RU2851501C1 - Method for preparing soft cheese - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: disclosed is a method for producing soft cheese, including preparation of milk raw materials and acid whey, pasteurisation of milk, introduction of acid whey, formation of a curd, its separation from whey, moulding, salting, self-pressing. Additionally, fenugreek seeds 1.5% of the curd grain mass and fenugreek seed powder in an amount of 1.5% of the curd grain mass are introduced, the recipe amount of salt is added in equal parts during laying the curd grain into moulds and after forming the heads.

EFFECT: increased nutritional value and improved organoleptic properties of the product.

1 cl, 4 tbl, 3 ex

Description

The invention relates to the dairy industry, in particular to the cheese-making industry.

A method for producing soft cheese is known, which involves pasteurization of a standardized mixture, cooling to the coagulation temperature, adding calcium chloride, lactic acid bacteria starter and a milk-clotting enzyme preparation, coagulating the mixture, cutting the resulting curd, placing and processing the cheese grain, molding, self-pressing the cheese mass, salting and packaging the cheese (Nikolaev A.M. Technology of soft cheeses / - M.: Food industry, 1980. - P. 11-13).

The disadvantage of this method is that when producing soft cheese this way, a significant portion of milk proteins and milk fat remains in the whey, which reduces the nutritional and biological value of the cheese and the efficiency of using milk raw materials.

The closest (prototype) to the claimed method in technical essence and achievable result is a method for producing soft cheese, comprising pasteurizing standardized cow's milk, cooling it to the fermentation temperature, adding a pre-prepared grain component to the milk mixture in an amount of 0.5-2.5% of the milk mass used for cheese production, fermenting the resulting mixture, introducing milk-clotting agents, curdling the mixture, processing the resulting curd, separating the whey, salting, molding, self-pressing, and packaging the finished cheese. The grain component is a product of grinding grain, sprouted to a sprout length of no more than 5 mm and dried with all its anatomical parts at a temperature not exceeding 50°C to a moisture content of no more than 15%.

Preliminary preparation of the grain component consists of distributing it in a small portion of milk, heating the resulting mixture to a temperature of 43-47°C and maintaining it at this temperature for 30-45 minutes with constant stirring, after which the mixture is heated to a temperature of 58-62°C for 15 minutes and maintained at this temperature for 20 minutes with constant stirring, after which the mixture is heated further to a temperature of 70-75°C for 15 minutes and maintained at this temperature with stirring for 20 minutes. This grain component contains dietary fiber, B vitamins, and minerals, which helps to increase the nutritional and biological value of the cheese. Fermentation of the mixture can be achieved by adding starter cultures (RU 2542398, IPC A23C 19/076, published 20.02.2015)

A disadvantage of the prototype is the lengthy preparation of the introduced grain component, and such a product is contraindicated for people with an intolerance to grain protein.

A known method for producing soft cheese with functional properties involves heating normalized mature milk or fresh and 25% mature milk to a coagulation temperature of (93±2)°C, adding a calcium chloride solution and a coagulant. The resulting curd is kneaded, some of the whey is removed, and the curd is salted with dry salt. Phytocomponents of medicinal plants are added in a dry, finely ground form in an amount of 0.5-1.5%, and prepared soluble dietary fiber in an amount of 0.3-0.5% of the original mixture weight. Then, molding, self-pressing, drying, and cooling are carried out (RU 2491824, IPC A23C 19/076, published 10.09.2013).

The disadvantage of this method is the rather complex preparation of the introduced functional component (phytocomponents of medicinal plants), and the high probability of an allergic reaction to the components of the product.

The objective of the proposed method for producing soft cheese is to increase its nutritional value and improve its organoleptic properties.

The technical result consists in increasing the nutritional value and improving the organoleptic properties by introducing fenugreek seeds and fenugreek seed powder into the composition of the cheese grain, dividing the prescribed amount of salt into equal parts, introduced during the placement of the cheese grain into molds and after the formation of the heads, which promotes better salting of the product.

The essence of the invention is a method for producing soft cheese, which involves preparing milk raw materials and acid whey, pasteurizing the milk, adding acid whey, forming a curd, separating it from the whey, molding, salting, and self-pressing. Additionally, fenugreek seeds are added at a rate of 1.5% of the curd weight, and fenugreek seed powder is added at a rate of 1.5% of the curd weight. The prescribed amount of salt is added in equal parts during loading of the curd into molds and after the curds are formed.

Fenugreek is a fragrant annual plant that belongs to the legume family. Fenugreek seeds are high in oil—up to 40%—and protein—up to 20%. They are also rich in dietary fiber, antioxidants, B vitamins, and vitamin C. They are also rich in minerals, including iron, calcium, zinc, potassium, and more.

