SU1281241A1 - Method of producing pickled cheese - Google Patents

Abstract

The invention relates to the dairy industry, in particular to the production. pickled cheeses. The aim of the invention is to increase the biological value of the product and reduce its cost. For the production of pickled cheese, bacterial starter is used, consisting of selected strains of lactic streptococci and sticks. Streptococcus cremoris 3690, Leuconostoc paramesenteroides 34.76, Lactobakterium plantarum 2550, and milk fat replace fat emulsion with 25-30% fat, which is prepared by mixing interesterified deodorized fat, phosphatides, protein emulsifier, skim milk. The transesterified deodorized fat contains animal fat, sunflower oil, and coconut oil. 1 tab. § (L

Description

Yu

sc

to

4; ib

The invention relates to the dairy industry, namely to the cheese industry.

The purpose of the invention is to increase the biological value of the product and reduce its cost.

The method is carried out as follows.

In the composition of the bacterial starter strains using Streptococcus cremoris 3690,

cheese is placed in a brine with a concentration of 16%. The ripening of the cheese is carried out in brine with a temperature of 10 ° C for 45 days.

Claims (1)

Invention Formula Method for the production of brine cheese, including the normalization of the milk mixture by replacing milk fat with fat emulsion, the introduction of aromatic additives, Leuconostoc paramesenteroides 3476, from my-, pasteurization of the mixture, cooling of the last lactic sticks — Lactobac-dd strain of coagulation temperature, introduction of Chlorium plantarum 2550, and milk fat, calcium-rich, rennet, rennet, interfere with fat emulsion 25-30 / -tercium ferment, containing its milk fat content, which is prepared by mixing-acidic streptococci and milky-acidic sachets of the interesterified deodorizing, clot formation, cutting of the subsequent fat, phosphatides, protein emulsion- 5 of it , setting the curd, kneading Ator, skim milk, and pe- of the second heating, molding, pressing, salting and ripening, characterized in that, in order to increase bioavailability and reduce product The table shows the main garamet-Q of its cost, in the composition of the bacterial starter from the lactic streptococcus strains are used strains of Streptococcus cremoris 3690, Leuconostoc paramesenteroides 3476, from lactic sticks - the strain Lactobacterium plantarum 2550, and 25 fat emulsion 25-30% fat content is prepared by mixing interesterified deodorized fat, phosphatides, protein emulsifier, degreased-esterified deodorized fat contains animal fat, sunflower and coconut oil. ry cheese production. It has been established that the replacement of a part of milk fat with a fat emulsion does not violate the technological procedure for the production of cheese and does not have a significant effect on its quality. Example. A mixture of milk (500 kg of milk with a fat content of 3.4%, 63.00 kg of fat emulsion, 437.0 kg of skimmed milk) with an acidity of 21 ° T is pasteurized at 74 ° C with a holding time of 20 s, cooled to 33 ° C, introduced 230 g of calcium chloride, 0.6% bacterial starter culture and 25 g of rennet. Clotting is carried out for 30 minutes. The resulting clot is cut to obtain curd grain of the desired size (9 mm), kneaded for 15 minutes. Thereafter, the kneading is stopped, 30% of the serum is removed, the green weight of sohuk is added in an amount of 1 kg, and the grain is molded. The pressed layer of cheese is cut, placed in molds and self-pressed for 2 hours at 11 ° C. Thereafter 35 go milk at the next ratio, wt.%: Transesterified deodorized fat20-25 Phosphatides 0.5-1.0 Protein emulsifier 0.5-1.0 Skimmed milk the transesterified deodorized fat contains animal fat, sunflower oil, and coconut oil at a ratio of 1 in May, May. %: Animal fat40-45 Sunflower oil20-45 Coconut oilErest cheese is placed in a brine with a concentration of 16%. The ripening of the cheese is carried out in brine with a temperature of 10 ° C for 45 days. Invention Formula go milk at the next ratio, wt.%: Transesterified deodorized fat20-25 Phosphatides 0.5-1.0 Protein emulsifier 0.5-1.0 Skimmed milk the transesterified deodorized fat contains animal fat, sunflower oil, and coconut oil at a ratio of 1 in May, May. %: Animal fat40-45 Sunflower oil20-45 Coconut oilErest The duration of the coagulation of milk, min Statement of grain, min. Processing of cheese grain, min Total processing time, min Serum Acidity in 56-80 57-82