Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1994-02-02
1995-12-05
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426 43, 426582, A23C 19032
Patent
active
054727189
DESCRIPTION:
BRIEF SUMMARY
The present invention firstly relates to a method for preparing a hard or semi-hard cheese product, at least comprising the following steps: additives optionally also being added, and wherein a mesophilic starter culture is applied, bacteria is added to the milk, the method being characterised in that the yoghurt culture comprises Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt bacteria from 0.30 to 0.02.
Cheese products prepared by the above method have a number of advantageous characteristics, including a smooth texture and a pleasant refreshing tart, sweet, nutty and strong taste. The cross section of the product also has the striking apppearance because of the presence of relatively large holes.
Milk is used primarily to indicate conventional cows milk, but is also used to indicate cows milk treated in any way involving, for example, at least partial removal of the fat or its replacement by other fats and/or oils, for example of vegetable origin.
The invention is not limited to the addition of yoghurt for providing the yoghurt bacteria, but also encompasses a method in which such yoghurt is prepared in situ by addition of suitable microorganisms. Preferably the mesophilic culture/yoghurt bacteria ratio is 0.1 to 0.04.
An example of a mesophilic culture is the so called BOS-culture (available from Nederlands Instituut voor Zuivelonderzoek) used in the examples. Other well known mesophilic cultures are also suitable for the purpose of the invention.
Yoghurt to provide for the yoghurt culture is preferably added in an amount of 5 to 25% by weight, more preferably 8-15% by weight and in particular 10% by weight of the total mass.
It has been found that the quality of the cheese products declined when more than 25% by weight of an acidified milk product was added in the preparation thereof.
Yoghurt usually has a pH value which is between 3.5 and 5 and contains 10.sup.7 to 10.sup.9 micro-organisms per gram.
The use of yoghurt in the preparation of cheese products is found appreciably to shorten the time needed for the so-called "acidification". Acidification means allowing a cheese to stand after it has been pressed, in order to allow it to acidify to a suitable pH. The cheese is then salted, usually in a brine bath.
To improve the taste of the cheese products prepared by the method according to the invention the mesophilic culture preferably comprises at least one aroma former. Examples of such aroma formers are Leuconostoc cremoris and Streptococcus diacetylactus.
Advantageously prior to addition to the cheese milk, the yoghurt is increased in pH level to at least 5.2, preferably at least 6 while the range 6.6 to 6.7 is optimal. This pH increase prevents the formation of brittle and very sour curd and subsequent formation of brittle cheese. If the pH is not raised, the end product is found to have a relatively granular, non-elastic "short" texture; however, after ripening this defect diminishes.
In particular the starter culture is added in an amount of 0.1-1.5%, preferably 0.15%-0.55% by weight of the total mass.
From Revue Laitiere Francaise 445, p.56-57 (1985) a method is known for the preparation of cheese from recombined milk. As a starter culture a mixture is used of 50% mesophilic culture (Streptococcus lactis) and 50% thermophilic (yoghurt) culture (Streptococcus thermophilus+Lactobacillus bulgaricus or Streptococcus thermophilus+Lactobacillus helveticus). The mesophilic culture is a culture wherein no aroma forming bacteria are present. In total 2.2% culture is added which means that only 1.1% yoghurt is added. With the method according to the invention a so-called BD culture is used containing two aroma forming species in combination with a yoghurt culture. Although this reference describes a pH correction it concerns a downward correction, contrary to the upward correction according to the present method. Prior to coagulation, pre-acidification of the milk is applied.
From WO-A-82 03971 the use of a combination of normal cheese starter c
REFERENCES:
patent: 2793122 (1957-05-01), Erekson
patent: 3674508 (1972-07-01), Kasik et al.
patent: 4476143 (1984-11-01), Czulak et al.
International Search Report in the counterpart International Application PCT/EP92/01775.
Guyonnet, J. "Un fromage pour les PVD", Revue Laitere Francaise, No. 445, Oct. 1985, pp. 56-57.
Food and Science Technologie Abstracts, vol. 24, No. 8, 1975, pp. 6-8.
Ijsseldijk Yvon M.
Lanting Feico
Lanting-Marijs Jacqueline A.
Mitelman Rimma
Pratt Helen
Van den Bergh Foods Co. Division of Conopco, Inc.
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