UA146533U - METHOD OF PRODUCTION OF SOLID COLOR CHEESE - Google Patents

Abstract

The method of production of hard colored cheese includes pasteurization of milk, cooling of milk to coagulation temperature, simultaneous coagulation in two parts of milk, to one of which a set of components is added, including flavoring and dye, to the other part a set of components without dye is added. Keeping the mixtures to obtain a suitable clot with its subsequent processing, which is carried out by cutting the clot, processing the grain, partial removal of serum, the introduction of water. The second heating and kneading to obtain ready-to-form colored grain with one part of milk, and ready to form grain without color from the other part, co-forming, which is carried out by pressing a mixture of finished grain with color and without color to form a homogeneous layer. Cutting the resulting layer into pieces of a certain shape and keeping them in appropriate forms, pressing, pickling in brine, packaging and maturation of cheese for 14 to 20 days. Dye E 120 is used as a coloring agent when coagulated to one part of the milk.

Description

The useful model belongs to the production of cheese, namely, to the production of hard colored cheese, and can be used in the dairy industry in the production of hard cheeses.

Cheeses, like other dairy products characterized by a high protein content, play an important role in the formation of a nutritious human diet. The efforts of cheese producers are aimed at developing a quality product with an attractive appearance that meets the requirements of consumers and nutritionists.

Hard cheeses are the best traditional fatty table and dessert cheeses, which go well with other products. The presence of an assortment of high-quality colored cheeses contributes to increasing the interest of the culture of its consumption for a wide range of consumers.

The closest is the method of production of hard colored "BASILICO" cheese, known from the patent for a utility model of the United States of America, 129445) (11). The known method includes pasteurization of milk, cooling of milk to the temperature of coagulation, simultaneous coagulation in two parts of milk, to one of which a set of components containing dye E 141 is added, to the other part a set of components without dye is added, aging of the mixtures to obtain a suitable clot with its further processing, which is carried out by cutting the clot, processing the grain, partially removing the whey, adding water, a second heating and kneading to obtain ready-to-form grain with a colored, namely, green color from one part of milk, and ready-to-form grain without color from the other part, joint formation, which is carried out by pressing a mixture of finished grain with green color and without color to form a homogeneous layer, cutting the resulting layer into pieces of a certain shape and keeping them in the appropriate forms, pressing, salting in brine, packing and ripening the cheese during from 14 to 20 days. These processes are mainly carried out according to the traditional scheme for the production of hard cheeses, but, as mentioned above, the specific food dye E 141 (copper complexes of chlorophylls) is used.

The parameters of the production processes of the well-known green cheese are as follows: pasteurization of milk at a temperature of 70-76 "C with a holding time of 15-25 s; cooling to a temperature of 30-34 C; adding: to one part of milk the following components: calcium chloride, saltpeter, leavening agent, containing mesothermophilic cultures (MTK!, MTK2, MTKZ, etc.), flavoring "Basil, an enzyme preparation of microbial origin, obtained by controlled fermentation of Kpigotysoptieipei (SNU MAX), exposure for 25-30 minutes; to the rest of the milk components: calcium chloride, saltpeter, leavening agent containing mesothermophilic cultures (MTK1, MTK2, MTZ, etc.), flavoring "Basil, an enzyme preparation of microbial origin, obtained by controlled fermentation of Kpigothysoptiepea (SNU MAX), exposure for 25-30 min; cutting each of the clots with mixing knives, adding dye E 141, removing 30-5595 of whey, adding water in the amount of 5-30 95 of the amount of milk, the second heating to a temperature of 37-42 "C, kneading the grain for about 90 minutes; forming in forms by self-pressing; pressing on pressing equipment; pickling in 19-22 9% sodium chloride solution for 0.5-3 days; packaging of cheese in polymer film, bags or polymer coating; ripening of cheese at a temperature of 10-12 "C, relative humidity of 70-90 95 for 12 days.

The known method makes it possible to obtain hard colored cheese with high organoleptic properties, but only with a green color with a "marble pattern" and the aroma of basil.

The disadvantage of the known method is the impossibility of obtaining colored cheese with high organoleptic properties of a different color and other taste qualities.

