BG67452B1 - Method for production of kashkaval cheese from donkey milk - Google Patents

Abstract

The invention relates to a method for production of kashkaval /yellow cheese/ from donkey milk and finds application in the food industry, in particular the dairy industry and the food trade. The application of the method can stimulate the development of mountainous and semi-mountainous areas, that are far from the large urban centers. The organization of small local farms for livestock farming, for the production of donkey milk, is a prerequisite for the revival of these areas. The method comprises heat treatment of milk, cooling, fermentation with a starter culture, coagulation, baking, evaporation, blowing, technological operations carried out under specific conditions, as in the course of the process is added rennet enzyme - chymosin in an amount 150-200 ml per 100 l of milk, and the finished product is subjected to maturing for 40-50 days at a temperature of 10oС-12oС and is stored for up to 10 months at a temperature of 4oС-6oС.

Description

Field of technique

The invention relates to a method for producing cheese from donkey milk. It is used in the food industry, in particular the dairy industry, the gourmet industry, the restaurant industry, the field of public catering and the trade of food products.

Prior art

A classic method is known for obtaining cheese from sheep's milk, from cow's milk or from a mixture of both milks. The classic cheese production technology consists in tempering the raw material to a certain temperature of 60°C - 68°C for a time of up to 1 min, with the aim of eliminating most of the bacteria in the milk. Cooling to curd temperature of milk 33°C, where it curds for about 30 to 40 min. After the milk protein has coagulated, the resulting mass (the coagulate) is cut, the whey is allowed to separate from the cheese grains, and the resulting mass is stirred. A mixture is obtained, which is subjected to additional secondary heating (baking) at a temperature of 39 ^ 41°C with simultaneous stirring. After the processing process is completed, the cheese beans are pressed. A block of cheese is obtained, which is cut into pieces and left to ripen, that is, to carry out lactic acid fermentation. This process is called cheddarization, which takes 2 to 3 hours. The finished cheddar cheese (in the form of a block of dough) is cut into flat slices, evaporated in a salt solution at a temperature of 72°C (salted), kneaded and molded into shapes of different sizes and geometries. The resulting pies of cheese are left for pre-ripening and drying (airing) at a temperature of 8-^ 10°C and an air humidity of 80%. After a few days, the cheese pies, which have passed the pre-ripening and drying stage, are packed and left to ripen at a temperature of 10-12°C for at least 50-60 days. After this period, the cheese is ready for consumption.

The known method cannot be applied to obtain a quality product from donkey milk, which contains more useful ingredients than cow and sheep fresh milk.

Donkey milk cheese is not produced in the traditional way due to its specific casein composition, which leads to ineffective traditional coagulation of the rennet.

Document CN 107455480 A describes a method for producing cheese from milk by adding gelatin obtained from donkey tissue. The method consists of the following stages:

- Filtration of raw milk;

- Sterilization, at a temperature of 78°C, for a time of 15 - 25 s;

- Cooling of milk to 45°C;

- Followed by fermentation with a starter culture, addition of a 10% CaCl solution and fermentation in an incubator, at a temperature in the incubator of 50°C;

- After the fermentation is finished, the acidity is determined by taking 10 ml of the fermented milk and adding 20 ml of distilled water mixed with 0.5% phenolphthalein or 0.1 mol/L of NaOH as an indicator;

A preservative, potassium nitrate, is added to the fermented milk, stirring until completely dissolved;

Add gelatin and stir evenly;

BG 67452 Bl

To the volume of the fermented milk mixture obtained in the previous stage, 2% milk solution of rennet (chymosin) is added at a certain temperature and in a ratio of 1:10 in relation to the fermented milk mixture;

This is followed by cutting the coagulated rennet, release from the whey, which is filtered by heating the mass in a water bath to ensure additional release of the whey, after which the fresh cheese is pressed with a special tool on a press;

According to the method, the 10% percent solution of CaClg has a volume ratio to the milk solution of 1:1000.

Despite the fact that the cheese is obtained using gelatin from donkey tissues, this method refers to the familiar and widely used milks - cow, sheep, goat or buffalo. Not applicable to donkey milk itself. Due to the specific casein composition of donkey milk, quality yellow cheese or cheese cannot be obtained from it using this method.

There is a known method of producing cheese from donkey's milk. The method consists in processing fifty liters of donkey milk tempered at room temperature in a stainless steel container. The milk is heated to 37°C in a 43°C water bath. The milk is then fermented with thermophilic starter cultures (L delbrueckii ssp. Bulgarians and S. thermcphilus). After 1 h and 30 min, pure camel chymosin (FAR-M) is added in a ratio of 0.4 g per 5 L of donkey milk. The milk was then incubated for 5 h at a controlled temperature of 37°C. After curd formation, most of the whey is removed and the curd is cut and the remaining whey is separated. The curd is molded and pressed at room temperature. The cheese is kept in the matrix, weighed and stored at 15°C, for further evaluation and processing (Academicjoumals Vol. 9 Jily, 2015 - Donkey cheese made through pure camel chymosin https:www.researchgate.net/publication/281494127 Donkey cheese made through pure camel chymosin).

