Rennet and cheese starter. Rennet for cheese. Hard cheeses

In the technological process for the production of various fermented milk products and certain types of cheese, liquid is used to ferment milk. It is made by processing a certain section of the stomach of newborn calves and lambs. Due to the fact that the gastric system of young animals is not yet sufficiently developed, abomasum (this is the name of the part of the digestive system necessary for processing) plays the role of an irreplaceable leaven.

How does the thickening process take place?

Milk is made up of the proteins casein and albumin. The first group makes up about 80% of the total mass and is presented in the form of multimolecular compounds. Such components are in the form of protein balls and are called "micelles". They may contain different types of casein.

When milk coagulates under the influence of certain enzymes, micellar changes occur, as a result of which pairs of k-casein and a macropeptide are formed. At the same time, k-casein remains in the composition of micelles, and macropeptides are converted into a liquid fraction (whey). In the process of coagulation, the molecular compounds of k-casein stick together, forming a milk clot.

Types of coagulants used in the production of fermented milk products

Traditional technologies for the production of fermented milk products determine the use of coagulants - enzymes involved in the process of turning milk into a clot, which can then be easily separated from whey. The consistency, shelf life, aging time and taste characteristics of the finished product depend on the correct choice of coagulant and its dosage. Commonly used lactic enzymes are:

  • Powdered, paste or liquid calf rennet. It is of great technological importance and allows you to get high-quality finished products. Compared to the abomasum of adult cows, it has much better properties: the sourdough prepared from it has optimal coagulability. This enzyme is widely used in the preparation of hard and semi-soft cheeses.
  • An enzyme obtained from the stomachs of adult cows, pigs and other animals, which is called pepsin. However, beef pepsin is considered less sensitive to changes in acidity and more stable during cooking. It is he, in combination with chymosin (liquid rennet of newborn cattle), that is recommended for use in the technology of making various types of pickled cheeses.
  • Genetic studies carried out in due time made it possible to obtain recombined chymosin, identical in all characteristics to natural calf chymosin. It has proven itself excellently, and today it is widely used in the manufacture of all types of cheeses.
  • To obtain a milk clot necessary for further products, some types of yeast, fungi and mold are often used in the technological process. This raw material is called microbial rennin or microbial pepsin. The most widely used enzymes are derived from the fungus Rhizomucor meihei.

Homemade cottage cheese and cheese

In home cheese making, liquid rennet Ceska Lase Kalase is often used as the main coagulant. This product consists of a finely clotting natural enzyme. It is used to prepare all types of homemade cheeses and cottage cheese from natural milk.

Functions of Rennet

As a result of exposure to this type of coagulant, milk protein coagulates. Homogeneous milk mass is divided into two fractions: it acquires the consistency of gel and whey. It is the transformation of milk into a clot that is the main task of a natural enzyme.

Getting curd

Organic compounds, consisting of pepsin and chymosin, allow the technological process of milk coagulation to be carried out in a short period of time. Already after the first phase of coagulation, a lot of milk clots are obtained, when crushed, curds are obtained.

Cheese production

Making cheese is a rather lengthy and more complicated process. Under the action of powdered or liquid rennet Ceska Lase, the casein is split, and in the process of cheese maturation, the product acquires a specific cheese aroma.

After separating the clots obtained as a result of coagulation from the liquid whey, they are placed in special molds and pressed. The resulting semi-finished product is sent to a special brine and kept in it for 10 days. Only after that the young cheese is sent for ripening.

Effective brands of natural coagulants

However, cheesemakers often use other brands of natural liquid rennet along with the popular coagulant. Clerici, Meito, Normal, Extra - these are the main, widely used in home and industrial cheese making, natural enzymes. They may vary slightly in IMCU activity (International Milk Clotting Units) with different quality and physical characteristics of the feedstock.

Alternatives to Using Liquid Rennet

Methods for the extraction of liquid bovine rennet, directly related to the destruction of newborn animals, are not only completely inhumane, but also not economical. Despite the high cost of natural coagulant, the killing of a young calf does not make it possible to raise an animal and excludes profit from the sale of its meat.

In addition, many consumers, who know what rennet is and how it is obtained, refuse to use products in the preparation of which such raw materials were used. Therefore, the question of replacing the use of veal coagulant has been standing for a long time.

Today, thanks to microbiological research, there are some options to replace the use of calf abomasum. The developments of foreign and Russian scientists are widely used in technological processes for the production of cheese and various dairy products.

In our country, as well as throughout the world, microbial enzymes have gained the greatest popularity. Starter cultures based on the use of certain types of fungi and lactic acid bacteria are often considered a more efficient way to produce quality cheeses of various types.

