EP1635646A1 - Produit caille de fromagerie particulaire - Google Patents

Produit caille de fromagerie particulaire

Info

Publication number
EP1635646A1
EP1635646A1 EP04735536A EP04735536A EP1635646A1 EP 1635646 A1 EP1635646 A1 EP 1635646A1 EP 04735536 A EP04735536 A EP 04735536A EP 04735536 A EP04735536 A EP 04735536A EP 1635646 A1 EP1635646 A1 EP 1635646A1
Authority
EP
European Patent Office
Prior art keywords
curd
cheese
particles
particle size
mesh
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Withdrawn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
EP04735536A
Other languages
German (de)
English (en)
Inventor
Craig Graham Fonterra Research Centre HONORE
Andrew John Fonterra Research Centre FLETCHER
Nicola Jan Fonterra Research Centre WHITE
Richard Archer
Paul Elliott Mulligan
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.)
Fonterra Cooperative Group Ltd
Original Assignee
Fonterra Cooperative Group Ltd
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
Priority claimed from NZ526265A external-priority patent/NZ526265A/en
Application filed by Fonterra Cooperative Group Ltd filed Critical Fonterra Cooperative Group Ltd
Publication of EP1635646A1 publication Critical patent/EP1635646A1/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Withdrawn legal-status Critical Current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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby

Definitions

  • This invention relates to a cheese curd or young cheese for use in making processed cheese and processed cheese made therefrom. It also relates to a process for manufacturing a curd or young cheese and to the manufacture of processed cheese therefrom.
  • Processed cheese is made by combining mixtures of young cheese and of matured (flavoured) cheese and other ingredients together to obtain the desired combination of composition, texture and flavour.
  • An important attribute of young cheese for this purpose is that it has a high level of intact casein.
  • Intact casein is variously categorised as functional casein, relative casein, structural casein, functional protein and structural protein. All of these meanings and any others understood in the art are intended to be encompassed by this specification.
  • curd and "young cheese” are used interchangeably in this specification. To practise this invention there is no need to determine the precise transition point between them.
  • a cheese may be said to have a life cycle which is divided into three phases.
  • the first of these is the functional phase when the functional properties are predominant, i the second phase the cheese has lost most of its functional properties but not yet developed its flavour. It is used as a filler in the second phase.
  • the third phase the cheese has ripened to release its flavours. It is a combination of bacterial and enzymatic action causing the maturation or ripening of cheese during the three phases which results in a progressive breakdown of intact casein. It is of benefit to be able to extend the functional or first phase of the cheese aging cycle. It allows the manufacture of cheeses using the functional properties over a greater period of time. Where a market is remote from where the young cheese is made, delays in transport do not cause a loss in value.
  • the invention may be said broadly to consist in a method for producing a particulate cheese curd suitable for the preparation of a processed cheese comprising the steps of:
  • said coagulum is formed by adding any source of clotting enzyme or any clotting enzyme to milk.
  • said source of clotting enzyme is rennet.
  • said coagulum is formed by adding food grade acid to milk.
  • said coagulum is formed by adding both a source of clotting enzyme and a food grade acid.
  • said curd is formed into particles by stirring said coagulum.
  • said curd is formed into particles by milling.
  • said milk is whole milk.
  • said milk is skim milk.
  • said milk is a cheese milk.
  • said curd is milled to a particle size no greater than 20 mm mesh.
  • said curd is milled to a particle size no greater than 10 mm mesh.
  • said curd is milled to a particle size no greater than 7.5 mm mesh.
  • said curd is milled to a particle size no greater than 4 mm mesh.
  • said curd is milled to a particle size no greater than 3 mm mesh.
  • said curd particles are dried to a moisture level of from 5 to 25% (W/W).
  • said curd particles are dried to a moisture level of 22 to 23% (W/W).
  • drying step is a batch process. In another alternative said drying step is a continuous process.
  • said continuous process comprises one or more stages carried out in parallel or in sequence.
  • said curd particles are dried with a fluid bed dryer.
  • said dryer is a multi-stage fluid bed dryer.
  • partially dried curd is milled after emerging from one stage and before entering a next stage.
  • said curd particles are dried with an air dryer with its air temperature in the range of20°C to 80°C.
  • More preferably said temperature is in the range of 20°C to 50°C.
  • Preferably said particulate curd is dried under conditions where it is not heated to above the melting point of any fat contained therein.
  • the invention may be said broadly to consist in a particulate cheese curd produced by the process described herein above.
  • the invention may be said broadly to consist in a particulate cheese curd having a particle size no greater than 20 mm mesh and having a moisture content between 5% and 30% (W/W).
  • said particle size is no greater than 10 mm mesh.
  • said particle size is no greater than 7.5 mm mesh.
  • said particle size is no greater than 4 mm mesh. Most preferably, said particle size is no greater than 3 mm mesh.
  • the moisture content of said particles is between 5 and 25% (W W).
  • the moisture content of said particles is from 22 to 23% (W/W).
  • the invention may also be said broadly to consist in the use of a particulate cheese curd as defined above in the manufacture of processed cheese.
  • the invention may also be said to consist in a processed cheese produced using a particulate cheese curd as defined herein.
  • This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.
  • Figure 1A represents the control in Example 3. It is a plot of the log-linear levels of decay of ⁇ s ⁇ - casein (•) and ⁇ - casein (A) against time in a particulate curd control sample with a moisture content of 32.5% (W/W).
  • Figure IB represents trial 1 in Example 3. It is a plot of the log-linear levels of decay of ⁇ sl - casein (•) and ⁇ - casein (A) against time in a particulate curd sample dried to a moisture content of 22-23% (W/W).
  • Figure 1C represents trial 2 in Example 3. It is a plot of the log-linear levels of decay of ⁇ sl - casein (•) and ⁇ - casein (A) against time in a particulate curd sample dried to a moisture content of 28-30% (W/W).
  • Figure ID represents trial 3 in Example 3. It is a plot of the log-linear levels of decay of ⁇ s ⁇ - casein (•) and ⁇ - casein ( ) against time in a particulate curd sample dried to a moisture content of 22-23% (W/W).
  • Figure IE represents trial 4 in Example 3. It is a plot of the log-linear levels of decay of ⁇ sl - casein (•) and ⁇ - casein (A) against time in a particulate curd sample dried to a moisture content of 28-30% (W/W).
  • Figure 2 represents a plot of measured breakdown rates of ⁇ s ⁇ - casein (•) and ⁇ - casein (A) in the cheese curd versus cheese curd moisture level.
  • drying reduces the rate of breakdown of selected basein proteins in a particulate cheese curd or young cheese. It is believed that the state of the selected proteins reflects the level of intact casein in cheese.
  • Cheese curd, or cheese-like curd including skim milk cheese curd may be produced by any means known in the art. Typical methods for producing cheese curd are described in Kosikowsky et al (1997).
  • fresh cheese curd is milled and fed into a dryer.
  • the dryer may be batch or continuous and may consist of one or more stages used in parallel or in sequence.
  • the whey and curds are stirred continually during cooking. After removal of whey, the curd continues to be stirred during subsequent stages of curd handling including salting. When such a step is employed further milling may not be required to put the curd into a particulate form for drying.
  • a preferred design of dryer is a fluid bed dryer and a more preferred dryer is a multi-stage fluid bed dryer. Optionally between dryer stages further curd milling, size reduction or screening devices may be deployed.
  • the dryer is supplied with a drying medium.
  • a preferred drying medium is air and more preferably the air is heated.
  • the drying medium may be dehydrated or dehumidified prior to entry to the fluid bed or contact with the material to be dried.
  • the drying medium may be recycled.
  • the curd particles At the exit of the dryer, the curd particles have a preferred moisture content between 5% and about 30% by weight.
  • the air to the dryer should be less than 80°C and greater than 20°C.
  • the characteristics of the drying medium (temperature and humidity) supplied to the various stages may be varied between the stages.
  • the dried product may be stored at below ambient temperature and preferably below 0°C.
  • Cheddar-style cheese curd was prepared as follows.
  • a cheese vat was filled with 375 L of pasteurized milk that had been standardized to a protein to fat ratio of 0.78.
  • the temperature of the cheese milk was adjusted to 32°C.
  • Mesophilic starter at the rate of 2.4% of cheese milk, coagulant at the rate of 6 mL/100 L of cheese milk and CaCl 2 at the rate of 0.02% were added and thoroughly mixed with the cheese milk.
  • the gel was cut using a 6 mm curd knife. While being stirred, the curds and whey were then heated to 38.5°C over a period of 40 minutes and allowed to cook.
  • the whey was drained from the curds after a further 2% hours.
  • the curd was stirred six times in the first 18 minutes, then three times in the following 15 minutes and then once every 10 minutes. Once the pH had reached approximately 5.2, salt was added to the curd at the rate of 22g/kg. The curd was mellowed a further 20 minutes.
  • the average composition of the dried curd samples is shown in Table 2. Table 2. Composition of dried curd samples.
  • Moisture Fat % pH Salt (% Protein S/M FDM MNFS
  • the particulate curd was dried using a Uniglatt batch fluid bed dryer (Glatt Process Technology GmbH, Binzen, Germany) equipped with a Munters dehumidifier (Munters ML 180E dehumidifier, Munters Europe, Tobo, Sweden) fitted to the dryer air supply.
  • a Uniglatt batch fluid bed dryer (Glatt Process Technology GmbH, Binzen, Germany) equipped with a Munters dehumidifier (Munters ML 180E dehumidifier, Munters Europe, Tobo, Sweden) fitted to the dryer air supply.
  • the dehumidified air had a relative humidity of 6% at 27°C (absolute humidity 1.3 g/kg dry air).
  • the inlet air was electrically heated to 28°C prior to entering the fluid bed.
  • An airflow of 3 kg/min was used.
  • the moisture content of the curd in the dryer was determined by withdrawing small samples (approximately 16 g) at regular intervals for analysis (16-hour oven drying method). The fluid bed temperature and the moisture content over the course of the drying are shown in Table 4. Table 4. Experimental drying results for sample 1
  • the ingredients in table 5 were reduced to a uniform particle size by passing through a 5 mm cheese grinder and then placed in a 25 kg capacity Blentech (model no. CC45) cooker.
  • the mixture was blended using an auger speed of 120 rpm. 0.026 kg of citric acid was added and the mixture was heated to 87°C over a period of about 1 minute using direct steam injection. This temperature was maintained for about 6 minutes. During the heating, approximately 1.47 kg of condensate was added and incorporated into the mixture.
  • the molten mixture was poured through a colloid mill before being cast on a chilled table, whereupon the film of cheese was cut into slices.
  • the chilled slices were a processed cheese slice of acceptable quality for IWS application.

