SU1382467A1 - Method of producing cheese - Google Patents

Abstract

This invention relates to methods for the production of crustless cheeses (EU) with additives from animal fats. The purpose of the invention is to reduce the cost of the target product and accelerate the ripening process. A mixture of equal parts of whole and skimmed milk is used as an initial syphilism, in which, at 50-60 ° C, beef or bone fat, skimmed milk powder and phosphatides are introduced in an amount that provides a mixture of 3.4-3.85% fat. As a starter, proteolytically active strains of lactic acid bacteria are used: Leuconostoc paramesenteroides VKSH B-2652, Streptococcus bovis VKPM B-2642, Streptococcus lactis VKPM B-2715 and Lactobacillus salivarius VKPM B-2646, allowance of the prostate strain VKPM B-2715 and Lactobacillus salivarius VKPM B-2646, allowi As a result, an EU of 50% fat is obtained, which does not differ in the main physicochemical and organoleptic parameters from the known ones. a .v (L

Description

The invention relates to the dairy industry, namely to the model business.

The purpose of the invention is to accelerate the ripening process of the cf and reduce the cost of the target product.

The method for the production of cheese is that the initial mixture is made up of equal amounts of whole and skimmed milk in such a way as to obtain cheese with a mass fraction of fat in a dry matter of at least 50%. One quarter of the skimmed milk at a temperature of 50-60 ° C dissolves beef or bone fat, add skimmed milk powder and phosphates, mix the mixture for 10-15 minutes and homogenize under a pressure of 7-9 MPa, homogenized mass mixed with the rest of the skimmed and whole milk in an amount that provides the fat content of the mixture 3.4-3.85%. The resulting mixture is pasteurized at a temperature of 74-76 C

45 days. Compared with traditional methods of cheese production, where the duration of ripening is 60 days according to the proposed method, the duration of ripening is reduced by 15-20 days due to the use of selected bacterial starter culture.

The combination of selected strains of lactic acid bacteria provides the production of free amino acids in culture media characteristic of this type of cheese. The strains that became part of the starter culture, when matured, provide a complete breakdown of the protein molecule with the formation of the components characteristic of this type of cheese; moreover, the lactic acid bacteria strains studied produce much less butyric acid. Selected symbiotic strains and possess high proteolytic activity and higher acid-forming properties.

Lead in 15–20 s, then cooled with 25%, which causes acceleration to 34–35 ° C, ferment is added in the amount of 0.4–0.8%, calcium chloride in the amount of 20–30 g anhydrous salt per 100 kg of the mixture and rennet. After coagulation, which lasts 25-35 minutes, the clot is cut into cups 8-10 mm in size and the grain is produced within 10-15 minutes, 30% of the serum is removed, and the second heating is performed at ripening.

Technological and biochemical signs of strains.

Streptococcus lactis (no. 3917) VKPM B-2715 - a producer of a complex of substances forming a flavor bouquet of cheese, is a production strain, is a part of the starter culture. Gram

positive streptococcus grows at, with a temperature of 10 ° C, does not grow at 45 ° C with a salt mass fraction of 6.5% and a pH of 9.6. Restores 0.1% methylene blue in milk, does not cause beta hemolysis, restores litmus

39 ° C and knead for 10-15 minutes. The acidity of the whey at the end of processing and drying of the grain fluctuates within 15-16 ° T. Mass is molded into

positive streptococcus grows at, with a temperature of 10 ° C, does not grow at 45 ° C with a salt mass fraction of 6.5% and a pH of 9.6. Restores 0.1% methylene blue in milk, does not cause beta hemolysis, restores litmus

the reservoir is pressed under a pressure of 0.04 MPa 0, which heats up heating at a temperature of 1 cm for 15–20 minutes, a discharge of 60 ° C for 30 minutes, forms ammonia from arginine, ferments maltose, grows at temperatures of 40 ° C at pH 9; with a mass fraction of salt 4%. It forms a clot with a density of 0.7 g / cm, an acidity in 6 hours, in 24 hours at 76 ° T, and at a limit of 98 ° T. Rolls up the milk at 5% leaven in 5.4 hours. Organoleptic rating is 5 points. In milk accumulates 2,440 mg per 100 g of a clot of free amino acids, including lysine 0,022j ac parginic acid 0.010; threonine 0.156; serine 0.136; glutamic acid 0.328, preline 0.195, glycine 0.098; alanine 0.56 G, valine 0,291; methionine 0.012, isoleucine 0.324; leucine 0,218J phenylalanine 0.089.

