Necessary equipment for the production of cottage cheese. Hardware-technological scheme of cottage cheese production

Technological process of cottage cheese production acid way includes the following technological operations:

acceptance of raw materials and quality assessment;

F milk filtration;

ABOUT cooling and temporary redundancy (if necessary);

- heating and cleaning;

- normalization;

- pasteurization and cooling;

- fermentation;

- ripening;

- cutting the clot;

- boiling clot;

- partial cooling of the clot;

- separating the serum from the clot;

- curd cooling;

- package;

- marking;

- aftercooling in consumer packaging;

- Quality control;

- storage.

Acceptance and evaluation of the quality of raw materials. For the production of cottage cheese, the following types of raw materials are used: raw cow's milk of at least grade 2, cream, skimmed milk, whole and skimmed milk powder, cream powder, starter cultures and bacterial concentrates, enzyme preparations (including transglutaminase, which increases the product yield by 15%) , calcium chloride, drinking water. When evaluating the quality of milk, special attention is paid to the presence of inhibitors, protein content in milk and the number of somatic cells.

cleaning produced on separators-purifiers at a temperature of 35-40 o C.

Normalization- made by adding skimmed milk or cream. The fat content of normalized milk is determined taking into account the mass fraction of protein in milk (page 37).

Pasteurization milk is carried out at 78 + 2 ° C with an exposure of 15-30 seconds.

Fermentation. When using a starter consisting of mesophilic microorganisms (milk, creamy, aroma-forming streptococci), the fermentation temperature is 26-28 o C.

Often used fast track fermentation by applying a starter consisting of a mixture of thermophilic and mesophilic microorganisms in a ratio of 1:1. In this case, the fermentation temperature is 35-37 o C (or 32-34 o C, depending on the starter used). At the same time, fermentation time is reduced by 2-4 hours.

The starter is introduced in the amount of 3-5%, depending on the activity of the starter and the required fermentation time. After adding the starter, the milk is stirred for 15-20 minutes. Then milk ferment until a clot is obtained with an acidity of 75-80 (80-90 o T) for low-fat cottage cheese and 58-65 (70-80 o T) for cottage cheese with ppm fat of 9% or more. The optimal acidity of the clot when cutting the curd clot depends on the type of starter used, the mass fraction of SOMO in milk and the requirements for the acidity of the finished curd. The recommended acidity of the whey obtained after cutting the clot is no more than 55 o T.

The clot should be sufficiently dense, without whey separation. The readiness of the clot is determined by a break: for this, a spatula is inserted into the clot at an angle and removed along with the clot, the break should be even, shiny, with a separation of light green whey.

The duration of fermentation is 6-12 hours with the usual method and 5-7 hours with the accelerated method. When using starters of direct introduction, the fermentation time increases to 8-14, sometimes up to 16-18 hours when using mesophilic cultures (conventional method) and 6-8 hours when using thermophilic cultures (accelerated method).

To accelerate the separation of whey clot cut into cubes with an edge of 2 cm.

Then the clot is slowly (during 1-1.5 hours) heated to a temperature boiling 36+ 2 o C (non-fat) or 38 + 2 ° C (5% cottage cheese), with an exposure of 20-50 minutes.

To obtain a more delicate consistency of the curd, it is recommended to reduce the temperature of boiling the clot to 34-37 ° C. The layers of curd are carefully moved from the edges of the bath to the center for even boiling.

clot boil,(that is, kept at the above temperature) for 20-30 minutes, then begin cool, supplying cold water into the interstitial space, lowering the temperature by 10-12 ° C. Then a part of the whey is removed from the bath.

The clot is poured into lavsan bags 40x80 cm in size. The bags are filled by 75-80% or the curd is transferred to a press trolley with a perforated bottom.

Self-pressing is carried out within 1-2 hours, it is desirable to shift the bags. It is recommended to combine self-pressing with cooling in order to stop the development of microflora and peroxidation of the product.

Pressing must be combined with cooling. It is carried out in a cold room with a temperature of 2-6 ° C. For pressing, presses or drums are used with the supply of ice water or brine, for example, a unit for cooling and pressing curd UPT.

The brine is served 40 minutes after the start of rotation. The end of pressing is determined by the moisture content in the curd.

It is also possible to use drum or belt type whey separators with a drainage belt, various curd pressing machines, screw curd coolers, curd separators, pressing baths, etc.

Cottage cheese packaging Cottage cheese chilled to 4 + 2 o C, packed on special machines in consumer packaging. Next, the quality of the cottage cheese is assessed and sent for storage.

Store curd at 4 + 2 o C, including at the manufacturing plant no more than 18 hours. The shelf life of the product is determined by the manufacturer.

Characteristics of products, raw materials and semi-finished products. Cottage cheese is a paste-like sour-milk concentrated protein product formed as a result of partial separation of the liquid fraction from fermented milk. Depending on the type of cottage cheese, the mass fraction of solids in it is 20 ... 35%, fat - 0.6 ... 18%, proteins - 15 ... 20%.

The specific advantages of cottage cheese as a product of dietary and baby food are due to the presence of a relatively large amount of proteins, a favorable combination of minerals, vitamins and trace elements, as well as an essential amino acid - methionine.

The assortment of curd products includes the following groups:

- low-fat cottage cheese with a mass fraction of fat not more than 0.6%;

- semi-fat and fatty cottage cheese (9 and 18% fat);

- soft diet cottage cheese (9% fat);

- curd pastes and cheese curds with different fat content, fruit fillings and other additives.

The quality of cottage cheese is evaluated by physicochemical, organoleptic and microbiological indicators. The composition of cottage cheese must comply with the normative values of the mass fractions of moisture, fat and proteins, as well as the permissible acidity value. The content of pathogenic microorganisms and harmful chemicals is not allowed in cottage cheese.

The main raw material for the production of cottage cheese is natural cow's milk of at least grade II, with an acidity of not more than 20 °T, or skimmed milk with an acidity of not more than 21 °T. In the production of some types of cottage cheese, the use of powdered milk and cream obtained as a result of spray drying is allowed.

For the fermentation of milk, starters prepared on pure cultures of lactic acid bacteria and solutions of enzyme preparations made from animal raw materials: abomasum or pepsin are used.

Features of production and consumption of the finished product. There are two ways to produce cottage cheese - traditional (regular) and separate. The traditional method involves the formation of cottage cheese from a pre-prepared normalized milk mixture.

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, increasing the fat content of the cottage cheese to 9 or 18%. The separate method of cottage cheese production allows to speed up the process of whey separation and significantly reduce losses.

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. In this way, low-fat and low-fat cottage cheese is made, 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.

With the rennet-acid method of coagulation of milk, a clot is formed by the combined action of rennet and lactic acid. Calcium chloride restores the ability of pasteurized milk to form a dense, well-separating clot under the action of rennet. 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 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 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.

