RU2698066C1 - Method for production of lactose-free curd from melted milk - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of curd. Method envisages milk product normalization, homogenization, pasteurization, heating and cooling to fermentation temperature. Application of a starter containing mesophilic lactic streptococci (Lactococcus lactis ssp cremoris, Lactococcus lactis ssp lactis, Lactococcus lactis ssp lactis biovar diacetylactis, Leuconostoc sp), thermophilic lactic streptococcus Streptococcus thermophilus (DSM company) 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 mixture. Subsequent ripening at (26-42)°C for 8–10 hours to content of lactose in finished product 0.05–0.10 g in 1,000 g, active acidity pH 4.75–4.60, cutting, stirring, heating to temperature of 50–55 °C, removal of whey and cooling of produced curd.

EFFECT: invention allows to manufacture a product with improved structure and improved quality with milder fermented milk, creamy taste and aroma, to increase shelf life of the ready product to 30 days and to increase its biological value.

1 cl, 1 dwg, 1 ex

Description

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

A known method of production by the acidic method, including normalization, pasteurization, homogenization, cooling to a fermentation temperature. The mixture is inoculated with yeast or cottage cheese concentrates consisting of thermophilic and mesophilic lactic streptococci. Then, fermentation is carried out at a temperature of 28-34 ° C (TI to TU 9222-008-00426012-04)

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

Known curd product with a low lactose content, the production of which for the hydrolysis of lactose in milk with a fat mass fraction of 2.5%, the preparation of purified lactase Maxilact®, isolated from selected strains of the yeast Saccharomyces (Kluyveromyces) marxianus var. lactis (J. Dairy industry, 2009, No. 7, p. 55). To produce a low-lactose curd product intended for school-age children, 40% calcium chloride solution is added to pasteurized milk normalized for fat (2.5%) hydrolyzed with lactase to restore salt balance based on 400 g of anhydrous salt per 1 ton of milk. Lyophilized fermentation R-704 - 0.15 kg / t, rennet - 0.8 g / t, bifidobacteria BB-12 - 5 units / t (at least 1⋅108 CFU / g) are added to milk. The mixture is stirred for 15 ± 5 min and left to coagulate. Coagulation duration depends on the temperature of the normalized mixture (from 10 to 14 hours), the end of the process is judged by the achievement of pH 4.5 ± 0.1. To separate the whey, the clot is heated to 36 ± 2 ° C with an exposure of 15-20 min, the serum is removed, the protein clot is cooled.

A significant disadvantage of this method is the complexity of the technology.

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 an improved structure and high quality, with a milder sour-milk taste and aroma, creaminess of the product.

The technical result is achieved in that a method for the production of lactose-free cottage cheese from baked milk includes normalization, homogenization, pasteurization, heating, cooling to a fermentation temperature, introduction of a starter culture containing mesophilic lactic streptococci (Lachococcus lactis ssp cremoris, Lachococcus lactis ssp lspis ssp lspis ssp lspis ssp lspis ssp lspis ssp lspis ssp lspis ssp lspis ssp lspis ssp diacetylactis, Leuconostoc sp), thermophilic lactic streptococcus Streptococcus thermophilus (DSM) 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 mixture, souring at a temperature of 26-42 ° С for 8-10 hours until the lactose content in the finished product is 0.05-0, 1 g in 1000 g, active acidity pH 4.75-4.6, cutting, mixing and heating to a temperature of 50-60 C, removing whey and cooling 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, homogenized, pasteurized, heated, cooled to fermentation temperature, yeast is introduced containing mesophilic lactic streptococci (Lachococcus lactis ssp cremoris, Lachococcus lactisoclocococcus lectis, Lachococcus lactis sact lactis ssp lactis, Lachococcus lactis sact lactis ssp (DSM company) and Streptococcus salivarius ssp.thermophilus AiBi “Golden Time” series S 4.01 SWEET in the amount of 70 EA (units of activity) per 1000 kg of normalized mixture at a temperature of 26-42 ° C, sour for 8-10 hours until a clot forms and active acidity 4 , 75-4.6 units pH to a lactose content of 0.05-0.1 g per 1000 g in the finished product. The curd clot is cut, mixed and heated at a temperature of 50-60 ° C, sent to the whey compartment and the curd is cooled. Chilled cottage cheese is sent to packaging packaging and labeling. Packed cottage cheese is cooled to a temperature of (4 ± 2) ° C.

Technological processes are carried out on existing equipment.

An example implementation of the methods.

Example

The initial milk is normalized by the mass fraction of fat, homogenized at a pressure of 17 MPa at a temperature of 55-60 ° C, pasteurized at a temperature of (88-97) ° C for 300 seconds, cooled to a fermentation temperature of (30-32) ° C, make a starter culture containing mesophilic lactic streptococci (Lachococcus lactis ssp cremoris, Lachococcus lactis ssp lactis, Lachococcus lactis ssp lactis biovar diacetylactis, Leuconostoc sp), thermophilic lactic streptococcus Streptocococcus vulgaris 4. Streptocococcus L. thermophis L. thermophilus spp. SWEET in the amount of 70 EA (activity units) per 1000 kg of normalized mixture, sourdough ayut for 8-10 hours prior to clot formation, and active acidity 4,75-4,6 0,05-0,1 g lactose content in the final product.

The curd clot is cut, mixed and heated to a temperature of 50-60 ° C, sent to the separation of whey and cooling the curd. Chilled cottage cheese is sent to packaging packaging and labeling. Packed cottage cheese is cooled to a temperature of (4 ± 2) ° C.

Indicators of cottage cheese obtained by example:

the lactose content is 0.05-0.1 g / 1000 g, the texture is friable, 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 from baked milk, including the normalization of milk raw materials, homogenization, pasteurization, heating, cooling to a fermentation temperature, the introduction of a starter culture containing mesophilic lactic streptococci (Lactococcus lactis ssp cremoris, Lactococcus lactis ssp lactis, lactococcus lactis ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp lactis, ssp sp), thermophilic lactic streptococcus Streptococcus thermophilus (DSM) 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 mixture, ripening at a temperature of (26-42) ° С for 8-10 hours until the lactose content in the finished product is 0.05 -0.10 g per 1000 g, active acidity pH 4.75-4.60, cutting, stirring and heating to a temperature of 50-55 ° C, removing whey and cooling the resulting curd.

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