EP1746900A1 - Fromage frais a texture homogeneisee plastique et procede et appareil de fabrication associes - Google Patents

Fromage frais a texture homogeneisee plastique et procede et appareil de fabrication associes

Info

Publication number
EP1746900A1
EP1746900A1 EP05734167A EP05734167A EP1746900A1 EP 1746900 A1 EP1746900 A1 EP 1746900A1 EP 05734167 A EP05734167 A EP 05734167A EP 05734167 A EP05734167 A EP 05734167A EP 1746900 A1 EP1746900 A1 EP 1746900A1
Authority
EP
European Patent Office
Prior art keywords
cheese
curd
fresh cheese
fresh
drum
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Withdrawn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
EP05734167A
Other languages
German (de)
English (en)
Inventor
Péter Horváth
R Bert Mezriczky
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.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
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 Gervais Danone SA filed Critical Gervais Danone SA
Publication of EP1746900A1 publication Critical patent/EP1746900A1/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Withdrawn legal-status Critical Current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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • 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 OR TREATMENT 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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 OR TREATMENT 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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 OR TREATMENT THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products

Definitions

  • the present invention pertains to the field of dairy products, specifically to the field of cheesemaking.
  • the present invention relates to a method of producing acid-coagulated, fermented, fresh cheese with an extrudable and homogeneous texture, to acid-coagulated, fermented, fresh cheese with an extrudable and homogeneous texture, which is preferably of the curd cheese type, to a fresh cheese preparation comprising it, and to a dairy dessert produced using any of the above.
  • the present invention relates to an apparatus of batch operation, particularly designed to cut and blend food materials of soft consistency.
  • Dairy desserts produced of protein concentrates of milk origin- are becoming increasingly popular world-wide, as well as in Hungary.
  • desserts made of fresh cheese are tasteful, have high protein and vitamin levels and do not induce obesity.
  • One type of dessert made of fresh cheese is produced by e-xtruding the fresh cheese or a mass prepared therefrom, cutting the extruded material and, in several cases, enrobing it. Therefore, in addition to having a favourable taste, aesthetic appearance, appropriate shelf-life and nutritional value, the substance of the cheese material in such products should comply with the following criteria: (i) stability of shape combined with plasticity, i.e., it should be plastic, and (ii) texture (consistency), which is attractive and acceptable for consumers. In the case of fresh cheese preparations, simultaneous compliance with these criteria has been a major problem in several prior art processes.
  • EP 0866658 (UNILEVER N.N.) describes a method comprising heating a mixture of soured cream and acid-coagulated curd, and, upon separation from the whey, homogenising it at a pressure of 30 to 400 bar.
  • the resulting product is a cream- with a solids content of 27% to 35%, which has a softer consistency than the extrudable preparations, and can be filled into containers.
  • US 5,250,316 describes a method for the preparation of a homogeneous dispersion containing ricotta cheese, comprising stirring a mixture of hot water, gelatine, a binder and starch under high shearing stress until gelation of the starch occurs, adding ricotta cheese and further stirring the mixture.
  • FR 2639796 (Woestyne, Francoise van de) describes a method of preparing a dessert from fresh cheese (fromage frais) with chocolate coating. The method comprises preparing individual pieces of fresh cheese in moulds, removing the cheese pieces to spread sugar on the surface thereof, cold-storing until reaching a solids content of at least 30%, and finally enrobing the resulting product.
  • Several solutions have been known to prepare products with creamy texture that is still extrudable. However, this includes expanding (increasing the volume of) the cheese material, preferably by an inert gas.
  • the object of the present invention was to eliminate the above disadvantages of the prior art.
  • the Inventors' aim was to provide a product with a cream texture that would be highly attractive to a wide range of both Hungarian and European consumers while preserving the preferred characteristics of traditional fresh cheese preparations, for example, curd cheese desserts.
  • the object of the present invention is to provide said product without the addition of significant amounts of additives.
  • Development of the solution according to the present invention was based on the technology described in patent No. HU 217908 granted for Danone. It has been su ⁇ ris- ingly found that appropriately treated fresh cheese may be treated to have a cream-like texture without significant overrun by applying high shearing effect, e.g.
  • a method for preparing acid- coagulated, fermented, fresh cheese with an extrudable and homogeneous texture by cutting, heating, pressing and agitating a fermented curd prepared from skimmed, homogenised, heat-treated milk comprising: - pressing, which is continued until reaching appropriate solids content to obtain a cheese material, which, after agitation, can be converted into a material of plastic texture, - after pressing, the pressed curd is subjected to intensive high-shear agitation in a non-pressure-tight receptacle equipped with a cutting and blending device, until reaching a substantially homogeneous texture, while after appropriate cooling, the temperature is set to a value which, on the one hand, prevents overheating of the cheese material and the associated damage to proteins, and, on the other hand, prevents overcooling or sudden cooling, which would lead to the formation of dehydrated protein particles, and - if desired, fat content of the resulting homo
  • the milk or milk ingredient preferably milk
  • the milk or milk ingredient is inoculated with a pure mesophil starter culture and then fermented at a temperature ranging from 22°C to 36°C in closed fermenters to reach a pH of 4 to 5, preferably 4.4 to 4.9.
  • dehydration of the curd is substantially avoided at least during the cutting, heating and pressing of the curd. Dehydration of the curd during the above steps is preferably avoided by preventing any contact with the air.
  • a closed system is used.
  • the curd is cut to pieces larger than pea-size, preferably to pieces, e.g. to cubes, with a size ranging from 2 to 10 cm, highly preferably from 3 to 6 cm.
  • the cut curd is heated to 50°C to 80°C, more preferably to 65°C to 75°C, and highly preferably to 70°C to 72°C.
  • pressing is continued to reach a solids content of 35% to 50%, more preferably to 35% to 48%, and highly prefera- bly to 38% to 43%.
  • pressing is carried out in two stages wherein pressing in the first stage is carried out under the whey and pressing in the second stage is carried out in a closed system where whey is allowed to drain.
