SU789088A1 - Method of obtaining cultured milk product - Google Patents

Description

one

This invention relates to the dairy industry, its whole dairy industry.

A known method for the production of fermented milk products, providing for the pasteurization of raw materials, normalization, fermentation and ripening 1.

The disadvantage of this method is that the application of dry or 10

Condensed skimmed milk will significantly increase the lactose content in the product, which causes such a taste of taste as the appearance of unpleasant sweetness. In addition, the use of | 5 as a protein component of dry or condensed skim milk is associated with the duration and laboriousness of the technological process, since their production requires the use of large-sized specialized equipment that is not specific to dairy enterprises producing fermented milk dairy products ...

The purpose of the invention is to accelerate the process and increase the nutritional value of the product.

The goal is achieved in that the raw materials are divided into 30

2

StreptococCUS lactis, Streptococcus cremoris, are fermented into two parts, one of which is separated, fermented with a mixture of cultures of StreptococCUS lactis. Streptococcus paracitrdvorus Streptococcus acetoinicus and after reaching the acidity of the mixture. 3545 T with ultrafilter. to obtain a protein-bacterial concentrate, with an active acidity, 4-4.9, and the remaining part of the milk is subjected to normalization and fermentation by the resulting concentrate.

At the same time, the concentration of the fermented mixture, by ultrafiltration, is carried out at 10-30 ° C to a solids content of 10-20%,

The essence of the method lies in the fact that the milk is dewaxed during ultrafiltration to the acid coagulation of casein. Optimal conditions for this are: | initial conditions: initial podkvas-shnvanie milk to 35-45t, carrying out the process in the temperature range and the composition of the used leaven. This symbiosis of streptococci develops well with high pressure in the ultrafilter and with an increase in the concentration of solids. The intensive development of microflora during ultrafiltration is facilitated by the removal of lactic acid from the medium and an increase in protein concentration.

Adding 7.5% proteinaceous bacterial concentrate with a dry matter content of 17% to the fermented milk reduces the clot production time to an average of 4 hours and 30 minutes compared to 8 hours in the case of fermentation with the addition of 5% of the usual ferment. The taste of prototypes is gentle pure, sour-milk. In control samples, lactic acid feels sharper. The viscosity of the product increases as the dosage of the concentrate increases. At the same time, the palatability of the product is improved.

After storage for 2 days in the packaged sour milk obtained by the proposed method, no separation of serum and an increase in acidity are observed. Under the same conditions, serum is released on the surface of control samples. Example 1. Milk is divided into two parts in a ratio of 35:65 "Less; part is separated, pasteurized at 95 with an exposure time of 45 minutes and fermented with 5% leaven, soup from Streptococcus lactis. Streptococcus cremoris, Streptococcus paracitrovorus and Streptococcus acetoinicus. Souring is accomplished at 26 ° C. After reaching 35-4-5 ° T acidity, the fermented milk is subjected to ultrafiltration at 25-28 ° C. The process is carried out until a dry matter content of 15-17% in the concentrate is reached. At this time, the active acidity of the concentrate is 4-4.6. The rest of the milk is normalized at the rate of obtaining a product of 1.2% or 2.0% or 3.2% fat, pasteurized with an extract of 3 minutes. After that, it is cooled to 26 ° C and the protein-bacterial concentrate obtained by ultrafiltration is added. Its dosage is 5-7.5%. After the clot has formed, the product is stirred, cooled and sent for packaging.

Example 2. Protein-bacterial concentrate get similar to example 1.

The cream obtained by separating the milk is normalized on the basis of obtaining the finished product with a fat content of 20% or 25%, is pasteurized at 95 ° C with a holding time of 20 s, cooled to 22 ° C and fermented 3-8% of the proteins of the bacterial concentration. After the acidity of the sour cream is at least 65 ° T, it is cooled to 4-8 ° C and sent for packaging.

The use of the method for producing a lactic acid clot accelerates the technological process by significantly reducing the duration of fermentation, improves the quality of fermented milk products, since they are enriched with proteins and thus their biological value is increased.

Claims (2)

1. A method for producing a fermented milk product, which involves pasteurizing the raw material, normalizing it, donating it and: fermenting, characterized in that, in order to speed up the process and increase the nutritional value of the finished product, the raw material is divided into two parts, one of which is separated and fermented. consisting of a mixture of cultures of Streptococcus lactiz / Streptococcus cremoris. Streptococcus paracitrovorus. Streptococcus acetoinicus and after reaching a pH of 35-45, ultrafiltration is carried out to obtain a protein-bacterial concentrate. with an active acidity, 4-4.9, and normalizing and fermenting the remaining part of the milk with the resulting concentrate. 2. Method POP.1, characterized in that the concentration of the fermented mixture by ultrafiltration will be introduced at a dry matter content of 10-20%. Sources of information taken into account in the examination 1, USSR author's certificate. tf 242658, cl. And 23 C 13/12, 1969 (prototype).