RU2443117C1 - Method for production of cheese products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, in particular, to production of cheese products. The method is as follows: one performs production of a mixture by way of mixing dry defatted milk with casein concentrate at a ratio of caseins contained in the concentrate and dry defatted milk varying from 0.8 to 1.0 and, preferably for solid and semi-solid cheese products, 0.92-0.98. The produced mixture is dissolved in water at a temperature of 45-50°C to obtain concentration of dry substances in the reconditioned mixture equal to 8.3-8.5%. The produced mixture is thoroughly stirred and maintained during 2-3 hours for the system stabilisation in terms of viscosity and density and complete transition of protein phase into colloidal state. The reconditioned mixture is normalised in terms of fat content with cream or an emulsion.

EFFECT: improved effectiveness of the method.

8 cl, 14 tbl, 4 ex

Description

The invention relates to the dairy industry, in particular to the production of cheese products made from dairy constituent products or milk-containing products using special starter cultures, technologies for coagulation of proteins using milk-clotting enzymes, followed by separation of the cheese mass from whey, its molding or cheddarization, pressing or melting, salting, ripening or without ripening.

The method involves the use of a dairy composite product consisting of skimmed milk powder (COM), casein concentrate, water and cream or a milk-containing product composed of skimmed milk powder, casein concentrate, water and an emulsion consisting of butter from cow's milk as a raw milk raw material. or its modifications (according to technical regulation No. 88-F3 dated June 12, 2008) or edible oil and fat products (according to technical regulation No. 90-F3 dated June 24, 2008) or their combinations, emulsifier boiling systems consisting of dairy by-products (buttermilk, whey protein concentrates) or powdered eggs (yolk) and water or soy protein isolates and water or combinations thereof, flavorings and colorings.

A dairy compound product or a milk-containing product can be used in the production of various types of cheese products developed using traditional rennet cheese technologies or for the development of new types of cheese products.

The technical result of the invention is the restoration of the synergistic ability of rennet gel produced from reconstituted skim milk and casein concentrate, and the production of cheese products using the classic rennet cheese technology. This increases the yield of cheese, increases the productivity of equipment, reduces the costs associated with primary processing and storage of milk, it becomes possible to use higher temperatures for pasteurization of milk and milk mixtures in cheese making, as well as reduce the loss of fat and cheese mass (casein dust) in the process production, intensify the process, create cheese products with a given fatty acid composition. When using the proposed method, it becomes possible to organize cheese production in regions with limited dairy resources (or in their absence) and to manufacture cheese products as necessary, regardless of the supply of milk.

Cheese products can be used for direct consumption, as well as raw materials for the production of processed cheese products.

The closest in technical essence to the achieved effect is a method for the production of brine cheese, which involves the use of a mixture of whole milk with a mass fraction of fat of 3.5-3.6% with reduced skim milk in a ratio of 1: 1 as feedstock. Skimmed milk, reconstituted and cooled to a temperature of 16-20 ° C, is preliminarily introduced with direct-applied dry starter culture containing mesophilic lactic streptococci, thermophilic lactic streptococci and Bulgarian bacillus at the rate of 0.6-0.12 g of starter culture per 1000 kg of reconstituted milk. within 12-14 hours until acidity reaches 24-27 ° T. Then it is mixed with whole milk and production ferment containing mesophilic lactic streptococci, thermophilic lactic streptococci and Bulgarian bacillus in a ratio of 2: 6.5: 1.5, calcium chloride enzyme preparation is made into a normalized mixture. The resulting clot is cut into cubes, grain is graded and cheese with whey is fed into rectangular trays 50 cm long, 40 cm wide, 20 cm high, wall thickness 1-1.2 cm with numerous holes in the side walls for whey swelling, cheddarization into whey, pressing, and the ripened layer is cut into cubes of a rectangular shape and sent for melting, the molten mass is molded in the form of braids in the form of a circle, the ends of which are fastened with sticks, the cheese is salted in brine and dried (application: 2008139169/13, 01.10.2008 )

The disadvantages of this method are: the specified ratio of pasteurized whole milk and reconstituted milk leads to a low ratio between fat and protein, as a result of which the cheese will have a low fat content in dry matter, which significantly reduces its energy and nutritional value, in addition, this ratio will result to reduce the yield of finished products, and consequently, to reduce the productivity of equipment, the essence of the use of reconstituted milk is unclear, usually for normalization use skim milk, this solution only leads to additional material costs (purchase or production of milk powder and its restoration), an increase in the duration of the process, the introduction of dry yeast containing thermophilic cultures in milk with a low temperature (16-20 ° C) is not is favorable for their growth even with long-term maturation, and therefore the role of thermophilic cultures is unclear, the essence of the preliminary use of dry sourdough with further use of production is not clear Noah.

The authors' task was to create a method for the production of cheese products from milk mixtures (a dairy compound product or a milk-containing product) based on skimmed milk powder normalized by fat with cream or emulsion, developed according to classical cheese technologies.

An object of the invention is to develop a technology for dairy compound products and milk-containing products based on skimmed milk powder, which are raw materials for the production of cheese products produced using traditional rennet cheese technologies.

