• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Process for obtaining, from milk, a milk raw material, usable for the manufacture of cheeses, said process involving an ultrafiltration of the starting milk, followed by a concentration by evaporation of the reserve or material retained from the ultrafiltration.
    公开号:SU931090A3
    申请号:SU772461322
    申请日:1977-03-11
    公开日:1982-05-23
    发明作者:Паннетье Жан
    申请人:Ажанс Насьональ Де Валоризасьон Де Ля Решерш "Анвар" (Фирма)；
    IPC主号:
    专利说明:

    (54) METHOD OF CHEESE PRODUCTION
    The invention relates to the cheese industry of the dairy industry and concerns a method for the production of cheese.
    A known method for the production of cheese, s
    providing for ultrafiltration of raw milk at low positive temperatures until a limited amount of lactose in the concentrate is removed, freezing and thawing it with normalization of the concentrate to fat production of cheeses in compliance with the technological requirements typical for these cheeses.
    According to a known method, Camembert cheese is produced, while the ultrafiltration is skim milk is carried out to a dry matter content of 23-30% n 3.2-3.7% lactose, and the volume of the mixture after ultrafiltration is from 1/5 to 1/7 of the original volume, and the frozen concentrate is stored at 20-30 C. The yield of the product is increased by 15% 1.
    However, storing the concentrate at this temperature, after restoring it, adversely affects the organoleptic characteristics of the cheese produced from it.
    The purpose of the invention is to improve the organoleptic properties of cheeses.
    The goal is achieved by the fact that. According to the method of cheese production, which involves ultrafiltration of raw milk at low positive temperatures before the limited amount of lactose in the concentrate is removed, freezing and thawing {{eeing) it with normalization of the concentrate for fattening and producing cheese with the observance of technological methods characteristic of these cheeses after ultraflntrating the obtained concentrate is concentrated by evaporation to obtain a liquid dairy product with a final solids content of 25-60%, freezing The procedure is carried out at 10-50 ° C, and the defrosting is carried out with water at a temperature of 30-80 ° C in an amount depending on the type of cheese produced, while normalizing the concentrate on fat before evaporation.
    The essence of the method is as follows. Raw materials used for the production of cheeses with a fat content of about 40% in dry matter contain solids mainly in the amount of from 11. to 14% for soft cheeses like Camembert and for goat milk cheeses with a cheese clot (cal) produced coagulation of milk rennet; from 8 to 11% soft cheeses such as Carre de Eest and for diluted cheeses; from 11 to 25% for soft cheeses with calcium produced by coagulation of milk with lactic acid (goat milk cheeses). . The technological time of working with the calle before pressing and pressing is reduced in relation to the traditional technology from 10 to 60%, depending on the equipment available and the characteristics of the target product. Consistency, mainly rheological properties, obtained by the calle is improved. Lactic acid ferment and rennet are introduced in an amount depending on the solids content of the grab product. Concentration of the concentrate obtained after ultrafiltration, normalized with heavy cream, is carried out by evaporation under vacuum under classical conditions. . The resulting liquid dairy product is subjected to freezing at a temperature of from -10 to -50 ° C, preferably -35- by an uninterrupted or intermediate method to obtain a product in the form of blocks, avoiding the formation of crystals inside of chunks or scales. They store these same temperatures for a long time. Defrosting the wire using WATER with a temperature ranging from 30 to 80 ° C in a quantity that provides the desired values in the target product. Example 1. To obtain cheese, I take goat's milk with the following characteristics,%: dry matter fat 3.1; protein 2,9; lactose 4.6. . Milk is first degreased and then subjected to ultrafiltration on a membrane in a DDS module, membrane surface 28 m, process temperature 12 C, duration 1 h 30 min, Cf coefficient 2.25 units by volume. The resulting concentrate normalizes drainage | Mi 52% -1) oh fat content in the amount of 18.5 