  • pressing is carried out at the temperature of the cut and heated curd, preferably at 65°C to 75°C, highly preferably at 70° to 72°C.
  • a fresh cheese of the curd cheese type is produced.
  • intensive high-shear agitation is carried out in a cutter equipped with a cutting unit, apt for a speed of at least 1,000 ⁇ m, or by providing at least an equivalent shearing force.
  • intensive high-shear agitation is carried out in a cutter equipped with a knife cutting unit and a scraper device, for 0.5 to 60 minutes, preferably for 1 to 30 minutes, more preferably for 2 to 20 minutes, and highly preferably for 5 to 12 minutes, using knives or knife pairs with a total length of 0.1 to 2 m, preferably with a total length of 0.2 to 1 m, at a speed of 1,000 to 6,000 ⁇ m, preferably 2,000 to 5,000 ⁇ m, and more pref- erably 2,500 to 4,000 ⁇ m, wherein preferably the minimal distance between the endpoints of the knives external to their axis of rotation and any other element of the cutter is less than 100 mm, preferably less than 60 mm; or agitation is carried out at a shearing effect equivalent to that determined by any combination of the above conditions.
  • cool, inert gas is applied for cooling during high-shear agitation, more preferably an inert gas in gaseous state is applied, and highly preferably, nitrogen is applied, and any significant overrun of the cheese material is avoided during intensive agitation.
  • the inert gas has a temperature of -40°C to - 160°C, the inert gas is introduced into the cheese material near the knives, and overrun is avoided by allowing the system to have a pressure not more that slightly, i.e. by 0.1 to 0.5 bar above atmospheric and nitrogen is optionally removed in order to prevent increase in pressure, and highly preferably atmospheric pressure is applied.
  • overrun during intensive agitation is not more than 10%, more preferably not more than 7%, and highly preferably not more than 5%.
  • the curd is kept at a temperature between
  • the fat content is adjusted to between 1% and 30%, preferably to between 2% and 25%, more preferably to between 5% and 22%o or about 9% and 22% of the total mass of the cheese material.
  • intensive agitation is followed by the addition of other additives, preferably dextrose, sucrose, K-sorbate and/or flavourings, such as vanilla, co- conut, cocoa, chocolate, fruit, coffee or other types of flavourings of the same taste, and optionally other additives.
  • other additives preferably dextrose, sucrose, K-sorbate and/or flavourings, such as vanilla, co- conut, cocoa, chocolate, fruit, coffee or other types of flavourings of the same taste, and optionally other additives.
  • the cheese material of homogenous texture is extruded.
  • at least two kinds of cheese material with different composition or flavouring are coextruded, or the cheese material(s) is (are) extruded together with other materials, such as fruit gel.
  • a sweetened milky cream is coextruded with the above cheese material.
  • Said milky cream may be colored and/or flavored.
  • the cheese material is cut and then enrobed with a coating mass.
  • the apparatus of the present invention is used as cutter.
  • acid-coagulated, fermented fresh cheese is provided, which is plastic and of homogeneous texture at atmospheric pressure and at least at one temperature selected from 0°C, 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C and 40°C, and contains gaseous material at a ratio of at most 5% per volume, preferably at a ratio of at most 1% per volume.
  • the fresh cheese according to the invention is extrudable and has a creamy texture.
  • the fresh cheese according to the invention is plastic and extrudable in any of the temperature ranges selected from 10°C to 14°C, 14°C to 19°C, 19°C to 23°C, 23 °C to 27°C, 27°C to 31°C, and, preferably, is plastic and extrudable at least between 19°C and 23°C.
  • the invention provides fresh cheese obtainable by any of the methods of the invention.
  • the fresh cheese according to the invention is fresh cheese of the curd cheese type.
  • the pure fresh cheese or the fresh cheese according to the invention shows lower penetration in a penetrometer test than a control product prepared using the same method but without high-shear agitation.
  • the pure fresh cheese or the fresh cheese according to the invention has lower water activity than a control product prepared using the same method but without high-shear agitation.
  • the pure fresh cheese of the curd cheese type according to the invention has a water activity between 0.87 and 0.92, preferably between 0.88 and 0.91, and highly preferably about 0.89.
  • the fresh cheese according to the invention upon fat content adjustment, has a water activity between 0.90 and 0.95, preferably between 0.91 and 0.94.
  • the pure fresh cheese or the fresh cheese according to the invention has a smaller particle size than a control product prepared using the same method but without high-shear a ⁇ itatinn.
  • the present invention provides an acid- coagulated, fermented fresh cheese preparation, which is produced by mixing: - pure fresh cheese, in a ratio of 40% to 98% - dietary fat, in a ratio of 2% to 20% - and, if desired, other additives, optionally dextrose, in a ratio of 0% to 20% sugar, in a ratio of 0% to 18% one or more other additives, such as K-sorbate, texture improvers, spices, etc., in a ratio of 0% to 6% and which is plastic and of homogeneous texture at atmospheric pressure and at least at one temperature selected from 0°C, 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C and 40°C.
  • the fresh cheese or fresh cheese preparation of the invention is fla- voured, and highly preferably, contains vanilla, coconut, cocoa, chocolate, fruit, coffee or other types of flavourings of the same taste, and optionally other additives.
  • the present invention provides a fresh cheese preparation prepared by further processing of the fresh cheese of the invention, wherein the ratio of pure fresh cheese in the fresh cheese preparation is between 20%) and 50%, preferably between 30% and 50%.
  • the present invention provides a dairy dessert prepared from the fresh cheese or fresh cheese preparation of the invention, which is preferably a dairy dessert prepared by shaping or extruding the fresh cheese or fresh cheese preparation.
  • the dairy dessert is prepared by the coextru- sion of at least two different types of fresh cheese preparation, for example, of at least two fresh cheese materials or fresh cheese preparations with different flavouring or a fresh cheese and a S ⁇ veetened milky cream.