Cover in flat rectangular pieces and stack into shape. Caf in the form of self-pressing for 5-6 hours with repeated turning over. The first turning is carried out in 15-20 minutes, the second - after 30-40 minutes, the third - 1-1.5 hours and the next after 2 hours. Self pressing is performed at a room temperature of 18-20 ° C, after which the salt is salted brine with a concentration of 16-18% and a temperature of 12-13 ° C for 10-12 days.

The cf is then dried for 2 days, packed in bags of plastic film and left in the chamber with the temperature until the end of ripening for 26-29 days. The total duration of ripening is within 40 minutes, which is what causes

rhenium maturation process.

Technological and biochemical signs of strains.

Streptococcus lactis (no. 3917) VKPM B-2715 - the producer of a complex of substances forming a flavor bouquet of cheese, is a production strain, is a part of the starter. Gram-likeness that causes usko

positive streptococcus grows at a temperature of 10 ° C, does not grow at 45 ° C, with a mass fraction of salt 6.5% and pH 9.6. Restores 0.1% methylene blue in milk, does not cause beta hemolysis, restores litmus.

causes heating at

causes heating at

round 60 With a duration of 30 minutes, forms ammonia from arginine, sprays maltose, grows at a temperature of 40 C at pH 9; with a mass fraction of salt 4%. It forms a clot with a density of 0.7 g / cm, an acidity in 6 hours, in 24 hours at 76 ° T, and at a limit of 98 ° T. Rolls up the milk at 5% leaven in 5.4 hours. Organoleptic rating is 5 points. In milk accumulates 2,440 mg per 100 g of a clot of free amino acids, including lysine 0,022j aspartic acid 0.010; threonine 0.156; serine 0.136; glutamic acid 0.328, preline 0.195, glycine 0.098; alanine 0.56 G, valine 0,291; methionine 0.012, isoleucine 0.324; leucine 0,218J phenylalanine 0.089.

Forms 5.93 mg per 100 g of a volatile fatty acid clot, incl. formic 1.73; acetic acid 3.69, propionic acid 0.134; oil 0.376.

Streptococcus bovis (no. 639) VKPM B-2642, the producer of the complex of substances that form the flavor bouquet of the Cfa, is a production strain that is part of the starter culture. Gram-positive streptococcus grows at a temperature of 45 ° C, does not grow at a mass fraction of 6.5%, does not cause beta hemolysis, does not grow at a temperature, grows in broth with a mass fraction of salt 2%, grows starch, and grows at 40% bile , ferment lactose. Milk coagulation time is 5 hours and 15 minutes with 5% leaven and 14 hours with minimal infection. It forms a dense sour milk clot with a density of 0.6 g / / cm, with a total viscosity of 2 cP. Acidity for 24 hours 96 T, limit 120 ° T, organoleptic grade 5 points. Accumulates in milk 0.39 mg per 100 g of a clot of free amino acids, incl. 0.19 alanine and 0.20 phenyl alanine, 0.25 mg per 100 g of a diacetyl clot; 2.60 mg of acetone; 0.86 mg of lactic acid; 1.1 ml of CO 2/100 ml of medium.

Leuconostoc paramesenteroides (No. 3746) VKPM B-2652 is a producer of a complex of substances that form a flavor bouquet of cheese. It is a production strain, part of the starter.

Gram-positive streptococcus grows at 37 ° C, pH 6.5 and with a mass fraction of salt 4, 8.6 and 5%, with a mass fraction of salt 3% forms gas from glucose, restores 0.1% methylene blue in milk, the final pH in the broth with glucose is 6.9, it is a british arabinose, fructose, mannose, sucrose, maltose, rannoza.

Forms lactic acid for 6 hours 0.23%; 24 hours 0.54%; for 7 days 0.94%. Density 0.8 g / cm, syneresis 6%, proteolysis 12.6 mg% amine nitrogen, clotting time 10 hours with 5% leaven, Creotine test 18 min, organoleptic grade 5 points, resistance to 0.4% phenol 0.34 T, salt resistance with a mass fraction of 0% 52 mln / ml, 2% 42 mln / ml, 4% 32 ml / ml, 6.5% 8 mln / ml.

Accumulates in milk 3.08 mg per 100 g of a clot of free amino acids, incl. aspartic acid 0.06; serine 0.121; proline 0,217; glycine.

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d j 20 25, „

40

45

50

0.011; alanine 0.742; valine 0.312, isoleucine 0.432; Leucine; 0.521; glutamic acid 0.433; phenylalanine O, 131.

