Lecture 13.
Biotechnology of cottage cheese.
Physico-chemical basis for the production of cottage cheese.
The technological process of manufacturing cottage cheese in VK-2,5 baths with an acid-renounce method (traditional). Methods of coagulation of milk proteins and their use in the production of cottage cheese.
Ways to dehydrate curd bunches.
Depending on the dairy raw materials, cottage cheese is divided into groups:
from natural milk;
from normalized milk;
from restored milk;
from recombined milk;
from their blends.
low-fat;
non-residential
classical;
fatty.
. Physico-chemical currency
| Name indicator | Norm for product |
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| Degreased | Non-fat | Classic | Fatty |
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| Mass fraction of fat,% | Not more than 1,8. | No less | No less | No less |
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| 2,0 | 3,0 | 3,8 | 4,0 | 5,0 | 7,0 | 9,0 | 12,0 | 15,0 | 18,0 | 19,0 | 20,0 | 23,0 |
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| Mass fraction of protein,%, no less | 18,0 | 16,0 | 14,0 |
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| Moisture content, %, no more | 80,0 | 76,0 | 75,0 | 73,0 | 70,0 | 65,0 | 60,0 |
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| Acidity, ° T | From 170 to 240 | From 170 to 230 | From 170 to 220 | From 170 to 210 | From 170 to 200 |
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| Temperature when producing from the enterprise, ° С | 4+ 2 |
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The high food and biological value of cottage cheese causes a significant content in it not only fat, but also full-fledged in the amino acid composition of proteins, which allows the use of cottage cheese for the prevention and treatment of some diseases of the liver, kidney, atherosclerosis. The cottage has a significant amount of calcium, phosphorus, iron, magnesium, and other mineral substances necessary for normal vital life of the heart, central nervous system, brain, for costh formation and metabolism in the body. Salts of calcium and phosphorus are particularly important, which are in cottage cheese in the most convenient for assimilating condition.
In addition to direct consumption, cottage cheese is used to prepare various culinary products and a large range of cottage cheese products.
According to the method of formation of a bunch, two ways of producing cottage cheese are distinguished: acid and renewed acid.
Acid way. It is based only on the acid coagulation of proteins by driving milk with milk-acid bacteria, followed by heating a bunch for removing excess serum. In this way, cottage cheese is low-fat and reduced fat, because When heated, the bunch occurs significant losses in serum. In addition, this method provides the production of low-fat curd more tender consistency. The spatial structure of the acidic coagulation of proteins is less durable, is formed by weak bonds between small casin particles and the serum sends worse. Therefore, to intensify the serum separation, heated bunch is required.
With a renewed acid method, the coagulation of the boush milk is formed by the combined effect of the rennet enzyme and lactic acid. Casein when switching to parakazein shifts an isoelectric point with a pH of 4.6 to 5.2. In this regard, the formation of a bunch under the action of a renewed enzyme is faster, at lower acidity than with the precipitation of proteins by lactic acid, the resulting clot has a smaller acidity, the technological process is accelerated by 2-4 hours. With renewed acid coagulation, calcium bridges formed between large particles provide high strength of the bunch. Such clots are better separated by serum than acid, because They are faster than the spatial structure of the protein occurs. Therefore, heated bunch for the intensification of the serum separation is not required at all or the heating temperature is reduced.
The renewed acid method, which reduces the waste of oil in serum, produce bold and bold cottage cheese. In acid coagulation, calcium salts are departed in serum, and with renewed acids are saved in a clutch. This must be taken into account in the production of cottage cheese for children who need calcium for costh formation.
