CS255312B1 - Process of making cheese - Google Patents

Abstract

The solution relates to a method of producing cheese using ultrafiltration, diafiltration or dehydration, consisting in adding pure dairy cultures, rennet, flavourings and fat to the concentrate, filling the concentrate into containers where it coagulates and the resulting cheese matures.

Description

255311

The invention relates to a process for the production of cheeses using all milk proteins. The invention is dependent on AO No. 242 219. In the prior art cheese production, only caseins and another part of the protein are used from milk proteins, in particular whey proteins, which are more biologically superior to caseins, to waste. Another ultrafiltration-based cheese making technology is currently only at a standstill, although it is industrially exploited to a limited extent. In the production of cheese by means of ultrafiltration, the milk, possibly the mixture of milk and milk fat, is concentrated to about 19 ° / o dry matter in a multi-filtration apparatus. They add rennet enzymes and dairy balls to concentrated milk. The mixture is filled into flat containers, after coagulation the curd is cut to appropriate dimensions. After cutting with salt in the solution. After salting out, they are packed in dispatch packaging, the packaging is filled with saline solution and hermetically sealed. The further manufacturing process of our AO No. 242 219 partially obviates these drawbacks. However, its disadvantage is that it limits the range of cheeses produced by the AO.

The prior art processes are relatively short-lived, resulting in considerable protein losses and microbial contamination during handling. In addition, AO No. 242 219 does not allow the production of cheeses, where production requires a low initial lactose content in the raw material.

The drawbacks of the prior art are outlined by the process of the present invention, which relates to AO 242 219, wherein the milk concentrates to a dry weight of 16 to 35% using ultrafiltration, diafiltration, or concentration in vacuum evaporators. Pure dairy cultures are added to the milk in an amount of up to 4%, rennet enzymes, while coagulation of the mixture occurs after filling into maturation or maturation. dispatch containers, up to 5% sodium chloride, up to 4% flavoring agents, and the fat in the dry matter and the total dry matter of the product to 32-61 ° / fat additive. The mixture is homogenized with a pressure of 8 to 22 MPa and filled into containers, where it coagulates and matures, while the packaging can also perform the dispatch function. The advantage of the method of production is the possibility of increasing the production efficiency of cheese, which can serve for direct consumption, or for the production of other products, especially thinned cheeses, as well as achieving high yield of proteins from processed milk. technology for protein utilization as well as the possibility of achieving improved microbiological quality of cheeses. Example 1

The milk with a fat content of 3 g in 100 g is concentrated by ultra-filtration and diafiltration to a dryness of 23 g in 100 g and subsequently in a vacuum evaporator to a dry weight of 35 g in 100 g. and liquid fat in a quantity of 26 g per 100 g of concentrate and syrup. The mixture is homogenized at 8 MPa. After homogenization, it is filled into sealed containers to obtain cheese after coagulation. Example 2

The milk with a fat content of 9 g in 100 g is concentrated to a dry weight of 35 g in 100 g by means of ultrafiltration and diafiltration. Pure dairy cultures of 4 g per 100 g are added to the concentrate. The mixture is diafiltered to a 4.5 content of lactose. g in 100 gpermate. To the diafiltrate is added 2 g per 100 g of sodium chloride and 1 g per 100 g of rennet and horseradish. The dry matter is adjusted to 61 g in 100 g by addition of concentrated solids. The mixture is homogenized at 13 MPa and filled into packaging where the cheese is obtained after coagulation. Example 3

The milk with a fat content of 1 g in 100 g is concentrated by the ultrafiltration and diafiltration to dryness of 18 g in 100 g with 0.5 g of lactose content in the diafiltrate. Pure dairy cultures of 0.1 g per 100 g of concentrate, rennet and milk fat in the form of cream are added to the diafiltrate in an amount such that the resulting dry matter is 22 g in 100 g and 0.01 g of sodium chloride. The mixture is homogenized at a pressure of 22 MPa and filled into containers where it coagulates and the resulting cheese ripens.

OBJECT

Process for the production of cheese using all milk protein using ultrafiltration, dependent on AO 242 219, in which the milk concentrates to 16 to 35 parts by weight on dry matter. in 100 wt. by using ultra-filtration or dehydration, pure dairy cultures are added to the concentrate in quantities of up to 4 parts by weight. to 100 parts by weight, sodium chloride to 5 parts by weight; to 100 wt. parts, flavoring agents up to 4 wt. parts per 100 parts by weight, the dry matter of the product is adjusted by the addition of a fat content of 22 to 61 wt. parts per 100hmot. the mixture after the addition of the syrup is homogenized at a pressure of 8 to 22 MPa, it is filled into containers where after the coagulation the resulting cheese matures, characterized in that the milk sapo has a concentration of 16 to 35 parts by weight on dry matter. in 100 wt. diafiltrated to 0.5-5.5 wt.% lactose per 100 wt. parts of the permeate.

Claims (1)

SUBJECT A process for the production of cheese using all milk proteins using ultrafiltration, dependent on AO 242 219, in which the milk is concentrated to a dry matter of 16 to 35 parts by weight. in 100 wt. parts by using ultrafiltration or dehydration, pure dairy cultures are added to the concentrate in an amount of up to 4 parts by weight. per 100 wt. % sodium chloride up to 5 parts by weight. per 100 wt. parts, flavoring agents in amounts up to 4 wt. The dry weight of the product is adjusted to 22 to 61 wt. parts per 100 wt. parts of the mixture, the mixture after addition of rennet is homogenized at a pressure of 8 to 22 MPa, filled into containers, where the resulting cheese is aged after coagulation, characterized in that the milk after concentration to dry matter 16 to 35 parts by weight. in 100 wt. parts with the addition of water diafilter to 0.5 - 4.5 wt. parts by weight of lactose per 100 wt. parts of permeate. CZECHOSLOVAK SOCIALIST REPUBLIC (19) DESCRIPTION OF THE INVENTION FOR COPYRIGHT CERTIFICATE 255312 (11) (Bl) (51) Int. C1Á C 08 K 5/23 C 08 J 9/10 (22) Registered 21 12 85