Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1982-12-30
1984-10-09
Jones, Raymond
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426582, 426804, A23C 912, A23C 1900, A23L 110
Patent
active
044761430
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
This invention relates to the manufacture of cheese with a substantially reduced fat content.
DESCRIPTION OF THE PRIOR ART
Cheese made from milk with substantially reduced fat (skim milk cheese, low fat cheese) presents problems in manufacture in that it is difficult to ensure that sufficient moisture is retained in the substance and the flavour development in this product, largely devoid of fat, is extremely slow. Consequently, cheese made from substantially fat reduced milk tends to be hard, has little flavour, and therefore has a low consumer appeal.
In order to overcome the disadvantages of prior known processes, it is an object of the present invention to provide a method of manufacturing cheese with a substantially reduced fat content including the incorporation of higher moisture content, more pliable body and the development of more flavour.
It is known in cheese making processes that the curd or coagulum shrinks in response to heat, the level of which is termed the cooking temperature, and in response to a drop in pH. Also it is understood that Calcium ions associated with the casein act as bridges or links in the shrinking processes so that the higher the calcium content, the more severe will be the shrinkage and the more extensive will be the expulsion of moisture from the coagulum.
Normally, cheese is made with lactic bacteria which ferment lactose to lactic acid. There are among the lactic bacteria some species which, besides producing lactic acid, can also be develop other flavour compounds. Such cultures are for instance used in Yogurt manufacture. They consist of strains of Lactobacillus bulgaricus and Streptococcus thermophilus. U.K. Pat. No. 1464617 (Leprino) describes a process of making a pasta filata cheese, comprising the steps of: starter culture providing an effective amount of Streptococcus thermophilus and at least one Lactobacillus capable of growing at a temperature in the range of from 110.degree. to 120.degree. F.; said Streptococcus thermophilus and Lactobacillus; having an internal pH in the range of from 5.6 to 6.2; water having a lower temperature than the curd; and range of from 33.degree. to 65.degree. F. until the internal pH of the curd has decreased to a pH below 5.5 suitable for mixing and stretching the curd to obtain pasta filata stringiness.
U.S. Pat. No. 4,085,228 (assigned to Leprino) describes manufacturing of low-moisture Mozzarella cheese including the steps of inoculating a batch of pasteurized cow's milk with a starter culture comprising from 1 to 3% based on the weight of the milk batch of Streptococcus thermophilus together with Lactobacillus selected from Lactobacillus bulgaricus, Lactobacillus helveticus, or both Lactobacillus bulgaricus and Lactobacillus helveticus, making cheese curd from the thus-inoculated milk including cooking the curd at 100.degree. to 125.degree. F., mixing and stretching the curd in water at a temperature above 130.degree. F. to impart a stringy texture to the cheese, molding the mixed curd into bodies, and salting the molded bodies, wherein the improvement comprises: inoculating said milk batch before before making the cheese curd with from 0.5 to 3.0% based on the weight of the milk batch of an additional viable culture selected from cultures of Pediococcus cerevisiae, Lactobacillus plantarum, Streptococcus faecalis, Streptococcus durans and Lactobacillus casei, and at the conclusion of said proces holding the salted cheese bodies at a non-freezing temperature below 55.degree. F. for 5 to 30 days while reducing the residual lactose sugar content of the cheese, said holding being continued until said cheese bodies have an average lactose sugar content below 0.3%. The same disclosure is made in French publication No. 2 361 822.
French specification No. 2161766 (Marchand) describes a manufacturing process generally the same as that for ordinary yoghurt and cheese.
German specification No. 26 57418 describes a mnaufacturing method using prolonged incubation and as cultures Lactobacillus casei together w
REFERENCES:
patent: 2141698 (1938-12-01), Saunders
patent: 3156568 (1964-11-01), Hargrove et al.
patent: 3316098 (1967-04-01), Noznick et al.
patent: 4085228 (1978-04-01), Reinbold et al.
Kosikowski, Cheese & Fermented Milk Foods, 1966, pp. 15 and 201-223.
Czulak Jozef
Spieler Richard
David Lavery & Son Proprietary Limited
Jones Raymond
Minnick Marianne S.
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