ES2541789B1 - Cheese making with glacé brown - Google Patents

Abstract

Preparation of cheese with brown glacé. # It consists of pasteurization of milk at 72º Celsius and its subsequent cooling at 35º Celsius, to add animal rennet and the corresponding salt, leaving the necessary time to curdle and proceed with the desuerado and cut or broken with lyres to, manually proceed to the mixture with brown glacé, which has previously been chopped and chopped into small shavings, finally obtaining, through appropriate molds, the usual form of conventional cheeses, to then let stand and ripen during At least thirty days.

Description

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CHEESE ELABORATION WITH BROWN GLACE DESCRIPTION

OBJECT OF THE INVENTION

The present specification refers to a procedure for the preparation of cheese with brown glace prepared and chopped, whose purpose is to achieve said unusual mixture in the sector, also obtaining a novel and soft product, processed naturally and with characteristics Very commercial

FIELD OF THE INVENTION

This invention has its application within the industry dedicated to the manufacture of food products and mainly to dairy products and their derivatives.

BACKGROUND OF THE INVENTION

Traditionally, there has been a moderate consurao of goat cheese, but attempts to manufacture and market products made from mixtures with other ingredients have been scarce, being only to flavor, and in no case, similar to what concerns us with brown glace.

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Some attempt is known to market cheese mixed with nuts, cheeses with spreads, and even with some vegetable or animal compound, but in many cases they are additives with different flavors.

On the other hand, if we rely on market studies, we find that in the dairy sector and its derivatives, specifically in the cheese sector, most of the sales are filled by sheep or mixed cheeses, Goat cheeses being the least high reach. That is why it is very interesting a procedure for the elaboration of this product, which achieves the incorporation of a new food to the market, in a booming commercial sector, with which the demand for the base product could multiply.

However, and regardless of the above about similar elaborations, so far there is no knowledge of the existence of an elaboration with the characteristics mentioned, from a mixture of goat cheese and brown glace, which can be marketed

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DESCRIPTION OF THE INVENTION

The process for the elaboration of a food product with conventional form of goat cheese mixed with chopped brown glace, object of the present invention, constitutes by itself a solution that, evidently multiplies and notably expands the area, until now restricted, of the use of goat cheese and brown glace. In the way that we are going to describe the elaboration below, a novel industrial procedure is achieved in the cheese-making sector and, as in the present report, of goat cheeses, being its commercialization in a normal way, like that of any food product, without any loss or detriment of its qualities.

First of all, it must be taken into account that cheese must be processed in a usual way, pasteurizing goat's milk or other milk at 12 ° C, to cool it quickly and put in a Cuba at a temperature of 35 ° C approximately, being at that time when the necessary animal rennet is added, as well as the corresponding amount of salt for the amount of milk that is being transformed. All this is removed to homogenize, leaving about thirty minutes to cause curdling.

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When the milk curd is obtained, it is cut with a few lyres and the whey is removed. Once the curd is desuerada, and having prepared the brown glace in a traditional and chopped way, it is mixed with the dough obtained, so that it is manually kneaded and a homogeneous mixture is obtained, with a distribution of the products in the most matched possible. Once the mixture is obtained, the filling of the molds begins, to press approximately for about four hours, being subsequently removed from the molds and passed to the corresponding chambers for maturation, which should last a minimum of thirty days, being This is the end of the process and the beginning of product distribution.

There is the possibility of using different varieties of milk, either cow's milk, sheep or some mixture between them, as well as different degrees of maturation, getting a wider range of the product.

Once the product is finished, it would be packed in bags or cases of different sizes, in order to preserve it in suitable conditions for its commercialization.

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PREFERRED EMBODIMENT OF THE INVENTION

According to the description made above, the procedure to be followed for the preparation of goat and brown milk food products would be the following:

1. - Collection and pasteurization of milk at 12 ° Celsius.

2. - Immediate cooling in tanks at 35 ° C.

3. - Subsequently add the animal rennet and the corresponding amount of salt, stirring and homogenizing for setting.

4. - Once the milk is curdled, it is removed and cut with lira

5. - On the other hand, and once obtained the brown glace in its usual process, proceed with the chopped for mixing.

6. - With the two ingredients, you proceed manually to mix and achieve as much as possible a homogeneous mixture.

7. - Finally, the mixture obtained is molded and pressed, then put into a chamber and mature for a minimum of thirty days.

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It is not considered necessary to make this description more extensive so that any person skilled in the art understands the scope of the invention and the advantages derived therefrom.

The products handled, form of presentation, size of the packages and disposition of the same will be susceptible of variation, as long as this does not suppose an alteration of the essentiality of the elaboration procedure.

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The terms in which this report has been described should always be returned in a broad and non-limiting sense.

Claims (4)

5 10 fifteen twenty 25 30 35 ES 2 541 789 A1 1. - Making cheese with brown glace, characterized by making or preparing a homogenized mixture of cheese with brown glace. 2. - Making cheese with brown glace, according to the first claim, characterized by making small lumps or particles of brown glace inside with the mixture. . 3.- Preparation of cheese with brown glace, according to previous claims, characterized by mixing the cheese with brown glace manually. 4.- Preparation of cheese with brown glace, according to previous claims, characterized by making the mixture of brown glace once the milk is curdled and desuerada, being pressed and subsequently matured for at least 30 days.