RU2379902C2 - Soft rennet cheese "ravisman" and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to cheese-making sector of milk industry. Method involves normalisation of milk by fat, thermisation, application of calcium chloride, ferment of direct application containing strains of mesophilic and thermophilic cultures, application of ferment preparation, cutting of the clot and setting of grain. After setting, the second heating takes place, moulding is done by pouring and selfpressing continues for 5-10 minutes then the cheese mass is cheddarised to pH 5.3-5.2 lasting 30-60 minutes. After cheddarisation processing is performed in a special forming machine with salt solution with concentration 9-12% and temperature of 72-80°C. The mass is salted and somewhat processed at the same time for 50-60 seconds, the cheese is shaped and dried at 10-12°C and relative air humidity of 80% for 8-10 hours. Then the cheese is dipped into the solution of distilled water and mould spores Penicillium candidum, ripening continues for 7-10 days at 11-14°C and air humidity of 90-95%.

EFFECT: invention accelerates blue cheese production owing to using unripe milk in production, cheese ripening without changing organoleptic characteristics, increase the product yield from a raw material unit, improve consistency of the finished product and expand the range of produced milk products.

2 cl, 5 tbl, 1 ex

Description

The invention relates to the dairy industry of the dairy industry.

A known method of obtaining a "White dessert cheese", including pasteurization of milk at a temperature of 84-85 ° C with an endurance of 20-25 s, cooling to a coagulation temperature, the introduction of bacterial sourdough, calcium chloride, molding, self-pressing for 12-18 hours at a temperature of 18 -20 ° C, salting in a solution with a concentration of 18-20% at a temperature of 12-14 ° C for 40-60 minutes, seeding with spores of mold culture from a spray gun, drying, ripening at a temperature of 8-10 ° C, relative humidity 90- 92% for 8-12 days (AM Nikolaev, Soft cheese technology ditch. - M.: Food Industry, 1980. - S.110-112).

The claimed method is new and has no analogues.

The purpose of the invention is as follows: 1) the effective use of milk raw materials; 2) less stringent (compared to other cheeses with mold) requirements for the quality of milk (it is possible to process milk of high acidity); 3) the simplicity of the process with a shorter production cycle, primarily due to the exclusion of such stages as the absence of the need for washing the grain, forced pressing, salting; 4) increase in the duration of implementation; 5) high biological and nutritional value of the product; 6) the creation of novelty in consumer characteristics.

The technical result is to accelerate the production of mold cheese through the use of unripe milk in the production, to reduce the ripening time of cheese without changing organoleptic properties, to increase the yield of a product from a unit of raw materials, to improve the consistency of the finished product and to expand the range of dairy products.

The technical result is achieved by normalizing immature milk with an acidity of 18-20 ° T, terminating it at a temperature of 65 ± 2 ° C with a holding time of 20 to 25 s, then adding calcium chloride, fermentation of direct application from strains of mesophilic and thermophilic cultures to 50 DCU (international unit of activity, 1 unit = 10 DCU) per 1000 kg of the mixture, the mixture is stirred for 30 minutes and the enzyme preparation is introduced, grain cutting and setting is carried out for 10 to 20 minutes, after setting, a second heating is carried out at temperature 39 ± 2 ° C, molded in bulk and self-pressed for 5-10 minutes, then the cottage cheese mass is cheddarized to a pH of 5.3-5.2 for 30-60 minutes, after chsdderizatsii melt in a special molding unit with a salt solution with a concentration of 9-12 % temperature 72-80 ° C. The mass is salted and melted simultaneously for 50-60 seconds, the cheese is molded and dried at a temperature of 10-12 ° C and a relative humidity of 80% for 8-10 hours, then the cheese is dipped in a solution consisting of distilled water and Penicillium mold spores candidum, ripening is carried out for 7-10 days at a temperature of 11-14 ° C and at an air humidity of 90-95%.

The method is implemented as follows.

Immature milk is normalized to a mixture fat content of 3.1% to obtain the desired fat content of the finished product 45% fat in dry matter. Using unripe milk allows us to avoid two problems.

1. During the ripening of milk, lipases of psychrotrophic microorganisms are capable of secreting fatty acids that inhibit the proteolytic or souring activity of milk bacteria.

2. The danger of damage by bacteriophages due to the fact that the maturation of milk creates the opportunity for a certain number of cell divisions. The use of unripe milk gives us the opportunity to intensify the process of cheese production, bypassing the technological operation - the ripening of milk, which takes 16-18 hours.

