RU2214715C1 - Method of producing cheese "balkarsky" - Google Patents

Abstract

FIELD: milk industry, in particular, production of national kinds of cheeses. SUBSTANCE: method involves heating milk to boiling temperature; introducing "Airan" having acidity of 150-200 T into heated milk in an amount of 2-8% by weight of basic milk while continuously mixing; separating whey from cheese mass; introducing into cheese mass half the amount of 3-5% of salt needed for salting; providing molding and pressing under weight exceeding cheese weight by 6-10 times for 6-10 hours; rubbing produced cheese with remaining one half the amount of 3-5% of salt needed for salting; slightly drying in air for 2-3 days until rigid crust is formed on cheese surface. After slight drying, cheese may be subjected to cold smoking for 3- 4 days. EFFECT: provision for producing new kinds of national cheese with improved shelf life, increased biological value and quality, increased cheese yield and simplified method. 3 cl, 2 ex

Description

 The invention relates to the dairy industry, in particular the production of national cheeses.

A known method for the production of cheese, including pasteurization of raw milk, the introduction of serum with an acidity of 80-85 ^o T in an amount of 8-10%, the separation of whey from a milk protein clot, molding, dry salting, drying, smoking, see SU 368847 A, A 23 C 19/068, 04.16.1973.

 As the closest analogue in terms of the essential features, there is a method of cheese production, which includes adding a sour-milk drink to milk, separating whey from the cheese mass, molding, pressing, rubbing the surface of the cheese with salt, drying, see P.V. Kugenev "Milk and dairy products ", M. Rosselkhozizdat, 1985, p. 72-73.

 The disadvantage of this method is the complexity of production, not enough high biological value, as well as a low yield of cheese.

 The technological result consists in obtaining a new type of national cheese with an increased shelf life, increasing the biological value, quality and yield of cheese, as well as in simplifying the method.

This goal is achieved in that a method for the production of cheese, which includes introducing a fermented milk drink into the raw milk, separating whey from the cheese mass, molding, pressing, rubbing the surface of the cheese with salt, drying, differs in that Ayran with an acidity of 150-200 is used as a fermented milk drink T ^o which is made in an amount of 2-8% by weight of the raw milk with continuous stirring, into the milk, heated to boiling temperature, before forming a cheese curd made by 1/2 of the amount of salt 3-5% required for n solki, pressing is carried out under the yoke exceeding cheese mass of 6-10 for 6-10 hours, obsushivaniya carried out in air for 2-3 days to form on the surface of the cheese tough crust. For rubbing the surface of the cheese with salt, use the remaining 1/2 amount of salt from 3-5% required for salting.

 After drying, the resulting cheese can be cold smoked for 3-4 days.

 The resulting cheese can be produced in mountain pastures due to its simplified technology.

The proposed method allows to obtain cheese with an increased shelf life without changing its quality indicators. The selected Ayran fermented milk drink as a coagulant with an acidity of 150-200 ^o T and in the amount of 2-8% of the mass of the initial milk allows to obtain cheese of high biological value with the greatest yield, because The selected amount and acidity of Ayran are sufficient to ensure that Ayran completely incorporates protein and the serum remains bluish.

 Salting of cheese in two stages, as well as the most valuable qualities of Iran make it possible to obtain cheese that can be stored for a long time - 1.5-6 months.

 The resulting cheese by the proposed method can be stored in brine with a concentration of 13-18% for up to 6 months.

 Smoked cheese can be stored for up to 1 year.

The method of production of Balkarsky cheese is carried out as follows: on a simple hearth, in a container, milk is brought to a boil and it is added as a clotting agent in a continuous thin stream with continuous stirring with a wooden spatula, the Ayran fermented milk drink with an acidity of 150-200 ^o T, in quantity 2-8% of the mass of the original milk until the cheese mass floats to the surface of the container and the whey becomes bluish. After that, 3/4 of the serum is poured through the filter cloth and 1/2 of the table salt required for salting (3-5%) is added to the cheese mass, and then the filter cloth with the cheese mass laid on it is twisted and squeezed to give the desired shape and the removal of whey residues . A twisted filter cloth with cheese mass is placed on a flat surface or in a mold, and oppression is loaded on top of it for pressing, which is 6-10 times the mass of cheese, and is held for 6-10 hours.

 Molded and pressed cheese is rubbed on all sides with dry common salt - 1/2 of the required amount (total amount of salt is 3-5% by weight of cheese), having previously freed it from the filter cloth, dried in the open air for 2-3 days before formation hard crust on the surface of the cheese. In this form, cheese is stored for 1.5 months, and in brine 13-18% concentration of salt - up to 6 months. Salted and dried cheese for 2-3 days can be cold smoked, after which its shelf life increases to 1 year.

An example of the method
The milk is brought to a boil and Ayran fermented milk drink with an acidity of 160 ^o T in an amount of 5% of the mass of the initial milk is introduced into it with a continuous fine stream with continuous stirring until the cheese mass floats to the surface of the container and the whey becomes bluish. After that, 3/4 of the serum is drained through the filter cloth and 1/2 of the table salt required for salting (3-5%) is added to the cheese mass. The filter cloth with the cheese mass laid on it is twisted and compressed to give the desired shape and remove serum residues. A twisted filter cloth with cheese mass is placed on a flat surface or in a mold, and oppression is loaded on top of it for pressing, which is 6-10 times the mass of cheese, and is held for 6-10 hours.

 Molded and pressed cheese is rubbed on all sides with dry common salt - 1/2 of the required amount (total amount of salt is 3-5% by weight of cheese), having previously freed it from the filter cloth, dried in the open air for 2-3 days before formation hard crust on the surface of the cheese. In this form, cheese is stored for 1.5 months, and in brine 13-18% concentration of salt - up to 6 months.

 Example 2. According to example 1 only with the difference that the salted and dried for 3 days cheese is cold smoked for 3.5 days. The resulting cheese can be stored for up to 1 year.

Claims (3)

1. A method for the production of cheese, including the addition of a sour-milk drink to milk, separation of whey from the cheese mass, molding, pressing, rubbing the surface of the cheese with salt, drying, characterized in that "Ayran" with an acidity of 150-200 ^o T is used as a sour-milk drink, which is added in an amount of 2-8% by weight of the raw milk with continuous stirring, into the milk heated to boiling point, 1/2 the amount of salt from 3-5% required for salting is added to the cheese mass before molding, pressing is carried out under oppression, exceeding the mass of cheese by 6-10 times, for 6-10 hours, and drying is carried out in air for 2-3 days until a hard crust forms on the surface of the cheese.  2. The method according to p. 1, characterized in that after drying, the cheese is subjected to cold smoking for 3-4 days.  3. The method according to p. 1, characterized in that for rubbing the surface of the cheese with salt use the remaining 1/2 amount of salt from 3-5% required for salting.