CA2193074A1 - Process for preparing cheese milk - Google Patents
Process for preparing cheese milkInfo
- Publication number
- CA2193074A1 CA2193074A1 CA002193074A CA2193074A CA2193074A1 CA 2193074 A1 CA2193074 A1 CA 2193074A1 CA 002193074 A CA002193074 A CA 002193074A CA 2193074 A CA2193074 A CA 2193074A CA 2193074 A1 CA2193074 A1 CA 2193074A1
- Authority
- CA
- Canada
- Prior art keywords
- fat
- milk
- cheese
- emulsion
- process according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 47
- 235000013336 milk Nutrition 0.000 title claims abstract description 45
- 239000008267 milk Substances 0.000 title claims abstract description 45
- 210000004080 milk Anatomy 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 239000000839 emulsion Substances 0.000 claims abstract description 34
- 239000012528 membrane Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000126 substance Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000003925 fat Substances 0.000 claims description 43
- 235000019197 fats Nutrition 0.000 claims description 43
- 239000006071 cream Substances 0.000 claims description 35
- 210000002966 serum Anatomy 0.000 claims description 14
- 235000020183 skimmed milk Nutrition 0.000 claims description 12
- 239000005862 Whey Substances 0.000 claims description 11
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- 108010046377 Whey Proteins Proteins 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 10
- 235000015155 buttermilk Nutrition 0.000 claims description 7
- 235000021243 milk fat Nutrition 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 235000019871 vegetable fat Nutrition 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims 1
- 235000015061 fromage frais Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- 239000007858 starting material Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000004213 low-fat Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 229940108461 rennet Drugs 0.000 description 3
- 108010058314 rennet Proteins 0.000 description 3
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000237074 Centris Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- NHTGHBARYWONDQ-JTQLQIEISA-N L-α-methyl-Tyrosine Chemical compound OC(=O)[C@](N)(C)CC1=CC=C(O)C=C1 NHTGHBARYWONDQ-JTQLQIEISA-N 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- IOVGROKTTNBUGK-SJCJKPOMSA-N ritodrine Chemical compound N([C@@H](C)[C@H](O)C=1C=CC(O)=CC=1)CCC1=CC=C(O)C=C1 IOVGROKTTNBUGK-SJCJKPOMSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
A process for preparing cheese milk for cheese production, the process comprising providing a fat-in-water emulsion enriched with membrane substance, pressure homogenizing the emulsion to increase the fat globule surface area whilst maintaining the increased surface area covered by membrane substance, and mixing the homogenized emulsion with aqueous liquid to yield the cheese milk of required fat content.
Description
2 ~ 93074 WO 95/35034 - ~, ",,. ,5~7~1 O --Process for preparing cheese milk The present irvention relates to ~he preparation of cheese milk for the produc~ion of cheese. The invertion permits the production of cheese of a conventional acceptable texture and taste at signi~icantly lower fae cortent than u6ual, and of cheese of a conventioral higher ~at content with better than usual taste arLd texture.
lo The invention provides a process for prepar~ng cheese milk for cheese production, the process comprisirg providing a ~at-in-water emulsion enriched with membrane substance, pres6ure homogenizing the emulsion to increase the fat globule surface area whilst ~-inrJinin~ ehe increased surface area covered by membrane substance, and mixir,g the homogenized emulsion with aqueous liouid to yield the cheese milk of required fat content. The eiriched emulsion suitably contains ~t least one fat selected from milk fat, other animal fats and vegetable fats. An important preferred fea~ure is that said enriched emulsion is formed, or heat-treated before said homogenization, at elevated temperature below its boili~g point; suitable elevated temperature is ~or example 50-80OC.
