DE1006245B - Process for the manufacture of a product used for the production of cheese or cheese preparations - Google Patents

Description

Process for the production of a cheese or cheese preparation Serving product The invention relates to the manufacture of a for the Production of products used for cheese or cheese preparations.

According to the invention, the peeled-off cheese curd particles are converted into a proportionate strong, edible acid solution immersed to a temperature of approximately is heated between 32.2 and about 49 ° C: In the production of cheese of the American, Canadian and English types, raw or pasteurized milk is served in a vat brought and a lactic acid starter added to the milk. If the desired degree rennet is added to coagulate the milk bring about; the resulting curd is then cut and the vat Heated until the curds solidify and lactic acid develops. The vat is then drained and the curds cheddart and / or washed. After all, the curd is pressed into molds and matured as cheese. During the The cheese develops its aroma as it matures and the curd becomes matted to form a soft, bound mass.

The time of ripening depends on the type of cheese used and the desired aroma development. The curd is usually left to 10 to Matured for 30 days when used as a liquid or piece of cheese for making processed Cheese is used, or the curd is left to mature for 5 to 6 months to get one to win briefly stored cheese, which is then also used in the production of further processed Cheese is used. After additional ripening, the cheese continues to develop, and after about a year the so-called aged cheese is produced, which as such is consumed or used in the production of cheese preparations.

In the production of cheese preparations, for example those of the Cheddar type, a mixture of cheese is made, for example cheddar cheese of the American, Canadian or English type, and usually liquid cheese, briefly aged cheese and a small amount of aged cheese. Everyone these ingredients of the mixture are ground and placed in a cooker together with a small amount of emulsifying salt, for example disodium phosphate, and warmed. The resulting product, which is a processed cheese (cheese preparation) is, is packaged in a warm state in the form of loaves.

The invention aims to obtain an improved product for use in the manufacture of cheese and cheese products. Furthermore concerns the invention is the creation of a product that after a short time and without aging period can be used in the production of cheese preparations. Further is subject of the invention is the creation of an improved product for blending with aged Cheese in the production of cheese preparations, this product in fixed quantities and can be used in a standardized manner for the production of a cheese preparation Quality of standard quality, flavor and cutting or schnitzel. Finally, the invention relates to the production of a product that exclusively can be used for cheese preparations, with or without the addition of emulsifying agents Salt.

The, production of the cheese curd happens essentially as in the usual procedures, d. That is, raw or pasteurized milk is put in a vat brought, the usual lactic acid starter is added, and the acid is left Milk to the desired degree, usually about 0.195% lactic acid, to develop. After this development, rennet is added to coagulate the milk. When the break has reached the desired level of strength, it will start with the Cutting knives commonly used in the production of cheddar cheese. The vat is then heated to between about 35 and 40 ° C and at this temperature held for a time sufficient to further solidify the fracture and to enable lactic acid development. The temperature is maintained and the fracture drains, so that a firm, elastic break What remains is what usually depends on the type of milk used: milk enters when the Lactic acid content of the last whey withdrawn from the curd between approximately 0.25 and 0.370 / 0.

The acid development can be accomplished by dry acid development or wet acid development. The former is preferred to produce an end product of the desired To maintain moisture; this is essentially all of the whey from the Cheese curd peeled off so that the curd acid develops essentially dry. Wet acid development results in an end product that is high in moisture; it takes place while the curd is immersed in the whey.

After the whey is drawn from the curd, the curd becomes perfect immersed in a lactic acid solution, the acidity of which is between about 0.2 and 1.5% which makes up lactic acid. Although lactic acid is preferred because it is made in the cheddar process naturally arises, other relatively strong, palatable solutions, such as Acetic acid, tartaric acid, citric acid and phosphoric acid solutions, find use, provided that the acidity is equivalent to that of the lactic acid solution given above. The curd and the lactic acid solution are heated while stirring; as soon as a break the desired quality is obtained, the acid is withdrawn from the curd.

