RU2211573C2 - Melted cheese composition - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: invention relates to production of melted cheese. Composition comprises the following components, wt.-%: rennet pickle cheese, 5.0-25.0; adygeysky soft cheese, 5.0-32.0; non-fatted cheese, 18.13-40.95; non-fatted curd, 1.0-4.0; peasant butter, 9.65-22.20; dried defatted milk, 4.0-5.0; mixture of solutions of sodium hydrogen phosphate with citric acid salts as melting salt, 5.0- water, the balance. Invention provides preparing foodstuff with the more plastic delicate consistence, good taste indices and to enhance profitableness of foodstuff. EFFECT: valuable properties of composition and foodstuff. 3 tbl

Description

 The invention relates to the dairy industry, in particular the production of processed cheese.

 Famous processed cheese "City" 30% fat (Collection of technological instructions for the production of processed cheese. Uglich: VNIIMS, 1996, p. 61). To obtain processed cheese "City" use the following components, wt. %: Small rennet cheeses: Dutch, Kostroma, etc. 20.4-15.3-0, feta cheese 5.1-0-5.1, melting cheese 0-0-20.4, low-fat cheese 37, 9-44.38-41.8, semi-fat cottage cheese 0-5.1-0, fat-free cottage cheese 5.1-0-5.1, sour cream 0-5.1-0, non-fat dry cow's milk 4.08-4 , 08-6,12, peasant oil 9,15-10,37-12,36, phosphate additive - phonacon 10,2-10,2-10,2, drinking water 10,02-7,47-0,92 .

 The disadvantages of this cheese is an overly dense, rubbery consistency as a result of an increased protein content with a reduced fat content of up to 30%, and a low quality product.

 Closest to the recipe of the application is the recipe for processed cheese "Kostroma" 40% fat, a collection of technological instructions for the production of processed cheese, Uglich: VNIIMS, 1996, p. 59. To obtain processed Kostroma cheese, the following components are used, wt.%: Small rennet cheeses: Dutch, Kostroma and others 66.3-66.3-40.8, melting cheeses 0-0-25.5, low-fat cheese 14 , 5-4.8-14.8, skimmed cottage cheese 5.1-0-0, dry cow's milk powder 0-5.1-0, peasant butter 3.96-3.96-4.81, phosphate additive - phonacon 10.2-10.2-10.2, drinking water 1.94, -11.64-5.89.

 The disadvantage of this cheese is the overly dense consistency of the product, the high cost of the product through the use of expensive components - rennet cheese.

 Known processed cheese compositions have a high protein content, low product yield and insufficiently high organoleptic characteristics. In the inventive composition of processed cheese of 40% fat content in the dry matter of the product, less expensive, but valuable in taste and nutritional properties components are used - brine rennet cheeses, soft Adyghe cheese, melting salts - a mixture of sodium phosphate disubstituted with citric acid salts. The introduction of these cheeses in significant quantities and known components leads to a cheap product with good taste characteristics, more delicate texture and increase its yield. Thus, this composition of processed cheese gives the product new properties.

 Technical result: obtaining a product with a more delicate texture, good taste characteristics, increasing the profitability of the product.

The technical result is achieved due to the fact that the composition of processed cheese containing non-fat cheeses, skimmed milk powder, nonfat cottage cheese, peasant oil, melting salt, drinking water, characterized in that a mixture of sodium phosphate disubstituted with citric acid salts and additionally contains brine rennet cheeses, soft Adyghe cheese in the following ratio of components, wt.%:
Brine rennet cheeses - 5.0-25.0
Soft Adyghe cheese - 5.0-32.0
Low-fat cheeses - 18.13-40.95
Low-fat cottage cheese - 1.0-4.0
Peasant oil - 9.65-22.2
Skimmed milk powder - 4.0-5.0
Melting salts - a mixture of solutions of sodium phosphate disubstituted with salts of citric acid - 5.0
Drinking Water - Else
Comparative analysis with the prototype allows us to conclude that the claimed recipe for processed cheese differs from those known for the introduction of new components, namely brine rennet cheese, soft Adyghe cheese, the composition of the melting salt - a mixture of solutions of sodium phosphate disubstituted with citric acid salts and the number of known components . Cream cheese, made according to the claimed recipe, acquires a fairly good taste: cheese, slightly sour taste and smell, more delicate texture.

