RU2166857C1 - Method for producing soft dietary rennet cheese - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves pasteurizing normalized milk base containing ripened milk or mixture of fresh milk and 15-30 wt.% of ripened milk; cooling to fermentation temperature; introducing calcium chloride, leaven containing lactic acid streptococci and biphidobacteria, and crude rennet; while adding leaven and crude rennet, introducing into cheese mass preliminarily prepared aqueous extract of dry concentrate of Jerusalem artichoke having temperature of 30-40 C at the rate of 90-110 g/100 g of mixture; providing coagulation of mixture and treating produced coagulum; removing whey; introducing flavor filler and salt; providing forming, self-pressing, pressing and ripening of cheese mass at temperature of 22-26 C for 4.5-7 h. Aqueous extract of dry concentrate of Jerusalem artichoke may be added into cheese mass upon removal of 50-60% of whey. EFFECT: simplified method, improved food and biological value of cheese, improved organoleptical and curative properties. 3 cl, 2 tbl

Description

 The invention relates to the dairy industry.

 A known method for the production of soft rennet cheese, including pasteurization of ripe milk or a mixture of fresh and 25% ripe milk, cooling to a fermentation temperature, introducing fermentation, calcium chloride, milk-clotting enzyme, kneading the mixture for 4-6 minutes, coagulation for 40-60 min, cutting a clot, kneading for 13-17 minutes, selecting serum, adding table salt, chopped garlic, molding, during which zosterol is added, previously dissolved in pasteurized and chilled water, self-pressing, pressing, and ripening (RU 2129387 C1, 04/27/99, A 23 C 19/076).

 There is also known a method for the production of soft rennet cheese, according to which mature milk or a mixture of fresh and mature milk is pasteurized, cooled, calcium chloride, bacterial yeast, rennet are added, and then rolled up. The resulting clot is cut, salted, formed, in the molding process, zosterol dissolved in pasteurized and chilled water is introduced, pressed and ripened (RU 2129385 C1 27.04.99, A 23 C 19/076).

 The closest analogue to the claimed method is a method for the production of soft rennet cheese, according to which ripe milk or a mixture of fresh and 25% ripe milk is pasteurized, cooled, added with sourdough, milk clotting enzyme, calcium chloride, rolled up, the resulting clot is cut, heated and kneaded, at the end kneading serum is taken and salt is added, molded, and before molding fillers are added to the cheese mass, mixed and allowed to stand for 10-15 minutes. In the molding process, zosterol, previously dissolved in pasteurized and chilled water, is introduced, subjected to self-pressing, pressing and ripening. Spicy herbs (parsley, celery, dill) are used as fillers (RU 2128918 C1 20.04.99, A 23 C 19/076).

 However, the obtained product according to the known method does not have sufficient biological value and has reduced therapeutic and prophylactic properties due to the absence of some essential amino acids, minerals, macro- and microelements in its composition.

 The technical result is to increase the nutritional and biological value of cheese, as well as to improve the organoleptic, prophylactic and therapeutic properties due to the variety of protein composition, improve the vitamin and microelement composition and to increase the number of plant polysaccharides and essential amino acids in the finished product.

The problem is solved in that in the known method for the production of soft rennet cheese, including pasteurization of a normalized milk base, cooling to a fermentation temperature, adding calcium chloride, a starter culture containing mesophilic lactic streptococci and bifidobacteria, rennet, coagulation, processing of the resulting clot adding salt to cheese mass, molding, self-pressing, pressing and ripening, mature milk or fresh milk is used as the milk base supplemented with 15-30% of mature and simultaneously with the introduction of ferments and rennet or after removing 50-60% whey curd making preformed dry aqueous extract of artichoke concentrate with a temperature of 30-40 ^o C at the rate of 90-110 g per 100 kg of the mixture, and the ripening of the cheese is carried out at a temperature of 22-26 ^o C for 4.5-7 hours

In addition, the dry Jerusalem artichoke concentrate is pre-filled with water, stirred, left for 5-6 hours, pasteurized at a temperature of 90-98 ^o C with a holding time of 5-10 minutes and cooled.

 You can also introduce spicy herbs and flavors permitted by regulatory documents.

 The method is as follows.

 Cheese is produced from pasteurized and normalized milk. The normalized mixture fat content is set depending on the content of fat and protein in the raw milk based on the receipt of not less than 45-50% fat in cheese dry matter.

Milk (mixture) is pasteurized at a temperature of 72-78 ^o C with an exposure of 20-25 s. To reduce the duration of the process, improve quality, reduce losses in the production of cheese, mature milk is used. Production of cheese from fresh milk is allowed with the addition of 15-30% of mature to it.

The acidity of the milk (mixture) before coagulation is not more than 19 ^o T, the density of not less than 1030 kg / m ³ . An aqueous solution of calcium chloride is added to the normalized mixture at the rate of 10-40 g of anhydrous salt per 100 kg of the mixture. The mixture is thoroughly mixed. Next, the milk prepared for cheese production is fermented at a temperature of 37-38 ^o C with a starter culture made on the basis of the Bifilact U bacterial concentrate - TU 9229-032-04610209-95 and an antagonistic starter culture for small rennet cheeses - TU 10-02-0278666 -91. Sourdough includes bifidobacteria and lactic acid bacteria.

