SU1762861A1 - Method for production of brine brynza under condition of sheep-breeding complex - Google Patents

Abstract

Use: in the cheese industry in the production of sheep cheese in the conditions of a sheep-breeding complex. SUMMARY OF THE INVENTION: Milk is pasteurized, cooled, fermented, calcium chloride, rennet, fermented, the clot is pressed in three stages, using a load of 0.5-0.6 kg per 1 kg of cheese mass in the first stage 45 minutes in the second stage 1.0-1.2 kg / kg with an exposure of 55-60 minutes, in the third 1.7-2.0 kg / kg with an exposure of 1.0-1.5 hours. Next, cut cheese the masses on the format bars and the strengthening of their surface by flotation using salted sheep serum at a concentration of sodium salt 17-18% for 15-16 hours. 3 Ig C / 1 C

Description

The invention relates to methods for processing dairy products, in particular to the production of brine cheese from sheep milk under conditions of a sheep-breeding complex.

There are a number of methods for preparing brine cheese in which, in order to better remove the whey from the curd on the curved table, three cuts of the dough and knotting the septum after each cut, and before the fourth and final cutting off the curd stripes 2-3 cm wide. The cut strips are crushed and placed in a recess formed in the middle of the formation from the site that the clot was compacted during pressing.

After the fourth final cutting, the sheep cheese is poured with cold water () for the purpose of bonding and transferred to the salt bath in a saturated salt solution (20%).

A common disadvantage of the known methods is the method of pressing out the whey from the curd. Three cuttings of the cheese layer, carried out for the purpose of better and more complete separation of the whey, result in crushing of the curd mass, which is not in all cases glued together into a monolithic mass in the process of pressing, and turns into a tiny one, which is almost impossible to bring to nor a monolithic format bar suitable for salting and further storage in a molded form in a barrel.

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In addition, a short-term effect on cold-water cheese with cold water () does not have an adequate effect on the strengthening of the bars, and when transferred to the salt water bath, deformation (breaking) and crumbling occur, which leads to a decrease in the yield of the standard product. Packing in a container of fine-grained cheese leads to a decrease in its quality, marketable value and an increase in the cost per unit of production.

The closest in technology to the claimed is a method of preparing brine cheese, in which the ready clot is quickly spread out of the bath (vat) with a cheese ladle on a special press table with sides covered with steamed muslin (so that its edges are freely hanging), and cut a knife with a blunt end along and across ya pieces of 3 cm. After that, the ends of the muslin tie from corner to corner and leave the mass alone for 8-10 minutes for self-pressing. The cutting is repeated 2-3 times, followed by pressing. In this case, sheep cheese is given a quadrilateral shape with a thickness of 10 cm.

Compressed cheese with a ruler is cut into rectangular bars measuring 10x15 cm, which are cooled by watering with cold water (). After cooling, the bars are immersed in a saturated (20%) sodium chloride solution. The surface of the floating bars sprinkled with salt. After 12 h, the bars in the bath are turned over and the protruding surface is again sprinkled with salt. Cheese is kept in brine for 24 hours, after which it is taken out and salted with dry salt for 2-4-36 hours in barrels or boxes, stacking the bars in 2 rows. After 12-18 hours, the cheese is transferred to barrels with a capacity of 50-100 kg, sprinkled each row with a thin layer of salt. The filled barrel is left uncorked for 1-2 days to compact and release serum. If the cheese has settled in the barrel, add new pieces and lay them on its side to drain the brine residues. Then the lower hole in the barrel is sealed and the barrels are stored at a temperature not higher. During long-term storage, it is necessary to change the brine every month, gradually reducing the concentration of salt to 15%.

Cheese can also be salted in an acid-solution, the concentration of which should be 15% during the pickling period and 12% during storage. Soaked in whey brine cheese is softer and sour.

However, the known method has the following disadvantages. The practice of preparing brine cheese from sheep's milk shows that three cuts are recommended.

although the curd mass corresponds to the best whey swelling, however, after them the cheese mass is not in all cases glued together in a monolith, but disintegrates into small parts, which radically violates

0 further targeted work with the product.

The brynza is transformed into a small one, unsuitable for packaging in a barrel in the form of standard molded bars.

5 K. In addition, an indentation is formed at the site of the knot of the serpenca, when filled with cheese slices, gluing of the cheese dough also does not occur.

0 Short-term cooling of the cheese with cold water () does not ensure proper bonding of the cheese.

These factors lead to a significant reduction in the amount of the standard molded product (about 20%), increase the time per unit of production by half, further complicate the implementation of the technological process, increase its labor intensity.

0- The purpose of the invention is to simplify the method of cooking cheese, increase its quality, shorten the process time, and reduce product loss.

