Cheese from goat milk

The invention relates to the food industry, namely to unripened milk cheeses.

Known cheese made from pasteurized milk with a fat content of 1.5 to 3.5%. It uses bacteria to shrink milk. The compacted milk is crushed and processed to a homogeneous mass containing between 45% and 60% moisture and not less than 30% milk fat (calculated on the dry matter). The cheese is chilled in cold brine, (see US Patent No. 5200216, TPK A 23 C 19 / 14,1994).

Well-known Lithuanian unripened goat's milk cheese from curdled milk. The curdled milk is separated from the whey (curd) into a linen cheesecloth, which is compressed by a juicer. Add cumin to the curd. (See Lithuanian Soviet Encyclopedia. Vilnius, 10 vol., 1983).

Known cheese does not have good taste and nutritional properties.

The object of the invention is to improve the nutritional and taste properties of cheese.

The essence of the invention is that goat's milk cheese with spiced caraway contains the following components:

Fresh goat milk 90 - 110 kg

Yeast of pure lactic acid bacteria or goat's milk whey or sour milk

- 5% by weight of fresh milk

Dry common salt (NaCl) or a solution thereof

- 1% by weight of fresh milk

Dyes - E 160 Carotene Blend or E 160 Extracts of Anate

- 1% by weight of fresh milk

Additives 0 - 1,5% by weight of fresh milk

Spices 0 - 1.5% by weight of fresh milk

Flavorings for use in the food industry

- 1,5% by weight of fresh milk.

It is also an object of the invention that goat milk cheese contains additives such as dried grape fruits, nuts, carrot juice, chocolate, cocoa, almonds, banana flour, coconut shavings and fruit juice jelly.

It is also an object of the invention that goat milk cheese contains spices such as tarragon, legumes, caraway seeds, parsley, parsley, dill, marjoram, melissa, oregano, kelp, juniper, coriander, basil, celery, ginger, carnation, cardamom, vanilla, thyme and fennel, and spice extracts.

It is also an object of the invention that the fermentation or puree of pure lactic acid bacteria and a portion of fresh goat milk is replaced by bitter milk in a ratio of 1: 2-3 fresh goat milk to bitter milk.

It is also an object of the invention that goat's milk cheese contains spices, other than sweet, mixed with table salt.

The invention is illustrated by the preparation of cheeses.

example. Unripened cheese is made from 90 kg of goat's milk fat by coagulation of 1.7-7% fat. The dishes used to make the cheese are disinfected, rinsed with boiled water or hot steam.Filtered (removes mechanical impurities) fresh goat's milk and then matured for up to 12 hours. Milk pasteurization is short-lived - up to 22 s. The pasteurized milk is cooled down to the pulling temperature, 1.8 kg of pure lactic acid bacterial yeast is added and maintained until the whey is released. It separates the thickened milk from the whey and curdles it (0.9 kg of salt is added). The mass thus prepared is blown into cheesecakes or molds. Formed cheeses are pressed.

example. Similarly, Example 1 receives cheese. 1.35 kg of dried grape fruit is added to the thickened milk.

example. Similarly, Example 1 receives cheese. Adds 1.35 kg of cumin to the thickened milk.

example. Similarly, Example 1 receives cheese. 1.35 kg of tarragon is added to the thickened milk.

example. Similarly, Example 1 receives cheese. It replaces the leaven of pure lactic acid bacteria and part of the fresh goat's milk with a 1: 2 ratio of fresh milk to bitter milk. Add fresh pasteurized goat milk (30 kg) to fermented milk (60 kg). When the whey is released, it separates the thick, compacted milk mass.

The shape, dimensions and weight of the cheese can vary. The cheese weighs 0.3-1.5 kg and has a rectangular or triangular cross-section. Vacuum-packed cheese has a shelf life of 10 days. The maximum shelf life of cheese packed in parchment paper or other food packaging material is 7 days.

Various additives, spices and flavorings in the cheese improve the taste and nutritional properties of goat's milk cheeses.

The organoleptic characteristics of the cheese are shown in Table 1.

table

<td>Name of the cheese indicator</td><td>Characteristics of the cheese</td>

<td>Exterior view</td><td>The surface is smooth, slightly damp, slight cracks and deformations are allowed</td>

<td>Taste</td><td>Pure, lactic acid. Cheeses with additives - taste of additives.</td>

<td>The smell</td><td>Cheeses with spices - smell of spices, cheeses with additives - smell of additives.</td>

<td>Consistency</td><td>Uniform throughout the cheese mass, plastic, rigid, can be meticulous.</td>

<td>Color</td><td>White to yellowish, not uniform throughout the mass.</td>

<td>Sectional view</td><td>There is no saying. Small voids, uneven distribution of additives in cheeses with additives are allowed.</td>

The physico-chemical characteristics of the cheese are shown in Table 2.

table

Name of cheese indicator Quantity i (permissible levels)

Fat content in the dry matter, not less than

Moisture content not exceeding

Table salt content (for cheese with salt)% 0,8-1,8

Determined in accordance with LST 1275

Determined by GOST 3626

Determined by GOST 3627 or by the actual amount of table salt added.

The nutritional properties and energy value of the cheese are given in Table 3.

table

<td>Name of the cheese indicator</td><td>Cheese with salt Figure 1</td><td>Cheese with dried grape fruits Figure 2</td><td>He died_f with cumin Figure 3</td><td>Cheese with tarragon ! Figure 4</td>

<td>Protein, g</td><td> 18</td><td> 15,3</td><td> 18</td><td> 1</td>

<td>Fat, g</td><td> 10,5</td><td> 10,5</td><td> 10,5</td><td> 10,5</td>

<td colspan="2">Carbohydrates, g 2.5</td><td> 5,1</td><td> 2,5</td><td> 2,5</td>

<td>Energy value,</td><td></td><td></td><td></td><td></td>

<td>kcal</td><td> 176</td><td> 176</td><td> 176</td><td> 176</td>

<td>Energy value,</td><td></td><td></td><td></td><td></td>

<td>kJ</td><td> 738</td><td> 738</td><td> 738</td><td> 738</td>

Definition of the Invention