Curd in the traditional way. Hardware-technological scheme of cottage cheese production

In the production of cottage cheese, primary material is used, namely cow's milk of at least grade 2 and with an acidity of not more than 22%. The product of processing is also used, namely skimmed milk, which is obtained by separating milk. They also use a special product: sourdough for cottage cheese on cultural, pure sour-milk streptococci, calcium chloride or calcium chloride 2-water. Drinking water is used as an auxiliary product. The line for the production of cottage cheese generates a technological process using the fermented milk method.

Curd production

Depending on the method by which the clot is formed during the industrial cycle, the following methods for making curd are distinguished:

Cottage cheese is not a fatty product

rennet-acid;
acid.

The first method produces a reduced fat product and low fat cottage cheese. During this method, acid coagulation of proteins occurs by fermentation of milk by bacteria. The main feature of the finished product made by this method is a very delicate texture due to the not very strong spatial structure of the clots.

The rennet method forms a clot through the direct influence of rennet and lactic acid. This method produces cottage cheese of medium and high fat content.

Production of cottage cheese in the traditional way

The feedstock is high-quality, skimmed and fresh milk, which is sent for pasteurization (temperature 80-81 ° C) in the curd production lines. This temperature regime has a direct impact on the characteristics of the clots, which determine the rate and quality of the output of the finished product. If the temperature is low, the pasteurization of the clot will not be dense enough, because almost all the proteins will go into the whey, which means that the yield of the curd itself will decrease significantly. Thus, when adjusting the pasteurization mode, processing of clots and selecting options for rennet starter, the output will be a clot with the necessary water-retaining properties.

The main feature of the production of cottage cheese by a separate method is the addition of pasteurized cream. Due to this, the fat content of the finished product increases several times.

The technological line for the production of cottage cheese makes the product in several stages:

Raw material preparation

Preparation of milk for curd production

Milk undergoes rectification on milk purifiers-separators and is heated to a temperature of 38 °C.

It is also allowed to filter with gauze, which must be at least 4 layers. During the production of semi-fat or fatty cottage cheese, milk is pasteurized at a temperature of 81 ° C in tubular (plate) cooling and pasteurization machines.

Milk cooling

Next, the milk is cooled to a starter temperature of approximately 32 °C. To obtain fermented milk curd, an acid is needed, which is formed by a biochemical method, namely through the influence of the level of microorganisms.

Leaven

The starter is prepared on a pure culture of mesophilic, thermophilic or lactic acid streptococcus. Before its direct addition, the surface layer must be slowly removed with a clean, thoroughly disinfected spoon.

Further, a starter is added, which has the form of a homogeneous consistency, which does not exceed 6% by total volume. If there is a need to accelerate fermentation, then a combined ferment is added to the milk: 3% based on mesophilic streptococcus, and 3% based on thermophilic streptococcus. On average, the duration of fermentation of milk is 11 hours. With accelerated fermentation, the duration is not more than 7 hours.

It should be noted that on the basis of the pasteurization and sterilization process, the amount of calcium in milk will be greatly reduced, up to 55%. This leads to a regression of the rennet clotting ability.

Therefore, with the expectation of restoring salt balance, calcium chloride is added to the fermented milk preparation, namely 40-45%, that is, 400-450 grams per 1 ton of fermented milk.

Introduction of rennet and obtaining a clot

After that, it is necessary to add rennet, for example, food, beef, pork, pepsin. Stir the milk thoroughly for 10-20 minutes. After that, leaving it alone until dense clots form, check for a break, the norm of which is a smooth surface with a smooth edge.

The main attention should be paid to the serum: it should be glazing with a greenish tint. The clots are cut into cubes, with approximate dimensions: 25x25x25 cm.

Self-pressing

Next, they are left alone for 60 minutes. This is necessary to drain the bath (to separate the whey) and increase the degree of acidity. The finished cube is placed in a calico bag, while filling it just above half. Tying and laying in the bath is necessary for self-pressing. This process can be carried out in the press trolley of the curd production line. And also on the UPT machine, designed for cooling and pressing cottage cheese.

Almost finished products are subject to self-pressing from 2 to 5 hours. At the exit in the curd there should be a mass fraction of moisture, provided for by regulatory documentation. Next, you can proceed to the stage of packaging, labeling and cooling of finished products.

Cottage cheese packaging

Curd packaging line

The product is transported along the curd production line on a belt conveyor. Next, the curd is fed into the filling machine.

The packaging of the product is carried out in briquettes, which, with the help of vacuum, extend the shelf life of the finished curd, they are also environmentally friendly.

Equipment

As the main lines for the production of cottage cheese, equipment from a Russian manufacturer is purchased with the possibility of output of 105 kg per hour.

The technological line for the production of cottage cheese consists of the following machines:

Curd maker (bath).
Press (trolley).
Curd cooler.
Bath pasteurization.
Pump, pipeline and other additional elements.

The line for the production of cottage cheese, the price of which is 1,215,000 rubles, provides for the production of different types of cottage cheese, in particular, glazed curd. In addition to the basic configuration, there is a need to purchase additional equipment, namely:

packing machine - 860,000 rubles;
refrigerating chamber with a monoblock - 140,000 rubles.

The manufacturer carries out installation and start-up and adjustment work free of charge. Thus, the cost of purchasing industrial equipment will be 2,215,000 rubles. If this amount is not available, in order to equip the cottage cheese workshop, it is necessary to take a loan from one of the financial institutions or to interest investors.

The productivity of the technological line for the production of cottage cheese is 55 kg per hour. If the working day is standard (8 hours) then the monthly output of the finished product will be 9,680 kg per month. (Hours*kg*working days = 8*55*22).

With these planned volumes, it is necessary to have feedstock in the amount of 720,275 rubles:

milk: 55,000 liters * 13 rubles - 715,000 rubles;

rennet sourdough for cottage cheese: 55 pieces of 65 rubles each = 3,575 rubles;

calcium chloride: 1,700 rubles.

By using a modern production line, a high level of automation of the industrial process can be achieved. This means a significant reduction in the level of labor intensity. It is possible to reduce the initial cost of the product; this has a positive effect on the financial result of the workshop. Only 3 people are needed to operate the line:

two workers - 14,000 rubles each;
one technologist - 18,000 rubles.

It is necessary to create auxiliary staff units whose job responsibilities are to determine the sample of the supplied material and the finished product manufactured:

laboratory assistant - 17,000 rubles.

The duties of the laboratory assistant should include monitoring compliance with the sanitary and epidemic standards of the production period.

The production of cottage cheese based on the fermentation of milk with lactic acid bacteria in a container is carried out by the line for the production of cottage cheese Ya9 opt. It produces cottage cheese of 10 and 6% fat content, as well as low-fat cottage cheese. The Ya9-OPT cottage cheese production line includes:

Capacity for ripening Ya1-OSV.
Pumping units P8-ONB for supplying clots.
Apparatus for heat treatment of bunches.
Boiler installations.
Clot dehydrator.
Product cooler.
Control and management system.

The capacity for fermentation Ya1-OSV in the technological line for the production of cottage cheese is intended for receiving milk, fermentation and obtaining clots. The container consists of the following parts:

frame;
mixer;
drive unit;
washing device.

The P8-ONB pumping unit is intended for supplying curd curd. The line includes:

storage capacity;
clot heat treatment apparatus;
single-pass heat exchanger with a flat section channel;
boiler plant (designed to heat water up to 65-97 ° C).

The dehydrator of curd clots for the separation of whey from them is represented by a conical drum tapering towards the outlet. It starts to rotate with the help of an electric motor, which is connected to a gearbox. As the drum rotates, the dewatering rate is coordinated by the hoisting mechanisms, which are rotated by a separate drum tilt angle drive.

Fluffy Cottage Cheese Production Line

The cooler for ready-made cottage cheese with a temperature of 9 ° C, consists of two screw-type pressure drums. The drum is housed in a housing of two connected cylinders and one continuous hopper, which is mounted on a frame. Transportation of materials along the line installation occurs through the pipeline system, through valves and pumps.

The monitoring and control system includes a shield with the help of which observation, fixation and automated adjustment of the technological characteristics of the line are carried out.

The industrial process for manufacturing products on the line for the production of cottage cheese Ya9 wholesale is established from filling the container with homogenized pasteurized milk cooled to the fermentation temperature. In this container, the process of fermentation and fermentation of milk and its subsequent mixing with starter cultures and clots takes place. The finished curds after kneading are pumped by screw pumps to the curd heat treatment unit. In it, the bunches are heated, held and then cooled down. The bunches are heated with hot water, which circulates in the jacket of the section of the right section of the heat exchanger and enters it from the boiler machine. The clots transfer the heating temperature and are sent to the left section, where they are cooled with cold water. Water is supplied in the jacket section of the right section of the heat exchanger.

Curd clots after the heat exchanger enter the dehydrator, where they pass through the lavsan (filter cloth), are separated into clots and whey. Whey is collected in the dehydrator trays and is discharged for reservation using self-priming pumps. Subsequently, the curd that comes out of the dehydrator passes through the tray and enters the bunkers of the two-cylinder coolers. In them, the curd is captured by the conical parts of a rotating drum. Further, it is fed into the space between the drum and the cylinders. The product is moved along the cylinder by means of a screw of the cylindrical part of the drum. The curd is pushed out through a passage in the removable lid of the drum. Next, it goes to packaging. The control system in this line of cottage cheese production allows you to control the course of technological processes with the main characteristics:

milk;
clot;
finished product;
hot and ice water;
pair;
compressed air.

The industrial process of manufacturing a fermented milk product is controlled by organoleptic, physico-mechanical, biochemical and microbiological indicators. Microbiological control is the conduct and analysis of milk, which is intended for fermentation. As well as semi-finished products and finished products. In the manufacture of fermented milk products, the main role is played by the microorganism of pasteurized milk and sourdough. They develop organoleptic, physico-mechanical, biochemical characteristics of finished products. Quality control in the manufacture of a fermented milk product is carried out on the basis of the current GOST.

Milk used for the production of starter cultures must meet the requirements of the first class for the reductase test. It is determined 10-12 times a month.

The productivity of milk pasteurization for sourdough in the presence of the bacterial group of Escherichia coli (ECG) is checked 2 times in 20 days by inoculating 15 cm3 of pasteurized milk in 45–55 cm3 on the medium (according to Kessler). This index is checked when an extraneous lactic acid bacillus is found in the starter after seeding or microcopying.

The main sign of the quality of starter cultures is their duration of fermentation, acidity (activity);

the existence of extraneous microflora;
the quality of the clots;
taste;
smell.

These indexes are checked every day. To control the activity of starter cultures, trial fermentations of milk are carried out in laboratories. The purity of the starter cultures and the consistency between the cultures it contains are also checked every day by direct microcopying. The presence of BGKP is determined by crops on the medium according to Kessler. This analysis is carried out every day from each sourdough container. When inoculating 4 cm3 of starter, BGKP should not be present.

Video: Cottage cheese production - technology

In which it is possible to include the production of cottage cheese, they have played and continue to play one of the key roles in the life and development of civilization. We are so accustomed to these products that we cannot imagine life without them, because they have already become an integral part of our daily diet.

About cottage cheese

Cottage cheese is a protein-milk product, which is obtained as a result of fermentation of milk by cultures of special lactic acid bacteria. In this case, the method of adding a milk-clotting enzyme and calcium chloride may be used, or it may not be applied, in the latter case, all processes will take longer.

This product can be of several varieties, the highest grade of cottage cheese implies the presence of a pure lactic-sour smell and taste, familiar and associated with cottage cheese. The first grade of this product may allow some impurities of the taste of feed, containers or slight bitterness, and the consistency for this grade of cottage cheese, especially fatty types, may be somewhat loose and heterogeneous, with a smearing effect. For low-fat cottage cheese of the first grade, excessive friability with some whey secretions is allowed.

The color of the cottage cheese should be white, but some shades of yellowish or cream may appear, for the first grade of cottage cheese some uneven color is allowed.

Cottage cheese contains many microelements and minerals, fats and proteins, as well as phosphorus, calcium, magnesium and iron and other elements useful for the body. They normalize the functioning of the cardiovascular system, the nervous system and the brain, serve for normal bone formation and recovery after bone fractures and injuries of the musculoskeletal system, as well as for normalizing the metabolism in the body, normalizing the digestive system and in many other cases. One of its main advantages is the presence in the product of high-grade proteins and fats for normal life, both for an adult and a child of different ages.

Raw materials for the production of cottage cheese

High-quality natural fresh milk is used as a raw material for the production of cottage cheese. Moreover, a dairy product of varying degrees of fat content can be used, as well as a skimmed version of milk. The fat content in milk is determined using a special accounting - protein titer, which allows you to accurately determine the fat content of raw milk. The fat content in raw milk is reduced to the level required in the manufacture of one or another type of cottage cheese.

In the production of cottage cheese, three types of finished product are used, which are divided according to the fat content class, these are low-fat varieties of cottage cheese, semi-fat and fatty. Moreover, in the production of cottage cheese of one type or another, pasteurized normal and whole or skimmed milk is used, in which some addition of buttermilk is allowed.

Methods for the production of cottage cheese + video how to do it

There are two ways to produce cottage cheese. Moreover, the first type can be attributed to the traditional methods that have been used by our ancestors since ancient times and which is used in rural areas to this day. The second method, which is called separate, allows you to significantly speed up the process of separating whey from the protein clots themselves, while significantly reducing losses in the production of cottage cheese. The main principle of separate cooking is the separation process. And then, from the resulting skimmed milk, low-fat cottage cheese is obtained, to which one or another amount of milk cream is added, which makes it possible to increase the fat content of the curd mass to the desired level, as a rule, the fat content of the cottage cheese is thus brought to 18 or 9 percent.

To obtain the appropriate clot from skimmed milk, two methods are also used. The first is based on the usual fermentation of milk with lactic acid microorganisms, which lead to the coagulation of proteins, then the resulting by-product is heated and excess whey is removed from it. As a rule, low-fat cottage cheese and low-fat cottage cheese are made in this way, since when heated, there is a significant loss of fat in whey. In this case, cottage cheese of a particularly delicate consistency is obtained, the structure of protein clots is formed with weak bonds.

The second method, which is called rennet, coagulation of raw milk occurs with the help of two components, lactic acid and rennet. Under the action of rennet, the transition of milk protein to paracasein, and from paracasein to protein clots, occurs with a significant reduction in time and at a lower acidity of the offal. Such clots separate the whey much better and have an increased strength of bonds between protein compounds, and with a similar method of producing curd, it does not require further heating.

The most suitable second manufacturing method will be in the production of fatty and semi-fat curds, since the waste of fat into whey occurs in small quantities.

Video how to make cottage cheese:

Another thing distinguishes these two methods from each other, with the first method, calcium salts dissolve and leave along with the serum, and with rennet acid they remain in protein clots, so the second method is more suitable for children, since they form bones of the skeleton and they need calcium for development.

