RU2571228C1 - Soft cheese production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: soft cheese production method involves dry defatted milk reconditioning, standardisation, pasteurisation, cooling, concentration by way of ultrafiltration with usage of ultrafiltration membranes with 0.001 mcm diameter pores till the dry substances content in the concentrate is equal to 37-39%, homogenisation, pasteurisation at a temperature of 76-80°C with maintenance during 30 sec, cooling, introducing into the concentrate a bacterial starter in an amount of 2.0-2.5% of the concentrate weight or glucono-delta-lactone in an amount of 2.8-3.2% of the concentrate weight, sodium chloride in an amount of 2.8-3.2% of the concentrate weight, a milk-clotting enzyme preparation with activity equal to 100000 EA in an amount of 0.4-0.6 g per 100 kg of the concentrate, packing into consumer package, maintenance in 24±1°C chamber during 22±2 hours for protein coagulation and concentrate conversion into cheese.

EFFECT: invention allows to obtain a product with high consumer properties independent of the year season, increase the coefficient of usage of all the constituent parts of milk, exclude the whey separation operation, decrease expenditure of the bacterial starter and enzyme preparation and obtain a clot in consumer package.

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Description

The invention relates to the dairy industry of the dairy industry and is intended for use in the production of soft cheeses.

The production of cheese from reconstituted milk is associated with a number of problems associated with the deterioration of rennet coagulation and the process of syneresis of milk clot due to irreversible changes in the structure of protein molecules that occur under the influence of high temperature during drying, and the loss of cheese mass during processing in a cheese-making bath.

As a result of the high thermal effect on milk during the drying process, denatured whey proteins are precipitated on casein micelles, a decrease in the content of soluble calcium, and an imbalance between calcium and micellar phosphate. The higher the thermal effect during drying, the more whey proteins denature and, consequently, the amount of adsorbed whey protein on micelles increases. The adsorbed layer interferes with both stages of coagulation. The enzymatic stage is less affected. The coagulation stage is significantly dependent on the state of whey proteins. They either block, or they themselves use the phosphoserine groups of casein molecules to attach to the micelle, thereby preventing ionic calcium from forming “bridges” between the micelles. The process takes place against the background of a lack of minerals. Losses of ionic calcium and phosphate during drying lead to a decrease in the synergistic properties of the bunch, lower the elastic modulus, and reduce the mechanical strength of the bunch (Gorbatova K.K. Biochemistry of milk and dairy products. - St. Petersburg: GIORD, 2003. - 320 p., Pomprasirt V. , Singh H. Effect of heat treatment on the rennet coagulation properties of recombined high total solids milk made from milk protein concentrate powder / Int Dairy Technol. - 1998. - 51. - No. 3. - C. 65-67). As a result, in the production process, an increase in the dose of an expensive milk-clotting enzyme preparation is required, and the resulting product has an unsatisfactory consistency - incoherent, loose, granular.

A known method for the production of cheese with partial use of milk powder (Dozet N., Stanich M. The study of the use of reconstituted milk in the production of cheese. XXI International Dairy Congress. M: Food Industry. T.1. Book 1. 1982. S. 302) . Cheese was produced with the replacement of fresh milk with reconstituted in the amount of 25%, 50%. We studied the structure and other qualitative characteristics of cheese of the "herbalist" type - an analogue of feta cheese. The disadvantage of this method was the decrease in the ability of milk to rennet coagulation and the deterioration of the consistency of cheese (it was not hard enough).

The known technology of semi-solid rennet cheese "Nemunas" from reconstituted and whole milk in a ratio of 1: 3, developed by Lithuanian researchers. In accordance with it, the milk was ripened for 10-12 hours at 10-12 ° C. In parallel, cheese was produced from ordinary milk (control). The intensity of syneresis in the control was higher (Lyubinskas V., Vaitkus V. The use of homogenized cream and skim milk in the production of rennet cheese. XIX International Congress on Dairy Business. M: Food Industry. 1978, p. 398). The disadvantage of this method is the increase in the duration of the technological process due to the introduction of additional techniques necessary to level the negative effects of milk powder on the clot syneresis.

A known method of producing soft cheese from recombined milk prepared from skim milk powder of low-temperature processing according to traditional technology (Cilles J. The manufacture of cheese and other termented products from recombinrd milk // J. Dairy Scand. Technology. 1981. Vol. L6. No. 1. C. 1-12). In order to improve the synergistic properties of the clot, calcium monophosphate is added to skim reconstituted milk at the rate of 80 g per 100 l of the mixture and kept before fermentation for 12-24 hours at a temperature of 8-10 ° C.