The leading trademarks used almost everywhere in Europe and Russia are developments related to the vital activity of strains of dairy fungi Rhizomucor meihei and yeast Kluyveromyces lactis.

Herbal preparations

In addition to animal and microbial origin, extracts of some plants can also be used as coagulants. Coagulation of milk with the juice of the fig tree (Ficus carica), often used in the regions of its growth, has long been known throughout the world. Another example of plant enzymes used in the process is an aqueous extract of cardona flowers, which is widely used in the production of the Portuguese cheese Sena da Estrela.

Why is veal ferment still popular?

Despite the low cost, these technologies have not yet been widely used. This is due to the fact that plant coagulants do not provide an opportunity to obtain the optimal yield of finished products. It cannot be said that microbial enzymes always give the expected result. That is why natural rennet coagulants, due to the possibility of obtaining high-quality products with stable performance, have not yet lost their popularity.

Properties of rennet

The whole process of cheese preparation is controlled by you personally, which is a guarantee of the absence of falsification. You are 100% sure of the safety and composition of the finished product, which contains exclusively natural milk, without the addition of palm oil and other vegetable fats, chemicals.
Provides maximum yield of cheese due to the active splitting of kappa - casein.
The finished product has a low cost, 1 stick of enzyme is designed for 50 liters of milk.
Gives the product high organoleptic characteristics.
Prevents the formation of bitterness in the finished product. The environment created by the enzyme promotes the growth of beneficial bacteria while inhibiting the growth of harmful microorganisms that are responsible for the breakdown of beta-casein in milk, producing bitter peptides.
Suitable for the production of all types of cheese, including those protected by origin, is actively used in the production of cottage cheese and curd products using the acid-rennet method.
The peptides and amino acids present in the enzyme constitute an ideal breeding ground for lactic acid bacteria, which makes it possible to reduce the dose of bacteria introduced during cheese production.
It is characterized by a high content of chymosin (90%).
Ideal for making cheeses with a long maturation time.
Coagulation of milk by the action of natural proteases (proteins). Due to the minimum salt content, the enzyme has a minimal effect on clotting time.
Enables the calculation of an individual application rate according to actual production conditions.

Composition, % by activity

chymosin - 90%
beef pepsin - 10%

Easy homemade cheese recipe

For best results, it is recommended to use cow's or goat's milk that has not been heat treated above 75 degrees. Fresh raw milk must be pasteurized. For pasteurization, it is necessary to heat milk to a temperature of 65-72˚С and hold for 30-40 minutes, followed by rapid cooling to 30-36˚С. Pasteurized, ultra-pasteurized and sterile store-bought milk is not recommended.
In pasteurized and cooled to 30-36 ° C milk, add a 10% solution of calcium chloride (you can use pharmacy) at the rate of 5-20 ml per 10 liters of milk (depending on the quality of the milk).
At the rate of 1 stick of BakZdrav cheese enzyme per 50 liters of milk, dissolve the contents of the sachet in a small amount (50-100 ml) of warm water at a temperature of 30-36 ° C.
Whisking gently, add the enzyme solution to the milk.
Stop the movement of milk in the container and let the mixture rest until the fermentation process is completed for 30-60 minutes.
Check the resulting clot, it should be dense, when cut with a knife, a transparent whey should separate.
Cut the clot in a saucepan into cubes 0.5-1 cm in size. Leave the mass alone for 3-5 minutes.
Pour off as much whey as possible and begin to slowly heat the mass to 40 ° C for 30-40 minutes. Knead the cheese grain in smooth circular motions to compact and separate the whey, preventing it from sticking together.
Transfer the cheese grain to a colander or cheese molds, compacting slightly.
Over the next three hours, the gradually compacted clot should be turned over every 30 to 60 minutes to self-compress.
The cheese is ready to eat.
Before putting the clot in molds, you can create your own recipe by adding herbs and spices to the cheese to taste, or after cooking, roll the cheese in herbs and spices.
If desired, you can put the cheese in 18% brine (a solution of table salt, not iodized) for 8-12 hours, then pull it out, get wet from excess moisture.
You can salt the cheese in a dry way. To do this, immediately after cooking, rub it with salt, with the calculation of 4-5% salt by weight of the resulting cheese. Dry the cheese at room temperature.
The maximum taste qualities of cheese are reached in 48-72 hours after preparation.
Store fresh semi-hard cheese wrapped in cling film in the refrigerator for about 1-2 weeks.

Release form

Sticks with a net weight of 3 g, packed in a cardboard box of 5 pcs.

microbiological indicators

According to microbiological indicators, it meets the requirements of TR CU 029/2011.