For the manufacture of cottage cheese use the following raw materials:
milk cow not lower than second grade according to GOST R 52054;
milk solid dry higher grade according to GOST 4495:
dry milk powder in accordance with GOST 10970;
cream dry according to GOST 1349;
creamy butter cavity according to GOST 37;
concentrate bacterial dry mesophilic lactic acid streptococcus Lactis Subsp. Cremoris (Biovar diacetylactis), Lactococcus Lactis Subsp. Lactis Streptococcus Thermophilus);
concentrate bacterial dry KMTS-dry (Lactococcus Lactis Subsp. Lactis; Lactococcus Lactis Subsp. Cremoris; Lactococcus Lactis Subsp. Cremoris (Biovar Diacetylactis) and Streptococcus Thermophilus;
leaven MCT, MCT - "Kaunasskaya" TC MTT (Lactococcus lactis subsp lactis; Lactococcus lactis subsp cremoris; Lactococcus lactis subsp cremoris (biovar diacetylactis) and Streptococcus thermophilus, Leuconostoc mesenteroides subsp dextranicum in various ratios....);
the enzyme rennet;
pepsin food beef;
pepsin food pork;
drugs enzyme but OST 10 288-2001;
calcium chloride crystal pharmacopoeia;
calcium chloride chloride;
drinking water in SanPine 2.1.4.1074 (for recombined or reduced milk).
The use of imported raw materials in terms of quality and safety is not inferior to the requirements specified in the Standards of the Russian Federation, and the state-ofpidservables of Russia and the nature of the product that cannot be applied to the uses and institutions.
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Production of cottage cheese in baths VK-2.5
Production of cottage cheese in VK-2.5 baths are carried out by acid-renewed and acidic ways.
Technological process of production of cottage cheese in Baths VK-2,5 with an acid-renewed method (traditional)
Technological process of production of cottage cheese with a mass fraction of fat (ppm) 2.0; 3.0; 3.8; 4.0; 5.0; 7.0; 9.0; 12.0; 15.0; 18.0; 19.0; 20.0; 23.0% and degreasing is carried out in the following sequence:
acceptance and preparation of raw materials
pasteurization and cooling of the mixture;
flying and bowering of the mixture;
cutting bunch, separation of serum and bottling bunch;
cooling cottage cheese, packaging, marking;
drawhold of packed cottage cheese;
freeze of cottage cheese.
1 - reservoir for normalized milk; 2 - Centrifugal pump; 3 - equalizing tank; 4 - lamellar pasteurization-cooling unit; 5 - Pump for Racing; 6 - Bath for milk bower; 7 - self-tapping bath; 8 - Cottage cheese cooler; 9 - lift for the trolley; 10 - Machine for packing and packaging of the product
production of cottage cheese in baths VK-2.5
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Acceptance and preparation of raw materials
Milk and other raw materials are accepted by mass and quality established by the laboratory of the enterprise, as well as on the basis of certification documents of suppliers.
The adopted milk is purified from mechanical impurities on centrifugal cleaners or filtered. Then the milk is fed or cooled to a temperature (4 +
2) ° C and sent to intermediate storage tanks. Storage cooled to 4 ° C milk before processing should not exceed 12 hours, to a temperature of 6 ° C - 6h.
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Heated and milk separation
Milk heated to temperature (37 +
3) ° C and sent to the separator-cream separator. Milk is separated by compliance with the rules stipulated by the technical instructions for the operation of separators.
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Milk normalization and mixing mixture
When developing cottage cheese with a mass fraction of fat from 1.8 to 23.0%, milk is normalized in order to establish the correct relationship between the mass fraction of fat and protein in the normalized mixture, which provides a standard for the mass fraction of fat and moisture of the product.
Normalization is carried out taking into account the actual mass fraction of the protein in the processed raw material and normalization coefficient. The normalization coefficient is established in relation to specific production conditions, for which the checks of cottage cheese will be carried out quarterly.
The method of determining the specified coefficients for recalculating the fat content of the mixture is as follows. Three-four control production of cottage cheese are carried out, in which the fat content of the mixture is determined by the actual content of the protein and the coefficients of recalculation. Next, according to the tests of control workings, the correction coefficient of fatty mixture is calculated:
TO Well \u003d J. st (100 - IN f) / J. F (100 - IN ST),
where K. J. - correction coefficient of fatty mixture;
F, Standard mass fraction of fat (for cottage cheese with ppm 18.0% zh \u003d i8.5%; for cottage cheese with ppm 9.0% zh \u003d 9.5%) ;
In F - the actual mass fraction of moisture of cottage cheese, obtained in control workings;
^ F - the actual mass fraction of the fat of cottage cheese, obtained in control workings;
In the ST - standard mass fraction of moisture (for cottage cheese with ppm 18.0% in Article \u003d 65%; for cottage cheese with ppm 9.0% in st \u003d 73%).
