SU599789A1 - Method of preparing milk-protein concentrate - Google Patents

Description

Example 1. After normalization, pasteurization and cooling to 6-8 ° C, 100 kg of milk are fed to a batch ultrafiltration unit with an Vladipor cellulose membrane with a working surface of 0.372 m.

After 1.5 hours, a 1% solution of rennet with activity of 10 units, 100 ml of 40% calcium chloride and 1000 ml of bacterial starter is introduced into the milk.

The resulting mixture is subjected to ultrafiltration for another 3 hours, then heated to 36 ° C. Under the action of preheating proteins coagulate. The ultrafiltration is then continued for another 1.5 hours, after which 28 kg of a concentrate with a solids content of 41% is placed in a maturation tank.

The concentrate has a pasty thixotropic consistency, a yellowish color and a weak fermented milk smell.

After 10 days of ripening, the concentrate has a clean cheese taste and smell and a constant texture.

Example 2. Milk is subjected to ultrafiltration according to Example 1. 4 hours after the start of the process, 350 ml of a 1% solution of rennet, 100 ml of 40% ipacTBOpa calcium chloride and 1000 ml of bacterial starter are introduced into milk. The mixture is heated to 32%. The ultrafiltration is then continued for another 2 hours, after which the concentrate is placed in a maturation tank.

Heating in the ultrafiltration process is carried out 20-40 minutes before its termination.

Example 3. Rennet, bacterial starter and calcium chloride according to Example 1 are introduced into 100 kg of milk after normalization, pasteurization and cooling to 6-8 ° C. Then kept at this temperature for 3 hours and fed through a heat exchanger where the mixture is heated to 32-34 ° C, in a continuous ultrafiltration unit with a capacity of 15 liters / hour (by filtrate), where a unit volume of milk is kept for 30 minutes with a total ultrafiltration time of 4.5 hours.

At the same time get coagulated

a concentrate with a solids content of 40%, which is then subjected to homogenization at 150 atm and placed in a container for maturation.

When using non-continuous ultrafiltration plants, the ultrafiltration process is reduced by 25-50 MIN.

The proposed method for producing milk protein concentrate, in comparison with the known technical solution of the same task, provides for regulating the formation of the structure and consistency of the concentrate and reducing the time of its production by combining various stages of the ultrafiltration process with different stages (phases) of rennet coagulation of milk in the stream.

Claims (2)

1. A method for producing a milk protein concentrate, which involves ultrafiltration of cooled fermented bacterial yeast milk to a predetermined content of dry defatted substances, the addition of rennet, followed by rennet coagulation of the protein-enriched milk fraction, the formation of a clot and its processing, characterized in that, in order to regulate the formation of the structure and consistency of the concentrate and the shortening of its time, rennet is carried out in the process of ultrafilter of milk, and the duration of coagulation is regulated by heating the mixture from 6-10 to 30-40 ° C or by introducing calcium chloride. 2. The method according to claim 1, wherein the rennet, bacterial starter and calcium chloride are introduced 1.5 to 4.5 hours before the end of the ultrafiltration process, and the mixture is heated 0.4-2.5 hours before finishing the ultrafiltration process. Sources of information taken into account in the examination 1. The patent of France No. 2052121, cl. A 01J 25/00, 1971.