Contraindications

Individual intolerance to the components of the product.

Shelf life and storage conditions

9 months from the date of manufacture at a temperature not higher than plus 10˚С. Store in a dry, dark place in the original undamaged packaging of the manufacturer.

Transportation

It is allowed to transport the sourdough without observing the thermal regime within 28 days, if the temperature does not exceed +35ºС.

Declaration on compliance with the EAEU No. RU Д-RU.АИ77.В.11966 from 06/23/2017 to 06/22/2020

Manufactured in accordance with GOST R 52688-2006

Certificate compliance of the food safety management system with the requirements of FSSC 22000 in relation to the production of products No. CH 12/2358 dated 12/26/2015. until 25.12.2018

Where can I buy?
Rennet "Cheese" can be bought in the nearest pharmacies, stores or ordered in our online store at a bargain price.

As you know, cheese is a useful product and familiar to mankind for more than one millennium. It is prepared from the milk of ruminants: mainly cow, goat, sheep, mare. But not everyone knows that special starter cultures for cheeses are also used in cheese making, which, by the way, can also be of different origin. It is clear that the product prepared at home will be both tastier and healthier than store-bought. Especially in the light of recent checks, which showed that the production of many cheeses does not follow the required technology and that additives are added that are completely unnecessary and spoil the natural taste. This is done, as a rule, in order to save on the cost of production, and in order to increase the shelf life of the fermented milk product. So sourdough will obviously come in handy for you if you have already come close to the question of how to make it yourself. That way you'll at least know exactly what it's made of.

Types of homemade cheeses

What can be produced in your kitchen using cheese starters is divided into three types.

  1. Hard cheeses. They are made on the basis of sourdough for cheeses and cottage cheese. They are kept under a special press (you can do it yourself or buy it in a store, but it will cost a pretty penny). Exposure occurs for at least a month. The longer the exposure, the better the taste after. The density of the structure of the body of the product is largely dependent on the time and weight of the load of the press. Another nuance: making hard cheese is possible only from
  2. Soft cheeses. Cheese starters and cottage cheese are also used here. The difference with solid variants is mainly in the exposure time. And soft cheeses are also made from skimmed milk, and the product can be consumed after a week (at the same time, soft types are not covered with paraffin for long-term storage).
  3. Homemade cheeses (like Adyghe, suluguni or feta cheese). They are also made from cottage cheese, which has a fairly high liquid content. The shelf life of such cheeses is short. And they are made mainly from skimmed milk (but you can also from whole milk). Such products are quite simple to manufacture, they do not need to be kept under pressure.

What is needed to make

  • It is desirable to take whole milk (mostly cow's milk in modern conditions). The main thing is to choose quality. Clarify that antibiotics are not used when feeding the animal (at least for a week, as they slow down the oxidation process). It is best if you have a private economy and your own horned ones, or you have the opportunity to constantly buy raw materials from friends, leaders. It should be remembered that from 10 liters of milk you can get only one kilogram of hard cheese, or 1.5 kg of soft cheese, or suluguni.
  • From the equipment - it can be built cheaply and with your own hands, so as not to buy expensive imported options - you will need: (can be made from ordinary cans), a press with a piston (at home it is made from boards and a clamp), a liquid thermometer, a knife, a colander, gauze, paraffin (if we are preparing hard cheese).

Cheese starter at home

And, of course, sourdough is essential for cheese. It must be used so that it stimulates as quickly and as well as possible the formation of the amount of acid that would be sufficient for the correct process. In home cheesemaking, buttermilk, yogurts, and powder starters, and natural milk, obtained naturally, and yeast are used. Keep in mind that the character that a cheese starter has (more precisely, its origin) directly affects its taste and aroma. So you have to choose options, correlating your own tastes and preferences with classical technologies.

Cheese. Leaven. The recipe is the easiest

We leave half a liter of fresh natural whole milk to sour at room (or slightly higher) temperature. Usually a day is enough at an optimum temperature of 30 degrees. We use this starter, adding it to the main raw material, in the production of homemade cheeses that do not require the use of a press.

Another option

Sourdough for homemade cheese can also be prepared with yeast. Add 1/8 stick of yeast to warm milk. We leave this mixture to wander for a day in a warm place. Then we pour out half of the milk and add fresh. We do this throughout the week. During this time, the sourdough will mature and be ready to use. We add it to the main raw material.