The normalized mixture on soft rennet cheese with mold is terminated at t 65 ± 2 ° C with a holding time of 20 to 25 s. The substitution of pasteurization with tsrmization preserves the lipase of milk, reduces the time for rennet coagulation of milk, accelerates ripening, and improves the quality and yield of cheese. In addition, pasteurization is considered the most likely reason for the under-expressed taste of cheese. After thermalization, the mixture is cooled to the clotting temperature and sent to a raw material manufacturer.

At a clotting temperature of 32-34 ° C, an aqueous solution of calcium chloride is added to a thermally normalized milk mixture at the rate of 10 to 40 g of anhydrous salt per 100 kg of the mixture. The introduction of calcium chloride after thermalization reduces the coagulation time, increases the tensile strength of the clot, increases its compaction speed, improves connectivity and significantly reduces the loss of clot with serum.

Directly added fermentation of Danisko CJSC, consisting of strains of mesophilic and thermophilic cultures at the rate of 50 DCU per 1000 kg of mixture at a temperature of 32-34 ° C, is made into the prepared milk mixture, activated, thoroughly mixing for 30 minutes. Direct starter cultures, in contrast to bacterial starter cultures, have the following advantages: speed of application, lack of seeding.

The amount of milk-clotting enzyme preparation is established according to the generally accepted method using the device for rennet. For 3 to 5 minutes, the milk is mixed, then left alone to form a homogeneous clot. The duration of coagulation is from 20 to 40 minutes at a temperature of 32-34 ° C.

The finished clot should be of normal density and produce sufficiently sharp edges on the fault with the release of a clear greenish-yellow serum. Cutting the clot and setting the grain is carried out for 10 to 20 minutes. The main part of the cheese grain after setting should have a size of 10 to 15 mm.

After setting the grain, a second heating is carried out. The second heating actually regulates and directs the microbiological and enzymatic processes in such a way as to obtain the desired type of cheese. The temperature of the second heating is 39 ± 2 ° C, the speed of the second heating is 1 ° C in 1.5 minutes.

After the second heating, the grain is kneaded until a certain degree of elasticity is achieved. The serum acidity at the end of grain processing is 19-21 ° T. Duration of grain processing after setting is from 20 to 40 minutes.

Soft rennet cheese is molded in bulk. To do this, the finished grain, together with whey, with continuous stirring, is quickly (evenly distributed) poured into prepared forms lined with sickle.

Serpyanka with cheese grain is bandaged and left for self-pressing for 5-10 minutes. Wooden lids are placed on top. The optimal height of the reservoir is 25 centimeters. The temperature of the formation should not fall below 36-37 ° C. This ensures a normal cheddarization process.

Cheddarization of the cheese mass is carried out until the active acidity of 5.3-5.2 pH units is achieved, which subsequently allows for normal stretching and giving the cheese mass a layered consistency, and serum acidity of 55-60 ° T. Duration of cheddarization is 30-60 minutes.

During cheddarization, under the influence of lactic streptococci, the cheese mass changes its physical properties. Part of the milk sugar contained in the cheese mass is broken down into lactic acid and other organic acids. Lactic acid gradually removes part of the calcium combined with paracasein, bringing it to monocalcium paracaseinate. The cheese mass gets typical plastic qualities when the active acidity reaches 5.3-5.2 pH units.

After washing, the well-cheddar cheese mass is pulled into a smooth, shiny and elastic thread, which lengthens under the influence of its own gravity.

The cheese mass is cut into bars. If during the cheddarization process the active acidity drops below 5.1 pH units, the bars are poured with cold water to stop the lactic acid process.

Melting is carried out in a special molding unit, completely filled with brine, heated to a temperature of 72-80 ° C.

The salt concentration in the brine is 9-12%, the acidity of the brine should not exceed 20 ° T. When melting the cheese mass as a result of exposure to high temperature, part of the mesophilic bacteria dies, which leads to a decrease in the total amount of microflora, which helps to improve the organoleptic properties in the finished product, namely, a pure cheese flavor.