 Along with the sourdough, rennet and bioadditive - an aqueous extract of dry Jerusalem artichoke concentrate - are added.

Preliminarily, before the addition, the bioadditive is prepared as follows: dry Jerusalem artichoke concentrate according to TU 9379-003-11866470-95 in the form of a powder is poured with water, mixed well and left for 5-6 hours, after which it is pasteurized at a temperature of 90-98 ^o C with a holding time of 5- 10 minutes. After cooling to 30-40 ^o C, the dietary supplement can be added to the milk base at the rate of 90-100 g per 100 kg of the mixture. The dietary supplement can also be added to the cheese mass after the removal of 50-60% of whey. In addition, spicy herbs (parsley, dill, etc.) and flavorings permitted by regulatory documents can also be added to the cheese mass.

After making the above components, the mixture is stirred for 3-5 minutes, then at a temperature of 37-38 ^o C left alone until a homogeneous clot forms. Coagulation duration 30-40 minutes.

 The readiness of the clot is checked by breakdown for kink. The clot should be of normal density, with sharp edges at the fracture. In this case, a clear serum of greenish-yellow color should be allocated. The finished clot is cut into cubes of 3-5 cm in size and left alone for 3-5 minutes. Then they are setting the grain for 10-15 minutes to the size of 0.8-1.0 cm. After this, the cheese grain is kneaded for 3-5 minutes to more fully isolate the whey. After removing 50-60% of whey, table salt is added to the remaining cheese mass at the rate of 1.1-1.2 kg of salt per 100 kg of the mixture. Salt is introduced in the form of a pasteurized and filtered solution. In addition, a bioadditive can be added to the cheese mass at the rate of 90-110 g per 100 kg of the mixture if it has not been previously introduced. The cheese mass with additives is thoroughly mixed and aged in a cheese bath for 15-20 minutes, the released whey is removed, and then the cheese is formed.

The cheese is molded in bulk. For the formation of cheese, rectangular and round shapes are used, previously lined with serpianka. It is allowed to mold cheese from the formation, which is formed and pressed in a bath or on a table in a sickle. Cheese self-pressing lasts 30 minutes. Then the cheese is pressed at a load of 0.8-1.5 kg per 1 kg of cheese for 50-60 minutes. In the process of pressing produce 2-3 re-pressing. The optimum pressing temperature is 20-23 ^o C. Produce the packaging of cheese and sent for ripening at a temperature of 22-26 ^o C for 4.5-7 hours

Ripening of cheese at an elevated temperature for 4.5-7 hours makes it possible to increase the number of viable bifidobacteria cells due to their growth with the participation of the bifidogenic Jerusalem artichoke component, and the content of bifidobacteria in the finished product reaches 10 ⁶ -10 ⁷ CFU / g, which remains in cheese during storage.

Storage of cheese is carried out at a temperature of 0-6 ^o C and a relative humidity of 80 ± 5%. Shelf life of cheese is 14 days.

 Cheese obtained by this method has physico-chemical characteristics shown in table 1.

 Organoleptic characteristics of cheese obtained by this method are presented in table 2.

 The selected Aura cheese has high organoleptic properties, a pronounced therapeutic and prophylactic effect due to the selection of the composition of the starter culture with bifidobacteria and the introduction of the bifidogenic factor phytopolysaccharide - Jerusalem artichoke concentrate, which increases the content of human bifidoflora, prevents the occurrence of diseases associated with the violation of biochemical processes in the body.

 The use of Jerusalem artichoke concentrate allows not only to modify the carbohydrate composition of dairy products, replacing lactose with inulines, but also enrich them with vitamins, macro- and microelements (phosphorus, calcium, potassium, silicon, manganese, zinc, nickel).

 Thus, the taste characteristics and therapeutic value of Aura cheese are determined by the symbiosis of the starter bacteria that ferment the milk base, the bioadditive - Jerusalem artichoke, as well as aromatic flavors - spicy herbs. Not the least role in obtaining a delicious dietary product is played by the technology of its preparation.

Claims (3)

1. A method for the production of soft rennet cheese for dietary nutrition, including pasteurization of a normalized milk base containing mature milk or a mixture of fresh milk and mature milk, cooling to a fermentation temperature, adding calcium chloride, a starter culture containing lactic streptococcus, rennet, coagulation, processing of the obtained clot , removing whey, making filler, adding additives, salt to cheese mass, molding, self-pressing, pressing and ripening, characterized in that in a mixture with with fresh milk, mature milk is used in an amount of 15-30%, the starter culture additionally contains bifidobacteria, a pre-prepared aqueous extract of Jerusalem artichoke dry concentrate with a temperature of 30-40 ^o C at the rate of 90-110 g per 100 kg of mixture, which is added simultaneously with ferment and rennet or in cheese mass after removal of whey in an amount of 50-60%, and the maturation of the mixture is carried out at 22-26 ^o C for 4.5 to 7 hours 2. The method according to p. 1, characterized in that the dry Jerusalem artichoke concentrate is pre-filled with water, stirred, left for 5 - 6 hours, pasteurized at 90 - 98 ^o C with a holding time of 5 - 10 minutes and cooled.  3. The method according to claim 1 or 2, characterized in that flavoring is added to the cheese mass.

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