Fatty and semi-fat curds are made using the rennet-acid method, which reduces the waste of fat into whey. With acid coagulation, calcium salts go into the serum, and with rennet-acid they remain in the clot. This must be taken into account when producing cottage cheese for children who need calcium for bone formation.

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

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 entire mass of the curd in the form of small crystals that do not destroy its structure, and after defrosting, the original properties are restored. After defrosting, even the elimination of an undesirable granular consistency is observed due to the destruction of cottage cheese grains by small ice crystals.

The cottage cheese is frozen in packaged form - in blocks of 7 ... 10 kg and briquettes of 0.5 kg at a temperature of minus 25 ... 1.5 ... 3.0 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.

Stages of the technological process. The production of cottage cheese in a separate way consists of the following stages and main operations:

- acceptance of milk, sorting by quality and measurement of the amount of milk received;

– purification from mechanical impurities and cooling of raw milk;

– heating, separation and purification of milk with its separation into cream and skimmed milk;

– separate pasteurization, cooling and reservation of cream and skimmed milk;

– preparation and dosing of starter;

– dosing of calcium chloride and rennet;

– fermentation and fermentation of skimmed milk;

- mixing, heating and cooling of the curd clot;

– whey separation and curd cooling;

- dosing of cream and normalized cottage cheese according to fat content;

- packaging of cottage cheese in consumer packaging.

Characteristics of equipment complexes. The line for the production of soft dietary cottage cheese begins with a set of equipment for preparing raw milk for processing, including self-priming pumps, flow meters, filters, cooling units and storage tanks for raw milk.

The next set of equipment is designed for milk separation and processing of cream and skimmed milk. It contains a separator-cream-separator, plate pasteurization-cooling units, pumps and cream storage tanks.

The leading one is a complex of equipment for the formation of soft dietary cottage cheese, which includes an apparatus for fermentation and fermentation of skimmed milk; batchers of sourdough, calcium chloride solution and rennet; curd curd pumps; plate curd pasteurization-cooling unit, filter and centrifugal curd separator and fat-free curd cooler.

The final complex includes dosing pumps for cottage cheese and cream, a mixer and a filling machine.

The machine-hardware diagram of the soft dietary cottage cheese production line is shown in Figure 4.8.

The device and principle of operation of the line. After checking the quality of milk by centrifugal self-priming electric pumps 1 enters production through a pipeline with a flow meter installed on it 2 and filter 3 . Purified raw milk is cooled on a plate cooling unit 4 and loaded into the tank 5 .

To produce curd milk from the tank 5 pump 6 fed into the surge tank 7 , and from it - a pump 6 to the recovery section of the plate pasteurization and cooling unit 8 for heating up to 34…40 °С.

The heated milk enters the cream separator 9 , in which it is separated into skimmed milk and cream with a mass fraction of fat of at least 50 ... 55%. The resulting cream is first fed into an intermediate container 10 and then pump 11 into a plate pasteurization and cooling unit 12 , where they are pasteurized at a temperature of 85...90 °C with a holding time of 15...20 s, cooled to 2...6 °C and sent to the tank 13 , equipped with a shirt, for temporary storage until mixed with cottage cheese.

Rice. 4.8. Machine-hardware diagram of the soft dietary cottage cheese production line

Skimmed milk with a mass fraction of fat not more than 0.05% from the separator 9 enters the plate pasteurization and cooling unit 8 , where it is first pasteurized at a temperature of 75 ... 80 ° C with an exposure of 15 ... 20 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 water-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. Pasteurized milk is cooled in the recirculation section of a plate pasteurization and cooling unit 8 to the fermentation temperature (in the warm season up to 26 ... 30 ° C, in the cold - up to 28 ... 32 ° C) and sent to the apparatus 15 , equipped with a shirt and a stirrer, for fermentation.

Sourdough for the production of cottage cheese is prepared on pure cultures of mesophilic lactic streptococci in a tank 14 and dosed with a pump 11 into the machine 15 . Then, calcium chloride and rennet are dosed sequentially. All these components are dosed with continuous stirring of milk.

Stirring of milk after fermentation is continued for 10…15 minutes, then the milk is left alone until a clot of the required acidity is formed. The end of milk fermentation is determined by the active acidity of the clot, which should be within pH 4.4 ... 4.5, or by the titratable acidity of whey 60 ... 70 °T, or the clot 90 ... 110 °T. When separating a clot with a lower acidity, the separator nozzle 19 may get dirty. The duration of fermentation is 8...10 hours. The finished clot is thoroughly mixed for 5...10 minutes, then with a pump 16 served in a plate pasteurization-cooling unit 17 for a clot, where it is heated to a temperature of 58 ... 62 ° C for better whey separation, and then cooled to 25 ... 32 ° C, due to which it is better separated into a protein part and whey. From installation 17 clot through strainer 18 under pressure is fed into the separator-cottage cheese manufacturer 19 where it is separated into whey and curd.

To avoid intensive separation of whey from clots during the entire time of operation of the separator 19 periodically turn on the stirrer in the apparatus 15 .

In the production of all types of soft dietary cottage cheese, low-fat cottage cheese must have a mass fraction of moisture of not more than 80%.

The resulting fat-free cottage cheese is fed with a single-screw pump 20 into the cooler 21 for cooling down to the temperature of 12…16 °C. When producing low-fat cottage cheese, the cottage cheese comes from the cooler 21 directly into the hopper of the filling machine 23 , bypassing the mixer 22 . Then packaged cottage cheese is cooled to 4…8 °С. In the production of fatty cottage cheese, cooled cottage cheese is sent to the mixer 22 where dosing pump 11 pasteurized chilled cream is served from a container 13 and everything is thoroughly mixed. Ready-made cottage cheese is packed on machines 23 and sent to the refrigerator for additional cooling to 1 ... 8 ° C.

2.5. ABOUTequipment for the production of cottage cheese

Equipment for the production of cottage cheese and curd products can be divided into equipment for obtaining and processing curd and equipment for cooling, grinding and mixing curd mass. The design features of the equipment of the first group are determined by the method of cottage cheese production.

In the production of cottage cheese in the traditional way, normalized milk is fermented in continuous or batch machines. Continuous devices include a multi-section curd maker and coagulators, intermittent - curd makers and curd baths. After fermentation of milk, the separation of whey from the formed clot is carried out either in the curd makers themselves, or in self-pressing baths, press trolleys or drum dehydrators.

In the production of cottage cheese by a separate method, the fermentation of skimmed milk and the formation of a clot are carried out in containers, and separators are used to separate the whey from the curd clot to dehydrate the curd clot.

In lines for the production of cottage cheese of small and medium capacity, instead of separators, self-pressing baths and press trolleys are used. In complete technological lines for the production of cottage cheese, which have a higher productivity (2.5 ... 5 m3 / h for processed milk), the curd clot is obtained in containers, and then it is successively passed through a heat treatment apparatus and a separator for curd clot dehydration.

