RU2415598C2 - "kubansky blues" cheese and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method involves milk normalisation in terms of fat, pasteurisation, introduction of water solution of calcium chloride, a direct addition starter containing mesophilic and thermophilic cultures strains, addition of Penicillium roqueforti mould, addition of an enzyme preparation. The mixture is curdled; the clot is cut, formed; salting is performed with brine with salt concentration 20% and temperature 8°C by way of maintaining the cheese in the brine during 3 days. The cheese is dried for 1-2 days, pierced; the cheese ageing proceeds at a temperature of 8°C and air humidity of 90-95% for 20 days; the cheese is packed in foil and subsequently aged at the temperature during 40 days.

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

2 cl, 5 tbl

Description

The invention relates to the cheese industry. The closest technical solution to the claimed product is a method for the production of Roquefort cheese, including pasteurizing milk at a temperature of 74 ° C, cooling to 8-9 ° C, ripening milk, heating to a clotting temperature of 32-34 ° C, introducing bacterial starter, solution calcium chloride, pure culture of Penicilium roqueforti mold, making rennet, clot cutting, removing 60% serum, molding, self-pressing in a fermentation chamber to pH 4.7-4.9, salting in brine with a salt concentration of 20% for 5 days, drying in those 1 day, puncturing, spraying the surface of the cheese with Penicilium roqueforti mold solution, ripening for 2 months, removing mold from the surface, packing in parchment and foil (see A23C 19/02, 05/30/07, application No. 2030521/13).

The disadvantage of this method is the long and laborious process of cheese production - this is the time for ripening milk, salting the cheese, spraying the surface of the cheese with a mold solution, removing mold from the surface of the cheese.

The method is implemented as follows.

Immature milk with an acidity of 17 ° T is normalized to a mixture fat content of 3.1% to obtain the desired fat content of the finished product 50% 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 lactic bacteria.

2) The risk 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.

Normalized unripe milk with an acidity of 17 ° T is pasteurized at 76 ° C with a holding time of 20 to 25 seconds.

In pasteurized normalized milk at a clotting temperature of 32-34 ° C, an aqueous solution of calcium chloride is added at the rate of 10 to 40 g of anhydrous salt per 100 kg of the mixture.

The introduction of an aqueous solution of calcium chloride in the patented invention after pasteurization, reduces the coagulation time, increases the tensile strength of the bunch, increases the speed of its compaction, improves connectivity, and significantly reduces the loss of the clot with serum.

After the introduction of an aqueous solution of calcium chloride, a prepared starter mixture is made with a starter culture of direct application from strains of mesophilic and thermophilic cultures. Ferment is introduced at the rate of 100 units per 1000 kg of the mixture at an acidity of 17 ° T, a temperature of 33 ° C, it is activated by thoroughly mixing for 40 minutes. Unlike bacterial starters, direct applications have the following advantages: speed of application, lack of seeding.

Penicilium roqueforti mold spores are added to the milk mixture after making the starter culture, knead for 30 minutes. The acidity of the mixture is 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 the milk mixture in the form of a solution prepared 20-40 minutes before use. The clotting temperature of the milk mixture for cheese "Kuban Blues" is set depending on the type of sourdough, 33 ° C. An enzyme preparation is added to the prepared milk mixture for coagulation, mixed for 3-5 minutes for even distribution in the mixture, then left alone until a clot forms. Clotting time is 50 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 to 20 minutes. The main part of the cheese grain after setting should have a size of 10 to 15 mm. Serum acidity 21 ° T.

The 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. After molding, the cheeses are transferred to a warm compartment with an air temperature of 18-20 ° C and a relative humidity of 90-95%. With a decrease in temperature, lactic fermentation and serum secretion slow down. In the warm compartment, they try to activate the lactic acid process and the release of whey, create conditions for the fermentation of cheese with the formation of small voids, and compact the cheese mass. 1 hour after molding, the cheese is turned over, then every 30 minutes and kept to a pH of 4.85-4.9.

