UA146108U - METHOD OF PRODUCTION OF SOFT CHEESE - Google Patents

Abstract

The method of production of soft cheese includes pasteurization of milk, introduction of coagulant, which is a milk-coagulating enzyme, cheese formation, self-pressing, pickling. At the same time carry out primary pasteurization of milk, its reservation, pasteurization at a temperature at 74-78 ° C with endurance of 15-20 seconds, introduction after pasteurization of calcium chloride, leaven of direct entering with strains of mesophilic and thermophilic cultures, preparations of a mold of Geotrichum candidum, yeast cultures. hansenii and brevibacteria. The cheese is formed at a temperature not lower than 21-23 ° C, self-pressing, pickling, maturing at a temperature of 12-14 ° C and a humidity of 90-95% with washing and final maturation under cooling conditions.

Description

The useful model belongs to the dairy industry, namely to the cheese industry, in particular to methods of obtaining soft cheeses, and can be used in production at dairy enterprises.

In the field of technology, a method of obtaining cheese with a washed crust is known, for example, "Reblochon" cheese, which is made from raw milk of repeated milking, heating to the setting temperature, introduction of mesophilic bacterial starter, forming, pressing under medium pressure for 12-18 hours. at a temperature of 18-20 "С and pickling. The first few days of aging are carried out at a temperature of 15-187С and a humidity of 9595 for culture development

Seoiexam sapaidit. Then the cheese is washed with brine and transferred to a chamber with a temperature of 8-12 7C, where it ripens on softwood boards at high humidity, with periodic washing with brine of the side that is not in contact with the wooden surface, until the next turning of the cheese, for 2 weeks Next, the cheese is packed and sent to a cold chamber for 2-4 weeks.

The prior art includes patent EP85100182A, which discloses a method of producing cheese from milk, adding inactive rennet and, optionally, chymosin or other suitable proteolytic enzyme, at the same time or after adding starter, at least part of the inactive enzyme is activated, and the resulting product is subjected to ripening.

Concentrated milk is mainly used. The disadvantage of this method is the long procedure of processing milk, which includes pasteurization of milk, its ripening, concentration, with a decrease in the yield of finished products.

Another analogue is the method of cheese preparation according to patent EP 1287744, which provides for a ripening stage in which the young cheese, after aging in brine, ripens at 12-1470 for a minimum time period of four weeks. To protect the cheese crust after aging in brine, the outer side of the young cheese is treated with an aqueous dispersion of a plastic material, usually polyvinyl acetate. During such ripening, which is called the term "standard ripening", or otherwise, "natural ripening", the cheese loses moisture. With the method of natural ripening, the outer side of the cheese after aging in brine is treated with such a dispersion that, when dried, forms a protective coating around the cheese.

The disadvantage of this method of natural ripening is that it is time-consuming and/or expensive (in the case of automation), as well as a relatively high loss of moisture in the cheese, which leads to

From the formation of a firmer consistency than is required for soft cheese, as well as the need to ripen it in a coating in conditions of high humidity, which makes it possible to effectively control the growth of mold. Under such conditions, excessive mold growth can occur, which leads to serious negative results - sometimes the formation of mold is so excessive that the cheese cannot be sold for consumption.

Analogous from the technical level is the utility model patent Mo 141359, which discloses a method of obtaining soft cheeses, which includes the use as a milk base of whole goat's milk, which can be curdled under the action of rennet, calcium chloride and leaven of pure cultures of lactic acid microorganisms, which differs the fact that to improve the technological properties of goat's milk, spices (turmeric or ginger, or gunba) are added in the following ratio, mass. 9o: whole goat's milk 90.2-88.0 calcium chloride 2.0-2.5 leaven of pure lactic acid cultures 1.5-2.0 microorganisms rennet 4.0-4.5 spices 0.8-1.0 table salt 1.5-2.0.

The disadvantage of this method is the need to use mature milk, which increases the duration of the technological cycle, as well as the addition of flavoring substances to the milk base before pasteurization, which reduces the active acidity of milk, increasing the duration of curdling. The use of pure cultures of lactic acid organisms increases the maturation period and limits the range of flavors obtained. The method also provides for the possibility of obtaining cheeses with an exceptionally soft, paste-like texture, which makes it impossible to form a crust and provide additional flavors of the product.

