RU2641266C2 - Fermented milk product and its manufacture method - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: prepare the milk mixture by its subsequent normalizing on fat and protein. The prepared milk mixture is homogenized, pasteurized, cooled and ultrafiltrated. Make the concentrate sour with mesophilic and/or thermophilic dairy cultures. The mixture is soured, thermized, ultrafiltrated, cooled and the resulting fermented milk product is packed.EFFECT: application of the obtained fermented milk product for baby food.11 cl, 1 dwg, 2 tbl, 20 ex

Description

Technical field

The invention relates to the food industry. It can mainly be used in the production of dairy products, in particular in the production of curd desserts and curds for baby food.

State of the art

The production of dairy products is widely known. The technology is mainly associated with the processing of milk (purification, normalization, pasteurization, cooling), fermentation, fermentation and, depending on the category, membrane processing processes, in particular ultrafiltration, can be applied.

A known method of preparing such a fermented milk product as cottage cheese (RU 2028059, C1), which includes the normalization of milk, pasteurization, cooling to the fermentation temperature, introducing the fermentation, fermentation, cutting the clot, dehydration by gravity filtration and cooling, and dehydration of the clot is carried out with the application of electroosmotic exposure when the electric field is 112-220 V / m.

Gravity filtration significantly increases the duration of the cooking process, and the need for electroosmotic effects increases the energy consumption and requires additional costs to ensure the safety of work.

Known fermented milk product and method for its production (RU 2529954). The method includes preparing milk, normalizing it to a fat content in the range of 1.0-2.5%, pasteurizing a normalized mixture at a temperature of 90-94 ° C with holding for 30-300 s, further cooling to a fermentation temperature, fermentation with pure cultures of lactic acid microorganisms, ripening until a clot forms, stirring the clot for 10-20 minutes until a uniform consistency, heating to a fermentation temperature, pressing by ultrafiltration in a closed flow with pH control, permeate separation and product isolation . The resulting product is subjected to homogenization at a pressure of 8-15 MPa and a temperature of 40-60 ° C, cooling to a temperature of 12-15 ° C in a closed stream and packaging.

When a fermented clot is pressed by ultrafiltration in a closed flow, all chemical elements, including native calcium and magnesium, are evenly distributed between the permeate and the isolated product, which leads to the loss of these elements and does not make it possible to concentrate these elements in the finished product. The pasteurization temperature selected in this method does not provide sufficient preservation of the quality of the finished product during the expiration date. The absence of thermalization of the fermented mixture before pressing reduces the performance of the ultrafiltration membrane installation. The use of homogenization lengthens the production process and does not provide the ability to control the density and viscosity of the finished product. The relatively high temperature of the packaging does not allow to slow down the fermentation processes and stop the growth of titratable acidity in the finished product, which significantly reduces the shelf life.

Disclosure of invention

The present invention is to provide a method for the production of a dairy product with a high content of native calcium and magnesium, which has an extended shelf life.

When solving this problem, the following technical results are achieved:

- An increase in the content of native calcium Ca and magnesium Mg in the finished product in comparison with the feedstock.

- Increase the shelf life of the finished fermented milk product.

- Improving the performance of the method.

- Providing the possibility of obtaining a product with a given value of viscosity.

To solve the problem in a method for producing a dairy product, a milk mixture is prepared by sequentially normalizing it for fat and protein. The normalized milk mixture is homogenized and pasteurized. Then, the milk mixture cooled after pasteurization is subjected to ultrafiltration. The resulting concentrate is fermented with mesophilic and / or thermophilic dairy cultures. Ferment the mixture and then subject it to sequentially thermalization and ultrafiltration. The concentrate obtained after ultrafiltration is cooled and packaged in consumer packaging.

It is advisable to pasteurize the milk mixture, keeping it at a temperature of 93-102 ° C for 3-8 minutes.

