RU2603057C1 - Method for production of the grating cheese with high temperature of second heading - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to cheese-making branch of dairy industry and is intended for use in production of solid grating cheese. Method envisages milk standardization, performance of milk ripening with addition of the bacterial starter, prepared from monospecific bacterial concentrates of mesophilic lactococcus, milk mixture pasteurization and cooling to temperature of rolling. Into the cooled mixture one introduces calcium chloride in an amount of 10-40 g dry salt on 100 kg of the treated mixture and a bacterial starter consisting of thermophilic lactic streptococcus and thermophilic lactic acid bacilli in ratio 3:1 respectively. Carry out the second heating in a two-stage mode - at the temperature of 45-46 °C with stirring during 15-30 minutes, then at 55-56 °C. Cheese is molded in the head of cheese with mass up to 5-7 kg, before salting cheese is cooled to 12-16 °C, salting is performed during 24-36 hours. Duration of the cheese ageing at temperature of 11-13 °C during 6 months (young cheese) and 9 months (mature cheese).

EFFECT: invention allows reducing the period of maturation of the cheese grater, improve its quality, accelerate the process of ripening and form a brighter flavoring bouquet.

1 cl, 2 ex

Description

The invention relates to the cheese-making industry of the dairy industry and is intended for use in the production of hard grater cheeses.

Hard cheese production in Russia is very limited. According to the classification of cheeses set forth in the Technical Regulations of the Customs Union [TP TS 033/2013 “Technical Regulations of the Customs Union“ On the Safety of Milk and Dairy Products ”], hard cheeses include cheeses having the following indicators: mass fraction of moisture - 40-42%, mass fraction of moisture in fat-free substance - 49-56%. Only Swiss block cheese can be assigned to this group of cheeses from the domestic assortment.

In developed cheesemaking countries, grater cheeses are very widely represented: Parmigiano Reggiano, Grana Padano of the DOP category with protected product origin (DOP - Denominazione di Origine Protetta, the name protected by origin, means that product whose quality and taste characteristics are fully or for the most part geographic area in which it is produced and processed), Sbrinz et al. Assignment of this marking is considered an official recognition of the highest quality of food by the state arstva and the European Union. In this regard, information in the thematic press about the technology of these cheeses is very limited and fragmentary, which greatly complicates the study of the formation of typical taste advantages of these cheeses.

Traditionally, these are cheeses with a high temperature of the second heating, which have a fairly dense texture with a spicy-nutty taste and fruity flavor, the cheese is molded into heads weighing 25-45 kg.

Given the problem of import substitution, studies have been carried out on the features of the technology of grated cheeses. This made it possible to combine individual technological methods characteristic of the technologies of the cheeses of this group, adapt them to the conditions of Russian production and the quality of raw materials, and create a technology for a new grater cheese.

The production of traditional grater cheeses has its own characteristics, due to the fact that these cheeses are produced from raw milk using the so-called "whey" sourdough [A. Gudkov Cheesemaking: technological, biological and physico-chemical aspects / Ed. S.A. Gudkova. - M .: DeLi print, 2003 .-- 799 p .; Giraffa G. et al. / Latte, 1992 .-- 17 (11). 1057-1058.]. Because of its inconsistent composition, whey sourdough is not used in domestic cheese technologies.

It is possible to reduce the negative impact of heat treatment of milk on its cheese-suitable properties by ripening milk before processing it into cheese, this will enrich it with the necessary microflora and enzymes.

Ostroumov L.A. and Wagner V.A. it is recommended that termized milk be ripened with the addition of fermented lactic streptococci and Lbc rods. plantarum in an amount of 10 ⁴ -10 ⁷ CFU / per 1 cm ^{3 of} milk. With this method of ripening at a temperature of (10-12) ° C for 12-16 hours, an intensive growth of starter microflora occurs (on average up to 10 million CFU / 1 cm ^{3 of} milk) while inhibiting extraneous residual microflora of milk (BGKP and micrococcus) [ Wagner V.A., Ostroumov L.A. Milk preparation in the production of cheeses with a high temperature of the second heating // Abstracts for the scientific and technical conference "Intensification of production and improving the quality of cheese". - Barnaul, 1989. - S. 10-12]. In the process of ripening cheese produced from such milk, lactic fermentation is activated, proteolytic and lipolytic processes are enhanced, which helps to improve the organoleptic characteristics of cheese of conditioned maturity.

