LT4260B - Rennet cheese - Google Patents

Abstract

This invention can be used in dairying, namely for producing hard "enzymatic cheeses" with additives. This cheese differs from the ones produced earlier because in its dry mass there are 0.2-0.5% of spice additives - caraway, capsicum, clove and parsley.

Description

The invention relates to the dairy industry and can be applied to the production of hard fermented cheese with additives.

There is a known rennet cheese made by the method described in SU 1 235 488. To obtain the cheese, the milk is pasteurized, cooled, curdled, acidified to 1.5-2 ° C, heated to 28-33 ° C, added to the milk-clotting enzyme, and the cheese is then reheated to 42-43 ° C a second time, the cheese is processed to a whey acidity of 13-15 ° T, the whey is removed, the cheese is formed, pressed, salted and matured.

Cheese made in this way is well known and its main disadvantage is that it does not give the consumer new sensory (taste, smell) sensations.

The object of the present invention is to extend the assortment of cheeses, to improve the nutritional value and organoleptic characteristics. This is achieved by mixing the cheese mass with the additives - cumin, legumes, cloves, parsley.

Cheese according to the present invention is produced from fat-normalized and pasteurized cow's milk by enzymatic preparation of the milk, followed by processing, addition and maturation of the crumb and cheese mass.

The technological process of cheese production is carried out as follows:

- reception, reservation of raw materials;

- normalization and pasteurization of milk;

- milk coagulation;

- processing of curd and cheese;

- additive composition;

- cheese mass formation, pressing;

- salting of cheese;

- ripening of the cheese;

- packaging, marking, storage.

The organoleptic characteristics of the cheese obtained according to the present invention are shown in Table 1.

table

Name of the indicator Characteristics Appearance Cheese rind thin, supple, lined with alloy or polymer film. Slight cheeses are allowed cracks in the surface-coating alloy. Taste and smell The sour taste of the added spices and the fragrance. Color Light yellow, uniform throughout mass, shade characteristic of the added spice. Consistency Plastic, homogeneous. Sectional view Angular, irregularly shaped eyelets.

The physical and chemical characteristics of the cheese are listed in Table 2.

table

Name of the indicator Normal Fat content in dry cheese %: 45 ± 2 Moisture content%, not more than: 43.0 Table salt content%: 1.5-2.0 % Of attachments 0.2 -0.5

Note: The fat content of the dry cheese is not more than 2%.

The invention is further illustrated by the following example, which is by way of illustration only and is not intended to limit its scope.

An example

The milk selected for cheese manufacture is chilled to a temperature of 8 ± 2 ° C, cleaned and thermally treated. The milk is thermally heated for 20-25 seconds. At 63-65 ° C. The milk is then cooled to 9 ± 1 ° C and maintained at this temperature for 16 ± 2 hours.

The milk is normalized with skimmed milk or cream before pasteurization. Before normalization, the milk fat and protein content of each container is determined.

The milk is pasteurized by keeping it at 70-72 ° C for 20-25 sec. If the milk contains feed or foreign spices and odors, it is vacuum-deodorized. Pasteurized milk is immediately fed to baths or producers. If necessary, can be stored at 8-10 ° C for up to 16 hours.

After filling the bath with pasteurized milk, add calcium chloride in 40% aqueous solution (10-40 g of anhydrous salt per 100 kg of milk) and 0.5-1.5% of bacterial yeast. Lactic acid mesophilic streptococcus yeast is used. Potassium nitrate or sodium nitrate (10-30 g of salt per 100 kg of milk) is allowed to be added to the milk before coagulation. Collapse temperature 32-33 ° C. The aqueous solution of the astringent enzyme is added so that the milk is astringent for 35-36 minutes. The acidity of the milk mixture must be between 19 and 20 ° T before the enzyme is added.

The prepared coagulation must be of normal density with sufficiently sharp fractures at the fracture, with varying clear whey. The cut is cut into uniform 810 mm grains. Cutting time 10-15 minutes. When the grains are formed, 30% of the whey is removed and stirred for 15-25 minutes. Whey acidity after cutting at 1213 ° T, after second heating at 13-14 ° T.

The second warm-up is done within 20-30 minutes. to 39-41 ° C. After the second heating, the grains are stirred for about 40 minutes. The grain size at the end of the treatment is 4-5 mm.

After processing the grains, add soaked additions to hot (98-100 ° C) water: caraway seeds, legumes, cloves, parsley. The grains and additives are vigorously mixed for 2-3 minutes. They are then shifted to the molds, stirring constantly. The amount of additives added was determined after the pilot production. Their quantity and type depend on the type of cheese produced (Table 3).

table

Name of the cheese Title of the attachment Additive content% Gardens with parsley parsley 0.2 Gardens with cumin Caraway 0.5 Gardens with peppers legumes 0.5 Gardens with cloves cloves 0.2

With the help of a pump, the grains are continuously drained from the bath and poured into the molds through a whey separator. Filled forms 10-15 min. left to self-press for 16-18 ° C.

After 15 minutes the shapes with the cheese mass inverted. The cheeses are pressed into perfumes or metal forms wrapped in cloths.

At the end of the self-pressing, shapes with cheeses 1 hour. pressed at 2 bar. When the cheese is pressed, the whey is completely drained and the rind is formed. The pH of the cheese mass rises to 5.4-5.6. The moisture content of the cheese after pressing is 44-46%.

The molded cheeses are immersed in salting basins where the temperature of the table salt solution reaches 10-12 ° C, the concentration of the circulating solution is -18-20%, and in the absence of circulation - 21-22%. The cheeses are salted in the pools for 1.52 days. After being removed from the pools, the cheeses are dried for 2-3 days at a temperature of 10-12 ° C and a relative humidity of 7075%.

The cheese is matured for 45 days at a temperature of 12 to 14 ° C and a relative humidity of 75 to 80%. The cheese is ripened and wrapped in a polymer film. They are used several times to prevent deformation of the cheese heads. The pH of the ripened cheese is 5.5 to 5.7.

The cheeses are stored in a room with a temperature of (-2 + 8) ° C and a relative humidity of 80-85%. The shelf life of the cheeses is 60 days.

Claims (2)

DEFINITION OF INVENTION 1. Fermented cheese, characterized in that the cheese contains, by weight, 0,2-0,5% of spices in dry matter. 2. Cheese according to claim 1, characterized in that the additives are caraway, legume, clove, or parsley, or a combination thereof.