Introduction

1. Curd. Characteristics, meaning and production technology

1.1 Curd. Definition of cottage cheese. Types of cottage cheese

1.2 The technological process of making cottage cheese

2. Recipes for cottage cheese products

2.1 Curd mass with sour cream

2.2 Curd mass with berries or fruits

2.3 Curd cream

2.4 Curd balls

2.5 Cottage cheese pancakes

3.1 Chemical composition and nutritional value of the main and auxiliary raw materials

4. Preparation and production of products

5. Types of control over the release of cottage cheese products

5.1 The concept and types of product quality control

5.2 Technochemical control over the release of cottage cheese products

6. Standardization and certification of curd and curd products

7. Organization of the workplace and use of equipment

Conclusion

List of references

Applications

Introduction

According to the Roman writer and scientist Mark Terentius Varro, cottage cheese was known in ancient Rome. Milk was then fermented with a clot, which was removed from the stomach of calves, kids or lambs that ate only mother's milk.

Cottage cheese was eaten both salted and unsalted, sometimes mixed with milk, wine or honey. For quite a long time, cottage cheese in Rus' was called cheese, and dishes made from it were called cheese (remember the cheesecakes familiar to everyone). It is not known where this name came from, but it was so firmly entrenched in cottage cheese that it did not disappear even after the appearance of hard (rennet) cheeses in Russia. Cottage cheese has always been one of the most revered products among the Slavs. It was eaten almost daily. The raw material for the preparation of cottage cheese was ordinary yogurt, a pot with which was placed for several hours in a not very hot oven. Then the pot was taken out and its contents poured into a linen cone-shaped bag. The whey was strained, and the bag with cottage cheese was placed under the press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known at that time. In the period when the milk yield was good, and especially during Lent, the peasants accumulated quite a lot of cottage cheese. So that it does not disappear, the people came up with a rather original way of preserving it. Ready (from under the press) cottage cheese was again placed in the oven for several hours, then under the press, and so on twice. When it became completely dry, it was packed tightly in clay pots and poured ghee on top. In the cellar, such cottage cheese could be stored for months, they took it with them on a long journey. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From there he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best. They sold cottage cheese by the pound. Moreover, the drier it was, the more expensive it was.

Now the production of cottage cheese has been established, if not in every settlement, then in every, even a small city, for sure.

The Chelyabinsk City Dairy Plant was founded in 1935. The decision to create a plant was made in order to provide the population of the Southern Urals with dairy products. The first dairy product that the plant began to produce was kefir. At that time, all operations were performed manually. Today the company successfully operates in the market of dairy products in the Chelyabinsk region, Yekaterinburg, Tyumen.

Dairy products are the main source of amino acids and living microorganisms that are essential for human life. "First Taste" (very successful brand Chelyabinsk City Dairy Plant) - the taste of life. The processing technology of the First Taste trademark allows keeping microorganisms alive in dairy products, which is impossible in products that undergo high-temperature processing (sterilization).

The object of this work is cottage cheese and cottage cheese products; subject - the technological process of manufacturing cottage cheese and products from it.

The purpose of the work is to consider in detail such a product as cottage cheese, its characteristics, production. To achieve this goal, it is necessary to solve the following tasks:

define cottage cheese, reveal its characteristics, meaning and production technology;

consider some recipes for cottage cheese products;

consider the characteristics of the main and auxiliary raw materials, identify useful properties, determine their nutritional and energy values;

describe the processes of preparation and manufacture of products;

consider the types of control over the release of products from cottage cheese;

cottage cheese certification standardization product

highlight the main stages of standardization and certification of cottage cheese and cottage cheese products;

describe the organization of the workplace and the use of equipment.

1. Curd. Characteristics, meaning and production technology

1.1 Curd. Definition of cottage cheese. Types of cottage cheese

Fermented milk products are products produced by fermenting milk or cream with pure cultures of lactic acid bacteria, with or without the addition of yeast or acetic acid bacteria. Some fermented milk products are obtained as a result of only lactic acid fermentation; in this case, a fairly dense, homogeneous clot with a pronounced sour-milk taste is formed. Other products are obtained as a result of mixed fermentation - lactic acid and alcohol.

Fermented milk products are of great importance in human nutrition due to their medicinal and dietary properties, pleasant taste, and easy digestibility.

Cottage cheese is a traditional protein fermented milk product with high nutritional and therapeutic dietary properties. In almost all medical menus prescribed by doctors, cottage cheese is one of the first. But it is also useful for healthy people of any age. Cottage cheese is a concentrate of milk protein and some other components of milk. The importance of protein in our lives is well known: it is the material from which all body cells, enzymes, and immune bodies are built, thanks to which the body acquires resistance to diseases. The human body receives proteins along with food, breaks them down to amino acids, and from them builds molecules of new proteins that are unique to our body. To do this, he needs a set of 20 amino acids. Of the latter, methionine and tryptophan are the most deficient in food products, which play an important role in the processes of the nervous system, hematopoietic organs and digestive organs. The main supplier of these amino acids is cottage cheese. Along with proteins, minerals are also necessary for the normal functioning of the body, the most important of which are calcium and phosphorus compounds. They form the basis of bone tissue and teeth. By the way, this explains the fact that during the period of formation and growth of the body, children and adolescents need additional amounts of calcium. At the same time, calcium is necessary for the normal functioning of the heart muscle and the central nervous system, and brain and bone tissue needs phosphorus. By the amount of calcium and phosphorus salts, as well as their physiologically favorable ratio among themselves, cottage cheese stands out favorably among other food products: it contains about 0.4% of them. It should be added that calcium saturation makes cottage cheese an indispensable product for tuberculosis, bone fractures, diseases of the hematopoietic apparatus, rickets. Cottage cheese helps to excrete urine, so it is recommended for hypertension, heart disease, kidney disease, etc.

In modern conditions, it is produced by fermenting pasteurized whole or skimmed milk and removing some of the whey from the resulting clot. Cottage cheese from unpasteurized milk can only be used for the production of products subject to mandatory heat treatment (vareniki, cheesecakes, etc.), as well as for the production of processed cheeses. The composition of cottage cheese includes 14-17% proteins, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young organism. Cottage cheese and products made from it are very nutritious, as they contain a lot of proteins and fat. Curd proteins are partially associated with phosphorus and calcium salts. This contributes to their better digestion in the stomach and intestines. Therefore, cottage cheese is well absorbed by the body.

Methionine and choline, contained in the components of cottage cheese, prevent atherosclerosis. Children, pregnant women and nursing mothers especially need cottage cheese, since the calcium and phosphorus salts in it are spent on the formation of bone tissue, blood, etc. Cottage cheese is recommended for patients with tuberculosis and suffering from anemia. It is useful in diseases of the heart and kidneys, accompanied by edema, as calcium helps to remove fluid from the body. Fat-free cottage cheese is recommended for obesity, liver disease, atherosclerosis, hypertension, myocardial infarction. With gout and other diseases, when meat and fish proteins are contraindicated, they are replaced with cottage cheese protein.

Cottage cheese has a pure sour-milk taste and smell without extraneous shades. The consistency is tender and homogeneous, for fatty cottage cheese it is slightly smearing, for low-fat cottage cheese it is allowed to be heterogeneous, crumbly with a slight release of whey. The color is white, uniform throughout the mass. Cottage cheese is produced in the following types:

fatty - fat content 18%, acidity 200 - 225 T;

bold - fat content 9%, acidity 210 - 240 T;

low-fat - acidity 220 - 270 T;

table - fat content 2%, acidity 220 T;

dietary - fat content 4%, 11%, acidity 220 T;

dietary fruit and berry - fat content 4%, 9%, 11%, low-fat, acidity 180 - 200 T.

with fruits - fat content 4%, non-greasy, acidity 200 T.

1.2 The technological process of making cottage cheese

The technology for the production of cottage cheese is based on the fermentation of milk with sourdough in order to obtain a clot and its subsequent processing. The clot is obtained by acid and acid-rennet coagulation of milk proteins.

Based on this, there are two main ways of coagulation:

acid;

acid rennet.

Production of cottage cheese by the acid-rennet method

With this method of producing cottage cheese, a clot is formed not only as a result of lactic acid fermentation, but also with the help of introduced rennet. The scheme for the production of cottage cheese by the acid-rennet method is shown in Figure 1.

Figure 1. Scheme of the production of cottage cheese by the acid-rennet method

Reservoir for normalized milk; 2 - pump; 3 - intermediate tank; 4 - lamellar pasteurization apparatus; 5 - separator-milk cleaner: 6 - bath for curd clot; 7 - press trolley; 8 - cooler for cottage cheese; 9 - packaging machine; 10 - storage room.

For the production of cottage cheese, benign fresh milk without defects is used. Normalized milk is purified from mechanical impurities and sent for pasteurization. Pasteurized milk is cooled to the fermentation temperature and sent to special baths for the production of curd. For the convenience of unloading the clot from them, the baths are mounted on the site.

For fermentation of milk, a ferment prepared on pure cultures of mesophilic lactic streptococcus is used. After adding the starter, the milk is thoroughly mixed.

Rennet is not introduced simultaneously with the starter, but only after some exposure of the fermented milk. Fermented milk is kept until it reaches an acidity of 32-35°T. After that, a solution of calcium chloride is added to it in order to restore the ability of pasteurized milk to form a dense, well-separating clot under the action of rennet. A solution of rennet is added to thoroughly mixed milk. After that, the milk is thoroughly mixed and left alone to form a clot.

The duration of milk fermentation with the correct conduct of the technological process using starter cultures on mesophilic cultures is 6-8 hours, with the accelerated method 4-4.5 hours.

During the production of cottage cheese, moisture is removed from the resulting clot (whey along with dry substances dissolved in it - lactose, mineral salts, whey proteins, etc.). To speed up the release of serum, the clot is cut into small pieces, which significantly increases its surface, opens many capillaries and pores, and also shortens the path of whey to the surface.

For this purpose, the clot at the moment of readiness is cut into cubes and left alone for a while. During this time, serum is intensively released from the broken clot, the cubes are somewhat compacted and at the same time acidity increases in them. The whey separated during the exposure time is removed from the bath with a siphon or released through a fitting.

The clot partially freed from whey is unloaded from the bath and sent for self-pressing. To facilitate the release of whey, self-pressing and pressing of the clot takes place in small portions placed in strong bags. The bags are tied and placed in several rows in a press trolley, where, under its own weight, the serum is released from the clot.

At the end of self-pressing, bags with curd are evenly laid out on the perforated bottom of the trolley in several rows, a plate is lowered on them and the curd is pressed until tender. To speed up the release of whey, the bags in the press trolley are shaken and shifted during pressing (move the top bags down and the bottom bags up).

In order to avoid an increase in acidity, pressing should be carried out not in the production workshop, but in rooms with an air temperature not higher than 8 ° C. For this, press carts are transported from the workshop to special chambers. The end of pressing is determined by the moisture content in the curd. The whole process of removing whey from the clot poured into bags lasts at least three hours.

After the end of the pressing, the curd is immediately cooled to 6-8 ° C to prevent the growth of acidity in it. To cool cottage cheese at dairy plants, Loktyukhov coolers, rotary drums, in which the curd is pressed and cooled, as well as more advanced two-cylinder OTD coolers, are used. In enterprises with a small volume of cottage cheese production, after pressing it in the same bags, it is placed in refrigerators. Ready cottage cheese is packaged in large and small containers.

The technology for producing cottage cheese using the acid-rennet method has a number of serious drawbacks and fundamentally slows down the growth of its production. The whole process of its production is very long and takes at least 11 hours. Operations to remove whey from the clot take not only a lot of time, but also require a lot of manual labor, which entails a decrease in labor productivity. With whey, a significant amount of fat is removed from the clot.

Production of fat-free cottage cheese by the acid method

Fat-free cottage cheese, as a rule, is produced by an acid method. Its production is organized not only at dairy plants, but also at grassroots enterprises and is carried out on the same equipment that produces fatty curds using the acid-rennet method. The scheme for the production of cottage cheese by the acid method is shown in Figure 2.

Skimmed milk used for the production of cottage cheese must be fresh, of good quality and have an acidity of no higher than 21 ° T. It is pasteurized, cooled to the fermentation temperature and sent to baths. With thorough kneading, the starter is added to the skimmed milk and left in a calm state to form a clot.

Figure 2. Scheme of the production of cottage cheese by the acid method

Reservoir for normalized milk; 2 - pump; 3 - intermediate tank; 4 - lamellar pasteurization apparatus; 5 - separator-milk cleaner; 6 - bath for curd clot; 7 - press trolley; 8 - cooler for cottage cheese; 9 - packaging machine; 10 - storage room.

To speed up the separation of whey, the clot is cut horizontally and vertically with knives into cubes with an edge size of 20 mm and then left alone for 10-15 minutes. The process of syneresis accelerates with increasing temperature, which causes a stronger contraction of the protein clot and a more intense release of whey from it. Therefore, the cut clot is heated (boiled) to 36-38 ° C.

In this case, during the production of cottage cheese in double-walled baths, hot water is supplied to their inter-wall space. For uniform heating of the entire mass, the clot is gently mixed. If cottage cheese is produced in single-wall baths, then hot whey with a temperature of 60-65 ° C is added to it for heating. With an increased acidity of the clot, it is better to heat it with boiled hot water. Hot whey or water should be poured into the bath gradually with stirring to avoid local overheating of the clot.

Overheating of the clot contributes to the formation of a dry and rough consistency of cottage cheese. Insufficient heating of the clot slows down the separation of the whey, which can cause an increase in acidity and also adversely affects the quality of the product. After reaching the specified temperature, the heating is stopped, the clot is left alone for 10-15 minutes for better dehydration. Then part of the whey is removed and the clot is poured into bags. Its acidity before bottling should be 80-85°T.

Fat-free cottage cheese is used mainly as a raw material in the production of processed cheeses and is therefore packaged in large containers.

Separate method for the production of cottage cheese

In order to speed up the process of separating whey and significantly reduce fat loss, a technology was developed for the production of fatty cottage cheese in a separate way.

The essence of the separate method lies in the fact that the milk intended for the production of cottage cheese is pre-separated. Low-fat cottage cheese is produced from the obtained skimmed milk, to which the required amount of cream is then added to increase the fat content of the cottage cheese.

The production of fat and semi-fat cottage cheese in a separate way can also be carried out on conventional equipment (cottage cheese baths, press trolleys, etc.). Fat-free cottage cheese is produced by the acid-rennet method. From a low-fat clot, whey is separated much easier and faster. The scheme for the production of fatty and semi-fat cottage cheese in a separate way is shown in Figure 3.

Cottage cheese is pressed in bags until a certain moisture content is reached, then it is sent to a rolling mill, where it is well ground until a homogeneous consistency is obtained. After that, it enters the kneading machine, where the calculated amount of chilled cream is fed. After thorough mixing, the resulting product is sent for packaging.

