RU2461206C2 - Semi-hard rennet cheese production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method involves milk ageing, pasteurisation, standardisation, preparation of standardised milk for coagulation, milk coagulation and curd processing, second-time heating, cheese moulding, pressing, salting and ageing. After salting the cheese is maintained in a water solution of colloidal silver ions with concentration equal to 500-1000 mcg/l and temperature equal to 10-12°C during 30-40 minutes.

EFFECT: invention allows to enhance organoleptic indices and biological value of cheese, to protect the surface of cheese heads from damage by undesirable microflora during ageing.

1 tbl, 2 dwg

Description

The invention relates to the cheese-making industry and can be used in the production of solid rennet cheese.

A known method for the production of rennet cheese with a low temperature of the second heating, including the normalization of the milk mixture, pasteurization at a temperature of 72 ° C, cooling to a temperature of 32 ° C, introducing starter, rennet and calcium chloride, curdling milk for 30 minutes, cutting the clot, setting grain for 15 minutes, removing whey in an amount of 65% of the volume of the milk mixture, supplying whey in an amount of 30% of the volume of the milk mixture with an acidity of 14 ° T and a temperature of 41 ° C, mixing mature whey with cheese , kneading the mixture at a temperature of 41 ° C for 30 minutes, molding, self-pressing, pressing, salting, ripening [A.S. 1287821, A23C 19/02].

The disadvantage of this method is the low organoleptic characteristics that determine the quality of the cheese, insufficient protective properties of the surface of the cheese during ripening.

Closest to the proposed method for the production of solid rennet cheese is a method for producing solid rennet cheese with a low second heating temperature, including ripening milk at 10 ± 2 ° C for 12 ± 2 hours with or without added fermentation of lactic acid bacteria, pasteurization at a temperature of 70- 72 ° C, with a holding time of 20 to 25 s, normalization of milk by fat, application of an aqueous solution of calcium chloride, potassium nitrate or sodium, bacterial starter culture and rennet, coagulation of milk at a temperature of 30 to 34 ° C for 30 ± 5 min, cutting the clot, setting the grain for 20 ± 5 min, removing part of the serum, mixing the grain, second heating in the range from 38 to 42 ° C for 15 ± 5 min with preliminary introduction pasteurized water, kneading, molding and pressing, salting, ripening [Collection of technological instructions for the production of solid rennet cheese. Uglich, 1989, p. 15-19; 80-84].

The disadvantage of this method is the low organoleptic characteristics, low biological value of cheese, the surface of the cheese heads is affected during maturation by undesirable microflora.

The technical task of the invention is to increase the organoleptic characteristics, biological value of cheese, protecting the surface of the cheese heads from damage to undesirable microflora during ripening.

The technical result is achieved by the fact that in the method for the production of solid rennet cheese, including the ripening of milk, pasteurization, normalization, preparation of normalized milk for coagulation, curdling and processing of a clot, second heating, molding and pressing of cheese, salting, cheese ripening, the cheese is aged after salting in an aqueous solution of colloidal silver ions with a concentration of 500-1000 μg / l, a temperature of 10-12 ° C.

An aqueous solution of colloidal silver ions has a more powerful antimicrobial effect than penicillin, biomycin, and has a detrimental effect on antibiotic-resistant bacterial strains. The bactericidal effect of an aqueous solution of colloidal silver ions is 3.5 times stronger than bleach and 1700 times higher than carbolic acid.

Processing the cheese heads with an aqueous solution of colloidal silver ions, which has a powerful antimicrobial effect, protects it from being affected by mold, yeast and other undesirable microflora during ripening.

