SU784853A1 - Bacterial ferment for cheeses with cheddaring and melting - Google Patents

Description

(54) BACTERIAL FILLET FOR CHEESES

With coddarization and melting of the raw mass

.one . ; The invention relates to the production of cheeses with cheddarization and melting of the mass and represents a bacterium & a starter culture consisting of strains of lactic acid streptococci and sticks - energetic acidizing makers, as well as an area of thermophilic properties and the ability to develop in environments with high concentrations of common salt . Cheddarized and melted cheeses, such as the pitching shaft, Arman, Suluguni, layered, tourist and others, belong to the groups of pickled cheeses and occupy a special place among them. A characteristic feature of their production technology is the operations of cheddarization and melting of the pulp, as a result of which it acquires a fibrous and layered structure. Currently, all of these cheeses are produced using starters for small cheeses with a low second heating temperature, which include mesophilic lactic acid streptococci {11 However, the lactic acid microorganisms of such starters cannot sufficiently carry out the process of chedarization of the raw mass, so as they are not vigorous acid formers. Their development is detrimental to high concentrations of sodium chloride, the content of which in the aqueous phase of layered cheese, for example, reaches 11-12% with a moisture content of 45% in the finished product. The mesophilic / lactic acid streptococci bacterial starters for small cheeses with a low second heating temperature do not withstand the melting temperature and die. In this case, the possibility of development in dispute cheese is given; x and other extraneous microorganisms, resulting in the formation of defects in the cheese, reducing its quality. In addition, the bacterial starters for small cheeses include heterofermentative lactic acid streptococci, decomposing milk sugar to form volatile acids, esters, alcohols, acetoin, diacetyl, and other substances. For cheddarized and melted cheeses, the presence of such substances is undesirable because they do not have a pattern. When using syosoba cheese salting in the milk of the milk acid microfusion dies / fails to ensure the feed process. .

The closest to the technical essence of the problem is bacterial ferment for chedar cheese, which, in addition to the mesophilus of streptococcal ferment, also includes thermophilic streptococcus and Bulgarian, wand PJ.g /

However, the components of the cheddar cheese starter culture do not possess - high salt tolerance. The ripening of cheddar cheese lasts for 3 months and is ensured by the development of the Bulgarian rod. Therefore, the starter cannot be used for the production of cheeses with cheddarization and melting of the curd without ripening; ; , -.;,;.,,, .... ....; . .

 The aim of the invention is to accelerate the process of cheddarization of the curd mass and ripening of cheeses during salting in brine.

The goal is achieved by using the St rep rep tococcus lactis strains, Streptococcus lactis 122, Streptococcus lactis 23, Streptococcus lactis 2.37 from Streptococcus .cremoris, using Streptococcus .cremoris, using the ascent, and using the ascent by using a Streptococcus lactis strain using Streptococcus lactis 23 using Streptococcus .cremoris. 0-7.5%, and the type of Streptococcus thermophi1 us use Streptococcus thermophi1 us 125 from the species Lactobacteriurn 1 a ctis use the strains lactbbacterturn lactis 13,. at the same time, the ratio of each type of mesophilic lactic streptococci, thermophilic streptococci and milk sticks should be set at 2: 1: 1. .:;: ; -; ....:;. 1 ..:.,:,: .., ....... X ....,.,.:. ..

The resulting bacterial starter culture consists of homofermentative mesophilic MILK ACID streptococci. Str. lactis C-253, 122, 23, 237; Str. cremoris 912a, 136; thermophilic streptococcus Str. thermophi1 us, 125 and Lbm. . Has is 13. The characteristics of all strains are listed below.

Strepto.coccus lactis C-g. Isolated from brine cheese.

Morphology. Culture cells are mainly arranged in pairs in the form of diplococci. The size of cells with a diameter of 0.8-1.0 microns. Gram-positive. - -. -

Organic environments. Agar with hydrolysis. Milk. It grows in deep and surface crops. The surface two-night colonies ° J are round, smooth, shining, whitish, with smooth edges. I The deep colonies are boat-shaped. The diameter of the colonies is 0.3-1.0 mm. :., ..; ,., and, .. Hydrolyzed milk broth. . Gives growth in the form of a uniform turbidity with a slight sediment.

