BR102015025575A2 - CREAMY MILK OF FUNCTIONAL GOAT MILK AND PROCESS OF OBTAINING - Google Patents

Abstract

Functional Goat Milk Creamy Cheese and Summary Process The present invention relates to functional creamy cheeses, a probiotic added only from probiotic lactic acid bacteria (lactobacillus acidophilus and bifidobacterium lactis, not restricted to these strains) and other added symbiotic probiotic bacteria and prebiotic ingredient (s) (mainly inulin and fructooligosaccharide) and their respective production processes. functional goat's milk cheeses feature such high nutritional value, uniform texture and excellent taste. Contains probiotics, prebiotics and goat milk that contribute to the prevention of chronic degenerative diseases. The preparation methodology can be performed easily, has a low production cost and has a high yield over other cheeses.

Description

Creamy Goat's Milk Cheese and Obtaining Process

DESCRIPTIVE REPORT

Field of the Invention 01. Functional goat's milk creamy cheese refers to a probiotic and symbiotic cheese. Technically probiotic includes the addition of probiotic bacteria and the symbiotic of probiotic bacteria and prebiotic ingredients. For example, starter cultures Lactococcus lactis subsp are added. cremoris and Lactococcus lactis subsp. Lactis and probiotics Lactobacillus acidophilus and / or Bifidobacterium lactis in co-culture and inulin and / or fructooligosaccharide (FOS) as prebiotic (s). 02. It is characterized by being a differentiated cheesemaking process from the existing ones in the technical food sector by including fermentation steps and mixing of ingredients that results in the production of products: goat's milk cheese with probiotic bacteria (probiotic) ( Fig.1A) and creamy goat's milk cheese added with probiotic bacteria and prebiotic ingredients (symbiotic) (Fig.1C), which stand out for providing improved health and quality of life of consumers through disease prevention chronic degenerative. The taste, aroma, color and consistency characteristics of functional cheeses are provided by the processing step where goat milk is fermented, by the addition of probiotic bacteria and prebiotic ingredients.

BACKGROUND OF THE INVENTION 03. In the current state of the art, there are some products and processes which have similar processing and composition characteristics, but do not have taste, consistency, color and functional properties that, besides promoting the basic nutritional functions, exert beneficial effects on human health, which may help reduce the risk of chronic degenerative diseases, improve intestinal transit, replace the intestinal microbiota and have reduced allergenicity and high digestibility conferred by the use of goat milk. 04. The following are some of the most relevant inventions featuring products similar to those proposed in this document. 05. The invention BR 2008 / PI0801922-3 A2 entitled "Process for the preparation of a dairy product and finely divided cream cheese, cream cheese and food product" of April 14, 2008, relates to a process of making a creamy cow's milk cheese using protein concentrate. The process uses protein concentrate in cheese making, does not use goat milk in its manufacture and does not use functional ingredients. 06. Invention BR2008 / PI0805217-4 A2 entitled "Methods for Producing a Concentrated Flavorer and a Paste and a Creamy Cheese Product, and a Dairy Product" of May 29, 2008, relates to low-level creamy cheese. of fat and its manufacturing process. However, the food and process of said invention do not include the elaboration of a functional product by the use of goat milk, probiotic bacteria and prebiotic ingredient. 07. The invention BR 2009 / PI0901748-8 A2 entitled "Method for Producing a Cheese Product and Cream Cheese Product" of May 27, 2009, relates to a low-protein, oligosaccharide-added cream cheese. lactose. However, although this patent also has a cream cheese it is not added with probiotics and prebiotics and does not have the functionality of goat milk. 08. US 2011 / US00789718-5 B1 entitled "Cream cheese products and methods of making the same" of March 1, 2011, refers to creamy cheese products, also adding probiotic bacteria, but in processing their percentage of Fat is adjusted and does not use goat milk as an ingredient. 09. The invention PCT 1999 / WO9962348 A1 Titled "Process for manufacture of a probiotic cheese" of December 9, 1999, is the processing of a probiotic cheese but is not a creamy goat's milk cheese and the processing used a single strain of probiotic microorganism, L. paracasei. 010. The invention described herein allows the above mentioned prior art limits to be overcome by being able to add the functionality of probiotic bacteria and prebiotic ingredients to creamy goat's milk cheese and thereby be able to improve health and quality. In the current state of the art, there are some products and processes that have similar processing and composition characteristics, but have no taste, consistency, color and functional properties that improve intestinal transit, replenish the intestinal microbiota. and have a reduced allergenicity as in the case of goat's milk.