The disadvantages of the method include a significant increase in the duration of preparation of milk before coagulation, the need to use additional capacitive equipment, the solution of the use of whey formed during the production process.

A known method for the production of cheddar cheese from powdered milk of high-temperature drying varieties "BT" (Shenley PM, Jameson GV Factors affecting the quality of cheddar cheese produced from reconstituted milk. - XXI International Dairy Congress. M.: Food industry. 1982. S. 338). To improve the quality of the finished product, the dose of calcium chloride was increased to 0.74 g / liter and phosphoric acid was additionally added. However, the quality of the finished cheese remained unsatisfactory: the consistency was dense, loose, dry and mealy. Mature cheese received a score of 38 points for taste and smell, with a maximum of 50 points.

The disadvantages of these methods for the production of various groups of cheeses using soft or semi-hard cheeses using traditional technologies with acid-rennet coagulation of the milk mixture with partial or complete replacement of natural milk with reconstituted milk are cheese with defects of taste and consistency, and an increase in the duration of the cheese manufacturing process due to the use of additional technological methods, the need to equip enterprises with additional capacitive equipment.

Closest to the proposed invention in technical essence is a method for the production of soft North Northern amateur cheese from a normalized recombined mixture (TU 9225-121-04610209-2003). According to this method, the calculated amount of skimmed milk powder is mixed with water at a temperature of 45-50 ° C with constant stirring until completely dissolved. At the same time, the calculated mass of milk fat is melted in a container with a thermostatic jacket and the temperature of the fat is brought to 45-60 ° C.

A portion of reconstituted skim milk heated to a temperature of 45-60 ° C is added to the molten fat, bringing the mass fraction of the mixture fat to (30.0 ± 5.0)%. The resulting mixture for dispersion of the fat fraction is pumped to an emulsifier (mixer-dispersant). Then the resulting emulsion is pumped to the homogenizer. The emulsion is homogenized at a temperature of 60 to 65 ° C and a pressure of (9.0 ± 0.5) MPa. The homogenized emulsion is mixed with the remaining dissolved COM, the resulting mixture is pasteurized at a temperature of (74 ± 2) ° C with an exposure of 20-25 s, cooled to a temperature of (5 ± 1) ° C and left for protein swelling at (3.5 ± 0, 5) hours

After the process of protein swelling, the mixture is heated to a clotting temperature (36 ± 2) ° C and calcium chloride or calcium phosphate or a mixture of these salts in a ratio of 1: 1, bacterial yeast in an amount of (2.0 ± 0.5)% are added. After making the starter culture, the mixture is kept at the clotting temperature to increase acidity.

Upon reaching the acidity of the mixture (6.3 ± 0.1) units. pH add a solution of milk-clotting enzyme preparation and leave to coagulate for 45-50 minutes. In the process of cutting the bunch and processing the grain, a second heating is carried out at (40 ± 1) ° C. The total duration of grain processing is 45-55 minutes The technological process further includes operations of molding, self-pressing of cheese mass, curing, drying and packaging. The expiration date of soft cheese is 10 days.

The disadvantages of the method include:

- restoration of skimmed milk powder to the mass fraction of solids close to natural milk;

- obtaining a milk clot in the traditional way in a cheese-making bath or cheese maker and its processing, providing for the separation of serum in an amount of 80% by weight of the processed mixture;

- the use of a significant amount of expensive enzyme preparation for coagulation of a large amount of the mixture;

- the need to introduce technological auxiliary means of calcium chloride to obtain a milk clot with the necessary rheological characteristics, capable of cutting and processing;

- the use of necessary technological equipment in the form of a molding apparatus, molds for cheese, a salt basin;

- salting of cheese in brine, which causes uneven salting of the product;

- loss of solids in whey and a decrease in the yield of cheese from a unit of raw material due to a decrease in the elastic and synergistic properties of a milk clot from reconstituted milk;

- loss of whey proteins in whey, due to the traditional method of obtaining a clot, and a decrease in the biological value of the product;

- the use of individual pieces of equipment that are not interconnected in a continuous line, increasing the risk of microbiological contamination of the product during production and reducing its level of safety.

The technical result achieved by the implementation of the present invention is to obtain a milk mixture intended for coagulation, mass fraction of solids, equal to the mass fraction of solids of the finished product, increasing the utilization rate of milk raw materials due to the use of all components of milk in the finished product, the exclusion of the technological operation "Separation of serum", reducing the consumption of bacterial starter culture and milk-clotting enzyme preparation, obtaining a clot in the consumer lskoy packaging.

