RU2210922C2 - Cheese production method - Google Patents

Abstract

FIELD: milk industry, in particular, cheese industry. SUBSTANCE: method involves preparing mixture of fat-free milk and whey cream; introducing into resultant mixture at temperature of 90-95 C coagulant (lactic, acidic or hydrochloric acid) of 3.8-10.4% concentration at the rate of 0.8-2.3% by weight of mixture; mixing and salting with saline solution the moment coagulation occurs. EFFECT: increased yield of product per unit of raw material by utilizing milk components and stabilizing process, and improved consistency of ready product. 3 ex

Description

 The invention relates to the dairy industry and relates to its cheese-making industry.

 A known method of producing cheese without ripening (fresh) type amateur cheese [1]. They are produced with the participation of lactic acid bacteria. The increased amount of moisture and lactic acid in these cheeses provides a product with a pronounced sour-milk taste and delicate texture. Bacterial starter culture used in the production of these cheeses consists of strains of mesophilic lactic streptococci in an amount of 1.5-5.0%.

Closest to the technological essence of the proposed is a method for producing soft cheese [2], according to which normalized skim milk is heated to 92 ^o C, add an aqueous solution of lactic acid in an amount of 10%, the mixture is stirred and left for 2-3 minutes to pass coagulation of proteins, then the serum is drained and a salt solution of calcium chloride and sodium chloride in an amount of 1.5-2.2% is added to the protein clot, mixed, formed, cooled.

 The disadvantage of this method is that the product is produced from raw materials (normalized milk) used in the production of other dairy products, which in fact does not increase the production of cheese in general.

 The use of only one coagulant (lactic acid) somewhat limits the possibility of using this technology at different enterprises.

 The aim of the invention is to increase the output from a unit of raw material by utilizing the components of milk and stabilizing the process, as well as increasing the profitability of production and improving the consistency of the finished product.

 This goal is achieved by the fact that the composition of the milk mixture includes skim milk and cheese cream, whey coagulant is replaced with food acids.

The method is as follows. A mixture is made of skim milk and cheese cream with a mass fraction of fat of 35%. The mixture is pasteurized at a temperature of 92 ^o C. After pasteurization, a coagulant (lactic, or acetic, or hydrochloric acid) is introduced, mixed for 3-8 minutes and a NaCl solution is introduced. The resulting mixture is molded into metal molds and left for self-pressing.

 Example 1

A mixture was made of 100 l of skim milk and 6 l of cheese cream with a mass fraction of fat of 35%. The mixture was pasteurized at 92 ^° C and 2.12 L of lactic acid was added at a concentration of 4%, stirred for 3-8 minutes, 0.5 kg of NaCl was added in the form of a 12% solution (which is 0.5%), formed into metal forms and left for self-pressing for 8 hours. The resulting cheese had 59.4% moisture, 20.3% fat in dry matter and 1.7% salt.

 Example 2

A mixture was made of 100 l of skim milk and 6 l of cheese cream with a mass fraction of fat of 35%. The mixture was pasteurized at 92 ^° C and 1.06 L of acetic acid was added at a concentration of 10%, stirred for 3-8 minutes, 1 kg of NaCl was added as a 12% solution (which is 1.0%), molded into metal molds and left for self-pressing for 8 hours. The resulting cheese had 58.7% moisture. 20.8% fat in dry matter and 1.5% salt.

 Example 3

A mixture was made of 100 l of skim milk and 6 l of cheese cream with a mass fraction of fat of 35%. The mixture was pasteurized at 92 ^o C and introduced 1.1 l of hydrochloric acid at a concentration of 10%, stirred for 3-8 minutes, made 1.3 kg of a 12% solution of NaCl (which is 1.3%), molded into metal molds and left for self-pressing for 8 hours. The resulting cheese had 61.3% moisture, 19.8% fat in dry matter and 1.8% salt.

 Using the proposed method for the production of cheese allows you to stabilize the process of obtaining a coagulant of a given acidity in the required amount and, as a result, provides an increase in product yield.

 The introduction of a solution of salt directly into the bath at the time of protein coagulation ensures uniform salting of the whole mass of cheese and improves the sanitary and hygienic conditions of production.

References
1. Method for the production of cheese without ripening (fresh) type amateur fresh. Cheese technology. Directory. - M .: Light and food industry, 1984, p. 222.

 2. Adyghe cheese. Collection of technological instructions for the production of soft rennet cheese. - M., 1980, p. 80.

Claims (1)

Method for the production of cheese, including normalization, high-temperature processing of the milk mixture, introduction of a coagulant, coagulation of proteins of the milk mixture, mixing, salting with a solution of sodium chloride and molding, characterized in that the milk mixture is prepared from skim milk and cheese cream, the coagulant is applied at a temperature of 90-95 ^o With a concentration of 3.8-10.4% based on 0.8-2.3% by weight of the mixture, stirring is carried out for 3-8 minutes, and salting is carried out at the time of protein coagulation with sodium chloride solution in an amount of 0.5- 1.3%.