RU2521663C1 - Method for production of pickled fresh cheese with addition of water extract spicy flavour plants - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages introduction of fat normalised, pasteurised and cooled milk starter consisting of pure cultures mesophilic lactic streptococci S.lactis, S.cremoris, S.lactis subsp.Diacetilactis, Lactobacillus bulgaricus Lactobacillus bulgaricus, bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum "ЛВА" - 3; mesophilic lactic bacillus local strain Lactobacterium casei C5 VKPM V-8730, thermophile lactic streptococcus strain Streptococcus thermophilus K-45 VKPM B-10089, adding calcium chloride and rennet. Milk curdled, one performs treatment of clot, during moulding introduces water extract of spicy flavour plants peppermint, origanum herb, cloves sand, then one performs self pressing, dried and cheese salting.

EFFECT: invention allows to improve organoleptic indices cheese, enhance biological value, extend the range of products manufactured.

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Description

The present invention relates to the dairy industry, in particular to the production technology of brine rennet non-ripening (fresh) cheeses, the scope of application is cheese making.

A known method for producing brine Ossetian cheese, including coagulation of normalized fat, pasteurized milk with starter of mesophilic lactic streptococci, solutions of calcium chloride and rennet enzyme preparation, processing a clot, molding, self-pressing, salting cheese in brine, ripening in brine (Z.X. D. Cheesemaking. - M.: Light and food industry, 1984. - S.188-196; Collection of technological instructions for the production of brine cheeses. - Uglich: NPO Uglich, 1984. - S.41-43).

The disadvantages of the method is the use of starter culture, which does not have antagonistic properties against bacteria of the Escherichia coli group and butyric acid bacteria, which contributes to the appearance of defects (swelling of the heads, mesh and spongy pattern, mucosal surface).

The closest to the claimed technical solution is a brine cheese preparation method, comprising normalization of milk, pasteurization, cooling to coagulation temperature, making pure cultures ferment lactic streptococci, thermophilic lactic streptococci, Lactobacillus bulgaricus, Bifidobacterium Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791 Vifidumbacterium bifidum LVA- 3; mesophilic lactic acid bacillus local selection Lactobacterium casei strain C ₅ VKPM B-8730, calcium chloride and rennet, clot treatment, pressing and drying cheese at a temperature of 22-25 ° C for 2-5 hours (see patent RU No. 2417616, IPC ⁵¹ A23C 19/068, publ. 05/10/2011).

The disadvantages of the prototype is the high content of salt in cheese ripening in brine, which is designed only for the amateur and limits its use.

The objective of the technical solution is to improve the organoleptic characteristics of cheese, increase the biological value of cheese, expand the range of products.

The solution to the technical problem is achieved by the fact that in the method for the production of fresh brine rennet cheese with the addition of an aqueous extract of aromatic plants, including coagulation of normalized, pasteurized milk, processing of cheese, molding, self-pressing, drying, salting cheese with brine, according to the invention for coagulation in milk introduces a starter culture consisting of pure cultures of strains of mesophilic lactic streptococci S. lactis, S. cremoris, S. lactis subsp. diacetilactis, Bulgarian bacillus Lactobacillus bulgaricus, bifidobacteria of strains of Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3; Mesophilic lactic acid bacillus of local selection strain Lactobacterium casei C ₅ VKPM B-8730, thermophilic lactic streptococcus local selection strain Streptococcus thermophilus K-45 VKPM B-10089, solutions of calcium chloride and rennet enzyme preparation, a spicy-aqueous extract is added during molding.

After the end of the self-pressing, the cheese is dried, then the cheese is salted in brine with a concentration of 16-18% for 1-2 days.

This method will increase the biological value, improve the organoleptic characteristics of cheese, expand the range of cheeses.

The essence of the method is illustrated in tables 1-7.

A method for the production of brine rennet fresh cheese with the addition of an aqueous extract of aromatic plants is as follows.

