Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1996-04-18
1998-12-08
Beisner, William H.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426582, 426576, A23C 19055
Patent
active
058465790
DESCRIPTION:
BRIEF SUMMARY
This invention relates to hard cheese, preferably low-fat hard cheese, as well as a method of making it.
According to the definition and classification under the FAO/WHO General standard for cheese, cheese is divided into three categories:
a) Ripened cheese not ready to be consumed immediately after production--hard cheese;
b) Mould-ripened cheese--soft cheese; and
c) Unripened cheese or green cheese for immediate consumption--green cheese and others.
Furthermore, cheese is classified according to hardness, fat content and ripening process.
Conventional hard cheese is exclusively made from milk. When curdled, the milk undergoes several steps typically used when making hard cheese, such as tempering, souring, addition of rennet, breaking of coagel, and postheating involving various temperature and agitation programmes. The purpose is to give the cheese grains the correct bacteriological and chemical composition before salting, pressing and storing.
A characteristic feature of hard cheese is that it is not ready to be eaten immediately after production. Thus, the cheese has to be stored under special conditions as regards time, temperature and humidity. The ripening process of the hard cheese depends on its active microbiological flora as well as its content of proteins, carbohydrates, fat, water and salt. If one is to obtain the right taste, consistency, texture, fat content and so forth of the cheese, the whole curdling and storing process has to be optimised. The consistency of the cheese ranges from hard to semihard/semisoft.
Soft cheese is made from milk and is treated with mould cultures. Curdling stops after the breaking of coagel, and there is no postheating. Soft cheese is distinguished by a brief ripening phase under the influence of decomposition products from mould growth and high content of water in the fat-free portion (short keeping time). Examples of soft cheese are Camembert, Brie and various sorts of blue mould cheese.
Green cheese (fresh cream cheese) is made from milk to which is added a starter culture and sometimes an insignificant amount of rennet. The curd is finely divided into a homogeneous mass and may, if so desired, be mixed with cream and be seasoned. Green cheese, which by definition is a fresh product, is pasteurised to improve its keeping qualities. Green cheese is ready to be eaten immediately after production and does not ripen. The cheese is soft and easy to spread. Examples of Swedish green cheese are Bon Appetit, Creme Bonjour and Latta.
Processed cheese (resolidified cheese) is made by melting such hard cheese as has not met the quality requirements for being put on the market. The cheese may have the wrong shape, colour or texture, or it may have been infected with undesirable bacteria. Melting involves the addition of, inter alia, melting salts (phosphates) at an elevated temperature. The cheese is ready to be eaten immediately after production and does not ripen. Examples of Swedish processed cheese are Hush.ang.lls mjukost and Kavli smaltost.
Since people generally strive to reduce the total amount of fat in their diet, there has been an increasing demand for low-fat food products. Thus, there has been a development towards products of reduced fat content, for instance such dairy products as low-fat milk and cream, as well as various types of sour milk and edible fat products. In order to avoid problems with e.g. the stability of such products, thickening and/or stabilising agents, for instance gelatin, are added. The unique quality of gelatin is that its melting point corresponds to the temperature in the mouth. Thus, such a product as yoghourt is stabilised with the aid of gelatin in order to avoid the syneresis and the separation of any fruit content. Low-fat margarine owes its stability and easy-to-spread quality to an addition of gelatin.
On the market, there are also cheese products to which gelatin has been added. These products include various types of natural and seasoned soft cheese (e.g. green cheese or cheese of Camembert type). EP Patent Application 0 4
REFERENCES:
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patent: 5395630 (1995-03-01), Gamay
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"Manufacture of Cheese Substitute", General Foods Corp., Japanese Kokai Tokkyo Koho JP 62 58953, Abstract No. 7646c, vol. 107, No. 9, 3 Aug. 1987, p. 589.
Abou-El-Ella et al. CAB abstract, Acc. # 790449319 of Milchwissenschaft. vol. 34 (1979), pp. 89-90, 1979.
Habermann. WPIDS abstract, Acc. #78-72926A of DE 2701361, Oct. 1978.
Schrieber et al. CAB abstract, Acc. # 750421183 of Deutsche Milchwirtschaft. vol. 26 (1975), pp. II-VI, 1975.
Hagerman Claes-Goran
Lindberg Katarina
Beisner William H.
Extraco AB
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