RU2541760C1 - Milk preparation method for cheese manufacture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: milk is normalised, pasteurised at a temperature of 72-74°C, maintained during 20 sec and cooled to a coagulation temperature equal to 32±2°C; calcium chloride in the form of 35±5% concentration solution is introduced. One performs stirring during 5-10 minutes and introduction of mono-substituted sodium phosphate in the form of 35±5% concentration solution. The quantity of mono-substituted sodium phosphate varies depending on the usage purposes: for milk cheese-usability enhancement at its low titratable acidity - 0.01 - 0.03%; for cheese ageing acceleration and cheese mass plasticity enhancement - 0.03 - 0.05% of the initial raw materials. One performs the mixture stirring during 5-10 minutes and introduction of a bacterial starter and a milk-clotting enzyme preparation.

EFFECT: milk cheese-usability enhancement according to the titratable acidity index, acceleration of milk clotting with a milk-clotting enzyme, rennet clot quality improvement, strength and elasticity enhancement, acceleration of cheese grains treatment in a cheese-making bath, cheese dust quantity reduction due to mono-substituted sodium phosphate introduction, plasticity and creaminess enhancement, solidity reduction and ageing term acceleration.

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Description

The invention relates to the cheese-making industry of the dairy industry and can be used in the production of semi-hard cheeses with a low second heating temperature to increase the cheese-suitable properties of milk with low titratable acidity and to accelerate the maturation of semi-hard cheeses.

Known facts are the use of calcium phosphates to improve rennet coagulability of milk.

So, for example, Vorobyov A.I. tested monosubstituted calcium phosphate, from a complete replacement of calcium chloride to 50:50 with calcium chloride (Vorobyov A.I. XXII International Congress on Dairy Catering, 1963; Vorobyev A.I. Application of calcium phosphoric salts in cheese making. - VNIMI, Pushkin, 1940, p.27). An improvement in the consistency of the cheeses of the Dutch group, a decrease in bitterness, and an increase in yield were revealed.

Gudkov A.V. et al., while developing the technology of cheese from milk with an elevated pasteurization temperature, they tested the same calcium monophosphate to improve coagulation (to study the basic laws, dynamics and factors of the formation of the structural-mechanical and microstructural properties of rennet clots and rennet cheeses with the aim of developing the theoretical foundations of managing biotechnological processes and consistency VNIIMS report on research on the topic No. 720.95 (interim) - Uglich, 1995, 45 pp .; VNIIMS report on research on the topic No. 720.95 (interim) - Uglich, 1996, 133 s.). In addition to the main task - improving coagulation, the problems of improving the quality of cheese (improving the consistency, obtaining a more pronounced cheese taste, less bitterness), intensifying the process of making cheese and increasing the yield of cheese were solved.

The use of calcium monophosphate is permitted and regulated by GOST 52972-2008 “Semisolid cheeses. Technical conditions. "

However, the use of calcium monophosphate causes certain difficulties due to its poor solubility in water.

Known facts are the use of monosubstituted sodium phosphate in cheese making. So, for example, Lebedeva K.S., Klimovsky II, Gibshman M.R. tested monosubstituted sodium phosphate in an amount of from 50 g to 70 g of salt per 100 kg of milk (Lebedeva KS, Klimovsky II, Gibshman MR Testing of individual stages of cheese technology in order to accelerate its production. Research report, VNIIMS, Uglich, 1950, 73 p.). There was a decrease in the duration of processing of cheese grain (2.0-2.5 times), an increase in the use of milk solids (by 1.5-2.0%), accelerated ripening (a higher degree of maturity was expressed, expressed in degrees Shilovich and a large "depth" of proteolysis, as the ratio of the products of deep protein breakdown to the total amount of nitrogen in the cheese).

However, due to the use of an excessively high dose of salts, the experimental cheeses had a peculiar taste, an excessively tender texture that did not correspond to the consistency of a typical Dutch cheese.

It is known about the ability of certain phosphates to bind whey proteins, thereby increasing the degree of use of milk solids in the production of cheese. Known patented methods for increasing the yield of cheese by adding sodium polyphosphate or potassium polymetaphosphate to milk in France, USA, Germany (L-Chandow MA et al. Production of Ras cheesefrom recombined milk. Effekts of some salts. Egyptian journal of Dairy Science, 1983, v 11, N 1, p. 87-94 - DSA, 1984, v. 46, N 5, p. 364; Rukke EO Aktuelle prosessfakforee ved behandling av melkerastoff. DSA, 1987, N 10, p. 707 - Meieriposten 1987, v. 75, N 2 //p. 33-38, 57-62).