Abomasum

This product has long been known in cheesemaking as a starter for homemade cheese. And in the cheese industry it is used very actively for the production of most cheeses. What is this substance? Even the ancient Greeks, according to scientific data, using the stomachs of ungulates as containers for liquids, most likely accidentally discovered the phenomenon of its effect on dairy products. Or maybe this technology was known before? In ruminants, this is the 4th section of the multichambered stomach (glandular stomach). In calves (or lambs), for example, who feed on mother's milk, a special rennet is actively produced there, which is involved in digestion - rennin. It breaks down peptides. This one is the first one isolated chemically, in the laboratory. By the way, the Dane Christian Hansen, who discovered it by salt extraction in 1874, subsequently founded a company that is still the largest manufacturer of the enzyme. The main source is the stomachs of dairy calves (age - no more than 10 days), dried and ground in a special way. Rennet is the main substance used in cheese making.

Process essence

With the introduction of rennet into milk under certain temperature conditions, the process of rapid coagulation of milk begins - curdling. At home, using abomasum is quite easy, so there is no need to be afraid of this. We just take a tablet or extract (in the form in which it is usually sold) and dissolve in milk at room temperature (or a little higher). The effect is visible within an hour. By the way, the use of rennet is not at all necessary in the production of homemade cheeses of a soft category. It is enough to use starters from naturally sour milk. The only inconvenience is that the curdling process will take much longer. Usually - a little more than a day. During this time, the clot - the curd beginning - and the whey manage to separate. But still, some people prefer to use abomasum at home to improve the taste and speed up the maturation of the cheese.

For Vegetarians

Many questions among vegetarians are caused by the use of an animal enzyme in the production of cheese. Therefore, in recent times (for example, in Europe), substitutes for rennet have been used for cheese making. Back in the 60s of the last century, the corresponding strains of fungi were isolated, which are involved in the synthesis of the enzyme. And since the early 90s, genetic biotechnology and rennin produced by bacteria have been used. According to unverified data, more than half of the cheese products in Europe are now produced with such substitutes. But some firms still adhere to more traditional technologies in cooking and use animal rennet.

At the pharmacy

By the way, such a starter for cheese is also suitable for home cooking of a delicious fermented milk product. The pharmacy sells pepsin. The only drawback is some high cost of the pharmacy enzyme and its deficiency. But if you have the opportunity to get this medicine, feel free to use it for the production of homemade cheeses.

Cheese making.

Hard cheeses

Cheese making - the most ancient biotechnology. starter cultures it plays the most important role in pH regulation. Propionic acid bacteria have long been used in the manufacture of hard rennet cheeses with a high temperature (55-58°C) of the second heating. These include cheese varieties Soviet, Swiss, Biysk, Altai, etc. In addition to P. shermanlii, Streptococcus thermophilus, Lactobacterium helveticum, and L. lactis also participate in their maturation. First studies propionic acid bacteria wererelated to their role in .

The highest organoleptic properties and long shelf life arehard rennet cheeses with a high temperature of the second heating , in the manufacture of which propionic acid bacteria take part. The general rule regarding the use of these bacteria in the maturation of cheeses says: both a deficiency and an excess of propionic acid bacteria are harmful, but without their participation it is impossible to make cheese of the desired quality; “blind” ones can be obtained, i.e. cheeses without "eyes" or with other defects. Many defects in the best cheeses are caused by the absence or weak growth of propionic acid bacteria. Cm.: Wet classification V

Cheeses with a high temperature of the second heating

For the production of these cheeses, milk of especially high quality is used in terms of organoleptic properties, acidity, degree of purity and bacterial contamination.

The main factors determining the specific characteristics of cheeses of this group are the following:

  • the use of bacterial starter cultures, consisting of mesophilic and thermophilic lactic streptococci and lactic acid bacilli;
  • the use of pure cultures of propionic acid bacteria and active propionic acid fermentation during the maturation of cheeses;
  • the temperature of the second heating is from 47 to 58 ° C, depending on the type of cheese and the ability of the grain to dehydrate;
  • reduced cheese moisture content after pressing (from 38 to 42%);
  • a certain level of active acidity of the cheese mass at each stage of maturation:

5.50…5.80 - in cheese after pressing;
5.30 ... 5.35 - in a three-day;
5.50 ... 5.70 - in mature;

  • low content of table salt in cheeses (from 1.2 to 1.8%);
  • application in the process of maturation of several temperature regimes: 10 ... 12 ° C, 17 ... 18 ° C, 22 ... 25 ° C.

The process of their manufacture is distinguished by fine setting of grain, high temperature of the second heating, molding from the reservoir, pressing, long-term maturation.

