SU1722378A1 - Method of hard rennet cheese production at high temperature of second heating - Google Patents

Abstract

The invention relates to the cheese industry of the dairy industry in the manufacture of hard rennet cheeses with a high second heating temperature. To obtain cheese, milk is heated to 63-67 ° C, milk ripening, normalization, pasteurization, cooling to the coagulation temperature, introduction of a starter culture consisting of mesophilic lactic acid streptococci and thermophilic lactic acid streptococci Zactobacterium ease in an amount of 0.05-0 are carried out 1%, Zactobacillus helveticus in the amount of 0.15-0.2%, propionic acid bacteria in the amount of 4-6 ml per 10 tons of the mixture, calcium chloride, rennet, milk coagulation, clot cutting, production of curd, second heating wire t in two stages the first of which milk is heated to 46-48 ° C for 18-22 minutes, followed by kneading for 20-25 minutes, the second to 57-60 ° C for 14-16 minutes, then curd processing is carried out, molding, pressing, settlement and maturation are carried out until the water activity in the cheese is 0.6-0.7. WITH/

Description

The invention relates to the cheese industry of the dairy industry.

The purpose of the invention is to increase the shelf life of cheese.

The method is carried out as follows.

After acceptance, milk is subjected to purification and heat treatment (thermalization) at 63-67 ° C, normalized to a ratio of protein and fat, providing in the finished product a mass fraction of fat 45% in dry matter, kept at 10-12 ° C from 0.01- 0.05% bacterial starter for ripening, pasteurized at 70-72 ° C, cooled to 32-34 ° C, calcium chloride, bacterial starter, rennet, introduced for 25-30 minutes, cut into a clot and produced cheese grains, remove 25-30% serum and heat to 45-48 ° C and knead for 25-30 minutes, then heat Evuta to 57-60 ° C and knead until the ready curd. After that, a cheese layer is formed and pressed under a layer of serum, the serum is drained, the layer is cut into bars, the latter are placed in molds and pressed for 3-5 hours with overpressing. The pressed cheese heads should have a pH of 5.2-5.4, then the cheese is salted in brine, dried and packaged in a film and placed in ripening chambers at 10-12 ° C and a relative humidity of 86-90%, where the cheese is

to cx

X

wasp

Duration over the entire ripening period. Cheese periodically turn over.

The proposed method for the production of cheese differs from the known ones in that milk is subjected to double heat treatment and ripening; composition of the bacterial starter,%: starter for cheeses with a low second heating temperature 0.5-0.8, Sir. thermophilus 0.2-0.3; Z. helveticus 0.15-0.2; Z. case 0.05-0.1; Propionic acid bacteria 0.004-0.006%.

PRI me R 1. 1000 kg of milk subjected to cleaning with a milk cleaner, subjected to thermalization at 63 ° C with a holding time of 20 s, was normalized by the fat-protein ratio, providing a 45% mass fraction of dry matter in the finished product, and subjected ripening at 10 ° C with the addition of 0.02% bacterial ferment for cheeses with a low second heating temperature for 2 hours. Mature milk with an acidity of 19 ° T was pasteurized at 72 ° C with a holding time of 25 s, cooled to 32 ° C, made 600 ml of 40% solution of CaCl2, bacterial starter (ferment for cheese from the bottom second temperature of the second heating 8kg, Str. thermophilus 2 kg, Z. helveticus 1,5 kg, Z. case 1 kg, 4 ml propionic acid bacteria), 25 g of rennet and incubated for 31 minutes. The size of the curd after setting 1.5-2.0 mm. Removed 300 kg of serum. The time of setting the curd and kneading until the second heating is 38 min. The second heating was carried out in a fractional way: for 20 minutes to 48 ° C, then stirred for 20 minutes and warmed to 58 ° C for 15 minutes. Stirred after the second heating for 62 minutes. A further 450 kg of serum was removed and the reservoir was made under a layer of serum. The formation was compressed using a distributed load of 10 kg for 30 min, then the serum was completely removed, the formation was cut into bars corresponding to the dimensions of the perforated form; length 37 cm, width 29 cm, height 16 cm, self-pressing was performed for 30 min, then pressing: the first 1 h 30 min at a pressure of 0.1 MPa, repressed and increased the pressure to 0.2 MPa. The total pressing time was 4 hours. The pressed cheese was placed for 2 days in the salt water pools, then dried for 2 days on racks and placed in a maturation chamber with a temperature of 12 ° C and a relative humidity of 88%. Cheese ripened 3 months. According to the expert commission, the cheese had high organoleptic characteristics.

Mature cheese had a mass fraction of moisture of 29%, water activity 0.69.