However, the above salts have high emulsifying properties. This, combined with the ability to bind whey proteins, also leads to an atypical taste for semi-hard cheeses, but can be used in the production of soft cheeses.

An analysis of the above technical solutions indicates that the correction of the salt composition of milk by introducing various phosphates allows technically simple, but quite effective to influence the entire technological process of cheese production.

However, the above known solutions are not technologically advanced for implementation in an industrial environment in the production of semi-hard cheeses with a low temperature of the second heating.

So, the use of calcium phosphates is inconvenient due to their poor solubility.

The use of monosubstituted sodium phosphate in cheese making initially had the goal of significantly reducing the duration of processing cheese cheese in a cheese bath. This was associated with high concentrations of the salts used and the production of cheese with an atypical taste and an overly delicate texture.

The use of phosphates such as sodium polyphosphate or potassium polymetaphosphate in cheese making leads to the binding of whey proteins, which is not always desirable in the production of semi-hard cheeses, as whey proteins help retain large amounts of water in the cheese mass, and their proteolysis products may have a bitter taste.

It is known that the secondary coagulation phase of milk during the formation of rennet (flocculation phase) depends on the concentration of Ca ions and can take place only if a certain amount of these ions is present in the milk. The addition of calcium salts to milk in case of imbalance of calcium under the influence of heat treatment, cooling, or due to deviations in the composition of milk has become common practice and helps to increase the hardness of rennet gel. Traditionally, a standard solution of calcium chloride is added to milk.

Cations of divalent calcium (Ca ⁺⁺ ), formed during the dissociation of CaCl ₂ in an aqueous medium, interacting with negatively charged functional groups of protein molecules, form "calcium bridges" - additional cross-linking between the protein molecules, strengthening the gel structure. In this case, the Cl ^- anion either remains in solution or interacts electrostatically with positively charged sections of protein molecules. Due to its univalence, the chlorine anion cannot participate in the formation of additional interstructural bonds, and therefore its role in the gelation process is insignificant (Cheese production: technology and quality. Translation from French, edited by G.G. Schiller. Moscow, Agropromizdat, 1989, 496 from.).

The presence of calcium chloride reduces the duration of rennet coagulation. However, an excess of calcium chloride leads to the formation of an overly dense, inelastic clot, contributes to the production of cheese with a bitter taste and a rough consistency (Scott R., Robinson R.K., Wilby R.A. Cheese production: the scientific basis of technology. St. Petersburg. Profession. 2005. 2005 .459 p.).

It has now been proven that rennet coagulation is influenced not only by the concentration and activity of Ca ions, but also by phosphate ions (PO ₄ ^3- ). A certain level of phosphates is necessary for intermolecular interaction inside the micelle. With an increase in the amount of phosphates, the amount of Ca ²⁺ required for aggregation decreases.

Ions of PO ₄ ^3- can attach H ⁺ ions to themselves with the formation of HPO ₄ ^2- and H ₂ PO ₄ ^- (Lucey J.A. 1992. Acid-base buffering and rennet coagulation properties of milk systems. Ph.D. Diss. , Univ. College Cork, Ireland). Thus, the phosphate ion plays an important role in increasing the buffering of the cheese mass, preventing it from peroxidation.

Phosphate anions, unlike the chloride anion, are coagulant anions that improve the coagulation properties of milk. The addition of phosphates contributes to a more elastic clot giving less cheese dust.

When milk is pasteurized, along with the precipitation of calcium salts, the same thing happens with water-soluble phosphoric salts. Therefore, the initial coagulation properties of milk cannot be completely restored only by increasing the applied dose of calcium chloride, primarily due to the decrease in milk of not only calcium, but also phosphate bound to calcium and protein due to the formation of insoluble calcium phosphates.

When preparing milk for cheese production, there is a change in the caseinate-calcium phosphate complex (CCFC) of milk due to the activity of lactic acid microflora and the formation of an increasing amount of lactic acid over time, which causes a corresponding change in the concentration of hydrogen ions. At the same time, not only the pH value changes, but also part of the calcium is cleaved from the KFKK milk, the so-called partial demineralization of the complex.

Changes caused by the initial state of CCFC, and then obtained on its basis under the influence of the milk-clotting enzyme paracaseinate-calcium phosphate complex (PCAC), determine both the final properties of the cheese and its specific features.

At the same time, the decalcification of CCFC is much easier than the PCCC, while the paracasein complex becomes more loose, accessible and much more susceptible to the action of proteolytic enzymes (Dyachenko P.F., Shchedushnov S.V., El-Abd. M., Change in calcium caseinate -phosphate complex in the production of cheddarized cheese. XVIII International Congress on Dairy Affairs. M., 1972, p. 1999; Ovchinnikov A., Vedyashkin P. Effect of calcium on the consistency of cheese. Dairy industry, No. 11, 1950, p. 38- 39).