In one procecure according to the i~vention the erlriched 2s emulsion may be a cream - e.g. a cream of normal membrane substarce co~tent diluted with liquid enriched in membrane substance [e.g. diluted with or,e or more of whey, buttermilk, (semi-) skimmed mil~, and butter and cream serum] or a cream reco~sti~uted from fat or oil and such enriched liquidi in these cases, the ~1~ , i7ed emulsion can be diluted [e.g.
with preferably l~n~h~ , i 7ed (partially) slcimmed or whole milk or mixture thereof ] to yield the cheese milk.
I
WO95l3so3~ PCr/Ep~5/0235 In anot~er procedure ~e~ 5 to the invention the enriched emulsion is selected from naeuràl and reconstituted whey, buttermilk, (partially) skimmed milk and ~utter and cream serum; the homogenized emulsion can be mixed with preferably unhomogenized (partially) skimmed or whole milk or mixture thereof to give the cheese milk.
In all cases the fat content of the resulting cheese milk is preferably from 0 . 5 to 4 wt . ~ . In all cases the pressure homogenization is preferably conducted at ~0-400 bar.
The cheese milk obtained according to the invention can be conver~ed to cheese using conventional starter culture, rerlnet and processing steps. The fat content of the resulting cheese can be increased by mixing it with fat, e.g. in the form o~ cream.
Herein, ~'enriched in [or with~ membrar.e substance" has its normal meaning of haring a higher membrane substance to fat ratio than natural whole milk. ~3utter and cream serum are butter and cream minus some tuSually most] or all of the fat.
The term "fat" herein includes oil where appropriate, e.g. in the case of vegetable oil. Herein, in accord with conventional usage, ~ fat for cheese means the wt . ~ of fat in the total dry matter content of the cheese, whereas for all other materials [e.g. for cream, cheese milk etc.~ the " fat means the vol.~ of fat i.n the material.
The flrs. step in a first ty~e of ~mho~i according to the i~vention is the provision or preparation of a cream-type fat in water emulsion, this usually having a fat content of 10-60 weig~ percent, e.g. 30-~o weight percent. This emulsion may be a normal cream or an emulsion prepared from water and any or.e, two or more of fats selected from milk fat, - WO 95135031 2 ~ 9 3 ~ 7 4 PCT~EP95~0~351 o anhydrous milk fat, fractionated milk ~at, decholes~erized milk fat, butter, other animal fats and vegetable fat [natural and/or hardened and/or de-odorized].
The fat content of this emulsion is reduced [e.g. to rom 10-30 weight percent], and its content of membrane substance is increased, by adding ~hereto material enriched in membrane substarce-e.g. whey, buttermilk, skimmed milk, or butter or cream serum [butter or cream minus at least most of the fat~; when cream serum is employed it is preferably made from a cream with a fat content of from ~ 0-82 weight percent .
For best results it can be important to subject the resulting membrane substance-enriched emulsion ~o heat treatment below the boiling point [e.g. at 50-8Q'CI, preferably lS with stirring or mechanic=l working.
The resulting emulsion is then homogenized at high pressure, e.g. at 40-400 bar, preferably 150-250 bar. The high pressure homogenization in the presence of erhanced levels of membrane substance gives significant increase in globular fat surface without undesirable homog~ni7~tinn of the milk solid non-fat whilst ~-;ntAinin~ the increased fat surface covered by the membrane suostance present.
2s Following homogf~n;7Atinn, the emulsion is diluted to give a cheese milk of the reouired fat rnnr~ntr~Ation e.g. 0.5 to 4 weight percent. Such dilution may for example oe with [preferably un-1 , i 7f'~] skimmed or whole milk or a combinaeion the-eof.
In a 3ecor~d type of l~mho~li t, the enriched emulsion is ` formed by emulsi.ying fa~ [e.g. one or more selected from milk fae, fractiona~ed milk fat, anhydrous milk f~t, de-WO 95/35034 2 1 9 3 0 7 4 PCTtEP95102351 cholesteroli2ed milk ~at, butter, other ar,imal fa~s and vegetable ia~s], preferably at elevated temperature below the boiling point [e.g. 50-80C], with membrane substance-enriched liS~uid [e.g. one or more of natural and reconstituted whey, buttermilk, (partially~ skimmed milk and butter and cream s serum]; the resulting enriched emulsio~ can ther, be pressure i 7e~1 and diluted as r~cr~ri h~rl above to give the cheese milk .
