DESC012569MA - - Google Patents
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- Publication number
- DESC012569MA DESC012569MA DESC012569MA DE SC012569M A DESC012569M A DE SC012569MA DE SC012569M A DESC012569M A DE SC012569MA
- Authority
- DE
- Germany
- Prior art keywords
- cheese
- milk
- ripening
- maturation
- curd
- 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.)
- Active
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- 235000013351 cheese Nutrition 0.000 claims description 15
- 210000004080 Milk Anatomy 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 5
- 230000001580 bacterial Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims 1
- 230000035800 maturation Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000000527 sonication Methods 0.000 description 2
- 210000000170 Cell Membrane Anatomy 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 229940066779 Peptones Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000037358 bacterial metabolism Effects 0.000 description 1
- 230000000721 bacterilogical Effects 0.000 description 1
- 230000004059 degradation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001066 destructive Effects 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000004066 metabolic change Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Description
BUNDESREPUBLIK DEUTSCHLANDFEDERAL REPUBLIC OF GERMANY
Tag der Anmeldung: 16. Mai 1953 Bekanntgemacht am 29. März 1956Registration date: May 16, 1953. Advertised on March 29, 1956
DEUTSCHES PATENTAMTGERMAN PATENT OFFICE
Sch 12569 IVa/53 eSch 12569 IVa / 53 e
Fritz J. Förg, MünchenFritz J. Förg, Munich
ist als Erfinder genannt wordenhas been named as the inventor
Die Käsereifung setzt sich bekanntlich aus der Summe bakteriologischer StofTwechselvorgänge und durch Enzyme hervorgerufene Abbauveränderungen der Eiweißkörper der Milch zusammen. Je nach Käsesorte und Reifungszeit sowie Temperatur werden typische Produkte erhalten.It is well known that cheese maturation is the sum of bacteriological metabolic processes and changes in the breakdown of protein in milk caused by enzymes. Ever typical products are obtained depending on the type of cheese and maturation 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 KäsebruchAccording to the invention, the previously necessary time for ripening the cheese is reduced to a fraction Reduced the time by removing the curd
ίο 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 Ultraschaillenergie 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.ίο after the coagulation by rennet alone or also by bacterial coagulation exposing it to an ultrasound field that affects the Cheese curd acts. On the one hand there is a breakup of protein molecules instead, so that those necessary for the bacterial metabolism are easier Vulnerable protein fragments or peptones, peptides and amino acids in increased quantities be available. The ultrasonic energy also has a destructive effect on the bacteria, whereby endoenzymes in particular are released through the disintegration of the cell membranes, which, in conjunction with 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 Ver-In a modification of the process, it is not the cheese curd that is used, but one for the one to be produced Cheese type-specific bacterial mixture in milk subjected to the sonication and the sonicated Mixture of the milk ready for cheese ripening added. There is no sound reinforcement continued until all bacteria are destroyed, because it is responsible for the lactose degradation that is necessary for cheese maturation also live bacteria for
509 699/175509 699/175
Sch 12569 IVa/53 eSch 12569 IVa / 53 e
fügung stehen müssen und auch auf die von ihnen erzeugten Ektoenzyme nicht verzichtet werden kann. Die Käsereifung kann durch die Kontrolle der ptfWertkurve als ein Kennzeichen fortschreitender Reifung überwacht werden. Mit ihrer Hilfe lassen sieh daher die optimalen Werte der Zeitdauer, der Intensität und der Frequenz der Beschallung für jede Käsesorte empirisch ermitteln.must be willing and the ectoenzymes they produce are not to be dispensed with can. Cheese maturation can be progressed by checking the ptf value curve as a characteristic Maturation can be monitored. With their help you can therefore find the optimal values of the duration, empirically determine the intensity and frequency of the sonication for each type of cheese.
Claims (2)
Deutsche Patentschriften Nr. 739 170, 862 543,Referred publications:
German patents No. 739 170, 862 543,
Family
ID=
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