ITPR20130048A1 - PROCEDURE FOR THE CREATION OF A MILK-PRODUCT AND PRODUCT PRODUCT SO OBTAINED - Google Patents
PROCEDURE FOR THE CREATION OF A MILK-PRODUCT AND PRODUCT PRODUCT SO OBTAINEDInfo
- Publication number
- ITPR20130048A1 ITPR20130048A1 IT000048A ITPR20130048A ITPR20130048A1 IT PR20130048 A1 ITPR20130048 A1 IT PR20130048A1 IT 000048 A IT000048 A IT 000048A IT PR20130048 A ITPR20130048 A IT PR20130048A IT PR20130048 A1 ITPR20130048 A1 IT PR20130048A1
- Authority
- IT
- Italy
- Prior art keywords
- curd
- process according
- milk
- product
- gel
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 25
- 235000013336 milk Nutrition 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 16
- 239000007858 starting material Substances 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 15
- 235000013351 cheese Nutrition 0.000 claims description 14
- 229940108461 rennet Drugs 0.000 claims description 14
- 108010058314 rennet Proteins 0.000 claims description 14
- 238000005345 coagulation Methods 0.000 claims description 7
- 230000015271 coagulation Effects 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013365 dairy product Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000012190 activator Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000011534 incubation Methods 0.000 claims description 2
- 239000012263 liquid product Substances 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 229920001778 nylon Polymers 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims 1
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000012634 fragment Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000005018 casein Substances 0.000 description 2
- 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 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 108090000746 Chymosin Proteins 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000013618 yogurt 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 OR TREATMENT 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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
DESCRIZIONE DESCRIPTION
TITOLO: PROCEDIMENTO PER LA CREAZIONE DI UN PRODOTTO LATTIERO-CASEARIO E PRODOTTO COSI’ OTTENUTO TITLE: PROCEDURE FOR THE CREATION OF A DAIRY PRODUCT AND PRODUCT SO OBTAINED
CAMPO DI APPLICAZIONE DELL’INVENZIONE FIELD OF APPLICATION OF THE INVENTION
Il presente trovato si inserisce nel campo lattiero-caseario e precisamente riguarda un procedimento per ottenere un prodotto lattiero-caseario, più precisamente si tratta di coagulo del latte, di tipo acido–presamico, con caratteristiche di elevata stabilità e fluidità . The present invention is part of the dairy field and precisely relates to a process for obtaining a dairy product, more precisely it is milk clot, of the acidic rennet type, with characteristics of high stability and fluidity.
È un formaggio a tutti gli effetti perché creato a partire dagli ingredienti che per legge definiscono un formaggio ovvero latte, caglio, sale. It is a cheese in all respects because it is created starting from the ingredients that by law define a cheese: milk, rennet, salt.
Presamico indica il caglio o “presame†. Presamico means rennet or â € œpresameâ €.
Altresì forma oggetto di tutela anche il prodotto ottenuto con detto metodo. The product obtained with this method is also subject to protection.
STATO DELL’ARTE STATE OF THE ART
Come à ̈ noto, il formaggio à ̈ il prodotto ottenuto dalla coagulazione acida o presamica del latte intero, parzialmente o totalmente scremato oppure della crema di latte facendo anche uso di fermenti e sale. As is known, cheese is the product obtained from the acid or rennet coagulation of whole, partially or totally skimmed milk or of cream, also making use of enzymes and salt.
Per produrre il formaggio, il latte viene riscaldato a 35-38 °C; se il latte à ̈ pastorizzato si aggiungono i batteri lattici ed eventualmente altri tipi di fermenti (e/o le muffe per i formaggi erborinati) sotto forma di starter e quindi il caglio, quasi sempre di origine animale ovvero composto da un enzima estratto dallo stomaco dei mammiferi lattanti. To make the cheese, the milk is heated to 35-38 ° C; if the milk is pasteurized, lactic bacteria and possibly other types of ferments (and / or molds for blue cheeses) are added in the form of starter and then rennet, almost always of animal origin or composed of an enzyme extracted from the stomach of suckling mammals.
Il caglio à ̈ in grado di scindere in molti frammenti la caseina presente nel latte, e di far quindi coagulare le particelle della massa grassa non più solubile nell'acqua, che precipitano formando una massa gelatinosa e fragile detta cagliata o giuncata. The rennet is able to break down the casein present in milk into many fragments, and therefore to coagulate the particles of the fat mass no longer soluble in water, which precipitate forming a jelly-like and fragile mass called curd or juncture.
