RU2291623C1 - Method for production of cheese product - Google Patents

Abstract

FIELD: dairy industry, in particular cheese production.

SUBSTANCE: claimed method includes normalizing of milk fat content by addition of defatted natural milk or reconstituted milk from spray drying and fat of non-milk vegetable origin in emulsion form; pasteurization and cooling. Then starter is introduced such as lactic acid mesophilic microorganisms for rennet cheeses and cultures of thermophilic lactic acid bacteria, calcium chloride; mixture is agitated, aged, and clotted. Obtained granular curd is treated with simultaneous addition of pasteurized water. For cheese brining table salt or medicated salt is used to provide optimal ratio of minerals in product.

EFFECT: product of improved quality; accelerated method with increased yield.

15 tbl, 2 ex

Description

The method is used in the dairy industry in the production of hard, semi-solid, soft and brine cheese products. Normalization of milk is carried out with fat and skimmed natural milk or reconstituted skim milk from dry spray drying, non-dairy vegetable fat in the form of an emulsion, pasteurization, cooling are introduced. In this case, mesophilic microflora for small rennet cheeses and microflora of cultures of thermophilic lactic acid bacilli are used as starter culture, then calcium chloride is added, mixed, bioactivation (maturation) is carried out, coagulated. When processing cheese grains, pasteurized water is added. This provides a high quality cheese product with an optimal soluble calcium content, with traditional organoleptic characteristics for hard or semi-hard, soft, or brine cheese, accelerates the ripening period, increases the yield of cheese product by 5-7%.

For salting cheese, prophylactic salt with a high potassium content is used, which ensures the optimal ratio of mineral components in the product and its high storage stability.

The invention relates to the cheese-making industry of the dairy industry and can be used in the production of cheese products of solid, semi-solid, soft and brine.

The known technology of cheeses using in their production of corn oil, cottonseed oil, as well as sunflower. Bobina L.I. Cheeses with vegetable fats // Food industry, 1964, No. 12.

The known technology of solid rennet cheeses based on skim milk and fats (80% salomas and 20% refined vegetable oil). Zaitsev L.P. Production and merchandising properties of rennet hard cheeses obtained on the basis of skim milk and non-dairy fats / Avtoref.dis.kand.tehn.nauk-Yerevan-1971 /.

There are other known methods for the production of rennet cheese, involving the use of vegetable oil "Acobland." Lepilkina O.V. and others. Features of the technology of cheese with vegetable fats. Cheese-making and butter-making, 2004, No. 5.

An analysis of the above technical solutions indicates that the problem of the use of non-dairy fats is solved by a simple partial replacement of non-dairy milk fat.

The above known solutions are not technologically advanced for implementation in an industrial environment and do not provide the required product quality. It is known that the introduction into the milk mixture of fats that differ in chemical and physical properties from milk, as well as reduced skim milk from dry spray drying, significantly affects the course of the biotechnological process and the structure formation of the clot and cheese, as well as its organoleptic characteristics.

The basic principles of creating cheeses with a combined composition have been developed: reducing the calorie content of the product, increasing the content of nitrogenous and biologically active substances, balancing fatty acid, amino acid and carbohydrate compositions with traditional organoleptic characteristics for rennet cheeses of a certain group.

The proposed technical solution that is close in technological essence and the achieved positive effect is the technology of natural rennet cheeses from mixtures: - natural milk, reconstituted skim milk from dry spray drying and non-dairy fat; - natural milk and non-dairy fat. Gorelova N.F. and others. Natural cheeses using raw materials of non-dairy origin. Cheesemaking. 1999, No. 1.

Developed and approved by NTD: Change No. 1 to TI, TU 9225-039-04610209-96 Dutch cheese "IT"; TI, TU 9225-067-04610209-98 Poshekhonsky cheese "IT"; TI and TU 9225-070-04610209-99 low-fat cheeses; Change No. 3 to OST 10-088-95 soft cheeses, approved 25.07.1999; Change No. 1.2 to the Collection of technological instructions for the production of soft rennet cheese; Change No. 1, No. 3 OST 10-090-95 brine rennet cheeses, approved on 07.25.1998 and amendment No. 1, No. 3 to the Collection of technological instructions for the production of brine rennet cheeses provides for the use of skimmed milk powder dried spray and vegetable fats. Its characteristic feature is the introduction into natural milk of non-dairy fat of vegetable origin not more than 50% of the required fat content in the mixture, reconstituted spray-dried skim milk, bacterial fermentation of mesophilic lactic acid bacteria in the amount of (0.9-1.3)% and mesophilic lactic acid sticks Lb.plantarum (0.1-0.2)%. The milk mixture before coagulation should have titratable acidity of not more than 23 ° T.

