RU2792093C1 - Method for production of cheese with grapes - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for production of rennet semi-hard cheese with grapes is proposed. The method includes maturation of milk, pasteurization, normalization, preparation of normalized milk for clotting, curdling and curd processing, shaping, self-pressing, cheese pressing, salting, cheese ripening. Before forming, pieces of grapes that have undergone heat treatment in a water bath are added to the cheese grain.

EFFECT: expanding the range of semi-hard cheeses in the market of the dairy industry, increasing content of antioxidants, micro- and macroelements in cheese, increasing organoleptic characteristics, and increasing the biological value of cheese.

1 cl, 1 dwg, 2 tbl

Description

The invention relates to the dairy industry, in particular to the cheese industry, namely, to the production of rennet cheeses and can be used in the production of semi-hard rennet cheeses.

A known method for the production of rennet cheese with a low temperature of the second heating, including the normalization of the milk mixture, pasteurization at a temperature of 72°C, cooling to a temperature of 32°C, the introduction of sourdough, rennet and calcium chloride, coagulation of milk for 30 minutes, cutting the clot, setting grains for 40 minutes, removal of whey in the amount of 65% of the volume of the milk mixture, heating to a temperature of 40 ° C, kneading the mixture at a temperature of 40 ° C for 40 minutes, bulk molding, self-pressing, pressing, salting, ripening (see Copyright certificate 1287821 A1, A23C 19/02, published 02/07/1987, Bull. No. 5).

The disadvantages of this method are: low organoleptic characteristics, which determine the quality of the cheese, insufficient organoleptic and biological properties of the cheese during maturation.

The closest to the proposed method for the production of semi-solid rennet cheese is a method for producing semi-solid rennet cheese with a high temperature of the second heating, including maturation of milk at a temperature of 8-12 ° C for 10-14 hours with or without the addition of lactic acid bacteria starter, pasteurization at a temperature of 72 °C, normalizing milk for fat, adding an aqueous solution of calcium chloride, bacterial starter and rennet, curdling milk at a temperature of 34°C for 25-35 minutes, cutting the clot, setting the grain for 15-25 minutes, removing part of the whey , kneading the grain, the second heating to 56 ° C for 10-20 minutes with the preliminary introduction of pasteurized water, kneading, bulk molding, self-pressing, pressing, salting, ripening (see Collection of technological instructions for the production of hard rennet cheeses. Uglich, 1989, pp. 15-19; 80-84).

The disadvantages of this method have not been identified.

The technical result of the invention is the expansion of the range of cheeses in the dairy industry market, the introduction of a new enriched product, an increase in the content of antioxidants, micro- and macroelements in cheese due to the introduction of grapes, an increase in organoleptic indicators, an increase in the biological value of cheese.

The specified technical result is achieved by the fact that in the method for the production of semi-solid rennet cheese, including maturation of milk, pasteurization, normalization, preparation of normalized milk for clotting, clotting and curd treatment, second heating, molding, self-pressing, cheese pressing, salting and ripening of cheese, before the stage molding, pieces of grapes are introduced that have previously undergone heat treatment in a water bath, resulting in a new enriched product.

The present method is carried out as follows.

Milk intended for making cheese is left to mature at a temperature of 8-12°C for 10-14 hours. The ripened milk is pasteurized at a temperature of 72°C with an exposure of 20 seconds. Pasteurized milk at a temperature of 72 ° C with an exposure of 20 s. Pasteurized milk is normalized for fat, taking into account the receipt of a mass fraction of fat in the dry matter of mature cheese of 45±1.6%. Then, an aqueous solution of calcium chloride is added to normalized milk at the rate of 10-40 g of anhydrous salt per 100 kg of milk. In the mixture prepared for curdling, a bacterial starter of mesophilic lactic acid bacteria is added in an amount of 0.5 to 2.5% of the amount of milk being processed; rennet in the amount of 2.5 g per 100 kg of milk, which ensures the coagulation of milk at a temperature of 34 ° C for 25-35 minutes. The finished clot is cut and the grain is set for 15-25 minutes until the prevailing grain size is 7-9 mm. During the setting of the grain, 25-35% of whey is removed (from the amount of processed milk) and the grain is kneaded until a certain degree of elasticity is reached (the grain becomes denser, more elastic and rounded) for 10-20 minutes. The second heating is carried out at temperatures up to 40°C for 10-20 minutes. At the end of the second heating, the cheese grain is continued to be kneaded until cooked for 40 minutes. The size of the main part of the cheese grain, ready for molding, is 4-6 mm. The introduction of pieces of grapes, previously heat-treated in a water bath, into the cheese grain is carried out before the formation of the cheese grain. Grapes have antioxidant activity and high organoleptic properties and give the cheese an original appearance. The cheese grain ready for molding is self-pressed for 20 minutes under a pressure of 1 kPa, cut into bars, placed in molds and kept for 20 minutes. After self-pressing, the cheese is pressed for 1.5 hours with a gradual increase in pressure from 10 to 50 kPa. The optimal mass fraction of moisture in cheese after pressing is from 43 to 45%. The pressed cheese is salted in a solution having a temperature of 8-12°C for 3 hours per given volume (a head of cheese is 800 grams). kept in a salt room at a temperature of 8-12°C and a relative humidity of 90 to 95% for 3 hours. After the salt room, the cheese is dried and matured at an air temperature of 10-12°C and a relative humidity of 85-90%. On the 5th day, the cheese is covered with a protective polymer coating and sent for further maturation.

