RU2477610C1 - Curd production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used for curd manufacture. The method envisages milk standardisation, the standardised mixture treatment with an external magnetic field, homogenisation, pasteurisation, cooling to the fermentation temperature, fermentation, ripening, treatment, the clot dehydration and the ready product cooling and packing.

EFFECT: invention ensures production of curd with enhanced biological value and the curd yield increase by 2,5±0,5%.

2 dwg

Description

The invention relates to the dairy industry and relates to the production of cottage cheese of high biological value due to the increased content of protein in it, in particular whey proteins.

A significant part of Russians suffer from protein deficiency - a disease resulting from an imbalance between the formation and breakdown of protein. Proteins are a source of energy for humans, they cannot be replaced by other substances. Proteins play a key role in cell life, constituting the material basis of its chemical activity. Proteins act as regulators and catalysts that accelerate the course of biochemical reactions in the metabolic process. They also perform receptor, motor, and transport functions in the body, transferring hormones, hemoglobin, iron, lipids, and other substances through the blood and a protective function by synthesizing antibodies [1, 2].

The biological value of proteins lies in the presence of amino acids in them, both interchangeable and irreplaceable. Essential amino acids cannot be synthesized in the body and should only come with food.

There are ten essential amino acids - lysine, methionine, tryptophan, phenylalanine, leucine, isoleucine, threonine, valine, arginine and histidine [3]. Particularly deficient are lysine, methionine and tryptophan. The need for an adult in lysine 3 ... 5 g per day; its deficiency in the body leads to impaired growth, blood circulation, a decrease in hemoglobin in the blood. Methionine is involved in the metabolism of fats and phospholipids, is the most powerful lipotropic agent, the daily need for it is 1 g. Tryptophan promotes growth, hemoglobin formation, and is involved in the process of tissue repair. The body's need for it is about 1 g per day. Phenylalanine is involved in the functioning of the thyroid gland and adrenal glands. Leucine, isoleucine and threonine affect growth processes. With a lack of leucine, body weight decreases, changes occur in the kidneys and thyroid gland. Lack of valine leads to impaired coordination of movements. Histidine is part of hemoglobin, its deficiency or excess in the body worsens the conditioned reflex activity. Arginine is involved in the formation of urea, the end product of metabolism. Essential amino acids also perform various functions in the body and play no less important role than essential ones [2, 3, 4].

The best way to solve the deficiency of animal protein in the diet of Russians is to increase the consumption of dairy products with a high protein content, one of them is cottage cheese. Cottage cheese and curd products are very popular in our country, in one form or another they are included in the diet of 80% of the population of the Russian Federation [5, 6].

Milk proteins are characterized by high biological value, they contain in excessive quantities lysine, threonine, tryptophan, methionine and cysteine. 250 grams of cottage cheese satisfy the need for protein by 70%. The protein contained in the cottage cheese has a complete amino acid composition and is easily absorbed by the body [2, 3].

Cottage cheese is a concentrated product for people of all ages, the composition of which includes proteins containing essential amino acids - methionine and choline. They prevent diseases of the liver, kidneys, diseases of the cardiovascular system, contribute to an increase in blood lecithin, which inhibits the deposition of cholesterol in the walls of blood vessels and the development of sclerotic phenomena. Proteins of cottage cheese can serve as a substitute for other proteins of animal origin for people to whom they are contraindicated [1, 6].

The total protein content in milk ranges from 3.0-3.5%. Among them, two main groups stand out: caseins and whey proteins. Caseins are represented by α _s1 -, α _s2 -, β- and χ-caseins. Serum proteins are represented by β-lactoglobulin, α-lactoalbumin, immunoglobulins and serum albumin [3].

Caseins are easily digested and are sources of amino acids, calcium, phosphorus and a number of physiologically active peptides. Thus, upon the action of chymosin on χ-casein in the stomach, glyco- and phosphopeptides are released that regulate the secretion of gastric juice, model the physicochemical properties of proteins (solubility, viscosity, charge, denaturation), protect against proteolysis and affect the permeability of cell membranes.

Whey proteins also have important physiological functions. They account for 0.5-0.8% of the total amount of proteins in milk. Whey proteins (albumin and globulins) contain the optimal set of vital amino acids and, from the point of view of nutritional physiology, approach the amino acid scale of the “ideal” protein, i.e. a protein in which the ratio of amino acids meets the needs of the body [3].

