RU2312507C2 - Method for producing of soft cheese - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves curdling reduced milk having fat content of 2.5-3.2% by introducing acid whey in an amount of 14-16% by basic weight of mixture fermented by acidophilous bacterium to acidity of 120-200 T; heating; providing procedures of cheese molding, salting and self-pressing; portioning soft cheese in the form of cubes; putting cheese into containers; pouring jelling solution such as citrus-wine solution, or mushroom extract, or spice grass extract at temperature of 65-70 C and cooling to temperature of 8±2 C.

EFFECT: improved organoleptical properties, increased consumer properties and prolonged shelf life of soft cheese.

3 tbl

Description

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

There is a method of producing a spicy snack cheese, which involves coagulation of pasteurized milk with acid milk whey, self-pressing the resulting cheese mass, salting the surface of the cheese with dry salt and rubbing it with a mixture of spices. As spices, use a mixture of crushed and mixed in equal proportions to one mass of natural spices: red pepper, black pepper, coriander, caraway seeds, paprika, suneli hops, dried garlic at the rate of 2% of the mixture to the weight of the finished product [Patent No. 2240698 RU, MPK7 A23C 19/068].

The disadvantages of this method of obtaining a spicy snack cheese are low nutritional value, organoleptic characteristics and consumer qualities.

The closest in technical essence to the proposed method is a method for the production of soft cheese, including two-stage coagulation of pasteurized whole milk by adding calcium chloride, coagulant acid whey and heating, molding cheese, salting and self-pressing, while whole milk is used in a mixture with unseparated cheese whey acidity 17-50 ° T in a ratio of 1: 1 to 2: 8, calcium chloride is added in an amount of 0.1%, first heated to 70 ° C, and then to 95 ° C with a holding time of 20-30 minutes and added acid ju protein-free whey, fermented with Biobactone, or acidophilic bacillus, or Bulgarian bacillus to an acidity of 120-200 ° T in an amount of 8-12% of the initial mixture weight [Patent No. 2213465 RU, IPC7 A23C 19/076, A23C 19/068].

The disadvantages of this method of production of soft cheese are its low organoleptic characteristics and consumer qualities, short shelf life.

The technical result of the invention is to improve organoleptic characteristics, increase consumer qualities of soft cheese and increase shelf life.

The technical result is achieved by the fact that in a method for the production of soft cheese, including coagulation of milk by adding acid whey, acidified acidophilus sticks to an acidity of 120-200 ° T and heating, molding cheese, salting and self-pressing, milk restored with a fat content of 2.5-3, 2%, acid whey is added in an amount of 14-16% of the initial mass of the mixture, after self-pressing, portioning the soft cheese into cubes, fill it up, fill it with a gelling solution at a temperature of 65-70 ° C, use as a gelling solution A lemon-wine solution or a mushroom extract, or an extract of herbs are used, cooled to a temperature of 8 ± 2 ° C.

Method for the production of soft cheese is as follows. Whole milk powder with a mass fraction of fat of 25% is restored with drinking water at a temperature of 45-50 ° C and continuous stirring for 5-10 minutes until a homogeneous state and fat content of 3.2%. The recovered milk is filtered, kept for 10-12 hours at a temperature of 6-8 ° C, then pasteurized at a temperature of 90 ° C for 10-15 seconds, followed by cooling to a temperature of 75-80 ° C.

The milk is heated to a coagulation temperature (90 ± 5 ° C), acid whey is added in an amount of 14-16% of the initial mass of the mixture, acidified with an acidophilic stick to an acidity of 120-200 ° T, until a flocculent clot forms. At the end of the coagulation process, serum is drained in an amount of 60% of the total volume of serum. The cheese mass is molded in bulk in a mold, salting and self-pressing are carried out. The cheese is portioned in cubes 1.5 × 1.5 cm in size, packed, for example, in plastic boxes and poured with a prepared gelling solution at a temperature of 65-70 ° C. When the product reaches a temperature of 8 ± 2 ° C, the technological process is considered complete. The duration of storage of soft cheese is 15 days.

Gelling solution is prepared as follows. Gelatin is poured with chilled boiled water at a gelatin / water ratio of 1: 8 and left to swell for 1-1.5 hours. A lemon-wine solution or mushroom extract or spicy herb extract is prepared, gelatin is added, adjusted to 95 ° C, cooled to temperature 75-80 ° C, used for pouring portioned soft cheese.