  • the preferred composition of said milky cream is as follows: Vegetable or milk butter: from 20 to 37 %, Sweetener: from 50 to 28 %, Fatty or skim milk powder: from 5 to 15 %, Whey powder: from 8 to 2.36 %, CocOFJ nowder rxr vn ⁇ rt nnwHpf frnm ⁇ tr> 1 A o , Flavoring concentrate: from 12 to 2 %, Lecithin: from 0.1 to 1.5 %, Aroma: from 0.9 to 0.04 %.
  • the flavoring concentrate may be among others chocolate, nut, vanilla, chestnut, caramel, fruit concentrate, etc.
  • the weight ratio of the milky cream to fresh cheese preparation may vary in a wide range such as 50:50, 40:60, 30:70, 20:80, etc.
  • the dairy dessert is enrobed by coating mass, wherein the coating mass is preferably chocolate substitute cream, e.g. cocoa mass or nou- gat cream; or chocolate, for example white chocolate, milk chocolate or black chocolate.
  • the present invention provides an apparatus of batch operation, particularly designed to cut and blend food materials of soft consistency, comprising a receptacle with a closable lid, and an engine-driven knife cutting unit arranged in the receptacle, and is further equipped with at least one jamming worm feeder embedded in a housing, attached to the receptacle from outside, arranged to provide direct communication with the inner space of the receptacle through an opening in the wall of the receptacle to allow feeding into and removal from the receptacle of the required material(s).
  • the receptacle is a drum with a cylindrical wall, and has a front lid and a rear lid in opposite arrangement, and preferably, the axis of the drum is substantially horizontal, and at least one jamming worm feeder is attached to the lower part of the drum, and the opening in the wall of the drum is arranged at the lower part of the drum wall.
  • the apparatus is further equipped with a scraper unit capable of scrap- ing the wall of the receptacle.
  • the scraper unit, the knife cutting unit and at least one jamming worm feeder are equipped with individual driving units.
  • the drum is a stainless steel drum
  • the knife cutting unit comprises a shaft and knife pairs
  • the scraper unit comprises a shaft and a scraper
  • the shaft of the scraper unit runs through the front lid of the stainless steel drum
  • the shaft of the knife cutting unit runs through the rear lid
  • the front lid through which the shaft of the scraper unit runs, can be opened and the jamming worm feeders are arranged in pairs, are mounted in individual housings
  • the apparatus comprises only one pair of jamming worm feeders
  • the driving unit of the jamming worm feeders drives one or more jamming worm feeders
  • the driving units of the jamming worm feeders, scraper unit and/or knife cutting unit are electric motors, preferably electric- motors with regulable speed, preferably electric motors controlled by frequency changer.
  • the shaft of the knife cutting unit is arranged eccentrically, under the axis of the drum.
  • the diameter of the stainless steel drum is 0.2 to 2 m, preferably, 0.5 to 1 m
  • the length of the knife pairs is 0.1 to 1.5 m per pair, preferably 0.25 to 0.6 m per pair
  • the minimal distance between the arc of circle defined by the rotational motion of the endpoints of the knife pairs and the at least one jamming worm feeder is less than 200 mm, preferably less than 100 mm, and highly preferably is 20 to 60 mm.
  • the number of the knife pairs is one to five, preferably two to four, and the distance between individual knife pairs is 10 to 200 mm, preferably 30 to 100 mm, only one pair of jamming worm feeders is attached to the apparatus, and the driving unit of the knife cutting unit is an electric motor with a nominal ca- pacity of 25 to 100 kW, preferably 30 to 8O kW or 40 to 60 kW. 4.
  • Pursuit fresh cheese means cheese prepared by fermenting acid-coagulated milk or milk ingredient(s), wherein the cheese is suitable for human consumption in a fresh state or after only a short period of ripening, and does not contain additives other than the proc- essed curd prepared from fermented milk or milk ingredient and materials required for processing the curd (i.e., salts, buffers, curd washing residue, etc.).
  • the pure fresh cheese does not contain rennin (rennet) or contains it in an insignificant (negligible) amount.
  • Fresh cheese means acid-coagulated cheese prepared by fermenting milk or milk ingredient(s), wherein the cheese is suitable for human consumption in a fresh state or after only a short period of ripening and the total ratio of milk products of other origin and other additives is not more than 60%, preferably not more than 55% or 50%, and the features of pure fresh cheese are dominant in the product.
  • Fresh cheeses include, for example, cheeses made of cream, whey cheeses and various curd cheeses.
  • Well-known traditional fresh cheeses include, for example, the cottage cheese produced in English-speaking countries, the French cream cheese or "fromage frais", the German curd cheeses, e.g.
  • Fresh cheeses “of the curd cheese type” or pure fresh cheeses ( “curd cheese types”) are produced from milks with various fat content by either microbiological acid- coagulation only or by microbiological acid-coagulation with an additional coagulation by rennet.
  • “Fresh cheese preparation” means a product prepared by processing or further modifying the fresh cheese in a manner that the presence of the fresh cheese component remains readily tasteable.
  • the fresh cheese preparation contains at least 5% and at most 80%, preferably at least 10% and at most 70% of additives of milk or other origin in addition to the pure fresh cheese. Therefore, the scopes of products defined as fresh cheese and fresh cheese preparation overlap.
  • “Sweetened milky cream” means a cold mixed cream having high dry material content, prepared by using a considerable amount of the basic materials of the dairy indus- try.
  • “Dehydration of the curd” means a process of water removal from the solvate shell of the proteins in the curd by contact with the air. The lower pH induced by acidification is closer to the isoelectric point of the proteins, which also promotes the above process by reducing the stability of the solvate shell. Codd air also enhances this effect.
  • “Curd processing” involves at least the cutting and pressing of the curd, optionally the heating or afterheating thereof, and, if desired, the agitation thereof.
  • Pressing means a process or a series of processes of reducing the water content of the curd, preferably until the desired level.
