RU2399286C2 - "kuban-plaisir" soft-ripened rennet cheese and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to cheese-making branch of dairy industry. Method includes unripe 18-19°T acidity milk standardisation, pasteurisation of the milk at a temperature of 72-80°C, dispergation at a temperature of 32°C during 10 min, addition of water solution of calcium chloride, direct addition ferment which contains mesophilic cultures. The prepared mixture is mixed and added a ferment preparation to, the clot is cut, cheese grains are formed, moulded, self-pressed, salted with a 20-22°C brine, pasteurised at a temperature of 95°C, salt concentration in the brine being 18-20%, by maintaining the cheese in the brine during 60 min. Then the cheese is dried, mould is applied to it by means of dipping the cheese in a solution which consists of distilled water and Penicillium candidum mold endospores; the cheese ageing proceeds for 7-10 days at a temperature of 11-14°C and air humidity of 90-95%.

EFFECT: invention allows to accelerate speed the cheese production process due to using unripe milk in production, to reduce the cheese ageing term without modification of organoleptic properties, to improve consistence of the finished product and to extend the range of milk products manufactured.

2 cl, 4 tbl, 1 ex

Description

The invention "Soft rennet cheese" Kuban-Plaisir and its production method "relates to the dairy industry of the dairy industry.

The closest analogue to the claimed product is Camembert cheese, which includes milk pasteurization, milk coagulation, mold application, grain setting, self-pressing, settlement, cheese ripening (R. Scott, R.K. Robinson, R. A. Wilby “Cheese production : scientific foundations and technologies./ Transl. from English. 3rd edition under the general editorship of K.K. Gorbatova - St. Petersburg Profession, 2005. - p. 360-362).

The technical result consists in accelerating the process of cheese production through the use of unripe milk in the production, in reducing the ripening time of cheese without changing the organoleptic properties, in improving the consistency of the finished product and in expanding the range of dairy products.

The technical result is achieved by normalizing immature milk with an acidity of 18-19 ° T, pasteurization is carried out at a temperature of 72-80 ° C, after pasteurization, the normalized mixture is dispersed at a temperature of 32 ° C for 10 minutes, an aqueous solution of calcium chloride is added, then direct introduction starter containing mesophilic cultures in the amount of 50 DCU per 1000 kg, the mixture is stirred for 30 minutes and the enzyme preparation is added, salting is carried out with brine pasteurized at a temperature of 95 ° C with a salt concentration of 18-20%, and at a temperature of 20-22 ° C by keeping the cheese in brine for 60 minutes, the mold is applied after drying the cheese, by dipping the cheese in a solution consisting of distilled water and Penicillium candidum mold spores, maturation is carried out for 7-10 days at a temperature of 11- 14 ° C with an air humidity of 90-95%.

The essence of the invention lies in the fact that as the raw material use unripe milk, with an acidity of the mixture 18-19 ° T.

Using unripe milk avoids two problems:

one). In the process of milk maturation, lipases of psychrotrophic microorganisms are capable of secreting fatty acids that inhibit the proteolytic or souring activity of lactic bacteria.

2). The danger of defeat 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 production process of Kuban-Plaisir cheese, bypassing the technological operation - the ripening of milk, which takes 16-18 hours.

Crude milk is normalized to a mixture fat content from 3.0% to 3.8%, depending on the desired fat content of the finished product, from 45% to 60% fat in dry matter. The normalized mixture for Kuban-Plesir cheese is pasteurized at a temperature of 72-80 ° C with a holding time of 20-25 s.

After pasteurization, the mixture on the Kuban-Plaisir cheese is dispersed at a temperature of 32-34 ° C for 10 minutes. Dispersion contributes to the process of lipolysis, leading to accelerated development of the characteristic taste of cheese. The dispersion process has another advantage: it leads to a decrease in the loss of fat carried away by whey, which is probably due to the transfer of caseins into the shell substance of the fat globules, and also leads to a decrease in the gel's elasticity, which improves the consistency of the cheese mass, and an increase in the amount of water remaining in a clot, increases the yield of cheese.

