Curd production method. RU patent 2502312.

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method envisages the mixture standardisation till protein content is equal to 3.0-5.5%, fat content is up to 0.05-30%, the mixture homogenisation under a pressure of 100-250 atm with subsequent pasteurisation at a temperature of 75-120°C.

EFFECT: invention allows to produce a clot with a stable steady structure, increase the ready product yield, decrease losses of fat to no more than 1,3% and protein - to no more than 3,0 %.

8 ex

The invention relates to the dairy industry, in particular to a method of production of different Tvorogov, but not only. And milk-protein clot, characteristic for the production of cottage cheese, cottage cheese product, cheese, cheese product.

Under the cheese is understood a fermented milk product, produced with the use of manufacture of microorganisms during or mixture during and thermophilic lactic Streptococcus and methods of acid or acid- coagulation of the proteins with the subsequent removal of serum by , pressing, centrifuging and (or) ultrafiltration (article 4, of the Federal law of the Russian Federation from 12.06.2008 N 88-FZ "Technical regulations on milk and dairy products").

Under cheese is understood dairy product produced from cheese grains with addition of cream and salt. Heat treatment of finished product and adding stabilizers consistency is not allowed (article 4 of the Federal law of the Russian Federation from 12.06.2008 N 88-FZ "Technical regulations on milk and dairy products").

Under curd product is dairy products, milk composite product or product produced from cheese and (or) products of processing of milk in accordance with the technology of production of cottage cheese with the addition of dairy products or without adding them, with the addition of non-milk components, including non-milk fats and (or) proteins or without adding, with subsequent thermal processing or without it. If the final dairy or dairy composite product contains not less than 75 percent of the mass fraction of component parts of milk and such products not subjected to heat treatment and maturity in order to achieve specific organoleptic and physical-chemical properties, in relation to such products use the concept of "cheese" (article 4, of the Federal law of the Russian Federation from 12.06.2008 N 88-FZ "Technical regulations on milk and dairy products").

The prior art known to the General steps of the well-known ways of making cottage cheese, is:

- normalization of the mixture;

- homogenization;

- pasteurization;

- cooling to t fermentation;

- introduction of the leaven;

- ripening;

- remove the serum;

- ;

- packaging.

Known for 1 way to obtain cottage cheese, which is as follows: milk normalize the content of fat and protein, the mixture was pasteurized at the temperature of 76-80°C for up to 30 seconds, cooled to a temperature of fermentation (28-32°C), fermented introduction 1-5% (relative to the weight of milk) on pure cultures of the leaven of the mesophilic and thermophilic lactic Streptococcus; calcium chloride in the form of 36-40%aqueous solution rate of 400 g of pure salt to 1 t mixture and 1 g enzyme per 1 ton of the mixture; mix to obtain sufficiently dense clot within 6 to 12 hours (depending on the temperature of fermentation and ripening and deposited dose starter); formed clot process thermomechanical method for 60-120 min, extracted serum removed, mass dehydrate pressed by itself and/or pressing under pressure, further a ready product is cooled and Packed (E.A. Bogdanov, G.I. Bogdanov. Manufacture of whole-milk products. - M. of Light and food industry, 1982, p.101-109).

The main drawback of the conventional way of production of cottage cheese is a relatively high consumption of raw materials per unit of finished product, the complexity of the process associated with the processing operations bunch in the capacity of ripening. The resulting acid whey contains increased amounts of fat ~ 0,2%, protein ~ 0,8-0,9% and salts, which contributes to increased losses of raw materials and water pollution, the degree of use of fat-not more than 87%, protein not more than 90% of the raw material.

Known 2 method for making cottage cheese (curd product), including normalization of fat composition, which is to replace the 27-35% of the total milk fat fat emulsion of non-dairy origin; homogenization and pasteurization mixture, its cooling to a temperature of fermentation, fermentation, ripening, processing of the received clot, pressing, cooling and packaging by the modes the same (close) to 1 method of production of cottage cheese (Author's certificate of the USSR №1546047, cl. A23C 19/076, publ. 16.08.1990,).

Known 3 method for the production of milk-protein product of the type of cheese, the manufacture of which use milk-protein blend of skimmed cow's milk and soy-protein-lipid suspension containing 3.7% protein and 1.2% lipids. The mixture is stirred, pasteurized at the temperature of 90-94°C aged 2-3 minutes, cooled to a temperature of fermentation, fermented, , conduct heat treatment received clot at a temperature of 53-57°C dehydrated mass is cooled and Packed (Application for invention №92016058, cl. A23C 19/076, A23C 23/008, published 20.05.1995,).