In the particular case, the ultrafiltration of the milk mixture is carried out through at least one filter with a pore size of from 50 to 500 kDa and from 0.1 to 0.14 μm at a temperature of 15-50 ° C.

It is advisable to ferment the milk concentrate for 5-12 hours at a temperature of 28-32 ° C until at least a pH of 4.6 is reached.

In a particular case, the fermented milk mixture is terminated at a temperature of 55 ± 5 ° C.

It is advisable to ultrafiltrate the fermented mixture through at least one cermet filter with a pore size of 0.10-0.14 μm at a temperature of 45-55 ° C at a speed of movement of the fermented milk mixture in the filter channel 0.5-0.7 m / s.

It is advisable to mix the obtained fermented milk product for 10-20 minutes before packing, and then cool with at least one plate cooler to 6-14 ° C.

The fermented milk product obtained by the above method, including cottage cheese, contains at least 1000 mg / kg of native calcium.

In particular, a fermented milk product, including cottage cheese, contains at least 20% more native calcium than in the feedstock.

The magnesium content in this dairy product may be 120-170 mg / kg.

The fermented milk product obtained in the above manner, in particular cottage cheese, is expediently used for baby food.

Brief Description of the Drawings

In FIG. 1 shows a block diagram of a device for implementing a method for producing a dairy product, including cottage cheese.

1 - capacity for storing raw milk

2 - pump for pumping

3 - heating section

4 - separator-normalizer

5 - homogenizer

6 - pasteurization section

7 - stand

8 - cooling section

9 - pump for pumping

10 - buffer capacity

11 - ultrafiltration unit

12 - fermentation tank

13 - pump for pumping

14 - terminator with stand

15 - pump for pumping

16 - ultrafiltration unit

17 - cooler

18 - buffer capacity

19 - filling machine

The implementation of the invention

To prepare the milk mixture, the raw milk is placed in a container (1), then it is transferred to the heating section (3) with a pump for pumping (2) and fed to a separator-normalizer (4), for example, Westfalia brand, then fed to a homogenizer (5) ), for example, Tetra Alex, then pumped to the pasteurization section (6), for example, Tetre Term Lacta and pasteurized at a temperature of 93-102 ° C in incubator (7) for 3-8 minutes. Using a pasteurization temperature above 93 ° C and holding from 3 to 8 minutes allows you to get the finished product with an extended shelf life due to a decrease in TMP, a temperature of more than 102 ° C and holding for more than 8 minutes leads to a deterioration in the organoleptic properties of the finished product and an increase in energy consumption. After that, the prepared milk mixture is cooled in the cooling section (8) to a temperature of 15-50 ° C. At temperatures below 15 ° C, the performance of the membrane installation is significantly reduced, and at temperatures above 50 ° C there will be excessive energy consumption, which increases the cost of manufacturing the product. The cooled prepared milk mixture is pumped by a centrifugal pump (9), for example, of the LHM brand through a buffer tank (10) and fed to an ultrafiltration unit (11), for example, of the Tetra Alcross brand, equipped with membranes with pore sizes from 50 to 500 kD and from 0, 1 to 0.14 microns. When using a membrane with a pore size of less than 50 kDa and less than 0.1 μm, the productivity of the membrane installation will be significantly reduced, and with a pore size of more than 500 kDa and more than 0.14 μm, the yield of the concentrate will decrease due to excessive waste of protein and fat in serum for concentration of the milk mixture to experimentally established parameters: solids of at least 10%, protein of at least 4%. The concentrated milk mixture is collected in a fermentation tank (12) and fermented with a starter culture consisting of mesophilic and / or thermophilic lactic acid cultures. The composition of the starter culture is selected depending on the region of producers of raw milk. Most suitable starter cultures contain Lactococcus lactis or Streptococcus thermophiles or a mixture thereof. Fermentation is carried out to a pH of ≤4.6. The fermented lactic acid mixture is stirred for 10-20 minutes. With less time, the leaven is unevenly distributed in the volume of the mixture and the time of ripening increases. Increasing the time over 20 minutes does not give a significant gain. After completion of the process, the fermented milk mixture is pumped with a volumetric pump (13) and heated on a thermizer (14) to 55 ± 5 ° C with a holding time of 3-5 minutes, thermalization at a temperature below 50 ° C and holding for less than 3 minutes leads to a decrease in the performance of the membrane unit and loss of quality of the finished product (insufficient protein dehydration), respectively, termination at a temperature above 60 ° C with a baking time of more than 5 min leads to a deterioration in the quality of the finished product (excessive protein denaturation, the appearance of defects - powderiness, sandiness). The heated mixture is pumped by pump (15) to an ultrafiltration unit (16), for example, Tetra Alcross, equipped with membranes with a pore size of 0.1-0.14 μm (if the pore size is less than 0.1 μm, then the performance of the membrane installation is significantly reduced, and if the pore size is more than 0.14 μm, the yield of the finished product is reduced due to excessive waste of protein and fat in whey) for concentration, after which the fermented milk product is cooled, in particular, on a plate cooler (17) to 6-14 ° C, for example , brand Tetra Plex and served in a buffer tank (18), from which e of packed in consumer packaging on the machine (19), for example, GEA mark.