Curd is cooled in coolers of open and closed types, as well as combined apparatuses, which allow to combine this operation with dehydration of the curd clot. Rollers, mixers and cutters are used for grinding and mixing the curd mass.

The traditional method of cottage cheese production makes it possible to obtain the required fat content of the product directly in the process of processing milk of the corresponding fat content.

With the separate method, the necessary fat content of the product is provided by mixing fat-free cottage cheese with an appropriate amount of chilled pasteurized cream. Chilled cream sharply reduces the temperature of the curd, which prevents the increase in the acidity of the finished product and improves its taste.

In the process of processing milk into cottage cheese, part of the fat is lost. In this case, the greater the initial fat content of raw materials, the greater the relative loss of fat.

Thus, despite the need for additional operations (separation of milk and mixing of fat-free cottage cheese with cream), a separate method for the production of cottage cheese has certain advantages over traditional ones.

2.5.1. Flow-technological lines for the production of cottage cheese

A feature of the equipment included in the flow-technological lines for the production of cottage cheese, both traditional and separate methods, is their consistency in terms of hourly productivity. Typically, such lines have a capacity for cottage cheese in the range of 500 ... 600 kg / h.

On fig. 2.5.1 shows the technological scheme of the line for the production of cottage cheese in a separate way in the stream.

From the storage tank, the milk is pumped to a plate pasteurization and cooling unit. In the milk purifier, the milk is purified, and in the cream separator, it is separated into cream and skimmed milk.

In the cooler, the cream is cooled and enters the storage tank, through the interstitial space of which ice water is passed.

Rice. 2.5.1. Scheme of the production line for the production of cottage cheese in a separate way:

1 container for storing milk; 2,4 centrifugal pumps; 3-surge tank; 5-plate pasteurizer; 6-separator-milk cleaner; 7-separator-cream separator; 8-cooler for cream; 9-capacity for storage of cream; 10-rotary pump; 11-capacity for fermentation of milk; 12-diaphragm pump; 13-separator for cottage cheese; 14 screw lift; 15-mixer of cottage cheese and cream; 16-curd cooler; 17-trolley for cottage cheese; 18-tank for cream; 19-pipe for the intake of sourdough, rennet and calcium chloride

Skimmed milk is also stored in containers. Ferment, calcium chloride and rennet are fed into them through nozzles. In these containers, the skimmed milk is fermented and curd clot is formed. Through a double mesh filter, the clot is pumped into the separator for separating whey and with the help of a lift it enters the ST-1 cottage cheese mixer with cream. Ready cottage cheese passes through a two-cylinder cooler OTD-1, where its temperature drops to 5 ... 10 ° C, and is sent for packaging.

Flow-mechanized lines for the production of cottage cheese EPMLPT-2 and OPML-T1 are designed to produce cottage cheese based on the fermentation of milk normalized to the required fat content in containers, followed by heating the clot and dehydrating it in the stream. The lines are used in small enterprises of the dairy industry, as well as in subsidiary farms (Fig. 2.5.2).

Fig.2.5.2. Technological scheme of the flow-mechanized line EPMLPT-2 for the production of cottage cheese:

1-capacity Ya1-OSV; 2-screw pump unit; 3-apparatus for heat treatment of the clot; 4-curd clot dehydrator; 5-boiler installation; 6 centrifugal pump; 7-curd cooler; 8-packing machine

The line includes stainless steel tanks with a capacity of 6.3 or 10 m3 for milk fermentation; clot heat treatment apparatus for heating, holding and pre-cooling the product; curd curd dehydrator; curd cooler; packing machine; command and control system.

The process of cottage cheese production begins with the fermentation of normalized milk in a container. The finished clot is pumped into the heat treatment apparatus, heated using a boiler plant, aged and cooled. From the apparatus, the clot enters the curd clot dehydrator, where the whey is separated and the curd is self-pressed. The separated whey is removed by a pump for further processing or storage. From the dehydrator, the cottage cheese is fed into the cooler, where it is cooled, and enters the packaging machine.

Washing of equipment and pipelines is carried out in circulation. The productivity of the lines for curd is 110 and 70 kg/h, respectively.

2.5.2 Technological calculation of equipment for the production of cottage cheese

Technological calculation of equipment for the production of cottage cheese depends on the volume of processed raw materials. When processing milk up to 5 tons per shift, the traditional method of cottage cheese production is used using cottage cheese baths of various capacities. Cottage cheese from 20 tons of milk and more should be produced in a separate way using separators for curd clot dehydration.

Equipment with a periodic cycle of operation is selected based on the shift (m3 per shift) performance of the baths:

(2.5.1)

where: - working capacity of baths, m3; https://pandia.ru/text/78/521/images/image006_0.gif" width="31" height="25 src=">- the duration of one cycle of milk processing into cottage cheese, including the operations of filling the bath, heating normalized mixture to the fermentation temperature (32 °C), fermentation, unloading of the clot with whey from the bath and its washing, h.

The time of filling the bath with normalized milk and heating it to the fermentation temperature depends on the schedule of the organization of technological processes and the equipment of the line itself (the temperature of the milk entering the baths, the supply of the milk pump, etc.).

The duration of the unloading of the clot and whey from the bath by gravity can be determined by formula (2.1.5), using the appropriate flow coefficient μ (0.85 ... 0.9).

The fermentation time can be taken equal to 7 ... 7.5 hours.

The consumption of heat and steam for a normalized mixture in the baths is determined by formulas (2.3.1) and (2.3.3).

Equipment for cooling (cooling and pressing) is selected according to the hourly productivity indicated in its technical specification. The amount of cold required to cool the curd (J / h) is found by the formula

(2.5.2)

where: kx is a coefficient that takes into account the loss of cold to the environment (for open coolers = 1.3, closed ones = 1.2); https://pandia.ru/text/78/521/images/image010_0.gif" width="19" height="23"> - specific heat capacity of the product, J/(kg °C); and https://pandia .ru/text/78/521/images/image011_0.gif" width="13" height="23"> = 25...30 °C) and exit from it (t2 = 8...14 °C) .

When calculating equipment for the production of cottage cheese in a separate way, technological containers are selected taking into account their working capacity, operating time and shift productivity. Separators for curd curd dehydration, as well as pumps for pumping raw materials and finished products, are selected based on their hourly supply.

COTTAGE COTTAGE TECHNOLOGY

The traditional method of cottage cheese production technology

The technological process for the production of cottage cheese in the traditional way includes the following successively carried out technological operations: milk preparation, obtaining raw materials of the required composition, pasteurization, cooling to the fermentation temperature, fermentation, fermentation, clot crushing, whey separation, curd cooling, packaging.