Dalla cagliata si ottengono i vari tipi di formaggi: The various types of cheeses are obtained from the curd:
• Formaggi freschi, ottenuti rompendo la cagliata in frammenti grossi (all'incirca delle dimensioni di un arancio), che vengono spremuti e impastati; il contenuto di acqua resta elevato: i formaggi così ottenuti devono essere consumati subito oppure conservati in frigorifero (stracchino, quark...). â € ¢ Fresh cheeses, obtained by breaking the curd into large fragments (approximately the size of an orange), which are squeezed and kneaded; the water content remains high: the cheeses thus obtained must be consumed immediately or stored in the refrigerator (stracchino, quark ...).
• Formaggi semiduri, ottenuti rompendo la cagliata in frammenti abbastanza piccoli (all'incirca delle dimensioni di un'oliva), che vengono compressi e lasciati stagionare (provolone, caciocavallo...). â € ¢ Semi-hard cheeses, obtained by breaking the curd into fairly small fragments (approximately the size of an olive), which are compressed and left to mature (provolone, caciocavallo ...).
• Formaggi duri, ottenuti rompendo la cagliata in frammenti molto piccoli (all'incirca delle dimensioni di un chicco di riso), che vengono cotti a 50-60 °C e rimescolati in continuazione; l'impasto che si ottiene viene compresso, salato e lasciato stagionare per un periodo variabile da qualche mese (pecorino, emmental) a qualche anno (grana padano, parmigiano reggiano...). â € ¢ Hard cheeses, obtained by breaking the curd into very small fragments (approximately the size of a grain of rice), which are cooked at 50-60 ° C and stirred continuously; the resulting mixture is compressed, salted and left to mature for a period ranging from a few months (pecorino, emmental) to a few years (grana padano, parmigiano reggiano ...).
ESPOSIZIONE E VANTAGGI DEL TROVATO EXPOSURE AND ADVANTAGES OF THE FOUND
Scopo del presente trovato à ̈ quello di mettere a disposizione un procedimento finalizzato alla creazione di un prodotto innovativo in ambito lattiero caseario e precisamente la creazione di un formaggio liquido, come in precedenza definito. In pratica la consistenza sarà cremosa. The purpose of the present invention is to provide a process aimed at the creation of an innovative product in the dairy sector and precisely the creation of a liquid cheese, as previously defined. In practice, the consistency will be creamy.
Le caratteristiche principali del prodotto sono la notevole stabilità dei componenti presenti nel latte e tra loro destinati a separarsi nel tempo. Proteine, grassi, sali minerali, zuccheri e acqua restano in equilibrio nel prodotto finito grazie al controllo indotto attraverso la fermentazione lattica ed alla ricetta messa a punto. The main characteristics of the product are the remarkable stability of the components present in the milk and destined to separate over time. Proteins, fats, mineral salts, sugars and water remain in equilibrium in the finished product thanks to the control induced through the lactic fermentation and to the recipe developed.
Non si aggiungono né additivi né stabilizzanti. Neither additives nor stabilizers are added.
Non si altera dopo congelamento e successivo scongelamento. Non avviene separazione di fase durante riscaldamento violento a fuoco diretto, ovvero l’umidità del prodotto evapora direttamente senza prima separarsi dalla massa in cottura. It does not alter after freezing and subsequent thawing. There is no phase separation during violent heating over direct heat, ie the humidity of the product evaporates directly without first separating from the mass being cooked.
Vantaggi: gusto di formaggio fresco delicato, non avviene deposito nel contenitore (non à ̈ necessario agitare prima dell’uso), altissima concentrazione di batteri lattici vivi (assimilabile allo yogurt per numero di cellule probiotiche attive) possibilità di utilizzo di diverse tipologie di confezionamento da quelle oggi in uso e più “user frendly†. Advantages: taste of delicate fresh cheese, there is no deposit in the container (it is not necessary to shake before use), very high concentration of live lactic bacteria (similar to yogurt for the number of active probiotic cells), possibility of using different types of packaging from those in use today and more â € œuser frendlyâ €.
L’alta presenza di cellule di batteri lattici vivi, contrasta naturalmente la presenza e lo sviluppo di altre forme batteriche indesiderate conferendo notevole durabilità al prodotto. The high presence of live lactic bacteria cells naturally counteracts the presence and development of other unwanted bacterial forms, giving the product considerable durability.
