RU2251280C2 - Method for producing of cheese - Google Patents

Abstract

FIELD: milk industry, in particular, production of cheese.

SUBSTANCE: method involves ripening milk; normalizing it as to fat content; pasteurizing; inoculating with ferment; introducing lactic enzyme and rennet enzyme; introducing phospholipids at temperature of 30-35° while mixing resultant mixture, said phospholipids being produced from fat-free plant phospholipids by their extraction with ethyl alcohol with accompanying obtaining of solid phase. Solid phase is alcohol-non-soluble phospholipid mixture containing phosphatidylethanolamines, phosphatidylserines, phosphatidylinosytols and phosphatidic acids used in an amount of 75-90% by total weight of solid phospholipids. Method further involves introducing said components in an amount of 0.50-1.00% by weight of milk; introducing pectin in an amount of 0.50-1.00% by weight of milk. Phospholipids and pectin are introduced in the form of phospholipid-pectin emulsion in pasteurized milk at phospholipin: pectin: pasteurized milk ratio of 1:1:5 - 1:2:10, respectively.

EFFECT: increased consumer properties such as nutritive and physiological value, moisture retention capacity, improved structural-mechanical qualities, as well as improved storage oxidation resistance.

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Description

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

A known method for the production of cheese, including preparing milk for coagulation (ripening, normalization of fat, pasteurization, tinting), the introduction of lactic acid starter and rennet for coagulation of milk, obtaining a clot, processing it to separate whey, mixing the clot with the formation of cheese, 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 a low physiological value, as well as insufficiently expressed melting characteristics and a bonding 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 production of cheese with high consumer properties: food and physiological value, water-holding ability, improved structural and mechanical properties, as well as high oxidation stability during storage.

The problem is solved in that in a method for the production of 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 curl it with the formation of a clot, treating the clot with the formation of cheese grain , molding cheese, pressing, salting and ripening, after the introduction of lactic acid starter and rennet in milk at a temperature of 30-35 ° C, phospholipids are introduced with stirring, obtained extracted from fat-free plant phospholipids by extraction with ethyl alcohol to obtain a solid phase, which is a mixture of alcohol-insoluble phospholipids containing phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids in an amount of 75-90 wt.% to the total content of phospholipids in their solid phase, the amount of 0.50-1.00% by weight of milk, and pectin is additionally introduced in the amount of 0.50-1.00% by weight of milk, while phospholipids and pectin are introduced in the form of a phospholipid-pectin emulsion in pasteurization nnom milk at a ratio of phospholipids - Pectin - pasteurized milk (1: 1: 5) - (1: 2:10), respectively.

In the production of 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 bending and, very importantly, after thawing, there is no melting and sticking effect on the knife.

The resulting product is characterized by improved structural and mechanical properties, since the phospholipids obtained in this way are good structure-forming agents, which leads to an improvement in the consistency of cheese, completely eliminating, on the one hand, its fragility, and, on the other hand, the effect of gluing and sticking.

In addition, we have shown experimentally that the use of pectin in the claimed ratio of components allows you to get cheese with new properties. The introduction of pectin and phospholipids can increase the water-holding capacity of cheese, and also reduces the oxidative processes of fat contained in cheese, due to the high antioxidant properties of phospholipids and pectin, as well as the presence of a synergistic effect.

Cheese with the introduction of pectin and phospholipids acquires higher nutritional value and physiological activity due to the combined radioprotective and immunomodulating properties of these components in the claimed ratio.

Cheese obtained by the claimed method is characterized by a higher content of phospholipids, dietary fiber and associated moisture, which improves its taste.

The resulting product is enriched with polyunsaturated fatty acids contained in phospholipids, which play an important role in the life of the human body.

In addition, the production of cheese by the claimed method allows to increase its yield by 2-4% and increase shelf life with a low peroxide amount of fat contained in the cheese by 25 days compared with cheese obtained in a known manner.

As we have shown experimentally, the use of phospholipids obtained by the indicated method and pectin in the indicated amounts increases the water-binding capacity of the cheese, which is confirmed by the absence of separation of serum during storage and during thawing.

The inventive method for the production of 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, lactic acid starter and rennet are introduced, after which 100 g of phospholipids obtained from fat-free vegetable phospholipids by extraction with ethyl alcohol to obtain a solid phase, which is a mixture of alcohol-insoluble phospholipids containing phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids in coli ETS 90 wt.% to the total content of phospholipids in the solid phase, and further added 100 g of pectin. Phospholipids and pectin are administered as a phospholipid-pectin emulsion in pasteurized milk at a ratio of phospholipids-pectin-pasteurized milk 1: 1: 5. 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, lactic acid starter and rennet are introduced, after which 50 g of phospholipids obtained from fat-free plant phospholipids by extraction with ethyl alcohol to obtain a solid phase, which is a mixture of alcohol-insoluble phospholipids containing phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids in quantitative a total of 90 wt.% to the total content of phospholipids in the solid phase, and an additional 100 g of pectin. Phospholipids and pectin are administered as a phospholipid-pectin emulsion in pasteurized milk with a phospholipid-pectin-pasteurized milk ratio of 1: 2: 10. 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, lactic acid starter and rennet are introduced, after which 50 g of phospholipids obtained from fat-free plant phospholipids by extraction with ethyl alcohol to obtain a solid phase, which is a mixture of alcohol-insoluble phospholipids containing phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids in quantitative a total of 75 wt.% to the total content of phospholipids in the solid phase, and an additional 50 g of pectin. Phospholipids and pectin are administered as a phospholipid-pectin emulsion in pasteurized milk at a ratio of phospholipids-pectin-pasteurized milk 1: 1: 5. 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 is produced 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.

The production of cheese by the claimed method increases its water-holding ability, improves the consistency, increases the yield and makes it possible to obtain a physiologically valuable product with high consumer properties, as well as with increased shelf life (cheese is stored for 15 days longer compared to cheese obtained by the known method).

Claims (1)

A method for the production of cheese, including preparing milk for coagulation, involving the ripening of milk, normalizing it with fat, pasteurization and coloring, introducing milk yeast and rennet into milk for coagulation with the formation of a clot, processing the clot with the formation of cheese, molding cheese, molding , salting and ripening, characterized in that after the introduction of lactic acid starter culture and rennet in milk at a temperature of 30-35 ° C, phospholipids obtained from fatty plant phospholipids by extraction with ethyl alcohol to obtain a solid phase, which is a mixture of alcohol-insoluble phospholipids containing phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids in an amount of 75-90 wt.% to the total content of phospholipids in the solid phase, and 0 , 50-1.00% by weight of milk and pectin is additionally added in an amount of 0.50-1.00% by weight of milk, while phospholipids and pectin are administered as a phospholipid-pectin emulsion in pasteurized milk with a ratio of phospholipids: pectin: pasteurized milk 1: 1: 5-1: 2: 10, respectively.