A low-fat cheese-m king milk can also be made by the iollowing third type of embodiment:
A membrane substance - enriched material such as one or more of natural and reconstituted whey, buttermilk, (partially) skimmed milk and butter and cream serum [butter or cream without total fats] which has preferably been heated to a temperature below the boiling point [e.g. sO-~0C] is pressure homogenised [e.g. at 40-400 bar] and ther. ad~usted to the fat content required ior the cheese milk, e.g. by mixing with one or more of (partially) skimmed and whole milk.
Subse~uent conversion of the cheese milk from the above types oi ~ to give cheese by the addition o~ starter culture and rernet followed by coagulation and re-heating e~c.
can be conducted in conventional manner.
The illventiQn is illustrated by the following working Examples .
F~Y~MPT~ 1 Dairy cream with a fat con~ent of 40 weight percent was diluted with c-eam serum [obta ned by removal of fat from another batch o the same cream] to a fat content of 20 weight percent. The diluted cream was heated at 60-C with stirring WO 95/35~34 2 1 q 3 0 7 4 PCI/EP95~D2351 o~ and then hnmn~-~ni ?~d ~ a pressure of 200 bar. Skimmed milk was added to the ~ , i 7,~1 emulsion to gi~re a final cheese milk cnnt~inin~ one weight percent fat.
To make Gouda cheese, the cheese-making milk is heated to 33C and calcium chloride is added [20g to ~00l cheese-making milk] to improve its ability to coagulate. After addition of 0.?~ mesopllyllic starter culture and after 20 minutes in~ h~inn time, rennet is added [25 ml rennet of strength 1: 15,000 per lO0l cheese-making milk]. A_ter 30 lo minutes thickening time, the curd is cut [particle si7e 3-6 mm] and undergoes preliminary cheese making for 20 minutes while stirring. After taking off 409~ of the whey and washing with 40C warm water, so that a temperature of 36-37C is reached, it is further stirred ~or 20 min. After preliminary take off of 20~ of the whey, the curds-whey mix is put in a pre-press pan under whey.
Pre-pressing of 30 mln duration follows, then main pressing for 2 hours after dividing into blocks.
Ater post-~ri~;fi~tinn to a pH of 5.3, the blocks are cut into 2 kg bars and salted in the salt bath for 20 hours.
The cheese ripens in foil and paraffin for at least 4 weeks at 15-16C. The product cheese had a dry matter content of 50 wt . % of which 25 wt . ~ was fat .
Fl ~MPhP~ 2:
Example 1 w~s repeated using for r~ ~inn, instead of the initially ormed liquid cream serum, the dried and
lo The invention provides a process for prepar~ng cheese milk for cheese production, the process comprisirg providing a ~at-in-water emulsion enriched with membrane substance, pres6ure homogenizing the emulsion to increase the fat globule surface area whilst ~-inrJinin~ ehe increased surface area covered by membrane substance, and mixir,g the homogenized emulsion with aqueous liouid to yield the cheese milk of required fat content. The eiriched emulsion suitably contains ~t least one fat selected from milk fat, other animal fats and vegetable fats. An important preferred fea~ure is that said enriched emulsion is formed, or heat-treated before said homogenization, at elevated temperature below its boili~g point; suitable elevated temperature is ~or example 50-80OC.
In one procecure according to the i~vention the erlriched 2s emulsion may be a cream - e.g. a cream of normal membrane substarce co~tent diluted with liquid enriched in membrane substance [e.g. diluted with or,e or more of whey, buttermilk, (semi-) skimmed mil~, and butter and cream serum] or a cream reco~sti~uted from fat or oil and such enriched liquidi in these cases, the ~1~ , i7ed emulsion can be diluted [e.g.
with preferably l~n~h~ , i 7ed (partially) slcimmed or whole milk or mixture thereof ] to yield the cheese milk.