The specified technical result is achieved by the fact that, according to the proposed method for the production of soft cheese, skimmed milk powder is restored, normalized with milk fat, pasteurized, cooled, concentrated by ultrafiltration using an ultrafiltration membrane with a pore diameter of about 0.01 μm to a solids content of 37-39 in concentrate %, homogenize, pasteurize the concentrate at a temperature of 76-80 ° C, cool, introduce bacterial starter culture in an amount of 2.0-2.5% by weight of the concentrate or glucono-delta-lactone in the amount of 2.8-3.2% by weight of the concentrate, sodium chloride in the amount of 2.8-3.2% by weight of the concentrate, milk-clotting enzyme preparation with an activity of 100000 EA based on 0.4-0.6 g per 100 kg of concentrate , packaged in consumer packaging, placed in a chamber with a temperature of 24 ± 1 ° C for 22 ± 2 hours to coagulate proteins and turn the concentrate into cheese.

According to the proposed method for the production of soft cheese, the separation of whey does not occur as a result of syneresis, but in the process of filtration through the membrane.

The formation of a milk gel under the action of rennet passes through two stages, the enzymatic and the stage of aggregation. The enzymatic stage - the process of the action of an enzyme molecule on a casein micelle, passes almost without difference in both natural and reconstituted milk. The stage of aggregation (enlargement of micelles and the formation of a clot) in recovered milk proceeds significantly worse. Ultrafiltration of milk allows the stage of aggregation due to the physical process - concentration using a semi-impermeable membrane, while the content of milk sugar and organic acids in the resulting concentrate is slightly reduced. The method is as follows.

The raw material for the production of the product according to the proposed technology is skimmed milk powder, reconstituted with water, mixed with milk fat emulsion.

The calculated amount of skimmed milk powder is mixed with water at a temperature of 45-50 ° C with constant stirring until the particles of dried milk are completely dissolved, filtered, cooled to 4-8 ° C and allowed to stand for 3-4 hours for protein swelling.

Normalization of milk is carried out by mass fraction of fat, taking into account the mass fraction of protein in milk in order to obtain a normalized mixture with a ratio of fat to protein of at least 0.9. Milk fat is melted in a container with a thermostatic jacket and the temperature of the fat is adjusted to 45-55 ° C. The molten fat is fed to a dissolution apparatus, where it is mixed with a solution of skimmed milk powder. The mixture is stirred for 10 minutes.

The resulting mixture was pasteurized at a temperature of 72-74 ° C with an exposure of 20-25 s, then cooled to a temperature of 50-55 ° C and sent to ultrafiltration concentration.

The mixture is concentrated on an ultrafiltration unit using an ultrafiltration membrane with a pore diameter of about 0.01 μm to a solids content of 37-39% in concentrate.

The resulting concentrate is homogenized at a temperature of 60-65 ° C and a pressure of 8.5-9.5 MPa and pasteurized at a temperature of 76-80 ° C with a holding time of 30 s.

The pasteurized concentrate is cooled to a temperature of 30-35 ° C, bacterial yeast is introduced in an amount of 2-2.5% by weight of the concentrate or glucono-delta-lactone in an amount of 2.8-3.2% by weight of the concentrate, sodium chloride in an amount of 2 , 8-3.2% by weight of the concentrate and a milk-clotting enzyme preparation with an activity of 100,000 EA based on 0.4-0.6 g per 100 kg of concentrate.

After making all the necessary components, the mixture is sent to packaging. Packing is carried out on packaging machines in consumer packaging from combined materials that are allowed in the prescribed manner for packaging dairy products.

After packaging, the consumer packaging is placed for aging in a chamber with a temperature of (24 ± 1) ° C for (22 ± 2) hours. During this time, concentrate protein coagulation occurs, acidity increases, and a clot forms. The process of converting the concentrated mixture to cheese. The finished product is sent to the implementation without maturation. Shelf life of soft cheese is at least 6 months.

