RU2475032C1 - Method for production of "baikalsky" soft rennet cheese - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cow milk is separated, pasteurised at a temperature of 74-76°C, cooled to 37-38°C; 40% calcium chloride solution is introduced in an amount of 50 ml per 100 kg of the initial raw material and a starter based on pure cultures of B.longum B 379 M bifidobacteria strain is introduced into the mixture. The mixture is stirred; a milk-clotting enzyme is added to the mixture after 5 minutes. The produced milk clot is cut and kneaded; whey is separated; a concentrated solution of common liquorice extract in an amount of 0.05-0.07% of the dry extract to cheese grains weight is introduced into cheese grains. One performs salting with salt containing sodium, potassium and magnesium at a ratio of 1:0.5:0.02 respectively, self-pressing and packing.

EFFECT: invention ensures production of "Baikalsky" soft rennet cheese with high consumer properties and organoleptic indices as well as with high preventive medical properties for prevention of heart-vascular diseases and digestive tract microbiocenosis abnormalities.

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Description

The invention relates to the dairy industry and can be used in the production of Baikalsky soft rennet cheese.

The aim of the invention is to obtain soft rennet cheese "Baikal" with a low fat content with therapeutic and prophylactic properties, with a low sodium content and a high content of potassium and magnesium, with improved sanitary and hygienic characteristics and is stable during storage.

Known methods for the production of soft acid-rennet cheese, including pasteurization of milk, cooling and the introduction of preservative sorbic acid and corn grits [6]; introducing granular pasteurized sturgeon and caviar sol into caviar [7].

The disadvantages in the first case are the unexpressed cheese taste and low consumer properties of the product, in the second, due to the lack of raw materials - sturgeon caviar, as well as the cost of the finished product.

Closest to the claimed invention is a method for producing soft cheese, where a special microflora consisting of bifidobacteria, mesophilic and thermophilic lactic streptococci, as well as a starter of mesophilic lactic sticks L.plantarum in a ratio of 10: 1 is used as starter culture [8].

The disadvantage of this method is the complex component composition of the used yeast. The cultivation of bifidobacteria in combination with lactic streptococci and rods requires careful monitoring of the composition of the bacterial starter culture, which complicates the process.

The technical result of the proposed method for obtaining soft rennet cheese "Baikal" is to create soft rennet cheese without ripening with a long shelf life, which has high therapeutic and prophylactic, consumer properties and organoleptic characteristics, attractive appearance, pleasant taste and smell.

One of the most important problems of medical science and healthcare practice is the prevention and treatment of diseases of the digestive system, which have a large share among diseases of the internal organs.

Natural, technogenic and other extreme factors negatively affect the human body, its microflora and lead to a syndrome of microecological disorders of the body - dysbiosis [1, 2, 12). In particular, intestinal dysbacterioses of various etiologies remain an important medical, social and environmental problem and are detected in almost all patients with gastroenterological pathology. So, 90% of Russians suffer from diseases of the digestive system, which are characterized by a chronic and relapsing course. It is known that the gastrointestinal ecosystem of humans and animals is considered as one of the important systems for protecting the body. Under physiological conditions, microflora, mainly anaerobic representatives of indigenous microflora, provide colonization resistance of the digestive tract, antitoxic effect, maintaining an optimal level of metabolic and enzymatic processes, immune status, antimutagenic and anticarcinogenic activity [12].

Dysbiotic conditions associated with microecological changes in the intestine have now become of interest to almost all clinicians, and probiotic preparations correcting disturbed normal microflora are widely used in complex therapy of both enteric and parenteral infectious processes [4, 11. 13].

The aim of the proposed technical solution is to expand the range of dairy products, low in fat and sodium, with enhanced therapeutic and prophylactic properties used in the prevention of diseases of the digestive and cardiovascular systems.

The proposed method of obtaining soft rennet cheese "Baikal" is as follows:

Fat cow milk is skimmed, skim milk is cooked at a temperature of 74-76 ° C for 1-5 min, skim milk is cooled to a fermentation temperature of 37-38 ° C, a 40% aqueous solution of calcium chloride is added at a rate of 50 ml per 100 kg of milk, 5% bacterial starter culture, consisting of a pure culture of bifidobacteria pcs. B.longum At 379 M, the mixture is stirred and a solution of milk-clotting enzyme is added at a rate of 1.0-1.2 g per 100 kg of milk, then coagulation is carried out.

