DE3000950A1 - METHOD FOR THE PRODUCTION OF FRESH CHEESE OR PRODUCTS CONTAINING FRESH CHEESE AND MOLDED PRODUCTS FROM THE PRODUCT PRODUCED IN THIS PRODUCT - Google Patents
METHOD FOR THE PRODUCTION OF FRESH CHEESE OR PRODUCTS CONTAINING FRESH CHEESE AND MOLDED PRODUCTS FROM THE PRODUCT PRODUCED IN THIS PRODUCTInfo
- Publication number
- DE3000950A1 DE3000950A1 DE19803000950 DE3000950A DE3000950A1 DE 3000950 A1 DE3000950 A1 DE 3000950A1 DE 19803000950 DE19803000950 DE 19803000950 DE 3000950 A DE3000950 A DE 3000950A DE 3000950 A1 DE3000950 A1 DE 3000950A1
- Authority
- DE
- Germany
- Prior art keywords
- product
- whey
- concentrate
- production
- products
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 19
- 102000007544 Whey Proteins Human genes 0.000 claims description 19
- 239000012141 concentrate Substances 0.000 claims description 17
- 235000013351 cheese Nutrition 0.000 claims description 14
- 235000021119 whey protein Nutrition 0.000 claims description 13
- 239000006071 cream Substances 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 238000000108 ultra-filtration Methods 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 239000007795 chemical reaction product Substances 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 235000019624 protein content Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Description
Die Erfindung bezieht sich auf ein Verfahren zur Herstellung von Frischkäse oder Frischkäse enthaltenden Produkten mit einem hohen Eiweissgehalt durch Zugabe eines durch Ultrafiltration erhaltenen Molke-Eiweisskonzentrats zu einem in üblicher Weise erhaltenen Frischkäse. Ein solches Verfahren ist aus der niederländischen Patentanmeldung 76OO815 bekannt. Gemäss diesem Verfahren wird dem Frischkäse ein lösliches Molke-Eiweisskonzentrat zugegeben. Es hat sich gezeigt, dass gemäss der Erfindung ein Frischkäse mit sehr gutem Geschmack, einer sehr guten Konsistenz und einem sehr guten Geruch dadurch erhalten werden kann, dass bei der Herstellung von Quark erhaltene Molke einer Ultrafiltration unterzogen wird und das Konzentrat nach Einstellen des pH auf einen Wert zwischen 5 und 6 erwärmt wird, bis mindestens 10% des Molke-Eiweisses in dem Konzentrat, unlöslich geworden ist.The invention relates to a process for the production of fresh cheese or fresh cheese-containing products with a high protein content by adding a whey-protein concentrate obtained by ultrafiltration to a fresh cheese obtained in the usual way. Such a method is known from Dutch patent application 76OO815. According to this process, a soluble whey protein concentrate is added to the cream cheese. It has been shown that according to the invention a cream cheese with a very good taste, a very good consistency and a very good smell can be obtained by subjecting the whey obtained in the production of quark to ultrafiltration and the concentrate after adjusting the pH a value between 5 and 6 is heated until at least 10% of the whey protein in the concentrate has become insoluble.
Die Menge des Molke-Eiweisskonzentrats, die dem Frischkäse zugegeben wird, kann innerhalb breiter Grenzen variiert werden. Vorzugsweise wird dem Frischkäse eine solche Menge des Molke-Eiweisskonzentrats zugegeben, dass das Verhältnis von Kasein zu Molke-Eiweiss in dem Endprodukt zwischen 90 : 10 und 50 : 50 liegt. Im allgemeinen wird man ein Endprodukt herstellen, dessen Verhältnis von Kasein zu Molke-Eiweiss dem der natürlichen Käsemilch gleich ist.The amount of whey protein concentrate added to the cream cheese can be varied within wide limits. Preferably such an amount of the whey protein concentrate is added to the cream cheese, that the ratio of casein to whey protein in the end product is between 90:10 and 50:50. Generally one becomes an end product The ratio of casein to whey protein is the same as that of natural cheese milk.
Die Unlöslichkeit von Molke-Eiweiss in einem durch Ultrafiltration von Molke erhaltenen Konzentrat wird bestimmt durch Zentrifugieren während Minuten bsi 200 g und in der nachstehenden Formel ausgedrückt:The insolubility of whey protein in one by ultrafiltration of The concentrate obtained from whey is determined by centrifugation for minutes up to 200 g and expressed in the following formula:
E - E
Gehalt = —■ — χ 100%,E - E
Salary = - ■ - χ 100%,
E1
wobei E. = der Gehalt an Molke-Eiweiss in einem Konzentrat, das mit E 1
where E. = the content of whey protein in a concentrate that contains
Wasser auf 10% Trockenstoff verdünnt worden ist und Ep = der Gehalt an Molke-Eiweiss in obiger Flüssigkeit, erhalten durch das Zentrifugieren.Water has been diluted to 10% dry matter and Ep = the whey protein content in the above liquid by centrifugation.
030031/0^5030031/0 ^ 5
Man pasteurisierte 10.000 Liter Quarkmolke 15 Sekunden bei 72°C. Sodann wurde die Molke der Ultrafiltration unterzogen bei 50 C in einer Ultrafiltrationsvorrichtung mit einer Membranoberfläche von Qk m bis 690 Liter Konzentrat mit einem Trockenstoffgehalt τοη 17$ erhalten worden war. Das pH betrug k,J. 10,000 liters of quark whey were pasteurized at 72 ° C. for 15 seconds. The whey was then subjected to ultrafiltration at 50 ° C. in an ultrafiltration device with a membrane surface area of Qk m until 690 liters of concentrate with a dry matter content of τοη 17 $ had been obtained. The pH was k, J.
