RU2035874C1 - Method for production of soft cheese - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: milk is normalized then 3/4 of its total amount are pasteurized at 88-90 C for 4-12 h, the remaining part is pasteurized at 90 C for 5-10 min, both parts are cooled to 38-39 C and mixed. Clotting is conducted for 3-4 h followed by clot milling, separation of whey, salting, forming, autopressing and packing. EFFECT: higher efficiency. 1 tbl

Description

 The invention relates to the dairy industry, namely the production of soft cheeses without ripening.

Known is a method of production of soft cheese ripening without "Volzanka" with fat content in dry matter of at least 40% of the moisture is not more than 60% of the initial normalized comprising pasteurizing milk mixture at 85-90 ^{° C} with exposure to 15-20, cooling the mixture to coagulation temperature 30-32 ^{° C,} clotting dairy mixture for 54-60 minutes, the separation of whey, salting remaining grain pasteurized filtered brine, self-pressing for 3-4 hours, pressing for 30 minutes Drain cheese for 6-8 hours at 8-12 ^о С and cheese packaging.

The disadvantages of this method for countries with a hot climate are:
insufficient degree of inactivation of undesirable microflora in the source milk;
difficulty preserving milk from evening milk yield.

 The present invention allows the use of evening milk for the production of cheese, while the resulting cheese has a delicate texture and increases its yield.

This is achieved by the fact that according to the method, including normalizing milk, pasteurizing (heating) the milk mixture, cooling, setting the grain, separating the whey, salting, molding, self-pressing the cheese grain and packaging, according to the invention, 3/4 of its amount is heated before coagulation of milk at 88-94 ^about C for 4-12 hours, the rest of the normalized milk is pasteurized at 90 ^about C for 5-10 minutes, cooled, then both chilled parts of milk are mixed and coagulated for 3-4 hours.

 Before coagulation, it is advisable to add the “ERD” flavoring agent.

 Denatured whey proteins increase the cheese's water-holding ability and thereby improve its consistency.

 With this method of production of soft cheese, unwanted microorganisms in the raw milk are intensely destroyed, resulting in an increase in the shelf life of the product and its sanitary and hygienic indicators.

 Soft cheese made from a mixture of baked, pasteurized milk and a flavoring filler, the so-called "ERD", with low fat content in a dry substance, has a delicate texture due to enhanced denaturation of whey protein with milk, which also provides an increase in product yield.

 The increase in the yield of soft cheese produced by the proposed method is due to the fact that high-temperature heating of a normalized milk mixture with a long exposure time promotes enhanced denaturation of whey proteins of milk, the subsequent formation of complex compounds of denatured whey proteins with casein and their coagulation during coagulation.

 Filler "ERD" is a dried plant such as yellow pepper. It gives the cheese a specific original taste, smell and yellow color.

 The method is as follows.

75% of the total normalized milk mixture was heated at 88-94 ^{° C} for 4-12 hours, cooled to 38-39 ^{° C,} and 25% of the remaining amount of the mixture is pasteurized at ⁹⁰ ° C with a delay of 5-10 minutes, cooled to 38-39 ^about With, then carry out the mixing of baked, pasteurized milk and flavoring agent "ERD". The amount of filler added is 300-500 g per 100 kg of normalized milk mixture. The mixture is thoroughly mixed for 1-2 minutes. Str bacterial starter culture was added to the mixture. thermophilus and L. acidophilus (L. bulgaricus) in the ratio (5-8): 1, respectively, a solution of calcium chloride and milk clotting enzyme in the form of a solution in the amount of 0.5-0.6% 35-40 g and 2.5 g, respectively . The final mixture is stirred for several minutes, then left alone for 3-4 hours to coagulate.

The finished clot is cut into cubes. The released serum has a yellowish-green color and acidity of 22-30 ^about T. After cutting, the clot is left at rest for 5-10 minutes, then the clot is kneaded for 10-15 minutes with slow movement. Next serum was removed 30-35% of the total volume of the mixture is carried clot heating to 40-42 ^{° C} for 15-20 min, and the curd is stirred continuously, then removed by another 30-35% serum, added dry edible salt 600-800 g per 100 kg of the processed mixture into cheese grain at the rate of not more than 2% salt in the finished product. After adding salt, the cheese grain with salt is mixed for 25-40 minutes, then the cheese grain is formed in bulk with whey, the cheese is self-pressed for at least 60 minutes with cheese turning. Next, after the self-pressing cheese is placed in a refrigerating chamber having a temperature of 8-12 ^{° C} or performed packaging cheese.

 Cheeses are produced in the form of a rectangular bar, wrapped in parchment or parchment and packaged in cardboard boxes, in plastic boxes or other containers.

PRI me R 1. For the preparation of 200 kg of soft cheese take 1185.58 liters of normalized milk, heat 75% of this volume at 88 ^about C for 5.5 hours, cool to 39 ^about ; 25% of the remaining amount of standardized milk is pasteurized at ⁹⁰ ° C for 8 minutes, cooled to 39 ^{° C,} then mixed together clarified, pasteurized milk and filler. The amount of filler added is 4.75 kg. The mixture is thoroughly mixed for 2 minutes. As the bath is filled, 5.3 l of bacterial starter culture, 0.48 kg of calcium chloride and 29.64 rennet are added to the mixture in the form of a solution, after which the mixture is stirred for several minutes, left to coagulate for 3.5 hours The finished clot is cut into cubes 3-4 cm in size. After cutting, the clot is left at rest for 10 minutes, then, with slow motion, the clot is kneaded for 20 minutes. Further serum removed 35% of the total volume of the mixture is then heated clot to 42 ^{° C} for 20 minutes, the curd was continuously stirred. 35% more whey is removed, after removing the whey, 7.2 kg of dry table salt is added, then the cheese is mixed with salt for 30 minutes, then the cheese is molded in bulk with whey, the cheese is self-pressed for 1.5 hours and the cheese is turned over 3 times. After self-pressing cheese is placed in a cooling chamber with a temperature ^of 12 C, where the cheese was kept for 12 hours. Cheeses wrapped in or parchment imitation parchment and packed in cardboard boxes, in plastic crates or other containers.

 Examples 2-8 are carried out according to example 1, while changing the temperature of heating of milk and the exposure time, as indicated in the table.

 Improving the consistency of soft cheese is achieved due to the formation of complex compounds of casein with whey proteins due to their increased denaturation under the above conditions, which contribute to an increase in the hydrophilic properties of co-precipitated proteins.

 Improving the taste and smell of soft cheese is due to the flavoring agent "ERD" and melted smack of milk.

 Thus, as can be seen from the table, soft cheese obtained by the proposed method has high organoleptic characteristics.

Claims (1)

METHOD FOR PRODUCING SOFT CHEESE, which provides for the normalization of milk, pasteurization, cooling, coagulation, setting of grain, self-pressing and packaging of cheese, characterized in that before pasteurization the milk is divided into two parts, while 3/4 of the total amount of milk is pasteurized at 88 - 90 ^o С for 4 to 12 hours, and the remainder at 90 ^o C for 5 to 10 minutes, both parts are cooled to 38 39 ^o C and mixed, and coagulation is carried out for 3 to 4 hours

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