It should be noted that rennet, from the moment of its introduction into milk and to the end of the shelf life of the cheese, actively breaks cheese paracasein into peptones and polypeptides, leading to their significant accumulation in cheese, as peptones and polypeptides are slightly cleaved by proteolytic enzymes due to a decrease in their activity under the influence of salt. Therefore, the accumulation of peptones in the cheese mass of cheese, their peptization and the transition to a soluble form under the influence of salt, causing an increase in the degree of maturation to 40-46%, are a feature of brine cheeses.

The bars of the cheese mass are laid in the hopper of the unit, where they are crushed into pieces of 2-3 millimeters, the mass is salted and melted at the same time for 50-60 seconds. Ready cheese mass contains 1.5-2% salt.

Cheese is molded in a molding unit by filling special forms with the molten mass.

The formed heads in the molds are fed into the chamber with an air temperature of 10-12 ° C and an air humidity of 80%. At this temperature, the cheese is cooled and allowed to dry for 8-10 hours.

After cooling, dip the cheese into the moldy solution.

The patented cheese uses the following method of applying mold: introducing Penicillium candidum mold spores into distilled water and dipping the cheese into this solution. This method has the following advantage: when mold is added directly to milk, it does not give such a uniform and uniform development over the entire surface of the cheese as when using our method.

After drying, the cheese is transported into a chamber with a temperature of 11-14 ° C and a relative humidity of 90-95% for ripening.

As it ripens, when the microflora has developed sufficiently, lower temperature and lower humidity are needed. To this end, after 7-10 days of ripening, the cheese is packaged in lacquered, varnished foil, special multilayer or paraffin paper, perforated polymer films and placed in wooden or cardboard boxes in a chamber where the cheese is aged 2-3 days at a temperature of 5-8 ° C and relative humidity of 70-75%.

The moisture content in mature cheese is 50%, fat 45%. The finished cheese is stored in the finished product chamber at a temperature of 4-2 ° C and a relative humidity of 80-85% until sale. The cheese is sold for 30 days.

Example

In the production bath, we collect 2.4 tons of the mixture for cheese with fat 3.1%. The mixture consists of unripe whole milk in an amount of 2185 kg with a fat of 3.4% and skim milk in an amount of 215 kg with a fat of 0.05%. We terminate this mixture at a temperature of 65 ° C with a shutter speed of 25 s. In a thermally normalized mixture at a temperature of 32 ° C, we add a solution of calcium chloride in an amount of 960 grams. Then we add the leaven of direct application from strains of mesophilic and thermophilic cultures in the amount of 50 DCU per 1000 kg of the mixture at a temperature of 32 ° C, activate by stirring for 30 minutes.

An enzyme preparation is added to the mixture prepared for coagulation, its amount is determined using a rennet sample, mixed for 5 minutes and left alone. Clotting time 40 minutes.

The finished clot should be of normal density and produce sufficiently sharp edges on the fault with the release of a clear greenish-yellow serum. Cutting the clot and setting the grain is carried out for 20 minutes. The main part of the cheese grain after setting should have a size of 12 mm.

After setting the grain, a second heating is carried out. The temperature of the second heating is 39 ° C, the speed of the second heating is 1 ° C in 1.5 minutes. After the second heating, the grain is kneaded until a certain degree of elasticity is achieved. Serum acidity at the end of grain processing is 19 ° T. Duration of grain processing after setting is 40 minutes.

Soft rennet cheese is molded in bulk. To do this, the finished grain, together with whey, with continuous stirring, is quickly (evenly distributed) poured into prepared forms lined with sickle.

Serpyanka with cheese grain is bandaged and left for self-pressing for 10 minutes. Wooden lids are placed on top. The optimal height of the reservoir is 25 centimeters.

Cheddarization of the cheese mass is carried out until the active acidity of 5.3 pH units is reached, which subsequently allows for normal stretching and giving the cheese mass a layered consistency, and a serum acidity of 58 ° T. Duration of cheddarization is 50 minutes.

The cheese mass is cut into bars. The bars of the cheese mass are laid in the hopper of the unit, where they are crushed into pieces of 3 millimeters, the mass is salted and corrected simultaneously for 55 seconds.

The salt concentration in the brine is 12%, the acidity of the brine should not exceed 20 ° T.

Cheese is molded in a molding unit by filling special forms with the molten mass.

