SU1634226A1 - Method of curds producing - Google Patents

Abstract

The invention relates to the dairy industry, and can be used in the production of protein dairy products, in particular various types of cottage cheese. The aim of the invention is to accelerate the process. To obtain curd, milk is pasteurized, cooled, and fermented with a mixture of bacterial starter and rennet enzyme solution, taken in an amount of 10-15 kg of starter per 1.0-1.2 g of dry rennet with an activity of 1500 units, which is mixed in 60 to 100 min Then a mixture of calcium phosphate and citric acid is added, taken in a 1: 1 ratio at the rate of 40-80 g of anhydrous salt mixture per 100 kg of raw milk, sour, mixed, heated, cooled, ultrafiltered, cooled, mixed with cream and packaged.

Description

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This invention relates to the dairy industry, in particular to a method for producing a curd using an ultrafiltration process.

The purpose of the invention is to accelerate the process of production of curd.

The method is carried out as follows.

Whole milk, intended for curd making, is pasteurized at 80-95 ° C with an exposure of 15-20 s, cooled to 35-40 ° C and separated to obtain cream with 50-55% fat and skimmed milk,

Rennet enzyme in the form of an aqueous solution is mixed with the finished bacterial starter. In this way, the ratio of rennet enzyme and bacterial starter is determined by the dose of bacterial starter.

applied to milk. Since the dose of bacterial starter varies from 1 to 5% of the volume of processed milk, the amount of dry rennet enzyme with an activity of 15,000 units is 1.0-1.2 g per 10-50 kg of starter. The mixture of rennet enzyme and bacterial starter is stirred for 60-100 minutes and introduced into the fermented milk as a homogeneous solution. Mixing rennet with bacterial starter increases the activity of the enzyme as acid lrothese. The prolonged stirring of the mixture of enzyme and starter yields a homogeneous solution with a developed surface of the bacterial culture and the activated enzyme. In carrying a homogeneous mixture provides an intensification of the process of souring.

A mixture of rennet enzyme and bacterial starter is prepared once a day and

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use during the work shift or day.

Calcium salt in the form of an aqueous solution of a mixture of one-or two-substituted phosphate and calcium citrate, taken in a 1: 1 ratio, is introduced into fermented milk at the rate of 40-80 g of anhydrous salt mixture per 100 kg of milk. The introduction of a mixture of salts in the specified volume contributes to the aggregation of miscella casein, provides coagulation and the production of a cottage cheese clot, the structural and mechanical properties of which contribute to the improvement of the sensory characteristics of the finished product.

Fermentation of milk is carried out at an optimum temperature, the development of bacterial ferment is 25-35 ° C. For a mixture of thermophilic and mesophilic starter cultures, a temperature of 28-32 ° C is preferred. The duration of fermentation is determined by the intensity of the increase in acidity. At the end of fermentation, the active acidity should be pH 4.6-4.7.

Upon reaching the desired acidity, the clot is thoroughly mixed and sent to heat treatment. The bunch is heated with a minimum temperature difference between the heating liquid and the curd bunch equal to 3-5 ° C. Heat treatment mode 55-57 ° C with a shutter speed of up to 3 minutes.

After heat treatment, the clot is cooled to 35-50 ° C and subjected to ultrafiltration. Concentration in the ultrafiltration unit is carried out until the mass fraction of solids in the concentrate reaches 18-20%. The filtrate goes up to 0.3% of the nitrogenous substances of milk in terms of protein.

The resulting concentrate is cooled to 10-15 ° C and mixed with cream in the required ratio to obtain the finished product. Cooling of the curd is carried out in a package in a refrigerating chamber during the day.

In the method designed to use raw materials with reduced thermal stability, which limits the use of high-temperature modes of pasteurization, pre-aggregation of miscella casein is carried out by introducing a mixture of phosphorus and lemon calcium salts in the indicated ratios and quantities. This provides a clot after fermentation with certain structural and mechanical properties. The use of a mixture of these salts in a different proportion or other salts, for example calcium chloride, leads to a change in

texture and organoleptic end product, excessive accumulation of calcium salts in the final product or, conversely, excessive discharge into the filtrate during the ultrafiltration of the clot.

The range of the indicated proportions of the starter and rennet enzyme, as well as the duration of the mechanical action when dispersing the starter – rennet enzyme mixture, is optimal and allows the economical use of the starter and enzyme. Going beyond the limits of varying the volumes and proportions of the starter and the enzyme leads to a significant increase in the fermentation cycle. An increase in volumes and proportions leads to an increase in the consumption of ferment and enzyme, with a slight reduction in the fermentation time.

