RU2698064C1 - Lactose curd production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method involves standardization of dairy raw materials, pasteurisation, cooling to fermentation temperature, introduction of a solution of a rennet, a starter containing mesophilic streptococci and Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in amount of 70 UA (units of activity) per 1,000 kg of normalized milk mixture, souring at temperature of 26–42 °C for 4–9 hours to lactose content in finished product 0.05–0.1 g per 1,000 g, stirring, thermising, separating whey and cooling the obtained curd.

EFFECT: invention increases biological value of the product and its preventive properties, prevents syneresis during storage, prolongs storage life to 30 days by reducing post-oxidation, enhance rheological properties of the product, obtain a product with improved structure and improved quality, with a softer fermented milk taste and aroma, as well as impart a creaminess to the product.

1 cl, 1 dwg, 1 ex

Description

The invention relates to the food industry, in particular, to the dairy, and can be used in the production of cottage cheese.

A known method of production, including normalization, pasteurization, cooling to a fermentation temperature, fermentation with starter cultures or bacterium concentrates for cottage cheese, consisting of thermophilic and mesophilic lactic streptococci. Then, fermentation is carried out at a temperature of 28-34 ° C (TI to GOST 31453-2013)

Disadvantages - insufficiently high biological, organoleptic and physico-chemical indicators, short shelf life of the product, lactose content up to 3%

The technical result of the invention is to increase the biological value of the product and its preventive properties, prevent syneresis during storage, increase the shelf life of up to 30 days by reducing post-oxidation, increase the rheological properties of the product, obtain a product with improved structure and high quality, with a milder sour-milk taste and aroma, creaming product.

The technical result is achieved in that the method for the production of lactose-free cottage cheese includes normalization, pasteurization, cooling to a fermentation temperature, introducing a rennet solution, a starter culture containing mesophilic streptococci and Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in an amount of 70 EA ( units of activity) per 1000 kg of a normalized mixture of milk, fermentation at a temperature of 26-42 ° C for 4-9 hours until the lactose content in the finished product is 0.05-0, 1 g in 1000 g, stirring, termination, separation of whey and chilled tion of the resulting cottage cheese.

Due to the hyper ability of the thermophilic streptococcus AiBi 4.01 SWEET starter to produce the enzyme lactase (β-galactosidase) in the external environment, lactose is fermented (hydrolyzed) into glucose and galactose.

The mechanism of hydrolysis of lactose cells of thermophilic streptococcus AiBi 4.01 SWEET starter culture is shown in FIG. one

The proposed method is as follows

Dairy raw materials are normalized, pasteurized, cooled to a fermentation temperature, a rennet solution, a starter containing mesophilic lactic streptococcus and Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in an amount of 70 EA (units of activity) per 1000 kg normalized are added at a temperature of 26-42 ° C, sour for 7-9 hours until a clot and active acidity of 4.7-4.55 units. pH and until the lactose content of 0.05-0.1 g in 1000 g of the finished product is fermented for 7-9 hours until a clot and active acidity of 4.7-4.55 and a lactose content of 0.05-0.1 g per 1000 g

The curd clot is stirred to a uniform consistency for 15-20 minutes, terminated at a temperature of 50-55 ° C for 300 seconds, cooled to a temperature of 40-42 ° C and whey is separated, the resulting curd is cooled to a temperature of 14-16 ° C, filtered until a homogeneous structure is obtained and sent for packaging, packaging and labeling. Packed cottage cheese is cooled to a temperature of (4 ± 2) ° C.

Technological processes are carried out on existing equipment.

Example

The initial milk is normalized by the mass fraction of fat, pasteurized at a temperature of (90-92) ° С with an exposure of 300-600 seconds, cooled to a fermentation temperature (30-32) ° С, a rennet solution is added at the rate of 1 g of the enzyme per 1000 kg, starter culture containing mesophilic lactic acid streptococcus and Streptococcus salivarius ssp.thermophilus AiBi “Golden Time” series S 4.01 SWEET 70EA (activity units) per 1000 kg of normalized mixture, fermented for 7-9 hours until clot formation and active acidity 4.7-4-4 , 55 and a lactose content of 0.05-0.1 g per 1000 g

The curd clot is stirred to a uniform consistency for 15-20 minutes, terminated at a temperature of 50-55 ° C for 300 seconds, cooled to a temperature of 40-42 ° C and whey is separated, the resulting curd is cooled to a temperature of 14-16 ° C, filtered until a homogeneous structure is obtained and sent for packaging, packaging and labeling. Packed cottage cheese is cooled to a temperature of (4 ± 2) ° C.

The lactose content is 0.05-0.1 g / 1000 g, the consistency is uniform, smearing, moderately thick, the taste and smell are pure sour-milk, sweetish, microbiological indicators are fulfilled in accordance with the requirements of the Federal Law

The proposed method for the production of cottage cheese allows to increase the biological value of the product by increasing the degree of hydrolysis of lactose to 99% and the formation of easily assimilable glucose and galactose, to increase the rheological properties, to increase the shelf life of the finished product up to 30 days by reducing post-oxidation.

Claims (1)

A method for the production of lactose-free cottage cheese, including the normalization of milk raw materials, pasteurization, cooling to a fermentation temperature, introducing a rennet solution, a starter culture containing mesophilic streptococci and Streptococcus salivarius ssp. thermophilus AiBi “Golden Time” series S 4.01 SWEET in the amount of 70 EA (activity units) per 1000 kg of normalized milk mixture, fermentation at a temperature of 26-42 ° C for 4-9 hours until the lactose content in the finished product is 0.05-0 , 1 g in 1000 g, stirring, thermization, separation of whey and cooling the resulting cottage cheese.

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