RU2716400C2 - Method for production of solid rennet cheese - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, in particular, to a method for production of solid rennet cheese with high temperature of second heating. Method involves sorting raw material milk, maturing at least 1/4 of high-quality raw milk material for 24–36 hours using a starter consisting of lactic acid cultures Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc lactis or Leuc. mesenteroides subsp. cremoris, pasteurisation of the rest of milk at 72–74 °C and holding for 20 s, mixing of milk raw material parts. Method then includes milk standardization, fermentation by adding starter at temperature of 37–39 °C, including cultures Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanii, in ratio 1.0:0.5:0.02:0.001, adding calcium chloride and rennet, milk coagulation, clot cutting and cheese grains setting. Method comprises second heating of mixture in temperature range of 45–55 °C, grain treatment, partial sowing in grain with removal of approximately 80 % of whey, molding, self-pressing during 35 + 15 min at 25–35 °C and pressing. Then one performs main salting by rubbing salt into heads in a separate room, drying cheese on shelves for 1–2 days at temperature (10 ± 2) °C and relative air humidity of 90–95 °C and packing into vacuum film. Then cheese is ripened in two stages - in a fermentation chamber at air temperature of 18–25 °C and relative humidity of 85–95 % during 15–18 days, then in a chamber at air temperature of 8–12 °C and relative humidity of 80–85 % to end of aging.

EFFECT: method allows to enhance the product quality, improve its consumer properties and storage capacity.

1 cl, 2 ex

Description

The invention relates to the dairy industry and can be used for the production of solid rennet cheeses with a high temperature of the second heating, including in farm conditions.

With the development of cheese making all over the world, two trends can be traced: on the one hand, there should be a sufficiently low cost price to make production profit, on the other hand, maximum profit can be obtained only by taking into account consumer demand, which increasingly takes into account the health benefits of the product with good taste .

Perishable raw materials - milk, cheese-making turns into a product that occupies one or another intermediate position between perishable and canned products of long-term storage, because rennet cheeses, depending on the type and storage conditions, can be on the shelf of cheese stores for 4-5 days, up to a year or even 5 -10 years [1]. Cheese, of course, is primarily a protein product, because in its composition is 14.0-39.4% protein, which includes all the essential amino acids. A person’s daily protein requirement is about 1 g per 1 kg of body weight; a person weighing 70 kg needs 70 g of protein. 100 g of hard rennet cheese gives 40-50% of this daily requirement. Thus, solid rennet cheese is a natural functional food protein product. From the nutritional point of view, the indicator of reduced fat content in cheese and the probiotic potential of this product with strict quality excluding the presence of pathogenic microorganisms are becoming increasingly important [2, 3, 4].

Among rennet cheeses with a reduced fat content, there are known imported (% fat in dry matter): Edam (from 20% to 50.0%), Feta (option from milk concentrated by ultrafiltration - 21.0), Mozzarella (22.5), Oltermani (17.0), Chechil (10.0), Gaudette (7.0), Fitness, Polar, Grunlander (5.0-10.0) Cottage (a grade of skim milk - 4.0); Russian: Aibolit (20.0), Acidophilin (30.0).

The microflora of raw milk is more diverse compared to starter, which is one of the factors enhancing the probiotic potential of the product and is a leading factor in the fermentation of the cheese mass of well-known farmer foreign cheeses: Gruyere, Beaufort, Appenzeller and others, in the production of which they use a mixture of morning milk and chilled evening.

The disadvantages of these cheeses are a sufficiently high fat content, or the need to use membrane equipment, or systematic phage monitoring of an enterprise (Kostroma, Russian, Bukovinsky, Susaninsky, Novorossiysky, Ozerny, etc.) [4]; long ripening period (Edam - 3-8 weeks, Feta - 8-10 weeks) and / or classification as inappropriate import substitution due to protection by international patents.

