RU2354122C1 - Cheese preparation method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method implies preparation of milk basic material, addition of starter culture, coagulation with rennet milk-clotting enzyme preparation and further processing Milk-clotting enzyme preparation made from rennet of reindeer is used for coagulation.

EFFECT: extension of cheese storage time.

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Description

The invention relates to dairy products, mainly to cheeses, and in particular to technological aspects of their production, characterized by the use of certain enzymes of animal origin, and can be used at enterprises of the cheese-making industry.

A known method for the production of cheese, providing for the preparation of raw milk, coagulation with a milk-clotting enzyme preparation and subsequent processing (see AS USSR No. 247 039, IPC A23C 19/068, claimed 05/12/1968, published 06/20/1969).

This method allows you to get cheese, however, for its implementation provides for the use as a milk-clotting enzyme preparation of pepsin. Under certain conditions, this circumstance can cause the development of such a defect as bitterness in the finished product, the elimination of which requires special technological measures.

There is also known a method for the production of cheese, involving the preparation of milk raw materials, the introduction of starter culture, coagulation with rennet milk-clotting enzyme preparation and subsequent processing (see p. RF No. 2231959, IPC A23C 19/00, announced 07.08.2002, published 10.07.2000, )

This technical solution is the closest to the claimed combination of essential features (prototype).

According to the prototype, rennet is used as the milk-clotting enzyme preparation, that is, the preparation isolated from the abomasum of dairy calves in cattle (cows). Rennet when used as a milk-clotting enzyme preparation in the production of cheese can significantly avoid the development of bitterness in the finished product, however, the shelf life of such cheeses is 60-90 days, and only for some types of hard cheeses ("Mountain") - 140- 300 days. Since the main volumes of milk processing for cheese are in the summer period, under the indicated storage periods, conditions are created under which it is difficult to provide the distribution network with a diverse assortment of cheeses throughout the year.

The technical result to which the invention is directed is to increase the shelf life of cheese.

The specified technical result is achieved by the fact that in the known method for the production of cheese, involving the preparation of milk raw materials, making starter culture, coagulation with rennet milk-clotting enzyme preparation and subsequent processing, according to the invention, a milk-clotting enzyme preparation from reindeer rennet is used for coagulation.

The use of milk-clotting enzyme preparation from reindeer abomasum for coagulation of milk raw materials reduces the intensity and direction of proteolytic reactions during cheese ripening, which helps to increase its shelf life.

Method for the production of cheese is implemented as follows.

The feedstock (milk mixture) was prepared by one of the known methods, for example, carrying out normalization by fat content, pasteurization, cooling to the fermentation temperature, introducing bacterial yeast and a milk-clotting enzyme preparation, which was used as a milk-clotting enzyme preparation from reindeer rennet. As a result of coagulation, a clot was obtained, which was processed using one of the known methods to obtain cheese.

A milk-clotting enzyme preparation from reindeer rennet was prepared as follows. The feedstock (frozen reindeer rennet) was thawed, washed with running cold water and ground in a meat grinder. The resulting minced meat was poured into two volumes of water and mixed for 30 minutes. 2.0 M hydrochloric acid was added to the resulting mixture to a pH of 2.0, stirred for 30 minutes, the pH was monitored and left for 12 hours to obtain an extract.

The resulting extract was separated by centrifugation (refrigerated centrifuge RS-6, 2500 rpm, 10-15 ° C, 40 minutes) to obtain a precipitate and supernatant. The precipitate was discarded. Dry ammonium sulfate was added to the supernatant in portions to 80% of saturation. After dissolving the last portion of salt, the mixture was stirred for 30 minutes and left for 12 hours.

The precipitate formed after 12 hours was separated by centrifugation (PC-6, 2500 rpm, 10-15 ° C, 40 minutes), the supernatant was discarded. To the resulting precipitate was added 2 volumes of 0.2 M Na-acetate buffer, pH 5.6. The precipitate was dissolved in a buffer solution with stirring for 30 minutes. Insoluble material was removed by centrifugation (PC-6, 2500 rpm, 10-15 ° C, 20 minutes).

A solution of the milk-clotting enzyme from the reindeer abomasum in a Na-acetate buffer was freeze-dried. The obtained MF powder was normalized with sodium chloride, until a preparation with an activity of 150,000 ± 10,000 UE was obtained.

A milk-clotting enzyme preparation from reindeer rennet has a reduced level of nonspecific proteolysis (compared, for example, with cow rennet).