The regulation of the degree of demineralization of the cheese mass during lactic acid fermentation, as well as its active acidity, is one of the conditions for accelerating the fermentation of milk protein substances.

Conducting demineralization of KKFK only due to the development of starter microflora (as proposed in RF patent No. 2105490) is a long process and does not always lead to the necessary results. Especially in modern conditions when using direct starter cultures, when the process of increasing acidity before coagulation can take more than 1 hour. This is not desirable in industrial production due to the lengthening of the cheese production process and the development (cultivation) of the bacteriophage to the starter microflora.

Sodium salts of organic acids are traditionally used in the manufacture of processed cheese. Sodium ions are able to replace calcium in the casein micelle, which is an action similar to demineralization of CCFC due to lactic acid. This creates the conditions for regulating the consistency of cheese in the direction of softer and more plastic.

Of all sodium phosphates, only monosubstituted sodium phosphate (NaH ₂ PO ₄ ) helps accelerate rennet coagulation and intensify cheese grain sereresis.

Thus, the correction of the salt composition of milk by introducing monosubstituted sodium phosphate in preparation for rennet coagulation will allow technically simple but effective enough to influence the processes of rennet coagulation of milk and cheese production, affect the maturation of cheese.

The closest in technical essence to the proposed technical solution is the method of introducing monosubstituted sodium phosphate into milk, proposed by K. Lebedeva, I. Klimovsky, M. R. Gibshman (Lebedeva K.S., Klimovsky II, Gibshman M.R. Testing of individual stages of cheese technology in order to accelerate its production. Report on research, VNIIMS, Uglich, 1950, 73 pp.).

Its characteristic feature is the introduction of sodium monophosphate in milk after pasteurization in an amount of from 50 g to 70 g of salt per 100 kg of milk. Salt is added before the starter is added, in addition to calcium chloride. Subsequently, this method was called "accelerated production method."

Cheese production by this method is proposed to be carried out under the following modes and parameters (based on 100 kg of milk). After acceptance, milk is purified, normalized, pasteurized, cooled to the clotting temperature. The clotting temperature of milk is 34 ° C, at this temperature a solution of calcium chloride in an amount of 15-20 g is added, a solution of monosubstituted sodium phosphate in an amount of 50-70 g. Ferment is introduced in an amount of 2-4%. In this case, the acidity of the milk mixture rises to 25-28 ° T. Rennet is introduced at the rate of 2.5 g, the duration of coagulation is 13-15 minutes. The finished clot is cut to set the grain for 10-15 minutes, then proceed to the second heating, which lasts 8-10 minutes. The temperature of the second heating is 42-43 ° C. At this temperature, the grain is kneaded until ready, this process takes an average of 20-25 minutes, the duration of the entire processing from the moment the clot is cut to the end of the kneading is 40-50 minutes.

The processes of molding, pressing and ripening cheese are produced in the usual way.

However, due to the use of an excessively high dose of salts, the experimental cheeses had a peculiar taste, an excessively tender texture that did not correspond to the consistency of a typical semi-hard cheese. This method was recommended for the production of low-fat cheeses, the consumption of which is limited.

Cheesemaking is most demanding on the quality of milk. These requirements are summarized by the concept of “cheese suitability”.

One of the main properties of milk, on which the cheese suitability of milk directly depends, is its titratable acidity. The optimal titratable acidity of fresh milk for the production of cheese should be in the range from 16 to 18 ° T.

If milk with an acidity above 18 ° T can be sent without any problems to the production of soft or brine cheeses, then milk with an acidity below 16 ° T is poorly coagulated by a milk-clotting enzyme, gives a flabby, poorly treatable clot with a lot of cheese dust.

The aim of the invention is to adjust the salt composition of milk by introducing monosubstituted sodium phosphate in the preparation of milk for rennet coagulation, in addition to calcium chloride, in order to increase the cheese suitability of milk, effectively influence the processes of rennet coagulation of milk and cheese production, and influence the process of cheese ripening by demineralization (decalcification) KKFK and PKKFK.

The goal is achieved by introducing monosubstituted sodium phosphate (NaH ₂ PO ₄ ). This salt has a low peptonizing effect, has an active acidity of a 5% solution of NaH ₂ PO ₄ - 4.5 pH.