Domestic cheese-making specializes in the production of fresh sour-milk and hard rennet cheeses [5, 6]. Moreover, in the assortment of the second, the main positions are occupied by cheeses with a low temperature of the second heating, ripening from 45 to 75 days (Kostroma, Poshekhonsky, Uglichsky, Dutch). Cheeses with a high temperature of second heating (Swiss, Soviet, Altai, etc.) in the Russian Federation are produced less often due to even longer ripening periods (from 2 to 6 months), which with existing basic technologies give a high percentage of non-standard products, starter microflora phagolysis is the leading cause [4, 7]. Phagolysis for lactic acid microflora of raw milk is impossible due to the richness of its strain composition.

A long production cycle also leads to the freezing of funds of the enterprise, which worsens its economic condition. In addition, this is exacerbated by the pronounced seasonality of cheese production. Under these conditions, the problem of shortening the period of production of natural cheeses with a high temperature of the second heating is of current importance. The production of cheeses with a shorter ripening time (while maintaining the organoleptic characteristics of the product, additional functional properties: low-fat cheeses produced using crops exhibiting probiotic properties and increasing product safety) will increase production volumes and improve the economic performance of enterprises [8].

In rennet hard cheeses with a high level of lactic acid fermentation (Cheddar, Russian, Ozerny, Susaninsky, Novorossiysk, etc.) there is a tendency to reduce the ripening time, but the technology does not incorporate the principles of conceptual approaches to the development of functional food products, the use of fresh raw milk, with This reduction in the share of redundancy a priori reduces the development of technically harmful psychotrophic microorganisms in it and the use of starter cultures at different stages of the technological process phage-typing of different cultures, which improves phage tension at the plant and contributes to a high level of development molochnokslogo process, warning the pathogenic and provisionally-pathogenic microflora associated with phage lysis.

Among the conceptual approaches to the formation of the assortment of cheeses as functional food products FPP stand out [9]: the creation of cheeses using microorganisms probiotics, which, in the form of metabolites, have positive effects on the human body; reduction in caloric value of the product due to the low fat content (up to 20-30%); increasing the biological value of cheese proteins.

In the last decade, the opinion of doctors about the effectiveness of “living” probiotics has changed, in many cases, metabolites of probiotics better restore the natural microbiota, supporting the development of useful, including uncultured, cultures in the gastrointestinal tract [10, 11, 12].

Cheeses with a low fat content (low fat) do not find much demand among consumers. It is known that the taste, smell and consistency of cheese improve with increasing fat content of the product and increasing the temperature of the second heating and worsen with increasing salt concentration [8]. The introduction into the composition of bacterial starter cultures of thermophilic lactic acid cultures in the presence of a minimum amount of fat in raw milk significantly improves the named consumer properties of cheese [1]. Also, the presence of lactic acid with sticks activates the process of protein hydrolysis in ripening cheese, increasing the content of total soluble nitrogen in the monthly cheese by 13.9%, non-protein soluble nitrogen by 12.9%, and amine nitrogen by 14.5%, increasing the biological value of cheese proteins [eight].

Despite the controversy surrounding the need to limit milk fat in nutrition, if cheese (50% moisture in the fat-free substance of cheese), bold 40% fat in terms of dry matter, then 100 g of such cheese contains milk fat for about 20 g. 100 g of semi-fat cheese contain a functional dose of PUFA, providing the function of maintaining a healthy normobiota of the gastrointestinal tract, without the risk of increasing low-density cholesterol low density lipoproteins. Since a high concentration of HDL significantly reduces the risk of atherosclerosis and cardiovascular disease, HDL cholesterol is sometimes called "good cholesterol" (alpha-cholesterol) in contrast to "bad cholesterol", the most important functional value of milk fat as a source of volatile fatty acids (VFA) is known or , they are also called short chain fatty acids (SCFA). The importance of these organic acids to the human body is extremely important. They have anti-inflammatory, antitumor effects, protect the body from pathogenic microorganisms and toxins, stimulating the development of normal microflora [11]. The functional dose of milk fat for an average person is about 15 g per day, which corresponds to about 40 g. Of semi-fat hard cheese with 40% fat content . The maximum allowable cholesterol content in even fatty cheeses is 100 mg / 100 g, and cheese cholesterol accounts for no more than 3-4% of total cholesterol consumption [1], so consumers should have an eclectic choice between cheeses of different fat content.

