GB2290937A - Cheddar-type cheese - Google Patents
Cheddar-type cheese Download PDFInfo
- Publication number
- GB2290937A GB2290937A GB9513385A GB9513385A GB2290937A GB 2290937 A GB2290937 A GB 2290937A GB 9513385 A GB9513385 A GB 9513385A GB 9513385 A GB9513385 A GB 9513385A GB 2290937 A GB2290937 A GB 2290937A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cheddar
- product
- added
- cheese
- str
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims description 28
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000013618 yogurt Nutrition 0.000 claims abstract description 13
- 235000011617 hard cheese Nutrition 0.000 claims abstract description 8
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 6
- 240000002605 Lactobacillus helveticus Species 0.000 claims abstract description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 13
- 235000019197 fats Nutrition 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 239000003925 fat Substances 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 6
- 238000007792 addition Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229940116364 hard fat Drugs 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000004083 survival effect Effects 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/208—Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk; Addition of yoghurt to cheese milk
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
Hard cheese product of the cheddar type comprising live Str.thermophilus and at least one of L.bulgaricus, L.helveticus and L.casei. It can be prepared by adding live yoghurt to a cheddar marking process.
Description
Hard Cheese product and process
The invention relates to a hard cheese product of the cheddar type and to a process for manufacturing it.
A multitude of cheddar cheese making processes is known, all resulting in a similar type of cheese product. Within a broad range both taste and mouthfeel of the cheeses obtained by these processes are generally the same.
There is a continuing need for cheese products having novel tastes and mouthfeels or structures, different from those of known cheddar type cheese. Moreover this invention aims at shortening the period required for the cheese to develop an acceptable taste or maturity.
In particular this invention aims at improving the taste and texture of filled cheddar cheese, i.e. cheddar cheese in which at least part of the milk fats has been replaced by fats of other origin, especially vegetable fats. In this description and claims the expression "fats" is intended to comprise both fats and oils and mixtures thereof, irrespective of the melting points thereof.
For satisfying these aims the invention provides a hard cheese product of the cheddar type comprising live StI.dieI?flophllfls and at least one of L.bulgaricus,
L.helveticus and L.casei.
Particularly this cheese product comprises 105-1010/g Str.thermophilus and 102 1 06/g Lactobacilli.
The presence of the above mentioned cultures is particularly effective in filled cheddar cheese, i.e. cheddar cheese comprising non-dairy fats and in particular vegetable fats. For obtaining the required texture and mouthfeel preferably 120 to 380g vegetable fat is present per kg cheese product.
Oiling out of the vegetable fat is largely or entirely prevented if the total amount of vegetable fat present in the cheese product has an N20 of 10 to 55, i.e. a solids content at 20"C of 10 to 55% of fat phase.
The invention also relates to processes for making the cheese product as described before, comprising a usual cheddar making process wherein next to a cheddar culture additionally Str.thelmopAlillrs and at least one of L.bllgancus, L.itelveticus and L.casei is added. Preferably the additional addition is effected as live yoghurt in a relative amount of 0.025 to 0.5% and in particular of 0.05 to 0.3%. Instead of this addition a DVS culture may be added in a relative amount of 0.002 to 0.01% and preferably of about 0.003%.
For preparing the cheddar cheese product the cheese milk may be a filled milk, preferably comprising vegetable fat.
The invention will be illustrated with the following examples describing some embodiments thereof. Parts and percentages relate to weights, unless otherwise defined.
Example I
Natural cow's milk is pasteurised at 72"C for 15 seconds and cooled down to 32"C.
Thereafter usual amounts of cheddar cultures and rennet are added, but in addition also 0. 1% yoghurt. The other process steps - comprising wheying off, cheddaring, salt addition, milling, moulding and pressing - being as usual for cheddar making.
After maturing for 16 weeks a cheddar like cheese is obtained which as regards taste and mouthfeel is preferred over a similar cheddar cheese of the same age made without yoghurt addition on testing by a trained panel.
Example II
The process of Example I is repeated using skim milk standardised to a fat/protein ratio of 1.2:1 with two different types of vegetable fat of different solids content.