The scheme of the technological line for the production of cottage cheese in the traditional way is shown in Figure 12.

Rice. 12. Scheme of the technological line for the production of cottage cheese in the traditional way:
1 - container for milk; 2-balancing tank; 3- pump; separator-purifier;
5 - lamellar pasteurization and cooling unit; 6-curd bath; 7- press trolley; 8 - cooler for cottage cheese; 9 - machine for packing cottage cheese; 10 - starter

When producing cottage cheese with different mass fractions of fat, milk is normalized by fat, taking into account the mass fraction of protein in whole milk, and skimmed milk is used to produce low-fat cottage cheese.

Raw materials intended for the production of cottage cheese are pre-cleaned.

Pasteurization of prepared raw materials is carried out at a temperature of 78...80 °C with a holding time of 20...30 s. Pasteurized milk is cooled to the fermentation temperature, which reaches 28 ... 30 ° C in the warm season, and 30 ... 32 ° C in the cold season, and is sent for fermentation.

If acid-rennet coagulation of milk proteins is used, then during fermentation, ferment, calcium chloride and rennet are added to milk, if acid coagulation, then only ferment.

For fermentation, leaven is used on pure cultures of mesophilic lactococci. The duration of fermentation is 6 ... 8 hours. With the accelerated method of fermentation, a ferment prepared on cultures of mesophilic lactococci and on cultures of thermophilic lactic streptococcus is introduced into milk. Fermentation temperature with accelerated method

35…38 °С, ripening time 4…4.5 hours.

Calcium chloride, necessary to restore the salt balance disturbed during pasteurization of milk, is added in the form of a 40% solution at the rate of 400 g of anhydrous salt per 1 ton of milk. After that, rennet, or pepsin, or an enzyme preparation is added to milk at the rate of 1 g of enzyme per 1 ton of milk. After adding the starter, calcium chloride and rennet, the milk is mixed and left alone until fermentation is completed.

The end of fermentation is judged by the acidity of the clot. For cottage cheese with a mass fraction of fat of 18 and 9%, the acidity should be 58 ... 60 °T, for low-fat 66 ... 70 °T.

To speed up the release of whey, the finished clot is cut with special wire knives into cubes about 2 cm in size along the edge. The cut clot is left alone for 40 ...

In the production of low-fat cottage cheese, acid coagulation of milk proteins is used. The clot obtained in this way has a lower strength than the clot obtained by rennet-acid coagulation, and dehydrates worse. To enhance and accelerate the release of whey, the resulting clot is heated to

36…38 °С with holding time 15…20 min.

The released whey is removed, and the clot is poured into calico or lavsan bags of 1 ... 9 kg and sent for further separation of whey for self-pressing and pressing.

After pressing, the curd is immediately cooled to 3...8 °C, as a result of which lactic acid fermentation stops with an increase in excessive acidity. Chilled cottage cheese is packed in the form of briquettes in parchment, boxes and cups made of polymeric materials, etc.

The production of cottage cheese in the traditional way using bags for pressing is a laborious and lengthy process. Currently, in order to reduce labor costs and losses of raw materials, increase productivity and production standards, individual operations have been mechanized and mechanized and automated lines have been created.

Curd maker TI-4000 has a perforated press bath, which makes it possible to mechanize the operations of whey separation and clot pressing.

The technological process for the production of cottage cheese of 9% and 18% fat content, peasant and low-fat, using acid-rennet and acid coagulation of proteins on cottage cheese makers TI-4000 from acceptance to pressing the clot consists of the same operations as with the traditional method . The clot is pressed in the curd maker after removal of a part of the released whey is carried out using a perforated press bath, on which a filter cloth is stretched. The press tub is lowered hydraulically until it comes into contact with the curd mirror at a speed of 200 mm/min. When pressing the clot, it descends at a speed of 2...4 mm/min. The whey is periodically pumped out of the press bath by a self-priming or vacuum pump. Cottage cheese is pressed until the standard mass fraction of moisture is reached. The duration of pressing is from 4 to 6 hours, depending on the type of curd. After pressing, the press bath is lifted, and the finished curd is unloaded into carts and cooled.

Technological line with perforated bath-inserts allows to mechanize the processes of self-pressing and cooling of cottage cheese. The bath-insert is placed directly into the curd bath before fermentation. After the formation of a clot, it is heated to a temperature of 50 ... 55 ° C and kept for 25 ... 30 minutes. After heating is completed, the clot is cooled and part of the released whey is removed. For freer drainage of whey, the bath-insert is raised above the bath with the help of a hoist device and left in this position for 20–40 minutes.

After self-pressing, the curd is cooled with whey pasteurized and cooled to 5 °C. The bath-insert is immersed in the serum and kept in it for

20…30 min. The curd is cooled to a temperature of 13 ± 5°C, the mesh bath is raised, and the curd is self-pressed for 20 ... 30 minutes, then it is fed for packaging.

The Ya9-OPT mechanized line is used to produce semi-fat, peasant and low-fat cottage cheese.

The technological process for the production of cottage cheese on the Y9-OPT line (Fig. 13) consists of the following operations: milk acceptance, cleaning, normalization, homogenization, pasteurization, cooling to the fermentation temperature, fermentation (acid coagulation of proteins), clot processing, cooling and packaging of cottage cheese.

Fermentation and fermentation of milk is carried out in containers until a clot is formed with a pH of 4.5 ... 4.7. The duration of fermentation should not exceed 10 hours.

The finished clot is stirred for 2…5 min and is fed with a screw pump into a direct-flow heater, in which it is heated to a temperature of 48…54 °С when producing semi-fat cottage cheese, up to 46…52 °С - peasant cottage cheese and up to 42…50 °С - low-fat cottage cheese. Heating is carried out for 2 ... 2.5 minutes with hot (70 ... 90 ° C) water circulating in the heater jacket. From the heater, the clot enters the holder, where it stays for 1 ... 1.5 minutes, then it is sent to the cooler. In the cooler, the clot is cooled to 30...40 °C in the production of semi-fat cottage cheese and peasant cottage cheese, to 25...35 °C - in the production of low-fat cottage cheese.

For dehydration of the curd clot, a rotating two-cylinder dehydrator is used, covered with a lavsan filter cloth. The moisture content of the curd is controlled by changing the angle of the dehydrator drum or the heating and cooling temperature.
The resulting curd is cooled to 8 ... 12 ° C in a two-cylinder or screw cooler and fed for packaging.