Figure 3. Scheme of the production of fatty and semi-fat cottage cheese in a separate way

7 and 10 - reservoirs; 2 - pump for milk; 3 - lamellar pasteurization plant; 4 - cream separator; 5 - pump for cream; 6 - pasteurizer for cream; 8 - starter; 9 - dosing pump; 11 - membrane pump; 12 - plate heat exchanger: 13 - cottage cheese separator; 14 - receiver; 15 - pump for cottage cheese: 16 - cooler; 17 - mixer.

When producing cottage cheese in a separate way, it is necessary to perform additional operations for the separation of milk, as well as for mixing low-fat cottage cheese with cream. However, the advantages that this method has are significant, suffice it to say only about saving fat.

When cottage cheese is produced in a separate way on existing equipment, a number of operations are performed manually, there is no production flow, and the use of bags for curd pressing creates great inconvenience. All these shortcomings are eliminated by using special separators.

Ready cottage cheese is packaged on automatic machines. On these lines, 500-600 kg of cottage cheese are produced per hour; they are intended for large dairy plants that process at least 30 tons of milk per shift into cottage cheese.

The main advantage of this line is the complete mechanization of the technological process, which is carried out continuously and in a closed stream. As a result, all manual operations for the production of cottage cheese are excluded (with the exception of equipment washing). The most time-consuming process - the separation of whey from the clot - occurs continuously with the help of a separator. As a result, the sanitary and hygienic conditions of production are improved, labor productivity is increased, costs are reduced and the quality of the finished product is increased.

Flow-mechanized method of cottage cheese production

The method consists in the fact that a clot is formed during the production of cottage cheese under the action of lactic acid, which is added to milk in the form of acid whey. Fermentation of milk and the release of whey from the clot occurs in multi-section continuous curd makers. They can produce fatty, semi-fat and fat-free cottage cheese. The scheme of the flow-mechanized method for the production of cottage cheese is shown in Figure 4.

With a flow-mechanized method of producing cottage cheese, milk is prepared for fermentation in the usual way. Purified, normalized and pasteurized milk is cooled and sent to vertical tanks, where the milk undergoes partial fermentation. To do this, leaven is added to it and, after thorough mixing, is left to increase acidity.

To ensure the continuity of the process, milk from each tank is supplied to the curd maker in the amount of 25-50%, and fresh milk is supplied to the tank instead. The mixture of fresh and partially fermented milk again reaches the desired acidity within a short period of time. Thus, partial fermentation of milk before its processing is carried out by a continuous-cyclic method.

Figure 4. Scheme of a flow-mechanized method for the production of cottage cheese

Drive: 2 - automatic dispenser: 3 - pipeline for milk: 4 - receiver: 5 - multi-section drum: 6 - screw partition; 7 - bandage; 8 - removable mesh: 9 - lattice shield: 10 - pallet; 11 - cutting device; 12 - carrier frame; 13 - tray; 14 - rollers with a bracket.

The sour whey used to form the curd clot must be prepared in advance. To do this, the whey obtained by pressing the cottage cheese is heated and the leaven is added to it. The whey is fermented in the tank for 2-3 days, over the next 7-10 days the whey is fermented by dilution (new portions of fresh whey are added to a certain amount of acidic whey). Before sending the acid whey to the curd maker, it is pasteurized and cooled.

A multi-section cottage cheese maker is a cylindrical body, divided by helical partitions into separate sections. The first section is the receiving section, into which partially fermented milk and coagulant (sour whey or lactic acid solution) enter through pipelines. The following sections serve to form a clot and achieve the required density. The last two sections are designed for pressing the curd clot.

Partially fermented milk enters the receiving section of the curd maker by gravity or is supplied in portions by a pump. The supply of milk is carried out with continuous rotation of the curd maker and occurs through each of its revolutions. Simultaneously with milk, sour whey enters the receiving section to increase acidity.

When milk is mixed with sour whey, a curd clot is formed. The resulting curd clot, during the rotation of the curd maker, moves from section to section, while it is compacted, since as a result of the siperesis process, whey is released from it. In the last sections, the clot during rotation moves along the filter surface, where it is pressed. The whey released from the clot flows through the filter mesh into the pan. Ready cottage cheese is unloaded from the last section through a special tray and sent for cooling.

The production of cottage cheese in multi-section cottage cheese makers has a number of advantages compared to the usual method of its production. The whole process of producing cottage cheese in them is carried out continuously in a relatively short period of time and allows you to increase the removal of finished products on existing areas. At the same time, all technological operations are mechanized, including the most laborious one - the separation of whey from a clot. As a result of the elimination of bags for pressing cottage cheese, the cost of auxiliary materials is reduced and the sanitary culture of production is increased.

Production of cottage cheese at a cottage cheese manufacturer

Fat, semi-fat and fat-free cottage cheese are produced at the cottage cheese maker.

Prepared in the usual way (for the production of cottage cheese), milk enters the baths, where ferment is added to it. Upon reaching the required acidity, the usual doses of solutions of calcium chloride and rennet are added to the milk, after which they are left for fermentation.

The scheme for the production of cottage cheese at a cottage cheese manufacturer is shown in Figure 5.

Figure 5. Scheme of cottage cheese production at a cottage cheese manufacturer

Bath for fermentation of milk; 2 - a hatch for unloading cottage cheese into carts; 3 - crane for whey descent: 4 - racks; 5 - traverse; 6 - hydraulic cylinder; 7 - pressing bath; 8 - filter cloth; 9 - rod; 10 - branch pipe; 11 - mechanism for opening and closing the hatch; 12 - self-priming pump: 13 - hydraulic drive.

The resulting clot is cut with a special device included in the kit of the curd manufacturer into cubes with an edge size of 20 mm and the clot is left alone to separate the whey, which is removed from the bath using a whey separator. The selector is a perforated cylinder covered with a filter cloth. The released whey through the filter cloth and the perforated surface enters the sampler and leaves the bath through the nozzle.

After partial draining of whey, clot pressing begins. To do this, with the help of a hydraulic drive, the pressing bath is lowered down. The speed of immersion of the pressing bath into the clot depends on its quality and the type of curd produced. During pressing, the released whey passes through the filter cloth and the perforated surface into the pressing bath, from where it is periodically pumped out by a pump. Depending on the type of product produced, the duration of pressing is: for fat cottage cheese 4-5 hours, bold 3-4 hours and fat-free 2-2.5 hours.

At the end of pressing, the perforated bath rises and the finished product is unloaded through the hatch into the trolleys. The trolley with cottage cheese is lifted up and overturned over the cooler hopper. The cooled cottage cheese goes to packaging. The finished product produced in the cottage cheese manufacturer is of good quality with a specific layered structure.

The production of cottage cheese in a curd maker with a pressing bath has a number of advantages. It allows you to mechanize all labor-intensive processes and reduce the cost of manual labor at the same time. As a result of the elimination of bags for pressing, the loss of raw materials and finished products is reduced.

Freezing cottage cheese.

In order to reduce the seasonality of cottage cheese production, part of the cottage cheese produced in the summer is stored for long-term storage (up to 6 months).

Usually cottage cheese is frozen in wooden tubs. Freezing cottage cheese in tubs and its subsequent defrosting require a lot of manual labor, cause significant losses of cottage cheese and reduce its quality. The process of freezing a large mass of cottage cheese in a tub is very slow. As a result, ice crystals, initially formed between the curd particles, gradually increase and reach significant sizes. When defrosting cottage cheese, in this case, water cannot be evenly distributed in the product and partially flows out of it, which reduces the quality of the cottage cheese.

2. Recipes for cottage cheese products

2.1 Curd mass with sour cream

Number according to the collection of recipes No. 602 "Curd mass with sour cream"

Product name	Gross, g
Curd

Cooking technology

The sweet or salty ready-made curd mass is placed in a portioned dish in a slide, a recess is made in it, into which sour cream is placed. Cumin (1.6 g per serving) can be added to the salted curd mass, which is pre-sorted, washed, poured with hot water and left for 1-1.5 hours to swell, then the water is drained.

GOSTs and TUs for products included in the recipe "Cheese mass with sour cream" are presented in table 1.

Table 1 - GOSTs and TUs for products included in the recipe "Curd mass with sour cream"

2.2 Curd mass with berries or fruits

Number according to the collection of recipes No. 603 "Curd mass with berries or fruits"

Cooking technology

The finished curd mass is placed in a portioned dish in a slide, slices of fresh berries or fruits or berries are placed on top. When preparing the curd mass with canned fruits or berries, the mass laid in a slide is poured over with syrup, and then decorated with fruits or berries.

GOSTs and specifications for products included in the recipe "Curd mass with berries or fruits" are presented in table 2.

Table 2 - GOSTs and TUs for products included in the recipe "Curd mass with berries or fruits"

2.3 Curd cream

Number according to the collection of recipes No. 612 "Curd cream"

Product name


Butter


Nuts (kernel)

Cooking technology

Softened butter is rubbed with egg yolks and sugar until a fluffy homogeneous mass is formed.

Vanillin dissolved in hot water and salt are added to the pureed cottage cheese, mixed with the egg-butter mass and cream or sour cream whipped into thick foam is gradually added. The finished cream is placed in portioned dishes in the shape of a cone or pyramid, sprinkled with chopped nuts (almonds, walnuts or pistachios) and cooled.

On vacation, the cream is made out with slices of fresh or canned fruits or jam.

GOSTs and TUs for products included in the recipe "Cream curd" are presented in table 3.

Table 3 - GOSTs and TUs for products included in the recipe "Curd cream"

	Product name	Name, number of GOST or TU
		GOST R 52096-2003 Cottage cheese. Specifications
		GOST R 52121-2003 Edible chicken eggs. Specifications
	Butter	GOST R 52969-2008 Butter. Specifications
		GOST 21-94 Sugar-sand. Specifications
		GOST R 52092-2003. Sour cream. Specifications
	Nuts (kernel)	GOST 16833-71 Walnut kernel. Specifications
		GOST R 53118-2008: Jam. General specifications
		GOST 16599-71 Vanillin. Specifications

2.4 Curd balls

Number according to the collection of recipes No. 613 "Cottage cheese balls"

Cooking technology

Cottage cheese is wiped, combined with butter, grated cheese, red ground pepper, salt are added and mixed. From the resulting mass, balls the size of a walnut are formed, sprinkled with crushed breadcrumbs.

On vacation, the balls are decorated with parsley.

GOSTs and TUs for products included in the recipe "Curd balls" are presented in table 4.

Table 4 - GOSTs and TU for products included in the recipe "Curd balls"

2.5 Cottage cheese pancakes

Number according to the collection of recipes No. 617 "Cheesecakes from cottage cheese"

Cooking technology

2/3 flour, eggs, sugar, salt are added to the mashed cottage cheese. You can add vanillin 0.02g per serving, after dissolving it in hot water.

The mass is well mixed, shaped into a bar 5-6 cm thick, cut across, breaded in flour, shaped into round meatballs 1.5 cm thick, fried on both sides, and then placed in an oven for 5-7 minutes.

Sugar-free cheesecakes can be prepared with cumin (0.5g per serving).

Cumin is sorted, washed, poured with hot water and left for 1-1.5 hours to swell, then the water is drained. Cumin is introduced into the mashed cottage cheese along with the rest of the ingredients.

Syrniki are released in 3 pieces. per serving with sour cream, or jam, or sour cream and sugar, with milk or sour cream, or sweet sauces.

Syrniki with cumin are released with sour cream or sour cream sauce.

GOSTs and TUs for products included in the recipe "Cheesecakes from cottage cheese" are presented in table 5.

Table 5 - GOSTs and TUs for products included in the recipe "Cheesecakes from cottage cheese"

3.. Characteristics of the main and auxiliary raw materials

3.1 Chemical composition and nutritional value of the main and auxiliary raw materials

Food products are different in chemical composition, digestibility, the nature of the impact on the human body. Food products are characterized by their nutritional, biological and energy value.

Nutritional value is a general concept that includes the energy value of products, the content of nutrients in them and the degree of their assimilation by the body, organoleptic qualities, good quality (harmlessness).

The energy value is determined by the amount of energy that the food substances of the product give: proteins, fats, digestible carbohydrates, organic acids.

The biological value primarily reflects the quality of the proteins in the product, their amino acid composition, digestibility and assimilation by the body.

The nutritional and energy value of the main and auxiliary products that make up the dishes considered in this work, namely: "Curd mass with sour cream", "Curd mass with berries or fruits", "Curd cream", "Curd balls" and "Cheese from cottage cheese", - are presented in table 6 - the nutritional and energy value of the main and auxiliary products.

Table 6 - Nutritional and energy value of the main and auxiliary products

Product name	Nutritional value (chemical composition) per 100g of product						Energy value, kcal
		Carbohydrates, g	Dietary fiber, g	Organic acids, g	Vitamins, mg	Micro and macro elements, mg
fresh apricots
Pear jam
table margarine
Butter
Wheat flour
Nuts (kernel)




Curd
Rye bread

3.2 Conditions and terms of storage of the main and auxiliary products

Conditions and terms of storage of apricots

The main purpose of storing fresh fruits is to create conditions for slowing down the biochemical, physical and other vital processes that occur in fruits after harvest, delay the onset of aging and death of the fruit, and thereby more fully preserve the chemical composition and commercial quality of these products.

Stone fruits are classified as short-term storage products: shelf life - from 1-2 days to a month.

The most perishable are cherries, cherries and apricots. The main condition for the storage of stone fruit is to maintain a constant temperature of 0-1°C relative air humidity of 90-95% with moderate air exchange.

To extend the shelf life of apricots up to 2 months, the fruits are placed in the RGS with an oxygen content of 2-3% and carbon dioxide of 3-5%.

Conditions and terms of storage of fermented milk products: cottage cheese, sour cream

Cottage cheese is a product that is not very stable in storage, even at low temperatures. At 0°C, it can be stored for up to 7 days. For longer storage, the cottage cheese is frozen. Oily typically at 12°C, non-oily at 18°C; at these temperatures, frozen cottage cheese is stored for 4-6 months.

Sour cream is stored at a temperature of +2 to +4°C for 72 hours.

Conditions and terms of storage of oil and fat products: margarine and butter

Margarine should be stored in refrigerated warehouses or refrigerators at an air temperature of -20 to 15°C with constant air circulation. It is not allowed to store margarine with products that have a sharp specific smell. Guaranteed shelf life of bulk margarine at temperatures from -20 to -10°C is 90 days, from -9 to 0°C - 75 days, from 0 to 4°C - 60 days, from 5 to 10°C - 45 days; packaged in parchment - 60, 45, 35.20 days, respectively; packaged in laminated foil - 75, 60, 45, 30 days, respectively. Bulk soft margarine in cups or boxes made of PVC at a temperature of 0 to 10°C can be stored for no more than 75 days. The guaranteed shelf life of margarine with preservatives increases at a storage temperature of 5 to 15°C by 10 days.

Butter is a relatively perishable product. It is recommended to store it at a temperature of 10-12 ° C, in a dark place. The shelf life of butter with fillers is somewhat less than usual and varies, depending on the conditions, from 10-20 to 90 days.

