RU2517598C1 - Smoked semi-hard cheese production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves milk standardisation, pasteurisation, calcium chloride and bacterial starter introduction; the bacterial starter is represented by a poly-component starter consisting of Propionibacterium freudenreichii subsp. shermanii and Lactobacillus helveticus thermophilic cultures and the following mesophilic lactic acid bacteria: L.lactis ssp. lactis/cremoris. Leuconostoc species. Streptococcus thermophilus (STA), and a milk-clotting preparation with subsequent clot formation. Then one performs grains treatment, pressing, cheese salting in brine, ageing during 35-45 days, cheese cutting into segments and smoking during 3-3.5 hours.

EFFECT: invention allows to impart probiotic properties to the product, increase organoleptic indices and ensure a pattern in the cheese as well as increase storage life.

Description

The invention relates to the dairy industry and can be used in the production of semi-hard cheese.

A known method for the production of smoked cheese "Kabardinsky", which includes the normalization of milk, pasteurization, the introduction of calcium chloride, bacterial starter culture and rennet, followed by the formation of a clot, cutting a clot, setting grain, salting, smoking and ripening, which is carried out simultaneously for 4-8 days at 20-24 ° C, and ripening for 4-8 days at 12-18 ° C [A.S. No. 610505 A23C 19/02].

The disadvantage of this method is that prolonged smoking of cheese reduces the moisture content in the cheese, which makes the cheese coarser and reduces its dietary properties.

The closest in technical essence is the method of production of smoked cheese, which includes the normalization of milk, pasteurization, the introduction of calcium chloride, bacterial fermentation and milk coagulation followed by the formation of a clot, processing of grain, pressing, after the second heating, salting is carried out in brine, in a mixture of grain with whey make yeast, drying, washing, ripening and smoking for 4-14 hours [Patent No. 2226346 A23C 19/02, A23C 19/032, A23C 19/14].

The disadvantage of this method is the absence of probiotic properties in the cheese, low organoleptic characteristics, the absence of a pattern in the cheese, and a short shelf life.

The technical result of the proposed method for the production of smoked semi-hard cheese is to give the cheese probiotic properties, increase organoleptic characteristics, the formation in the cheese pattern, increase shelf life.

The technical result is achieved in that a method for the production of semi-solid smoked cheese, including the normalization of milk, pasteurization, the application of calcium chloride, bacterial starter and milk-clotting preparation, followed by the formation of a clot, grain processing, pressing, salting cheese in brine, ripening and smoking, use as a starter multicomponent yeast consisting of thermophilic cultures Propionibacterium freudenreichii subsp. shermanii and Lactobacillus helveticus, and mesophilic lactic acid bacteria: L. lactis ssp. lactus / cremoris. Leuconostoc species. Streptococcus thermophilus (STA), ripening is carried out for 35-45 days, before smoking, the cheese is cut into segments, smoking is carried out for 3-3.5 hours

Introduction of multicomponent starter culture consisting of a thermophilic culture containing Propionibacterium freudenreichii subsp. shermanii and Lactobacillus helveticus, and mesophilic lactic acid bacteria: L. lactis ssp. lactus / cremoris, Leuconostoc species, Streptococcus thermophilus (STA) gives the product probiotic properties, increases organoleptic properties. Smoked semi-hard cheese has a pleasant spicy-sweet taste, and has a pattern of large eyes.

Ripening of cheese within 35-45 days allows you to get a clear picture of cheese in the form of round eyes with a diameter of 1.5-3 cm and give the product a sweet-nutty taste. Cutting the cheese into segments before smoking allows you to reduce the smoking time to 3-3.5 hours. This time is enough to give the product a smoked taste, the appearance of a gentle golden crust while preserving the moisture of the cheese, which increases the organoleptic quality of the cheese, making it more tender.

Smoked cheese is carried out not by large heads, but by segments weighing 200-300 grams, which increases the shelf life of the finished smoked semi-hard cheese by 25-30 days.