The temperature to which the curd and the acid solution are heated; is very important to get a break in the desired properties. the The temperature should be above about 32.2 ° C, but not above about 49 ° C. If it is below 32.2 ° C, then the acid becomes to an undesirable level of absorbed by the break; the break then does not become tight and not bound and ripens not enough. By contrast, the fraction obtained by the method according to the invention becomes tight and binds when maturing and gives a high quality after aging Cheese with a soft plastic structure.

It was found that - the rupture when brought to temperatures close to the upper limit, e.g. B. is cooked to 32.2 to 49 ° C; becomes softer and one Has a higher moisture content, but it is so moist when cooked above 49 ° C and becomes soft that it is suitable for production in the known cheese production process is no longer suitable. This finding is surprising and in contrast to the previously widespread view that the breakage occurs when cooking at higher temperatures is expected to be drier and firmer.

If the temperature limits given above of over 32.2 are observed cheese curds of satisfactory quality are obtained up to 49 ° C; preferable though are. Temperatures between approximately 39 and 43 ° C.

The duration of the heating is also used to regulate the humidity important. It was found that prolonged heating leads to higher moisture content results in a cheese curd with less during shorter heating periods. Moisture content result. In general, for the production of cheese curd, the for use in -the other cheese processing desired property these- from 6 to. 40 minutes be heated.

Thus, according to the invention, a new and important relationship has been established for Regulation of cheese moisture determined; and this is essential because the fire, validity content of cheese preparations is stipulated by law. Previously it was necessary to achieve the desired moisture content by regulating the To achieve the amount of briefly stored and aged cheese in the mix, a process that is not wanted. According to the method according to the invention, however, it is possible Cheese curd with a moisture content below that which is currently available more solid Cheese had to gain, and this gives the possibility of the moisture content the cheese preparation through the cheese obtained by the method according to the invention to regulate.

The temperature of the acid solution in which the curd is immersed can be brought to the required temperature relatively slowly or else as soon as possible. Rapid heating of the curd in the acid has been hitherto adopted as a result of the curd hardening in molds and was undesirable. The possibility of rapid heating of the curd according to the invention The method therefore shows a surprising and new result and, moreover, increases the efficiency of the cheese-making system. Because it will be used to produce the Cheese curds reduced time required; There can therefore be more curd in the plant be generated. For example, the broken particles in molds 227 kg of curd, dipped in 454 kg of acid solution from 31.1 ° C to 43 ° C in 15 minutes heated.

As indicated above, the moisture content of the curd can can be regulated by regulating the cooking temperature and the cooking time and in addition by regulating the acidity of the acid solution within the specific limits and the degree of acid development of the curd prior to its immersion in the Lactic acid.

It was found that in general the particular temperature to which the acid must be heated to achieve the desired properties of the curd to achieve, depends on the solid components of the milk used; for Milk with fewer solids will require higher temperatures.

It has been found that a useful cheese curd can be produced when the acidity of the lactic acid solution was decreased to about 0.20 / 0. if For example, the acid solution is 0.5% when introducing the curd, has it when peeling off the curd 0.3%. The acidification is determined by titration.

The acid solution can be used several times to cook the curd provided that they are brought to the desired level by adding fresh acid Acidification value is brought. For example, three vats of curd were made one after the other boiled in the same aqueous acid solution.

After the curd is cooked in the acid and this is peeled off, the curd is salted and then placed in ring shapes and in the usual way pressed. After pressing, the break can be carried out according to the usual practice up to now stored and matured into a high-quality cheese or immediately with another cheese mixed and placed in a cooker. An emulsifying agent can be used in the cooker Agents are added, however it is also possible without such an agent to be added work to obtain a soft texture cheese. It is also possible to make cheese preparations to produce which contain 100% of the fraction obtained according to the invention. If it if it is desired to reduce the ripening, then the break can be in a cooler or in frozen Condition can be stored for longer periods of time.

