SU610505A1 - Method of producing "kabardinski" smoked cheese - Google Patents

Description

The invention relates to the dairy industry, in particular to its related industry, and concerns the Kabardinsky method of producing smoked cheese. There are known methods for the production of smoked cheeses, Moldavian and Vologda, by which bacterial leaven, calcium chloride solution, rennet enzyme solution are added to the pasteurnoeubb milk, the processes of coagulation, curdling of the bunch, grain preparations, second preheating, serum separation, pressed are carried out the cheese mass, the salt of the cheese head, is ripened in the cheese basement before and after smoking, blotted for 24-36 hours, melted in hot water, etc. The whole process lasts 1.5 months. Cheese kopt to give it a peculiar smell and taste. The production of smoked cheese according to these methods is complex and lengthy, and no conditions are provided to ensure the development of thermophilic races of lactic acid sticks, which give: a pleasant, sharp, slightly nutty taste and smell to cheese. Also known is smoked, or rather dried, cheese from a peasant made. (kabardinuali). The cheese mass was removed from the milk, using various methods, then it was manually pressed, giving it a flat shape, rubbed with dry salt and after 5-6 hours dried in the sun in a chimney or under fire .. They produced this cheese from different milk. The product did not have a certain fat content and quality indicators flj. The aim of the invention is to reduce the process time and improve the quality of the product. The goal is achieved by the fact that according to the proposed method, the ripening process is combined with smoking, while it is carried out for 4-8 days (mostly 4-5) at 20-24 ° C, mostly 20-22 ° C, and then the cheese is subjected to ripening for 4 -8 days (mostly 4-5 days) at 12-18 ° C (upper limit is preferable). Thus, the duration of the preparation of cheese according to the proposed method is significantly reduced and is not more than 25 days. When working in compliance with the optimal modes, the duration of the entire production process can be reduced to 20-15 days. Therefore, the quality of the obtained product is significantly improved, namely the product

It is characterized by a delicate texture, with timat octptM slightly nutty flavor and smoked products. This is due to the creation during smoking - ripening conditions for the intensive development of the races of milk milk burners.

The proposed method is as follows.

Selected milk with acidity is not pasteurized, pasteurized, normalized about fat content — and sent to a clean bath.

The mixture is heated to 32-34c and calcium chloride solution, solution, saltpeter, bacterial 15 "leaven and rennet enzyme are carried into it. The mixture of gi1 is heat stirred and left zo. forming a uniform clot. the clot is cut into cubes, followed by "the setting of the grain. At the end of the 20. setting, the serum bath 601 is removed. The remaining mass of grains with whey served in bulk in the form. FDA and self-pressing proceed within 4-5 hours, during which time. 25 of the newly formed heads turn 3-4 times, more often at first. Then the cheese heads are sent to the brine in a brine for 3 days. Next, the cheese heads are dried on the shelves in a salt AO measure for a day, then sent to smoke-ripening at 20-24 d to the smoke chamber for 4-8 days, and then the cheese heads are sent to: ripening, washing and wiping off indoors at 4-8 days. Heads kH cbipa at the age of 20-15 days are packed and sent for sale.

Note 1. 9050 kg of whole milk of 5% fermentation of 3.6% and 2310 kg of dehydrated fat milk are pasteurized at 72 ®d, cooled before and sent to a cheese-making bath. With constant stirring, preheating is started, while 440 g of calcium chloride is added along with the solution, 330 kg of saltpeter in the form of a solution. By the end of the pre-heating, 23 kg of bacterial zaeasky, cooked on pure milk cultures of bacteria, and syrephic trout with the help of the device were added. “Nice sample. Otecb, pod6gretuk | FOR 34 seconds, mix thoroughly and leave to rest for 35 minutes to form a uniform clot of normal acidity, which is tested for fracture. The finished clot is cut into cubes of 2 cm in size. Then the grain is set up by sweeping out the amount of & Tr. The end of the production should be in fleJiax PREMIUM 0.6 cm. At the end of the post-60, 60% serum is removed. The remaining smiles are drawn into the fords lined. . napkins of rare linen or caj p ki. In the form poured the same kolichestazao grains. After 20 min, riepBoe turns over the image

heads, then the second after 1 h, the third after 1 h 30 min, and the fourth after 1 h 30 min. The third - the fourth turning turned out d t without a napkin. Molded and pressed for 5 h 50. After self-pressing, the cheese heads are sent to paccohi with a concentration of 18% for 3 days. I After the end of the salting, the heads are dried on the shelves in the salting chamber b in a separate place during the day. Tuyt b in a separate room at .i

