FI126641B - Cheese and the method of making it - Google Patents
Cheese and the method of making it Download PDFInfo
- Publication number
- FI126641B FI126641B FI20126137A FI20126137A FI126641B FI 126641 B FI126641 B FI 126641B FI 20126137 A FI20126137 A FI 20126137A FI 20126137 A FI20126137 A FI 20126137A FI 126641 B FI126641 B FI 126641B
- Authority
- FI
- Finland
- Prior art keywords
- emulsifier
- milk
- cheese
- raw material
- casein
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims description 59
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000014059 processed cheese Nutrition 0.000 claims description 81
- 239000003995 emulsifying agent Substances 0.000 claims description 77
- 102000011632 Caseins Human genes 0.000 claims description 66
- 108010076119 Caseins Proteins 0.000 claims description 66
- 239000011575 calcium Substances 0.000 claims description 60
- 235000013336 milk Nutrition 0.000 claims description 54
- 239000008267 milk Substances 0.000 claims description 54
- 210000004080 milk Anatomy 0.000 claims description 54
- 238000000034 method Methods 0.000 claims description 39
- 238000001471 micro-filtration Methods 0.000 claims description 38
- 239000005018 casein Substances 0.000 claims description 37
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 37
- 235000021240 caseins Nutrition 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 31
- 229940080237 sodium caseinate Drugs 0.000 claims description 29
- 108010046377 Whey Proteins Proteins 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 23
- 235000021119 whey protein Nutrition 0.000 claims description 19
- 230000002829 reductive effect Effects 0.000 claims description 18
- 239000012465 retentate Substances 0.000 claims description 18
- 102000004169 proteins and genes Human genes 0.000 claims description 16
- 108090000623 proteins and genes Proteins 0.000 claims description 16
- 235000019197 fats Nutrition 0.000 claims description 15
- 235000018102 proteins Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 11
- 229910052791 calcium Inorganic materials 0.000 claims description 11
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000008240 homogeneous mixture Substances 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 238000005342 ion exchange Methods 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 239000012466 permeate Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 108060008539 Transglutaminase Proteins 0.000 claims description 2
- 102000003601 transglutaminase Human genes 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 description 23
- 239000008101 lactose Substances 0.000 description 20
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 18
- 150000003839 salts Chemical class 0.000 description 13
- 235000021239 milk protein Nutrition 0.000 description 11
- 102000014171 Milk Proteins Human genes 0.000 description 10
- 108010011756 Milk Proteins Proteins 0.000 description 10
- 230000001804 emulsifying effect Effects 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 206010006956 Calcium deficiency Diseases 0.000 description 9
- 239000012141 concentrate Substances 0.000 description 6
- 238000011026 diafiltration Methods 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005374 membrane filtration Methods 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 238000005341 cation exchange Methods 0.000 description 2
- 239000003456 ion exchange resin Substances 0.000 description 2
- 229920003303 ion-exchange polymer Polymers 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 235000019624 protein content Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102100038094 Protein-glutamine gamma-glutamyltransferase E Human genes 0.000 description 1
- 101710182788 Protein-glutamine gamma-glutamyltransferase E Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000021277 colostrum Nutrition 0.000 description 1
- 210000003022 colostrum Anatomy 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 235000020190 lactose-free milk Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000011140 membrane chromatography Methods 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229910001414 potassium ion Chemical group 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000011369 resultant mixture Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000020202 standardised milk Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- ISIJQEHRDSCQIU-UHFFFAOYSA-N tert-butyl 2,7-diazaspiro[4.5]decane-7-carboxylate Chemical class C1N(C(=O)OC(C)(C)C)CCCC11CNCC1 ISIJQEHRDSCQIU-UHFFFAOYSA-N 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000014388 unprocessed cheese Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- 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
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/202—Casein or caseinates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01108—Lactase (3.2.1.108)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54246—Casein
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Water Supply & Treatment (AREA)
- Wood Science & Technology (AREA)
- Dairy Products (AREA)
Description
Cheese and preparing the same
Field of the invention
The present invention relates to cheese making. More particularly, the invention relates to a method of preparing processed cheese by using a dairy based emulsifier without emulsifying salts. The invention also relates to such an emulsifier, a process for its preparation and its use in the production of processed cheese.
