RU2366195C1 - Cheese with curd scalding high temperature production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to cheesemaking branch of dairy industry and intended to use while producing cheese with curd scalding high temperature. Method includes adding of calcium chloride, lysozyme chloride (taken as 2-4 g for 100 kg of mixture), bacterial starter of thermophilic lactic streptococcus and thermophilic lactate cells in ratio 4:1 respectively. Propionate bacteria culture is added as taken 0.5 EA taken for 100 kilos of mixture. After that rennet is added, obtained clot is cut, curd scalding is performed at 47-48°C. Head of cheese makes 5 to 7 kilos, salting is performed during 20-28 hours.

EFFECT: invention allows to reduce cheese maturing time till 40-45 days, increase end product commonality level, decrease of labour intensity of manufacturing process.

1 ex

Description

The invention relates to the cheese-making industry of the dairy industry and is intended for use in the production of cheeses with a high temperature of the second heating.

Known methods for the production of solid rennet cheeses with a high temperature of the second heating include pasteurization, normalization of milk fat, fermentation, processing of the clot, setting the grain, second heating, molding and pressing, salting, drying and ripening. The temperature and humidity conditions and the maturation time (at least 3 months) differ from each other, but the obligatory moment is to go through the “sweating” stage in a chamber with an elevated temperature of 20-25 ° C, provided that propionic acid bacteria are added to the milk. In almost all cheeses, the composition of bacterial starter cultures includes mesophilic lactic streptococci and sticks, thermophilic streptococci and sticks, propionic acid bacteria; almost all cheeses have a developed pattern with round or oval eyes (Collection of technological instructions for the production of hard rennet cheeses. Uglich, 1989, p. 52-79. Handbuch der Käse ", Germany, 1974, p. 298, 448, 488-495 , 645-652, 727-728; International Food Standard FAO / WHO No. C-10, 1977).

Thus, a method for producing block Swiss cheese (ed. Certificate of the USSR No. 858717) provides for the normalization of milk fat, fermentation using rennet, clot processing, second heating, molding under a whey layer, pressing, salting, drying and ripening cheese in a polymer film for 3 months. The method is characterized in that the normalization of milk is carried out based on the fat content of 45% in the dry matter of the finished product, molding under a layer of serum is carried out under a pressure of 2-3 kg per 1 kg of mass for 3-5 minutes, and pressing is carried out for 6-8 h initially at a pressure of 5-7 kg per 1 kg of mass for 5-7 minutes, then 11-13 kg for 30-35 minutes, 17-19 kg for 95-105 minutes, 32-40 kg for 130 -140 min, while after pressing the cheese in the molds is held for 12-14 hours at 20-23 ° C until a pH of 5.4-5.6 is obtained and ripening is carried out in five stages, the first and fifth of which bred at 10-12 ° C, the second and fourth at 15-17 ° C for 8-10 days, and the third stage at 20-23 ° C for 20-30 days.

According to USSR author's certificate No. 1722378, a method for the production of solid rennet cheese with a high second heating temperature involves the ripening of milk, normalization, pasteurization, cooling to the clotting temperature, the introduction of bacterial starter culture of mesophilic lactic streptococci, thermophilic lactic streptococci, Lactobacillus caseus helio bacteria and Lactobacobacteria, and bacteria bacteria calcium chloride, rennet, coagulation of milk, cutting a clot, setting cheese, setting the second heating , Processing of curd, molding, pressing cheese salting and maturation. This technology is distinguished by the fact that before ripening, milk is heated to 63-67 ° C, the second heating is carried out in two stages, at the first of which milk is heated to 46-48 ° C for 18-22 min, followed by kneading for 20-25 min, in the second - up to 57-60 ° C for 14-16 min, while Lactobacillus helveticus contribute 0.15-0.2%, Lactobacillus casei - 0.05-0.1%, propionic acid bacteria - in the amount of 4-6 ml per 10 tons of the mixture, and the ripening of the cheese is carried out until the activity of water in the cheese is 0.6-0.7.

A known method for the production of solid rennet cheese with a high temperature of the second heating according to the patent of Russian Federation No. 2287283, including the normalization of milk, the introduction of calcium chloride and starter culture containing mesophilic lactic streptococci, thermophilic lactic acid cultures, a culture of propionic acid bacteria in an amount of 2 EA per 5000 kg of processed milk , preparation of mesophilic lactic acid bacilli L. plantarum in the amount of 2 EA per 5000 kg of processed milk, the introduction of rennet and coagulation of milk , clot cutting, setting of cheese grain, second heating of the mixture, grain processing, molding, pressing, salting and ripening for 20-28 days.

