DE19528936A1 - Fresh cream cheese prepn. - by heating and homogenising a mixt. of cream, skimmed milk, milk powder, starch, gelatin and carrageen, cooling and fermenting - Google Patents

Abstract

Process for preparing a fresh cream cheese prod. comprises mixing cream having a content of 32-37 % milk fat with 0.8-13 wt. % skimmed milk, 2-4 wt. % skimmed milk powder, less than 1 wt. % starch, less than 0.3 wt. % gelatine and 0.05-0.2 wt. % carrageen, heating the mixt. to 65-70[deg]C and homogenising it at this temp. and a pressure of 40-80 bar, heating the homogenised mixt. to 80-120[deg]C and holding it at this temp. for 2.5 sec. to 5 min., and cooling it to fermentation temp. of 20-40 (25- 30)[deg]C.

Description

The present invention is another Development of the patent specification P 33 24 821 "spread from sow errahmbasis ". This patent describes a method for Production of spreadable sour milk products described ben, which is characterized in that an acidified cream even by increasing the dry milk mass by 1 to 2% a maturation and crystallization time by mechanical loading work is treated so that there is a fat agglomeration comes and a creamy, spreadable consistency arises. The Base cream is at 50 ° to 70 ° C with a pressure of min homogenized at least 60 bar and thermally preferably up to 112 ° C treated and then to a fermentation temperature cooled from approx. 20 ° C. The fermentation takes place with a mesophilic multi-strain culture, preferably in a sterile tank up to a pH below 4.8.

It was previously common in the production of cream cheese that Separate whey mechanically or by drainage to the product to give the typical taste and consistency.

The object of the present invention is on the one hand, the inven further develop according to the patent specification P 3324821 and to make a cream cheese that does not require  to separate the whey mechanically or by drainage in order to Product has a typical taste and consistency to give.

The object of the present invention is defined by claim 1 solved. Forms of training of the inventive idea set out in the subclaims.

The addition of carrageenan as a gelling or thickening agent the production of desserts is common and well known. Mixtures of locust bean gum and carrageenan are gelled used occasionally to make sour milk products and cream cheese for stabilize the thermization and in the cooling phase the Favor water retention and build consistency. It is also known that one in the production of sour milk product mixtures of locust bean gum and carrageenan take a certain ratio over the fermentation can without disturbing the formation of milk jelly. When adding Carrageenan alone becomes so star during fermentation ken complex reactions that the formation of closed Prevent protein jellies. There is flocculation and strong Whey leak.

The process developed was surprisingly found that the reactions described above are useful to to make a cream or double cream cheese without it having to concentrate through whey withdrawal, which leads to qualification benefits and cost advantages.  

It turned out to be extremely beneficial to the fat hold and fat-free dry matter set something Starch, gelatin and the smallest amounts of carrageenan, carrageenan, which contains mostly the fraction yota, to add then after the usual processing steps of this mixture depending on the desired consistency and taste thermophilic or add mesophilic lactic acid strains. The mix will be flavor-intensifying ingredients such as salt, sugar and / or Ge seasoning, seasoning preparations added. This mixture will be like this then at 65 ° to 70 ° C with a pressure of 40-80 bar homogeneous nized and then heated to 80 ° to 120 ° C, then they Is kept hot for 2.5 seconds to 5 minutes. The mixed and not yet fermented product is now in the for the Selling intended cups filled and then in pallets Composite between 20 ° to 40 °, preferably 25-30 ° C animals. After reaching a pH of 4.6 the product is gelled through, and after cooling has a typical cream cheese Maintain consistency. To avoid post-acidification the storage temperature is 6 ° to 8 ° C.

In a further embodiment of the method according to the invention rens is proposed to fermentation in fermentations tanks equipped with suitable agitators, perform.

By taking advantage of the homogenization and the their ingredients as well as starch and gelatin-controlled protein car rageen complex binding gives you the consistency typical of fresh cheese zen already at protein contents of 2.7 to 3.5%.  

Process flow

1. Mix
cream
Skimmed milk
Skimmed milk powder
including ingredients
2. Preheat and homogenize 60 ° C / 60 bar
3. Heating to 80-120 ° C, keeping hot for 2.5 seconds to 5 minutes
4. Cooling to ripening temperature
5. Add the fermentation cultures
6. Mix in the herb and spice preparation
7. Filling and sealing the cups
8. Maturation at 25-30 ° C
9. Cool the cups to approx. 4 ° C
10. Cold storage and sale

Recipe examples

Claims (7)

1. A process for the production of cream cheese and cream cheese preparations, characterized in that an output with ne preferably 32 to 37% milk fat other ingredients such as skim milk 0.8 to 13 wt .-%, skimmed milk powder 2-4 wt .-%, starch 1% by weight, gelatin below 0.3% by weight and carrageenan 0.05 to 0.2% by weight are added, the mixture is then heated and in the heating phase at 65 ° -70 ° C. at 40- Homogenization takes place at 80 bar, further heating to 80 ° to 120 ° C. is carried out and the product is then kept hot for 2.5 seconds to 5 minutes, in order then to fermentation temperature of 20 ° -40 ° C., preferably 25 ° -30 ° C. to be cooled down. 2. A process for the production of cream cheese according to claim 1, characterized in that the added carrageenan before containing the Yota faction. 3. Process for the production of cream cheese according to the claims chen 1 to 2, characterized in that the product according to the fermentation is not concentrated by whey removal becomes. 4. Process for the production of cream cheese according to the previously going claims, characterized in that the Pro produces flavors and / or herbs before fermentation ter and spice preparations in taste-influencing  Amounts are added, preferably up to 8% by weight and these are fermented with. 5. Process for the production of cream cheese according to the previously going claims, characterized in that the Pro duct lactic acid cultures preferably mixed in mesophilic and the fermentation in the sales packaging he follows. 6. Process for the production of cream cheese according to the previously outgoing claims, characterized in that the bold free milk solids, the fat content in the dry matter se and the total dry matter depending on the desired final con be set, with the final consistency between Should be 2 and 7 N [kg · ml / sec²] (measured at 10 ° C with Siemens-LFRA texture analyzer cylinder stamp, d = 25.4 mm, distance = 3 mm, speed = 0.5 mm / sec). 7. Process for the production of cream cheese according to the previously going claims, characterized in that the Fer mentation either in a cup or in a fermentation tank he follows.