SU976928A1 - Bacterial ferment for producing soviet cheese - Google Patents

Description

one

The invention relates to cheese making and can be used in the preparation of sourdough for Soviet cheese.

Bacterial starter culture is known, which includes thermophilic lactic acid bacilli, thermophilic streptococci, mesophilic lactic acid streptococci, and propionic acid bacteria 1J.

A disadvantage of the known starter culture is that its milk acid microflora develops in cheese only at the first stage of ripening. The maximum of its development, as a rule, comes in 3-5 days, after which the numbers. The density of this microflora decreases sharply. The reason for this is the complete fermentation of milk sugar, which is a necessary source of nutrition for the lactic acid microorganisms of the starter culture.

The closest j to the technical essence and the achieved effect to the proposed is a bacterial ferment for Soviet cheese, including lysophilic lactic streptococcus Streptococcus tactis. Streptococcus cremoris. Streptococcus diaceti-,

lactis, thermophilic lactic acid. Streptococcuc thermophilus streptococcus, iLactobacterium helveticus thermophilic lactic sticks, Lactobacterium lactis, taken in a specific ratio, and Pronionibacterium freudenreichii propionic acid bacteria in an amount of 1 ml per 5000 l of milk 2J. A study of the number and species composition of the microflora of Soviet cheese, produced with this leaven, showed that

to the main microflora of Soviet cheese in 40-60 days. age is composed of mesophilic ditrate-positive lactic acid sticks of unsteady origin. The number of these microorganisms in the period of maximum

15 accounts for 46-98% of the total microflora in the raw material. If we consider the number of enzymes formed by microorganisms participating in the maturation of Soviet cheese, corresponding to their biomass, then we can make

