Inheritance from grandmothers: thermostatic sour-milk

Let's try to understand the intricacies of dairy production and understand whether it is worthwhile buying a thermostatic instead of the usual kefir or yogurt, or these products are equivalent, and the new name is just the result of successful work of marketers.

Recently, a new product has appeared on store shelves of dairy departments - kefir, yogurt, yogurt and even cottage cheese with the mark "thermostatic". What are the features of the thermostatic method? How is it different from the traditional way? What are its advantages?

The usual way

The technology of manufacturing of fermented milk products has not changed for many decades. Dairy plants have long and successfully used the tank method of production, when the leaven is added to the tanks of large capacity. In these tank-tanks there is a fermentation, and ripening of the future yogurt, yogurt or yogurt.

These vats for fermentation of fermented milk products are called tanks. Their dimensions are amazing - they contain from 5 000 to 10 000 liters of liquid product at the same time!

The starter in an amount of up to 5% of the total volume is added to the tank with pasteurized milk, which maintains a certain temperature necessary for ripening.

The tanks have double walls to start the cooling process at the right time. When the acidity of the product reaches the desired level, cold water flows between the walls, and an automatic agitator starts to work. It breaks the formed clot into a uniform homogeneous structure.

It is very important to start cooling in time! If you do this before, the future kefir will break up, and unwanted serum is formed. The technology will be broken, and several thousand liters of natural milk will be spoiled.

Here, in tanks, the product ripens, and a few hours later it is bottled in sterile bottles.

Thus, the process looks like this:

Смешивание в танке закваски с пастеризованным молоком -> сквашивание при определенной t° -> по достижении нужного уровня кислотности начинается охлаждение -> смешивание до однородной структуры -> дозревание продукта -> розлив по стерильным бутылкам

All kefir, yogurt and yogurt made with this technology have a fairly liquid consistency. Thermostatic mode

The thermostatic production method was conceived to revive the old Russian technology, when sour milk in clay pots was placed in an oven and longed for a slowly changing temperature, ripening for several hours.

A gentle mode of the thermostatic method made it possible to recreate conditions close to the production of natural sour-milk products in a village stove, only a clay oven was replaced by modern thermostatic plants.

In such thermostatic chambers, you can maintain the necessary temperature for a long time, adjusting it to within a tenth of a degree.

The peculiarity of the thermostatic method is that milk or cream together with the leaven is immediately closed, and the product is placed in a special chamber where it is aged for some time and thickens.

For example, how is the thermostatic sour cream made?

First you need to get cream by separating fresh cow's milk. This is so: the milk is cleaned, heated and sent to a separator-drainer, where under the influence of centrifugal force there is a division of milk into skim milk and cream.

After that, the cream is pasteurized on a special cream pasteurization-cooling plant at a temperature of 92-95 ° C with an exposure of 180 seconds. Then they are cooled to a fermentation temperature of 32-36 ° C and sent to a sour cream container.

The leaven is poured into the leaven, everything is thoroughly mixed and sent for bottling in glasses. After packing, the glasses are transported to a thermostatic chamber, where cream during ripening (6-8 hours) thickens, acquires the taste and aroma of sour cream. The process of cooling and maturation of sour cream lasts from 24 to 48 hours.

Thus, the process looks like this:

Смешивание подготовленных сливок со сметанной закваской -> перемешивание -> розлив в стаканы -> сквашивание в термостатной камере

In addition to the thermostatic sour cream, you can produce yoghurt, kefir and cottage cheese.

Thermostat method allowed to return to the recipe of the last century. Thanks to this technology, we can now buy the same products that our great-grandparents and great-grandfathers enjoyed a hundred years ago.

What is the fundamental difference?

Thermostat products are complex in production and are more susceptible to changes in external factors: in leaven, temperature regimes, characteristics of milk from different farms, the duration of the packing process. With this method, naturalness is guaranteed, and products may differ from batch to batch, which is considered quite normal.

Unlike the reservoir method, where the clot is broken by a stirrer, and the product itself acquires a drinking consistency, with the thermostatic technique, the clot retains its integrity, and the product itself remains so thick that it can be eaten with a spoon.

Both methods use heating and cooling. Heating is necessary in order to create a favorable environment for the reproduction of cultures of a living starter. Each type of starter has its own temperature (in the range from 32 to 42 ° C).

Cooling is necessary for ripening of the bunch, when the milk protein begins to swell and compact. In this case, the product acquires a pleasant, sour taste and characteristic aroma. The fact is that a lower temperature provides favorable conditions for slowly developing microflora - yeast, acetic acid and aroma-forming bacteria.

This is important. When cooling to 10 ° C, the process of reproduction of lactic acid bacteria stops, so that the dairy products should be stored in the refrigerator.

The tank method allows to produce more product simultaneously than with the thermostatic method, but the quality of the traditional product somewhat loses to the thermostatic kefir, yogurt or yoghurt.

Thermostat milk products have a special tenderness and taste. Drink, children, not only milk!

The components of whole fresh milk in fermented milk products retain all their useful qualities, but they are assimilated many times better. The protein in them is processed by the body three times faster than the protein of milk.

Lactic acid living leaven improves the work of internal organs, increases immunity, enriches the body with vitamins. Such a product contains a useful microflora of living probiotic cultures at the highest concentration.

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