The closest technical analogue is the method of production of soft cheese (patent Sha Mo 92595, publ. 26.08.2014 Bull. Mo 16)|, which includes normalization of milk according to the mass fraction of fat, pasteurization, introduction of coagulant, keeping the curd curd at the temperature of coagulation , whey removal, cheese formation, self-pressing, salting, cooling. As a coagulant, sourdough with an acidity of 180-250" is used in the amount of 5-8905 from the mass of normalized milk. Normalization of milk is carried out according to the mass fraction of fat, pasteurization of normalized milk at a temperature of 93...95 C, introduction of a coagulant - industrial sourdough prepared on skim milk by fermenting it with pure cultures of acidophilic bacilli of the non-mucous race, acidity 180...2507T, in the amount of 5-8 9o from the mass of normalized milk, keeping the curd curd at a temperature of 93...95 "C for up to 5 minutes, removing the whey and forming the cheese, self-pressing of cheese in cheese molds for 10-15 minutes, salting of cheese heads with dry salt, cooling of cheese heads in a chamber with a temperature of 8-10 "C for 12-18 hours. The sourdough is prepared on skim milk, which is pasteurized at a temperature of 9570 with a holding time of 45 minutes , cool to a temperature of 37...39 "С and add 5 95 of secondary leaven. Milk coagulation occurs after 5...8 hours.

The disadvantage of this method is the need to normalize milk, as well as to prepare sourdough on skim milk for a long time, while energy costs for maintaining the temperature of the process increase. The use of acidophilic cultures does not allow the formation of a full-fledged cheese crust.

The useful model is based on the task of optimizing the production method of soft cheese, ensuring the possibility of obtaining soft cheese with mold crust from pasteurized milk while shortening the technological cycle, meeting increased requirements for product quality and ensuring new consumer characteristics of cheese in terms of consistency and variety of taste characteristics.

The task is solved using a method of producing soft cheese, which includes pasteurization of milk, introduction of a coagulant, which is a lactic acid enzyme, cheese formation, self-pressing, salting, which is characterized by the fact that it includes the primary pasteurization of non-normalized milk, its reservation, pasteurization at a temperature of 74-78 C with a holding time of 15-20 seconds, introduction after pasteurization of calcium chloride, starter directly applied with strains of mesophilic and thermophilic cultures, mold preparations of Beoihispit sapaidite, yeast cultures of Yueragutusev5 Napzepia and brevibacteria, cheese formation at a temperature not lower than 21-23 "С , self-pressing, salting, ripening at a temperature of 12-14 7C, humidity 90-95 95 with washing, final ripening under cooling conditions.

The detailed description of the method is as follows.

As a raw material, non-normalized milk of high quality and high indicators of the mass fraction of fat in milk is used - 4.6-5.2 96, which makes it possible to increase the output of products, improve the texture of cheese, and obtain a product with high indicators of nutritional value. It is subjected to primary pasteurization. Before the primary pasteurization, in order to reduce the total contamination of milk, it is cleaned on a separator-cleaner, which allows to improve the quality of the finished product, avoid the risk of the development of foreign microflora and increase the shelf life of the final product. Then they carry out intermediate reservation of milk.

Because in the process of milk ripening, lipases of psychrotrophic microorganisms are able to release fatty acids that inhibit the proteolytic or fermentative activity of lactic acid bacteria. The use of unripe milk provides an opportunity to intensify the process of cheese production, bypassing the technological operation - maturation of milk, which takes 16-18 hours.

After reservation, the milk is sent for pasteurization at a temperature of 74-78 70 with a holding time of 15-20 seconds. After pasteurization, the milk is cooled to the coagulation temperature and sent to the cheese-making baths.

An aqueous solution of calcium chloride at the rate of 10 to 40 g of anhydrous salt per 100 kg of mixture is added to the milk raw material obtained in this way at a fermentation temperature of 36-37 "С.

The introduction of calcium chloride after pasteurization allows to reduce the duration of coagulation, increases the washing strength of the clot, increases the speed of its compaction, improves viscosity and significantly reduces the loss of the clot with serum.

A direct application starter is introduced, which consists of strains of thermophilic cultures at the rate of 500 units of activity () per 9000 kg and strains of mesophilic cultures at the rate of 50 units of activity ()) per 1900 kg at a temperature of 35-37 "С. The starters are activated, the mixture is thoroughly mixed The combination of two types of cultures accelerates the ripening period of the mixture due to the fact that when using strains of thermophilic and mesophilic cultures there is no or a particularly low level of acidity in the finished product, which is the most important condition for the production of soft cheeses, and also gives a greater variety as a result tastes

Direct application starters, in contrast to pure bacterial starters, have the following advantages: speed of application, lack of insemination.

