RU2380913C1 - Cheese preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves normalisation, pasteurisation, preparation of the raw materials which is milk for clotting, introduction of bacterial ferment or preparation prepared out of strains of mesophilic lactic streptococci, rennet and calcium chloride, clotting, cutting of clot, mixing, cheddarisation, melting, shaping, salting, cooling and packaging. In the course of salting, a flavour additive is added into cheese by means of soaking of the shaped cheese for 15-60 minutes at 8-12°C in salty aqueous solution with concentration of 16-20% and acidity of 25°T maximum or in acid serum pickle with concentration of 16-20% and acidity of 50-60°T maximum with concentration of flavour additives from 0,1 to 3%. After salting cheese can be smoked for 1-2 days at 40-50°C and dried for 1-2 days as well.

EFFECT: invention enables to increase quality of cheese as well as improve its organoleptic characteristics.

6 cl, 2 tbl

Description

The invention relates to dairy products, namely to the production of cheeses and can be used in the production of cheeses with flavor additives.

Various methods for producing cheese are known.

The closest is the method of producing cheese "Donskoy", RU 2214099, A23C 19/072, A23C 19/068, A23C 29/02, 03/01/2000, including normalization, pasteurization, preparation of raw materials - milk for coagulation, the introduction of calcium chloride rennet, starter culture containing mesophilic lactic streptococci, coagulation, clot cutting, kneading, second heating, cheddarization, salting, melting, molding, dosing, cooling, packaging and ripening. As the feedstock, milk is used in a mixture with buttermilk obtained from the batch method for producing butter in a ratio of 8: 2 to 9: 1 by weight with an acidity of 25-30 ° T, and the starter culture additionally contains thermophilic lactic streptococci and Bulgarian bacillus at a ratio mesophilic lactic streptococci: thermophilic lactic streptococci: Bulgarian bacillus 1.5: 1: 0.1. The second heating and cheddarization is carried out at 36-38 ° C. Cheddarization of cheese mass is carried out in the process of kneading before and after the second heating to increase the acidity in the serum of 35-40 ° T. Salting, melting, molding, dosing is carried out mechanized way, 5 minutes before the end of melting, flavor and aromatic fillers are added.

The disadvantage of this method of cheese production is the insufficiently high quality of the resulting product, since the flavor additive does not achieve its best properties due to the fact that it is added during the cheese melting process.

The technical problem, the solution of which the invention is directed, is to obtain high-quality products with a harmonious taste and a wide range with the use of flavoring additives. The technical result achieved by this invention is to improve product quality, improve its organoleptic properties.

The problem is solved due to the fact that in the method of producing cheese, including normalization, pasteurization, preparation of the feedstock - milk - for coagulation, the introduction of bacterial starter culture or a preparation made from strains of mesophilic lactic streptococci, and calcium chloride, coagulation, clot cutting, kneading , cheddarization, melting, molding, salting, cooling, packaging, during the salting process, a flavor additive is added to the cheese by soaking the molded cheese for 15-60 minutes at a temperature of 8-12 ° C in a saline aqueous solution with a concentration of 16-20% and an acidity of not more than 25 ° T or in acid-whey brine with a concentration of 16-20% and an acidity of not more than 50-60 ° T at a concentration of flavoring additives from 0, 1 to 3%.

In addition, the cheese is smoked for 1-2 days at a constant maintained temperature of 40-50 ° C, turning it 3-5 times.

Also, the cheese is dried in a drying chamber for 1-2 days.

In this case, coagulation of the feedstock - milk - is carried out at a temperature of 31-35 ° C, the clot is cut for 15 ± 5 minutes, after separation of the whey, it is kneaded for 5-7 minutes until the formation of grain 6-15 mm with a second heating to a temperature 34-38 ° C, and then knead another 5-15 minutes.

Moreover, the coagulation of the feedstock - milk - can be performed at a temperature of 31-38 ° C, the clot is cut for 15 ± 5 minutes, after separation of the whey, it is kneaded for 5-7 minutes until the formation of grain 6-15 mm without second heating.

In addition, the feedstock - milk - is sent for ripening with bacterial starter cultures in the amount of 0.1-0.3% and pasteurized at a temperature of 72-76 ° C with an exposure of 20-25 s.

Cheese production by the proposed method is as follows.