The disadvantage of this method of ripening milk is the weak acid-forming activity of the Lbc culture. plantarum at the ripening temperature of milk. This indicates the low efficiency of using this culture for milk ripening, since an increase in the acidity of milk characterizes the intensity of development, accumulation of biomass of these microorganisms in milk and their metabolic products.

Granikov D.A. [Granikov D.A. Soviet cheese. - M .: Food industry, 1972. - 247 p.] Proposed a method for ripening milk for cheese, which consists in pasteurizing it at a temperature of 68-70 ° C, cooling to 28-30 ° C, holding at this temperature with the addition of 1- 2% fermentation of lactic acid bacteria, followed by cooling and storage until processing at a temperature of 10 ° C.

However, the introduction of a mesophilic starter culture in a dose of 1-2% can provoke a significant increase in titratable acidity during the production of cheese, which will entail the need for deoxidation of serum with pasteurized water. In this case, a significant part of the microflora and milk sugar (lactose) is washed out of the cheese grain, which may be the reason for the mild cheese taste and aroma of the cheese in a conditioned maturity.

Another equally important aspect of the cheese technology of this group is the preparation of cheese for salting in brine. The pressed cheese due to the high temperature of the second heating (55-56 ° C) during the processing of cheese in a cheese bath has a temperature inside the head of 45-48 ° C. The placement of warm cheese in a cold brine with a temperature of 8-10 ° C will negatively affect the quality of both cheese (possibly cracking the surface of the cheese due to sharp compression of the warm surface in the cold brine), and brine, the temperature of which rises, leading to premature spoilage (the development of microflora is activated and proteolytic processes of whey proteins that went into brine with salting).

Closest to the proposed invention is a method for the production of Parmigiano Reggiano [K Mair-Waldburg Handbuch der Kase. - Germany. - 1974. - S. 649-652.].

According to information available in open sources, cheese is produced from raw milk during the period from April 1 to November 11 of each year. During this period, the diet for feeding dairy cows consists exclusively of green fodder for meadows with a diverse herbage.

The cheese has the shape of a low cylinder with a slightly convex lateral surface with a diameter of 35-45 cm, a height of 18-24 cm; the weight of the head of cheese is 30-35 kg.

The color of the dough is slightly straw, the consistency is grainy, slightly brittle.

Taste and smell - pleasant, spicy, but not spicy. The technological process of cheese production is as follows.

Evening milk is served in special bathtubs for sludge cream with an open surface measuring 90 × 200 cm. Partially skimmed evening and morning milk is poured together into a cheese-making boiler with a capacity of 1100-1200 l with a double bottom. Sourdough containing Lbc is added to the milk. heiveticus and in small quantities of Lbc. lactis and Lbc. fermenti. The dose of bacterial starter culture is 2-3%, depending on the acidity of the milk. Coagulation temperature with rennet is ~ 33 ° C, duration is 12-15 minutes.

The size of the cheese grain is with wheat grain, the setting time is 3-4 minutes. Then gradually the temperature is increased to 44-46 ° C, while the grain becomes smaller, heavier and more transparent. Then in 4-6 minutes the temperature is increased to 54-56 ° C, after which the grain is allowed to settle to the bottom for 15-20 minutes.

Then the grain is removed with napkins and the cheese mass is left suspended in serum for 15 minutes. The cheese mass is removed, wrapped in a napkin and laid in a wooden mold, covered with a thick wooden disk and put a load of 25 kg.

Pressing lasts until the next morning ~ 20 h, and the cheese is turned over every hour. Approximately 5-6 hours after molding, the wipes are removed.

