DE10224251B4 - Process for making mozzarella cream cheese - Google Patents

Abstract

Process for the preparation of mozzarella cream cheese, characterized by the following process steps:
a) milk from cows or water buffalo is pasteurized,
b) the pasteurized milk is brought to a temperature in the range of 35 ° C,
c) the warm pasteurized milk is further processed by inoculation and fermentation by adding animal rennet and / or microbial rennet and / or cultures of lactic acid producing bacteria, optionally acidulants such as citric acid,
d) as a result of which the milk curdling and thickening forms a viscous casein (milk proteins) and low-viscosity whey,
e) the casein deposited in the whey is comminuted by cutting into fragments and curd by separation of the whey,
f) then the curd is drained,
g) the drained curd is immediately flash-frozen within a few seconds to a temperature below -20 ° C by means of a liquid inert refrigerant such as liquid carbon dioxide or liquid nitrogen,
h) the flash-frozen cheese curd is packaged as an intermediate in desired containers and at temperatures ...

Description

The The invention relates to a method for producing mozzarella cream cheese and its Use. Mozzarella is a white unripe cream cheese with mild Taste and supple whiter thread-pulling elastic structure.

For the production mozzarella from water buffalo milk or cow's milk is used in a known manner, the whole milk used first heated to about 35 ° C and then Lab, preferably Kälberlab and / or added to the microbial rennet. This causes the milk to clot and thicken a, there is the so-called cheese curd. The addition of citric acid speeds up this process. It transform the lactic acid bacteria partially converts the milk sugar contained in milk into lactic acid, this binds the framework substance the milk protein, the calcium itself, so that the framework collapses and the milk protein - casein - as a viscous mass yourself remaining in the fluid Whey settles. By separating the whey and cutting the precipitated casein receives the so-called cheese curd. By melting, kneading and pulling is from the curd Subsequently, a stringy elastic mass - the mozzarella - obtained a soft cream cheese. Mozzarella cheese is immediately serviceable and edible without further maturity and The freshest flavor and taste are ever fresher is offered for consumption. So mozzarella cream cheese not it dries up and spoils, it is soaked in salt water and packed in spent the trade. Fresh mozzarella is also in salt water Inlaid only a few days fresh with a soft consistency and best Preserve flavor, with longer In storage, a migration process takes place in both directions the salt water in the mozzarella and vice versa, causing the mozzarella loses freshness and taste and becomes dry and harder. This is even more true when using cultures instead of labs the production of mozzarella, since the cultures - bacteria - the transformation process also in continue the mozzarella and thus this in consistency and flavor change. On the other hand, a fresh mozzarella, which is made using Cultures was produced, a particularly good flavor and taste on. Because industrially produced mozzarella has a minimum duration of 25 days after production, this is the use restricted by cultures, Because mozzarella ages faster with too high a percentage of cultures and thus loses too quickly to taste and aroma. It tastes best freshly made mozzarella.

There Mozzarella from natural Ingredients is produced, it is free of preservatives and therefore only limited shelf life.

From the EP 05 35 268 B1 A method of preserving mozzarella has already become known, in which freshly prepared mozzarella is cooled in cold water and the cooled cream cheese is frozen within 48 hours after removal from the salt water at temperatures around -4 ° C., obtaining a saline mozzarella in which sodium chloride is added in addition to preservation. In order to obtain smaller pieces of cheese, the fresh cheese, cooled in cold salt water, is comminuted after removal from the salt water and then frozen at temperatures just below the freezing point. The frozen mozzarella particles thus obtained are relatively salty and relatively dry, thereby reducing fresh taste, and are preferably used as mini particles for sprinkling on pizzas and baking. They have lost freshness and moisture through treatment with salt and salt water and they lack the freshness quality.

Of the Invention is based on the object at any time fresh from the day Mozzarella cream cheese outside industrial production sites to disposal to put, being, a cheap and economical production guaranteed should be.

According to the invention this Task with a method according to claim 1 solved, in the production of mozzarella cream cheese in a first stage of the process from milk by fermentation and admissions a curd is obtained, in one second stage of the cheese curd is flash-frozen, wherein the Verkäsungsprozeß interrupted becomes and storable transportable intermediate is obtained and in a third Process section to desired Time at a desired Place of the Verkäsungsprozeß continued and the intermediate - shock-frozen Cheese curd - through Thawing and melting in hot water, kneading, pulling and forms are transferred directly to the condition of mozzarella cream cheese.