A comparative analysis of the proposed solutions with the prototype shows that the hallmarks of the prototype are the following:

- separation of serum during processing of a milk clot occurs not as a result of syneresis, but in the process of filtration through the membrane;

- the use of ultrafiltration concentration of milk allows you to get larger casein micelles, which in turn leads to the saving of expensive milk-clotting enzyme preparation by 40-50%;

- to obtain a clot with certain rheological characteristics does not require the introduction of calcium chloride, the use of which is necessary in the manufacture of soft cheese using traditional technology;

- the introduction of sodium chloride in a liquid concentrate contributes to its uniform distribution by weight of cheese and improves the organoleptic characteristics of the product;

- the use of automatic packing machines for filling liquid concentrate, which ensures sterile conditions and the formation of a clot directly in consumer packaging, helps to increase the sanitary and hygienic level of production, reduce the risk of obtaining products unsuitable for microbiological safety indicators, and increase the shelf life of the product (6 months versus 10 days prototype);

- the use of technological equipment according to the proposed technology helps to reduce the used production space and the need for bulky capacitive equipment;

- receiving instead of serum in the process of membrane concentration of the ultra-filtrate, freed from proteins and which is a solution of safe salts, reduces the environmental load on the treatment plant.

The proposed set of distinctive features distinguishes a new technology from the number known for soft cheeses from reconstituted skim milk and allows:

- increase the yield of cheese from a unit of raw material due to the involvement of not only the casein fraction, but also whey proteins, i.e. increases the utilization of raw milk;

- eliminate the loss of cheese mass in the production process due to the formation of a clot directly in the consumer packaging and the exclusion of technological operations for cutting the clot and processing of cheese grain;

- Intensify the technological process through the use of an automated production line;

- increase the culture of production through the use of innovative technological equipment - installations for ultrafiltration concentration of milk.

Example 1

For the manufacture of soft cheese with a mass fraction of fat in dry matter of 45%, a mixture of reconstituted skim milk and milk fat contains 3.2% protein and 2.88% milk fat.

To prepare 100 kg of the mixture take:

skimmed milk powder 9.7 kg water 87.42 kg milk fat 2.88 kg

To 9.7 kg of skimmed milk powder, add 87.42 kg of water heated to 50 ° C, with constant stirring until the dry milk is completely dissolved. Received 97.12 kg of recovered milk is filtered, cooled to 6 ° C, incubated for 3.5 hours to swell proteins.

2.88 kg of milk fat is heated to 55 ° C until completely melted in a container with a thermostatic jacket, mixed for 5 minutes. The molten fat is fed to a dissolution apparatus, where it is mixed with a solution of skimmed milk powder.

A mixture of reconstituted skim milk with fat is stirred for 10 minutes, pasteurized at a temperature of 72 ° C for 25 s, cooled to a temperature of 55 ° C.

The concentration of the mixture is carried out on an ultrafiltration unit using an ultrafiltration membrane with a pore diameter of about 0.01 μm to a solids content of 37% in concentrate.

The resulting concentrate is homogenized at a temperature of 65 ° C and a pressure of 9.5 MPa, pasteurized at a temperature of 80 ° C for 30 s, cooled to a temperature of 32 ° C. Add directly to the concentrate 0.6 kg of starter culture of lactic acid microorganisms, previously prepared in accordance with the instructions, 0.9 kg of sodium chloride, 60 ml of an aqueous solution of rennet enzyme with a concentration of 0.2%.

Packed up liquid concentrate on packaging machines in plastic boxes, sealed.

After packaging, boxes of concentrate are placed in a chamber with a temperature of 25 ° C, the exposure time is 24 hours. During this time, the concentrate coagulates, the acidity rises to a pH of 5.4 units. pH

Boxes of cheese are transferred to a storage room with a temperature of 4 ° C, the cheese is ready for sale.

Example 2

The method is carried out analogously to example 1, except that instead of fermenting the lactic acid microorganisms, 0.9 kg of glucono-delta-lactone, previously dissolved in accordance with the instructions, is added to the concentrate.

The exposure time of the concentrate boxes in a 25 ° C chamber is 20 hours.

Table 1 presents the physico-chemical and organoleptic characteristics of soft cheese made in accordance with the described example.

Claims (1)

A method for the production of soft cheese, characterized in that the skimmed milk powder is restored, normalized with milk fat, pasteurized, cooled, concentrated by ultrafiltration using an ultrafiltration membrane with a pore diameter of about 0.01 μm to a solids content of 37-39% in a concentrate, homogenized, pasteurize the concentrate at a temperature of 76-80 ° C with an exposure of 30 s, cool, introduce bacterial yeast in an amount of 2.0-2.5% by weight of the concentrate or glucono-delta-lactone in an amount of 2.8-3.2% by weight concent Rata, sodium chloride in an amount of 2.8-3.2% by weight of the concentrate, milk-clotting enzyme preparation with an activity of 100,000 EA based on 0.4-0.6 g per 100 kg of concentrate, packaged in consumer packaging, placed in a chamber with a temperature of 24 ± 1 ° C for 22 ± 2 hours to coagulate proteins and turn the concentrate into cheese.