DE950104C - Procedure for accelerating cheese ripening - Google Patents

Procedure for accelerating cheese ripening

Info

Publication number
DE950104C
DE950104C DESCH12569A DESC012569A DE950104C DE 950104 C DE950104 C DE 950104C DE SCH12569 A DESCH12569 A DE SCH12569A DE SC012569 A DESC012569 A DE SC012569A DE 950104 C DE950104 C DE 950104C
Authority
DE
Germany
Prior art keywords
cheese
ripening
procedure
cheese ripening
accelerating
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.)
Expired
Application number
DESCH12569A
Other languages
German (de)
Inventor
Fritz J Foerg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Schoeller and Co Elektrotecnische Fabrik GmbH and Co
Original Assignee
Schoeller and Co Elektrotecnische Fabrik GmbH and Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Schoeller and Co Elektrotecnische Fabrik GmbH and Co filed Critical Schoeller and Co Elektrotecnische Fabrik GmbH and Co
Priority to DESCH12569A priority Critical patent/DE950104C/en
Application granted granted Critical
Publication of DE950104C publication Critical patent/DE950104C/en
Expired legal-status Critical Current

Links

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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Description

Verfahren zur Beschleunigung der Käsereifung Die Käsereifung setzt sich bekanntlich aus der Summe bakteriologischer Stoffwechselvorgänge und durch Enzyme hervorgerufene Abbauveränderungen der Eiweißkörper der Milch zusammen. Je nach Käsesorte und Reifungszeit_ sowie Temperatur werden typische Produkte erhalten.Procedure for accelerating the cheese ripening The cheese ripening begins is known to be the sum of bacteriological metabolic processes and through Changes in the breakdown of protein in milk are caused by enzymes. Ever Typical products are obtained according to the type of cheese and ripening time as well as temperature.

Nach der Erfindung wird die bisher notwendige Dauer zur Reifung der Käse auf einen Bruchteil der Zeit herabgesetzt, indem man den Käsebruch nach der Dicklegung durch Lab allein oder auch durch bakterielle Koagulation einem Ultraschallfeld aussetzt, das in mehrfacher Hinsicht auf den Käsebruch einwirkt. Einerseits findet eine Zerschlagung von Eiweißmolekülen statt, so daß die für den Bakterienstoffwechsel notwendigen, leichter angreifbaren Eiweißbruchstücke bzw. Peptone, Peptide und Aminosäuren in vergrößerter Menge zur Verfügung stehen. Die Ultraschallenergie wirkt aber auch auf die Bakterien zerstörend ein, wobei durch die Zertrümmerung der Zellmembranen insbesondere Endoenzyme freigesetzt werden, die in Verbindung mit Ektoenzymen die Käsereifung beschleunigen.According to the invention, the previously necessary time for maturation of the Cheese reduced to a fraction of the time by breaking the curd after the Coagulation by rennet alone or by bacterial coagulation in an ultrasonic field exposing the curd in several ways. On the one hand finds a breakdown of protein molecules takes place, so that the for the bacterial metabolism necessary, more easily attackable protein fragments or peptones, peptides and amino acids are available in larger quantities. But the ultrasonic energy also works on the bacteria destroying one, whereby by the shattering of the cell membranes in particular endoenzymes are released, which in connection with the ectoenzymes Accelerate cheese ripening.

