CA1277865C - Manufacture of cheese flavour powder - Google Patents
Manufacture of cheese flavour powderInfo
- Publication number
- CA1277865C CA1277865C CA000493568A CA493568A CA1277865C CA 1277865 C CA1277865 C CA 1277865C CA 000493568 A CA000493568 A CA 000493568A CA 493568 A CA493568 A CA 493568A CA 1277865 C CA1277865 C CA 1277865C
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- milk
- process according
- cheese
- powder
- flavour
- Prior art date
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Abstract
ABSTRACT OF THE DISCLOSURE
A process for manufacturing cheese flavour powder in which a volume of unpasteurised milk is treated in a manner effective (i) to enhance lipolysis of triglycerides in the milk to release short chain fatty acids and/or their derivatives which are the principal components of cheese flavour and (ii) to then utilize uncoagulated whey protein as an effective encapsulant of the cheese flavour components present for subsequent conversion to powder.
A process for manufacturing cheese flavour powder in which a volume of unpasteurised milk is treated in a manner effective (i) to enhance lipolysis of triglycerides in the milk to release short chain fatty acids and/or their derivatives which are the principal components of cheese flavour and (ii) to then utilize uncoagulated whey protein as an effective encapsulant of the cheese flavour components present for subsequent conversion to powder.
Description
1~778~5 MANUFACTURE OF CHEESE FLAVOUR POWDER
This invention relates to the manufacture of cheese flavour powder.
Cheese flavour powder is conventionally produced 5 by macerating a selected cheese or mix of cheeses, rendering in measured amounts of hot water together with various other food grade ingredients, and raising the mix to pasteurising/emulsification temperatures prior to feeding to a conventional spray drier from which the resultant powder is collected and bagged.
This conventional process suffers from a number of disadvantages as follows:-1. Cheese varies considerably in flavour profilesand physical properties and requires careful selection and processing in order that end flavour and physical properties are suf f iciently protected to meet consumer requirements.
Under the most controlled conditions, end flavour is variable and its intensity cannot be assured.
This invention relates to the manufacture of cheese flavour powder.
Cheese flavour powder is conventionally produced 5 by macerating a selected cheese or mix of cheeses, rendering in measured amounts of hot water together with various other food grade ingredients, and raising the mix to pasteurising/emulsification temperatures prior to feeding to a conventional spray drier from which the resultant powder is collected and bagged.
This conventional process suffers from a number of disadvantages as follows:-1. Cheese varies considerably in flavour profilesand physical properties and requires careful selection and processing in order that end flavour and physical properties are suf f iciently protected to meet consumer requirements.
Under the most controlled conditions, end flavour is variable and its intensity cannot be assured.
2. For large scale manufacture of cheese flavour powder a considerable inventory of cheese is required, creating cost pressures in financing and storing bulk cheese for long periods under controlled temperatures ~ " ~
~778-~;5 rtem~l"dirl~ retri~eratiorl, ~lld in cos-Lly insulated storage areas.
~778-~;5 rtem~l"dirl~ retri~eratiorl, ~lld in cos-Lly insulated storage areas.
3. Labour costs o~ the overaLl process are high; cheese must be decartoned, unwrapped, cut and macerated prior to feeding to the mixing tank.
4. Addition of ingredients such as whey powder to the formulated mix requires the addition of more water before drying at a solids concentration of about 40%, thereby substantially increasing energy costs of batch preparation and eventual spray drying.
5. Such a process also requires the use of sodium based emulsifying salts, resulting in increased sodium levels in the end product.
6. Heat treatment associated with rendering macerated cheese and other formulated ingredients causes substantial flavour losses due to the volatility of most naturally occurring cheese flavour compounds, because of the absence in the mix of sufficient suitable proteins or other encapsulating substances, which would prevent their escape.
7. Furthermore, the extent of heat treatment required for rendering, emulsifying and pasteurizing the mix tends to further denature the available protein, and may ca-lse oiliness, eventual flavour deterioration due to oxidation of the fat, and a tendency for the powder to lump under storage 26 conditions.
It is an ob~ject of the invention to provide an improved process for the production of cheese flavour powder.
lz77a6~
The inventlvn accordingly provides a process for manufactllring cheese flavour powder, Gomprising:
providing unpas~eurized milk containin~ cheese flavour components;
heating the milk to a temperature sufficient to cause previouslv uncoagulated whey protein naturally occurring in the unpasteurized milk to encapsulate said cheese flavour components, thereby facilitating subsequent conversion to powder; and converting the resultant product to a powder.