Landscapes

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

Abstract

L'invention concerne un procédé de production d'un fromage jeune ou d'un caillé de fromagerie au cours duquel le procédé d'affinage naturel est ralenti. Le procédé consiste à former un coagulum de caillé de fromagerie à partir du lait, à le saler et à égoutter le lactosérum. Le caillé est ensuite converti en particules et séché à un niveau d'humidité préféré oscillant entre 5 et 30 %. Les particules de caillé séchées peuvent être stockées pendant de longues périodes, puis utilisées dans la fabrication d'un fromage traité.
EP04735536A 2003-06-04 2004-05-31 Produit caille de fromagerie particulaire Withdrawn EP1635646A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ526265A NZ526265A (en) 2003-06-04 2003-06-04 Dairy product and process
PCT/NZ2004/000109 WO2004107869A1 (fr) 2003-06-04 2004-05-31 Produit caille de fromagerie particulaire

Publications (1)

Publication Number Publication Date
EP1635646A1 true EP1635646A1 (fr) 2006-03-22

Family

ID=34118045

Family Applications (1)

Application Number Title Priority Date Filing Date
EP04735536A Withdrawn EP1635646A1 (fr) 2003-06-04 2004-05-31 Produit caille de fromagerie particulaire

Country Status (5)

Country Link
EP (1) EP1635646A1 (fr)
JP (1) JP2004357710A (fr)
BR (1) BRPI0411041A (fr)
CA (1) CA2527222A1 (fr)
WO (1) WO2004107869A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7355513B2 (ja) * 2019-03-28 2023-10-03 森永乳業株式会社 プロセスチーズ類の製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1571518A (en) * 1922-12-12 1926-02-02 Vermont Casein Pty Ltd Apparatus for reducing and drying casein curd
US4211768A (en) * 1976-08-20 1980-07-08 Merck Patent Gesellschaft Mit Beschrankter Haftung Dietetic foodstuff and its production

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2004107869A1 *

Also Published As

Publication number Publication date
WO2004107869A1 (fr) 2004-12-16
JP2004357710A (ja) 2004-12-24
BRPI0411041A (pt) 2006-07-11
CA2527222A1 (fr) 2004-12-16
WO2004107869A8 (fr) 2006-02-23

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