The essence of the invention is to restore the synergistic ability of rennet gel (clot) produced from milk mixtures (milk component product or milk-containing product) based on skimmed milk powder normalized by fat with cream or emulsion, by introducing casein concentrate into the milk mixture in a certain ratio between protein concentrate and COM. This allows you to restore the relationship between casein and whey proteins that is disturbed at the stage of production of COM.

From the practice of cheese making, it is known that reconstituted milk is unsuitable. It is only possible to partially use it in a mixture with natural or skim milk in the production of dairy products. It is obvious that the unsuitability of reconstituted milk is due to changes in the structure of the constituent parts of milk that occur during the production of powdered milk, namely during heating.

Changes in the main components of milk when heated.

As a result of heat treatment, the physicochemical and technological properties of milk change: viscosity, surface tension, acidity, the ability of milk to rennet coagulation, and others. The main components of milk, primarily proteins, are changing. Milk proteins have certain thermal coagulation temperatures, for example, casein - 160-200 ° C, α-lactoalbumin - 72 ° C, β-lactoglobulins - 70-75 ° C. Obviously, under the influence of the temperature used in the dairy industry during pasteurization, and especially in the production of dry dairy products, whey proteins undergo the most profound changes. Their denaturation is accompanied by a partial or complete loss of solubility and a decrease in hydration. In this case, previously hidden groups — sulfhydryl, hydroxyl, and others — are released. The denatured whey proteins form disulfide bonds (-S-S-) upon the interaction of SH-groups, with the help of which they aggregate and complex with each other. Thermal energy leads to the unfolding of polypeptide chains after the breaking of hydrogen bonds, α-helices unfold, and cysteine residues, which had previously experienced steric hindrance, are fully active, which leads to the polymerization of S-H groups between polypeptide chains:

First of all, denatured β-lactoglobulin aggregates. It also interacts with α-lactoalbumin and casein. At high temperatures, denatured β-lactoglobulin combines with n-casein of thermostable casein micelles and thus retains its stability in solution. Whey protein denaturation begins at relatively low milk heating temperatures (63 ° C). The degree of denaturation of whey proteins depends on the temperature and duration of its exposure. It is known that heating milk in the range from 70 to 130 ° C leads to a decrease in the residual content of whey proteins from 82 to 41% of the relative initial. Of the whey proteins, immunoglobulins, serum albumin and β-lactoglobulin are the most sensitive to heat. α-lactoalbumin completely denatures when heated to 96 ° C with a holding time of 30 minutes.

Casein is a more heat-resistant protein than whey proteins. It does not coagulate when heated fresh milk to 150-160 ° C. However, heat treatment changes the composition and structure of the casein complex. Organic phosphorus and calcium are cleaved from the complex, the ratio of fractions changes, the particle diameter of casein increases, etc. The enlargement of protein particles is due to aggregation of casein and its complexation with denatured β-lactoglobulin. A change in the composition and size of the casein complex affects the rate of rennet and acid clot production. The duration of coagulation of milk with rennet after heat treatment (at 85 ° C) increases several times, and sterilized milk practically loses the ability to rennet. Heat treatment affects the structural and mechanical properties of rennet - its strength and the intensity of serum excretion. With an increase in pasteurization temperature, the strength of rennet increases, and the process of separation of serum slows down. This is due not only to the particle size of casein, but also to the degree of participation of denatured whey proteins in the construction of the clot structural network. With an increase in the heating temperature of milk, the amount of denatured whey proteins and the degree of their inclusion in the protein framework increase, which gives strength to the clot. In addition, due to their high hydrophilic properties, they increase the water-holding capacity of casein and slow down the separation of serum from the clot.

During the heat treatment of milk, the salt composition changes. These changes are often irreversible. First of all, the ratio of the forms of calcium salts in the milk plasma is violated (the transition from the ion-molecular form to colloidal:

3CaHPO ₄ → Ca ₂ (PO ₄ ) ₂ + H ₂ PO ₄

Particles of colloidal calcium phosphate are deposited mainly on the surface of casein micelles. Part of it falls on the surface of the heating apparatus, forming the so-called milk stone with denatured whey proteins. The lack of soluble calcium in pasteurized milk in the production of cheese is compensated by introducing a solution of calcium chloride before rennet coagulation.

Changes in milk carbohydrates occur only during prolonged high-temperature pasteurization and especially during sterilization (lactose interacts with proteins and free amino acids). Sterilization of milk also causes decomposition of lactose with the formation of carbon dioxide and acids.

Milk fat is the most heat-resistant component of milk. During pasteurization, milk fat glycerides are almost unchanged chemically. Only shells of fat globules are affected. Even at low temperatures (63 ° C), proteins and phosphatides transfer from the surface of fat globules to milk plasma. The broken shells of fat globules are restored due to casein and whey proteins. Therefore, the degree of fat destabilization is negligible.

Changes in the colloidal system of milk during rennet coagulation. During the production of rennet cheeses and cheese products under the influence of milk-clotting enzymes, the colloidal system of milk or dairy products is destabilized. As a result of breaking the bonds of the main valency between phenylalanine and methionine in the n-casein polypeptide chain, colloidal particles (micelles) begin to bind to each other, forming a clot (gel). In the process of protein coagulation, fat, water with substances dissolved in it, are captured by the resulting gel. Gels, including rennet gel, are polydisperse systems in which colloidal systems form structures penetrated by capillary gaps filled with a dispersion medium.