The technical result in the implementation of the present invention consists in increasing the cheese suitability of milk in terms of titratable acidity, accelerating the coagulation of milk with milk clotting enzyme, improving the quality of rennet - increasing its strength and elasticity, accelerating the processing of cheese grain in a cheese bath, reducing the amount of cheese dust in the result of introducing monosubstituted sodium phosphate into milk with titratable acidity below 16.5 ° T in an amount of 10 to 30 g / 100 kg of milk; as well as in changing the consistency of cheese (increasing plasticity, “creaminess”, reducing hardness, elasticity of cheese mass) and accelerating the ripening period of cheese as a result of introducing monosubstituted sodium phosphate in an amount of 30 to 50 g / 100 kg of milk.

The specified technical result is achieved by the fact that according to the proposed method of preparing milk for cheese production, the milk is normalized, pasteurized at a temperature of 72-74 ° C with a holding time of 20 sec, cooled to a clotting temperature of 32 ± 2 ° C, calcium chloride is added in an amount of 0.025 ± 0.015% in the form of a solution with a concentration of 35 ± 5%, mix for 5-10 minutes, then sodium phosphate monosubstituted in the form of a solution with a concentration of 35 ± 5%, the amount of which may vary depending on the purpose of use, is added: to increase cheese suitability STI milk at its low titratable acidity - from 0.01 to 0.03%; to accelerate the ripening period of cheese and increase the plasticity and “creaminess” of the cheese mass - from 0.03 to 0.05% of the feedstock, mix for 5-10 minutes, add bacterial starter and a milk-clotting enzyme preparation.

The proposed method is as follows.

1. In order to increase the cheese-suitable properties of milk, milk having calcium titrated acidity of 16.5 ° T or less, purified, normalized by mass fraction of fat, is pasteurized and cooled to the clotting temperature at a temperature of 32 ± 2 ° C. the amount of 0.025 ± 0.015% in the form of a solution with a concentration of 35 ± 5%. After adding calcium chloride, milk is thoroughly mixed for 5-10 minutes. Then add sodium phosphate monosubstituted in an amount of 0.02 ± 0.01% also in the form of a solution with a concentration of 35 ± 5%. After salt is added, the milk is thoroughly mixed for 5-10 minutes. After the addition of salts, the acidity of the milk mixture rises to 19-20 ° T.

Then bacterial starter is introduced in the doses recommended for the production of semi-hard cheeses, as a rule, this amount is 1.0 ± 0.5% and the milk-clotting enzyme in the VNIIMS circle. After the process of coagulation of the milk mixture, technological operations are carried out that are characteristic for obtaining semi-hard cheese, namely, cutting and setting cheese grains, kneading, second heating, selecting whey, making pasteurized water, molding, self-pressing, pressing, salting, ripening.

2. For the purpose of changing the consistency of cheese in the direction of increasing its plasticity, “creaminess”, decreasing hardness, elasticity of the cheese mass and accelerating the ripening period of cheese, milk is subjected to purification after acceptance, normalized by the ratio of fat / protein, which provides the required mass fraction of fat in the finished product ( from 30 to 50% in dry matter), pasteurized at a temperature of 72-74 ° C for 20 seconds, cooled to a clotting temperature of 32 ± 2 ° C, add calcium chloride in an amount of 0.025 ± 0.015% in the form of a solution with a concentration of 35 ± 5% . After adding calcium chloride, milk is thoroughly mixed for 5-10 minutes.

Then add sodium phosphate monosubstituted in an amount of 0.04 ± 0.01% also in the form of a solution with a concentration of 35 ± 5%. After salt is added, the milk is thoroughly mixed for 5-10 minutes. After the addition of salts, the acidity of the milk mixture rises to 20-23 ° T.

Then make bacterial yeast in an amount of 0.7 ± 0.2%. In this case, the acidity of the milk mixture increases by another 0.5-1.0 ° T and is 20.5-24.0 ° T.

Rennet is introduced according to the VNIIMS circle at the rate of 30 ± 5 min of coagulation. The finished clot is cut for setting the grain for 15 ± 5 min, then proceed to the second heating, which lasts 15 ± 5 min.

Since the introduction of sodium phosphate accelerates the passage of technological processes (the formation of a clot under the influence of a milk-clotting enzyme, the separation of whey from cheese and its processing), it is possible to reduce the temperature of the second heating to 39 ± 1 ° C.

At this temperature, the grain is kneaded until ready, this process takes an average of 20-25 minutes. The duration of the entire processing from the moment of cutting the clot to the end of kneading averages 60 ± 5 minutes.