In a pasteurized normalized milk mixture on Kuban-Plaisir cheese at a clotting temperature of (32-34) ° С, an aqueous solution of calcium chloride is added at the rate of 10 to 40 grams of anhydrous salt per 100 kg of the mixture. The introduction of an aqueous solution of calcium chloride after pasteurization reduces the coagulation time, increases the tensile strength of the clot, increases its compaction speed, improves cohesion and significantly reduces the loss of clot with serum.

After the introduction of an aqueous solution of calcium chloride into the prepared milk mixture for Kuban-Plaisir cheese, a direct application ferment containing mesophilic cultures is introduced. The dose of leaven chosen by us depends on the rate of increase in acidity, the rate of drying of grain in a cheese bath, and the physicochemical properties of milk. In the development of the claimed cheese, use direct starter culture containing mesophilic cultures. Ferment is introduced at the rate of 50 DCU per 1000 kg at an acidity of 18 ° T, a temperature of 32-34 ° C, activate, thoroughly mixing for 30 minutes. Unlike bacterial starters, direct applications have the following advantages: speed of application, lack of seeding.

The mixture on the Kuban-Plaisir cheese before titration has a titratable acidity of 19-20 ° T. The amount of milk-clotting preparation is established according to the generally accepted method using the device for rennet. The enzyme preparation is introduced into milk in the form of a solution prepared 20-40 minutes before use. The clotting temperature of milk for cheese "Kuban-Plaisir" set 32-34 ° C. An enzyme preparation is added to the mixture prepared for coagulation, mixed for 3-5 minutes for even distribution in the mixture, then left alone until a clot forms. The duration of coagulation is from 20 to 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 10-15 minutes into cubes of size 15 · 15 · 15 mm The acidity of the released serum (16-17) ° T.

After cutting the clot, the grain is dried (5-10) minutes at a temperature of 38 ° C and formed in bulk in block forms. After swelling of the free serum, the block forms are removed and set in stacks. After 20-30 minutes, the stack with block forms is turned over on the tilter, an hour later turned over again. After that, the cheese is left alone for 8 hours for self-pressing. Cheese after self-pressing has an active pH of 4.7-4.9 and a moisture content of 53-55%.

When salting the Kuban-Plesir cheese, a brine pasteurized at a temperature of 95 ° C with a concentration of 18-20% and a temperature of 20-22 ° C is used. Despite the apparent relative simplicity of the cheese village in industrial production, the processes that occur when salt enters the cheese mass are far from being fully studied, therefore, it should be recognized that the temperature we used at the beginning of the village plays an important role in the plan for establishing the composition of the finished product, and also contributes to the fact that the difference in the concentrations of the aqueous phases of the cheese and brine causes a rapid diffusion of salt into the cheese mass and the reverse migration of the aqueous phase of the cheese towards the brine. Then the salt solution is cooled to a temperature of 12-14 ° C and the diffusion process slows down. The cheese is kept for 60 minutes with the expectation of obtaining in the finished cheese a mass fraction of salt of not more than 2.5%.

After salting, the Kuban-Plaisir cheese is dried at a temperature of 15-16 ° C and a relative humidity of 85-88% for 24 hours. This is necessary in order to remove excess moisture from the cheese and create proper conditions for the formation of a small surface crust cheese and the normal development of aerobic microflora on it. After drying, apply the mold. The mold is applied as follows: first, the spores of the Penicillium candidum mold are introduced into distilled water, and then the cheese is dipped into this solution. This method has the following advantage: when mold is introduced directly into 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 Kuban-Plaisir cheese is transported into a chamber with a temperature of 11-14 ° C and a relative humidity of 90-95% for ripening for 7-10 days.

Cheese ripening occurs at a slight increase in temperature (by 1 ° C), which we use to reduce the ripening time without changing the organoleptic properties of the product. As they mature, when this 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 advantage of this method lies in the fact that cheese requires less care, no further drying of the cheese is allowed, which leads to spoilage, and the rapid development of mold stops.

The moisture content in mature Kuban-Plaisir cheese is 50%.

