DE3217310A1 - Process for the production of a low-mineral cheese - Google Patents

Abstract

In the process for the production of low-mineral cheese having a minimum moisture content of 39 %, milk is centrifuged, the separated fraction enriched with cells is sterilised, sterilised bactofugate is combined with the aseptic fraction, and cheese is produced therefrom, the brine treatment being of a type such that the mean salt content in the dry cheese is at most 3.0 %, preferably 0.5 to 2.5 %.

Description

The invention relates to a method for producing

a low-mineral cheese with a moisture content measured 14 Days after production, from a minimum of 398.

It is known that milk generally contains a certain amount of lactate-fermenting agents (anaerobic) clostridia (butyric acid bacteria) that are involved in cheese production cause undesired so-called butter acid fermentation, as well as aerobic bacteria and spore-forming agents, which can also cause undesirable fermentations.

To avoid the development of lactate-fermenting clostridia is it is known to add nitrate to the milk to be cheesed.

To prevent the later development of, among other things, spore formers, which cause undesirable fermentations in the ripening cheese will break the cheese Salt is added, or the cheese formed is treated with a salt solution, so that an average salt content - depending on the type of cheese - of about 3.5% in the Dry cheese is obtained. This 3.5% salt content is used in the cheese as described above Moisture content regarded as the norm because on the one hand with a lower final salt content the intended undesirable fermentations are avoided to an inordinate extent, in particular in the core of the cheese, and on the other hand, too high a salt content leads to an inadequate The development of the microorganisms causing the desired reactions.

This salt content is also related to the consistency of the finished cheese considered important.

For diet purposes in particular, the production of so-called low-salt Known cheese. In this kãe, however, only the common sodium chloride is used by a comparable amount of another mineral salt, e.g. ammonium chloride, has been replaced, so that there is a substantial reduction in the content Mineral salts is out of the question.

Apart from the diet purposes mentioned earlier, there is a big one Need for low-mineral cheese because from a public health point of view the Use of relatively large amounts of mineral salt to an increasing extent than Is considered undesirably, but also because in the production of a number Types of KBs, e.g. nut-flavored cheese that quickly becomes more prevalent - Salty taste is very undesirable.

In the Dutch patent application 65.13251 a method for the treatment of germ-containing milk described, whereby by centrifugation some of the milk is germinated and separated from the rest of the milk is, after which the part of the milk that is enriched with germs is sterilized and in turn is mixed with the rest of the milk. It is known from the so treated - so-called bactofugated - milk cheese to make, with the percentage of the to be used Nitrate can be significantly lower than normal.

However, it was previously assumed that the percentage of the the nitrate to be added to the milk can be reduced, but not the salt content of the ripening cheese, so that the cheese made in this way has the normal salt content of 3.5%.

Surprisingly, it has now been found that if the sterilized, part of the milk enriched with germs is added to the remaining part of the same, after which cheese is made in the usual way, the development of aerobic bacteria and; ~ spore-forming is so inhibited that in the cheese to be ripened a very a small percentage of mineral acid is sufficient while maintaining good quality of the cheese to be made.

According to the invention, cheese is thus produced in that the Milk is centrifuged, the part enriched with germs is separated from the milk is, is sterilized and again added to the milk, and then in the usual way Manner, the actions required for the production of cheese are carried out, whereby the educated Cheese is treated with a brine in such a way that an average salt content in the dry cheese of a maximum of 3.08 and in particular between 0.5 and 2.58 is obtained.

It is noted that in "Voedingsmiddelentechnologie" 9 (1976) No. 12, Page ff the production of Emmentaler cheese is described, with the rãsemilch is subjected to a bactofugal process. This article can be attributed to the invention underlying insight cannot be obtained because it is clear that It is cured in such a way that it has a normal salt content for Emmental cheese will. In addition, the moisture content of Emmentaler cheese is a maximum of 36 - 37%, so that this cheese is of a different type than that which is made using the inventive Process is produced.

By applying the insight on which the invention is based it is possible to have an "ordinary" cheese with a lower salt content than usual to produce, i.e. a well-known cheese of the Goude type, Edam type, etc., and with the moisture content characteristic of this type of cheese, without being affected the shelf life or bacterial development is impaired. on the other hand can using the method according to the invention of the milk to be cased a special bacterial culture or a mixture of bacterial cultures is added whereby a desired fermentation can be promoted without the need for others Mitres take place. In this way a cheese can be made that what as far as composition and moisture content are concerned, there is a strong correspondence with e.g. cheese of the Goude type, but with respect to other, in particular taste properties, has a very different character.

When using the method according to the invention, centrifugation can be used the milk and the sterilization of the germ-enriched part of the same in a so-called Baktotherm device known per se.