PRI mme R 2. 1000 kg of milk, subjected to purification on a milk cleaner, subjected to thermalization at 65 ° C with an exposure of 25 s, was normalized by the fat-protein ratio, providing in the finished product a mass fraction of 45% fat in dry matter, and subjected maturation at 9 ° C with the addition of 0.03% bacterial ferment for low temperature cheese

0 heating for 10 hours. Mature milk with an acidity of 18 ° T was pasteurized at 71 ° C with a holding time of 20 s, cooled to 33 ° C, 500 ml of 40% CaCte solution, bacterial starter culture (ferment

5 low second heating temperature 7 kg, Str. thermophilus 1.8 kg, Z. helveucus 1.6 kg, Z. case 1.1 kg, propionic acid bacteria (3 ml), rennet 25 g and incubated for 30 minutes. Size of grain after

0 setting 1.5-2 mm. Removed 310 kg of serum. The time of setting the curd and kneading until the second heating is 40 minutes. The second heating was carried out in a fractional way: within 22 minutes before

5 47 ° C, then stirred for 22 minutes and heated to 60 ° C for 16 minutes. Stir after the second heating for 60 minutes. Another 400 kg of serum was removed and the reservoir was made under a layer of serum. Subpressing

0 was performed with a distributed load of 100 kg for 35 minutes, then the serum was completely removed, the layer was cut into bars corresponding to the dimensions of the perforated form: length 37 cm, width 29 cm,

5, height 15 cm. Self-pressing was performed for 32 minutes, then pressing: the first 1 h 30 min at a pressure of 0.1 MPa, repressed and the pressure was increased to 0.2 MPa. Total duration

0 pressing for 4 hours. The pressed cheese was placed for 2 days in the salting pools, then dried for 2 days on racks and placed in a ripening chamber with a temperature and relative humidity of 87%. Cheese ripened 3 months. According to the expert commission, the cheese had high organoleptic characteristics.

Mature cheese had a mass fraction of moisture 30%, water activity 0.7.

5 Pr and m 3 p. 1000 kg of milk subjected to cleaning with a milk cleaner, subjected to thermalization at 67 ° C with an exposure of 15 s, was normalized by the ratio of fat to protein, which in the final product provided

0 mass fraction of fat 45% in dry matter and ripened at 8 ° C with the addition of 0.01% bacterial ferment for cheese with a low second heating temperature for 11 hours. Mature milk with an acidity of 19 ° T was pasteurized at 70 ° C

with an exposure of 20 s, cooled to a temperature of 34 ° C, 550 ml of 40% CaOl2 solution were added, bacterial starter culture (ferment for cheeses with a low second heating temperature of 7.5 kg, Str. thermophilus 1.9 kg, Z. helvetlcus 1 , 9 kg, Z. easel 1.0 kg, propionic acid bacteria (3.5 ml), rennet 26 g and incubated for 34 minutes. The size of the curd after setting 1.5-2.0 mm. Removed 320 kg of serum. The time of setting the curd and kneading until the second heating is 35 minutes. The second heating was carried out in a fractional way: for 21 minutes to 46 ° C, then stirred for 19 minutes and heated to within 17 minutes. Knead after the second heating for 57 minutes. Another 390 kg of serum was removed and the reservoir was made under a layer of serum. The formation was compressed using a distributed load of 100 kg for 32 minutes, then the serum was completely removed, the formation was cut into bars corresponding to the dimensions of the perforated form: length 36 cm, width 28 cm, height 14 cm. Self-pressing was performed for 31 minutes, then pressing: first 1 hour and 20 minutes at a pressure of 0.1 MPa, repressed, and the pressure was increased to 0.2 MPa. The total pressing time was 3.5 hours. The pressed cheese was placed for 2 days in the salt pools, then dried for 2 days on racks and placed in a ripening chamber with a temperature of 13 ° C and a relative humidity of 86%. Cheese ripened Snake. According to the expert commission, the cheese had high organoleptic characteristics.

Mature cheese had a mass fraction of moisture of 28%, water activity 0.68.

Claims (1)

Invention Formula five Method for the production of hard rennet cheese with a high temperature of the second heating, involving the maturation of milk, normalization, pasteurization, cooling to coagulation temperature, introduction of bacterial starter of mesophilic lactic streptococci, thermophilic lactic streptococcus Zactobacterium easel and Zactobacillus helveticus and cultures of propionic acid bacteria, calcium chloride, rennet, coagulation of milk, cutting of a clot, production of curd, second heating, processing of curd, molding, pressing cheese, settlement and maturation, characterized in that, in order to increase the shelf life, before ripening milk is heated to 63-67 ° C, the second heating is carried out in two stages, in the first of which the milk is heated to 46-48 ° C for 18-22 minutes, followed by kneading for 20-25 minutes, on the second - 57-60 ° C for 14-16 min, while Zactobacillus helveticus is introduced in an amount of 0.15-0.2%. Zactobacterium casei in the amount of 0.05-0.1%, propionic acid bacteria in the amount of 4-6 ml per 10 m of the mixture, and the ripening of the cheese is carried out until the water activity in the cheese is 0.6-0.7.