SU1683637A1 - Method for producing cheese of low fat content - Google Patents

Abstract

The invention relates to the dairy industry, namely the production of low-fat cheeses. The aim of the invention is to improve the taste, nutritional properties and increase the yield of cheese. For the preparation of low fat cheese milk is pasteurized at 85-90 ° C, coagulation is carried out, then the protein mass was cooled, followed by introducing bacterial starter comprising Streptococcus cremorls 4415, 4420 and Streptococcus cremorls Streptococcus sallvaris 3023 or 4415. Streptococcus Streptococcus cremorls lactes 3949 and Streptococcus bovls 1123. After that, the protein mass is salted, maintained for 2-4 hours at 20-25 ° C and for 20-24 hours at 12-15 ° C. Ztabl.

Description

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The invention relates to the dairy industry, namely the production of low-fat cheeses.

The aim of the invention is to improve the taste, nutritional properties and increase the yield of cheese.

The method is carried out as follows.

Milk is pasteurized at 85–90 ° C, protein coagulation is carried out by feeding serum with an acidity of 120–150 ° T in an amount of 8–10% by weight, then the protein mass is cooled to 40–45 ° C with subsequent introduction of a bacterial ferment in an amount of 3 -5%, containing Streptococcus cremorls 4415, Streptococcus cremorls 4420 and Streptococcus salivarJus 3023 or Streptococcus cremorls 4415. Streptococcus lactls 3949 and Streptococcus bovls 1123, salt, molded, aged for 2-4 hours at 20 hours for 20 hours for 20 hours at 20 o'clock for 20 hours. within 20-24 hours at 12-15 ° C.

The composition of the bacterial starter depends on the seasonality of milk.

Conducting pasteurization at 85-90 ° C produces the best consistency of the cheese, since when the temperature exceeds 90 ° C, the clot is hard, coarse, and at temperatures below 85 ° C, the coagulation of the protein is incomplete and the clot is crumbled. In addition, pasteurization at temperatures above 90 ° C leads to a decrease in moisture below the norm and, consequently, to a decrease in the yield of cheese.

Cooling the protein mass after coagulation to a temperature of 40-45 ° C is necessary to create optimal conditions for the development of microflora, since when this temperature interval is exceeded, the microflora dies, at a temperature below 40 ° C the microflora develops poorly. The development of microflora is necessary to improve the taste and nutritional properties.

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The introduction of a bacterial starter of this composition creates in the product a certain amount of amino acids that contribute to the best absorption of cheese by the body, i.e. with the addition of a bacterial starter, the nutritional properties of the cheese are improved, and the bacterial starter also contributes to making the cheese taste relatively mature. The introduction of a bacterial starter in the amount of 3-5% is optimal for taste, since if it is exceeded, the cheese is peroxidized, and if less than 3% the cheese does not acquire the desired taste.

Similarly, the remaining time and temperature regimes contribute to the creation of the best taste properties, since when the regimes are exceeded, the product is over-oxidized, and if it is not brought up to the specified intervals, the cheese does not acquire the best taste,

Data confirming the increase in the yield of cheese (consumption rates of raw materials in the production of cheese obtained by the proposed method and according to a known method), are presented in table. one,

From the data table. 1 it can be seen that to produce 1 ton of Rostov cheese is required a mixture less than to produce 1 ton of cheese obtained in a known manner,

PRI me R 1. Mix 2765 kg of whole milk with a fat content of 3.6% with 5805 kg of buttermilk with a fat content of 0.5%.

The normalized mixture is pasteurized at 85 ° C for 20 minutes, after which it is sent to a jacketed bath. To prevent the mixture from cooling down, hot water is supplied to the shirt of the bath.

After filling the bath, the serum is fed with an acidity of 120 ° T in the amount of 685 kg (8% of the mixture) with constant stirring. The end of protein precipitation is determined by the color of the whey secreted (light green).

The protein mass with serum flows by gravity into the bath-net. Serum is simultaneously pumped out. The protein net bath with a hoist is transferred and discharged into a bunker. In a bunker, bacterial ferment in the amount of 30 kg (3% of the protein mass, with less ferment does not ferment), containing proteolytically and lipolytically active strains of lactic acid bacteria Str, is introduced into the protein mass at 40 ° C. cremoris 4415, Str, cremorfs 4420, L. salivarius 3023, taken in equal parts. At the same time, 15 kg (1.5%) of table salt are added.

The mass is agitated and the piston pump, ready for formation, is fed to

packaging The cheese mass is formed into cylindrical parchment bags. The latter are tied up with a string, placed in a container and kept in

shop 4 hours at 20 ° C to activate the leaven. Then the container with cheese is transferred to a chamber with a temperature of 12 ° C and kept for 24 hours. The finished cheese is weighed, packed in boxes and stored at 6 ° C

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Cheese yield 1000 kg. PRI mme R 2. Mix 3567 kg of whole milk fat content of 3.6% with 5003 kg of skim milk fat content of 0.05%.

5 The normalized mixture is pasteurized at 90 ° C for 20 minutes, after which it is sent to a heated bath.

After filling the bath, the serum is supplied to the hot mixture with acidity.

0 150 ° T in the amount of 857 kg (10% of the mixture) with constant stirring. The end of protein precipitation is determined by the color of the whey secreted (light green).

The protein mass with serum enters the bath-net. At the same time, the whey is pumped out, the bath with the protein mass is transferred by the hoist and discharged into the bunker. In a bunker, a bacterial starter is added to the protein mass at 45 ° C,

0 equal parts Str. cremoris 4415, Str. lactis 3949 and Str. lovis 1123, in an amount of 50 kg (5% of the protein mass, with a larger amount of leaven, peroxidation of cheese occurs). At the same time making

5 20 kg of salt (2%).

The mass is mixed and the piston pump, ready for molding, is fed for packaging, the pre-packed cheese mass is placed in a container and kept in

0 shop 2 hours at 25 ° C to activate the leaven. The container with the cheese is then transferred to a chamber with a temperature of 15 ° C and held for 20 hours.

The finished cheese is weighed, packaged.

5 in boxes and stored at 6 ° C until reposition. Cheese yield 1000 kg. Data on taste and nutritional properties of cheese are presented in table. 2 and 3 respectively.

Claims (1)

Thus, due to the presence of amino acids, the nutritional properties of the cheese are improved compared to the known. Claims Production Method for Low Fat 5 cheese with the processes of pasteurization of milk, protein coagulation, salting protein mass, molding, characterized in that, in order to improve the taste, nutritional properties and increase the yield of cheese, pasteurization is carried out at a temperature of 85-90 ° C, and after coagulation, the protein mass is cooled, followed by the addition of a bacterial starter containing Streptococcus cremorls 4415, Streptococcus cremoris 4420 and Lactobaclllus salivarius 3023 or Streptococcus cremoris 4415 Streptococcus lactis 3949 and Streptococcus bovis 1123, after forming, the cheese is kept for 2-4 hours at 20-25 ° C and 20-24 hours at 12-15 ° C. Table 1 table 2 Table 3