Description of Figures 011. Figure 1: General Flowchart of Symbiotic Cheese Making 012. Figure 2: General Flowchart of Processing Probiotic Goat Cheese 013. Figure 3: Flowchart of Processing Symbiotic Goat's Creamy Cheese Description of the Invention 014. The process of obtaining functional goat's milk creamy cheese is divided into two stages where the result of each stage is also one product, giving rise to two products. The first stage of processing consists in the preparation of probiotic goat cream cheese and the second stage in the mixing of prebiotic ingredients and the consequent preparation of symbiotic goat milk cream cheese. 015. For the preparation of functional goat's milk cheese the following ingredients were used: o Pasteurized whole or skimmed goat's milk or subjected to another appropriate treatment for the elimination of micro-organisms; Starter culture Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. Lactis (lyophilized mesophilic dairy yeast) or other appropriate strain; Cultivation of Lactobacillus acidophilus, Bifidobacterium lactis microorganisms in co-culture (alone or with another combination of microorganisms) as probiotics is not restricted to these microorganism cultures; Inulin, Fructoligosaccharide (FOS) as prebiotic but not limited to these prebiotic ingredients only; Commercial rennet (ideally of animal origin, powder or liquid); commercial Calcium Chloride (CaCl2) (powder, diluted in 50% filtered water or 50% commercial calcium chloride solution); Xanthan Gum (or other suitable thickener / stabilizer); the cooking salt; Condiments (fine herbs or other seasonings); o Packaging suitable for the storage of cream cheese under refrigeration. 016. 1) Preparation of probiotic goat cream cheese: 017. Fresh cheese base pastes are prepared using ideally 10L of goat's milk, pasteurized or subjected to another suitable microorganism-elimination and homogenised treatment (Fig.2A ). 018. Probiotic cultures in coculture or alone are added after heating the milk ideally at 35-37 ° C. The starter culture Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. Lactis or other appropriate strain (lyophilized mesophilic dairy yeast) will ideally be added from 0.06 to 0.08 g / l. The addition of starter or starter microorganisms will be responsible for the production of lactic acid in creamy cheese and sensory characteristics. The culture of the probiotic microorganisms Lactobacillus acidophilus, Bifidobacterium lactis in co-culture (alone or with another combination of microorganisms), not restricted to these microorganism cultures, will be added in a ratio ideally of 0.05 to 0.1. g / l goat milk. After addition of the microorganisms, the milk is homogenized to completely dissolve the microorganisms in the milk (Fig.2B). 019. The 50% calcium chloride solution (or other appropriate concentration) is then added at a rate of about 0.25 to 1 g / l, ideally for the purpose of replacing the calcium lost in the milk during pasteurization and contributing to for the texture of the final product. The rennet is then ideally added to 0.9 ml / l diluted in a 1: 1 (v / v) ratio of drinking water, as recommended by the commercial rennet manufacturer or other appropriate proportion. 020. The added milk of the ingredients is then ideally kept at 25 to 30 ° C for about 18h for fermentation to occur (Fig. 2C). After lactic milk coagulation (ideally at pH 4.6), the dough is carefully diced for whey release (Fig.2D), transferred to sterile cotton bags (or appropriate desorters) and desorced to refrigeration ideally. 8 ° C for about 6 to 24 hours (Fig. 2E). At the end of this stage you get the probiotic goat's milk creamy cheese, which is salted by the addition of salt (ideally 0.5-0.8%), fine herbs or spices (ideally 0.25%), inulin gum. xanthan (0.5%) directly to the dough by beating in a blender or mixer until the ingredients are thoroughly mixed. 021. 