Using this process, it is possible to substantially reduce the use of cheese and hence the attendant stora~e and handling problems. The important short chain fatty acids, which together with their derivative aldehydes and ketones are the principal components of cheese flavour and comprise in particular butyric, caproic, caprylic and capric acids, are volatile and liable to be readily lost in processing involving cheese maturing, storage and maceration, but are preserved and enhanced in the final product by processing directly into cheese flavour powder in accordance with the invention. Moreover, the process of the invention avoids the coa~ulation of the milk proteins which normally occurs in the manufacture of cheese. Whey proteins in particular, because of their long chain hydrophilic structure, are excellent encapsulants and an adequate level of such material is essential for the successful retention of f`lavour during conversion of the mix to a dried powder. Without effective ~1 ' `
1'~778~5 en~apsul~tin m~t.erial most ~-olatile cheese tla~-ollring acids would be lost in subsequent processing an~ s-toraae. Because of the absence of aclequate contained encapsulating material, the tradit.ional process for the production of ~heese flavour powder requires the addition of emulsifiers. such as sodium based emulsifying salts, which result in undesirable levels of sodium or call for expensive caseinate ingredients.
In a preferred embodiment, the step o-f providing said unpasteurized milk containing Gheese flavour components comprises treating a volume of unpasteurized milk in a manner effective to enhance lipolysis of triglycerides in the milk to release short chain fatty acids and/or their derivatives which are the principal components of cheese flavour. A
preferred feature of the invention is the utilization for this purpose of the enzymes naturally present in the milk, for example naturally occurring enzymes or incidental bacterial enzymes, and particularly the lipolytic enzymes : capable of hydrolysing fats and oils and thus liberating fatty acids including the aroma producing short chain fatty acids present in the milk fat. Because of possible health hazards, milk for public consumption, including most milk for cheese manufacture, has to be subjected to pasteurization, a heat treatment designed to destroy pathogenic micro-organisms which may be incidentally present in the milk. It happens, however, that the pasteurization treatment either substantially or totally inactivates t.he lipolytic enzymes and also other beneficial bacterial enzymes present in the : ~ - 4 -1~778~i~
mi1k~ th~ls renderin~ the mi Lh sllhstantially inert as a medium for biochem1cal change rhis deieterious affect of pastellrizat10n on cheese flavour has been recognised and to counteract it, lipolytic enzyme preparations, derived from kids' or lambs' throat glands, have been introduced as additives to the milk in the manufacture of numerous cheese varieties, in order to promote the release of the short chain fatty acids, necessary for A
full cheese flavour spectrum. In accordance with the invention, however, such additions are unnecessary as raw i.e. unpasteurized milk is provided: pasteurization can be effected if desired at any later convenient stage.
As indicated, the principal feature of the invention is the utilization of whey proteins as an encapsulating material, which, being non-volatile, holds the volatile flavour components within the product. Because the whey proteins are not coagulable by rennet, - 4a -~s~
1~7~78~i5 most of them are lost in the whey in the traditional cheese making process and therefore are not present in the cheese in sufficient amounts to serve as flavour encapsulants. Yet, because of their nature, they are 5 eminently suitable for this function. In fact, they are considered more effective than most of the gums employed by flavour essence manufacturers for this purpose.
But it is not only the structure of the whey proteins that renders them so useful for encapsulation. It is 10 also their response to heat: the colloidal particles of the whey proteins tend to coalesce when heated.
The invention provides a process by which this potential utility of the natural whey proteins can be realized.
In the process of coalescing, the whey proteins 15 aggregate, locking within their framework the free cheese flavour components and thus preventing their escape into the atmosphere.
Said treatment of the milk preferably includes storage of the milk for a period and at a temperature 20 selected to enhance said lipolysis. A preferred period of storage is 6 to 12 hours and a preferred temperature is in the range 7 to 10C. Below 7C, the lipolysis process is unacceptably slow while above 10C other degradation such as uncontrolled fat splitting begins 25 to occur. A storage period below 6 hours results in a lower level of lipolysis while storage for more than 12 hours is of no additional advantage and thus becomes unjustifiable on economic grounds.