Natural cow’s milk, raw milk for cheese making, sheep’s milk, goat’s, buffalo milk, raw cream, skimmed milk, buttermilk raw milk, whole milk powder, etc. are used as feedstock.

Natural milk is purified from mechanical impurities on centrifugal milk cleaners or passed through filter materials. Then the milk is sent for processing or cooled to a temperature of 4 ± 2 ° C and stored in intermediate storage tanks.

Dry milk products are restored in accordance with the technological instructions for the production of pasteurized drinking milk.

The milk is separated, observing the rules stipulated by the technical instructions for use of the separators.

The required amount of fresh milk is sent for ripening unpasteurized or after pasteurization. Ripening is carried out with the introduction of bacterial starter cultures in milk in an amount of 0.1-0.3%. Bacterial starter cultures or preparations made from strain mesophilic lactic streptococci are used.

Milk pasteurized at a temperature of 72-76 ° C with an exposure of 20-25 s.

Normalization of milk by fat is carried out in a stream using a separator-normalizer or by mixing in a tank or cheese bath. In this case, by controlling the mass fraction of fat of the mixture in terms of the mass fraction of protein, a predetermined mass fraction of fat in the dry matter of fat should be provided.

They make leaven from 0.5-2.0%. The amount of milk-clotting enzyme necessary for coagulation of milk is determined by rennet.

Then, calcium chloride solution is added to the milk prepared for coagulation at the rate of 25 ± 15 g of anhydrous salt per 100 kg of milk. The optimal dose of calcium chloride is established taking into account the rennet level.

The coagulation temperature is set depending on the quality of milk and the type of yeast used. The coagulation temperature is 31-35 ° C, if the second heating is subsequently used, and increases by 2-3 ° C and is 31-38 ° C, if the second heating is not used.

Then the clot is cut by conventional methods and means for 15 ± 5 minutes. After cutting, the cheese mass is left for 2-3 minutes to isolate the whey.

After that, in order to avoid the formation of cheese dust, the cheese mass is carefully and slowly kneaded for 5-7 minutes. Kneading is continued intensively to a grain size of 6-15 mm, while simultaneously conducting a second heating to a temperature of 34-38 ° C. After heating, the cheese mass is continued to be kneaded for 5-15 minutes until a sufficiently dry, but not sticky, cheese grain is obtained. Then 70-90% of the serum is removed, the settled grain is shifted into the reservoir and pressed. The cheese layer is pressed under a layer of serum for 20-30 minutes under a pressure of 0.02 MPa per 1 cm ³ surface or 1 kg of cargo per 1 kg of cheese layer. Then cheddarization of the cheese mass is carried out - the pH of the cheese before cheddarization is 5.5-5.7.

The cheese layer is cut into bars 40-50 cm long, 15-20 cm wide and 8-10 cm high. The bars are kept for 2-5 hours at a temperature of 31-35 ° C, turning them over every 1-1.5 hours and swapping bars. By the end of cheddarization of cheese mass, the acidity of whey rises to 70-80 ° T, and the acidity of the mass of the formation to 150-160 ° T. The cheese mass is permeated with eyes of a flattened, stretched shape. An indicator of mass maturity is a melting test - a piece of cheese weighing 25-30 g is immersed for 3-5 minutes in water with a temperature of 70-80 ° C, then the mass is stretched, the ripened dough should stretch well and stick together - the pH of the cheese after cheddarization is 5.0 -5.2. The next step is the melting of the cheese mass.

The ripened cheese mass is cut with knives into strips 0.5-1 cm thick or crushed into crushers, then placed in a boiler with a stirrer or a unit for melting and molding and melted in an acidified medium at a temperature of 65-80 ° C. It was experimentally derived that the best melting point is 65-70 ° C. During melting, the cheese mass is kneaded until a homogeneous viscous mass is obtained in the dough mixer.

Then the cheese mass is cut into pieces of the required weight and molded on special equipment or manually, giving the cheese the appropriate shape.

Formed cheeses on shelving containers are served in a chamber with a temperature of 6-12 ° C. Cooling can be done mechanically by immersing containers of cheese in a brine having a temperature of 2-3 ° C for 2-3 minutes. Chilled cheese after extraction from brine should not be deformed.

