SU959737A1 - Cheese salting method - Google Patents

Description

(54) METHOD OF SUPPLY OF CHEESE

one

The invention relates to the cheese industry.

There is a method of salting cheeses with brine using vacuum, which is created inside the central part of the cheese head in the cavity, where the tip of the tube connected to the vacuum line 1 is then inserted.

However, this method of salting cheese is associated with a violation of the integrity of the cheese head, since the mold for making the cheese head must be provided with a special axial conical pin in order to form a cavity inside the central part of the head. In addition, the salting process is difficult to automate, given that when running, 1 ton of cheese is produced, for example, 200 heads weighing 5 kg "Dutch bar cheese or 400 heads 2.5 kg" Dutch round cheese, and the internal cavity of each head before diving brine-. must be connected to a vacuum line. In addition, it is difficult to achieve uniform salting in bar cheese of the type “Dutch” Uglich, “Soviet and others, when the length of the head is 2 times or more its width and height.

For these cheeses, the cavity mentioned above, which forms an axial conical pin, will no longer be central, and therefore the heads will be saturated with salt mainly in the shortest time.

5 ways. This is true for cylindrical cheeses, for example, "Poshekhonsky," Kostroma, "Yaroslavsky and others.

The closest in technical essence to the present invention is a method of salting cheese, which involves immersing the heads of the cheese in the brine in the bath and keeping it therein 2.

Cheese salting is known to be a diffusion process and is accompanied by the diffusion of salt into the cheese and osmotic

15 transfer of water from cheese at the concentrations of brine used in the process of salting, and the process lasts 6–8 hours for small spicy cheese, up to 7–8 days. for “Swiss cheese, and on average for most

70 cheeses salting process takes at least 2-3 days.

When salted in a cheese-making manner, all the salt that has entered is concentrated in the surface layer of cheese with a thickness of 2-2.5 cm.

The purpose of the invention is to more evenly distribute the salt in the head and speed up the process.

The goal is achieved in that according to the cheese salting method, which involves immersing the cheese heads in the brine and keeping the vacuum above the brine surface, a vacuum of 0.3-25 kPa is created and the cheese is aged for 0.2-8 hours.

The method is as follows.

G (cheese pickers after pressing are placed in a container with perforated shelves and immersed with cheese in a sealed container with brine so that all cheeses are under the layer of the latter, and a vacuum of 0.3-27 kPa is created in the container above the brine surface.

The cheese head is aged for 0.2-8 hours.

Reducing the pressure to less than 0.3 kPa is difficult when using existing vacuum pumps. The choice of the maximum value of the residual pressure is due to the fact that it increases. salting speed is reduced.

The cheese has micropores and the diameter of the maximum through pores in the cortical Ingushe located layers of the freshly pressed Dutch Dutch bar cheese cheese from 2.6 to 170 microns.

Salting the cheese in brine under vacuum helps to speed up the mass transfer between 24

,five

27

18

1.5

0.25 6 b

Doing raw and brine, removing the gas phase and unbound moisture from the cheese, facilitates the rapid replacement of free moisture and air in the micropores of the cheese with brine. The depth of brine penetration depends on the time of salting under vacuum, the absolute pressure of the latter and the closure of the cortical layer of cheese.

Salting under vacuum makes it possible to quickly cool the cheese at the required level of development of the lactic acid process.

Example 1. Uglich cheese after self-pressing and pressing is immersed in a brine with a temperature of 8 ° C and a salt concentration of 20%. In the tank with brine and cheese above the surface of the brine create a vacuum

to a residual pressure of 1.5 kPa. Control cheese salt 24 hours in accordance with the requirements of the technological instructions. The salt concentration of moisture is estimated in an average sample after 4 hours salting at the experienced cheese and 24 hours at the control. Full cheese. The results of the experiments are shown in Table B. .one.

Example 2. Spicy (small) cheese after self-pressing (since this cheese is self-pressing and is not pressed with external load) is immersed in a brine with a temperature of 10 ° C and salt concentration of 20%. In a container above the surface of the brine, a vacuum is created to a residual pressure of 27 kPa. The control cheese is salted in accordance with the requirements of the process instruction. The results of the experiments are given in table. one.

0 Similarly, salting and other cheeses are shown in Table. one.

Table 1

45.1

2.10

600 2.16 44.2

boo

45.0

2.01 44.0 2.20

I

2.41

45.4

2400 2.40 44.2

As can be seen from the table. 1 the use of the proposed method will allow to intensify the process of salting cheese. The moisture of the cheese when using this method of salting increases slightly, which improves the conditions for the development of beneficial microflora, as the overall water activity increases.

On the example of “Spicy and -“ Russian cheeses, it is clear that the salting process is most actively carried out with a deeper

When salted according to a known method, the bulk of the salt is in the cortical (outer) layer 2.0-2.5 cm thick and reaches 4-5%. The distribution of salt on the proposed method is more uniform.

Thus, the proposed method allows to speed up the process and improve the quality of the cheese.

Continued table. one

vacuum. At residual pressure during vacuumization (0.3-1.5 kPa), salting speed increases by more than 6 times as compared with the known method. Studies were carried out on the distribution of salt in the head of Russian cheese after salting according to the proposed method. The head is divided into three layers: outer, intermediate: center, each layer is 4.5 cm thick. The salt content over the head layers is given in table. 2

I 3.-§2

50 DL factory capacity of 2500 tons of cheese in. year the economic effect from the use of the invention will be 4500 rubles.

Claims (1)

Invention Formula 55 method of salting cheese, providing for immersion; cheese heads in a pickle and keeping in it, characterized in that, for the purpose of more uniform distribution 78 laziness of salt in the head and speeding up the process-1. USSR author's certificate ca, above the surface of the brine create v-No. 1.04717, cl. And 23 С 19/064 quum, equal to 0.3-27 kPa and cheese aging 2. Collection of technological instructions carried out within 0.2-8 hours in the production of solid bulk cheeses. Sources of information, M., TSNIIPEI, 1974, p. 23-25 (protopinnye into account when examining the type). 959737