CS232877B1 - The method of producing natural cheeses with accelerated vision by natural way - Google Patents

Abstract

The invention relates to a method of producing natural cheeses with accelerated ripening using the Brevibacterium linens culture, which is added to the raw material after cutting and fermentation. After pressing and salting, the growth of the Brevibacterium linens culture on the surface of the cheeses is prevented by bactericidal substances and by wrapping the cheeses in ripening foil. According to the invention, the ripening time of cheeses, both from low-heated and high-heated cheeses, is cut in half.

Description

The invention relates to a process for the production of accelerated-ripening natural cheeses using a culture of Brevibacterium linens which is added to the cheese after cutting and acidification. After pressing and salting out, the growth of the culture is prevented.

Natural cheeses have hitherto been produced using acid-milled cultures, the main function of which is to produce acidic environments by producing lactic acid and protein degradation that changes the pH of the environment, which takes a few weeks / for example at least 8 weeks.

It is this long ripening time and labor time during the ripening process which is a disadvantage of the prior art process. During the ripening period, cheeses must be treated, if they do not ripen under the packaging, after a certain ripening period they must be further translated into different maturation rooms according to different maturation temperatures.

The above-mentioned drawbacks are overcome by the process according to the invention, which consists in allowing the cheese to be acidified after cutting and processing using acidic mesophilic and thermophilic cultures with rapid lactic acid production to whey acidity 4.4 to 5.2 ml 0.25 M sodium hydroxide. 100 ml ^-1 . A culture of Brevibacterium linens is then added at a volume concentration of 0.001 to 5.00%. Oxygen access to culture development will be ensured during technological processing. The proteolytic enzymes produced by the Brevibacterium linens culture during this time are applied during further maturation; the content of amine nitrogen and other nitrogenous substances is increased over a period of 7 to 20 days for low-heat cheeses and for 7 to 40 days for high-heat syrup cheeses. Cheese after this ripening period has the characteristics of already matured cheese / soft consistency, full taste, lived

Coloring. The growth of the Brevibacterium linens culture on the cheese surface is prevented by the use of bacterocidal substances which coat the cheese before maturing and the cheese is wrapped in maturation films.

According to the invention, the ripening time of cheeses, both from low-heated and high-heated china, is reduced by half. Due to the reduced ripening time, production capacity can be doubled with the same machinery and number of people.

Example 1

The cheese grain was processed until the grain was as even as possible, having a size of 3-4 mm after drying and whey acidity of 4.4-5.2 ml of 0.25 M sodium hydroxide. 100 ml ^-1 . Only then was the culture of Brevibacterium linens at a concentration of 0.001 to 5.00% by volume added to the cheese syrup, which was further processed according to the technological process for cheeses from low-temperature raw material. After pressing and salting, the cheese was aged at 10 to 20 ° C for 7 to 20 days, prior to ripening, the cheese surface was coated with a bacterocidal substance and the cheeses were wrapped in a mating film.

Example 2

After the raw grain has been processed to a size of 4 mm after drying and after the whey has acidified to a value of 4.4 to 5.2 ml of 0.25 M sodium hydroxide. ^_1 100 ml culture was added Bre.vibacterium linens by volume, of from 0.001 to 5.00% and curd, which is then processed according to the application method of the cheese curd vysokodohrievanej. After pressing and salting, the cheese was aged at 10-20 ° C for 7 to 40 days, before the cheese surface was coated with a bacterocidal substance and the cheese was wrapped in a mating film.

Claims (1)

OBJECT OF THE INVENTION 232 877 Method for the production of natural cheeses with accelerated ripening by natural means, characterized in that the sliced cheese is allowed to acidify whey acidity while stirring 4.4 to 5.2 ml 0.25 M sodium hydroxide.100 ml ^-1 , 0.001 to 5 are added , θφ »the culture volume of Brevibacterium linens relative to the volume of processed milk and cheese after pressing and salting, is coated with a bacterocidal substance, wrapped in a mating film and aged for 7 to 20 days in the case of low-heated cheese or 7 to 40 days in the case of high aging 10 to 20 ° C.