Swiss cheese it is produced mainly during the grazing period from milk, which must be clean, free from gas-producing bacteria. To increase the clotting ability, mature milk (10-15%) is added to fresh milk, as well as a starter from lactic acid sticks and propionic acid bacteria, these bacteria contribute to the formation of large, regular-shaped eyes and a typical pattern. Such cheeses ripen for 6 months.In appearance, Swiss cheese is a large low cylinder weighing 50-100 kg. On the crust, strong and without wrinkles, prints of the fabric are clearly visible - sickles, in which the cheese was pressed. On the surface, a dry coating of a grayish-white color is allowed. The eyes are large, round or oval. The taste is sweetish (spicy) with a pronounced aroma of cheese.

Soviet cheese . The production technology was developed in Altai in 1932; it is prepared from pasteurized milk according to the Swiss method. It has the shape of a rectangular bar. Weight from 11 to 18 kg. The ripening period is 4 months, but it has the best quality at 6-8 months of age. The taste is almost the same as Swiss.

Moscow cheese - a kind of Soviet. It has the shape of a high cylinder, covered with a yellow paraffin mixture. Head weight - 6-8 kg. Cheese drawing - eyes of the same shape and size as the Soviet one, but more rarely located.

Altai cheese is a low cylinder, resembling a Swiss reduced size, has a mass of 12-18 kg. He has smaller eyes. It smells and tastes close to Swiss. Maturing term - not less than 4 months.

Kuban cheese refers to cheeses of a unified cylindrical shape, designed for in-line production. Cheeses of this form are not divided into varieties. Close to Soviet. Large, rare eyes with a diameter of 1.5 to 2 cm. The mass of the cylinder is up to 10 kg.

Biysk cheese is a bar with a square base and slightly convex side surfaces. The mass of cheese is from 8 to 11 kg.

mountain cheese has the same shape as Biysk. The mass of cheese is from 7.5 to 9.0 kg.

The role of propionic acid bacteria in the maturation of hard rennet cheeses with a high temperature of the second heating

propionic acid bacteria are a natural microbiota that lives spontaneously in hard cheeses. Currently, they are used in cheese-making as starter cultures in controlled ripening technologies for high-quality cheeses. It is propionic acid bacteria that determine the taste and aroma of the finished cheese, enriching it with a whole range of biologically active substances. This is confirmed by the data of chromatographic analysis. In addition, due to their bactericidal properties, PCBs act as natural biopreservatives of milk protein - casein.

The main role of propionic acid bacteria in the ripening of cheeses is the use of lactates formed by lactic acid bacteria during fermentation milk lactose, while lactates are converted into propionic, acetic acids and CO 2.

  • acids provide a sharp taste to cheeses and are involved in the conservation of the milk protein casein;
  • the hydrolytic breakdown of lipids to form fatty acids is important for the development of the organoleptic properties of the cheese;
  • the formation of proline and other amino acids, as well as volatile substances: acetoin, diacetyl, dimethyl sulfide, acetaldehyde, which are involved in the formation of cheese flavor;
  • the formation of carbon dioxide in the process of propionic acid fermentation of lactate and decarboxylation of amino acids (mainly);
  • CO 2 is involved in creating a pattern of cheese - "eyes", the formation of vitamins and, first of all, vitamin B12.

cheese maturation - a complex biochemical process that occurs with the participation of rennet, milk enzymes, lactic acid and propionic bacteria. There are enzymatic changes in proteins, fat, amino acids; the aroma, appearance, texture of the cheese is formed.

propionic acid bacteria multiply in cheese in significant numbers during the period of keeping it in the fermentation cellar, their growth continues throughout the entire ripening period. As a result of propionic acid fermentation, a specific taste and smell are formed, as well as a characteristic pattern of "Swiss" cheese.

It should be noted that propionic acid bacteria - OBLIGATORY factor for ripening cheeses with high and medium temperatures II heating, with the exception of grater cheeses.

In cheese produced by Swiss cheese technology with thermophilic streptococcus and Lbc. helveticus, the taste was atypical for this type of cheese; the addition of propionic acid bacteria to these species ensured the formation of a typical taste. However, there are some restrictions on the development of these bacteria in large cheeses. It is undesirable to multiply propionic acid bacteria after curing cheeses in a warm chamber, which leads to self-collapse. Overdevelopment of propionic acid bacteria can lead to late swelling of large cheeses.

