RU2112386C1 - Method for preparing initial milk raw material for milk products - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: nonfat milk is subjected to hot hydration at 40-55 C for 10-60 min with following filtration of mixture. Then thermal treatment and normalization are conducted. Resulting mixture in the amount of 1/3-1/2 is homogenized, mixed in flow with the rest part and mixture is deodorized at 60-95 C. Cold hydration is carried out at 4-8 C for 4-12 h, while cream for normalization is introduced before or during cold hydration. Deaeration may be conducted before hot hydration. EFFECT: improved organoleptical properties and increased biological value of product. 4 cl, 1 tbl

Description

 The invention relates to the dairy industry.

 A known method for the production of milk, including cleaning a normalized mixture, pasteurization, homogenization, cooling, packaging, post-cooling and storage [1].

 The closest technical solution to the proposed one is the method of preparing the feedstock for dairy products, including the normalization of feedstock containing skim milk with a fat component, heat treatment, cooling and bottling [2].

 The disadvantage of this method is not sufficiently high organoleptic properties of the obtained raw materials and finished products.

 The technical result is an improvement in the organoleptic characteristics of products, an increase in their biological value and a reduction in the cost of products by reducing energy consumption.

 In addition, the use of the proposed method allows to save resources of dairy raw materials.

To improve the organoleptic characteristics of the product, increase its biological value and reduce costs, skimmed milk powder is dissolved at 40 - 55 ^o C in water, deaerated, then hydrated at a temperature of 40 - 55 ^o C for 15 - 60 minutes, followed by filtration of the mixture. Then it is subjected to heat treatment at a temperature of 60 - 95 ^o C. Sweet butter and / or anhydrous milk fat (Anhudrous Milk Fat), neutralized anhydrous milk fat (Anhudrous Butteroil), milk fat (Butteroil) (see International Standard IDF 68A, 1977) or cream at a temperature of 60 - 95 ^o C. The resulting mixture is sent to a rotary or other type of disperser or homogenizer with a bypass line, 1/3 - 1/2 part of the normalized mixture is dispersed, followed by mixing in flow with the remainder and sent for deodorization to the deodorizer at a temperature of 60 - 90 ^o C, cooled to 4 - 8 ^o C and cold hydration is carried out at this temperature for 4 to 12 hours

 A mixture of skimmed milk powder (COM) and dry buttermilk can also be used as feedstock, since buttermilk phospholipids, characterized by a specific composition, play an important role in the formation of the shells of the fat globules of the emulsion and the creation of organoleptic characteristics close to the organoleptic characteristics of natural milk. Before hot hydration, additional deaeration is possible, which contributes to better hydration.

 On this raw material, it is possible to produce drinking milk, cottage cheese, sour cream, sour-milk products and drinks, cheese and other dairy products. The formulations (examples I - IV) are shown in the table.

 Recipes can be changed depending on the specific production situation.

Example 1. Take the raw material according to the recipe, dissolve in water at a temperature of 45 ^o C, subjected to hot hydration at 40 - 45 ^o C for 30 min, followed by filtration of the mixture, then subjected to heat treatment at a temperature of 75 ^o C. In previously prepared in this way the raw material is sweet cream butter and / or milk fat (anhydrous or neutralized anhydrous fat) at a temperature of 75 ^o C. The resulting mixture in an amount of 1/3 - 1/2 part is sent to a disperser with a bypass line, followed by mixing it in the stream with the remaining part . Then they are directed to deodorization in a deodorizer at a temperature of 75 ^o C, cooled, injected part of the cream according to the recipe and cold hydration is carried out for 8 hours at a temperature of 6 ^o C.

 Example 2 is carried out according to example 1, with the only difference being that a mixture of dry COM and dry buttermilk is used as the raw milk raw material, and deaeration is carried out before hot hydration.

Claims (4)

1. The method of preparation of the feedstock for dairy products, including the normalization of the feedstock containing skim milk, a fat component, heat treatment, homogenization, cooling, characterized in that skim milk is used in dry form, which is subjected to hot hydration before heat treatment at 40 - 55 ^o C for 10 - 60 min, followed by filtering the mixture, and the normalization of the feedstock is carried out after the heat treatment, and as the fat component used sladkoslivochnoe m layer and / or milk fat and / or cream, subjected to homogenization 1/3 - 1/2 parts normalized mixture, followed by mixing it in fluid communication with the remainder of the deodorization and the resultant mixture at 60 - 95 ^o C, then subjected to cold hydration at 4 - 8 ^o C for 4 to 12 hours, while cream for normalization is administered before or during cold hydration.  2. The method according to claim 1, characterized in that as a source of raw materials using a mixture of skimmed milk powder and dry buttermilk.  3. The method according to claim 1, characterized in that before hot hydration, deaeration is additionally carried out.  4. The method according to claim 1, characterized in that anhydrous milk fat or neutralized anhydrous milk fat is used from milk fat.

Images