Rice. 13. Scheme of the Ya9-OPT mechanized line for the production of cottage cheese:
1- container for raw normalized mixture; 2- pump for milk; 3- pasteurization and cooling unit; 4- separator-milk cleaner; 5 - homogenizer; 6- container for fermenting milk; 7- screw pump for clot supply; 8 - apparatus for heat treatment of the clot (a - heater; b - holding; c - cooler); 9-clot dehydrator; 10- centrifugal pump for whey; 11 - curd cooler; 12- lift for carts; 13 - filling machine

Technology of soft dietary cottage cheese

The technological process for the production of soft dietary cottage cheese consists of the following operations:

– acceptance and preparation of raw materials and basic materials;

– heating and separation of milk;

– pasteurization and cooling of cream;

– pasteurization and cooling of skimmed milk;

– fermentation and fermentation of skimmed milk;

- heating and cooling of the curd clot;

– separation of curd clot;

- cooling low-fat cottage cheese;

- mixing fat-free cottage cheese with cream and fruit and berry fillers;

- post-cooling of the packaged product.

Acceptance and preparation of raw materials and basic materials. Milk and other raw materials are accepted by weight and quality.

To prepare sugar syrup, granulated sugar, previously sifted on a special machine or through a sieve, with the mass provided for in the recipe, is added to a container (VDP bath, syrup boiler, etc.) and dissolved in drinking water taken according to the recipe. The solution is heated to a temperature of (93 ± 2) °C, stirred with a stirrer until the syrup is completely clarified, and then cooled to a temperature of (20 ± 2) °C. The finished syrup should have a mass fraction of sucrose 66, % and density 1322.4 kg/m3.

Fruit and berry fillers received by the enterprise in hermetic modules do not require additional heat treatment.

Fruit and berry fillers that arrived at the enterprise in a container are removed from it and placed in a preparatory container (VDP bath). In case of detection of lactic acid bacteria, molds or yeasts in excess of the standards, the fillers are pasteurized at a temperature of (80 ± 2) ºС with an exposure of 5–10 minutes, mixed and cooled to a temperature of 20–25 °С.

In the case of using fruit and berry fillers supplied to the dairy in small packages, it is necessary to provide for mandatory pasteurization in a storage tank at a temperature of (80 ± 2) ºС with a holding time of 5–10 minutes, stirring and cooling to a temperature of 20–25 °С.

Frozen fruits and berries are sorted out on a collapsible table, washed with warm water and loaded into a boiler, where they are steamed for 3–5 minutes, and then fed into a mashing machine.

The resulting homogeneous mass without stalks and seeds is pasteurized at a temperature of (80 ± 2) ºС with an exposure of 5–10 minutes, mixed and cooled to a temperature of 20–25 °С.

Heating and separation of milk. The milk selected for quality is heated to a temperature of (37 ± 3) ° C and sent to a cream separator to obtain cream with a mass fraction of fat of 50–55% . If necessary, the cream is normalized to a mass fraction of fat in them 50–55 % by adding to them the appropriate mass of whole or skimmed milk, or higher fat cream.

Pasteurization and cooling of cream. The resulting cream enters an intermediate container, from where it is pumped to a pasteurizing and cooling unit, where it is pasteurized at a temperature of (88 ± 2) °С with a holding time of 15–20 s and cooled to a temperature of (38 ± 8) °С, after which the cream are fed into the cooling section of a special heat exchanger, where they are cooled and sent to double-walled containers for post-cooling and storage until use. The cream is cooled to a temperature of (8 ± 2) °C and stored for no more than 5 hours or to a temperature of (3 ± 2) °C and stored for no more than 18 hours.

It is allowed to pasteurize, cool and store cream under the specified conditions in double-walled tanks.

Pasteurization and cooling of skimmed milk. Skimmed milk with a mass fraction of fat not more than 0.05 % pasteurized in pasteurization-cooling units at a temperature of (78 ± 2) ° С with an exposure of 15–20 s. Pasteurized skimmed milk is cooled to the fermentation temperature and sent to vertical tanks with a capacity of 5–10 m3 for fermentation and fermentation. If milk is not processed immediately after pasteurization, it is cooled to a temperature of (4 ± 2) °C and stored in tanks for no more than 5 hours. For longer storage periods, skimmed milk is re-pasteurized before fermentation.

Fermentation fermentation of skimmed milk. The starter prepared on pure cultures of lactococci is fed into the fermentation tanks before filling, during and immediately after they are filled with skimmed milk or in a stream. The starter is introduced with a weight of 30 to 50 kg per 1000 kg of fermented milk at its temperature (30 ± 2) ° C in the cold season and (28 ± 2) ° C - in the warm season.

After filling the tank with milk and adding the ferment, calcium chloride is added at the rate of 400 g of anhydrous calcium chloride per 1000 kg of fermented milk. Calcium chloride is applied in the form of an aqueous solution with a mass fraction of calcium chloride of 30–40 %, which is specified by density.

After adding calcium chloride, rennet powder, or edible beef pepsin, or porcine pepsin, or the enzyme preparation VNIIMS is introduced into milk at the rate of 1.01.2 g with an activity of 100,000 units per 1000 kg of milk in the form of an aqueous solution with a mass fraction of the enzyme not more than I% .

Sourdough, calcium chloride and enzyme solutions are introduced with continuous stirring of milk with a mechanical mixer. Stirring of milk after fermentation is continued for 10-15 minutes, then the milk is left alone until a clot of the required acidity is formed.

The end of milk fermentation is determined by the active acidity of the clot, which should be within pH 4.44.5 or by the titratable acidity of whey 6070 °T or clot 90110 °T. The duration of fermentation is 810 hours.

Heating and cooling curd curd. The finished clot is thoroughly mixed for 510 min and is pumped into a plate pasteurization-cooling unit for clot, where it is heated to a temperature of (60 ± 2) °C and cooled to a temperature of (28 ± 2) °C. After cooling, the clot is sent through a strainer to a separator to obtain fat-free cottage cheese.

Fig. 26 SOA for bunch

On lines where pasteurization and cooling plants for the curd are not provided, it is allowed to heat the curd clot to a temperature (36 ± 2) °C for 2030 min in the tank by supplying hot water into the interwall space and separating the clot at the specified temperature or separating the clot without preheating.

Curd curd separation. In the production of all types of soft dietary cottage cheese, low-fat cottage cheese must have a mass fraction of moisture of not more than 80%. To obtain fat-free cottage cheese with the specified moisture content, nozzles with a hole diameter ranging from 0.4 to 0.8 mm are installed in the drum of the cottage cheese separator.

Fig. 27 Separators for protein curd dehydration

The main working body of the separator is a drum. The dehydration of the clot in it is carried out as follows.

Method for the production of soft curd

Before separation, the clot passes through a filter, which consists of two alternately operating vertical cylinders with a mesh inside, connected by a pipeline in which a three-way valve is installed.

The clot is supplied under pressure, which is controlled by a pressure gauge installed on the inlet pipeline, then it enters the plate holder through the supply tube, where, being distributed along the internal channels between the plate holder ribs, it acquires an angular velocity and enters through the holes in the plate holder into the vertical channels formed by the holes in the plates .

