid streptococcus and Lactobacillus plantarum 130-5 is 4: 1. 3. The method according to claim 1, wherein the ratio of lactic streptococcus to Lactobacterium easel-125 is 10: 1.