I
WO95l3so3~ PCr/Ep~5/0235 In anot~er procedure ~e~ 5 to the invention the enriched emulsion is selected from naeuràl and reconstituted whey, buttermilk, (partially) skimmed milk and ~utter and cream serum; the homogenized emulsion can be mixed with preferably unhomogenized (partially) skimmed or whole milk or mixture thereof to give the cheese milk.
In all cases the fat content of the resulting cheese milk is preferably from 0 . 5 to 4 wt . ~ . In all cases the pressure homogenization is preferably conducted at ~0-400 bar.
The cheese milk obtained according to the invention can be conver~ed to cheese using conventional starter culture, rerlnet and processing steps. The fat content of the resulting cheese can be increased by mixing it with fat, e.g. in the form o~ cream.
Herein, ~'enriched in [or with~ membrar.e substance" has its normal meaning of haring a higher membrane substance to fat ratio than natural whole milk. ~3utter and cream serum are butter and cream minus some tuSually most] or all of the fat.
The term "fat" herein includes oil where appropriate, e.g. in the case of vegetable oil. Herein, in accord with conventional usage, ~ fat for cheese means the wt . ~ of fat in the total dry matter content of the cheese, whereas for all other materials [e.g. for cream, cheese milk etc.~ the " fat means the vol.~ of fat i.n the material.
The flrs. step in a first ty~e of ~mho~i according to the i~vention is the provision or preparation of a cream-type fat in water emulsion, this usually having a fat content of 10-60 weig~ percent, e.g. 30-~o weight percent. This emulsion may be a normal cream or an emulsion prepared from water and any or.e, two or more of fats selected from milk fat, - WO 95135031 2 ~ 9 3 ~ 7 4 PCT~EP95~0~351 o anhydrous milk fat, fractionated milk ~at, decholes~erized milk fat, butter, other animal fats and vegetable fat [natural and/or hardened and/or de-odorized].
The fat content of this emulsion is reduced [e.g. to rom 10-30 weight percent], and its content of membrane substance is increased, by adding ~hereto material enriched in membrane substarce-e.g. whey, buttermilk, skimmed milk, or butter or cream serum [butter or cream minus at least most of the fat~; when cream serum is employed it is preferably made from a cream with a fat content of from ~ 0-82 weight percent .
For best results it can be important to subject the resulting membrane substance-enriched emulsion ~o heat treatment below the boiling point [e.g. at 50-8Q'CI, preferably lS with stirring or mechanic=l working.
The resulting emulsion is then homogenized at high pressure, e.g. at 40-400 bar, preferably 150-250 bar. The high pressure homogenization in the presence of erhanced levels of membrane substance gives significant increase in globular fat surface without undesirable homog~ni7~tinn of the milk solid non-fat whilst ~-;ntAinin~ the increased fat surface covered by the membrane suostance present.
2s Following homogf~n;7Atinn, the emulsion is diluted to give a cheese milk of the reouired fat rnnr~ntr~Ation e.g. 0.5 to 4 weight percent. Such dilution may for example oe with [preferably un-1 , i 7f'~] skimmed or whole milk or a combinaeion the-eof.
In a 3ecor~d type of l~mho~li t, the enriched emulsion is ` formed by emulsi.ying fa~ [e.g. one or more selected from milk fae, fractiona~ed milk fat, anhydrous milk f~t, de-WO 95/35034 2 1 9 3 0 7 4 PCTtEP95102351 cholesteroli2ed milk ~at, butter, other ar,imal fa~s and vegetable ia~s], preferably at elevated temperature below the boiling point [e.g. 50-80C], with membrane substance-enriched liS~uid [e.g. one or more of natural and reconstituted whey, buttermilk, (partially~ skimmed milk and butter and cream s serum]; the resulting enriched emulsio~ can ther, be pressure i 7e~1 and diluted as r~cr~ri h~rl above to give the cheese milk .