Control of the development of propionic acid bacteria in large cheeses is carried out by selection of strains and species, the degree of salting and ripening temperature. Propionic acid bacteria should actively multiply in cheese in a warm chamber and not form gas in cheeses in a cold chamber.The participation of enzymes of propionic acid bacteria in lipolysis and proteolysis in cheeses begins after the lysis of their cells, the beginning of lysis depends on the strain. Prb. freudenreichii and Prb. acidi strains with strong and weak lipolytic activity were found, in Prb. jensenii lipolytic activity was not detected. These circumstances should also be taken into account when selecting propionic acid bacteria.

It is necessary to control not only the rate of accumulation of the biomass of propionic acid bacteria, but also the conditions for the formation of CO 2 by them, which is responsible for the pattern of large cheeses.

Cheeses with the same proportion of propionic acid bacteria cells may or may not have a normal eye pattern.

This is due to the fact that when conditions for the development of propionic acid bacteria deteriorate, for example, when water activity decreases, gas formation is first inhibited, then reproduction. Propionic acid bacteria grown in milk, when added to the medium up to 4% salt after 20 hours of incubation, continued to multiply, but for some time they ceased to form gas.

Propionic acid bacteria do not have caseolytic activity, but have peptidase activity with the formation of a large amount of free proline. They cause specific lipolysis, accompanied by the formation of decenoic acid. Their lipolytic activity is higher than that of lactococci. Except propionic acid propionic acid bacteria form acetic, small amounts of butyric, isobutyric, valeric and isovaleric acids and diacetyl. The ratio between metabolic products largely depends on the strain. Propionic acid bacteria have phospholipase activity, which can be seen in large cheeses.

For small cheeses, propionic acid bacteria are an undesirable microflora, as they give them atypical taste and pattern. Reproduction of propionic acid bacteria in small cheeses occurs at a low level of salting, high ripening temperature.

A comparative analysis of bacterial starter cultures used for the production of hard cheeses from various starter culture manufacturers shows that although the starter cultures have the same species composition, they can differ significantly in quality.produced product. This is due to the fact that producers select crops and select them in combination, based on an independent study of the properties of individual strains and the combined starter as a whole, as well as the type of cheese. All this depends on the experience of specialists, the quantitative and qualitative composition of the available collections of strains of microorganisms, the latitude and depth studying the properties of individual starter cultures and their combinations.

STARTERS OF PROPIONIC ACID BACTERIA IN CHEESE MAKING

By clicking on the cheese button-link you will read an excerpt from the monograph "propionic acid bacteriaDoctor of Biological Sciences, Professor of Moscow State University Vorobieva L.I., who is dedicated to cheesemaking and propionic acid bacteria, the starter cultures of which are used in the production of hard rennet cheeses with a high temperature of the second heating:

Some examples of copyright certificates (patents ) for inventions , as well as other materials related to the use of propionic acid bacteria in cheese making

    METHOD FOR SELECTING PROPIONIC ACID BACTERIA STRAINS WITH HIGH LIPOLYTIC ACTIVITY FOR CHEESE MAKING (No. 507296)

    METHOD FOR PROPIONIC ACID BACTERIA CULTURE PREPARATION USED AS COMPOSITION OF STARTER FOR SOVIET CHEESE PRODUCTION (No. 1145978)

    PROPIONIBACTERIUM FREUDENREICHII A-1 STRAIN USED FOR THE PRODUCTION OF SOVIET CHEESE (No. 825632)

    PROPIONIBACTERIUM SHERMANII 149 PROPIONIC BACTERIA STRAIN USED FOR THE PRODUCTION OF SOVIET CHEESE (No. 823426)

    METHOD FOR PRODUCING CHEESE WITH A HIGH TEMPERATURE OF THE SECOND HEATING (RF patent No. 2366195)

    METHOD FOR PRODUCING HARD RENEST CHEESE WITH A HIGH SECOND HEATING TEMPERATURE (RF patent No. 2287283)

    METHOD FOR MANUFACTURING FLAVORING ADDITIVE WITH CHEESE TASTE AND AROMA WITH HIGH SECOND HEATING TEMPERATURE (RF patent No. 2269909)

  • V.A. Loginov, N.B. Gavrilov. The choice of starter and the study of technological parameters for the production of semi-hard cheese / Technique and technology of food production. 2013. No. 2. C1-4

On a note

Cheese " Emmental» - the king of cheeses

Emmental cheese is very popular. In the people, it is he who is often called the Swiss.

starter cultures, or starter cultures, is one of the fundamental ingredients involved in the formation of the taste of cheese and in its maturation. The air and raw milk contain a large number of various lactic acid bacteria, therefore, if you leave milk at room temperature, you can get rustic sour cream, cottage cheese, and yogurt from it. However, in the production of cheese, only certain types of such bacteria are used, which are called cheese cultures. The strains of these bacteria form starter cultures, which are then added to milk (inoculation).