Conditions and terms of storage of flour

Flour is stored in warehouses and bases of bakery products, trade enterprises and organizations, in warehouses and premises of catering establishments, retail trade enterprises. The storage room for flour must be dry, clean, well ventilated, not infested with pests of grain stocks, well lit. Walls must be whitewashed at least twice a year. Flour sacks are stacked on wooden pallets or wooden grates. Stacks are placed separately by type of flour, grades, numbers (for cereals), dates of receipt. The height of the stack with cereals and flour depends on the season, storage conditions, type, grade and humidity of the products. flour with a moisture content of up to 14% is put in a stack of such a height (number of rows of bags): at an air temperature in the composition higher than +10 ° C - 10 rows, from +10 to 0 ° C - 12 rows, the lowest from 0 ° C - 14 rows. Flour with a moisture content of 14-15.5% is put into stacks, respectively, two rows of bags less. The height of the stack for millet, corn and oatmeal, corn and oatmeal with a moisture content of up to 13%, depending on the air temperature, should not exceed 8-10 bags. The height of a stack of products with a moisture content of 13-14% is reduced by two rows of bags.

As a rule, the height of a stack of flour in warehouses and bases of trade enterprises does not exceed 6-8 rows of bags. The optimal relative humidity of flour storage air is 60-70%. Favorable temperature for flour storage is from +5 to +15°C. For long-term storage of these products, the temperature should be as low as +5 to -15°C. A sharp fluctuation in temperature and relative humidity of the air negatively affects the storage of flour. Warehouses should be especially carefully ventilated in the spring, when the temperature difference between the outside and storage air is significant. The duration of storage of flour depends on their type, grade, humidity, packaging, storage conditions. Wheat flour of the highest and first grades, seeded rye, rice and barley flour is well preserved. Flour with a high fat content has a shorter shelf life.

Conditions and terms of storage of cheese

Cheese is a living product that is constantly in the process of development, so certain conditions must be observed during its storage. If stored poorly, the ripening process is accelerated, its development is not correct, the cheese may dry out, the appearance may deteriorate and the cheese itself will become unusable.

The ideal storage conditions for cheese are:

constant temperature from 6 to 8 C degrees;

constant humidity level of about 90 percent;

ventilated room.

Too low a storage temperature kills the cheese (for example, if the cheese is frozen, it will crumble when thawed), and too high - kills its structure. Similarly, humidity is bad for cheese: too high causes it to spoil, and too low to dry it out.

Conditions and terms of storage of eggs

Eggs intended for storage must be whole, clean and fresh (5-6 days old, and with some storage methods - on the day they are laid).

As the eggs are stored, their dietary properties decrease.

In special recesses on the inside panel of the refrigerator door, it is recommended to store only those eggs that are intended for food in the next 3-7 days (an increase in temperature near the door when it is opened, as well as a higher temperature on it compared to the temperature in the depth, contribute to the bioprocesses inside the egg and the appearance of microcracks in the shell). Therefore, the rest of the eggs are best stored in the depths of the top shelf of the refrigerator compartment (under the freezer), where their shelf life can be more than two weeks, if each egg is wrapped in paper and turned over once a week.

Eggs absorb odors from strong-smelling objects, so do not store them near onions, smelling fish, spices, kerosene, gasoline, acetone, naphthalene, etc., and do not store them in an unventilated room. .

4. Preparation and production of products

The vast majority of food raw materials are complex multicomponent systems consisting of organic and inorganic substances. Culinary processing of raw materials leads to a significant change in its composition. Actually, these changes lead to the fact that the initial set of raw materials turns into a finished product with certain organoleptic properties and nutritional value inherent in it.

At various stages of the technological process, various processes take place: mechanical, thermophysical, chemical, microbiological, etc.

Mechanical restoration

The initial stage in the preparation of culinary products, as a rule, is mechanical processing, as a result of which various types of raw materials are converted into semi-finished products.

During mechanical processing, inedible or nutritionally low-value components are separated. The main mass of the product is crushed and, as a result, further operations are greatly facilitated. Mechanical processing is accompanied by such processes as destruction, screening, pressing, mixing, etc.

Destruction (grinding). An external force applied to a rigid body causes it to deform.

The main methods of grinding are cutting, grinding, homogenization, breakdown.

Cutting. When grinding a food product, its dissection into separate large parts minimally disturbs the microstructure. If the dissection of a piece of food is not accompanied by its sorting, then the chemical composition may hardly change. Keeping the cells of the food product intact ensures that the ratio of structured and dissolved components in the food is maintained.

Grinding. When grinding a food product by grinding, crushing and destruction of the bulk of the cells occurs. When the microstructure of the food product is disturbed, the cell sap and its constituent enzymes, in particular hydrolytic ones, convert various substances in accordance with their specificity. Grinding makes it easier to isolate a certain group of substances by pressing.

Homogenization. Grinding food to a homogeneous, homogeneous state is similar to grinding, but is accompanied by a more intense mechanical effect.

Breakdown (beating). The main purpose of the breakdown is to facilitate chewing when eating food.

Sorting. In food production, various bulk materials are processed, which sometimes need to be separated by size and shape or by density.

Screening is a mechanical sorting on sieves having the same holes of different shapes.

Pressing. The application of an external force to capillary-porous bodies first causes partial destruction with shape refinement, and then a decrease in the volume of the body as a result of compression and separation of the liquid.

The methods of mechanical processing of food raw materials also include:

Cutting - dividing food into pieces of a certain size and shape using a cutting tool or mechanism

Chopping - cutting vegetables into small narrow pieces or thin narrow strips.

Beating - intensive mixing of one or more products in order to obtain a loose, fluffy or foamy mass.

Breading - applying p / f breading to the surface (flour, sugar crumbs, sliced bread, etc.)

Rubbing - grinding products by forcing through a sieve to obtain a uniform consistency.

Stuffing - filling with minced meat specially prepared products.

Forcing is the introduction of vegetables or other products specified in the recipe into special cuts in pieces of meat, carcasses of birds, game or fish.

Loosening - partial destruction of the connective tissue structure to speed up the heat treatment process.

Thermal processes

Surface heating. In this case, the surface of the product is heated by contact with water, steam, hot fat, air or infrared rays.

Bulk heating. During volumetric heating, the energy of electromagnetic oscillations or electric current is converted into thermal energy in the product itself, and its entire mass is heated almost simultaneously.

Cooling. The product is cooled as a result of heat transfer to the environment. Products can be cooled in natural and artificial conditions.

Evaporation. When solutions boil, the concentration of dissolved substances increases due to the conversion of part of the solvent into vapor.

Condensation. It is the process of converting a vapor or gas into a liquid.

Considering the whole variety of processes, it should be noted that they have in common the presence of one of two possible types of transfer at each stage of the transformation of raw materials into finished products: energy transfer and mass transfer.

5. Types of control over the release of cottage cheese products

5.1 The concept and types of product quality control

Quality control refers to the verification of the conformity of the quantitative or qualitative characteristics of a product or process, on which product quality depends, to established technical requirements.

Product quality control is an integral part of the production process and is aimed at checking the reliability in the process of its manufacture, consumption or operation.

The essence of product quality control at the enterprise is to obtain information about the state of the object and compare the results obtained with the established requirements recorded in the drawings, standards, supply contracts, technical specifications. NTD, TU and other documents.

Control involves checking products at the very beginning of the production process and during the period of operational maintenance, ensuring, in case of deviation from the regulated quality requirements, the adoption of corrective measures aimed at the production of products of good quality, proper maintenance during operation and full satisfaction of customer requirements. Thus, product control includes such measures at the place of its manufacture or at the place of its use, as a result of which deviations from the norm of the required level of quality can be corrected even before defective or non-compliant products are released. Insufficient control at the stage of serial production leads to financial problems and entails additional costs. Quality control includes:

incoming quality control of raw materials, basic and auxiliary materials, semi-finished products entering the warehouses of the enterprise;

production step-by-step control over compliance with the established technological regime, and sometimes inter-operational acceptance of products;

systematic monitoring of the condition of equipment, premises, hygiene of employees;

finished product control.

5.2 Technochemical control over the release of cottage cheese products

The functions of technochemical control include:

quality control of incoming: milk, dairy products, as well as containers, supplies and materials;

control of technological processes of milk processing and production of dairy products;

quality control of finished products, containers, packaging, labeling and the procedure for the release of products from the enterprise;

control of consumption of raw materials and outputs of finished products;

control of the mode and quality of washing, disinfection of dishes, apparatus and equipment, as well as the sanitary and hygienic state of production;

control of reagents used for analysis and the order of their storage;

control over the state of measuring instruments.

Assessment of the sanitary and hygienic condition of the workshop, production site is carried out on the basis of data from technochemical and microbiological control of the quality of washing dishes, inventory and equipment, as well as on the basis of a visual inspection of the condition of the workshop, site and personal hygiene of workers.

Technochemical control of milk in the production of cottage cheese

) In milk intended for the production of cottage cheese from pasteurized milk, organoleptic indicators, fat content, acidity, density, protein content are determined from each container using cobalt sulfate solution as a standard.

In the production of fat-free cottage cheese, the mixture is examined for density, acidity, solids content by the express method or protein content.

) Control of normalization of milk. After thorough mixing, samples of pasteurized milk are taken from each container, in which the following are determined: fat content, density, acidity and protein content (by the method of formal titration), fixing the data in a journal.

The normalization of the mixture in the production of fat and semi-fat cottage cheese, taking into account the actual content of protein and fat in the original milk, is carried out according to the coefficients of the ratio between fat and protein. The coefficient is set for a certain period of time for each enterprise or zone. The method for determining the coefficient of conversion of protein to the fat content of the mixture is as follows: 3-4 control workings are carried out, in which the mixture is normalized according to the approximate coefficients of the ratio between fat and protein of the mixture, equal to: for fatty cottage cheese - 1.1; for bold - 0.55.

) Before fermentation of milk determine its temperature and the acidity of the starter. After adding the starter, the acidity of the milk is determined again.

) In the process of fermentation (coagulation) of milk, if necessary, check the temperature, its acidity and, at the last, the moment of adding a solution of calcium chloride and an enzyme preparation (rennet powder or pepsin) to the milk.

) Checking the concentration of calcium chloride solution and the activity of enzyme preparations added to milk when it reaches a certain acidity is carried out: for the first - every time after preparing a fresh solution, for the second - in each new jar entering the workshop.

) To determine the moment of cutting the clot, its acidity is checked. Then the acidity of the clot is determined at the moment of draining it into bags and in the process of self-pressing.

) The fat content in whey is determined in the average sample taken per day, and if necessary, the content of solids, density and acidity are determined. According to the same indicators, whey is checked after separation. To compile an average sample, whey is taken in proportion to its amount after draining from the container, after self-pressing and pressing the curd mass.

) At the end of the technological process, an average sample is taken from each batch of cottage cheese (i.e. made from milk of one container), in which organoleptic indicators are determined, acidity according to GOST 3624-67, fat content according to GOST 5867-69 (for fatty and bold cottage cheese ), moisture according to GOST 3626-47 or express method, periodically pasteurization of the product according to GOST 3623-56.

) In the production of fat and semi-fat cottage cheese (when low-fat cottage cheese is mixed with cream), before mixing the components, the following are determined: in cream - organoleptic indicators, fat content and acidity, and in fat-free cottage cheese - acidity and moisture content.

The quality of the finished product is checked in each batch according to the same indicators as in the production of cottage cheese using conventional technology.

Technochemical control of cottage cheese in the production of curd products

) Cottage cheese before using it for the production of curd products is subjected to organoleptic evaluation and analysis for fat content (for fatty and semi-fat cottage cheese) and moisture, acidity and periodically for pasteurization of the feedstock.

) The quality of the remaining components included in the composition of curd products according to the recipe is periodically monitored for compliance with their GOSTs and technical conditions.

) After mixing all the components in a kneading machine, a sample of the curd mass is taken for each batch before packaging, in which the following are determined: organoleptic indicators; fat content according to GOST 5867-69; acidity according to GOST 3624-67; moisture according to GOST 3026-47 or express method; periodically reaction to pasteurization in accordance with GOST 3623-56.

The obtained indicators are also referred to the finished packaged product. The number of components that make up the curd products is periodically checked by the actual filling, and the sucrose content is checked by the actual filling or by the refractometric method.

Periodically, but at least once a decade, the content of sucrose is controlled in sweet curd products according to GOST 3628-47, and in salted curd products - the salt content according to GOST 3627-57.

) Data on the control of technological processes for the manufacture of curd products are recorded in a journal.

6. Standardization and certification of curd and curd products

Tasks, basic principles and rules for carrying out work on state standardization in the Russian Federation are established by GOST R 1.0-92 "State standardization system of the Russian Federation. Basic provisions" and GOST R 1.2-92 "State standardization system of the Russian Federation. Procedure for developing state standards".

To develop standards for cottage cheese and cottage cheese products for the consumer, it is necessary to provide the following information:

name of the product (when using heat treatment, indicate the method of its heat treatment immediately before packaging and / or after packaging in consumer packaging);

the value of the mass fraction of fat in percent (not indicated for ice cream and glazed curds) for milk-containing products, including milk fat;

grade (if available);

name and location of the manufacturer [legal address, including the country, and, if not the same as the legal address, address (a) of production (a)] and an organization in the Russian Federation authorized by the manufacturer to accept claims from consumers in its territory (if any);

manufacturer's trademark (if any);

the value of the net weight or volume of the product;

composition of the product.

The ingredients that make up the glaze are listed in the general list of ingredients:

food additives, flavors, biologically active food supplements, ingredients of non-traditional products;

the nutritional value. In the information on the nutritional value of products that contain sucrose, in addition to the amount of carbohydrates, indicate the content of sucrose in 100 g (ml, cm of the product;

storage conditions;

date of manufacture and date of packaging;

expiration date (except for ice cream);

shelf life (for ice cream);

implementation period;

methods and conditions for preparing ready-made meals (for semi-finished dairy products and concentrates);

terms of use. Indicate only for therapeutic and prophylactic, gerodietetic products and for the nutrition of people with a specific professional and sports load; if necessary, indicate contraindications;

designation of the document in accordance with which the product is manufactured and can be identified;

conformity information. GOST R 51074-2003 Food products. Information for the consumer. General requirements

In order to protect the population from low-quality food products that can harm health and the environment, food products are certified for compliance with sanitary norms and standard requirements. The purpose of certification is to confirm that products are safe and of good quality. Food products of domestic and foreign production, intended for sale on the Russian market, must be certified.

Certification of milk and dairy products is carried out for compliance with technical regulations (Federal Law of June 12, 2008 No. 88-FZ "Technical Regulations for Milk and Dairy Products"). The technical regulation imposes requirements for safety, packaging, labeling, requirements for special technological processes in the production, storage, transportation and disposal, and other aspects of the production of dairy products.

The list of milk and dairy products that are subject to technical regulation of this Federal Law includes: raw milk and raw cream, drinking milk and drinking cream, fermented milk liquid products, cottage cheese and curd products, sour cream and products based on it, cow's milk butter , butter paste, creamy-vegetable spread and creamy-vegetable baked mixture, cheese and cheese products, dairy, milk-containing canned food, ice cream and ice cream mixtures, functionally necessary components, milk-based baby food products, secondary products of milk processing.

