DE19546345A1 - Spore introduction in mfr. of normal and hard rind blue cheese - Google Patents

Abstract

Introduction of moulds, partic. spores of Penicillium roqueforti, into cheese during its ripening phase to produce blue cheese comprises placing the cheese (2) on a support plate (1) which has recesses (11) for the ends of pins (4) used to bore holes through the cheese for aeration purposes. The pins (4) are mounted in a carrier (6) which can be moved vertically in guides (8) under the action of e.g. hydraulic pressure (7) from an upper to a lower position. The pins (14) are guided in a spring-loaded pressure plate (3) prior to entering the cheese (2). Collars (12) are mounted on the pin carrier (6) around the pins (4) such that a space is provided between the pins and the collars and additives to be introduced into the cheese can be pumped around or through the pins (4) from a pump (9) and an additive reservoir (10). The additives are deposited in the holes produced by the pins (4) during penetration of the body of the cheese (2) and are pumped to the pins when they are in their fully retracted position without a cheese present below, in order to prevent spillage of the additives over the cheese rind.

Description

The invention relates to a method for Production of cheese, with mold inside the cheese Food quality developed, e.g. B. blue cheese The invention also relates to a method for Production of cheese of the hard rind type, whereby in Cheese developed mold, as well as on such Cheese. Finally, the invention relates to a Device for use in the aforesaid Process is suitable.

The cheese that is the subject of the present invention are characterized by the presence of edible Mold in the aged cheese mass, which mold the Taste and the external appearance of the cheese influence. This cheese group includes in particular the Blue cheese. Indeed, the expression "Blue cheese" is used generally to this To denote cheese group, regardless of the mold color, the z. B. varies from light blue to green.

Today's range of blue cheese consists of semi-solid cheeses such as Stilton, Danablu (Danish Blue) and Noble mushroom cheese, and from soft cheese, such as Gorgonzola, Bleu d′Auvergne and Roquefort.

In the present description, the expression "Blue cheese" are commonly used. This Expression also includes hybrid white-blue mold types of cheese.

Blue cheese is characterized primarily by the Developing molds of the genus Penicillium, and in essentially of the species Penicillium roqueforti, im Cheese inside.

This cheese is normally made from fresh or pasteurized milk, the one usual starter culture is added as well as a rennet on which a mixture of whey and curd is formed from the milk.  

Whey and curd are separated from each other, from which the Broken cheese is made.

Spores of the desired mold strain are either the cheese milk added - as in the production of Danablu, mushroom cheese, Gorgonzola and Roquefort - or that Breakage - like in the production of stilton and bleu d′Auvergne. In both cases the spore suspension is or a powder containing spores homogeneous through the cheese mass distributed. The fraction containing spores is processed to to drain as much whey as possible. Then the Broken into cheese molds. By editing the break is a structure with many corners and edges, creating a porous structure of individual fragments arises. The broken mass is cured after draining or dry salted, after which the ripening period begins. During this ripening period is mostly in the cheese "stabbed".

Mold of the genus Penicillium is aerobic; she require oxygen for their growth. Unless the Structure of the cheese mass is very porous and air from the outside can enter the cheese - such as B. with Danablu cheese -, air channels must be installed in the ripening cheese.

Grooving involves this mechanically Installation of air channels in the maturing cheese mass. But these air channels penetrate atmospheric oxygen into the cheese mass, which induces the growth of the introduced mold spores or stimulated.

For the production of known blue cheese, reference is made to Labkäse technology, Volume 1 / II (1988), LT. Kammerlehner, Verlag Th. Mann, Gelsenkirchen-Bluer, FRG; Handbook of Cheese (1974), H. Mair-Waldburg, Volkswirtschaftlicher Verlag GmbH, Kempten, FRG; The Mitchell Beazley Pocket Cheese Book (1981), Mitchell Beazley Publishers, London, UK; and Blue-Veined Cheeses (1981), HA Morris Pfizer, Inc., New York, USA.

Whether the oxygen is about the porosity of the cheese mass or enters through pierced air ducts, in both  It is essential that mold spores pass through homogeneously the cheese mass is distributed. Because where air is supplied mold growth must occur. Consequently, the Cheese milk and / or the break a relatively large amount of Mold spores are added. Generally require these ways of inoculating so many spores that at least 10,000-20,000 spores per gram of cheese mass are present.