Sourdough affects all stages of cheese making, and it is thanks to sourdough that the cheese gets the ability to ripen. Cheese starters, by increasing the acidity of milk, prevent the growth of pathogenic bacteria, and also, by regulating the amount of calcium in milk, contribute to an active coagulation process. Different bacterial cultures affect the texture and texture of cheese in different ways and at different speeds, changing it every day of ripening. Some cheeses made from raw milk are made without the introduction of additional cultures (everything necessary for maturation is already contained in raw milk), however, for the production of the bulk of cheeses, giving the cheese certain characteristics, as well as in the manufacture of cheeses from pasteurized milk, specially formulated for a certain sourdough cheese varieties, usually consisting of a combination of strains of various bacteria bred in the laboratory.

Starter cultures for cheese making can primarily be divided into mesophilic and thermophilic. Mesophilic and thermophilic starter cultures may contain a different set of bacterial strains, which makes them different in flavor and aroma properties. Some subspecies of starter cultures prevent the development of pathogenic microflora, others serve to give the cheese a certain consistency (for example, propionic bacteria - to produce holes in Swiss cheeses).

Starter cultures can be monospecies(contain one strain of bacteria) and polyspecific(contain in its composition several strains of bacteria). In turn, the bacteria used in starter cultures are homofermentative and heterofermentative.

Homofermentative lactic cultures- in the process of lactic acid fermentation in cheese, mainly lactic acid is produced. As a result, we get a closed texture of cheese dough, without eyes.

Heterofermentative lactic acid cultures- in the process of lactic acid fermentation in cheese, in addition to lactic acid, acetic acid, ethanol, carbon dioxide are produced, which leads to the formation of eyes in the cheese dough.

Mesophilic starter cultures

used in the manufacture of cheeses with a low temperature of the second heating (up to 38 ° C). They are used to prepare most soft, fresh and hard cheeses.

Almost all mesophilic cheese starters contain strains of bacteria Lc.lactis and Lc.cremoris. Starter cultures containing only these 2 strains are homofermentative and are suitable for most hard, semi-hard, soft and brined rennet cheeses with a closed structure (without eyes). These are starter cultures: CHOOZIT MA11 (Danisco), Uglich-7 (FSUE Experimental Biofactory).

Bacteria strains Lc.diacetilactis And Leuc. mesenteroides are responsible for the release of carbon dioxide during the ripening of cheeses, which enhances their flavor and aroma properties, and also forms eyes in the body of the cheese. Starter cultures containing this strain together with the two previous ones are suitable for all types of cheeses with eyes (Gouda, Russian), ideal for soft cheeses. These are starter cultures: CHOOZIT MM101 (Danisco), Uglich-S (FSUE "Experimental Biofactory"), KAZU 1000 (Danisco), CHN-19 (Christian Hansen), Uglich-7K (FSUE "Experimental Biofactory") (with L.casei, which accelerates the ripening of cheeses up to 2 times), Uglich-4 (FSUE "Experimental Biofactory"), Flora Danica (Christian Hansen).

Thermophilic starter cultures

are used in the manufacture of cheeses with a high temperature of the second heating (from 38 to 65 °C, each starter has its own minimum and maximum temperature). They are used to prepare Italian cheeses (provolone, pasta filata), Swiss cheeses (Emmental, Maasdam, Gruyère). As a rule, thermophilic starters are monospecies, i.e. contain one strain of bacteria Str.thermophilus. These are starter cultures Uglich-TNV (FSUE Experimental Biofactory), CHOOZIT TA 5 0.5 2 (Danisco), CHOOZIT TA 60, 62 (Danisco). But there are also multispecies starter cultures that contain strains of additional aroma bacteria, such as Lb. helveticus, Lb. delbrueckii ssp. lactis (gives a spicy taste, used in the production of Swiss and Italian hard cheeses), Lb. delbrueckii ssp. bulgaricus (Bulgarian stick, for Italian drawn cheeses of the Pasta Filata family)

Mixed starter cultures

Additional crops

There are a number of starters that work only in combination with basic thermophilic or mesophilic starters. These are cultures serving for:

Additional aroma formation ( CHOOZIT Helv A, CHOOZIT LH 11, 100 CHOOZIT FLAV 25, 54 )

Cheese maturation acceleration ( Uglich-K)

The formation of large eyes in Swiss cheeses ( CHOOZIT Eyes, Uglich-PRO)

Protection against butyric fermentation in cheeses (Uglich-P)

A large summary table of starter cultures for making cheese

In the table below, we have collected information on all (or almost all) commercially available starters for making cheese. A separate sheet contains data on mold cultures for cheese. The table is regularly updated and supplemented.