The milk treated as just described, with or 30 without extra ingredients, may then be subjected to evaporation by heat until the desired solids content is achieved. Most preferably, :
1~77865 such heating is to a temperature of about 80C and the most preferred solids~content is in the range 40 to 50%. It is during this heat treatment and consequent concentration of the mix into a smaller volume, that there occurs the 5 aforedescribed encapsulation by the whey proteins of the cheese flavour components. It is also noted that this heat treatment should destroy any pathogenic micro-organisms and thus may be viewed as a delayed but effective pasteurisation.
The unpasteurised milk treated in accordance with the invention is typically raw whole milk standardised to a desired total solids to fat ratio, for example by addition of buttermilk or unpasteurised cream.
Advantageously, the treated milk, preferably as said 15concentrate and preferably with agitation, is mixed with a relatively small amount of selected natural cheese and/or of an enzyme-modified cheese prior to said conversion to a powder, in order to enhance desirable flavour characteristics in the powder.
To the treated milk may be added skim milk, buttermilk or blends thereof or reconstituted or re-wetted whole miIk, skim milk, buttermilk, butter oil or blends thereof.
Food grade acids may be added to the concentrate for flavour purposes and for adjustment of the pH to a 25preferred range 5.2 to 5.7. The mix may then be pumped via a colloiding system for intimate integration and is preferably maintained at a temperature between 50 and 70C, most preferably about 60C, prior to conversion to a powder.
The conversion of the mix to a powder is preferably effected in a spray drier of conventional construction, to which the aforesaid integrated heated mix may be fed after retention in a holding silo for a preferred period of at least two hours. The dwell time in the holding silo 35further enhances flavour development, through inter-action of the added cheese(s) with components in the milk concentrate. This further intensifies 1'~7786~
the base flavour present in the milk concentrate and improves the quality of the spray dried flavouring.
The advantages of the process of the invention are substantial. First and foremost, the financial 5 outlay for the purchase and the storing of substantial quantities of cheese is avoided: for example, 90%
less cool room space may be required. By processing with a higher solids contents in the mix, higher throughput and significant energy savings can be obtained. A
10 substantial quantity of cheese, a costly product, is eliminated.
There are substantial savings in labour costs as the decartoning, unwrapping and then cleaning of substantial quantities of cheese, and considerable 15 waste disposal problems are avoided. In general, the process of the invention substantially eliminates the need for human involvement in the handling of the product and allows a stricter control of the processing environment. The process substantially reduces off-flavours 20 which may arise in flavourings produced in conventional cheese based processes.
It is estimated that the cost benefits relative to the traditional process are at least of the order of 50%.
~ As earlier indicated, the invention permits the use of reconstituted or re-wetted whole milk, skim milk or buttermilk powders or blends thereof, in sub-stantial amounts. The process may also be effected with or without additions of part hydrogenated vegetable oil, salt, colour, spices, together with small amounts of enzyme modified cheeses and/or small amounts of selected raw milk cheese to adjust the final flavour to desirable level and spectrums.
~7'786~;
It should also be understood that the process of the invention is applicable to the use of polyunsaturated milk, whether obtained by altering the milch animal's metabolism to incorporate polyunsaturated fatty acids or vegetable oils, or by admixing such acids or oils to the milk or the mix.
The invention is also directed to a cheese flavour powder in which the bulk of the components of the cheese flavour, typically short chain fatty acids, are encapsulated by whey proteins. In a preferred aspect, the invention affords a cheese flavour powder manufactured by the afore-described process.
Cheddar cheese flavour powder for use in snack foods, with a final desired specification of 24~ butterfat and 7% sodium chloride, was produced as follows:-Raw whole milk previously held at 7C wasstandardized by the addition of buttermilk at 37C
to a total solids to fat ratio of 9.6 to 2.65. The thus standardized milk was held for six hours at 9C
under constant agitation, then heated to 80C in a plate heat exchanger and concentrated in a triple effect evaporator to 45% total solids. The concentrate left the evaporator at 37C and was fed to a mixing facility. It should be noted at this point that con-centration of the milk might equally be achieved by ultrafiltration at suitable temperatures.
After a holding time of 75 minutes~the quantity of total milk solids in the mix was determined and,on a total solids basis,1.7% of selec~ed enzyme_modified cheese solids and 4% of selected natural cheese solids were 1,~77865 added to the milk concentrate. An appropriate amount of salt was separately dissolved then pumped into the concentrate mix. A measured amount of a food grade organic acid, a blend of lactic and citric acids, 5 was diluted five-fold and added to achieve a pH of 5.6.