The Technical Regulations for Milk and Dairy Products determine the requirements for the organization of washing and disinfection of industrial premises and equipment, for functionally necessary components used in production, requirements for baby food products, identification of milk and products of its processing, etc.

7. Organization of the workplace and use of equipment

The location of production workshops should ensure the flow of technological processes; technological communications (milk pipelines) - the shortest and most direct flows of raw materials and finished products.

The department for the preparation of starters should be located in the same production building with the main consumer shops, isolated from the production premises and as close as possible to the starter consumer shops. The room for the preparation of starter cultures should not be walk-through. At the entrance to the starter department, a vestibule for changing sanitary clothing and a disinfectant rug should be provided. The starter department must have a set of separate rooms in accordance with Section 13 of these SanPiN.

Preparation of solutions of food components from flour, sugar, protein supplements, etc. should be carried out in a separate room.

The walls of the main production workshops, as well as the starter department and laboratory, must be lined with glazed tiles (or other materials approved by the state sanitary and epidemiological service) to their full height, but not lower than 2.4 m, and above, to the bottom of the supporting structures, painted with water-based and other coatings approved for this purpose by the State Committee for Sanitary and Epidemiological Supervision of Russia; walls in storage chambers for finished products, thermal and cold storage rooms, as well as in the offices of shop managers, craftsmen, etc., can be painted with emulsion and other permitted paints; in warehouses for storing raw materials and materials, lime whitewashing of walls should be provided.

At workplaces near process equipment, leaflets on compliance with sanitary and hygienic and technological regimes, posters, warning notices, equipment washing schedules and modes, results of assessing the condition of workplaces, and other materials intended for production personnel should be hung out.

The temperature and relative humidity of the air in industrial premises, chambers and warehouses for the storage and maturation of products must comply with the sanitary standards for the design of industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and the technological instructions for the production of dairy products.

Technological equipment, apparatus, utensils, containers, inventory, film and products made of polymeric and other synthetic materials intended for packaging milk and dairy products must be made of materials approved by the state sanitary and epidemiological supervision authorities for contact with food products.

Bathtubs, metal utensils, sinks, trays, gutters, etc. must have smooth, easy-to-clean interior surfaces, free of crevices, gaps, protruding bolts or rivets that make cleaning difficult. The use of wood and other materials that are difficult to clean and disinfect should be avoided.

The working surfaces (coverings) of food processing tables must be smooth, without cracks and gaps, made of stainless metal or polymeric materials approved by the state sanitary and epidemiological supervision authorities for contact with food products.

Technological equipment and apparatus must be painted on the outside with light-colored paint (except for equipment made or lined with stainless steel) that does not contain harmful impurities. Painting of utensils and inventory with paints containing lead, cadmium, chromium is not allowed.

The arrangement of technological equipment should be carried out in accordance with the technological scheme, ensuring the flow of the technological process, short and direct communications of milk pipelines, excluding oncoming flows of raw materials and finished products.

When arranging equipment, conditions must be observed that ensure free access for workers to it, sanitary control over production processes, the quality of raw materials, semi-finished products and finished products, as well as the possibility of washing, cleaning and disinfecting premises and equipment.

Equipment, apparatus and milk pipelines must be installed in such a way as to ensure complete drainage of milk, washing and disinfecting solutions. All parts in contact with milk and dairy products must be accessible for cleaning, washing and disinfection. Metal milk pipelines must be detachable.

Glass thermometers without a protective frame are not allowed to be used.

Tanks for the manufacture and storage of milk, cream, sour cream and other dairy products (except for those used for the production of cottage cheese) must be equipped with tight-fitting lids.

Apparatuses, bathtubs and other equipment in which dairy products are manufactured are connected to the sewerage with a jet break through funnels with a siphon.

Direct connection of the equipment to the sewerage system and the discharge of water from them to the floor are not allowed.

Intra-factory transport and intra-shop packaging should be assigned to certain types of raw materials and finished products and marked accordingly.

Conclusion

Thus, summarizing this work, we can draw the following conclusions:

In this paper, such a product as cottage cheese is considered in detail.

Cottage cheese is a lactic acid product prepared by fermenting milk with lactic acid bacteria and removing whey. Depending on the source of raw materials (whole or skimmed milk), fat, semi-fat and skimmed cottage cheese are distinguished. According to the standard adopted in Russia, fatty cottage cheese contains no more than 65% water, no less than 18% fat and 11% protein; acidity 200-225°T (°Turner); calorie content of 100 g of cottage cheese is 230 kcal (960 kJ). Cottage cheese - a product that is full in biological composition, is well absorbed.

There are main ways to produce cottage cheese:

acid;

acid rennet;

separated.

The range of dishes and cottage cheese products is very wide. In this paper, the following recipes are considered: "Curd mass with sour cream", "Curd mass with berries or fruits", "Curd cream", "Curd cheese balls" and "Curd cheese pancakes".

Also, the characteristics of the main and auxiliary raw materials for the manufacture of the above dishes are presented, useful properties are identified, their nutritional and energy values are determined; describes the processes of preparation and manufacture of products;

The types of control over the release of products from cottage cheese are considered.

Highlight the main stages of standardization and certification of cottage cheese and cottage cheese products.

The organization of the workplace and the use of equipment in the production of cottage cheese and cottage cheese products are described.

List of references

1. Federal Law of June 12, 2008 N 88-FZ "Technical Regulations for Milk and Dairy Products

2. Instructions for technical and chemical control at the enterprises of the dairy industry

Z.P., Korolkova E.P. Merchandising of food products: A textbook for the beginning. prof. Education: Proc. allowance for Wednesdays. prof. Education - 2nd ed., Sr. - M.: Publishing center "Academy", 2003. - 272p.

Collection of recipes for dishes and culinary products. Normative documentation for public catering establishments: Educational and methodological manual / Comp. A.V. Rumyantsev - 3rd ed., revised. and additional - M.: Publishing house "Business and Service", 2002. - 1016s.

Chemical composition of food products. Reference tables of the content of basic nutrients and the energy value of dishes and culinary products. - M .: Light and food industry, 1984. - 328s.

Golubeva L.V., Polyansky K.K., Chekulaeva L.V., Technology of products for preserving milk and milk raw materials, 2002.

Kastornykh M.S., ed., Commodity research and examination of edible fats, milk and dairy products, M .: 2003.

Kruglyakov G.N., Kruglyakova G.V., Merchandising of food products, Rostov-on-Don, 2000.

Krus G.N., Khramtsov A.G., Technology of milk and dairy products, M.: Kolos, 2002.

Kunizhev S.M., Shuvaev V.A., New technologies in the production of dairy products, M .: DeLi print, 2004.

Current page: 5 (the book has a total of 19 pages) [accessible reading excerpt: 13 pages]

2.4. Defects of liquid fermented milk products

The defects of fermented milk drinks and measures for their prevention are presented in Table. 2.8.

Table 2.8

Vices and measures to prevent them

2.5. Cottage cheese and products from it

Cottage cheese is a fermented milk product produced using starter microorganisms - lactococci or a mixture of lactococci and thermophilic lactic streptococci and by the method of acid or acid-rennet coagulation of proteins, followed by the removal of whey by self-pressing, pressing, centrifugation and(or) ultrafiltration.

The high nutritional and biological value of cottage cheese is due to the significant content of not only fat, but also proteins that are especially complete in amino acid composition, which makes it possible to use cottage cheese for the prevention and treatment of certain diseases of the liver, kidneys, and atherosclerosis. Curd contains a significant amount of Ca, P, Fe, Mg and other minerals necessary for the normal functioning of the heart, central nervous system, brain, for bone formation and metabolism in the body. Particularly important are the Ca and P salts, which are in the curd in the most convenient state for assimilation.

In addition to direct consumption, cottage cheese is used to prepare various dishes, culinary products and a wide range of curd products. The list of the main types of cottage cheese with an indication of the mass fraction of dry substances is presented in Table. 2.9.

Table 2.9

Assortment of cottage cheese

According to organoleptic, physicochemical and microbiological indicators, cottage cheese and curd products must meet certain requirements (Table 2.10–2.12).

Table 2.10

Physical and chemical indicators of cottage cheese

Table 2.11

Organoleptic characteristics of cottage cheese

Table 2.12

Microbiological indicators of cottage cheese

Depending on the mass fraction of fat, cottage cheese is divided into:

- for fat-free (no more than 1.8% F);

- non-fat (at least 2.0; 3.0; 3.8% F);

- classic (not less than 4.0; 5.0; 7.0; 9.0; 12.0; 15.0; 18.0% F);

- fatty (not less than 19.0; 20.0; 23.0% F).

According to the method of clot formation, two methods for the production of cottage cheese are distinguished: acid rennet And acid.

acid method. It is based only on the acid coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the clot to remove excess whey. In this way, low-fat and low-fat cottage cheese is produced, since when the clot is heated, significant fat losses occur in the whey. In addition, this method ensures the production of low-fat cottage cheese with a more delicate texture. The spatial structure of clots of acid coagulation of proteins is less strong, is formed by weak bonds between small particles of casein, and releases whey worse. Therefore, to intensify the separation of whey, heating of the clot is required.

At rennet-acid method coagulation of milk clot is formed by the combined action of rennet and lactic acid. Casein, when converted to paracasein, shifts the isoelectric point from pH 4.6 to 5.2. Therefore, the formation of a clot under the action of rennet is faster at lower acidity than when proteins are precipitated by lactic acid; the resulting clot has a lower acidity, the technological process is accelerated by 2–4 hours. During rennet-acid coagulation, calcium bridges formed between large particles provide high clot strength. Such clots are better at separating whey than acidic ones, since the compaction of the spatial structure of the protein occurs faster in them. Therefore, heating of the clot to intensify the separation of whey is not required at all, or the heating temperature is reduced.

The rennet-acid method is used to produce fatty and semi-fat cottage cheese, which reduces the waste of fat into whey. With acid coagulation, calcium salts go into the serum, and with rennet, they remain in the clot. This must be taken into account when producing cottage cheese for children who need Ca for bone formation.

In the production of cottage cheese, the raw materials used are milk harvested not lower than the 2nd grade, powdered spray-dried milk of the highest grade, skimmed milk with an acidity of not more than 21 °T, cream with a fat content of 50–55% and an acidity of not more than 12 °T, cream plastic, meeting the requirements of regulatory documentation.

There are two ways to produce cottage cheese (Figure 2.3):

– traditional- from normalized milk;

– separated- from skimmed milk, followed by enrichment of skimmed cottage cheese with cream.

Rice. 2.3. Methods for the production of cottage cheese

2.5.1. Production of cottage cheese in the traditional way

Depending on the equipment used, there are several options for the production of cottage cheese in the traditional way (from normalized milk).

***The usual way(V pouches)*** (Fig. 2.4)

Rice. 2.4. Technological scheme for the production of cottage cheese in the usual way (in bags)

When producing cottage cheese in the usual way, milk is fermented in special baths VK-1 or VK-2.5.

The prepared milk is normalized in order to establish the correct ratio between the mass fractions of fat and protein in the normalized mixture, which ensures that the product is standard in terms of the mass fraction of fat and moisture. Normalization is carried out taking into account the actual mass fraction of protein in the processed raw materials and the normalization coefficient, which is set in relation to the type of cottage cheese, specific production conditions, methods of producing cottage cheese. In order to correctly establish the normalization coefficient, quarterly control production of cottage cheese is carried out. Normalized milk is sent for pasteurization at 78–80 °C with a holding time of 10–20 s. Pasteurized and cooled to a temperature of 4 ± 2 °C, milk can be stored for no more than 6 hours before being processed into cottage cheese. For optimal conditions for the development of lactic acid microflora, milk is fermented with pure cultures of mesophilic lactic streptococci at a milk temperature of 30 ± 2 °C in cold weather years and 28 ± 2 ° C - in warm. With the accelerated fermentation method, a symbiotic ferment is used, prepared on pure cultures of mesophilic and thermophilic streptococci at a milk fermentation temperature of 32 ± 2 °C.

With the rennet-acid method of producing cottage cheese, in addition to the starter culture, calcium chloride and milk-clotting enzymes are added to milk. CaCl is added at the rate of 400 g of anhydrous CaCl per 1000 kg of milk in the form of a solution with a mass fraction of CaCl of 30–40%. After that, rennet powder or pepsin or the enzyme preparation VNIIMS is introduced into the milk in the form of a solution with a mass fraction of the enzyme not more than 1%. The dose of an enzyme with an activity of 100,000 IU per 1000 kg of fermented milk is 1 g. Rennet powder or the VNIIMS enzyme preparation is dissolved in drinking water preheated to 36 ± 3 °C, and pepsin is dissolved in fresh filtered whey at 36 ± 3 °C. After fermentation, the milk is stirred for 10–15 minutes and left alone until a clot forms. With the acid-butter method, milk is fermented until a clot is obtained with an acidity of 60–65 (±5) °T, depending on the type of cottage cheese. The higher the fat content of the curd, the lower the acidity of the clot. The duration of milk fermentation is 6–10 hours. With the acid method, milk is fermented until a clot with an acidity of 75–80 (±5) °T is obtained. The duration of fermentation of milk is 8–12 hours. It is important to correctly determine the end of fermentation, since with an under-fermented clot, sour curd of a smeared consistency is obtained. The clot is cut with wire knives into cubes measuring 2 x 2 x 2 cm. First, the clot is cut along the length of the bath into horizontal layers, then along the width into vertical ones. The clot is left alone for 30-60 minutes to isolate the serum. To intensify the release of whey, the clot is heated in the acid method to a whey temperature of 40–44 (± 2) °C, depending on the type of cottage cheese. The higher the fat content of the curd, the higher the heating temperature. With the rennet-acid method, the clot heating temperatures are reduced and amount to 36–40 (± 2) °С. The clot is kept at these temperatures for 15–40 min.

The released serum is released from the bath through a fitting and collected in a separate container. The clot is poured into calico or lavsan bags measuring 40 x 80 cm, 7–9 kg each, the bags are filled to three quarters of the volume. They are tied and placed in several rows in a press trolley. Under the influence of its own mass, serum is released from the clot. Self-pressing takes place in the workshop at a temperature of no more than 16 °C and lasts at least 1 hour. The end of self-pressing is determined visually, by the surface of the clot, which loses its luster and becomes matte. Then the curd is pressed under pressure until tender. In the process of pressing, the bags with cottage cheese are shaken several times and shifted. In order to avoid an increase in acidity, pressing should be carried out in rooms with an air temperature of 3-6 ° C, and after it is completed, immediately send the curd for cooling to 12 ± 3 ° C using coolers of various designs or in bags, in trolleys in a refrigerator. The finished product is packaged in small (consumer) and large (transport) containers. Cottage cheese is stored until sale for no more than 36 hours at a temperature of no more than 4 ° C and a humidity of 80-85%, including at the manufacturer for no more than 18 hours.