The closest solution to the technical essence of the invention (prototype) is a Method for the production of solid rennet cheese with a high second heating temperature [14], including milk normalization, pasteurization, calcium chloride and starter culture containing mesophilic lactic streptococci, thermophilic lactic acid cultures, propionic acid bacteria culture, preparation mesophilic lactic acid bacillus L. plantarum, the introduction of rennet and coagulation of milk, cutting a clot, setting cheese grains, second heating, grain processing, molding, pressing, salting and ripening cheese, a culture of propionic acid bacteria are added in an amount of (1 ± 0.1) g per 5000 kg of processed milk, a bacterial preparation of mesophilic lactic acid bacilli L.plantarum in an amount of (0 , 6 ± 0.1) g per 5000 kg of processed milk, starter culture of mesophilic cultures 0.2-0.3% of the mixture, starter culture of thermophilic lactic acid cultures 0.3-0.6% of the mixture, the second heating is carried out at a temperature of 45- 55 ° C, and the ripening of cheese is carried out in two stages: in a fermentation chamber at Air Temperature 18-25 ° C and 90-95% relative humidity for 15-18 days and in the subsequent chamber at an air temperature of 8-12 ° C and a relative humidity of 80-85% before ripening closure (5-10 days). Total ripening is 20-28 days.

The disadvantages of the prototype are the high likelihood of phagolysis of starter microflora, insufficient functional properties of the product and implemented methods for intensifying the ripening processes, as well as the difficulty of obtaining hard cheese using this method [15] (semi-hard cheese is 58-59% moisture), which means its lower storage capacity, in comparison with the declared. Hard cheeses, and in accordance with GOST R 52686-2006 these are cheeses with a mass fraction of moisture in a fat-free substance,% from 49.0 to 56.0), under equal other conditions (including the presence of a polymer film impermeable to oxygen and water vapor , but permeable to carbon dioxide) a relatively greater storage capacity, which is: at least 180 days at a temperature of 0 to + 4 ° C and a relative humidity of 85-90%.

High quality cheese can be produced only under the condition of guaranteed development of lactic acid microflora. One of the reasons for its weakening is the bacteriophage. Up to 15% of the total number of cheeses lose quality due to lysis of microorganisms by fermentation with phage [7].

The aim of the invention is to improve the quality, improve consumer and functional properties, storage capacity, reduce the cost of the product.

The goal is achieved by the features of the ripening and normalization of raw milk, the composition of starter cultures, salting, self-pressing.

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

Native lactic acid microflora of raw milk (including uncultivated) is involved in the cheese mass fermentation processes, which, with high quality raw milk, provides a richer flavor range of the finished product, probiotic potential and is an additional factor in preventing phagolysis.

During the ripening of raw milk cheese, the microflora of mesophilic lactococci and leukonostock, which during the second heating, releases endoenzymes that activate the thermophilic microflora of the main starter culture, also additionally participate in the proposed method. During autolysis of lactococcal cells, additional substances are released that stimulate the growth of lactobacilli in the future. Brine - the main source of bacteriophage in the production of cheese is also eliminated.

The composition of the starter cultures for the ripening of raw milk and for the fermentation of the milk mixture are selected according to the principle of disjoint phagotypes [16], as well as symbiotic and probiotic characters. Self-pressing at 25-35 ° C is an additional factor in the intensification of maturation processes.