The concentrate mix was then passed through a colloid mill for final integration and reheated in a tubular heat exchanger to 60C en route to a tank where it was held for two hours. The product was then spray dried, in a conventional spray drier fed by a high pressure pump, to a final moisture of 3.5%
+ 0.5%.
Allowing 48 hours for product and flavour stabilization, the product was organyleptically evaluated and compared with a product made by conventional methods and of similar composition. The following table compares the fatty acids present in mg/kg of total solids for the cheese flavour powder produced according to the example and a commercial cheddar cheese flavoured powder produced by conventional methods from macerated cheese.
Fatty acids present,expressed in mg/kg of total solids.
Standard process cheese powder 40 65.5 20 20 Product made by claimed process 135 112.5 77.5 65 ~Z7786~;
The trial product was found to have a full and true cheddar cheese flavour with a pleasing aftertaste and was preferred by tasters to the commercial product mentioned above which had a blander flavour.
A swiss cheese flavour powder with a final desired specification of 23% butterfat and 4% sodium chloride was produced as follows:
Raw whole milk previously held at 7C was standardised 10 by the addition of buttermilk at 38C to the appropriate desired total solids to fat ratio.
This standardised milk was held for six (6) hours at 9C under constant agitation, preheated to 80C in a plate heat exchanger and concentrated in a triple effect 15 evaporator to 42.6% total solids.
The concentrate left the evaporator at 37C, the quantity of total milk solids in the mix was determined and, on a total solids basis, 2.4% of selected enzyme-modified swiss cheese solids and 3% of selected natural 20 swiss cheese solids were added to the concentrate.
An appropriate amount of salt was separately dissolved and added to the concentrate mix.
A measured amount of a food grade organic acid, a blend of propionic and lactic acids, was diluted five 25 fold and added to achieve a pH of 5.6.
The concentrate mix was then passed through a colloid mill and reheated in a tubular heat exchanger to 60C and held for 4 hours. The product was then spray dried, in a conventional spray drier fed by high pressure 30 pump, to a final moisture of 3.8%.
Allowing 48 hours for-product and flavour stabilisation the product was organolepticoly evaluated and was found to be a fine textured powder having a very distinctive swiss cheese flavour and aroma.
lZ77a65 A Bleu cheese flavour powder with a final desired - specification of 28 5~ butterfat and 5.6% sodium chloride was produced as follows:
Raw whole milk previously held at 7C was standardised 5 by the addition of unpasteurised cream at 38C to the appropriate desired total solids to fat ratio.
After holding for six (6) hours at 9C under constant agitation the standardised milk was preheated to 80C
and concentrated to 46.5% total solids.
The concentrate left the evaporator at 37C and after a holding time of 75 minutes the quantity of total solids in the mix was determined and, on a total solids basis, 2.6% of selected enzyme modified Bleu cheese solids and 7% of selected natural Bleu cheese 15 solids were added. An appropriate amount of salt was added to the concentrate mix.
The pH of the mix was corrected to 5.8 by the addition of lactic acid diluted five fold.
The mix was colloided, preheated to 60C and held 20 for 2 hours. The product was then spray dried to a final moisture of 3.4%.
After 48 hours, the product was found to have a very distinctive Bleu cheese flavour aroma, and a plea~sant textured mouth feel.
Whi~stthe examples just provided describe the production of cheddar, swiss and bleu cheese flavour powders, the process is equallyapplicable to the production of cheese flavour powders having the flavour characteristics of most known cheese types, e.g. Gouda, 30 Ramoni, Parmesan, by factorial control of the variables embodied in the process.
~2778~i5 Similarly" the production of cultural flavour cheese powders may be achieved by the inventive process by the addition of suitable bacterial cultures in place of or in addition to the described preferred step of 5 adding a relatively small amount of selected natural cheese and/or of an enzyme-modified cheese.
Further experiments have shown that powders produced by the process of the invention are highly suited as a cheese coating for snack foods, either 10 singularly or as a component base in specialised blended coatings. With slight compositional changes to suit individual and user requirements, they are also highly suited for use in bakery goods, in soups, sauces and general prepared foods.
It is an ob~ject of the invention to provide an improved process for the production of cheese flavour powder.
lz77a6~
The inventlvn accordingly provides a process for manufactllring cheese flavour powder, Gomprising:
providing unpas~eurized milk containin~ cheese flavour components;
heating the milk to a temperature sufficient to cause previouslv uncoagulated whey protein naturally occurring in the unpasteurized milk to encapsulate said cheese flavour components, thereby facilitating subsequent conversion to powder; and converting the resultant product to a powder.
