DE810689C - Method of salting cheese - Google Patents

Description

Method of salting cheese All cheeses are either: as they say, dry salted by dipping them in dry salt or with Sprinkled with salt, or they are kept in salt baths for a longer period of time with 150./0 Salted up to 22% table salt content. We know from experience that salting not only gives the cheese the required salt content, it is influenced by salting also the bacterial flora and the physical nature of the Cheese.

Table salt in a low concentration of around 50% affects the cheese strong swelling. In a higher concentration of 10% to 20% contracting and hardening. When salting, for example, it can happen that the bark becomes too hard and brittle and that it rips. Under certain circumstances, the dehydration caused by the salt can also increase be large so that the cheese will be too dry.

There is a certain contradiction in being on one side Must use high salt concentrations in order to quickly get the necessary amount of salt into the cheese to bring, on the other hand, but low salt concentrations for the uniform Swelling of the cheese would be more appropriate.

The present method of salting cheese overcomes this difficulty, in that in addition to table salt for salting cheese, protein-swelling salts, such as phosphates, Citrates and tartrates, such as those used to melt cheese and are legally permitted.

It turns out that you can do a lot this way Better rind formation and much smoother cheese than when salted with pure cheese Table salt.

As an additive to table salt - 5% can be used, for example up to 20 °! o sodium pyrophosphate or sodium orthophosphate or trisodium citrate. The effect of these salts is not only based on the swelling effect on the protein, but also on the lime-binding effect, what of course with the Protein swelling is linked at the very least. In the case of salt baths, it has to be used at the same time of phosphates, for example, still has the advantage that these salt baths: continuously softened, d. H. be freed from lime. As is well known, the cheese that is put into the salt baths a few hours or days inserts whey and calcium salts off, so that the lime is enriched in these grounds. By adding, for example, 5% phosphates to a salt bath with i .9% common salt one achieves that the diffusing the salt bath Lime salts are continuously precipitated. This leads to an automatic cleaning of the salt bath, as only the clear supernatant solution is used the next day can.

The use of phosphates, citrates and tartrates in cheese making is known in the direction that it has already been suggested that small quantities of milk be taken Adding phosphates or citrates to influence the coagulability of the protein.

But because of the lime-binding effect one deviated from this because the rennet effect requires calcium salts.

It is also known that cheese, after adding i 0! O 1> 1s 3% phosphates and citrates can be melted by heating. This fact makes up that Basis of the so-called processed cheese industry.

You also have baking soda to break up sour milk quark and gourmet chalk phosphates used as so-called ripening salts. those of the ground Quark can be added.

The present process opens up for phosphates and other swelling agents Salt a new area of application in the surface treatment of cheese with these Salt.

This treatment is expediently carried out at the same time as the salting, because you then save on labor and containers.

It is technically just as possible, of course, to treat the surface of the cheese before ripening with phosphates, citrates and tartrates before or after the actual salts. EXEMPLARY EMBODIMENTS I. To salt bar cheese, it is salted dry with a mixture of 90% table salt and 10% trisodium phosphate. The trisodium phosphate plant acid-binding and swelling at the same time, so that the Pole cheese about 8 days earlier than usual uniform surface smear (from red bacteria rien). Il. Butter cheese; the normal 12 hours in one Salt solution of i70 / 0 salted «-erden, @i - #, rd; n now Salted in a saline solution made up of 15% table salt and 5% disodium acid phosphate. the Salt duration is reduced to so hours. This treatment makes it otherwise easy cracked bark supple and smooth, what later when packing the cheese favorable in this respect has the effect that the cheese lies better against the foil and less prone to mold formation. Of the Iiutterk 5% e, that otherwise in the salt bath 5% in weight loses, loses only about 3% and draws net itself through a greater suppleness in the dough which especially after 4 weeks of cold ripening has an effect, <then let the phosphate through the whole cheese and the swelling of the Protein reinforced, so that such cheese is not so tend to wet out easily. As a result of you emul- yawing effect of these mostly tribasic salts will also aid in the separation of fat from the cheese warm storage, so-called greasing, is prevented.

Claims (4)

PATENT CLAIMS: i. Method for salting cheese, characterized in that that for salting, in addition to table salt, protein-swelling and lime-binding salts, such as in particular Plicspliate, Citrate, and Tartrate, can be used. 2. Method of salting Cheese according to claim i, characterized in that mixtures of Table salt, phosphates, citrates and tartrates can be used. 3. Procedure for Salting of cheese according to claim i, characterized in that salt baths in addition to table salt still contain phosphates, citrates and tartrates. 4. Method of salting cheese according to claim t, characterized in that the treatment with phosphates, citrates and tartrates is carried out separately before or after the salting, in which Form that then the cheese is treated dry or by solutions with these salts will.