SU168984A1 - - Google Patents
Info
- Publication number
- SU168984A1 SU168984A1 SU914567A SU914567A SU168984A1 SU 168984 A1 SU168984 A1 SU 168984A1 SU 914567 A SU914567 A SU 914567A SU 914567 A SU914567 A SU 914567A SU 168984 A1 SU168984 A1 SU 168984A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- cheese
- mixture
- clot
- calcium
- buttermilk
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 3
- 229960005069 Calcium Drugs 0.000 description 3
- 210000002966 Serum Anatomy 0.000 description 3
- 230000001580 bacterial Effects 0.000 description 3
- 235000015155 buttermilk Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L Calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000012762 dietary quality Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 210000004080 Milk Anatomy 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Description
Известен способ производства сыра из смеси обезжиренного молока и пахты путем сквашивани ее бактериальной закваской в смеси с сычужным ферментом, резки сгустка, удалени сыворотки, формовани и самопрессовани .A method is known for producing cheese from a mixture of skimmed milk and buttermilk by fermenting it with bacterial starter mixed with rennet, cutting the clot, removing the whey, molding and self-pressing.
Готовый продукт, получаемый по предлагаемому способу, имеет повышенные диетические качества за счет уменьшени содержани в нем минеральных солей. С этой целью процесс сквашивани смеси осуш,ествл ют около 16-18 час.The finished product obtained by the proposed method has improved dietary qualities due to a decrease in the content of mineral salts in it. For this purpose, the souring of the mixture is dried for about 16-18 hours.
Способ производства сыра состоит в следующем .Method for the production of cheese is as follows.
Пастеризуют обезжиренное молоко при 72- 73°С с добавлением свежей пахты в количестве 150/0 от общей смеси. После пастеризации смесь быстро охлаждают до температуры сквашивани 20-25°С и внос т в нее бактериальную закваску, приготовленную на чистых культурах молочнокислых бактерцй, состо щих из Str. lactis, Str. cremoris и ароматизирующих бактерий в количестве 0,1-0,8о/о. Затем в смесь добавл ют предварительно растворенный в воде сычужный фермент или пепсин.Skim milk is pasteurized at 72-73 ° C with the addition of fresh buttermilk in the amount of 150/0 of the total mixture. After pasteurization, the mixture is rapidly cooled to a fermentation temperature of 20-25 ° C and bacterial leaven prepared in pure lactic acid bacterium cultures consisting of Str is introduced into it. lactis, str. cremoris and flavoring bacteria in an amount of 0.1-0.8o / o. Then rennet enzyme or pepsin, previously dissolved in water, is added to the mixture.
лочнокислые бактерии вырабатывают за счет лактозы молочную кислоту, котора , воздейству на кальций, наход щийс в молоке в виде нерастворимого фосфокозеината кальци , преобразует его в растворимый лактат кальци .lactic bacteria produce lactose through lactic acid, which, by acting on calcium, which is in the form of insoluble calcium phosphooseoseate calcium, in milk, converts it into soluble calcium lactate.
Полученный в процессе свертывани сквашенный сгусток разрезают на кубики размером 3-5 см по ребру и разрезанную массу выдерживают в течение 30-40 мин. При этом сгусток уплотн етс , а частично выделенна сыворотка вместе с лактатом кальци удал етс . Далее сгусток с оставшейс сывороткойThe fermented clot obtained during the coagulation process is cut into cubes 3–5 cm in size along the rib and held for 30–40 min. The clot condenses and the partially recovered serum is removed along with the calcium lactate. Next, the clot with the remaining serum
разливают в формы, где сыр самопрессуетс . После обсушки сыров в течение суток при 10°С сыры режут на бруски весом от 200 до 500 г.poured into molds where the cheese is self-pressed. After drying the cheese during the day at 10 ° C, the cheese is cut into bars weighing from 200 to 500 g
В случае выработки слабосоленых сыров сыр после удалени из форм помещают в рассол концентрацией 20-22о/о и температурой 12-14°С на 15 или 40 мин в зависимости от размера бруска, после чего его обсушивают вIn the case of the production of low-salted cheeses, the cheese after removal from the molds is placed in a brine with a concentration of 20-22o / o and a temperature of 12-14 ° C for 15 or 40 minutes, depending on the size of the bar, after which it is dried in
течение суток при температуре не выше 10°С. Сыр, полученный по предлагаемому способу , обладает следующими химическими показател ми: кислотность соленого и несоленого сыра 200°Т, содержание влаги до 800/0 Дл 3 Предмет изобретен и Способ производства сыра из смеси обезжирениого молока и пахты путем сквашивани ее бактериальной закваской в смеси с сы- 5 ферментом, резки сгустка, удалени 4 сыворотки, формоваии и самопрессовани , отличающийс тем, что, с целью повышени диетических качеств готового продукта за счет уменьшени содержани в нем минеральных солей, процесс сквашивани осуществл ют около 16-18 час.during the day at a temperature not higher than 10 ° C. The cheese obtained by the proposed method has the following chemical indicators: acidity of salted and unsalted cheese 200 ° T, moisture content up to 800/0 DL 3 The subject was invented and Method for the production of cheese from a mixture of skimmed milk and buttermilk by fermenting it with a bacterial starter mixed with with 5 enzymes, cutting the clot, removing 4 serum, molding and self-pressing, characterized in that, in order to increase the dietary qualities of the finished product by reducing the content of mineral salts in it, the fermentation process uschestvl dissolved about 16-18 hours.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU168984A1 true SU168984A1 (en) |
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