Per le sue caratteristiche, il prodotto si potrà utilizzare anche come ingrediente di altre preparazioni alimentari (es. sostituzione della panna o della besciamella). Due to its characteristics, the product can also be used as an ingredient in other food preparations (eg replacement of cream or béchamel).
Il prodotto si inserisce nella linea dei freschissimi e deve assolutamente seguire la via della distribuzione in temperatura controllata. The product fits into the very fresh line and must absolutely follow the path of temperature-controlled distribution.
Detti scopi e vantaggi sono tutti raggiunti dal procedimento per la creazione di un formaggio liquido, oggetto del presente trovato, che si caratterizza per quanto previsto nelle sotto riportate rivendicazioni. Said objects and advantages are all achieved by the process for the creation of a liquid cheese, object of the present invention, which is characterized by what is foreseen in the following claims.
DESCRIZIONE DEL TROVATO DESCRIPTION OF THE FOUND
Il trovato riguarda un metodo di fabbricazione per l’ottenimento di un formaggio liquido. The invention relates to a manufacturing method for obtaining a liquid cheese.
Il procedimento prevede una serie di macro fasi suddivise in - Lavorazione del latte e sua termizzazione, The procedure involves a series of macro phases divided into - Milk processing and its thermisation,
- Inoculazione di una cultura/attivatore “starter†precedentemente formato come nel seguito descritto, - Immissione caglio e successiva estrazione della cagliatagel, - Inoculation of a culture / activator â € œstarterâ € previously formed as described below, - Insertion of rennet and subsequent extraction of the rennet,
- Maturazione a freddo. - Cold ripening.
Si descrivono in dettaglio la sequenza delle varie operazioni per l’ottenimento del prodotto in oggetto secondo il metodo rivendicato. The sequence of the various operations for obtaining the product in question according to the claimed method is described in detail.
Inizialmente si provvede a formare un composto denominato starter, che funge da attivatore e regolatore del PH del latte dopo termizzazione. Lo starter può essere utilizzato anche dopo più giorni e per più processi. Più avanti nella descrizione verrà descritto il modo per ottenere tale starter, mentre di seguito il procedimento per l’ottenimento del prodotto rivendicato. Initially, a compound called starter is formed, which acts as an activator and regulator of the pH of the milk after thermisation. The starter can also be used after several days and for several processes. The way to obtain this starter will be described later in the description, while the procedure for obtaining the claimed product will be described below.
PROCEDIMENTO METHOD
Il procedimento prevede di utilizzare il latte, intero o parzialmente scremato per lavorazione e provvedere alla sua termizzazione. The procedure involves using whole or partially skimmed milk for processing and providing for its thermisation.
Il latte à ̈ munto da non più di 24 ore, anche munte congiunte. The milk has been milked for no more than 24 hours, even joint milks.
Il ciclo termico à ̈ il seguente: The thermal cycle is as follows:
- da temperatura iniziale il latte à ̈ riscaldato entro un intervallo di temperatura compreso tra 75 e 88 °C - una volta raggiunta la temperatura suddetta, questa à ̈ mantenuta nell’intervallo al massimo per un tempo di cinque minuti - from the initial temperature, the milk is heated within a temperature range between 75 and 88 ° C - once the aforementioned temperature has been reached, it is kept within the range for a maximum of five minutes
- segue il raffreddamento in un intervallo compreso tra 28°C e 37 °C - cooling follows in an interval between 28 ° C and 37 ° C
A questo punto avviene la fase di inoculazione dello starter. Si à ̈ già detto che lo starter viene creato almeno 24 ore prima dell’avvio del procedimento qui descritto. At this point the starter inoculation phase takes place. It has already been said that the starter is created at least 24 hours before the start of the procedure described here.
Inoculazione dello starter: in ragione di un ratio variabile tra 5% e 15% rispetto alla massa (esempio: 5%= 95 kg latte 5 kg starter) del latte in lavorazione. Inoculation of the starter: by reason of a variable ratio between 5% and 15% with respect to the mass (example: 5% = 95 kg milk 5 kg starter) of the milk being processed.
Una volta aggiunto lo starter si mantiene per un tempo di attesa compreso tra 10 e 35 minuti, vale a dire fino al raggiungimento di un PH compreso tra Ph 6,40 e Ph 6,15. Once the starter has been added, it is kept for a waiting time between 10 and 35 minutes, that is, until a pH of between Ph 6.40 and Ph 6.15 is reached.
