RU2591526C2 - Method of producing cheese curd cream by separation and double pasteurisation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to cheese-making industry. Milk is standardised, standardised mixture is heated, bactofugated, deaerated and homogenised at temperature of 55±2 °C. Standardised mixture is pasteurised at temperature of 72±2 °C, cooled to fermentation temperature and starter is added. Ripening, clot is heated to temperature of 78±2 °C with holding for 20 minutes, separating at said temperature and homogenising product at a temperature of 78±2 °C. Mixing with additives, aerating product at temperature 77±2°C. Packing and cooling to temperature 4±2 °C.

EFFECT: invention enables to manufacture a product with increased resistance and longer storage life up to 120 days (at storage temperature from 0 to 8 °C) without preserving agents, due to features of equipment while maintaining structural-mechanical and organoleptic characteristics and high degree of safety on microbiological indicators.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the cheese-making industry and can be used in the production of curd cheese.

A known method of producing protein paste, according to which the milk is heated and separated, the resulting cream is homogenized, pasteurized. Skim milk is pasteurized, cooled, and fermented with pure cultures of mesophilic lactic streptococci. After making the starter culture, calcium chloride and a solution of rennet or pepsin are added to the milk. Then the milk is kneaded and left alone. Duration of ripening is 5-7 hours. The finished clot is cut, left alone, drinking water is added. Grain is heated by supplying hot water to the bath (into the inter-wall space of the bath). The grain is mixed, hot water is removed from the shirt and cold is served. The whey is drained, the grain is washed with water. Water is added in an amount of 30-40% of the amount of skim milk and knead. The water is removed and the grain is dried to a moisture content of 80% for 1-4 hours. The grain is mixed in a mixer with cream, and, if necessary, sugar, vegetable oil, flavorings and vitamins are added. To obtain a pasty state, mixing is carried out 4-5 times for 3-5 minutes [1].

A known method for the production of homemade cheese, including milk heating, separation at 37 ± 3 ° C, pasteurization of cream at 92 ± 2 ° C for 15-20 s, homogenization of cream and reservation, cooling skim milk to a fermentation temperature of 30 ± 2 ° C, fermentation (the amount of fermentation is 5-8%), adding calcium chloride, rennet or pepsin, stirring for 30-40 minutes at intervals of 10-15 minutes, fermenting, treating the clot, heating the grain, stirring, washing with water, drying the grain and mixing the grain with cream [2].

A known method for producing fresh cheese, including the separation of milk, normalization of skim milk to 2.5% fat, pasteurization of normalized milk at 72 ° C for 10 minutes, cooling to 22 ° C, fermentation and souring (after 18 hours, the pH decreases to 4, 7 and coagulation occurs), the resulting clot is mixed and heated to a temperature of 52 ° C, ultrafiltration (solids in the resulting product are 30%), 0.8% salt is added to the resulting product, pasteurization at 69-70 ° C, product direction is tank, shutter speed 69–70 ° С for 10 minutes, homogenization of the finished product, supply of the finished product to the bottling line at a temperature of 68-69 ° С [3].

Closest to the proposed method is the production of cottage cheese, including milk reception, purification from impurities, separation, normalization of milk, heating, bactofugation and homogenization at a temperature of 55 ± 5 ° C, pasteurization of a normalized mixture at a temperature of 78 ± 2 ° C, aging, cooling, introduction of a stabilizer, heating to a temperature of 55 ± 5 ° С, homogenization, repeated pasteurization, cooling to a fermentation temperature, introduction of a starter and calcium chloride, stirring, clot formation, repeated heating, cutting, cooling, separation of whey, pressing, post-cooling, packaging, packaging, labeling and cooling to a temperature of 4 ± 2 ° C [4].

The disadvantage of this method is the short shelf life of the product, the use of ultrafiltration complicates and increases the cost of the production process.

The aim of the present invention is to obtain curd cheese with increased resistance and increased shelf life up to 120 days (at a storage temperature of 0 to 8 ° C) without the use of preservatives due to the characteristics of the equipment while maintaining structural-mechanical, organoleptic characteristics and a high degree of safety for microbiological indicators (See table).

The invention allows to diversify the structure of the resulting product from delicate, smeared to dense, elastic, airy using stabilizing systems.