Background of the invention
Processed cheese provides a commercially interesting product to cheesemaker. Processed cheese has some significant advantages over unprocessed cheese, such as an extended shelf life. Moreover, it is possible to use cheese cuttings produced in cheese packaging.
In conventional manufacturing processes of processed cheeses, natural cheese or natural cheeses of different types, ages and degrees on maturity are blended with emulsifying salts/melting salts, water and other dairy and non-dairy ingredients, cooked and cooled to provide a homogenous smooth mass of cheese. Emulsifying salts are necessary ingredients in the production of processed cheese to emulsify fat into water and to dissolve insoluble calcium of cheese to a soluble form when the cheese material is cooked. The traditional emulsifying agents are typically sodium salts of phosphorous acid.
The function of the emulsifying salts is based on their ability to replace calcium in insoluble calcium-paracaseinate by sodium and thereby improve the emulsification properties of casein in the preparation of processed cheese.
An increasing trend of avoiding additives in food products has prompted to prepare processed cheese without emulsifying salts. Indeed, there are processed cheeses where the traditional emulsifying salts are replaced by calcium-depleted milk protein concentrates. For example, EP 2027776 A1 discloses processed cheese without emulsifying salts, comprising calcium reduced casein source in an amount of about 2.5 to about 20 percent (solid basis). WO 2010/140905 A1 discloses a method for preparing calcium fortified processed cheese without emulsifying salts, wherein a substantially insoluble calcium source is mixed with a dairy liquid composition comprising casein where at least part of its divalent ions is replaced with sodium or potassium ions. The composition is then cooked to obtain an emulsion and the cooked composition is cooled to obtain a processed cheese. WO 2008/079031 A2 discloses a calcium- and phosphate depleted milk protein concentrate useful in making processed cheese.
One problem of the prior art processed cheeses is that their organoleptic properties are not flawless but there are significant defects especially in taste. Whey proteins included in prior art processed cheeses cause cooked/burnt flavour in processed cheese subjected to high heat treatment.
Thus, there is a need for processed cheese with good organoleptic properties, such as taste and texture, without undesirable additives.
Brief description of the invention
An aspect of the invention is to provide a method of preparing processed cheese, comprising the steps of: - forming a mixture comprising natural cheese(s) and a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins; - heating the mixture to about 80°C to about 142°C under stirring until a homogenous mixture is formed; - cooling the homogenous mixture to provide processed cheese.
Another aspect of the invention is to provide a dairy based Ca- depleted sodium caseinate emulsifier substantially free of whey proteins.
Still another aspect of the invention is to provide a method of preparing a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins, comprising subjecting a milk raw material to microfiltration and calcium depletion to provide the dairy based Ca-depleted sodium caseinate emulsifier. A still further aspect of the invention is to provide a use of a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins in the production of processed cheese. A still further aspect of the invention is to provide processed cheese having a ratio of Ca/P of > about 1.0.
The invention provides an economical and efficient method for preparing processed cheese with good organoleptic properties where an effective emulsification of natural cheese raw material without any fat/water separation during heating is achieved with the dairy based emulsifier of the invention. In addition, the invention provides a method to prepare processed cheese with favourable texture and good organoleptic properties, i.e. smooth and creamy texture, glossy appearance and more intense flavour of natural cheese raw material, without any off-tastes caused by additives or ingredients.
Detailed description of the invention
In an aspect, the present invention provides a method of preparing processed cheese, comprising the steps of: - forming a mixture comprising natural cheese(s) and a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins; - heating the mixture to about 80°C to about 142°C under stirring until a homogenous mixture is formed; - cooling the homogenous mixture to provide processed cheese.