Using this process, it is possible to substantially reduce the use of cheese and hence the attendant stora~e and handling problems. The important short chain fatty acids, which together with their derivative aldehydes and ketones are the principal components of cheese flavour and comprise in particular butyric, caproic, caprylic and capric acids, are volatile and liable to be readily lost in processing involving cheese maturing, storage and maceration, but are preserved and enhanced in the final product by processing directly into cheese flavour powder in accordance with the invention. Moreover, the process of the invention avoids the coa~ulation of the milk proteins which normally occurs in the manufacture of cheese. Whey proteins in particular, because of their long chain hydrophilic structure, are excellent encapsulants and an adequate level of such material is essential for the successful retention of f`lavour during conversion of the mix to a dried powder. Without effective ~1 ' `
1'~778~5 en~apsul~tin m~t.erial most ~-olatile cheese tla~-ollring acids would be lost in subsequent processing an~ s-toraae. Because of the absence of aclequate contained encapsulating material, the tradit.ional process for the production of ~heese flavour powder requires the addition of emulsifiers. such as sodium based emulsifying salts, which result in undesirable levels of sodium or call for expensive caseinate ingredients.
In a preferred embodiment, the step o-f providing said unpasteurized milk containing Gheese flavour components comprises treating a volume of unpasteurized milk in a manner effective to enhance lipolysis of triglycerides in the milk to release short chain fatty acids and/or their derivatives which are the principal components of cheese flavour. A
preferred feature of the invention is the utilization for this purpose of the enzymes naturally present in the milk, for example naturally occurring enzymes or incidental bacterial enzymes, and particularly the lipolytic enzymes : capable of hydrolysing fats and oils and thus liberating fatty acids including the aroma producing short chain fatty acids present in the milk fat. Because of possible health hazards, milk for public consumption, including most milk for cheese manufacture, has to be subjected to pasteurization, a heat treatment designed to destroy pathogenic micro-organisms which may be incidentally present in the milk. It happens, however, that the pasteurization treatment either substantially or totally inactivates t.he lipolytic enzymes and also other beneficial bacterial enzymes present in the : ~ - 4 -1~778~i~
mi1k~ th~ls renderin~ the mi Lh sllhstantially inert as a medium for biochem1cal change rhis deieterious affect of pastellrizat10n on cheese flavour has been recognised and to counteract it, lipolytic enzyme preparations, derived from kids' or lambs' throat glands, have been introduced as additives to the milk in the manufacture of numerous cheese varieties, in order to promote the release of the short chain fatty acids, necessary for A
full cheese flavour spectrum. In accordance with the invention, however, such additions are unnecessary as raw i.e. unpasteurized milk is provided: pasteurization can be effected if desired at any later convenient stage.
As indicated, the principal feature of the invention is the utilization of whey proteins as an encapsulating material, which, being non-volatile, holds the volatile flavour components within the product. Because the whey proteins are not coagulable by rennet, - 4a -~s~
1~7~78~i5 most of them are lost in the whey in the traditional cheese making process and therefore are not present in the cheese in sufficient amounts to serve as flavour encapsulants. Yet, because of their nature, they are 5 eminently suitable for this function. In fact, they are considered more effective than most of the gums employed by flavour essence manufacturers for this purpose.
But it is not only the structure of the whey proteins that renders them so useful for encapsulation. It is 10 also their response to heat: the colloidal particles of the whey proteins tend to coalesce when heated.
The invention provides a process by which this potential utility of the natural whey proteins can be realized.
In the process of coalescing, the whey proteins 15 aggregate, locking within their framework the free cheese flavour components and thus preventing their escape into the atmosphere.
Said treatment of the milk preferably includes storage of the milk for a period and at a temperature 20 selected to enhance said lipolysis. A preferred period of storage is 6 to 12 hours and a preferred temperature is in the range 7 to 10C. Below 7C, the lipolysis process is unacceptably slow while above 10C other degradation such as uncontrolled fat splitting begins 25 to occur. A storage period below 6 hours results in a lower level of lipolysis while storage for more than 12 hours is of no additional advantage and thus becomes unjustifiable on economic grounds.
The milk treated as just described, with or 30 without extra ingredients, may then be subjected to evaporation by heat until the desired solids content is achieved. Most preferably, :
1~77865 such heating is to a temperature of about 80C and the most preferred solids~content is in the range 40 to 50%. It is during this heat treatment and consequent concentration of the mix into a smaller volume, that there occurs the 5 aforedescribed encapsulation by the whey proteins of the cheese flavour components. It is also noted that this heat treatment should destroy any pathogenic micro-organisms and thus may be viewed as a delayed but effective pasteurisation.