The task of the useful model is to improve the production method of hard colored cheese, in which due to the proposed actions and the used ingredients, a product is obtained that allows to expand the range of colored cheeses with high organoleptic properties and stable color and shape of the pattern. The obtained hard cheese with a purple color, formed by a combination of purple and white colors, preserves the quality of the color and the shape of the picture throughout its storage period, which ensures the commercial appearance of the product.

The task is solved by the proposed method of production of hard colored cheese, which includes pasteurization of milk, cooling of milk to the temperature of curdling, 60 simultaneous curdling in two parts of milk, to one of which a set of components is added, including flavoring and dye, to the other part add a set of components without a dye, hold the mixture until a suitable clot is obtained, followed by its processing, which is carried out by cutting the clot, processing the grain, partially removing the whey, adding water, a second heating and kneading to obtain a ready-to-form grain with a colored color from one part of milk , and ready-to-form grain without coloring from another part, joint formation, which is carried out by pressing a mixture of finished grain with coloring and without coloring to form a homogeneous layer, cutting the obtained layer into pieces of a certain shape and keeping them in the appropriate forms, pressing , salting in brine, packaging and ripening of cheese for 14 to 20 days, according to a useful model, as a dye, which is added to one of the parts of the milk during curdling, dye E 120 is used.

Pressing of the finished grain mixture is carried out within 25-35 minutes.

Food flavoring or food flavorings with the smell of lavender and or with the smell of grapes are used as a flavoring that is included in the set of components that are added during the curdling of milk.

Experimentally, we found that carrying out the processes of milk coagulation and curd processing simultaneously in two separate parts of milk with obtaining a ready-made grain with a purple color from one part and a ready-made grain without a purple color from the other part and the application of the layer method of formation in the production of cheese made it possible to improve the organoleptic properties of cheese with a reduced content of used dye, including obtaining cheese with a stable purple color and preservation of the pattern throughout the product's shelf life.

The proposed method is carried out as follows.

For the production of hard colored cheese with a purple color, natural milk normalized by the content of fat (2.45 9b5) and protein (3.03 95) is used.

Pasteurization of milk is carried out in pasteurization-cooling units at a temperature of 70-76 "С with a holding time of 15-25 seconds.

The milk is cooled to the setting temperature, T 30-32 70.

The processes of milk coagulation and curd processing are carried out simultaneously in two parts of milk.

From Pasteurized milk is fed to two tanks (cheese makers) for curdling, which is carried out by introducing a set of components and waiting until a curd is obtained.

At the stage of coagulation, as part of a set of components, one part of milk is added: calcium chloride, saltpeter, a leavening agent containing mesothermophilic cultures (MTK1, MTK2, MTEZ, etc.), a food flavoring with the smell of lavender, an enzyme preparation of microbial origin, obtained by controlled fermentation

EPigothysoptiepei (SNU MAX), dye E 120, - to the other part of the milk add: calcium chloride, saltpeter, leavening agent containing mesothermophilic cultures (MTK1, MTK2, MTEZ, etc.), food flavoring with the smell of grapes, enzyme preparation of microbial origin obtained by controlled fermentation

APPIGOTISOGTIENEI (SNU MAH).

Each mixture is kept until a dense clot forms (25-30 minutes).

During processing, each of the clots is cut with mixing knives. Subsequently, the excess whey (30-55 95) is removed, the rest is diluted with water in the amount of 5-30 90 from the amount of milk and a second heating is carried out to a temperature of 37-42 "C. The second heating contributes to the rapid separation of the whey and drying of the grain during its ongoing kneading about 90 min.

As a result of the simultaneous implementation of the mentioned processes in two separated parts of milk, a ready-to-form grain with a purple color is obtained from one part and a ready-made grain without a purple color from the other part.

The finished grain with a purple color and the finished grain without a purple color are sent together to the forming apparatus for formation by the layer method. In the forming apparatus, the mixture of finished grain is first pressed until a homogeneous layer is formed (about 30 minutes). The formed homogeneous layer is cut into pieces of a certain shape and kept in the appropriate forms.

Next, the pressing process is carried out on special pressing equipment.

After pressing, the resulting product is salted in a 19-22 95% sodium chloride solution for 1-3 days, followed by packing, packing the cheese in polymer film, bags or polymer coating.