The disadvantages of this 3 ways are uncharacteristic organoleptic indicators of target product, increased consumption of raw materials per unit of finished product.

Known 4 method of quark production using soybean isolates (Tolstoguzov V.B. New forms of protein. - M: Agropromizdat. - 1987 - .221). The method involves the receipt of 3-6%soy suspension in water, emulsification it 2-3% of vegetable oil, pasteurization resulting emulsion at a temperature of 78-80C°, introduction 1% Delta-gluconolactone, stirring the mixture 20-30 minutes for deposition of protein, cooling of the obtained mass, it separated from the whey.

The main disadvantages of the famous 4 ways are uncharacteristic for cheese and curd product organoleptic (taste and smell) of target product indicators; lack of milk ingredient that would name the resulting product cheese or curd product.

The objective of the present invention is to increase efficiency in the production of cottage cheese and related dairy products.

The technical result consists in obtaining milk-protein bunch with stable stable structure; in increasing the output of the finished products, the reduction of costs due to reduction of losses of protein and fat. The fat loss are reduced to not more than 1.3%, protein - up to no more than 3.0%.

This technical result is achieved by the use method for the production of milk-protein clot, characteristic for the production of cottage cheese, cottage cheese product, including normalization of the mixture, its homogenization, pasteurization, cooling, fermentation, ripening and dewatering prepared mixture to normalize the content of protein of 3.0-5.5%of fat content up to 0.05-30%, homogenization performed at a pressure of 100 to 250 atmospheres, pasteurization, with a temperature of 75 to 120°C. The proteins in the form of casein micelles with characteristic sizes of 30-300 nm, albumin and globulin with characteristic sizes of 15-50 nm deposited on the surface of the obtained fat balls with a characteristic size 0,5-2,5 micron and involve fat balls directly in the formation of a clot. Simultaneously albumin and globulin and deposited on the surface of casein, which also contributes to increased involvement of albumin and globulin directly in the formation of a clot. As fat can be used milk fat and/or flora and/or fauna.

Implementation of the proposed method and the significant reduction of losses of fat and protein, in particular in the form of their waste in serum, directly depends on the chosen factors, and changing the value of one (or more) of the input (in the specified limits, especially from the minimum or similar to it to the maximum or close to it) dictates the need to change other (other). Selected modes within these limits (i.e. of fat mass fraction in the mixture of 0.05-30,0%, of protein in a mixture of 3.0-5.5%, the pressure homogenization mixture 100-250 at a temperature of pasteurization mixture 75-120°C) are interrelated and interdependent. So, the choice of mode of homogenization (in particular, pressure from 100 at up to 250 at) mainly depends on the mass fraction of fat and protein in the mix (in this case from 0.05% to 30.0% and from 3.0% to 5.5%, respectively), and the choice of a mass fraction of fat and protein in the mixture is dictated mainly their value in the product.

So, with mass fraction of fat in the mixture 30.0% protein - 5,5% pressure homogenization mainly at 100-130 and pasteurization temperature mainly adds 85-120°C, at which as a result of the joint effect of these factors (including selected a specific value pressure homogenization and pasteurization temperature) maximum reducing waste in the serum of fat to no more than 0.05% (at normal modes of 0.2% and more) and protein to not more than 0.2% (at normal modes - up to 0,3% and more).

Pressure homogenization mixture 250 at (when the chosen modes of 100-250 at) and its pasteurized at the temperature of 75-120°C (when the mode selected within the 75-120°C) effectively contribute to the maximum reduction of waste in serum fat (up to not more than 0.05%) and protein (not more than 0.2%), in particular, with the content in the mixture of protein closer to the upper value of 4,5-5,5% (in the selected range 3.0 to 5.5%) and fat with values from 18% to 0.05% (at selected within the range from 0.05% up to 30%).

Homogenization provides a certain homogeneity of the fat globules (in size) with the corresponding area of their surface, which are predetermined by, mainly, the amount of fat component in the mixture and the regime homogenizing. Moreover, the higher the content of the fat component in the mixture (within accepted parameters from 0,05 up to 30%), those with a relatively low pressure and their homogenization (within accepted parameters from 100 at up to 250 ATM)to get more large fat balls (correspondingly lower area of the surface) and exclude the lack of material. Lack of material promotes the stratification of the mixture and leads to negative consequences (increase losses of raw materials, including by improving the transition to a serum fat to 0.2% protein - up to 0,3%, obtaining a low-quality product and others).

- sufficient denaturation and deposition of whey proteins, in particular, on the surface of fat balls and casein.