Immunoglobulins by chemical nature are glycoproteins. They perform a protective function, causing agglutination of microorganisms and other foreign cells. Lactoferrin and lysozyme (enzyme) are carriers of antibacterial properties, and lactoferrin and β-lactoglobulin play a transport role, transferring micro and macro elements, vitamins and lipids to the intestine. α-lactalbumin is necessary for the synthesis of lactose in milk from UDP-galactose and glucose. β-Lactoglobulin is resistant to the action of pepsin in the acidic environment of the stomach; therefore, it is split only in the intestine by trypsin and chymotrypsin [2, 3].

Closest to the proposed solution are known methods for producing cottage cheese using the acid and acid-rennet method [7, 8], which consist in the fact that after acceptance, normalization, homogenization, pasteurization, fermentation of the mixture (with acid-rennet - after additional application of rennet and calcium chloride), it is acidified to the desired acidity of the clot. Clot processing and dehydration is carried out depending on the equipment used.

The main disadvantages of these methods for producing cottage cheese are a small degree of transition, comprising 5-7%, of whey proteins of milk into the finished product, in most cases, the need to heat the clot to separate whey.

The aim of the invention is to significantly reduce the loss of biologically valuable from a nutritional point of view of whey proteins. Our proposed solution will enable (70 ± 2)% of whey proteins contained in milk to be included in the finished product. This increases the amino acid rate. The yield of the finished product increases by (2.5 ± 0.5)% and the duration of ripening is reduced. Savings in expensive enzyme preparations are approximately 25%; heat carriers necessary for the production of the product - 4-12% for various production methods.

The essence of the invention is to use additional magnetic processing of raw milk in a surge tank before pasteurization through the use of a permanent magnet with magnetic induction of 15 ± 2 mT for 5-10 minutes.

After magnetization of milk, the amount of whey proteins that attach to casein increases due to four main mechanisms [9, 10]:

- spin switching of valence electrons, which leads to an increase in the number of reactive particle collisions;

- displacements of prototropic equilibrium. Milk is 87% water. Water is a very weak electrolyte, with a dissociation constant Kd = 2 · 10 ^-16 . So, out of 1 billion molecules, about 2 molecules dissociate:

2H ₂ O↔H ₃ O ⁺ + OH ^- ;

H ₃ O ⁺ ↔H ⁺ + OH ^- .

100 ml of milk contains about 2.6 · 10 ²⁴ water molecules and 5.2 · 10 ¹⁵ dissociated molecules (H ⁺ and / or H ₃ O ⁺ ). Magnetic processing creates microvortices and hydroxide ions of 142 pm in size, together with others that are close in size, due to laminar-turbulent mixing, they fall into smaller 140 pm water cavities. The hydrogen ion (proton), having a small size of 24 pm, does not linger in water cavities. According to the Le Chatelier principle, the binding of hydroxide ions leads to a shift in prototropic equilibrium and an increase in the number of protons in milk, which leads to an increase in the amount of colloidal calcium:

- colloidal calcium - spherical particles with a size of 20-120 nm, is a binder, cementing material for casein submicelles (figure 1), as a result, the size of casein micelles increases (figure 2) and improves syneresis [10];

- spatial reorientation of the active groups of both proteins.

The proposed method for the production of cottage cheese does not require additional technological equipment and additional technological operations.

The product is intended for systematic use in the composition of food rations by all age groups of the population. Expected shelf life is 7 days.

Example 1. The production of cottage cheese by the acid method

The technological process for the production of cottage cheese according to the known version consists of the following operations: acceptance, normalization, homogenization, pasteurization, cooling to a fermentation temperature, fermentation of a mixture (introducing microflora of a starter culture), fermentation, processing of a clot (cutting, heating, kneading), dehydration of a clot, cooling, packing.

The technological process for the production of the claimed cottage cheese consists of the following operations: acceptance, normalization, electromagnetic processing of the normalized mixture (in the receiving tank of the pasteurization and cooling unit) with an external magnetic field with induction of 15 ± 2 mT for 5-10 minutes, heating in the recovery section, homogenization, pasteurization, cooling to the fermentation temperature, fermentation of the mixture (introducing microflora of the starter culture), fermentation, processing of the clot (cutting, heating, kneading), dehydration of the clot, cooling, faso Waning.

The finished product has a consistency similar to the consistency of cottage cheese produced by the acid method. Saving a normalized mixture per 1 ton of the finished product is from 150 to 200 kg for cottage cheese of various fat content.

The main characteristics of the cottage cheese obtained by both methods are presented in Table 1-3.