Gels are characterized by the ability to swell, i.e. absorption of a significant amount of liquid, as well as reverse compression after swelling, or syneresis, i.e. spontaneous return of water without the participation of external forces. The condition of the milk gel is crucial in the production of rennet cheese. Synergic compression is temperature dependent. Heating milk or milk systems to a temperature at which whey protein denaturation occurs impairs the synergistic ability of the clot. The reason for this is the adsorption of β-lactoglobulin by paracasein micelles.

Even the relatively low pasteurization temperatures used in cheese making lead to noticeable changes in the synergistic ability of the clot, which is expressed in an increase in the time of clot formation and its ability to dehydrate. In some cases (reconstituted milk), the rennet gel retains a large amount of moisture (up to 60%) even when using temperatures high for cheese making (55-60 ° C) and a significant increase in grain drying time (2-2.5 hours). Obviously, the production of hard and semi-solid rennet cheeses from such a clot is not possible. From the foregoing, it can be concluded that denatured serum proteins have the main effect on the state of rennet gel. The degree of denaturation of whey proteins and the synergistic ability of the rennet gel are directly dependent: the higher the temperature treatment of milk, the lower the synergistic ability of the clot from this milk, because denatured whey proteins and their complexes adsorbed and captured by gel are capable of retaining water well. It is impossible to remove denatured whey proteins from a pasteurized or reconstituted milk mixture, as well as from the rennet gel obtained from them.

By adjusting the ratio between casein and denatured whey proteins in heat-treated or reconstituted milk mixtures, we can restore the synergistic ability of rennet gel obtained from them. It is possible to regulate this ratio by introducing casein preparations into milk or milk formula. Casein may be used in concentrated liquid or dry form, obtained by the membrane method or using polysaccharides (pectin, carboxymethyl cellulose). Currently, such products are widely represented and used in the dairy industry.

In connection with the task, as an object for research, we chose rennet gel obtained from reconstituted milk.

Studies have shown that with an increase in the mass fraction of casein in the reconstituted milk within 80-100% of its initial content, the synergistic ability of the rennet clot (gel) is restored. Increasing the dose of casein in a normalized dairy system allows you to increase the fat content (you must take into account the ratio of fat / protein during normalization in the milk mixture for the production of standard cheeses), which, in turn, leads to a decrease in the consumption rate of the milk mixture.

To obtain cheese products, a dairy compound product or a milk-containing product is prepared, which is used as a milk mixture in the traditional technology of rennet cheeses or cheese products, including the restoration of skimmed milk powder, normalizing it by fat by applying cream or emulsion, pasteurizing the mixture, cooling to rennet temperature coagulation, introduction of starter culture, calcium chloride solution, milk-clotting enzyme solution, clot cutting, its processing, molding (from the reservoir, embankment water or bulk) or cheddarization, pressing or melting, settlement, ripening or without ripening.

To obtain a dairy compound product (MSP) according to the invention, skimmed milk powder according to GOST R 52791-2007 is mixed with casein concentrate with a protein ratio of casein concentrate and COM equal to 0.92-0.98, and the resulting mixture is dissolved in water at a temperature of 45- 50 ° C until a dry solids concentration in the reconstituted mixture of 8.3-8.5% is obtained. The resulting mixture is thoroughly mixed and incubated for 2-3 hours to stabilize the system in viscosity and density and complete transition of the protein phase into a colloidal state. The reconstituted mixture is normalized with cream fat to obtain the desired ratio between fat and protein in accordance with the general requirements for the production of cheese. The resulting product can be used in any technological scheme for the production of cheese and cheese products. In the case of production according to the technological scheme with the maturation of the mixture, the MSP is cooled and sent to maturation.

To obtain a milk-containing product (MP) according to the invention, skimmed milk powder in accordance with GOST R 52791-2007 is mixed with casein concentrate with a protein ratio of casein concentrate and COM equal to 0.92-0.98, and the resulting mixture is dissolved in water at a temperature of 45-50 ° C to obtain a concentration of solids in the recovered mixture, equal to 8.3-8.5%. The resulting mixture is thoroughly mixed and incubated for 2-3 hours to stabilize the system in viscosity and density and complete transition of the protein phase into a colloidal state. The recovered mixture is normalized by fat emulsion. The emulsion is obtained in the following ways.

Method 1. Chilled to 45-50 ° C buttermilk is mixed with preheated to 50 ° C edible oil and fat products to obtain a fat content in the system of 60%, homogenized at a pressure of 8.0-10.0 MPa and used to normalize the fat. It is possible to store the emulsion for 3-5 hours.

Method 2. The concentrate of whey proteins of milk is dissolved in water at a temperature of 45-50 ° C to obtain a concentration of solids in the recovered mixture of 2.0-3.0%. The resulting mixture was incubated for 50-60 minutes to stabilize the system for viscosity and density and complete transition of the protein phase into a colloidal state. The recovered mixture is mixed with edible oil and fat products heated to 50 ° C until a system fat content of 60% is obtained, homogenized at a pressure of 8.0-10 MPa and used to normalize fat. It is possible to store the emulsion for 3-5 hours.