During the production process, a product is obtained that has a clean, dairy, bright pronounced taste of pasteurized milk, which has a uniform, airy structure, the density and elasticity of which depend on the pasteurization temperature of the concentrate and the homogenization process.

The implementation of the objective of the invention is achieved by the fact that in the method for producing curd cheese, including milk reception, purification from impurities, separation, milk normalization, heating, bactofugation and homogenization, normalized mixture pasteurization, aging, cooling, stabilizer application, heating, homogenization, repeated pasteurization, cooling to the fermentation temperature, introducing starter and calcium chloride, stirring, clot formation, reheating, cutting, cooling, whey separation, pressing, after-cooling deposition, packaging, packaging, labeling and cooling, according to the invention, the milk is normalized, the fat-normalized mixture is bactofugated, deaerated, homogenized, pasteurized, then cooled to the fermentation temperature, the ferment is fermented, fermented, the ready-made clot is mixed, pasteurized, aged, separated, separated cheese is subjected to homogenization and aeration with its subsequent packaging and cooling.

The method is as follows.

Example 1. Whole milk is normalized, the resulting mixture is bactofugated, deaerated, homogenized at a temperature of 53 ° C, then pasteurized at a temperature of 72 ° C, after which it is cooled to the fermentation temperature, the yeast is added, stirred for 10 minutes, the stirrer speed is 50%, the chloride solution is introduced calcium at the rate of 2.5 l of the solution per 3 tons of the mixture, mix for 10 minutes, make the enzyme 0.8 g of dry powder per 3 tons of the mixture, which is added to the solution, mix for 10 minutes. The end of the ripening is determined by pH, which should be 4.8. Then the clot is stirred with a stirrer speed of 50%, pasteurized at a temperature of 76 ° C, incubated for 20 minutes and separated at this temperature. The resulting curd cheese is subjected to homogenization at a temperature of 76 ° C and aeration at a temperature of 75 ° C with its subsequent packaging and cooling to a temperature of 2 ° C.

Example 2. Whole milk is normalized, the resulting mixture is heated, bactofugated, deaerated, homogenized at a temperature of 57 ° C, then pasteurized at a temperature of 74 ° C, then cooled to a fermentation temperature, introduced fermentation, stirred for 10 minutes, stirrer speed 50%, introduced calcium chloride solution at the rate of 2.5 liters of solution per 3 tons of the mixture, mix for 10 minutes, the enzyme is added 0.8 g of dry powder per 3 tons of the mixture, which is added to the solution, mix for 10 minutes. The end of the ripening is determined by pH, which should be 5.0. Then the clot is stirred with a stirrer speed of 50%, pasteurized at a temperature of 80 ° C, incubated for 20 minutes and separated at this temperature. The resulting curd cheese is subjected to homogenization at a temperature of 80 ° C and aeration at a temperature of 79 ° C with its subsequent packaging and cooling to a temperature of 6 C.

The simplicity of the production process will allow:

- get a highly profitable product;

- involve a small number of personnel in the production process, as the process is fully automated;

- get a product with an extended shelf life without the use of preservatives;

- to diversify the structure of the resulting product from tender, smeared to dense, elastic, slightly airy.

Value for Moscow

At the moment, there is a shortage of high-quality natural curd cheese and curd products in Moscow and in the country. Therefore, deep processing of dairy raw materials and high efficiency of the process are of particular relevance. Research on the method of obtaining curd cheese by separation, double pasteurization and aeration at OJSC Karat is ongoing, TU and TI are available for this product.

List of references

1. RU 94020385 A1, 06/27/96.

2. Technology of whole milk products and milk protein concentrates (reference book). - M .: IN "Agropromizdat", 1989, p. 113-118.

3. WO 1996037114 A1, 11.28.1996.

4. RU 2428040 C1, 09/10/2011.

Claims (1)

A method for the production of curd cheese, including the normalization of milk, heating, bactofugation, deaeration and homogenization of the normalized mixture at a temperature of 55 ± 2 ° C, pasteurization of the normalized mixture at a temperature of 72 ± 2 ° C, cooling to the fermentation temperature and making the starter culture, fermentation, heating the clot to temperature 78 ± 2 ° С with holding for 20 min and further separation at a given temperature, homogenization of the product at a temperature of 78 ± 2 ° С, mixing with additives, aeration of the product at a temperature of 77 ± 2 ° С followed by Asovka and cooling to a temperature of 4 ± 2 ° C.

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