The unpasteurised milk treated in accordance with the invention is typically raw whole milk standardised to a desired total solids to fat ratio, for example by addition of buttermilk or unpasteurised cream.
Advantageously, the treated milk, preferably as said 15concentrate and preferably with agitation, is mixed with a relatively small amount of selected natural cheese and/or of an enzyme-modified cheese prior to said conversion to a powder, in order to enhance desirable flavour characteristics in the powder.
To the treated milk may be added skim milk, buttermilk or blends thereof or reconstituted or re-wetted whole miIk, skim milk, buttermilk, butter oil or blends thereof.
Food grade acids may be added to the concentrate for flavour purposes and for adjustment of the pH to a 25preferred range 5.2 to 5.7. The mix may then be pumped via a colloiding system for intimate integration and is preferably maintained at a temperature between 50 and 70C, most preferably about 60C, prior to conversion to a powder.
The conversion of the mix to a powder is preferably effected in a spray drier of conventional construction, to which the aforesaid integrated heated mix may be fed after retention in a holding silo for a preferred period of at least two hours. The dwell time in the holding silo 35further enhances flavour development, through inter-action of the added cheese(s) with components in the milk concentrate. This further intensifies 1'~7786~
the base flavour present in the milk concentrate and improves the quality of the spray dried flavouring.
The advantages of the process of the invention are substantial. First and foremost, the financial 5 outlay for the purchase and the storing of substantial quantities of cheese is avoided: for example, 90%
less cool room space may be required. By processing with a higher solids contents in the mix, higher throughput and significant energy savings can be obtained. A
10 substantial quantity of cheese, a costly product, is eliminated.
There are substantial savings in labour costs as the decartoning, unwrapping and then cleaning of substantial quantities of cheese, and considerable 15 waste disposal problems are avoided. In general, the process of the invention substantially eliminates the need for human involvement in the handling of the product and allows a stricter control of the processing environment. The process substantially reduces off-flavours 20 which may arise in flavourings produced in conventional cheese based processes.
It is estimated that the cost benefits relative to the traditional process are at least of the order of 50%.
~ As earlier indicated, the invention permits the use of reconstituted or re-wetted whole milk, skim milk or buttermilk powders or blends thereof, in sub-stantial amounts. The process may also be effected with or without additions of part hydrogenated vegetable oil, salt, colour, spices, together with small amounts of enzyme modified cheeses and/or small amounts of selected raw milk cheese to adjust the final flavour to desirable level and spectrums.
~7'786~;
It should also be understood that the process of the invention is applicable to the use of polyunsaturated milk, whether obtained by altering the milch animal's metabolism to incorporate polyunsaturated fatty acids or vegetable oils, or by admixing such acids or oils to the milk or the mix.
The invention is also directed to a cheese flavour powder in which the bulk of the components of the cheese flavour, typically short chain fatty acids, are encapsulated by whey proteins. In a preferred aspect, the invention affords a cheese flavour powder manufactured by the afore-described process.
Cheddar cheese flavour powder for use in snack foods, with a final desired specification of 24~ butterfat and 7% sodium chloride, was produced as follows:-Raw whole milk previously held at 7C wasstandardized by the addition of buttermilk at 37C
to a total solids to fat ratio of 9.6 to 2.65. The thus standardized milk was held for six hours at 9C
under constant agitation, then heated to 80C in a plate heat exchanger and concentrated in a triple effect evaporator to 45% total solids. The concentrate left the evaporator at 37C and was fed to a mixing facility. It should be noted at this point that con-centration of the milk might equally be achieved by ultrafiltration at suitable temperatures.
After a holding time of 75 minutes~the quantity of total milk solids in the mix was determined and,on a total solids basis,1.7% of selec~ed enzyme_modified cheese solids and 4% of selected natural cheese solids were 1,~77865 added to the milk concentrate. An appropriate amount of salt was separately dissolved then pumped into the concentrate mix. A measured amount of a food grade organic acid, a blend of lactic and citric acids, 5 was diluted five-fold and added to achieve a pH of 5.6.
The concentrate mix was then passed through a colloid mill for final integration and reheated in a tubular heat exchanger to 60C en route to a tank where it was held for two hours. The product was then spray dried, in a conventional spray drier fed by a high pressure pump, to a final moisture of 3.5%
+ 0.5%.