In the present invention, the term “substantially free of whey proteins” will be understood to mean that the ratio of casein to whey protein is more than about 95:5; the term “natural cheese” will be understood to be natural cheese according to Codex Alimentarius definition. Natural cheese can be ripened or unripened soft, semi-hard, hard, or extra-hard product, in which the whey pro-tein/casein ratio does not exceed that of milk; the term “cheese11 will be understood to also encompasses cheeselike products. In the cheese-like products, milk fat and/or protein is replaced by another suitable fat or protein, or both partly or completely. Typically, milk fat is replaced by vegetable fat, such as rapeseed oil, fractioned palm oil or coconut oil. Also, lard can be used for replacement of milk fat. Milk protein can be replaced by vegetable protein, like soybean protein.
Natural cheese suitable for use in the method of the present invention includes, but are not limited to, ripened hard or semi-hard cheeses, including those defined in the Codex Standards, such as Edam, Emmental, Gouda, Havarti, Parmesan as well as several special cheese types, for example such known trademarks as Jarlsberg, Grana, Oltermanni, Turunmaa and Finlandia. Also, a blend of two of more natural cheese types can be used as a cheese raw material.
The amount of natural cheese(s) used in the production of the processed cheese is in the range of about 15 to about 35% by weight. In an embodiment, the amount is about 22 to about 30% by weight.
The dairy based emulsifier is combined with natural cheese(s) in order to emulsify fat and casein into water. The emulsifier is added in an amount so as to provide a ratio of the emulsifier casein to cheese casein of about 0.4 to about 0.8. In an embodiment, the ratio is about 0.4.
If desired, an aqueous liquid can be added to the mixture of natural cheese(s) and the emulsifier. The aqueous liquid can be used to adjust the softness of the processed cheese. The more the liquid is added, the softer texture is provided. The liquid can be added in an amount up to about 15% based on total weight of cheese. The aqueous liquid can be selected among tap water and various process streams of dairy industry obtained from processes for separating milk components or preparing dairy products. Such process streams can be obtained, for example, from various permeates from membrane filtration processes of milk, such as ultrafiltration, nanofiltration and/or reverse osmosis.
Further ingredients may be added to the mixture of natural cheese(s) and the emulsifier so long as they do not adversely affect the organoleptic properties of the processed cheese to be prepared. Examples of such ingredients include, but are not limited to, salt, flavoring agents and preservatives.
If desired, the pH of the mixture is of natural cheese and the emulsifier is adjusted to about 5.5 to about 6.0.
If desired, the fat content of the processed cheese is adjusted. The adjustment can be suitably carried out by means of butter, cream, butter oil and/or vegetable oil.
If desired, the total solids content of the processed cheese is adjusted. The adjustment can be suitably carried out by means of skim milk powder, full fat milk powder, Ca-depleted milk powder, milk mineral powder, whey powder and/or demineralized whey powder.
The mixture of natural cheese(s) and emulsifier is heated to a temperature ranging from about 80°C to about 142°C under stirring to provide a homogenous mixture. In an embodiment, the mixture is heated to a temperature of about 95°C to about 142°C for about 5 minutes.
If desired, the mixture is homogenized to enhance the emulsification of fat and casein.
The homogenous mixture is then cooled to obtain processed cheese. The form of the processed cheese may range from firm block to cheese spread. Further, the processed cheese may be cheese dip, cheese sauce, cheese fon due, cheese wedges, cheese slices, shredded or grated cheese. The water content of the processed cheese typically ranges from about 45% to about 65%.
The method of the invention can be a batch or continuous process.