At curd makers with a pressing bath

Curd makers with a pressing bath (TI-4000) are used to produce all types of curd, while the laborious process of pressing curd in bags is excluded.

The cottage cheese maker consists of two double-walled bathtubs with a capacity of 2000 liters with a crane for draining whey and a hatch for unloading cottage cheese. Pressing baths with perforated walls are fixed above the baths, on which the filter cloth is stretched. The pressing vat can be hydraulically raised or lowered almost to the bottom of the fermentation vat.

Properly prepared milk enters the baths. Here, sourdough, solutions of calcium chloride and rennet are added to it, and, just as in the usual way of producing cottage cheese, they are left for fermentation. The finished clot is cut with knives included in the kit of the curd manufacturer and kept for 30-40 minutes. During this time, a significant amount of serum is released, which is removed from the bath with a sampler (a perforated cylinder covered with a filter cloth). In its lower part there is a pipe that slides into the pipe of the bath. The separated whey through the filter cloth and the perforated surface enters the sampler and exits the bath through the nozzle. This pre-removal of whey increases the efficiency of curd pressing.

For pressing, the perforated bath is quickly lowered down until it comes into contact with the surface of the clot. The speed of immersion of the pressing bath into the clot is set depending on its quality and the type of curd produced. The separated whey passes through the filter cloth into the perforated surface and is collected inside the pressing bath, from where it is pumped out every 15–20 min.

The downward movement of the pressing bath is stopped by the lower limit switch, when a space remains between the surfaces of the baths, filled with pressed curd. This distance is established during experimental workings of cottage cheese. Depending on the type of cottage cheese being produced, the duration of pressing is 3-4 hours for fatty cottage cheese, 2-3 hours for semi-fat, 1-1.5 for low-fat. With the accelerated fermentation method, the duration of pressing fatty and semi-fat cottage cheese is reduced by 1–1.5 hours.

At the end of the pressing, the perforated tub is lifted, and the curd is unloaded through the hatch into the carts. The trolley with cottage cheese is lifted up and overturned over the cooler bunker, from where the cooled cottage cheese is supplied for packaging.

On mechanized lines using mesh baths (Fig. 2.5)

Rice. 2.5. Production of cottage cheese on mechanized lines using mesh baths

In this technology there is no such operation as pressing curd. Therefore, in order to create conditions for a more efficient whey separation, the temperature and other parameters in this case differ from the traditional ones. Prepared milk is fermented with sourdough at a temperature of 28–32 ° C in the cold season and 26–30 ° C in the warm season; with the accelerated fermentation method, a symbiotic ferment of mesophilic and thermophilic streptococci is used and fermented at 30–34 ° C. The amount of starter is 3-5% of the amount of fermented milk.

The end of milk fermentation is considered to be the formation of a moderately dense clot with an acidity of 70–95 °T, depending on the type of cottage cheese. The fatter the curd, the lower the acidity of the clot. The duration of fermentation is 5–12 hours. To speed up the separation of whey, the finished clot is slowly heated by introducing steam or hot water into the interstitial space of the bath. The optimal clot heating temperature (according to whey) is 45–50 (±10) °C. The heated clot is kept for 20–30 min and stirred 3–5 times during the holding period. The total duration of heating, including the holding time, should not exceed 2 hours. The heated curd is cooled by at least 10 °C by supplying cold or ice water.

The separation of whey from the clot on lines with mesh baths complete with VK-2.5 baths is carried out by removing whey (no more than two-thirds of the total mass) through the drain valve of the bath. To separate the remaining whey, the grid bath is raised above the bath with the help of a telpher device. In this case, the whey flows into the bath, and the curd is subjected to self-pressing. The duration of serum separation from the clot is 10–40 min. The separation of whey from the clot on lines with a set of equipment YA2-OVV is carried out as follows: part of the released whey (no more than 2/3 of the total mass) is removed through a whey drain valve. The remaining whey, together with the clot, is carefully poured along the tray into a mesh bath located in a self-propelled cart. To separate the whey from the clot, the grid bath is lifted above the trolley with the help of a traverse. In this case, the whey flows into the bath, and the curd is subjected to self-pressing (10-40 minutes). The subsequent cooling of the curd is carried out by immersing the mesh bath with curd into the cooled whey and keeping it in it for 20-30 minutes. The curd is cooled to 13 ± 5 °C. As a cooling medium, fresh curd whey, pasteurized, cooled to a temperature of not more than 5 ° C is used. Duration of storage of whey at a temperature not exceeding 8 ° C 1 day. After cooling 2 bath-grids with cottage cheese, the cooling medium is replaced with a fresh one. To separate the whey, the mesh bath is lifted above the bath with the help of a hoist device. In this case, the whey flows into the bath, and the curd is subjected to self-pressing. The duration of the separation of the cooling medium from the curd is 20–30 minutes. The curd is unloaded into the accumulator bath with the help of a tilting device and fed to the packaging by the auger.

On mechanized lines Ya9-OPT-2.5 and Ya9-OPT-5

The Ya9-OPT-5 mechanized line with a milk capacity of 5000 l/h is the most advanced and is used to produce classic cottage cheese. The finished clot is mixed for 2–5 min and is fed by a screw pump to a once-through heater with a jacket. Here, the clot is quickly (2–5 min) heated to a temperature of 42–54 °C (depending on the type of cottage cheese) by supplying hot water (70–90 °C) to the jacket. The heated clot is cooled in a cooler with water to 25–40 °C and sent to a two-cylinder dehydrator covered with a filter cloth. The moisture content in the finished curd is regulated by changing the angle of inclination of the dehydrator drum or changing the heating and cooling temperature of the curd.

Ready cottage cheese is sent for packaging and then to the refrigerating chamber for additional cooling.

2.5.2. Separate method for the production of cottage cheese

The separate method has a number of advantages. Significantly reduced fat loss in production; saving fat per 1 ton of fat cottage cheese is 13.2, bold - 14.2 kg. The separation of whey from the clot is facilitated, a greater possibility of mechanization of technological operations is created, as a result of which labor productivity increases. The quality of cottage cheese increases as a result of a decrease in acidity. This is facilitated by the addition of fresh pasteurized cream to low-fat cottage cheese, the acidity of which is almost 20 times less than the acidity of cottage cheese, and at the same time, chilled cream reduces the temperature of the cottage cheese, which prevents a further increase in the acidity of the finished product.

The production of cottage cheese from skimmed milk can be carried out on any available equipment, including cottage cheese separator, with further mixing it with cream (Fig. 2.6).

With this method of production, milk intended for the production of cottage cheese, after being heated to a temperature of 40–45 ° C, is sent for separation to obtain cream with a fat content of at least 50–55%, which is then pasteurized at a temperature of at least 90 ° C, cooled to 2 -4 °C and sent for temporary storage.

Rice. 2.6. Technological scheme for the production of cottage cheese in a separate way

The resulting skimmed milk is subjected to the usual preparation for curdling, as mentioned above, namely: pasteurization at 78–80 °C for up to 20 seconds, cooling to a fermentation temperature of 30–34 °C, and sent to a fermentation tank with a special stirrer. It also serves sourdough, calcium chloride, milk-clotting enzyme. The mixture is thoroughly mixed and left for fermentation until the acidity of the clot is 90–100 °C, since during the subsequent separation of the clot into curd and whey in a special separator-curd separator, the nozzles of this separator may become clogged if the clot has a lower acidity.

In order for the curd clot to be better separated into the protein part and whey, after thorough mixing, it is fed by a special pump into a plate heat exchanger, where it is first heated to 60-62 ° C, and then cooled to 28-32 ° C and sent under pressure already to separator-cottage cheese manufacturer, where it is divided into whey and cottage cheese.

In the production of fatty cottage cheese by dehydration, separation is carried out to a mass fraction of moisture in the clot of 75–76%, and in the production of semi-fat cottage cheese - up to 78–79%. The resulting curd mass is cooled on a plate cooler for cottage cheese to 8 ° C and sent to the mixer, where pasteurized chilled cream (50–55% fat content) is fed by a dosing pump, and everything is thoroughly mixed.

The finished cottage cheese is packed on automatic machines and sent to the storage chamber.

Cottage cheese grained with cream

Cottage cheese is a crumbly dairy product made from cottage cheese raw materials with the addition of cream and table salt. Heat treatment of the finished product and the addition of consistency stabilizers is not allowed.

In appearance, grained cottage cheese is a cheese mass, curd grains in the mass are clearly distinguishable and covered with cream. According to the chemical composition and taste properties, it approaches cottage cheese. For the production of grained cottage cheese, the content of solids in skimmed milk is very important, which affects not only the structure of the grain and its yield, but also the rate of milk fermentation (Fig. 2.7).

The prepared milk is separated at 34–40 °C to obtain cream with a fat mass fraction of 13–20%, skimmed milk with a fat mass fraction of 0.05% and non-fat solids.< 8,5 %. Сливки пастеризуют при температуре 92±2 °C с выдержкой 15–20 с, гомогенизируют при температуре 26–30 °C и давлении 10–15 МПа, охлаждают до температуры 5–8 °C и выдерживают 10–12 ч. Обезжиренное молоко пастеризуют при температуре 72 ± 2 °C с выдержкой 15–20 с. Заквашивают молоко при температуре 30 ± 2 °C при быстром способе сквашивания и 21 ± 2 °C при длительном. Применяется закваска, приготовленная на культурах мезофильных молочно-кислых стрептококков. Закваска добавляется в молоко в количестве 50–80 кг на 1000 кг молока при быстром способе сквашивания и 10–30 кг при длительном способе. После внесения закваски в молоко добавляется 30–40 % раствор хлористого кальция из расчета 400 г безводной соли на 1000 кг молока и раствор сычужного порошка или пепсина или ферментного препарата ВНИИМС из расчета 0,5–1 г на 1000 кг молока (активность 100 000 единиц). Затем осуществляют перемешивание молока в течение 30–40 мин с интервалом 10–15 мин. Сквашивание молока заканчивается через 5–7 ч при быстром способе сквашивания и через 10–12 ч при длительном с момента внесения закваски. Кислотность сыворотки в конце сквашивания должна быть в пределах 46–48 °Т при условии содержания массовой доли сухих веществ в молоке 8,5–9,5 % и 49–55 °Т при массовой доле сухих веществ более 9,5 %. Показатель pH сгустка в конце сквашивания 4,6–4,9.

Rice. 2.7. Technological scheme for the production of granulated cottage cheese

Both modes of fermentation have advantages and disadvantages. The advantages of a long-term method of milk fermentation are as follows: the process is usually carried out at night, which allows organizing the main work only during the day shift; less sourdough is required; the taste and aroma of the product improves, since the biochemical process of aroma formation is slower than the process of acid formation. The disadvantages of the long-term method of milk fermentation are that the duration of the product preparation cycle increases; low turnover of baths; due to the fact that there is no monitoring of the fermentation process at night, fluctuations in the fermentation temperature are possible, which can lead to a deterioration in the quality of the clot.

The advantages of the short-term fermentation method are as follows: the technological cycle ends quickly; the fermentation process is under control all the time; less possibility of contamination of the product with foreign microflora; Baths are better. Disadvantages of this fermentation method: a larger amount of ferment is required; the finished product is obtained with a less pronounced aroma.

Regardless of the chosen method, the temperature of milk fermentation must be maintained throughout the entire fermentation time within the established limits. Lowering the ripening temperature can cause a significant delay in the process and contribute to the formation of a flabby clot.

At the end of fermentation, the clot is processed. This is one of the main technological operations in the production of granulated cottage cheese, since it affects the transfer of milk solids into grain, its uniformity, composition and quality of the finished product. If the acidity of the clot is too low when cut, the grain will be rough and rubbery. If on the contrary, then the particles of the clot will be brittle, the grain will be heterogeneous with a high content of protein dust in the whey, with a mealy consistency of the finished product. Such a grain easily falls apart when boiled, and when mixed with cream, it loses its shape and turns into a curd mass. The finished clot is cut with wire knives into cubes with an edge size of 8, 10 or 12, 14 cm. The cut clot is left alone for 20-30 minutes to isolate the serum. Then water is introduced into the bath, the temperature of which is 45 ± 2 °C, to reduce the acidity of the whey to 36–40 °T. The mass of water should be 10-15% of the mass of the contents in the bath. After adding water to the bath, the grain is carefully mixed and gradually begins to heat up, introducing hot water into the interstitial space. It is necessary to heat the grain, especially in the first stage to a temperature of 38 ± 2 ° C, very carefully and evenly so that it does not boil and the temperature of the contents in the bath rises by 1 ° for every 10 minutes. In this case, you need to mix the grain, only in order to keep it in suspension. Subsequent heating of the contents of the bath to 48-55 ° C should be carried out faster so that the temperature rises by 1 ° for every 2 minutes. After the temperature in the bath has risen to the required level, the grain is kneaded for 30–60 minutes to compact it. Periodically check the suitability of the grain. Ready, pre-cooled in tap water, the grain, with light compression in the hand, should retain its shape. At the end of boiling, the whey is removed from the bath and the grain is washed and simultaneously cooled. The grain is washed with water in two stages: I - water with a temperature of 16 ± 2 °C is added in an amount of 40–50% of the initial mass of fermented milk, stirred for 15–20 minutes and the water is removed; II - water with a temperature of not more than 8 ° C is added in an amount of 30-40%, stirred for 15-20 minutes and removed. Then the grain is dried. To do this, it is shifted to the walls of the bath so that a chute is formed in the middle for whey to drain freely, and left for 1–2 hours. During drying, the bath must be closed. The moisture content in the finished grain should be no more than 80%. The duration of drying depends on the consistency and size of the grain and on the thickness of the layer. The grain is soft and with a large amount of dust dries more slowly than grain that is coarser and more uniform in structure. Salt is added to the chilled cream and after that they are added to the defatted grain. Mix grain with cream and salt in a mixer. For manual packaging in large containers, cream of 20% fat content is used, for packaging in small containers on automatic machines - 13–15% fat content. In a well-blended product, the grains should be evenly coated with a layer of viscous cream. Store homemade cheese at a temperature of 0–6 °C for no more than 36 hours, including at the manufacturer for no more than 24 hours.

METHODS FOR PRODUCING COTTAGE CHEESE

In the production of cottage cheese, one of the main operations is the fermentation of milk, which causes coagulation of proteins and the formation of a clot. Based on this, there are two main methods of coagulation: acid and acid-rennet. With the acid method, casein coagulation occurs as a result of lactic acid fermentation. The resulting clot has a good consistency, but when producing fatty curd, it is more difficult to get rid of whey. In this regard, earlier, as a rule, only low-fat cottage cheese was produced by the acid method. At present, using new methods of curd processing, this method, as the most economically advantageous, is also used in the production of fatty and semi-fat cottage cheese.

With the acid-rennet method, casein coagulation and clot formation occurs under the action of lactic acid and rennet or pepsin. Rennet enhances the process of syneresis in the clot, as a result, it improves the separation of whey.