By the interruption of the invention Verkäsungsprozesses for making mozzarella cream cheese from fresh milk Insert a Schaffrostung in the Verkäsungsprozeß succeeds it, the problem of the shelf life of freshly made mozzarella to bypass and the place of completion and date of Mozzarella cream cheese regardless of the first part of the process of making the curd to choose from fresh milk.

It is according to the invention thus possible, fresh milk in big Quantities in a dairy or other production facility to curd to process, then interrupt the Verkäsungsprozeß, the preserved curd storable by shock freezing and transportable to do it at a later time and at another Thawing place and the Verkäsungsprozeß to Receipt of mozzarella cream cheese to finish. In this way it is possible from the day of processing the fresh milk until the receipt of the mozzarella cream cheese from one day up to now a period of up to 5 to 6 months to extend. Also according to the invention the problem will be solved that too certain seasons less mozzarella is consumed, and too other times more, but the base - fresh milk - always available in equal quantities stands. Thus, according to the invention for times of maximum consumption, a stock can be created - storage - with the it possible is also at a later date Make mozzarella cream cheese of the same quality as one Mozzarella cheese, from fresh milk to mozzarella cream cheese at one Day was processed.

It was found that through the shock freezing the quality of the cheese curd does not suffer, but rather conserves it and the condition the cheese curd, as it was present before the shock freezing is obtained. The condition of the thawed cheesecake again So also bacteriologically corresponds to the state before the shock freezing thereof.

advantageous Embodiments of the method according to the invention are the characterizing Features of the dependent claims removable.

Of the shock-frozen cheese curd is desired as an intermediate to Packed and packaged at appropriate temperatures below stored in the freezing point and can in this form to any desired Be delivered to customers. The recipient of the shock-frozen curd according to the invention needed for the Continuation of the Verkäsungsprozesses a vessel that can be heated is or with appropriately hot Filled with water is for the inclusion of the intermediate product and corresponding kneading and Pulling devices to process the molten mass. at Achieve the desired Consistency for Mozzarella cream cheese begins the shaping into the desired Shape like bullets, rods, braids or similar. This second part of the Verkäsungsprozesses, the spot carried out can, can with small utensils be carried out manually or by machine. Within less Gets hours so locally a mozzarella cream cheese, the immediately for consumption is suitable or directly, possibly with other ingredients, such as Spices, Tomatoes, chives, basil, paprika, etc. sold in portions can be. About that In addition, the freshly made Mozzarella cream cheese can also for the Transport and possibly a few days of the desired durability in brine be passed on packaged.

At The traditional production of mozzarella changes the method according to the invention nothing so far, except that it einschiebt the process step of Schrockfrostens, creating a subsequent Storage time and transportation yields before the finished salable, servable product is obtained.

• a) Milch von Kühen oder Wasserbüffeln wird pasteurisiert,
• b) die pasteurisierte Milch wird auf eine Temperatur im Bereich von 35°C gebracht,
• c) der warmen pasteurisierten Milch wird tierisches Lab und/oder mikrobielles Lab und/oder Kulturen von Milchsäure produzierenden Bakterien, ggf. Säuerungsmittel, wie Zitronensäure zugegeben,
• d) die infolge dessen gerinnende und eindickende Milch bildet ein dickflüssiges Kasein (Milcheiweißstoffe) und dünnflüssige Molke,
• e) das in der Molke abgesetzte Kasein wird durch Schneiden zu Bruchstücken zerkleinert und durch Abtrennen der Molke Käsebruch erhalten,
• f) anschließend wird der Käsebruch drainiert,
• g) der drainierte Käsebruch wird unmittelbar anschließend mittels eines flüssigen inerten Kältemittels, wie flüssiger Kohlensäure oder flüssigem Stickstoff innerhalb weniger Sekunden auf eine Temperatur unterhalb –20 °C schockgefrostet,
• h) der schockgefrostete Käsebruch wird als Zwischenprodukt in gewünschte Gebinde abgepackt und bei Temperaturen unterhalb des Gefrierpunktes gelagert,
• i) zu gegebener Zeit wird das Zwischenprodukt dem weiteren Verkäsungsprozeß zugeführt und aufgetaut und in salzhaltigem heißem Wasser bis zu etwa 95 °C aufgeschmolzen, geknetet und gezogen, bis eine geschmeidige elastische fadenziehende Masse sich gebildet hat, die einem Mozzarella-Frischkäse entspricht und aus dieser Masse manuell oder maschinell Kugeln, Zöpfe, Stangen ausgeformt werden.

