SU731948A1 - Method for producing "gorny" cheese - Google Patents

Description

one

The invention relates to the production of natural cheeses with high-temperature processing of the cheese mass and can be used in large cheese-making enterprises.

Methods are known for the production of natural large cheeses (Soviet, Swiss) produced from pasteurized normalized milk by coagulating it with a bacterial starter and rennet, followed by processing the cheese grain before shaping and obtaining fresh cheese 1,

The closest in technical essence to the present invention is a method for the production of Soviet cheese, which involves pasteurizing the raw milk, introducing trace elements and curdling the mixture with a leaven consisting of lactic acid streptococci and sticks, calcium chloride and a ferment enzyme, obtaining a curd, performing a second heating, kneading .

molding, pressing and ripening for 4 months 2J.

The disadvantage of the methods is the lengthy and complex process of the production of cheeses and their ripening.

The purpose of the invention is the development of a new gyra technology with a reduced maturity.

In order to achieve the goal, the fermentation is carried out with bacterial ferment from proteolytically or politically active lactic acid sticks L.Eactis, U-ptantarym, b.caeei with the following indicators: limiting acidity 230-2, proteolysis 25-34 mg%, density 1.1 " five

1.3 g / cm with the accumulation of free amino acids 14-27 mg% and volatile fatty acids 20, 5-34, O mg% and lactic streptococci Stntlnermoplli ls, s-tr. e, actis, str. tiON-iec will show mi: 126-144 ° T, 17.5-26.0 mg%, O, 9-1.2 g / cm, 5.9-9.4 mg%, 11.620, 0 mg%, one strain from each species, the ratio of modifying streptococci and lactic acid sticks is set at 2: 1, and the second heating temperature is 46-49 ° C, the moisture content in fresh cheese is 41-44%, and the maturation of the fish is carried out for 60 -65 days. In all the indicated properties, the newly selected lactic acid bacteria are superior to the known applied strains. Characteristics of bacterial starters by average indicators are presented in Table 3,. These factors ensure the intrinsic microbiological and biochemical processes that are crucial for the ripening of cheese. Table 2 shows the differences in some basic parameters of cheese production. Analysis of the table shows that in the proposed method, an acceleration of the lactic acid process is observed, which is favored by a favorable temperature of the second heating and a relatively high moisture content remaining in fresh cheese, for example. In milk pasteurized at 70-72 ° C, with acidity 17. 19 ° T, bacterial leaven consisting of lactic acid sticks and streptococci is added in an amount of 0.4.5% (1: .2 ratio), a mixture of chloride: manganese salts, cobalt, copper and zinc, respectively, 2.3: OplOj 0.57 and 1.34 per ton of processed milk,

Table 1

 Sourdough After thorough pymcine, 35 g calcium chloride and 2.5 g per minute enzyme enzyme are added. After coagulation at 34 ° C for 30 minutes, the clot is cut, the obtained grain of the desired size is kneaded for 40 minutes, then the mass is heated to 49 ° C in order to dehydrate and regulate the microbiological processes. The duration of treatment after the second heating is 45 minutes. A part of the shorts are molded and molded a cheese layer, Sv, hedgehog cheese is pressed for 3.5-4.0 hours at a minimum pressure of 1 and 2, and at a maximum pressure of 3.0 atm. Salt cheese in 2O% brine 4-5 days. The ripening is carried out in a fermentation chamber for 20-30 days at 20-22 ° C, after which the cheese enters the ripening chamber with a temperature of 8-10 ° C. Maturation period is 2. months. The new product at the age of two months has all the taste qualities of mature cheese and possesses the characteristic properties inherent in cheese with high-temperature processing of the cheese mass. Compared to Soviet cheese, it is less demanding of processed milk. The introduction of the proposed cheese into the production increases the turnover of cheese-making chambers, helps to more fully meet the demand of the population in large cheeses and increases the economic efficiency of large cheese-making enterprises. The economic effect is 137.8 r per ton of product.

Acidity

for 24

Ultimate

acidity

(7 days,) ° T

Proteolysis, mg% Coagulation Time, h

140

90

260

132 28 20

5.0

6.0

Densi cryi

Cheese weight, kg12-167,5-9, O

Second temperature

heating, C53-5546-49

Moisture content in

fresh cheese,% 38-4O

Continued table. one

Table 2

41-44

 Continued table. 2

Claims (2)

The formula of the invention \ 1. A method for the production of cheese, involving the pasteurization of the original milk, the introduction of microelements and coagulation of a mixture of ₃₅ bacterial starter culture, consisting of lactic streptococci and lactic acid bacilli, calcium chloride and rennet, obtaining cheese, carrying out a second heating, kneading molding, pressing and ripening, with the fact that, in order to expand the range of produced cheeses and reduce the ripening time, 45 fermentation is carried out by fermentation th, consisting of proteolytically and lipolytically active strains of Streptococcus thermophitus, streptococcus Bactis.stre ptococcus tjovis with indicators: acid - 50 ° C 126-144 ° T, proteolysis 17.5 26.0 mg.% clot density 0.9, 1, 2 g / cm ^£ , forming free amino acids in the amount of 5.9-9.4 mg% and volatile fatty acids 11.6-30 mg%, 'and Lactobacterium Eactis. Lactobacterium ρΕαηtarum m Lactobacterium casei with rates of 230-270? T, 25-34 mg%, 1.1-1.3 r / ciZ, 14-27 mg% and 20.5-26.0 mg% taken from one strain from each species, while the ratio of lactic streptococci and lactic sticks is established equal to 2: 1, and the temperature is second about heating 46-49 and the moisture content in fresh cheese 41-44%. 2. The method according to π, 1, about l and h and thin with the fact that the ripening of the cheese is carried out within 60-65 days.