Sodium citrate medium. There is no growth.

Physiological and biochemical properties. The optimal growth temperature is minimal and maximal. . Titrated acidity in milk after 15 hours of cultivation at an optimum temperature of 95-100 tons. Ultimate acidity 105-115t

The time of clot formation in milk after adding 5% culture 6-8 hours.

Nitrate to nitrite does not restore. Catalase does not form. Gelatin do not liquefy 4 yo. Gas. From glucose does not form. On m-septon agar with defibinated sheep blood, hemolysis zones are not available.

In the environment with. 10 and 40% of bovine bile develops. ; .

Milk with methylene blue and varnish. l mous at restores and rolls up. In milk with a litmus at 45 ° C, it causes slight rosacea without coagulation.

It develops in media at a pH of from 5 to 9.2.

5 Developed in media with a salt content of 6.5–7.0%.

Attitude to carbohydrates. With the development of actively fermenting glucose, maltose, lactrol, mannitol, galactose. Q Weakly ferments sorbitol. Does not ferment raffinose, arabinose, sucrose, starch, glycerin. :.

The deposit of TsMPM B-1591 was deposited at the Museum of cultures of stitched microorganisms of the Institute of the All-Russian Scientific Research Institute of Gynecology.

Streptococcus lactis 122. Selected from brine cheese.

Morphology. The oval-shaped cells are arranged in pairs, diplococci. Gram-positive. Magnitude

6 cells with a diameter of 0.7-0.9 microns.

Organic environments. Agar with hydrolysis B entangled. It grows in deep and surface crops. Over5 surface two-day colonies

round, smooth, shiny, whitish, convex with smooth edges. Deep colonies are boat-shaped. The diameter of the colonies of the two-day culture

0 0.5-0.8 mm.

Broth from the guide |) olizrvannrgo milk. Gives growth in the form of a uniform turbidity. Sodium citrate medium. Growth: no. .

ff Skimmed lyulokr. A clot forms after 6-7 hours after application of 5% of the culture.

Physiological and biochemical properties. : Optimum growth temperature, minimum 10 ° C, maximum.

0 Titrated acidity in milk

after 15 h of cultivation at an optimum temperature of 95-105 g. The limiting acidity is 110-115 ° T.