части молочного сырья высокого качества [15] подвергают созреванию в течение 24-36 часов с закваской, состоящей из молочнокислых культур Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Leuconostoc lactis или Leuc.mesenteroides subsp.cremoris. Пастеризацию второй части молока проводят при 72-74°С и выдержке 20 с, смешение частей молока-сырья, нормализацию. Для получения сыра 20% жирности (низкожирного) в сухом веществе нормализацию проводят 1,1-1,3% жира в зависимости от содержания казеина в молоке сырье. Затем проводят охлаждение молока до температуры заквашивания 37-39°С, внесение закваски включающей культуры Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanlii, в соотношении 1,0:0,5:0,02:0,001, хлорида кальция. Необходимые количества закваски хлорида кальция и сычужного фермента определяют в зависимости от качества нормализованной молочной смеси расчетно-аналитическим методом [19], но не более 2%, 0,01% и 0,00002%, соответственно.Method for the production of solid rennet cheeses with a high temperature of the second heating: includes: acceptance and sorting of raw milk, not less

parts of high-quality dairy raw materials [15] are ripened for 24-36 hours with a starter culture consisting of lactic acid cultures of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc lactis or Leuc.mesenteroides subsp. cremoris. Pasteurization of the second part of milk is carried out at 72-74 ° С and holding for 20 s, mixing of the parts of raw milk, normalization. To obtain 20% fat (low-fat) cheese in dry matter, 1.1-1.3% fat is normalized, depending on the casein content in the raw milk. Then, milk is cooled to a fermentation temperature of 37-39 ° C, the introduction of a starter culture culture Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanlii, in a ratio of 1.0: 0.5: 0.02: 0.001, calcium chloride. The required amount of starter calcium chloride and rennet is determined depending on the quality of the normalized milk mixture by the calculation-analytical method [19], but not more than 2%, 0.01% and 0.00002%, respectively.

The milk mixture before coagulation should have titratable acidity not higher than 19 ° T.

Coagulation is carried out with a solution of coagulation drugs approved for use by the Ministry of Health of the Russian Federation. The amount of the drug should ensure coagulation of the mixture in 25-30 minutes. The finished clot should be of normal density and give a smooth break with sharp edges and the release of a clear serum. Cutting the clot and setting the grain produced within 20-25 minutes. In the process of setting the grain, 15-20% of the whey of the amount of processed milk is cast. The main part of the cheese grain after setting has a size of 5 ± 1 mm.

After setting, the grain is kneaded to a certain degree of elasticity, when with a light touch with a finger the grain is not crushed. After that, another 10-20% of serum is cast. With the normal course of the lactic acid process, the total duration of cutting, setting and processing of grain is 60-70 minutes, and the increase in serum acidity is 0.5-1.5 ° T.

Then the mixture is subjected to second heating at a temperature of 45-55 ° C for (25 ± 5) minutes, increasing the temperature by 1 degree per minute. Next, the cheese grain is kneaded until tender, which is determined by the fact that a piece of cheese mass squeezed in the palm of the hand with shaking should break and easily disintegrate when rubbed between the palms. The grain size at the end of processing is (4 ± 1) mm.

In the normal course of the lactic acid process, the duration of grain processing after the second heating is 40-60 minutes, and the increase in serum acidity is from 0.5 to 1 ° T. Partial salting is carried out after removal of approximately 80% of the serum, and additional salting is carried out in the subsequent rubbing of salt in the salt department.

After that, the cheese is subjected to molding, forming from the reservoir. The reservoir is pressed in for (35 ± 5) minutes at a pressure of from 0.01 to 0.02 kgf / cm ² . Then they are cut into bars, laid in molds and kept in them without pressure (35 ± 15) min for self-pressing. Self-pressing is carried out for 35 + _15 min at 25-35 ° C. Then the cheese is pressed for 1.5-2 hours. The pressure is gradually increased from 0.1 to 0.6 kg / cm ² . During pressing, one to three re-pressings are made. The active acidity after pressing is 5.5-5.7 pH.

