DE3149769A1 - Process for the production of cheese curds - Google Patents

Abstract

The invention relates to a process for the production of cheese curds by acidification of the processing milk, which takes place after addition of a bacterial culture, and ultrafiltration of the vat milk, in which process the acidification is interrupted prior to ultrafiltration by a heat treatment, and the concentrate obtained by ultrafiltration is subjected to a further acidification step by addition of a further, preferably different, bacterial culture.

Description

File number: New registration

Process for the production of pre-cheese The invention relates to a Process for the production of pre-cheese, in which the starting milk is acidified treated with a bacterial culture and the acidified vat milk an ultrafiltration undergoes.

In a previously known method of this type, by adding vat milk subjected to a bacterial culture of acidification when it reaches a certain pH value of this by adding, for example, skimmed milk during the The duration of the ultrafiltration is kept constant, with the acidification after the ultrafiltration goes on. In practice, however, it is very difficult to monitor the pH during the Keep ultrafiltration sufficiently constant.

In addition, it is also known to use ultrafiltration concentrates for the To use cheese production, either before or after the ultrafiltration Treatment with a bacterial culture is carried out.

The object of the invention is now to provide a method for producing To create pre-cheese of the type mentioned, the previous difficulties avoids and in a simple, inexpensive way better control of the taste and other properties of the pre-cheese produced.

To solve this problem, the method is that mentioned at the beginning Kind according to the invention characterized in that one acidification of the vat milk interrupted by a heat treatment before the ultrafiltration and that during the ultrafiltration obtained concentrate by adding a bacterial culture to a further acidification subject.

The inventive method bypasses by interrupting the Acidification, the difficulties otherwise associated with keeping the pH constant and delivers a qualitatively improved pre-cheese with significantly less effort, Not only through rennet treatment, but also directly, for example can be processed into products comparable to sour milk cheese. There the acidification takes place in two practically separate stages, in which it is advantageous different bacterial cultures can be used, arise at the same time significantly improved possibilities of taste control, especially In the second stage, suitable bacterial cultures are used for the targeted formation of aromas can be. In order to achieve optimal properties, the temperatures during of the two acidification stages are each targeted to that of the bacterial culture used adjusted tire temperature can be set.

Advantageous further refinements of the method are set out in the subclaims described.

Both skimmed and appropriate milk can be used as starting milk Preset milk or a corresponding concentrate can be used. The culture treatment carried out before the ultrafiltration can be carried out in conventional kettle milk tanks take place, while for the second acidification stage downstream of the ultrafiltration depending on the desired further treatment of the pre-cheese, for example renneting For the production of quark, suitable tanks are to be used that allow the Allow leavened and raked products to undergo post-treatment to achieve structure or a heat treatment.

The method according to the invention is described below using an exemplary embodiment further explained.

Example: To make a quark to be further processed Pre-cheese was in a high heating system at a temperature of 90 C without Pasteurized hot hold and then cooled to a fermentation temperature of 32 0 Skimmed milk mixed with a selected bacterial culture.

The acidification that occurred was when a pH of 5.95 was reached interrupted by heating the product to 65 ° C with a heat holding of 5 minutes, the product obtained at a temperature of 55 CC by ultrafiltration on a Total dry matter adjusted to 18% and cooled to 20 C after the ultrafiltration. After adding a special bacterial culture selected to develop a certain taste as well as heavily diluted rennet and a subsequent maturation and renneting time totaling For 16 hours at 20 ° C., the maturing containers turned into a pre-cheese of the desired flavor peeled with excellent consistency.

This could immediately be sent to a mechanical aftertreatment and processed into quark.

Claims (5)

File number: New registration Claims 1. Method of manufacture of pre-cheese, in which the starting milk is acidified with a bacterial culture treated and subjected to an ultrafiltration, characterized in that one the acidification of the vat milk prior to ultrafiltration by means of a heat treatment interrupted and the concentrate obtained in the ultrafiltration by adding a Subjecting bacterial culture to further acidification. 2. The method according to claim 1, characterized in that the Vat milk before ultrafiltration when a predetermined pH value is reached between 6 and the coagulation point of the casein for a sufficient time Prevention of further acidification heated to a sufficient temperature. 3. The method according to claim 1 or 2, characterized in that one the soured vat milk at the predetermined pH for a period of time between 20 seconds and 30 minutes and preferably between 2 and 10 minutes at temperatures between 55 and 82 C and preferably between 58 and 65 oC. 4. The method according to any one of claims 1 to 3, characterized in that that the acidified vat milk after the heat treatment for ultrafiltration Sets temperatures between 55 and 65 OC. 5. The method according to any one of claims 1 to 4, characterized in that that the concentrate obtained in the ultrafiltration for further acidification a culture of bacteria different from that used for the first acidification clogs.