IE68765B1 - Process for the production of dairy products without substances being dispersed in wastes which are to be discarded and cheese products thus obtained - Google Patents
Process for the production of dairy products without substances being dispersed in wastes which are to be discarded and cheese products thus obtainedInfo
- Publication number
- IE68765B1 IE68765B1 IES940598A IE68765B1 IE 68765 B1 IE68765 B1 IE 68765B1 IE S940598 A IES940598 A IE S940598A IE 68765 B1 IE68765 B1 IE 68765B1
- Authority
- IE
- Ireland
- Prior art keywords
- water
- added
- stirring
- products
- production
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 13
- 235000013351 cheese Nutrition 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013365 dairy product Nutrition 0.000 title claims description 5
- 239000000126 substance Substances 0.000 title description 3
- 239000002699 waste material Substances 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000002844 melting Methods 0.000 claims abstract description 14
- 230000008018 melting Effects 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000014059 processed cheese Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 229920000388 Polyphosphate Polymers 0.000 description 3
- 239000001205 polyphosphate Substances 0.000 description 3
- 235000011176 polyphosphates Nutrition 0.000 description 3
- 238000009987 spinning Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides for the addition of water in an amount calculated so that it will be absorbed completely by the end of processing. More particularly, it provides for the initial introduction of an amount of water that is no more than two thirds of the total quantity required, and the addition of the remaining quantity of water after melting has taken place, with stirring being continued until moulding is complete.
Description
APPLICATION NoPROCESS FOR THE PRODUCTION OF DAIRY PRODUCTS WITHOUT······**^ SUBSTANCES BEING DISPERSED IN HASTES WHICH ARE TO BE DISCARDED, AND CHEESE PRODUCTS THUS OBTAINED DESCRIPTION The subject of the invention is a process for the production of dairy products and cheese products in general - such as processed cheeses, mozzarella and the like - and also the cheese products obtained using the said process. The aim of the invention is to obtain a product that is of higher quality in terms of content, shape and consistency, without the loss of useful constituents, and one that has substantially consistent characteristics.
These and other aims and advantages will become evident on reading the text below.
Basically, the process in question involves premixing in machines that are generally melting vessels or similar machines, and is characterized in that the amount of water added is calculated so that it will be absorbed completely by the end of processing.
More particularly, the invention provides for the initial introduction of an amount of water that is no more than two thirds of the total quantity required, and the addition of the remaining quantity of water after melting has taken place, with stirring being continued until moulding is complete.
After the water has been added, stirring is continued at a gentle rate to avoid the tendency for the water to separate out and come to the surface.
The invention also relates to a cheese product obtained using the above process.
As already mentioned, the starting materials are premixed.
The premixing can be carried out in an open melting vessel with heating or in another machine in the cold.
All the ingredients - cheese, curds, milk, -3. proteins, lactocaseins, water - are placed in the machine together with sodium citrate as a melting agent and polyphosphates, if required, and stirred together for several minutes; the polyphosphate can also be added if this is used.
In an open steam melting vessel, after a few minutes, the citric acid required is added, without interrupting the stirring, and the melting is completed; in another type of machine, the starting products can be mixed with the citrate and the polyphosphate while the citric acid is added after a few minutes' stirring, without this being interrupted, and at the melting temperature.
Carrying out the mixing in a separate mixer particularly if this is large - has the advantage of reducing the weighings, because this can be used for ten or more mixes.
For the production of mozzarella or similar cheeses, the process provides for the curd to be heated to the required temperature with steam, with spinning then being continued in boiling water with a suitable spinning device, which may also incorporate a paddle machine, into which additional curd or equivalent products may be added.
The quantity of water and mixture must be predetermined - like the maturation of the mixture - so that everything is accurately calculated in order for all the water to be incorporated, giving a product that is a soft, homogeneous mixture, with gentle stirring being continued until moulding takes place, the product then being cooled in cold or chilled water. This system prevents useful substances being dispersed into the spinning water which is not otherwise recoverable, this excess water representing a loss of products that are useful. At the most, butter in limited quantities and also of fairly poor quality could be recovered from the excess water that is discarded.