The processed cheese prepared by the method of the invention has good organoleptic properties, such as flawless taste and texture. Moreover, the flavour of natural cheese(s) used and edible fat as a raw material may advantageously be retained or enhanced. The processed cheese can be provided as an easily spreadable or dippable form. Further, the processed cheese has a favourable nutritional mineral content. Particularly, a favourable Ca/P ratio for the bones and teeth over about 1.0 is obtained. By contrast, traditional processed cheeses have Ca/P ratio of < 1.0. Surplus phosphate in diet impairs Ca ingestion, which may be related to osteoporosis.
In another aspect, the present invention provides a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins.
In an embodiment, the ratio of casein to whey protein of the emulsifier is more than about 95:5. In another embodiment, the ratio is more than about 96:4.
The lactose content of the emulsifier is advantageously decreased. Lactose can be removed, for example, by using microfiltration, diafiltration and enzymatic hydrolysis. Lactose can have an adverse effect on cheese quality, such as taste and appearance. Further, high lactose content can cause browning of the processed cheese through Maillard reaction during a heating step of the manufacturing process and storage at elevated temperatures. It is well known that browning has an adverse effect on taste and appearance of a dairy product. In an embodiment, the lactose content of the emulsifier of the invention is at most about 1% by weight. In another embodiment, the lactose content is at most about 0.7% by weight.
In an embodiment, the Ca/protein ratio of the dairy based emulsifier is at most about 15 mg Ca/g protein. In another embodiment, the Ca/protein ratio is at most about 1.5 Ca/g protein. In still another embodiment, the Ca/protein ratio is at most about 0.2 Ca/g protein.
In an embodiment, the total solids of the emulsifier is about 10% to about 30%. In another embodiment, the total solids is about 12% to about 15%. In still another embodiment, the total solids is about 15 to about 20%. In still further embodiment, the total solids is more than about 90% when the emulsifier is in form of powder.
In a further aspect, the invention provides a method of preparing a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins, comprising subjecting a milk raw material to microfiltration and calcium depletion to provide the dairy based Ca-depleted sodium caseinate emulsifier.
In an embodiment of the invention, the milk raw material is first subjected to microfiltration (MF) to concentrate casein in the microfiltration reten-tate. Whey proteins and a part of lactose, milk minerals and water are passed to a microfiltration permeate. The microfiltration retentate is then subjected to calcium depletion to provide a Ca-depleted sodium caseinate emulsifier.
In another embodiment, the milk raw material is first subjected to calcium depletion to provide Ca-depleted milk raw material. The Ca-depleted milk raw material is further subjected to microfiltration to provide a Ca-depleted sodium caseinate emulsifier as a microfiltration retentate.
The Ca-depleted sodium caseinate emulsifier can be concentrated by evaporation to provide a total solids content of about 10% to about 15% to the emulsifier.
Further, the Ca-depleted sodium caseinate emulsifier, optionally concentrated, can be subjected to an enzyme treatment by transglutaminase. The enzyme-treated emulsifier can further be concentrated by evaporation. Enzymatic modification of the emulsifier enhances the concentration of the emulsifier. Typically, the enzyme treatment of the emulsifier and the optional subsequent evaporation of the enzyme-treated emulsifier provide a total solids content of about 15% to about 30% to the emulsifier.
In an embodiment, the dairy based emulsifier is concentrated to powder.
Microfiltration of the milk raw material is performed in such a manner that the milk raw material is concentrated by a factor of 1 to 4.5 times by volume, preferably 3.5 to 4.5 times by volume. The concentration factor (cf=K) refers to the ratio of the volume of the liquid fed to the filtration to the retentate, and it is defined with the following formula: K = feed (L) / retentate (L) (L = volume).
The microfiltration may comprise a plurality of microfiltration steps. Different steps may comprise, for instance, changing of process conditions and/or filtration membranes. A variable condition may be, for instance, filtration temperature, filtration pressure, addition of diafiltration medium (diawater), and/or concentration factor of filtration. Conditions can be changed by one or more variables.
In an embodiment of the invention, microfiltration of the milk raw material is performed by means of one or more diafiltration (DF) steps to enhance the separation of the protein components. In the diafiltration steps, any material not substantially containing the substance that one wishes to remove from the retentate can be used as diawater.
