SU552062A1 - Bacterial Cheddar Cheese Ferment - Google Patents

Description

(54) BACTERIAL RESERVE FOR CHEESE CHEESE

one

The invention relates to the dairy industry and can be implemented in the production of bacterial starters used in the production of cheddar cheese.

Cheese "Cheddar is a new type of product, the production of which is organized in the USSR in 1973

Cheese "Cheddar" from various combinations of strains of Streptococcus lactis, Streptococcus sheshoris, and sometimes cultures of lactic acid sticks, such as Lactobacterium casei or Lactobacterium bulgaricum, are sometimes known.

However, the presence of some strains of aroma-forming in this leaven, their lactic streptococci leads to the appearance of trash, ing, voids in dough and atypical taste of cheese.

The authors have investigated a number of strains of lactic acid cultures for their physiological, biochemical, cultural, and organoleptic properties. As a result, strains of Streptococcus lactis 9004, Streptococcus cremoris 630, Mp45, Lactobacterium plantarum 28 from the collection of strains of the biological preparations laboratory VNIIMS, which can be used to exclude the above disadvantages, were selected and selected.

The Streptococcus lactis 9004 strain is characterized by the following indicators: the colonies on the hydrolyzed milk agar are whitish, glossy, drop-shaped; in the microscopic preparation from the liquid medium, diplococci are found, rarely their short chains; optimum temperature development 30-35 ° C; restores and rolls the litmus milk, skachivat milk with a minimum

infection (1 loop per 10 ml) after 12-16 hours, when fermenting 5% through 6.0- 6.3 hours; after 4 hours of exposure, the acidity of the milk is quite high - 37-40 ° T; in pasteurized milk it forms even with it,

dense clot, its taste is pure, sour-milk; is not an antagonist to test cultures available in the laboratory; it forms ammonia from arginine, it ferments many carbohydrates, including dextrin, maltose (a differential feature); does not form bitterness in

milk in the presence of igrucha and splits

bitter breakdown products of proteins. Strain

isolated from sour cream.

Strains of Streptococcus cremoris 630, Mp45,

Lactobacterium plantarum as for development in milk and some other characters are similar to Streptococcus lactis 9004. In contrast, they have an optimum temperature of 25-30 ° C, their cells are located in the water of short and medium chains, they do not form ammonia from arginine, not ferment dextrin and maltose; in milk they form an even, dense clot of creamy consistency, their taste is pure, sour-milk. Zt1 strains were selected with the same acid formation energy (37-40 ° T) as Streptococcus lactis 9004 strain, in terms of their ability to break down the bitter decomposition products of proteins. Strains isolated from dry starter cultures for small cheeses.

Lactobacterium plantarumss and thin sticks of different lengths, arranged one at a time and less often in chains; it develops slowly in milk, and it dries off at 30 ° C (in the presence of growth stimulants) after 26-48 hours. Possesses antagonistic action in relation to the chopsticks and butyric acid bacteria. The strain is isolated from high quality mature Kostroma cheese.

Selected strains are stored in the VNIIMS Biologics Collection.

The lactic strekokkov strain is sent to the cheese-making plants in liquid form, and the Lactobacterium plantarum28 strain is sent in dry form. Both starter cultures are prepared separately.

Production starter from Lactobacterium plantarum28 is prepared in accordance with the technological instruction for the preparation and use of the antagonistic starter.

Production starter liquid strains of lactic acid streptococci are prepared by the following method.

The obtained liquid strains of lactic streptococci were initially revived (separately each) at the factory by inoculation into sterile skimmed milk (in test tubes), for which 1-2 ml of culture were added to 9-10 ml of milk and kept at 30 ° C until a clot formed. within 16-18 hours Then they are propagated by 1-2 transplants to the required amount (volume). Primary starter cultures of Streptococcus lactis 9004 and Streptococcus cremoris 630, Mp45 are prepared separately. At the same time, to obtain 1 liter of ferment, 1-2 ml of Streptococcus lactis 9004 or Streptococcus cremoris 630, Mp45 (both strains, equally each) are introduced (from test tubes) into sterilized milk with a temperature of 30 ° C (30 ml) C to souring for 16-18 hours.