Cheese is salted in a brine of 20% concentration for 3 days at a temperature of 8 ° C. Proper salting has a great influence on the ripening process and product quality. Salt in combination with the increased acidity of the cheese mass contributes to the swelling of proteins and to obtain an oily, tender, easily dissolving dough in the tongue. The finished cheese should have an optimal salt content of 4-4.5%.

After salting, the cheeses are transferred to a drying chamber with a temperature of 8-10 ° C with an air humidity of 85-87% for 1-2 days. Then they are pierced so that the mold introduced into the cheese develops quickly and evenly. Before piercing: mucus is removed from the surface of the cheeses by wiping the surface with alcohol. On each head of cheese, 45 through punctures are made with a spoke with a diameter of 3 mm, which should be located evenly over the entire surface. When cheese is punctured, air enters into it and carbon dioxide exits from there. This creates favorable conditions for the rapid germination of spores and the uniform development of mycelium mold.

The cheese is sent to a ripening chamber immediately after being pierced. The air temperature in the chamber is 8 ° C, humidity is 90-95%. Under these conditions, mold develops quite well. Low humidity promotes strong drying of the cheese and the formation of a crust on it; on the contrary, too high humidity contributes to the formation of excess mucus, the surface of the cheese becomes prone to decay, the cheese becomes weak, this increases the loss of cheese during stripping, and there is a risk of extraneous microflora on the cheese .

When ripening, the cheese is placed “on the edge” at a distance of 2 cm from one another to provide better air access. After 2 days, the cheese is carefully turned over to maintain the correct shape, to ensure uniform development of mucus on the surface of the cheese and the distribution of moisture in the cheese.

On the 20th day after development, we look at how mold develops in cheese with a probe. If the mold develops well, then close the punctures. The cheese is packed in foil, placed in a storage room with a temperature of 4-6 ° C for ripening for 40 days, and then transferred to a storage room with a temperature of 2-4 ° C.

Example: In a production bath, we collect 910 kg of unripe milk with an acidity of 17 ° T and with m.dzh. 3.4% pasteurized at a temperature of 76 ° C with an exposure of 25 seconds, and 90 kg of skim milk with m.dzh. 0.05% pasteurized at a temperature of 76 ° C with an exposure of 25 seconds. Mass fraction of fat of the resulting mixture 3.1% for the production of cheese with mdzh 50% in dry matter.

In a pasteurized normalized mixture at a temperature of 33 ° C add an aqueous solution of calcium chloride at the rate of 400 grams of dry salt per 1000 kg of the mixture.

After the introduction of an aqueous solution of calcium chloride, a prepared starter mixture is made with a starter culture of direct application from strains of mesophilic and thermophilic cultures. Ferment is introduced at the rate of 100 units per 1000 kg of the mixture at an acidity of 17 ° T, a temperature of 33 ° C, it is activated by thoroughly mixing for 40 minutes.

Penicilium roqueforti mold spores are added to milk after the fermentation is made, knead for 30 minutes. The acidity of the mixture is 20 ° T.

The enzyme preparation is introduced into the milk mixture in the form of a solution prepared 20-40 minutes before use. The clotting temperature of the milk mixture for cheese "Kuban Blues" - 33 ° C. An enzyme preparation in the amount of 50 ml is added to the mixture prepared for coagulation, stirred for 3-5 minutes to evenly distribute in the mixture, then left alone until a clot forms. Clotting time is 50 minutes.

Cutting the clot and setting the grain is carried out for 15 minutes. The main part of the cheese grain after setting has a size of 12 mm. Serum acidity 21 ° T.

The 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. After molding, the cheeses are transferred to a warm compartment with an air temperature of 19 ° C and a relative humidity of 93%. With a decrease in temperature, lactic fermentation and serum secretion slow down. In the warm compartment, they try to activate the lactic acid process and the release of whey, create conditions for the fermentation of cheese with the formation of small voids, and compact the cheese mass. 1 hour after molding, the cheese is turned over, then every 30 minutes to a pH of 4.9.