An important disadvantage of the known methods for Making blue cheese is because of it it is difficult to prepare this cheese alongside others Cheese types or on existing cheese streets, on which too other types of cheese can be produced. The danger of Infection of these other types of cheese with Penicillium spores it is very large and can hardly be avoided.

A method has now been found with which Blue cheese on existing cheese streets and alongside other cheeses can be made without one unwanted infection from Penicillium spores occurs.

This method is according to the invention characterized in that the inoculation with mold material in the essentially during the ripening period of the cheese is made.

Using the method according to the invention inoculation with mold material in shielded rooms take place so that the risk of infection of the equipment and the cheese in other rooms is reduced to a minimum can be.

In a preferred embodiment of this method the inoculation in combination with the puncture step performed. During the ripening period, e.g. B. with a pen loaded with inoculation material into the cheese be stabbed.

A second advantage of the method according to the invention is that compared to that in the known The process required only a very small amount of spores the amount of mold material is needed. It does take to be introduced only where there is mold  air ducts are also located. In addition, the mold needs material does not consist exclusively of spores. Since that Mold material introduced near air channels any mold material that can grow, e.g. B. Mycelium, can be used as inoculation material.

The inoculation material includes mold of the genus Penicillium. Although P. roqueforti is preferred mold material of other species can also be used this genus, optionally in combination, used , namely P. candidum and P. glaucum.

For more details regarding appropriate ones Penicillium species species is on K.P. Roper and C.H. Thom, Manual of Penicillia, Williams & Wilkins, Baltimore USA (1949).

The method according to the invention can be used for production all types of known blue cheese can be used. In particular, it is particularly suitable for use in cheese, in the during the conventional manufacturing process such as Stilton, Bresse Bleu and Gorgonzola.

The invention also relates to a method for Production of cheese of the hard rind type, whereby in Mold developed inside the cheese. Hard rind cheese have a solid closed bark, in which none Fracture contours are perceptible and that through a break can be obtained in which the acidification is still detectable in the Mechanical pressing is under way. Especially a cheese the hard bark type obtained by treating the fracture, such as this is common in the production technology for Gouda cheese is. That means the cheese does not last longer than 4 hours is subjected to a pressure, the maximum given Press pressure is in the range of 0.1-0.5 atmospheres. This Method according to the invention, in which a cheese of Hard bark is produced includes the following essential steps:

• a) a break is produced in the usual way;  
• b) this fraction is treated in such a way that the round off individual fragments;
• c) These rounded fragments are used in usual Bottled cheese barrels;
• d) the fragments are in for cheese the Hard bark type pressed in the usual way, after which the pressed Breaking mass is cured or salted dry; and
• e) the young cheese is the procedure described above subjected, inoculation with mold material in essentially during the ripening period of the cheese is made.

After ripening, a cheese is obtained which is related to Shape, external appearance and consistency the characteristics z. B. of Gouda or Edam cheese.

The well-known blue cheese does not have one such closed hard bark. In the manufacture of almost all known types of blue cheese are either not or only a very small pressing step. Examples of Cheeses that use a small pressing step, are stilton cheeses that are sometimes stacked on top of each other and such can be easily pressed under their own weight. These Stacking is done primarily to drain whey leave and not to form a bark. The inventors only one type of blue cheese known to be pressed. Blue Vinney (Dorset Blue) is a cheese that is very coarse broken fractions under a pressure of approximately 50 kN / m² (a pressure that is much higher than the maximum pressure with which a Gouda cheese is pressed is pressed overnight will. The already completely acidified cheese mass forms a bark in which, however, the break contours essentially are still perceptible.

Due to the lack of a closed hard, through Pressed rind will be the more familiar cheese can be damaged by (mechanical) forces from outside. In addition, the risk is greater with these known cheeses, that unwanted microbiological infections occur.  

These disadvantages are compounded by what has just been described Procedure removed. In addition, the invention Grooving is done after the cheese has been coated is.

What is essential in this process is the process step b). The breakage from all types of milk, e.g. B. Cow's milk, sheep's milk and goat's milk, and mixtures thereof can be manufactured must be treated in such a way that the individual fragments round off, at least lose sharp edges and corners. The Fragments, which according to the prior art for Production of blue cheese introduced into cheese molds by cutting, breaking and / or grinding been obtained. These particles are relatively sharp Edges and corners. Would these particles be on one for Hard rind cheeses, such as Gouda or Edam cheese, are known be pressed, a compact breaking mass would result, which is not suitable for the continued growth of blue mold.

