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    1528860 Cheese manufacture SOC DES PRODUITS NESTLE SA 21 Dec 1976 [4 Feb 1976] 53250/76 Heading A2B In the manufacture of cheese from milk which has been concentrated by ultrafiltration, denatured serum protein is added to compensate for soluble protein lost during draining of the curd. The denatured protein may be added in the form of a milk made by acidifying preheated whey to pH 4.6 with lactic acid, maintaining at 90-95‹C for 30 minutes, concentrated to 12-18% solids and homogenised, and may be added to the main milk batch before or after ultrafiltration. The amount added may be 0.06-0.15 volumes per volume of milk before ultrafiltration, or 0.10-0.25 volumes per volume of ultrafiltered milk, such that the total serum protein amounts to up to 30 parts by weight per 50 parts of casein and 25-50% of the serum protein is denatured. The milk may be coagulated by rennet and/or lactic ferment, and fats may be added before coagulation. The cheese may be of the camembert type.
    公开号:SU735152A3
    申请号:SU772449903
    申请日:1977-02-04
    公开日:1980-05-15
    发明作者:Стан Пьер
    申请人:Сосьете Продюи Нестле, С.А. (Фирма)；
    IPC主号:
    专利说明:

    (54) METHOD FOR OBTAINING SOFT CHEESE
      . - The invention relates to cheese making industry, to the production of soft piece cheeses. A method of cheese production is known, which envisages the enrichment of raw milk before fermentation with protein proteins isolated from whey; obtained during the production of cheese from the previous batch of milk; moreover, the process of isolation is carried out from whey with the subsequent transfer of protein substances to an insoluble state and the separation of proteins 1. The closest to the invention to the technical essence is the method of obtaining soft cheeses, which includes heat treatment of milk, ultrafiltration of it to a predetermined content of dry substances, fermentation of the concentrated fraction of milk, fermentation in a vertical container to form a clot, moving the coagulated mass from the bottom up and cutting that for portions, followed by packing them into forms 2. However, the product obtained by this method differs from traditional cheeses of the same type, in particular, in the ripening curve and structure of the cheeses. The purpose of the invention is to accelerate the process of hydrolysis of casein and improve the structure of the cheese. The goal is achieved by the fact that before ultrafiltration or prior to fermentation of the concentrated milk fraction, denatured whey pro teins are added in the form of protein milk with a solids content of 12–18% in an amount of 25–50 wt.% Of the total amount of whey proteins in the bunch, as well as and the fact that protein milk is added at the rate of 0.10-0.25 volume per 1 volume of ultrafiltration milk or we eat, that protein milk before ultrafiltration is added at the rate of 0.06-0.5, 15 volume per 1 volume of raw milk, and you elivshies serum during coagulation proteins rastvoriglle denaturirovaynymi replaced by denatured whey proteins and whey proteins obtained from whey by vydelivsheys its heating, while prior to fermentation total weight content of the whey proteins is 20-30 hr. 50 hr. casein. The essence of the method of making soft cheese, such as Camembert, is to
    tdM, that thermally treated milk (whole or skimmed) is ultrafiltered to a dry fat-free substance (ESD) content up to a value of 28-30%, mostly 12-15%, to the concentrated fraction of milk add denatured raw milk: protein in the form about milk with a dry matter content of 12-18% in the amount of 25-50 wt.% from o6tiiero amount of whey Aroteyn in a clot, leavened yeast cultures, rennet and the resulting mixture is fermented in a vertical chamber at room temperature, clot brazuets for; 20 minutes. Normally, fats are added before coagulation to make fatty cheeses; 40-60% in dry matter.
    Then the fat clot is moved to the top of the chamber and the coa P95t is formed: fold |: 1 as it leaves the chamber and molded.
    Separated serum is collected for reuse of the whey proteins contained therein. The cheese making process is completed in the usual way.
    Protein milk can be injected S raw milk before ultrafiltration at the rate of 0.06-0.15 volume per 1 volume of the pot.
