UA146112U - 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 leavens of direct entering with strains of mesophilic cultures, preparations of a mold of Geotrichum candidum, Penicillium candidum, yeast cultures Debarymy calcium chloride. The formation of cheese is carried out at a temperature not lower than 21-23 ° C, self-pressing, pickling, maturation at a temperature of 12-14 ° C and humidity of 90-95%.

Description

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

In the field of technology, the production method of Stoyip cheese is known - a small French goat's milk cheese with a wrinkled crust and white mold. The method includes the following technological operations: 1) heating of milk to a temperature of 30-2 "С; 2) introduction of sourdough and white mold; 3) introduction of rennet; 4) formation of a clot; 5) cutting of the clot; 6) removal of whey; 7) forming; 8 ) self-pressing for 48 hours; 9) pickling with dry salt; 10) ripening at 8-10 "C for 5 weeks.

The cheese develops a distinct but delicate aroma. The taste of cheese also changes with age. In young cheeses, the taste is delicate, creamy, but in aged cheeses it becomes more pronounced and piquant, and the texture from the crust to the center becomes liquid. Due to the high fat content (4-4.5 9Uo) in goat's milk, the cheese acquires a characteristic spicy aroma and creamy texture, and a smaller amount of milk protein makes it soft. Implementation of the method causes certain difficulties due to the limited amount of goat milk and its characteristic taste and smell.

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 making cheese, according to patent EP 1287744, which includes

From the ripening stage, in which the young cheese, after aging in brine, ripens at 12-1470 for a minimum period of time 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 by the cheese, which leads to the formation of a firmer consistency than is required for soft cheese, as well as the need for it ripening in the 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 milk 90.2-88.0 calcium chloride 2.0-2.5 sourdough of pure cultures of lactic acid microorganisms 1.5-2.0 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, and goat milk, which is not always liked by consumers due to its characteristic taste and smell, 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 coagulation. The use of pure cultures of lactic acid organisms increases the maturation period and limits the range of flavors obtained. The method also includes 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 OA 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, with an acidity of 180...2507T, in the amount of 5-8,905 per mass of normalized milk, holding 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 prepare sourdough on skim milk for a long time, while energy costs for maintaining the temperature of the process increase.

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

The task is solved using a method of producing soft cheese, which includes pasteurization of milk, the introduction of a coagulant, which is a lactic acid enzyme, the formation of

From cheese, self-pressing, salting, which is distinguished 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 direct application starters with strains of mesophilic cultures, Seoyispyt mold preparations sapaidite, Repisiyit sapaiit, yeast cultures Yuebragutuseb5 Papzepia, calcium chloride, cheese formation at a temperature not lower than 21-23 "C, self-pressing, salting, ripening at a temperature of 12-14 7C, humidity 90-95 Fo.

The detailed description of the method is as follows.

Non-normalized cow's milk of high quality is used as a raw material. They mainly use milk of the Jersey breed of cows, which provides a number of advantages. This breed gives milk with a high fat content - 5-6 95, sometimes even 790. The fat content of Jersey cows' milk is comparable to the characteristics of the famous buffalo milk (fat content is about 8 95). Animals are able to produce high-quality milk, it has a pleasant smell and a very delicate taste, which positively affects the quality characteristics of the finished product, and high indicators of the mass fraction of fat, which makes it possible to increase product yield, improve the texture of cheese, and obtain a product with high indicators of nutritional value , in order to maximally achieve a creamy, tender and liquid, late ripening, texture.

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 the milk is subjected to primary pasteurization, intermediate milk storage is carried out at 4-8 "С.

Since in the process of ripening milk, 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 - ripening of milk, which takes 16-18 hours.

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

Into the milk at a fermentation temperature of 32-35 "С, a dry starter of direct introduction of 50 units of activity per 500 kg of the mixture, which consists of strains of mesophilic cultures, is thoroughly mixed and activated. Direct introduction starters, unlike bacterial starters, have the following advantages: speed introduction, lack of insemination.

The mold Seoihispit sapaiidite is introduced in the amount of 2 units of activity/1000 l of milk. This culture is the main culture for the formation of the plastered surface of the cheese, then it is applied

Repisiyit sapaiidit in the amount of 2 units of activity/1000 l of milk, yeast cultures

Oebagutusez Ppapzepii 2 units 1000 liters of milk.

An aqueous solution of calcium chloride is introduced at the rate of 10 to 40 g of anhydrous salt per 100 kg of the mixture. 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.