Cheese is salted in a brine of 20% concentration for 3 days at a temperature of 8 ° C.

In the finished cheese, the salt content is 4.2%.

After salting, the cheeses are transferred to a drying chamber with a temperature of 8-10 ° C with an air humidity of 85-87% for 1-2 days. Then they are pierced. On each head of cheese, 45 through punctures are made with a spoke with a diameter of 3 mm, which should be located evenly over the entire surface.

The cheese is sent to a ripening chamber immediately after being pierced. The air temperature in the chamber is 8 ° C, air humidity is 90-95%.

When ripening, the cheese is placed “on the edge” at a distance of 2 cm from one another to provide better air access. After 2 days, the cheese is carefully turned over to maintain the correct shape, to ensure uniform development of mucus on the surface of the cheese and the distribution of moisture in the cheese.

On the 20th day after development, we look at how developing mold in cheese with a probe. Mold develops well, close the punctures. The cheese is packed in foil, placed in a chamber with a temperature of 4-6 ° C for 40 days to ripen, and then transferred to a storage chamber with a temperature of 2-4 ° C.

The product yield was 113.9 kg.

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

Table 1 Product name The form Size cm Weight kg Length Height Diameter Kuban Blues Low cylinder with slightly convex lateral surfaces and rounded edges - 8-10 16-18 0.8-1.5

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. The surface is flat, with well-worn punctures, white or light gray. Picture Dough without eyes, a small amount of small voids is allowed. Taste and smell Spicy, salty, with a slight bitterness, pepper taste. Test color From white to light yellow with the presence of blue-greenish veins of mold. Consistency Tender, oily, uniform throughout the mass of cheese, slightly crumbly, more densified in the outer layer.

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

Table 3 Name of indicator Kuban Blues Mass fraction of fat in dry matter,% 45 fifty 55 60 Mass fraction of moisture in fat-free substance of cheese,% 63 65 65 68 Mass fraction of moisture, not more than,% 48 48 46 46 Mass fraction of table salt,%, no more up to 5.0 Temperature at the outlet from the enterprise, ° С, from 0 to 6 Note: deviation by mass fraction of fat in dry matter is allowed ± 1.6%; in some cases, the deviation in the mass fraction of moisture ± 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.aur eus no more than CFU / g The mass of the product (g / cm ³ ), which is not allowed L. monocytogenes not allowed, g Yeast, mold (for cheese with spices), CFU / g, not more BGKP (coliforms) 1 Pathogenic m / o including salmonella Cheese "Kuban blues" 500 0.001 25 25 one hundred

In terms of safety indicators, the product must meet the requirements of SanPiN 2.3.2.1078 (indices 1.2.6) "Hygienic requirements for safety and nutritional value of food products" indicated 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 DCT and its metabolites 1,0 Radionuclides Cesium - 137 fifty Bq / kg Strontium - 90 one hundred Also

Claims (2)

1. Method for the production of cheese, characterized by the fact that unripe milk with an acidity of 17 ° T is normalized, pasteurized at a temperature of 76 ° C for 20-25 seconds, an aqueous solution of calcium chloride, yeast from strains of mesophilic and thermophilic cultures at the rate of 100 units per 1000 kg, the mixture is stirred for 40 min and Penicillium roqueforti mold spores are introduced, kneaded for 30 minutes, the enzyme preparation is added, the mixture is curled, clot is cut, formed, salting is carried out with brine with a salt concentration of 20% and a temperature of 8 ° C by isolation cheese in brine for 3 days, dried cheese for 1-2 days, punctured, ripening is carried out for 20 days at a temperature of 8 ° C at an air humidity of 90-95%, packaged in foil and conduct further maturation at a temperature of 4-6 ° C for 40 days and stored at a temperature of 2-4 ° C. 2. Cheese obtained by the method according to claim 1.