Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
1998-10-13
2001-04-17
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S034000, C426S036000, C426S582000
Reexamination Certificate
active
06217917
ABSTRACT:
The invention relates to dairy spreads and a method of their preparation.
For the purpose of the invention dairy spreads are spreads comprising acidified milk based products. Dairy spreads are generally made of a suitable mixture of concentrated milk protein and fat sources, which are acidified and further processed with optional whey removal. Examples of dairy spreads are spreadable butter, yoghurt spreads, margarines containing acidified dairy ingredients, fresh cheese, cottage cheese, quark and cream cheese.
Preferred products are fresh cheese or other spreadable products containing at least 5 wt % fresh cheese.
For the purpose of the invention the expression spread is intended to mean a plastic, spreadable product which can be applied onto bread at room temperature without substantially tearing the bread.
Dairy spreads can for example be produced as follows: milk or cream is standardised to the desired fat and protein content and is acidified, e.g. by means of a starter culture and optionally heated. When the pH approaches the iso-electric point of casein (about 4.6), protein coagulates, whereby the spread is formed. Whey removal and homogenisation during or after coagulation are optional processing steps.
The fat in the dairy spread can be of milk or non-milk origin, and (part of) the fat may be added after acidification.
Optionally further ingredients may be included at an appropriate stage e.g. butter, cream, herbs, spices, salt, binding and/or structuring agents. If coagulation is caused to occur by the combined action of acid and heat, the pH at coagulation can be substantially higher than 4.6.
Fresh cheese is distinguished from other cheeses in that coagulation of milk proteins is caused to occur by the action of acid e.g. formed by a starter culture, and optionally also heat, rather than by an enzyme such as rennet, and in that the fresh cheese is not matured but is ready for consumption once the manufacturing operations are complete. In the preparation of fresh cheese rennet may be employed, but in relatively small amounts as an auxiliary ingredient with respect to acidifying ingredients. In this role it is believed to serve for improving the resulting product properties and improving the efficiency of the coagulation process. The primary factor causing coagulation however is acid optionally in combination with heat.
In the case of the production of fresh cheese, generally whey is removed after coagulation and subsequent to, during, or before whey removal, a heating and or homogenisation step may be included.
After the manufacture of a dairy spread, usually it is hot or cold filled into moulds or packages, allowed to cool down and stored at chill temperatures. If required the dairy spread can be removed from the moulds or package after sufficient rigidity is obtained by cooling.
A problem in the preparation of dairy spreads is the occurrence of less favourable textures. For example dairy spreads are often grainy, mealy, and chalky. This less favoured texture is especially observed when during the preparation process a heat treatment is applied.
For the purpose of the invention, a heat treatment is defined as heating the dairy spread to a temperature above 58° C. for a period of more than 1 second.
Generally heating may for example be applied to lengthen the shelf-life of the products by inactivating lactic acid bacteria, which otherwise would cause further acidification of the products during subsequent storage.
During this heating step considerable further aggregation of milk proteins may take place, resulting in possible mouthfeel defects: a grainy, gritty, mealy, chalky mouthfeel is the result. Homogenisation may then be applied to modify the texture, particularly the mouthfeel, but very often the results are not satisfying and the product remains grainy or mealy. A grainy, mealy or chalky mouthfeel is generally not appreciated by the consumer. Therefore there is a need to find ways to improve the mouthfeel of dairy spreads, especially of dairy spreads which have been heated during the preparation.
Previously it has been suggested to add stabilisers such as carob, guar gum, gelatin, starch and the like to the dairy spread to improve its quality. However the use of such ingredients is generally not preferred by the consumer.
It is an object of the invention to provide a selection of natural ingredients which can be added to the dairy spread mix to reduce the sandiness or graininess even if a heat-treatment is applied. Surprisingly it has been found that specific exopolysaccharide producing bacteria can advantageously be incorporated.
The general incorporation of bacteria in dairy products has been described in the literature.
For instance EP-A-111,020 describes the use of a specific combination of bacteria to produce a thick fermented milk product.
EP-A-639,332 describes a method for the manufacture of reduced fat cheddar cheese. A culture system is used comprising a ropy culture. Cheddar is a cheese product which is not spreadable. In the process of preparing the cheddar, cheese milk is acidified by a starter culture for 30 minutes and subsequently ripened for 30 minutes in the presence of rennet.
EP-A-196,436 describes the use of a mixture of various
Streptococcus cremoris
bacteria in the manufacture of quark. No heat treatment or homogenisation step is applied to the quark mix.
EP-A-331,564 describes the use of a polysaccharide from a specific
Streptococcus thermophilus
culture as a thickener for example for the production of yoghurt.
U.S. Pat. No. 4,243,684 aims to reduce the sandiness in soft cheese such as Camembert, Brie, Romadur, Limburger and Muenster by using specific ropy cultures. In these products, coagulation is primarily effected by the action of rennet. No heat treatment is applied after coagulation. In the dairy spreads according to the invention, coagulation is effected primarily by acidification.
WO-A-94/12656 describes specific
Lactobacillus sake
strains which have the capability of producing exopolysaccharides in products such as margarines and dressings.
FR-A-2,154,371 relates to fresh cheese products such as yoghurt that are acidified to a certain pH and subsequently consumed. As said products are not heat-treated after coagulation, said products highly likely comprise living active lactic acid bacteria.
WO-A-92/02142 discloses novel donor bacteria harboring a plasmid DNA fragment, encoding for a substance which increases viscosity of a milk-containing product. Said bacteria may be used for the production of buttermilk, sour cream and cottage cheese. Said products are believed to comprise live bacteria as no heat treatment is applied after acidification.
EP-A-82581 relates to fermented milk products, e.g. yoghurt, comprising specific lactic acid bacteria, interconnected by threads of biopolymers. Said products are allowed to ferment and the resulting product is then ready for consumption.
Sebastiani, H (DMZ Lebensmittel Industrie und Milchwissenschaft, vol. 115, no. 12, Jun. 9, 1994, page 586) discloses the use of
Streptococcus thermophilus
strains in the production of exopolysaccharides. Said strains are said to be applicable for fermentation of acidified milk products and soft cheese.
Obert, G (Magyar Tejgazdasag Kiserleti Intezet, Pecs, Hungary. Tejipar. Vol 33, No. 2, p. 47-48, 1984) discloses the preparation of a cream turo by using a heat resistant, slime producing strain of
Streptococcus thermophilus
which allegedly improves Theological properties. Said products are packaged at 60° C., without killing said slime producing bacteria.
In neither of the above cases the specific problem of the smoothness of products comprising an acid casein network, and that have been heat-treated, has been discussed.
Surprisingly it has now been found that specific exopolysaccharide producing lactic acid bacteria can advantageously be used in the production of heat-treated dairy spreads therewith resulting in non-grainy or non-sandy products.
Even more surprisingly it was found that dairy spreads such as fresh cheese, produced with exopolysac
Bodor Janos
De Smit Jan Cornelis
Ijsseldijk Yvon Maria
Kuiper Jan
Ledeboer Adrianus Marinus
Hendricks Keith
Honig Milton L.
Lipton, a division of Conopco
LandOfFree
Method of preparing a dairy spread does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of preparing a dairy spread, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of preparing a dairy spread will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2513423