Nitrates in nitrite does not restore. Catalase does not form. Gelatin does not dilute. Gas from glucose does not form. Hemolysis does not give hemolysis zones on m-septon agar with a def.ib of sheep blood. It develops in an environment containing 10 and 40% bovine bile. Milk with mead sleno and litmus while restoring and turning back. in milk with a litmus, slight rosacea is observed. coagulation. It develops in media at a pH of from 5 to 9.2. It develops in environments with a salt content of 7.0-7.5%. Attitude to carbohydrates. Actively ferments glucose, maltose, lactose, mannitol, galactose. Weakly ferments sorbitol. Does not ferment arabinose raffinose, sucrose, rhamnose, starch, glycerin. When deposited in the Museum of cultures of microscopic microorganisms of the institute fa, the VNIIgenetyky strain received the collection number CMPMB-1588. Streptococcus lactis 23. Isolated from brine cheese. Morphologists, slightly oval-shaped cells are arranged in pairs, diplococci and 5, in chains of 4-6 cells. The size of cells in the diameter of 0.8-1.0 microns, Grg1mpositive. Organic environments. Agar with hydrolyzed milk. It grows in deep and surface crops. Superficial colonies Round, smooth, shiny, whitish, convex, with even edges. Deep colony boat colonies. The diameter of the colonies of a two-day culture of 0.5-0.8 mm. Broth from hydrolyzed milk Gives growth in the form of a uniform turbidity with a slight sediment. On a medium with sodium citrate there is no growth. In skimmed milk, a clot forms after 6-7 hours after adding 5% of the culture. Physiological and biochemical properties. The optimal growth temperature, minimum 10 C, maximum. Titrated acidity in milk after 15 hours of cultivation at an optimum temperature of 90-95 T. The limit on acidity is 100-110 ° T. Nitrates in nitrites do not restore. Catalase: Ie forms. Gelatin is not liquefied; Gas from glucose does not form. On m-septon agar with a defibinated sheep blood, hemolysis does not give rise to zones. It develops in an environment containing 10 and 40% bovine bile. Milk with methylene sinyo and litmus with restores and rolls. In milk with a litmus at 45 ° C, slight rosy without coagulation is observed. It develops in media at a pH of from 5 to 9.2. It develops in environments with a salt content of 6.5-7.0%. Attitude to carbohydrates. Actively ferments glucose, maltose, lactose, mannitol, galactose. Weakly ferments sorbitol. Does not ferment A1rabino, raffinose, sucrose, rhamnose, starch, glycerin. When depositing in the Museum of cultures of washing microorganisms of the VNIIgenetics Institute, the strain received the collection number CMPM B-1589. Streptococcus lactis 237- Isolated from brine cheese. Morphology. Cells slightly oval forGK: are located mainly in the form of diplococci. Gram-positive. Cell diameter 0.8-1.0 microns. Organic environments. Agar with hydrolyzed milk. The two-day surface colonies are round, smooth, shiny, convex, with even edges. Deep boat-shaped. The diameter of the colonies is 0.5-0.8 mm. Broth from hydrolyzed milk. Growth is observed in the form of a uniform turbidity. : There is no growth on the medium with sodium citrate. , . V In skimmed milk, a clot forms after 6-8 hours after application of 5% culture. Physiological and biochemical properties. The optimum growth temperature is minimal 10 ° С, maximum 43 ° С. Titrated acidity in milk after 15 hours of cultivation at an optimum temperature of 95-100 ° T. Ultimate acidity is 105-11 o T. Nitrates do not reduce nitrites. Catalase does not form. Gelatin does not dilute. Gas from glucose does not form. On m-septon agar with defibrated spotted lamb blood, hemolysis is not available. It develops in media with a content of 10 and -40% bovine bile. Milk with methylene blue and litmus when reconstitutes and coagulates. In milk with a litmus, slight rosacea is observed without coagulation. It develops in media at a pH of between 5 and 9.2. It develops in environments with a salt content of 6.5-7.0%. Attitude to carbohydrates. Actively ferments glucose, maltose, lactose, mannitol, galactose. Weakly ferments sorbitol. Does not ferment arabinose, affinose, sucrose, rhamnose, starch, glycerin. When depositing in the Museum of cultures of industrial microorganisms, the institute VNIIgenetics, the strain received collection number CMPM B-1590.

784853 Streptococcus cremoris 912a. It was obtained by adaptation to the SCF VNIIMS. Known, stored in the collection of the Museum of Industrial Cultures of the Institute of Research Institute of Genetics. It has collection number B-1.569. Streptococcus cremoris 136. Produced from brine cheese. Morphology. The cells are located single kokkagad and pbparnnogoevide diplococci. Occasionally found in 4 cells. Cell diameter 0.8-1.0 microns. Gram-positive. Organic environments. Agar with hydrolyzed milk. Forms superficial and deep colonies. Superficial colonies are round, smooth, convex, shining, whitish with even edges. Dia. ± r of colonies of a two-day culture of 1.0-1.2 mm. Deep caconias are boat-shaped. . ., Broth from hydrolyzed milk. Growth B in the form of a uniform mutz with a small sediment. The skimmed milk coagulates 7-8 hours after the application of a 5% culture. The physiological and biochemical properties. Optimum growth temperature 28-ЗО Minimal, maximum. Acid-forming energies bz-ez. Ultimate acidity 100-114. Nitrates in nitrites do not restore. Catalase does not form. Gas from glucose does not form. Ammonia from arginine does not form. With growth on a medium with sodium citrate, gassing is not observed. They don’t want to do this. On a m-septon agar with defibrinated mutton blood, hemolysis does not give zones .---; In a medium with a content of 10, and 40% bovine bile develops. Milk with methylene blue restores and coagulates. MrloKo with lacquer moss, when it is rebuilt, is zlivat and clothed, while it causes a slight nop effect without coagulation. It develops in media at pH of 5, 2. -; It develops in media with a content of 6.5-7.6% of common salt. Attitude to carbohydrates. Actively ferments glucose, lactose, galactose. Partially fermentation of sucrose, mannitol, raffinose. Does not ferment maltose, arabinose, sorbitol, glycerin, starch. When deposited in the Museum of Kuytu industrial micro Uganisms of the Institute of Scientific Research Institute of Genetics, the strain received the collection number CMPM B-1575. Streptococcus ther.mophMus 125Khranits in the VNIIMS collection. Morphology. Culture cells are arranged in chains of various Lengths. Grash Schose & Shch. The size of cells in diameter 0.8-1.0 mY

8 Organic environments. Agar with hydro milk. Forms small emotic grains; true colonies. The diameter of olonium is 0.2-0.5 mM. . In milk, a clot forms in 4-5 hours after depositing 5% of the culture. In the broth of the hydrolyzed sap gives growth in the form of turbidity. bioelectric properties. Growth temperature is 40-45 С, minimum 15 ° С, maximum. Titrateable, the protein in milk is through culture 100-105. The acidity limit IIQ-IIS T. In milk with 6.1% methylene blue does not develop. Litmus Moloo Do not discolor: wow. Nitrate to nitrite does not restore. Catalase does not form. Gelatin does not dilute. Attitude to carbohydrates. Ferments glucose, galactose, lactose, sucrose, starch. Does not ferment maltose, mannitol, glycerin, salicin. Lactobacteriurn lactis 13- Stored in the collection of microorganisms VNIIMS. Morphology. , Gram-positive granular sticks are arranged singly, in pairs / a, as well as thin long strings. Fi: zyolog -birchemical properties. The optimum growth temperature is min. 22 ° С, maximal. Titratable Acidity in milk after 15 h of cultivation at the optimum temperature of 120-130T, the maximum acidity is 15p-180t. Nitrates .nitrite does not restore. Catalase does not form. Gelatin does not dilute. Attitude to carbohydrates. During development, it ferments glucose, lactose, galactose, sucrose, maltose, mannose, raffinose, dextrin. Does not ferment glycerin, starch, sorbitol, rhamnose, mannitol, arabinose. . All strains of mineral acid streptococci and sticks, which are part of the bacterial ferment for cheeses with cheddarization and melting, form in the milk a smooth, dense clot with a puncturing syndrome, clean, pleasant milky acid taste and smell. An analysis of the nature of the relationship between the strains, the entrance of them into the composition of the starter, showed that there are no antagonist strains among them. In addition, there are also symbirtic ratios between the thermophilic streptococcus and the lactic acid bacillus. Bacterial sourdough for cheddarized and melted cheeses is prepared using the usual three-pass method. Separate cultivation of transfer and production starter cultures from mesophilic lactic streptococci and thermophilic streptococci and rods is assumed. To prepare a maternal mother in an eophilic streptococcal starter, sterile milk, prepared in accordance with the necessary requirements and cooled to, introduces an equal amount of each strain of mesophilic streptococci at the rate of 5% to the fermented milk. Mix well and culture for 7-8 hours. To prepare the mother sourdough of thermophilic streptococcus, 5% of the culture is added to sterile milk and mixed and cultured at 43 ° C. until a clot forms. After the clot formation, the maternal ferments are cooled, not peremesh, and stored until transplantation at a temperature not higher. The acidity of the materin mesophilic starter of the thermophilic streptococcus EZ, milk stick acid 95t. In the future, mother sourdoughs are supposed to be dried by one of the existing methods and will be used in production in a dry form, similar to the starters used in raw products at present. In the case of liquid maternal ferments, the secondary mesophilic sourdough is prepared by adding 5% of the maternal to sterile milk and cultured for 7 hours. The sourdough is stirred after 1 hour and 2 hours from the start of the cultivation. A secondary thermophilic starter is prepared by adding an equal amount of thermophilic streptococcus and a lactic acid bacterium into sterile milk at the rate of 5% of the parent ferment. Fermented milk is thoroughly mixed and cultured at 43 ° C until a clot forms within 6 hours. Secondary bies and all subsequent starters are used in production, which are prepared in the same way as secondary ones. When introduced into a cheese-making dish, the ratio between thermophilic microorganisms and mesophilus streptococci, which is 2: 2, is taken