CS237477B1 - Process for the production of dairy products fortified with phospholipids - Google Patents

Abstract

The invention consists in processing buttermilk into curd by sour or combined sweet and sour coagulation, or processing a mixture of milk and buttermilk into curd and then applying it as a substitute for curd produced in the traditional way in some dairy products, e.g. processed cheeses and curd desserts.

Description

The invention relates to a process for the production of dairy products fortified with phospholipids from buttermilk.

The physiological importance of phospholipids in membrane transport between cells of the body, in the metabolism of fats and cholesterol in relation to arteriosclerosis is known. It is therefore desirable for phospholipids to be present in sufficient quantities in foods of daily consumption.

The way to do this is by fortifying dairy products with phospholipids. As a rich and cheap source of phospholipids, buttermilk can advantageously be used, in which the phospholipids of the fat bead membranes largely pass into the butter churning. Phospholipids, in particular phosphatidylcholine, phosphatidylethanolamine and sphingomyelin, account for 25 to 30% of all buttermilk fat.

For these reasons, it is necessary to use buttermilk better than ever. In our country, a smaller part of the production is processed into whipped buttermilk and as an ingredient in bakery products, the remaining part is fed. It is also used abroad for other purposes, eg in the USA it is produced with various additives and in various treatments: citric acid, salt, stabilizers, flavorings, sweeteners and colorants, with the addition of milk fat (White Ch. H .: Am. Dairy Rew.

41, 34 (1979). Experiments with the production of buttermilk curds have been studied, for example, by Kirjukštene and Raudonene (Mol. Sophistication 45, 40, 1979).

The process for producing phospholipid-fortified dairy products, such as curd desserts and processed cheeses according to the invention, comprises buttermilk precipitation in an acidic or combined sweet and sour manner, the resulting curd being mixed in quantities of 10 to 20% with other components for the production of processed cheese, The buttermilk is preferably precipitated in an acidic or combined sweet and sour manner in admixture with milk in which the buttermilk constitutes 10 to 40%.

By the method of the invention, the phospholipids contained in the buttermilk are demonstrably transferred to the final product. Especially suitable for the application of curds are cheesecakes with different flavors of processed cheese.

Implementation of a process for the production of phospholipid-fortified dairy products does not require new technological equipment or modifications to existing equipment. For the above products, the nutritional value will be improved, and for cottage cheese desserts the shelf life will be increased.

The invention is illustrated by the following examples.

Example 1

Curd desserts based on curd made with buttermilk in milk

200 l of buttermilk from the continuous production of sweet cream butter and 4800 l of skimmed milk and 32 l of cream culture were acidified to titration acidity of 8.2 ml 0.25 mol after heating in a tank to 27-28 ° C. 1 NaOH per 100 ml production mixture. At this acidity, 45 g of rennet powder was added and the mixture was aged the next day to a titration acidity of 40 ml of 0.25 mol. 1 * NaOH per 100 g of mixture. The curd was then mixed and separated in the manner customary in the manufacture of curd from milk. 900 kg of cottage cheese was obtained.

The curd produced in this way completely replaced the curd in the mixture used for the production of vanilla and coffee curd dessert (ČSN 57 1124). Sensory evaluation of experimental and control desserts did not reveal any differences in appearance, color, consistency, taste or smell. After ten days of storage at 5 ° C (that is, at the end of the warranty period), the taste of curd desserts was finer and more balanced overall. Samples stored for ten days at 20 ° C without the addition of buttermilk showed a flourous consistency with whey release. Cottage cheese desserts with added buttermilk showed better taste and consistency properties, whey release was only slight.

Example 2

Processed cheese with quarry with the addition of 15% curd made from buttermilk

Κ 1,500 L of buttermilk from continuous cream butter production was added after tempering to 30-32 ° C 75 L (5%) cream culture (strain FD-42). After mixing, the buttermilk precipitated for 18 hours, the precipitate was sliced and heated to 55-60 ° C. The usual separation of curd followed. 170 kg of cottage cheese (29.82% dry matter, 4.60% fat) were obtained.

The cream cheese production mixture (ON 57 1303) contained 15% of the curd thus produced.

The mixture then had the following composition: Mayor 20.0 kg, Moravian loaf 33.0 kg, melting salt 2.2 kg, water 6.0 kg, butter 4.3 kg, buttermilk curd 12 kg, with buttermilk curd and parts butter was replaced by 7.0 kg of Moravian loaf in the original mixture.

The melting was carried out at 95 ° C without kneading, the melting time was 9 minutes. During the sensory evaluation of the control sample in production, the color was evaluated as homogeneous, creamy, consistency c flour / refraction not quite smooth, smell and smell of ripe raw material. The sample from the experimental production was evaluated identically, a somewhat softer consistency was found. No organoleptic defects were found after storage for 28 days at 5 ° C. After storage for 28 days at 20 ° C, both samples had a stiffer consistency and hot taste.

The physico-chemical properties of the trial and control cheeses were not substantially affected.

Curd produced by the process of Example 1 can also be used to produce processed cheese with refraction. At a content of more than 10% (e.g. 15%), a slightly sweet taste has been found, but this does not impair the palatability and consumability of the cheese.

Example 1 a d 3

Cream cheese spread with 10% curd made from buttermilk combined

Κ 1,500 liters of buttermilk from continuous cream-butter production, after tempering to 30-32 ° C, 30 liters of cream culture, 600g of CaCl 2 as a saturated solution and 7.7ml of chymosin rennet were added. The mixture was stirred, the resulting precipitate was cut and after 18 hours of precipitation was heated to 55-60 ° C. The usual separation of curd followed. 150 kg of cottage cheese (27.84% dry matter, 4.0% fat) were obtained.

The low-energy cheese spread (ON 57 1302) contained 10% of the curd thus prepared. The composition then had the following composition: Mayor 8 kg, Edam 25 kg, melting salt 1.5 kg, water 19.0 kg, butter 0.3 kg and buttermilk curd 6.0 kg, with butter and buttermilk curd replaced the fat curd in the original mixture. Melting was carried out at 88 ° C, kneading time 6 minutes, melting time 12 minutes.

By sensory evaluation of the processed cheese with the addition of 10% buttermilk curd and a control sample, it was found that the color was uniform in both samples, creamy, consistency soft, smoothly spreadable, taste and smell fine milky. There was no change in organoleptic properties when stored for 28 days at 5 ° C compared to samples after manufacture, after storage for 28 days at 20 ° C, both samples showed a sharper taste.

The physico-chemical properties of the trial and control cheeses were not substantially affected.

Claims (2)

SUBJECT OF THE INVENTION Process for the production of dairy products fortified with phospholipids, for example quark desserts and processed cheeses, characterized in that buttermilk is precipitated in an acidic or combined sweet and sour manner, the resulting curd is mixed in quantities of 10 to 20% with other components for the production of processed cheese or 20 to 40% of the curd in the curd dessert mixture is replaced by buttermilk curd. 2. A process according to claim 1, characterized in that the buttermilk is admixed with milk in which the buttermilk is 10 to 40%, precipitated in an acidic or combined sweet and acidic manner.