SI9300354A - Process for preparing of chees standarization and process thereof - Google Patents

Abstract

The subject of the present invention is a process for making cheese by standardization. In the process milk for The cheese is taken, ultrasound treated with separate cream or a ball mill or a Venturi tube or then adjust the fat content basic milk with cream, cold milk ripen, then warm to a suction temperature, add culture, optionally additional substances, after rennet, then after crushing, crush, heat, separate from whey, form if necessary, squeeze, salt, ripen and pack the resulting product, whereby the cream is treated in this way with ultrasound or ball mill or Venturi's tube or sprayer to distribute it fat molecules, treated with ultrasound or in a ball mill or counterflow in Venturi tubes or in a sprayer so that the diameter reduce the fat balls that are below 2.5 in milk um.

Description

Dr. VISZLAI White

Process for making cheese by standardization

The object of the present invention is a process for the preparation of standardized raw products, whereby milk is taken, treated separately with ultrasound, ball mill, venturi tube or sprayer, then the fat content of the basic milk treated with cream is added, culture, spices, rennet, crushing is carried out by crushing dense matter, heating, separating whey, forming, pressing, salting, finishing the product, which is then packed.

From the point of view of human nutrition, dairy products are one of the most important foods, so the consumption of cheese is crucial. Cheese production is approaching an annual volume of 15 million tonnes.

Dynamic development is a global phenomenon, the background of which is rising consumption, because cheeses are cheap and have a dietary effect, producing a rich source of protein and calcium, in addition to their relatively low energy value.

The technology of making individual types of cheeses, soft, mildew, semi-hard, hard as well as sour milk cheeses (cheeses) has changed greatly in the last century, primarily as a result of technical developments and the potential of microbiology.

The dry matter content of average cow's milk is 12.5% and up to 87.5% milk is water. From 12.5% of the dry matter content, about 50% can be processed into cheeses by different processes, so that the proportion of remaining dry matter in whey, which is a by-product of cheese production, ranges from 6.0 to 6.5%.

It is evident that whey water content is 93.5-94.0%, but because of its very valuable substances it is suitable for further processing. However, due to the high water content, the processing is wasteful and therefore has not expanded in some countries, in which case whey is used for feeding and a significant proportion of 30-40% drains into sewage channels. After draining into the canals, decomposition products damage the environment.

Whey made from the preparation of cheese contains 0.5-1.6% protein and this amount reaches 1/3 of the total milk protein content, but may also contain 0.4-1.6% fat depending on the category. Separation of whey fat is accomplished by centrifugation, but reusing whey cream is already problematic. No procedure has yet been devised for the subtraction of whey protein remaining in the main product. Subtraction of these from whey is wasteful, resulting in secondary products (whey powder, whey cheese, etc.).

Cheese-making technologies are more or less the same in the art. The starting material of all technologies is whole milk, which is processed in raw or pasteurized form. (Tejipari kezikonyv / Handbuch der Milchindustrie), Mezogazdasagi Kiado, Budapest, 1981, p. 428-522).

In the case of sour milk cheeses (curds), partial homogenisation is known, but is not widespread in practice due to a small improvement in yield.

Attempts to increase cream yield are performed by low pressure treatment. This is especially important in the field of cottage cheese making.

The average solution, different from the usual one, is the use of ultra filters.

This solution is aimed at subtracting complete internal content so that it is only applicable in a narrow area, practically only to extend the offer.

The goal of our process is to produce technology that lowers the whey's internal content and thus improves the yield of the main product. We want to improve the gain by increasing protein subtraction. Higher protein utilization improves yields, quality, and is less harmful to the environment by reducing protein content in whey proportions.