A tal punto il procedimento prevede l’immissione di caglio liquido 1/10.000, in ragione di 40ml per quintale di latte o se superiore, conversione proporzionale alla quantità . At this point, the procedure involves the introduction of 1 / 10,000 liquid rennet, at the rate of 40ml per quintal of milk or if higher, proportional to the quantity.
L’origine del caglio sarà di vitello senza preclusioni per enzimi vegetali o microbici. Il principio attivo principale à ̈ l’enzima chimosina ed il secondario l’enzima pepsina. The origin of the rennet will be calf without preclusions for vegetable or microbial enzymes. The main active ingredient is the chymosin enzyme and the secondary the pepsin enzyme.
Dopo l’aggiunta del caglio si attende il tempo necessario affinché avvenga la coagulazione e formazione di un gel. Detto tempo à ̈ compreso in un intervallo variabile tra 20 e 40 minuti. After adding the rennet, you wait for the time necessary for the coagulation and formation of a gel to take place. This time is included in a variable interval between 20 and 40 minutes.
Segue il taglio della cagliata per ottenere gel a blocchi della dimensione di una noce, vale a dire di pochi centimetri di diametro (3-5 centimetri) con rivoltamenti nel recipiente di coagulazione. This is followed by cutting the curd to obtain gel blocks the size of a walnut, i.e. a few centimeters in diameter (3-5 centimeters) with turns in the coagulation vessel.
Attesa sineres, ossia la azione sinergica di degradazione PH e presenza enzimi che restringe la caseina da gel a solido per espulsione della parte liquida: un movimento della cagliata ogni 10- 25 minuti; dopodiché segue lo scarico della cagliata dal recipiente di coagulazione in tele di nylon o lino a maglia molto fine. Waiting for sineres, that is the synergistic action of PH degradation and the presence of enzymes that restricts the casein from gel to solid by expelling the liquid part: a movement of the curd every 10-25 minutes; then the curd is discharged from the coagulation vessel in nylon or linen cloths with a very fine mesh.
Il tempo trascorso dal momento dell’inoculo dello starter sarà compreso tra 1 e 2,5 ore ovvero fino al raggiungimento di un PH del gel-cagliata così formato compreso tra 6,00 e 5,80. The time elapsed from the moment of inoculation of the starter will be between 1 and 2.5 hours or until the pH of the gel-curd thus formed is reached between 6.00 and 5.80.
Segue la separazione del siero in tele adagiate su tavoli con superfici forate per un tempo compreso tra 2h e 4h in sala di lavorazione con temperature superiori a 22 °C, e fino al raggiungimento di un valore di PH della cagliata-gel compreso tra i valori di 5,60 e 5,30. This is followed by the separation of the whey into cloths placed on tables with perforated surfaces for a time between 2h and 4h in the processing room with temperatures above 22 ° C, and until a pH value of the curd-gel is reached between the values of 5.60 and 5.30.
Salatura a secco della cagliata-gel così ottenuta con l’aggiunta per dosaggio di una quantità di sale che può variare tra 0% e 1,5%. Dry salting of the curd-gel thus obtained with the addition by dosage of a quantity of salt that can vary between 0% and 1.5%.
Segue quindi la maturazione a freddo, in cella frigorifera al massimo a 6°C per 2-5 giorni, così da ottenere un prodotto molto cremoso e semiliquido, ovvero il prodotto rivendicato. Then follows the cold maturation, in a cold room at a maximum of 6 ° C for 2-5 days, in order to obtain a very creamy and semi-liquid product, that is the claimed product.
Confezionamento in contenitori a chiusura ermetica (saldatura termica) con possibilità di utilizzo di tecnologie di confezionamento con gas inerti. Packaging in hermetically sealed containers (thermal sealing) with the possibility of using packaging technologies with inert gases.
La durata del prodotto si attesta attorno ai 30 giorni. The duration of the product is around 30 days.
PREPARAZIONE COLTURA STARTER STARTER CULTURE PREPARATION
Come detto in precedenza il procedimento prevede l’inoculazione di una cultura starter. Si descrive ora il procedimento per il suo ottenimento. As previously said, the procedure involves the inoculation of a starter culture. The procedure for obtaining it is now described.