When using the proposed method for the production of soft cheese, its organoleptic characteristics are improved due to the combination of a gelling solution with flavoring and aromatic substances, and consumer qualities are improved, since the cheese is already ordered and ready to eat without additional mechanical operations. Soft cheese obtained by the proposed method has a delicate texture, spicy taste and original sensory characteristics.

The gelling solution, which is poured portioned soft cheese, allows you to increase its shelf life, since moisture is bound, therefore, the inhibition of the development of microorganisms. And the substances used in the gelling solution, such as citric acid, table salt, table wine, serve as preservatives of natural origin.

Cheese production is characterized by the seasonality of the supply of raw milk, especially in the northern regions of Russia, including the Omsk region. The use of reconstituted milk for the production of soft cheese can solve the problem of seasonality.

As a coagulant, acid whey is used in an amount of 14-16% of the initial weight of the mixture. The addition of acid whey of less than 14% does not provide complete coagulation of the proteins of the reconstituted milk, and the addition of more than 16% affects the organoleptic characteristics of the clot and soft cheese.

Table 1 shows examples of formulations of the proposed soft cheese.

Table 1
Soft Cheese Recipe Components Recipe per 1000 kg one 2 3 Whole powdered milk with a mass fraction of fat of 25% 834.1 834.1 834.1 Drinking water 5821.9 5821.9 5821.9 Common salt fourteen fourteen fourteen Acid whey 1067.2 1067.2 1067.2 Soft cheese yield * 700,0 700,0 700,0 Gelatin 10.0 10.0 10.0 White table wine 180 - - Citric acid (3% solution) 110 - - Mushroom extract - 285 - Herb Extract 285 Common salt - 5,0 5,0 The yield of soft cheese in a gelling solution 1000,0 1000,0 1000,0 * The recipe consists of two components: 1) the recipe for soft cheese from reconstituted milk, 2) the recipe for soft cheese in a gelling solution.

Table 2 shows the organoleptic characteristics of soft cheese according to the proposed formulations.

table 2
Organoleptic characteristics of soft cheese The name of indicators Characteristic recipe 1 recipe 2 recipe 3 Appearance and color Smooth cheese cubes, transparent gelling solution, golden color Smooth cheese cubes, brown gelling solution, with slices of mushrooms Smooth cheese cubes, brown transparent gelling solution Smell Pronounced, wine Pronounced, mushroom Pronounced, spicy Taste Sour-milk, combined with lemon-wine flavor Sour milk, with a pronounced mushroom taste Sour-milk, with a pronounced flavor of spices Consistency Soft, uniform, no pattern Soft, uniform, no pattern Soft, uniform, no pattern

Table 3 shows the chemical composition and physico-chemical characteristics of soft cheese from reconstituted milk.

Table 3
The chemical composition and physico-chemical characteristics of soft cheese The name of indicators Characteristic and norm Mass fraction of solids,%, not less 60.00 Mass fraction of fat in dry matter,% 45.00 Mass fraction of fat in cheese,% 27.00 Mass fraction of protein,% 27.00 Mass fraction of carbohydrates,% 2.10 Acidity, ° T 95 Temperature at the outlet from the enterprise, ° С, no more 8

This method of production of soft cheese allows you to expand the range of soft cheeses, to give them a fundamentally new, high consumer quality. The cheese obtained by the proposed method has high organoleptic characteristics, sensory characteristics, and the use of a gelling solution allows you to increase the shelf life of soft cheese.

The use of this soft cheese in the mass nutrition of the population will make it possible to provide the diet with a full-fledged protein of milk origin at the same time with high organoleptic characteristics.

The invention can be used both at cheese-making enterprises and at dairy enterprises.

The proposed method of soft cheese was tested in laboratory conditions of the Faculty of Technology of Milk and Dairy Products of the Omsk State Agrarian University and the Faculty of Technology of the Omsk Economic Institute.

Claims (1)

A method for the production of soft cheese, including coagulation of milk by making acid whey, acidified acidophilus sticks to an acidity of 120-200 ° T, and heating, molding cheese, salting and self-pressing, characterized in that milk restored with a fat content of 2.5-3 is used as milk , 2%, acid whey is added in an amount of 14-16% of the initial mass of the mixture, after self-pressing, portioning the soft cheese into cubes, pack, fill with a gelling solution at a temperature of 65-70 ° C, using as a gelling solution dissolved lemon-wine solution or extract of mushroom or herb extract is cooled to a temperature of 8 ± 2 ° C.