As the closest analogue to the claimed invention is a method for the production of a cheese product, including normalization of natural milk, pasteurization, souring of lactic acid cultures, calcium chloride, coagulation of the mixture with a milk-clotting enzyme, cutting a clot, setting the grain, second heating, processing of grain, molding, pressing, salting and ripening (Change No. 1 to TI and TU 9225-039-04610209-96 Dutch cheese "IT").

Dutch cheese “IT” at the age of 30 days has organoleptic characteristics of the highest grade according to GOST 7616-85, corresponding to Dutch cheese squared or round Dutch, produced according to traditional technology. However, it should be noted that the indicated acidity of the mixture before coagulation is not more than 23 ° T is not an adequately controlled indicator, since the quality of the cheese produced from the milk mixture with an acidity of 18 ° T will not be the same in quality as the cheese produced from the mixture with an acidity of 23 ° T. Physico-chemical, microbiological and biochemical processes in a clot, cheese mass during ripening will also be different. The technological process of producing cheese from a mixture with an acidity of 23 ° T under certain conditions can be lengthy, uncontrolled, and cheese with an acidic taste, bitterness and oil-related consistency. An increase in the acidity of the mixture up to 23 ° T can take place under various conditions (in raw milk, pasteurized without sourdough, etc.) for an indefinite time, which is absolutely unacceptable in the production of rennet cheeses. The consistency of cheese is determined mainly by the physicochemical processes occurring in the paracasease-calcium phosphate complex of the clot, the cheese mass. The plastic consistency of cheese is formed due to the transition of calcium from an insoluble form to a soluble one.

The technical result of the invention is to improve the quality of the product, reducing the ripening time, increasing the yield of the product.

The technical result is achieved in that a method for the production of a cheese product, including the normalization of natural milk, pasteurization, the introduction of starter cultures of lactic acid cultures, calcium chloride, curdling the mixture with a milk-clotting enzyme, cutting a clot, setting the grain, second heating, processing the grain, molding, pressing, salting and ripening , characterized in that the normalization of natural milk fat is carried out by making natural skim milk or restored skim milk p dry drying in an amount of not more than 70% of the total mixture and non-dairy vegetable fat in an amount of not more than 50% (of the required fat content in the mixture) in the form of an emulsion of 30% fat, pre-homogenized at a temperature of 60-65 ° C and a pressure of 8 -10 MPa, and before coagulation at a temperature of 34-37 ° C, bioactivation is carried out for 30-50 minutes of normalized milk with the addition of calcium chloride in the amount of 10 g / 100 kg of milk and bacterial yeast in the amount of 0.6-2.5%, consisting of sourdough for small rennet cheeses and cultures of thermophilic lactic acid bacilli of the species Lactobacillus bulgaricus, Lactobacillus lactis with a ratio of mesophilic and thermophilic microflora of 10: 1, which provides the content of soluble calcium in the amount of 51-53% of the total calcium content in a mature cheese product, and pasteurized water is introduced into the processing of cheese grain the amount of 40-50% of the volume of the mixture, and the salting of cheese is carried out with table or therapeutic salt, providing a potassium content in the product from 300 to 500 mg / 100 g of product.

The method is carried out in the following way.

After acceptance, the milk is purified, normalized by the ratio of fat: protein, which provides the required mass fraction of fat in the dry matter (20; 30; 45; 50%) in the finished product by adding natural skim milk or reconstituted skim milk from dry spray drying no more 70% and non-dairy fat not more than 50% of the required fat content in the mixture, pasteurized at a temperature of 72-74 ° C for 20 seconds, cooled to a clotting temperature of 34-37 ° C, introduce bacterial starter in an amount of 0.6-2, 5%, consisting of milk pure bacteria for small rennet cheeses and cultures of thermophilic lactic acid bacilli of the species Lb.bulgaricus, Lb.lactis at a ratio of 10: 1. Then the mixture is stirred, calcium chloride is added at the rate of 10 g of anhydrous salt per 100 kg of milk and maintained at a coagulation temperature for 30-50 minutes, after which additional calcium chloride is added at the rate of 10-20 g of anhydrous salt per 100 kg of milk, a milk-clotting solution enzyme and carry out coagulation. The finished clot is cut, cheese is staged, 60-70% of whey is removed, pasteurized and cooled to 48 ± 2 ° С water is added in an amount of 40-50%, a second heating is carried out and cheese is kneaded until it is ready. After additional removal of 35 ± 5% of serum, Extra table salt or prophylactic salt is added at the rate of 200-250 g of dry salt per 100 kg of milk in the form of a pasteurized and filtered solution.