Calculated ^ K. Well, determine the refined coefficient of conversion of the fatty protein mixture:
TO n \u003d TO J. J. cm / B.,
where K P is a refined coefficient of conversion of the protein for fatty mixture;
X cm - mass fraction of fat mixture used in control workout,%;
^ B - Mass fraction of protein in milk,%.
The average coefficient of recalculation of the fatty protein of the mixture is determined for each control output by the formula:
TO PSR \u003d ( TO P1 +. TO P11 +. TO p111) / 3.
To produce cottage cheese, compliant with the requirements of the standard, the fat content of the mixture is determined by the average value of the recalculation coefficient and mass fraction of the protein in milk entering the processing:
J. cm \u003d B. M. TO PSR
With the rejection of the fat content of the product in one or the other side, the coefficient of recalculation is specified according to the data of the three or four recent workings.
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Pasteurization and cooling of the mixture
The normalized mixture is pasteurized at temperatures (78 +
2) ° C with an excerpt from 15 to 20 s.
After pasteurization, the mixture is cooled to the wreck temperature. If the normalized mixture after pasteurization does not arrive directly on the processing into cottage cheese, it is cooled to the temperature (6 +
2) ° C and at this temperature are stored in tanks not more than 6 hours. After storage, the mixture is heated to the flow temperature.
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Floating and Combining Mix
The normalized pasteurized mixture is fermented by the soldered, prepared on the pure cultures of lactococcus at temperatures (30 +
2) ° C in the cold season and (28 +
2) ° C in the warm season. With an accelerated method of roding, a symbiotic starter is used, prepared on the cultures of lactococcal and thermophilic lactic acid streptococci in the ratio (1.5 ... 2.5): 1. In this case, the mixture is fed at temperatures (32 +
2) ° С. In the production of cottage cheese, baconcentrate also use.
Zakvask and Bacconcentratrat are prepared according to the current technological instructions for the preparation and use of starters for fermented fermented products approved in the prescribed manner. The dose of frivors, depending on its activity and the necessary duration of the joint, ranges from 30 to 50 kg per 1000 kg of the bundled mixture. In order to accelerate the process of roding into the mixture, up to 100 kg of bells are made by 1000 kg of the bundled mixture.
With an accelerated method of bowering for every 1000 kg of the mixture, it is made from 30 to 50 kg of symbiotic starters.
In cases of applying a bacterial concentrate of direct introduction, it is used according to the current technological instructions for the preparation and use of reservoir for fermented fermentation products.
After applying, a calcium chloride is added to the burst or bacconcentrate mixture from the calculation of 400 g of anhydrous calcium chloride by 1000 kg of a bundled mixture. Calcium chloride is brought in the form of an aqueous solution with a mass fraction of calcium chloride from 30 to 40%, which is specified by density at 20 ° C
After making a solution of calcium chloride into the mixture, the rennet powder is made, or a food pepsin, or an enzyme preparation of VNIIMS in the form of a solution with a mass fraction of an enzyme not more than 1%. The dose of the enzyme with an activity of 100,000 Ice is 1 g per 1000 kg of a bundled mixture.
The rennet powder or enzyme preparation of VNIMS is dissolved in drinking water, preheated to a temperature (36 + 3) ° C, pepsin is dissolved in fresh, filtered serum heated to the same temperature.
The volume of water or serum is determined by the formula:
V.= TO F 100,
where V- volume of water or serum, cm 3; to F. - the mass of the enzyme, r;
^ 100 is the volume of water or serum to dissolve 1 g of enzyme, cm 3.
Depending on the activity of the enzyme, a certain laboratory of the enterprise, make the mass of the enzyme mass. The required mass of the enzyme is determined by the formula:
where: K. F. - the mass of the enzyme, r; BUT F. - the activity of the enzyme used, IU; D. F. - the mass of the enzyme of normal activity per 1000 kg of milk, r;
^ K. M. - Mass of the fastened mixture, kg; 1000- Mass of the mixture, kg.