The essential process steps of mozzarella cream cheese according to the invention comprise the following steps:

• a) milk from cows or water buffalo is pasteurized,
• b) the pasteurized milk is brought to a temperature in the range of 35 ° C,
• c) adding to the warm pasteurized milk animal rennet and / or microbial rennet and / or cultures of lactic acid-producing bacteria, possibly acidulants such as citric acid,
• d) as a result of which the milk curdling and thickening forms a viscous casein (milk proteins) and low-viscosity whey,
• e) the casein deposited in the whey is comminuted by cutting into fragments and curd by separation of the whey,
• f) then the curd is drained,
• g) the drained curd is immediately flash-frozen within a few seconds to a temperature below -20 ° C by means of a liquid inert refrigerant such as liquid carbon dioxide or liquid nitrogen,
• h) the flash-frozen cheese curd is packaged as an intermediate in desired containers and stored at temperatures below freezing point,
• i) in due course, the intermediate product is fed to the further Verkäsungsprozeß and thawed and melted in saline hot water up to about 95 ° C, kneaded and pulled until a supple elastic thread-pulling mass has formed, which corresponds to a mozzarella cream cheese and from this Mass manually or mechanically balls, braids, rods are formed.

Animal Lab is preferred calf rennet. By using cultures of lactic acid-producing bacteria, the taste of the mozzarella can be improved, as this can produce more flavor, on the other hand, the freshly prepared mozzarella then within a few days is used up because it then loses more of the activity of the cultures faster consistency and taste. The blast chilling of the cheese curd of the present invention provides sufficient shelf life even when using crops to locally sell the freshly made product after thawing, leaving it fresh for at least 5 days. Of course, even this locally produced fresh product can be preserved by sterile packaging in brine for a longer period of time.

The Intermediate - the shock-frozen according to the invention Cheese curd - according to claim 9 or 10 allows according to daily Need daily Fresh locally, the desired amount with mozzarella cream cheese produce fresh from the day.

in the first part of the Verkäsungsprozesses the milk coagulates and the milk protein - casein - turns out to be a viscous mass in the remaining low-viscosity whey settles. In this precipitated Casein is also a large part of the whey included. It is now the precipitated Casein is crushed by cutting into small fragments, to which also To facilitate discharge of whey. It's not just the whey from the cheese curd separated, but the remaining curd is inventively drained, for example, during continuous passage through a perforated drum. According to the invention, it is provided that the curd is drained to a dry mass of 35 to 46%, in particular 36 to 42% drained. Here, dry matter is understood to mean the entire solid mass.

Of the drained cheese curd is flash frozen within a few seconds at very low temperatures, wherein the temperature of the drained curd is at least -20 ° C or below, preferably -25 ° C or lower is lowered. The liquid refrigerant used for shock freezing should have a temperature below -40 ° C. As liquid refrigerant come across Food, here cheese, Inert substances in question, such as liquid nitrogen or liquid carbonic acid. For the shock freezing of the drained curd a period of about 2 to 6 seconds is used. The drained curd is preferred on a conveyor belt by a liquid bath from an inert refrigerant drawn.

Of the as an intermediate packed shock-frozen cheese curd can at the time where he processes to mozzarella cream cheese should be thawed, and then introduced into hot saline water or directly into hot saline water too Melting be introduced. The hot water usually has a temperature between 70 to 90 ° C. The processing by kneading and pulling to molding done in a known manner.

Of the shock-frozen cheese curd from cow's milk or water buffalo's milk can be used as an intermediate for Serve the production of mozzarella cream cheese by thawing and melting of the flash-frozen cheese curd in hot saline Water, kneading, pulling and shaping into balls, pigtails, rods is obtained. The shock-frozen cheese curd stands out that he out a drained cheese curd with a dry matter of 35 to 46%, in particular 36 to 42% and in an inert liquid refrigerant a temperature below -40 ° C in a few Seconds was flash frozen.

For the production the cheese breakage and the mozzarella is used whole milk, so that the Mozzarella cheese in the dry matter at least 30% (half fat) up to 46% fat or contains more in dry matter.