After that, the mold Seoihispit sapaidite is introduced in the amount of 2 units per 1000 liters of milk, bacteria

Vgemirasiegisht I ipep5 or Vgemirasiegsht ashygapiasit 5od.//000l of milk, yeast cultures

Oebragutuse5 Papzepii 2 units/1000l of milk, for example, GAB-3. The use of yeast culture, for example, GAE-3 ensures acceleration of ripening of cheese and improvement of its quality, improves the texture of cheese and also protects the surface of cheese from wild yeast. Yeast culture

HAB-3, when developed together with lactic acid bacteria, provide it with nitrogenous nutrition and vitamins. The CO content when using this culture is minimal. The mixture is kept for the activation of bacterial cultures and an enzyme lactating preparation is introduced. The duration of settling with the formation of a clot is 50-70 minutes. at a temperature of 35-37 76.

The finished clot should be of normal density and give fairly sharp edges at the fracture with the release of a transparent serum of greenish-yellow color. Cutting the clot and setting the grain is carried out within 10 to 20 minutes. After planting, the grain should be soft with an elastic shell.

In the case of using additional flavoring substances, for example, truffle, they are added to the grain after the grain has been set.

The formation of cheese is carried out by pouring. The finished grain together with the whey is quickly poured into the prepared block forms, and evenly distributed. For the normal course of microbiological processes, the temperature of curd grains in molds should not fall below 21-23 76.

The cheese is only subjected to self-pressing for 11-12 hours. Minimal processing of the cheese grain and the absence of mechanical pressing slows down the syneresis process, which ensures a softer, buttery structure of the cheese.

During the first 20 minutes of self-pressing, the curd grain settles and compacts, after which the forms are covered with lids.

In the case of trapezoidal cheese formation, the cheese is left at rest to complete self-pressing. In the case of the formation of cheese of a different shape, it is turned over four times with a time interval of 1 hour.

At the end of self-movement, after 11-20 hours, which in the case of application of inversion

Zo is counted after the last of four repetitions of turning, the cheese must be turned.

Self-pressing is considered complete when pH-5.0-5.2 is reached. After the cheese reaches the specified pH, it is salted with high-grade dry salt. After salting, the cheese is laid out on a rack and transferred to a ripening chamber with a temperature of 12-14 "С and a humidity of 90-95 95 for a period of 14 days. At the first signs of the development of mold Seoihispit sapaiidzit, the surface of the cheese begins to deoxidize, the heads begin to be washed in order to form a washed crust -- the surface of the cheese, on which mold, yeast and pathogenic microorganisms cannot grow

Washing is carried out with 5595 brine with the addition of 1 unit of bacterial activity

Vgemirbasiegisht Hipep5 per 1 liter of water. During the washing process, a number of chemical changes take place. Bacterium

Vgemirasiegisht Hipep5 has a strong proteolytic activity. Proteolytic enzymes of the mucus microflora diffuse deep into the cheese and carry out a deep breakdown of proteins, the products of which determine the formation of the cheese's specific taste and consistency, form a pigment from light yellow to orange in color. As an alternative, it is possible to use

Vgemibasiegisht aigapiyasit. Cheese is washed five times with an interval of one day.

In order to ensure distinctive taste characteristics, instead of washing five times, it is possible to wash three times with wine in the proportion of 3 parts wine, 1 part water, salt (2.5 965). Washing is carried out three times with an interval of one day. In some versions of the embodiment, instead of washing with wine, washing with light beer, dark beer or cider with the addition of 2.5 95 salt, with the same frequency and interval, is carried out.

As the microflora matures and develops sufficiently, a lower temperature and reduced humidity are used. For this purpose, at the end of 14 days of ripening, the cheese is packed in special breathable metallized paper and sent for further ripening for 14 days in a ripening chamber at a temperature of 0-6 "C and a humidity of 85-90 95.

According to microbiological indicators, the finished product must meet the requirements listed in Table 1.

Table 1 of Salmonella bacteria, in 25 g

The maximum permissible levels of the content of toxic elements should correspond to those in Table 2:

Table 2 - method of controlling the element mg/kg, no more

Medica vyulo chn v norms (MBT) 061.

The content of pesticides in cheese, obtained by the method according to the useful model, is (in terms of fat): - hexachloran - 1.25; - HCCG-gamma-isomer - 1.25; - DDT and its metabolites - 1.0.

Content: (units/g, no more) of tetracycline - 0.01; streptomycin -- 0.5; penicillin - 0.01.

The content of radionuclides in cheese obtained by the method according to the invention should not exceed the levels established by GN 6.6.1.1-130.