There are 20 such bacteria: half of the enzymes involved in maturation are formed by fermenting microorganisms, the second - by ineffective Acacia mesophipic lactic acid sticks. Consequently, the quality of the cheese will depend on the properties of mesophilic lactic acid sticks, accidentally caught in cheese, including citrate-positive ones. Therefore, in order to effectively manage microbiological processes, it is necessary to focus not on the culture of mesophilic lactic acid sticks that fall into the cheese from the external environment, which can have both positive and harmful qualities of cheese, but to add to the mixture strains that possess only beneficial by its properties. The starter deficiency is that its species composition lacks citrate-positive strains of mesophilic lactic acid sticks specially selected for antagonistic activity. The purpose of the invention is to ensure the dominant position of the starter microflora at all stages of maturation of the Soviet cheese and decrease the antagonistic activity of the residual microflora of pasteurized milk on the development of propionic acid bacteria. This goal is achieved by the fact that bacterial ferment for Soviet cheese, including mesophilic lactic streptococci Streptococcus feet is, Streptococcus cremoris. Streptococcus diacetifeotis, thermophilic lactic streptococcus Streptococcus thermophytes, thermophilic lactic acid makers, Lactobacteriums, which are used in a certain proportion, and propionic acids, which can be found in the Red Crescent, that is, you can solve the problems of the southerly - tobaciPEus pfentarum, Lactobacterium pfentarum 154/2 or Lactobacterium pfentarum 11/3 strains that are biologically compatible with starter strains of propionic acid bacteria; in this case, the types of lactic acid bacteria are taken in a 2: 1: 1 ratio: 0.5. The essence of the proposal is to use in the composition of the leaven specially selected. strains of LactobacteriKEUs pEantarum. The morphological, biochemical, cultural characteristics of the proposed cultures of Lactobaci Bjs plantarum 154/2. Sourced from natural sources. Produced from Soviet cheese produced at the Altai cheese-making plant (Altai Krai) in 1977. Anishchenko I. P. Technically valuable iggamm. The temperature of the second heating of the curd mass (for 2 hours) is good for you {during the work of the Soviet cheese. Sole-resistant, has proteolytic activity. The metabolism products of this strain stimulate the development of propionic acid bacteria. Cultural and morphological features of the strain. Superficial colonies are convex, KPJTly, smooth, dense, white. The cell shape of the daily culture on milk is 2.8-4.2 X 0.5 µm sticks, often forming chains. Motionless. Gram-positive. Good growth prick in gdrolizovanny milk with agar. Rolls up the milk. Facultative anaerobic. The optimal growth temperature is 30 ° C. Products synthesized by the strain. Lactic acid from lactose. It is used as a starter culture in the production of cheeses with a high second heating temperature. In the second half of the ripening Soviet cheese is the main volume of microflora. Possessing proteolytic activity, it has a positive effect on the formation of the organoleptic properties of cheese. The storage media for the strain is pancreatin hydrolyzed skimmed milk agar-agar. Sowing a prick in a column of agar. Storage temperature 5 ° C. Pereivka strain once a month c. The breeding medium of the strain is sterile skimmed milk or broth from pancreatin hydrolyzed milk with a pH of 6.5. The optimal growth temperature is 30 ° C. Fermenting the formation of acid lactose, glucose, galacto, fructose, maltose, raffilose, xylose, arabinose., Gluconate, ribose. For frementation of carbohydrates, Hiss's medium is used with the indicator bromithymolblau prepared according to the formulation by A. S. Labinsk. Relation to phages was not determined. Ginetic features were not identified. LactobaciPEUs pfentarum 11/3. Sourced from natural sources. Isolated from cheese produced at the Bystry nskom cheese factory (Altai Territory) D 197.7 g. Anishchenko I. P. Technically valuable strain with thermal stability, salt tolerance, proteolytic activity. The introduction of crops of this type into the starter composition for cheeses with a high second heating temperature makes it possible to make adjustments in the qualitative and quantitative composition of the microflora in the second half of the ripening of the cheese. Cultural and morphological features of the strain. Morphology does not differ from typical cultures of this species. Superficial colonies are convex, round, smooth, dense, -white. The shape of a daily culture on milk — straight sticks with rounded ends, ranging in size from 4.2–5.6 X 0.5 μm, often form chains. Motionless, Gram-positive. Khor shy growth by injection into hydrolyzed milk with agar, with a slightly noticeable surface growth. Rolls up the milk. Facultative anaerobic. The optimal growth temperature is 30 ° C. Products that are contracted by the strain. Lactic acid from lactose, carbon dioxide from salts of citric acid, weak formation of diacetylacetone in skimmed milk. It is used as a starter culture when making cheeses with a view of the second heating temperature. In the second half of ripening, Soviet cheese i constitutes the main volume of microflora. Possessing proteolytic activity, it has a positive effect on the formation of the organoleptic properties of cheese. The strain storage medium is pancreatin hydrolyzed skimmed milk with 1.5% agar-agar. Sowing a shot in a column - agar. The storage temperature is 5 ° C. Perevivk it and it once a month. The breeding medium of the strain - sterile skim milk or broth from pancreatin hydrolyzed milk with a pH of 6.5. The optimal growth temperature is 30 ° C. It sprays lactose, glucose, galactose, fructose, maltose, raffinose, xylose, arabinose, y, gluconate, ribose to form acid. For the fermentation of carbohydrates, Hiss's medium is used with the indicator bromthymol sine prepared according to the formulation by A. S. Labinsk. Relation to phages was not determined. Genetic characteristics have not been determined. Example. When making Soviet cheese in accordance with valid technological instruction, 6.2% of mesophilic lactic acid streptococci are introduced into milk before coagulation (S. factis 6 S. tactis 9722. S. Pactis 34g, S. diacetifectis 439 and S. diacetifectis G67g, S cre moris and S. cremoris K S 8713), 0.1% thermophilic lactic acid sticks {L. heB / eticus 3035, L. lactis 3675), 0.2% thermophilic lactic acid streptococci (S. thermophiftjs 129), 1 ml of broth I culture of propionic acid bacteria (Propionibacterium freudenreichii 149) per 5 tons of processed milk. 84 Preparation of the sourdough of lactic acid sticks and the sourdough of thermophilic and mesophilic streptococcus is carried out by a two-strand or three-trans. With a two-ply bottom method, starting with a secondary ferment, prepare parallel to the re; .; adobe and production ferment. ; Primary starter (laboratory). For the preparation of the primary ferment, 2 liters of milk are sterilized at 121 ° C for 10 minutes, then cooled to 42 ° C. The entire portion of the dry ferment of thermophilic lactic acid streptococci or sticks is added to the prepared milk; The milk is stirred after adding the starter and after 2 hours of delivery. Fermentation of milk at 42 ° C occurs after 12 hours. The resulting starter is cooled to 8 ° C and stored until transplant for no more than 24 hours. The secondary ferment is placed on the milk prepared in the same way as for the primary ferment. 2% of the primary ferment of lactic acid sticks or streptococci are introduced into the prepared milk. Milk with sourdough is stirred and kept at 42 ° C until a tight clot forms (4 hours). The sourdough is cooled and stored until transplanting at 8 ° C for no more than 24 hours. Sourdough transplants are made daily for 10 days, and then the primary starter is again prepared from dry. Secondary and subsequent transfer ferments of lactic acid sticks and thermophilic streptococcus are used to prepare a production ferment. Production sourdough. For the preparation of production ferment, 3% transfer ferment of lactic acid sticks or 3% of thermophilic streptococcus ferment is added to milk, pasteurized at 95 ° C for 45 minutes and rapidly cooled to 42 ° C and kept at the specified temperature before fermentation (5 hours ). Then pro-i lacquer is cooled and. stored until use at a temperature not higher than 8 ° C. With the three-transplant method of producing starter cultures, primary leaven is prepared with sterile milk, bottled or flasks of 500 ml. On the day of the use of the primary ferment, the initial starter is made from the last bottle or flask again from dry. A secondary ferment is prepared in pasteurized milk at 95 ° C for 45 minutes. Drifted 3% of the primary leaven. Fermentation of milk occurs after 6 hours. Secondary sourdough of lactic acid sticks and thermophilic sgreptokokka used for the preparation of a proizvodstvennogo sourdough.

