DE2813274A1 - Gouda and Edam cheese preparation - in which aq. nitrate soln. is injected into curd blocks - Google Patents

Abstract

The preparation method of partic Gauda and Edam cheese in which after sepn. of at least the first whey, at least one additive is brought into the mass containing the curd. Pref. the first and second whey are separated from the curd before the additive is supplied to the mass containing curd. Before pressing the curd blocks into shape, the additive, which may be a water and nitrate soln. is injected into the curd blocks. Basically the injection press has several piston and cylinder units with interchangeable hollow needles, attached to the bottom of each cylinder. At predetermined spacings, and to a predetermined depth the needles are forced down after which the water and nitrate soln. is dosed into the curd block. A non-return valve unit is incorporated in the soln. supply line.

Description

Method and device for

Making cheese Method and device for Production of cheese The invention relates to a method and an apparatus for Dutch cheese production. Commonly used in the production of Dutch Cheese, e.g. Gouda or Edam, special star ingredients added to the cheese milk.

These starting agents consist of one or more bacteria-producing agents Cultures. Dab is then added to thicken the soured milk or to curdle this mixture remains undisturbed until the thickening begins. This takes about 15 to 20 minutes.

It is taught that in the next step of thickening the cheese mass should also remain undisturbed until it is sufficiently firm. Afterward the cheesy precipitate or the thickened mass by means of rotating knives cut together to drain the whey and a regular cheese deposit or mat to be obtained After the cutting step, the "first whey" is removed, and water is added to reduce the concentration of lactose and grass precipitate particles to decrease and to control the temperature. A stirring process then takes place, and then the "second whey" is drained off. Then the cheese mass is made cut into blocks that are placed in molds, and the cheese then becomes one subjected to some pressure. XWhen the printing is finished, the cheese will be multiple Soaked in brine for days. During this time interval the brine diffuses into the outer part of the cheese, but does not reach the inner part of the cheese.

After being removed from the brine, the cheeses must be Maturation process be subjected to the characteristic taste and smell of the cheese is partially developed due to bacterial activity. It can turn out to be however, bacteria develop just as well, producing undesirable effects like this applies z.3. Door butyric acid bacteria, which can contribute to uncontrolled large holes to produce inside the cheese In the production of Dutch cheese, one uses The development of these bacteria is prevented by sodium nitrate in the cheese milk in an amount up to 15 g / 100 l milk before the coagulation or thickening step is added so that a homogeneous distribution through the cheese precipitate and thus guaranteed by the cheese. Potassium nitrate can also be used in the same way. In this way, the butyric acid bacteria can be prevented from multiplying expect through all of the cheese.

(T.E. Galesloot - Officieel Orgaan 53 (1951), 591 "594: Nitrate as middel tegen boterzuurgisting in Goudse en Edammer Kaas "; E.A. Vos- Ned. Malk en Zuivel Tidschrift 2 (1948), 223-245: "De invloed van KNO3 op de boterzuurgisting in kaas "; O.M. Ystgaard - Milchwissenschaft 15 (1960), 337-339:" Cheesamaking with and without addition of nitrate to the milk "; H.E. Birkkjaer - A.K. Anderson -Beretning Statens Forsgsmejeri 163, Hillerd 1972: "Experiments on the effects of bactofugation, nitrate admixture and pasteurization on the quality of cheese ") Recently the Whey-cheese precipitate mass nitrate only after draining the first whey, and not the cheese milk, added to make the first whey free of the added nitrate to keep.

It appeared that the nitrate was not present in those areas of the cheese Has a function in which there is enough salt after it has been removed from the brine is to growth and the fermentation of butter acid bacteria to prevent.

As the trend now exists, the amounts of additives to a minimum To reduce, it is desirable that the nitrate only in those areas is present in which it is necessary. So far it was only possible to mix cheese with different Generating nitrate concentrations in different areas of the cheese by that nitrate was added to the lye-n or brine ta: k, the nitrate is then but also present in the salt-containing areas, i.e. in those areas where it is not required.

It was found that cheese with a higher percentage of nitrate in the middle part of the cheese than in the more outer parts lets produce that the nitrate in the cheese precipitate after draining the second Whey is entered, especially after draining the as completely as possible Whey from the cheese mass, whereby the nitrate is preferred in the fresh block from Käsenle -The impact is entered before pressing. Blocks can also be omitted Use cheese precipitate that is made with the help of shaped tubes in automatic cheese making are shaped.