By rounding off the individual Fragments and possibly through formation of a kind Cuticle by drying or compacting the broken mass it surprisingly shows that it is quite possible is, the breaking mass while maintaining a more or to press less open structure in the finished cheese, whereby however, the individual fragments are at least partially grow together, creating a special inner structure arises. This structure is continuous Fractional mass of fragments grown together with in between cavities and channels formed. Indeed creates an internal structure, that of Gouda or Cream cheese is similar, but then with porosity.

The invention also relates to a cheese Hard bark species, inside which mold develops Has. This cheese can be obtained by during manufacturing fragments are treated in such a way that these round off, and that in a later trial  these particles were pressed like Gouda cheese will.

Treatment of the fragments can be as appropriate Way be made by means of which the individual particles with each other and with parts of the Collide device. By this collision the sharp edges are either chipped off or indented. Treatment will continue until a loose product is obtained after the pressing process nevertheless a spongy structure or another structure with many pores. After taking note of this Description of step b) is obvious to the person skilled in the art to choose suitable devices and conditions to Implementation of the procedure and maintenance of the suitable fragments of cheese according to the invention to manufacture.

In a preferred embodiment, are or are rounded off the fragments by placing them on or in a Shaker can be moved.

Process step b) can advantageously with Separation step can be combined with the whey and broken be separated from each other. The whey and Fracture mixture to be applied to a vibrating screen. So becomes a well drained mass of rounded fragments obtained in a single step.

After that, the fragments can be placed in normal cheese barrels be introduced. The introduced fragments, the are individually recognizable, are then pressed. This Pressing step can be done after any usual, for hard rind cheese - such as Gouda and Edam cheese - known pressing processes be made. The fragments grow through the Pressing effect more or less together while still enough air voids and tubules remain.

After the pressing process, the broken mass may become cured or salted dry.  

In this way a young cheese is obtained, which after a Ripening to a cheese with a hard closed Bark will.

During the ripening period, the ripening cheese becomes with Inoculates mold material as described above. A white horse; mould develops both in the inoculation channels and in the pores and channels that occur during the pressing process in the Fracture mass was formed and in with the inoculation channels Connect. But because the young Cheese mass is not present in homogeneously distributed spores it is possible according to the inventive method, a to get milder blue cheese. That way cheese of the hard rind type can be obtained according to the invention, inside which mold has developed, the Number of mold pores per gram in the cheese mass that are not in contact with air containing oxygen is less than Is 1000. For more details on determining the number Mold spores are referred to example 1.

Incidentally, the blue cheese according to the invention can can also be made from fracture made from Penicillium Spore-inoculated cheese milk or from breakage, such Spores are added is obtained. It is essential that the Cheese by rounding off fragments during the Manufacture and pressing these rounded particles in the usual way for closed cheese of the hard rind type can be obtained.

Because of the dense bark, it is necessary that during into the cheese air channels during the ripening period to introduce oxygen into the inside of the cheese. Due to the dense bark, atmospheric oxygen can hardly or hardly diffuse into the cheese. Depending on the ripening time be stabbed once or several times.

In a preferred embodiment of the invention According to the procedure, step e) is not earlier than 2 days made after curing. The time of inoculation is not critical, but can be varied to match the  Affect taste and type of cheese. These Variation is completely obvious to the expert.

The ripening of the cheese can take place under normal conditions occur. Usually one matures Temperature of 0-25 ° C at a relative humidity from about 85-95% and for a few weeks to a few Months.

The cheese that after following the steps a) -e) Process obtained takes less time to mature than competing cheeses to get a dry cheese. This advantage is obtained because of the specific Fracture treatment of step b) a fracture is obtained, from which the whey is very well removed.

After the invention or according to the invention If the cheese that has been preserved is sufficiently ripened, it can be may be coated and packaged in the usual way.

The finished cheese by rounding off the fragments during the manufacture and by pressing these particles a pore-containing fraction can be obtained cut well, in contrast to the known ones Blue cheeses that are either soft or single have recognizable fragments and therefore faster crumble.

Finally, the invention relates to a Device for use in the invention Method is suitable.

This device includes one or more pins that are intended to be a food, e.g. B. a cheese for Formation of perforations in this food at least partially pierce, and means the To feed through holes in the food additive.

If the device when performing the Process according to the invention for inoculating cheese is used, the additive consists of a spore solution or suspension. A suitable solution or suspension will e.g. B. formed by water and spores.  