The final salting of the cheese is carried out for 2-3 days by rubbing salt into the heads in the salt room. Then the cheese is dried on shelves for 1-2 days at a temperature of (10 ± 2) ° C and a relative humidity of 90-95 ° C and packaged in a vacuum film such as saran, krayopak, and jam. The film must be impermeable to moisture and oxygen, but permeable to engogenous (emitted by microorganisms that develop when they ripen inside the cheese head) carbon dioxide. The best moisture for packaging in the film is 38-39%.

Ripening of cheese is carried out in two stages. First, in a fermentation chamber at an air temperature of 18-25 ° C and a relative humidity of 90-95%, the cheese is aged for 15-18 days. Every two days it is turned over. Then, in the main chamber at an air temperature of 8-12 ° C and a relative humidity of 80-85%, the cheese is kept until ripening. In a cold chamber, the cheese is turned over every 2-3 days.

The cheese obtained by the claimed technology, on the 15-20th day of its ripening, has a yellowish-colored plastic dough uniform throughout the mass. In the section throughout the mass there is a uniform pattern consisting of oval-shaped eyes. Taste pronounced cheesy sweetish, slightly spicy. Cheese has the following chemical indicators (mass fraction,%): fat - (20-30) ± 1.6; moisture - 40 ± 2; table salt - from 1.8 to 2.

The ripening of the cheese is carried out for the variety "young" - up to 20 days, for the variety "mature" - up to 50 days. Thus, all varieties (varieties) of cheese are low-fat hard to rennet cheeses with a high temperature of the second heating and increased probiotic properties.

Part of the main starter culture Propionibacterium freudenreichii subsp.shermani is one of the most significant probiotic cultures of propionic acid bacteria that live in the human intestine.

Выживают при кратковременной пастеризации при 70°С. Оптимальная величина рН роста пропионовокислых бактерий 6,5-7,0, минимальная - 4,6. Пропионовокислые бактерии солеустойчивы. Классические пропионовокислые бактерии обладают уникальными иммуномодулирующими и антимутагенными свойствами, они приживаются в кишечнике людей и способны к снижению геннотоксического действия ряда химических соединений и УФ-лучей. Известно, что положительная роль пропионовокислых бактерий как пробиотиков обусловлена образованием ими пропионовой кислоты, минорных органических кислот, бактериоцинов и ферментов, а также синтезом большого количества витамина B₁₂. Они лучше развиваются без доступа воздуха. В молоке пропионовокислые бактерии развиваются медленно - они свертывают его обычно через 5-7 сут. Предельная кислотность, образуемая этими бактериями в молоке до 160-170°С. При развитии в молоке пропионовокислые бактерии могут использовать как молочный сахар, так и молочную кислоту или ее соли. При этом образуются пропионовая кислота. В сырах, которые подлежат быстрой реализации и потреблению, пропионовокислые бактерии не успевают развиться настолько, чтобы оказать влияние на рисунок. Однако высвобождение пролина способствует формировнаию сырного сладковатого вкуса.Propionic acid bacteria exhibit antagonistic properties against pathogenic and conditionally pathogenic bacteria. The optimum temperature for the development of propionic acid bacteria is 30-35 ° C. Minimum -

Survive with short-term pasteurization at 70 ° C. The optimal growth pH of propionic acid bacteria is 6.5-7.0, and the minimum is 4.6. Propionic acid bacteria are salt tolerant. Classical propionic acid bacteria have unique immunomodulating and antimutagenic properties, they take root in the intestines of humans and are capable of reducing the genotoxic effect of a number of chemical compounds and UV rays. It is known that the positive role of propionic acid bacteria as probiotics is due to the formation of propionic acid, minor organic acids, bacteriocins and enzymes, as well as the synthesis of a large amount of vitamin B ₁₂ . They develop better without air. Propionic acid bacteria develop slowly in milk - they usually curl it after 5-7 days. The maximum acidity formed by these bacteria in milk is up to 160-170 ° C. When developing in milk, propionic acid bacteria can use both milk sugar and lactic acid or its salts. In this case, propionic acid is formed. In cheeses that are subject to rapid sale and consumption, propionic acid bacteria do not have time to develop enough to affect the pattern. However, the release of proline contributes to the formation of a cheesy sweet taste.