Lactobacillus salivarius (No. 1588) VKPM B-2646 is a producer of a complex of substances that form a flavor bouquet of cheese. It is a production strain, part of the starter.

Gram-positive aspartic bacilli do not form gas from glucose, do not grow at a temperature of 15 ° C. Fermenting lactose, galactose, maltose, sucrose, mannitol, not fermenting esculin. The coagulation time is 5 hours at 5% leaven, forms a dense fermented milk clot (1.1 g / cm) with a total viscosity of 60 cP. The acidity in 24 hours, the limit of 142 T. in determining the aroma formation on the creotine sample, changes color in 13 minutes.

Resistance to phenol at 0.4% 44 T, resistance to salt with a mass fraction of 0% 0.84 ppm / ml; 2% 0.49 million / np; 4% 0.25 mln / ml; 6.5% 0.14 mln / ml. Sensory score 5 points.

It accumulates in milk 9.32 mg per 100 g of a clot of free amino acids, incl. aspartic acid 0.04, threonine 0.47; serine 0.81; glutamic acid 2.94; proline 2.82; glycine 0.21 I alanine 0.19; valine 1.30; methionine 0.54.

Forms 13.9 mg per 100 g of volatile acid clot, incl. formic 0.4; acetic acid 3,5, lropionic 2,3, oil 7,7.

Animal fats, beef, is used in the form of margarine (oleo-oil) with a melting point of 28-32 ° C and a pour point of 17-25 ° C, the bone fat used has a melting point of 26-36 ° C.

Example 1. A mixture of 500 kg of whole milk with a fat content of 3.4%, 120.8 kg of skimmed milk, 16.8 kg of bone fat, 360 kg of skimmed milk, 2.0 kg of skimmed milk powder and 0.4 kg of phosphorus - solid, with a fat content of 3.4% and an acidity of 21, pasteurized at a temperature of 20 seconds, cooled to 34 ° C, 220 g of calcium chloride, 6 kg of bacterial starter and 25 g of rennet are introduced. Coagulation is carried out at a temperature of 34 ° C for 30 minutes. The resulting clot

cut to a grain size of 10 mm, stirred for 10 minutes, removed 30% serum, heated again at 38 ° C and stirred for 15 minutes.

A layer is formed under the pressure of 1 kg per 1 kg of the curd mass, cut into pieces, put into molds and left for self-pressing for 5 hours at a temperature of 20 ° C. During self-pressing, a four-fold turn-over is performed, after which the cheese is laid in brine at a concentration of 16% at 14 s for 13 days. Then the cake is dried for 2 days and packed in a film, the Packing cheese is transferred to a chamber with a temperature of 8 ° C, a relative humidity of 85% and left

for maturation within 30 days. About- 2o Pz 3.85%; 119.63 kg of skim milk, 19.05 kg of beef tallow, 358.92 kg of skim milk; 2.0 kg of skimmed milk powder and 0.4 kg of phosphatide, with a fat content of 3.85%, an acidity of 21 ° T, are pasteurized at a temperature of 76 ° C with a weight of 20 s, cooled to 35 ° C, 300 g of calcium chloride are introduced 8 kg of bacterial starter and 25 kg of coagulating enzyme. Rolling is carried out at a temperature of 35 ° C for 35 minutes. The resulting clot is cut to obtain a curd size 10 and kneaded for 15 minutes, 30% of the whey removed, the second heating performed at 39 ° C and stirred for 15 minutes. A layer is formed under pressure of MPa per 1 cm of mass for 20 minutes, cut into equal rectangular pieces, laid into molds and left for self-pressing for 6 hours at a room temperature of 20 ° C. During self-pressing, the rollovers are performed in a sequence analogous to Example 1. After self-pressing, the syphols are placed in a brine with a concentration of

Cheese ripening time is 45 days.

PRI mme R 2. A mixture (500 kg of whole milk with a fat content of 3.4%, 120.8 kg of skim milk; 16.8 kg of bone fat, 360 kg of skim milk; 2.0 kg of skimmed milk powder and 0.4 kg of phosphatides with a fat content of 3.4% and an acidity of 21 ° T are pasteurized at a temperature with a holding time of 15 s, cooled to 34 ° C, 200 g of calcium chloride, 4 kg of bacterial starter culture and 25 g of coagulant enzyme are introduced. is carried out at a temperature of 34 ° C for 25 minutes, the resulting clot is cut to obtain a cheese grain size of 8 mm, c) 1 mix for 10 minutes, made with 30% serum, t derivatives second heating at a temperature of 38 ° C and kneaded for 10 minutes. A layer is formed under pressure of 0.04 MPa per 1 cm of weight for 15 minutes, cut into even rectangular pieces, laid into molds and left for self-pressing for 5-6 hours at a room temperature of 18 ° C. During self-pressing, the rollovers are performed: the first - after 15 minutes, the second - after 30 minutes, the third - 1 hour and the next - after 2 hours. After the self-dressing, the cheese is placed in brine with a concentration of 16%, temperature 12 ° C for 12 days. Then the cheese is dried for 2 days and packed in sacks of plastic film. The packaged cheese is transferred to a chamber with a temperature, a relative humidity of 85% and

3824676

allowed to mature for 26 days. Common p {) debt maturation of cheese 40 days.