  • “cutter” means an apparatus for cutting and blending (includ- ing adding additives to) dairy masses, comprising a non-pressure-tight container.
  • “Non-pressure-tight container” means a container, in which pressure equalises with the atmospheric pressure within a technically finite period of time, preferably within less than a day or an hour, more preferably witJhin minutes, e.g.
  • High-shear agitation significantly increases the dispersion degree of the curd suspension, preferably by at least 1.5, 2 or 5 times, or even at least 10, 20, 50 or 100 times.
  • the dispersion degree can be calculated by different methods, such as on the basis of the particle size, volume, etc. and can be expressed as an average. It can also be given as a parameter of a distribution curve.
  • any method may be used provided a suitable control is applied.
  • the texture becomes homogeneous. High shearing force is achieved by rotating knives or knife pairs with a total length of e.g.
  • 0.05 to 2 m preferably 0.1 to 1 m, more preferably 0.25 to 0.5 m at a speed of 1,000 to 6,000 ⁇ m, preferably 2,000 to 5,000 ⁇ m, more preferably 2,500 to 4,000 ⁇ m, the minimal distance between the endpoints of the knives external to their axis of rotation and any other element of the cutter is less than 200 mm, preferably less than 100 mm, more pref- erably less than 60 mm; or by ensuring a shearing effect equivalent to that determined by any combination of the above conditions.
  • "Homogenous texture” means a texture of the fresh cheese or fresh cheese preparation that appears homogeneous to the relevant human perceptions (sight, touch or taste) without using any instruments.
  • homogeneous texture means a suspension of the fresh cheese or fresh cheese preparation that has an average particle size of not more than 100 ⁇ m or 60 ⁇ m, preferably not more than 40 ⁇ m or 30 ⁇ rn, highly preferably not more than 28 ⁇ m.
  • Cosmetic texture refers to organoleptic properties of the fresh cheese that the consumer feels cream-like upon tasting and mechanically impacting it with the tongue.
  • Extrudable cheese material means a cheese material than can be shaped by customary food extruders used in the food industry, preferably in the dairy industry, e.g. in cheesemaking, under normal conditions, such as without the need for elevated pressure, i.e.
  • “Plastic” cheese material means a cheese material that, upon application of an external force higher than a given threshold, can be changed into a new shape following the direction of the force, without breaking or cracking, and this new shape is preserved even after elimination of the external force; and this holds for a suitably wide range of external force intensity by which the cheese material can be shaped.
  • the plastic material may behave as an elastic object for forces under the lower limit and as a. rigid object for forces above the upper limit.
  • Figure 1 is a draft vertical cross-section of a cutting and blending apparatus (cut- ter) according to the present invention, without support. Said apparatus is suita ble for intensive stin ⁇ ng (agitation) of cheese materials, in particular, suitable for thereby achieving a homogeneous texture. 5.
  • the cutter shown in Figure 1 which is suitable for preparing fresh cheese ac- cording to the present invention, is of batch operation and is particularly desig ⁇ ned to cut and blend food materials of soft consistency.
  • the cutter comprises a receptacle, optionally a stainless steel drum 1 with a closable lid, which preferably has a substantially horizontal axis.
  • the drum 1 comprises a wall of a cylindrical shape, a front lid 2 and a rear lid 2'.
  • the front lid 2 of the drum 1 opens together with the scraper unit, which consists of? a shaft 7' and a scraper 5 and functions as both a scraper of the inner surface of the cylindrical wall and as a stirrer.
  • the shaft 7 of the electric motor driving the knife cutting unit 4 runs through the stable rear lid 2', and knife pairs 3 (e.g. two, three, four or five pairs of knives) are attached to the shaft by mounting bases arranged at suitable intervals.
  • knife pairs 3 e.g. two, three, four or five pairs of knives
  • mounting bases arranged at suitable intervals.
  • one or more, preferably two jamming wonn feeders (i.e. one pair of jamming worm feeders) 8 embedded in housings 9 of suitably semi cylindrical shape are attached to the drum 1, which are designed to feed and remove the required materials through an opening in the wall of the drum.
  • the housing 9 and the jamming worm feeders 8 are mounted to the bottom of the drum 1, and the opening in the wall of the drum unit is arranged eccentrically, under the axis of the drum 1; therefore, the distance between the arc defined by the rotation of the endpoints of the knife pairs and the inner wall of the drum 1 is the shortest at the bottom of the drum.
  • Parameters of the exemplary cutter are as follows: - diameter of the stainless steel drum 1: 660 mm, - number of knife pairs 3: three, with a length of 360 mm/pair, - distance between knife pairs 3: 60 mm, - distance between jamming worm feeders 8 and tips of the knives: 40 rnnx, - diameter of jamming worm feeders 8: 200 mm, - nominal capacity of the electric driving engine of the knife cutting unit 4: 56 kW, - maximum rotational speed of the knife cutting unit: 3200 ⁇ m.
  • the cutter is operated in a batch fashion.
  • the cut and pressed curd in this example is transferred to the drum 1 through the opening arranged at the bottom of the drum, suitably during the operation of the knife pairs 3. Simultaneous operation of the jamming worm feeders 8 and knife pairs 3 enhances the shearing effect.
  • further additives may be fed into the drum 1 by the jamming worm feeders 8 without interrupting the process.
  • the so prepared homogeneous, blended curd can be easily removed from the drum 1 using the jamming worm feeders 8, as the curd is transferred to the jamming worm feeders 8 by gravitation.
  • the horizontal arrangement of the drum 1 and the attachment of the jamming worm feeders 8 to the bottom of the drum 1 result in low volume need and allows for an easy insertion of the apparatus into the process line.
  • the starting material of the product is milk, which can be any kind of milk suitable for human consumption, such as cows' milk, ewes' milk, goats' milk, horses' milk, etc.
  • the milk is pasteti-rised at a temperature of 72°C to 120°C, preferably at 95°C, and skimmed.