The proposed method for the production of cheese product provides for the normalization of natural milk fat using natural skim milk or reduced skim from dry spray drying not more than 70% and non-milk fat not more than 50% of the required fat content in the mixture in the form of an emulsion of 30% fat, pre-homogenized with a temperature of 60-65 ° C and a pressure of 8-10 MPa (in contrast to that of traditional technology. Collection of TI for the production of hard cheeses, Uglich, 1989; GOST 7616-85).

The introduction of reduced skim milk from dry spray drying in an amount of not more than 70% during normalization of milk was established experimentally.

The indicated dose of reconstituted skim milk from dry spray drying (not more than 70%) provides a clot of normal density, with the release of clear whey, as well as a cheese product at 15 days of age with a good, plastic, slightly brittle consistency (Tables 1, 2) .

The selected dose of non-dairy fat is not more than 50% of the required fat content in the mixture established experimentally. With an increase in the dose (more than 50%) of the non-dairy fat introduced during the normalization of natural milk, the cheese product had a smearing texture, a foreign taste and an uneven pattern consisting of oblate or angular ocelli (Tables 3, 4).

The proposed method for the production of cheese product provides for bioactivation (maturation) of the milk mixture at a clotting temperature of 34-37 ° C for 30-50 minutes with starter for small rennet cheeses and starter cultures of thermophilic lactic acid bacilli of the species Lb.bulgaricus, Lb.lactis with a ratio of mesophilic and thermophilic microflora 10: 1. The selected ratio of cultures of the used microorganisms (10: 1) provides the required duration of bioactivation of the mixture, the necessary degree of demineralization of KFK and the content of soluble calcium in the cheese product of 15 days of age in the amount of 51-53%, as well as the receipt of the cheese product at 15 days of age with moderately pronounced cheese flavor and good consistency (table 5).

The indicated duration of bioactivation of milk with sourdough has been established experimentally and provides the necessary degree of demineralization (CCFC) and the production of a cheese product at the age of 15 days of consistently good quality with a plastic consistency. The content of soluble calcium in the cheese product of 15 days of age is 51-53%, which is typical for rennet cheeses with a low temperature of the 2nd heating of maturity with excellent consistency (Tables 5, 6, 7, 8).

Maturation (bioactivation) of milk with sourdough at a ratio of mesophilic and thermophilic microflora of 10: 1 at a temperature of 34-37 ° C leads to activation of microbiological processes, acceleration of the technological process of cheese production and intensification of biochemical processes (Tables 9, 10, 11).

Fermentation of milk sugar and the formation of lactic acid by the proposed method proceeds more intensively in comparison with cheeses produced by traditional technology, as well as Dutch cheese technology "IT". In this case, the consumption of milk-clotting enzyme is reduced by 30 ± 5% for a given coagulation time (Tables 9, 10).

Regulation of the active acidity of the cheese mass and the degree of its demineralization is one of the conditions for creating the optimal pH in cheese to accelerate proteolytic processes. The selected dose of introduced water (40-50%) for serum deoxidation has been established experimentally. With a decrease in the amount of water (less than 40%), the taste of the cheese product was slightly pronounced cheese (Table 11, 12).

Salting of cheese with therapeutic and prophylactic salt allows you to get a cheese product with an optimal mineral composition, including potassium content from 300 to 500 mg / 100 g of product, magnesium from 30 to 40 mg / 100 g, sodium from 140 to 100 mg / 100 g, which is physiological for humans and corresponds to their content in natural cow's milk (table 13).

The proposed production method provides a cheese product that meets biomedical requirements (table 14, 15), is stable in storage for 6 months without compromising organoleptic characteristics.