A method of producing semi-solid smoked cheese is carried out in the following way: in pasteurized milk at a clotting temperature, add an aqueous solution of calcium chloride at the rate of 15-25 g of anhydrous salt per 100 kg of milk and a multicomponent starter culture consisting of thermophilic cultures of Propionibacterium freudenreichii subsp. shermanii and Lactobacillus helveticus and mesophilic lactic acid bacteria: L. lactis ssp. lactus / cremoris. Leuconostoc species. Streptococcus thermophilus (STA), in an amount of 1-1.5% (the milk mixture must have a titratable acidity of not more than 20 ° T before coagulation). Coagulation of milk is carried out with a solution of milk-coagulating drug at a temperature of 32-33 ° C, the amount of the introduced drug should ensure coagulation of the mixture in 20-40 minutes The clot should be of normal density and give a smooth break with sharp edges and the release of a clear serum. Cutting the clot and setting the grain is carried out for 10-15 minutes. The main part of the cheese grain after setting should have a size of 7-9 mm.

In the process of setting grain 40-50% of whey is pumped out (from the amount of processed milk). After setting, the grain is kneaded until a certain degree of elasticity is achieved. Before the second heating, if necessary, 10-20% of serum is pumped out.

The temperature of the second heating is set between 38-42 ° C with a heating duration of 14-20 minutes.

The duration of mixing the grain after the second heating depends on the properties of milk, the ability of the grain to dehydrate and increase the acidity of the whey. The serum acidity after the second heating should be no more than 6 ° T.

The end of grain processing is determined by its elasticity and stickiness. Then the mixture of grain with the remaining serum is sent to molding. The cheese is molded and the formation is pressed for 20-25 minutes, and then cut into bars. Cheese is pressed for 90-110 minutes.

Salt the cheese in brine, having a temperature of 10-12 ° C, for 48-72 hours. At the same time, the concentration of sodium chloride in the solution should be at least 18%.

Ripening is carried out within 35-45 days. Cheese bars are cut into segments weighing 200-300 grams.

Smoked cheese is produced in the smokehouse at a temperature of 20-25 ° C, for 3-3.5 hours.

The end of the smoking process is established by the following features: the surface of the cheese acquires a color from light to golden brown, while the cheese acquires a pleasant smell of smoked meats.

At the end of smoking, the cheese is cooled to room temperature and sent for further cooling to a chamber at a temperature of 8-10 ° C, relative humidity 80-85%. After cooling, the semi-solid smoked cheese is vacuum packed in polymer multilayer bags.

Storage of semi-solid smoked cheese is carried out at a temperature of 0-4 ° C and relative to air humidity of 80-85% in unopened packaging - 4 months.

Semi-solid smoked cheese obtained by the proposed method has a soft dough, dough throughout the mass, with a round eye shape with a diameter of 1.5-3 cm. The color of the dough is light yellow, has a pronounced cheese, delicate, sweet-nutty taste.

Semi-solid smoked cheese obtained by the proposed method has probiotic properties, high nutritional and biological value, high organoleptic characteristics and is a functional product.

The use of semi-solid smoked cheese obtained by the proposed method increases the immunobiological forces of the body, a person, increases its resistance to harmful environmental factors, reduces the risk of cancer, cardiovascular, neuromuscular and bone diseases, helps stimulate and regulate the most important body functions, increases creative activity of man.

Semi-solid smoked cheese obtained by the proposed method can be used in mass nutrition of various age groups of people as a main or snack product.

The invention can be used both in mini-factories and in enterprises with large removable capacity in the production of semi-solid rennet cheeses.

The proposed "Method for the production of semi-solid smoked cheese" tested at the Belebeev Order "Badge of Honor" dairy plant.

Claims (1)

A method for the production of semi-solid smoked cheese, including the normalization of milk, pasteurization, the introduction of calcium chloride, bacterial starter culture and milk-clotting preparation, followed by clot formation, grain processing, pressing, salting the cheese in brine, ripening and smoking, characterized in that multicomponent starter culture is used as a starter culture consisting of thermophilic cultures of Propionibacterium freudenreichii subsp. shermanii and Lactobacillus helveticus and mesophilic lactic acid bacteria: L. lactis ssp. lactis / cremoris, Leuconostoc species, Streptococcus thermophilus (STA), ripening is carried out for 3-45 days, before smoking, the cheese is cut into segments, smoking is carried out for 3-3.5 hours