The following are examples of the invention:

Example 1

For the production of a fermented milk product, 10,000 kg of raw milk with a fat content of 3.7% and a protein content of 3.2% containing 989 mg / kg calcium and 127 mg / kg magnesium are taken, placed in a container (1), pumped (2) into the heating section (3) , heated to 50 ° C and fed to the separator normalizer (4). A normalized milk mixture containing 1.5% fat and 3.2% protein is homogenized on a homogenizer (5), and then pasteurized in the pasteurization section (6) at a temperature of 93 ° C for 5 minutes. The pasteurized milk mixture in the amount of 9428.6 kg is cooled in the cooling section (8) to a temperature of 15 ° C and pumped through a centrifugal pump (9) through a buffer tank (10) to an ultrafiltration unit (11) with a membrane having a pore size of 80 kD . The resulting ultrafiltration concentrate in an amount of 5657.2 kg, containing 2.5% fat, 5.2% protein and 13.1% solids (CB), is placed in a fermentation tank (12). Add to it 0.55 kg of starter culture, consisting of a mixture of mesophilic and thermophilic lactic acid cultures (Lactococcus lactis, Streptococcus thermophilus) and sour in the usual way until a pH of 4.6 is reached in the fermented milk mixture. Then the fermented mixture is pumped by the volume pump (13) into the thermizer (14) and heated to 50 ° C and held for 3 minutes. The heated mixture is pumped to the ultrafiltration unit (16) with a pump (15) and ultrafiltered through a membrane with a pore size of 0.1 μm. Get 2514.3 kg of concentrate containing 4.5% fat, 9.12% protein. The resulting concentrate is cooled to 6 ° C on a plate cooler (17), fed to a buffer tank, from which the finished sour milk product is packaged in a consumer container with indicators of 4.5% fat, 9.12% protein, viscosity 8000 cP, 15 mm / 30 sec, 1366 mg / kg calcium and 153 mg / kg magnesium.