Dried heads are transferred for smoking-ripening to smoke marked | 1b, which is carried out for 5 days on the trellis shelves. In the process of smoking, ripening of the head perch, waving 4 times. Sawdust is used as a smoke material; T C hardwood. When smoked — ripened, the crust of the Sadr heads should be brown-red, after which the cheese heads from the oil-glass are sent for ripening, washing, dripping, and storing in psl1 with a temperature. After ripening, 4 days, the TESTS are labeled, packaged and, at the age of 15 days, sold without division by grades.

Example 2. 9050 kg of whole milk with a fat content of 3.6% and 2310 kg of skimmed milk are pasteurized at х cooled down to JUS and transferred to a cupt-separate bath. The mixture is heated at constant stirring, yielding 440 g of calcium chloride as a solution and 330 g of saltpeter S as a solution. By the end of the pre-heating, 56 kg of bacterial starter culture prepared on pure cultures of lactic acid bacteria and rennet enzyme p | using the VNIIMS device for rennet njioby The mixture, heated to before, is thoroughly mixed and left to stand for 35 minutes to form a uniform clot of a normal density, which is tested for fracture. The finished clot is cut into cubes

2cm. Then, grain production is heated with a mixture on. The size of the grain at the end of the production should be within 0., 8 cm. At the end of the production, 60% of the short length is removed. Leave the mixture in the form, lined with napkins of rare linen or sickles. In the form poured one |) 1nakovoy kolichestvo-grains. After 25, the first turning of the formed heads is then performed, then the second after 1 h, the third after 1 h 30 min.

and the fourth - after 1 h 30 min. The third and fourth turning are done without a napkin. Duration of foming 5 hours 55 min. After self-pressing, the cheese heads are sent to a concentration of 20% at

3 days. At the end of salting golov5

KIs are dried on the shelves in the salting chamber at the place of discharge for 1f5 days or in a separate room at. Dried heads are transferred for smoking-ripening to the smoking room. Smoking-soyoyvanie 5 Aroizvod t at 20 ° C for 8 days on the trellis shelves, in this case. Heads of cheese turn 8 times. The magician heroals for sawing smoke are sawdust from dyuvesiny larchMY yykh rocks. By the end of the maturity, the crust of the heads should be brown-red, after which the head of the rye from the oil lamp for 8 days sent fSfiH maturation, washing "wiping and storing to the room with a tester, growing ripening the head is labeled (shackled and at the age of 20 days, they are reorganized without subdivision by grade.

The combination of smoked processes with 20 ripening and holding them at 20-24 0 Within 4-8 days ensures the development of thermo-lactic races of lactic acids, which accelerate the process of ripening1 and ensured high quality of their own. 25 indicators of the product, and the suppression of the pathogenic microflora. Aftercare for 4-8 days at 12 -

at

ensures the continuation of this process with a gradual decrease in the microbial) optical process. The production of danto cheese is profitable.

Formula of invention

Method for the production of smoked cheese, providing for the normalization of milk, pasteurization, the introduction of calcium chloride, bacterial starter and rennet, followed by the formation of a clot, cutting of the clot, setting grain, salting, smoking, ripening and ripening, t and h and h By reducing the duration of the process and increasing the quality of the delivery, the process of smoking and ripening are carried out simultaneously for 4-8 days at 20-24 ° C, and the ripening process is carried out for 4-8 days at 12-18 C.

Sources of information taken into account in the examination:

1 Kazansky M.M. and Tverdokhleb G.b. Technologists of milk and dairy products, M., 1955, p. 438-440.