Method 3. Egg powder (yolk) is dissolved in water at a temperature of 45-50 ° C to obtain a solids concentration in the recovered mixture of 5-7%. The resulting mixture was incubated for 50-60 minutes to stabilize the system for viscosity and density and complete transition of the protein phase into a colloidal state. The recovered mixture is mixed with edible oil and fat products heated to 50 ° C until a fat content of 60% is obtained in the system, homogenized at a pressure of 8.0-10.0 MPa and used to normalize fat. It is possible to store the emulsion for 3-5 hours.

Method 4. Soy protein concentrate (isolate) is dissolved in water at a temperature of 45-50 ° C to obtain a concentration of solids in the recovered mixture of 2.0-3.0%. The resulting mixture was incubated for 50-60 minutes to stabilize the system for viscosity and density and complete transition of the protein phase into a colloidal state. The recovered mixture is mixed with edible oil and fat products heated to 50 ° C until a fat content of 60% is obtained in the system, homogenized at a pressure of 8.0-10.0 MPa and used to normalize fat. It is possible to store the emulsion for 3-5 hours.

Note. If refined deodorized and hydrogenated fats are used, cream flavors and dyes must be used to give the emulsion a natural flavor and color.

The emulsion is added to the desired ratio between fat and protein in accordance with the general requirements for the production of cheese. The resulting product can be used in any technological scheme for the production of cheese and cheese products. In the case of production according to the technological scheme with the maturation of the mixture, the MP is cooled and sent to maturation.

The following components were used to produce cheese products: skimmed milk powder according to GOST R 52791-2007, 35% cream, Promilk 852 V milk protein with 85.5% protein content, egg powder according to GOST 30363-96, special-purpose fat Soyuz 87E ”according to TU 9142-027-13870642-2006, drinking water, cream flavoring, bettacarotin dye. During the production process, milk-clotting enzymes, starter cultures and chemicals allowed for use in cheese making were used.

The mixtures were formulated taking into account the production of cheese products with a fat content in dry matter of 50% (according to the Russian cheese technology) and a fat content of 45% (according to the Dutch, Suluguni cheese technology). As a control, mixtures were prepared without the use of milk protein.

When calculating the recipes, we used the ratios in the dairy industry: the consumption rate of skimmed milk powder per 1 ton of reconstituted milk was 87.5 kg, the solids content in reconstituted milk was 8.3%, and the ratio between protein and COM proteins in skimmed milk mixture was 0.92-0.98; the ratio of fat / protein in mixtures for the production of 50% cheese is 0.92-0.98, for 45% cheese - 0.75-0.8.

Recipe for 1 ton of milk mixture (excluding losses):

1. Dairy compound product for cheese products with a fat content of 50%:

Name of components Amount kg Fat Solids Squirrels COM 64.5 0.97 61.3 20.64 Promk 852 V 23 0.35 21.85 19.67 Cream W = 35%, B = 59%, B = 2.5% 114.3 40 46.86 2.85 Water 798.2 - - - Total: 1000 41.32 130.01 43.16

Cream proteins do not participate in the ratio, because they do not change during the production process.

The consumption rate of the mixture per 1 ton of product is 8.72 tons according to the Russian cheese technology.

2. Dairy compound product for cheese products with a fat content of 45%:

Name of components Amount kg Fat Solids Squirrels COM 64.5 0.97 61.3 20.64 Promk 852 V 23 0.35 21.85 19.67 Cream W = 35%, 94.4 33.04 38.7 2,36 B = 59%, B = 2.5% Water 818.1 - - - Total: 1000 34.36 121.85 42.67

The consumption rate of the mixture per 1 ton of product is 9.39 tons according to the Dutch cheese technology and 9.88 tons according to the Suluguni cheese technology.

3. Dairy compound product for cheese products with a fat content of 50% (control):

Name of components Amount kg Fat Solids Squirrels COM 87.5 1.31 83.13 28 Cream W = 35%, B = 59%, B = 2.5% 77.71 27,2 31.81 1.94 Water 834.79 - - - Total: 1000 28.51 114.94 29.94

The consumption rate of the mixture per 1 ton of product is 12.56 tons according to the Russian cheese technology.

4. Dairy compound product for cheese products with a fat content of 45% (control):

Name of components Amount kg Fat Solids Squirrels COM 87.5 1.31 83.13 28 Cream W = 35%, B = 59%, B = 2.5% 61.43 21.5 25.19 1,54 Water 851.07 - - - Total: 1000 22.81 108.32 29.54

The consumption rate of the mixture per 1 ton of product is 13.88 tons according to the Dutch cheese technology and 13.97 tons according to the Suluguni cheese technology.

5. Milk-containing product for cheese products with a fat content of 50%:

Name of components Amount kg Fat Solids Squirrels COM 64.5 0.97 61.3 20.64 Promk 852 V 23 0.35 21.85 19.67 Emulsion W = 60%, B = 38.4%, B = 1.1% 63.33 38 39.01 0.7 Water 849.17 - - - Total: 1000 39.32 122.16 41.01

In the production of milk-containing product, 0.15 kg of Cream flavoring and 1.32 g of dye are used.

