RU2231958C2 - Method for producing of hard rennet cheese - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves ripening, pasteurizing and normalizing of milk; introducing natural biologically active additive "Cygopan" in an amount of 4 g per 100 kg of normalized mixture; preparing milk for curdling; providing curdling and processing coagulum; molding; pressing; salting and ripening cheese. Cheese produced has improved prophylactic properties.

EFFECT: improved quality of cheese and reduced ripening time.

2 cl, 3 tbl, 1 ex

Description

The invention relates to the dairy industry, in particular to a technology for the production of cheeses with a low temperature of the second heating. A known method for the production of rennet cheese with a low temperature of the second heating, including the normalization of the milk mixture, pasteurization at a temperature of 72 ° C, cooling to a temperature of 32 ° C, introducing starter, rennet and calcium chloride, curdling milk for 30 minutes, cutting the clot, setting grain for 15 minutes, removing whey in an amount of 65% of the volume of the milk mixture, feeding whey in an amount of 30% of the volume of the milk mixture with an acidity of 14.5 ° T and a temperature of 41 ° C, mixing mature whey with cheese m, mixing the mixture at a temperature of 41 ° C for 30 minutes, molding, self-pressing, pressing, salting, ripening [1].

The disadvantage of this method is that the proposed technology does not affect the quality of the cheese and the duration of its ripening.

Closest to the proposed method is a method for producing solid rennet cheese with a low temperature of the second heating, including the ripening of milk at 10 ± 2 ° C for 12 ± 2 hours with or without the addition of starter culture of lactic acid bacteria, pasteurization at a temperature of 70-72 ° C, with a shutter speed of 20 to 25 s, normalization of milk fat, the introduction of an aqueous solution of calcium chloride, potassium nitrate or sodium, bacterial starter culture and rennet, coagulation of milk at a temperature of 30 to 34 ° C for 30 ± 5 min, cutting setting, setting the grain for 20 ± 5 min, removing part of the whey, kneading the grain, second heating in the range from 38 to 42 ° C for 15 ± 5 min with the preliminary application of pasteurized water, kneading, molding and pressing, salting, ripening [ 2].

The disadvantage of this method is that there is no way in the process of cheese production to have a positive impact on its quality. In addition, the second significant drawback is the long ripening period, which leads to large labor and energy costs.

The objective of the present invention is to improve the quality of cheese, giving the product medicinal and prophylactic properties and shortening its ripening period.

The problem is achieved in that in a method for the production of solid rennet cheese, including the ripening of milk, pasteurization, normalization, preparation of normalized milk for coagulation, curdling and processing of a clot, molding and pressing of cheese, salting, ripening of cheese, after normalization of milk, natural dietary supplement "Cigapan" in the amount of 4 g per 100 kg of normalized milk. “Cigapan” is introduced at a temperature of 36-40 ° C.

"Cigapan" contains a unique composition of biologically active substances necessary for the human body: amino acids, peptides, lipids, carbohydrates, fatty acids, organophosphorus compounds, vitamins, as well as a large number of micro and macro elements, optimally balanced by nature itself.

The ingredient composition of the biologically active additive "Cigapan" is presented in tables 1, 2, 3.

The introduction of "Cigapan" in an amount of less than 4 g per 100 kg of milk will not give the desired effect, the introduction of more than 4 g is impractical, because significantly increases the cost of the finished product.

The method is as follows. The milk intended for cheese production is left to ripen at a temperature of 10 ± 2 ° C for 12 ± 2 hours. Ripened milk is pasteurized at a temperature of 70-72 ° C with a holding time of 20 to 25 s.

Pasteurized milk is normalized by fat, taking into account the receipt in the dry matter of mature cheese mass fraction of fat 45 ± 1.6%.

In normalized milk at a temperature of 36-40 ° C make a natural biologically active additive "Cigapan" in the amount of 4 g per 100 kg of milk.

Then, normalized milk with the additive is added with an aqueous solution of calcium chloride at the rate of 25 ± 15 g of anhydrous salt per 100 kg of milk, potassium or sodium nitrate at the rate of 20 ± 10 g of salt per 100 kg of milk. In the mixture prepared for coagulation, the bacterial yeast of mesophilic lactic acid bacteria is introduced in an amount of from 0.5 to 2.5% of the amount of processed milk; rennet in an amount of 2.5 g per 100 kg of milk, which provides coagulation of milk at a temperature of 30 to 34 ° C for 30 ± 5 minutes

The finished clot is cut and grain is set for 20 ± 5 min until a predominant grain size of 8 ± 1 mm is obtained.

During the setting of grain, 30 ± 5% of whey is removed (from the amount of processed milk) and the grain is kneaded until a certain degree of elasticity is achieved (the grain becomes denser, more elastic and rounded) for 15 ± 5 minutes.

The second heating is carried out at a temperature of 38 to 42 ° C for 15 ± 5 minutes.