Fenugreek seeds can act as a stabilizer, thickener, and gelling agent in food products. This is due to their high galactomannan content.

Fenugreek is characterized by a bright aroma; it imparts a nutty flavor and color to finished products, with a spicy bitterness in the aftertaste.

Table 1 shows the recipe for soft cheese with fenugreek seeds and seed powder, per 1000 kg of raw materials; Table 2 - organoleptic properties of soft cheese; Table 3 - physicochemical properties of soft cheese; Table 4 - nutritional value of 100 g of soft cheese.

Example 1. Soft cheese is produced by thermal coagulation of proteins. First, acidified whey is obtained from freshly filtered whey and stored until its acidity rises to 85-100°C. To accelerate this process, a starter culture prepared using Lactobacillus bulgaricus cultures is added to the whey, but at a concentration of no more than 1%.

To partially soften fenugreek seeds, first soak them in hot water and leave them in this state for 10-15 minutes.

The milk is pasteurized, bringing its temperature to 93-95°C. Acid whey is added to it, amounting to 8 to 10% of the milk's weight. It is poured in small portions around the edge of the cheese factory.

The addition of acidic whey results in the formation of a flocculent curd. It is held at pasteurization temperature for 4-5 minutes. This process produces a yellowish-green whey with an acidity of approximately 30°T.

The rising curd is poured into molds, while the whey from the curd production apparatus is drained. The curd is evenly sprinkled with salt (50% of the total amount according to the recipe), fenugreek seeds, and fenugreek seed powder (Table 1, column 3).

The curds are left in the self-pressing molds for 10-15 minutes. During this time, the cheese wheels are turned over once, gently shaking the mold.

After self-pressing, the cheese is salted with dry table salt (50% of the recipe requirement) using a special dispenser.

The molded cheese is placed in special chambers for salting and drying, where it is kept at a constant low temperature (8-10°C) for up to 18 hours. During this time, the wheels are turned once or twice.

Example 2. Similar to the first, the difference is that only fenugreek seeds are added in an amount of 3% (Table 1, column 4).

Example 3. Similar to the first, the difference is that only fenugreek seed powder is added in an amount of 3% (Table 1, column 5).

The amount of fenugreek seeds and fenugreek seed powder was selected based on the product's organoleptic properties. The optimal amount of plant material was 3% of the finished cheese's weight.

The proposed ratio of components ensures the technical result:

The appearance of all products complies with the current GOST standards for soft cheeses. The surface is clean, slightly moist, and has no rind. Because the cheese is prepared in special perforated molds, its surface retains a recognizable traditional pattern (Table 2).

Variations of cheese containing whole fenugreek seeds are expected to have visible light brown flecks;

The consistency varies depending on the additive. In versions where fenugreek seeds were added, it's not uniform, as they appear as inclusions throughout the cheese.

When fenugreek seed powder is added to the curd, the consistency becomes more crumbly. This can be explained by a decrease in the cohesion of the curd grains, resulting in the cheese not fully compacting itself. Moreover, the curd with 3% powder exhibited more crumbliness than the curd with 1.5% of both fenugreek seeds and powder.

All variants are characterized by a delicate, moderately dense consistency.

As expected, the versions with fenugreek seeds and powder add a nutty flavor to the sour milk flavor and aroma typical of soft cheese. This flavor is more pronounced when fenugreek seed powder is added.

The additive introduced did not affect the color of the resulting product. All variants were white and uniform. The second and fourth variants featured visible fenugreek seed particles.

Dividing the grain salting into two stages, during the filling of the moulds and after the formation of the heads, allows for the production of uniformly salted cheese.

The maximum possible 50 points were scored for the cheeses made using the traditional method, with the addition of 3% fenugreek seeds, and with the addition of 3% fenugreek seed mixture and powder. The soft, cultured milk cheese with the addition of 3% fenugreek seed powder received 45 points, with deductions for crumbly texture, the presence of air pockets within the cheese, and an overly pronounced nutty flavor.

All soft cheese variants comply with the requirements of the current standard in terms of physical and chemical parameters (Table 3).

The addition of this additive slightly increases the fat and moisture content. Conversely, the salt content decreases. This indicator depends more on the chosen cheese salting technology than on the ingredients.

Changing the composition of soft cheese increases its macronutrient content: proteins, fats, and, to a greater extent, carbohydrates. The addition of fenugreek seeds increases the amount of dietary fiber in the cheese, providing 3.5% of the average daily intake per 100 g (Table 4).

The added supplement does not significantly affect the vitamin content. This is because heat treatment reduces the vitamin preservation. The content of niacin and vitamin C, which are abundant in the herbal supplement, increases.