A low-fat cheese-m king milk can also be made by the iollowing third type of embodiment:
A membrane substance - enriched material such as one or more of natural and reconstituted whey, buttermilk, (partially) skimmed milk and butter and cream serum [butter or cream without total fats] which has preferably been heated to a temperature below the boiling point [e.g. sO-~0C] is pressure homogenised [e.g. at 40-400 bar] and ther. ad~usted to the fat content required ior the cheese milk, e.g. by mixing with one or more of (partially) skimmed and whole milk.
Subse~uent conversion of the cheese milk from the above types oi ~ to give cheese by the addition o~ starter culture and rernet followed by coagulation and re-heating e~c.
can be conducted in conventional manner.
The illventiQn is illustrated by the following working Examples .
F~Y~MPT~ 1 Dairy cream with a fat con~ent of 40 weight percent was diluted with c-eam serum [obta ned by removal of fat from another batch o the same cream] to a fat content of 20 weight percent. The diluted cream was heated at 60-C with stirring WO 95/35~34 2 1 q 3 0 7 4 PCI/EP95~D2351 o~ and then hnmn~-~ni ?~d ~ a pressure of 200 bar. Skimmed milk was added to the ~ , i 7,~1 emulsion to gi~re a final cheese milk cnnt~inin~ one weight percent fat.
To make Gouda cheese, the cheese-making milk is heated to 33C and calcium chloride is added [20g to ~00l cheese-making milk] to improve its ability to coagulate. After addition of 0.?~ mesopllyllic starter culture and after 20 minutes in~ h~inn time, rennet is added [25 ml rennet of strength 1: 15,000 per lO0l cheese-making milk]. A_ter 30 lo minutes thickening time, the curd is cut [particle si7e 3-6 mm] and undergoes preliminary cheese making for 20 minutes while stirring. After taking off 409~ of the whey and washing with 40C warm water, so that a temperature of 36-37C is reached, it is further stirred ~or 20 min. After preliminary take off of 20~ of the whey, the curds-whey mix is put in a pre-press pan under whey.
Pre-pressing of 30 mln duration follows, then main pressing for 2 hours after dividing into blocks.
Ater post-~ri~;fi~tinn to a pH of 5.3, the blocks are cut into 2 kg bars and salted in the salt bath for 20 hours.
The cheese ripens in foil and paraffin for at least 4 weeks at 15-16C. The product cheese had a dry matter content of 50 wt . % of which 25 wt . ~ was fat .
Fl ~MPhP~ 2:
Example 1 w~s repeated using for r~ ~inn, instead of the initially ormed liquid cream serum, the dried and
3 o powdered serum ?lus water . The cheese milk and Gouda cheese obtained wer~ t-e same as in Example 1.
WO 95/3~034 2 1 9 3 0 7 4 PCr/EP95~02351 O r~AMPT,~ 3 ~"
Example 1 was repeated, but wieh the addi~ion of skimTned milk to the h~ , i 7~ emulsion to ~ive a cheese milk of 2 . 5 weight percer,t fat content. This cheese milk was proce3sed in co~ventioral manner [e.g. as in Example 1] to give a full fat Gouda cheese [dry matter cor,te~t 53 wt . S of which 48 wt . ~ is fat] having texture and taste markedly superior to that of conve~tional ull fat Gouda cheese.
F~AMPLlz 4:
lo Cheese-making milk is produced as in ~xample 1 but with a ~at con~erLt o_: 1.5S. A fromage frais is then made as f Qllows:
The chcc-c -`ki n~ milk is heated ir. a pan to 22-24C and 1~ mesophyllic starter culture ar,d rennet [1-2 ml for 1oo cheese-making milk] are added.
