SU980674A1 - Method of producing swiss bulk cheese - Google Patents

Description

one

The invention relates to the cheese industry.

A known method of producing Swiss cheese involves, among other things, optimizing the pressing process, according to which the process is carried out in the following mode: first, at a pressure of 6 kg per 1 kg of weight for 6 minutes, then 10 kg - 33 minutes, 18 kg 68 minutes, 27 kg - 100 minutes, 36 kg - 134 minutes, 47 kg - 126 minutes. The duration of the process is reduced to 8h 1.

The disadvantage of the method is the duration of the cheese ripening process.

The closest in technical essence and the achieved result to the proposed method is the production of block Swiss cheese, which provides for the normalization of milk for fat, fermentation using rennet enzyme, clot processing, second heating, molding, pressing, salting, drying and ripening cheese in a polymer film 2 .

The disadvantage of the method is the duration of the pressing process, the mild taste and aroma of the finished product, and the fact that when the cheese matures in the fermentation chamber a large amount of free cheese is released from the product, there is an excessive softening of the cheese dough 5. With which the blocks are deformed under the influence of their own weight.

The purpose of the invention is to eliminate fat loss, shorten the ripening time and improve the quality of the finished product.

The goal is achieved by the fact that according to the method of production of block Swiss cheese, providing for the normalization of milk fat, souring using rennet,

15, clot processing, second heating, molding, pressing, salting, drying and ripening of cheese in a polymer film, molding is carried out under a layer of serum under a pressure of 2-3 kg per 1 kg of mass for 3-5 minutes, while after pressing the cheese into a mold. x incubated for 12-14 hours at 20-23 ° C to increase the active acidity pH of 5.4-5.6, and ripening is carried out in five stages: the first and fifth of which are carried out at 10-12 ° C 1C-20 days and fourth

at 15-17 ° C for 8-10 days, and the third stage at 2 (} - 23 ° C for 20-30 days, with the normalization of milk based on the fat content of 45% in the dry matter of the finished product.

In addition, in the production of cheese from 1a: pelae milk, after normalization, bacterial ferment is added to it, selected according to the amino acid composition for Swiss cheese in an amount of 0.05-0.1%, while at a whey acidity before the second heating above 12, 5 ° T, 10% of the whey is taken from the normalized mixture and pasteurized water of 40-50 ° C is introduced in the same amount.

Example. 4700 kg of milk normalized in fat to 3.1%, at a temperature of 31 ° C, 0.10% of the starter, selected according to the amino acid composition for Swiss cheese, is added to the rennet, and incubated for 31 minutes. Grain production in the amount of 5-6 mm 17 minutes is carried out, and 38 minutes are put out to the second heating. The serum acidity at the end of treatment is 12.5 ° T. 330 kg of serum are taken away and 330 kg of water with a temperature of 45 ° C are added, the second heating is carried out for 24 minutes and removed for 42 minutes at 55 ° C.

The finished grain is poured into 10 molds, the press trolley is rolled up and 40 kg is molded under each layer of cheese 40 kg under a layer of whey, the serum is poured after molding, 7 hours of cheese are pressed. pH 5.45 and salted in 20% brine for 5 days at 10 ° C.

After obsuschki the surface of the cheese is treated and packaged in a film “Povidek. Cheese ripening is carried out in 5 stages: the first at 10-12 ° C for 18 days, the second in the intermediate chamber at 15-17 ° C for 10 days, the third in the fermentation chamber at 20-23 ° C for 26 days, the fourth in the intermediate chamber for 9 days at 17 ° C and last at 10-12 ° C until the cheese is fully ripe. The total duration of maturation of the product is 81 days.

The block Swiss cheese of 45% fat content developed by this technology has a pronounced taste and smell, a more uniform pattern, good appearance (no deformation) and no accumulation of free fat under the film.

Claims (2)

1. A method for the production of Swiss block cheese providing for the normalization of milk in fat, squash using rennet, clot processing, second heating, molding, pressing, salting, matting and ripening cheese in a plastic film, characterized in that, in order to reduce the ripening time and improve the quality of the finished product, the molding is carried out under a layer of serum under pressure 2-3 kg per 1 kg of mass for 3-5 minutes, while after pressing the cheese in molds is kept for 12-14 hours at 20-23 ° С for growth active acidity pH 5.4-5.6, and maturation is carried out in five stages: the first and fifth of which are carried out at 10-12 ° C for 15-20 days, the second and fourth at 15-17 ° C are 8- 10 days, and the third stage at 20-23 ° C for 20-30 days, and the normalization of milk is carried out on the basis of a fat content of 45% in the dry matter of the finished product. 2. Method according p. 1, characterized in that, in the production of cheese from unripe milk, after normalization, bacterial ferment is added, selected in an amino acid composition for Swiss cheese in an amount of 0.05-0.1%, while in acidity of whey before the second heating, even 12 5 ° С from normalized the mixtures take 10% serum and pasteurized water in the same amount, with a temperature of 40-50 ° C. Sources of information taken into account in the examination 1. Complex industrial milk processing. - Abstracts of the reports. regional scientific and technical conference., Stavropol, 1977, with. 150-151. 2. Swiss cheese (block). TU-49. 332-76 (prototype).