If antagonists of propionic acid bacteria are often found among lactococci, thermophilic streptococcus and the vast majority of lactobacilli are classified as strains compatible with Propionibacterium freudenreichii subsp.Shermani [16].

Thermophilic streptococcus Streptococcus thermophilus is an active acidifier, with an optimum temperature for development and acid formation for most strains from 39 ° C to 46 ° C. The minimum temperature of possible development is 18 ° C. It grows at 50 ° C, but does not grow at 53 ° C. Provides a bactericidal effect against technically harmful, pathogenic and conditionally pathogenic microorganisms. The temperatures of the second heating for large hard cheeses are at the maximum or slightly higher than the maximum for the growth of thermophilic streptococcus. Due to its resistance to high temperatures, thermophilic streptococcus has found application in the production of such solid rennet cheeses with high and medium second heating temperatures as Mozzarella, Gorgonzola, Provolone, etc. The introduction of thermophilic streptococcus into cheeses produced with cheddarization of cheese mass accelerates this process. For cheese making, predominantly galactose-protecting inviscid strains are selected, while viscous strains are preferred for yogurt production. The moderate formation of polysaccharides by thermophilic streptococcus makes low-fat cheeses less dry in terms of organoleptic sensation. During the production of cheeses with a high second-heating temperature, using thermophilic lactobacilli together with thermophilic streptococcus develops ahead of schedule: as its population reaches its maximum after 5 hours of pressing, then the population of L only after 15-20 hours. As a rule, it ceases to multiply after pressing, such cheeses are kept strictly at a temperature lower. Thermophilic streptococcus stimulates the development of propionic acid cultures and lactobacilli with joint development.

Lactobacilli. Mesophilic lactobacilli are highly resistant to heat treatment: at 65 ° C for 30 minutes. withstand more than 90% of the strains. The minimum growth temperature for most strains is 10 ° C. The main function of mesophilic lactobacilli is the fermentation of the remaining energy sources at the end of maturation, if they remained by this time, so that they do not get extraneous microflora. Compared with Lactobacillus casei (cheese stick), Lactobacillus brevis practically did not find a worthy use in cheese making, because being heterozymatic, if overdeveloped in cheeses, it can give a fermented aftertaste, but this happens if, at the end of cheese ripening, there are too many non-fermented cocci cultures of starter cultures of carbohydrate sources due to their phagolysis. It was found that strains of L. brevis produce biogenic amines tyramine and phenylethylamine. L. brevis has been shown to improve human immune function. L. brevis has been shown to survive in the gastrointestinal tract in humans and therefore can be used as a probiotic. It was also shown that within the geriatric population, the use of bacteria in milk increases cellular immunity. Dietary probiotic supplements enhance the activity of natural killer cells in the elderly (study of age-related immunological changes) [17]. In cheeses with high temperatures of the second heating, mesophilic lactobacilli can be better provided with energy sources, which is due to the greater intensity of the development of thermophilic streptococcus in them.

Acidophilic bacillus Lactobacillus acidophilus is a representative of thermophilic lactobacilli of normal human microbiota, which is relatively less used in cheese making, for example, compared to the Swiss bacillus Lactobacillus helveticus. However, as recent studies have shown, it has not only a wide spectrum of antagonistic action, being in a vegetative state, metabolites are formed during cell death, which have a probiotic effect similar to that of living cultures [10, 18].

In particular, Lactobacillus acidophilus forms the maximum amount of hydrogen peroxide compared to other lactobacilli (up to 70 mg / l). The temperature is 50-57 ° C for the production of large cheeses with a high second heating temperature slightly above the maximum limit of the optimal growth of thermophilic lactobacilli, so they quickly restore activity during cheese pressing.