Distributed in thin layers between the plates, the clot under the action of centrifugal force is divided into cottage cheese and whey. Cottage cheese as a heavier fraction is sent to the periphery of the drum, from where it is continuously discharged through nozzles to the receiver, and whey - a lighter fraction - is pushed to the axis of rotation of the drum, rises through the outer channels in the plate holder and is discharged into the receiver.

To avoid intensive separation of whey from the clot during the entire time of operation of the separator, periodically turn on the stirrer in the tank.

In the process of separating the clot, it is necessary to control the separated whey for the presence of protein particles in it.

Serum is taken into a bottle with a capacity of 0.5 l every 20–30 minutes of operation of the separator and left alone for 2–3 minutes to remove air bubbles. With the correct operation of the separator, the whey should be transparent. In the presence of protein particles, it is necessary to reduce the capacity of the separator to prevent unnecessary loss of protein with whey.

When obtaining cottage cheese with a mass fraction of moisture of more than 80%, it is necessary to increase the performance of the separator. If at the same time the mass fraction of moisture does not decrease, then it is necessary to stop the separator, disassemble, rinse and restart the clot separation.

Cooling fat-free cottage cheese. After exiting the separator, fat-free cottage cheese enters the pump hopper for feeding it to tubular or plate coolers of cottage cheese, where it is cooled to a temperature of (14 ± 2) °C. When producing low-fat cottage cheese, the cottage cheese comes from the cooler for packaging (in cups, boxes, bars) and additional cooling to a temperature of (4±2) °C.

Rice. 28 Tubular heat exchanger for curd cooling in the flow

Mixing fat-free cottage cheese with cream and fruit and berry fillings. Fat-free cottage cheese from the cooler is sent to the mixer. Simultaneously with the cottage cheese, cream is also fed into the mixer. In this case, the mixing of cottage cheese and cream occurs in a stream.

When producing cottage cheese on lines with a special mixer-dispenser, fat-free chilled cottage cheese enters the hopper of the cottage cheese dispenser, and cream enters the cream dispenser.

In the case of the production of fruit and berry cottage cheese, sugar syrup and fruit and berry fillers are pre-mixed in a separate tank with cream 5055% fat in the quantities provided for in the recipes.

It is allowed to mix cottage cheese with cream or without cream with fruit and berry fillings and sugar syrup in a separate tank. Cottage cheese with components (cream, fruit and berry fillers, sugar syrup) is thoroughly mixed.

In the case of the production of fruit and berry fat-free soft dietary cottage cheese, only fruit and berry fillers and sugar syrup are added to the low-fat cottage cheese, according to the recipes.

Packaged soft diet cottage cheese is sent to a refrigerator for additional cooling to a temperature of (4 ± 2) ° C, the duration of which should not be more than 7 hours.

With the accelerated method for the production of soft dietary cottage cheese, skimmed milk is pasteurized at a temperature of (85±2) °C without exposure or with exposure up to 10 minutes or (90±2) °C without exposure or with exposure up to 3 minutes. Skimmed milk is cooled to the fermentation temperature (36±2)°C. In this case, starter cultures prepared on pure cultures of lactococci and thermophilic lactic streptococci are used. Starter cultures are introduced into milk at a temperature of (36 ± 2) °C at the rate of 25 kg of starter prepared on pure cultures of lactococci, and 25 kg of starter prepared on pure cultures of thermophilic streptococci per 1000 kg of fermented milk. Add solutions of calcium chloride and enzyme preparations.

The end of milk fermentation is determined by the active acidity of the clot, which should be within pH 4.64.7 or by the titratable acidity of the clot 8590 °T. The duration of fermentation is 57 hours.

Rice. 29 Scheme of the technological process for the production of soft curd

dietary (on the B60TR brand line)

1 plate heat exchanger for skimmed milk and cream: 2 tanks for cream, syrups and their mixtures; 3 pump for cream, syrups and their mixtures; 4 expendable tank: 5 tank for fermentation of milk; 6 clot pump; 7 clot pasteurizer; 8 curd curd filter; 9 clot rotameter; 10 clot separator; 11 cottage cheese bunker with screw feeder; 12 cottage cheese pump: 13 fat-free cottage cheese cooler; 14 mixer with dispensers of liquid components; 15 container for cottage cheese; 16 machine for filling and packaging of cottage cheese.

What is the difference between cottage cheese and curd product - which is better to choose?

PACKAGING AND STORAGE OF COTTAGE CHEESE AND COTTAGE PRODUCTS

Cottage cheese is packed on automatic machines in small containers - parchment or laminated foil briquettes, polystyrene cups, polyethylene film bags, followed by packing in cardboard, wooden or polymer boxes with parchment liners, polyethylene film weighing no more than 20 kg.

Parchment labels for small portions of cottage cheese, lids of polystyrene boxes, glasses and tubes made of polymer films for mildly dietary cottage cheese are marked. It indicates the name or number of the manufacturer and its subordination, product name, mass fraction of fat, net weight, date of the deadline for sale, retail filter and standard.

For ease of transportation, cottage cheese in small packages is placed in boxes with a capacity of not more than 20 kg. When packing cottage cheese in large containers, carefully washed prepared aluminum cans with a capacity of not more than 10 kg and metal boxes for 35 kg are used. Boxes are marked with labels or tags.

Cottage cheese is stored in refrigerators at a temperature not higher than 4 + 2 ° C and air humidity of 80 ... 85% / It is placed in production batches. in the cells they maintain a strict sanitary regime and do not allow significant temperature fluctuations. The guaranteed shelf life of cottage cheese is 36 hours from the end of the technological process, including at the enterprise no more than 18 hours; reduced-fat cottage cheese with stabilizers is stored for up to 7 days, thermized cottage cheese - up to 14 days. At a temperature of 0 ± 1 °C, cottage cheese is stored for no more than 10 days.

OIL PACKAGING AND STORAGE

At the plant, the oil is stored in special refrigerated, dry, clean rooms with good ventilation at a relative humidity of no more than 80% in order to avoid molding of the product. Containers with oil are placed in stacks and laid with slats in such a way as to promote rapid cooling of the product.

At the enterprises of the dairy industry, butter is stored in monoliths and packaged.

Production of cottage cheese in the traditional way

In monoliths with a mass fraction of moisture in oil of 16, 20 and 25%, it is stored at a temperature of 0 to 5 ° C for no more than 3 days, from 0 to -12 ° C - no more than 10 days, and from -12 to -18 ° C - no more than 15 days. With a mass fraction of moisture in the oil of more than 25%, it is stored at a temperature of 0 to 5 ° C for no more than 2 days, from 0 to -2 ° C - no more than 5 days, from -12 to -18 ° C - no more than 6 days.