Bei einer Abwandlung des Verfahrens wird nicht der Käsebruch, sondern ein für die zu erzeugende Käsesorte spezifisches Bakteriengemisch in Milch der Beschallung unterworfen und das beschallte Gemisch der für die Käsereifung bereitstehenden Milch zugesetzt. Die Beschallung wird dabei nicht bis zur Zerstörung aller Bakterien fortgesetzt, weil für den -bei der Käsereifung notwendigen Milchzuckerabbau auch noch lebende Bakterien zur Verfügung stehen müssen und auch auf die von ihnen erzeugten Ektoenzyme nicht verzichtet werden kann. Die Käsereifung kann durch die Kontrolle der ph-Wertkurve als ein Kennzeichen fortschreitender Reifung überwacht werden. Mit ihrer Hilfe lassen sich daher die optimalen Werte der Zeitdauer, der Intensität und der Frequenz der Beschallung für jede Käsesorte empirisch ermitteln.In a modification of the process, it is not the cheese curd, but a bacterial mixture in the milk of the sonication that is specific for the type of cheese to be produced and the sonicated mixture of the milk ready for cheese maturation added. The sonication is not continued until all bacteria are destroyed, because for the lactose degradation necessary for cheese ripening, there are also living ones Bacteria available have to stand and also on those of them generated ectoenzymes cannot be dispensed with. The cheese can mature through the Monitoring of the pH value curve as an indicator of progressive ripening will. With their help, the optimal values of the duration, the Determine the intensity and frequency of the sonication for each type of cheese empirically.

Claims (2)

PATENTANSPRÜCHE: i. Verfahren zur Beschleunigung der Käsereifung, dadurch gekennzeichnet, daB der Käse-Bruch der Einwirkung eines Ultraschallfeldes ausgesetzt wird. PATENT CLAIMS: i. Process for accelerating cheese ripening, characterized in that the broken cheese is exposed to the action of an ultrasonic field. 2. Verfahren nach Anspruch i, dadurch gekennzeichnet, daß das für die herzustellende Käsesorte spezifische Bakteriengemisch in einer Aufschwemmung in Milch einem Ultraschallfeld ausgesetzt und dann der zur Käsereifung bereitgestellten Milch zugesetzt wird. In Betracht gezogene Druckschriften: Deutsche Patentschriften Nr. 739 170, 862 543, 888351-2. The method according to claim i, characterized in that the for the type of cheese to be made specific bacterial mixture in a suspension exposed to an ultrasonic field in milk and then that provided for cheese ripening Milk is added. Publications considered: German Patent Specifications No. 739 170, 862 543, 888351-
DESCH12569A 1953-05-17 1953-05-17 Procedure for accelerating cheese ripening Expired DE950104C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DESCH12569A DE950104C (en) 1953-05-17 1953-05-17 Procedure for accelerating cheese ripening

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DESCH12569A DE950104C (en) 1953-05-17 1953-05-17 Procedure for accelerating cheese ripening

Publications (1)

Publication Number Publication Date
DE950104C true DE950104C (en) 1956-10-04

Family

ID=7426805

Family Applications (1)

Application Number Title Priority Date Filing Date
DESCH12569A Expired DE950104C (en) 1953-05-17 1953-05-17 Procedure for accelerating cheese ripening

Country Status (1)

Country Link
DE (1) DE950104C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112544724A (en) * 2020-12-11 2021-03-26 四川省食品发酵工业研究设计院 Preparation method of purple cheese

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE739170C (en) * 1940-01-25 1943-09-13 Siemens Ag Process for the sterilization of liquids, in particular milk
DE862543C (en) * 1951-04-15 1953-04-02 Anton Dipl-Ing Guenther Process for the complete or partial separation of water or whey from quark as well as from all substances containing protein
DE888351C (en) * 1951-12-06 1953-08-31 Westfalia Separator Ag Method and device for the continuous production of butter, especially sweet cream butter

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE739170C (en) * 1940-01-25 1943-09-13 Siemens Ag Process for the sterilization of liquids, in particular milk
DE862543C (en) * 1951-04-15 1953-04-02 Anton Dipl-Ing Guenther Process for the complete or partial separation of water or whey from quark as well as from all substances containing protein
DE888351C (en) * 1951-12-06 1953-08-31 Westfalia Separator Ag Method and device for the continuous production of butter, especially sweet cream butter

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112544724A (en) * 2020-12-11 2021-03-26 四川省食品发酵工业研究设计院 Preparation method of purple cheese
CN112544724B (en) * 2020-12-11 2023-09-08 四川省食品发酵工业研究设计院有限公司 Preparation method of purple cheese

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