DE2925568A1 - METHOD FOR THE PRODUCTION OF FRESH CHEESE OR PRODUCTS CONTAINING FRESH CHEESE AND MOLDED PRODUCTS FROM THE CORRECTLY PRODUCED PRODUCT - Google Patents

Description

The invention "relates to a method of making Cream cheese or products containing cream cheese with a high protein content by adding a whey white concentrate obtained by ultrafiltration to a fresh cheese obtained in the usual way. Such a method is known from Dutch patent application 76 00815. After this process one adds to the cream cheese a soluble whey protein concentrate. The soluble whey white concentrate you get through. Heating the concentrate obtained by ultrafiltration at pH 2.7-3.7 by this treatment the whey proteins are structured without becoming insoluble.

According to the invention it has been shown that a cream cheese, whose taste, consistency and smell are very, good, thus preserved It is possible to subject the whey obtained during the quark production to an ultrafiltration and to heat the concentrate until a predominant Part of the whey protein has become insoluble in the concentrate. Preferably it is heated to at least about 50 $ des entire whey protein has become insoluble in the concentrate.

According to a favorable embodiment of the process according to the invention, the concentrate obtained from ultrafiltration is acidified to a pH between h and 5 "before heating.

The amount of whey protein concentrate added to the cream cheese can vary within wide limits. It is preferable to add to the cream cheese: such an amount of the whey protein concentrate that the Casein: whey protein ratio in the end product between 90: 10 and 50:50. In general, one will produce an end product, whose ratio of casein: whey-protein is roughly the same as that of natural cheese milk.

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The insolubility of whey protein in one by ultrafiltration the concentrate obtained from the whey is determined by centrifugation at 200 g for 10 minutes and expressed in the formula:

E - E
Salary = - χ 100 $

^E 1

where E _{1 is} the whey protein content in a concentrate diluted with water to 10% dry matter, and Sp is the whey protein content in the above-mentioned liquid obtained by centrifugation.

To explain the invention, two examples follow here, without the inventive method is limited to this.

Example I.

800 quark whey were subjected to ultrafiltration at 10 ° C Circulation in a device with a membrane surface of

k m until a concentrate of 55 1 with $ 17 dry matter was obtained.

The concentrate was heated to 85 ° C. for 15 minutes and, after cooling, the concentrate was mixed with fresh quark in various proportions, namely 10:90, 1h : 86 and 20:80.

Mixing was done with little stirring so as not to destroy the quark structure.

The end products were tested for strength (cone penetration) and assessed by some test persons for color, behavior in the mouth ("mouth feeling"), odor and taste. The taste of the products was only so different that the taste was considered to be slightly better than that of the quark

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£ 925568

had been run out. The other ratings were generally given indicated that the properties of the mixtures were the same as those of the quart.

The results of the strength tests were as follows:

Mixing ratio quark 10/90 1 ^ - / 86 20/80

Strength 10.5 10.9 12.8 12.7

(Cone concentration)

Example II

10,000 l of quark whey were pasteurized for 15 seconds at 72 ° C. The whey was then subjected to ultrafiltration at 50.degree

in an ultrafiltration device with an 8 .mu.m membrane surface until O90 1 concentrate with a dry matter content of $ 17 had been obtained. The pH was k.7 .

A part of the concentrate with the pH value of U.7 was heated ^{at 90 ° C. for 10 minutes.}

The pH of a second part was brought to k.3 with lactic acid , a third part to k.0 and a fourth part to 3.0 for comparison. The parts with the pH values k, 3 and 3.0 were heated at 90 ° C. for 10 minutes and the part with the pH value of k.0 also at 85 ° C. for 10 minutes.

The contents of insoluble whey protein were given in the above Way determined by centrifugation.

The contents of insoluble protein are shown in the following table.

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Concentrate part 1 2 3 h

pH U, 7 k, 3 U ₁ O 3.0

Heating 90 ° C 90 ° C 85 ° C 90 ° C

Insoluble protein 68 % 70 % 59 % 20 %

Part of the concentrate is due to the low pH value Protein remained mostly in soluble form.

Parts 1, 2 and 3 gave the same results as obtained in Example I after mixing with quark.

After mixing with quark, part k resulted in a product with a somewhat less good taste than that of the quark itself. The behavior in the mouth (graininess, stickiness), the so-called "mouth feeling" fat, was less good than that of the quark itself.

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Claims (3)

Dr.rer.na ,. Woifgang- Keiape 2 2. Ml 1979 t P at eii tan welt * \ ι y Verenigde Coöperatieve Melkindustrie Coberco g.a. Stationsplein 37 »Zutphen, Netherlands. "Process for the production of fresh cheese or products containing fresh cheese and shaped products from the correspondingly manufactured product" Pat entüehe 1. A process for the production of fresh cheese or products containing fresh cheese with a high protein content by adding a whey-protein concentrate obtained by ultrafiltration to a fresh cheese obtained in a customary manner, characterized in that the whey obtained in the quark production is subjected to an ultrafiltration, the concentrate to a pH -Value between h and 5 acidified and heated until at least 50% of the whey white has become insoluble in the concentrate. 909882/0882 2. The method according to claim 1, characterized in that the Cream cheese adds such an amount of the whey-white concentrate, that the casein: whey-protein ratio in the end product is between 90:10 and 50:50. 3. Product formed from the by a method according to one of the previous claims obtained product. 909882/0882