Il latte intero, munto da non più di 8- 10 ore, viene raccolto e riscaldato in un range compreso tra 60°C e 68°C per un tempo compreso tra 1 e 5 minuti (in ogni caso il ciclo termico à ̈ di al massimo 20 minuti partendo da 50°C, arrivando a 68°C e ritornando a 50°C) The whole milk, milked for no more than 8-10 hours, is collected and heated in a range between 60 ° C and 68 ° C for a time between 1 and 5 minutes (in any case the thermal cycle is of al maximum 20 minutes starting from 50 ° C, reaching 68 ° C and returning to 50 ° C)
Segue raffreddamento e incubazione dello starter: in un range di temperature compreso tra 45 C° e 35 C° con curve di temperature variabili per un periodo compreso tra 8 h e 20 h (necessario un ampio range per la selezione del più ampio spettro di batteri lattici thermophili e mesophili) fino a raggiungimento di PH compreso tra 5,50 e 4,90. Cooling and incubation of the starter follows: in a temperature range between 45 C ° and 35 C ° with variable temperature curves for a period between 8 h and 20 h (a wide range is required for the selection of the widest spectrum of lactic bacteria thermophili and mesophili) until a PH value between 5.50 and 4.90 is reached.
Infine il raffreddamento a temperature inferiori a 10 C°. Finally, cooling to temperatures below 10 ° C.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000048A ITPR20130048A1 (en) | 2013-06-04 | 2013-06-04 | PROCEDURE FOR THE CREATION OF A MILK-PRODUCT AND PRODUCT PRODUCT SO OBTAINED |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000048A ITPR20130048A1 (en) | 2013-06-04 | 2013-06-04 | PROCEDURE FOR THE CREATION OF A MILK-PRODUCT AND PRODUCT PRODUCT SO OBTAINED |
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| Publication Number | Publication Date |
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| ITPR20130048A1 true ITPR20130048A1 (en) | 2014-12-05 |
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| IT000048A ITPR20130048A1 (en) | 2013-06-04 | 2013-06-04 | PROCEDURE FOR THE CREATION OF A MILK-PRODUCT AND PRODUCT PRODUCT SO OBTAINED |
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| Country | Link |
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| IT (1) | ITPR20130048A1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3961077A (en) * | 1973-10-19 | 1976-06-01 | Leprino Cheese Manufacturing Company | Pasta filata cheese production by stored curd process |
| GB1445095A (en) * | 1972-09-01 | 1976-08-04 | Unilever Ltd | Milk products |
| DE3546004A1 (en) * | 1984-12-24 | 1986-07-03 | The Calpis Food Industry Co., Ltd., Tokio/Tokyo | HYDROPHILIC MILK PROTEIN PRODUCT DISPERSABLE IN WATER |
| WO1995014389A1 (en) * | 1993-11-29 | 1995-06-01 | Unilever N.V. | Spreadable low-fat cheese and manufacture thereof |
| WO1997048283A1 (en) * | 1996-06-21 | 1997-12-24 | Wisconsin Alumni Research Foundation | Pizza cheese |
| US6143334A (en) * | 1997-10-03 | 2000-11-07 | Sargento Foods Inc. | Pasta filata method for manufacturing Swiss-type cheeses |
| EP1106071A2 (en) * | 1999-12-07 | 2001-06-13 | Kraft Foods, Inc. | Butterfat fractions for use in food products |
-
2013
- 2013-06-04 IT IT000048A patent/ITPR20130048A1/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1445095A (en) * | 1972-09-01 | 1976-08-04 | Unilever Ltd | Milk products |
| US3961077A (en) * | 1973-10-19 | 1976-06-01 | Leprino Cheese Manufacturing Company | Pasta filata cheese production by stored curd process |
| DE3546004A1 (en) * | 1984-12-24 | 1986-07-03 | The Calpis Food Industry Co., Ltd., Tokio/Tokyo | HYDROPHILIC MILK PROTEIN PRODUCT DISPERSABLE IN WATER |
| WO1995014389A1 (en) * | 1993-11-29 | 1995-06-01 | Unilever N.V. | Spreadable low-fat cheese and manufacture thereof |
| WO1997048283A1 (en) * | 1996-06-21 | 1997-12-24 | Wisconsin Alumni Research Foundation | Pizza cheese |
| US6143334A (en) * | 1997-10-03 | 2000-11-07 | Sargento Foods Inc. | Pasta filata method for manufacturing Swiss-type cheeses |
| EP1106071A2 (en) * | 1999-12-07 | 2001-06-13 | Kraft Foods, Inc. | Butterfat fractions for use in food products |
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