The reduced level of nonspecific proteolysis of the milk-clotting enzyme preparation from reindeer abomasum allows avoiding (or minimizing) degradation of alpha and beta caseins and thereby avoiding loss of protein with whey and the formation of taste defects during cheese ripening and storage, which increases the shelf life of cheese .

After processing cheese curd cheese was ripened and its further storage.

Shelf life without significant loss of quality ranged from 520 to 540 days.

Further, the proposed method for the production of cheese is illustrated by examples of specific manufacture.

Example 1. Cheese type "Hero" was made according to standard technology. For this, 100 kg of pasteurized milk was taken, 30 g of calcium chloride, 1.0% of the bacterial yeast BP-4, and 0.05% of the bacterial yeast TMP and a milk-clotting preparation were added. As a milk-clotting preparation, a milk-clotting enzyme from reindeer abomasum was used in an amount of 2.5 g / 100 l of the milk mixture. The acidity of the mixture was brought to 17.0 ° T, the coagulation temperature to 33 ° C. The clotting time was 38 minutes. Next, a second heating was performed lasting 25 minutes at a temperature of 40 ° C. The resulting clot was cut and pressed. Pressed cheese was sent for ripening. Upon reaching maturity, the cheeses were stored at a temperature of (6 ± 2) ° C and a humidity of 80-85%. Organoleptic and physico-chemical parameters of mature cheeses were monitored every 10 days. Cheeses were removed from storage if the indicators of the 100-point assessment were reduced to values <75 points. Cheeses were removed from storage after 540 days.

Control cheeses prepared using the same technology using rennet as the milk-clotting preparation were removed from storage after 90 days.

Example 2. Packaged cheese of the Vityaz type was made according to the technology described in Example 1. As a milk-clotting preparation, a milk-clotting enzyme from reindeer rennet in the amount of 2.5 g / 100 l of milk mixture was used. Upon reaching maturity, the cheeses were packed in 250 g portions, vacuum-packed in a Kriovak® film and stored at a temperature of (6 ± 2) ° С and a humidity of 80-85%. Organoleptic and physico-chemical parameters of packaged mature cheeses were monitored every 10 days. Cheeses were removed from storage if the indicators of the 100-point assessment were reduced to values <75 points. Cheeses made with a milk-clotting enzyme from reindeer abomasum were removed from storage after 520 days.

Control cheeses prepared using the same technology using rennet as the milk-clotting preparation were removed from storage after 80 days.

Example 3. Cheese type "Mountain" was made from the standard technology described in Example 1, with the exception of increasing the temperature of the second heating to 52 ° C. As a milk-clotting preparation, a milk-clotting enzyme from reindeer abomasum was used in an amount of 2.5 g / 100 l of the milk mixture. Upon reaching maturity, the cheeses were stored at a temperature of (6 ± 2) ° C and a humidity of 80-85%. Organoleptic and physico-chemical parameters of mature cheeses were monitored every 10 days. Cheeses were removed from storage if the indicators of the 100-point assessment were reduced to values <75 points. Cheeses made with a milk-clotting enzyme from reindeer abomasum were removed from storage after 540 days.

Control cheeses prepared according to standard technology (in accordance with the approved specifications) using rennet as a milk-clotting preparation were removed from storage after 300 days.

Example 4. Packaged cheese of the type "Mountain" was made according to the standard technology described in Examples 1 and 4. As a milk-clotting preparation, milk-clotting enzyme from reindeer rennet in the amount of 2.5 g / 100 l of milk mixture was used. Upon reaching maturity, the cheeses were packed in 250 g portions, vacuum packed in a shrink film of Kriovak® and stored at a temperature of (6 ± 2) ° С and a humidity of 80-85%. Organoleptic and physico-chemical parameters of packaged mature cheeses were monitored every 10 days. Cheeses were removed from storage if the indicators of the 100-point assessment were reduced to values <75 points. Cheeses made with a milk-clotting enzyme from reindeer abomasum were removed from storage after 520 days.

Control cheeses prepared using rennet as a milk coagulation preparation were removed from storage after 140 days.

Thus, using milk-clotting enzyme preparation from reindeer abomasum for coagulation of milk raw materials in cheese production allows increasing the shelf life of the finished product.

Claims (1)

A method for the production of cheese, involving the preparation of dairy raw materials, the introduction of starter culture, coagulation with rennet milk-clotting enzyme preparation and subsequent processing, characterized in that a milk-clotting enzyme preparation from reindeer rennet is used for coagulation.