The consumption rate of the mixture per 1 ton of product is 9.18 tons according to the Russian cheese technology.

6. Milk-containing product for cheese products with a fat content of 45%:

Name of components Amount kg Fat Solids Squirrels COM 64.5 0.97 61.3 20.64 Promk 852 V 23 0.35 21.85 19.67 Emulsion W = 60%, B = 38.4%, B = 1.1% fifty thirty 30.8 0.55 Water 862.5 - - - Total: 1000 31.32 113.95 40.86

The consumption rate of the mixture per 1 ton of product is 10.30 tons according to the Dutch cheese technology and 11.00 tons according to the Suluguni cheese technology.

7. Milk-containing product for cheese products with a fat content of 50% (control):

Name of components Amount kg Fat Solids Squirrels COM 87.5 1.31 83.13 28 Emulsion W = 60%, B = 38.4%, B = 1.1% 42.5 25.5 26.18 0.47 Water 870 - - - Total: 1000 26.81 109.31 28.47

The consumption rate of the mixture per 1 ton of product is 13.254 tons according to the Russian cheese technology.

8. Milk-containing product for cheese products with a fat content of 45% (control):

Name of components Amount kg Fat Solids Squirrels COM 87.5 1.31 83.13 28 Emulsion W = 60%, B = 38.4%, B = 1.1% 36.7 20,2 20.74 0.37 Water 875.8 - - - Total: 1000 21.51 103.87 28.37

The consumption rate of the mixture per 1 ton of product is 14.843 tons according to the Dutch cheese technology and 14.34 tons according to the Suluguni cheese technology.

The dairy compound product and the milk-containing product developed according to the indicated formulations had a clean taste and smell, without extraneous, inappropriate tastes and smells. In appearance and consistency, they are a homogeneous liquid without mucus, sediment or flakes of protein, ranging in color from white to slightly yellow.

Higher consumption rates of control mixtures are due to the low protein content. Milk mixtures were sent to the production of cheese products without prior ripening.

Below are the main technological parameters of production.

Indicators Cheese products using Russian cheese technology The control SMEs MP Milk pasteurization temperature, ° C 74 ± 2 74 ± 2 74 ± 2 The amount of calcium chloride, g, anhydrous salt per 100 kg of milk thirty thirty thirty The amount of bacterial yeast,% 1,2 1,2 1,2 Clotting temperature of milk, ° C 32-33 32-33 32-33 Duration of coagulation of milk, min 52 29th thirty Duration of clot cutting and grain setting, min 7-10 10-15 10-15 The size of the grain after setting, mm from 1 to 7 from 7 to 10 from 7 to 10 The duration of kneading before the second heating, min fifteen fifteen fifteen The amount of pasteurized water,% - - - The temperature of the second heating, ° C 40 40 40 The duration of the second heating, min 25 25 25 Duration of kneading after the second heating, min fifty fifty fifty Serum acidity, ° T 12 12 13 after setting the grain 12 12 13 before the second heating 13.5 13.5 14.5 at the end of processing fourteen fifteen 16 The fat content in serum,% 0.65 0.35 0.2 Grain size at the end of processing, mm from 1 to 5 5 to 7 from 5 to 10 The amount of table salt introduced during partial salting of grain in whey, kg per 100 kg of processed milk 0.5 0.5 0.5 The duration of exposure of grain with salt, min 25 25 25 Molding method embankment embankment embankment The duration of self-pressing, min The duration of the molding, min twenty twenty twenty Duration of ripening (cheddarization) of cheese mass, min - - - Active acidity of ripened (cheddarized) cheese mass - - - Titratable acidity of cheddar cheese mass, ° T - - - Melting - - - The duration of pressing cheese, h 6 6 6 Pressure on cheese during pressing, kPa 20-55 20-55 20-55 Air temperature in the press room, ° C - - - Humidity of cheese after pressing,% 56 43 44 Active acidity after pressing - - - Duration of salting cheese in brine, days note 2 2 The duration of exposure of the crushed mass with salt, min - - - Brine temperature ° C - 10 10 The concentration of brine,% - 22 22 Duration of drying, days - 2 2 The total duration of maturation, months - 2 2

Note. A clot of the control was formed within 52 minutes The clot was too dense, fragile. A further increase in rennet coagulation time did not affect the quality of the clot. When cutting formed a large amount of cheese dust (very small particles of a clot). Serum excretion rate is very low. In the course of further technological operations, cheese grain was crushed very much, but at the same time it retained a high moisture content. By the end of kneading after the second heating, the grain did not have the necessary elasticity and stickiness. When pressing, separation of the whey was difficult, the increase in pressure led to the release of cheese mass in the gaps of the form. When unformed, deformation and destruction of the product shape occurred.

In this regard, further technological operations are impractical.

The high content of fat and cheese dust in whey led to a decrease in product yield by 17%.

Prototypes in both cases had the appropriate technological indicators for this type of cheese. The lower serum fat content in the sample from the milk-containing product is due to the homogenization of the emulsion, and therefore the optimal size of the fat globules. Technological losses in this sample are 8% lower than normal.