The one type of fat has an N20 Of 52 and the other of 15.
Again the 15 weeks ripened products made with yoghurt are distinctly preferred over products made in a similar way however without yoghurt addition as is apparent from figure 1. This figure shows a bar diagram of scores made by a trained panel assessing the attributes "texture", "flavour" and "overall score" on a 0 to 5 scale, 5 being optimal. Figure 2A shows the log counts of Str.thennophllis and figure 2B the log counts of L.bulgaiicus of milk (A), curd (B), unmatured cheese (C) and 16 weeks matured cheese (D) comprising either the hard fat blend of N20 = 52 or the soft fat blend of N2( = 15. From these diagrams can easily be concluded that the bacteria are surviving in the cheese during ripening.
Example III The process of Example II is repeated using 0.003% yoghurt DVS culture, comprising a frozen pelleted concentrated yoghurt culture, containing
Str.thermophilus and L.bulgaricus, instead of yoghurt in filled milk comprising a hard fat blend of N2( = 52 in the same concentration as in Example II. The product obtained thereby is similar to that of Example II. This product, after allowing to ripen for 15 weeks, is tested by a trained panel against a similar cheese made without DVS culture using a 0-5 score, 5 being optimal. The results of this test are summarized in figure 3, the bars representing the panel scores for "taste", "texture" and "overall rating" respectively.
For showing the survival of the bacteria during ripening Log counts of
Str.thermophilus and of the Lactobacili strain as added of milk (A), curd (B), unmatured cheese (C) and cheese ripened for 16 weeks (D) are represented in the bar diagrams of figure 4A and figure 4B respectively.
Claims (9)
1. Hard cheese product of the Cheddar type comprising live Str.thermophilus
and at least one of L.bulgalicus, L.helveticus and L.casei.
2. Product according to claim 1, comprising 105-10' /g Str.thermophilus and
102-106/g Lactobacilli.
3. Product according to claim 1 or 2, being a filled cheddar cheese.
4. Product according to claim 3, comprising 120 to 380g vegetable fat per kg
cheese product.
5. Product according to claim 3 or 4, comprising fat having an N20 of 10 to 55
6. Process for making a hard cheese product by a cheddar making process
wherein in addition to a cheddar culture also Str.thermophilus and at least
one of L.bulgaliclls, L.helveticus and L.casei is added.
7. Process according to claim 6, wherein live yoghurt is added.
8. Process according to claim 6, wherein live yoghurt in an amount of 0.025
0.5% and preferably of 0.05-0.3% is added.
9. A process according to any one Of claims 5-s, wherein filled milk comprising vegetable fat is used. @
9. Process according to claim 7, wherein a DVS culture is added in an amount
of 0.002 to 0.01% and preferably of about 0.003%.
10. Process according to claim 6-9 wherein filled milk is used, comprising
vegetable fat.
Amendments to the claims have been filed as follows 1. A hard cheese product of the Cheddar type, comprising vegetable fat and live Str.thermophilus and at least one of
L.bulgaricus, L.helveticus and L.casei.
2. A product according to claim 1, comprising 105-1010/g
Str.thermophilus and 102-106/g Lactobacilli.
3. A product according to claim 1, comprising 120 to 380g vegetable fat per kg cheese product.
8, product according to any one of cairns 1-3, comprising fat having an N@@ of 10 @ to 55.
5. A process for making a hard cheese product comprising vegetable fat by a Cheddar-makir.s process, wherein in addition to a Cheddar culture also Str.thermophilus and at least ore or L.bulgaricus, L.helveticus and Lcasei are added.
