UA110267U - METHOD OF PREPARATION OF GOAT MILK BREAD TRANSFER FOR MOLDED CHEESE PRODUCTION - Google Patents

Abstract

The method of preparation of transplant laboratory yeast on goat's milk for the production of soft cheese includes: fermentation of sterilized cooled to room temperature milk with dry bacterial yeast (concentrate tank) MCT, fermentation for 14-16 hours. at a temperature of (26 ± 1) ° C until a dense clot of 85-90 ° T is formed in it. To the prepared for fermentation and fermentation of milk add beta-carotene preparation "Betaviton" in the amount of 0.04-0.05 wt. %; milk-converting enzyme (MFP) preparation in the amount of 10-20% of the existing rate of consumption, intended for the production of home ("granular") cheese and fermented at the above temperature for 12-13 hours. to form a dense clot with an acidity of 65-70 ° T.

Description

The useful model belongs to the dairy industry, in particular to the methods of preparing transplantable (PL) laboratory sourdough on goat's milk, which is used in the production of homemade cheese from goat's milk raw materials.

There is a known method of preparing hydrolyzed sourdough of lactic acid cultures, which involves: weighing the lactic enzyme preparation (rennet, pepsin, "Fromase, etc.) preparations (MFP) in the amount necessary for processing the entire volume of milk during the change to soft cheese on at a milk processing enterprise, adding MFP to 2 dm" of serum isolated from heat-treated sourdough, consisting of mesophilic lactic acid streptococci, cooled to room temperature in a flask made of heat-resistant glass, adding to it transplantable laboratory sourdough or batch concentrate Mst in the amount of 3-5 mass, 95, placing a flask with fermented whey from MFP in a thermostat and holding it at a temperature of (26.-1)"C until the acidity of the hydrolyzed sourdough increases to 65-70 (11.

The use of hydrolyzed sourdough in the production of soft cheese provides an improvement in organoleptic indicators (a decrease in the titrated acidity of the sourdough and the product made on its basis), a reduction in MFP consumption by 25-28 95, but this method does not ensure a decrease in hydrolyzed (PL) sourdough on goat milk and in goat cheeses with its use, the taste and smell of fat and sweat of goats, obtaining a dense clot of sourdough and soft cheese, does not contribute to reducing the loss of their constituent parts with whey and, as a result, does not allow to increase the yield of cheese from 100 kg goat's milk, improvement of color in sourdough and in cheese with its use (change of white color to white with yellow and with a yellowish tint, respectively) since the white color in consumers of goat's milk products is mistakenly associated with the removal of fat, entering the human body of the daily norm of beta-carotene, which does not contribute to increasing the functional properties of leaven on goat milk and the product based on it .

The closest analogue to our proposed method of preparing PL sourdough for soft goat cheese is the method of preparing transplantable laboratory sourdough, which includes: adding dry bacterial sourdough or MSt baking concentrate to 2 dm of sterilized, cooled to room temperature milk in a flask made of heat-resistant glass, placing it in a thermostat and keeping it at a temperature of (26:21)" C until the formation of dense in it

From the curd for 14-16 g until the acidity is 85-9077, |2), but this method does not provide: a reduction in sourdough and in soft cheese of the aftertaste and smell of fat and sweat of goats, improvement of their color (change from white to white with yellow and with a yellowish tint, respectively, in sourdough and in cheese with its use), increasing the functional properties of sourdough and the product based on it.

The basis of the useful model is the task of improving the organoleptic parameters of sourdough PL, changing the white color of sourdough and cheese, respectively, to white with a yellow and yellowish tint, characteristic of similar products from cow's milk, increasing the density of the clot and the functional properties of PL sourdough on goat milk and soft cheese.

The task is solved by the fact that the method of preparing transplanted laboratory sourdough on goat milk for the production of soft cheese, which includes: fermentation with dry bacterial starter (bac concentrate) MSt of milk prepared for fermentation, fermentation for 14-16 hours. at a temperature of (26:1)"C until a dense clot with an acidity of 85-907T is formed in it, in which, according to a useful model, the beta-carotene-containing drug "Betaviton" is added to the milk in an amount of 0.04-0.0595 by mass of milk; lactic enzyme (MFP) preparation in the amount of 10-20 9" from the existing rate of consumption, provided for the production of homemade ("grainy") cheese and fermented at the above temperature for 12-13 hours until the formation of a dense clot with an acidity of 65-70".

An example of a specific implementation.

