RU2240011C1 - Method for preparing cheese - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: invention is designated for preparing cheese. Method for preparing cheese involves preparing milk for curdling that involves ripening milk, its normalization by the fat content, pasteurization, coloring, addition of lactic ferment and rennet enzyme to milk for its curdling to form a clot, treatment of clot to form cheese grain, forming cheese grain, pressing, salting and ripening. Before addition of lactic ferment and rennet enzyme pectin is added to milk at temperature 30-35^oC at stirring in the amount 0.5-5.00% to milk mass being pectin is added as milk-pectin emulsion in the ratio pectin - pasteurized milk = (1:1)-(1:5), respectively. Invention provides preparing cheese eliciting high consumers' properties: nutrient and physiological value, moisture-retaining capacity, improved structural-mechanical properties and stability in storage.

EFFECT: improved preparing method.

1 tbl, 3 ex

Description

The invention relates to the dairy industry and can be used in the preparation of cheese.

A known method of preparing cheese, including preparing milk for clotting (ripening, normalizing for fat, pasteurization, tinting), introducing lactic acid starter and rennet for clotting milk, obtaining a clot, processing it to separate whey, mixing the clot to form cheese grain, molding and pressing, salting and ripening of cheese (Technology of cheese and whey processing products / Z. S. Sokolova, L. I. Lakomova, V. G. Tinyakov. - M.: Agropromizdat, 1992, - p. 244-254).

The disadvantage of this method is that the resulting cheese is characterized by insufficient water-holding ability, which can lead to the separation of whey from it, especially during defrosting, when the so-called “cheese melting” takes place. In addition, the cheese obtained in this way has low nutritional value, as well as insufficiently expressed melting characteristics and a gluing effect, which leads to the sticking of cheese on the knife, and, most importantly, high oxidation rates of the fat contained in it during storage.

The objective of the invention is to provide a highly efficient method for the preparation of cheese with high consumer properties: nutritional and physiological value, water-holding ability, improved structural and mechanical properties and resistance to oxidation during storage.

The problem is solved in that in a method for preparing cheese, including preparing milk for coagulation, comprising ripening milk, normalizing it with fat, pasteurizing and coloring, introducing lactic acid starter and rennet into milk for curdling to form a clot, treating the clot to form cheese, molding cheese, pressing, salting and ripening, before the introduction of lactic acid starter and rennet in milk at a temperature of 30-35 ° C with stirring enter pectin in quantity e 0,5-5,00% by weight of milk, wherein the pectin is introduced into a milky emulsion with a ratio of pectin Pectin - pasteurized milk (1: 1) - (1: 5), respectively.

When preparing cheese by the claimed method, the resulting product is characterized by high structural and mechanical properties, namely: plastic cheese dough, there is no brittle effect on the bend, after thawing there is no effect of melting and sticking to the knife.

As we have shown experimentally, the use of pectin in the claimed ratio of components allows you to get cheese with new properties. The introduction of pectin allows you to increase the water-holding ability of cheese, and also allows you to reduce the oxidative processes of fat contained in cheese, due to its high antioxidant properties.

In addition, cheese with the introduction of pectin acquires higher nutritional value and physiological activity due to the radioprotective and immunomodulating properties of pectin.

The preparation of cheese by the claimed method allows to increase its yield by 0.9-3.0%, as well as to increase shelf life by 15 days compared with cheese obtained by a known method.

The inventive method of making cheese is illustrated by examples.

Example 1. In 10 kg of milk, ripened, normalized by fat, pasteurization and tinting, with an acidity of 19 ° T, heated to a temperature of 33 ° C, 50 g of pectin are introduced as an emulsion in pasteurized milk at a ratio of pectin - pasteurized milk 1: 5, after which lactic acid starter and rennet are introduced into the mixture. After thorough kneading, the mixture is left for 30 minutes to clot the milk, after which the clot is processed, the curd is formed and pressed, the salting is made and the cheese is ripened.

Example 2. In 10 kg of milk, ripened, normalized by fat, pasteurization and tinting, with an acidity of 19 ° T, heated to a temperature of 33 ° C, 250 g of pectin are introduced as an emulsion in pasteurized milk at a ratio of pectin - pasteurized milk 1: 2, after which lactic acid starter and rennet are introduced into the mixture. After thorough kneading, the mixture is left for 30 minutes to clot the milk, after which the clot is processed, the curd is formed and pressed, the salting is made and the cheese is ripened.

Example 3. In 10 kg of milk, ripened, normalized by fat, pasteurization and tinting, with an acidity of 19 ° T, heated to a temperature of 33 ° C, 500 g of pectin are introduced as an emulsion in pasteurized milk at a ratio of pectin - pasteurized milk 1: 1, after which lactic acid starter and rennet are introduced into the mixture. After thorough kneading, the mixture is left for 30 minutes to clot the milk, after which the clot is processed, the curd is formed and pressed, the salting is made and the cheese is ripened.

In parallel, cheese was prepared in a known manner.

The indicators of the products are shown in the table.

From the data in the table it follows that the cheese prepared by the claimed method has high organoleptic and physico-chemical characteristics and is a physiologically valuable product.

Claims (1)

A method of preparing cheese, which includes preparing milk for coagulation, which involves ripening milk, normalizing it with fat, pasteurizing and coloring, introducing lactic acid starter and rennet into milk to curdle it with the formation of a clot, treating the clot with the formation of cheese, molding cheese , pressing, salting and ripening, characterized in that before the introduction of lactic acid starter and rennet in milk at a temperature of 30-35 ° C with stirring, pectin is introduced in an amount of 0.5-5, 00% by weight of milk, while pectin is administered in the form of a milk-pectin emulsion with a ratio of pectin: pasteurized milk = (1: 1) - (1: 5), respectively.