2-4 days after manufacture, the salting of cheese in brine begins, which lasts, depending on the weight of the cheese, from 20 to 24 days.

After salting, the cheese is placed for several hours in the sun or in a warm place. Then it is transferred to a ripening chamber (T = 16-18 ° C, φ = 80-85%), where it is turned over during the first 8-10 days every 2 days, later every 3-4 days, and from autumn only once in Week. Cheese care is reduced only to cleaning the surface of the cheese every 12-15 days. In the second phase of ripening (approximately one year after manufacture), the cheese is placed in a colder and wetter chamber (φ = 90%).

The second phase of ripening lasts 1-2 years, the cheese is not turned over so often, but every 14 days, the temperature is 10-12 ° C, so as not to accelerate the ripening.

During ripening, the cheese is painted suspended in water and sterilized in the oven with alumina. Currently, the cheese is not painted, but used to ripen the film.

The disadvantages of the method include:

- the production of cheeses in the Russian Federation from raw milk is not allowed by regulatory and legal acts [TP TS 033/2013 “Technical Regulations of the Customs Union“ On the Safety of Milk and Dairy Products ”];

- starter cultures and bacterial concentrates containing Lbc. fermenti, are not produced in Russia, and suppliers of bacterial concentrates purchased by import often do not indicate the composition of the microflora of the concentrate, which greatly complicates the proper conduct of the process;

- normalization of milk by mass fraction of fat by sludge and cream raising complicates the mechanization of the process in large cheese-making enterprises;

- a large head of cheese weighing up to 35 kg significantly complicates the care of cheese during salting and ripening;

- a long pressing process (about 20 hours), requiring additional production facilities;

- long-term salting of cheese in brine (up to 24 days) requires large volumes of salt basins and ensuring more thorough quality control of the brine, maintaining its concentration and acidity at the right level throughout the whole process of salting;

- a long cheese ripening period (1-2 years), which implies an increase in the area of ripening chambers and creates difficulties in caring for cheese during this period.

The technical result achieved by the present invention is to reduce the ripening time of grated cheese by selecting the optimal composition of starter microflora and a set of technological methods that regulate the lactic acid process, increasing the standard level of the finished product, reducing the complexity of the automation of the production process.

The specified technical result in the implementation of the invention is achieved by the fact that according to the proposed method for the production of grated cheese, mature pasteurized normalized milk with the addition of bacterial starter culture consisting of starter culture thermophilic lactic streptococcus and thermophilic lactic acid bacilli, and calcium chloride is rolled up with a milk-clotting enzyme preparation, , conduct a second heating, molding the head of cheese, pressing, salting and ripening .

According to the invention, the milk is ripened with the addition of a bacterial starter culture prepared from monospecific bacterial concentrates of mesophilic lactococci, after which it is pasteurized and cooled to the clotting temperature. Calcium chloride is added to the cooled mixture at the rate of 10-40 g of anhydrous salt per 100 kg of the processed mixture, the ratio of thermophilic lactic streptococcus and thermophilic lactic acid bacilli in the bacterial starter culture is 3: 1, respectively, the second heating is carried out in two-stage mode at a temperature of 45-46 ° With stirring for 15-30 minutes, then at a temperature of 55-56 ° C, the cheese is molded into a cheese head weighing up to 5-7 kg, before salting, the cheese is cooled to a temperature of 12-16 ° C, salting is carried out for 24-36 h. Duration l ripening cheese at a temperature of 11-13 ° C - for 6 months (young cheese) and 9 months (mature cheese).

The production of grated cheese with a high second heating temperature in small heads requires special technological methods that activate proteolytic and lipolytic processes: a method for ripening milk, establishing the optimal composition and doses of starter microflora, a special mode of second heating, establishing the optimal moisture content and pressing modes, salting and ripening cheese.