A higher consumption rate of the control mixture compared to the experimental ones (13.254 kg / kg and 9.18 (8.72) kg / kg) causes a 44-46% reduction in the yield of the finished product from the unit of equipment.

Physico-chemical parameters of finished cheese products met the regulatory requirements for Russian cheese.

Name of indicator Content% SMEs MP Mass fraction of fat in r.v. 51,2 50.8 Moisture content 42.5 42.1 Mass fraction of salt 1.7 1.8

The cheese product from SMEs was characterized by the following organoleptic characteristics:

taste and smell - pronounced cheesy, slightly sour, without extraneous smacks and smells;

consistency - the dough is tender, plastic, homogeneous;

pattern - in the section has a uniformly located pattern consisting of irregular, angular or slit-shaped eyes;

the color of the dough is moderately yellow, uniform throughout the mass.

The cheese product from MP was characterized by the following organoleptic characteristics:

taste and smell - cheesy, slightly sour;

consistency - the dough is tender, plastic, homogeneous;

pattern - in the section has a uniformly located pattern consisting of irregular, angular or slit-shaped eyes;

the color of the dough is moderately yellow, uniform throughout the mass.

Indicators Cheese products using Dutch cheese technology The control SMEs MP Milk pasteurization temperature, ° C 74 ± 2 74 ± 2 74 ± 2 The amount of calcium chloride, g of anhydrous salt per 100 kg of milk thirty thirty thirty The amount of bacterial yeast,% 0.5 0.5 0.5 Clotting temperature of milk, ° C 32-33 32-33 32-33 Duration of coagulation of milk, min 49 28 29th Duration of clot cutting and grain setting, min 10 fifteen fifteen The size of the grain after setting, mm from 1 to 7 from 7 to 10 from 7 to 10 The duration of kneading before the second heating, min fifteen fifteen fifteen The amount of pasteurized water,% - - - The temperature of the second heating, ° C 40 40 40 The duration of the second heating, min fifteen fifteen fifteen Duration of kneading after the second heating, min fifty fifty fifty Serum acidity, ° T 12 12 13 after setting the grain 12 12 13 before the second heating 12.5 12.5 13.5 at the end of processing 13 13 fourteen The fat content in serum,% 0.6 0.3 0.15 Grain size at the end of processing, mm from 1 to 5 5 to 7 from 5 to 10 The amount of table salt introduced during partial salting of grain in whey, kg per 100 kg of processed milk - - - The duration of exposure of grain with salt, min - - - Molding method from the reservoir from the reservoir from the reservoir The duration of self-pressing, min 25 25 25 The duration of the molding, min twenty twenty twenty Duration of ripening (cheddarization) of cheese mass, min - - - Active acidity of ripened (cheddarized) cheese mass - - - Titratable acidity of cheddar cheese mass, ° T - - - Melting - - - The duration of pressing cheese, h 2 2 2 Pressure on cheese during pressing, kPa 20-55 20-55 20-55 Air temperature in the press room, ° C - - - Humidity of cheese after pressing,% 52 42 43 Active acidity after pressing - - - Duration of salting cheese in brine, days note 3 3 The duration of exposure of the crushed mass with salt, min - - - Brine temperature ° C - 10 10 The concentration of brine,% - 22 22 Duration of drying, days - 2 2 The total duration of maturation, months - 2 2

Note. A clot of the control was formed within 49 minutes The clot was too dense, fragile. A further increase in rennet coagulation time did not affect the quality of the clot. When cutting formed a large amount of cheese dust (very small particles of a clot). Serum excretion rate is very low. In the course of further technological operations, cheese grain was crushed very much, but at the same time it retained a high moisture content. By the end of the kneading after the second heating, the grain did not have the required elasticity and stickiness. During molding, the formation crumbled into individual grains. When pressing, separation of the whey was difficult, the increase in pressure led to the release of cheese mass in the gaps of the form. When unformed, deformation and destruction of the product shape occurred.

In this regard, further technological operations are impractical.

The high content of fat and cheese dust in whey led to a 15% reduction in product yield.

Prototypes in both cases had the appropriate technological indicators for this type of cheese. The lower serum fat content in the sample from the milk-containing product is due to the homogenization of the emulsion, and therefore the optimal size of the fat globules. Technological losses in this sample are 5% lower than normal.

A higher consumption rate of the control sample mixture compared with the experimental ones (14.34 kg / kg and 10.3 (9.39) kg / kg) causes a 40-43% reduction in the yield of the finished product from the unit of equipment.

The physico-chemical characteristics of the finished cheese products met the regulatory requirements for Dutch cheese.

Name of indicator Content% SMEs MP Mass fraction of fat in r.v. 45.4 46 Moisture content 43.1 42.8 Mass fraction of salt 2.5 2,4

The cheese product from SMEs was characterized by the following organoleptic characteristics:

taste and smell - pronounced cheesy, with the presence of pungency, without extraneous smacks and smells;

consistency - the dough is plastic, homogeneous, slightly brittle on a bend;

drawing - a sectional view has a drawing consisting of eyes of a round, oval or angular shape;

the color of the dough is moderately yellow, uniform throughout the mass.