 Thus, this composition of the formulation gives the product new organoleptic properties, the product has high profitability.

The manufacture of processed cheese according to the claimed recipe is as follows. Raw materials are cleaned, washed, crushed, mixed. In accordance with the recipe, the laying of raw materials is carried out - brine rennet cheeses 5.0-25.0, soft Adyghe cheese 5.0-32.0, non-fat cheeses 18.13-40.95, non-fat cottage cheese 1.0-4.0, peasant oil 9.65-22.20, skimmed milk powder 4.0-5.0, melting salts - a mixture of sodium phosphate disubstituted with citric acid salts of 5.0, the rest is water. A mixture of cheeses is fed into the melting boiler, and the remaining components are added there. The contents are heated to t = 95 ^o C, the cheese mass melts, homogenizes. Then the cheese mass is partially cooled and sent for packaging. After that, the cheese is cooled for 8 hours and packaged.

 Selected quantities of components allow you to get the finished product with the best taste.

 Processed cheese according to the proposed composition has the following physico-chemical characteristics shown in table 1, and organoleptic characteristics shown in table 2.

 Nutritional and energy value of 100 g of the product according to the claimed composition are shown in table 3.

 Example 1

The manufacture of processed cheese according to the claimed recipe is as follows. Raw materials are cleaned, washed, crushed, mixed. In accordance with the recipe, the laying of raw materials is carried out - brine rennet cheeses 3.0, Adyghe soft cheese 3.0, non-fat cheese 43.2, non-fat cheese 4.0, peasant butter 23.31, skimmed milk powder 5.0, melting salts - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, the rest is water. A mixture of cheeses is fed into the melting boiler, and the remaining components are added there. The contents are heated to t = 95 ^o C, the cheese mass melts, homogenizes. Then the mass is partially cooled and sent for packaging. After that, the cheese is cooled for 8 hours and packaged.

 Example 2

 The manufacture of processed cheese is carried out according to example 1 with the following ratio of components wt.%: Brine rennet cheeses 5.0, soft Adyghe 5.0, non-fat cheese 40.95, non-fat cottage cheese 4.0, peasant butter 22.20, skimmed milk powder 5 , 0, melting salts - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, the rest is water.

 Example 3

 The manufacture of processed cheese is carried out according to example 1 in the following ratio of components, wt. %: brine rennet cheeses 25.0, Adyghe soft cheese 32.0, 18.13 non-fat cheese, 1.0 non-fat cheese, peasant butter 9.65, skimmed milk powder 4.0, melting salts - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, water the rest.

 Example 4

 The manufacture of processed cheese is carried out according to example 1 in the following ratio of components, wt. %: brine rennet cheeses 28.0, soft Adyghe cheese 35.0, non-fat cheese 14.75, non-fat cottage cheese 1.0, peasant butter 8.00, skimmed milk powder 4.0, melting salts - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, water the rest.

 Processed cheese made according to examples 1, 4 does not meet the quality indicators. The best performance of the product is manifested when using the components in examples 2, 3.

 Cheese according to the proposed composition has the best consistency, stable taste. Using the proposed invention will improve organoleptic characteristics, increase the profitability of the product. With good consumer properties, such processed cheese is relatively inexpensive.

Claims (1)

The composition of processed cheese, containing non-fat cheeses, skimmed milk powder, non-fat cottage cheese, peasant butter, melting salt, drinking water, characterized in that as a component of the melting salt, a mixture of sodium phosphate disubstituted with citric acid salts is used and additionally contains rennet cheeses brine, soft Adyghe cheese in the following ratio of components, wt. %:
Brine rennet cheeses - 5.0-25.0
Soft Adyghe cheese - 5.0-32.0
Low-fat cheese - 18.13-40.95
Low-fat cottage cheese - 1.0-4.0
Peasant oil - 9.65-22.20
Skimmed milk powder - 4.0-5.0
Melting salts - a mixture of solutions of sodium phosphate disubstituted with salts of citric acid - 5.0
Drinking Water - Else

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