Mesophilic and thermophilic lactobacilli are not sensitive to bacteriophages of lactococci and thermophilic streptococcus. Thus, lactose is more rapidly fermented sequentially by lactococcus in the ripening of milk, by thermophilic streptococcus in the setting of grain, molding, lactobacilli and propionic acid microorganisms during maturation.

Thus, a symbiotic consortium of cheese-suitable strains of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus brevis Propionibacterium freudenreichii subsp.shermani has probiotic potential at all levels: nutritional value and metabolic activity; antagonistic activity to technically harmful pathogenic and conditionally pathogenic microflora, cellular and humoral immunity. The current state of evidence-based medicine using a double-blind, placebo-controlled study allows the selection of strains of these cultures with enhanced probiotic effect.

Example 1. Cheese "young"

1/2 of the high quality dairy raw materials are ripened for 24-36 hours with activated sourdough (concentrate), from lactic acid cultures of Lactococcus lactis subsp.lactis. Lactococcus lactis subsp. cremoris, Leuconostoc lactis (BK-Uglich-4).

To activate, sterilized at a temperature of +121 (± 1) ° С (within 10 min) or pasteurized at +95 (± 1) ° С (within 45 min) and cooled (up to + 30 ° С) milk is aseptically introduced BK-Uglich-4 at the rate of 1 unit of activity (EA) per 1 dm ^{3 of} milk. The concentrate is pre-dissolved in a small (18 EA in 0.1-0.2 dm ³ ) amount of sterile milk or water. After the concentrate is dissolved, it is introduced into milk for activation, it is thoroughly mixed immediately and 1 hour after application, it is kept at +30 (± 1) ° С for 3 hours.

1 EA is used to ripen approximately 100 liters of milk; 18 EA - 1500 - 2000 L of milk.

Pasteurization of the second part of the milk is carried out at 72-74 ° C and holding for 20 s., Then the mixing of parts of the raw milk, normalization. The milk mixture is cooled to a fermentation temperature of 37-39 ° C, a 0.005% solution of calcium chloride (in the form of a 10% solution), 2% of a starter culture culture, including Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanlii, in a ratio of 1, 0: 0.5: 0.02: 0.001, and 0.00001% of the milk-clotting preparation pepsin with the letters KG (chicken-beef) in the form of a 2.5% solution [19].

After 25-30 minutes, the finished clot is cut and grain is set for 20-25 minutes. In the process of setting the grain, 15-20% of the serum of the amount of processed milk mixture is removed. After setting, the grain is kneaded to a certain degree of elasticity and another 10-20% of serum is removed. With the normal course of the lactic acid process, the total duration of cutting, setting and processing of grain is 60-70 minutes, and the increase in serum acidity is 0.5-1.5 ° T.

Then, a second heating is carried out at a temperature of 45-55 ° C for (25 ± 5) minutes, increasing the temperature by 1 degree per minute. Partial salting is carried out after removal of approximately 70% of the serum, and additional salting is carried out in the subsequent rubbing of salt in the salt department. For partial salting use dry table salt of Extra class to 0.1% of the initial mass of the milk mixture.

Next, the cheese is kneaded until tender. In the normal course of the lactic acid process, the duration of grain processing after the second heating is 40-60 minutes, and the increase in serum acidity is from 0.5 to 1 ° T.

After that, the cheese is subjected to molding, forming from the reservoir. The reservoir is pressed in for (35 ± 5) minutes at a pressure of from 0.01 to 0.02 kgf / cm ² . Then they are cut into bars, laid in molds and kept in them without pressure (35 ± 15) min for self-pressing. Self-pressing is carried out at 25-35 ° C. Then the cheese is pressed for 1.5-2 hours. The pressure is gradually increased from 0.1 to 0.6 kg / cm. During pressing, one to three re-pressings are made. The active acidity after pressing is 5.5-5.7 pH.