In the present invention, the term ”milk raw material” will be understood to be milk as such obtained from an animal, such as cow, sheep, goat, camel, mare or any other animal that producers milk suitable for human consumption, or pre-processed as desired to adjust protein, fat and/or lactose content to a desired level.
For example, the milk raw material can be standardized in respect of the fat content, and if desired, of the protein content in a manner generally known in the art. The fat content of the standardized milk is typically in the range of 0.05 to 10%, specifically 1.0 to 3.0%. Further, the raw material can be pretreated in order to lower its microbial load in a manner generally known in the art. Pathogenic and spoilage microorganisms removal is generally carried out by physical separation such as microfiltration, bactofugation or a combination thereof.
If desired, the lactose content of the milk raw material liquid can be reduced. In an embodiment, lactose content is reduced enzymatically by adding a lactase to the raw material. Lactases typically used in the lactose hydrolysis of milk can be used. The lactose content can also be reduced by other suitable means generally known in the art, such as by means of membrane filtration, chromatography or precipitation. Various techniques can be combined in an appropriate manner. In an embodiment, a low-lactose raw material liquid is composed of various fractions obtained from membrane filtrations, such as microfiltration and ultrafiltration of milk, whereby the lactose and protein contents can appropriately be adjusted to a desired level. The low lactose raw material can then further be lactose hydrolyzed to provide a lactose-free raw material.
In the present invention, the milk raw material can thus be, for instance, full-fat (whole) milk, cream, low fat milk, skim milk, buttermilk, colostrum, low-lactose milk, lactose-free milk, reconstituted (recombined) milk made from caseinates, milk powder and water, or a combination thereof as such or as a concentrate and pre-treated as described above, such as heat-treated. The raw material can contain fat and/or protein of vegetable origin. In an embodiment of the invention, the milk raw material is skim milk.
The milk raw material, optionally standardized (fat, protein and/or lactose) and/or pretreated for microbial removal (microfiltration or bactofuga-tion), can be heat treated after calcium depletion or between microfiltration and calcium depletion. Examples of suitable heat treatments include pasteurization, high pasteurization, or heating at a temperature lower than the pasteurization temperature for a sufficiently long time. Specifically, UHT treatment (e.g. milk at 138°C, 2 to 4 s), ESL treatment (e.g. milk at 130°C, 1 to 2 s), pasteurization (e.g. milk at 72°C, 15 s), thermisation (e.g. at 65°C, 2 s to 3 min) and high pasteurization (95°C, 5 min) can be mentioned. The heat treatment can be either direct (vapor to milk, milk to vapor) or indirect (tube heat exchanger, plate heat exchanger, scraped-surface heat exchanger).
In the microfiltration, the ratio of casein to whey protein of the emulsifier is adjusted to more than about 95:5, specifically more than about 96:4.
If desired, the lactose content of microfiltration retentate can be reduced in a manner described above.
The calcium depletion of the milk raw material is carried out in order to remove at least a portion of calcium of the material. The calcium removal can be realized in any manner known in the art.
In an embodiment of the invention, the calcium depletion is realized by ion exchange. The ion exchange of the milk raw material or of the microfiltration retentate is realized to replace at least a portion of calcium ions predominantly bound to the casein micelles by sodium ions. Ion exchange is performed in a conventional manner known to a person skilled in the art. The ion exchange can be carried out, for example, in manner described in WO 2007/026053.
The calcium depletion can also be realized such that the milk raw material is acidified and the acidified milk raw material is microfiltrated. A Ca-depleted sodium caseinate emulsifier is obtained as a microfiltration retentate.
In an embodiment, phosphate ions are not removed from the emulsifier.
In an aspect, the present invention provides a use of a dairy based emulsifier of the invention in the production of processed cheese. The emulsifier is used in an amount so as to provide a ratio of the emulsifier casein to cheese casein of about 0.4 to about 0.8, specifically about 0.4.