After 16-20 hours f~ nt~ti~n to a pEI of 4.6, the curds are pressed out by means of a sieve pan.
A fromage frais is obtained with 3o wt. ~ dry material and 30 wt.% toeal fats in the dry material, which is equal in taste a~d texture to a conve~tional double cream cheese with 6s-70~ total fats.
MPL~! 5 Low-fat f~omage frais, which is fatted a_eerwards with cream, is produced as follows:
Skimmed m-lk, opti.ollally heat treated at 6ri-75C, is homogenized at :00 bar; lS mesophyllic starter culture and ren~et [1-2 ml or 100~ cheese-making milk] are then added at 26-2soc and af,~r 16-20 hours f~rm~ t~;on~ the curds are WO 95/3503-~ 2 1 9 3 0 7 4 PCT~EP95J023~;1 stirred and separated from the whey ~lth a Quark centri~uge.
A low-fat fromage frais is obtained `wieh about 20 wt.~
solids, which is then Catted to 20 wt.% total fats in the dry matter with the diluted [203s~ cream obtained as described in Example 1 or 2.
This fromage frais is comparable to a fromage frais fatted with a conventional cream to 40~ total fats.
MPT.~! 6 A low-fae cheese-making milk is produced by the following method::
A mixture of e~Iual parts buttermilk and cream serum is heated to 70C and homogenised at 100 bar. This mixture is diluted with four times the amount of skimmed milk. The cheese-making milk thus obtained is heated to 93 C ~or S min, then cooled to the f~ t; on temperature of 25C and mesophyllic starter culture and renne~ [0 . 5 ml for lOOt cheese-making milk] are added. The ferelentation time amounts to 16-20 hours, until a pFI of 4 . 5 is reached.
After stirring the curds and heating to 40-42C, ultrafiltration is ef:Eected to a dry weight of 205 in the concentraee .
- :
The fromage frais thus obtained in the low-fat range [aboue S wt.~ total fats in the dry matter] is comparable with a conventional Cromage frals with 20~ ~otal fats.
There is also ehe possibility o~ fat~ing the resul;ing fromage frafs with diluted cream as ob~ained in Example 1 or 2 to a fromage f_ais with higher fat content, which is superior in tasee and textur; to a f~omage f_ais which has 2~ q3074
WO 95/3~034 2 1 9 3 0 7 4 PCr/EP95~02351 O r~AMPT,~ 3 ~"
Example 1 was repeated, but wieh the addi~ion of skimTned milk to the h~ , i 7~ emulsion to ~ive a cheese milk of 2 . 5 weight percer,t fat content. This cheese milk was proce3sed in co~ventioral manner [e.g. as in Example 1] to give a full fat Gouda cheese [dry matter cor,te~t 53 wt . S of which 48 wt . ~ is fat] having texture and taste markedly superior to that of conve~tional ull fat Gouda cheese.
F~AMPLlz 4:
lo Cheese-making milk is produced as in ~xample 1 but with a ~at con~erLt o_: 1.5S. A fromage frais is then made as f Qllows:
The chcc-c -`ki n~ milk is heated ir. a pan to 22-24C and 1~ mesophyllic starter culture ar,d rennet [1-2 ml for 1oo cheese-making milk] are added.
After 16-20 hours f~ nt~ti~n to a pEI of 4.6, the curds are pressed out by means of a sieve pan.
A fromage frais is obtained with 3o wt. ~ dry material and 30 wt.% toeal fats in the dry material, which is equal in taste a~d texture to a conve~tional double cream cheese with 6s-70~ total fats.
MPL~! 5 Low-fat f~omage frais, which is fatted a_eerwards with cream, is produced as follows:
Skimmed m-lk, opti.ollally heat treated at 6ri-75C, is homogenized at :00 bar; lS mesophyllic starter culture and ren~et [1-2 ml or 100~ cheese-making milk] are then added at 26-2soc and af,~r 16-20 hours f~rm~ t~;on~ the curds are WO 95/3503-~ 2 1 9 3 0 7 4 PCT~EP95J023~;1 stirred and separated from the whey ~lth a Quark centri~uge.