The wide ranges of the declared technological parameters and the dose of starter microflora create difficulties in the practical implementation of the technology to obtain a specific taste and developed pattern in cheese for such a short ripening time.

All known types of cheeses with a high temperature of the second heating are distinguished by the large size and weight of the cheese head (from 11 to 100 kg). In addition, the pronounced seasonality in their production, complicated and labor-intensive, in comparison with other types of cheeses, technology, long ripening period (in some species over 4 months), low quality milk in the country, which does not allow producing cheese of stable quality, high cost of cheese in trade, they reduce the profitability of the product and restrain both production volumes and expanding the assortment of this species group.

The closest to the invention according to the technical essence is the technology of cheese "Soviet" (Collection of technological instructions for the production of solid rennet cheese. Uglich, 1989, p.52-58), including the normalization of milk by mass fraction of fat, its pasteurization, the introduction of calcium chloride and starter containing mesophilic lactic streptococci, thermophilic lactic streptococci in an amount of 0.2-0.3%, thermophilic lactic acid bacilli in an amount of 0.1-0.3%, a culture of propionic acid bacteria introduced at a rate of 0.25-0.35 per 5000 kg of processed milk, preparation of mesophilic lactic acid bacilli L. plantarum, introduction of rennet and coagulation of milk, cutting a clot and setting cheese grain, second heating at a temperature of 52-55 ° C for 20-30 minutes, processing the grain, molding cheese from formation, self-pressing, pressing for 4-6 hours, salting in brine for 4-6 days and ripening in three stages: 15-25 days are kept at a temperature of 10-12 ° C and relative humidity from 85 to 90%, then from 25 to 35 days in a fermentation chamber with an air temperature of 2 0-24 ° C and relative humidity from 90 to 95% and in a chamber with an air temperature of 10-12 ° C and relative humidity from 80 to 85% until maturity. In a fermentation chamber, cheese is turned over every 5 days, in a cold chamber - after 9-11 days.

The total duration of ripening of cheese "Soviet" is 90 days.

In shape, the finished product is a rectangular bar with slightly convex side surfaces and rounded edges with a length of 48-50 cm, a width of 18-20 cm, a height of 12-17 cm and a weight of 11.0 to 18.0 kg. Like the above counterparts, Sovetsky cheese has large dimensions and weight, labor-intensive technology, a long ripening period with difficult to predict the quality of the finished product.

The specific features of cheese with a high temperature of the second heating: pronounced cheese, sweetish, slightly spicy taste, delicate aroma, pattern in the form of round or oval eyes, depend mainly on optimally directed propionic acid fermentation.

The technical result achieved by the invention consists in reducing the ripening time of cheese with a high temperature of the second heating system of methods that regulate propionic acid fermentation, increasing the standard level of finished products, reducing the complexity of the production process.

The specified technical result in the implementation of the invention is achieved by the fact that in the method for producing cheese with a high second heating temperature, including normalization of milk, pasteurization, cooling, application of calcium chloride and bacterial starter culture of thermophilic lactic streptococcus and thermophilic lactic acid bacilli, culture of propionic acid bacteria, the introduction of rennet, coagulation of the milk mixture, cutting a clot, setting cheese, second heating, processing cheese, molding cheese tins, pressing, salting and ripening, according to the invention, after adding calcium chloride, lysozyme chloride is added to the mixture at the rate of 2-4 g per 100 kg of the mixture, the ratio of thermophilic lactic streptococcus and thermophilic lactic sticks in the bacterial starter culture is 4: 1, respectively, culture propionic acid bacteria contribute from the calculation of 0.5 EA per 100 kg of the mixture, the second heating is carried out at a temperature of 47-48 ° C, the head of cheese is used weighing 5.0-7.0 kg, and salting is carried out for 20-28 hours.

The production of cheese with a high second heating temperature in small heads requires special technological methods that activate proteolytic and lipolytic processes: establishing the optimal composition and doses of starter microflora, a special mode of second heating, establishing the optimal moisture content and pressing modes, salting and ripening of cheese.

A comparative analysis of the proposed solutions with the prototype shows that the hallmarks of the prototype are the following:

- reducing the size and weight of the cheese head in 2.5 times compared with the prototype to reduce the complexity of the manufacturing process of cheese with a high temperature of the second heating;

- the absence of mesophilic lactic streptococci in the starter microflora, which simplifies the preparation of industrial starter culture and optimizes the conditions for the development of propionic acid bacteria;

- increase in the composition of the starter culture of the share of thermophilic lactic streptococcus relative to thermophilic lactic acid bacilli by 4 times compared with the prototype;

- an increase in the number of propionic acid bacteria to 0.5 EA per 100 kg of the mixture, which is 4 times higher than that of the prototype;

- lowering the temperature of the second heating to 47-48 ° C (against 52-55 ° C in the prototype) to accelerate the ripening process;

- reducing salting time by 5 times compared with the prototype for stimulating propionic acid fermentation and obtaining a developed pattern in cheese for a shorter time,

- the total maturity of the cheese is 45 days instead of 90 days for the prototype.