Explosive, calcium chloride solutions and enzyme are brought with continuous mixing of the mixture. The mixing of the mixture after the fermentation is continued from 10 to 15 minutes, then the mixture is left alone until the cluster of the required acidity is formed:
(58 ± 5) 0 t for cottage cheese with m. D. 23.0%;
(61 ± 5) 0 t for cottage cheese with m. D. 20.0; 19.0; 18.0; 15.0; 10; 9.0%;
(65 ± 5) 0 t for cottage cheese with ppm 7.0; 5.0; 4.0%;
(68 ± 5) 0 t for cottage cheese with ppm 3.8; 3.0; 2.0%;
(71 ± 5) 0 t for degreased curd.
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Cutting bunch, serum separation and cycle bottling
The finished clot is cutting with wire knives on cubes in size 2.0x2.0x2.0 cm. First, the clutch is cut down the length of the bath on the horizontal layers, then in length and width - to vertical. The cut bunch is left alone from 30 to 60 minutes to sew serum. In cases of obtaining a bunch with a poor separation of the serum, it is heated to the temperature of the serum (40 ± 2) ° C with shutter speed at this temperature from 30 to 40 minutes for cottage cheese with ppm from 9.0 to 23.0%; to (38 ± 2) ° C with shutter speed at this temperature from 20 to 40 minutes for cottage cheese with ppm From 2.0 to 7.0%, and to a temperature (36 ± 2) ° C with shutter speed at this temperature from 15 to 20 for low-fat curd.
In order to the uniform heating of the bunch, the upper layers are gently moved from one bath wall to another, due to which the lower heated layers of the clot are gradually rising upwards, and the upper layers (immested) are lowered down.
The separated serum is produced from a bath with a siphon or through a fitting and collected in a separate container.
The clot is bottled into the bump or lavsan bags of 40x80 cm in size, filling them at least three quarters.
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Self-presing and pressing bunch
The bags with the clock are tied and placed in the installation for pressing and cooling cottage cheese or in a press cart for self-resistance. The duration of pressing cottage cheese in the installation for pressing and cooling is from 1 to 4 hours, depending on the quality of the clot obtained and from the type of coolant (ice water, brine).
In a press truck, the self-resistance continues at least 1 hour. After self-adhesiveness, the metal plate is placed on which the pressure from the press screw is transmitted through a special frame.
The pressing continues to reach the cottage cheese of the required mass fraction of moisture (MD moisture), but not more than 4 hours. It is allowed to send cottage cheese in a press cart in the refrigeration chamber for no more than 10 hours. To accelerate the serum separation, the bigs with a clot periodically shake.
When developing low-fat curd, dehydration of the clot can also be carried out using a cottage cheese separator.
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Cooling cottage cheese, packaging, marking
Cottage cheese is cooled in installations for pressing and cooling cottage cheese, on coolers, as well as in bags or press carts in a refrigeration chamber to a temperature (12 ± 3) ° C and sent to packaging and marking. Cottage cheese is packaged in consumer packaging, authorized by the agencies and institutions of the state-inductors of the Russian Federation for contact with dairy products.
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Drawing Packed Product
Packed cottage cheese is drawn in the refrigeration chamber to a temperature (4 ± 2) ° C. After the achievement of cottage cheese, the technological process is considered to be completed and the product is ready for implementation.
Module 2
Lecture 14.
Traditional and separate ways of production.
Technological schemes made cottage cheese.
Features of milk normalization in the production of cottage cheese in a separate way.
Technological process of manufacturing cottage cheese in VK baths -2,5 acid (traditional)
Technological process of production of cottage cheese with ppm 2.0; 3.0; 3.8; 4.0; 5.0; 7.0; 9.0% and degreased consists of the following operations:
acceptance and preparation of raw materials;
heating and milk separation;
normalization of milk and mixing the mixture;
pasteurization, cooling and brewing of the mixture;
mixing mixture;
cutting, heating and cooling clot;
separation of serum and bottling bunch;
self-resistance and pressing of a bunch;
product cooling, packaging, marking;
such coolness of the packaged product;
freeze of cottage cheese.