A low-fat fromage frais is obtained `wieh about 20 wt.~
solids, which is then Catted to 20 wt.% total fats in the dry matter with the diluted [203s~ cream obtained as described in Example 1 or 2.
This fromage frais is comparable to a fromage frais fatted with a conventional cream to 40~ total fats.
MPT.~! 6 A low-fae cheese-making milk is produced by the following method::
A mixture of e~Iual parts buttermilk and cream serum is heated to 70C and homogenised at 100 bar. This mixture is diluted with four times the amount of skimmed milk. The cheese-making milk thus obtained is heated to 93 C ~or S min, then cooled to the f~ t; on temperature of 25C and mesophyllic starter culture and renne~ [0 . 5 ml for lOOt cheese-making milk] are added. The ferelentation time amounts to 16-20 hours, until a pFI of 4 . 5 is reached.
After stirring the curds and heating to 40-42C, ultrafiltration is ef:Eected to a dry weight of 205 in the concentraee .
- :
The fromage frais thus obtained in the low-fat range [aboue S wt.~ total fats in the dry matter] is comparable with a conventional Cromage frals with 20~ ~otal fats.
There is also ehe possibility o~ fat~ing the resul;ing fromage frafs with diluted cream as ob~ained in Example 1 or 2 to a fromage f_ais with higher fat content, which is superior in tasee and textur; to a f~omage f_ais which has 2~ q3074
4 PCT/Ep9slo~3 0 been fatted with conventional cream.
MPT,F 7 CheesQ-making milk is produced according to Example 4, but with a fae content of 3~f, and processed after f~ tat;~n s and pressing out as in Example 4, to a fromage frais by ultrafiltration or as in Example 5, with a dry weight of about 35 wt.% and a dry matter fat content of 45 wt.%. By mixing with ~ diluted cre~m with 30~ fat, [obtained with dilution Z18 in Example 1 or 2], a fat fromage frais i3 obtained with 65~
total fats, which is far superior in its sensory characteristics and creaminess to a double cream cheese produced with convQntional cream.
MP~ 3:
Purified soya bean oil is pre-~ ci fi ~d by intensive stirring in cream serum heated to 60C, so that this emulsion has a fat content of 20~. The pre-emulsion is then homogenised at a pressure of 200 bar. Skimmed milk is added to this vegetable cream, so that a chcc3c, -k~n~ milk with a fat contQnt of l~s is obtained.
The further processing of the cheese-making milk follows ~xa~ple 1.
MPT,F 7 CheesQ-making milk is produced according to Example 4, but with a fae content of 3~f, and processed after f~ tat;~n s and pressing out as in Example 4, to a fromage frais by ultrafiltration or as in Example 5, with a dry weight of about 35 wt.% and a dry matter fat content of 45 wt.%. By mixing with ~ diluted cre~m with 30~ fat, [obtained with dilution Z18 in Example 1 or 2], a fat fromage frais i3 obtained with 65~
total fats, which is far superior in its sensory characteristics and creaminess to a double cream cheese produced with convQntional cream.
MP~ 3:
Purified soya bean oil is pre-~ ci fi ~d by intensive stirring in cream serum heated to 60C, so that this emulsion has a fat content of 20~. The pre-emulsion is then homogenised at a pressure of 200 bar. Skimmed milk is added to this vegetable cream, so that a chcc3c, -k~n~ milk with a fat contQnt of l~s is obtained.
The further processing of the cheese-making milk follows ~xa~ple 1.
Claims (10)
1. A process for preparing cheese milk for cheese production, the process comprising providing a fat-in-water emulsion enriched with membrane substance, pressure homogenizing the emulsion to increase the fat globule surface area whilst maintaining the increased surface area covered by membrane substance, and mixing the homogenized emulsion with aqueous liquid to yield the cheese milk of required fat content.