    / It is also important that before fermentation, the total weight content of the & | Acid Proteins is 2030, preferably 25-30 parts for 50 hours of casein.
    in the examples cited, the ratios 1G pr 61deT11y are expressed in weight values,
    Example 1, Getting Denat-. ° Served whey proteins.
    The 100 l of whey used in the manufacture of the extracts obtained during the preparation of Camembert with a pH of 6.3 is preheated to, then 0.260 l of lactic acid is added, the pH is adjusted to 4.6, the mixture is kept for 30 minutes and cooled. Then proceed to the operation, called draining in bags, i.e., the liquid product obtained is poured into tergal bags. ---.
    Highlight a homogeneous substance, „t. The protein-free whey is protein milk with denatured whey proteins with a dry matter content of 18%. YOG Yo Permeatrum is permeated to 14% solids and homogenized. - Obtaining the concentrated fraction of milk. .
     The operation of the ultrafilter is performed using a module containing ten consecutive ultrafiltration blocks, each block consisting of five parallel-arranged porous plates having a semi-partition on its two sides, the surface of which is 0.1. This meadul is made by the firm RHON-PULENK (Paris), using partitions with a total surface of 10 m, such as IRIS 3069.
    Skimmed milk with an ESD of 8.8% (27 g / l casein, 6.5 g / l soluble whey proteins, 48 g / l lactose and 6.5 g / l salts) is injected into the ultrafiltration module at a rate of l70 l / min that allows for appropriate turbulence conditions, and is recycled to this device using a buffer tank. After 2.5 hours of work, 141 L of a concentrated fraction with an ESD of 14% (70 g / l casein, 17 g / l of whey protein soluble, 48 g / l lactose and 5 kg / l salt) are obtained.
    Getting a cheese bunch (Calle)
    Milk from deaturated whey proteins is mixed with ultrafiltration as it was written above, at a rate of 0.17 volume of milk from denatured whey proteins per 1 volume of ultrafiltrate. This mixture contains, for 70 parts of casein, 17 parts of non-denatured soluble whey proteins and 8.5 parts of denatured whey proteins (25.5 total parts of whey proteins). 2.5 liters of cream with 410 g of fat per 1 l are added to 14.1 l of the mixture obtained, then heated to a plate preheater and finally 320 cm of starter culture consisting of Streptococcus 2actis, Streptococcus cremoris, i.euconostoc citrovorum, Streptococcus diAcetiPactis, as well as 3.2 cm and rennet drug activity of 1/10 000. After thorough mixing, everything is poured into a vertical cylindrical chamber with an inner diameter of 14.4 s and a useful height of 101 cm. Leave to harden for 20 minutes.
    Cale transform.
    权利要求:
    Claims (6)
    [1]
    After that, the resulting calle moves upwards along the vertical chamber when a uniform pressure is applied to its base. At the exit of the chamber, the CALBER is cut into layers with the help of a knife, brought into alternating motion. The pressure applied is calculated in such a way that, in the interval of 10 s between each cutting, a 5.5 cm high formation is obtained corresponding to a volume of 900 ml; thus, 18 layers are obtained from the entire chamber. Each layer is placed on a conveyor-type conveyor and cut into pieces of approximately 3 X 3 cm using a set of four knives, successively in the direction of conveyor movement, and then in the perpendicular direction. Then proceed to molding: each cut layer is placed in a hopper, under which located form. The runoff takes 1822 hours, during which time the cale again forms a single mass. The capoe obtained after moaning contains 70 parts of casein, 8.5 parts of undenatured soluble whey proteins, and 8.5 parts of non-denatured whey proteins. The fat content is 42% by weight based on solids, and the caldex ESD is approximately 39%. In this way, 8 l of whey is obtained with 1.7% soluble whey proteins, and this whey will be recycled and will serve to obtain denatured whey proteins. These conditions correspond to savings of P1 1 Approximately 17% of skimmed milk. The transformation of cale, newly formed into a single mass, into cheese occurs in the usual way. Camembert cheese is produced, which is no different either in structure or in organoleptic qualities, or in preservation from ordinary Camembert. Example 2. Example 1 is repeated using raw milk from