As a result, the deposition of casein on the surface of fat balls and deposition denatured whey proteins, including, on the surface of fat balls and casein, provide "authoritative" involvement of the fat component and whey proteins in the process of structure formation, their transition into cottage cheese mass and, naturally, reducing the loss of fat and protein, in particular, with the serum (fat content in the serum is reduced to 0.05%, protein - up to no more than 0.2%).

At the same time it should be noted that when going beyond the selected modes of its factors (i.e. of fat mass fraction in the mixture of 0.05-30,0%, protein 3,0-5,5%, pressure homogenization mixture 100-250 at a temperature of pasteurization mixture 75-120°C) mostly not provided the required waste reduction in serum fat (up to not more than 0.05%) and protein (not more than 0.2%), difficult treatment of mixtures (pasteurization and pumping, mainly due to a reduction of its heat stability, increasing the viscosity), a homogeneous mixture and high-quality dense bunch etc.

So, pasteurization mixture at a temperature below 75C (compared with the selected mode pasteurization 75-120°C) practically does not provide a sufficient attraction of proteins in the process of structure formation, including with increased content in the mixture (in particular, at the desired limit values of protein in the mixture from 3.0 to 5.5%). As a result of mass fraction of protein in the serum (in the process of dehydration weight of cheese) often is more than 0.3% against not more than 0.2% in the proposed method.

Increase of the content in the mixture of fat over 30% (for the chosen mode of 0.05%-30,0%) and protein over 5.5% (for the chosen mode of 3.0%-5,5%) make it difficult processed: a mixture of mostly separate, it becomes difficult fluid, reduces its heat resistance, increases the risk of early coagulation of the proteins, which mainly makes it impossible to get a (quality) of the target product.

Increasing the temperature of pasteurization a mixture of more than 120°C with the selected mode 75-120°C) significantly increases the possibility of coagulation (clotting) of proteins (especially whey), resulting in a poor-quality product, in particular, . This process significantly increases with the increase of protein content in the mixture (including more than 5.5%).

Note that increasing the temperature of pasteurization more than 120°C, along with the deterioration of the quality of the target product, is not economically expedient, as almost does not increase the output of products (including by reducing waste in the serum protein and fat compared with the proposed regime pasteurization from 75C to 120 degrees C).

Pressure homogenization mixture below 100 at (when the mode selected 100-250 at) and the temperature of pasteurization below 75C practically do not provide the required reduction efficiency waste of fat and protein in serum compared with the regimes in the proposed method. As a result (for example, in processing mixtures with fat content of more than 3%) mass fraction of fat in the serum of not less than 0.2%, and protein - often more than 0.3%. The main reason is the insufficient involvement (if these modes homogenization and pasteurization) fat and mainly serum proteins in the process of structure formation in receiving clot and, as a consequence, their increased transition in serum, dehydration and cheese clot.

The pressure increase in the homogenization of a mixture of more than 250 (for the chosen mode 100-250 at) atmospheres, especially with increased content of fat in the mixture, greatly increases the number of fat globules and, accordingly, the area of surface coating which requires significant amounts enveloped material (proteins, mono - and diglycerides, phospholipids, and other surface-active agents). At the same time, increasing their number in the mixture often helps to improve its viscosity (especially after the homogenization), the formation of fatty accumulations («»), which significantly hamper the further processing of a «rich» mixture. This often leads to stratification (the separation of the part of the fat component) and obtaining of hard-to-treat mixture and of the bunch, increase waste of fat and protein, in particular, with the serum (average sankhobe 0,2 to 0,4% and 0.4 to 0.6% respectively) and, of course, reduce the output of the target product.

The claimed method can be implemented by one of the following options.

In the process of dehydration enough transparent serum containing less than 0.05% of fat and about 0.2% of protein.

Example 2 - perform similarly to example 1. Receive 2500 kg of the mixture. The mass fraction of protein in the mixture is brought to 3.0%, mass fraction of fat - less than 0.1%. A mixture of homogenized at a pressure sankhobe 100 atmospheres, pasteurized at the temperature about 100 C with exposure sankhobe 2 minutes, cooled to a temperature of sankhobe 34 C, make a stirring of the leaven, calcium chloride, an enzyme similar to example 1. Mixture is left for fermentation to pH sankhobe 4,4 units and obtain a tight bunch. The resulting clot dehydrate, for example, in or Mylar bags. Received curd mixture is cooled, Packed and sent to storage. In the process of dehydration enough transparent serum containing less than 0.05% of fat and sankhobe 0,2% protein.