Animal ghee is used as follows.

16.8 kg of bone fat are added to 120.8 kg of skimmed milk in preheated to 50 seconds, 2 kg of skimmed milk powder and 0.4 kg of phosphatides are added, mixed for 10 minutes and homogenized under a pressure of 7 MPa. Homogenized mixture is mixed with skim milk in the amount of 360 kg and whole milk in the amount of 500 kg.

PRI me R 3. A mixture of 500 kg of whole milk with a mass fraction of 10

15

Ps 3.85%; 119.63 kg of fat free meat

1i

Loka, 19.05 kg of beef tallow, 358.92 kg of skimmed milk; 2.0 kg of skimmed milk powder and 0.4 kg of phosphatide, with a fat content of 3.85%, an acidity of 21 ° T, are pasteurized at a temperature of 76 ° C with a weight of 20 s, cooled to 35 ° C, 300 g of calcium chloride are introduced 8 kg of bacterial starter and 25 kg of coagulating enzyme. Rolling is carried out at a temperature of 35 ° C for 35 minutes. The resulting clot is cut to obtain a curd size 10 and kneaded for 15 minutes, 30% of the whey removed, the second heating performed at 39 ° C and stirred for 15 minutes. A layer is formed under pressure of MPa per 1 cm of mass for 20 minutes, cut into equal rectangular pieces, laid into molds and left for self-pressing for 6 hours at a room temperature of 20 ° C. During self-pressing, the rollovers are performed in a sequence analogous to Example 1. After self-pressing, the syphols are placed in a brine with a concentration of

1i

temperature 14 ° C for 14 days. Then it is dried for 2 days, packed in a film, transferred to a chamber with a temperature of 10 ° C, a relative humidity of 85% and allowed to mature for 29 days. The total duration of maturation is 45 days.

Animal beef tallow is used as follows. In preheated to skimmed milk in the amount of 119.63 kg

71

19.05 kg of fat are added, 2 kg of skimmed milk powder and 0.4 kg of phosphatid are added, mixed for 15 minutes and homogenized under a pressure of 9 MPa. The homogenized mixture is mixed with the remaining amount (358.92 kg) of skimmed milk and whole milk in an amount of 500 kg.

The proposed method makes it possible to obtain a noncortical cf, which does not differ in its basic physicochemical and organoleptic parameters from those known. Replacing a part of milk fat with animal fats and using a new ferment do not disrupt the normal production cycle. The ripening processes proceed normally, which provides a product with high organoleptic characteristics and presentation, lowers costs and opens up additional reserves for increasing the production of butter.

Claims (1)

Invention Formula Method for the production of cheese, involving the preparation of raw materials, the use of the fatty component of animal origin — bone or beef tallow, phosphateseans, and a recycled product Mo 82467 lock to set the desired fat content of the mixture, pasteurization, cooling to the fermentation temperature, calcium chloride, fermenting lactic acid streptococci, including Streptococcus lactis, and rennet, coagulation, cutting the resulting clot, setting the grain, kneading, second heating, forming, the composition, a body, a body, a body, a body, a body, a body, a body, a body, a makeup, a body, a makeup salting and ripening, characterized in that, in order to reduce the cost of the target product and accelerate the ripening process, a mixture of equal parts of fat-free oil is used as a raw material of whole and whole milk, the fat content of the milk mixture is set at 3.4-3.85% by adding to the raw material with a temperature of 50-60 ° C the fatty component, phosphatides and powdered dry milk, the lactic acid streptococci are used in the starter, proteolytic and having high ability kisloobrazuyuschey Streptococcus lactis strain VKPM B-2715, Streptococcus bovis VKPM B-2642, Leuconostoc paraniesenteroides VKPM B-2652, and further, lactic acid bacteria Lactobacillus salivarius strain VKPM B-2646, weight sfnoy seal are self-pressing, and ripening - during 40- 45 days.