IE950464A1 - Hard cheese product and process - Google Patents
Hard cheese product and processInfo
- Publication number
- IE950464A1 IE950464A1 IE950464A IE950464A IE950464A1 IE 950464 A1 IE950464 A1 IE 950464A1 IE 950464 A IE950464 A IE 950464A IE 950464 A IE950464 A IE 950464A IE 950464 A1 IE950464 A1 IE 950464A1
- Authority
- IE
- Ireland
- Prior art keywords
- cheddar
- cheese
- cheese product
- hard cheese
- str
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000011617 hard cheese Nutrition 0.000 title claims abstract description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 6
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims abstract description 5
- 235000013351 cheese Nutrition 0.000 claims description 26
- 235000019197 fats Nutrition 0.000 claims description 10
- 235000013618 yogurt Nutrition 0.000 claims description 10
- 235000019871 vegetable fat Nutrition 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 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
Abstract
Hard cheese product of the cheddar type comprising live Str. thermophilus and at least one of L.bulgaricus, L.helveticus and L.casei and process for making same. <Fig.1>
Description
LODGED 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 c 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 Str.thennophilus and at least one of L.bulgaricus, L.helveticus and L.casei.
Particularly this cheese product comprises 105-10'°/g Str.thermophilus and 102 106/g Lactobacilli. —z-— ...........................- ......
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 OPEN TO PUB; ‘NSPECTION UN: tR SECTION 28 AND RULE 23 JNL No. .i.t.TS' OF ‘G> r 9 5 Ο 4 « 4 F /232 (V) 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 5 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.thermophilus and at least one of L.bugaricus, L.helveticus 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.thermophilus and figure 2B the log counts of L.bulgaricus 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.thennophilus and L.bulgaricus, instead of yoghurt in filled milk comprising a hard fat blend of N20 = 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.thennophilus 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 (13)
1. Hard cheese product of the Cheddar type comprising live Str.thermophilus and at least one of L.bulgaricus, L.helveticus and L.casei.
2. Product according to claim 1, comprising lOMO^/g Str.thermophilus and 10 2 -10 6 /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 N 20 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.bulgaricus, 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 0.0250.5% and preferably of 0.05-0.3% is added.
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. 9 5 Ο * fi 4 ·’ -511.
11.A hard cheese product according to claim 1, substantially as hereinbefore described and exemplified.
12. A process for making a hard cheese product according to claim 1, substantially as hereinbefore described and exemplified.
13. A hard cheese product according to claim 1, whenever made by a process claimed in a preceding claim.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP94305170 | 1994-07-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IE950464A1 true IE950464A1 (en) | 1996-01-24 |
Family
ID=8217772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE950464A IE950464A1 (en) | 1994-07-14 | 1995-06-26 | Hard cheese product and process |
Country Status (3)
| Country | Link |
|---|---|
| GB (1) | GB2290937B (en) |
| IE (1) | IE950464A1 (en) |
| ZA (1) | ZA955593B (en) |
Families Citing this family (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 |
| US7998519B2 (en) * | 2003-02-19 | 2011-08-16 | Franklin Foods, Inc. | Yogurt-cheese products, and methods of making the same |
| US8298604B2 (en) | 2003-02-19 | 2012-10-30 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US7763294B2 (en) | 2003-02-19 | 2010-07-27 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US7897185B1 (en) | 2005-06-17 | 2011-03-01 | Franklin Foods, Inc. | Cream cheese products and methods of making the same |
| 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 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4085228A (en) * | 1976-08-18 | 1978-04-18 | Leprino Cheese Co. | Preparation of pizza cheese |
| ZA822954B (en) * | 1981-05-12 | 1983-04-27 | Lavery D & Son Ltd | Method for the manufacture of cheese with a substantially reduced fat content |
| AU667194B2 (en) * | 1991-08-02 | 1996-03-14 | Unilever Plc | Cheese product and method of preparing |
| CA2128442A1 (en) * | 1993-08-20 | 1995-02-21 | Kaiser R. Nauth | 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
Also Published As
| Publication number | Publication date |
|---|---|
| ZA955593B (en) | 1997-01-06 |
| GB2290937A (en) | 1996-01-17 |
| GB9513385D0 (en) | 1995-09-27 |
| GB2290937B (en) | 1999-02-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6689402B1 (en) | Methods for manufacture of fat-free cream cheese | |
| Metzger et al. | A new approach using homogenization of cream in the manufacture of reduced fat Cheddar cheese. 1. Manufacture, composition, and yield | |
| US6558716B1 (en) | Process for incorporating whey protein into cheese | |
| Mehaia | Fresh soft white cheese (Domiati-Type) from camel milk: composition, yield, and sensory evaluation | |
| CA1309893C (en) | Low-fat cheese base | |
| Konuspayeva et al. | Manufacture of dry‐and brine‐salted soft camel cheeses for the camel dairy industry | |
| BANKS et al. | Sensory properties of low fat Cheddar cheese: effect of salt content and adjunct culture | |
| NZ202514A (en) | Whey protein recovery process | |
| US5472718A (en) | Cheese product and method of preparing | |
| JPS58500639A (en) | Method for producing cheese with sufficiently reduced fat content | |
| Drake et al. | Sensory evaluation of reduced fat cheeses | |
| IE950464A1 (en) | Hard cheese product and process | |
| US20060057249A1 (en) | Method for fast production of cheese curds and cheese products produced therefrom | |
| CA2029288A1 (en) | Dairy products | |
| Katsiari et al. | Manufacture of low-fat Kefalograviera cheese | |
| US4248897A (en) | Processed blue cheese blend and method of formation | |
| CN114586853A (en) | Processed cheese and method for producing the same | |
| EP1274314B1 (en) | Quark from buttermilk and method for preparing and further processing | |
| NL8700176A (en) | METHOD FOR PREPARING GOLD CHEESE | |
| AU2006278583B2 (en) | Cheese with sodium gluconate to inhibit calcium lactate crystal formation | |
| JP3092909B2 (en) | Semi-hard or hard cheese and its production method | |
| US20080124428A1 (en) | Reduced fat cheese having enhanced organoleptic properties | |
| Salek et al. | The use of different cheese sources in processed cheese | |
| US20230371539A1 (en) | Method of producing a simplified cheese spread and products therefrom | |
| US20020122845A1 (en) | Cheese with characteristics of different natural cheeses |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM9A | Patent lapsed through non-payment of renewal fee |