Table 1 Organoleptic characteristics of cottage cheese Name of indicator Feature Options Famous Proposed Taste and smell Pure, sour-milk, without extraneous smacks and odors Appearance and Consistency Friable with no tangible particles of milk protein Color White or creamy, uniform throughout the mass

table 2 Physico-chemical indicators for cottage cheese 18% fat Name of indicator Feature Options Famous Proposed Mass fraction of fat,% 18.0 18.0 Mass fraction of protein,% 15.0 15,2 Moisture content, % 62.0 62.0 Acidity, ° T 175 175 Yield, kg / kg product 7.1 6.95

Table 3 microbiological indicators Name of indicator Feature Options Famous Proposed The number of lactic acid microorganisms at the end of the expiration date, CFU 1 · 10 ⁶ 1 · 10 ⁶ BGKP not allowed in the mass of the product 0.01 g 0.01 g Mold mushrooms CFU / g, not more than fifty fifty Yeast, CFU / g, not more than one hundred one hundred Pathogenic microorganisms, including salmonella, are not allowed in the mass of the product 25 g 25 g S.aureus not allowed in the mass of the product 0.1 g 0.1 g

Example 2. Production of cottage cheese acid-rennet method

The technological process for the production of cottage cheese according to the known version consists of the following operations: acceptance, normalization, heating in the recovery section, homogenization, pasteurization, cooling to a fermentation temperature, fermentation of a mixture (adding rennet, calcium chloride, microflora of the starter), fermentation, processing of a clot (cutting , heating, kneading), clot dehydration, cooling, packing.

The technological process for the production of the claimed cottage cheese consists of the following operations: acceptance, normalization, electromagnetic processing of the normalized mixture (in the receiving tank of the pasteurization and cooling unit) with an external magnetic field with magnetic induction of 15 ± 2 mT for 5-10 minutes, heating in the recovery section, homogenization , pasteurization, cooling to the fermentation temperature, fermentation of the mixture (adding rennet, calcium chloride, microflora of the starter culture), fermentation, processing of the clot (cutting, heating, kneading vanie), dehydration clot, cooling, packaging of.

The finished product has a consistency similar to the consistency of cottage cheese produced by the acid-rennet method.

Brief Description of the Drawings

Casein is the main protein of milk. In milk, casein is in the form of specific particles, or micelles, which are complex complexes of fractions of casein with colloidal calcium phosphate.

Casein micelles, in turn, are composed of subunits. Submicelles are aggregated fractions of casein, interconnected by hydrophobic bonds and calcium bridges (figure 1). The connection of submicelles into micelles occurs using calcium phosphate and hydrophobic bonds (figure 2).

The polar groups located on the surface and inside casein micelles bind a significant amount of water. The ability of casein to bind water characterizes its hydrophilic properties, which depend on the structure, size, charge of the protein molecule, pH of the medium and other factors. The hydrophilic properties of casein determine the stability of casein micelles in milk during processing and affect the course of technological processes.

Casein micelles are stable in freshly milked milk, they retain their stability during the mechanical and heat treatment of milk. However, during electromagnetic processing of milk, irreversible mineralization of casein micelles may occur, i.e. the transition of calcium into casein micelles in the form of colloidal calcium.

Information sources

1. Martynov A.V. Problems of protein deficiency in the diet of Russians and ways to solve them. - Dairy industry, No. 7, 2000. - p.11.

2. Nechaev A.P., Traubenberg S.E., Kochetkova A.A. and other food chemistry. 2nd. - St. Petersburg: GIORD, 2003 .-- 640 p.

3. Tutelyan V. A., Spirichev V. B. and other micronutrients in the nutrition of a healthy and sick person. - M .: Kolos, 2002 .-- 424 p.

4. Tverdokhleb G.V., Ramanauskas R.I. Chemistry and physics of milk and dairy products. - M .; DeLi print. - 2006. - 360 p.

5. Labinov V.V. The state of the dairy industry in the world // Dairy industry. - 2009, No. 3, - C.5.

6. Stepanova L.I., Zueva E.V. The trend in the production of curd products // Dairy industry. - 2006, No. 5 - p.21-22.

7. Cottage cheese. Typical technology manual. TTI GOST 52096-008.

8. GOST R 52096-2003 Cottage cheese. Technical conditions

9. Slesarev V.I. Chemistry. Fundamentals of the chemistry of the living. - St. Petersburg: Khimizdat, 2005 .-- 784 p.

10. Gorbatova K.K. Chemistry and physics of milk. - St. Petersburg .: GIORD, 2003 .-- 288 p.

Claims (1)

Method for the production of cottage cheese, which includes milk acceptance, normalization, homogenization, pasteurization, cooling to a fermentation temperature, introducing starter culture, fermentation, processing of a clot, heating, dehydration, cooling and packaging, characterized in that prior to pasteurization the normalized mixture is treated with an external magnetic field with a magnetic field induction of 15 ± 2 mT for 5-10 minutes

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