Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1985-03-20
1987-12-29
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 39, 426 40, 426582, A23C 9137, A23C 1902
Patent
active
047160438
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
A. Field of the Invention
The present invention relates to a process for making portioned cheese, in particular fresh unripe cheeses, such as White Cheese, Feta, Cream Cheese, Cheddar and cottage cheese.
B. Description of the Prior Art
When cheese is manufactured according to the classic method the starting material is usually cow's milk or goat's milk, which may be homogenized. The milk may be used as whole milk, i.e. with its total solids content, or a major or minor portion of the cream may be centrifuged off.
The milk is coagulated by addition of rennet, and the coagulum is processed into cheese in several processing steps, comprising filtration of the separated whey, pressing in moulds and ripening or storage of the pressed cheeses. Sometimes the coagulum is also cooked and washed.
Instead of coagulating the milk by addition of rennet it is known to effect acidification, either by addition of a lactic acid forming bacterial culture or an inorganic acid, such as phosphoric acid, or an organic acid, e.g. lactic acid or gluconic acid. Also a neutral acidogen may be added, such as glucono-delta-lactone which releases gluconic acid by hydrolysis, cf. U.S. Pat. Nos. 2,982,654 and 3,620,768.
Addition of acid to a pH below about 5.0 usually causes instantaneous coagulation of the proteins in the milk.
It is known to replace the whole milk or skim milk starting material in the cheese making by a milk concentrate formed by ultrafiltration or diafiltration of the milk. Whole milk has a solids content of about 12%, of which about 3.5% is protein, about 3.5% is fat and the balance is lactose, minerals and small amounts of other substances, such as vitamins, etc. Ultrafiltration causes removal of a large portion of the water and the low-molecular substances, in particular the lactose and minerals, dissolved in the water. In retentate with a concentration of 35 to 40% solids constitutes a liquid cheese milk, which is processed into cheese in the usual manner by coagulation of the protein, recovery of the coagulum, pressing and subsequent treatment in the usual manner.
The described method of making cheese is very time-consuming and laborious. It is moreover uneconomical in that a considerable portion of the solids of the milk is lost, e.g. by low fermentation processes, or occurs in by-products of low commercial value.
SUMMARY OF THE INVENTION
The object of the present invention is to provide a more rational and labour-saving process for making portioned cheese.
Another object of the invention is to make cheeses with an improved yield, i.e. with a greater content of the original solids content of the milk.
DETAILED DESCRIPTION OF THE INVENTION
Accordingly, the invention relates to a process for making portioned cheese, wherein concentrated cheese milk is mixed, preferably continuously, with ordinary auxiliary substances and additives, including acidogen, for starting the curdling and ripening processes, and then the mixture is filled into individual packages which are closed hermetically and left to stand at a suitable temperature until the curdling and ripening processes are completed. The process is characterized by using a chemically well-defined acidogen, adapting the amount of the acidogen and the mixing conditions, including temperatures and flow periods, etc., so that the concentrated cheese milk containing the said auxiliary substances and additives coagulates preferably after the introduction into the individual packages and is transformed through the curdling and ripening processes.
The making of cheese by the process of the invention is preferably continuous, as mentioned, there being used concentrated cheese milk, which has the composition the finished cheese is to have by addition of common auxiliary substances and additives, such as rennet, lipase, organic acids, calcium chloride, stabilizers, emulsifiers, phosphates, citrates, salts and acidogens. While liquid, the mixture is distributed in small containers, which are closed hermetically and stored under conditions w
REFERENCES:
patent: 1694921 (1928-12-01), Kaufmann et al.
patent: 2982654 (1961-05-01), Hammond et al.
patent: 3620768 (1971-11-01), Corbin, Jr.
patent: 4194011 (1980-03-01), Invernizzi et al.
patent: 4369196 (1983-01-01), Sukegawa
patent: 4374152 (1983-02-01), Loter
patent: 4460609 (1984-07-01), Kristiansen et al.
Journal of Dairy Science 62: pp. 204-207, 1979.
Translation of the Claims of CH No. 598,768.
Translation of the Claims of DE No. 2,327,419.
Turkish Novelty Report.
Cintins Marianne M.
Jens Peter Hansen, Aarhus A/S
Jones Raymond N.
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