RU2789874C1 - Cheese production method - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry. The method for obtaining cheese is carried out as follows. The cow's milk is normalized and pasteurized. Milk is coagulated to obtain a clot by using table 9% acetic acid in an amount of 5-10% by weight of cow's milk. It is kept at a temperature of 50°C for 1 min with the appearance of a dense cheese mass at the bottom, while simultaneously adding 40 g of salt per 3 kg of milk to the cheese whey. The second heating is carried out, which is carried out in a two-stage mode - at a temperature of 70°C with stirring for 3-4 minutes. The clot is taken out and stretched in different directions, folded and again immersed in the serum with heating to a temperature of 70°C for 4 minutes. The cheese is formed into a ball. Before salting, the cheese is cooled in ice water to a temperature of 12-16°C, to a pH of 5.1 to 5.3 with slow cooling.

EFFECT: invention makes it possible to obtain cheese by selecting the optimal composition of acetic acid for cow's milk, which is expressed in accelerating the clotting process and improving product quality.

1 cl, 3 dwg, 2 tbl, 1 ex

Description

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

Taking into account the problem of import substitution, studies were carried out on the features of the technology for the production of mozzarella cheese samples made from the milk of different breeds of cows adapted to the conditions of the Lipetsk region, namely, red-and-white, Simmental and local animals (Simmental x black-and-white breeds).

The production of such cheeses has its own characteristics, due to the fact that this cheese is produced from raw milk obtained from the studied breeds of cows at breeding farms in the Lipetsk region with processing dairy plants for cheese production.

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

Ostrumov L.A. and Vagner V.A. it is recommended to carry out the maturation of thermized milk with the addition of lactic acid streptococci and Lactiplantibacillus plantarum sourdough in the amount of 10 ⁴ -10 ⁷ CFU / 1 cm ³ of milk. With this method of maturation 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 foreign residual microflora of milk (BGKP and micrococci) (Wagner V.A., Ostroumov L.A. Preparation of milk in the production of cheeses with a high temperature of the second heating // Abstracts for the scientific and technical conference "Intensification of production and improvement of the quality of cheese" - Barnaul, 1989. - P. 10-12) . During the maturation of cheese made from such milk, lactic acid fermentation is activated, proteolytic and lipolytic processes are intensified, which contributes to the improvement of the organoleptic indicators of cheese of conditioned maturity.

The disadvantage of this method of milk maturation is the weak acid-forming activity of the Lactiplantibacillus plantarum culture at the temperature of milk maturation. This indicates the low efficiency of using this culture for milk maturation, since the increase in milk acidity characterizes the intensity of development, accumulation of the 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 its pasteurization at a temperature of 68-70 ° C, cooling to 28-30 ° C , exposure at this temperature with the addition of 1-2% starter lactic acid bacteria, followed by cooling and storage until processing at a temperature of 10°C.

However, the introduction of mesophilic starter at a dose of 1-2% can provoke a significant increase in titratable acidity during the production of cheese, which will entail the need to deacidify the whey 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 cause of a mild cheese taste and aroma of cheese at normal maturity.

Another equally important point in the technology of cheeses 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 the cheese grain in the cheese-making bath, has a temperature inside the head of 45-48°C. Placing warm cheese in cold brine at a temperature of 8-10°C will negatively affect the quality of both cheese (possibly cracking of the cheese surface due to a sharp compression of the warm surface in cold brine) and brine, the temperature of which rises, leading to premature spoilage (development is activated). microflora and proteolytic processes of whey proteins that passed into the brine during salting).

A known method for the production of cheese, providing for the improvement of the rennet clotting of a mixture of natural milk, reconstituted skimmed milk and milk fat substitute by introducing into the mixture a stabilizer of a complex composition consisting of mono- and diglycerides, carrageenan and a guar chamber (Vladimova L.Ya. Production of cheese products / Cheese making and butter making, - 2007, No. 1, p. 35).

According to this method, the calculated mass of skimmed milk powder is mixed with water at 40-50°C with constant stirring until the milk particles are completely dissolved, filtered. The reconstituted milk is cooled to 4-6°C and sent to a holding tank for 3-4 hours in order to swell the protein. The stabilizer is added to the reconstituted skimmed milk, the mixture is stirred for at least 10 minutes, simultaneously heated to a pasteurization temperature of 70-72°C, cooled to 60-65°C and homogenized at a pressure of 50 MPa. The resulting emulsion is mixed with natural and reconstituted milk on the basis that the proportion of reconstituted milk in the mixture should not exceed 50%. Rennet is introduced into the mixture at a temperature of 30-40°C and left alone until a clot is formed.