Example No. 1. To 2746 kg of milk with a 4.9% fat content (acidity of 17 ° T), add 6720 kg of restored nonfat milk with a fat content of 0.05%, 134 kg of non-dairy fat (soybean oil) in the form of an emulsion of 30% fat obtained by heating the calculated mass of non-dairy fat ( 134 kg) to a temperature of 50-60 ° C, followed by the addition of 270 kg of reduced skim milk, then stirred, heated to a homogenization temperature of 60-65 ° C and homogenized at a pressure of 8-10 MPa. After mixing, 9600 (2746 + 6450 + 404) kg of a mixture with a fat content of 2.8% is obtained, which is then pasteurized at a temperature of 72-74 ° C for 20 s, cooled to 34-37 ° C, then 68 l of bacterial starter culture for small rennet cheese and 6.8 l of starter culture of thermophilic lactic acid bacilli of the species Lb.bulgaricus and Lb.lactis, as well as 3 l of a 30% solution of calcium chloride, and incubated for 30-50 minutes, which ensures the content of soluble calcium in the mature cheese product in an amount 51-53% of the total calcium content. The optimal acidity of the mixture after its bioactivation is 19-21 ° T. Then add an additional 6 l of a 30% solution of calcium chloride, 170 g of milk-clotting preparation in the form of an aqueous solution (the amount is determined by rennet) and based on obtaining normal clot density within 30 ± 5 min. Cutting the clot and setting the cheese grain is carried out with mechanical stirrers, the speed of which is regulated in accordance with the required degree of crushing or intensity of kneading. After 15-20 minutes after the cutting of the clot begins, the stirrers are stopped and 60-70% of serum is removed (from the volume of the mixture), pasteurized and cooled to 40-45 ° С water is added in the amount of 40-50%, cheese is continued to set to (7 ± 1) mm. The amount of added water is determined by the intensity of lactic acid fermentation and an increase in the acidity of serum. After setting, the cheese is kneaded for 15 minutes, a second heating is carried out to a temperature of 40 ± 1 ° C. The duration of the second heating is 15-20 minutes The duration of mixing the grain after the second heating depends on the properties of milk, the ability of the grain to dehydrate and increase the acidity of the whey. At the end of the processing of cheese grain, the acidity of the whey should be 10 ± 1 ° T, and the size of the main part of the cheese grain (6 ± 1) mm.

After additional removal of serum 35 ± 5%, 24 kg of Extra dry table salt or dry therapeutic salt (TU9192-006-1702837) in the form of a 10% solution, which ensures the potassium content in the product, are added to the remaining cheese and whey. 300 to 500 mg / 100 g of product. The readiness of cheese grain is determined by its physical state, elasticity and stickiness, as well as by obtaining a mass fraction of moisture in the cheese product after pressing within 46 ± 1%. The cheese product is either in bulk or from the reservoir, the size of which is determined depending on the number of heads according to the calculation according to the generally accepted method with prepressing for (20 ± 5) min at a pressure of 1.0 to 1.5 kPa (from 0.01 to 0.015 kgf / cm ² ), then cut into bars corresponding to the size of the forms, and placed in the form. The cheese product in the molds is held without load for (30 ± 5) minutes for self-pressing with one turning, then pressed for (2 ± 0.5) hours with a gradual increase in pressure from 10 kPa to 25 kPa (from 0.1 to 0 , 25 kgf / cm ² ) at the end. After pressing, the cheese product is salted in brine with a concentration of at least 18% and a temperature of (10 ± 2) ° C for 1.0-1.5 days. After salting, the cheese product is kept for 2 ± 1 days in a special room for drying it at a temperature of (10 ± 2) ° С and relative humidity from 90 to 95%. After drying, it is placed for 15 days in a maturation chamber with an air temperature of (13 ± 1) ° С. A cheese product aged 8-10 days is labeled, coated with a paraffin alloy or packaged in polymer films.

The yield of the finished product was 1010 kg of mature cheese product with a mass fraction of moisture of 42.7%, fat 45.1% in the dry matter of the cheese product, table salt 1.35%. The consumption of the mixture with a fat content of 2.8% was 9.5 tons per 1 ton of cheese product. Similarly, the consumption of the mixture with a 2.8% fat content, consisting of a 1: 1 mixture of milk and vegetable fats, with the production of 1 ton of Dutch “IT” cheese 45% g. equal to 11.2 tons, which is 15% more than the consumption of the mixture in the production of cheese product by the proposed method.