The formed heads in the molds are fed into the chamber with an air temperature of 11 ° C and an air humidity of 80%. At this temperature, the cheese is cooled and allowed to dry for 8 hours. This is necessary in order to remove excess moisture from the cheese, create the appropriate conditions for the formation of a small surface crust of cheese and the normal development of aerobic microflora on it. After drying, apply the mold. The patented cheese uses the following method of applying mold: introducing Penicillium candidum mold spores into distilled water and dipping the cheese into this solution. This method has the following advantage: when mold is added directly to milk, it does not give such a uniform and uniform development over the entire surface of the cheese as when using our method.

After drying, the cheese is transported into a chamber with a temperature of 12 ° C and a relative humidity of 92% for ripening within 9 days.

As it ripens, when the microflora has developed sufficiently, lower temperature and lower humidity are needed. To this end, after 9 days of ripening, the cheese is packaged in lacquered, varnished foil, special multilayer or paraffin paper, perforated polymer films and placed in wooden or cardboard boxes in a chamber where the cheese is aged for 2 days at a temperature of 7 ° C and relative humidity of 72 %

The moisture content in mature cheese is 50%, fat 45%. The product yield is 245 kg.

The shape, size and weight of the cheese must comply with the requirements specified in table 1.

Table 1 Name
product The form Size, see Weight kg Height Diameter Soft rennet
cheese “Ravisman” Low cylinder 2-10 7-9 0.09-0.15 Triangular, with slightly convex lateral surfaces, rounded or wavy faces. 2-10 2-10 0.1-0.5

The deviation in net weight is ± 0.005 kg.

According to organoleptic characteristics, the cheese must meet the requirements specified in table 2.

table 2 Name of indicator Characteristic Appearance The cheese is wrapped in foil varnished, lacquered or perforated film. To remove the foil, the surface of the cheese is covered with a crust - mold, which has some density and elasticity. Picture Dough without eyes, without cracks. Taste and smell Pure, sour-milk with a slightly mushroom flavor. Test color From white to light cream Consistency Tender, homogeneous in the whole mass or slightly smeared in the subcortical layer, with a small core in the center of a denser cheese dough.

According to physical and chemical indicators, the cheese must comply with the requirements and standards specified in table 3.

Table 3 Name of indicator Norm Mass fraction of fat in dry matter,% 45 ± 1.6 Mass fraction of moisture, not more than,% fifty Mass fraction of table salt,%, no more 1.5-2.0 Temperature at the outlet from the enterprise, ° С, no more 4 ± 2

In some cases, a deviation of the mass fraction of moisture is ± 2.0%.

According to microbiological indicators, the cheese must meet the requirements of SanPiN 2.3.2.1078 (index 1.2.6.1), “Hygienic requirements for safety and nutritional value of food products”, indicated in table 4.

Table 4 Product type S.aureus no more than CFU / g The mass of the product (g / cm ³ ), which is not allowed L. monocytogenes not allowed, g BGKP (Coliforms) Pathogenic m / o, including salmonella Soft rennet cheese “Ravisman” 500 0.001 25 25

In terms of safety indicators, the product must comply with the requirements of SanPiN 2.3.2.1078 (indices 1.2.6) "Hygienic requirements for safety and nutritional value of food products" specified in table 5.

Table 5 Indicators Permissible levels, mg / kg (l), no more Note Toxic elements Lead 0.5 Arsenic 0.3 Cadmium 0.2 Mercury 0,03 Mycotoxins and antibiotics By raw Pesticides Hexachlorocyclohexane 1.25 DDT and its metabolites 1,0 Radionuclides Cesium - 137 fifty Bq / kg Strontium - 90 one hundred Bq / kg

Claims (2)

1. A method for the production of soft rennet cheese with mold, including the normalization of unripe milk with an acidity of 18-20 ° T, thermalization at a temperature of 65 + -2 ° C, the introduction of calcium chloride, then the fermentation of direct application from strains of mesophilic and thermophilic cultures, kneading the mixture in for 30 min, the introduction of the enzyme preparation, cutting and setting the grain, the second heating at a temperature of 39 ± 2 ° C, cheddarization to pH 5.3-5.2, melting with a salt solution with a concentration of 9-12% and a temperature of 72-80 ° C, molding and drying at a temperature of 10-12 ° C and from ositelnoy humidity of 80% for 8-10 hours, after application of a mold by dipping Drain cheese cheese, consisting of distilled water and a solution of spores of mold Penicillium candidum, ripening for 7-10 days. at a temperature of 11-14 ° C with an air humidity of 90-95%. 2. Soft rennet cheese obtained by the method according to claim 1.