RU2445778C1 - Cheese preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: usage: in dairy industry in soft cheeses production immediately of milk concentrated by way of ultrafiltration using a milk-clotting enzyme. The method is as follows: milk standardised in terms of ratio of fat to protein is pasteurised at a temperature of 78-90°C, cooled and maintained for germination of microorganisms spore forms. Then one performs ultrafiltration to produce a retentate which is pasteurised at a temperature of 111-130°C and added a milk-clotting enzyme to in the process of packing, the packed product is heated up to 72-75°C and cooled. After pasteurisation and before packing one may introduce culinary salt solution into the product.

EFFECT: invention allows to stabilise the cheese structural-and-mechanical and organoleptic indices, improve the product microbiological indices, simplify the method and extent the cheese taste and mechanical indices.

4 cl, 5 ex

Description

Technical field

The invention relates to the cheese-making industry and relates to a simplified, quick method suitable for the manufacture of cheeses with high moisture content.

More specifically, the invention relates to a method for creating soft cheeses directly from milk concentrated by ultrafiltration using a milk-clotting enzyme.

State of the art

In the production of most types of cheeses, including soft ones, gentle modes of heat treatment of milk are used, which is sufficient for the destruction of pathogenic bacteria and is due to further technological processes of casein coagulation and separation of whey from cheese grain. The book “Cheesemaking practice”, Third edition, p. 450, R. Scott, RK Robinson, RA Wilbey, Kluwer Academic / Plenum Publishers, 1998) showed that pasteurization modes of milk at 72 ° C-75 ° C and exposure of 15-40 seconds do not allow to destroy spore forms of microorganisms and do not provide a sufficient decrease in the activity of both native and bacterial enzymes contained in milk. This can lead to uncontrolled microbiological and biochemical processes during the storage of cheeses.

A significant role in the deterioration of cheeses is played by bacteria such as Bacillus and Clostridium, which are able to form spores that are resistant to the pasteurization regimes of milk adopted in cheese making. As well as gram-negative psychrotrophic microorganisms, such as Pseudomonas, which are a source of heat-resistant extracellular enzymes, lipases and proteinases. These enzymes contribute to the development of organoleptic defects such as rancid and bitter tastes during the storage of cheeses.

The book “Dairy technology: principles of milk properties and processes”, vols.I and IV, P. Walstra ... [et al., Food science & technology, 1990) shows that a significant part of the native milk enzymes is inactivated when heated to 80 ° C and the corresponding exposure. In this case, plasmin, as well as proteolytic and lipolytic enzymes of microorganisms of the species Pseudomonas, are inactivated at temperatures above 120 ° C. It was also shown there that heating milk above 70 ° C kills the vegetative cells of bacteria, but at the same time it can activate the process of germination of spore forms of these microorganisms, which remained viable after heating, into the vegetative form during further technological operations. In this case, the temperature range of thermal destruction of spores lies above 110 ° C. However, it was shown that periodic heating and cooling of milk can reduce the number of cells, for example B. cereus, including spores, by 1-2 orders of magnitude. In other words, heating milk activates spore germination, and subsequent heat treatment kills them.

In the method for the production of soft cheese (prototype) (RU 1667620 A3, 07/30/1991) milk with fixed concentrations of protein of 3.5% and fat of 3.5% is heated to a temperature of 98 ° C for 15 s, cooled and ultrafiltered. The resulting milk concentrate is heated to a temperature of 98 ° C and cooled to 28 ° C, mixed with an aqueous or dry mixture consisting of a milk-clotting enzyme, glucono-delta-lactone and salt, hermetically packed even in a liquid state in separate packages, kept until completion coagulation and acidification and subjected to ripening of the finished product at room temperature or 5 ° C, and glucono-delta-lactone is introduced in an amount of 2%.

However, the selected conditions for the heat treatment of the concentrate (retentate) do not contribute to the destruction of spore forms of bacteria and the deactivation of a number of proteolytic and lipolytic enzymes, including bacterial ones, i.e. deterioration of both microbiological and organoleptic characteristics of the product during storage is possible.

Also, the selected temperature regime of 28 ° C and a dosage of glucono-delta-lactone in the amount of 2% are not optimal for quick acidification of milk to a given pH value, which leads to a large investment of time in the production cycle. At the same time, the use of glucono-delta-lactone in a dissolved form in a mixture with a milk-clotting enzyme complicates the production process due to the uncontrolled hydrolysis of glucono-delta-lactone in an aqueous solution and can affect the continuity of equipment operation.

To obtain the final structure of the cheese, the finished product is ripened at room temperature or 5 ° C, which requires the use of additional production facilities, time, electricity and other engineering environments.

Disclosure of invention

The present invention is the production of soft cheese based on milk, concentrated by ultrafiltration, using the operations and heat treatment modes to obtain a product with guaranteed quality indicators during storage.