Ready cheese "Kuban-Plaisir" is stored in the finished product chamber at a temperature of 4-2 ° C and a relative humidity of 80-85% until sale.

Example

In the production bath, we collect 2 tons of the mixture for Kuban-Plaisir cheese with 3.2% fat. The mixture consists of unripe whole milk in an amount of 1881 kg with a fat of 3.4% and skim milk in an amount of 119 kg with a fat of 0.05%.

We pasteurize this mixture at a temperature of 72-80 ° С with an exposure of 20-25 s. After pasteurization, disperse at a temperature of 32 ° C for 10 minutes.

In a pasteurized normalized mixture at a temperature of 32-34 ° C we add an aqueous solution of calcium chloride in an amount of 800 grams. Then we add direct starter culture containing mesophilic cultures in an amount of 100 DCU at a temperature of 32-34 ° C, activate by mixing for 30 minutes.

An enzyme preparation is added to the mixture prepared for coagulation, its amount is determined using a rennet sampler, mixed for 3-5 minutes and left alone. Coagulation duration from 20 to 40 minutes.

The finished clot is cut into cubes measuring 15 · 15 · 15 mm. After cutting, the grain is dried for 5-10 minutes and molded in bulk in block form. After the free whey has drained, the block forms are removed and stacked. After 20-30 minutes, the stack with block forms is turned over on the tilter, an hour later turned over again. After that, the cheese is left alone for 8 hours for self-pressing. Cheese after self-pressing has an active pH of 4.7-4.9 and a moisture content of 53-55%.

When a cheese village is used, a brine pasteurized at a temperature of 95 ° C with a concentration of 18-20% and a temperature of 20-22 ° C is used. Then the salt solution is cooled to a temperature of 12-14 ° C and the diffusion process slows down. The cheese is kept for 60 minutes with the expectation of obtaining in the finished cheese a mass fraction of salt of not more than 2.5%.

After the settlement, the Kuban-Plaisir cheese is dried at a temperature of 15-16 ° C and a relative humidity of 85-88% for 24 hours. After drying, we apply mold by dipping the cheese into a solution of distilled water and Penicillium candidum mold spores.

After drying, the Kuban-Plaisir cheese is transported into a chamber with a temperature of 11-14 ° C and a relative humidity of 90-95% for ripening for 7-10 days.

After 7-10 days of ripening, the cheese is packed 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 70-75%.

The moisture content in mature cheese is 50%.

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

The deviation in net weight is allowed ± 0,005 kg

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

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 45% fifty% 55% 60% Mass fraction of fat in dry matter,% 45 ± 1.6 50 ± 1.6 55 ± 1.6 60 ± 1.6 Mass fraction of moisture,%, no more fifty fifty fifty fifty Mass fraction of table salt,%, no more 2.5 2.5 2.5 2.5 Temperature at the outlet from the enterprise, ° С, no more 4 ± 2 4 ± 2 4 ± 2 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.

Claims (2)

1. Method for the production of soft rennet cheese, including the normalization of milk, pasteurization, the introduction of starter culture, an aqueous solution of calcium chloride, an enzyme preparation and mold, coagulation, self-pressing, molding, salting, drying, ripening and packaging, characterized in that the unripe milk is normalized with an acidity of 18-19 ° T, pasteurization is carried out at a temperature of 72-80 ° C, after pasteurization, the normalized mixture is dispersed at a temperature of 32 ° C for 10 minutes, an aqueous solution of calcium chloride is introduced, then m direct fermentation starter containing mesophilic cultures in the amount of 50 DCU per 1000 kg, the mixture is stirred for 30 minutes and the enzyme preparation is added, salting is carried out with brine pasteurized at a temperature of 95 ° C with a salt concentration of 18-20% and a temperature of 20-22 ° C by keeping the cheese in brine for 60 minutes, the mold is applied after drying the cheese by dipping the cheese in a solution consisting of distilled water and Penicillium candidum mold spores, ripening is carried out for 7-10 days at a temperature of 11-14 ° C with humidity air 90-95%. 2. Soft rennet cheese obtained by the method according to claim 1.