Example 3 - perform similarly to example 1. Receive 2500 kg of the mixture. Mass fraction of protein in a mixture of lead up to 5% of the introduction into the milk while stirring with a temperature sankhobe 37 C, addition of dry milk and dry sodium Caseinate. Dry milk and dry sodium Caseinate provide 1% of the protein in the mixture. The fat content in the mixture is brought up to 25%, with up to 70% of total fat secured at the expense of milk fat (in the form of cream of about 40% fat content)and 30% by the substitute of milk fat with a mass fraction of fat sankhobe of 99.9%.

The mixture is heated to a temperature of sankhobe 62 deg C, homogenize at a pressure sankhobe 100 atmospheres, pasteurized at the temperature about 120 degrees Celsius without extracts, cooled to a temperature of sankhobe 38 C. C, fermented to the introduction into the mixture, stirring, corresponding leaven, solution of calcium chloride and enzyme similar to example 1.

Mixture is left for fermentation to pH sankhobe 4,6 units and form a tight bunch. Formed clot dehydrate, curd mixture is cooled, Packed and stored curd product according to example 1.

Example 4 - perform similarly to example 1. The mass fraction of protein in the mix (2500 kg) adjusted to 4.5% in making milk while stirring with a temperature sankhobe 40 C addition of dry milk and dry sodium Caseinate. Dry milk provide 1% of the protein mixture and dry sodium Caseinate - 0,5% from above 4,5% protein. Mass fraction of fat in a mixture bring up to 20%, of which 80% of total fat ensured the milk fat in the form of cream of about 40% fat, 20% of the animals (beef) fat with fat content not less than 99,7%.

Mixture is heated to 65 C, homogenize at a pressure equaling 120 atmospheres, pasteurized at the temperature about 75C with exposure time of 3 minutes, cooled to a temperature 33-34°C, fermented to the introduction into the mixture, stirring, leaven, solution of calcium chloride and enzyme similar to example 1.

Mixture is left for fermentation to pH sankhobe 4,57 units and form a tight bunch. Formed clot dehydrate, curd mixture is cooled, Packed and stored (curd product) according to example 1.

Example 5 - perform similarly to example 1. The mass fraction of protein in the mix (2500 kg) lead up to 5.5% of the introduction into the milk while stirring with a temperature sankhobe 40 C addition of dry milk and dry sodium Caseinate. Moreover, dry milk provide up to 1.5% protein mix sodium Caseinate to 0.8%. Mass fraction of fat in a mixture of lead up to 30%, of which 75% from total fat ensured the milk fat in the form of cream of about 40% fat, 25% of the substitute of milk fat.

The mixture is heated up to 60 C, homogenize at a pressure sankhobe 100 atmospheres, pasteurized at the temperature about 90 degrees Celsius at up to 2.5 minutes, cooled to a temperature 33-34°C, fermented to the introduction into the mixture, stirring, leaven, solution of calcium chloride and enzyme similar to example 1.

Mixture is left for fermentation to pH sankhobe 4,25 units and form a tight bunch. Formed clot dehydrate, curd mixture is cooled, Packed and stored (the curd product) according to example 1.

Example 6 - carried out according to example 1. The mass fraction of protein in the mix (2500 kg) adjusted to 4.2% in making milk (mixing) with a temperature of 42 C addition of dry milk. Moreover, dry milk provide up to 1% of the protein in the mixture. Mass fraction of fat in the mixture is brought to 9.0% due to the use of milk fat with a mass fraction of fat sankhobe 99,7%.

The mixture is heated to a temperature of 62 deg C, homogenize at a pressure sankhobe 220 atmospheres, pasteurized at the temperature about 85 C at up to 2.5 minutes, cooled to a temperature 33-34°C and fermented analogously to example 1.

Mixture is left for fermentation to pH sankhobe 4,55 units and form a tight bunch. Formed clot dehydrate, curd mixture is cooled, Packed and stored (the resulting curds) according to example 1.

Example 7 - is carried out according to example 1. The mass fraction of protein in the mix (2500 kg) adjusted to 4.5% in making milk (mixing) with a temperature of 41 degrees C addition of dry milk. Moreover, dry milk provide to 1.3% of proteins in the mixture. Mass fraction of fat in the mixture is brought to 4.2% through the use of dairy cream with fat sankhobe 42%.

The mixture is heated to a temperature of 60 C, homogenize at a pressure sankhobe 250 atmospheres, pasteurized at the temperature about 94°C at up to 2.5 minutes, cooled to a temperature of sankhobe -33 C and fermented analogously to example 1.

Mixture is left for fermentation to pH sankhobe 4,50 units and form a tight bunch. Formed clot dehydrate, curd mixture is cooled, Packed and stored (the resulting curds) according to example 1.