Ein Teil des Konzentrats mit dem pH-Wert von U,T wurde 10 Minuten bei 85 C erwärmt.Part of the concentrate with the pH of U, T was 10 minutes at 85 C heated.
Ein zweiter Teil wurde mit Katriumhydroxyd auf einen pH-Wert von 5 eingestellt und ein dritter Teil auf einen pH-Wert von 5>5· Beide Teile wurden auch 10 Minuten bei 850C erwärmt. Die Gehalte an unlöslichem Eiweiss waren:A second part was adjusted to a pH of 5 with sodium hydroxide and a third part to a pH of 5> 5. Both parts were also heated at 85 ° C. for 10 minutes. The insoluble protein contents were:
KonzentratteilConcentrate part
pH-Wert U5T 5,0 5,5 pH value U 5 T 5.0 5.5
Erwärmung 850C 85°C 85°CHeating 85 0 C to 85 ° C to 85 ° C
Unlösliches Eiweiss 68 % 71 % 80 % Insoluble protein 68 % 71 % 80 %
Die erhaltenen Produkte wurden nach Abkühlung, unter vorsichtigem Rühren, damit die Quarkstruktur nicht gestört wird, mit frischem Quark in verschiedenen Verhältnissen vermischt. Die Endprodukte wurden auf Festigkeit (Kegelpenetration) geprüft und von einer Testgruppe auf Farbe, Empfindung im Munde (mouth feeling), Geruch und Geschmack beurteilt. After cooling, the products obtained were mixed with fresh quark with careful stirring so that the quark structure is not disturbed mixed in different proportions. The end products were tested for strength (cone penetration) and tested by a test group Color, mouth feeling, smell and taste assessed.
pH in dem Konzentrat Mischverhältnis Konzentrat/QuarkpH in the concentrate mix ratio concentrate / curd
0/100 (= Quark) 10/90 1 U/86 20/800/100 (= quark) 10/90 1 U / 86 20/80
U,7 10,5U, 7 10.5
Die Produkte unterschieden sich in Geschmack nur derart, dass der Geschmack für etwas "besser gehalten wird als der des Quarks, von dem ausgegangen worden, war- Die weiteren Beurteilungen gaben im allgemeinen an, dass die Eigenschaften der Mischungen denen des ursprünglichen Quarks gleich oder hesser als diese waren.The products differed in taste only in such a way that the taste is considered to be something "better than that of the quark" The further assessments were generally given indicated that the properties of the mixtures were equal to or better than those of the original quark.
Q30031/0852Q30031 / 0852
Claims (2)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7900387A NL7900387A (en) | 1979-01-17 | 1979-01-17 | PROCESS FOR PREPARING FRESH CHEESE OR FRESH CHEESE CONTAINING PRODUCTS AND FORMED PRODUCTS FROM A PRODUCT PREPARED THEREFORE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE3000950A1 true DE3000950A1 (en) | 1980-07-31 |
Family
ID=19832477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19803000950 Withdrawn DE3000950A1 (en) | 1979-01-17 | 1980-01-12 | METHOD FOR THE PRODUCTION OF FRESH CHEESE OR PRODUCTS CONTAINING FRESH CHEESE AND MOLDED PRODUCTS FROM THE PRODUCT PRODUCED IN THIS PRODUCT |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE881165A (en) |
| DE (1) | DE3000950A1 (en) |
| FR (1) | FR2446603B1 (en) |
| NL (1) | NL7900387A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2627061B1 (en) * | 1988-02-15 | 1991-07-26 | Prosperite Fermiere Coop Laiti | PROCESS FOR MANUFACTURING CHEESE FROM RETENTAT POWDER AND CHEESES OBTAINED |
| US6120809A (en) * | 1997-10-29 | 2000-09-19 | Rhodes; Ken | System and method for making enhanced cheese |
| ES2308906B1 (en) * | 2006-10-19 | 2009-10-23 | Universidad De Oviedo | METHOD OF MANUFACTURING OF REQUIREMENT FROM LACTOSUERO CONCENTRATED WITH MEMBRANES. |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2155696B2 (en) * | 1971-11-09 | 1974-02-28 | Molkerei Josef Anton Meggle Milchindustrie, 8094 Reitmehring | Process for ultrafiltration of whey |
| DE2503840C3 (en) * | 1975-01-30 | 1982-06-03 | Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring | Process for the production of cream cheese and cream cheese preparations |
| FR2340052A1 (en) * | 1976-02-04 | 1977-09-02 | Nestle Sa Soc Ass Tech Prod | CHEESE MAKING PROCESS |
| NL189172C (en) * | 1978-06-27 | 1993-02-01 | Ver Coop Melkind | PROCESS FOR PREPARING FRESH CHEESE OR FRESH CHEESE AND PRODUCTS PRODUCED FROM THE PRODUCT PREPARED THEREFORE |
-
1979
- 1979-01-17 NL NL7900387A patent/NL7900387A/en not_active Application Discontinuation
-
1980
- 1980-01-12 DE DE19803000950 patent/DE3000950A1/en not_active Withdrawn
- 1980-01-16 BE BE2/58334A patent/BE881165A/en not_active IP Right Cessation
- 1980-01-17 FR FR8001262A patent/FR2446603B1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| FR2446603A1 (en) | 1980-08-14 |
| FR2446603B1 (en) | 1985-10-25 |
| NL7900387A (en) | 1980-07-21 |
| BE881165A (en) | 1980-07-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8139 | Disposal/non-payment of the annual fee |