Allowing 48 hours for product and flavour stabilization, the product was organyleptically evaluated and compared with a product made by conventional methods and of similar composition. The following table compares the fatty acids present in mg/kg of total solids for the cheese flavour powder produced according to the example and a commercial cheddar cheese flavoured powder produced by conventional methods from macerated cheese.
Fatty acids present,expressed in mg/kg of total solids.
Standard process cheese powder 40 65.5 20 20 Product made by claimed process 135 112.5 77.5 65 ~Z7786~;
The trial product was found to have a full and true cheddar cheese flavour with a pleasing aftertaste and was preferred by tasters to the commercial product mentioned above which had a blander flavour.
A swiss cheese flavour powder with a final desired specification of 23% butterfat and 4% sodium chloride was produced as follows:
Raw whole milk previously held at 7C was standardised 10 by the addition of buttermilk at 38C to the appropriate desired total solids to fat ratio.
This standardised milk was held for six (6) hours at 9C under constant agitation, preheated to 80C in a plate heat exchanger and concentrated in a triple effect 15 evaporator to 42.6% total solids.
The concentrate left the evaporator at 37C, the quantity of total milk solids in the mix was determined and, on a total solids basis, 2.4% of selected enzyme-modified swiss cheese solids and 3% of selected natural 20 swiss cheese solids were added to the concentrate.
An appropriate amount of salt was separately dissolved and added to the concentrate mix.
A measured amount of a food grade organic acid, a blend of propionic and lactic acids, was diluted five 25 fold and added to achieve a pH of 5.6.
The concentrate mix was then passed through a colloid mill and reheated in a tubular heat exchanger to 60C and held for 4 hours. The product was then spray dried, in a conventional spray drier fed by high pressure 30 pump, to a final moisture of 3.8%.
Allowing 48 hours for-product and flavour stabilisation the product was organolepticoly evaluated and was found to be a fine textured powder having a very distinctive swiss cheese flavour and aroma.
lZ77a65 A Bleu cheese flavour powder with a final desired - specification of 28 5~ butterfat and 5.6% sodium chloride was produced as follows:
Raw whole milk previously held at 7C was standardised 5 by the addition of unpasteurised cream at 38C to the appropriate desired total solids to fat ratio.
After holding for six (6) hours at 9C under constant agitation the standardised milk was preheated to 80C
and concentrated to 46.5% total solids.
The concentrate left the evaporator at 37C and after a holding time of 75 minutes the quantity of total solids in the mix was determined and, on a total solids basis, 2.6% of selected enzyme modified Bleu cheese solids and 7% of selected natural Bleu cheese 15 solids were added. An appropriate amount of salt was added to the concentrate mix.
The pH of the mix was corrected to 5.8 by the addition of lactic acid diluted five fold.
The mix was colloided, preheated to 60C and held 20 for 2 hours. The product was then spray dried to a final moisture of 3.4%.
After 48 hours, the product was found to have a very distinctive Bleu cheese flavour aroma, and a plea~sant textured mouth feel.
Whi~stthe examples just provided describe the production of cheddar, swiss and bleu cheese flavour powders, the process is equallyapplicable to the production of cheese flavour powders having the flavour characteristics of most known cheese types, e.g. Gouda, 30 Ramoni, Parmesan, by factorial control of the variables embodied in the process.
~2778~i5 Similarly" the production of cultural flavour cheese powders may be achieved by the inventive process by the addition of suitable bacterial cultures in place of or in addition to the described preferred step of 5 adding a relatively small amount of selected natural cheese and/or of an enzyme-modified cheese.
Further experiments have shown that powders produced by the process of the invention are highly suited as a cheese coating for snack foods, either 10 singularly or as a component base in specialised blended coatings. With slight compositional changes to suit individual and user requirements, they are also highly suited for use in bakery goods, in soups, sauces and general prepared foods.
Claims (19)
1. A process for manufacturing cheese flavour powder, comprising:
providing unpasteurized milk containing cheese flavour components;
heating the milk to a temperature sufficient to cause previously uncoagulated whey protein naturally occurring in the unpasteurized milk to encapsulate said cheese flavour components, thereby facilitating subsequent conversion to powder; and converting the resultant product to a powder.
providing unpasteurized milk containing cheese flavour components;
heating the milk to a temperature sufficient to cause previously uncoagulated whey protein naturally occurring in the unpasteurized milk to encapsulate said cheese flavour components, thereby facilitating subsequent conversion to powder; and converting the resultant product to a powder.