into account. The acidity of the mesophilic streptococcal ferment is 95-105 T. The clot is smooth, dense, the taste is pure, lactic acid, the microscopic preparation contains cocci, diplococci and a small amount of chains. Acidity of thermophilic production starter 110-130OT. The current is smooth, dense, the taste is pure, milky. chains of cocci, single sticks and chains of sticks are contained in the microscopic formulation. In a properly prepared thermophilic starter, 10-15 sticks are observed in the field of view. Fermenting mesophilic lactic streptococci in the amount of 0.5-0.7% is introduced into the milk bath in the cheese bath; thermofilic streptococci and chopsticks in the amount of 0.5-0.7% are introduced into the milk bath. Approx. In the production of Suluguni cheese, to 5,000 kg of a mixture of milk with 3,25% milk, of which 495 kg of skimmed and 4505 kg of base fat (3.6%), 50 kg of bacterial starter culture were added, including 25 kg of mesophilic streptococcal, consisting of strains Str. 1 act is 53, gz, 237, Str. cremoris 912a, 13b, and 25 kg of thermophilic streptococcal, consisting of strains Stg. thermophi1 us 125 and lbrti. tactis 13. When the acidity of milk increased to 21 tons, 125 g of rennet powder was added. The duration of the coagulation of milk was 30 minutes at. The grain size by the end of the production is 8-10 mm. Cutting and setting grain continued for 15 minutes. The second heating in the production of cheese was not performed. The finished grain was allowed to settle to the bottom and 70% serum was removed. The precipitated grain was pushed into the reservoir and pressed. After prepressing, the reservoir was left alone for maturation in the va, not under the serum. Serum temperature supported The serum acidity before cheddarization was. Preparation of the layer of curd continued for 20 minutes. The process of cedarization of cheese mass lasted 2 h 45 min. During this time, the layer turned over 2 times. Readiness of the curd was determined by melt breakdown. The acidity of the whey separated from the reservoir was 70. The ripe cheese mass was cut into non-bars and placed to melt in a buttermaker. The water temperature during melting was. Melting was continued until a uniform, heavy mass was obtained. Melting time was 7 minutes. After melting, the curd was laid on the table and the cheese was molded by hand. The resulting cheese heads were placed in fbr # 1 and placed in a cooling chamber l. After 5 hours, the raw heads were placed in salting pools for pickling. The brine had a concentration of 8%, a temperature of 8c. Duration of salting 2 days. Received 469 kg of Suluguni cheese with an astute fat of 47.3%, humidity 48.8%, the content of table salt was 7%. During the examination, the cheese received a high price. The cheese has a good external id, a clean, fermented milk taste and smell, a dense, layered, elastic onsistency, a uniform color throughout the masa. The figure is absent, which is haa actor for this type of cheese.

The leaven of the specified species and shtakm composition provides a more intensive course of the process of cheddarization of the curd mass in comparison with other starters (the optimum increase in active acidity, the required microflora volume), as a result of which the technological cycle of cheese production is reduced. The proposed starter provides the necessary biochemical processes in the cheese after the melting of the cheese mass during maturation, since it incorporates thermophilic microorganisms. This leads to an improvement in the pumping of the finished product. ./

Claims (2)

1. Collection of technological instructions for the production of pickled cheeses. M., 1975, p. 11-30. 2.Sprizane S.M., Fleishman Sh.E. Selection of starters lactic acid bacteria for cheddar cheese. Modern advances in the production of mala and protein dairy products (Abstracts). Kaunas, 1973, p. 285-286.