  • any material of milk origin suitable for cheese making can be used, provided its fat content is or has been adjusted by, for example, cream or vegetable fat to a suitable level, preferably to 0.2% to 10%, more preferably to 0.5% to 4%.
  • the starting material is milk with a fat content of 0.5 to 3.6% g/g, highly preferably with a fat content of 1.8%> g/g, or skimmed milk with its fat content ad-
  • fermentation may be carried out using thermophil strains, but preferably a pure mesophil starting culture, especially preferably a pure mesophil culture not producing carbon dioxide is used.
  • Streptococcus lactis and L ⁇ ctococcus l ⁇ c- tis bacteria and preferred strains thereof may be used.
  • the strains used in the invention are advisably phage-resistent.
  • the temperature to be applied is determined by the optimal proliferation temperature of the pure mesophil starting culture, and is preferably between 22°C and 36°C (highly preferably 30°C).
  • ripening is carried out in closed fermenters, and the pH reduction characteristic of the products is achieved, for example, within 6 to 10 hours, which pH is preferably between 4 and 5, more preferably between 4.4 and 4.9, and highly preferably between 4.45 and 4.55.
  • the size of the curd pieces e.g.
  • curd cubes obtained by cutting the curd is of importance for the pu ⁇ ose of the invention, although the inventors' experience suggests that it is highly preferable to obtain clumps with edges of uniformly 3 to 5 cm, which are well- suited to "enclose” free water. Nevertheless, the size of the curd cube is a "coarse” parameter since it is difficult to achieve a completely uniform size. Very small clump size is not preferred because it is liable to quickly release water and makes it difficult to obtain a homogeneous structure. It should be noted here that quick water release may also be due to an abnormal composition of the starting milk, e.g. it has a low Ca 2+ content.
  • the cut curd is subjected to intensive heating, preferably to 50°C to 80°C, more preferably to 60°C to 75°C, and highly preferably to 65°C to 74°C or to 70°C to 72°C, preferably without moving.
  • intensive heating preferably to 50°C to 80°C, more preferably to 60°C to 75°C, and highly preferably to 65°C to 74°C or to 70°C to 72°C, preferably without moving.
  • the cut curd is being maintained under the hot whey in order to completely avoid dehydratation of the curd clots.
  • the curd- whey mixture is suitably transferred to a pressing-shaping apparatus.
  • Current knowledge suggests that it is important to avoid dehydration of the curd and the associated loss of water by the proteins during the treatment of the curd.
  • the risk of such dehydration is very high, because acidifica- tion results in a pH close to the isoelectric point of the proteins at which the stability of the solvate shell of the protein molecules is reduced. Avoiding dehydration and the associated development of a loose and particulate structure ensures the potential for a subsequent process applied to obtain a creamy texture and a higher level of microbiological safety for a Pressing is suitably carried out in two stages. During the first stage, the curd is pressed under the whey. In the second stage (after the curd is appropriately agglutinated) pressing occurs in the absence of air, in a closed system with free draining of the whey.
  • the solids content of the curd is 35%) to 40%, preferably 37%) to 45%, and highly preferably 40% to 42%, e.g. about 41%.
  • the inventors' experience suggests that transferring of the curd should also occur in a closed system to avoid dehydration.
  • the key elements of the process for curd cheese production developed by the inventors are in disagreement with the traditional processes applied in Central Europe, which are based on open curd processing, curd dehydration and a cauliflower-like consistency.
  • traditional chocolate-coated (enrobed) curd cheese desserts (“Rudi" products) have been produced so far exclusively by processes based on curd dehydration.
  • Storage of the curd may be carried out in a number of ways; however, care should be taken to avoid dehydration during storage, as well.
  • One alternative is to keep the curd warm, even at temperatures as high as 40°C to 50°C, for a short period, preferably for not more than a day or 10 hours, more preferably for 4 to 6 hours.
  • Another alternative is to cold-store the curd in a closed area. In this case, the curd may be stored for longer periods.
  • a closed but non-pressure-tight apparatus has been developed, which is exemplified in Figure 1.
  • the one or more jamming worm feeders attached to the receptacle allow the pressed curd to be fed into the receptacle and, upon stirring and cutting, to be removed therefrom. In this manner, the additives to be added to the curd can be fed into the apparatus during the stirring and cutting process, without opening the system.
  • the jamming worm feeders are attached to the bottom of the receptacle (preferably a stainless steel drum), removal may occur by gravitation.
  • High shearing is generated by the cutting unit, which is preferably a knife cutting unit.
  • the cutting unit may be of any shape that is capable of generating high shearing force.
  • the knives or knife pairs are suitably attached to the shaft of the driving motor that runs through the lid of the receptacle.
  • the shearing force may be further enhanced by an eccentric shaft arrangement, which results in the knives travelling close to the inner wall of the receptacle at certain locations where the shearing force will be higher.
  • the jamming worm feeders feed the curd into the receptacle near this point, which may further inr.rp.fi ⁇ p. flip, ⁇ h a in ⁇ pffppt
  • the front lid of the apparatus can be opened together with a scraper unit, which ensures a scraped inner surface and allows for the cleaning of the receptacle.
  • the apparatus is suitably equipped with a device suitable for feeding liquid or gaseous inert gas into the system.
  • any other cutting and stirring apparatus e.g.
  • cutter or other apparatus capable of generating high shearing force may be used for obtaining a curd of homogeneous structure.
  • Several such apparatuses will be known to those skilled in the art.
  • setting of the parameters required for the preparation of creamy fresh cheese with the desired homogeneity and texture can be made without undue experimentation by one skilled in the art in the light of the present disclosure. Therefore, the process can be carried out in, for example, a two-parted plate cutter, as exemplified below.
  • the dairy industry uses a number of different cutters, e.g. cutters with capacities ranging from 25 kg to 300 kg.
  • any of these cutters may be used in the method of the present invention, provided the shearing force is appropriate, feeding and removal of the cheese material and, if desired, of the additives is possible and cooling is ensured.