Example 2

To produce a fermented milk product, 8000 kg of raw milk with a fat content of 3.6% and a protein content of 3.1% are taken, placed in a container (1), pumped (2) into the heating section (3), heated to 50 ° C and a normalizer is fed to the separator (4 ) A normalized milk mixture containing 2.0% fat and 3.1% protein is homogenized on a homogenizer (5), and then pasteurized in the pasteurization section (6) at a temperature of 102 ° C for 5 minutes. The pasteurized milk mixture in the amount of 7663.2 kg (cream from separation of 336.8 kg) is cooled in the cooling section (8) to a temperature of 15 ° C and pumped by a centrifugal pump for transferring (9) through a buffer tank (10) to an ultrafiltration unit (11) with a membrane, having a pore size of 80 kD. The concentrate obtained as a result of ultrafiltration in the amount of 6130.6 kg, containing 2.5% fat, 3.8% protein and 11.73% solids (CB), is placed in a fermentation tank (12). Add to it 0.61 kg of starter culture, consisting of a mixture of mesophilic and thermophilic lactic acid cultures (Lactococcus lactis, Streptococcus thermophilus) and sour in the usual way until a pH of 4.6 is reached in the fermented milk mixture. Then the fermented mixture is pumped by the volume pump (13) into the thermizer (14) and heated to 50 ° C and held for 3 minutes. The heated mixture is pumped to the ultrafiltration unit (16) with a pump (15) and ultrafiltered through a membrane with a pore size of 0.1 μm. Get 3405.8 kg of concentrate containing 4.5% fat and 6.6% protein (3500 CP, 35 mm / 30 sec). The resulting concentrate is cooled to 6 ° C on a plate cooler (17), fed to a buffer tank, from which the finished sour-milk product is packaged in a consumer container.

Example 3

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken, placed in a container (1), pumped (2) into the heating section (3), heated to 50 ° C and a normalizer is fed to the separator (4 ) A normalized milk mixture containing 1.8% fat and 3.15% protein is homogenized on a homogenizer (5), and then pasteurized in the pasteurization section (6) at a temperature of 102 ° C for 8 min. The pasteurized milk mixture in an amount of 8599.5 kg (cream from separation of 400.5 kg) is cooled in the cooling section (8) to a temperature of 15 ° C and pumped by a centrifugal pump for transferring (9) through a buffer tank (10) to an ultrafiltration unit (11) with a membrane, having a pore size of 80 kD. The concentrate obtained as a result of ultrafiltration in an amount of 6191.6 kg, containing 2.5% fat, 4.3% protein and 12.2% dry matter (CB), is placed in a fermentation tank (12). Add to it 0.61 kg of starter culture, consisting of a mixture of mesophilic and thermophilic lactic acid cultures (Lactococcus lactis, Streptococcus thermophilus) and sour in the usual way until a pH of 4.6 is reached in the fermented milk mixture. Then, the fermented mixture is pumped by a volume pump (13) into a thermizer (14), heated to 50 ° C and held for 3 minutes. The heated mixture is pumped to the ultrafiltration unit (16) with a pump (15) and ultrafiltered through a membrane with a pore size of 0.1 μm. Get 3095.8 kg of concentrate, which is cottage cheese and containing 5% fat and 8.3% protein (5000 CP, 25 mm / 30 sec). It is cooled to 6 ° C on a plate cooler (17), served in a buffer tank, from which the finished cottage cheese is packaged in a consumer container.

Example 4

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the normalized mixture is pasteurized at 93 ° C, and then as in Example 3.

Example 5

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and further as in Example 3, the method is carried out, only the pasteurized milk mixture is cooled in the cooling section (8) to a temperature of 50 ° C and then the method is carried out as in Example 3.

Example 6

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% and further as in Example 3 are taken and only as in Example 3, only the pasteurized milk mixture is cooled in the cooling section (8) to a temperature of 35 ° C, and then the method as in Example 3 is carried out .

Example 7

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the cooled prepared milk mixture is fed to an ultrafiltration unit (11) equipped with membranes with pore sizes of 50 kD or more, and further carry out the method as in Example 3.

Example 8

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the cooled prepared milk mixture is fed to an ultrafiltration unit (11) equipped with membranes with pore sizes from 500 kD and further carry out the method as in Example 3.

Example 9

For the production of a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the fermented mixture with a volume pump (13) is pumped into a thermizer (14) and heated to 55 ° C, and further as in Example 3.

Example 10

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out, as in Example 3, only the fermented mixture is pumped into the thermizer (13) with a volume pump (13) and heated to 60 ° C and then carried out the method as in Example 3.