Rules for the use of starter cultures

Thermophilic and mesophilic starters are usually sold in powder, which can be added directly to milk 30-40 minutes before the introduction of the coagulant. This is the most convenient and safest way to work with starters. Just sprinkle this starter on the surface of the milk, let it absorb moisture for 2-3 minutes, and then stir, distributing it throughout the milk for 5 minutes. To activate direct-introduced starter cultures, it takes from half an hour (follow the instructions in the recipe).

But there is a much more economical option - cooking maternal (production) leaven. Those. the powder is added to a small amount of milk (approximately 1/4 tsp per liter of milk) and left for a long time to "activate" (reproduction and growth of bacteria). Ready mother starter can be stored in the refrigerator for up to 3 days, or frozen for up to 60 days. Theoretically, a production starter can also be used to create a new production starter, but this process cannot be repeated indefinitely: you will taste it in the resulting cheese.
As a rule, it is required to introduce industrial starter in the amount 1-1.5% of total milk, i.e., for example, 9 liters will need 90-100 ml. production leaven.

Important: mother starter needs to be prepared under perfectly sterile conditions, otherwise it will become unusable.

Preparation of the mother mesophilic starter culture

Ingredients: 1 liter 1/4 tsp dry mesophilic starter.

  1. Carefully remove the can of milk and cool it to 24°C.
  2. Leave for maturation and reproduction of bacteria for 18 hours at 24°C.
  3. The culture can be stored in the refrigerator for up to 3 days. Frozen - up to 3 months. To freeze the mother culture, place it in ice cube trays (sterilized) and place in the freezer. Defrosting is allowed only naturally, not in the microwave. Avoid bare-handed contact with frozen sourdough cubes: do everything with sterile gloves.
Preparation of mother thermophilic starter

Ingredients: 1 liter skimmed (0-0.3%) milk (not UHT), 1/4 tsp dry thermophilic sourdough.

Inventory: liter jar with a lid.

Before starting cooking, thoroughly wash and sterilize the inventory (make sure that there is no detergent left on the walls).

  1. Pour the milk into a jar and close the lid.
  2. Submerge the jar completely in a large pot of water.
  3. Bring the water in a saucepan to a boil and simmer for 30 minutes over low heat.
  4. Carefully remove the can of milk and cool it to 43°C.
  5. Sprinkle the starter over the surface of the milk. Let it absorb moisture for 3 minutes. Then mix well, distributing throughout the volume of milk.
  6. Leave for maturation and reproduction of bacteria for 4-6 hours at 43°C.
  7. The result is a mother culture that has the consistency of yogurt or buttermilk.
  8. Taste the sourdough: it should be sour and slightly sweet.
  9. After the test, it is necessary to quickly cool the starter: put it in the refrigerator.
Preparation of industrial meso-thermophilic starter

Ingredients: 1 liter skimmed (0-0.3%) milk (not UHT), 1/4 tsp dry mixed meso-thermophilic starter culture of direct introduction.

Inventory: liter jar with a lid.

Before starting cooking, thoroughly wash and sterilize the inventory (make sure that there is no detergent left on the walls).

  1. Pour the milk into a jar and close the lid.
  2. Submerge the jar completely in a large pot of water.
  3. Bring the water in a saucepan to a boil and simmer for 30 minutes over low heat.
  4. Carefully remove the can of milk and cool it down to 40°C.
  5. Sprinkle the starter over the surface of the milk. Let it absorb moisture for 3 minutes. Then mix well, distributing throughout the volume of milk.
  6. Leave for maturation and reproduction of bacteria for 8-12 hours at 40°C.
  7. The result is a mother culture that has the consistency of yogurt or buttermilk.
  8. Taste the sourdough: it should be sour and slightly sweet.
  9. After the test, it is necessary to quickly cool the starter: put it in the refrigerator.
  10. The culture can be stored in the refrigerator for up to 3 days. Frozen - up to 3 months. To freeze the mother culture, place it in ice cube trays (sterilized) and place in the freezer. Defrosting is allowed only naturally, not in the microwave. Avoid bare-handed contact with frozen sourdough cubes: do everything with sterile gloves.

If your starter contains tiny bubbles in step 7 (at least one thing), it is unsuitable for further use, it must be thrown away. Bubbles are a gas produced by yeast or E. coli bacteria. This means that the dishes were not sterile, or the milk was contaminated with these bacteria. Exceptions are cultures containing strains of bacteria diacetylactis - in such a production starter, the presence of bubbles is acceptable.

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