After cooling the cheese, the process of salting the cheese begins. In the process of salting, flavor additives are added to the cheese. The cooled molded cheese is kept for 15-60 minutes at a temperature of 8-12 ° C in an aqueous solution with a concentration of 16-20% or an acid-whey solution with a concentration of 16-20%. The acidity of the aqueous solution should not exceed 25 ° T, acid-whey - 50-60 ° T. In this case, aqueous or acid-whey solutions contain flavoring substances (liquid, water-soluble or dry) with a concentration of 0.1-3%. All flavoring substances must comply with GOST.

After salting, the cheese is removed from the brine and sent for drying. Drying is carried out for 3-4 hours using electric dryers of various designs at a temperature of 40-50 ° C, maintained throughout the entire drying process.

In the manufacture of smoked cheeses, cheese after the village is removed from the brine and sent to the smoking room. Smoking is carried out at a temperature of 40-50 ° C, which is maintained constant throughout the process. The duration of the smoking process is 1-2 days, during which the cheese is turned 3-5 times to maintain the desired shape.

The cheese is ready for sale after the salting process, as well as after drying and smoking - the pH of the product ready for sale is 4.9-5.1.

Ready for sale cheese is packaged, for example, in barrier films, labeled, and stored in accordance with regulatory documents.

The proposed method made a large assortment of cheeses, the characteristics of which are presented in Table 1.

Using the proposed production method, an optimal harmonious taste of the finished cheese with different tastes is achieved, and the simplicity of the method allows the use of a wide range of flavoring additives.

table 2 No. Indicators Cheese made according to patent No. 2214099 Cheese made by the proposed method Special roll with spices Smoked Chamomile "Spaghetti Udane" dried flavored one. Clotting temperature of milk, ° С 32 31-38 31-38 31-38 2 The removed serum,% thirty 70-90 70-90 70-90 3. The temperature of the second heating, ° C 36-38 34-38 34-38 34-38 four. The level of active acidity after cheddarization, units pH 5.3 5.0-5.2 5.0-5.2 5.0-5.2 5. Mass fraction of fat,% in dry matter, not less than 45 45 ± 1.5 45 ± 1.5 45 ± 1.5 6. Mass fraction of moisture,%, no more 52 53 43 eighteen 7. Mass fraction of salt,% 1-3 1,5-5,0 1,5-5,0 1,5-5,0 8. Organoleptic indicators: - taste and smell Creamy Cheese Flavor Clean,
sour-milk, moderately salty, with taste and smell of spices used Clean,
sour milk, moderately salty, with the taste and smell of spices and smoked Pure, sour-milk, moderately salty, with a touch of flavoring additives - consistency Plastic layered Thick, slightly layered Thick, slightly layered Thick, layered, slightly brittle

Claims (6)

1. A method of producing cheese, including normalization, pasteurization, preparation of raw materials - milk for coagulation, the introduction of bacterial starter culture or a preparation made from strains of mesophilic lactic streptococci, milk clotting enzyme and calcium chloride, coagulation, clot cutting, kneading, cheddarization, melting, molding , salting, cooling, packaging, characterized in that during the process of salting, a flavor additive is added to the cheese by soaking the molded cheese for 15-60 mi n at a temperature of 8-12 ° C in a saline aqueous solution with a concentration of 16-20% and an acidity of not more than 25 ° T or in acid-whey brine with a concentration of 16-20% and an acidity of not more than 50-60 ° T at a concentration of flavoring additives from 0 , 1 to 3%. 2. The method according to claim 1, characterized in that the cheese after salting is smoked for 1-2 days at a constant maintained temperature of 40-50 ° C, turning it 3-5 times. 3. The method according to claim 1, characterized in that the cheese is dried in a drying chamber for 1-2 days. 4. The method according to claim 1 or 2, characterized in that the coagulation of the feedstock - milk is carried out at a temperature of 31-35 ° C, the clot is cut for 15 ± 5 minutes, and kneading for 5-7 minutes until the formation of grain 6 -15 mm with simultaneous second heating followed by kneading for 5-15 minutes. 5. The method according to claim 1 or 2, characterized in that the coagulation of the feedstock - milk is carried out at a temperature of 31-38 ° C, the clot is cut for 15 ± 5 minutes, and kneading for 5-7 minutes until the formation of grain 6 -15 mm. 6. The method according to claim 1 or 2, characterized in that the feedstock - milk is sent to ripen before or after pasteurization with the addition of bacterial starter cultures in an amount of 0.1-0.3%.