  • the pressed curd is suitably transferred to the cutting and stirring apparatus via a closed system.
  • the knives are operated at a high speed and, if an apparatus of the present invention is used, the cheese material is transferred to the knives by the jamming worm feeders to create a particle-free, smooth milk protein concentrate (curd cheese). Creation of the creamy texture may be carried out at a temperature between 0°C and 50°C, wherein the optimal temperature is between 18°C and 30°C according to the inventors' experience.
  • the cheese material is dried by the inert gas, which is advanta- geous within certain limits.
  • the time required and sufficient for the application of the high shearing stress or, in general, the high shearing effect is determined by experimentation.
  • the cheese material may be subjected to organoleptic inspection, i.e. by tact or tasting, or either the viscosity or the particle size distribution (e.g. by microscopic examination), or the dis- persivity quotient of the resulting suspension may be determined by any well-known methods.
  • the water retaining capacity of the cheese material is also a good indicator of the degree of dispersion.
  • Plasticity of the cheese material may be characterised by penetrometer analysis. After the process of creating homogeneous structure, direct injection of an inert gas, preferably nitrogen gas of a temperature of -40°C to -160°C, into the curd cheese cream ensures intensive cooling and microbiological safety when the cutting and stirring units of the apparatus are operated at a high speed. If desired or preferred, the fat content of the cheese material is adjusted. This may be achieved by the addition of any suitable high-fat materials, for example, by the addition of butter, vegetable fat, e.g. margarine, coconut fat, or possibly high-fat cream, while the cheese material is intensively cooled.
  • the rotational speed used for the high- shear agitation is reduced, preferably to at most 80% and at least 5% (if the apparatus exemplified in the present description is used, the rotational speed is reduced from 3,000- 4,000 rpm to 200-2,000 ⁇ m or to 500-1,500 ⁇ m); however, the exact value may be read- ily determined by experimentation.
  • the desired additives cocoa powder, chocolate, sugar, dextrose, butter, fruit, seeds, muesli, biologically active minerals, vitamins, flavourings, colourants, consistency improvers
  • cooling can be less intensive.
  • Plasticity which means that the product can be shaped and will have a stable shape, and, optionally, can be extruded, is an important feature of the product. This feature depends primarily on the surface increasing effect (increasing also water binding capacity ) of the process creating the creamy texture. Plasticity is influenced by the thixotropic prop- erty of butter, and other additives also have an effect. For example, high levels of sweeteners may have a negative effect. Evidently, plasticity also depends on temperature.
  • the masses ready for extrusion may be transferced to a shaping apparatus, preferably by automated transfer, for example by operating the jamming worm feeders in a suitable mode of operation.
  • Extrusion may be carried out in a fashion to generate rods either with a rectangle-shaped, e.g. square-shaped, or oval or circular cross- section.
  • coextru- sion is applied.
  • the coex- traded cheese materials may be interbedded, e.g. in a concentric or other fashion, or may be arranged in any divided layout, e.g.
  • a cheese material of a given type or taste arranged at under the other (see e.g. Danone Duett Rudi).
  • the filling masses of different colour and taste which may be filled and shaped in a wide variety of ratios are transferred to a conveyor belt or conveyor belts running underneath at the same speed as the shaping (extru- sion) belt(s).
  • shaping methods other than extrusion such as casting into moulds can be used.
  • the product may be cut to size, if desired.
  • the still not enrobed slices of plastic property which have a light, creamy texture, are highly sensitive to mechanical forces or highly liable to damage, cooling is suita- bly applied before the first immersion.
  • One alternative is to apply a cooling tunnel cooled by an inert gas.
  • a belt running through a base freezing tunnel cooled by liquid nitrogen is used (belt temperature: -40°C to -160°C). Due to the direct contact between the belt and the slices, the base or "bottom" of the slices are frozen up to height of 2 to 3 mm resulting in shape stability, resistance to damage and improvement of the quality of coating.
  • the product may be enrobed. This may be done by any known enrobing (coating) methods. These include enrobing by wax or by liquid cheese. Another alternative is the application of the traditional "chocolate curtain" immersion. In addition to chocolate, any other suitable coating mass may be used.
  • the product may be enrobed by sugar icing.
  • a second coating may be applied.
  • this second coating does not completely cover the first coating.
  • elevated level of base-coating may be applied, which results in a coating that covers 50%>, 20%, 30%o, 40%), 70%), etc., of the slices (e.g. Danone Duett Rudi).
  • the coatings may be further decorated.
  • Example 1 Preparation of pure curd cheese material in the form of a pressed curd
  • the starting material i.e. milk is pre-treated by customary pre-treatment methods (filtration, cooling, storage), pasteurised at a temperature of 72°C to 120°C (in practice, at 95 °C), and skimmed. During further processing solely skimmed milk is used. Fat content of the starting milk is adjusted by the addition of cream or vegetable fat, such as coconut fat, to approximately 1.8% w/w. Thereafter, the milk is partly or fully homogenised under a pressure of 200 bar. Upon a second heat-treatment and subsequent cooling, the resulting milk material is pumped into fermenters.
  • the process is carried out in a closed system with due care to avoid dehydration on the surface of the curd.
  • the temperature of the curd- whey mixture is suitably adjusted to about 72°C.
  • the curd-whey mixture is then transferred in a closed transfer system to a closed pressing and shaping apparatus.
  • the curd is pressed under the whey.
  • the second stage after the curd is appropriately agglutinated pressing occurs in the absence of air with free draining of the whey.
  • Example 2 Traditional curd preparation method (comparative example) This process is substantially the same as the one described in Example 1, but heating was carried out at a temperature of 78°C to 80°C and whey was pressed until a solids content of about 49% was achieved. -Another important difference was that curd was allowed to contact the air during the second stage of pressing, thereby allowing curd dehydration to occur and a "clumpy" curd structure to develop.
