SU1230575A1 - Method of producing cheese - Google Patents

Description

The invention relates to dairy products. It is L1111st, in particular to the production of cheddarized cheeses and the spread of curd, for example, sagef type suluguni,

The purpose of the invention is to improve the quality of the product and reduce the duration of the process.

The essence of the method lies in the fact that cooling to 8-10 ° C pasteurized milk with 0.5-0.7% bacterial ferment for fine cheeses is held for 8-10 hours, heated to 28-32 ° C, introduced 3--5% the bacterium starter and the milk-clotting enzyme, formation is carried out 10-15 minutes after cutting the soft clot, and after 20-26 minutes the layer is crushed and melted into a solution of sodium salt with a concentration of 5-10% at 65-75 With the masses are put into a sausage casing.

The ripening of pasteurized and cooled to 8-10 ° C milk is carried out with bacterial yeast in an amount of 0 ,, 5-0, 7% until processing, during which the acidity of the milk increases by 1-2 T, which contributes to the staging of lactic acid process. When milk is heated to 28-30 ° C (clotting temperature), the starter microflora develops rapidly, and additionally added ferment in the amount of 3-5% further activates the lactic acid process. In addition, it additionally intensifies the process of conducting the plastovanie delicate clot at 34–38 ° C immediately after the placement of the curd, and the last stage. Therefore, the cadderization of the mass ends at the end of the formation and the cheese mass melts immediately after the end of the formation (the formation takes about 20-25 minutes).

The introduction of the bacterial starter in two stages and the formation of tender curd grains immediately after setting it (10-15 minutes after cutting the clot) and a coagulation temperature of 28-30 C, and then the temperature 34-38 before plastoration creates in the cheese mass favorable rapid fermentation of milk sugar is already in the reservoir. The duration of obtaining the grain is reduced before the formation, then it is eliminated

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Usually, the long process of chedzerization of the cb layer, depending on the maturity of the milk, on the activity of the lactic acid process. the technological process of its production in time and in operations, thus obtaining a high quality product.

Example 1. To 100 g of pasteurized and cooled to 8 s of milk with a fat content of 3.2%, add 0.7 kg of bacterial ferment for fine cheeses, hold vigorot for 8 h, then add 30 g to 28 ° C. calcium chloride, 5 kg of a bacterial starter, 2.2 g of the enzyme preparation VNIIMS. Milk curls for 35 minutes

The resulting tender clot is cut into cubes 2–5 cm, after a 10-minute setting and heating the grain to 38 ° C, the suture is formed and a layer is formed, after 20 minutes the layer is crushed and melted with a 10% concentration of sodium chloride at. The molten mass is Packed in a sausage casing and cooled to 8 C.

Ready syf contains 45% fat in dry matter, 50% moisture, 1.5% salt. The taste of the product is fermented milk, slightly salted, with a taste of smoked meat, consistency: layered, elastic.

Example 2. To 100 kg of a pasteurized mixture with a fat content of 2.3% with 0.5 kg of bacterial extract for small cheeses added, incubated for 10 hours, then heated to 30 ° C, 20 g of calcium chloride, 3 kg of bacterial ferment are added, 2,3 enzyme preparation VNIIMS. Milk curls over 40 minutes. The tender clot is cut, the grain is placed for 15 minutes and heated to, then the grain is allowed to settle to form a bed. After 25 minutes, the slice was crushed and the cheese mass was heated in a hot (75 ° C) salt solution at a concentration of 5%.

The finished product contains 40% fat in dry matter, 55% moisture, 1% salt. The taste of the product is pure fermented milk, consistency moderately dense, layered.

Example 3. To 100 kg of a pasteurized mixture with 2.25% fat, add 0.6 kg of bacterial starter for fine cheeses, spin the mixture at 9 ° C for 9 h, then heat to 28 ° C, add 25 g of calcium chloride , 4 kg of bacterial starter, 2.4 g of the enzyme preparation VNIIMS. After 30 min cut

Editor M.Tovtin

Compiled by B, Poor te-Kpen I. Gaidos

2470/6 Circulation 543

VNROSHI State Committee of the USSR

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

Cor Pod

Production and printing company, Uzhgorod, st. IIpoeTHahaj 4,

a gentle clot and after a 10-minute setting and heating the grain to 38 ° C form a layer. After 20 minutes, the formation is crushed and melted in a solution of sodium chloride at a concentration of 10% at 70 ° C. The curd is packaged, cooled to 8 ° C,

Ready product contains 40% fat in dry matter, 53% moisture, 1.5% salt. The taste of cheese is pure fermented milk, consistency dense, layered.

Proofreader S. Cherni Subscription

Claims (1)

METHOD FOR PRODUCING CHEESE, which provides for the operations of heating the initial milk to the clotting temperature, introducing bacterial starter culture for small rennet cheeses and rennet, clot formation, cutting the latter and setting the grain, removing whey, second heating, forming a cheese layer, cheddarizing the cheese mass in the layer , crushing, salting and molding, about t ~ characterized in that, in order to improve product quality and reduce the duration of the process, the original the milk is ripened with 0.50.7% bacterial starter culture for small rennet cheeses for 8-10 hours at 8-10 ° C, after which 3.05.0% of the same bacterial starter culture is added and form a clot at 28-30 ° C_, and the second heating is carried out at 34-38 C at the same time as setting the cheese to size 2.05.0 cm, and the cheese layer is formed 10-15 minutes after cutting the clot and completely removing the whey. > 1 1230575 1