5 The goal is achieved by the fact that the whey is pressed from the curd in a frame with perforated side walls causing an optimal flow of whey under the influence of increasing pressure on the curd during three stages. At the same time, in the first stage, the load is adjusted to 0.5-0.6 kg per 1 kg of curd with an exposure of 40-45 minutes; in the second, 1.0-1.2 kg per 1 kg of cheese

5 weights with an exposure of 50-60 minutes and the third - up to 1.7-2.0 kg per 1 kg of cheese dough with an exposure of 1.0-1.5 hours. Step-by-step increase in pressure on the cheese mass with a total pressing time of 2.5 -3 hours

0 provides sufficient serum removal and eliminates three preliminary cuts of cheese dough (3x3 cm) leading to its crushing.

The frame is placed on a special

5 is a pallet rat, which is a quadrangular container with a hole and a stopper in the bottom part.

The pallet is placed on the table without a tabletop with a slope of 2-3 ° in the direction of the sewer. We experimentally

it was found that a bar of cheese, immersed in salty whey (18%) for 16 hours, is better fastened and acquires a monolithic consistency than a bar of cold cheese, cooled with cold water ().

This capacity of the sheep cheese is held together in salted whey for 16 hours to such a condition that it does not crumble and it is convenient to work with it in the technological cycle as follows.

After pressing the cheese dough, cutting it finally into 10x10 cm parameters and removing the frame, the data of the molded brynza bars are poured by pouring 18% salted whey in the container, where these bars are, to the level of the upper contour of the pallet wall.

The layer of brynza, cut into format bars, being of a lighter specific weight than salt serum, according to the principle of flotation, somewhat pops up along with sorpatka and the whole of the bottom part of the layer and the gaps between the bars are washed off with salt whey.

A thin (0.5-1.0 cm) layer of sodium chloride is poured on the upper surface of the brynza cheese. By virtue of the osmotic pressure, the salt from the solution and the surface layer of the brynza penetrates into the thickness of the bar and causes the bond of all six surfaces of the bar.

After 16 hours, the cork is removed from the bottom opening of the pallet-rat, saline whey is released, and the molded, strengthened cheese is transferred with a ruler to a barrel for the settlements. Extracting molded bars in saline whey prevents deformation of the product in the process of transfer to the barrel, increases the yield of the molded product to 100%, reduces the production cycle and labor costs.

Comparative analysis of the proposed solution with the prototype shows that the proposed method differs from the known fact that whey from the curd is pressed on the tray-mat in a frame, the drainage capacity of which is increased due to perforation of its side walls. the cheese mass at each of the three stages, which eliminates three preliminary cuttings of the cheese dough and prevents crushing the cheese mass. Thus, the yield of marketable mass is increased.

The bonding of molded cheese bars was not made with cold water, but with salt (18%) serum for at least 16 hours, in which the cheese bars

partially pop up. This provides a better bond and the bars are conveniently removed and transported to the place of pickling and storage, which prevents their deformation. Thus, the claimed method meets the criteria of the invention of novelty.

Comparison of the claimed solution, not only with the prototype, but also with other technical solutions known in the field of the technology of cooking cheese, did not allow revealing the signs that differ in them. the proposed solution from the prototype, which allows to draw a conclusion in accordance

criterion significant differences.

Figure 1 shows the technological equipment of the shop for the production of brine cheese from sheep milk. Equipment includes installation for

pasteurization of sheep's milk (1), milk cooler (2), milk fermentation bath (3), pan-rat for pressing cheese whey from the dough and bonding the molded brynza bars (4) and barrel (5); figure 2 shows the pallet-rat (1), located on the table without a tabletop

(2).

At the bottom of the pallet there is an opening for draining liquids (3). Above the pallet is a frame for crimping whey from cheese mass (4), in the vertical walls of which there are openings for draining whey (5) during the pressing process.

A cap (6) with handles (7) is placed above the frame, and a tank (8) above it, which is gradually filled with water during the process of pressing the whey from the cheese mass:

On fig.Z depicted pallet-rat (1), located on the table (2). On the serpentine tray (3), molded cheese cubes (4), salted whey (5) and a hole in the bottom part (6).

Milking installation developed

sheep, with the help of which, under conditions of a sheep-breeding complex, milk of high sanitary and hygienic quality is obtained. Exhausted milk is subjected to inspection, sensory evaluation, temperature measurement, filtration, determination of fat content and acidity.

Milk is pasteurized in a tank immersed in a water bath at

75 ° C with an exposure time of 15 minutes.

Pasteurized milk is rapidly cooled in a container (Fig. 1.2) with running water to a milk temperature of 30 ° C.

This milk is then poured into a container for preparing calle.

Before putting the rennet enzyme or pepsin into pasteurized milk, it is thoroughly stirred with a clean metal verticil with a lactic acid starter in the amount of 0.3-1% and a 40% calcium chloride solution at the rate of 15 g ne 100 l of milk.

Before putting the lactic acid ferment into the tank, it is mixed with an equal amount of milk and, after thorough mixing, is passed through the steamed filter bed to avoid clot in the milk.