The task is solved by a process in which the milk for the cheese is filmed during the process, the cream is processed, then the fat content of the basic milk (milk in the tub) is adjusted, the culture is added, if necessary additional substances, then in the case of rennet, we dissolve, heat, separate from whey, shape, squeeze, salt, ripen and pack the final product. According to the invention, in order to carry out the distribution of fat molecules, they are treated by ultra-sound or in a ball mill or counter-flow in a Venturi tube or in a nebulizer, thereby significantly reducing the diameter of the milk fat balls to a maximum of 2.5 μτη, optimally at 0.6–1.3 μτη. We process a maximum of 300 seconds with a frequency from 10000 to 50000 Hz. Then, if necessary, pasteurized, then the basic milk (milk in the bathtub) is adjusted to the required fat content, the amount of milk for the cold is plowed - optimally for 10 hours at a temperature of 6 ° C. At the beginning of work in the tub, the milk is heated to 28-40 ° C - the optimum spreading temperature - then the culture, additional substances and rennet are added. After the session, whey is crushed, heated and separated.

This is followed by molding, squeezing, salting, zooming, packing.

The basis of the present invention is the realization that the separation of milk fat, then the distribution of milk fat without breaking the envelopes, and then re-combining it with milk, significantly increases the secretion of milk proteins that thus enter the main product (cheese).

Further details of the present invention are presented by way of example.

Cow's milk, which is intended for the preparation of cheese, is specially stored in milk tanks to ensure equalization.

The milk prepared for making the cheese is heated with a heat exchanger to 50 ° C and then separated into the fat-free milk and cream with 28% fat content in the dry matter in the skimmer.

Skimmed milk is pasteurized at 74 ° C and re-cooled at 6 ° C. The cream is treated at 45 ° C with an ultrasonic device and then pasteurized at 95 ° C. It is then cooled again to 6 ° C and stored at this temperature for 10 hours. After this feeding, the fat content of the milk in the tub - skimmed milk and cream - is adjusted to 3.6% in the dry matter, after preheating to 35 ° C, 1.5% of the culture (mold culture) and rennet are added, then left to stand. The resultant particulate matter is crushed by a known process and then the whey is removed by filtration (until it stops dripping completely).

As a result of the preparation, it can be observed that no cream is formed on the solidified substance, in the case of the treated cream (there is no fat extraction on the solidified material), the suction time is shorter, the drip whey is uniform and pure.

In the case of conventional technology used for control, we notice strong cream formation on the leached substance (fat secretion), slow suction, unevenly cloudy whey.

Cheese production increased by 20.21% even after the eating period.

Whey protein content:

- in the case of conventional technology: 1,165%,

- by the process of the invention: 0.661%.

Microscopic image:

In the case of the process of the invention:

- fat balls are small, finely distributed.

In the case of control (conventional) technology:

- the fat balls are of different sizes, unevenly distributed, partially sucking and deforming.

Ripening process:

according to the process of the invention:

- normal yeast formation

- uniform white mold formation

- organoleptic evaluation is good.

In conventional technology:

- strong yeast formation

- Strong infection with foreign mold

- organoleptic evaluation: uneven

It can be concluded that the invention is suitable for increasing the protein yield to an extent that has never been the case in the dairy industry. Increasing efficiency also results in improved quality. The technology of the invention does not lead to any significant increase in costs (and thus investment costs).

For

Dr.VISZLAI White:

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Claims (7)

PATENT APPLICATIONS 1. A process for the preparation of standardized cheese in which the milk is skimmed, the cream is treated separately, then the fat content of the milk in the creamed bathtub is adjusted, cold ripening, then the culture, additional substances are added, if necessary rennet, then the known process is carried out , crushing, heating, separating whey, forming, compressing, salting, then maturing, characterized in that the cream is treated with ultrasound or in a ball mill or counter-flow in a Venturi tube or atomizer, in order to carry out the distribution of fat molecules, the fat beads contained in milk are reduced below 2.5 μιη. Method according to claim 1, characterized in that the diameter of the fat balls is reduced to 0.6-1.3 μιη. Method according to claim 1 or 2, characterized in that the cream is treated with ultra-sound from 10,000 to 50000 Hz. Method according to one of Claims 1 to 3, characterized in that the cream is treated with ultrasound for a maximum of 300 seconds. Method according to one of claims 1 to 4, characterized in that the skimmed milk is pasteurized. Method according to one of Claims 1 to 5, characterized in that the milk for the cheese is cold-ripened for 4 to 10 hours. Method according to claim 6, characterized in that the ripened milk and cream are heated to a temperature between 28 and 40 ° C before the culture is added.