In one of the variants of the implementation of the useful model, the declared method is implemented with the production of soft cheese washed in wine, which in production is called Altyn Cheese

Milk is subjected to primary pasteurization at a temperature of 68-70 C for 15-20 seconds.

Before the primary pasteurization, in order to reduce the total contamination of milk, it is cleaned on a separator-cleaner, which allows to improve the quality of the finished product, avoid the risk of the development of foreign microflora and increase the shelf life of the final product. Then, intermediate reservation of milk is carried out at a temperature of 4-87 for no more than 48 hours.

After reservation, the milk is sent for pasteurization at a temperature of 74-78 70 with a holding time of 15-20 seconds. After pasteurization, the milk is cooled to the coagulation temperature and sent to cheese-making baths with a volume of 420 liters.

An aqueous solution of calcium chloride at the rate of 10 to 40 g of anhydrous salt per 100 kg of mixture is added to the milk raw material obtained in this way at a fermentation temperature of 36-37 "С.

З They apply a direct-applied starter consisting of strains of thermophilic cultures at the rate of 500 units of activity (Ш) per 9,000 kg. and strains of mesophilic cultures at the rate of 50 units of activity () per 1900 kg at a temperature of 35-37 "С. The starters are activated, the mixture is thoroughly mixed.

After that, the mold Seoihispit sapaidite is introduced in the amount of 2 units per 1000 liters of milk, bacteria

Vgemirasiegicht Hipep5 5 units/1000l of milk, yeast cultures Oeragutusev papvzepii 2 units/1000l of milk - GABE-3. The mixture is kept for the activation of bacterial cultures and an enzyme lactating preparation is introduced. The duration of settling with the formation of a clot is 50-70 minutes. at a temperature of 35-37 "С.

Cutting the clot with 1.5 x 1.5 cm knives and placing the grain is carried out within 10 to 20 minutes.

The obtained substance is evenly poured into the prepared block mold, which after 20 minutes is covered with a lid and turned over four times with an interval of 1 hour. The temperature of curd grains in molds is maintained at 21-23 76.

The cheese is subjected to self-pressing for 11-12 hours. When pH-5.0-5.2 is reached, the form with the cheese is turned over, the cheese is salted with high-grade dry salt, laid out on a rack and transferred to a ripening chamber with a temperature of 12-14 "C and a humidity of 90-95 9o for a period of 14 days.

At the first signs of the development of Seoihispit sapaiit mold, the first washing of the cheese crust is carried out with wine in the proportion of 3 parts of wine, 1 part of water, salt (2.5 95) with an interval of one day, in general, washing is carried out three times. After washing, after 14 days of ripening, the cheese is packed in special air-permeable metallized paper and sent for further ripening in a ripening chamber at a temperature of 0-6 "С and a humidity of 85-90 95. The cheese is ready for use after 2 weeks.

The method according to the useful model can be implemented in other variants of embodiment.

For example, instead of the stage of washing with wine, it is possible to carry out washing five times with the brine disclosed in the description, which will allow the formation of a uniform crust from the mold, or it is possible to replace the stage of washing with wine with the stage of washing with beer to ensure the appropriate taste and aroma characteristics.

Separate variants of the implementation of a useful model ensure the formation of a product with the following characteristics.

In terms of shape, size and weight, the cheese obtained by the declared method must meet the requirements specified in Table 3.

Table C

Name Size, see

Form: Weight, kg of the product Height Width Length Diameter

Low cylinder with

The cheese is soft and convex from 0.75 to

AltynChiz U 3.0-45 21.0 d A "Gold" with side 1.5 washed surface and rounded crust b A faces

Low soft cheese

Altinchiz Ipin from "Zoloto" Kk! badly washed convex crust, U and side 0.100

Altinchiz. " " surface and 0.120

Gold With rounded 0.160 truffles ru 2.5-5.0 8.3-10.0 " : faces, or 0.180

Altinchize: low 0.200 trapezoid C trapezoid With 0.220 washed face. ' with a crust from the inside of the upper part named |Nizykyi

Cheese soft cylinder with

Altinchiz d " slightly

Red convex

Gold", U 8.3 0.120

M | side 0.180 0.200 washed in wine: 0.100 0.160. surface and (rounded light or dark beer, cider) faces 2.5-5.0

According to the organoleptic indicators, the cheese obtained by the method according to the implementation options of this useful model must meet the requirements listed in Table 4.

Table 4

External. and 2.