The packed cheese is sent for ripening, which is carried out at a temperature of 10-12 7, relative humidity of 70-90 95 for a duration of 14-20 days.

Hard colored cheese with a purple color, obtained by this method, which as flavorings contains food flavorings with the smell of lavender and grapes, received the name: Hard cheese "Izabeia I amepaeg".

Example.

Production of solid cheese "IzareiIa I amepaeg". 10,300.0 kg of normalized milk (fat - 2.45 95, protein - 3.03 95) is pasteurized at a temperature of 75 °C for 20 s, cooled to a temperature of 32 °C and fed to two tanks (5150 kg to each of them). of milk in one of the tanks add: calcium chloride - 1.75 kg, saltpeter - 0.8 kg, leavening agent - 0.05 kg, flavoring "Lavender" - 0.143 kg, enzyme preparation (SNU MAX) - 0.04, dye E 120-5.7 kg, - to the milk in another of the tanks add: calcium chloride - 1.75 kg, saltpeter - 0.8 kg, leavening agent - 0.05 kg, flavoring "Vinograd" - 0.285 kg, enzyme preparation (SNU MAX) - 0.04.

The mixture is kept in each of the tanks for 30 minutes, the clots are cut, a part of the serum is removed (1900 kg from each tank), the second heating is carried out to a temperature of 41 "С, it is kneaded for 90 minutes. The finished grain (purple and white) is pressed for 30 minutes, a homogeneous mixture is formed the layer is cut into rectangular pieces, placed and kept in rectangular shapes (self-pressing), followed by pressing, salting (for 3 days), packing of cheese in plastic bags and ripening for 18 days.

Characteristics of the received hard cheese "IzareMya I amepdeg" with a "spotted" pattern, aroma of lavender and grapes.

Physico-chemical indicators: mass fraction of fat in dry matter, 9o - 45.0; mass fraction of moisture, 95 - 41; mass fraction of table salt, 95 - 0.9.

Microbiological indicators: bacteria of the Escherichia coli group in 0.01 g of cheese - not detected; pathogenic microorganisms, including salmonella, were not detected in 25 g of cheese;

I. toposuiodepezu 25 g of cheese - not found.

Organoleptic indicators:

The cheese has a clean surface, a thin, even skin, without mechanical damage, extraneous layers and a thick surface layer. The coating adheres tightly to the surface of the cheese. The taste is clean, moderately pronounced cheesy: a creamy-salty taste with a barely noticeable sourness is successfully combined with a floral and fruity aroma. By consistency, the cheese dough is plastic, elastic, homogeneous, which is easy to cut, however, it can be crumpled without crumbling. There are no eyes on the section. The color of the dough is "spotted", formed by purple and white colors.

The purple color and shape of the formed pattern are stable throughout the cheese's shelf life.

Thus, the proposed method of hard cheese production allows to expand the assortment of colored cheeses with high organoleptic properties and stable color. The obtained hard cheese with a purple color, formed by a combination of purple and white colors, has a high-quality color and a constant shape of the picture throughout its storage period.

Claims (2)

USEFUL MODEL FORMULA 1. The method of production of hard colored cheese, which includes pasteurization of milk, cooling of milk to the setting temperature, simultaneous curdling in two parts of milk, to one of which a set of components is added, including flavoring and dye, to the other part a set of components is added without dye, keeping the mixtures until a suitable curd is obtained, followed by its processing, which is carried out by cutting the curd, processing the grain, partially removing the whey, adding water, a second heating and kneading to obtain a ready-to-form grain with a colored coloring from one part of milk, and ready-to-form grain without coloring from another part, joint formation, which is carried out by pressing a mixture of finished grain with coloring and without coloring until a homogeneous layer is formed, cutting the resulting layer into pieces of a certain shape and keeping them in the appropriate forms, pressing, salting in brine, packing and ripening the cheese for 14 to 20 days , which differs in that the dye E 120 is used as a dye added during curdling to one of the parts of milk. 2. The method according to claim 1, which differs in that the pressing of the finished grain mixture is carried out within 25-35 minutes. C. The method according to claim 1, which differs in that as a flavoring included in the set of components, which is introduced during the curdling of milk, a food flavoring or food flavorings with the smell of lavender and/or with the smell of grapes are used.