Incidentally, the device according to the invention also used to add additives other than Spore solutions in cheese or other foods bring in. Examples of other additives are enzyme preparations or microorganisms, which enzymes and organisms z. B. the Can affect ripening processes in cheese; Flavorings; Flavorings; and dyes. Would these substances be the Cheese milk would be added, so would most of these relatively expensive substances are lost with the whey.

In a preferred embodiment, the Means for supplying an additive along an additive flow the or through the pens. This additive flow is preferably not continuously. That flows preferentially Additive just before drilling the object along the or through the pens.

Other options include piercing the Food with the pens, followed by the pens Additive can be brought into contact when pulling back the pins are fed to the through holes; the Pierce the cheese with a hollow pin through which the Additive flows that during the retraction of the pins Piercing is supplied; and dipping the pens in an additive container before putting the pens in the cheese be drilled. Other embodiments for feeding a Additives in the boreholes are obvious to the person skilled in the art.

The means for supplying an additive comprise preferably a container attached to a number of tubular Elements are connected, each with a pin Surround space. In a particular embodiment, flows Additive partially through the pen and this is done via a Opening in the pen at a position by one tubular element is surrounded, led out. The tubular element causes the additive flow to the Pen is guided along.

The device according to the invention can be used in a more suitable manner Way a support plate to support the Food, e.g. B. include a cheese. These  Support plate is provided with a number of holes, their number and positions with the number and the Positions of the pins match. At this Embodiment can completely pierce the food will.

It also has practical advantages if the Device is provided with a guide plate which in Operation on top of the food to be pierced is pressed and a number to guide the pins Contains holes, their positions and number with the number Pins match. This will prevent that Food accidentally damaged during piercing becomes.

A preferred embodiment of the invention Device is shown below with reference to the drawing described in more detail. The drawing shows:

Figure 1 shows the device in which a cheese is placed on a platen under the pins of the device.

Figure 2 shows the device of Figure 1, wherein the pressure plate is pressed onto the cheese and the pins pierce the cheese.

Fig. 3 in detail a tubular element that surrounds a pin with space.

In Fig. 1, a cheese 2 is placed on a platen 1 , which is provided with receiving holes 11 for the ends of the pins 4 . But the cheese 2 are pins 4 , which are attached to a pin carrier 6 . This pin carrier 6 can by a first pressure medium 7 , for. B. a hydraulic piston system between guides 8 are moved vertically. On the pin carrier 6 bushes 12 are also attached, which surround the pins 4 with space.

The guide plate 3 is provided with a number of holes, the positions and number of which correspond at least to the number of pins 4 . This guide plate 3 serves to guide the pins 4 and can be moved vertically between the guides 8 by a second pressure medium 5 .

The pins 4 can be wetted with additive by means of guides which lead to the pins 4 via a pump 9 from an additive container 10 .

In a preferred embodiment, additive is pumped along or through the pins 4 , while the pins 4 are at the top dead center and no cheese is present on the platen 1 , in order to avoid that the additive is spilled over the cheese rind.

In Fig. 2 the device of Fig. 1 is shown in operation. The pressure plate 3 is pressed onto the cheese 2 by the pressure medium 5 . The pin carrier 6 with the wetted pins 4 is then moved downward along the guides 8 by the pressure medium 7 , the pins 4 piercing the cheese 2 . The ends of the pins 4 are received in the receiving holes 11 .

In Fig. 3 a part of the pin carrier 6 is shown, in which a pin 4 is fixed. At the upper end of this pin 4 , a line is attached, which is connected to the additive pump 9 and the additive container 10 (both not shown). The pin 4 is surrounded with the space 14 by a tubular element 12 , which is also attached to the pin carrier 6 . But the line flows additive into the pin 4 and via the opening 13 into the space 14 between the pin 4 and the tubular element 12 . This causes the additive flow to flow along the pin 4 and wet it completely.

Now the invention is based on the following non-limiting examples explained in more detail.

example 1

For the production of some cheese was made by one in usual way on 60 ° standardized cheese milk went out. The cheese milk was used for the production of Gouda cheese is given the necessary ingredients, followed by cheese after the method common for Gouda cheese and known to experts was produced. It became common for Gouda cheese  weight average diameter of the fragments received (5.0-6.8 mm).