In the specified technical solution, the process of clot formation is improved due to the formation in the aqueous medium of an additional structure of intertwined carrageenan molecules interacting with milk proteins, as well as due to the thickening of the aqueous medium with carrageenan and guar gum. However, the thickening of the aqueous mixture reduces the mobility of the rennet and emulsifier molecules (mono- and diglycerides), which negatively affects the effectiveness of their participation in the formation of the clot structure. The introduction of an emulsifier into the aqueous phase as part of a complex additive together with carrageenan and guar gum reduces the efficiency of its adsorption on the surface of fat globules. Due to the increase in water content associated with carrageenan and guar gum molecules, the clot does not achieve the necessary elasticity and poorly releases serum during syneresis.

Known methods for the production of hard pressed cheeses (Collection of technological instructions for the production of hard rennet cheeses. Street, 1989) or soft self-pressing cheeses without ripening (Collection of normative and technical documentation for the production of soft cheeses. Street, 1991).

Self-pressing soft cheeses are known, ripening with surface microflora (slime cheeses), such as Dorogobuzh, road, amateur. These are rind-free cheeses, maturing time is up to 1.5 months (Collection of technological instructions for the production of cheeses of various types. M., 1955).

However, in the production of these cheeses, there is a large loss of cheese mass during their ripening, a long ripening period, and a perishable product is obtained. The shelf life of the finished product at the factory is no more than 5 days, at the bases - refrigerators at a temperature of ± 2 ° C - no more than 5 days.

A known method for the production of semi-solid self-pressing cheese "Shkatul", which involves pasteurization of milk at a temperature of 72-74 ° C with an exposure of 10-15 minutes, cooling to a temperature of 32-33 ° C, adding 100-200 mg of sourdough per 100 kg of milk, 1.5 g of calcium chloride in the form of a 50% solution, 20 g of potassium nitrate, pepsin. The second heating is carried out at a temperature of 38-40°C by adding hot whey. Self-pressing is carried out for 20-21 hours, salting for 24 hours, ripening at a temperature of 12-14 ° C for 45 days (Sirena "Shkatul", BDS 4588-73. Technological instructions for food for milk and dairy products, 2 hours Zemizdat, Sofia, 1975), p. 189-194).

A known method for producing cheese "Donskoy" (prototype), including normalization, pasteurization, preparation of raw materials - milk for clotting, the introduction of calcium chloride, rennet, starter containing mesophilic lactic streptococci, clotting, cutting the clot, kneading, conducting a second heating, cheddarization , salting, melting, shaping, dosing, cooling, packaging and ripening. As a feedstock, milk is used in a mixture with buttermilk obtained by a batch method for producing butter in a ratio of 8:2 to 9:1 by weight with an acidity of 25-30°T, and the starter additionally contains thermophilic lactic streptococci and Bulgarian bacillus at a ratio of mesophilic lactic acid streptococci: thermophilic lactic streptococci: bulgarian stick 1.5:1:0.1. The second heating and cheddaring is carried out at 36-38°C. Cheddarized cheese mass is carried out in the process of kneading before and after the second heating until the acidity in the whey increases to 35-40°T. Since melting, molding, dosing is carried out in a mechanized way, 5 minutes before the end of melting, flavoring and aromatic fillers are added (Patent RU No.

The disadvantage of this method is that the quality of the product obtained is not high enough, since the flavoring additive does not reach its best properties due to the fact that it is added during the cheese melting process.

The technical result is achieved in the production of cheese by selecting the optimal composition of acetic acid for cow's milk, which is expressed in accelerating the clotting process and improving product quality.

The specified technical result in the implementation of the invention is achieved by the fact that according to the proposed method for producing cheese, including normalization, pasteurization, preparation of the source milk for clotting, kneading, shaping the raw mass, salting and cooling, according to the invention, table 9% is used as a component for cheese clot acetic acid in an amount of 5-10% by weight of milk, kept at a temperature of 50 ° C for 1 min with the appearance of a dense cheese mass at the bottom, while simultaneously adding salt 40 g per 3 kg of milk to the cheese whey, the second heating is carried out in a two-stage mode - at a temperature of 70 ° C with kneading for 3-4 minutes, then the clot is taken out and stretched in different directions, folded and again immersed in whey with heating to a temperature of 70 ° C for 4 minutes, the cheese is formed into a ball , before salting, the cheese is cooled in ice water to a temperature of 12-16 ° C, having a pH of 5.1 to 5.3, and its storage in brine lasts for 7 days.