The produced cheese product at the age of 15 days had a moderately pronounced cheese taste and smell, a plastic, slightly brittle texture, a regular, evenly distributed pattern (round eyes), and a slightly yellow dough color.

According to sanitary and hygienic indicators, the cheese product met medical and biological requirements.

Example No. 2. To 3526 kg of milk with a fat content of 3.8% (acidity of 17 ° T), 5940 kg of natural skim milk with a fat content of 0.05%, 134 kg of non-dairy fat (coconut oil) is added in the form of an emulsion of 30% fat obtained by heating the calculated mass of non-dairy fat ( 134 kg) to a temperature of 50-60 ° C, followed by the addition of 270 kg of reduced skim milk, then stirred, heated to a homogenization temperature of 60-65 ° C and homogenized at a pressure of 8-10 MPa. After mixing, 9600 (3526 + 5670 + 404) kg of a mixture with a 2.8% fat content are obtained, which is then pasteurized at a temperature of 72-74 ° C for 20 seconds, cooled to 34-37 ° C, then 68 l of bacterial starter culture are introduced small rennet cheeses and 6.8 l of starter culture of thermophilic lactic acid bacilli of the species Lb.bulgaricus and Lb.lactis, as well as 3 l of a 30% solution of calcium chloride and incubated for 30-50 minutes, which ensures the content of soluble calcium in the mature cheese product in the amount of 51-53% of the total calcium content. The optimal acidity of the mixture after its bioactivation is 19-21 ° T. Carrying out the technological process for the production of cheese product is further similar to the above example No. 1.

The yield of the finished product was 1002 kg of mature cheese product with a mass fraction of moisture of 43.5%, fat 44.9% in the dry matter of the cheese product, table salt 1.24%. The consumption of the mixture was 9.58 tons per 1 ton of cheese product. According to sanitary and hygienic indicators, the cheese product met medical and biological requirements.

The process of cheese production by non-dairy fat “Acoblend” or palm oil, or “Premix” and others. Are similar to the above examples.

Table 7
The effect of the duration of the bioactivation of the mixture before adding rennet powder on the rheological properties (hardness and elasticity) of the cheese mass (n = 5) Cheese age, days Experiment Options Hardness Elasticity After pressing The control 4.97 ± 0.32 0.87 ± 0.02 Experience 1 4.01 ± 0.09 0.84 ± 0.01 Experience 2 3.97 ± 0.13 0.82 ± 0.01 15 days The control 4.09 ± 0.22 0.90 ± 0.02 Experience1 3,59 ± 0,17 0.87 ± 0.01 Experience 2 3.41 ± 0.21 0.88 ± 0.01 20 days The control 4.04 ± 0.33 0.95 ± 0.01 Experience 1 3.44 ± 0.15 0.89 + 0.01 Experience 2 3.29 + 0.11 0.88 ± 0.01 30 days The control 3.92 ± 0.31 0.97 ± 0.01 Experience 1 3.41 ± 0.11 0.89 ± 0.01 Experience 2 3.26 ± 0.15 0.89 + 0.01 60 days The control 3,59 ± 0,34 0.98 ± 0.02 Experience 1 3.43 ± 0.13 0.87 ± 0.01 Experience 2 3.27 ± 0.11 0.86 ± 0.01 Control - bioactivation of the mixture was not carried out;
Experience 1 - the duration of bioactivation - 30 min;
Experience 2 - the duration of bioactivation - 50 minutes Table 8
Organoleptic evaluation of Dutch cheese 45% of various production options (n = 5) Cheese age, days Experiment Options Ball score Taste and smell Consistency Picture 15 days The control 37.6 ± 0.5 23.2 ± 0.7 8.3 ± 0.6 Experience 1 39.2 ± 0.1 24.1 ± 0.3 9.1 ± 0.3 Experience 2 39.5 ± 03 24.0 ± 0.1 9.0 ± 0.1 20 days The control 38.1 ± 0.6 23.1 ± 0.4 8.1 ± 0.3 Experience 1 39.0 ± 0.2 23.1 ± 0.1 8.9 ± 0.1 Experience 2 39.4 ± 0.1 24.2 ± 03 9.1 ± 0.1 30 days The control 38.0 ± 0.3 23.2 ± 0.1 8.3 ± 0.3 Experience 1 39.1 ± 0.1 23.6 ± 0.2 8.9 + 0.1 Experience 2 39.2 ± 0.2 24.1 ± 0.1 9.2 ± 0.3 60 days The control 38.1 ± 0.1 23.0 ± 0.3 8.1 ± 0.2 Experience 1 39.2 ± 0.1 24.0 ± 0.1 9.0 ± 0.1 Experience 2 39.2 ± 0.2 24.1 ± 0.2 9.0 ± 0.3

