EP0187831A1 - Methode pour la production du fromage a l'aide du carrageenan - Google Patents

Methode pour la production du fromage a l'aide du carrageenan

Info

Publication number
EP0187831A1
EP0187831A1 EP85903630A EP85903630A EP0187831A1 EP 0187831 A1 EP0187831 A1 EP 0187831A1 EP 85903630 A EP85903630 A EP 85903630A EP 85903630 A EP85903630 A EP 85903630A EP 0187831 A1 EP0187831 A1 EP 0187831A1
Authority
EP
European Patent Office
Prior art keywords
carrageenan
milk
curd
iota
ppm
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.)
Withdrawn
Application number
EP85903630A
Other languages
German (de)
English (en)
Other versions
EP0187831A4 (fr
Inventor
Henry Joseph Witt
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.)
FMC Corp
Original Assignee
FMC Corp
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 FMC Corp filed Critical FMC Corp
Publication of EP0187831A1 publication Critical patent/EP0187831A1/fr
Publication of EP0187831A4 publication Critical patent/EP0187831A4/fr
Withdrawn legal-status Critical Current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
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
    • 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

Definitions

  • the present invention is concerned with an improvement to conventional cheese making methods which provides for cheese having a desirable texture and contains at least as much, if not more, of the nutrients, and particularly proteins, that are in the original milk or cream source, than cheese made by conventional methods. More specifically, this invention is directed to an improved method for curd formation in which carrageenan, and preferably the iota fraction or type carrageenan, is employed in enhancing the harvest of at least some of the proteins, without resorting to high temperature, which would otherwise be sacrificed as part of the whey in conventional cheese making methods.
  • Carrageenan is defined as that group of galactan polysaccharides extracted from red algae (Rhodophyceae class) of the Gigartinaceae, Solieriaceae, Hypneaceae, and Phyllophoraceae families, and that have an ester content of 20% or more and are alternately ⁇ 1-3, ⁇ 1-4 glycosidically linked. While carrageenan is a complex mixture of several polysaccharides, it consists essentially of three main fractions, kappa, lambda, and iota, the relative proportions of which vary with the seaweed source.
  • the kappa carrageenan fraction contains over 34% of 3, 6-anhydro-D-galactose (3,6-AG) and 25% ester sulfate, by weight.
  • a 1.5% by weight concentration thereof in water at 75°C exhibits a viscosity of about 50 mPa.
  • Upon cooling, such water solution will gel at a temperature of from about 45 to 65°C, with the gelling temperature and gel firmness being dependent upon the quantity and types of metallic ions, such as K + , NH 4 + , and Ca ++ , in the solution.
  • the lambda carrageenan fraction generally contains about 35% ester sulfate, by weight, and no 3,6-AG.
  • the lambda carrageenan fractions produce the highest water viscosities of the carrageenan family, for example, a 2.0%, by weight, concentration thereof in water can produce viscosities upwards of 600 mPa.
  • the iota carrageenan fraction contains approximately 30% 3,6-AG and 32% ester sulfate, by weight, and upon cooling from a temperature, say 75°C, and in the presence of gel-inducing cations, such as Ca ++ , Mg ++ and K+, the iota carrageenan fraction forms, elastic, syneresis-free, thermally-reversible gels at concentrations as 'low as 0.3%, by weight.
  • gel-inducing cations such as Ca ++ , Mg ++ and K+
  • carrageenans must have water viscosities (1.5%, by weight, concentration in water at 75°C) which are not less than 5 centipoises (5 mPa).
  • one step that is common to many cheese varieties is the selective concentration of the insoluble components of milk.
  • This selective concentration or curd formation or "setting" is noriiially carried out while the milk is in a heated condition and may be achieved, for example, by the controlled fermentation, as initiated by streptococci or lactobacilli bacteria of the milk lactose to lactic acid which, in turnj forms an isoelectric casein curd in the milk at a pH of 4.6.
  • the insoluble milk components may be coagulated as a calcium paracasein curd at a higher pH.
  • both a bacteria starter and rennin may be employed to provide a curd formation.
  • the resulting curd is composed of water, proteins, chiefly casein, fat, milk sugar, and salts, such as, calcium phosphate ⁇ while the remaining serum or watery portion, whey, may contain perhaps 45% of the nutrients of the cream or milk from which the cheese is made, including perhaps 25% of the available proteins, such as, albumin and globulin.
  • the formed curd is then subjected to "cutting" or breaking to increase the curd surface area and thus enhance whey expulsion and facilitate a more uniform distribution of heat throughout the curd during a following "cooking" stage if, indeed, such cooking stage is employed.
  • the cooking stage serves to develop the curd texture. In the direct set method of curd formation, a cooking stage is generally not necessary.
  • the curd is permanently separated from the whey during a "draining stage,” afterwhich the recovered curd is transformed, as by hooping, pressing and “curd knitting,” and other well known techniques, into the desired texture and other characteristics of the particular cheese which is being made.
  • the present invention is primarily concerned with the basic step in the cheese making method ⁇ curd formation, and provides for the capture; during such curd formation, of milk proteins and other nutrients which would otherwise be part of the whey. It is well known that simply increasing the temperature of the cream or milk during this basic step of curd formation will provide for a corresponding increase in the amount of protein contained in the resulting curd. It is also well recognized with such increasing temperatures the curd retains not only more protein but also more moisture and has an undesirably soft texture. Significantly, the desired protein retention by the curd which is achieved by the improved method of this invention does not entail a sacrifice in curd texture for its success is not dependent upon temperatures which are higher than those conventionally employed.