Packaged oil with a moisture mass fraction of 16, 20 and 25% is stored at a temperature of -3 to -18 °C for 3 days, and with a moisture mass fraction of more than 25% - at a temperature of -3 to -18 °C for 3 days. day You can store packaged oil of all kinds at a temperature of 2 to -2 ° C for no more than 2 days. Ghee is stored at a temperature of 4 to -6 °C.

Butter in consumer containers should be stored at a temperature not exceeding -3 ° C and relative humidity not more than 80%. Its shelf life from the date of packaging in parchment is no more than 10 days; in aluminum laminated foil - 20; in cups and boxes made of polymeric materials - 15; in metal cans (except for Vologda oil) - 90 days.

The shelf life of Vologda oil in a transport container and the period of its sale in plywood-stamped barrels and in metal cans is no more than 30 days from the date of production.

Ghee in consumer packaging is stored at a temperature of 0 to -3 ° C and a humidity of 80%; in glass bikes - no more than 3 months.

Temperature fluctuations in the oil storage chambers are not allowed, as this leads to moisture condensation on the oil monoliths, and then to the growth and development of molds.

Cheese butter is stored at factories for up to 20 days, and at oil depots and in processing shops - 30 ... 40 days at a temperature not higher than 5 ° C and relative humidity less than 80%; at temperatures from -10 to -15 ° C - up to 2 months.

PACKAGING AND STORAGE OF CHEESE

Depending on the shape, size and weight, cheeses are packed in wooden boxes, drums and hams, and pickled cheeses are packed in barrels.

Cheeses of the same name, variety of the same shape and the same age are placed in each package unit.

The container must be clean, durable, wood moisture content is not more than 20%.

The boxes are divided inside by partitions to protect the cheeses from damage. Many cheeses are wrapped in parchment, wax, cellophane and other films before packaging. Soft rennet cheeses are wrapped in parchment and aluminum foil, on which a label is glued, and then packaged.

Processed cheeses are wrapped in lacquered aluminum foil. Smoked cheese is produced in a casing of various films; on the end side of the outer container, a marking is applied, where the name of the cheese, plant number, net weight, tare and gross weight, number of cheeses, and the name of the master are indicated.

Cheeses received on the refrigerator must have an accompanying document. Then the cheeses are sorted by types and varieties, the conformity of the accompanying documents and the sender's markings, the serviceability and safety of the packaging are checked.

For the storage of cheeses in warehouses, separate rooms are allocated to avoid transferring the smell of cheese to other products. Pickled cheeses are located separately from others, taking into account the possibility of brine leakage.

For long-term storage of hard rennet cheeses, the best conditions are temperatures from 0 to -4 °C and relative humidity of 85…90%. This mode helps to slow down the biochemical processes in the cheese and eliminates the possibility of overripening. However, storage of cheese at temperatures below 0 °C sometimes has a negative impact on its quality. Storage at such temperatures is acceptable only for full-ripened cheese, which has a rind without defects, well-defined taste and normal.

Well-ripened cheeses laid down for long-term storage can be kept at a temperature of -1 °C to -5 °C and a relative humidity of 85 ... 90%.

At enterprises, soft rennet cheeses are stored at 10 °C for 10 days. In the trade network at temperatures from 0 to -5 ° C - no more than 10 days and from minus 5 to 0 ° C - no more than 1 month.

Brine cheeses are stored in barrels with brine with a concentration of 16 ... 18% at a temperature not exceeding 8 ° C: cheese - 75, suluguni - 25, table - 15 days.

Curd production

The market for dairy products is widely developed, so a manufacturer who wants to take a worthy place in it needs to pay special attention to the quality of the product. For the production of cottage cheese in the food industry, the so-called cottage cheese baths are used, which are related to equipment for food production. They are filled with milk, and then ferments are added to it and kept for a specified time. As a result, the product is fermented, the curd mass is first separated from the whey part, then pressed and normalized in terms of moisture content.

How cottage cheese baths work

In fact, cottage cheese baths are special tanks (equipment for the production of cottage cheese). They have the shape of a half-cylinder, mounted on supports, equipped with heat exchange jackets, pipes with holes, and an injector. High quality plants are reliable in operation and can function without problems for ten years, if the rules of their operation are followed. Typical equipment is presented on the market, it is possible to order equipment according to individual sketches. The main thing is the manufacturer's compliance with all stages of bath manufacturing, since the coherence of the work of all its functional parts depends on this. High-quality durable equipment is a guarantee of maintaining normal production processes, uninterrupted release of goods, no downtime and financial losses. That is why the choice of curd baths should be given special attention.

Advantages of domestic equipment for the production of cottage cheese

Imported installations are time-tested, durable, reliable in operation, but not cheap. When buying them, you bear the corresponding costs for delivery, customs clearance, and have to wait a considerable time until the order arrives at the facility.

Fake cottage cheese

Why pay more? Domestic equipment produced by BSZ is reliable curd baths, made in compliance with all technical standards, reliable, high quality. The goods are not only sold, but also delivered to the facility, mounted, and come with a guarantee. During operation, different situations may arise, and therefore warranty service and spare parts in stock are not superfluous conditions.

The Borovichi Specialized Plant manufactures curd baths and other equipment for milk processing from stainless steel. This is an ideal material in terms of value for money, durability, reliability, strength. Ready-made baths last at least 10 years, steel does not react with dairy products or with substances used to disinfect containers.

Advantages of cottage cheese baths produced by the Borovichi Specialized Plant

BSZ has been producing modern technological equipment for the production of high quality cottage cheese for over 30 years. By choosing our products, you get:

1.Innovative food production equipment that meets the advanced world standards.
2. Typical and individual solutions, ready-made and for assembly.
3. Adequate cost of cottage cheese baths and other equipment.
4. Possibility of purchasing both individual units and ready-to-work production lines.
5. Prompt fulfillment of orders and delivery to all regions of Russia, CIS countries.

All curd baths presented for sale have been licensed and have the necessary quality certificates. With specialized BSZ production equipment, you can complete your production at minimal cost. The staff of a specialized plant employs competent craftsmen who will provide you with advice on issues of interest and perform work at the proper level. Thanks to its solid experience and the availability of advanced technical equipment, BSZ takes on orders of any complexity. Need quality curd baths at affordable prices? Borovichi Specialized Plant will offer a wide range of solutions for the implementation of business tasks, increasing production volumes and reaching a new level.

Technological scheme and rationale for the modes of production of cottage cheese on mechanized lines Ya9-OPT and OBRAM

The technological process for the production of cottage cheese on the Ya9-OPT line:

Reception and preparation of raw materials.

Normalization

Cleaning 43+/-2C

Homogenization 55-65 C p=12.5+/-2.5 MPa

Pasteurization 78+/-2 C with ex.25-30 sec. , 90+/-2 sec. 15+/-5 sec

Cooling down to a fermentation temperature of 28+/-2 C in summer and 30+/-2 C in winter

fermentation

Fermentation no more than 10 hours

Clot mixing

Heating, keeping and cooling curd curd

Curd cooling

Packaging

The line produces cottage cheese 5%, 9% and non-fat.