The cheese product from MP was characterized by the following organoleptic characteristics:

taste and smell - cheesy, pronounced, slightly sour, pungent;

consistency - the dough is plastic, homogeneous, slightly brittle;

drawing - a sectional view has a drawing consisting of eyes of a round, oval or angular shape;

the color of the dough is moderately yellow, uniform throughout the mass.

Indicators Cheese products using Suluguni cheese technology The control SMEs MP Milk pasteurization temperature, ° C 74 ± 2 74 ± 2 74 ± 2 The amount of calcium chloride, g, anhydrous salt per 100 kg of milk thirty thirty thirty The amount of bacterial yeast,% 1,5 1,5 1,5 Clotting temperature of milk, ° C 32-33 32-33 32-33 Duration of coagulation of milk, min 54 32 35 Duration of clot cutting and grain setting, min 10 fifteen fifteen The size of the grain after setting, mm from 2 to 9 from 10 to 15 from 10 to 15 The duration of kneading before the second heating, min fifteen fifteen fifteen The amount of pasteurized water,% - - - The temperature of the second heating, ° C 36 36 36 The duration of the second heating, min 10 10 10 Duration of kneading after the second heating, min twenty twenty twenty Serum acidity, ° T fourteen fourteen fourteen after setting the grain fourteen fourteen fourteen before the second heating fifteen 14.5 14.5 at the end of processing 16 fifteen fifteen The fat content in serum,% 0.65 0.25 0.15 Grain size at the end of processing, mm from 1 to 5 from 8 to 12 from 10 to 12 The amount of table salt introduced during partial salting of grain in whey, kg per 100 kg of processed milk - - - The duration of exposure of grain with salt, min - - - Molding method The duration of self-pressing, min - - - The duration of the molding, min - - - Duration of ripening (cheddarization) of cheese mass, min 70 150 180 Active acidity of ripened (cheddarized) cheese mass 5 5.2 5.1 Titratable acidity of cheddar cheese mass, ° T - - - Melting point, ° C 75 75 75 Fat content in the outflows,% 35 19 eighteen Pressure on cheese during pressing, kPa - - - The amount of table salt when melted,% 2.5 2.5 2.5 Humidity of cheese after pressing,% - - - Active acidity after pressing - - - Duration of salting cheese in brine, days - - - The duration of exposure of the crushed mass with salt, min - - - Brine temperature ° C - - - The concentration of brine,% - - - Duration of drying, days - - - The total duration of maturation, months - - -

Note. A clot of the control was formed within 54 minutes The clot was too dense, fragile. A further increase in rennet coagulation time did not affect the quality of the clot. When cutting formed a large amount of cheese dust (very small particles of a clot). Serum excretion rate is very low. In the course of further technological operations, the cheese grain was crushed greatly, but at the same time it retained a high moisture content. By the end of the kneading after the second heating, the grain did not have the required elasticity and stickiness. During the cheddarization period, due to the high humidity of the cheese mass, acidity increased very rapidly, during the cutting period, the formation crumbled into separate grains. During melting, a large number of outflows (protein-fat mixture) formed, which partially came out together with the molten mass. The molten mass was heterogeneous, excessively liquid, by the end of melting strongly adhered to the screws of the melter.

The high content of fat and cheese dust in whey and reflux led to a 22% reduction in product yield.

Prototypes in both cases had the appropriate technological indicators for this type of cheese. The lower serum fat content in the sample from the milk-containing product is due to the homogenization of the emulsion, and therefore the optimal size of the fat globules. Technological losses in this sample are 3% lower than normal.

A higher rate of consumption of the mixture of the control sample compared with the experimental (13.97 kg / kg and 9.88 (11.00) kg / kg) causes a decrease in the yield of the finished product from the unit by 35-40%.

The physico-chemical characteristics of the finished cheese products met the regulatory requirements for Suluguni cheese.

Name of indicator Content% The control SMEs MP Mass fraction of fat in r.v. 35,4 45,2 44.9 Moisture content 57 48 49 Mass fraction of salt 1.4 2 2,4

The control was characterized by the following organoleptic indicators:

taste and smell - pronounced acidic, slightly salty;

consistency - too soft, non-layered, heterogeneous;

drawing - in the context of a void of irregular shape;

the color of the test is slightly yellow, uneven.

The cheese product from SMEs was characterized by the following organoleptic characteristics:

taste and smell - pure sour-milk moderately salty;

consistency - moderately dense, layered, elastic;

drawing is absent;

the color of the dough is slightly yellow, uniform throughout the mass.

The cheese product from MP was characterized by the following organoleptic characteristics:

taste and smell - pure sour-milk moderately salty;

consistency - moderately dense, layered, elastic;

drawing is absent;

the color of the dough is slightly yellow, uniform throughout the mass.

List of references

1. GOST R 52686-2006. Cheeses General specifications. M .: Standartinform, 2007.

2. Federal law dated 12.06.2008 No. 88-F3 “Technical regulations for milk and dairy products” (adopted by the State Duma of the Federal Assembly of the Russian Federation on 05.23.2008).

3. Federal Law of June 24, 2008 No. 90-F3 “Technical Regulations for Oil and Fat Products” (adopted by the State Duma of the Federal Assembly of the Russian Federation on June 11, 2008).