Example 11

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the fermented mixture with a volume pump (13) is pumped into a thermizer (14), heated to 50 ° C and kept at for 5 minutes, and then as in Example 3.

Example 12

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the fermented mixture with a volume pump (13) is pumped into a thermizer (14), heated to 50 ° C and kept at for 4 minutes, and then carry out the method as in Example 3.

Example 13

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the heated mixture is fed to an ultrafiltration unit (16) equipped with membranes with a pore size of 0.14 μm, and then carry out the method as in Example 3.

Example 14

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the heated mixture is fed to an ultrafiltration unit (16) equipped with membranes with a pore size of 0.12 μm, and then carry out the method as in Example 3.

Example 15

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the fermented milk product is cooled on a plate cooler (17) to 14 ° C.

Example 16

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and a protein content of 3.15% are taken and then the method is carried out as in Example 3, only the fermented milk product is cooled on a plate cooler (17) to 10 ° C.

Example 17

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and protein content are taken and then the method is carried out as in Example 3, only 0.58 kg of starter culture consisting of a mesophilic lactic acid culture (Lactococcus lactis) is added to the concentrate obtained by ultrafiltration.

Example 18

To produce a fermented milk product, 9000 kg of raw milk with a fat content of 3.5% and protein content are taken and then the method is carried out as in Example 3, only 0.63 kg of starter culture consisting of a thermophilic lactic acid culture (Streptococcus thermophiles) is added to the concentrate obtained by ultrafiltration.

Example 19

To produce a fermented milk product, in particular yogurt, take 20,000 kg of raw milk with a fat content of 3.5% and a protein content of 3.1%, containing 1020 mg / kg calcium and 129 mg / kg magnesium, placed in a container (1), pumped (2) into heating section (3), heated to 50 ° C and fed to the separator-normalizer (4). A normalized milk mixture containing 2.5% fat and 3.1% protein is homogenized on a homogenizer (5), and then pasteurized in the pasteurization section (6) at a temperature of 94 ° C for 5 minutes. The pasteurized milk mixture in the amount of 19466.7 kg is cooled in the cooling section (8) to a temperature of 15 ° C and pumped through a centrifugal pump (9) through a buffer tank (10) to an ultrafiltration unit (11) with a membrane having a pore size of 100 kD. The concentrate obtained as a result of ultrafiltration in the amount of 15698.9 kg, containing 3.1% fat, 3.8% protein and 12.3% dry matter (CB), is placed in a fermentation tank (12). 0.73 kg of starter culture is added to it, consisting of a mixture of mesophilic and thermophilic lactic acid cultures (Lactococcus lactis, Streptococcus thermophilus) and soured in the usual manner until a pH of 4.6 is reached in the fermented milk mixture. Then the fermented mixture is pumped by the volume pump (13) into the thermizer (14) and heated to 50 ° C and held for 3 minutes. The heated mixture is pumped to the ultrafiltration unit (16) with a pump (15) and ultrafiltered through a membrane with a pore size of 0.1 μm. 12478.6 kg of concentrate are obtained containing 3.9% fat, 4.7% protein, 1220 mg / kg calcium and 143 mg / kg magnesium. The resulting concentrate is cooled to 8 ° C on a plate cooler (17), fed into a buffer tank, from which the finished product is packaged into milk in consumer containers with indicators of 3.9% fat, 4.7% protein, viscosity 2000 cP, 120 mm / 30 sec, 1230 mg / kg calcium and 143 mg / kg magnesium.