  • Example 3 Preparation of cheese filling by high-shear agitation method
  • Creamy texture may be achieved in a traditional cutter of appropriate performance or in the apparatus with horizontal drum design developed for this pu ⁇ ose by the inventors ( Figure 1). Achieving creamy texture in a horizontal cylindrical cutter
  • the curd cheese is pumped into the apparatus designed to create a creamy texture.
  • the material is intensively transferred by the jamming worm feeders 8 to the knife pairs 3.
  • the knife pairs 3 by operating the knife pairs 3 at a speed of 3,200 ⁇ m, a particle-free, homogeneous, smooth milk protein concentrate (curd cheese) is obtained.
  • nitrogen gas with a temperature of -40°C to -160°C is directly injected by "trickling" into the curd cheese cream in order to suitably keep it at a temperature of 18°C to 30°C, preferably at a temperature of 20°C to 22°C.
  • this step takes 5 to 12 minutes, preferably about 7 minutes.
  • Nitrogen gas is generated from liquid nitrogen kept at a pressure of 5 bar by forcing it through a pipe with a length of 1 to 2 m before injection, wherein the liquid is converted to gas when the vacuum insulation is over and its temperature raises to -40°C to - 16O°C.
  • the temperature ⁇ vas closer to the upper limit which was still suitable for intensive cooling and water removal.
  • the dispersions were prepared as follows: 1.0 g of the sample was introduced in a test tube, 10 ml of distilled water was added and the tube was shaked at 25 Hz for 60 sec, then it was sedimented for 60 sec, and finally, from the 70 mm high water column, at a height of 25 mm, 0.8 ml of dispersion was sucked with a syringe and filled in a B ⁇ rcker chamber. Before the photography the dispersion in the Burc er chamber was sedimented for lO min.
  • Figure 2 shows the picture of the curd cheese of Example 1 before the high shear agitation, together with a 0.1 mm scale.
  • Figure 3 shows the picture of the curd cheese from cutter (after the high shear agitation together with a 0.1 mm scale. Comparing the pictures of the samples of fresh cheese materials before and after high shear agitation, it can be seen that particle size has been significantly reduced by high shear agitation.
  • butter is added in order to adjust the fat content of the product to 10% to 17%). This is carried out at a speed of 500 to 1,500 ⁇ m and under intensive cooling by nitrogen (here, the cheese material is cooled to 18°C to 22°C.
  • the rotational speed of the knife cutting unit 7 is reduced to 500 ⁇ m and other additives, namely dextrose, sucrose, Ultratex 4, Alta 2O01 and K-sorbate (see Table 1) are added under "trickling" nitrogen cooling.
  • other additives namely dextrose, sucrose, Ultratex 4, Alta 2O01 and K-sorbate (see Table 1) are added under "trickling" nitrogen cooling.
  • a salty variety of the product may be prepared by replacing the sweet additives by salty ones, i.e. by sodium chloride, bay salt, iodinated salt, Na-gluatamate, etc., in amounts required to achieve the desired taste.
  • Drum diameter 660 mm
  • Drum depth 420 mm
  • Knife centricity shifted from the centre by 68 mm
  • Diameter of knife pairs 360 mm Distance between knives: 60 mm Distance between jamming worm feeders and tips of knife: 40 mm
  • Diameter of jamming worm feeders 200 mm
  • the current drain of the 56 kW electric motor driving the knife cutting unit 7 at 3,200 ⁇ m is approx. 100 A, while it was 50 A during the blending stage.
  • the level of water removal calculated for the above three stages is 0.5 1 of water removed per 100 kg product. Finally, the creamy product is removed and transferred to the extruder unit.
  • flavoured cheese material Preparation of a creamy cheese material with chocolate, vanilla or coconut flavouring
  • the flavoured cheese material is prepared as above, except for the flavourings, which are added to the cheese material together with the other additives using low-speed stirring.
  • cocoa powder and chocolate mass is added (see Table
  • vanilla flavouring vanilla sugar is added.
  • coconut flavouring coconut grating is added.
  • the flavoured material may also preferably be a milky cream having the composition specified above. If the product is intended for further processing, it may be extruded and the ex- truded product may be enrobed (see Examples 4 and 5).
  • Example 4 Extrusion Upon blending, the masses ready for extrusion are transferred to a shaping apparatus by automated transfer. If a cutter with jamming worm feeders according to the inven- tion is used, this step is carried out by operating the jamming worm feeders. Upon shaping, the slices are cut to size.
  • the not yet enrobed, plastic slices which have a light, creamy texture, are highly sensitive to mechanical forces or highly liable to damage because although their shape is stable, they are plastic. Therefore, intensive cooling is applied before the first immersion, which is carried out in a foot freezing tunnel cooled by liquid nitrogen.
  • the belt running through the tunnel (which is cooled to -40°C to -160°C) is in direct contact with the slices and, therefore, freezes the base of the slices up to height of 2 to 3 mm, which results in shape stability, resistance to damage and improvement of the quality of coating.
  • a preferred embodiment of the dairy desserts of the invention is Duett Rudi, which, when finished, comprises two sectors of different types in a cylindrical bar, preferably of different colour, attached to each other at a varying ratio; therefore, it requires a common extruder/shaper unit and two cutters of parallel operation, arranged vertically.
  • the fresh cheese preparation should be below the milky cream so as to serve as a support for the latter and to provide a firm structure to the composite material.
  • the shaper (extruder) units are arranged pe ⁇ endicularly (at 90°).
  • the worm feeder systems are equipped with frequency changers and function to transfer the filling masses of different colour and taste to a common extruder head through a divided pipe, therefore, the two masses can be filled in a wide variety of ratios or shaped many ways.
  • Characterisation of the products Characterisation of the products was carried out in the laboratory of the Marcali Plant of Danone Hungary Kft. and by the Department of Dairy Farming, Institute of Agricultural and Food Sciences, University of Western Hungary. Table 1 (studies performed by Danone Hungary Kft.) shows the composition of two types of fresh cheese with different flavouring [simple sweet ("white mass”) and chocolate (“chocolate mass”)].