The amount of several minerals increases. For example, potassium content increases by 23.0 mg/100 g, magnesium by 6.0 mg/100 g, and iron by 1.0 mg/100 g. Other minerals also increase in content. The energy value of the finished samples increases by 8.0 kcal per 100 g.

The proposed invention makes it possible to increase the nutritional value and improve the organoleptic properties by introducing fenugreek seeds and fenugreek seed powder into the composition of the cheese grain, dividing the prescribed amount of salt into equal parts, introduced during the placement of the cheese grain into molds and after the formation of the heads, facilitating better salting of the product.

Table 1

Name of raw materials Raw material consumption, kg Soft cheese cheese with 3%
mixtures of fenugreek seeds and powder cheese with 3%
fenugreek seeds cheese with 3%
fenugreek seed powder Milk 1000.0 1000.0 1000.0 1000.0 Sour whey 100.0 100.0 100.0 100.0 Salt 2.0 2.0 2.0 2.0 Fenugreek seeds - 1.65 3.3 - Fenugreek seed powder - 1.65 - 3.3 Total 1102.0 1105.3 1105.3 1105.3 Exit 110.0 113.3 113.3 113.3

Table 2

Indicator Characteristics Soft cheese Soft cheese with
3% fenugreek seeds and seed powder Soft cheese with 3% fenugreek seeds Soft cheese with 3% fenugreek seed powder Appearance Clean surface, no crust, slightly damp, traces of the mold are visible Clean surface, no crust, slightly moist, traces of the mold are visible, inclusions of fenugreek seeds are visible Clean surface, no crust, slightly moist, traces of the mold are visible, inclusions of fenugreek seeds are visible Clean surface, no crust, slightly damp, traces of the mold are visible Consistency The cheese is uniform throughout, tender, flexible, and moderately dense. Heterogeneous, with inclusions of fenugreek seeds, tender, moderately dense Heterogeneous, with inclusions of fenugreek seeds, tender, flexible, moderately dense, slightly crumbly The cheese is uniform throughout, tender, significantly crumbly, and moderately dense. Taste and smell Pure fermented milk, without foreign tastes and odors Fermented milk, with a distinct nutty flavor Fermented milk, with a slight nutty flavor Fermented milk, with a distinct nutty flavor Color White, uniform throughout the mass White, uniform throughout, with fenugreek seeds White, uniform throughout, with fenugreek seeds White, uniform throughout the mass Score 50 50 50 45

Table 3

Indicator Meaning Soft cheese Soft cheese with 3% fenugreek seeds and seed powder Soft cheese with 3% fenugreek seeds Soft cheese with 3% fenugreek seed powder Mass fraction of fat, % 46.0 46.5 46.5 46.5 Mass fraction of moisture, % 55.0 55.7 55.2 56.7 Mass fraction of sodium chloride, % 1.8 1.7 1.7 1.7

Table 4

Nutrients Meaning Soft cheese Soft cheese with 3% fenugreek seeds and seed powder Soft cheese with 3% fenugreek seeds Soft cheese with 3% fenugreek seed powder Water, g 56.0 56.3 56.3 56.3 Proteins, g 19.8 20.5 20.5 20.5 Fats, g 19.8 20.0 20.0 20.0 Carbohydrates, g 1.5 2.5 2.5 2.5 Dietary fiber, g - 0.7 0.7 0.7 Vitamins, mg In ₁ 0.04 0.05 0.05 0.05 At ₂ 0.3 0.3 0.3 0.3 At ₅ 0.3 0.3 0.3 0.3 RR 5.7 5.8 5.8 5.8 β-carotene 0.1 0.1 0.1 0.1 E 0.3 0.3 0.3 0.3 WITH 0.2 0.3 0.3 0.3 Minerals, mg Na 470.0 472.0 472.0 472.0 K 70.0 93.0 93.0 93.0 Ca 520.0 525.0 525.0 525.0 Mg 25.0 31.0 31.0 31.0 P 360.0 369.0 369.0 369.0 Cl 724.0 724.0 724.0 724.0 S 198.0 205.0 205.0 205.0 Fe 0.6 1.6 1.6 1.6 Energy value, kcal 264.0 272.0 272.0 272.0

Claims (1)

A method for producing soft cheese, including the preparation of raw milk and acid whey, pasteurization of milk, addition of acid whey, formation of a curd, its separation from the whey, molding, salting, self-pressing, characterized in that fenugreek seeds are additionally added at a rate of 1.5% of the weight of the cheese grain and powder from fenugreek seeds in an amount of 1.5% of the weight of the cheese grain, the prescribed amount of salt is added in equal parts during the placement of the cheese grain in molds and after the formation of the heads.