4. Belova G.A. and others. "Cheese technology. Directory". Under the general editorship of G.G.Shiler. M .: Light and food industry., 1984, 312 p.

5. Veziryan A.A. and others. Patent of the Russian Federation №2169475. BI No. 18, 2001.

6. Gorbatova K.K. "Biochemistry of milk and dairy products." M., Light and food industry., 1984, 344 p.

7. Gudkov A.V. and others. In the book: "Biology and technology of rennet and processed cheese." Tr. VNIIMS, Uglich, 1989, 9-15.

8. Gudkov A.V. Cheesemaking: technological, biological and physico-chemical aspects / Edited by S.A. Gudkov - M .: DeLi print, 2003. - 800 p.

9. Dilanyan Z.Kh. Classification of cheeses. Guidelines for the course “Cheesemaking”, specialty 1017. Yerevan, Yerevan Zootechnical and Veterinary Institute, 1984, 20 pp.

10. Dyachenko P.F. and others. "Technology of milk and dairy products." M .: Pishchepromizdat, 1974, 335 p.

11. Zakharova N.P. Physico-chemical basis of the process of production of processed cheese. Doct. Diss., M. 1992.

12. Instruction for microbiological control of production at dairy enterprises. M., 1988.

13. Klimovsky II, Alekseev V.N., Tabachnikov V.P. "Study of the factors of formation of the consistency of cheese and the development of methods for its improvement." Uglich, VNIIMS, 1966.

14. Korolev S.A. "Fundamentals of technical microbiology of dairy." M .: Food industry., 1976, 344 p.

15. Koroleva N.S. Technical microbiology of whole milk products. M .: Food industry., 1975, 271 p.

16. Nikolaev A.M. "Technology of soft cheeses." M .: Food prom., 1980, 213 p.

17. Onopriyko A.V., Onopriyko V.A. "Analytical methods and organoleptic evaluation of the quality of cheese and butter." M .: AgroNIITEIMP, 1993, 36 p.

18. Onopriyko A.V. Abstract of the doctor. diss. M., 1998, 44.

19. Perfiliev G.D. and others. "Bacterial starter cultures, preparations and concentrates." Uglich, VNIIMS, 1995, 100 pp.

20. Cheese production: technology and quality. Translation from French under the editorship of G.G.Shilera. M .: Agropromizdat, 1989, 496.

21. Ramazanov I.U. and others. Tr. VNIIMS "Technology and technique of cheese making, M., 1982, 15-18.

22. Umansky M.S. Selective lipolysis in cheese biotechnology. -Barnaul, 2000, 245 p.

23. The chemical composition of food. Directory. Ed. I.M. Skurikhina and M.N. Volgareva. M .: Agropromizdat, 1987, Prince 2, 360.

24. Chebotarev A.I. "Biochemical basis for the ripening of cheese." Vologda book publishing house, 1959.

25. Shchedushnov E.V., Dyachenko P.F. Like Prom., 1972, No. 9, 13-17.

Claims (8)

1. A method for the production of cheese products, including the restoration of skimmed milk powder, normalizing it by fat by applying cream or emulsion, pasteurizing the mixture, cooling to rennet coagulation temperature, introducing the starter, calcium chloride solution, milk-clotting enzyme solution, cutting the clot, processing it, molding (from the reservoir, in bulk or in bulk) or cheddarization, pressing or melting, salting, optionally ripening, characterized in that a mixture of skimmed milk powder with conc casein nitrate with a ratio between caseins contained in the concentrate and skimmed milk powder in the range from 0.8 to 1.0, and preferably for solid and semi-solid cheese products - 0.92-0.98, the resulting mixture is dissolved in water at a temperature of 45 -50 ° C until a dry solids concentration in the reduced fat-free mixture of 8.3-8.5% is obtained, the resulting mixture is thoroughly mixed and incubated for 2-3 hours, then the mixture is normalized by fat. 2. The method according to claim 1, characterized in that the recovered fat-free mixture is normalized by fat with cream or concentrated emulsion with a fat content of (60 ± 2)%. 3. The method according to claim 2, characterized in that the emulsion is obtained by mixing an emulsifying base heated to 45-50 ° C and edible oil and fat products heated to 45-50 ° C in 2-3 doses with intermediate homogenization with a pressure of 8.0- 10.0 MPa. 4. The method according to claim 3, characterized in that buttermilk is used as an emulsifying base. 5. The method according to claim 3, characterized in that as an emulsifying base use an aqueous solution of a whey protein concentrate with a mass fraction of solids of 2-3%. 6. The method according to claim 3, characterized in that as an emulsifying base use an aqueous solution of egg powder (yolk) with a mass fraction of solids of 5-7%. 7. The method according to claim 3, characterized in that as an emulsifying base use an aqueous solution of soy protein concentrate (isolate) with a mass fraction of solids of 2-3%. 8. A cheese product obtained by the method according to any one of claims 1 to 7, characterized in that it is produced from a reconstituted skim mixture consisting of skimmed milk powder and casein concentrate with a ratio between caseins contained in the concentrate and skimmed milk powder, within from 0.8 to 1.0, and preferably for solid and semi-solid cheese products, 0.92-0.98, and water with a solids concentration in the restored fat-free mixture of 8.3-8.5%.