IE42226B1 - Cheese product containing partially soluble modified whey solids product - Google Patents

Abstract

A cheese preparation is produced by emulsifying cheese in the presence of a cheese emulsifier and a partially soluble modified whey solids product. The whey solids product is obtained by precipitation. The precipitation is performed either by adding a divalent metal ion to the cheese whey solution and adjusting the pH to 6-8.5 at a temperature below 60 DEG C or adjusting the pH of raw cheese whey, which contains at least 20% acidic cheese whey, to 6-8.

Description

This invention relates to a cheese product containing a partially soluble modified whey solids product.

As used' herein the term cheese product is meant to include pasteurised process cheese, pasteurised process cheese food and spread and imitation cheese spread products which are all well-known in the art, e.g. see Webb et al., Fundamentals of Dairy Chemistry, Chapter 2, AVI Publishing Co., Westport, Conn. (1965).

Pasteurised process cheese contains a blend of fresh and aged natural cheeses and up to 3%, by weight, cheese emulsifier. . The blend is pasteurised at from 155 to 160°F, packaged and cooled, after which no further ripening occurs. If desired, a number of optional ingredients including colouring, salt and preservatives may be added.

A typical composition will have a minimum fat content, based upon total solids, of about 47% by weight, and a maximum moisture content of about 40%, by weight. The minimum pH will be about 5.3. A recent reference which further describes this type of cheese is U.S. Patent No. 3,697,292.

Pasteurised process cheese food is prepared much the same way as the pasteurised process cheese, except that it contains less cheese with either non-fat dry milk solids and/or whey solids and added water. The processing temperature is.from 170 to 1SO°F and a typical product has a maximum moisture content of about 44%, by weight, a minimum fat content of about 23%, by weight, based on - 3 42226 the weight of. the final cheese, and a minimum pH of about 5.0. This product is generally sold in sliced form.

Pasteurised process cheese spread is made in much the same manner as the pasteurised process cheese food, but it generally contains more moisture and has a lower milk fat content. A stabiliser, such as carob bean gum or sodium alginate, is used in the preparation of this product to prevent separation of ingredients. It is usually processed at from 185 to 195°F, has a moisture content of from 44 to 60%, by weight, a minimum fat content of about 20%, by weight, based on the weight of the final product, and a minimum pH of about 4.0. It is generallysold in loaf form.

Imitation cheese spread generally comprises (% by weight): from 5 to 30% vegetable oil, from 35 to 60% protein and from 2.5 to 70% water. An example of such a product is described in U.S. Patent No. 3,310,406.

It has been found that the above cheese products may have added to them the partially soluble modified whey solids product, which will be described in greater detail below, to yield a product having improved physical properties. The amount of modified whey solids product should generally be from 1 to 12%, by weight, of the cheese product, as either a partial replacement for the expensive non-fat dry milk solids or as a total replacement for the conventional whey products used in the pasteurised process cheese food or spread. A preferred range for partial replacement of the non-fat dry milk is from 1/2 to 2/3 of the amount of non-fat dry milk normally used. When the desired product is an imitation cheese, the amount of whey product to be used according to the present invention may range from 1 to 20%, by weight, of the product. 4222« - 4 The present invention provides a cheese product which comprises cheese, a cheese emulsifier and a partially soluble modified whey solids product obtained either by adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value of between 6 and 8.5 at a temperature of below 140°F to cause precipitation of the modified whey solids product or by adjusting the pH of a raw cheese whey containing at least 20% acid cheese whey to a value of'between 6.0 and 8.0 to cause precipitation of the modified whey solids product.

The partially soluble modified whey solids product used in accordance with the present invention may be prepared by'the processes described in British Patent Specification No. 1,208,099 and Patent Specification No. 33893. This product will have the following typical analysis: Lactose: 23-54%, by weight; Minerals: 24-60%, by weight; Protein (N x 6.38): 15-27%, by weight; Moisture: 3-6%, by weight; Lactate: 2-4%, by weight; Citrate: 2-3.5%, by weight; and Kat: 0.5-1.5%, by weight. (N x 6.38 refers to the milk protein expressed in terms of the nitrogen content multiplied by a factor of 6.38). A typical mineral or ash content, by weight, is 3 to 6% phosphorous; 6 to 12% calcium; 1.5 to 2% potassium; 1.3 to 1.5% sodium; and 0.2 to 0.4% magnesium.

The product contains a calcium phosphate-protein complex and is available from Stauffer Chemical Co., Food Ingredients Division, Westport, Connecticut, U.S.A.

The process for preparing this product by means of the above-mentioned British Patent Specification No. 1,208,099 comprises adding an effective amount of a divalent metal ion, such as calcium, to a cheese whey solution and adjusting the pH to a value of between 6 and 8.5 at a temperature below 140°F to produce the desired - 5 42236 product as a precipitate.

The process for preparing this product by means of the above-mentioned Patent Specification No. 33893 comprises adjusting the pH of raw cheese whey containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 by the addition of base to cause precipitation of the desired product.