In the 1 is the traditional process for producing mozzarella cream cheese shown schematically and in the 2 the process according to the invention for the production of mozzarella cream cheese shown.

In the traditional production of mozzarella cream cheese, as used in the 1 is shown schematically, the freshly delivered whole milk is pasteurized in the station S1 according to process step a, for example, at temperatures above 70 ° C and then transferred the milk M in the fermenter station S2, in which it is heated to 35 ° C, here the And acidulants, citric acid, crops, thereby causing the milk to clot and thicken, and precipitate the milk proteins. Finally, the precipitated casein - the cheese curd KB - crushed and the whey withdrawn - process sections b, c, d, e - and the cheese curd for further draining into the station S3, in which a perforated drum is transferred - process section f -. After performing the drainage step f, the drained curd DKB is supplied to the station S6 in which the processings i, namely melting, kneading and drawing until the state of the mozzarella is reached are performed, and then the corresponding shapes, such as ball, bar , Plait be formed. The freshly made mozzarella cream cheese is then packaged ready for sale in portions.

The traditional method according to the invention, see 2 to process steps g and h in stations S4 and S5, namely blast freezing, packing and storing, including transportation extended, these steps are inserted before the melting of the drained curd DKB in the station S6, whereby the Verkäsungsprozeß is interrupted. According to the invention, a first process section I is obtained with the process steps a to f, ie production of the drained cheese curd and removal of the whey. The process section II comprises the interruption of the Verkasungsprozesses by shock frosting in the station S4 and packing and storing h in the station S5 summarized for a longer period up to 6 months approximately and also includes the local change. The resumption of the Verkäsungsprozesses and completion of the mozzarella cream cheese from the obtained by the flash freezing intermediate Z of a frozen drained cheese break is carried out in process section III with the process step i, as described, in due course at the given place to Mozzarella cream cheese in best freshness quality in the to obtain the desired amount.

Claims (9)

Process for making mozzarella cream cheese, characterized by the following process steps: a) milk from cows or water buffalo is pasteurized, b) the pasteurized milk is added to a Temperature in the range of 35 ° C brought (c) the warm pasteurized milk is replaced by Fermentation further processed by animal lab and / or microbial Lab and / or cultures of lactic acid producing bacteria, possibly acidulants, like citric acid be added d) as a result, the milk curdling and thickening makes a viscous Casein (milk proteins) and low-viscosity whey, e) the casein deposited in the whey is crushed by cutting into fragments and by separating the whey curd receive, f) subsequently becomes the curd drained g) the drained curd is immediately afterwards by means of a liquid inert refrigerant, how liquid carbonic acid or liquid Nitrogen flash-frozen within a few seconds to a temperature below -20 ° C, H) the shock-frozen cheese curd is desired as an intermediate in Packaged and at temperatures below freezing stored, i) in due course, the intermediate becomes the other Verkäsungsprozeß fed and thawed and melted in saline hot water up to about 95 ° C, kneaded and pulled until a supple elastic thread-pulling Mass has formed that corresponds to a mozzarella cream cheese and from this mass manually or mechanically balls, braids, rods be formed. Method according to claim 1, characterized in that that the curd drained through a perforated drum during continuous operation becomes. Method according to one of claims 1 or 2, characterized that the curd for shock freezing to a dry matter of 35 to 46%, in particular 36 to 42% is drained. Method according to one of claims 1 to 3, characterized that the curd within 2 to 6 seconds at a temperature of the liquid refrigerant is flash frozen below -40 ° C. Method according to one of claims 1 to 4, characterized that the curd on a conveyor belt by a liquid bath of an inert refrigerant is pulled. Method according to one of claims 1 to 5, characterized that this Intermediate product of the shock-frozen curd after thawing again the same condition also bacteriological as before the shock freezing having. Method according to one of claims 1 to 5, characterized that this Intermediate for a period of at least 5 months. Use of flash-frozen cheese curd from cow's milk or water buffalo's milk for the production of mozzarella cream cheese by thawing the shock-frozen Curd, Melting in hot saline water, kneading, pulling and shaping into balls, pigtails, rods. Use according to claim 8, characterized that the cheese curd from drained cheese curd with a dry matter content of 35 to 46%, in particular 36 to 42% exists and in an inert liquid refrigerant at a temperature below -40 ° C in a few Seconds is flash frozen.