2) Preparation of symbiotic goat cream cheese: 022. The same processes as above are reproduced for the preparation of symbiotic goat cream cheese: o Pasteurized goat's milk or subjected to another appropriate treatment for the elimination of microorganisms and homogenised (Fig. .3A). Addition of probiotic cultures in co-culture or isolated (ideally from 0.05 to 0.1 g / l) after heating the milk ideally at 35-37 ° C. Addition of starter culture Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. Lactis or other appropriate strain (lyophilized mesophilic dairy yeast) will ideally be added from 0.06 to 0.08 g / l. o Milk is homogenized to completely dissolve microorganisms in milk (Fig.3B). Addition of 50% calcium chloride solution (or other appropriate concentration) in the ratio of about 0.25 to 1g / l, ideally and the rennet ideally at 0.9 ml / l diluted in a ratio of 1: 1 (v / v) drinking water as recommended by the commercial rennet manufacturer or other appropriate proportion. The added milk of the ingredients is then ideally kept at 25 to 30 ° C for about 18h for fermentation to occur (Fig 3C). o After lactic milk coagulation (ideally at pH 4.6). The dough is carefully cut into whey release cubes, transferred to sterile cotton bags (or appropriate desorters) and desiccated in refrigeration ideally at 8 ° C for about 6 to 24 hours (Fig 3E). 023. For the preparation of symbiotic goat's creamy cheese, after the steps mentioned above, the remaining ingredients are added to the desalted dough: the cooking salt (ideally 0.8%) or the fine herbs or other seasonings (ideally at 0.25 %) xanthan gum or other stabilizers / thickeners (ideally 0.5%) (Fig. 2F), inulin and / or FOS (ideally 8%) (Fig.3G). 024. All ingredients are mixed in the appropriate mixer, blender or appliance to produce symbiotic goat's milk cream cheese. The ready symbiotic goat cream cheese is then packaged in hermetically sealed containers and refrigerated (Fig.3H). 025. For the preparation of frozen yogurt, the following ingredients were used: whole or skimmed goat's milk pasteurized or subjected to other appropriate micro-organism treatment (Fig. 1A); culture of the microorganisms Lactobacillus bulgaricus, Streptococcus termophilus, Lactobacillus acidophilus, Bifidobacterium lactis, in co-culture (isolated or with another combination of microorganisms) as probiotics, is not restricted to these cultures (Fig. 1B) and honey, inulin or fructoligosaccharide ( FOS) as prebiotic (but not limited to these ingredients only); sucrose; goat milk powder; sugar; glucose; hydrogenated vegetable fat; neutral alloy for ice cream; emulsifier / stabilizer and pulp, jam or other ingredient that gives a strawberry or other fruit flavor (Fig. 1C). Appropriate packaging was also used for frozen storage under freezing (Fig.1G). 026. Firstly, the probiotic goat milk yogurt was prepared. For yogurt processing, sugar (which should ideally be between 8 to 15%) and goat milk powder (which should ideally be between 6 to 8%) were weighed. Such ingredients were added to whole or skimmed goat's milk heat-treated or other to eliminate microorganisms while homogenizing (Fig. 2A). The mixture was heated in a water bath (or using another method that maintains a mild temperature, ideally 40-45 ° C to maximize probiotic bacteria activity) and the culture of microorganisms inoculated (ideally 0.5 to 6%). ) for the fermentation process. Once the desired pH is reached (ideally between 4.6 and 4.8 or until the fermentation process is over) the fermentation process is then terminated (Fig. 2B). The yogurt should be stored refrigerated at (usually between 4 ° C - 8 ° C) until the remaining ingredients for the preparation of frozen yogurt are added. 027. After the probiotic yogurt preparation step, the ingredients for the preparation of the symbiotic frozen yogurt are mixed. For the preparation of frozen yogurt we firstly weigh the neutral alloy (ideally 1-2%), the emulsifier / stabilizer (ideally 1-2%), glucose (ideally 7-15%), hydrogenated vegetable fat (ideally around 3%), strawberry pulp or other flavoring ingredient (ideally 4-30%), strawberry flavoring or other flavoring ingredient (ideally 1 to 5%) (fruit jam or any other product) that gives frozen fruit flavor) and honey and / or inulin and / or fructooligosaccharide (ideally 0.5% to 10%). The ingredients were added to the probiotic goat yogurt (Fig. 2C), homogenized in a mixer (Fig. 2D) and refrigerated for maturation (Fig. 2E). After approximately 30 minutes, the frozen yogurt reaches the desired consistency. Finally, the mixing process (Fig. 2F) is performed on an ice cream batter (or other appropriate equipment) to achieve the desired consistency and cooling and the product is aseptically filled (Fig. 2G). for storage under freezing at approximately -18 ° C (Fig. 2G).