kg is subjected to concentrate evaporation in vacuum in a thin-walled Luma ball dryer at 50 ° С and pressure 110 mm {) t. Art. The coefficient of the end of the C - 2,2. Characteristics of the concentrate: dry substances 36; fat 12.4; bepok 12.5; lactose 8, mineral substances 2,3. The obtained dairy product is frozen at low temperatures for 55 minutes of the view block with dimensions: thickness 5 cm, length 120 cm, height 55 cm. The temperature in the center of the block is 38 C. The product is stored at 25 ° C for a long time, after the outgoing unit is subjected crushing, add 1dt of 50 l of water with a temperature of 75 ° C and defrost in 10 minutes. Then add 2.5% of the enzyme enzyme (such as Camembert rennet ferment from goat milk) of the volume of frozen milk, heat it up to 4 ° C and ferment for 4 minutes, process it in a calyme, form 26 minutes. Example 2. Use goat's milk as in example 1, only whole. Ultrafiltration is carried out at 8 C, Cc-2.5. Evaporation is carried out at 50 ° C, Cc-2. Characterization of the concentrate,%: solids 42.5; fat 15.5; protein 14.5; lactose 9.6; mineral substances 2.7. Next, as in example 1. The thawing recovery is the same, only 200 l of water is added with the temperature followed by a similar treatment. Example 3. Goat milk is used analogously to examples 1 and 2. Ultrafiltration of whole milk is carried out at, Cj - 2.8. Extraction at, Cc - 2.2. Characteristics of the concentrate,%: dry substances 51.7; fat 19.10; protein 17,19; lactose 11.0; mineral substances 3.6. Freezing at -40 ° C for 60 min. Storage is similar to Example 1. After that, the product is restored by crushing and thawing with water at a temperature of 35 ° C in an amount of 290 l. Milk type cheese is made, the temperature of fermentation with rennet preparation is 18 C, the duration is 20 hours, after which the resulting calle is molded. Example 4. Use whole cow's milk with the original characteristics,%: solids 13.3; fat 3.9; protein 3.4; lactose 5.0; mineral substances 0.9. Milk is degreased by separating it and subjected to ultrafiltration at 12 ° C, Se- 2.50. - Evaporation is carried out after normalizing the concentrate with cream at 55 ° C, Cp - 2., Concentrate. %: dry matter 42.8; fat 15.6; protein 14.8; lactose1,9,6; mineral substances 2.8. Freezing and storage as in Example 1 .. The product is reconstituted and Camembert cheese is made from it.
    Example 5. Use cordom milk as in example 4.
    Ultraviolet skim milk is carried out at 12 ° C, Cc - 3. Extraction of the normalized fat concentrate is carried out at. GC-2.4.
    Characteristics of the concentrate,%: dry matter 60; fat 23.5; protein 20.2; lactose 11.7; mineral substances 4.2.
    Freezing at -40 C for 1 h 10 min.
    Stored as in Example 1.
    The restoration is carried out by crushing and the size of life is the addition of 290 l of water with a temperature of 60 ° C, followed by the manufacture of Camembert cheese.
    The cheeses obtained according to the above examples have high organoleptic characteristics.
    权利要求:
    Claims (1)
    [1]
    1. Express information. M sleep and dairy industry. 1973, N 38, p. 54-58.
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    同族专利:
    公开号 | 公开日
    GR62460B|1979-04-13|
    NL7702310A|1977-09-14|
    FR2343428B1|1978-08-25|
    ES456758A1|1978-01-16|
    IT1073225B|1985-04-13|
    GB1540208A|1979-02-07|
    FR2343428A1|1977-10-07|
    TR20870A|1982-11-18|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US5356640A|1980-12-05|1994-10-18|The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization|Process of making cheese by fermenting concentrated milk|
    US5356639A|1981-07-31|1994-10-18|Commonwealth Scientific And Industrial Research Organization/Australian Dairy Corporation|Process for producing cheese containing substantially all the casein and whey proteins in milk|
    GB2138264B|1982-10-06|1986-04-16|Commw Scient Ind Res Org|Hard cheese from milk concentrate|
    NL1005906C2|1997-04-25|1998-10-27|Campina Melkunie Bv|Method for preparing a milk fraction with a reduced lactose content from milk.|
    ES2536938B1|2013-11-29|2016-05-24|Inst De Recerca I Tecnologia Agroalimentàries|Process for preparing a fresh food product and dairy product thus obtained|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    FR7607139A|FR2343428B1|1976-03-12|1976-03-12|
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