SU682214A1 - Process for preparation of hard rennet cheese of the dutch type - Google Patents

Description

The required amount of fratrate, beats, and that during the ultrafiltration process is determined by the formula:

m --- 1n-В „(К ™ 1)

 - bV

1-de Mz - mass of the pormalized mixture, kg; BM content: protein in normalization of the mixture,%; K - protein concentration factor,

equal to 1.2-1.7;

Bf - protein content in the filtrate,%.

The method is carried out as follows.

Milk is fed into a plate pasteurization installation with intermediate normalization of its fat. The asterization is carried out at 70-73 ° C, then the milk is cooled to 8-10 ° C and subjected to ultrafiltration.

Ultrafiltration of milk is carried out to a dry fat-free content of 9.5-11%, which corresponds to a protein content of 4-5%.

The required amount of filtrate removed during ultrafiltration is determined by the formula:

 М „.Б„ (К-1)

 M v

1f

BUT

BM-KZF

where Mn is the mass of the normalization mixture, kg; BM - the protein content in the normalized mixture,%; K is a concentration factor equal to

1.2-1.7;

Bf - protein content in the filtrate,%.

Next, the concentrate is fed to the cheese manufacturer, rennet, calcium chloride and lactic acid cultures are introduced into it. Then the coagulation of the mixture of cultures, pressing, salting and ripening are carried out.

The whole process is carried out according to the technology provided for the production of cheeses with a low second heating temperature.

Example 1. Take 1000 kg of milk with a fat content of 3.5% and a protein content of 2.87%. The adjusted fat content of the mixture (2.65%) is determined using the tables of "Compilation of technological instructions for the production of hard rennet cheeses.

The milk is heated to 35 ° C, 22 kg of fat cream EO 30% are separated (to normalize the mixture according to the specified fat content - 2.65).

The normalized mixture (978 kg) will be sterilized, cooled and ultrafiltered. The amount of filtrate removed (kg) is determined by the formula: 978.2.87.0.5

 KG

m

2.87.1, .3 - 0.2

The concentration factor is assumed to be 1.5.

The protein content in the filtrate is 0.2%.

. To the resulting concentrate (650 kg), 6.5 kg of bacterial starter, 1.3 kg of odioproceitic aqueous solution of rennet and 1.8 kg of 40% solution of CaCl2 are introduced. The coagulation of milk, the processing of a clot, the molding and pressing of cheese, its salting and ripening are carried out according to known technology.

At the same time, waste in the whey protein is 0.72%, fat - 0.3%.

Cheese after the press has an active acidity of 5.39, humidity - 45.8%.

After ripening for 1.5 months, the cheese has the following indicators: the fat content in the dry matter is 46.1%, pH 5.27, moisture 41%, and the boiled salt is 1.7%.

The milk consumption is 10.5 kg per kg of cheese.

The proposed method provides an improvement in the milk's rawness due to the fact that when the milk concentration is the last

normalized by protein components to a protein content of 4-5%, while the content of the other components of skimmed milk remains unchanged. Improving the technological properties of milk is due to the fact that when the concentration of milk solids increases the strength characteristics of the clot, which favorably affects the flow of biochemical reactions

at the stage of its production and further processing, as well as the amount of cheese dust emitted into the whey is reduced.

The proposed method for the production of hard rennet cheeses of the Dutch group

in comparison with the known, it also reduces the consumption of rennet by 50%, allows milk to be normalized to protein and thus improves the quality of cheese and increases the productivity of existing cheese-making equipment by 1.2-1.5 times.

Claims (2)

Invention Formula Method for the production of solid rennet cheeses of the Dutch group, involving the normalization of whole milk, pasteurization, ultrafiltration of it to a predetermined solids content, the introduction of rennet enzyme, calcium chloride and fermenting lactic acid cultures and coagulation of the resulting mixture, pressing, salting and ripening, characterized in that In order to improve the milk's suitability, increase the yield of the product and reduce its cost, the milk is ultrafiltrated to a dry fat-free content of 9.5-11%, the required amount of filtrate removed during the ultrafiltration process is determined by the formula: Mn.B, (K-1) BM-KB, where Mn is the mass of the normalized mixture, kg; BM - the protein content in the normalized mixture,%; K - protein concentration factor, equal to 1.2-1.7; in BF - protein content, those,%. Sources of information taken into account during the examination 1. USSR patent but application No. 2016435/13, cl. A 23C 19/02, 1973. 2. N. R. Chapman. “Use of milk, concentrated milk and soft cheese for yoghurt. Journal the Society of Dairy Technology, 1974, 27, No. 3, 151-155 (prototype).