The mixture is kept for the activation of bacterial cultures and an enzyme lactating preparation is introduced. Obtaining the first clot occurs after 20-25 minutes.

Coagulation of the clot lasts 12-16 hours at a temperature of 20-257C. To maintain the set temperature of the clot, the temperature in the production room is maintained at the level of 24-26 76.

Formation takes place within 4-8 hours.

In the case of cheese production with additives, such as truffle or mint, they are added to the mold at this stage. To obtain cheese with mint, add mint or mint concentrate.

After 4-8 hours, the forms are stacked, covered with lids, turned over. The second turning is carried out after 4-6 hours, and the third - after 14-16 hours.

At the end of self-pressing, the well-formed cheese is salted with high-grade dry salt.

After salting, the cheese is sent to the cheese drying department for 3-4 days. The temperature in the room is 12-14 "C, the relative humidity is 60-75 95. During the drying period, the cheese must be turned twice a day.

The dried cheese is sent in batches to the cheese ripening department. Room temperature 12-14 "C, relative humidity 90-95 95.

In the case of production of soft cheese with ash, the surface is treated with ash diluted in water during its stay in the ripening chamber. The ripening period is 10-11 days.

Before packaging, the cheese is pre-cooled in the pre-cooling chamber, then packed in foil and transferred to the storage compartment.

As a result of using the method, cheese with the following characteristics is obtained.

According to microbiological parameters, the cheese must meet the requirements listed in Table 1.

Table 1

Salmonella, in 25 g

The maximum allowable levels of the content of toxic elements should correspond to those listed in Table 2

Table 2 in NE dn t, y Method of control element levels, mg/kg, no more

Medical recommendations (MR) 2273-80: Medicobiological requirements and sanitary standards (MBT) 5ОБИ1-89

Content of pesticides (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 cheeses should not exceed the levels established by the State Hygienic Regulations (GN) 6.6.1.1-1302-2006.

In one of the variants of the implementation of the useful model, the declared method is implemented with the production of soft cheese, which is sold under the name Cremajur with ashes.

Milk is subjected to primary pasteurization at 68-70"C with subsequent intermediate storage at a temperature of 4-8"C. Then the main pasteurization is carried out - unripe milk is pasteurized at 74-78 C with a holding time of 15-20 seconds. with subsequent cooling to a fermentation temperature of 32-35"C. The product is sent to a bath - a cheese maker with a volume of 420 liters.

The mold Seoihispit sapaidite is introduced in the amount of 2 units of activity/1000 l of milk, which is the main culture for the formation of the plastered surface of the cheese, Repisiit sapaidite 2 units/1000 l of milk, yeast cultures Oebvagutusez Papzepia 2 units per 1000 l of milk.

An aqueous solution of calcium chloride is introduced at the rate of 10 to 40 g of anhydrous salt per 100 kg of the mixture. 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.

The mixture is kept for the activation of bacterial cultures and an enzyme lactating preparation is introduced. Coagulation of the clot lasts 12-16 hours at a temperature of 20-25 76.

The clot should be dense, move away from the walls of the cheese-making bath and sink to the bottom, and a layer of transparent light-green serum should appear on the surface after reaching pH 4.2-4.5.

The clot is carefully laid out in forms. To obtain soft cheese with truffles before

With the layout in the forms, carefully add the truffles. With such high acidity, the clot is dense and retains moisture well, as well as minimal loss of protein dust.

Formation takes place within 8-10 hours. After 8-10 hours, the forms are stacked, covered with lids, turned over - this is the first turning over. The second turning after 14-16 hours. At the end of self-pressing, after 6-8 hours, after the last turning, the cheese should be turned over.

Well-formed cheese is salted with dry salt and sent to the drying chamber for 3-4 days.

The temperature in the room is 12-14 "С, the relative humidity of the air is 60-75 95. The dried cheese is sent in batches to the cheese ripening department. It is washed with ash diluted in water for

Cremajor with ashes. Room temperature 12-14 "C, relative humidity 90-95 95 for 10-11 days.

After salting, the cheese is placed on the grate in batches and transferred to the cheese drying department for 3-4 days. The temperature in the room is 12-14 "C, the relative humidity is 60-75 95. During the drying period, the cheese must be turned twice a day.

We send the dried cheese in batches to the cheese ripening department. Room temperature 12-14 "C, relative humidity 90-95 95.