datylated whey proteins with 18% solids. This is milk from denatured whey proteins. It is used to obtain the same mixture with 70 parts of casein, 17 parts of non-denatured soluble whey proteins and 8.5 parts of denatured whey proteins. To this end, this product is added to an ultrafiltrate with 14% ESD at a rate of 0.13 volume per 1 volume of the retained substance. Further manufacturing is similar. ; Example 3. This example differs from the previous ones in obtaining a concentrated ultrafiltrate (retained substance) and calle. Prepare a liquid mixture containing 0.11 volume of milk from dena. Smoked whey proteins from example 1 and 2; skimmed milk with ESD 9%. This mixture is subjected to ultrafiltration in an ABCOR ultrafiltration module, type UF44S, containing 20 partitions of cellulose acetate, 0.2 m each, wound on porous cylindrical supports, all 20 partitions being distributed in two groups of 10 partitions, parallel to E11x. After 2.5 hours, work is obtained. An ultrafiltered mixture having an ESD of 14% and containing 70 parts of casein-17h. non-denatured soluble whey proteins and 8.5 parts of denatured whey proteins. When processing as described in Example 1 (adding fat, fermenting with rennet, coagulation, etc.), this mixture gives Camembert no different from conventional Camembert . Thus, the implementation of the method gives the finished product the same properties that traditionally possess, ionic raw materials of the same type while maintaining reduced weight deviations to increases productivity. Formula of the invention 1. A method for producing soft cheeses, which includes heat treatment of milk, ultrafiltration of it to a predetermined content of dry substances, fermentation of a concentrated fraction of milk, fermentation in a vertical, noe crush before a clot forms, moving from the bottom up to a cropped mass and cutting the resulting coagulum into portions with their subsequent packing into molds, which is distinguished by the fact that, in order to accelerate the hydrolysis of casein and improve the structure of the cheese, before ultrafiltration or before fermenting Denaturated whey proteins as a protein monoxide are added to the concentrated milk fraction. Loka with a solids content of 1218% in an amount of 25-50 wt.% of the total amount of whey proteins in a clot.
    [2]
    2. The method according to claim 1, wherein the protein milk is added at the rate of 0.10-0.25 volume per 1 volume of ultrafiltered milk.
    [3]
    3. The method according to claim 1, characterized in that protein milk before ultrafiltration is added at the rate of 0.00-0.15 volume per 1 volume of raw milk.
    [4]
    4. The method according to claim 1, 1 and 2, and that with that, which is released with whey during the coagulation process, soluble protein is replaced with denatured whey proteins.
    [5]
    5. Method according to paragraphs. 1-4, characterized in that denatured whey proteins are obtained from the excreted serum by heating it.
    [6]
    6. The method according to claim 1, characterized in that before fermentation the total weight, the content of whey;: ..., j, j, of the protein proteins is 20-30 hours for 50 hours of casein. Sources of information, 5 attention in the examination ,,;,:.,.,. . .. -
    7351528 1. USSR Patent No. 238463, class A 23 C 19/02, published 1971. 2. USSR Patent 579849, joi. A 23 C 19/02, published. 19/7 (prototype).
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    同族专利:
    公开号 | 公开日
    FR2340052B1|1979-07-20|
    CH617071A5|1980-05-14|
    GB1528860A|1978-10-18|
    IT1077749B|1985-05-04|
    DE2659677A1|1977-08-11|
    GR62522B|1979-05-02|
    AR209565A1|1977-04-29|
    AU2068476A|1978-06-22|
    ES455602A1|1977-12-16|
    ZA767514B|1977-11-30|
    AU503475B2|1979-09-06|
    FR2340052A1|1977-09-02|
    CA1092888A|1981-01-06|
    DE2659677C2|1985-07-11|
    US4271201A|1981-06-02|
    MX4934E|1983-01-05|
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    US5139811A|1984-05-04|1992-08-18|John Labatt Limited|Viscous salad dressing|
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    US5096730A|1986-06-20|1992-03-17|John Labatt Limited/John Labatt Limitee|Reduced fat sour cream|
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    FR7603119A|FR2340052B1|1976-02-04|1976-02-04|
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