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Flying mix
The mixture after entering the swarming is thoroughly mixed. In cases of obtaining a flabby, a chloride of calcium from the calculation of 400 g of anhydrous calcium chloride is added enough of the calcium chloride by 1000 kg of the flowable milk. Calcium chloride is brought in the form of an aqueous solution with a mass fraction of calcium chloride from 3 to 40%, which is specified by density at 20 ° C. Explosive and solution of calcium chloride are made with a thorough mixing of the mixture.
The mixing of the mixture after the fermentation is continued from 10 to 15 minutes, then the milk is left alone until the bunch of acidic acid (75 ± 5) ° T for cottage cheese with ppm 7.0; 9.0%; (80 ± 5) ° T - for cottage cheese with ppm 2.0; 3.0; 3.8; 4.0; 5.0%; (85 ± 5) O T - for low-fat curd.
The duration of a mixture of the mixture of active bacterial soldered at the above temperatures is from 8 to 12 hours from the moment of entering the start; At an accelerated method - from 5 to 7 hours.
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Cutting, heating and cooling bunch
The finished clot is cutting with wire knives on cubes in size 2.0x2.0x2.0 cm. First, the clutch is cut down the length of the bath on the horizontal layers, then in length and width - to vertical. To accelerate the serum separation, the finished bunch for 30-60 minutes is heated by administering steam or hot water into the inter-space of the bath. The optimal heating temperature of the clot to the temperature of the serum in the production of cottage cheese with a mass fraction of fat is 7.0%; 9.0% - (44 ± 2) ° C, in the production of cottage cheese with a mass fraction of fat 2.0; 3.0; 3.8; 4.0; 5.0% –
(42 ± 2) ° C, in the production of low-fat curd - (40 ± 2) ° C.
For uniform heating of the bunch, the upper layers are carefully moved from one bath wall to another, making the lower heated layers gradually rise upwards, and the upper (impenetrable) layers are lowered down.
The clot heated to the temperatures mentioned above is kept from 20 to 40 minutes, then cooled at least 10 ° C by supplying cold or icy water into the inter-space.
Serum separation and bottling Clock, self-resistance and pressing of a bunch, cooling of cottage cheese, packaging, labeling, and a packed product, also carried out as in the preparation of cottage cheese with an acid-renounce way.
After the achievement of cottage cheese, the technological process is considered to be completed and the product is ready for implementation.
Separate way to produce cottage cheese
Figure 4.3 Technological scheme of cottage cheese production in a separate way
Fig.4.4. Graphic scheme of the technological process
production of cottage cheese in a separate way using VK-2.5 baths.
1 - milk tank; 2 - Centrifugal pump; 3 - equalizing tank; 4 - lamellar pasteurization-cooling unit; 5 - separator-cream separator; 6 - reservoir for cream; 7 - Pump for cream; 8 - lamellar pasteurization-cooling installation; 9 - reservoir for cream; 10 - Pump for Racing; 11 - Bath for milk rolling; 12 - bath self-resistance; 13 - Cottage cheese cooler; 14 - rolling for cottage cheese; 15 - lift for cottage cheese; 16 - Mesal Machine; 17 - lift for cottage cheese; 18 - Machine for packing and packing of cottage cheese
Developing cottage cheese with ppm 2.0; 3.0; 3.8; 4.0; 5.0; 7.0; 9.0; 12.0; 15.0; 18.0; 19.0; 20.0; 23.0% separately is made by mixing low-fat cottage cheese, obtained by acid-renewed method and fresh pasteurized high-liquid or plastic cream.
The technological process of production of cottage cheese in a separate way consists of the following operations:
production of low-fat cottage cheese by an acid-renounce way;
obtaining high-liquid cream;
mixing low-fat cottage cheese with cream;
cooling, packaging and marking;
shielding packaged product.
acceptance and preparation of raw materials;
heating and milk separation;
pasteurization and cooling of skimmed milk;
folding and riding skimmed milk;
cutting bunch, separation serum and bottling bunch;
self-resistance refressing bunch;
cooling of skimmed cottage cheese;