A disadvantage of this method is the relatively long coagulation time, as well as the nature of the rennet enzyme used, which is only of the specified type.

Technical essence of the invention

The task of the invention is to create a method for obtaining a quality cheese from donkey's milk with physical parameters similar to those of the widely popular and commercially available classic and generally known cheeses obtained from cow's, goat's or sheep's milk, with good taste qualities.

The task of the invention is solved by a method for producing cheese from donkey milk, which consists in qualifying the milk, after which it is subjected to heat treatment in the range of 70°C to 72°C for 20 to 30 min. Then the donkey milk tempered in this way is cooled to 33.5°C - 34.5°C, after which 0.2 - 0.3% calcium dichloride and starter culture 0.3 - 0.5% relative to the amount are added of processed milk. Whey enzyme - chymosin is added in an amount of 150 - 200 ml/1001 milk. The milk with added calcium dichloride, starter culture and rennet enzyme - chymosin coagulates from 60 to 120 min at a temperature of 33°C - 35°C, after which the cheese is baked at a temperature of 33°C - 35°C for a time of 80 - 220 min. The cheese is then evaporated through a solution of water and salt with a concentration of 16-18%, after which it is subjected to kneading. The cheese is molded at 68°C - 71.5°C. After molding, the obtained forms are blown with atmospheric air at a temperature of 12°C to 14°C for a period of 4 to 6 days. This is followed by ripening for 40 - 50 days at a temperature of 10°C - 12°C and storage for up to 10 months at a temperature of 4°C - 6°C.

Examples of implementation of the invention

Example implementation 1.

An exemplary method of producing cheese from donkey milk consists of an initial qualification of the milk. 100 l donkey milk is used, which is subjected to heat treatment at 70°C for 20 min. After that, the heated donkey milk is cooled to 34°C. After reaching this temperature, 200 ml of calcium dichloride and 300 g of starter culture are added. Add whey enzyme chymosin in an amount of 150 ml. The milk with added calcium dichloride, starter culture and whey enzyme - chymosin coagulates in 90 min at a temperature of 33°C. After that, the cheese is baked at a temperature of 34°C for 120 min. The cheese is then evaporated through a solution of water and salt with a concentration of 17%, followed by kneading. The cheese is then molded, having previously been heated to 68°C. After molding, the obtained forms are blown with atmospheric air with an air temperature of 14°C for 6 days. The molded product is left to mature for 50 days at a temperature of 10°C.

Example implementation 2

20 l of donkey milk is used, which is subjected to heat treatment at 72°C for 30 min. After that, the heated donkey milk is cooled to 34.5°C. After reaching this temperature, 40 ml of calcium dichloride and 60 g of starter culture are added. Add rennet enzyme - chymosin in an amount of 30 ml. The milk with added calcium dichloride, starter culture and rennet enzyme - chymosin coagulates for 120 min at a temperature of 34°C. After that, the cheese is baked at a temperature of 35°C for 80 min. The cheese is then evaporated through a solution of water and salt with a concentration of 18%, followed by kneading. The cheese is molded heated at 69°C. After molding, the resulting molds are blown with atmospheric air at a temperature of 12°C for 5 days. The molded product is left to mature for 40 days at a temperature of 12°C.

Application of the invention

The invention finds application in the food industry, in particular the milk processing industry, the gourmet industry, the restaurant industry and the field of public catering, the trade in food products. Another area of application is in stimulating the development of mountainous and semi-mountainous areas, distant from large urban centers. In these places, the organization of small local farms for raising animals and processing milk on site is a prerequisite for creating a livelihood in these areas and an opportunity for their revitalization.

In agriculture, with a view to the industrial breeding of animals for the extraction of the raw material necessary for the production of this type of dairy product, animal husbandry can be stimulated.

Claims (1)

A method for the production of donkey milk cheese, which consists of milk quality, heat treatment of the milk, with subsequent cooling, fermentation with a starter culture and subsequent coagulation, after which the cheese obtained in this way is baked - stirred at the same time as heated and evaporated - salted by a solution of water and salt, then subjected to kneading, and molding, and after molding, the obtained molds are blown, then the cheese is left to ripen, characterized by the fact that the donkey's milk is subjected to a heat treatment in the range of 70°C to 72°C for 20 to 30 min, then the heat-treated donkey milk is cooled to 33.5°C - 34.5°C, after which 0.2 - 0, 3% calcium dichloride, then add a starter culture 0.3 - 0.5% relative to the amount of processed milk, then add rennet enzyme - chymosin in an amount of 150 - 200 ml/100 1 milk, such that the treated milk with the added calcium dichloromethane reed, starter culture and rennet enzyme - chymosin, coagulates from 60 to 120 min at a temperature of 33°C - 35°C, and the cheese is baked at a temperature of 33°C - 35°C for a time of 80-220 min, and the evaporation through a solution of water and salt is carried out in a concentration of 16 - 18% salt solution, and after kneading, the cheese is molded at a temperature of 68°C - 71.5°C, after which the molds are blown with atmospheric air at a temperature from 12°C to 14°C for 4 to 6 days