The finished clot is cut, kneaded, and the released serum is removed. A concentrated solution of dry extract of licorice root Glycyrrhiza Glabra L. (GF X st. 260 Extractum Glycyrrhizae siccum) [3, 5] is calculated at the rate of 0.05-0.07% dry extract by weight of cheese grain (dry licorice extract) naked is dissolved in a small amount of whey), salt with a low content of sodium, potassium and magnesium in a ratio of 1: 0.5: 0.02 according to TU 9192-050-17028327 (1.2-1.5% by weight of cheese )

The selected strain of bifidobacteria B.longum B 379 M provides the product with good taste, high sanitary and hygienic characteristics, storage stability (Table 2) due to the high antagonistic activity against opportunistic microorganisms (Table 1)

Table 1 Antagonistic activity of bifidobacteria, licorice extract in vitro Experience Options Filtrate dilutions E.coli 1408 Novgorodskaya S.aureus 209 p Pr.vulgaris 50 Ps.aeruginosa ATCC 10145 + + - + + - + + - + + - B.bifidum 1 1: 2 1:32 1: 2 1:64 1: 2 1:32 1: 2 1:32 B.longum AT 379 M 1: 4 1:64 1: 4 1:64 1: 4 1:64 1: 4 1:64 Licorice Root Extract 1: 2 1:16 1: 4 1:32 1: 2 1:16 1: 4 1:16 B.bifidum 1 with licorice root extract 1: 2 1:32 1: 4 1:32 1: 2 1:64 1: 4 1:16 B.longum B 379 M with licorice root extract 1: 4 1:64 1: 4 1:64 1: 2 1:64 1: 4 1:64 Note: + - lack of growth; + - - growth inhibition; bifidobacteria are cultured on a milk basis; extract - 1% aqueous solution.

To select strains of bifidobacteria as a starter culture for the production of Baikalsky soft rennet cheese, the antagonistic activity of bifidobacteria was studied: pcs. B.bifidum 1 and pcs. B.longum B 379 M, as well as dry water-soluble extract of licorice root Glycyrrhiza glabra L. (GFH, art. 260, Extractum Glycyrrhizae siccum) with a glycyrrhizic acid content of at least 17% and phytobacterial compositions using these bifidobrim bacteria and water licorice in relation to test cultures of conditionally pathogenic and pathogenic microorganisms (E. coli 408 Novgorskaya, S.aureus 209 r, Pr.vulgaris 50, Ps.aeruginosa ATCC 10145).

The antagonistic activity of different strains of bifidobacteria, an aqueous solution of licorice root extract, and phytobacterial compositions was determined by serial dilution [9]. For this, test cultures were cultivated together with bifidobacteria filtrates, 1% aqueous solution of licorice extract, and phytobacterial compositions in different dilutions.

When studying the antagonistic activity of bifidobacteria pcs. B. bifidum 1 and B. longum at 379 M with respect to S.aureus 209 p, P.vulgaris 50, Ps.aeruginosa ATCC 10145 and E.coli 408 Novgordskaya established the antagonism of microflora of phytobacterial compositions and water-soluble extract from licorice roots, which bore both bactericidal (growth suppression) and bacteriostatic (growth inhibition) test cultures.

According to the results of research, a strain of bifidobacteria B. longum B 379 M was selected as a pure culture of bifidobacteria for the preparation of starter culture in the production of Baikalsky soft rennet, since it has a higher antagonistic activity against opportunistic microorganisms than bifidobacteria. B. bifidum 1.

The addition of licorice extract in cheese grains promotes the growth of bifidobacteria in the process of cheese production, as well as with further storage of the product for up to 10 days.

According to the classification of KK Sidorov [10], licorice root extract refers to relatively harmless substances.

Table 2 presents the results of a study of the effect of different concentrations of licorice extract on the shelf life of the finished Baikalsky soft cheese and on the viability of bifidobacteria during product storage.

The number of bifidobacteria cells in the finished product without the addition of licorice extract was 3.9 days after storage 5.9 ± 0.06 log CFU / cm ³ , and after 10 days - 6.2 ± 0.08 log CFU / cm ³ . In products with the addition of licorice extract in different concentrations, the content of bifidobacteria cells for almost all storage periods was significantly higher than in the product without the addition of licorice extract and amounted to 7.3 ± 0.1 lg KOE / cm ³ on average.

Thus, the introduction of bare licorice extract into cheese grain positively affects the number of viable bifidobacteria cells in the finished product, which makes it possible to obtain a product with high therapeutic and prophylactic properties, with a pleasant slightly sweet-salty spicy taste.

The use of skim milk in the production of soft rennet cheese, and salt for salting cheese with a low sodium content (with the replacement of 30% sodium with potassium and magnesium) helps to obtain a product with therapeutic and prophylactic properties to reduce the risk of hypertension and the prevention of diseases of the cardiovascular system.

table 2 The effect of licorice extract on the number of viable cells of bifidobacteria during storage of Baikalsky soft cheese Experience Options The number of bifidobacteria cells, lg CFU / cm ³ Shelf life, day 3 7 10 Soft cheese without licorice root extract 5.9 ± 0.06 6.3 ± 0.11 6.2 ± 0.08 Soft cheese with the addition of licorice root extract (0.05% by weight of cheese grain) 7.1 ± 0.10 * 7.5 ± 0.11 * 7.3 ± 0.09 * Soft cheese with the addition of licorice root extract (0.07% by weight of cheese grain) 7.2 ± 0.09 * 7.4 ± 0.10 * 7.5 ± 0.09 * Note: the differences are significant compared with the version without the addition of licorice root extract at P≤0.05.