The above-described modified whey solids product may be used with any of the well-known emulsifiers for the cheese products described herein in an effective amount for emulsification. The amount should generally be from 1 to 3%, by weight, and those emulsifiers which may be used are at least one from the following group: monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium metaphosphate (sodium hexametaphosphate), sodium aluminium phosphate (Kasai), sodium citrate, potassium citrate, calcium citrate and sodium potassium tartrate. An especially preferred emulsifier is a mixture of sodium aluminium phosphate, basic, and one of the above-named citrate emulsifiers, especially sodium citrate, in a weight ratio of from 5:1 to 1:5.

The following Examples illustrate the present invention. (All samples of the partially soluble modified whey solids product were prepared according to the ι procedure set forth in Patent Specification No. 33893 mentioned above, although it is to be understood that the product may equally well be prepared by the procedure of British Patent Specification No. 1,208,099 referred to above).

Example 1.

Two cheese food batches were made having the following ingredients: - 6 TABLE 1 Ingredient % Formulation I % Formulation II Cheddar Cheese (6 months old) - 19.4 Cheddar Cheese (2-3 weeks old) 69 51.5 Non-Fat Dry Milk Solids (NFDM) 10 - Whey Solids (Krafen /Trade Mark), sold by Kraft Co.) - 6.7 Insoluble sodium metaphosphate: trisodium phosphate emulsifier (60:40)-Kasomet 11 1.8 1.8 Sodium aluminium phosphate, basic (Kasai) 1.2 1.2 Salt 0.5 0.9 Heavy Cream / 0.13 2.1 Citric Acid 0.03 0.02 Potassium Sorbate 0.02 0.01 Water 17.32 16.37 / butter fat content from 34 to 38%, generally about 37.6%.

The Cheddar cheese, emulsifiers, dissolved whey solids, non-fat dry milk solids and heavy cream dissolved in water, and then citric acid and potassium sorbate, were added to the bowl of a Brabender (Registered Trade Mark) Plastograph which had been preheated to 190°F.

The raw cheese has a moisture content of approximately 36-37%. In order to reach the maximum moisture content of 44% allowed in the U.S.A. for cheese food, additional water in an amount of 16-17% was added. About 5% of the water was added as steam during the entire process period. The mixing was at 150 envelopes/min. for 3 min. and the product had a final temperature of about 173°F. The cheese was then sheeted inside Saran wrap into 2/10 inch 42326 - 7 slices and was cooled and stored in a refrigerator at 50°C. Both showed a slight amount of fat loss.

Two other formulations, called IA and IIA, were made exactly.as outlined above, except for the use of a partially soluble modified whey solids product as a replacement for the NFDM and whey solids product. The pre-dissolving of the partially soluble modified whey solids product is water enhanced the dispersability in cheese of the modified whey solids during processing thereby giving a product having better emulsification properties. Neither showed any fat loss.

Example 2.

The same basic formulation described in Example 1 was made with variations in the protein fraction (NFDM or the whey product for use in accordance with the present invention) and in the % content of emulsifier, i.e. a 40:60 weight ratio of Kasai and Kasomet 11.

The Table sets forth the results: 42236 - 8 TABLE 2 Protein (10%) Total Emulsifier % Fat Stabilization / NFDM / 3 2 NFDM / 2.5 2 Modified Whey Solids 3 5 Modified Whey Solids 2.5 5 Modified Whey Solids 2.0 5 Modified Whey Solids 1.0 1.5 Modified Whey Solids/ ENR-EX / (50:50) . 3 5 / Control / ENR-EX is commercially available from Stauffer Chemical Company and is the low molecular weight fraction derived from processing cheese whey by a molecular sieve resin in accordance with U.S. Reissue Patent No. 27,806. It comprises 40-50% lactose, 25-35% minerals and 15-20% protein (N x 6.38).

/ Ascertained by visual inspection. 5 = no fat loss; = trace fat loss; 3 = very slight fat loss; = slight fat loss; 1 = moderate fat loss; = appreciable fat loss.

Example 3.