Table 9
Technological modes and production parameters of Dutch cheese (n = 5) Name of indicator Experiment Options 1 ^* 2 ^* 3 ^* 4 ^* Pasteurization temperature of milk, ° С 72-74 with a shutter speed of 20 seconds Made skimmed natural milk,% 27.0 27.0 - - Made restored skim milk spray drying,% 61.8 61.8 Contributed non-dairy fat,% - - 50,0 50,0 Made of calcium chloride, g / 100 kg 25 25 25 25 Bacterial starter culture introduced,% 0.9 0.9 0.9 0.9 Rennet before coagulation, units 3.5 ± 0.2 3.0 ± 0.3 2.5 ± 0.2 2.5 ± 0.1 Coagulation time, min 30 ± 5 30 ± 5 30 ± 5 30 ± 5 Acidity before coagulation, ° T 18.0 ± 0.3 23.0 ± 0.5 20.2 ± 0.1 21.3 ± 0.5 Clotting temperature, ° С 33 ± 1 33 ± 1 35 ± 1 35 ± 1 Temperature 2 heating, ° C 39 ± 1 39 ± 1 39 ± 1 39 ± 1 Serum acidity after cutting, ° T 13.1 ± 03 16.5 ± 0.1 14.6 ± 03 14.5 + 0.1 Serum acidity at the end of treatment, ° T 15.0 ± 0.4 13.9 ± 0.8 12.0 ± 0.3 11.9 ± 0.2 The total processing time of cheese, min 153 ± 2.7 125 ± 1.9 108 ± 33 111 ± 4.7 Salted,% 0.25 0.25 0.25 025 The time to reach the maximum density of the starter microflora population, days 20.3 ± 4.1 16.8 ± 2.9 5.1 ± 1.3 4.7 ± 1.4 1 ^* - developed by traditional technology;
2 ^* - developed using Dutch IT technology;
3 ^* - developed by the proposed method, with bioactivation 30 min;
4 ^* - developed by the proposed method, with bioactivation of 50 minutes

Table 10
Change in the content of lactose and lactic acid in cheeses of various production options (n = 5) Experiment Options Cheese age, days The name of indicators Lactose,% Lactic acid, % one after pressing 0.76 + 0.43 - 2 0.61 ± 0.16 - 3 0.53 + 0.11 - four 0.53 ± 0.12 - one after 5 days 0.08 ± 0.05 1.43 ± 0.11 2 0.03 ± 0.01 1.35 ± 0.07 3 0.01 ± 0.01 1.29 ± 0.03 four 0.01 ± 0.01 1.29 ± 0.01 one after 15 days 0.01 ± 0.01 136 ± 0.14 2 absent 1.30 ± 0.03 3 absent 1.01 ± 0.07 four absent 1.05 ± 0.12 one after 30 days - 1.09 ± 0.15 2 - 1.01 ± 0.12 3 - 0.99 ± 0.10 four - 1.01 ± 0.10 one after 60 days - 1.07 ± 0.13 2 - 1.01 ± 0.15 3 - 0.98 ± 0.11 four - 0.98 ± 0.12

