SU1222236A1 - Method of producing rennet cheese with low temperature of the second heating - Google Patents

Description

one

The invention relates to the dairy industry and can be used in the production of low rentier cheeses with a second heating temperature.

The purpose of the invention is to improve the quality of the cheese, reduce the consumption of rennet and accelerate the production process.

The essence of the invention is that fresh milk with an acidity of 16-18 T is subjected to heat treatment at 90-145 ° C with an exposure of 2-20 s, then cooled to 30-36 C and the leaven of mesophilic milky-acid streptococci is added in an amount 0.5-2.5%, mono-substituted calcium phosphate in the amount of 0.01-0.04%, and the milk-clotting enzyme in the amount of 0.0006-0.0012%, holding the extract at 30-36 C for 15- 45 minutes followed by the addition of a second part of the milk-clotting enzyme in an amount that ensures coagulation of milk in 30-35 minutes and is obtained grains, its processing, molding, pressing, settlements and ripening.

Adding lactic acid cultures to 2.5% starter culture and aging at 30–36 ° C increases the acidity of milk by 1–2, and lactic acid bacteria are activated, which leads to a more intensive grain processing process.

More acidity is observed in the case of simultaneous introduction of a milk-clotting enzyme, since as a result of its effect on casein, the hydrolysis products formed are used by the lactic acid microflora. The addition of calcium phosphoric acid monosubstituted acidic salt enhances the action of the milk-clotting enzyme, since it lowers the pH of the milk to a value that is closer to optimum, for a renal enzyme the pH is 6.2. If the introduction of 0.04% calcium chloride in milk increases the acidity of milk by approximately 0.1 pH, then the same amount of calcium phosphate-acid one-place is jiH 0.2.

In the case of the use of high-temperature heat treatment, a part of phosphorus-calcium with

ten

20

25

222236

lei

thirty

35

40

45

50

55

Therefore, from this point of view, it is more expedient to use mono-substituted calcium phosphate. The cumulative effect of all these factors is expressed in the activation of lactic acid bacteria, the maturation of milk from the point of view of improving its technological properties and the preparation of the casein complex for coagulation, which partially destabilizes it during the induction period of the enzyme.

Example 1, Fresh milk with an acidity of 16 T is normalized by protein titer, subjected to heat treatment at 90 ° C with a holding time of 20 s, after which it is cooled to 32 ° C, the leaven of mesophilic lactic streptococci is added in the amount of 0.8%, 0 , 0008% rennet, 0.03% phosphate acid monosubstituted, as a result of which the acidity of milk rises to 19 ° T. Maintain milk at 32 ° C for 35 minutes. An additional dose of rennet is determined using a VNIIMS mug, which is 0.0013%. After the rest of the rennet is added, the milk is curtailed after 30 minutes. The clot is cut into cubes of 1.5 cm, after which the grain is set to the size of 0.8 cm for 15 minutes. After removing 35% of the serum, the temperature is brought to 36 ° C in 10 minutes. After 25 minutes, the cheese layer is kneaded. molding, self-pressing for 30 minutes, pressed at a pressure of 0.1-0.3 kg / cm for 2 hours. Cheese is salted in brine with 19% salt at 0 ° C for 2 days. Cheese ripens in the polymer film

at 12 C 45 days, I

PRI mme R 2. Fresh milk with an acidity of 16 T is normalized by protein titer, subjected to heat treatment at 135 ° C with a holding time of 3 s, then cooled to 34 ° C, the amount of 1.5% of mesophilic streptococcus B is added, 0.0010% rennet enzyme, 0.04% phosphoric acid monosubstituted calcium, as a result of which the acidity of milk increases to 20 T, Maintain milk at 34 ° C for 25 minutes, while the acidity of milk rises to 1 ° T. An additional dose of rennet is determined using a VNIIMS mug, which is equal to 0.0014%. After the rest of the rennet is added, milk is rolled after 30 minutes. The clot is cut into cubes of 1.5 cm in size, after which the grain is delivered to dimensions of 0.8 cm for 15 minutes. After removing 35% of the mixture, the temperature is brought to 37 ° C in 10 minutes. After 30 minutes of kneading, a cheese layer is formed and further technological operations are carried out as in example 1;

To compare the proposed method with the known, Lithuanian-produced cheese was produced according to the known and proposed technology.

Chemical-technological data of the workings of the cheeses are given in table. one.