Another cheese formulation was prepared as described in Example 1 containing the following ingredients; - 9 TABLE 3 Ingredients Amount (%) Cheddar cheese (2-3 weeks old) 69 NFDM / 10 Sodium aluminium phosphate 2.5 Sodium citrate 0.5 Salt 0.5 Heavy cream 0.13 Citric acid 0.17-0.34 Potassium sorbate 0.02 Water 17 / control in the Table given below. To be replaced with other protein products. ΓΟ ω a I Ό Ρ φ •ri ϋ β φ φ 0$ ·Ρ Ό Λί rd Φ Ρ φ Ρ β ϋ Η Ό β •Ρ Λ μ*Ο 0 01 0 03 β Φ ω β Ό 03 Ρ 01 β 0 ft ρ φ φ %s ίο φ β Ό Η Μ Φ β ·ρ ϊΰ -ρ β Η Ρ ρ φ ίΐ Ρ •Η β Η >ι Μ S Φ φ Ό Ρ β 03 Φ rd ·ρ •s.t} g Β) § S ιη ιη ιη ιη φ φ 1 σι ρ Ρ υ Ρ CM CM1 Ρ η ιη Φ Ο Ρ CM Γ*» σι σν Ο οο ρ Η σι . Γ> Γ> ρ Ρ ο Ρ Ρ ' Ρ ο Ο Ο CM φ σ> CM Ρ Ρ Ο ιη ίΡ φ φ «ϋ ω Π3 W Φ »0 Φ »0 •Ρ ·Ρ •Ρ ·Ρ Ρ Ρ Ρ ρ •Ρ ο •ρ 0 »0 W Ό W 0 0 S Φ β 01 Ρ Ό Ρ •Ρ •Ρ 0) *2 β 0 β rj β β φ β tn 0 Ρ β •Ρ ρ □ •Ρ Ρ « • φ β *Ρ β Οι φ χί Ρ Χί β · Ρ Ρ Ρ •Ρ Ρ φ Ρ Ο rQ Ρ φ CM β ο - β Ρ ω ιη φ Χί ft Ό ft ρ φ β ϋ •Ρ . β Φ Χί Ο Ρ φ Ρ Ρ β Ρ ω e ο Ρ Ρ Ρ •Η Φ Ρ χί ω Ό ft ρ φ Q) 03 β 0- Ρ ω ό *Ρ ρ β Ρ β Οι φ β •Ρ ο ο 0 ' Ν ·Ρ β Ρ CM Ρ •Ρ β β CM 03 03 φ I β Φ β β ο Ρ β Φ δ 0 φ ft •Ρ Ρ _ ο Ρ Χί ο Ρ Φ Ρ Ρ Ρ Ρ Φ 01 \ φ β Ί3 β Ρ Ρ ρ 0 Φ & φ Λ Ρ Χί Ρ •Ρ β β -Ρ Φ ο Φ IP χίθΛ Ρ ο φ bi •ρ β β β § /8 Ρ ο —' Ρ Ρ Ρ ο φ φ ο β tn φ β β ίΡ·Ρ R3 ω β β •ρ Φ Ό >ι Ρ Φ Λ < "* 03 φ Ρ Ρ •Ρ ω · φ Ό Ρ ιη β Φ χί Ρ Οι β •Ρ Ρ β ϋ •ρ *σ β •Ρ Ρ Ό β φ ω -rl β Λ Λ 03 0 < >1 03 ω π3 β 0 Ρ Ρ •Ρ • g φ φ 0 Ρ β 03 •μ ό 03 β β Ρ Φ >1 <β φ Ό •Ρ β •Ρ Λ ω ρ Ο 0 0 Ρ ϋ £ί β Ρ Ρ Ρ β Ό β ft φ- Ρ φ Φ S Ρ β Ρ Ρ β ω χ: ·ρ ο υι β β ο υ β Ρ Φ β A β ? ι—1 β &1 > β Φ «Ρ Φ ω φ Φ Φ οι υ β ρ ·ρ ϋ Ρ Ρ η μ •rl C ο •Ρ •μ δ φ X W I & & W 0 Ρ 03 01 φ Ρ β •Ρ φ φ φ Ρ α 03 Ρ 01 β 03 Ρ φ Ρ ·Ρ Ρ φ Ό Φ 0 •η •ρ g Ρ φ Ρ Φ 01 Ρ β ·Ρ φ χί β A β Ρ 03 S ο κ □ β ω X*. β A □ τι

Claims (10)

1. CLAIMS;1. A cheese product which comprises cheese, a cheese emulsifier and a partially soluble modified whey solids product obtained either by adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value of between 6 and 8.5 at a temperature of below 140°F to cause precipitation of the modified whey solids product or by adjusting the pH of a raw cheese whey containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of the modified whey solids product.

2. A cheese product as claimed in claim 1 in which the whey solids product comprises from 1 to 12%, by weight, of the product which is imitation cheese spread, pasteurised process cheese, pasteurised process cheese food or pasteurised process cheese spread.

3. A cheese product as claimed in claim 1 or claim 2 in which the cheese product is imitation cheese and the whey product comprises from 1 to 20%, by weight, of the cheese product.

4. A cheese product as claimed in any of claims 1 to 3 in which the amount of emulsifier is from 1 to 3%, by weight, of the cheese product.

5. A cheese product as claimed in claim 4 in which the emulsifier is a mixture of sodium aluminium phosphate and one or more of sodium citrate, potassium citrate and calcium citrate.

6. A cheese product as claimed in claim 5 in which the weight ratio of sodium aluminium phosphate;citrate is from 5:1 to 1:5.

7. A cheese product as claimed in claim 6 in which the citrate is sodium citrate.

8. A cheese product as claimed in any of claims 1 to 7 in which the modified whey solids product comprises: 4222 6 - 12 23-54% lactose, 24-60% minerals and 15-27% protein, byweight .

9. A product as claimed in claim 1 substantially as herein described. 5 10. A product as claimed in claim 1 substantially as herein described with reference to any one of the Examples. 11. A process for the preparation of a product as claimed in any of claims 1 to 10 substantially as herein

10. Described.