Milk is taken in quantity and quality; reserve and ripen milk; normalization of milk fat; pasteurization of milk; coagulation of milk with special sourdough; clot processing; molding cheese mass in bulk; the introduction of an aqueous extract of aromatic plants; self-pressing; drying cheese heads; salted cheese in brine.

An example of a specific implementation of this method of production.

Milk is taken in quantity and quality, reserved and ripened; normalize the fat taking into account the protein content; pasteurize milk at a temperature of 63-65 ° C with an exposure of 30 minutes or at high bacterial contamination at a temperature of 74-76 ° C with an exposure of 20-25 seconds.

Coagulation of milk is carried out at a temperature of 32-34 ° C for 30-45 minutes, a combined ferment in an amount of 1.0-2.0%, consisting of salt-tolerant pure cultures of mesophilic lactic streptococci S. lactis, S. cremoris, S. lactis, is introduced. subsp. diacetilactis; Bulgarian bacillus Lactobacillus bulgaricus, bifidobacteria strains of Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3; Mesophilic lactic acid bacillus local selection strain Lactobacterium casei C ₅ VKPM B-8730 and thermophilic lactic streptococcus lactic acid local selection strain Streptococcus thermophilus K-45 VKPM B-10089, which have a specific antagonistic effect on E. coli and Staph. aureus. Maternal starter cultures of bifidobacteria, streptococci and rods are prepared separately. Streptococci, bifidobacteria and bacilli contribute to the production of sourdough in a ratio of 4: 1.

Calcium chloride is added at the rate of 10-40 g of anhydrous salt per 100 kg of milk. An aqueous solution of an enzyme preparation (rennet) is added at the rate of 1 g per 100 kg of milk.

When processing a clot, it is cut into cubes along the edge from 10 mm to 15 mm and left alone for 5 minutes, then the grain is set for 15-20 minutes and at the same time a second heating is started to a temperature of 38-42 ° С for 10 minutes . Knead the grain for 15-30 minutes after the second heating and remove up to 70% of serum at the end of processing.

The formation of the cheese mass is carried out in bulk.

An aqueous extract of spicy aromatic plants is introduced in a concentration of 2-7% in an amount of 2-8% of the amount of normalized milk.

The extract of aromatic plants is prepared as follows: a mixture of dry herbs is poured with water, heated to 60 ° C and incubated for 45 minutes. Then it is heated to 120 ° C and held for 2 minutes, quickly cooled to 10 ° C, filtered. This method uses a mixture of plants of peppermint, oregano and cloves in equal proportions.

Cheese self-pressing is carried out at a temperature of 16-22 ° C with turning heads in molds from 4 to 5 times. After the first inversion, the cheese is labeled with casein numbers.

Drying of cheese after the end of self-pressing is carried out depending on the period of the year at an optimum temperature for the development of starter microorganisms of 22-25 ° C for 2-5 hours in order to develop lactic acid fermentation, accumulate more beneficial lactic acid microorganisms, and obtain cheese of the required consistency.

Salting of cheese is carried out in brine with a NaCl concentration of 16% to 18% at a temperature of 8-12 ° C for 1-2 days. Fresh cheese at three days of age is shipped to the sale. Hermetic packaging of cheese in a film of polymer materials with preliminary drying of the heads is allowed.

The technological conditions for the production of a new type of fresh brine cheese are explained by the results of the experimentally obtained data, which are confirmed by the indicators of the organoleptic evaluation, physico-chemical and microbiological indicators.

The new type of brine cheese had no defects in swelling of the cheese heads, mesh and spongy pattern, and surface contamination, which is explained by the use of a starter culture containing microorganisms that suppress the development of putrefactive and pathogenic microflora, a lower moisture content in the cheese heads and a denser consistency.

The proposed method for the production of cheese expands the range of cheeses, improves organoleptic characteristics, contributes to the maximum preservation of essential amino acids, which increases the biological value of cheese.

The scheme is simple and does not require additional equipment.

Fresh brine rennet cheese with the addition of an aqueous extract of aromatic plants must meet the following requirements, shown in tables 1-3.