In the process of processing cheese, whey is selected in one or two doses. The total amount of serum taken is 50 ± 10%. At the end of the processing of cheese grain, pasteurized water is added at a temperature of 40 ± 2 ° C in an amount of 30 ± 5%. Serum acidity at the end of treatment should be 10 ± 2 ° T.

Then, molding processes are carried out in any way (from the reservoir, in bulk or in bulk), self-pressing and pressing of cheese. The cheese heads are salted in a brine having a 20 ± 2% concentration of sodium chloride for 4 to 16 hours.

The mass of the cheese head should not exceed 3.0 kg in order to ensure an even distribution of table salt in the cheese by the end of ripening.

The proposed method is illustrated by the following examples.

Example 1. The production of cheese accelerated ripening from milk with titratable acidity of 16 ° T.

1000 kg of milk, normalized by mass fraction of fat, with an acidity of 16 ° T, pasteurized at 72 ° C for 20 seconds, cooled to 32 ° C. Add 1000 ml of a 30% solution of calcium chloride, mix for 7 minutes. Then add 1600 ml of a 30% solution of sodium phosphate monosubstituted, mix for 7 minutes. Then make 10 l of bacterial starter culture for small rennet cheeses and 25 g of milk-clotting preparation in the form of an aqueous solution (the amount is determined by VNIIMS circle) based on the production of a clot, normal in density, for 30 minutes. Cutting the clot and setting cheese grain is carried out with mechanical knives-mixers, the speed of which is regulated in accordance with the required degree of crushing or intensity of kneading.

10 minutes after cutting the clot, the mixing knives are stopped and 40% of the serum is removed. The temperature of the second heating is set to 39 ° C. The duration of the second heating is 15 minutes. The duration of mixing the cheese after a second heating is 25 minutes The readiness of cheese grain is determined by its physical state, elasticity and stickiness, as well as by obtaining in the cheese after pressing a mass fraction of moisture within 47%. After additional removal of another 20% of whey, pasteurized and cooled to 42 ° C water in an amount of 30% is added to the remaining cheese with whey. The serum acidity at the end of the processing of cheese grains is 9.0 ° T.

Cheeses are molded from a formation, the size of which is set depending on the number of heads calculated. The layer is pressed under a layer of serum for 15 min at a pressure of 1 kPa (0.01 kgf / cm ² ), and then cut into bars corresponding to the size of the molds and placed in molds. Cheeses in molds are kept for 25 minutes for self-pressing. Cheeses are pressed for 1.5 hours with a gradual increase in pressure from 10 kPa to 30 kPa (from 0.1 to 0.30 kgf / cm ² ).

After pressing, the cheeses are salted in a brine with a concentration of 18% and a temperature of 10 ° C for 10 hours. After salting, the cheeses are kept for 1 day in a salting room for drying at a temperature of 12 ° C and a relative humidity of 90%. After drying, the cheeses are packed in plastic bags and placed for 15 days in a ripening chamber with an air temperature of 13 ° C.

The cheese produced at the age of 15 days had a mild to moderate cheese taste and smell, a plastic, delicate texture; pattern in the form of eyes of a round and angular shape, slightly yellow, dough uniform throughout the mass.

Example 2. The production of cheese accelerated ripening from milk with titratable acidity of 18 ° T.

Carrying out the cheese production process at an acidity of milk of 18 ° T differs from the given example by the amount of monosubstituted sodium phosphate. For 1000 kg of milk, 1000 ml of a 30% solution of sodium phosphate monosubstituted are added.

Example 3. Improving the cheese-suitable properties of milk.

To improve the cheese-suitable properties of raw milk for the production of cheese in milk having titratable acidity of 15.5 ° T, add 700 ml of a 30% solution of sodium phosphate monosubstituted per 1000 kg of milk. At the same time, titratable acidity of milk increases by 1.0 ° T. The further process of cheese production is carried out according to the technological instruction for a specific type of semi-hard cheese.

Claims (1)

A method of preparing milk for cheese production, characterized in that the milk is normalized, pasteurized at a temperature of 72-74 ° C for 20 s, cooled to a clotting temperature of 32 ± 2 ° C, calcium chloride is added in an amount of 0.025 ± 0.015% in the form of a concentration solution 35 ± 5%, stirred for 5-10 min, then sodium phosphate monosubstituted in the form of a solution with a concentration of 35 ± 5% is added, the amount of which may vary depending on the purpose of use: to increase the cheese suitability of milk with its low titratable acidity - from 0 , 01 to 0.03%; to accelerate the ripening period of cheese and increase the plasticity of the cheese mass - from 0.03 to 0.05% of the feedstock, mix for 5-10 minutes, make bacterial starter culture and milk-clotting enzyme preparation.