2. A process according to claim 1 wherein said enriched fat -in-water emulsion contains at least one fat selected from milk fat, other animal fats and vegetable fats.
3. A process according to claim 1 or 2 wherein said enriched emulsion is formed, or heat-treated before said homogenization, at elevated temperature below its boiling point.
4. A process according to any preceding claim wherein said enriched emulsion is a diluted cream or is formed by emulsifying fat in aqueous liquid containing membrane substance.
5. A process according to claim 1 or 2 or 3 wherein said enriched emulsion is selected from whey, skimmed and partially skimmed milk, buttermilk, cream serum and butter serum.
6. A process according to any preceding claim wherein said enriched emulsion is homogenized at a pressure of from 40-400 bar.
7. A process according to any preceding claim wherein the homogenized emulsion is mixed with aqueous liquid to give cheese milk having a fat content of from 0.5-4 weight percent.
8. A process according to any preceding claim wherein the homogenized emulsion is mixed with liquid selected from skimmed, partially skimmed and whole milk to give the cheese milk.
5. A method which comprises obtaining cheese milk by a process according to any preceding claim and converting it to cheese.
10. A method according to claim 9 including mixing the resulting cheese with cream to increase its fat content.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9412144A GB9412144D0 (en) | 1994-06-17 | 1994-06-17 | Cheese process |
| GB9412144.9 | 1994-06-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2193074A1 true CA2193074A1 (en) | 1995-12-28 |
Family
ID=10756874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002193074A Abandoned CA2193074A1 (en) | 1994-06-17 | 1995-06-16 | Process for preparing cheese milk |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0769912A1 (en) |
| AU (1) | AU2884795A (en) |
| CA (1) | CA2193074A1 (en) |
| GB (1) | GB9412144D0 (en) |
| WO (1) | WO1995035034A1 (en) |
| ZA (1) | ZA955030B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2308052A (en) * | 1995-12-15 | 1997-06-18 | Blesinger Ludwig Stephan | Cheese production |
| DE19700810A1 (en) * | 1997-01-13 | 1998-07-16 | Bayer Ag | Method and device for homogenizing milk |
| NL1009378C2 (en) * | 1998-06-11 | 1999-12-15 | Friesland Brands Bv | When heated, form-stable cheese and a method for preparing it. |
| EP1486124A1 (en) * | 2003-06-09 | 2004-12-15 | S.p.A. Egidio Galbani | Preparation of a dairy product |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3873729A (en) * | 1970-11-17 | 1975-03-25 | Fuji Oil Co Ltd | Preparation of a cheese-like fermented food |
| NL7212074A (en) * | 1972-09-05 | 1974-03-07 | ||
| NL9001692A (en) * | 1990-04-26 | 1991-11-18 | Cooeperatieve Melkproductenbed | METHOD FOR PREPARING AN OIL-IN-WATER EMULSION |
-
1994
- 1994-06-17 GB GB9412144A patent/GB9412144D0/en active Pending
-
1995
- 1995-06-16 WO PCT/EP1995/002351 patent/WO1995035034A1/en not_active Application Discontinuation
- 1995-06-16 EP EP95924267A patent/EP0769912A1/en not_active Withdrawn
- 1995-06-16 AU AU28847/95A patent/AU2884795A/en not_active Abandoned
- 1995-06-16 CA CA002193074A patent/CA2193074A1/en not_active Abandoned
- 1995-06-19 ZA ZA955030A patent/ZA955030B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU2884795A (en) | 1996-01-15 |
| ZA955030B (en) | 1997-03-19 |
| GB9412144D0 (en) | 1994-08-10 |
| EP0769912A1 (en) | 1997-05-02 |
| WO1995035034A1 (en) | 1995-12-28 |
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