The name of the product, the appearance, the smell Consistency Picture Color of the dough

Pure sour milk saturated, 3

You are a soft person and . and . р y The surface has fru y Dough with holes From white to

AltinchCheese with nuts Nizhna, . : " " orange incorrect | light yellow

Gold and notes, buttery, and crusty. . and forms, With cream

AltinchCheese and spicy. pasty, and thin white. is allowed |shade, trapezoid Kk! A Brightly uniform po. y:: M with a splash of white - Shield. shallow cracks| uniform after washing. expressed to the whole mass and . molds In (emptiness) the whole mass of the crust has a cheesy smell.

Barely ammonia is allowed.

Clean

The surface has a saturated sour milk over, with dark and fruity notes. and . From white to

Soft cherry cheese to: . Dough with holes and . with nuts Nizhna, - | light yellow

Altinchiz dark gray with irregular "notes, oily, with cream

Red in color and - : shape, g. " piquant. paste-like, shade,

Gold", the crust of Kk! . are allowed - and Brightly homogeneous, but also allowed to be washed in thin white - also . shallow cracks - and - and A expressed throughout the mass, uneven, due to a coating of white B (emptiness), and a cheesy smell. behind the entire mass of mold

Barely ammonia is allowed.

According to physico-chemical indicators, cheeses obtained by the method according to the useful model must meet the requirements listed in Table 5.

Table 5

Mass fraction, 95

Product name -- - - t - fat in dry matter|moisture, no more than table salt

Soft cheese AltynchCheese "Gold" with r o 50,041,6 5B,0 1,5-2,0 washed crust 50 95 fat

Soft cheese AltynchCheese "Gold" with r o 55,041,6 5B,0 1,5-2,0 washed crust 55 95 fat

Soft cheese Altynch Cheese "Gold" with r o 60.0-1.6 5B.0 1.5-2.0 washed crust 60 95 fat

Mass fraction, 95

Product name -- - - t - fat in dry matter|moisture, no more than table salt

Soft cheese AltynCheese "Red

Gold", washed in wine 50.0 Fo 50.051.6 55.0 1.5-2.0 fat

Soft cheese AltynCheese "Red

Gold", washed in wine 55.0 Fo 55.011.6 55.0 1.5-2.0 fat

Soft cheese AltynCheese "Red

Gold", washed in wine 60.0 Fo 60.0-1.6 55.0 1.5-2.0 fat

The useful model can be implemented in other variants of implementation, which are understandable to specialists from the technical level and can be implemented without going beyond the scope of the features of the formula of the useful model.

Claims (6)

USEFUL MODEL FORMULA 1. The method of production of soft cheese, which includes pasteurization of milk, introduction of a coagulant, which is a lactic acid enzyme, formation of cheese, self-pressing, salting, which is distinguished by the fact that it includes primary pasteurization of milk, its reserve, pasteurization at a temperature of 74-787C with a holding time of 15-20 seconds, application after pasteurization of calcium chloride, direct introduction of leaven with strains of mesophilic and thermophilic cultures, preparations of mold Seoihispit sapaiiditis, yeast cultures of Rebagutuse PpPapzepiia and brevibacteria, cheese formation at a temperature not lower than 21-23 C, self-pressing, salting, ripening at a temperature of 12-14 70 and a humidity of 90-95 95 with washing and final ripening under cooling conditions. 2. The method according to claim 1, which is distinguished by the fact that a direct application starter is introduced, which consists of strains of thermophilic cultures at the rate of 500 units of activity (0) per 9000 kg and strains of mesophilic cultures at the rate of 50 units of activity ()) per 1900 kg at at a temperature of 35-37 "C, mold Szeoihispit sapaidit in the amount of 2 units/1000 l of milk, brevibacteria Vgemirasiegicht I ipep5 or Vgemirbasieegichsht aigapiiasit in the amount of 5 units/1000 l of milk, yeast cultures of Yuebvragutusez Ppapvzepii in the amount of 2 units/1000 l of milk . C. The method according to claim 1, which differs in that flavoring additives are added to the stage of cheese formation. 4. The method according to any of the previous clauses, which differs in that at the stage of ripening of the cheese, the cheese is washed five times with 5 9o brine with the addition of 1 unit of activity of the bacterium Vgemirasiegisht I ipep5 per 1 l of water with an interval of one day. 5. The method according to any of claims 1-2, which is characterized by the fact that at the cheese ripening stage, the cheese is washed three times with wine in the proportion of 3 parts of wine to 1 part of water with the addition of salt in the amount of 2.5 905, with an interval of one day . Zo 6. The method according to any of claims 1-2, which differs in that at the stage of ripening the cheese is washed three times with beer or cider with the addition of salt in the amount of 2.5 vol.