RU2332016C1 - Method of cheese making - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method of cheese making includes preparation of milk for coagulation comprising milk maturing, normalisation by fat, pasteurisation, introduction of additive into fat normalised and pasteurised milk, lactic acid ferment and rennet into milk for its coagulation to prepare curd, curd processing to prepare granular curd, shaping of granular curd, pressing, salting and maturing. As additive, pumpkin and oil paste is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorised refined vegetable oil with ratio of pumpkin refuse to deodorized refined vegetable oil equal to (40:60) - (60:40) in thin firm rotated along spiral with thickness of 0.1-0.2 mm at pressure of 5-15 MPa and temperature of 20-40°C, separation of mixture to prepare pumpkin and oil paste. Mass fraction of pumpkin and oil paste amounts to 0.5-5.0% to mass of milk and is introduced in the form of emulsion in pasteurised milk with ratio of pumpkin and oil paste to pasteurised milk equal to (1:1) - (1:5).

EFFECT: invention allows for reducing technological process and increasing output of finished product possessing high consumer characteristics.

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Description

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

A known method of making cheese, including the ripening of milk, normalizing it in fat, pasteurization, adding at a temperature of 30-35 ° C with stirring additives (tomato-oil extract obtained by simultaneous grinding and extraction of tomato marc with deodorized refined vegetable oil at a ratio of tomato marc - deodorized refined vegetable oil (40:60) - (60:40) in a thin, spinning film with a thickness of 0.1-0.2 mm at a pressure of 150-200 kg / cm ² and a temperature of 40-60 ° C, separation of the mixture from to radiation of tomato oil extract, while the mass fraction of tomato oil extract is 0.5 - 5.0% by weight of milk, and it is introduced as an emulsion in pasteurized milk at a ratio of tomato oil extract - pasteurized milk (1: 1) - (1: 5), the introduction of lactic acid starter and rennet for coagulation of milk with the formation of a clot, processing the clot with the formation of cheese grains, molding cheese grains, to separate whey, mixing the clot with the formation of cheese grains, pressing, salting and ripening (Paten t RU 2240010. Publ. 11/20/2004. Bull. No. 32).

The disadvantage of this method is the duration of the process and the low yield of the finished product.

The objective of the invention is the creation of a highly efficient method of preparing cheese with high consumer properties while increasing the yield of the finished product.

The problem is solved in that in a method for preparing cheese, including preparing milk for clotting, comprising ripening milk, normalizing it in fat, pasteurizing, introducing additives into normalized fat and pasteurized milk, subsequent administration of lactic acid starter and rennet to clot milk with the formation of a clot, processing the clot with the formation of cheese, molding cheese, pressing, salting and ripening, as an additive use pumpkin oil paste obtained by od temporary grinding and extraction of squeezed squash with deodorized refined vegetable oil at a ratio of squeezed squash - deodorized refined vegetable oil (40:60) - (60:40) in a thin, spiraling film with a thickness of 0.1-0.2 mm at a pressure of 5- 15 MPa and a temperature of 20-40 ° C, separation of the mixture to obtain pumpkin oil paste, while the mass fraction of pumpkin oil paste is 0.5-5.0% by weight of milk, and it is introduced as an emulsion in pasteurized milk at the ratio of pumpkin oil paste - pasteurized m loco (1: 1) - (1: 5).

The technical result is a reduction in the technological process, an increase in the yield of a finished product with high consumer properties.

As we have shown experimentally, the use of pumpkin oil paste obtained by simultaneous grinding and extraction of squeezed squash with deodorized refined vegetable oil at a squeeze squash ratio - deodorized refined vegetable oil (40:60) - (60:40) in a thin, spiraling film a thickness of 0.1-0.2 mm at a pressure of 5-15 MPa and a temperature of 20-40 ° C reduces the duration of the technological stages, such as mixing cheese and salting, due to the fact that the composition of pumpkin oil second paste contains dietary fiber, namely pectin, having high surfactant properties.

In addition, we experimentally showed that due to the high water-holding ability of pumpkin-butter paste, the cheese mass decreases (the yield during maturation increases), and the content of soluble nitrogen increases, which characterizes the higher biological and nutritional value of the finished product.

The inventive method of making cheese is illustrated by examples.