Table 11
Change in nitrogenous compounds during the ripening of cheeses of various production options (n = 5) Experiment Options Cheese age, days Indicators,% of total nitrogen Non-protein nitrogen Total soluble nitrogen one after pressing 1.5 ± 1.2 5.0 ± 1.1 2 1.7 ± 0.4 5.2 ± 1.6 3 1.8 ± 0.1 5.8 ± 1.1 four 1.8 ± 0.2 6.0 ± 0.9 one 15 days 4.9 ± 1.1 14.9 ± 1.3 2 5.4 ± 0.4 15.6 ± 1.7 3 5.7 ± 0.5 15.8 ± 0.9 four 5.6 ± 0.3 16.0 ± 0.7 one 30 days 5.3 ± 0.1 20.1 ± 1.1 2 5.8 ± 0.3 21.3 ± 0.9 3 9.1 ± 0.1 22.7 ± 1.5 four 9.3 ± 0.2 22.9 ± 0.3 one 60 days 9.0 ± 0.7 25.3 ± 1.4 2 9.1 ± 0.4 26.0 ± 0.7 3 10.6 ± 0.6 28.1 ± 0.3 four 10.9 ± 03 28.0 ± 1.1 Table 12
The effect of the dose of introduced water during cheese production on its organoleptic characteristics (n = 5) Experiment Options Point grade Taste and smell Consistency Picture 1 - without making water 36.0 ± 0.4 22.5 ± 0.3 7.8 ± 0.3 2 - 40% of water added 38.8 ± 0.3 24.1 ± 0.1 8.9 ± 0.4 3 - 50% water added 39.5 ± 0.1 24.0 ± 0.3 9.2 ± 0.1 4 - 70% of water added 37.4 ± 0.2 23.5 ± 0.3 8.7 ± 0.1

Table 13
The influence of salted cheese on its mineral composition (n = 5) Experiment Options Content, mg / 100 g of cheese Shelf life, months Potassium Sodium Magnesium 1 - salting with table salt 76.7 ± 8.7 351.8 ± 6.8 14.3 ± 7.2 four 2 - salting with preventive salt 291.6 ± 11.3 134.6 ± 9.7 27.8 ± 6.7 6 3 - salting of therapeutic salt 472.9 ± 12.8 91.3 ± 13.3 36.7 ± 5.4 6

Table 14
Microbiological indicators of cheese Name Indicator value The mass of the product (g) in which it is not allowed: BGKP (if-form) 0.001 Pathogenic (including salmonella) 25 L.monocitogenes 25 S.aureus, CFU / g, not more than 500

Table 15
The content of toxic elements, mycotoxins, antibiotics, pesticides, radionuclides in cheeses by the proposed method Name of the substance (element) Permissible level, mg / kg (for radionuclides - Bq / kg), no more Toxic elements Lead 0.5 Arsenic 0.3 Cadmium 0.2 Mercury 0,03 Mycotoxins (Aflotoxin Ml) 0,0005 Antibiotics Chloramphenicol Not allowed (0.05; 2.5; 7.5) ^** Tetracycline group Not allowed (0.01; 0.05; 0.40) ^** Streptomycin Not acceptable (0.5; 2.5) ^** Penicillin Not allowed (0.01; 0.0025; 0.0050) ^** Pesticides Hexachlorocyclohexane (α-β-γ-isomers) 1.25 DDG and its metabolites 1,0 Radionuclides Cesium fifty Strontium one hundred ^* - Control of raw materials;
^** - The smallest limit of determination of the methods used, units / g (μg / g)

Claims (1)

A method for the production of a cheese product, including normalization of natural milk, pasteurization, fermentation of lactic acid cultures, calcium chloride, coagulation of the mixture with a milk-clotting enzyme, clot cutting, grain setting, second heating, grain processing, molding, cheese pressing, salting and ripening, characterized in that normalization of natural milk fat is carried out by introducing natural skim milk, or restored skim milk spray drying in an amount not more than 70% of the total mixture and non-dairy vegetable fat in an amount of not more than 50% of the required fat content in the mixture in the form of an emulsion of 30% fat, pre-homogenized at a temperature of 60-65 ° C and a pressure of 8-10 MPa, and before coagulation at a temperature of 34-37 ° C, bioactivation is carried out for 30-50 minutes normalized milk with the addition of calcium chloride in an amount of 10 g / 100 kg of milk and bacterial sourdough in an amount of 0.6-2.5%, consisting of sourdough for small rennet cheese and cultures of thermophilic milk lactobacillus species Lactobacillus bulgaricus, Lactobacillus lactis with a ratio of mesophilic and thermophilic microflora of 10: 1, which provides soluble calcium in the amount of 51-53% of the total calcium content in the mature cheese product, and pasteurized water in the amount of 40-50% is added when processing cheese cheese from the volume of the mixture, and salting the cheese is carried out with table or therapeutic salt, which provides a potassium content in the product from 300 to 500 mg / 100 g of product.