The production of fatty and semi-fat cottage cheese, regardless of the method of protein coagulation at enterprises, is carried out in a traditional or separate way.

Production of cottage cheese in the traditional way. The technological process for the production of fatty and semi-fat cottage cheese with acid or acid-rennet coagulation of proteins in the traditional production method consists of the following operations:

Acid method Acid-rennet method

The scheme of the technological line for the production of cottage cheese in the traditional way is shown in fig. 1

Good-quality milk with an acidity of not more than 20 ° T is sent to the production of cottage cheese, which must be prepared for fermentation. To do this, milk is normalized in terms of fat content, cleaned of mechanical impurities, pasteurized and cooled to the fermentation temperature.

By normalizing milk, the necessary ratio between the mass fraction of fat and protein in the processed mixture is established, which ensures the production of cottage cheese with a standard composition. Calculations for the normalization of milk are carried out taking into account the content of protein in it and are carried out, as a rule, by mixing. Normalized milk is purified from mechanical impurities and sent for pasteurization.

The mode of pasteurization of milk affects the density of the clot obtained during fermentation. With an increase in the pasteurization temperature, the density of the clot increases, but at the same time, the ability of the clot to retain moisture increases, which makes it difficult to remove whey from it. In this regard, during the production of cottage cheese, milk is pasteurized at a temperature of 78 ± 2 ° C with an exposure of 15-20 s. This mode is considered sufficient to destroy the microflora in the normalized mixture and obtain a clot convenient for further processing.

The pasteurized mixture is cooled to a fermentation temperature of 28-30°C (in the warm season) and 30-32°C (in the cold season). The fermentation and fermentation of the mixture is carried out in special double-walled baths for the production of cottage cheese. For ease of maintenance, they are mounted on sites.

When producing cottage cheese by the acid-rennet method, 1-5% of the leaven prepared on pure cultures of mesophilic lactic streptococcus is added to the mixture cooled to the fermentation temperature. Thoroughly mixed milk is kept for 2-3 hours until it reaches an acidity of 32-35°T. After that, a 40% solution of calcium chloride is added to it at the rate of 400 g of anhydrous salt per 1 ton of milk. Rennet or pepsin is added as a 1% solution at the rate of 1 g of enzyme per 1 ton of milk. A solution of rennet is prepared in boiled and cooled to 35°C water. A solution of pepsin in order to increase its activity is prepared on acidic clarified whey at a temperature of 36±2°C 5-8 hours before use.

The introduction of rennet at the same time as the starter allows you to stir the milk every 30-40 minutes in the first 2-3 hours after fermentation, which prevents it from settling fat. In addition, an increase in the acidity of milk during the aging process enhances the activity of the introduced rennet, which improves the quality of the clot.

The readiness of the clot is determined by a fracture test. To do this, insert the end of the spatula slightly obliquely into the clot and carefully lift it up. The finished clot at the same time gives an even, with shiny edges, a break with the release of a transparent light green color of the serum. If the clot is not yet ready, then the fracture will have a flabby appearance with the release of cloudy serum. Incorrect determination of the readiness of the clot entails a deterioration in the quality of the curd and a decrease in its yield. The readiness of the clot is most accurately determined by its acidity, which for fatty and semi-fat cottage cheese should be 58-60°T. The formation of a clot occurs in 6-8 hours.

To reduce the duration of milk fermentation, you can use a starter consisting of mesophilic and thermophilic lactic streptococci in a ratio of 1: 1 in an amount of 5% of the mass of milk. At the same time, the fermentation temperature is increased in the warm season to 35±1°C, in the cold season - up to 37±1°C, the duration of milk fermentation is reduced to 4-5 hours, and whey is released from the clot more intensively.

In order for the resulting clot to acquire the consistency of cottage cheese, about 70% of all moisture contained in it must be removed from it. Water is removed from the clot together with dry substances dissolved in it (lactose, whey proteins, etc.) in the form of whey. To speed up the release of serum, the clot must be cut into small pieces, which will significantly increase its surface. The clot is cut with special wire knives, first into horizontal layers along the length of the bath, and then along the length and width into vertical ones. The result is cubes about 20 mm in size along the edge. The cut clot is left alone for 30-40 minutes. During the exposure time, serum is intensively released from it, which is removed from the baths by a siphon or through a fitting.

When producing fatty or semi-fat cottage cheese by the acid method, a leaven prepared on pure cultures of mesophilic lactic streptococcus in an amount of up to 5% is added to the normalized mixture. Thoroughly mixed milk is left at rest until a clot forms.

Under the action of lactic acid, which is formed as a result of lactic acid fermentation, milk casein passes into an insoluble state, forming a clot. Unlike the clot obtained by acid-rennet coagulation, it has lower strength and viscosity. This is due to the unequal dispersion of protein particles in these two clots. In a clot obtained by acid-rennet coagulation, protein particles of large (30-50 microns) and medium (10-30 microns) sizes make up about 80%. With acid fermentation, there are no large protein particles in the clot, and small (up to 10 μm) particles account for about 55%.

The readiness of the clot can be determined by a break test, while paying attention to the color of the released serum. More precisely, the end of fermentation is determined by the acidity of the clot, which reaches 70-80°T. The formation of a clot occurs in 7-9 hours.

The finished clot is cut with knives into cubes with an edge size of 20 mm and left alone for 10-15 minutes to partially separate the serum from it, and therefore, some compaction of the clot pieces. Serum from a clot obtained by the acid method is released more slowly than with the acid-rennet method. To accelerate the phenomenon of syneresis, in this case, an increase in temperature is used, which causes a stronger contraction of the protein clot and a more intensive release of serum from it. For this purpose, the cut and somewhat compacted clot is heated to a temperature of 40-44°C, directing hot water into the interwall space of the bath. For uniform heating of the entire mass, the clot is gently mixed. At the same time, intensive mixing is not allowed, which causes fragmentation of the pieces of the clot with the formation of small protein particles that will leave with the whey, while reducing the yield of the product. It is also impossible to allow the clot to overheat above the set temperature, which contributes to the production of cottage cheese with a dry and rough texture. When the clot is not heated, the whey separation in it slows down, and as a result, the curd will have an increased acidity, a smearing consistency, and losses during its production will increase.

After heating the clot to the required temperature, it is left alone for 20-30 minutes for better dehydration. The whey released during this is removed from the bath. Further operations in the production of cottage cheese obtained both by acid and acid-rennet methods are performed similarly.

To improve the release of whey, the clot is pressed in small portions, placed in strong calico or lavsan bags. Through the fitting of the bath, 7-9 kg of clot flows by gravity into each bag. The bags are tied and stacked in several rows in a press trolley, where, under the action of its own weight, whey is released from the clot. Self-pressing takes place in the workshop at an air temperature not higher than 16°C and lasts at least 1 hour. The end of self-pressing is determined visually by the surface of the clot, which loses its luster and becomes matte.

After self-pressing, the bags are placed in several rows in a press trolley or another type of press, and the curd is pressed under pressure until cooked. The pressure during pressing should be increased gradually, otherwise part of the dry matter will pass into whey and losses will increase. In the process of pressing, the bags with cottage cheese are shaken and shifted several times, which accelerates the release of whey. To avoid an increase in acidity, pressing is carried out in rooms with an air temperature of 3-8°C. The end of pressing is determined by the moisture content in the curd. The entire pressing process lasts no more than 10 hours.

It is more expedient to press cottage cheese not in coarse calico, but in lavsan bags. This speeds up whey separation, resulting in a 40% reduction in pressing time. In this regard, the acidity of the curd is reduced by 12-15°T, which improves the quality of the finished product. Due to the reduction in the adhesion of the protein clot to the lavsan fabric, the loss of cottage cheese during production is reduced within 8-10 kg per 1 ton of product. Lavsan fabric is also easier to wash, it is much stronger than coarse calico.

After pressing, the curd is immediately sent for cooling to a temperature of 8-15°C, using coolers of various designs, the most advanced of which are two-cylinder closed coolers.

The technology of cottage cheese in the traditional way has a number of serious drawbacks. Thus, the whole process of curd production lasts at least 12 hours. The separation of whey from the clot using fabric bags takes a long time and requires a lot of manual labor; a significant amount of fat is removed from the clot with whey. The whole process is carried out in an open way, which creates the possibility of repeated microbiological contamination of the product. All this was the reason for the search for ways to improve the production of cottage cheese.

In 1961, a separate method for the production of cottage cheese on existing equipment was first introduced at the Chelyabinsk Dairy Plant. The essence of this method lies in the fact that low-fat cottage cheese is produced from skimmed milk, to which cream is added, increasing its fat content to 9 or 18%. Low-fat cottage cheese is obtained in this case by the acid-rennet method. Ready low-fat cottage cheese is pressed out until it acquires the required moisture content and ground on a rolling mill to obtain a uniform consistency. After that, in a kneading machine, it is mixed with pasteurized and chilled cream with a fat content of 50-55%. All necessary calculations for this are performed using special tables.

The use of a separate method for the production of cottage cheese on existing equipment made it possible to reduce fat loss per 1 ton of cottage cheese by 13-14 kg, but did not lead to an increase in the mechanization of the technological process.

The use of cottage cheese separators made it possible to fully mechanize the technological process of cottage cheese production in a separate way and to develop special flow-mechanized lines, which are equipped with large enterprises in our country. In the production of cottage cheese on these lines (Fig. 2), skimmed milk is pasteurized at a temperature of 78 ± 2 ° C with an exposure of 15-20 s, cooled to 28-30 ° C, and it enters the fermentation tanks equipped with special mixers for mixing the curd . Fermentation of skimmed milk in the cold season occurs at a temperature of 30-32°C, in the warm season - at 28-30°C. 1-5% starter prepared on pure cultures of mesophilic lactic streptococcus, 30-40% solution of calcium chloride at the rate of 400 g of anhydrous salt per 1 ton of milk and 1% solution of rennet, pepsin or enzyme preparation VNIIMS at the rate of 1 g of enzyme per 1 ton of milk. All this is added simultaneously, the contents of the container are stirred for 10 minutes and left alone for the formation of a clot. Fermentation of skimmed milk lasts up to 8-10 hours.

The end of fermentation is determined by the acidity of the clot, which should reach 95-110°T. With lower acidity, the processing of the clot in the separator is difficult and its nozzles may become clogged.

The resulting clot is thoroughly mixed with a stirrer for 5-10 min and is pumped into a plate heat exchanger. In it, the stirred clot is heated to a temperature of 60°C, and then cooled to 30°C. As a result of heat treatment, the clot separates the whey better. At the same time, a significant part of lactic acid microorganisms in the vegetative form is destroyed in the clot. This prevents excessive build-up of acidity and gives the product greater shelf life.

From the heat exchanger through a two-section mesh filter, the clot is pumped into the separator-curd separator. In the separating device, the clot is distributed in thin layers between the plates.

Under the action of centrifugal force, it is separated into curd and whey. Cottage cheese as a heavier fraction is thrown to the periphery, from where it is continuously discharged through nozzles into the receiver. The clarified whey is removed from the separating device through a special ring.

The curd leaving the separator is fed through the receiver with a special pump for immediate cooling into a plate or tubular cooler. Low-fat cottage cheese, cooled to a temperature of 8°C, enters the mixer. Pasteurized and chilled cream with a fat content of 50-55% is also fed here with a dosing pump from a container. The combination of cottage cheese and cream in the mixer occurs in volumetric proportions. In the mixer chamber, low-fat cottage cheese and cream are thoroughly mixed and the product moves to a cone nozzle, through which it exits the mixer in a continuous stream. Through the storage tank, the curd enters the packaging machine.

As a result of clot processing in separators, the finished product acquires a pasty consistency that differs from the traditional one, and therefore received the name of soft dietary curd.

54. Methods of milk coagulation in the production of cottage cheese production of cottage cheese in the traditional way

According to the method of clot formation, two methods of curd production are distinguished: acidic and rennet-acid. The first is based only on the acid coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the clot to remove excess whey.

Rothky. In this way, low-fat and low-fat cottage cheese is produced, since when the clot is heated, significant fat losses occur in the whey. In addition, this method ensures the production of low-fat cottage cheese with a more delicate texture. The spatial structure of clots of acid coagulation of proteins is less strong, it is formed by weak bonds between small particles of casein and whey is released worse. Therefore, to intensify the separation of whey, heating of the clot is required.

With the rennet-acid method of milk coagulation cry, the effluent is formed by the combined action of rennet and lactic acid. Under the action of rennet, casein in the first stage passes into paracasein, in the second - a clot is formed from paracasein. Casein, when converted to paracasein, shifts the isoelectric point from pH 4.6 to 5.2. Therefore, the formation of a clot under the action of rennet occurs faster, at a lower acidity than during the precipitation of proteins with lactic acid, the resulting clot has a lower acidity, the technological process is accelerated by 2-4 hours. During rennet-acid coagulation, calcium bridges formed between large particles provide high clot strength. Such clots are better at separating whey than acid ones, since the compaction of the spatial structure of the protein occurs faster in them. Therefore, heating of the clot to intensify the separation of whey is not required.

As a raw material, benign fresh milk is used, whole and skimmed, with an acidity of not more than 20 °T. In terms of fat, milk is normalized taking into account the content of protein in it (according to protein titer), which gives more accurate results.

Normalized and purified milk is sent for pasteurization at 78-80°C with a holding time of 20-30 s. The pasteurization temperature affects the physicochemical properties of the clot, which, in turn, affects the quality and yield of the finished product. So, at low pasteurization temperatures, the clot is not dense enough, since whey proteins almost completely go into whey, and the yield of cottage cheese decreases. With an increase in pasteurization temperature, the denaturation of whey proteins increases, which are involved in the formation of a clot, increasing its strength and

Increasing moisture holding capacity. This reduces the intensity of whey separation and increases the yield of the product. By regulating the modes of pasteurization and clot processing, by selecting strains of starter cultures, it is possible to obtain clots with the desired rheological and water-retaining properties.

G. N. Mokhno proposed to increase the pasteurization temperature of the mixture for cottage cheese to 90 ° C in order to completely precipitate whey proteins and increase the yield of cottage cheese by 20-25%; at the same time, there are no difficulties in separating the serum from the clot.

Pasteurized milk is cooled to the fermentation temperature (in the warm season up to 28-30, in the cold - up to 30-32 ° C) and sent to special baths for the production of cottage cheese. The starter for the production of cottage cheese is made on pure cultures of mesophilic lactic streptococci and is added to milk in an amount of 1 to 5%. Some experts recommend adding Str. acetoinicus. The duration of fermentation after fermentation is 6-8 hours.

With the accelerated method of fermentation, 2.5% of the ferment prepared on cultures of mesophilic streptococcus and 2.5% of thermophilic lactic streptococcus are added to milk. The fermentation temperature with the accelerated method rises to 35 ° C in the warm season, and up to 38 ° C in the cold season. The duration of milk fermentation is reduced by 2-3.5 hours, while the release of whey from the curd is more intense.