Example 8 - carried out according to example 1. The mass fraction of protein in the mix (2500 kg) adjusted to 4.7% in making milk while stirring with a temperature sankhobe 40 C addition of dry milk. Moreover, dry milk provide sankhobe 1,6% protein mixtures. Mass fraction of milk fat mixture is brought to 2.0%.

The mixture is heated to a temperature of 60 C, homogenize at a pressure sankhobe 200 atmospheres, pasteurized at the temperature about 110 C with an excerpt sankhobe 2.5 minutes, cooled to a temperature of sankhobe 34 C and fermented analogously to example 1.

Mixture is left for fermentation to pH sankhobe 4,45 units and form a tight bunch. Formed clot dehydrate, curd mixture is cooled, Packed and stored (the resulting curds) according to example 1.

Processing mixtures within the selected factors (mass fraction of fat from 0.05% to 30.0%, protein from 3.0% to 5.5%, modes homogenization of 100 at up to 250 at and pasteurization of 75C to 120 degrees C) mainly provides:

- adequate coverage of the whole square surface of the fat globules (formed by homogenization within the specified modes) shell material in the required quantity (including proteins);

- involvement in the process of structure formation (education bunch) almost all of the fat component and the maximum amount of protein, due to the fact that serum proteins are deposited in sufficient quantities on the surface of fat balls and casein micelles, as part of casein, in turn, is also deposited on the surface of fatty balls. As a result of this, during the further processing of the received bunch (in particular it dehydration), serum practically does not pass the fat component (fat in the blood serum, mostly less than 0.05%), a protein goes mainly in the amount of not more than 0.2%.

During the implementation of the proposed method can be used the following form and/or modes of material/physical disturbance:

- homogenization at a pressure of 100 to 250 atmospheres, primarily used mechanism of hydrodynamic cavitation, rather than acoustic;

- pasteurized at the temperature of 75-120°C with subsequent cooling with the speed of no less than 10 degrees/min;

- getting fat balls with a characteristic size 0,5-2,5 micron, the normalized value of the variance in one party received a clot is not more than 0.1;

- deposition on the above fatty balls micelles casein, albumin and globulin coated surface fat balls, not less than 80%;

- the precipitated the above protein, such as casein micelles with characteristic sizes of 30-300 nm with the normalized dispersion size not more than 0.04 one fat ball;

- the precipitated the above protein, such as albumin and globulin with characteristic sizes of 15-50 nm with the normalized dispersion size not more than 0.04 one fat ball;

- weight ratio on the same fat ball of micelles casein, albumin and globulin is a framework ranges 10%-90%:10%-90%:10%-90%.

That allows you to get a balanced and coherent system of milk-protein clot, allowing to lose no more than 3% of protein and 1.3% fat content and process of dehydration output whey with not more than 0.2% of protein and less than 0.05% fat. For the decision of tasks and obtain a technical result in the claimed method it is important to obtain a stable periodic spot polygenic patterns «fat-protein-water».

The main advantages of the proposed method:

1. provides a significant increase of yield per unit of used raw materials and, accordingly, the extent of use of space and equipment for the production of target product, while reducing costs for water, steam, electricity production of a unit of production;

2. significantly reduces the environmental pollution due to the substantial reduction of the content of protein and fat in dry serum and, accordingly, production wastes.

The proposed method allows:

1. change the duration of the education required bunch of 4 hours to 18 hours depending on the temperature of fermentation and the fermentation mixture of dose changes made in her yeast, calcium chloride and enzyme ;

2. to change the temperature of fermentation and the fermentation mixture from 26 to 38 C;

3. use in the process of obtaining a bunch probiotic leaven based on strains of bifido-bacteria and/or acidophilic sticks and other

4. use in the process of preparation of a mixture of additives, including probiotic containing fiber, fiber, polysaccharides, oligosaccharides, pectins and etc;

5. use as enzyme, except rennet, other nutritional milk-clotting ferments domestic and/or foreign production permitted for use in food industry;

6. use as a fat component, along with milk fats of animal and vegetable origin (eg: MFR, a mixture of fats and other) in the required ratio and amount.

The claimed invention can be implemented using the well-known in the field of engineering vehicles and components and meets the criterion of "industrial applicability".

Method of production of milk-protein clot, characteristic for the production of cottage cheese, cottage cheese product, including normalization of the mixture, its homogenization, pasteurization, cooling, fermentation, ripening and dehydration, wherein the prepared mixture to normalize the content of protein of 3.0-5.5%of fat content up to 0.05-30%, homogenization performed at a pressure of 100 to 250 atmospheres with subsequent pasteurization at a temperature of 75 to 120°C.