Normalization is carried out for 5% and 9% cottage cheese, taking into account the actual protein content and the conversion factor. The normalized mixture is heated, purified and then homogenized at 55-65°C, 12.5±2.5 MPa.

When producing cottage cheese from homogenized milk, the clot is flabby, whey is poorly excreted. To obtain cottage cheese of the desired moisture content, heat treatment of the clot is used. Normalized milk is pasteurized at a temperature of 92±2°C. Pasteurized milk is cooled to the fermentation temperature in summer 24-28°C, in winter 26-30°C. Chilled milk is served in containers for fermentation. Milk is fermented with starter on pure cultures of lactic acid streptococci, which form a moderately viscous clot in milk. Milk with starter is mixed and left alone until fermentation. The end of fermentation is the formation of a clot with an acidity of 75-95 ° T - for cottage cheese 5 and 9%, and 80-100 ° T for low-fat cottage cheese. The duration of fermentation should not exceed 10 hours. The finished clot is stirred for 3 minutes and is fed into the TOC apparatus (clot heat treater) with a screw pump. TOC consists of three sections: heating, holding, cooling. The curd is heated in the heating section up to 48-54°С during the production of cottage cheese 9%, 46-52°С - 5%, 42-50°С - low-fat. The duration of heating is 4-7 min. From the heater, the clot enters the holding section, where it stays for 1.5-2 minutes. From the holder it is sent to the cooling section, where it is cooled down to 30-40°C during the production of cottage cheese 9 and 5%, to 25-30° - low-fat. From the cooling section of the TOC apparatus, the mixture enters the dehydrator, which is a rotating drum-type dehydrator covered with a filter cloth. The mass fraction of moisture in the curd is regulated by changing the angle of the dehydrator drum. Next, the curd enters the cooler, where it is cooled to 8-12°C and fed for packaging.

Technological process of cottage cheese production on the OBRAM line:

Reception and preparation of raw materials.

Normalization

Cleaning 43+/-2 C

Pasteurization 82+/-2 С 30 sec

Cooling down to fermentation temperature 25+/-2 C

fermentation

Cutting and heating of the clot 40+/-5 C 2h

Serum separation

Molding

Curd pressing

Cooling 15+/-5C

Package

Aftercooling pr-that 4+/-2 C

Storage and implementation

Normalized milk is pasteurized at a temperature of 82±2°C, 20-30s. The mixture is cooled to a fermentation temperature of 25±2°C and sent to the coalescer. Starter is added to the mixture, mixed for 15 minutes and left alone until a clot forms. The readiness of the clot is determined upon reaching a pH of 4.5-4.7, the clot should have a delicate, homogeneous, jelly-like consistency, without whey. The duration of fermentation is 12±2 hours. The finished clot is kneaded for 10 minutes. To accelerate the separation of whey, the clot is heated to a temperature of 40 ± 2 ° C - for low-fat cottage cheese, 42 ± 2 ° C - for 5%, 44 ± 2 ° C - for 7%, 46 ± 2 ° C - for 9, 13%. The duration of heating is at least 2 hours. For uniform heating, the clot is periodically stirred. Serum is removed in the amount of 60% of the volume of the mixture.

Technology for the production of curd products

The curd clot is fed to the molding and pressing device, in which portions are formed that correspond to the size and shape. The duration of curd pressing is 30-180 seconds. Pressed cottage cheese is cooled to t=15+-5C and sent for packing. Packed in a shrink film, after which the curd is sent to a storage chamber, with a temperature of 4±2°C. Shelf life of cottage cheese: at a temperature of 4 ± 2 ° C, humidity 85% - 30 days.

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COTTAGE COTTAGE TECHNOLOGY

The traditional method of cottage cheese production technology

The scheme of the technological line for the production of cottage cheese in the traditional way is shown in Figure 12.

Raw materials intended for the production of cottage cheese are pre-cleaned.

Pasteurization of prepared raw materials is carried out at a temperature of 78...80 °C with a holding time of 20...30 s. Pasteurized milk is cooled to the fermentation temperature, which reaches 28...30 °C in the warm season, and 30...32 °C in the cold season, and is sent for fermentation.

If acid-rennet coagulation of milk proteins is used, then during fermentation, ferment, calcium chloride and rennet are added to milk, if acid coagulation, then only ferment.

35...38 °С, ripening time 4...4.5 hours.

The end of fermentation is judged by the acidity of the clot. For cottage cheese with a mass fraction of fat of 18 and 9%, the acidity should be 58 ... 60 °T, for low-fat 66 ... 70 °T.

To speed up the release of whey, the finished clot is cut with special wire knives into cubes about 2 cm in size along the edge. The cut clot is left alone for 40 ...

36...38 °С with holding time 15...20 min.

The released whey is removed, and the clot is poured into calico or lavsan bags of 1 ... 9 kg and sent for further separation of whey for self-pressing and pressing.

Curd maker TI-4000 has a perforated press bath, which makes it possible to mechanize the operations of whey separation and clot pressing.

Technological line with perforated bath-inserts allows to mechanize the processes of self-pressing and cooling of cottage cheese. The bath-insert is placed directly into the curd bath before fermentation. After the formation of a clot, it is heated to a temperature of 50 ... 55 ° C and maintained for 25 ... 30 minutes. After heating is completed, the clot is cooled and part of the released whey is removed. For freer drainage of whey, the bath-insert is raised above the bath with the help of a hoist device and left in this position for 20...40 minutes. After self-pressing, the curd is cooled with whey pasteurized and cooled to 5 °C. The bath-insert is immersed in the serum and kept in it for

20...30 min. The curd is cooled to a temperature of 13±5°C, the mesh bath is raised, and the curd is self-pressed for 20...30 minutes, then it is fed for packing.

The Ya9-OPT mechanized line is used to produce semi-fat, peasant and low-fat cottage cheese.

Fermentation and fermentation of milk is carried out in containers until a clot is formed with a pH of 4.5...4.7. The duration of fermentation should not exceed 10 hours.

The finished clot is stirred for 2...5 min and is fed with a screw pump into a direct-flow heater, in which it is heated to a temperature of 48...54 °C when making semi-fat cottage cheese, up to 46...52 ...50 °С - low-fat cottage cheese. Heating is carried out for 2...2.5 minutes with hot (70...90°C) water circulating in the heater jacket. From the heater, the clot enters the holder, where it stays for 1 ... 1.5 minutes, then it is sent to the cooler. In the cooler, the clot is cooled to 30...40 °C in the production of semi-fat cottage cheese and peasant cottage cheese, to 25...35 °C - in the production of low-fat cottage cheese.