Table 1 Organoleptic quality indicators of fresh cheese Name of indicator Characteristic indicator Appearance Cheese without crust, the outer layer is compacted. The surface is flat, with the presence of a pattern from a shape or serpyanka. Minor cracks and slight deformation allowed. Taste and smell The taste is cheesy, sour, slightly salted. The smell characteristic of the introduced spicy aromatic plants / (peppermint, oregano and cloves). In the winter and spring, a slightly fodder flavor is allowed Consistency Homogeneous, dense enough Test color From white to light cream, uniform throughout the mass Picture On a section of cheese, a pattern consisting of round, oval, angular or slit-like eyes Cheese head shape Cylinder with slightly convex lateral and horizontal surfaces Diameter cm 15-20 Height cm 5-7 Weight kg 1.0-3.0

table 2 Physico-chemical indicators of cheese quality Product name Mass fraction of fat in dry matter,%, not less than Mass fraction of moisture,%, no more Mass fraction of salt,% Fresh Cheese 45.0 50,0 1.0-3.0

Table 3 Microbiological indicators of cheese quality Name of indicator Norm E. coli bacteria in 0.001 g cheese Not allowed Pathogens, including salmonella, in 25 g of cheese Not allowed Staph. Aureus in 1 g, CFU, not more than 500 L. monocytogenes in 25 g of cheese Not allowed

The results of our studies are shown in tables 4-7.

Table 4 Organoleptic quality indicators of fresh cheese Name of indicator Characteristics of the resulting cheese Appearance The cheese had no crust; the outer layer was compacted. The surface is flat, with the presence of a pattern from a sickle. Some samples had minor cracks. Taste and smell Cheesy, sour, slightly salted, with a pleasant aroma and smack of mint and oregano, less pronounced clove smell Consistency Sufficiently dense, uniform Cheese Dough Color Light cream Cheese sectional drawing Consisted of round, oval, angular, slit-shaped eyes Cheese head shape Cylinder with slightly convex lateral and horizontal surfaces Diameter cm fifteen Height cm 5.2 Weight kg 1.43

Table 5 Physico-chemical characteristics of fresh cheese Name of indicator Characteristics of the resulting cheese Mass fraction of fat in the dry matter of cheese,% Moisture content, % 47.3 Mass fraction of salt,% 2.6

Table 6 Microbiological quality indicators of fresh cheese Name of indicator Characteristics of the resulting cheese BGKP in 0.001 g of cheese not detected Pathogenic microorganisms, including salmonella, in 25 g of cheese not detected Staph. aureus, 1 g, CFU 170 L. monocytogenes in 25 g of cheese Not found

Table 7 Amino acid composition of fresh cheese Name of amino acid The amino acid content in the natural substance of cheese,% Aspartic acid 0.442 Threonine 0.270 Serine 0.416 Glutamic acid 2,323 Glycine 0.678 Alanine 0.229 Valine 0.154 Methionine 0,020 Isoleucine 0.214 Leucine 0.722 Tyrosine 0.843 Phenylalanine 0.481 Histidine 0.727 Lysine 0.674 Arginine 0.470 Total amino acids 8,663 including irreplaceable 1,831

Technological scheme for the production of fresh cheese

Claims (1)

Method for the production of brine cheese, including the normalization of milk, pasteurization, cooling to the coagulation temperature, introducing the starter culture of pure cultures of mesophilic lactic streptococci S. lactis, S. cremoris, S. lactis subsp.diacetilactis, mesophilic lactic acid bacillus strain Lactobacterium B-87 case C _{5 5} , bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3, Bulgarian bacillus Lactobacillus bulgaricus, thermophilic lactic streptococcus Streptococcus thermophilus, fermentation, calcium chloride bsushka and salting of cheese, characterized in that in the composition of the starter culture the strain Streptococcus thermophilus K-45 VKPM B-10089 is additionally used, and during molding an aqueous extract of spicy aromatic plants of peppermint, oregano and cloves is added 2-8% of the normalized amount milk.