2. A process according to claim 1, wherein the step of providing said unpasteurized milk containing cheese flavour components comprises treating a volume of unpasteurized milk in a manner effective to enhance lipolysis of triglycerides in the milk to release short chain fatty acids and/or their derivatives which are the principal components of cheese flavour.
3. A process according to claim 2 wherein said treatment of the milk is effective to enhance said lipolysis by enzymes naturally present in the milk.
4. A process according to claim 2 wherein said treatment of the milk includes storage of the milk for a period and at a temperature selected to enhance said lipolysis.
5. A process according to claim 4 wherein the period of storage is in the range 6 to 12 hours.
6. A process according to claim 4 wherein said temperature is in the range 7° to 10° C.
7. A process according to claim 1, 2 or 3 wherein said heating to cause encapsulation is to a temperature of about 80°C.
8. A process according to claim 1, 2 or 3 wherein said heat treatment is effective to substantially destroy pathogenic micro-organisms present in the milk.
9. a process according to claim 1, 2 or 3 wherein said unpasteurized milk is raw whole milk standardized to a desired total solids to fat ratio.
10. A process according to claim 1, 2 or 3 further including mixing said resultant product with a relatively small amount of selected natural cheese and/or of an enzyme-modified cheese prior to said conversion to a powder.
11. A process according to claim 1, 2 or 3 wherein the solids content of said resultant product prior to said mixing is in the range 40 to 50% w/w.
12. A process according to claim 1, 2 or 3 further including treating said resultant product to achieve a pH in the range 5.2 to 5.7.
13. A process according to claim 1, 2 or 3 wherein said resultant product is maintained at a temperature in the range 50° to 70°C prior to said conversion to a powder.
14 14. A process according to claim 1 wherein said conversion to a powder is effected in a spray drier.
15. A process according to claim 2 wherein said conversion to a powder is effected in a spray drier.
16. A process according to claim 3 wherein said conversion to a powder is effected in a spray drier.
17. A process according to claims 14, 15 or 16 wherein said resultant product is held for at least two hours before being fed to the spray drier.
18. A process according to claims 1, 2 or 3 further including mixing said resultant product with a cultured dairy product, whereby to produce a cultural flavour cheese.
19. A cheese flavour powder wherein the bulk of the components, of the cheese flavour are encapsulated by whey proteins, and further wherein the cheese flavour components comprise one or more of butyric, caproic, caprylic or capric acids or derivative aldehydes or ketones thereof.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPG790084 | 1984-10-30 | ||
| AUPG7900/84 | 1984-10-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1277865C true CA1277865C (en) | 1990-12-18 |
Family
ID=3770819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000493568A Expired - Fee Related CA1277865C (en) | 1984-10-30 | 1985-10-22 | Manufacture of cheese flavour powder |
Country Status (7)
| Country | Link |
|---|---|
| AT (1) | ATE45270T1 (en) |
| CA (1) | CA1277865C (en) |
| DE (1) | DE3572115D1 (en) |
| DK (1) | DK499285A (en) |
| IE (1) | IE56949B1 (en) |
| MY (1) | MY102158A (en) |
| NZ (1) | NZ213834A (en) |
-
1985
- 1985-10-15 NZ NZ213834A patent/NZ213834A/en unknown
- 1985-10-16 IE IE2552/85A patent/IE56949B1/en not_active IP Right Cessation
- 1985-10-22 CA CA000493568A patent/CA1277865C/en not_active Expired - Fee Related
- 1985-10-28 AT AT85307769T patent/ATE45270T1/en not_active IP Right Cessation
- 1985-10-28 DE DE8585307769T patent/DE3572115D1/en not_active Expired
- 1985-10-30 DK DK499285A patent/DK499285A/en not_active Application Discontinuation
-
1987
- 1987-09-23 MY MYPI87001911A patent/MY102158A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE3572115D1 (en) | 1989-09-14 |
| IE852552L (en) | 1986-04-30 |
| NZ213834A (en) | 1989-01-06 |
| IE56949B1 (en) | 1992-02-12 |
| DK499285D0 (en) | 1985-10-30 |
| ATE45270T1 (en) | 1989-08-15 |
| MY102158A (en) | 1992-04-30 |
| DK499285A (en) | 1986-05-01 |
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| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |