SU1577747A1 - Method of producing cheese - Google Patents

Abstract

The invention relates to the dairy industry, and specifically to methods for the production of cheese. The aim of the invention is to give the product dietary properties and improve its organoleptic characteristics. For the preparation of cheese in the cooled pasteurized milk inoculated sourdough consisting of STREPTOCOCCUS LACTIS 3685, STREPTOCOCCUS LACTIS 639, STREPTOCOCCUS LACTIS ZACTOBACILLUS LACTIS 3917 and 2955, calcium chloride, rennet and the curd after preparation lasting it is cut to produce curd. After setting the grain, it is kneaded and the cheese mass is cheddarized until the whey acidity is 30 ° T, followed by salting in the grain with a 40% potassium chloride solution and adding to the cheese grain of garlic or peppermint in an amount of 200 g of dry grass per 100 kg of cheese. The finished mass is molded and pressed. 2 tab.

Description

The invention relates to the dairy industry, in particular to a method for the production of cheese.

The aim of the invention is to give the product dietary properties and improve its organoleptic characteristics.

The method is carried out as follows.

A leaven consisting of Streptococcus lactis 3685, Streptococcus lactis 639, Streptococcus lactis 3917 and Lactobacillus lactis 2955, calcium chloride is added to cooled pasteurized milk, and the calcium chloride is left to increase to 21-23 °. Rennet is then added and, after a strong clot is obtained, it is cut to obtain curd. After setting the grain, it is kneaded and cheddarization of the cheese mass is carried out until the whey acidity is reached 25-30 °, followed by salting in the grain with a 40% potassium chloride solution and adding to the cheese

Chebrets or pepper mint in the amount of 290 g of dry grass per 100 kg of cheese. The finished mass is molded, pressed in (self-pressing) and the finished cheese bars are packed.

The strains contained in the starter used were selected for proteolytic activity, for acid-forming ability, and for ability to accumulate volatile aromatic substances.

The limiting acidity of lactic acid streptococci is 110-130 ° T, proteolysis is 12– And mg%, the strength of the clot is 1.1–1.4 g / cm2, the total amount of free amino acids produced in the culture liquid is 7.5–12.0 mg%, volatile fatty acids 13.0-16.2 mg%. These indicators for lactic acid bacillus were respectively: 240-280 ° T, 196 mg%, 1.5 g / cm2, 20.1 mg% and 23 mg%.

On the main physiological and biochemical properties of the newly selected strains of MOSF 1

four

vj

lactelium bacteria surpassed the previously used strains (see Table 1).

When cheddarization of the cheese mass to a whey acidity of 25-30 ° T, monocalcium paracazeinate accumulates in the cheese mass, which improves the digestibility of the cheese, i.e. improves its dietary properties, as well as the consistency of cheese, and it is ready to be sold in a day.

When a 40% solution of potassium chloride is added to the cheese grain at the rate of 350 g of dry salt, the content of potassium chloride in the cheese increases to 100 kg

19 1 ° / 1, -i-i, O7 Data of physico-chemical and microbiological studies of fresh cheeses are given in table. 2 show that in the cheese prepared by the proposed method using proteolytically active starters, the process of cheddarization and the stimulating effect of potassium ions on the enzyme system of microbes, microbiological and biochemical processes affecting the depth of transformation of the constituent parts of cheese are more intensive.

Example. The milk pasteurized at 80 ° C is cooled to a coagulation temperature of 34 ° C and a bacterial leaven consisting of lactic streptococci and sticks in an amount of 1.5% in a 2: 1 ratio, containing Str. lactis 3685, Str. bovis 639, Str. lactis 3917, -Lbs. lactis 2955, capable of intensively producing the flavor components of cheeses. Then the mixture is stirred, an aqueous solution of calcium chloride is added at the rate of 20 g of anhydrous salt in 100 kg of milk. The mixture is left to increase in acidity to 23 ° C. The clotting is carried out with rennet (2.5 g per 100 kg of the mixture).

After a strong clot is obtained, it is cut in 30 minutes to obtain a grain with a size of 20 mm. Grain placement is carried out carefully, kneading slowly for 10 minutes, and then more intensively until grain is obtained, 10 mm. After staging, the cheese grain is kneaded until ready. Kneading duration 20 min. Cheddarization of the curd is produced under a layer of whey in a bath. To do this, serum is removed from the bath to the visible surface of the grain deposited on the bottom. The grain was left in the bath without compression, the temperature maintained at 34 ° C for 50 minutes. The end of maturation of the curd is set to increase the titrated acidity of the serum to 30 ° T. At the end of the cheddarization of the curd, free serum is removed from the bath as far as possible and an aqueous solution (40%) of potassium chloride is applied at the rate of 350 g of dry salt per 100 kg of mixture. At the same time

with the addition of potassium chloride, the preparation prepared in advance (m that pepper or garlic) is added. The prune is applied at the rate of 200 g of purified, minced spice per 100 kg of finished cheese. Cheese mass after adding potassium chloride and seasoning

Mix well until uniformly distributed throughout the mass.

The finished cheese mass in bulk is served on the molding table in the form. After filling the molding bath, the mass is slightly

shake by placing it evenly on the serpne, then the serpent is placed in a convertible manner without knots and folds and placed on top of the shield with the load for subpressing the formation at the rate of 50 kg per 100 kg of cheese mass. The air temperature in the room for molding and pressing should be within 20 ° C. Duration of pressing 1.5 hours.

Pressed cheese layer is cut using two rulers into bars

5 sizes in length 10 cm, width 7 cm.

The bars of cheese on the molding table or in the bath are cooled with water for 40-50 minutes to as low as 10 ° C. The finished cheese bars are wrapped in a napkin of transparent films of cellophane. Cheese is stored in packaged form at 8 ° C, a relative air humidity of 87% for a maximum of 36 hours after the end of the process.

Claims (1)

Invention Formula Method for the production of cheese with the processes of pasteurization of milk, cooling, the introduction of bacterial starter, calcium chloride and bulk enzyme,  preparation of curd, mixing, forming, self-pressing and brining, characterized in that in order to render the product dietary properties and improve its organoleptic characteristics, of the cooled pasteurized milk inoculated zak5 vascularization consisting of Streptococcus iactis 3685, Streptococcus iactis 639, Streptococcus lactis 3917 and Lactobacilius iactis 2955, and before forming, the cheddarization of the curd is carried out until a whey acidity is reached 25-30 ° T, salted 0 is carried out in a grain with a 40% potassium chloride solution, and a garlic or peppermint is added to the cheese grain in the amount of 200 g dry grass per 100 kg of cheese. Table 1 table 2