Rennet standard enzyme for the production of cheese requires 2-3 g, pepsin goes dp times more per 100 g of milk. A solution of rennet enzyme or pepsin introduced tv, milk in a thin stream, carefully stirring the milk.

The bath is covered with sickle and the milk is allowed to rest until complete coagulation.

Ready clot-calle should be smooth and dense. With the introduction of a clean metal spoon or staple in it, the fracture is even, the flakes of proteins do not stick to the spoon, and the whey exudes a transparent yellowish (without turbidity).

Immediately before unloading, the caly from the drop-down part of the bottom-up pallet (figure 2.1) removes the stopper, substitute the container for collecting the serum, and put a frame on the tray (figure 2.4), LOCK it out with a damped cloth in a warm place (FIG. 3.3) , turn the four free edges of the frame outward and lay the finished calle from the container into the frame cavity prepared in this way.

Then, the free edges of the sickles are put on the cale in the form of an envelope and cover the frame with a lid (Fig. 2.3) to gradually fill with water as a hydraulic load at the rate of 2: 1 cheese mass.

At the first stage of pressing the curd, this tank is filled with water for 1/3 of its volume, which corresponds to a load of 0.5-0.6 kg per 1 kg of curd and left for 40-45 minutes.

At the second stage, another 1/3 of the volume is added, which corresponds to a load of 1.0-1.2 kg per 1 kg of curd mass and incubated for 55-60 minutes.

At the third stage, the tank is filled to the full volume, which is a load of 1.7-2.0 kg per 1 kg of the curd mass and is kept for 1.0-1.5 hours. 8 of the total complexity of the pressing process lasts 2.5-3 hours .

Having finished pressing off the serum, the water is drained from the tank used as a hydraulic load, the tank and the lid are removed and the sickle is unfolded.

Then, using a ruler of 10 cm width, the cheese layer is cut in the longitudinal and transverse directions and the frame is removed from the pallet. After that, the bottom hole is closed with a stopper, the tray cavity is filled with salt serum (18%) to the upper edge of the container and salt salt 0.5 cm thick is poured onto the cheese bars.

By virtue of flotation, the cheese cubes (Fig. 3) float upwards somewhat and separate from each other. Thus the salt serum of the bottom and side surfaces of the bars is washed off, and sprinkled with salt on top. In such a state, the cheese is left for 15-1 bh, i.e. through the night. During this time the cheese sticks are held together. They are then transferred to a layer of salt in a barrel and packed using the already known technology (16).

The proposed method allows us to obtain 100% of formatted bars, shorten the technological process by a factor of two in time, and obtain a higher quality product according to taste.

The developed and approved method for the production of brine cheese in the conditions of a sheep-breeding complex eliminates the deformation and shortening of the cheese, increases the yield of molding the cheese by 20%, and increases labor productivity by 2 times, ensuring the production rate of cheese is 80 kg per employee instead of 40 kg. .

The calculation of the economic efficiency of the proposed method is carried out according to the following formula:

3 (0-П „) хС- (0-Пб) хС +

+ Јi ° -TTi °

where E is the economic effect per 1 cent of white cheese, rub .;

O - the amount (estimated) of cheese, kg;

Pi Pe- losses due to crushing per 1 kg, kg;

C - sales price of 1 kg of cheese, rubles;

From - wage of cheese for the rate of production of cheese per shift, rub .;

Nb Ni - the rate of production of cheese for changing the pas of one employee in the base case and using the new method, kg.

The studied indicator is expressed in the following amount, rub .:

E (SO-0) x3, 0- (100-20) x3, 0 + 11.01

 73.75 ruO.

80

x 100

Claims (1)

Thus, the economic effect per 1 cent of white cheese produced by the new method is 73.75 rubles. The invention method of producing brine cheese in the conditions of a sheep-breeding complex with the processes of pasteurization, cooling, making ferment, calcium chloride, rennet, fermentation, pressing, cutting, bonding the brynza bar surface, packaging and villages, in order to simplify ways to improve qualities, cheese, shortening the process time, reducing product losses, pressing is carried out in three stages: in the first stage, a load of 0.5-0.6 kg per 1 kg of cheese mass is used with an exposure of 40-45 minutes, in the second stage 1.0 -1.2 kg per 1 kg of cheese mass with an exposure of 55-60 minutes, and the third stage is carried out with a load of 1.7-2.0 kg per 1 kg with an exposure of 1.0-1.5 hours, while the surface fixation Brynza bars are floated using salted sheep serum at a salt concentration of 17–18% for 15–16 h.  I iii / T o; - o; -..-.- 6. : - Ј; W & t & 3 L i Schig.1 R FIG. Z 7 6 S J . "" ". M" "mm". "" "" M ".m" mm "mm" mmmm. ".. mmm" k ".mm." "". - four .2 figs