Occasionally the breakage picks up in the whey and before the acidic boil does not have the desired level of strength, so that the end product is too high Contains moisture level for the production of cheese preparations or cheese food. There are several reasons why the breakage before the acid does not boil adequately can become solid, e.g. B. if a defective starter is used and if on the part of the operator errors are made, which lead to an inadequate Solidification of the fracture lead. However, it has been found that acid cooking does so It can be regulated that changes in the character of the cheese curd before acid boiling be balanced. If the curd is after the whey is removed and before the Acid cooking is soft and does not have the required strength, then can you can compensate for this by increasing the acidity during acid boiling. By attitude of acidity it is therefore possible to obtain a uniform curd even then to produce when changes occur during curd preparation, and this creates the prerequisite for greater standardization of what is gained from the break Cheese product.

The production of curd by the method outlined in connection With the production of cheese products is completely new in that the breakage during cooking in the acid solution loses its characteristic, milky taste, what was previously unknown. The preparation of the curd and the taste development make the curd immediately suitable for the production of cheese preparations Place of piece of cheese, which, as indicated above, takes more than 10 days to prepare requires. The method according to the invention thus saves time, Space and costs. Moreover, the curd can be standardized by controlling the process «> Ground so that there are no notable differences in the cheese preparation. Such standardization is not possible when piece cheese, its characteristics vary within wide limits, are used for the production of cheese preparations; in this case, in order to achieve a uniform quality, considerable Amounts of piece of cheese are excreted as waste, or the cheese preparation that is made entirely from piece of cheese, has characteristics that vary within wide limits. It is evident from this that the cheese curd produced according to the invention is used for the production of cheese preparations offers considerable advantages.

In one embodiment of the method according to the invention 908 kg of raw milk with a butterfat content of 3.5% in an elongated vat, which had a steam jacket, introduced. Raw milk is preferable because of the resulting break has a slightly lower moisture content and a better one Culture for the starter. Steam was let into the steam jacket of the vat, so that the milk temperature rose to about 31.1 ° C; the milk in the vat 9 kg of lactic acid were added as a starter. The temperature was raised over a period of time held for about 1 hour, whereupon 168 g of rennet were added to coagulate the milk became.

After the fracture had reached the desired strength, was he cut it by means of a 0.6 cm cutting knife according to the usual method. The contents of the vat were stirred with a Damrow stirrer; the temperature of the The vat was slowly raised to about 39 ° C and held until the acid was developed to about 0.195. The acidification was determined by taking Whey from the vat and titration against sodium hydroxide using a Phenol-Phthalein-Ind'i.kators. The titration device was calibrated so that it was the direct Acid reading allowed.

After the desired acid development has been achieved in the vat, the curd and whey were pumped onto a breaking table and the whey immediately derived from the break. The table was elongated and relatively narrow Trough with vertical side walls. The ends of the trough were curved in a circle, so that a Damrow stirrer could cover the entire surface area of the trough. Of the The bottom of the hollow was perfectly perforated and inwardly against the center line of the table inclined to promote separation of the whey from the curd. Along the midline the trough was provided with a recess, the vertically directed side walls and covered with a perforated lid or sieve. The bottom of the Mulde was equipped with a jacket that could be connected to a hot and cold water pipe for the purpose of heating the table or cooling it.

To facilitate drainage and prevent excessive drainage Acid evolution at the table was monitored using a Stoelting stirrer Mixing forks stirred. The curd on the table was drained for about an hour; the last whey withdrawn had an acidity of 0.32. It was found that to obtain a less moist product, acidify between about 0.32 and should be 0.37. The break remaining on the table was a firm, elastic one Substance; the broken particles retained their shape when pressed together in the hand.

During the dehydration of the curd on the break table, a lactic acid solution with an acidity of 0.50 was generated in the vat; this solution was pumped after the withdrawal of whey 'from the fracture to the table at a temperature of 36.7 ° C; this temperature corresponded roughly to that of the break; the break on the table was completely immersed in the acid. By introducing hot water into the mantle of the breaking table, the mixture of curd and acid was rapidly heated to obtain the desired curd texture; this was achieved at 43 ° C and a treatment time of 20 minutes. When pressed in the hand, the break was of a plastic, putty-like character; the broken particles had lost their visible shape; the mass broke into quark form when kneading between the fingers. In addition, the curd had lost its characteristic quark or milk taste.