The final salting of the cheese is carried out for 2-3 days by rubbing salt into the heads in the salt room. Next, the cheese is dried on shelves for 1-2 days at a temperature of (10 ± 2) ° C and a relative humidity of 90-95 ° C and packaged in a vacuum film. Ripening of cheese is carried out in two stages. First, in a fermentation chamber at an air temperature of 18-25 ° C and a relative humidity of 90-95%, the cheese is aged for 15-18 days. Every two days it is turned over. Then - in the main chamber at an air temperature of 8-12 ° C and a relative humidity of 80-85%, the cheese is kept until ripening. In a cold chamber, cheese is also turned over every 2 days.

The cheese obtained by the claimed technology, on the 15-20th day of its ripening, has a yellowish-colored plastic dough uniform throughout the mass. In the section throughout the mass there is a uniform pattern consisting of oval-shaped eyes. Taste pronounced cheesy sweetish, slightly spicy. Cheese has the following chemical indicators (mass fraction,%): fat - (20) ± 1.6; moisture - 40 ± 2; table salt - from 1.8 to 2.0. The ripening of the cheese is carried out for the variety "young" - up to 20 days.

Example 2. Cheese "aged"

часть молочного сырья высокого качества подвергают созреванию в течение 24-36 часов с активизированной закваской (концентратом), из молочнокислых культур Lactococcus lactis subsp.lactis. Lactococcus lactis subsp.cremoris, Leuconostoc lactis (БК-Углич-4). Активизацию бактериального концентрата проводят аналогично примеру 1. Проводят пастеризацию второй части молока проводят при 72-74°С и выдержке 20 с, затем смешение частей молока-сырья, нормализацию. Для получения сыра с массовой долей жира в сухом веществе 44,5% смесь нормализуют до 3%-ной жирности (возможен поправочный коэффициент с учетом содержания белка).

part of high-quality dairy raw materials are ripened for 24-36 hours with activated sourdough (concentrate), from lactic acid cultures of Lactococcus lactis subsp.lactis. Lactococcus lactis subsp. cremoris, Leuconostoc lactis (BK-Uglich-4). The activation of the bacterial concentrate is carried out analogously to example 1. Pasteurization of the second part of the milk is carried out at 72-74 ° C and holding for 20 s, then mixing the parts of the raw milk, normalization. To obtain cheese with a mass fraction of fat in dry matter of 44.5%, the mixture is normalized to 3% fat (a correction factor is possible taking into account the protein content).

Next, the cheese is produced similarly to Example 1 to the stage of the main ripening of the cheese. The main ripening of cheese is carried out with an air temperature of 8-12 ° C and a relative humidity of 80-85% up to 50 days (from the moment of cheese production) in a film for ripening.

Sources of information

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Claims (1)

A method for the production of solid rennet cheese with a high second heating temperature, which includes sorting raw milk, ripening at least 1/4 of high quality raw milk for 24-36 hours using a starter culture consisting of lactic acid cultures of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc lactis or Leuc. mesenteroides subsp. cremoris, pasteurization of the rest of the milk at 72-74 ° C and holding for 20 s. and mixing parts of raw milk, normalization, fermentation of milk is carried out by making starter culture at a temperature of 37-39 ° C, including cultures of Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanii, in a ratio of 1.0: 0.5: 0.02 : 0.001, calcium chloride, the introduction of rennet and coagulation of milk, cutting a clot, setting the cheese, the second heating of the mixture in the temperature range 45-55 ° C, processing the grain, partial salting in the grain while removing about 80% of the whey, molding, self-pressing in during 35 ± 15 min at 25-35 ° С, pressing, o new salting by rubbing salt into heads in a salting room, drying cheese on shelves for 1-2 days at a temperature of (10 ± 2) ° С and relative air humidity of 90-95 ° С, packing in a vacuum film, ripening cheese in two stages - in a fermentation chamber at an air temperature of 18-25 ° C and a relative humidity of 85-95% for 15-18 days, then in a chamber at an air temperature of 8-12 ° C and a relative humidity of 80-85% until maturity.