Case Studies

Example 1

Cow's milk is purified, separated to a fat content of 0.1%, pasteurized at 76-78 ° C, cooled to 37-38 ° C, 40% calcium chloride solution is added at the rate of 500 ml per 1000 kg of skim milk, 5% of fermented milk culture of bifidobacteria pcs. B.longum At 379 M, mixed. Then, a milk-clotting enzyme is introduced at the rate of 10-12 g per 1000 kg of the mixture, mixed and the mixture is kept for 40-60 minutes depending on the density of the clot. The clot is cut and left alone for 5 minutes to isolate the serum, after which the clot is kneaded and the serum is removed. 0.05% of a dry extract of licorice, 1.2% of salt with a low sodium content (in the ratio of sodium: potassium: magnesium - 1: 0.5: 0.02) is thoroughly mixed and left to stand for 15 minutes. Grain cheese is directed by gravity into perforated forms for self-pressing. The cheese is kept in molds for 3 hours, turning over every 0.5 hours. After self-pressing, the cheese is cooled and sent for sale.

The yield of the finished product with a mass fraction of moisture of 60%, salt 1.1% per 1000 kg of raw materials amounted to 137.1 kg.

The cheese produced had a pronounced pure sour-milk slightly sweetish-salty taste; delicate texture; white, slightly creamy color of the dough. On the test section, there were separate small cracks.

Example 2

Cow's milk is purified, separated to a fat content of 0.2%, pasteurized at 80 ° C, cooled to 37-38 ° C, a 40% calcium chloride solution is added at a rate of 500 ml per 1000 kg of skim milk, 5% sourdough from a pure culture of bifidobacteria PC. B.longum At 379 M, mixed. Then make pepsin at the rate of 14-16 g per 1000 kg of the mixture, mix and the mixture is kept for 40-60 minutes depending on the density of the clot. The clot is cut and left alone for 5 minutes to isolate the serum, after which the clot is kneaded and the serum is removed. 0.05% dry licorice extract to the weight of cheese grain in the form of a concentrated solution, 1.5% salt with a low sodium content (in the ratio of sodium: potassium: magnesium - 1: 0.5: 0.02) is added to the remaining cheese grain. thoroughly knead and stand for 15 minutes. Then cheese is self-pressed, as described in example 1.

By organoleptic characteristics, the cheese is identical to the product shown in example 1, differing in a more salty taste.

The yield of the finished product with a mass fraction of moisture of 59%, fat 2%, salt 1.4% per 1000 kg of raw materials amounted to 136.3 kg.

Example 3

All technological operations were carried out analogously to example 2 in the same sequence, only without the addition of licorice extract.

By organoleptic characteristics, the cheese had a pronounced pure sour-milk slightly salty-sweet taste; delicate texture; white, with a slightly creamy tint, the color of the dough. On the test section, there were separate small cracks.

The yield of the finished product with a mass fraction of moisture of 60.1%, fat 4%, salt 1.4% per 1000 kg of raw materials amounted to 136.9 kg.

The cheese production method does not require special conditions, special or additional equipment for its implementation and allows to obtain a highly effective treatment and prophylactic product with a reduced fat content with an optimized mineral composition, guaranteed quality in storage, with a high titer of bifidobacteria cells, to increase the finished product yield by 7- 10% compared to traditional soft rennet cheese technology.

The proposed technology provides a product with therapeutic and prophylactic properties for the prevention of cardiovascular diseases and disorders of the microbiocenosis of the gastrointestinal tract.

Bibliography

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Claims (1)

A method for producing soft rennet cheese, which involves separation, pasteurization of milk raw materials, cooling to a fermentation temperature, adding calcium chloride, adding fermentation prepared on a pure culture of bifidobacteria, introducing a milk-clotting enzyme, curdling milk, treating a clot, kneading cheese, salting, self-pressing cheese, characterized in that a pure monoculture of bifidobacteria strain Bifidobacterium longum B 379 M is used as a starter culture; e 0.05-0.07% by weight of cheese grain extract of licorice roots Glycyrrhiza glabra L. in the form of a concentrated solution, and salting is carried out with salt containing sodium, potassium and magnesium in a ratio of 1: 0.5: 0.02 in the amount 1.2-1.5% by weight of cheese grains.