SU897199A1 - Method of preventing hard rennin cheese from shrinking and getting mouldy - Google Patents
Method of preventing hard rennin cheese from shrinking and getting mouldy Download PDFInfo
- Publication number
- SU897199A1 SU897199A1 SU802890063A SU2890063A SU897199A1 SU 897199 A1 SU897199 A1 SU 897199A1 SU 802890063 A SU802890063 A SU 802890063A SU 2890063 A SU2890063 A SU 2890063A SU 897199 A1 SU897199 A1 SU 897199A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- vinyl acetate
- cheese
- drying
- cheeses
- dibutyl
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Description
Изобретение относитс к сыродель ной промышленности, в частности к способу предохранени твердых сычужных сыров от плесневени в перио созревани и хранени . Известен способ предохранени твердых сычужных сыров От плесневени и усушки, предусматривающий использование в качестве защитного покрыти водный раствор альгината натри , глицерина и сорбиновой кислоты с последующим дублением его раствором хлористого кальци 1. Наиболее близким техническим решением к предлагаемому вл етс спо соб предохранени твердых сычужных сыров от плесневени и усушки, предусматривающий подготовку поверх нбсти сыров обсушиванием, нанесение сАо сополимерной дисперсии винилацетата с дибутилмалеинатом,высушивание этого сло и формирование из него защитной оболочки (2. Недостаток способа заключаетс том, что при его использовании имеют место потери массы сыров в процессах созревани и усушки, а также способ предусматривает введение дефицитной и дорогосто щей сорбинов кислоты и не обеспечивает полного предохранени сыров от плесневени . Целью изобретени вл етс уменьшение потерь массы, усиление фунгицидного . и фунгистатического эффекта и снижение себестоимости. Поставленна цель достигаетс тем, что согласно способу, предусматривающему подготовку поверхности сыров обсушиванием, нанесение сло сополимерной дисперсии винилацетата с дибутилмаленнатом , высушивание этого сло и формирование из него защитной оболочки, в сополимерную дисперсию винилацетата с дибутилмалеинатом ввод т триацетат глицерина в количестве 1-10% при рН 3,0-3,5. Согласно предлагаемому способу композицию, содержащую сополимерную дисперсию винилацетата с дибутилмалеинатом с рН 3,0-3,5 и триацетина в количестве l7lO% нанос т на поверхность сыра способом натирани , затем после высыхани покрыти помещают его в камеру дл созревани . Образовавша с эластична полупрозрачна без наличии пузырей и иного рода дефектов пленка предохран ет сыр от плесневени и усушки в период созревани и хранени .The invention relates to the cheese-making industry, in particular, to a method for protecting hard rennet cheeses from mold during ripening and storage. There is a known method of protecting solid rennet cheeses from mold and drying, which involves using an aqueous solution of sodium alginate, glycerin and sorbic acid as a protective coating, followed by tanning it with calcium chloride solution 1. The closest technical solution to the proposed method is to protect solid rennet cheeses from mold and shrinkage, which involves the preparation of cheese on top of the cheese by drying, application of aAA copolymer dispersion of vinyl acetate with dibutyl maleinate, you drying this layer and forming a protective shell from it (2. The disadvantage of the method is that when it is used, there is a loss of mass of cheeses in the ripening and drying processes, and the method also involves the introduction of scarce and expensive sorbins acid and does not completely protect the cheeses The aim of the invention is to reduce the mass loss, enhance the fungicidal and fungistatic effect and reduce the cost. The goal is achieved in that according to the method of preparing the surface of cheeses by drying, applying a layer of copolymer dispersion of vinyl acetate with dibutylamine, drying this layer and forming a protective shell from it, in a copolymer dispersion of vinyl acetate with dibutyl maleate, glycerol triacetate is added in an amount of 1-10% pH 3.0-3.5. According to the proposed method, a composition containing a copolymer dispersion of vinyl acetate with dibutyl maleinate with a pH of 3.0-3.5 and triacetin in an amount of l7lO% is applied to the surface of the cheese by rubbing, then after drying the coating is placed in the maturation chamber. The film formed with an elastic translucent, without bubbles and other defects, protects the cheese from mold and drying during the period of ripening and storage.
После посолки и обсушки поверхности сырков в течение 3-х суток швейцарские сыры покрывают композицией дисперсии на основе винилацетата с дибутилмалеинатом, содержащий триацетина от 1 до 10% массы.After salting and drying the surface of the curds for 3 days, Swiss cheeses are coated with a dispersion composition based on vinyl acetate with dibutyl maleinate, containing triacetin from 1 to 10% by weight.
Покрытие сыров производ т при 10-12°С с относительной влажностью воздуха 80-85%.Cheese is coated at 10-12 ° C with a relative humidity of 80-85%.
Пример. После посолки и обсушки в течение 4-х суток при 12° С на поверхность швейцарского сыра нанос т полимерную композицию винилацетата с дибутилмалёинатом,содержаще го 5% триацетата глицерина с рН 3, 3.Example. After salting and drying for 4 days at 12 ° C, the polymer composition of vinyl acetate with dibutyl malinoate containing 5% glycerol triacetate with a pH of 3 and 3 is applied to the surface of Swiss cheese.