PRI me R 1. For the production of cottage cheese, 100 kg of milk of the following composition of dry substances are used, 12%, incl. fat 3.5%, protein 3.0%. Milk pasteurization is carried out at 80 ° C with a holding time of 15 s, cooled to 35 ° C and separated. The result is a cream of 6.7 kg with ppm fat 50%, solids 54.7% and skim milk in the amount of 93 kg with ppm solids 8.65%, incl. protein 3.0%, fat 0.05%. The acidity of skimmed milk is 20 ° T.

Rennet with an activity of 15,000 units is introduced in the form of a 2.5% aqueous solution at the rate of 1.0 g per 10 kg of starter used in the production of cottage cheese, in an amount of 0.1 g per kg of bacterial starter. The mixture is stirred for 60 minutes and introduced into skimmed milk at 28 ° C. Then a mixture of calcium phosphate and calcium citrate salts, taken in a 1: 1 ratio in the amount of 40 g in the form of a 40% aqueous solution, is introduced into the milk. Milk is fermented for 12 hours, bringing the clot to pH 4.6.

The resulting clot is thoroughly mixed to a uniform consistency and heated to 55 ° C with a holding time of 3 minutes and cooled to 35 ° C. At this temperature, the clot is subjected to ultrafiltration. The result is a curd mass - 21.7 kg with ppm dry matter 20%, incl. protein 13.1%, fat 0.2% and filtrate in the amount of 72 kg with a solids content of 5.3%, incl. nitrogenous substances in terms of protein 0.3%.

The curd mass is cooled to 12 ° C, mixed with cream at the rate of 11% fat in the finished product. To do this, 21.7 kg of fat-free cottage cheese is mixed with 6.0 kg of cream of 50% fat, the result is 27.7 kg of cottage cheese with a mass fraction of dry substances of 27.5%, incl. fat

eleven%. The consumption of a normalized mixture of 3.5% fat per 1 kg of cottage cheese is 3.6 kg. The product has the required organoleptic qualities. The intensity of the souring process is increased by 10%.

PRI mme R 2. For processing use 150 kg of milk with ppm solids 11.6% incl. fat 3.3%, protein 2.9%. The milk is pasteurized at 80 ° C with a shutter speed of 15 s, cooled to 40 ° C and separated. The result is 8.8 kg of cream with ppm dry substances 59.2%, incl. fat 55% and 141 kg of skimmed milk with ppm dry substances 8.3%, incl. fat 0.05%, protein 2.9%. The acidity of skimmed milk is 18 ° T.

Rennet with an activity of 15,000 units is introduced in the form of a 2.5% aqueous solution at the rate of 1.2 g per 50 kg of starter used in the production of cottage cheese, in an amount of 0.09 g per 7.5 kg of bacterial starter. The mixture is stirred for 100 minutes and added to skimmed milk at 32 ° C. A mixture of calcium salts of phosphoric and citric acids, taken in a 1: 1 ratio in the amount of 120 g of anhydrous salt mixture at the rate of 80 g of anhydrous salt mixture per 100 kg of milk, is introduced into milk. Calcium salts are introduced in the form of a 30% solution. The result is 148 kg of fermented skimmed milk, which is fermented for 10 hours, bringing the pH of the clot to 4.7. The clot is stirred to a homogeneous consistency, heated to 57 ° C with a holding time of 3 minutes, cooled to 50 ° C and subjected to ultrafiltration at this temperature. Upon completion of the membrane separation process, a curd mass is obtained in an amount of 37 kg with ppm. dry matter 18%. including protein 10.5%, fat 0.2% and

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the filtrate in the amount of 111 kg with ppm dry substances 5.1%, incl. nitrogenous substances in terms of protein 0.3%.

The curd mass is cooled to 15 ° C. Mixed with cream at the rate of 11% fat in the finished product. To do this, 37 kg of low-fat cottage cheese are mixed with 9.9 kg of cream with 55% fat. The result is 48.1 kg of cottage cheese with ppm dry matter 26%, incl. 11.2% fat.

The product has high organoleptic qualities. The consumption of a normalized mixture of 3.5% fat per 1 kg of cottage cheese is 3.8 kg. The intensity of the souring process is increased by 20%.

Claims (1)

Claim Method A method for producing a curd that involves pasteurizing milk, cooling it, fermenting milk by introducing a bacterial starter and rennet enzyme solution, fermenting, mixing, heating, cooling, ultrafiltration of the clot, cooling, mixing with cream, and curd packaging, characterized in that it is accelerated process, fermentation of milk is carried out with a mixture of bacterial ferment and rennet enzyme solution, taken in an amount of 10-15 kg of ferment per 1.0 -1.2 g of dry rennet enzyme 1500 units, which before mixing in milk is stirred for 60-100 minutes, and after fermentation, a mixture of calcium phosphate and calcium citrate is added to the milk, taken in a 1: 1 ratio at the rate of 40-80 g of anhydrous salt mixture per 100 kg of milk raw materials.