To improve the quality of cottage cheese, it is desirable to use a non-transplanting method of preparing a starter culture on sterilized milk, which allows reducing the dose of starter application to 0.8-1% with its guaranteed purity.

With the rennet-acid method of producing cottage cheese, after adding the starter, a 40% solution of calcium chloride is added (at the rate of 400 g of anhydrous salt per 1 ton of milk), prepared in boiled and cooled to 40-45 ° C water. Calcium chloride restores the ability of pasteurized milk to form a dense, well-separating clot under the action of rennet. Immediately after that, rennet or pepsin is added to milk in the form of a 1% solution at the rate of 1 g per 1 ton of milk. Rennet is dissolved in boiled and cooled to 35 ° C in -, de. A solution of pepsin in order to increase its activity is prepared on acidic clarified whey 5-8 hours before use. To speed up the turnover of curd baths, milk is fermented to an acidity of 32-35 ° T in tanks, and after The tem is pumped into curd baths and calcium chloride and enzyme are added.

The readiness of the clot is determined by its acidity (for fatty and semi-fat cottage cheese it should be 58-60, for low-fat - 75-80 ° T) and visually the clot should be dense, give even smooth edges at the break with the release of transparent greenish whey. Fermentation with the acid method lasts 6-8 hours, with rennet - 4-6 hours, with the use of active acid-forming sourdough - 3-4 hours.

To speed up the release of whey, the finished clot is cut with special wire knives into cubes with a face size of 2 cm. In the acid method, the cut clot is heated to 36-38 ° C to intensify the release of whey and incubated for 15-20 minutes, after which it is removed. With rennet, the cut clot without heating is left alone for 40-60 minutes for intensive serum release.

For further separation of whey, the clot is subjected to self-pressing and pressing. To do this, it is poured into calico or lavsan bags of 7-9 kg (70% of the bag capacity), they are tied up and placed in several rows in a press trolley. Under the influence of its own mass, serum is released from the clot. Self-pressing takes place in the workshop at a temperature not exceeding 16 ° C and lasts at least 1 hour. The end of self-pressing is determined visually, by the surface of the clot, which loses its luster and becomes matte. Then the curd is pressed under pressure until tender. In the process of pressing, the bags with cottage cheese are shaken several times and shifted. In order to avoid an increase in acidity, pressing should be carried out in rooms with an air temperature of 3-6 ° C, and after it is completed, immediately send the curd for cooling to a temperature not higher than 8 ° C using coolers of various designs; the most perfect of them is a two-cylinder.

The finished product is packed on automatic machines in small and large containers. Cottage cheese is packaged in clean, steamed wooden tubs or clean aluminum, steel, tin-plated wide-mouth flasks or cardboard boxes with parchment liners, polyethylene film. In small packages, cottage cheese is packed in the form of bars weighing 0.25; 0.5 and 1 kg, wrapped in parchment or cellophane, as well as in cardboard boxes, bags, glasses made of various polymeric materials, packed in boxes with a net weight of not more than 20 kg.

Cottage cheese is stored until sale for no more than 36 hours at a chamber temperature not higher than 8 ° C and a humidity of 80-85%. If the shelf life is exceeded due to incessant enzymatic processes, defects begin to develop in the curd.

Curd makers with a pressing bath are used to produce all types of curd, while the laborious process of pressing curd in bags is eliminated.

Properly prepared milk enters the baths.

Here, sourdough, solutions of calcium chloride and rennet are added to it, and, just as in the usual way of producing cottage cheese, they are left for fermentation. Ready cry runoff is cut with knives included in the set of curd makers and incubated for 30-40 minutes. During this time*, a significant amount of serum is released, which is removed from the bath with a sampler (perforated cylinder covered with a filter cloth). In its lower part there is a pipe that slides into the pipe of the bath. The separated whey through the filter cloth and the perforated surface enters the sampler and exits the bath through the nozzle. This pre-removal of whey increases the efficiency of curd pressing.

For pressing, the perforated bath is quickly lowered down until it comes into contact with the surface of the clot. The speed of immersion of the pressing bath into the clot is set depending on its quality and the type of curd produced. The separated whey passes through the filter cloth and perforated surface and is collected inside the pressing bath, from where it is pumped out every 15-20 minutes.

The downward movement of the pressing bath is stopped by the lower limit switch, when a space remains between the surfaces of the baths, filled with pressed curd. This distance is established during experimental workings of cottage cheese. Depending on the type of cottage cheese produced, the duration of pressing is 3-4 hours for fatty cottage cheese, 2-3 hours for semi-fat, 1-1.5 hours for low-fat. With the accelerated fermentation method, the duration of pressing fatty and semi-fat cottage cheese is reduced by 1-1.5 hours.

The Ya9-OPT-5 mechanized line with a milk capacity of 5,000 l/h is the most advanced and is used for the production of semi-fat, “Peasant” and low-fat cottage cheese. The finished clot is mixed for 2-5 minutes and is fed by a screw pump into a straight-through heater with a jacket. Here, the clot is quickly (4.5-7 minutes) heated to a temperature of 42-54 ° C (depending on the type of cottage cheese) by supplying hot water (70-90 ° C) to the shirt. The heated clot is cooled to 8-12°C in a water cooler (25-40°C) and sent to a two-cylinder dehydrator covered with a filter cloth. The moisture content in the finished curd is regulated by changing the angle of inclination of the dehydrator drum or by changing the heating and cooling temperature of the curd.

Ready cottage cheese is sent for packaging and then to the refrigerating chamber for additional cooling.

In order to reserve cottage cheese in the spring and summer periods of the year, it is frozen. The quality of thawed cottage cheese depends on the method of freezing. Cottage cheese with slow freezing acquires a grainy and crumbly texture due to the freezing of moisture in the form of large ice crystals. With rapid freezing, moisture simultaneously freezes in the form of small crystals in the entire mass of the curd, which do not destroy its structure, and after defrosting, the original consistency and structure characteristic of it are restored. There is even an elimination after defrosting of an undesirable granular consistency due to the destruction of grains of cottage cheese by small ice crystals. The curd is frozen in packaged form - in blocks of 7-10 kg and briquettes of 0.5 kg at a temperature of -25 to -30 ° C in thermally insulated continuous freezers to a temperature in the center of the block of -18 and -25 ° C for 1 ,5-3 hours. Frozen blocks are placed in cardboard boxes and stored at the same temperatures for 8 and 12 months, respectively. Defrosting of cottage cheese is carried out at a temperature not exceeding 20 ° C for 12 hours.

PRODUCTION OF COTTAGE CHEESE IN A SEPARATE METHOD

With this method of production (Fig. 8), milk intended for the production of cottage cheese is heated in a plate apparatus to 40-45 ° C and separated to obtain cream with a mass fraction of fat of at least 50-55%. Pasteurized cream-

Yut in a plate pasteurization-cooling unit at 90°C, cooled to 2-4°C and sent for temporary storage.

Skimmed milk is pasteurized at 78-80°C with a holding time of 20 seconds, cooled to 30-34°C and sent to a fermentation tank equipped with a special mixer. The starter, calcium chloride and enzyme are also fed here, the mixture is thoroughly mixed and left for fermentation until the acidity of the clot is 90-100 ° T, since when separating a clot with a lower acidity, the separator nozzles may become clogged.

The resulting clot is thoroughly mixed and pumped into a plate heat exchanger, where it is first heated to 60-62 ° C, and then cooled to 28-32 ° C, due to which it is better separated into the protein part and whey. From the heat exchanger, the clot is fed under pressure to the cottage cheese separator, where it is separated into whey and cottage cheese.

In the production of fatty cottage cheese, dehydration by separation is carried out to a mass fraction of moisture in the clot of 75-76%, and in the production of semi-fat cottage cheese - to a mass fraction of moisture of 78-79%. The resulting curd mass is cooled on a plate cooler to 8 ° C, ground on a roller until

Obtaining a homogeneous consistency. Cooled cottage cheese is sent to a kneading machine, where pasteurized chilled cream is fed by a dosing pump, everything is thoroughly mixed. The finished cottage cheese is packed on automatic machines and sent to the storage chamber.

According to the described technology, fat, bold, "Peasant", soft dietary, soft dietary fruit and berry cottage cheese are obtained.

Soft dietary cottage cheese is produced by fermenting pasteurized (85-90 ° C) skimmed milk with pure cultures of lactic acid streptococci, removing part of the whey by separation, followed by adding cream to low-fat cottage cheese. To do this, leaven, calcium chloride and a solution of rennet (1-1.2 g/t) are added to pasteurized and cooled to 28-34 ° C skim milk with stirring. The mixture is fermented until the acidity of the clot is 90-110°T (pH 4.3-4.5) or up to 85-90°T (fermentation by the accelerated method). The finished clot is thoroughly mixed with a stirrer (5-10 min) and with the help of a pump it is sent to a plate heat exchanger, where it is first heated to 60-62 °C for better whey separation, and then cooled to 28-32 °C. Further, the clot is crushed with the help of a mesh filter and enters the cottage cheese separator - the manufacturer to obtain low-fat cottage cheese.

The resulting cottage cheese is pumped first to a tubular cooler, where it is cooled to 8 ° C and fed to a mixer - dispenser for mixing with pasteurized (85-90 ° C with a holding time of 15-20 s) and chilled (up to 10-17 ° C) cream with mass fraction of fat 50-55%

Soft dietary cottage cheese should contain a mass fraction of fat of at least 11%, moisture 73%: its acidity should not exceed 210 °T. Cottage cheese should have a pure sour-milk taste, a delicate, uniform texture, slightly spreading, white with a creamy tint, uniform IIO throughout the mass.

Soft dietary fruit and berry cottage cheese is produced with syrups, which are thoroughly mixed in a separate container with cream beforehand and fed into the Mixer - dispenser for mixing with cottage cheese. They also produce low-fat soft dietary fruit and berry cottage cheese.

The finished product is packed on the machine in boxes, cups or bags made of polymeric materials, which are then placed in boxes and sent to the refrigerator for storage at a temperature of 2 °C.

The term of the product realization is not more than 36 hours from the moment of production at a temperature not higher than 8 °C"

Homemade cheese is made fat (4% fat) and low fat. It is a cheese mass of individual grains of white (for fatty) color with a slightly yellowish tinge. The taste of the product is delicate, slightly salty, the smell is sour milk. The mass fraction of fat in homemade cheese is 4.3 and 20%, non-fat - 0.4, salt is not more than 1, moisture is not more than 78.3 and 79%, respectively; the acidity of the product is not higher than 150 °T. For its production, skimmed milk with an acidity of not more than 19 °T and cream with a mass fraction of fat of 30% and an acidity of not more than 17 °T are used.

The cream is pre-pasteurized at 95-97 °C with a holding time of 30 minutes (to give a taste of pasteurization), homogenized at a temperature of 26-30 °C and a pressure of 12.5-13 MPa, after which it is cooled to 4-8 °C. Skimmed milk is pasteurized at 75°C for 18-20 seconds, cooled to 30-32°C and fermented in a bath. The starter contains Str. lactis, Str. diacetilactis, Str. cremoris in a ratio of 2:1; : 2. If the starter is introduced in an amount of 5-8%, fermentation continues for 6-8 hours, if in an amount of 1-3%, then 12-16 hours at a temperature of 21-23 ° C. In addition to sourdough, calcium chloride is added to milk in the form of a solution (400 g of anhydrous salt per 1 ton of milk) and a 1% solution of rennet (1 g per 1 ton of milk).

The readiness of the clot is determined by the acidity of the whey, which should be 45-57°T (pH 4.7-4.9), and the strength of the clot. The finished clot is cut with wire knives into cubes with a rib size of 12.5-14.5 mm and left alone for 20-30 minutes. In the process of aging, acidity increases, whey separates better and the clot thickens (dries). After this, to reduce the acidity of the whey to 36-40 ° T, water is added to the bath (at 46 ° C) so that the level in the bath rises by 50 mm, the clot is heated by introducing hot water into the bath jacket. Heating is carried out so that at first the temperature of the clot rises at a rate of 1 °C for 10 minutes, then until the temperature rises to 48-55 °C - 1 °C for 2 minutes. The acidity of the clot during heating should not increase by more than 3°T (i.e. up to 39-43°T). Upon reaching a temperature of 48-55°T, the curd grain is kneaded for 30-60 minutes to compact it. The readiness of the grain is determined by a compression test: with a slight compression in the hand, it should retain its shape and not knead.

When the curd grain is ready, whey-1 is removed from the bath and water is poured into it at a temperature of 16-17 ° C, in which the grain is washed, cooling for 15-20 minutes. Then it is washed with cold water (2-4°C). "The volume of water should be equal to the volume of whey removed. Then the water is drained, and the grain is shifted to the walls of the bath so that a chute is formed in the middle for whey to drain. Fillers are added to the dried grain (mass fraction of moisture not more than 80%) and mixed thoroughly. Salt pre-dissolved in 8-10 times the amount of cream Ready-made homemade cheese is packed in small containers - boxes for 500 g, cardboard glasses with a polymer coating and polymer glasses for 200, 250 and 500 g, as well as in wide-mouth flasks and cardboard boxes with paper lining and polymer coating, designed for 20 kg.

Terms of implementation of Homemade cheese: at room temperature no more than 24 hours, at 8-10 °C no more than 5 days, and at 2-4 °C no more than 7 days.

Curd in the traditional way. Hardware-technological scheme of cottage cheese production

Curd production

Production of cottage cheese in the traditional way

Raw material preparation

Milk cooling

Leaven

Introduction of rennet and obtaining a clot

Self-pressing

Cottage cheese packaging

Equipment

Video: Cottage cheese production - technology

About cottage cheese

Raw materials for the production of cottage cheese

Methods for the production of cottage cheese + video how to do it

Introduction

1. Curd. Characteristics, meaning and production technology

1.1 Curd. Definition of cottage cheese. Types of cottage cheese

1.2 The technological process of making cottage cheese

2. Recipes for cottage cheese products

2.1 Curd mass with sour cream

2.2 Curd mass with berries or fruits

2.3 Curd cream

2.4 Curd balls

2.5 Cottage cheese pancakes

3.. Characteristics of the main and auxiliary raw materials

3.1 Chemical composition and nutritional value of the main and auxiliary raw materials

3.2 Conditions and terms of storage of the main and auxiliary products

4. Preparation and production of products

5. Types of control over the release of cottage cheese products

5.1 The concept and types of product quality control

5.2 Technochemical control over the release of cottage cheese products

6. Standardization and certification of curd and curd products

7. Organization of the workplace and use of equipment

Conclusion

List of references

2.4. Defects of liquid fermented milk products

2.5. Cottage cheese and products from it

The usual way(V pouches) (Fig. 2.4)

At curd makers with a pressing bath

On mechanized lines Ya9-OPT-2.5 and Ya9-OPT-5

Cottage cheese grained with cream

54. Methods of milk coagulation in the production of cottage cheese production of cottage cheese in the traditional way

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***The usual way(V pouches)*** (Fig. 2.4)