SU649393A1 - Cream cheese and method of producing same - Google Patents

Description

The distinction of the proposed method for producing cream cheese is that condensed whey is introduced into the fat emulsion before being introduced into the curd mass. The resulting mixture is pasteurized at 90-95 ° C, cooled to 55-60 ° C and mixed with curd mass. The cheese mass is then machined by passing it through a colloid mill.

When preparing a fat emulsion, a 10-15% solution of sodium caseinate in an amount of 0.5-1% by weight of cream is introduced into the cream and the mixture is homogenized at a temperature of 87-95 ° C and a pressure of 10.0-15 MPa.

The finished product contains 39-52% solids and 30-45% fat in dry matter.

Example 1. To produce 100 kg of cream cheese, 30 kg of curd mass containing 20% solids, 40 kg of fat emulsion with a fat content of 55% and 30 kg of condensed whey with a solids content of 60% are taken.

Curd mass is obtained by mixing 21 kg of low-fat cottage cheese and 9 kg of milk protein.

If the acidity of the low fat cottage cheese is equal to 250 ° T, and that of the milk protein is 60 ° T, then the acidity of the curd mass, with the above ratios of its constituent components, will be 193 ° T. This acidity corresponds to the limit of acidity, i.e. 170-220.

Fat-free cottage cheese is produced by acid-rennet fermentation of skim milk followed by dehydration of the cottage cheese bunch by any known method.

Milk protein is also made from skim milk by thermocallium precipitation followed by dehydration of milk protein by filtration or by centrifuge.

The fat emulsion is made from cream of 55-60% fat, which, in turn, is obtained from milk by the method of double separation. At the same time, the milk is heated to a separation temperature of 40--45 ° C and separated to obtain a cream of 30-35% fat and skimmed milk. Cream of 30-35% fat content will be sterilized at 87-95 ° C and subjected to secondary separation with receiving cream of 55-60% fat content and skimmed milk. After the secondary separation of the cream, skim milk contains an increased amount of fat, so it can be used to make curd mass or mixed with raw milk, which is to be separated into cream.

Cream of 55-60% fat content is heated to 87-95 ° C, mixed with 0.5-1% sodium caseinate, used as a 10-15% aqueous solution, and homogenized at a pressure of 10.0-15.0 MPa. The fat emulsion is then cooled and stored until use, or at the same temperature, sent for further processing to shift with condensed whey.

The content of dry substances in the fat emulsion is calculated in the same way as in cream. To do this, the content of dry skimmed milk residue (SOMO) is determined, and then the dry matter (DM) is determined.

100th., SV SOMO + Zsl,

Somo

10,615

where JSL is the fat content of the cream.

When the fat cream 55% SOMO

constitutes

100 - 55

4.23%.

10,615

The dry matter content is, 23%.

Cheese condensed whey with a dry matter content of 60% is introduced into a fat emulsion heated to 90-95 ° C and then cooled to 55-60 ° C. At this temperature, the curd mass is mixed into the mixture of fat emulsion with whey, mixed and applied at this temperature to a colloid mill, where the curd is mechanically treated and rubbed at 55-60 ° C. In this way, the curd mass is thus cooled and packaged with subsequent cooling in the chamber.

Based on the composition and quantity of components taken, a finished product of the following composition is obtained:

a) the content of solids 30-20 + 4059,23 h-30-bo

 47.69%;

100

b) absolute fat content

  22;

c) fat content in dry matter

22400

: 46, 10/0.

47.69

Example 2. To obtain 100 kg of the finished product, take the maximum amount of curd mass, i.e. 50 kg, 25 kg of fat emulsion and 25 kg of condensed whey.

The fat content in the emulsion is 60%, dry matter - 63.78%, the dry matter content in curd mass is 20%, in condensed whey - 65%.

The curd mass consists of 90% non-fat cottage cheese with an acidity of 230 ° T and 10% milk protein with an acidity of 60 ° T. The acidity of the curd mass is 213 ° T. The method for producing cream cheese is described in Example 1. The resulting product is characterized by the following indicators: solids 42.2%, fat content (absolute) 15%, and fat content in the dry matter of the product 35.5%. Example 3. To obtain 100 kg of the finished product, a minimum amount of fat emulsion is taken, i.e., 25 kg, 40 kg of curd mass and 35 kg of condensed whey. The method of producing cream cheese is carried out according to Example 1. The emulsion fat content is minimal - 55%, the solids content in it is 59.23%. 65% of dry substances are contained in the condensed whey, and -20% in the curd mass. Composition of the finished product,%: Dry matter Fat content (absolute) Fat content in dry matter Example 4. Take the maximum amount of fat emulsion, i.e. 40 kg, 30 kg of curd mass and 30 kg of condensed whey. The fat content in the emulsion is 60%, dry matter - 63.78%, dry matter content in curd mass 20%, in condensed whey - 60%. The method for producing cream cheese is carried out as described in Example 1. Composition of the finished product,%: Dry matter Fat content (absolute) Fat content in dry matter It is 60%, 40 kg of fat emulsion and 40 kg of curd mass. The emulsion emulsion is 60%, the solids content in it is 63.78%, the solids content in the curd mass is 20%. Cream cheese is obtained according to the method described in Example 1. The composition of the finished product: solids is 45.5%, the fat content (absolute) is 24%, the fat content in the dry matter is 52.8%. Example 6. Take the maximum amount of condensed whey, ie, 35 kg, with a maximum solids content in it 65%, 25 kg of fat emulsion and 40 kg of curd mass. The fat content of the emulsion is minimal - 55%, the content of dry substances in it is 59.23%, the content of dry substances in the curd mass is 20%. The product according to the method described in example 1. The composition of the finished product: solids 45.56%, fat content (absolute) 13.75% and fat content in dry matter 30.2%. In terms of organoleptic characteristics, cream cheese has a specific fermented milk taste, a uniform pasty consistency. The acidity of the product is 160-180T. The formulation of the proposed and well-known cream cheese (per 1 ton of product) is given in table. 1. The chemical composition of cream cheeses produced according to the recipes presented in table. 1, is given in table. 2. table 1

Indicators

Dry matter Absolute fat Fat in dry matter

raw materials for the production of 1 ton of pre-scent cheese and famous,

table 2

The composition of cream cheese,

proposed

famous

46,9 19.4 41.3

The components determined with regard to the cost of the components included in the formulation are shown in Table. 3

Table 3