  • the improved method of the present invention facilitates the use of lower temperatures, and thus a curd of improved texture, yet without sacrifice in the amount of protein captured within the curd.
  • the present invention is hereafter described using milk and particularly in connection with the making of cottage cheese by the conventional direct set method; that is, by the direct acidification of skim milk, and employing temperatures less than milk pasteurization temperatures (161°F/72°C) and preferably not greater than about 120°F (49°C).
  • the milk insolubles precipitate instantaneously, after which the whey is quickly removed and the curd is then salted and pressed.
  • Blanco cheese making methods is deemed most appropriate for the use of the improvement .
  • provided by this invention in such methods will illustrate, on the one hand, the manner of providing a cottage cheese curd having higher protein content without resorting to high temperatures and, on the other hand, the making of Queso Blanco cheese having a protein content generally as high as that made by the conventional high temperature (180°F) method, but a more desirable texture.
  • such cottage cheese and Queso Blanco cheese making methods can be readily controlled, provide rapid results, and will make apparent to those skilled in the art the applicability of the teachings of the present invention to methods of making other varieties of cheese.
  • the method of the present invention is particularly significant as it provides for the harvest of valuable proteins which would otherwise be lost in the whey.
  • the presence of proteins in whey is a waste for whey, and particularly the acid whey which results from the direct set methods of curd formation, finds very limited uses, notwithstanding its high nutrient value.
  • Relatively small amounts of whey find use in animal and. poultry feeds and the disposal of the remainder of such whey is an ecological problem.
  • the discharge of whey into streams is closely regulated as its organic content greatly influences the biological oxygen demand (BOD) and too often results in loss of marine life.
  • Another object of this invention is the provision of an improved method for making cheese having a desirable texture and high nutrient value using iota carrageenans as a preferred carrageenan for capturing milk proteins during curd formation.
  • a further object of this invention is to provide an improved method for making cheese having a high nutrient content, yet is soft, but not weak or mushy, and fluffy in texture and palatable.
  • a still further and more specific object of this invention is an improvement to conventional, direct set cheese making methods wherein carrageenan, and preferably the iota fraction of carrageenan, is utilized in capturing, as part of the curd, nutrients, and particularly proteins, which are normally sacrificed with the whey that results.
  • a still further object of this invention is an improved method for making Queso Blanco cheese at lower temperatures than conventionally employed, yet result in a cheese which possesses a more desirable texture with little, if any, sacrifice in protein content.
  • iota carrageenan is a cation selected from the group consisting of sodium (Na + ), calcium (Ca ++ ), and potassium (K + ), such cation being a constituent of the milk or additive incorporated and, preferably by providing such iota carrageenan in the form of one or more salts having as a cation Na + , Ca ++ , or K + .
  • the improvement involves setting milk in the presence of carrageenan to form cheese curd and whey, the milk having a solubilized calcium, i.e., ionic calcium (Ca ++ ), content of from about 40 to 110 ppm and the carrageenan being present in an amount effective to bind to the curd at least some of the protein which would otherwise be lost with the whey.
  • the solubilized calcium ion content of the milk, at the time the carrageenan is introduced, is critical so the solubilized calcium ion content is preferably adjusted to be within the desired range, when necessary, prior to the addition of the carrageenan.
  • a solubilized calcium ion content of from 50 to 100 ppm Ca ++ is preferred.
  • Another factor that influences the effectiveness of carrageenan in this invention is the pH of the milk at the time the carrageenan is introduced.
  • Fresh milk typically has a pH in the range of 6.5-6.7.
  • Reactivity of the carrageenan with whey protein is enhanced at the lower pH values, so milk whose pH is above 6.7 is desirably acidulated prior to introduction of the carrageenan. This can be accomplished by simply introducing the carrageenan after the (acidic) culture has been added to the milk.
  • Suitable acidulants include commercial culture media, as well as dilute lactic, phosphoric and acetic acids and other food grade acids.
  • Carrageenan performance in this invention is enhanced by the carrageenan's protein reactivity characteristics and is adversely affected by its water-binding or gel-forming characteristics, so the choice of a specific carrageenan must balance these two factors.
  • an effective amount of carrageenan is such as to provide for the harvest of at least some of the nutrients, and especially proteins, which would otherwise be included with, or lost, as part of the whey.
  • carrageenan in an amount as low as 10 parts per million (ppm) to a source milk will provide, during the setting step, for the precipitation of at least some of the protein which would otherwise be contained in the whey and is, therefore, "an effective amount.”
  • the iota carrageenan is most reactive with the nutrients which, if not denatured and precipitated under high temperatures, would otherwise collect within the whey formed by conventional cheese making methods, and has been found to be particularly effective in causing the coprecipitation of whey proteins with casein in the curd while maintaining desirable textural properties.