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

- the operation of normalizing milk by mass fraction of fat using a separator-normalizer, which allows you to mechanize the process of cheese production;

- the application of the operation of milk ripening with the addition of bacterial starter culture prepared from monospecific bacterial concentrates of mesophilic lactococci, which makes it possible to stabilize its microbiological quality, enrich milk with the vital products of lactic acid bacteria, which helps to improve the quality of cheese, accelerate its maturation process, and form a brighter flavor package;

- the use of bacterial starter cultures consisting of thermophilic lactic streptococcus (Str. thermophilus) and thermophilic lactic acid bacilli (Lbc. helveticus, Lbc. lactis), in a ratio that ensures the necessary intensity of the lactic acid process;

- the second heating in the processing of cheese grain is carried out in two stages: in the first mixture of grain with whey is heated to 45-46 ° C and stirred at this temperature for 15-30 minutes, then heating is continued to 55-56 ° C. A longer kneading of cheese grain at a temperature optimal for the development of thermophilic streptococcus and sticks provides an increase in the biomass of these bacteria, which favorably affects the process of cheese maturation and the formation of its taste and aroma;

- reducing the processes of molding, pressing and salting of cheese carried out in the head of cheese weighing 5-7 kg, while in the prototype molding and pressing is carried out in the head weighing 38-40 kg This allows you to mechanize these processes;

- exposure of the cheese heads before dipping the cheese into the brine in the room at a temperature of 12-16 ° C for gradual cooling, which prevents cracking of the heads and premature spoilage of the brine;

- reduction of salting time by 20 times (1-1.5 days instead of 20-24 days) compared with the prototype;

- reduction of the total maturity of cheese, which is 6-9 months of the day instead of 12-24 months in the prototype.

The proposed set of distinctive features distinguishes a new technology from the known for grated cheeses with a high temperature of the second heating and allows you to get a standard finished product with a specific taste and aroma characteristic of grated cheeses and a solid, rubbing, consistency, in the form of small heads weighing 5-7 kg, rational for manufacturing and convenient to implement.

To standardize the microbiological quality of milk, to activate the lactic acid process during production, to improve the flavor characteristics of the finished product, it is necessary to ripen the milk before processing it into cheese. It is essential for the proposed technology that maturation is carried out with the addition of a bacterial starter culture prepared from monospecific bacterial concentrates of mesophilic lactococci, which, unlike the traditionally used bacterial starter culture, prepared on pure Lbc cultures. plantarum, allows microorganisms to actively develop in milk at ripening temperatures of 10-12 ° C, enriches milk with vital products and microbial enzymes that activate the process of lactic acid fermentation in the production and maturation of cheese and thereby contribute to the formation of high organoleptic characteristics of cheese.

The method is as follows.

The milk selected for quality after normalization to fat is subjected to heat treatment - termination at a temperature of (65 ± 2) ° С with an exposure of 20-25 s. After cooling the termized milk to the ripening temperature, a bacterial starter culture prepared from monospecific bacterial concentrates of mesophilic lactococci is introduced into it. Milk with bacterial sourdough is sent to ripen at a temperature of (10 ± 2) ° C for (12 ± 2) hours.

After ripening, the milk is pasteurized at a temperature of 72-74 ° C with a holding time of 20 to 25 s and an aqueous solution of calcium chloride is added to the mixture normalized by mass fraction of fat at the clotting temperature at the rate of 10-40 g of anhydrous salt per 100 kg of the mixture, production starter cultures of thermophilic lactic acid streptococcus (Str. thermophilus) and thermophilic lactic acid bacilli (Lbc. helveticus, Lbc. lactis), prepared from dry bacterial concentrates intended for cheeses with a high temperature of the second heating.

Production starter cultures from dry bacterial concentrates are prepared according to the instructions attached to the technical documentation.

Coagulation of the mixture is carried out with a solution of rennet or a milk-clotting enzyme preparation of animal origin, introduced in an amount providing a clotting time of 30-40 minutes.

After coagulation, operations are carried out for cutting the bunch, setting and processing the grain before the start of the second heating. The total duration of these operations until the second heating is 35-55 min, the serum acidity is 12-13 ° T.