The invention thus relates to a method for producing cheese, with at least one additive in the cheese precipitate mass after draining at least the first whey is added, which is characterized by that the first and second whey from the cheese precipitate wet before entering of the additive is drained as much as possible so that blocks of cheese precipitate (curd) are formed from the mass, and that in the blocks from cheese precipitate and also a predetermined concentration gradient des in the cheese produced therefrom Additive is generated in that the additive in the block of cheese precipitate at least is entered in a zone according to the desired concentration gradient. Of the The advantage of this method is that cheese can be made, the one having desired concentration of nitrate in the controlled or controlled zone.

However, this does not preclude the use of the above method for Bringing about a uniform nitrate distribution, in which the concentration gradient is essentially zero.

Another advantage of this method is that the larger Part of the whey is free of added nitrate.

In particular, the nitrate solution is in the cheese precipitate by means of Injection made through one or more syringes or hollow needles. this has the advantage that the nitrate can be brought into those areas where it is necessary i.e. in the middle part of the cheese. Injecting or injecting into a cheese mass at this point in the cheese making process to add an additive to enter into the cheese mass has not yet been suggested as it would be to the person skilled in the art it is known that any mechanical influence on cheese has irregular (mechanical) Holes, cracks, rind defects etc. can result when the cheese precipitates (curd) exposed to treatments particularly during the final phase of manufacture is what mechanical malfunctions or damage to the cheese precipitate result to have. For example, when the blocks of cheese precipitate are placed in the mold, must care should be taken to avoid crumbling or wrinkling. Crumbs cannot be added as they give rise to undesired holes (H. Lolkema and J. Blaauw: Kaasbereiding, page 165 (1974); B. v.d. Burg and S.Hepkema: Zuivelbereiding IV, FNZ 5e ed.

(1952), page 114). It was therefore to be expected that the piercing with The needle causes permanent mechanical structural damage in the cheese. On the other hand is it from M.E. Schulz: Kieler Milchwirtsch. Research area 5: 379-395 (1953) known, that liquid inclusions should be avoided, since gases formed there collect.

It is extremely surprising9 that completely healthy cheeses are obtained can9 if the cheese precipitate (curd) immediately after dehydration, immediately be injected into nitrate solutions before or even after (slight) pressing.

It is also surprising that there is sufficient distribution of the nitrate can be obtained in good time from the puncture sites through the entire cheese to prevent the butyric acid bacteria from multiplying.

This is all the more surprising since undesirable The butyric acid bacteria can even start to grow during the pressing of the cheese precipitate0 Since the distribution of the nitrate through the cheese mass takes a certain amount of time, the number of punctures or injections must be greater the later the puncture process is carried out within the cheese-making process. The exact number required for good prevention / unwanted bacteria9 can be determined experimentally.

Although the advantage of the process mentioned in the manufacture of Cheese that has desired nitrate concentrations in controllable zones9 it is evident that the same benefit can be obtained9 if other additives or additives can be used instead of nitrates, e.g. salt, nisin, flavoring or Enzyme solutions. The invention is therefore not limited to the use of nitrate, but it also extends to the production of cheese, the additives in it non-uniform 'but locally substantially homogeneous distribution contains. the Invention therefore includes the Manufacture of cheese, the additives in different concentrations in different areas of the cheese through introduction of the additive into the cheese precipitate after draining the second whey contains.

The invention also relates to a device for injecting the Nitrate in the cheese that is designed to be useful and effective Embodiment of this device represents. According to the invention is such Device essentially characterized by the fact that a hollow needle with a the reciprocally moving parts are connected, consisting of a cylinder and a Pistons exist that means are provided to connect the needle to the cylinder or to move piston back and forth in such a way that the injection opening through a a certain amount of cheese precipitate is moved, and that a valve is provided, which closes the cylinder space before the supply of liquid into this space is possible, so that the amount of liquid injected through the needle into the cheese precipitate proportional to the length of the reciprocating motion of the piston and Zy3.inders is. This results in a good and controlled injection of the liquid, which is thereby evenly distributed over a selected predetermined distance. The stroke of the movement determines the length of the zone in which an injection takes place, while the length of the needle determines the position of this zone, in each case in the direction of movement, determines, among other things, a correct length and position of this zone within and with respect to of the cheese precipitate.

The injection device according to the invention is preferably of this type designed that during the injection process the piston with respect to the surrounding Structure for holding the bulk of the cheese precipitate treated by injection is to be stationary is that the cylinder with; the needle is connected and itself moved with this, that the cylinder space is filled when the needle moved deeper into the mass of cheese precipitate and the liquid out injected into the needle when it is withdrawn0 This does not result in just one very simple structure of the needle device, but there is also less Risk of holes being formed in the cheese precipitate and the cheese through the needle, and less risk of clogging of the narrow needle bores with the cheese precipitate. Such clogging can easily occur because of the pressure on the liquid for injecting is small.