At the end of the second heating, continue to knead the cheese until ready for 40 ± 20 minutes. The size of the main part of the cheese grain, ready for molding, 5 ± 1 mm.

A layer ready for molding is pressed in for 20 ± 5 min under a pressure of 1 to 2 kPa, then cut into bars, placed in molds and held for 30 ± 15 min for self-pressing. After self-pressing, the cheese is pressed for 2 ± 0.5 hours with a gradual increase in pressure from 10 to 50 kPa. The optimum mass fraction of moisture in the cheese after pressing is from 43-45%. Pressed cheese is salted in a solution having a temperature of 10 ± 2 ° C for 3.0 ± 0.5 days. The concentration of salt in brine should be at least 18%.

Salted cheese is kept in the salt department at a temperature of 10 ± 2 ° C and relative humidity from 90 to 95% for 2-3 days.

Then the cheese matures in chambers with an air temperature of 11 ± 1 ° C and a relative humidity of 80 to 90% for 11-14 days. The cheese is packed in plastic films or waxed (if necessary, it is washed with water before packaging), and then until the maturation is complete, the cheese is kept in chambers at an air temperature of 12 ± 2 ° C and relative humidity from 75 to 85%.

Example 1

1000 kg of milk are left to ripen at a temperature of 8 ° C for 14 hours. The ripened milk is pasteurized at a temperature of 71 ° C for 25 s.

Pasteurized milk is normalized by fat, taking into account the receipt in the dry matter of mature cheese mass fraction of fat 45 ± 1.6%.

In normalized milk at a temperature of 36 ° C make 40 g of "Cigapan", mix.

Then, an aqueous solution of calcium chloride of 100 g per anhydrous salt, 300 g of potassium nitrate, mesophilic lactic acid bacteria in an amount of 5 kg and 25 g rennet is added to normalized milk with the addition.

At a temperature of 30 ° C, milk coagulates in 30 minutes.

The finished clot is cut and grain is set to reach the size of 7 mm of its main part for 10 minutes.

During the setting of the grain, 350 kg of whey are removed, the grain is kneaded until a certain elasticity is reached within 10 minutes. At the end of the second heating, the cheese grain is kneaded for 20 minutes, the size of the main part of the grain ready for grain formation is 5 ± 1 mm.

A layer ready for molding is pressed for 15 minutes under a pressure of 1 kPa, cut into bars, placed in molds and held for 15 minutes.

After self-pressing, the cheese is pressed for 2.5 hours in tunnel presses with a gradual increase in pressure from 10 to 50 kPa.

Pressed cheese is salted in brine with a mass fraction of table salt of 20% at a temperature of 10 ° C and a relative humidity of 90% for 3 days.

Salted cheese is maintained at an air temperature of 8 ° C and a relative humidity of 95% for 3 days.

After salting and drying, the cheese is placed for 11 days in a ripening chamber with an air temperature of 11 ° C and a relative humidity of 90%.

Then the cheese matures in a chamber with an air temperature of 14 ° C and a relative humidity of 85% for 11 days.

Dried cheese is waxed.

Further cheese ripening is carried out at a temperature of 12 ° C and a relative humidity of 80% for 25 days.

The cheese obtained by the proposed method has a soft, homogeneous, plastic throughout the mass of the dough, in the context of the eyes of a round, oval or irregular shape of different diameters. The color of the dough from white to light yellow, has a pronounced cheesy, slightly sour taste.

The addition of the “Cigapan” dietary supplement to the cheese improves the quality of the cheese, gives the product therapeutic and prophylactic properties and shortens its ripening period by 20–25% of the standard.

The natural biologically active additive “Cigapan” increases the body’s immunobiological strength, helps to increase its resistance to harmful environmental factors, and reduces the risk of cancer, cardiovascular, neuromuscular and bone diseases.

Therefore, the proposed method allows to obtain high quality cheese, with therapeutic properties and a shorter ripening period.

Eating cheese with “Gypsypan” will help stimulate and regulate the most important functions of the body, more quickly recover from various diseases, and increase human creativity.

The invention can be used both in mini-factories and in enterprises of large shift capacity in the production of solid rennet cheese. The proposed method “A method for the production of solid rennet cheese was tested at the Moskalensk butter and cheese complex in the Omsk region.

Sources of information

1. SU, A.S. 1287821, cl. A 23 C 19/02 “Method for the production of rennet cheese”.

2. A collection of technological instructions for the production of solid rennet cheese. Uglich, 1989, p. 15-19; 80-84 (prototype).

Claims (2)

1. Method for the production of solid rennet cheese, including the ripening of milk, pasteurization, normalization, preparation of normalized milk for coagulation, coagulation and processing of a clot, molding and pressing of cheese, salting, ripening of cheese, characterized in that after normalization of milk it is introduced naturally biologically active additive "Cigapan" in the amount of 4 g per 100 kg of normalized milk. 2. The method according to claim 1, characterized in that "Cigapan" is introduced at a temperature of 36-40 ° C.