The preparation of milk for the preparation of primary, transplant and production starter cultures of mesophilic lactic streptococci is carried out in the same way as for thermophilic ferment. The fermentation temperature of the milk and the culture of the starters is 30 ° C.

To prepare the primary leaven of mesophilic streptococcus and thermophilic rods and streptococci, dry cultures of these microorganisms produced by NPO Uglich are used.

In addition to the three ferments listed above, a leaven of mesophilic lactic acid citrate-positive palet, L. Plantarum species, strain 11/3 or 154/2 in an amount of 0.05% is introduced. The mesophilic lactic acid bacillus sourdough is prepared on milk pasteurized at 95 ° C for 45 minutes, the coagulation temperature is 30 ° C, and the duration is 18 hours. Prepared milk is inoculated with a dry culture of a bacterial concentrate of mesophilic lactic acid sticks L. pfentarum strain 154/2 or 11 / 3 at the rate of 2 g per zoo l milk.

Pyramid cheeses, the starter of which additionally includes mesophilic lactic acid sticks, fermenting citrates, differ from the control cheeses both in terms of microbiological indicators and organoleptically. The difference in the total score of the experimental and control cheeses is 3.9 points. All experienced cheeses are rated the highest grade. At a higher level passes the lactic acid process in cheeses. with leaven of mesophilic lactic acid sticks.

The table shows the changes in the total volume of microflora in the process of maturation in Soviet cheese with and without leaven of mesophilic lactic acid sticks.

Claims (1)

Claim Bacterial starter for the production of Soviet cheese, including mesophilic, lactic streptococci Streptococcus Eactis, Streptococcus cremoris, Streptococcus diacetiFactis, thermophilic lactic streptococcus Streptococcus thermoph ilhs, thermophilic lactic acid lactobacilli lactobacterium. Lactobacterium lactis, taken in a specific ratio, and propionic acid bacteria Propionibacterium freu-denreichii in an amount of 1 ml per 500 l of milk, characterized in that, with a chain to ensure the dominant position of the starter microflora at all stages of ripening of Soviet cheese and reducing VNIIIPI Order 9042/4 35 antagonistic activity of the effect of the residual microflora of pasteurized milk on the development of propionic acid bacteria, it additionally contains mesophilic lactic acid citrate-positive bacilli 40 species of Lactobacterium pfentarum, strain Lactobacterium plantarum 154/2 or LactobaciFELis pfentarum 11/3, biologically compatible with starter strains of propionic acid bacteria, while species of lactic acid bacteria were taken in a ratio of 2: 1: 1: 0.5.