Example 20

To produce a fermented milk product, in particular sour cream, 15,000 kg of raw milk with a fat content of 3.8% and a protein content of 3.15% containing 920 mg / kg of calcium and 112 mg / kg of magnesium are taken, placed in a container (1), pumped (2) into heating section (3), heated to 50 ° C and fed to the separator normalizer (4). A normalized milk mixture containing 3.7% fat and 3.15% protein is homogenized on a homogenizer (5), and then pasteurized in the pasteurization section (6) at a temperature of 96 ° C for 5 minutes. The pasteurized milk mixture in the amount of 14958.7 kg is cooled in the cooling section (8) to a temperature of 15 ° C and pumped through a centrifugal pump (9) through a buffer tank (10) to an ultrafiltration unit (11) with a membrane having a pore size of 90 kD. The concentrate obtained as a result of ultrafiltration in the amount of 9224.5 kg, containing 6% fat, 4.9% protein and 16.3% dry matter (CB), is placed in a fermentation tank (12). Add to it 0.5 kg of starter culture, consisting of a mixture of mesophilic and thermophilic lactic acid cultures (Lactococcus lactis, Streptococcus thermophilus) and sour in the usual way until a pH of 4.6 is reached in the fermented milk mixture. Then the fermented mixture is pumped by the volume pump (13) into the thermizer (14) and heated to 50 ° C and held for 3 minutes. The heated mixture is pumped (15) to the ultrafiltration unit (16) and ultrafiltered through a membrane with a pore size of 0.09 μm. 5534.7 kg of concentrate containing 10% fat, 8% protein (10,000 cP, 15 mm / 30 sec), 1320 mg / kg calcium and 162 mg / kg magnesium are obtained. The resulting concentrate is cooled to 10 ° C on a plate cooler (17), fed to a buffer tank, from which the finished product is packaged with sour cream in a consumer container with indicators of 10% fat, 8% protein, viscosity 10,000 cP, 15 mm / 30 sec, 1320 mg / kg calcium and 162 mg / kg magnesium.

Examination of shelf life products

The product passed the study for an expected shelf life of 21 days (according to the recommendations of MUK 4.2.1847-04, the reserve coefficient for perishable baby foods of early age equal to 2 is used to confirm the shelf life), respectively, the research program was designed for 42 days.

The product was tested for an expected shelf life of 21 days with confirmation of 17 days, taking into account a reserve ratio of 2 for young children.

Claims (11)

1. A method of producing a fermented milk product, including preparing the milk mixture by sequentially normalizing it for fat and protein, homogenizing, pasteurizing, cooling and ultrafiltrating the prepared milk mixture, fermenting the concentrate with mesophilic and / or thermophilic milk cultures, fermenting the mixture, sequentially terminating and ultrafiltrating it, cooling and packaging of the obtained fermented milk product. 2. The method according to claim 1, characterized in that the pasteurization of the milk mixture is carried out by keeping it at a temperature of 93-102 ° C for 3-8 minutes 3. The method according to claim 1, characterized in that the ultrafiltration of the milk mixture is carried out through at least one filter with a pore size of from 50 to 500 kDa and from 0.1 to 0.14 μm at a temperature of 15-50 ° C. 4. The method according to claim 1, characterized in that the fermentation of the concentrate of the milk mixture is carried out for 5-12 hours at a temperature of 28-32 ° C until at least a pH of 4.6 is reached. 5. The method according to claim 1, characterized in that the fermented milk mixture is terminated at a temperature of 55 ± 5 ° C. 6. The method according to claim 1, characterized in that the ultrafiltration of the fermented mixture is carried out through at least one cermet filter with a pore size of 0.1-0.14 μm at a temperature of 45-55 ° C at a speed of movement of the fermented milk mixture in the filter channel of 0.5-0.7 m /from. 7. The method according to claim 1, characterized in that the obtained fermented milk product is mixed for 10-20 minutes before packing, cooled with at least one plate cooler to 6-14 ° C. 8. The dairy product, including cottage cheese, obtained by the method according to claim 1, contains calcium of at least 1000 mg / kg 9. Dairy product, including cottage cheese obtained by the method according to claim 1, contains “native” calcium at least 20% more than in the feedstock. 10. The dairy product of claim 8, characterized in that it contains magnesium 120-170 mg / kg 11. The use of fermented milk product obtained according to claim 1, for baby food.

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