UA98085U - METHOD OF SOFTWARE MANUFACTURING - Google Patents

Abstract

The method of production of soft cheese includes the normalization of milk by mass fraction of fat, pasteurization, introduction of a coagulant, holding cheese curd at a temperature of coagulation, removal of whey, cheese formation, self-pressing, pickling, cooling. Normalization is carried out by adding to the whole milk skimmed milk and stirring for 10-30 minutes at 35-.

Description

The useful model belongs to the dairy industry and can be used in the cheese industry in the production of soft cheeses with thermoacid coagulation of milk proteins.

A known method of producing soft cheese (Collection of normative and technical documents for the production of soft cheeses - Uglich - 1991, p. 49-50), which involves the normalization of milk by mass fraction of fat, pasteurization at a temperature of 93-95 C, introduction of a coagulant - acid milk whey in the amount of 8-10 95 from the amount of milk mixture, keeping the curd curd at a temperature of 93-95"C for 5 minutes, removing the whey and forming the cheese, self-pressing the cheese for 10-15 minutes, salting the cheese heads with dry salt, cooling the cheese heads in a chamber with a temperature of 8-10 "C for 18 hours.

The disadvantage of the known production method is that normalization of milk by mass fraction of fat is carried out by passing whole milk through a separator-cream separator (or separator-normalizer), resulting in normalized milk with a mass fraction of fat 2.595 and cream with a mass fraction of fat 15-20 95, which leads to a decrease in the mass of normalized milk compared to whole milk by 5-69o due to the separation of cream and milk losses. This reduces the output of soft cheese and requires additional equipment for processing cream into sour cream, butter or other fatty dairy products. In addition, milk separation is carried out when the separator drum rotates at a speed of 8-10 thousand revolutions per minute, which negatively affects milk proteins, as a result of which the ability of proteins to coagulate under the influence of temperature and acid coagulant significantly deteriorates. It is precisely to prevent the negative impact of mechanical processing and to ensure the process of coagulation of proteins that a high temperature (93-95 C) of coagulation is used, which leads to significant energy costs. Also, energy consumption increases the process of normalization at the separator, since the separator is one of the most powerful consumers of electricity at milk processing enterprises.

The basis of the proposed solution is the task of creating an energy-saving method of producing soft cheese with thermal acid coagulation of milk proteins, in which, due to the normalization of the mass fraction of whole milk fat by adding skimmed milk powder and mixing, the possibility of increasing the yield of the finished product and reducing energy consumption is achieved.

З The task is solved by the fact that in the method of production of soft cheese, which includes normalization of milk by mass fraction of fat, pasteurization, introduction of coagulant, exposure of the curd curd at the temperature of coagulation, removal of whey, formation of cheese, self-pressing, salting, cooling, according to the proposed solution, normalization is carried out by adding skim milk powder to whole milk and stirring for 10-30 minutes at a temperature of 35-45 76.

The causal relationship between the proposed features and the expected technical result is as follows.

The main feature of cheeses made by the method of thermoacidic coagulation of milk proteins is the precipitation together with milk protein - casein of whey proteins - albumins and globulins, which determines the taste, aroma and consistency specific to this group of cheeses.

The claimed method includes the following technological operations: normalization of milk by mass fraction of fat, pasteurization of normalized milk at a temperature of 80-90°C, introduction of a coagulant, exposure of the curd curd at a temperature of 80-90°C for up to 5 minutes, removal of serum and formation of cheese, self-pressing of cheese in cheese forms 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. Milk is normalized for fat, taking into account the protein in it and taking into account the amount of protein added with dry skimmed milk based on the calculation of fat in the dry matter of finished cheese 45 95. The mixture of whole milk and dry skimmed milk is stirred for 10-30 minutes at a temperature of 35- 45 76.

If necessary, the normalized mixture is sent to maturation at a temperature of 8-12 C until the titrated acidity of 20-217T is reached. After ripening, the normalized milk mixture is sent to a tubular pasteurizer and heated to a temperature of 85 "С. From the pasteurizer, the milk mixture is fed into a tank with a heat exchange jacket and a stirrer, in which the temperature is maintained at 80-85 "С. After filling the tank with a milk mixture, the coagulant is fed into the tank at a low speed along the tank wall in the amount of 5-12 95.