Upon completion of the break, the lactic acid solution became instantly withdrawn from the table, leaving the break behind; in the: coat of the ink Cooling water was pumped to further develop the fracture after removal to prevent the acid. The acid solution had an acidity of 0.3%. The break was after removal of the acid solution by adding fine-grained salt in a Amount of about 2 percent by weight of the curd salted; while adding salt the curd was stirred on the table by a Stoelting stirrer. In the end The break became in the form of a metal ring brought and in the same in usually freed of any remaining liquid by pressing. Of the pressed curd was removed from the molds and stored.

After storage at 5.56 ° C for 2 days, the curd was placed in a digester of the type described in U.S. Patent 2,005,996 with the addition of usual amount of emulsifying agent introduced. Found as an emulsifying agent Disodium phosphate in an amount of 1.85 percent by weight of the mixture use. The liquid cheese was removed from the cooker, packed into loaf form, and refrigerated. He was of firm structure, good taste and cut well.

As explained above, the pressed break is also immediate Suitable to combine with aged cheese. As an extension of the given example the curd obtained by the method explained was mixed with cheddar cheese, the mixture contained approximately 25% of the fraction produced according to the invention, 25% / a liquid cheese, d. H. 2 month old cheese, 10% of 17 month old cheese and 40% short stored cheese that was 5 months old. This mixture was 1.75% disodium phosphate added, and the whole thing was cooked and packaged in the usual way. The received Cheese had good structure, excellent taste and was easy to cut.

A portion of the fracture was stored and found to be bound; after 4 months it had an excellent quality and structure; moreover had the Cheese has a good, clean cheese taste.

You can use the curd to make certain products before pressing and use shapes. However, it was found that the resulting product in this case has a high moisture content. If, therefore, from the curd Cheese preparations or cheese foods are to be produced by molding and pressing generally necessary.

It was curd with a moisture content of less than 30% produced and mixed with aged and briefly stored cheese to make cheese to gain the desired moisture content.

It follows from the above that the process according to the invention is considerable Offers advantages, particularly in connection with the manufacture of cheese preparations; however, the process according to the invention and the product obtained by the same can be used also for the production of other cheese products, such as cheese food and cheese stripes. Find use. The process results in high quality, vertige products low cost; it provides a uniform product with a minimum of waste.

Claims (7)

PATENT CLAIMS: 1. Method of making one for the production of cheese or cheese preparations serving product, characterized in that the curd particles freed from the whey into a relatively strong, edible one Acid solution can be immersed and this solution to a temperature between approximately 32.2 and approximately 49 ° C. 2. The method according to claim 1, characterized in that that the acid solution is heated to a temperature which is the temperature of the curd after deducting the whey from it corresponds approximately. 3. The method according to claim 1 or 2, characterized in that the acid solution has an acid content up to between Has 0.2 and 1.5 percent by weight of lactic acid. 4. Procedure according to one of the Claims 1 to 3, characterized in that the acid solution is from the cheese curd is deducted after acidifying the solution to approximately 0.2 percent by weight Lactic acid is reduced. 5. The method according to any one of claims 1 to 4, characterized characterized in that the temperature is maintained between about 39 and about 43 ° C will. 6. The method according to any one of claims 1 to 5, characterized in that the acid solution in contact with the fracture for a period of 6 to 40 minutes remain. 7. The method according to any one of claims 1 to 6, characterized in that the curd before dipping it in the acid solution under so far Development of whey acid is prepared that the last of the curd is deducted Whey has an acidity between about 0.25 and 0.37% lactic acid or equivalent comprises that the whey from the curd leaving behind elastic, solid cheese curd particles is withdrawn and that the heating of the acid solution is carried out until the Broken particles form a plastic, putty-like mass. B. The method of claim 7, characterized in that the last whey withdrawn from the curd is a Acidification has between about 0.32 and 0.37 weight percent lactic acid.