DE3145023A1 - "COAGULATION COMPOSITION FOR CHEESEIES AND THE CHEESE PRODUCT PRODUCED THEREFOR" - Google Patents

Description

The invention relates to a coagulation composition for cheese factories for coagulating milk in cheese factories as well as cheese products obtained by using this composition.

The curd is generally obtained with the help of rennet as a normal extract from the calf's stomach. The animal rennet essentially consists of two coagulating enzymes, namely chymosin (rennin), which is only slightly sensitive to its coagulation capacity at a pH of the milk between 6.6 and 6, and beef pepsin, which is very sensitive to the pH of the milk in this range and that possesses only about 20% of the coagulation capacity of the rennet at a pH of 6.35. These two Enzymes of the rennet show a markedly different behavior towards the pH during the ripening of the Cheese on.

The object of the invention is to provide a coagulation composition for cheese dairies based on a coagulating fungal enzyme that can replace the rennet and has coagulation properties similar to those of largely correspond to animal rennet and which can be modified as required, both in the cheese curd stage as with aging, depending on the type of cheese you want to make.

This is achieved according to the invention in that the coagulation composition for cheese dairies has at least one first from a fungus or microbial, coagulating enzyme and a non-coagulating protein extract from the meat of the abomasum of cattle

includes.
35

According to one embodiment of the invention, the composition has a second synergetic enzyme, for example the extract of another mold.

3U5023

Ι Further features and advantages of the invention emerge from the following description of exemplary embodiments, which are not to be understood as restrictive.

Through its leading experience, the applicant has found that coagulating fungal enzymes, in particular Extracts of Mucor Miehoi, interesting milk coagulation and Have cheese ripening properties, but they have a behavior that is very close to that of rennet alone, which is the usual rennet in cheese factories so that the majority of cheeses are peculiar to them Flavor properties is imparted.

In a first embodiment, the applicant has have obtained encouraging results by incorporating a coagulating suspension of the Mucor-Miehei enzyme in a Solution of a protein mass obtained from the abomasum of beef after the elimination of its coagulation ability has been extracted. The mixture also gives the Mucor-Miehei enzyme a coagulation capacity and an activation of certain enzymes which are favorable for the cheese quality. Similar mixtures can be made from coagulating enzymes are obtained, which are extracted in particular from Mucor Pusillus and Endothia parasitica have been.

The applicant has also found that the Coagulation composition proves to be very effective and Has properties that come very close to rennet, although they can be modified depending on the desired type of cheese is by adding a second proteolytic enzyme to the coagulating fungal enzyme.

Accordingly, according to a second embodiment, the Coagulation composition for cheese dairies, a mixture of an enzyme extracted from a mold, in particular Mucor Mihei, as well as a beef pepsin extract from the abomasum of adult cattle. This mixture

must be prepared in such a way that the divergent properties of these two enzymes with regard to coagulation of milk as with cheese ripening result, which has a behavior that comes closer to that of the rennet than that of the individual enzymes, with the specific properties of the two enzymes in terms of behavior in cheese production, texture and the final taste of the cheese in the mixture have the usual effect of rennet, as it is the cheese layman is used, in particular with regard to the production of soft quark as well as pressed, pasteurized Quark for immediate consumption.

For this purpose, the fungal enzyme, in particular Mucur Mieheijin, is used in a mixture in which it at least Has 40% and at most 85% of the total coagulation capacity, the bovine pepsin present in the mixture correspondingly makes up a maximum of 60% and at least 15% of the total coagulation capacity. The coagulation mixtures are prepared in such a way that they contain as much nitrogen-containing matter, which activates the lactic ferments, as possible contain. The coagulating enzyme mixtures are made by adding a non-coagulating protein extract from the Complete abomasum meat of cattle.

According to yet another embodiment of the invention, the coagulation composition for cheese factories comprises Mixture of one enzyme extracted from the Mucor Mieheie mold and a second Fungal enzyme extracted from the mold Mucor Pusillus.

For the same reasons pointed out in the previous embodiment, the in "° Mucor-Miehei enzyme present in the mixture at least 30% and at most 85% of the total coagulation capacity, wherein the Mucor Pusillus enzyme present in the mixture at least 15% and at most 70% of the total coagulation

- 7 constitutes wealth.

Under these conditions, the Mucor Pusillus enzyme is present behaves like that during the coagulation of the milk as well as during the cheese ripening of beef pepsin.

According to the invention, the mixture can also be added non-coalescing protein extracts from the meat of the

1-0 abomasum of young calves are improved, with this Protein substance has a role in activating milk fermentation plays and enables the finished cheese to have its characteristic taste and its familiar taste To give texture.

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While the invention has been described in terms of particular embodiments, it is not so on the contrary, it includes all amendments and variants that are apparent to a person skilled in the art.

Claims (11)

Hafte Berngruber * Czybulka Patentanwälte 1 0698 S.A. PRESURE GRANDAY Z. I. Beaune North - B.P. no. 3 21201 BEAUNE CEDEX France Coagulation composition for cheese dairies and cheese products made with them. Patent claims 1. Coagulation composition for cheese factories with at least a first coagulating enzyme derived from a fungus, characterized in that it also includes comprises a non-coagulating protein extract from the meat of the abomasum of cattle. 2. Composition according to claim 1, characterized in that that the mixture comprises a second proteolytic enzyme. 3. Composition according to claim 2, characterized in that that the first enzyme contained in the mixture ^ - at least Has 30% of the total coagulation capacity of the mixture. 4. Composition according to claim 2 or 3, characterized in that the first contained in the mixture Enzyme at least 85% of the total coagulation capacity of the mixture. 5. Composition according to one of claims 2 to 4, characterized in that the second enzyme is another coagulating enzyme derived from a fungus. 6. Composition according to claim 5, characterized in that the "second enzyme contained in the mixture between Has 15 and -70% of the total coagulability of the mixture. 7. Composition according to one of claims 2 to 4, characterized in that the second enzyme is an enzyme extract from bovine pepsin. 8. Composition according to claim 7, characterized in that the first enzyme contained in the mixture between 4 0 and 85% ■ of the total coagulation capacity of the mixture, and the second contained in the mixture Enzyme accordingly between 15 and 60% of the total coagulation capacity of the mixture. 9. Composition according to any one of claims 1 to 8, characterized in that it is obtained by suspending the first enzyme in a solution of protein matter, those from bovine abomasum after the reduction in the ability to coagulate has been extracted. ■ 10. Composition according to one of claims 1 to 9, characterized in that the first coagulating enzyme is a Mucor Miehei extract. 3U5023 11. Cheese product obtained from milk having a composition according to any one of the preceding Claims has been coagulated.