To 2 dm3 of goat whole or skimmed sterilized milk cooled to room temperature in a heat-resistant glass flask, add a portion (1 g) of dry buck concentrate

SMt for soft cheese (preliminarily dissolved in a small amount of raw milk), 11 sm (0.04-0.05 mass, 95) of beta-carotene-containing drug "Betaviton" 300 mg MFP Fromase and mix thoroughly.

The drug, according to the requirements of TU 9146-007-23109857-99, produced by the Russian company "Poly-synthesis" LLC, contains microbiological beta-carotene (BC), a-tocopherol (vitamin E) and ascorbic acid (vitamin C) in the amount of 20; 5.0 and 2.5 mg/g of solution, respectively.

It is an orange to red liquid that mixes easily with water systems.

A flask with milk fermented with dry milk concentrate SMt and MFP, enriched with a beta-carotene-containing preparation, is placed in a thermostat and fermented in it at a temperature of (26:41)"C for 12-13 hours until a dense clot with an acidity of 65-70 is formed in the PL starter. ".

Table 1 presents the physicochemical parameters of whole goat milk used for the preparation of transplantable (PL) laboratory starter.

Table 1

Physico-chemical composition of goat milk used for the preparation of transplant laboratory starters, mg/100 mg 86.78:4.43 11.2250.56 2.80x0.15 3.6750.18 15.020.75

Number of SC, thousand/cm3 502.50

Note. M. h. mass fraction.

From the data in Table 1, it can be seen that the physical and chemical parameters of goat milk meet the requirements

of the State Standard of Ukraine for goat's milk, which is prepared |ZI. 2 dm of an experimental batch of transplant laboratory (PL) sourdough was added to 100 kg of skimmed goat milk and processed into an experimental batch of soft (D.2) cheese (home-made type) under the conditional name "Road".

The control batch of soft goat cheese (K.1) was produced using PL sourdough, produced according to a known scheme of its production by processing the same amount of skimmed goat milk.

Physico-chemical parameters of two types of experimental (D.2) and control (K.1) samples of PL starter are presented in Table 2.

Table 2

Physico-chemical parameters of two types of leavens

Research results

Indexes

M. parts of fat, 90 3,250.16 3.4-0.17

M. part of protein, 90 2.8-0.14 2.8350.14

M. parts of dry substances, 90 12.50-0.63 12.55:0.62 753.2 713.3

Active acidity, pH, units. 5.5:20.27 5.750.28

From the data in Table 2, it can be seen that the enrichment of transplanted laboratory sourdough with the drug "Betaviton" in a complex with vitamins contributes to an increase in the mass fraction (M. h.) of fat by 0.2 95, a decrease in titrated and an increase in active acidity, respectively, by 4"T and 00.2 pH units (P » 0.95).

The organoleptic parameters of the control and test samples of sourdough are shown in Table 3.

Table C

Organoleptic indicators of samples of two types of sourdough samples

Sourdough/// | 77777711 - Pure sour milk without flavors and smells, no

Control: . . less smell characteristic of goat's milk

Pure sour milk without flavors and odors, not inferior and oh and. White, with a yellow smell of fat-sweat goat birui

Control: . . less smell characteristic of goat's milk

Pure sour milk without flavors and smells, not White, Kk!

Experimental (D.2) | characteristic of goat's milk, with a leveled aftertaste and | yellowish smell of fat-sweat with a tint

From the data in Table C, it can be seen that the carotene-containing supplement in the composition of the drug "Betaviton" in a complex with vitamins E and C provided in the test samples of sourdough and in the cheese with its use a leveled aftertaste and smell of fat-sweat of goats, as well as a white color with yellow and with a yellowish tint, respectively.

To make a fatty type of goat cheese, a part of whole goat milk was separated and cream with a fat content of 15 95 was obtained, which was mixed with table salt and added to the cheese grain of the control and experimental batches of the product.

The physico-chemical parameters of the control (K.1) and experimental batches (D.2) of "Road" cheese - with the use of PL starter according to our proposed method of its preparation, are presented in Table 4.

Table 4

Physico-chemical indicators of two batches of soft goat cheese, mg/100 mg -- 5

From the data in Table C, it can be seen that the mass (m.p.) fraction of fat, protein, and moisture in the experimental batch of Dorozhnyi goat cheese, produced using sourdough enriched with the above-mentioned beta-carotene-containing food additive, increased by 0.7, 0.3 and 1.0 95 (Р » 0.95), respectively.

At the same time, its titrated acidity increased, and its active acidity decreased, respectively, by 4"T and 0.2 pH units (P x" 0.95), in comparison with similar indicators of the control batch of the product made using a traditional type of PL sourdough.

