SU874018A1 - Method of producing skim-milk cheese - Google Patents

Description

(54) METHOD OF OBTAINING FRIED CHEESE

This invention relates to the dairy industry. A known method for producing low-fat cheese involves providing a pasteurized raw material, cooling it to the binding temperature, cutting the clot, second heating, kneading, shaping, pressing, salting, ripening. The disadvantage of this method is that it does not allow increasing the output of the cf. The purpose of the inventive is to increase the yield of the product. The goal is achieved by the fact that, according to the method, which involves pastes from starting the original, cooling to the coagulation temperature, cutting the clot, second heating, displacing, shaping, pressing, maturation, pasteurization of the raw material is carried out at 88-9 ° C with a delay of 10 -0 min, the coiling is carried out at 36, and the second heating is carried out at 39-4 ° C for 8-10 min with periopic agitation. To clarify and establish optimal heat treatment of milk for the production of skimmed milk, an acidity of 2 ° T separation was divided into four samples and examined. Skimmed milk and pasteurized at 71-72 ° C with a shutter speed of 20 s were used as controls. The third was pasteurized at 78-80 ° C with a holding time of U min and the fourth at 88-90 ° with a holding of Yu minute as experienced. The first two samples, the controls, were cooled to 30-32 ° C, the third and fourth samples were experimental, cooled to 35-36 ° C, and 2% of the lactic acid bacteria were added to all, calcium chloride 40% solution, 4Og of anhydrous salt per LOO kg of milk and rennet enzyme 2.5 per UOkg milk was stirred and at 30-32 ° C and respectively 35-3b C, the milk was left at rest to form a dense

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clot. The gothsim clot was cut into cubes along the rib I cm and left alone for 15-2 minutes to isolate the serum, then control samples (from raw and pasteurized at 70-72 C for 20 s) were molded, self-pressed, pressed, salted.

Clusters of prototypes after cutting into cubes I cm along the edge and you-. „

From tab. I and 2 it follows that the consumption of raw materials for cheese when using raw milk is close to the norms of consumption of raw materials.

From pastes of iznovannogo milk at 7O- with vydernske 2O with saving is about 11%. The greatest savings in the proposed experiments, about 34% is obtained when producing cheese from skimmed milk pasteurized at 88-9 ° C for 10 minutes.

If, in drawing up the norms of raw material consumption for the production of skimmed cheese, an assumption of production losses up to 11% was made, then saving by using pasteurized skim milk at 88-90 ° C with a 10-minute ssyutavit loss of up to 23%.

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holding at 35-36 ° C for 15-20 mil. heated to ZO-4O С and kept for 8-1О min with occasional stirring, then the grain was molded, pressed, salted cheese and ripened,

 The results of CFA from skimmed milk with SOMO are presented in Table. I and 2.

Table I

table 2

Claims (1)

P r and m er. Skimmed milk with an acidity of 19 ° T is pasteurized at a temperature of 9 ° C for 15 minutes, cooled to a temperature of 35 ° C, 2% lactic acid bacteria are added to the starter, mixed thoroughly and 4 g of anhydrous salt are added in the form of a 40% solution per 100 kg of milk. and 2.5 g of a rennet enzyme with a 1% solution per OO of a kg of milk, is thoroughly stirred for 5 minutes at a time to form a tight clot. The finished clot is cut into cubes of size l cm along the rib and left alone to release the serum for 2 minutes at. The second heating is carried out at 39 ° C and the exposure is Yumin at this temperature with periodic 5874O stirring. Then the cheese is molded from plastic and pressed to a moisture content of 59%. Drying is carried out in brine 209 & concentration for 4 days. The drainage is used to dry the heads of the cheese and to grow at 15 for 30 days. The use of the proposed method for the production of fat-free ses gives an opportunity to increase the yield of cheese by 23%, to improve the quality of sf, Formula of the invention 86 of renal milk, cooling to the hemper Uret coagulative, clot cutting, second heating, kneading, molding, pressing, salting, ripening, differing from the fact that, in order to increase the yield of the product, pasteurized skimmed 1H) milk is carried out at 88-9 ° C 1O-2O minutes, the binding is carried out at 36-37 t3, and the second heating is carried out with 8-10 minutes in a pinch with occasional stirring. Sources that are taken into account in examination I. USSR author's certificate No. 14О319, cl. A 23 C 19 / O2, 1961.