The fragments were placed on a vibrating screen applied, whereupon the last whey while shaking was deposited. The fragments formed loose product that is loosely placed in the cheese barrels could be. The break then became a program pressed, which is comparable to the pressing program, like that in the production of Gouda cheese. Specifically, half an hour was overpressure of Pressed 0.5 bar, then half an hour at one Overpressure of 1.0 bar and half an hour at one Overpressure of 1.3 bar. After the pressing process, the pressed crushed mass removed from the cheese barrels and during Salted for 40 hours at 12 ° C and 20 ° Be.

The young cured cheese was kept in a cheese store a temperature of 7-15 ° C and a relative Humidity of 85-95% stored. After 1 week was with Pens that have a suspension of Penicillium roqueforti- Spores were fed into the cheese. After that was the ripening period continued for 3 weeks. After After ripening, the cheese was coated in the usual way.

This is how a mild-tasting blue cheese became received that cut well. Regarding structure this cheese had a hard rind, a continuous one internal structure with cavities and Small tubules as well as puncture channels, in and out of which Blue cheese had grown.

At the age of 5 weeks in a specialist microbiological analyzes performed in a known manner the number of mold in some of the corresponding ones to determine the cheese produced. When taking a sample however, there was a clear difference between cheese mass in Contact with air and cheese mass not in contact with air made. The same analyzes were done at some 15 weeks old cheeses carried out after an almost identical Processes were made, however, the cheese milk  Penicillium roqueforti spores were added. Results of the microbiological analyzes are shown in Table 1.

Table 1

Number of molds per gram of cheese mass in blue cheese

Example 2

Cheeses were produced as in Example 1, with the Difference that the cheese after the curing process after a viable method were coated.

The coated cheeses were among the same Ripening conditions stored as described in Example 1.  

After a week, the coated cheeses became unique pierced on both sides with needles, with a penicillium roqueforti-Süspension were wetted, after which the cheese matured two weeks. So became a similar one Obtain blue cheese as in Example 1.

Example 3

Cheeses were made as in Example 1, except that has now been stabbed in two phases. After 1 week The cheese was partially ripened from above with pens pierced, which were wetted with a spore suspension. After 2 weeks of ripening, the cheese was wetted at the bottom Pins pierced.

Claims (16)

1. A process for the production of cheese, wherein mold develops inside the cheese, characterized in that the inoculation with mold material is carried out essentially during the ripening period of the cheese. 2. The method of claim 1, wherein the inoculation in Combination with a puncture step is made. 3. The method according to claim 2, wherein during the Ripening period with one loaded with inoculation material Stick into the cheese. 4. The method according to any one of the preceding claims, inoculating with Penicillium roqueforti spores. 5. A process for the production of cheese of the hard rind type, wherein mold develops in the inside of the cheese, which process comprises the following steps:

• a) breakage is produced in the usual way;
• b) the fracture is treated in such a way that the individual fragments round off;
• c) the fragments are filled into a conventional cheese jar;
• d) these fragments are pressed in the usual way for cheese of the hard rind type; what is being cured or salted; and
• e) the method is carried out according to one of claims 1-4.

6. The method of claim 5, wherein step b) thereby is made that the fragments on or in a Shaking device to be shaken. 7. The method according to claim 5 or 6, wherein step b) is made in that the fragments on a Shake sieve to be treated. 8. The method according to any one of claims 5-7, wherein the Step e) no earlier than 2 days after curing becomes. 9. Cheese of the hard rind type, inside which there is mold has developed which cheese can be obtained by  that treated fragments during manufacture that these round off, and these particles afterwards be pressed. 10. Cheese according to claim 9, wherein the blue mold spores first during ripening. 11. Cheese of the hard rind type, inside which there is mold has developed according to claim 10, wherein the number Mold spores per gram in the cheese mass that are not with Air in contact is less than 1000. 12. Apparatus for use in the method according to one of claims 1-9, comprising one or more pens that are intended to form an object Perforations at least partially in a food to pierce, and means for adding an additive the perforations in the food. 13. The apparatus of claim 10, wherein the means for Supplying an additive an additive flow along the or through the pins. 14. The apparatus of claim 10 or 11, wherein the means for supplying an additive include a container attached to the a number of tubular elements is connected, each partially surround a pen with space. 15. The device according to any one of claims 10-12, wherein the Device a support plate to support the Food covers which support plate with is provided with a number of holes, the number and Positions with the number and positions of the pens to match. 16. The device according to any one of claims 10-13, which Device is provided with a guide plate which in Operation pressed on top of the food to be pierced can be used to guide the pens a number Contains holes, their positions and number with the number Pins match.