In the method according to the invention, both pasteurized e as well as unpasteurized milk can be assumed. The application of unpasteurized milk has the advantage that cheese is of the "Bauernkãse" type, however with a far lower salinity than usual.

In the manufacture of cheese it is generally known that the The cheese obtained becomes softer, depending on the lower salt content and firmer, depending on the salt content is higher. According to the invention it was further found that if the amount of germinated part of milk that the further Part of the same is added in proportion to the final desired salt content of the cheese is regulated, the consistency can be varied within certain limits can. So, if a particularly low-mineral cheese has to be made, the Strength of the same can be increased by having an additional amount of the Germ-enriched part, which comes from another quantity of milk, which to cheesy milk is added.

On the other hand, if you have "soft" cheese with a relatively high If you want to produce salt content, cheese milk is assumed, which is not the whole Amount of the resulting, germ-enriched part is added.

It is also known that the consistency of cheese depends on its fat and Moisture content, i.e. the cheese becomes softer, depending on the Fat and moisture content increases and vice versa.

If now, according to the invention, the amount of the enriched with germs Part of the milk that is added to the other part of the same, in proportion regulated to the final desired fat and / or moisture content of the cheese the consistency of the same can also vary within certain limits will. This means that for the production of a particularly fatty cheese, it does is sufficiently "solid", an additional amount of that enriched with germs Part, which comes from a different amount of milk, added to the milk to be cheesed will. On the other hand, you can do one to a sufficient extent "soft" Making low-fat, low-moisture cheese by making a smaller than the usual amount of the germ-enriched part of the milk of the milk to be cheesed.

The invention is explained in more detail by means of the following examples.

Example I Raw milk with a fat content of about 2.5-3% centrifuged using a high G-number, after which the germ-enriched one Part was sterilized at 1350c and then, after cooling, the milk again was admitted. The milk was then pasteurized at 730 ° C. for 15 seconds. the Milk so pasteurized was cooled to 30 ° C. and placed in a curd maker while a special alarm clock was added. Then CaC12, FarbsbAff, rennet, as well as cultures of lactobacilli and propionic acid bacteria added adds. The curd making device was used to avoid air entrapment of the closed type. After curdling (25 min.), The curd was tapped the whey cut.

With the added washing water (about 20% of the original amount Milk) the curd temperature was raised to 350C, after which nitrate (15 g / 100 l milk) was added. Then some of the Remaining whey removed, after which the remaining whey-cheese curd mixture the Caso matic (R) device was fed, in which the cheese break blocks formed The curd blocks were then pressed and cured to a salt content of 2.5%, based on the dry matter. The curing time was 3 days with application the deep curing method, at a curing temperature of 150C and a brine strength from 16 - 17 trees (Be).

After curing, drying and cooling, the cheese was coated with a plastic emulsion Mistake. The cheese was stored at a temperature below 150C for 14 days during which time a second Plastic layer attached became. The cheese was then stored in a warehouse at a temperature of 18-20 ° C and a relative humidity of 82-88%. This is where the Propionsaurebacteria came to develop, which after 2 to 3 wicks into the cheese the characteristic Eyes opened and the cheese acquired a sweet, nutty taste. To After a storage time of about two months, the cheese was suitable for consumption.

Example II The procedure of Example I was repeated but now a bacterial culture suitable for the production of Gouda cheese was added omitting the cultures mentioned in Example I. One obtained a low mineral content "Gouda" type cheese.

Example III The procedure of Example II was repeated, but now unpasteurized cheese milk was assumed. It became a little more mineral-poor Cheese from 1Bäuernkäse1, type preserved.

Claims (4)

Process for the production of a cheese with a low mineral content 1. Procedure for hexing a low-mineral cheese with a moisture content, measured 14 days after production, of a minimum of 39%, with milk being centrifuged , the germ-enriched part is separated from the milk, sterilized and again added to the milk, after which cheese is made in the usual way is characterized in that the cheese formed is so brine is treated so that an average salt content in the dry cheese of a maximum of 3.0% is obtained. 2. The method according to claim 1, characterized in that the salt content in which dry cheese is adjusted to a value between 0.5 and 2.58. 3. The method according to responses 1-2, characterized in that the amount of the germ-enriched part of the milk that the further part the same is added, with constant fat and moisture content, im Relation to the final desired salt content of the cheese, if one is desired Consistency, is regulated. 4. The method according to responses 1-2, characterized in that the amount of the germ-enriched part of the milk that the further part the same is added, with constant consistency, in proportion to the final desired fat and / or moisture content of the cheese, with a chosen one Salinity is regulated.