Food or edible material: processes – compositions – and products – Fermentation processes – In package
Patent
1996-01-11
1998-06-16
Redding, David A.
Food or edible material: processes, compositions, and products
Fermentation processes
In package
426 36, 426 38, 426 40, 426399, 426401, 426409, 426522, 426582, A23C 1900, A23C 912
Patent
active
057666563
DESCRIPTION:
BRIEF SUMMARY
This application claims benefit of international application 371 of PCT/EP94/01431 filed Apr. 27, 1994.
The invention relates to fresh, renneted cast cheese and to a method of manufacturing it at a pH value of 6.7 and below and in particular at pH values between 5.0 and 6.0 to improve the keepability thereof.
Such cheese making methods are generally known but usually are attended with syneresis which increases the more the pH value is lowered as compared with processes at higher pH values such as naturally occurring in milk. Such syneresis results in wheying off and corresponding protein losses.
Cast cheese for the purpose of this description and claims is a type of cheese made by clotting concentrated milk in the final package, which serves as a mould, without cutting the curd obtained in this way and without any other action disturbing the structure of this curd. The cast cheese is stored, distributed and sold in this package.
In particular when making cast cheese this syneresis is not only a loss but also annoying because the whey separates when the cast cheese is contained in the final package without any provision for removing this whey.
EP-A-185795 describes a preparation of cast cheese, wherein a starting mixture of an ultrafiltration retentate of skim milk, milk cream and Ricotta cheese is homogenised and sterilised, the mixture is conditioned hot in containers while adding sterile rennet, the containers are closed and allowed to age under conditions which cause coagulation of the casein, in particular at a temperature of 30.degree.-40.degree. C. between 1 and 3 hours. Hydrocolloids may be added to the starting mixture, for example 0.1-0.3 wt % of Na-alginate or carrageenan.
The invention aims at obtaining fresh, renneted cast cheese at pH values somewhat lower than those of natural milk as defined before while at least reducing syneresis and phenomena associated therewith like wheying off. The invention provides thereto a fresh, renneted cheese having a pH value of 6.7 or below and in particular between 5.0 and 6.0 which is characterized by a hydrocolloid structure which has not developed before the casein network has developed.
The existence of a casein network can easily be examined by microcopy. If renneting would occur at a too low temperature a hydrocolloid matrix might develop before the casein network whereby a rubbery texture would result, very unlike cheese.
Examples of suitable hydrocolloids being: agar-agar, xanthan-LBG mixture, gelatin, pectin, alginates, and gellan, although in practice agar-agar is preferred because of its temperature tolerance; agar-agar can be used at lower temperatures than other hydrocolloids and a preferred oral response is experienced at a given binding strength as compared with other hydrocolloids.
This invention is particularly suited for cast cheeses as stated before as it provides an opportunity of preventing or at least reducing considerable protein losses together with whey.
The invention also provides a method for preparing fresh, renneted cheese at a pH value of 6.7 and below and more preferred between 5.0 and 6.0. According to this invention this method comprises controlling the pH value of milk or concentrated milk at a value of 6.7 or below and in particular between 5.0 and 6.0, adding a sufficient amount of rennet or rennet-like milk curdling agent such as calf rennet, microbial rennet, chymosin, to effect curdling, adding at least an amount of gelling hydrocolloid sufficient for binding the amount of whey which otherwise would separate because of syneresis and effecting this addition before curdling, meanwhile controlling the conditions such that the hydrocolloid will not form a structure before the casein network has developed. A convenient manner of achieving this is keeping the temperature sufficient high to prevent the hydrocolloid from forming a structure.
Other preferred embodiments are described in the subclaims. Having described the invention and a method of putting it in practice in a general manner some detailed embodiments thereof will b
REFERENCES:
patent: 4341801 (1982-07-01), Weissman
patent: 4497834 (1985-02-01), Barta
patent: 4581240 (1986-04-01), Smith
patent: 4716045 (1987-12-01), Prella
Harris, Food Gels, pp. 58-59, 68-71, 86-87, 92-95.
Bodor Janos
Geluk Maria Anna
Redding David A.
Unilever Patent Holdings B.V.
LandOfFree
Fresh, renneted cast cheese and a method of manufacturing does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Fresh, renneted cast cheese and a method of manufacturing, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Fresh, renneted cast cheese and a method of manufacturing will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1722362