The or each of the needles is preferably easily removable and thus interchangeably connected to the cylinder or piston in order to use different Needles, i.e. needles of different lengths to allow the needles of thickness or Adjust the height (in the longitudinal direction of the needles) to the wetness of the cheese precipitate To be treated by injection, to get only into the core of the cheese precipitate and do not inject the outer surface parts, or there can be needles Use different thicknesses or hole diameters Bprefer, t a large number of needles are connected to the cylinders or pistons, to get into and out of the cheese precipitate at the same time as a whole to be moved. The valve device can consist of shut-off valves, for example simple ones Ball valves or rubber plate valves exist that connect to a closed one Allow the tank to be filled with the liquid to be injected. These valves can be connected to the piston rods or the cylinders. T <jenn the cylinders move and the piston device remains stationary, the supply of liquid can take place from the tank to the cylinders, to the bottom of which the cylinders are connected, to read from there down and together with the cylinders up and to move downwards, where at a valve placed in or on the wall of each cylinder and leads directly to the tank, or a stationary tank can be provided be with valves on the stationary piston devices, such as the Piston rods. The valves are in these cases by suction in the cylinder opened when the cylinders move nigh down, and they are opened by pressure closed inside the cylinder when this is about to be injected or injected move up.

The distribution of the liquid in the cheese precipitate depends on the Number, distribution and mutual distance of needles and of the crowd of the liquid injected per unit of time.

It can be seen that the thickness of the needles is essential and that The thicker the cheese precipitate, the thinner the needles have to be, i.e. the later the injection is carried out within the cheese making process.

A thickness of less than 2.5 mm and preferably 1.7 mm or less is for injections or injections before pressing or after a minor Suitable for pressing the cheese precipitate.

Injection can be done from above and / from the underside of the cheese precipitation block carry out.

The following is a preferred embodiment of the needle device described in connection with the figure, which shows the device partially in front view, shows partially in vertical section schematically.

On a table 1 is a vessel or a mold 2 for the cheese precipitation held, which contains a certain amount of cheese precipitate up to level 3. Columns 4 are arranged on the table, which have a liquid supply container at their upper end 5 have a supply line 6 for supplying the liquid to be injected in this container. The container 5 firmly carries a number of downward-facing ones hollow piston rods 7, these piston rods being shown in FIG. Each piston rod 7 has a central through hole 8, the opening of which on Bottom of the rod is exposed, and each rod 7 has one at its upper end Nipple 9 with a small Absperflrentil, which is designed as a ball 10, which is due to a small spring or an inclined surface which the ball owes gives gravity a movement towards the seat, against its seat is pushed in the nipple 9. The lower end of the piston rod 7 carries a piston 11 which has a sliding and sealing fit in the cylinder 12. The cylinders are held by a common movable plate 13 carried out by the columns 4 the up and down movement is guided. There is one on both sides Facility provided to move the plate up and down, one is shown Crank drive device with a rotatingly driven shaft 14 and a crank lever 15, which has a longitudinal slot 16 for the adjustable reception of a crank pin 17, to change the stroke of the drive in a known manner. Each crank pin 17 is connected to a hinge pin 19 on the plate 13 via a connecting rod 18.

In practice it can often be advantageous to use this crank drive device to be replaced by a pneumatic cylinder and piston.

The cylinders 12 each have a hollow needle at their lower end 20, which is screwed into the lower end of the cylinder at 21 and easily is detachable and interchangeable.

A guide plate 22 for the needles is from the pillars 4 to the free Upward and downward movement of the needles is stirred and has the corresponding needles Holes through which the needles can easily pass and are guided.

This plate can also be placed on the vessel or by its own weight the mold 2 rest as shown, or means may be provided to push the plate down. The lifting of the plate 22 can be done either by Manually or by mechanical, hydraulic or pneumatic devices.

It is possible to give the guide plate 22 such a shape as that this is inside the mold or the vessel 2 on the cheese deposit for example rests by its own weight or by mechanical pressure, is in general this but not required. The needles 20, which only pass through the holes with a small amount of play run in the plate 22 are adequately guided. The plate 22 has also a stripping function to ensure that no or essentially no cheese precipitate is moved up with the needles, however, this function is also not necessary in most cases.

