RU2603270C1 - Curd production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of curd. Curd production method comprises preparation of milk, ultrafiltration thereof to concentration coefficient of not more than 4.5, ripening produced protein concentrate to obtain curd clot and ultrafiltration to produce curd. Ultrafiltration is carried out on selectively permeable microfiltration membranes.

EFFECT: method allows reduces ripening time by 10-15 %.

1 cl, 1 ex

Description

The invention relates to the field of food production, and in particular to methods for producing cottage cheese. The invention can be used in dairy plants and other enterprises that process milk.

A known method of producing cottage cheese, which consists in fermenting milk, the formation of a curd clot, heating the curd clot and the mechanical separation of whey.

The main disadvantages of this method are: the loss of whey protein and fat that pass into whey, the dependence of the fermentation process on the quality of the incoming milk (the content of the protein fraction in the milk), the long fermentation time, the high consumption of fermentation (see Bogdanova EA, Bogdanova G .I. Production of whole-milk products. 2nd edition, revised and supplemented. - M.: Light and food industry, 1982. 200 p .; p. 101-109).

A known method of producing cottage cheese, which consists in ultrafiltration of milk using ultrafiltration selectively permeable membranes, fermenting the resulting concentrate, the formation of a curd clot, heating the curd milk clot and mechanical separation of whey. In this method, the disadvantages of the first were partially eliminated, but a new disadvantage arose - the bitter taste of cottage cheese. The main disadvantages of this method are: the bitter taste of cottage cheese, the loss of whey protein and fat, which pass into whey (see Experience in the production of cottage cheese of Wimm-Bill-Dann OJSC. Tetra Pak catalogs).

Closest to the proposed method in terms of technical nature and the achieved result is a method for producing curd by ultrafiltration of a curd clot using selectively permeable ultrafiltration membranes, namely, a curd clot is pumped through the membrane channels of ultrafiltration elements. At the same time, the protein fraction (including whey protein) and fat do not leave through the ultrafiltration membranes, but remain in the stream passing through the membrane channels. There is an increasing concentration of the protein fraction until the formation of cottage cheese with a given dry matter content. The main disadvantages of this method are: the dependence of the fermentation process on the quality of the incoming milk (the content of the protein fraction in the milk), the long fermentation time, the high consumption of the fermentation, the relatively low specific productivity of the membranes, the problem of using an acid filtrate, which in most cases is drained into the sewer, creating additional problems of wastewater treatment (D.N. Kovalevsky., V.A. Lyalin. Production of cottage cheese on a membrane unit of the LEF company. Journal "Dairy industry nost, No. 12. 2011. p. 26).

Important problems in the production of cottage cheese are: loss of whey protein and fat that pass into whey, the dependence of the fermentation process on the quality of the incoming milk (the content of the protein fraction in the milk), the long fermentation time, and the high consumption of fermentation.

The technical task of the claimed invention is to provide a method that allows for production, regardless of the content of the protein fraction, reducing the time of fermentation, reducing the consumption of sourdough, reducing the formation of acidic filtrate and increasing the performance of the ultrafiltration unit.

The problem is solved in a method for the production of cottage cheese, including the preparation of milk, fermentation, obtaining a curd clot, ultrafiltration of a curd clot and obtaining curd, while before fermentation, the milk is sent to ultrafiltration to a concentration coefficient of not more than 4.5, then the resulting protein concentrate is fermented to obtain curd a clot followed by ultrafiltration and obtaining cottage cheese, while ultrafiltration is carried out on microfiltration selectively permeable membranes.

In addition, the obtained filtrates during the formation of ultrafiltration of milk ("sweet") and ultrafiltration of curd clot ("sour") are mixed. The finished mixture has an acidity, causing further processing.

A distinctive feature of the proposed method is the optimal combination of methods and operations, as well as a certain sequence of their application, including: ultrafiltration of the prepared milk before ripening, selection of the concentration coefficient, selection of the type of selectively permeable membranes.

Ultrafiltration of milk before ripening allows you to:

- eliminate the dependence of the process of ripening on the quality of the incoming milk (the content of the protein fraction in milk);

- reduce ripening time;

- reduce sourdough consumption,

The use of microfiltration membranes allows to increase the specific productivity of the membrane installation.

The method is as follows.

Whole milk is pasteurized at 95 ° C for 3 minutes. Normalize fat. Serve for ultrafiltration using microfiltration ceramic membranes. Ultrafiltration is carried out at a concentration coefficient of not more than 4.5. The formed protein concentrate is sent for ripening. An educated curd clot is subjected to termination. After thermalization, the curd is sent to ultrafiltration using microfiltration ceramic membranes. The resulting cottage cheese is cooled and sent to the packaging. Packed cottage cheese is cooled down. The filtrate ("sweet") obtained by ultrafiltration of milk is mixed with the filtrate ("sour") obtained by ultrafiltration of a curd clot. The resulting mixture has an acidity that determines its processing.

An example implementation of the method.

Whole milk pH 6.6 and titratable acidity 16 pasteurized at a temperature of 95 ° C with an exposure of 3 minutes. Fat is normalized to 2%. Served for ultrafiltration using microfiltration ceramic membranes with a particle size of 0.14 μm. Ultrafiltration is carried out at a concentration coefficient of 2.5 and a temperature of 50 ° C. The formed protein concentrate is sent for ripening. Fermentation is carried out by mesophilic starter culture until a curd clot pH 4.5 is formed. Formed curd clot is subjected to termination at a temperature of 58 ° C with an exposure of 3 minutes. After thermalization, the curd is sent to ultrafiltration using microfiltration ceramic membranes with a particle size of 0.14 μm. Ultrafiltration is carried out at a concentration coefficient of 3.2 and a temperature of 50 ° C. The resulting curd is cooled to 14 ° C and sent to the packaging. Packed cottage cheese is cooled to a temperature of 6 ° C. The filtrate ("sweet") obtained by ultrafiltration of milk is mixed with the filtrate ("sour") obtained by ultrafiltration of a curd clot. The resulting mixture has an acidity that determines its processing.

Claims (1)

Method for the production of cottage cheese, including preparation of milk, fermentation, obtaining a curd clot, ultrafiltration of a curd clot and obtaining cottage cheese, characterized in that before fermentation, the milk is sent to ultrafiltration to a concentration coefficient of not more than 4.5, then the resulting protein concentrate is fermented to obtain a curd clot with its subsequent ultrafiltration and obtaining cottage cheese, while ultrafiltration is carried out on microfiltration selectively permeable membranes.