This method for the production of semi-hard rennet cheeses is used in the production of cheeses with both low and high temperatures of the second heating.

Table 1 shows the content of micro and macro elements, as well as vitamins in the control sample of cheese and in the cheese obtained by the claimed method.

Table 2 shows the main indicators of the quality of the control and proposed cheeses.

The claimed method makes it possible to obtain cheese with high organoleptic characteristics, with high biological value due to the introduction of pieces of grapes up to 0.5 mm in size, previously heat-treated in a water bath. Thus, an increased organoleptic evaluation is observed due to an increase in taste, smell, texture, pattern, since this additive has an increased antioxidant activity. Also, this enriched type of cheese is a new type on the cheese market.

Experimental samples have a high biological value. Comparative assessment of the amino acid control and experimental samples of cheese showed that the experimental samples have a growth trend with a balanced amino acid composition, which can be seen in the graph of the growth of antioxidant activity in cheese.

The proposed method for the production of semi-hard rennet cheese with grapes was tested in the experimental production center for cheese-making at MGUPP. The cheese has a certificate and a gold medal for innovation.

The implementation of the claimed method is confirmed by the following example.

Take 100 kg of milk, leave the milk to mature at a temperature of 8°C for 10 hours. Ripened milk is pasteurized at 72°C for 20 seconds. Pasteurized milk is normalized for fat, taking into account the receipt of a mass fraction of fat in the dry matter of mature cheese of 45±1.6%. Then, an aqueous solution of calcium chloride is added to normalized milk at the rate of 10-40 g of anhydrous salt per 100 kg of milk. In the mixture prepared for curdling, a bacterial starter of mesophilic lactic acid bacteria is added in an amount of 0.5 to 2.5% of the amount of milk being processed; rennet is added in the amount of 2.5 g per 100 kg of milk, which ensures milk clotting at a temperature of 34 ° C for 30 minutes. The finished clot is cut and the grain is placed for 15 minutes until the prevailing grain size is 7 mm. During the setting of the grain, 25% of whey is removed (of the amount of processed milk) and the grain is kneaded until a certain degree of elasticity is reached (the grain becomes denser, more elastic and rounded) for 20 minutes. The second heating is carried out at temperatures up to 40°C for 20 minutes. At the end of the second heating, the cheese grain is continued to be kneaded until cooked for 40 minutes. The size of the main part of the cheese grain, ready for molding, is 5±1 mm. Before shaping the cheese grain, pieces of grapes are introduced into it, up to 5 mm in size, previously heat-treated in a water bath. The cheese grain ready for molding is self-pressed for 20 minutes under a pressure of 1 kPa, cut into bars, placed in molds and kept for 20 minutes. After self-pressing, the cheese is pressed for 1.5 hours with a gradual increase in pressure from 10 to 50 kPa. The optimal mass fraction of moisture in cheese after pressing is from 43 to 45%. The pressed cheese is salted in a solution having a temperature of 12°C for 3 hours per given volume (a head of cheese is 800 grams). The concentration of common salt in the solution is 18%. Salted cheese is kept in a salt room at a temperature of 8-12°C and a relative humidity of 90% for 3 hours. After the salt room, the cheese is dried and matured at an air temperature of 11°C and a relative humidity of 85%. On the 5th day, the cheese is covered with a protective polymer coating and sent for further maturation.

Claims (1)

A method for the production of semi-hard rennet cheese, including maturation of milk, pasteurization, normalization, preparation of normalized milk for clotting, clotting and curd processing, second heating, molding, self-pressing, cheese pressing, salting, cheese maturation, characterized in that grape pieces are introduced before the molding stage previously heat-treated in a water bath.

Images