Four needles are shown in the figure, and between the two needles on the left-hand side, another needle 20 i is shown in dashed lines. It can for example a block with for example 24 needles can be used in the Drawing plane 4 needles are arranged and four such needles each in 6 levels one after the other are arranged perpendicular to the direction of the plane of the drawing, and the needles in the different Levels can either be arranged exactly one behind the other or in a staggered arrangement as shown at needle 20 '. It can of course any other Number of needles used in any desired arrangement by the The size and horizontal dimension of the cheese precipitate to be injected Amount of liquid and the fact that the needles from the above -cited reasons should be as thin as possible, and that the injection with a pressure should be as small as possible, so that a precise limit value for each needle is fixed with respect to the amount of liquid to be injected per unit of time.

The operation of the facility is as follows: liquid, for example a nitrate, is passed through the inlet line 6 at low pressure into the container 5, however, this pressure is sufficient to open the ball valves 10 and the cylinders 12 to fill. When a certain amount of cheese sediment is placed on the table 1 is, the guide plate 22 is lowered onto the vessel or mold 2, which contains the cheese precipitate, either manually or mechanically The shafts 14 are then rotated at the same time, for example by hand, or there are pneumatic cylinders, which replace these shafts 14, operated to the To be cylinder 12 and thus to introduce the needles 20 into the cheese nib. This downward movement is continued until the lower ends of the needles Reach filling level 23 with the injection openings. During this downward movement increases the volume of the cylinder spaces 12 below the piston 11, so that liquid vcm container 5 is sucked through the valves 9, 10 into these cylinders to complete them to keep filled.

After this lower level 23 is reached, the waves 14 are wider rotated to raise the plates 13 with the cylinders, increasing the volume inside the cylinder 12 / is reduced by underneath the piston 11 and the liquid / the shut-off valves 9, 10 by pressure flowing within the cylinder, and at a further decrease in volume within the cylinder 12 due to the upward movement the liquid is then forced down through the needles and off the needles to flow into the cheese precipitate. This continues until the lower Ends of the needles their highest height, which is indicated in the drawing with 24, in the cheese precipitate. In this way, liquid is injected in the cheese precipitate in a zone which forms the upper and lower surface areas not included, so that the liquid is easily distributed in the cheese precipitate and is not flushed to the outside of the cheese precipitate block.

After the injection is finished, the needles are in the upper one Position, with the lower ends of the needles at level 24, which means that they haven't yet are free from cheese deposits. Around the vessel 2 to be removed with the caseband treated by injection a new vessel with cheese precipitate, which is still to be treated by injection has to be replaced, the table 1 can have a part which carries the vessel 2 and can be lowered to completely free the vessel from the needles or it can relate to the entire arrangement with the vessel 5 and the crank drives etc. of the table 1 can be moved upwards by the columns 4 upwards with respect to the table be moved.

Example 1 From cheese milk containing about 10 spores / ml butyric acid bacteria infected, Gauda cheese weighing 4.5 kg was placed in two containers (4 cheeses per container) manufactured. The first container was given the usual amount of 15 grams of sodium nitrate added per hundred liters of milk, the other cheeses were made without the addition of nitrate made with milk. Two blocks of cheese precipitate from the second container was a 1.4 ml nitrate solution (11.6 g / l) at 37 points on the surface, and the other blocks in 19 places after light pressing for ten minutes injected. The puncture sites were separated from each other by about 3 to 4 cm.

Two cheeses from the first container and two cheeses from the second container were stored at 13 degrees Celsius, the others at 18 degrees Celsius. After nine Weeks showed one of the cheeses from the first container (made in the usual way) and stored at 18 degrees Celsius, the start of butyric acid fermentation while the cheeses from the second container remained in good condition.

Example 2 From cheese milk containing about 5 spores / m1 butyric acid bacteria was infected, Gauda cheeses, each weighing 4.5 kg, were placed in two containers made without the addition of nitrate to milk. The cheese from the first container was made in 60 places with a sodium nitrate solution with a concentration of 28 g / l injected. Sodium nitrate solution was added to the cushions of the second container in 60 places injected at a concentration of 19 g / l. A total of 70 ml was injected. The injection was carried out using the device described from about 1.5 cm from the bottom of the container.

X-ray photographs were taken at four weeks and twenty weeks prepared. The photographs showed that butyric acid fermentation did not occur and there were essentially no mechanical holes.

Example 3 In an automatic system for cheese production ("casomatik") cheese of about 10 kg was made from 10,000 liters of milk. There was no milk Nitrate supplied. Every block of cheese precipitate leaving the molding tube was injected nitrate immediately upon arrival in the container. A nitrate solution that 55 g of sodium nitrate per liter of water was used in 44 places with the aid of a puncture device entered into the block of cheese precipitate by means of needles. Overall were about 45 ml of solution per block of cheese precipitate is injected. The nitrate content of the whey was less than 1 mg nitrate ion per kg.