The method is as follows. Milk intended for cheese production is left to ripen at a temperature of 10 ± 2 ° C for 12 ± 2 hours. Ripened milk is pasteurized at a temperature of 70-72 ° C with a holding time of 20-25 s. Pasteurized milk is normalized by fat, taking into account the receipt in the dry matter of mature cheese mass fraction of fat 45 ± 1.6%. Then, an aqueous solution of calcium chloride is added to normalized milk at the rate of 25 ± 15 g of anhydrous salt per 100 kg of milk, potassium or sodium nitrate at the rate of 20 ± 10 g of salt per 100 kg of milk. In the mixture prepared for coagulation, the bacterial yeast of mesophilic lactic acid bacteria is introduced in an amount of from 0.5 to 2.5% of the amount of processed milk; rennet in an amount of 2.5 g per 100 kg of milk, which provides coagulation of milk at a temperature of 30 to 34 ° C for 30 ± 5 minutes The finished clot is cut and grain is set for 20 ± 5 min until a predominant grain size of 8 ± 1 mm is obtained. During the setting of the grain, 30 ± 5% of whey is removed (from the amount of processed milk) and the grain is kneaded until a certain degree of elasticity is achieved (the grain becomes denser and more elastic and rounded) for 15 ± 5 minutes. The second heating is carried out at a temperature of 38 to 42 ° C for 15 ± 5 minutes. At the end of the second heating, continue to knead the cheese until ready for 40 ± 20 minutes. The size of the main part of the cheese grain, ready for molding, 5 ± 1 mm. A layer ready for molding is pressed in for 20 ± 5 min under a pressure of 1 to 2 kPa, then cut into bars, placed in molds and held for 30 ± 15 min for self-pressing. After self-pressing, the cheese is pressed for 2 ± 0.5 hours with a gradual increase in pressure from 10 to 50 kPa. The optimum mass fraction of moisture in the cheese after pressing is from 43 to 45%. Pressed cheese is salted in a solution having a temperature of 10 ± 2 ° C for 3.0 ± 0.5 days. The concentration of sodium chloride in the solution should be at least 18.5%. Salted cheese is kept in a salt room at a temperature of 10 ± 2 ° C and relative humidity from 90 to 95% for 2 days. Then the dried cheese is placed in a container with an aqueous raster of colloidal silver ions with a concentration of 500-1000 μg / l, at a temperature of 10-12 ° C and incubated for 30-40 minutes. After treatment with an aqueous solution of colloidal silver ions, the cheese is aged in a salt room at a temperature of 10 ± 2 ° C for 1 day. After the salting room, cheeses treated with an aqueous solution of colloidal silver ions are placed in a ripening room with an air temperature of 10-12 ° C and a relative humidity of 85-90%. On 12 ± 2 days the cheese is packaged in a polymer film for ripening the cheeses and the packaged product is sent for further ripening.

This method of production of solid rennet cheese is used in the production of cheeses with both low and high temperatures of the second heating.

When applying this method eliminates the need for sinks of cheese heads before packaging in bags of film, as well as before waxing.

Table 1 shows the main quality indicators of the control and the proposed cheeses.

Table 1 The main quality indicators of control and offered cheeses Cheese Quality Indicators Cheese control proposed PH 5.18 5.23 Organoleptic evaluation, score: 84 93 taste and smell 39 43 consistency 23 25 picture 7 10 dough color 5 5 appearance 10 10 Titratable acidity, ° T 180 170 Water soluble nitrogen, g 0.51 0.66 The number of protein fractions on the electrophoregram 17 21

The proposed method allows to obtain cheese with high organoleptic characteristics, with high biological value due to the processing of cheese after salting in an aqueous solution of colloidal silver ions. An increased organoleptic assessment is observed due to an increase in taste, smell, texture, pattern, as this treatment protects the surface of the cheese heads from being affected by mold, yeast, and other undesirable microflora during maturation. Figures 1, 2 show electrophoregram schemes of control and experimental cheeses.

The increase in protein fractions on electrophoregrams indicates that this cheese processing favorably affects the biochemical and microbiological processes that occur during maturation and storage. Prototypes have high biological value. A comparative assessment of the amino acid scores of the control and experimental cheese samples relative to the “ideal protein” showed that the experimental samples have a balanced amino acid composition and, first of all, for essential amino acids.

The proposed method for the production of semi-solid rennet cheese was tested in laboratory conditions at the Department of Equipment for Dairy Enterprises, Federal State Educational Institution of Higher Professional Education OmGAU.

Information sources

1. A.S. 1287821, A23C 19/02;

2. A collection of technological instructions for the production of solid rennet cheese. Uglich, 1989 pp. 15-19; 80-84 (prototype).

Claims (1)

Method for the production of solid rennet cheeses, including ripening milk, pasteurization, normalization, preparing normalized milk for coagulation, curdling and processing the clot, second heating, molding and pressing of cheese, settlement, cheese ripening, characterized in that the cheese is kept in an aqueous solution after settlement colloidal silver ions with a concentration of 500-1000 μg / l, at a temperature of 10-12 ° C for 30-40 minutes

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