The analysis of the data presented in Table 1 shows that the consumption of the milk-coagulating enzyme in a known variant was 2 times higher than that proposed. At the same time, the duration of coagulation of the mixture in a known indicator was longer, and the clot was weaker than the proposed indicator. It is more crushed, and serum is worse produced from it. As a result, the total duration of the coagulation of the mixture and the processing of the clot and grain in a known indicator was 7.6% longer, the cheeses produced were more moist. In the well-known indicator in the production of cheese, a large amount of cheese dust was noted, therefore, the output of cfs was higher in the proposed indicator by 5.4%.

Cheese properties

Acidity, ° T:

raw milk

ready mix Fat content of ready mix,% Heat treatment of milk:

temperature, C

In the organoleptic evaluation of mature cheeses of conditional maturity (Table 2), bitterness is noted in the well-known indicator, which is a consequence of the use of an increased dose of a milk-clotting enzyme. Famous cheeses inherent and excessive acidity. The proposed cfy differed pure more pronounced taste and aroma. The consistency of the cheeses is more tender in the known cheeses, the crumbiness is marked. Due to this, the proposed cheeses were estimated at an average of 4.8 points higher than the known ones.

Thus, the proposed method for the production of cheese with a low temperature of the second heating, as compared with the known, allows us to accelerate

to process the clot and grain, to obtain cheese with the best organoleptic indicators, which is due to the combination of distinctive features that intensify

processes of lactic fermentation, coagulation, maturation, which improve the technological properties of the clot.

The use of the proposed method for the production of cheese with a low temperature of the second heating makes it possible not to prolong the ripening of milk, to reduce the total duration of coagulation of the mixture and grain processing by 7.6%. Cafes, harvested by the proposed method, are distinguished by a more pronounced taste and aroma, a more delicate texture.

Table 1

Cheese Records Known I Propose

: i

17 22 1., 4

140

Cheese properties

excerpt from

Dose of milk-clotting enzyme g / 100 kg of milk

Temperature of the curtain

Coagulation duration, min

Duration of cutting a bunch and setting grain, min

Duration of kneading grain to the second heating, min

The second heating temperature

The duration of the second heat, min

The duration of the dried grain after the second heating, µm

Overall duration, coagulation of the mixture of clot and grain processing, min

Duration, min:

formations

Pressing the mass of moisture in the cheese,%;

after press

mature

Active acidity of cheese after the press, pH

Mass fraction of fat in cytxoM substance of mature cheese,%

Duration of salting, h Temperature of ripening, C Duration of ripening, su Consumption of syf, kg per 1 kg of syf

Breaking the jra6ji. one

Cheese figures

Famous

Proposed

2.5

34

30-f30 10

15 37

ten

20

115

55 120

55.25 50.31

5.51

31.3 48

12 45 10.98

41.2 24.3 5 10 10 38.4. 22.3 5 10 10

Editor I. Savko

Compiled by N. Abramova

Tehred V. Kadar Proofreader M. Maksimishinets

1633/2 Circulation 54J Subscription VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Branch ShSh Patent, Uzhgorod, 4 Project St.

table 2

95.5 90.7

Claims (3)

1. METHOD FOR PRODUCING CREATED CHEESE WITH A LOW TEMPERATURE OF THE SECOND-, ROGO HEATING, providing for the heat treatment of milk with aging, its cooling, the introduction of starter cultures of bacteria and calcium salt, the processes of aging the mixture, making milk-clotting enzyme, coagulation of milk, cheese production , molding, pressing, salting and ripening, characterized in that, in order to improve the quality of cheese, reduce the consumption of milk-clotting enzyme and speed up the production process, cooling Milk is carried out up to 30-36 ° С, and the fermentation of pure lactic acid cultures, calcium salt and milk-clotting enzyme are introduced in an amount equal to 0.5-2.5, 0.01-0.04 and 0.0006-0, respectively , 0012% of the quantity of milk, wherein the mixture is carried out after making the shutter milk-clotting enzyme for 15-45 min, completed with a leduyuschim addition _of molokosvertyvayu- ® enzyme present in an amount 0,00130,0014%. 2. The method according to π.1, characterized in that monosubstituted phosphoric acid calcium is used as the calcium salt. 3. The method according to claim 1, characterized in that the heat treatment is carried out with a shutter speed of 2-20 seconds. SU „1222236>