Cheese production by the proposed method is as follows.

Mozzarella is a young cheese of Italian origin, originally from the Company region, one of the most famous types of draft cheese (pasta filata). Classic mozzarella is made from black buffalo milk, but it is commercially available from cow's milk. This cheese is in the form of balls soaked in brine, as it is characterized by a short shelf life.

As a raw material, natural cow's milk obtained in the conditions of the Lipetsk region from three breeds of cows (red-and-white, Simmental and local animals (Simmental x black-and-white breeds)), skimmed milk, is used as an enzyme to form a clot of cheese using canteen 9 % acetic acid.

According to the invention, the milk of each breed of cows was analyzed according to the main indicators of technochemical control: acidity, density, fat content, the number of somatic cells, pH, the content of organic acids in terms of lactic acid. In addition, the content of protein in milk, dry skimmed milk residue (SOMO). For the true value, the arithmetic mean between the data obtained by chemical analyzes and express analysis was taken.

Natural milk is cleaned from mechanical impurities in centrifugal milk cleaners or passed through filter materials. Then the milk is sent for processing or cooled to a temperature of +4°C.

Selected for quality (not less than class 1), milk of each of the three breeds of cows after normalization for fat is subjected to heat treatment - termination at a temperature of 50 ° C experimentally with exposure for 1 min.

9% table vinegar, 15 ml, is added to heated milk for 1 min, a bite is added until a dense cheese mass appears, with constant stirring (Fig. 1 - photo).

It took 75 ml of 9% vinegar to coagulate 3 liters of milk from the Simmental breed of cows; crossbred animals - 120 ml; red-and-white breed - 10 ml.

The resulting cheese mass is heated in hot whey (50°C) for 3-4 minutes with the simultaneous addition of salt to the cheese whey in the amount of 40 g per 3 kg of milk. The resulting cheese mass is pulled out (Fig. 2 - photo). The stretching of the cheese is continued until the cheese mass begins to lose strength. After that, the cheese mass is heated in hot whey at a temperature of 70°C for 3-4 minutes, after which the mass is pulled out and heated again at a temperature of 70°C for 4 minutes. Cheese is formed from the resulting mass in the form of a ball, which is subjected to slow cooling in ice water to a temperature of 12-16°C. After cooling, the cheese is stored in brine at 18°C. Storage is carried out for 7 days.

A comparative analysis of the claimed solution with the prototype shows that the distinguishing features are:

- carrying out the operation of milk normalization by the mass fraction of fat using a separator-normalizer for milk of three different breeds of cows with a higher reductase test, rapid folding using a fragment in the form of table acetic acid, i.e. using the milk ripening operation;

- the second heating during the processing of the cheese mass is carried out in two stages: at the first stage, the cheese mass is heated for 3-4 minutes at 70°C, after which the mass is pulled out and heated again at a temperature of 70°C for 4 minutes;

- the heated cheese mass is subjected to stretching (that is, they are flattened with fingers and stretched in different directions);

- from the heated cheese mass, the formation of a ball and slow cooling in water with ice;

- reduction of the processes of molding and self-compacting, carried out upon receipt of the cheese ball;

- reducing the time of salting up to a day compared with the prototype in 20-24% sodium chloride solution;

- reduction of the total period of maturation of cheese no more than a day compared with the prototype.

The proposed general set of distinguishing features distinguishes the new technology from among those known for cheese with a high heating temperature and makes it possible to obtain a standard product (according to GOST) from the milk of various breeds of cows (according to GOST), which has a specific taste and aroma characteristic of mozzarella cheese, which can be attributed to bold cheeses, since the fat content of the finished product is in the range of 25.0-44.9%.

To standardize the microbiological lactic acid process during production, to improve the taste and aroma characteristics of the finished product, it is necessary to carry out the maturation of milk for all these breeds of cows before processing it into cheese. Essential and accelerated for the proposed technology is that the maturation is carried out with the addition of table 9% acetic acid in an amount of 5-10% by weight, which allows microorganisms to actively develop and form a clot (without flakes). The temperature of maturation and intensive development of microorganisms is 50°C, as a result of which the milk is saturated with the waste products of beneficial microflora, which contributes to the formation of high organoleptic indicators of cheese. It has been established that 75 ml of 9% vinegar was required to coagulate 3 liters of milk obtained from the Simmental breed; crossbred animals - 120 ml; red-and-white breed - 10 ml. This method eliminates the need to use rennet together with calcium chloride. In FIG. 3 (photo) shows the appearance of lactic cocci in mozzarella cheese from the milk of different breeds of cattle: 1 - Simmental breed; 2 - crossbred animals (simmental x black-and-white); 3 - red-and-white breed.