In a still further aspect, the invention provides processed cheese having a ratio of Ca/P of > about 1.0.
The following examples are presented for further illustration of the invention without limiting the invention thereto.
Examples
Example 1. Dairy based Ca-depleted sodium caseinate
Whole milk was skimmed and pasteurized at 73°C for 15 s. The resultant pasteurized skim milk was subjected to microfiltration (MF) and recirculated trough membranes of a pore size 0.08 pm at a temperature of 13°C to concentrate casein in a MF retentate. Water, whey protein and part of the lactose and milk minerals passed through the membrane to a permeate. Concentrated whey protein-free casein retentate having the total solids of 11 % was treated with cation exchange by using an ion exchange resin in sodium form. Ion exchange of the MF retentate gave a sodium caseinate. The sodium caseinate was practically fully Ca-depleted having 0.09 mg Ca/g protein compared to skim milk having 39 mg Ca/g protein. The sodium caseinate was finally evaporated with a concentration factor 1.2 to the total solids of 13.6%. The composition of the sodium caseinate emulsifier prepared above is given in Table 1 below.
Table 1. Composition of the emulsifier of the invention
Example 2. Dairy based Ca-depleted sodium caseinate
Whole milk was skimmed and pasteurized at 73°C for 15 s. The resultant pasteurized skim milk was subjected to microfiltration (MF) and recirculated trough membranes of a pore size 0.08 pm at a temperature of 13°C to concentrate casein in a MF retentate. Concentrated whey protein-free casein retentate having the total solids of 11 % was treated with cation exchange by using an ion exchange resin in sodium form. Ion exchange of the MF retentate gave a sodium caseinate. The sodium caseinate was enzyme treated (transglutaminase 3 U/g protein, about 12 hours), heat treated at 95°C for 5 min, and finally evaporated to the total solids of 20%. The composition of the sodium caseinate emulsifier prepared above is given in Table 2 below.
Table 2. Composition of the emulsifier of the invention
Example 3. Spreadable processed cheese A spreadable processed cheese was prepared by using the emulsifier prepared in Example 1 so as to provide an emulsifier casein/cheese casein ratio of 0.4, total solids content of 46% and fat in dry matter of 60% to the processed cheese. The ingredients and the amounts thereof used in the preparation are given in Table 3. The ingredients were grinded and blended together prior to cooking. Processed cheese blend was cooked and stirred in a Stephan cooker (IMA-Stephan UMSK 24E). The blend was heated by direct steam injection. The blend was stirred for 5 min after reaching the final temperature of 95°C. A stable emulsion was formed when all ingredients were melted in the cooker. At this stage the processed cheese was in liquid form. After cooking, the processed cheese was packaged and transferred to a cold room (4°C). Spreadable texture was formed during the overnight stay in the cold room. The composition of the resultant processed cheese is given in Table 4.
Table 3.
Table 4. Composition of
processed cheese of Example 3
The processed cheese of the invention had strong cheese taste and soft and pleasant mouth feel.
Example 4. Spreadable processed cheese A spreadable processed cheese was prepared by using the emulsifier prepared in Example 2 so as to provide an emulsifier casein/cheese casein ratio of 0.4, total solids content of 47% and fat in dry matter of 60% to the processed cheese. The processed cheese was prepared in the same manner as described in Example 3. The ingredients and the amounts thereof used in the preparation are given in Table 5. The composition of the resultant processed cheese is given in Table 6.
Table 5.
Table 6. Composition of processed cheese of Example 4
Example 5. Spreadable processed cheese A spreadable processed cheese having an emulsifier casein/cheese casein ratio of 0.6, total solids content of 46% and fat in dry matter of 60% was prepared in the same manner as described in Example 3 except for lower cheese content. The ingredients and the amounts thereof used in the preparation are given in Table 7 below. The composition of the resultant processed cheese is given in Table 8.