Example 1. In 10 kg of milk, ripened, normalized by fat and pasteurization, with an acidity of 19 ° T, heated to a temperature of 33 ° C, pumpkin-butter paste obtained by simultaneous grinding and extraction of squeezed squash with deodorized refined vegetable oil is introduced with stirring when the squeeze ratio is 60:40 deodorized refined vegetable oil in a thin 0.2 mm thick spiral film rotating at a pressure of 15 MPa and a temperature of 20 ° C, separating the mixture to obtain a pumpkin-oil pass s, the mass fraction of pumpkin butter paste is 0.5% by weight of milk, and it is introduced in the form of an emulsion in pasteurized milk at a ratio of pumpkin butter paste to pasteurized milk 1: 5, after which the milk-sourdough is introduced into the mixture and rennet. After thorough kneading, the mixture is left for 30 minutes to clot the milk, after which the clot is processed, curd cheese is molded and pressed, salted and the cheese is ripened.

Example 2. In 10 kg of milk, ripened, normalized by fat and pasteurization, with an acidity of 19 ° T, heated to a temperature of 33 ° C, pumpkin-butter paste obtained by simultaneous grinding and extraction of squeezed squash with deodorized refined vegetable oil is introduced with stirring when the squeeze ratio is 50:50 deodorized refined vegetable oil in a thin, spiral film 0.15 mm thick at a pressure of 10 MPa and a temperature of 30 ° C, separating the mixture to obtain a pumpkin-oil pass you, while the mass fraction of pumpkin butter paste is 2.5% by weight of milk, and it is introduced as an emulsion in pasteurized milk at a ratio of pumpkin butter paste to pasteurized milk 1: 2, after which milk-sour yeast is introduced into the mixture and rennet. After thorough kneading, the mixture is left for 30 minutes to clot the milk, after which the clot is processed, curd cheese is molded and pressed, salted and the cheese is ripened.

Example 3. In 10 kg of milk, ripened, normalized by fat and pasteurization, with an acidity of 19 ° T, heated to a temperature of 33 ° C, pumpkin-butter paste obtained by simultaneous grinding and extraction of squeezed squash with deodorized refined vegetable oil is introduced with stirring at a squeeze ratio of pumpkin - 40:60 deodorized refined vegetable oil in a thin, spiral-spinning film with a thickness of 0.1 mm at a pressure of 5 MPa and a temperature of 40 ° C, separation of the mixture to obtain pumpkin oil paste s, the mass fraction of pumpkin butter paste is 5.0% by weight of milk, and it is introduced in the form of an emulsion in pasteurized milk at a ratio of pumpkin butter paste to pasteurized milk 1: 1, after which the milk-sourdough is introduced into the mixture and rennet. After thorough kneading, the mixture is left for 30 minutes to clot the milk, after which the clot is processed, curd cheese is molded and pressed, salted 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 given in the table, it follows that the preparation of cheese by the claimed method can reduce the process, increase the yield of the finished product with high consumer properties.

Indicators Known method The inventive method Example 1 Example 2 Example 3 Duration of technological stages: kneading cheese, minutes 40 twenty twenty twenty cheese ambassador, days 4.0 3,5 3,5 3,5 Reduction of technological duration 12 hours 12 hours 12 hours process compared to the known - 20 minutes 20 minutes 20 minutes The yield of finished product per 100 kg of milk 11.00 11.40 12.00 13.50 The content of soluble nitrogen in ripened cheese,% of the total nitrogen content 20.70 23.50 23.70 23.90

Claims (1)

A method of preparing cheese, including preparing milk for coagulation, which involves ripening milk, normalizing it in fat, pasteurizing, introducing additives into normalized fat and pasteurized milk, subsequent administration of lactic acid starter and rennet to clot milk to form a clot, treating the clot with the formation of cheese grain, curd cheese molding, pressing, salting and ripening, characterized in that pumpkin-oil paste obtained by simultaneous use is used as an additive grinding and extraction of squeezed squash with deodorized refined vegetable oil at a ratio of squeezed squash: deodorized refined vegetable oil (40:60) - (60:40) in a thin, spiraling film with a thickness of 0.1-0.2 mm at a pressure of 5- 15 MPa and a temperature of 20-40 ° C, separation of the mixture to obtain pumpkin oil paste, while the mass fraction of pumpkin oil paste is 0.5-5.0% by weight of milk, and it is introduced as an emulsion in pasteurized milk at the ratio of pumpkin butter paste: pasteurized milk (1: 1) - (1: 5).