DE2342299B2 - Process for making processed cheese - Google Patents

Description

It is prone to failure, and a careful raw cheese composition and technical procedure are required to ensure uniform and perfect end- * ™ * J ^ _wnatiOTien

« _The i ^

_adapt to the same

pH settings.,

Melting and

SiSEAS: Effects of these melting salts complement each other in a series of processes that run side by side. First of all, he ο gt the Aufschauß and peptization of the spherical Natnum-Parakaseinattdlchen, being the referring natural The cavity structure of the paracasein due to the storage of fresh and bound water between the Petid chains is stretched, and it can become the desired one Form sol and emulsion phase. Here the primary sol formation of paracasein is a prerequisite for stable fat emulsification, which is

45

5 <> ^^^ $! 21-. that one can stabilize the Schm ^, ^ "processes and thereby _{simplify the} make processes, if

™ f _ne ^V v _ORSC "melzware eme from Parakaseinat and Almaj ^: in that before ^^^

gJP ^ PJ _{dne by} mixing rennet casein

J. ™ £ ^ J J _{haten un} d water in the ratio 2: 1: 13 A ^lk alip ^h osPhat _{of men} during _Gemi ULTRASONIC

bsi ^ u ₆₀ minutes at pH

«N« «rtvo« ^^^ _{hmdzware in} a lot

^ ₆₀ minutes at a pH value

«N« «rtvo« ^^^ _{hmdzware in} a lot

from 7 _{to 3 o / o paracase} .

and thus the viscosity of the approach "high ^ kes, which means fluctuations in the used

Supports these operations are hen by rearrangement Toges ^ r ^ _{ver "nderten technologisc} loading

tion of Calciumparakaseinats in the soluble Na ^ ° "be balanced.

Kisalz by ion exchange with the used ^dl « ^e _r ^ _c ^a _h ^U _e ^S _n ^g _d ^g _{the legal} rulings and

Way can be determined by appropriate

wild has not yet achieved maximum hydration of paiakasein. A decrease in the phosphate molten salt concentration is usually not possible, since in such a case no homogeneous melt of the cheese dough is formed. However, according to the invention If a maximally hydrated para caseinate phosphate product is used as melting salt, then too With a low addition of phosphate, excellent homogenization and swelling of the cheese dough is achieved.

A maximally hydrated para-caseinate phosphate product is obtained if a para-casein-phosphate-water mixture is allowed to react in a certain ratio with the correct pH setting at a slightly elevated temperature for a certain time, usually 30 to 60 minutes being sufficient. A dispersion of rennet quark or dried rennet casein is prepared in warm water so that the dry content is 10 to 20%, in particular 15 ^β / β. To this, alkali metal phosphate is added with stirring, heated to the end for about 30 to 60 minutes, whereby maximum hydration of the para casein occurs. The ratio of rennet casein: phosphate: water should be 2: 1: 13 to 1: 1: 3. Small deviations in the proportions on one side or the other are possible. The pH adjustment of the dispersion should be between 7 and 9. Alkali diphosphates or mixtures thereof with mono- and / or triphosphates and / or longer-chain phosphates are used as melt phosphates.

Such a maximally hydrated para caseinate phosphate product can be in the hydrous form can be used as a melt additive, but it can also be dried and used as a powder.

Experiments have shown that additions of 1 to 3% of the hydrated cheese can be added to the production of processed cheese Parakaseinat, calculated on raw cheese, bring very good results. The way can Processed cheese can be produced with a phosphate content that is below the previously necessary amount of 3%. In spite of this, a stable melt is obtained, with the cheese dough swelling well occurs during the melt, so that it is no longer necessary to wait for the post-swelling, and that Bottling can be done immediately.

example

One approach is used to produce hydrated para-casein

15 kg rennet casein, calculated as dry matter,
15 kg enamel phosphate (Vi sodium diphosphate and

Vs sodium triphosphate pH 8.6),
70 kg water (50 ° C)
went out.

8 kg of hydrated para-casein, consisting of 2.4 kg of dry matter, are added to 60 kg of raw cheese mixture and 5.6 kg of water. This corresponds to an addition amount of 2% enamel parakaseinate and 2% melt phosphate. The amount of water is deducted from the normal bed. It is usually melted at 85 ° C for 6 to 7 minutes. The cheese dough shows a very good emulsion formation as well as the desired creaming, which enabled immediate filling. The optimal state of swelling of the enamel parakaseinate results in an extremely fine and stable emulsion obtained. This results in a particularly delicate consistency and easy to spread of processed cheese. In terms of taste, such processed cheeses are very mild and avoid the often strict, typical processed cheese taste.

In a comparative experiment with 2% melt phosphate a homogeneous melt could not be obtained, and deposits of fat and whey were still evident. A 32% addition of the melt phosphate resulted in good emulsification of the melt, however the batch was thin and only reached the after swelling of about 10 to 15 minutes Creaming necessary for filling. After filling, the result was that with the mixture according to the invention produced enamel had a full, round taste and was rated better than that with 3%> Melting salt produced batch.

In general, it was found in the experiments that through the use of the hydrated Paracasein achieves a desirable level of safety and uniformity in the melting process can be. The raw material-related irregularities can be largely eliminated in this way balance.

Claims (1)

Claim: _{chains fa become} 5 what J _{can this too} . For the production of processed cheese, SSÄtt = Raw cheese running