For processed cheeses and similar food products, the process is as follows. The required I -4.ingredients are mixed together in the presence of citrate in the desired combinations and with approximately 1/2 to 2/3 of the water required. The melting vessel is switched on to bring it to the correct temperature, the citric acid is added and melting is completed; the operation is interrupted and the remaining quantity of water added; stirring is then continued, either in the same melting vessel or in another suitable machine, until the water is completely incorporated; gentle stirring is then continued until moulding and subsequent cooling in cold or chilled water.
Both the processed cheese and the mozzarella are tested in a small pan under an infrared lamp to make them melt; by adjusting both the melting time and the temperature, the product's suitability for use in the production of, for example, pizzas and other foods can be assessed. The suitability of the raw materials for processing can also be tested in this way.
By controlling the amount of water added to the starting products, the yield and also the dry matter can be regulated, thereby ensuring that the finished product is standardized and there is no waste.
It is important that stirring is continued at a gentle rate until moulding, otherwise the water will separate out and come to the surface.
The test under the infrared lamp serves as a check on the finished product and on the suitability of the raw materials processed.
It is understood that the invention contains only one example given solely as a practical demonstration of the invention, which can vary in form and arrangements without thereby departing from the scope of the invention.
Claims (6)
1.) Process for the production of dairy products - such as processed cheeses, mozzarella and the like - without the loss of useful products and ensuring consistency of the final characteristics, with premixing in machines that 5 are generally melting vessels or similar machines, characterised in that the amount of water added is calculated so that it will be absorbed completely by the end of processing, an initial amount of water which is no more than two thirds of the total quantity required, being 10 added firstly while the remaining quantity of water is added after melting has taken place, with stirring being continued until moulding is complete.
2. ) Process according to Claim 1 characterized in that after the water has been added, stirring is continued at a gentle rate to avoid the tendency for the water to 15 separate out and come to the surface.
3. ) Process according to Claim 1 or 2, characterized in that, after stirring has started and while stirring is continued, citric acid is added.
4. ) Process according to any of the preceding claims, 20 characterized in that a test system under an infrared lamp is used, both to check the finished product and to check the suitability of the combination of raw materials for producing a marketable product.
5. ) A process for the production of dairy products, substantially as hereinbefore described.
6. ) A cheese product whenever obtained by a process claimed in a preceding claim.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITFI930153A IT1262489B (en) | 1993-08-02 | 1993-08-02 | PROCEDURE FOR THE PRODUCTION OF DAIRY PRODUCTS WITHOUT DISPERSION OF SUBSTANCES IN LOSS OF CASCAMI, AND DAIRY PRODUCTS SO OBTAINED |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE940598A1 IE940598A1 (en) | 1995-02-08 |
| IE68765B1 true IE68765B1 (en) | 1996-07-10 |
Family
ID=11350576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE940598 IE68765B1 (en) | 1993-08-02 | 1994-07-26 | Process for the production of dairy products without substances being dispersed in wastes which are to be discarded and cheese products thus obtained |
Country Status (3)
| Country | Link |
|---|---|
| FR (1) | FR2708421B3 (en) |
| IE (1) | IE68765B1 (en) |
| IT (1) | IT1262489B (en) |
-
1993
- 1993-08-02 IT ITFI930153A patent/IT1262489B/en active IP Right Grant
-
1994
- 1994-07-26 IE IE940598 patent/IE68765B1/en not_active IP Right Cessation
- 1994-08-01 FR FR9409785A patent/FR2708421B3/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| IT1262489B (en) | 1996-06-28 |
| FR2708421B3 (en) | 1996-01-12 |
| ITFI930153A0 (en) | 1993-08-02 |
| IE940598A1 (en) | 1995-02-08 |
| ITFI930153A1 (en) | 1995-02-02 |
| FR2708421A1 (en) | 1995-02-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed | ||
| MM4A | Patent lapsed |