The proposed general set of distinguishing features distinguishes a new technology from the known for cheeses with a high temperature of the second heating and allows to obtain a standard finished product with a traditional pattern, specific taste and aroma, in the form of small heads weighing 5.0-7.0 kg, rational for manufacturing and convenient for implementation, in an optimally short time.

To standardize the quality of the finished product, especially in the autumn-winter period, in order to prevent the “late expansion” defect due to butyric acid fermentation, instead of traditional nitrate, lysozyme chloride is added at the rate of 2-4 g per 100 kg of the mixture. It is essential for the proposed technology that lysozyme chloride promotes the production of a standard product from low-quality milk and, in addition, unlike the widely used nitrate, does not inhibit the development of propionic acid bacteria, on which the formation of a developed pattern in cheese depends.

The method is as follows.

An aqueous solution of calcium chloride is added to the pasteurized and normalized mass fraction of fat at the coagulation temperature rate of 10-40 g of anhydrous salt per 100 kg of the mixture, lysozyme chloride, previously dissolved in pasteurized water at a temperature of 30-32 ° C in a ratio of 1: 1, production starter cultures of thermophilic lactic streptococcus (Str. thermophilus) and thermophilic lactic acid bacilli (Lbc. helveticus, Lbc. lactis), prepared from dry bacterial concentrates suitable for cheeses with a high temperature of second heating.

Production starter cultures from dry bacterial concentrates are prepared according to the instructions attached to the technical documentation.

A pure culture of propionic acid bacteria contribute in the amount of 0.5 EA per 100 kg of the mixture.

Coagulation of the mixture is carried out with a solution of rennet or a milk-clotting enzyme preparation of animal origin, introduced in an amount providing a clotting time of 30-40 minutes.

After coagulation, operations are carried out for cutting the bunch, setting and kneading the grain before the second heating. The total duration of these operations until the second heating is 35-55 min, the serum acidity is 13-14 ° T.

The temperature of the second heating of the cheese grain is set within 47-48 ° C, the heating time is 30-40 minutes. To reduce the level of titratable acidity at the end of processing to 12-13 ° T, 20 to 40% of the whey of the total volume of the processed mixture is cast before the second heating, replacing it with 5-15% of pasteurized water. The size of the finished cheese grain is 2.5-5.0 mm.

The cheese is molded from the formation, the formation is pressed for 10-20 minutes at a pressure of 1.0-5.0 kPa, cut into bars, which are placed in standard forms in the form of a low cylinder, and left for self-pressing for 20-30 minutes.

At the end of self-pressing, the cheese is pressed for 2.0-3.0 hours with a gradual increase in pressure from 10 to 50 kPa with one re-pressing after 45-60 minutes from the beginning of pressing.

Salting of cheese is carried out in brine with a mass fraction of table salt of 20-24% at a temperature of 8-12 ° C. Duration of salting is from 20 to 28 hours.

At the end of salting, the cheese is dried for 2-3 days at a temperature of 8-12 ° C and relative humidity from 90 to 95% inclusive.

Ripening of cheese is carried out in three stages. After drying, the cheese is kept at a temperature of 10-12 ° C and a relative humidity of 85 to 90% inclusive for 5-10 days, then it is transferred to a fermentation chamber with an air temperature of 18-24 ° C and a relative humidity of 92 to 94% inclusive where it can withstand 15-30 days depending on the intensity of the fermentation process. From the fermentation chamber, the cheese is transferred to a chamber with an air temperature of 10-12 ° C and a relative humidity of 80 to 85% inclusive, where it is kept until ripening.

The total ripening time is 40-45 days.

The mature cheese according to the proposed technology has the optimal shape and size (low cylinder 8-11 cm high, 24-28 cm in diameter), a small head weighing 5.0-7.0 kg and organoleptic characteristics characteristic of traditional cheeses with a high second heating temperature : delicate aroma, sweetish, spicy, moderately pronounced cheese flavor, elastic, slightly dense texture, pattern in the form of round or oval-shaped eyes. The finished product contains in dry matter, wt.%: Fat - 45.0-50.0%; moisture - 39.0-43.0%; salts - 1.2-1.6%.