After 12 days a disc about 1.5 thick cm of each cheese along a certain diameter (Length about 35 cm) cut off. From this disc there were vertical stripes cut that are numbered from the edge of the cheese to the middle part of the cheese became. The nitrate content of these strips was examined and the following were found Results: strip thickness mg NO3 / kg strip thickness mgNO / kg number number 1 2 43 7 1 1/2 49 2 2 46 8 1 1/2 48 3 2 40 9 1 1/2 51 4 1 1/2 42 10 1 1/2 54 5 1 1/2 43 11 1 1/2 46 6 1 1/2 49 - - -As the puncture points cover the entire block Cheese deposits were distributed in such a way that the number of puncture sites of the Edge becomes relatively larger towards the middle part, it can be easily understood that the nitrate content of the cheese increases towards the center.

The strips 9, 10 and 11 were further broken into pieces of horizontally cut about 2 cm in height and their nitrate content was determined. The pieces a were pieces on the top and pieces f were on the bottom of the cheese. the The results of the nitrate determinations were as follows: Strip 9 strips 10 strips 11 pieces mg NO3 / kg pieces mg NO3 / mg pieces mg NO3 / kg a 34 a 37 a 29 b 46 b 47 b 48 c 49 c 57 c 48 d 50 d 62 d 67 e 50 e 55 e 64 f 47 f 46 f 45 It lets conclude that there is more nitrate in the middle of the cheese than in the top and lower area.

Claims (1)

Patent and protection claims 1. Process for the production of cheese, in which at least one additive is added to the cheese precipitate (mat) after at least the first whey has been drained, it is d u r c h e k e I would like to point out that before adding the additive as much as possible first and second whey is drained from the cheese precipitate that blocks out Cheese precipitate are formed by the mass, and that in these blocks of cheese precipitate and also a predetermined concentration gradient in the cheese to be produced from it the additive by adding the additive to the block of cheese precipitate realized in at least one zone according to the desired concentration gradient 2. The method according to claim 1, d a d <1 u r c h g e k e n n z e i c h n e t S t that the additive into the fresh block of cheese precipitate before pressing 3 entered, method according to claim 1 or 2, d u r c h g e k e n n indicates that the additive is injected into the block of cheese precipitate 4. The method according to claim 3, d a d u r c h g e k e n n z e i c n e t that the injection is carried out by means of a large number of needles, which have a controlled mutual distance. 5. The method according to any one of claims 1 to 4, d a d u r c h g e k Note that the additive is an aqueous nitrate solution that is used in is common in cheese making 0 6. Cheese, a a du r c h g e k e n It is not noted that it is produced according to the method of claims 1 to 5 is. 7. Whey, d u r c ki g e k e n n z e i c h n e t that they are after the method of claims 1 to 5 is produced. 8. Device for performing the method according to one of the claims 1 to 5, which means that a hollow needle (20) with one of each other is not indicated movable parts (11, 12) is connected, the a cylinder assembly (12) and a Piston arrangement (11> contain that devices (13 - 19) are provided, around the needle (20) with the cylinder arrangement (12) or the piston arrangement (11) and move forward so that the injection port through a certain amount of cheese precipitate is movable, and that a valve arrangement (9, 10) is provided, which the liquid supply locks in the cylinder space in such a way that the cheese precipitates through the needle (20) injected amount of liquid proportional to the length of the movement of each other occurring movements of the cylinder assembly (12) and piston assembly (11). 9. Device according to claim 8, d a d u r c h g e k e n n z e i c h n e t that the piston arrangement (11) during the injection process with respect to the surrounding Structure for keeping the amount of cheese precipitate treated by injection is to be, it is established that the cylinder arrangement (12) with the needle (20) is connected, which moves with the cylinder assembly (12) that the cylinder space fills when the needle (20) moves deeper into the mass of cheese precipitate, and that liquid is injectable from the needle (20) when it retracts. 10. Device according to claim 8 or 9, d a d u r c h g e k e n n note that the needles work in such a way with the cylinder / piston assembly (11, 12) are connected so that they can be easily detached and used interchangeably permit. 11. Device according to one of claims 8 to 10, d a d u r c h characterized, that the number of needles (20) with their cylinders (12) or pistons (11) with each other are connected and together as a whole in the cheese precipitate and out of this move out. 12. Device according to one of claims 8 to 11, d a d u r r: h it is not indicated that the valve arrangement (9, 10) shut-off valves (9, 10) contains.