Table 7.
Table 8. Composition of processed cheese of Example 5
The processed cheese of the invention had strong cheese taste and soft and pleasant mouth feel.
Reference Example 1. Spreadable processed cheese made with Ca-reduced milk protein powder A spreadable processed cheese having the powder casein/cheese casein ratio of 1.1., total solids content of 48% and fat in dry matter of 55% was made by using Ca-reduced milk protein powder. The composition of the powder is given in Table 9. The recipe of the processed cheese is shown in Table 10. The milk protein powder and salt were first dissolved to warm (40°C) water. Only a partial dissolution was achieved, since an insoluble powder mat was formed on the surface of water. The aqueous suspension of the partly dissolved powder was mixed and heated to 80°C in a Stephan cooker (IMA-Stephan UMSK 24E). Cheese and butter were added and the resultant mixture was cooked at 95°C for 1 min to provide a homogenous mixture. The mixture was cooled to 4°C to provide processed cheese.
Table 9. Composition of the milk protein powder
Table 10. Recipe of the processed cheese
The processed cheese had burnt powdery taste.
Reference Example 2. Spreadable processed cheese made with Ca-reduced milk protein powder A spreadable processed cheese having the powder casein/cheese casein ratio of 0.5, total solids content of 46% and fat in dry matter of 60% was made in the same manner as in Reference Example 1 except that different Ca-reduced milk protein powder and the recipe were used. The composition of the powder is given in Table 11. The recipe of the processed cheese is shown in Table 12.
Table 11. Composition of the milk protein powder
Table 12. Recipe of the processed cheese
The cheese stayed inhomogeneous after the cooking step and vigorous mixing. Results from further tests showed that the Ca-depleted milk powder casein/cheese casein ratio had to be >1.0 for successful emulsion formation.
The processed cheese had burnt powdery taste.
The organoleptic properties of the processed cheese prepared with the emulsifier of the invention were superior compared to the processed cheeses of Reference Examples 1 and 2, prepared by using casein powder without traditional emulsifying salts, on one hand, and traditional processed cheese prepared by using traditional emulsifying salts, on the other hand. The processed cheese of the invention had strong cheese taste and soft and pleasant mouth feel.
It will be obvious to a person skilled in the art that, as the technology advances, the inventive concept can be implemented in various ways. The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims.
Claims (26)
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| WO2016050844A1 (en) * | 2014-10-03 | 2016-04-07 | Nestec S.A. | Cheese composition and process for making it |
| WO2018028764A1 (en) * | 2016-08-08 | 2018-02-15 | Compagnie Gervais Danone | Process for producing infant formula products and acidic dairy products |
| WO2018028765A1 (en) * | 2016-08-08 | 2018-02-15 | Compagnie Gervais Danone | Process for producing infant formula products and dairy products |
| CN110613019A (en) * | 2019-09-20 | 2019-12-27 | 秋牧(上海)商务咨询合伙企业(有限合伙) | Processed cheese and preparation method thereof |
| DE102020104446A1 (en) | 2020-02-20 | 2021-08-26 | Lichtmess Consultants GmbH & Co. KG | Method and apparatus for the manufacture of a cheese-containing product which is free of significant amounts of melting salts |
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| WO2007100264A1 (en) * | 2005-06-30 | 2007-09-07 | Fonterra Co-Operative Group Limited | Dairy product and process |
| FI121451B (en) | 2005-09-02 | 2010-11-30 | Valio Oy | Process for the preparation of dairy products, the products so obtained and their use |
| NZ552352A (en) | 2006-12-22 | 2009-07-31 | Fonterra Co Operative Group | Dairy product produced from milk protein isolate or milk protein concentrate with reduced calcium and phosphate ion concentrations |
| CA2636226C (en) | 2007-06-29 | 2016-08-30 | Kraft Foods Holdings, Inc. | Processed cheese without emulsifying salts |
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