Food or edible material: processes – compositions – and products – Fermentation processes – In package
Patent
1999-04-29
2000-08-15
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Fermentation processes
In package
426130, 426 34, 426 36, 426 39, 426 43, A23C 19028
Patent
active
061032778
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method of producing a cheese from milk containing lactose, and preparing the cheese for distribution, the method comprising the steps of concentrating the lactose-containing milk for the formation of a retentate, fermenting the thus formed retentate using acid-forming bacteria which are added in connection with the fermentation, evaporating the fermented retentate, and thereafter packing the evaporated retentate in distribution-ready consumer packages, together with a coagulant or clotting agent and a starter which is added in connection with the packing operation.
Such a method of producing a cheese product of the cheese base type is known from, for example, International Patent Application No. WO83/03523. According to this prior art method, the lactose-containing milk is concentrated by ultrafiltration for the formation of a milk retentate which, by a subsequent diafiltration process, is reduced to the desired lactose content. After a heat treatment (pasteurization) of the lactose-reduced retentate so as to eliminate fermentation-disruptive microorganisms, the retentate is fermented using a bacteria culture which is added in connection with the fermentation. The fermentation is caused to proceed until all of the lactose is consumed or until a desired pH level of between 4.9 and 5.5 has been achieved in the fermented retentate, whereafter the fermented retentate is evaporated so as to remove water to a total solids content of 57-67% which corresponds to the total solids content of the finished cheese product. A protein-coagulating enzyme (rennet) is added to the evaporated retentate, together with other additives, the retentate then being packed for storage.
In the method according to International Patent Application WO83/03523, a cheese product of the cheese base type is produced with incomplete or no flavour development whatever. A cheese product which is produced in this way moreover possesses a granular or "floury" consistency which differs entirely from the thoroughly integrated and smooth consistency that characterizes a traditional cheese.
In accordance with the present invention, it has proved to be possible to produce a cheese which, as opposed to the cheese product according to International Patent Application WO83/03523, is a "finished" cheese possessing a traditional cheese consistency and well-developed flavour properties. It has particularly proved possible to produce such a tasty cheese and prepare it for distribution merely by a minor modification of the prior art method as disclosed above.
One object of the present invention is, therefore, to propose such a modified method of producing a tasty cheese possessing characteristic traditional consistency and well-developed organoleptic properties, and preparing the cheese for distribution.
This object is attained according to the present invention in that the fermentation of the retentate is divided up into a first and second or final fermentation, as opposed to the fermentation according to the above-disclosed International Patent Application WO83/03523 which is carried out in a single step before evaporation of the fermented retentate.
Thus, the method according to the present invention is characterized in that the fermentation is discontinued by deactivation of the acid-forming bacteria when the pH level of the fermented retentate has fallen to a predetermined level, but before all of the lactose in the retentate has been consumed, and that the evaporated retentate is fermented a second time with the aid of new acid-forming bacteria which are added immediately prior to, or in connection with the packing proper of the evaporated retentate, this second fermentation being caused to proceed entirely inside the consumer packages, to a pH level determined by the lactose content of the retentate and which corresponds to the pH level of the finished cheese.
A fermentation that is caused to proceed to a pH level that coincides with or is close to the isoelectric point of casein, as in the method according to WO83/0
REFERENCES:
patent: 5330780 (1994-07-01), Yee et al.
Bredahl Borje
Hols Gert
Leufstedt Goran
Hendricks Keith D.
Tetra Laval Holdings & Finance S.A.
LandOfFree
Method of producing a cheese and preparing same for distribution 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 producing a cheese and preparing same for distribution, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of producing a cheese and preparing same for distribution will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2003953