Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1994-12-16
1996-08-20
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 38, 426 39, 426 40, 426 42, 426 43, 426491, 426582, A23C 9142
Patent
active
055476910
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a method of producing cheese on the basis of ultrafiltration-concentrated milk and cheese produced by the method.
A commonly used method of cheese production on the basis of ultrafiltration-concentrated milk includes in the addition of starter culture to obtain a pH-value of about 6 followed by addition of rennet, preferably chymosin, whereupon the cheese milk still in its fluid state is dosed into molds or directly into tins. After coagulation and final acidification, salt in its dry state is added. Depending on the size of the cheese, an acceptable salt distribution is obtained within about nine days and nights, but the salt diffusion may take up to 42 days and nights,
In the method described in AU-B-32175/84 concentrated cheese milk is admixed with usual additives, including sodium chloride and rennet, and acidogene in the form of glucono-delta-lacton (GDL), which gradually acidify the milk by cleaving off hydrolytically glyconic acid, following which the cheese milk, still in its fluid state, is dosed into individual packages. Renneting, acidification and coagulation are effected after a few hours in the packaging. In this method 3.5% of non-milk additives in the form of GDL or other non-bacterial acidogenes are used. The chemical non-bacterial acidification of the cheese provides no ripening, i.e. no development of flavors, with enzymes from starter culture. Here the ripening is dictated solely by rennet enzyme and fat decomposition, the latter being intensified by homogenization of the cheese milk both prior to and following concentration.
U.S. Pat. No. 4,268,528 discloses a method of the production of cheese wherein a mixture of a whole-milk ultrafiltration-retentate and an ultrafiltration-retentate of a lactic acid-fermented milk having a pH-value .ltoreq.4.4 is cooled to between 0 and 4.degree. C. during stirring to resuspend flocculated casein, is heated to above 4.degree. C. and rennet is added following which the casein coagulates. Acidification of the milk prior to the ultrafiltration results in more calcium being filtered off as the amount of dissolved calcium is higher at a low pH-value. Acidification of milk to a pH-value of about 4.6, which is the isoelectrical point of the casein, usually effects flocculation which impairs a subsequent rennet coagulation. In the method described the flocculated casein is resuspended and normal rennet coagulation is obtained.
In a normal continuous cheese production where the still fluid cheese curd is poured into ready-made packages which are sealed hermetically it has not been possible so far to vary the flavor and texture of the finished cheese after the filling and sealing of the package.
Furthermore it has not been possible to continuously produce cheese with taste character coming from impure or uncharacterized bacteria cultures, such as bacteria from non-pasteurized milk or whey from the previous day's cheese production as it is practiced in conventional cheese production as such cultures may have undesirable properties such as overdevelopment of taste and air formation.
It is the object of the invention to be able to produce cheese on the basis of acidified ultrafiltration-concentrated milk (retentate) in a continuous method at a uniform temperature wherein renneting and coagulation are effected after the filling into the ready-made packages, where differentiated heat treatment may be used to obtain differentiated products and where the desired salt concentration and distribution are obtained immediately.
It is a further object of the invention to produce cheese with accelerated ripening and increased opportunity for taste control by adding at least one type of ripened curd to the acidified retentate wherein the milk components may optionally be adjusted or by adding a taste concentrate made by the fermentation of permeate enriched with milk protein and optionally milk fat.
It is a further object of the invention to be able to produce cheese with a taste character deriving from impure bacteri
REFERENCES:
patent: 4518616 (1985-05-01), Czulak
patent: 4826701 (1989-05-01), Joo et al.
patent: 5334398 (1994-08-01), Sueyasu et al.
patent: 5356639 (1994-10-01), Jameson et al.
Kjaer Bjarne
Kjaer Jens B.
Pedersen Bent
Pratt Helen
Tetra Laval Holdings & Finance S.A.
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