The resulting cheese according to organoleptic and physico-chemical parameters corresponds to the characteristics of high quality cheese. The organoleptic characteristics of cheese made from the milk of three breeds of cattle do not differ in appearance: the taste and smell are clean, the density fully complied with the requirements of GOST R 52686-2006, plastic. The cheese had a good storage capacity, which is consistent with the requirements of regulatory documents.

Example.

Laboratory studies have established that the milk used for the production of cheese is cheese-friendly in all respects. The acidity of milk in all breeds was 18°T. The density of milk for Simmental and Red-and-White breeds was 1.029 g/cm ³ , and for crossbred milk - 1.027 g/cm ³ . Dry skimmed milk residue (SOMO) in Simmental milk was 8.5%, in crossbred milk - 8.26%, and in red-and-white milk - 8.7%. The fat content of milk of the Simmental breed was 4.24%, of crossbred and red-and-white breeds - 5.0%. The protein content in Simmental milk was 3.15%, in crossbred milk - 3.05%, in red-and-white milk - 3.3%. The content of somatic cells in milk was normal (from 100 to 500 thousand cells): Simmental breed - 485.2 thousand cells; crossbreds - 202 thousand cells; red-and-white - 425.4 thousand. The rennet test of milk coagulation of all breeds was 10 minutes, which indicates good cheese suitability. The reductase test of Simmental milk was 10 hours, milk of crossbreeds - 6 hours 20 minutes, and red-motley - 9 hours 30 minutes. This indicates class 1 and indicates good quality. The content of organic acids in terms of lactic acid in fresh milk was 0.16%. Milk fermented the same way - 3.5 days after milking. The pH of fermented milk was 5.83 (Simmental), 5.73 (crossbreeds) and 5.72 (Red-motley). The content of organic acids in terms of lactic acid in fermented milk was: 3.38% (simmental and red-motley) and 3.48% (crossbred).

The maximum yield of cheese was obtained from the milk of the red-motley breed (11.73%), the minimum indicator for the yield of cheese was the milk of crossbred animals (10.33%). The yield of cheese from Simmental milk was 10.65%.

It was found that the moisture and density of the cheese had some differences depending on the milk used, shown in table 1.

Cheese from the milk of the Red-and-White breed had a higher moisture content than cheese from the milk of other breeds. Cheese from the milk of the red-and-white breed was the most dense.

With cold salting, the cheese should have a pH of 5.1-5.3, which contributes to the slow acquisition of taste. The cheese samples varied greatly in acidity (Table 2).

Studies have shown that the pH of the water extract and the content of organic acids in the cheese from the milk of crossbred animals was more saturated than the cheese obtained from the milk of the other two breeds.

Cheese from the milk of crossbred animals was 6.3-8.3% fatter. But it should be noted that in terms of fat content, all options met the requirements of the standard and were classified as semi-fat cheeses, since their fat content was in the range of 25.0-44.9%.

The use of the proposed method for producing self-compacting cheese makes it possible to produce cheese from the milk of the three breeds of cattle considered under production conditions in curd shops, in soft cheese production shops, which does not require large production facilities. The described technology is low-operational, high quality cheese is obtained with a high protein content, SOMO, which is bold.

The introduction of table 9% acetic acid as a coagulate made it possible to obtain a finished product with a pleasant harmonious taste, aroma characteristic of traditional mozzarella cheese, with a lower water content in the cheese mass.

Claims (1)

A method for producing cheese, including normalization, pasteurization, preparation of the feedstock - milk - for clotting, kneading, shaping the cheese mass, salting and cooling, characterized in that table 9% acetic acid in an amount of 5- 10% by weight of cow's milk, kept at a temperature of 50°C for 1 min with the appearance of a dense cheese mass at the bottom, while simultaneously adding salt 40 g per 3 kg of milk to the cheese whey, the second heating is carried out in a two-stage mode - at a temperature of 70 ° C with stirring for 3-4 minutes, then the clot is taken out and stretched in different directions, folded and again immersed in whey with heating to a temperature of 70 ° C for 4 minutes, the cheese is formed into a ball, before salting the cheese is cooled in water with ice to a temperature of 12-16°C, to a pH of 5.1 to 5.3 with slow cooling.

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