At the end of the setting of the grain, before the second heating, from 20 to 40% of the whey of the total volume of the processed mixture is cast.

The temperature of the second heating of the cheese grain is set within 55-56 ° C, and the heating is carried out in two stages. First, the cheese grain is heated to 45-46 ° C at a speed of 1 ° C per minute, after kneading for 15-30 minutes at this temperature, the cheese grain is heated to 55-56 ° C at the same speed. The duration of kneading after heating to 55 ° C is determined by the degree of processing of cheese grain - it is important that the grain does not lose its stickiness.

With an increased level of the lactic acid process (titratable serum acidity of more than 15 ° T), whey is deoxidized using pasteurized drinking-water. The size of the finished cheese grain is 2.5-4.0 mm.

The cheese is molded from the reservoir, the reservoir is pressed for 10-20 minutes at a pressure of 1.0-5.0 kPa, cut into pieces, which are placed in standard forms in the form of a low cylinder, and left for self-pressing for 20-30 minutes.

At the end of self-pressing, the cheese is pressed forcibly for 2-3 hours with a gradual increase in pressure from 10 to 50 kPa with one re-pressing after 45-60 minutes from the beginning of pressing.

Before salting, the cheese must be cooled to a temperature of 12-16 ° C in a room at a temperature of 12-16 ° C for 8-10 hours.

Salting of cheese is carried out in brine with a mass fraction of table salt of 18-22% at a temperature of 8-12 ° C. Duration of salting is from 24 to 36 hours.

At the end of salting, the cheese is dried for 2-3 days at a temperature of 8-12 ° C and relative humidity from 90 to 95% inclusive.

Ripening of cheese is carried out at a temperature of 11-13 ° C and relative humidity from 85% to 90% inclusive. Upon reaching the required moisture content of the cheese (37-38%), the cheese is washed, dried and packaged in plastic bags or coated with a polymer-paraffin alloy. Until ripening, the cheese is at the same temperature and humidity conditions.

The total ripening time is 6 months for young cheese and 9 months for mature.

The mature cheese according to the proposed technology has the optimal shape and size (low cylinder 8-11 cm high, 24-28 cm in diameter), a small head weighing 5-7 kg and organoleptic characteristics characteristic of traditional grater cheeses: pronounced cheese spicy with light fruity notes of walnut taste, delicate aroma, dense, slightly brittle texture characteristic of grated cheeses, no pattern.

The composition of the finished product: fat in terms of dry matter - 35.0-45.0%; moisture - 35.0-37.0%; table salt - 1.2-1.8%.

The possibility of reducing the size of the heads of grated cheese, provided by the proposed technology, allows to shorten the production cycle by reducing the duration of the pressing, salting and ripening processes and, as a result, reduce production losses, unify the production technology by using the existing equipment for the production of formation cheese and standard forms view of a low cylinder. The optimal system of technological methods characterizing the proposed technology ensures technological stability and guaranteed receipt of a mature high-quality product in a shorter time, which increases production profitability and cash turnover.

Example 1

A milk mixture in an amount of 1000 kg, normalized by mass fraction of fat to obtain a mass fraction of fat in dry matter of 45.0% in the finished product, with an acidity of 18 ° T is terminated at a temperature of 65 ° C for 20 s, cooled to a temperature of 10 ° C and sent for ripening with the addition of bacterial starter culture, prepared from monospecific bacterial concentrates of mesophilic lactococci, in the amount of 0.5 kg The mixture is aged for ripening at a temperature of 10 ° C for 12 hours

The ripened milk mixture is pasteurized at a temperature of 72 ° C for 25 sec, cooled to 34 ° C and 250 g of calcium chloride dissolved in 1 l of pasteurized water are added with thorough stirring, a bacterial production starter prepared in accordance with the instructions: 3 l of thermophilic streptococcus (from the bacterial concentrate BK-Uglich-TNV), 1 l of thermophilic bacilli (from the bacterial concentrate BK-Uglich-TP) and 25 g rennet, previously dissolved in 500 ml of pasteurized water, temperature th 33 ° C.