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 must meet the requirements specified in Table 3.

Table C

Name of the product, according to the variant Form Weight, kg embodiment

Soft cheese 2.5-6.0 8.3 0.160

Cremajor, Low cylinder with 2.5-6.0 8.3 0.180" cheese soft slightly convex 2.5-6.0 8.3 0.200

Cremajor with side surface and 2.5-6.0 Й Й 8.3 0.220 ash and rounded edges 2.5-6.0 8.3 0.240"

Cream cheese with mint 2.5-6.0 8.3 0.260

Continuation of tables C 2.5-6.0 8.3 0.160 . Low cylinder with 2.5-6.0 8.3 0.180"

Cheese Soft Ts dr z z z z i

Cremajor with a slightly convex 2.5-6.0 8.3 0.200 truffle side surface and 2.5-6.0 8.3 0.220 rounded faces 2.5-6.0 8.3 0.240" 2.5-6, 0 8.3 0.260"

According to organoleptic indicators, the cheese must meet the requirements listed in Table 4.

Table 4

The name of the product is External. . with. according to the appearance Taste and smell Consistency Picture Color of the dough according to the embodiment

Surface Clean od; - From white to covered with sour milk, . . : ; ve Nizhna Dough made of light. | soft, thin, spicy with bitterness -

The cheese is soft. oily with eyes yellow from medium or with pronounced .

Cremazhur, : "fluid with irregular) creamy 0 elasticity mushroom, mint; m cheese is soft - dense, shape, shade, crust, taste and light

Cremajor with and . fragile, but |allowed| allowed covered with bitterness and smell, pd. th Day with supplements with. oily | small cracks | uneven mycelium of white | due to : . the core (voids) behind the entire mold with the used mass wrinkles additive

Surface Clean od; - From white to covered with sour milk, . . : ; ve Nizhna Dough with light, soft, thin, | spicy with bitterness - . oily eyes yellow with would | average or with pronounced .

The cheese is soft. liquid of irregular) creamy elasticity with a mushroom taste and: t.

Cremazhur with | . . "|With a dense, shape, shade, crust, light bitterness and truffles are fragile, but |are allowed| it is allowed to be covered with a smell, born - Day of the month. oily | small cracks | uneven mycelium of white | due to : . the core (voids) behind the entire mold with the used mass wrinkles additive

According to physical and chemical indicators, the cheese must meet the requirements listed in Table 5.

Table 5

Mass fraction, 95

The name of the product, according to the option of turning fat into dry | moisture, not | cooking substance more salt

Soft cream cheese, soft cream cheese with additives 50.0-1.6, | 600 1.20

Soft cream cheese, soft cream cheese with additives 55,051.6 | 600 1.20

Soft cream cheese, soft cream cheese with additives 600516 | 600 |1.5-20

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 (4)

FORMULA OF USEFUL MODEL 15 1. The method of production of soft cheese, which includes pasteurization of milk, the introduction of a coagulant, which is a lactic acid enzyme, the formation of cheese, self-pressing, salting, which is distinguished by the fact that it includes the primary pasteurization of milk, its reservation, pasteurization at a temperature of 74-78 "C with a holding time of 15-20 seconds, introduction after pasteurization of direct application starters with strains of mesophilic cultures, mold preparations Seoihissnit sapaidit, Repisishit sapaidit, yeast cultures Oyuebragutuse5 Napzvepia, calcium chloride, cheese formation at a temperature not lower than 21 -23 "С, self-pressing, salting, ripening at a temperature of 12-14 "С and a humidity of 90-95 965. 2. The method according to claim 1, which is characterized by the fact that a direct application starter is used, which consists of strains of mesophilic cultures at the rate of 50 units of activity (Ш) per 500 kg at a temperature of 32-35 "С, the mold Scheoihispit sapaidite in the amount of 2 units. 1000 l of milk, RepisshShyt sapaidit in the amount of 2 units/1000 l of milk, yeast cultures of Oebragutusev Napzepii in the amount of 2 units/1000 l. 3. The method according to claim 1, which differs in that flavoring additives are added when forming the cheese - truffle, mint, mint concentrate or similar flavoring additives. 4. The method according to claim 1, which differs in that after drying, the surface of the cheese is treated with ash diluted in water. 00 Computer keyboardG. Payalnikovo (00000000 SE "Ukrainian Institute of Intellectual Property", Glazunova Street, 1, Kyiv - 42, 01601 (c;