The decrease in the titrated acidity of the experimental batch of soft (D.2) cheese was reflected in the improvement of its taste and smell.

The presence of more M. parts of moisture in the test batch of soft cheese "Dorozhny" made using the above experimental type of sourdough is explained by a higher content of 0.2 95 M parts of total protein in the cheese. This is facilitated by an increase in the density of the curd in the experimental batch of soft goat cheese (D.2) and a decrease in the loss of components of the curd with whey, compared to a similar indicator in the control batch (K.1) of homemade cheese.

The yield of the experimental batch of cheese (D.2) from 100 kg of skimmed goat milk using the experimental type of PL sourdough on goat milk, in comparison with the similar indicator of the control batch of soft goat cheese (K.1), with a known type of sourdough, turned out to be higher , per 1.1 kg, which is 1 95 (Р » 0.95).

The results of studies of the fatty acid composition of the control (K.1) and experimental batch (D.2) of soft goat cheese are presented in Table 5.

Table 5

Fatty acid composition of goat milk and cheeses produced using sourdough enriched with carotene, mg / 100 mg of product

Name of fatty acids

The data in Table 4 indicate that in the control batch of goat "Domashny" (K.1) cheese using SMt leaven, which is traditionally used for "Domashny" cheese from cow's milk, the amount of low molecular fatty acids increased by 2.295, in compared with a similar indicator in goat milk raw materials. At the same time, in the experimental batch of "Road" cheese, they turned out to be more by only 0.3 95 (Р » 0.95).

The use of sourdough enriched with water-soluble beta-carotene in the composition of the drug "Betaviton" contributed, in the production of an experimental batch of soft (D.2) "Dorozhny" cheese, to a decrease in it by 2.5 95 of low molecular weight fatty acids, compared to the similar indicator in the control (K.1) batch of soft (home-made) goat cheese.

The decrease in the content of low-molecular fatty acids in the experimental batch of soft cheese indicates the improvement of its organoleptic indicators and the approximation of its product characteristics to the preferences of the majority of consumers of dairy products, who perceive the taste and smell of goat fat sweat as a defect.

Thus, the method of preparing transplanted laboratory sourdough on goat's milk for the production of soft cheese will allow: - to improve the organoleptic indicators of PL of the sourdough starter and the finished product: to level them

With the taste and smell of fat and sweat of goats; - change the white color of PL starter and cheese grain to colored - to yellow and yellowish shades, respectively; - to increase the density of the milk clot of the experimental sample of sourdough and cheese with its use in a shorter (by 2-3 g) period of time, compared to a similar indicator in the control; - To increase by 1.1 kg, which is 1.0 95 the yield of an experimental batch of soft goat cheese (D.2) under the conditional name "Road" from 100 kg of skimmed milk, made with the use of PL sourdough, enriched with beta-carotene, in comparison with the similar indicator of the control batch of soft goat cheese (K.1); - to increase the functional properties of PL sourdough on goat's milk and cheese with its use.

Sources of information: 1. Smirnov E.A. Bacterial leavens and concentrates in the biotechnology of surodeliya / Smirnov E.A., Sorokina N.P. /St) production and oil production. -2008.-Mo 6-S. 14-15. 2. Instructions on the organization of production microbiological control at dairy enterprises / G.O. Yeresko, N.F. Kigel, 1.O. Romanchuk, O.V. Naumenko, Danylenko

S.G., Orlyuk Y.T. - NAAS; Institute of Prod. resources of NAAS. - K.: NNC "IAE", 2014. - 372 p. 3. Dmytrenko I. I. Goat's milk raw material. Technical conditions (DSTU 7006:2009) / I. I. Dmytrenko,

T.M. Ryzhkova. - |Effective from 2010-01-01. - K: Derzhspozhivstandard of Ukraine, 2010. - 9 p.

Claims (1)

USEFUL MODEL FORMULA The method of preparing transplantable laboratory sourdough on goat's milk for the production of soft cheese, which includes: fermentation of sterilized milk cooled to room temperature with dry bacterial starter (bac concentrate) MSt, fermentation for 14-16 hours. at a temperature (26:1) "C until the formation of a dense clot with an acidity of 85-90 "T, which differs in that the beta-carotene-containing drug "Betaviton" is added to the milk prepared for fermentation and fermentation in the amount of 0.04-0, 05 mass 90; lactic enzyme preparation (MFP) in the amount of 10-20 95 from the existing rate of consumption provided for the production of homemade ("grainy") cheese and fermented at the above temperature for 12-13 hours. until the formation of a dense clot with an acidity of 65-70 t.