6. A process according to claim 5, wherein live yogurt is added.
7. A proceas according to claim 6, wherein live yoghurt in an amount of 0.025-0.5%, preferably of 0.05-0.3%, is added.
8. A process according to claim s, wherein a DVS culture is added in an amount of 0.002 to 0.01%, preferably of about 0.003%.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP94305170 | 1994-07-14 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9513385D0 GB9513385D0 (en) | 1995-09-27 |
| GB2290937A true GB2290937A (en) | 1996-01-17 |
| GB2290937B GB2290937B (en) | 1999-02-17 |
Family
ID=8217772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9513385A Expired - Fee Related GB2290937B (en) | 1994-07-14 | 1995-06-30 | Hard cheese product and process |
Country Status (3)
| Country | Link |
|---|---|
| GB (1) | GB2290937B (en) |
| IE (1) | IE950464A1 (en) |
| ZA (1) | ZA955593B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5851577A (en) * | 1996-06-28 | 1998-12-22 | Kraft Foods, Inc. | Processed cheese made with yogurt |
| EP1895853A2 (en) * | 2005-06-13 | 2008-03-12 | Franklin Foods Inc. | Yogurt-cheese products and methods for making the same |
| US8298604B2 (en) | 2003-02-19 | 2012-10-30 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US8486476B2 (en) | 2003-02-19 | 2013-07-16 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US8518463B2 (en) | 2005-06-17 | 2013-08-27 | Franklin Foods, Inc. | Cream cheese products |
| US9462817B2 (en) | 2011-02-28 | 2016-10-11 | Franklin Foods Holdings Inc. | Processes for making cheese products utilizing denatured acid whey proteins |
| US9635870B2 (en) | 2011-02-28 | 2017-05-02 | Franklin Foods Holdings Inc. | Direct-set cheese |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1554954A (en) * | 1976-08-18 | 1979-10-31 | Leprino Cheese Mfg Co | Process for manufacturing pizza cheese |
| WO1982003971A1 (en) * | 1981-05-12 | 1982-11-25 | Czula Jozef | Method for the manufacture of cheese with a substantially reduced fat content |
| WO1993002565A1 (en) * | 1991-08-02 | 1993-02-18 | Unilever N.V. | Cheese product and method of preparing |
| EP0639332A2 (en) * | 1993-08-20 | 1995-02-22 | Kraft Foods, Inc. | Method for manufacture of reduced fat cheddar cheese |
-
1995
- 1995-06-26 IE IE950464A patent/IE950464A1/en not_active IP Right Cessation
- 1995-06-30 GB GB9513385A patent/GB2290937B/en not_active Expired - Fee Related
- 1995-07-05 ZA ZA955593A patent/ZA955593B/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1554954A (en) * | 1976-08-18 | 1979-10-31 | Leprino Cheese Mfg Co | Process for manufacturing pizza cheese |
| WO1982003971A1 (en) * | 1981-05-12 | 1982-11-25 | Czula Jozef | Method for the manufacture of cheese with a substantially reduced fat content |
| WO1993002565A1 (en) * | 1991-08-02 | 1993-02-18 | Unilever N.V. | Cheese product and method of preparing |
| EP0639332A2 (en) * | 1993-08-20 | 1995-02-22 | Kraft Foods, Inc. | Method for manufacture of reduced fat cheddar cheese |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5851577A (en) * | 1996-06-28 | 1998-12-22 | Kraft Foods, Inc. | Processed cheese made with yogurt |
| US8247015B2 (en) | 2003-02-19 | 2012-08-21 | Franklin Foods, Inc. | Yogurt-cheese products |
| US8298604B2 (en) | 2003-02-19 | 2012-10-30 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US8486476B2 (en) | 2003-02-19 | 2013-07-16 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| EP1895853A2 (en) * | 2005-06-13 | 2008-03-12 | Franklin Foods Inc. | Yogurt-cheese products and methods for making the same |
| EP1895853A4 (en) * | 2005-06-13 | 2012-01-18 | Franklin Foods Inc | Yogurt-cheese products and methods for making the same |
| US8518463B2 (en) | 2005-06-17 | 2013-08-27 | Franklin Foods, Inc. | Cream cheese products |
| US9462817B2 (en) | 2011-02-28 | 2016-10-11 | Franklin Foods Holdings Inc. | Processes for making cheese products utilizing denatured acid whey proteins |
| US9635870B2 (en) | 2011-02-28 | 2017-05-02 | Franklin Foods Holdings Inc. | Direct-set cheese |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9513385D0 (en) | 1995-09-27 |
| GB2290937B (en) | 1999-02-17 |
| IE950464A1 (en) | 1996-01-24 |
| ZA955593B (en) | 1997-01-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20020630 |