Композицию нанос т на поверхность швейцарского сыра в два приема. Сначала покрывают,натира , верхнее полотно и более половины боковой поверхности головки. Через 7 ч после формировани пленки при перевора . чивают головки швейцарского сыра и :покрывают оставшеес непокрытое нижнее полотно и боковую поверхность. , Сыры с покрытием созревают в три стадии: на первой стадии при 20 дней; на второй стадии - при 2бс 30 дней; на третьей стадии - до полной зрелости сыра 6 мае.The composition is applied to the surface of Swiss cheese in two doses. First, cover, rubbing, the upper fabric and more than half of the side surface of the head. 7 hours after the formation of the film during the transfer. Swiss cheese heads and: cover the remaining uncovered bottom fabric and side surface. , Coated cheeses ripen in three stages: in the first stage at 20 days; in the second stage - at 2bc 30 days; in the third stage - until full cheese reaches 6 May.
Q В период созревани головки швейцарского сыра периодически переворачивают . Относительна влажность воздуха при созревании 85%.Q When ripe, the heads of the Swiss cheese are turned over periodically. Relative air humidity at maturation 85%.
Результаты испытани покрыти швейцарских сыров композицией с учетом процента усушки, наличи плесневени и состо ни покрыти в течение всего периода созревани и хранени (б мес) представлены в таблице.The results of testing the coating of Swiss cheese with a composition, taking into account the percentage of shrinkage, the presence of mold and the condition of the coating during the entire period of maturation and storage (six months) are presented in the table.
3-3,53-3.5
9,89.8
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU802890063A SU897199A1 (en) | 1980-03-03 | 1980-03-03 | Method of preventing hard rennin cheese from shrinking and getting mouldy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU802890063A SU897199A1 (en) | 1980-03-03 | 1980-03-03 | Method of preventing hard rennin cheese from shrinking and getting mouldy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU897199A1 true SU897199A1 (en) | 1982-01-15 |
Family
ID=20881015
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU802890063A SU897199A1 (en) | 1980-03-03 | 1980-03-03 | Method of preventing hard rennin cheese from shrinking and getting mouldy |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU897199A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7312272B2 (en) | 2001-12-21 | 2007-12-25 | Celanese Emulsions Gmbh | Food coating substance containing a softener-free aqueous copolymer poly(vinyl ester) dispersion, production and use thereof |
| RU2807637C1 (en) * | 2023-03-06 | 2023-11-20 | Ооо "Креол" | Food protective coating |
-
1980
- 1980-03-03 SU SU802890063A patent/SU897199A1/en active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7312272B2 (en) | 2001-12-21 | 2007-12-25 | Celanese Emulsions Gmbh | Food coating substance containing a softener-free aqueous copolymer poly(vinyl ester) dispersion, production and use thereof |
| RU2807637C1 (en) * | 2023-03-06 | 2023-11-20 | Ооо "Креол" | Food protective coating |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2531329A (en) | Chesse modifying enzyme product | |
| ES455602A1 (en) | Manufacture of cheeses | |
| ATE11626T1 (en) | HIGH CONCENTRATION OF PROTEIN PRODUCT OR SALTED WHOLE EGG AND PROCESS OF MAKING THE SAME. | |
| US4515815A (en) | Low sodium chloride ripened rennet cheeses by ultrafiltration | |
| RU94045885A (en) | Method of producing cheese based on milk concentrated by means of ultrafiltration | |
| SU897199A1 (en) | Method of preventing hard rennin cheese from shrinking and getting mouldy | |
| Melachouris et al. | Changes of the proteins in Cheddar cheese made from milk heated at different temperatures | |
| KR890002681B1 (en) | Process for preparing moisturizor for using skin | |
| Parying et al. | Effect of carbon monoxide exposure on capillary permeability to albumin and α2-macroglobulin | |
| Lepp et al. | Hemoglobin electrophoresis at alkaline pH on agarose gels. | |
| US3798340A (en) | Manufacture of salted cheese | |
| Omar et al. | Flavor enhancement, by lipase addition, of Ras cheese made from reconstituted milk | |
| AU599978B2 (en) | Process for the treatment of milk for cheesemaking | |
| IE892239L (en) | Method for the preparation of cheese | |
| ATE160072T1 (en) | RENEWED CHEESE WITH REDUCED FAT CONTENT AND METHOD FOR PRODUCING THE SAME | |
| Riddet et al. | Fat oxidation in Cheddar cheese | |
| RU1822715C (en) | Method of cheese preservation against molding and drying-up | |
| CN106327984B (en) | A kind of production method for bovine jugular vein injection model of growing up | |
| US2246822A (en) | Method of controlling the physical dimensions of molded hydrocolloid bodies | |
| EP0963700B1 (en) | Cheese with holes and a low fat content and method for the preparation thereof | |
| SU1235488A1 (en) | Method of producing cheese "russian" | |
| Singh | The chemical changes in the fat and protein of Limburger cheese during ripening | |
| SU1722381A1 (en) | Method for preventing cheese against moilding and shrinkage | |
| US3840669A (en) | Preparation of white pickled cheese | |
| SU594946A1 (en) | "susaniski" cheese making method |