SU824947A1 - Method of producing curds - Google Patents

Description

(54) METHOD OF CRAFT PRODUCTION

one

The present invention relates to the dairy industry, in particular to methods for the production of cottage cheese.

A known method for the production of various fermented milk products, including cottage cheese, where it is envisaged to carry out the processes of ultrafiltration as a raw material, the use of a filler obtained by the method of ultrafiltration 1.

The closest in technical essence to the present invention is a method for the production of cottage cheese, which involves pasteurizing skim milk at 72-76 ° C, cooling it to fermentation temperature, pouring calcium chloride, ferment rennet, fermenting to acidity 65-70 ° T, concentrating by separation , cooling, adding cream to concentrate to a fat content of 11% and packaging 2.

In the production of cottage cheese by a known method, a large number of ripening tanks is required, high labor, energy, and equipment are required for separating fat, adding it to the resulting concentrate, and protein concentration by separation. In this case, there is a large loss of protein in the separated serum and fat, as well as an incomplete use of milk proteins (albumin, globulin).

The purpose of the invention is to simplify the process of production of cottage cheese, increasing the yield

the finished product due to more complete use of fat and protein.

Claims (2)

This goal is achieved by the fact that in a method involving pasteurization of raw milk, cooling to the fermentation temperature and fermentation by fermenting lactic cultures, removal of whey, cooling and filling, before pasteurization, milk is normalized to a fat content of 1.2-1.5%, and after pasteurization milk is concentrated by ultrafiltration through sulfate cellulose membranes at a temperature corresponding to the pasteurization temperature of milk 78-80 ° C to a fat content in the concentrate of 8.5-9.5%, dry matter 25-30%, the resulting concentrate t is maintained at 65-75 ° C for 20-30 min, and subjected to cooling and ripening for 4-6 hours, while removing whey after skvaschivani lead prepressing for 1 to 1.5 hours until a moisture content of 70-73%. The cottage cheese production method is as follows. Before pasteurization, milk is normalized in fat to a fat content of 1.2-1.5%. Pasteurization is carried out at 78-80 ° C, after which it is concentrated by ultrafiltration through cellulose-cellulose membranes. During filtration, the milk is divided into two fractions: 1- fraction - a concentrate with fat content of 8.5-9.5%, dry matter 25-30%, 2- fraction - whey, containing 0.1-0.3% protein and 4.5-4.8% milk sugar. The concentrate is cooled to the fermentation temperature of 24-28 ° C, maintained at 65-75 ° C for 20-30 minutes, then 0.5-1% of the ferment is applied on sterile milk and fermented for 4-6 hours to an acidity of 85- 150 ° T and cooled to 6-8 ° C. In the case of increased humidity, they are carried out by pressing within 1 -1.5 hours until containing and moisture 70-73%. Example 1. Take 1000 kg of milk with a fat content of 1.4%, a protein of 2.88 ° / o with an acidity of 19 ° T. Milk is pasteurized to 78 ° C and passed through cellulose sulphate membranes. You get 148 kg of concentrate with a fat content of 9.4% and moisture 71%. The concentrate is then kept at 75 ° C for 20 minutes, cooled to 26 ° C, 1% of the mesophilic lactic streptococum is added and fermented for 4 hours until the acidity is 105 ° T, then it is cooled to 6 ° C. The finished product has the following indicators: fat content 9.3%, moisture 71%, acidity 105 ° T. Consistency is tender, smearing, homogeneous, taste is pure, lactic acid. Example 2. Take 1000 kg of milk with a fat content of 1.3%, protein 2.4% with an acidity of 10 ° T. Milk is pasteurized at 80 ° C and passed at this temperature through cellulose sulphate membranes. 150 kg of a concentrate with a fat content of 8.5%, moisture of 75% is obtained, which is kept at 80 ° C for 25 minutes, cooled to 28 ° C, 2% of the starter are added on sterile milk and fermented for 5 hours until the formation of acidity 115 ° T, then a clot is pressed for 1.5 hours to form 73% moisture, 9% fat. You get 145 kg of finished cottage cheese with a fat content of 9%, moisture 73% with an acidity of 120 ° T. Consistency is gentle, smearing, homogeneous, taste is pure, sour-milk. Thus, the production of cottage cheese on the proposed method reduces the time of its production in half. The yield of curd is increased by 15-20%, the nutritional value is improved due to the full use of whey proteins. Ultramembrane filters make full use of fat and reduce protein loss by up to 80%. Claim method A method for producing curd, which involves pasteurizing raw milk, cooling to fermentation temperature and fermentation of lactic acid culture, removal of whey, cooling and packaging of the product, characterized in that, in order to simplify the process and increase the yield of the target product due to more complete utilization of fat and protein, before pasteurization, milk is normalized to a fat content of 1.2-1.5%, and after pasteurization, milk is concentrated by ultrafiltration through cellulose sulfate membranes at a temperature corresponding to the temperature of pasteurization of milk 78-80 ° C to a fat content in the concentrate of 8.5--9.5- / a, dry matter 25-30%, the resulting concentrate is maintained at 65-75 ° C for 20-30 min and subjected to cooling and fermentation for 4-6 hours. 2. The method according to claim 1, characterized in that the removal of the serum after fermentation is carried out by pressing for 1-1.5 hours to a moisture content of 70-73 ° / o. Sources of information taken into account in the examination 1. The use of membrane processes in the dairy industry. Overview information. Ser. “Dairy and cheese-making industry, TsNIITIIMINm smolprom, M., 1976, No. 2, p. 27-34. 2. Soft diet cottage cheese. Technological instructions OST 4925-71. MINM smolprom. 11.08.71 (prototype).