Landscapes

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

Abstract

Une méthode améliorée pour produire du fromage consistant à faire cailler le lait en présence du carrageenan, de préférence du carrageenan iota ayant un poids moléculaire dans la fourchette de 80.000 à 250.000 environ, et possédant un cation dominant choisi parmi le groupe Na+, Ca++ et K+.
EP19850903630 1984-07-20 1985-07-10 Methode pour la production du fromage a l'aide du carrageenan. Withdrawn EP0187831A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US63298684A 1984-07-20 1984-07-20
US632986 1984-07-20

Publications (2)

Publication Number Publication Date
EP0187831A1 true EP0187831A1 (fr) 1986-07-23
EP0187831A4 EP0187831A4 (fr) 1987-03-03

Family

ID=24537822

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19850903630 Withdrawn EP0187831A4 (fr) 1984-07-20 1985-07-10 Methode pour la production du fromage a l'aide du carrageenan.

Country Status (7)

Country Link
EP (1) EP0187831A4 (fr)
JP (1) JPS61501066A (fr)
AU (1) AU4545885A (fr)
ES (1) ES8703249A1 (fr)
NO (1) NO861082L (fr)
WO (1) WO1986000786A1 (fr)
ZA (1) ZA855285B (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2651094B1 (fr) * 1989-08-29 1992-08-28 Bongrain Sa Procede de fabrication de fromage ou specialite fromagere ainsi que fromage ou specialite fromagere obtenu par la mise en óoeuvre du procede.
EP0797920A1 (fr) * 1996-03-27 1997-10-01 Societe Des Produits Nestle S.A. Préparation de fromage
NZ507104A (en) * 2000-09-22 2001-11-30 New Zealand Dairy Board Dairy product and process for making cheese containing gum

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3378375A (en) * 1965-06-03 1968-04-16 Battelle Development Corp Method of preparing acidified dairy products
CA1151000A (fr) * 1979-07-30 1983-08-02 Gerald W. Smith Procede pour augmenter la production de caille dans la preparation de fromages

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3012889A (en) * 1960-02-25 1961-12-12 Borden Co Method for the manufacture of cream and neufchatel cheese
US3316098A (en) * 1963-03-15 1967-04-25 Beatrice Foods Co Cheese made by the high temperature treatment of milk
US4169160A (en) * 1975-02-13 1979-09-25 Borden, Inc. Dried soft curd cheese
JPS5947585B2 (ja) * 1978-02-13 1984-11-20 森永乳業株式会社 カツテ−ジチ−ズ様食品の製造法
US4277503A (en) * 1979-10-19 1981-07-07 Bily Robert Raymond Addition of lecithin to increase yield of cheese

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3378375A (en) * 1965-06-03 1968-04-16 Battelle Development Corp Method of preparing acidified dairy products
CA1151000A (fr) * 1979-07-30 1983-08-02 Gerald W. Smith Procede pour augmenter la production de caille dans la preparation de fromages

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
IR. J. FD SCI. TECHNOL., vol. 6, 1982, pages 183-187; S.I. SHALABI et al.: "Effect of x-carrageenan on the heat stability and rennet coagulation of milk" *
JOURNAL OF SCIENCE OF FOOD & AGRICULTURE, vol. 32, no. 12, December 1981, pages 1235-1241, Society of Chemical Industry, Oxford, GB; V.J. MORRIS et al.: "Rheological studies on specific ion forms of i-carrageenate gels" *
NETH. MILK DAIRY, vol. 30, no. 1, January 1976, pages 29-40, TH.H.M. SNOEREN et al.: "Effect of the molecular weight of x-carrageenan on the retardation of fat separation in evaporated milk" *
See also references of WO8600786A1 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5395630A (en) * 1990-05-11 1995-03-07 Gamay; Aly Process for preparing low fat cheese products
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products

Also Published As

Publication number Publication date
ES545394A0 (es) 1987-02-16
ZA855285B (en) 1986-03-26
NO861082L (no) 1986-03-19
EP0187831A4 (fr) 1987-03-03
WO1986000786A1 (fr) 1986-02-13
JPS61501066A (ja) 1986-05-29
AU4545885A (en) 1986-02-25
ES8703249A1 (es) 1987-02-16

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Inventor name: WITT, HENRY, JOSEPH