Another objective of the invention is to obtain a given taste of cheese by normalizing milk to a different ratio of fat to protein, adding food additives and ingredients, adjusting the pH value in the finished product.

When solving the tasks, the following technical results are achieved:

- stabilization of structural-mechanical and organoleptic characteristics of cheese, due to the selected conditions and modes of the process;

- improving the microbiological characteristics of the product;

- simplification of the method of obtaining cheese by ensuring the continuity of the process and reducing the number of technological operations;

- the expansion of the taste and structural-mechanical characteristics of cheese, which consists in changing the ratio of fat to protein from 0.01 to 2.0 in the finished product, adding salt or sugars, and possibly food additives, including functional ones.

To achieve the technical results indicated in the method for producing soft cheese by ultrafiltration, milk is normalized to a fat to protein ratio of 0.01 to 2.0, then pasteurized at a temperature of 78-90 ° C, cooling and holding for a predetermined time for germination of spore forms of microorganisms, ultrafiltration of pasteurized milk. The obtained retentate is pasteurized at a temperature of 111-130 ° C, then the milk-clotting enzyme is injected into it during packaging, the packaged product is heated to a temperature of 72-75 ° C, and then it is cooled.

After pasteurization of the retentate, it is advisable to add a solution of sodium chloride into its stream until its concentration in the finished product is not more than 1.2%.

In some cases, instead of sodium chloride solution, sugar and / or food additives and / or their mixture are added to the retentate before pasteurization.

In particular cases, the retentate is homogenized and pasteurized, dry table salt is added to the cooled retentate to a concentration of 1.5-5% in the final product and, in addition, an acidity regulator is added during packaging, it is kept until the pH of the product is 4.4-4.8 .

The implementation of the invention

Definitions

“Milk” means milk secret obtained from mammals, preferably cattle, and more preferably cows. The term includes all types of milk, such as whole, skimmed, concentrated, and reconstituted from whole milk or skimmed milk powder.

“Sugar”, this term covers sucrose, fructose, glucose, as well as sucrose, fructose syrups or glucose-fructose syrup.

“Nutritional supplements” are plant extracts and powders, or dietary fiber, for example, such as inulin or oligofructose, natural and / or identical to natural flavors, colorants, acidity regulators, salt stabilizers, such as phosphates and / or citrates, thickeners, hardeners .

1. Preferably, the bactofuged milk normalized in terms of fat to protein ratio from 0.01 to 2.0 is pasteurized at a temperature of 78 ° C-90 ° C, cooled to a temperature of + 2 ° C to + 6 ° C and kept for 6-24 hours. Bactofugation reduces the number of spore forms of microorganisms by 95-99% of their initial content in milk. At the same time, milk exposure after pasteurization allows germination of spores activated by heating into vegetative cells, which contributes to their further destruction during pasteurization.

Next, pasteurized milk is heated to 45 ° C-50 ° C and subjected to ultrafiltration to a concentration of 2-5.5 times.

To increase thermal stability, it is possible to add stabilizing salts to the retentate, preferably phosphates and citrates, or mixtures thereof. The retentate is then pasteurized at a temperature of 111 ° C-130 ° C, preferably 120 ° C-130 ° C. Applying a pasteurization temperature above 111 ° C allows you to get a dense structure of soft cheese due to a deeper denaturation of whey proteins of milk, which does not require maturation. At the same time, the required percentage reduction of both vegetative and spore cells of microorganisms is achieved and native proteolytic and lipolytic enzymes of milk are inactivated, and the activity of such heat-resistant bacterial enzymes is also significantly reduced.

Then the retentate with a temperature of 45 ° C-50 ° C enters the tank for intermediate storage under excessive pressure to prevent its reinfection.

Then, applying the retentate to the packaging, a liquid milk-clotting enzyme, preferably microbial, is injected into it using a dispenser on a filling machine, and when it is still in a liquid state, it is packed into a packaging container and hermetically sealed.

After the formation of the coagulant for 2-8 minutes, the product is heat treated at a temperature of 72 ° C-75 ° C in a thermal tunnel by means of irrigation with a heat carrier in countercurrent flow. The heat carrier is preferably water. Then the finished product is cooled to a temperature not exceeding + 6 ° C and sent to the warehouse.

2. According to a further embodiment of the invention, the retentate obtained, as described in section 1, is filled with the necessary mass of a pasteurized aqueous solution of sodium chloride in a concentration of 0.5-1.2%, preferably 0.8-1.0%, before packing in a stream. finished product, followed by mixing the retentate in the product line using a static mixer. Next, get the cheese, as described in section (1).

3. According to another embodiment of the invention, the obtained retentate, according to section (1), is added, preferably prior to pasteurization, in a concentration of sugar 1-10%, preferably 2-6%, and / or food additives to give the product a taste and aroma, as well as functional properties, adding, for example, inulin and / or oligofructose at a concentration of 0.5-5%, preferably 1-2%. Then get cheese, as described in section (1).