For the preparation of production ferment, pasteurized milk (95 ° C - 45 min) was introduced into a culture of ferment in the amount of 1.5-2% in the ratio of Streptococcus lactis 9004 5-10%, Streptococcus cremoris 630, Mp45 90-95% and incubated for 16 - .18 hour at 28-30 ° C.

To obtain 1000 liters of production ferment, 1-2 liters of Streptococcus lactis 9004 and 18-19 liters of Streptococcus cremoris 630, Mp48 are required. The resulting starter has a pronounced sour-milk taste, the acidity is 90-100 ° T.

Lactic streptococcus ferment is introduced into the milk bath in the cheese bath in the amount of 1.5-2%, and Lactobacterium plantaigens28 -0.15% ferment.

The leaven of the specified strain composition ensures the normal course of the process of cheddarization of the curd mass (the optimum increase in active acidity, the optimum moisture content in the cheddarized mass, the required amount of microflora), the necessary biochemical transformations of the curd mass in the maturation process and the production of cheese

High Quality.

Example. To 10,250 kg of a mixture of milk with a fat content of 3.1%, of which 1,323 kg of nonfat and 8927 kg of basist liquor (3.5%), add 205.3 kg of bacterial starter,

including 10 kg of Streptococcus lactis 9004, 195kg Streptococcus cremoris 630, Mp45 and 0.30 kg of Lactobacterium plantarumas- When the acidity of the milk rises to 2 GT, 195 kg of rennet powder is added. The duration of coagulation of milk is 35 minutes at 34 ° C. The grain size by the end of the production is 6-8 mm, and the serum acidity is 13 ° T. At the end of the seed placement, 30% serum is removed. Kneading the rennet before the second heating was performed for 30 minutes. The second heating temperature is 39 ° C. The total duration of this operation is 40 minutes. The serum acidity at the end of heating is 17 ° T.

Kneading the curd after the second heating is carried out for 50 minutes, the acidity at the end of grain processing is 19 ° T.

The preparation of the curd bed is continued for 22 minutes.

The acidity of the serum extracted from the reservoir, 33 ° T.

Chedderization is carried out in a special chamber, where the temperature is 30 ° C. The blocks of cheese are first placed in two rows in height, and then when turned over, the number of rows is increased by one. The blocks are turned over in 15-20 minutes. The total duration of cheddization 2 hours. Acidity at the end of chedarization reaches 75 ° T.

After finishing cheddarization, the curd was crushed into pieces of 1.5-2.0 cm, 3-4 cm long. Pieces of cheese mass are salted with the calculation of 350 g of salt per 100 kg of the processed mixture. The ground and salted curd is pressed into

for 10 hours at a pressure of 7 atm. After pressing, 917.0 kg of cheese are obtained.

Cheeses ripen in chambers at temperatures: at the beginning of the process for 1.5 months at 12 ° C, for the next 1.5 months at 8 ° C.

The total ripening period is 3 months. Get 915.63 kg of mature cheese with a moisture content of 39.8%, fat content of 49.3% and salt content of 2%. During the examination, the cheese received a high rating - 95 points (taste and smell - 43 points, consistency - 24 points, drawing-10 points). 5 The taste was pronounced cheesy, slightly sour and with a light fortress, which is characteristic of this type of cheese. .. Bacterial starter for cheese "Cheddar", comprising lactic streptococci in the species of Streptococcus lactis species, Streptococcus cremoris and Lactobacte rium plantarum lactic acid sticks, in order to accelerate the flow of the cheddarization process for the speed of the cheddarization process for the speed of the cheddarization process. Streptococcus lactis 9004, from Streptococcus cremoris species, use Streptococcus cremoris Mp45 strains, Streptococcus cremoris 630, and Lactobacterium plantarum species use Lactobacterium plantarum 23 strain.