The possibility of reducing the size of the cheese head with a high temperature of the second heating, provided by the proposed technology, allows to reduce the production cycle by reducing the duration of pressing, salting and ripening and, as a result, reduce production losses, unify production technology by using existing equipment for the production of processed cheeses and standard forms in the form of a low cylinder. The optimal system of technological methods characterizing the proposed technology ensures technological stability (in particular, prevents the occurrence of “late expansion” defect) and guaranteed production of a high-quality mature product in a shorter time, which increases the profitability of the product and cash turnover.

Example

A milk mixture in an amount of 1000 kg, normalized by mass fraction of fat to obtain a mass fraction of fat in dry matter of 50.0% in the finished product, with an acidity of 19 ° T, pasteurized at a temperature of 72 ° C for 25 sec, cooled to 33 ° C and introduced with thorough mixing 250 g of calcium chloride dissolved in 1 l of pasteurized water, 25 g of lysozyme chloride dissolved in pasteurized water at a temperature of 30 ° C in a ratio of 1: 1; 4 l of bacterial starter culture previously prepared from BK-Uglich-TNV bacterial concentrate, 1 l of bacterial starter culture previously prepared from BK-Uglich-TP bacterial concentrate (prepared in accordance with the instructions), 5 EA of dry bacterial concentrate BK -Uglich-Pro ”and 25 g of rennet, previously dissolved in 500 ml of pasteurized water at a temperature of 33 ° C.

The dry preparation of propionic acid bacteria “BK-Uglich-Pro” is applied directly to the mixture to produce cheese.

The mixture is left alone until a clot forms.

After 30 minutes, the finished clot is cut into cubes 5 mm in size, and grain is set for 20 minutes. During this process 200 L of whey are cast. The serum acidity after cutting is 13 ° T. The grain is then kneaded for 20 minutes. The total duration of cutting the bunch, setting and processing of grain until the second heating is 45 minutes The serum acidity before the second heating is 13.5 ° T.

Before the second heating starts, 100 l of pasteurized water is added to the bath. The serum acidity is 12 ° T.

The second heating is started by slowly raising the temperature in the cheese bath to 48 ° C for 30 minutes. During the second heating, the serum acidity rises by 0.5 ° T and at the end of heating is 12.5 ° T.

At the end of the second heating, continue mixing the grain until ready for 40 minutes. The size of the finished grain before the end of processing is 3.5 mm The serum acidity at the end of the treatment is 13 ° T.

The finished cheese grain is sent to a molding apparatus for formation formation. Molding lasts 20 minutes at a prepressure pressure of 1 kPa. Then the layer is cut into bars and laid in the prepared form in the form of a low cylinder for self-pressing.

After 20 minutes, the cheese is marked and the cheese molds are placed under a press. The cheese is pressed for 2.5 hours, gradually increasing the pressure from 10 to 50 kPa. During this time, 1 re-pressing is done after 50 minutes from the beginning of pressing.

Pressed cheese has a mass fraction of moisture of 42.7% and an active acidity of 5.57 units. pH

After pressing, the cheese is placed in brine with a mass fraction of table salt of 21.0% and a temperature of 10 ° C. Duration of salting 24 hours.

Then the cheese is removed from the brine, dried for 2 days at a temperature of 10 ° C and a relative humidity of 90%.

After drying, the cheese is kept for 7 days at a temperature of 12 ° C and a relative humidity of 85%, then 20 days at a temperature of 22 ° C and a relative humidity of 92%. After that, the cheese is washed, dried and covered with an alloy, then it is kept for 15 days at a temperature of 12 ° C and a relative humidity of 85%.

The total duration of cheese ripening from the moment of production is 42 days.

Mass fraction of fat in mature cheese - 50.1%, moisture - 39.2%, table salt - 1.35%. The finished product yield is 91.0 kg.

Claims (1)

A method of producing cheese with a high second heating temperature, including milk normalization, pasteurization, cooling, application of calcium chloride and bacterial starter culture of thermophilic lactic streptococcus and thermophilic lactic acid bacillus, culture of propionic acid bacteria, introduction of rennet, coagulation of milk mixture, clot slicing, cheese setting second heating, processing of cheese grain, molding the head of cheese, pressing, salting and ripening, characterized in that after application calcium chloride is introduced into the mixture of lysozyme chloride at a rate of 2-4 g per 100 kg of the mixture, the ratio of thermophilic lactic streptococcus and thermophilic lactic acid bacilli in the bacterial sourdough is 4: 1, respectively, a culture of propionic acid bacteria is introduced at a rate of 0.5 EA per 100 kg of the mixture, the second heating is carried out at a temperature of 47-48 ° C, the head of cheese is used weighing up to 5.0-7.0 kg, and salting is carried out for 20-28 hours