4. According to another embodiment of the invention, the retentate obtained, as described in section (1), is homogenized and pasteurized at a temperature of 75-95 ° C. Then it is cooled to a temperature of 25 ° C-45 ° C, and a dry powder of sodium chloride is added to a salt concentration in the finished product of 1.5% -5.0%, preferably 2-3.5%. Then, an acidity regulator, preferably a dry glucono-delta-lactone powder, in a concentration of 1-4% depending on the protein content in the finished product, is added to the retentate in a stream, before mixing it with a solution of milk-clotting enzyme, by means of a mixing tank equipped with a mixer mixer. Alternatively, it is possible to dispense glucono-delta-lactone by spraying into a package, followed by retentate at a temperature of 25 ° C-35 ° C, mixed with a solution of milk-clotting enzyme, preferably microbial. This method allows you to conduct a continuous process of cheese production, preventing coagulation of retentate in the product line, due to malfunctions of filling equipment.

After packing and airtight capping, the retentate is maintained until a pH of 4.4-4.8 is reached and cooled to a temperature of no more than + 6 ° C.

The applied range of salt concentration and pH in the cheese allows you to create conditions of suspended animation, stopping the further growth of bacteria in the finished product.

The method according to the invention makes it possible to obtain soft cheeses with various structures: from dense, fine-grained, but soft, to plastic, spreading, but able to cut into cubes. The taste profile of the resulting cheeses varies from pure, dairy, or sweet, due to flavoring additives, to slightly acidic, salty, moderately sharp.

Examples of the invention.

Example 1. Obtaining soft cheese

The milk bactofuged at the Westphalia unit, TSE-400 separator, is normalized to a fat to protein ratio of 1.3 and pasteurized at the Tetra Pak H10RC unit at a temperature of 80 ° C. Then they are sent to a storage tank with a temperature not exceeding + 6 ° C. Stand for 12 hours.

Pasteurized milk is heated to a temperature of 45-50 ° C and subjected to ultrafiltration on a Tetra Pak, Tetra Alcross filter unit to a solids concentration in the retentate of 30-34%.

The retentate is pasteurized at a temperature of 130 ° C and cooled to 45-50 ° C. Pumped into a buffer tank and stored during packaging under overpressure.

Then, in the process of packaging, a solution of milk-clotting enzyme is injected into the retentate and poured into packages in a liquid state and sealed hermetically. Packages are subjected to heat treatment at 72-75 ° C and cooled to a temperature of no more than + 6 ° C.

Example 2. Repeat example 1, but when applying the pasteurized retentate for packing in the stream, a solution of sodium chloride is added to a salt concentration in the finished product of 1.0%.

Example 3. The method is carried out as in example 1, but in the obtained retentate before pasteurization add sugar at a concentration of 4% and flavorings in an amount of 0.1% based on the weight of the finished product.

Example 4. Example 1 is repeated, but inulin in a concentration of 1% by weight of the finished product is added to the obtained retentate with a fat to protein ratio of 0.02 and a dry matter concentration of 19% before pasteurization.

Example 5. The method is carried out as in example 1, but the retentate obtained is homogenized at a pressure of 0.6-0.8 MPa, pasteurized at a temperature of 87 ° C and cooled to 40-45 ° C. It is pumped into a buffer tank and sodium chloride is added with constant stirring until the salt content in the cheese is 3%. Next, the salted retentate is fed into the packaging and in the stream, before making the milk-clotting enzyme, the dry powder of glucono-delta-lactone is dosed, at a concentration of 3% by weight of the finished product. The cheese is kept at room temperature until a pH of 4.4-4.7 is reached and cooled to a temperature of no more than + 6 ° C.

Example 6. Example 1 is repeated, but sucrose in an amount of 3% and glucose-fructose syrup at a concentration of 1.3% are added to the obtained retentate before pasteurization, based on the weight of the finished product.

Claims (4)

1. A method of producing cheese, providing for the normalization of milk in the ratio of fat to protein from 0.01 to 2.0, pasteurizing it at a temperature of 78-90 ° C, cooling and aging, ultrafiltration of the mixture to obtain retentate, pasteurization at a temperature of 111-130 ° C, introduction of milk-clotting enzyme during packaging, heating of the packaged product to a temperature of 72-75 ° C and subsequent cooling. 2. The method according to claim 1, characterized in that after pasteurization of the retentate before packing, a solution of sodium chloride is added to its stream to a concentration of it in the finished product of not more than 1.2%. 3. The method according to claim 1, characterized in that before pasteurization, sugar and / or food additives are added to the retentate. 4. The method according to claim 1, characterized in that the retentate is homogenized and pasteurized, table salt is added to the retentate to a concentration of 1.5-5% in the final product, and an acidity regulator is added during packaging, kept until the desired pH of the product is obtained.