The mixture is left alone until a clot forms.

After 30 minutes, the finished clot is cut into cubes 5 mm in size, and grain is set for 20 minutes. During this process 200 L of whey are cast. The serum acidity after cutting is 12.5 ° T. The grain is then kneaded for 10 minutes. The total duration of cutting the bunch, setting and processing of grain until the second heating is 30 minutes Serum acidity before second heating is 13 ° T.

The second heating is started by slowly raising the temperature in the cheese bath to 45 ° C for 15 minutes. At this temperature, the grain is kneaded for 30 minutes and heating is continued to 55 ° C. The duration of the second heating stage is 15 minutes. During the second heating, the acidity of the whey rises by 0.5 ° T and at the end of heating is 13.5 ° T.

At the end of the second heating, continue mixing the grain until ready for 10 minutes. The size of the finished grain before the end of processing is 4.0 mm The serum acidity at the end of the treatment is 14 ° T.

The finished cheese grain is sent to a molding apparatus for formation formation. Molding lasts 20 minutes at a prepressure pressure of 1 kPa. Then the layer is cut into bars and laid in the prepared form in the form of a low cylinder for self-pressing.

After 20 minutes, the cheese is marked and the cheese molds are placed under a press. The cheese is pressed for 3 hours, gradually increasing the pressure from 10 to 50 kPa. During this time, 1 re-pressing is done after 50 minutes from the beginning of pressing.

Pressed cheese has a mass fraction of moisture of 39.4% and an active acidity of 5.55 units. pH

After pressing, the cheese is placed in a salt room for cooling to a temperature of 16 ° C, after which it is lowered into a brine with a mass fraction of table salt of 21.0% and a temperature of 10 ° C. Duration of salting - 36 hours.

Then the cheese is removed from the brine, dried for 2 days at a temperature of 10 ° C and a relative humidity of 90%.

After drying, the cheese is sent to ripen at a temperature of 12 ° C and a relative humidity of 85%. After reaching a mass fraction of moisture in the cheese of 37.0%, the cheese is washed, dried and packaged in polymer films or coated with an alloy, after which ripening continues at the same temperature and humidity conditions.

The total duration of cheese ripening from the moment of production is 6 months.

Mass fraction of fat in mature cheese - 44.5%, moisture - 37.0%, table salt - 1.6%. The finished product yield is 82.0 kg.

Example 2

It is carried out analogously to example 1 with the exception that at the end of the second heating continue mixing the grain until ready for 15 minutes. The size of the finished grain before the end of processing is 2.5 mm The serum acidity at the end of the treatment is 14 ° T.

Pressed cheese has a mass fraction of moisture of 39.6% and an active acidity of 5.54 units. pH

The total duration of cheese ripening from the moment of production is 9 months.

Mass fraction of fat in mature cheese - 44.2%, moisture - 36.8%, table salt - 1.6%. The finished product yield is 81.0 kg.

Claims (1)

Method for the production of grated cheese with a high temperature of the second heating, including ripening, milk normalization, pasteurization, cooling, application of calcium chloride and bacterial starter culture of thermophilic lactic streptococcus and thermophilic lactic acid bacilli, introduction of rennet, coagulation of the milk mixture, clot slicing, second setting of cheese grain heating, processing of cheese, molding the head of cheese, pressing, salting and ripening, characterized in that the normalization of fat conduct using a separator-normalizer, milk is used for production after maturation with the addition of a bacterial starter culture prepared from monospecific bacterial concentrates of mesophilic lactococci, the ratio of thermophilic lactic streptococcus and thermophilic lactic acid bacilli in the bacterial starter culture is set to 3: 1, respectively, the second heating is carried out in two-stage mode at a temperature of 45-46 ° C with stirring for 15-30 minutes, then at a temperature of 55-56 ° C, cheese is formed into a cheese head weighing up to 5-7 kg, Before salting cheese is cooled to a temperature of 12-16 ° C, salting is carried out for 24-36 hours, and ripening lasts 6 and 9 months.