Claims (6)

1. "Process for obtaining creamy probiotic goat's milk cheese" is the pasteurization and homogenization of goat's milk (Fig.2A), addition of probiotic cultures (ideally from 0.05 to 0.1 g / L) , addition of starter culture (ideally from 0.06 to 0.08 g / l) (Fig.2B), addition of ideally 50% calcium chloride solution (about 0.25 to 1g / l) and coagulant (ideally at 0.9 ml / l) characterized by fermentation of goat milk added from starter culture and probiotic bacteria ideally at 25 -30 ° C for about 18h (Fig. 2C), coagulation, slicing (Fig.lD ), desorption in sterile cotton bags (or appropriate desorters), cooled ideally at 8 ° C for about 6 to 24 hours (Fig 2E) and beat with salt (0.5-0.8%) and xanthan gum ( ideally 0.5%) in a blender or appropriate equipment. 2. "Probiotic goat's milk cream cheese" is characterized by its creamy consistency being made with goat's milk and added from starter culture Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. Lactis (lyophilized mesophilic milk yeast or other appropriate strain) ideally from 0.06 to 0.08 g / L and probiotic microorganisms Lactobacillus acidophilus, Bifidobacterium lactis in co-culture (isolated or with another combination of microorganisms), not restricted to such microorganism cultures, ideally from 0.05 to 0.1 g / L. 3. "Process for obtaining symbiotic goat's milk cream cheese" characterized by the addition of salt (ideally 0.5-0.8%), ideally 0.5% xanthan gum (emulsifier / stabilizer), fine herbs ( ideally 0.25%) and prebiotic ingredient (s) inulin and / or fructooligosaccharides (FOS) (ideally 8% without being restricted to these ingredients) the base mass of creamy probiotic goat's milk cheese (Fig. 3G), followed by homogenization in a blender (or appropriate apparatus), aseptic filling and appropriate storage (Fig. 3H) under refrigeration (around 8 ° C). "Process for obtaining symbiotic goat's milk cream cheese" according to Claim 1, characterized by the preparation of probiotic cheese by heat treatment and homogenization of goat milk (Fig. 2A), addition of probiotic cultures ( 0.05 to 0.1 g / L), addition of starter culture (ideally 0.06 to 0.08 g / L) (Fig.2B), addition of 50% calcium chloride solution ideally ( 0.25 to 1g / L) and coagulant (ideally 0.9 ml / L), fermentation of goat milk added from starter culture and probiotic bacteria ideally at 25 - 30 ° C for about 18h (Fig. 2C), coagulation, slicing (Fig.2D), desorption in sterile cotton bags (or appropriate desorters) and refrigerated ideally at 8 ° C for about 6 to 24 hours (Fig 2E) for subsequent addition of prebiotics and too many ingredients. "Process for obtaining symbiotic goat's milk cream cheese" according to Claim 3, characterized in that the salt (ideally 0,5-0,8%), xanthan gum (ideally 0) is added to the probiotic cheese base. , 5%) and prebiotic ingredients (inulin and / or 8% FOS not limited to these ingredients and proportion) by blending or blending equipment. 6. "Symbiotic goat's milk creamy cheese" is characterized by being a creamy consistency goat's milk cheese added from starter culture Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. Lactis (lyophilized mesophilic milk yeast or other appropriate strain) ideally from 0.06 to 0.08 g / L and probiotic microorganisms Lactobacillus acidophilus, Bifidobacterium lactis in co-culture (isolated or with another combination of microorganisms), if not restricted to these microorganism cultures, ideally from 0.05 to 0.1 g / l of goat's milk and Inulin, Fructoligosaccharide (FOS) as prebiotic (not restricted to these prebiotic ingredients only). "Frozen symbiotic goat yoghurt" characterized by: a first processing step called probiotic goat's milk yoghurt preparation and a second step of adding prebiotic ingredients to probiotic yoghurt, which is then subjected to processing for the preparation of frozen goat yoghurt symbiotic.