  • Table 1 Composition o>f the Composition of the white mass (*Vo) chocolate mass (%) Cutter Curd cheese 65.67 61.67 Butter 12.50 10.00 Dextrose 11.00 10.00 Sugar 8.00 7.00 Ultratex 4 2.50 0.00 Alta 2001 0.18 0.18 Potassium sorbate 0.15 0.15 Cocoa powder D21 0.00 5.00 Chocolate coating mass 0.00 6.00 Total: 100.00 100.00
  • Table 2 (studies performed by Danone Hungary Kft.) shows a comparison of a product of the invention, i.e.
  • the solids content of the curd cheese base (pure fresh cheese) in the product of the invention is significantly lower than the corresponding product produced by traditional methods. Upon addition of the additives, this difference is reduced in the white mass comparable to the existing product. Naturally, the chocolate mass has higher solids content as it contains higher amounts of additives.
  • Table 3 (studies performed by the University of Western Hungary) shows average water activities of the pure fresh cheese before addition of butter (curd cheese base) in comparison with a product produced by traditional methods, as determined by column chromatography dew point measurement.
  • the product of the present invention has a decreased water activity even though it has reduced solids content, which clearly indicates that the homogeneous dispersion of high dispersivity quotient has higher water adso ⁇ tion capacity.
  • Table 4 (studies performed by the University of Western Hungary) shows a comparison of the physico-chemical properties of coextruded, enrobed dairy desserts of the invention and those of a fresh cheese of the curd cheese type prepared by traditional meth- ods (HU 217908).
  • Duett choc. is prepared by coextruding a simple sweet and a chocolate-flavoured fresh cheese
  • D-VAN is prepared by coextruding a simple sweet and a vanilla-flavoured fresh cheese
  • Tables 5a, 5b, 5c and 5d shows a comparison of the results of penetrometer analyses obtained for the products of the invention referred to in Table 4 with those obtained for a curd cheese type fresh cheese prepared by traditional methods (HU 217908). During the measurements, a sphere with a diameter of 1.5 cm was placed above the product to be tested, and penetration was measured for 5 s by engine-driven impression.
  • Tables 5a, 5b, 5c and 5d indicates that the products of the invention without chocolates coating have higher penetration than the traditional products at all temperatures tested, which is indicative of the creamy texture; nevertheless, the products had stable shape. Thus, they were plastic.
  • Example 5 Preparation of the coating Upon base-freezing, traditional "chocolate curtain" immersion is applied to obtain complete coatings of the products with a wide variety of colours and taste harmony. Clearly, the colour compositions of the fillings of the divided products should be taken into consideration.
  • a cooling tunnel is used, followed by a second immersion. The second immersion is carried out by an elevated base-coating, i.e. without applying the "chocolate curtain" method.
  • the coating may cover 50%, 20%, 30%, 40% or 70%), etc., of the slices, and matches the colours of the filling Congealation of the two types of coatings are carried out in a cooling tunnel of continuous operation. Thereafter, the product is packaged, divided, baled and stored in cold-stores. These steps do not touch the merit of the invention.
  • Table 6 (studies performed by Danone Hungary Kft.) shows the composition of a dairy dessert ("Danone Duett Rudi") prepared by coextruding two types of fresh cheeses with different flavouring [simple sweet ("white mass”) and chocolate (“chocolate mass”)] and by applying double coating.
  • the homogeneous and plastic/extrudable fresh cheese of the present invention is particularly useful for preparing dairy desserts, as a cream cheese substitute, or, for example as spread. Actually, it can be advantageously used as a substitute for any types of known fresh cheeses, such as the English or American cottage cheese, the Italian “Ricotta” cheese, the French “fromage frais” or “creme frais”, the German “Quark” or “Bauernkase”, the Hungarian clumpy "curd cheese” and other curd cheese types from Central Europe (e.g. "tvorog”, “tvaroh”, etc.), in particular in any application where plasticity and homogeneous, creamy structures are preferred.
  • fresh cheeses prepared by the intensive high-shear agitation method of the present invention are pastier, usually have a lower solids content but also a lower water activity and are characterised by longer shelf-life.
  • additives and flavourings may be added; therefore, they are particularly useful as starting materials for fresh cheese preparations or desserts. They are plastic, and thus may be readily shaped; however, they can also be enrobed, which represents a great advantage as far as further processing is concerned.

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

Abstract

L'invention concerne un procédé de fabrication d'un fromage frais, fermenté et coagulé à l'acide, présentant une texture extrudable et homogène. Ce procédé consiste à découper, chauffer, comprimer et agiter un caillé fermenté préparé à partir de lait écrémé, homogénéisé et thermo-traité, le caillé comprimé étant soumis à un brassage à cisaillement élevé et intensif dans un contenant non étanche à la pression équipé d'un dispositif de découpage et de mélange, jusqu'à obtenir une texture sensiblement homogène et, après refroidissement, la température est réglée de manière à éviter que le fromage frais ne s'abîme. L'invention porte aussi sur un fromage frais fermenté coagulé à l'acide à texture plastique et homogène, de préférence un fromage caillé, sur une préparation de formage frais le contenant, et sur un produit laitier fabriqué au moyen de n'importe lequel de ces éléments. De préférence, ledit dessert est parfumé et enrobé. L'invention se rapporte également à un appareil de procédé discontinu, conçu notamment pour découper et mélanger des produits alimentaires à consistance molle.
EP05734167A 2004-04-13 2005-04-13 Fromage frais a texture homogeneisee plastique et procede et appareil de fabrication associes Withdrawn EP1746900A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HU0400763A HUP0400763A2 (en) 2004-04-13 2004-04-13 Plastic, homogenized, cottage cheese and process and equipment for its production
PCT/HU2005/000035 WO2005099470A1 (fr) 2004-04-13 2005-04-13 Fromage frais a texture homogeneisee plastique et procede et appareil de fabrication associes

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