During the infusion of coagulant, the agitators of the tank (cheese maker) work in kneading mode with a rotation frequency of 16-20 rpm. After pouring in all the coagulant, the mixture is kept in the tank with the stirrers running for 5 minutes. During this time, thermoacidic coagulation of milk proteins occurs, the coagulated protein mass rises to the surface of the mixture, and the yellowish-greenish whey settles to the bottom of the cheese maker. After the completion of the coagulation process, the mixture of whey with white mass is quickly unloaded onto the forming table and distributed among the cheese forms through a group funnel. Cheese in cheese forms is placed on forming tables for self-pressing for 10-15 minutes. During this time, the cheese is turned once, shaking the form. After self-pressing, the cheeses are transferred into other forms and at the same time the surface of the cheese is salted with dry salt at the rate of no more than 2 95 salt in the finished product (salt is applied with a dispenser on the upper and lower surface). After salting, molds with cheese are sent to chambers with a temperature of 8-10 "C and kept for no longer than 18 hours.

During this time, for better salting and dehydration, the cheese in the forms is turned over 1-2 times.

The finished cheese is packed, labeled in accordance with current regulatory documents and sent to trade enterprises for sale.

Thus, the use of milk normalization by mass fraction of fat by adding dry skimmed milk makes it possible to reduce the coagulation temperature in comparison with the prototype (from 93-95 7C to 80-85 C) with the same amount of coagulant. This makes it possible to reduce energy consumption. This method makes it possible to exclude the separator-normalizer from the technological scheme, which also reduces energy costs for the production of soft cheese. In addition, the use of dry skimmed milk for normalization makes it possible to increase the output of the finished product due to the use of cream, which is removed in the prototype method (5-6 95), and the introduction of dry milk (5-8 95). Also, the output of the finished product increases due to the elimination of milk losses during separation and due to the increase in the ability of milk proteins to coagulate due to the elimination of the separation process and the reduction of the coagulation temperature. The total increase in the yield of soft cheese is 11-15 95.

Examples of the implementation of the method.

The milk prepared for the production of cheese was normalized according to the mass fraction of fat, taking into account the protein and fat in it, based on the calculation of obtaining fat in the dry matter of the finished cheese 45 95. The normalized mixture was sent for ripening at a temperature of 8-12 7C until the titrated acidity of 20-217T was reached.

After ripening, the normalized milk mixture was sent to a tubular pasteurizer and heated to a temperature of 85 °C. From the pasteurizer, the milk mixture was fed into a cheese maker with a heat exchange jacket and agitators, in which the temperature was maintained at 85 °C. After

After filling the cheese maker with milk mixture, coagulant was fed into the tank.

The coagulant was fed at a low speed along the wall of the cheese maker in the amount of 7 o from the weight of the normalized milk mixture. During the infusion of the coagulant, the stirrers of the cheese maker worked in the kneading mode with a rotation frequency of 20 rpm. After pouring in all the coagulant, the mixture in the cheese maker was kept for 5 minutes with the stirrers running. During this time, thermoacidic coagulation of milk proteins took place, the coagulated protein mass rose to the surface of the mixture, and the yellowish-greenish whey settled to the bottom of the cheese maker. After the completion of the coagulation process, the mixture of whey with white mass was quickly unloaded onto the forming table and distributed among the cheese forms through a group funnel. Cheese in cheese forms was placed on forming tables for self-pressing for 10-15 minutes. During this time, the cheese was turned over once, shaking the mold. After self-pressing, the cheeses were transferred to other forms and at the same time the surface of the cheese was salted with dry salt at the rate of no more than 2 95 salt in the finished product (salt was applied with a dispenser to the upper and lower surfaces). After salting, molds with cheese were sent to a chamber with a temperature of 8-107C and kept in it for 16 hours. During this time, for better salting and dehydration, the cheese in the forms was turned over 2 times.

The technical solution of the proposed method of production of soft cheese consists in reducing the energy consumption for the production of a unit of product by reducing the coagulation temperature, excluding from the technological cycle energy-intensive equipment (separator-normalizer) and by increasing the amount of the finished product produced in one technological cycle.

Also, the output of the finished product increases due to the elimination of milk losses during separation and due to the increase in the ability of milk proteins to coagulate due to the elimination of the separation process and the reduction of the coagulation temperature.

Claims (1)

USEFUL MODEL FORMULA The method of production of soft cheese, which includes normalization of milk by mass fraction of fat, pasteurization, introduction of coagulant, exposure of the curd at the temperature of coagulation, removal of whey, formation of cheese, self-pressing, salting, cooling, which differs in that the normalization is carried out by adding to whole milk or dry skimmed milk and stirring for 10-30 minutes at a temperature of 35-45 76.