JPH0536008B2 - - Google Patents

Description

Claim 1. A process for producing cheese curd suitable for conversion into hard cheese, comprising: (i) concentrating milk or a milk product by ultrafiltration to produce a retentate having a concentration factor ranging from 2 to 8; and simultaneously or subsequently reduce the lactose in the retentate to a level of 1.0-6.2% W/W by diafiltration; (ii) reduce the pH of the retentate to 0.05-6.2% by incubating the retentate with at least one suitable cheese starting incubation;
Aging for a time sufficient to reduce the pH in the range of 1.0 PH units; (iii) coagulating the aged retentate with calf rennet or other suitable milk coagulant; (iv) coagulating the coagulum from 120 to 120 PH units of coagulation time; (v) Cutting the coagulum to a temperature in the range from 30 to 50°C and cutting the coagulum for a time in the range of 220%, in which case the cutting is carried out without causing harmful destruction to the internal structure of the coagulum; The resulting coagulum is held at a final cooking temperature until it produces a curd of suitable composition for conversion into hard cheese, where such cooking and holding operations are carried out without causing deleterious physical damage to the coagulum. , and immediately after cutting with stirring of the coagulum under conditions sufficient to prevent melting and promote syneresis, and the total operating time of such operation is in the range of 20 to 120 minutes; and (vi) A process for producing cheese curd suitable for conversion into hard cheese, characterized in that it comprises the sequential steps of separating the curd from the whey ejected during the syneresis in step () above. 2. Retentate is aged by: (a) fermenting the entire retentate; or (b) fermenting a small portion of the retentate and then mixing this fermented small portion with the majority of the retentate. The method described in section. 3 The above step (b) is applied to 1 to 20% of the total retentate.
Heat at a temperature of up to 90°C for a time of up to approximately 40 minutes (or a period equivalent to bacterial destruction) and 20
Inoculated by one or more suitable cultures of lactic acid bacteria at ~45°C; inoculated retentate by fermentation.
Claims made by lowering the pH of the retentate in the range of 0.2 to 2.0 PH units; then thoroughly mixing this fermented portion of the retentate with the remaining portion of the retentate, thereby achieving a complete PH reduction of the retentate of 0.05 to 1.0 PH units. The method according to item 2 of the scope of the invention. 4. Coagulation is carried out with a sufficient amount of rennet to induce coagulation within 5 to 30 minutes; the retentate is thoroughly stirred following rennet conversion and then allowed to coagulate statically. Method. 5. The method of claim 1, wherein low fat milk, skimmed milk, reconstituted milk or reconstituted milk is ultrafiltered to convert butterfat in a suitable state into ultrafiltered retentate. 6. The method of claim 1, wherein the solids content of the ultrafiltered and diafiltrated retentate is increased by up to four times by evaporation. 7. The method of claim 1, wherein the whole or a portion of the ultrafiltered and diafiltrated retentate is heated at a temperature of up to 90° C. for a time of up to about 40 minutes or a period corresponding to bacterial destruction. 8. Claim No. 1, wherein one or more additives selected from the group consisting of calcium chloride, phosphoric acid, lipase, esterase, protease, peptidase, and food coloring are added to milk or retentate at any stage before coagulation. The method described in Section 1. 9. A method of producing a cheese curd suitable for addition to cheddar or related hard cheeses, comprising: (i) concentrating standardized milk by ultrafiltration at about 50-55°C to have a concentration factor of about 4.5-5.5; producing retentate and simultaneously reducing the lactose content of the retentate to about 2.8-3.7% W/W by diafiltration; (ii) reducing the lactose content of the retentate to about 5-10% and about 90-
Separate into small and large parts each containing 95% and retentate in the small part by at least one suitable incubation of lactic acid bacteria at about 25-31°C.
Ferment until reaching a pH of ~5.6; then mix the fermented portion with most of the retentate to reach a pH of ~6.3.
producing aged retentate of ~6.5 PH; (iii) preparing aged retentate at about 30-35°C with about 0.5% dilution of mineral or microbial rennet or other milk coagulant diluted 1:5 in water;
or coagulation equivalent to coagulation activity; (iv) After 14-18 minutes, cutting the coagulum into particles approximately equal to 10 mm cubes without causing harmful destruction to the internal structure of the coagulum; (v) Cutting. Immediately after cooling the coagulum to approximately 30-35℃
stirring in a fan-equipped drum preheated to and rotating at about 2 to 4 rpm under conditions that sufficiently prevent melting and promote syneresis without causing harmful physical damage to the coagulum; (vi) While continuously stirring the curd particles,
Cheese curd suitable for conversion into cheeder or related cheese, characterized in that it consists of the sequential steps of cutting at a temperature of 37-40°C for ~75 minutes; and (vii) separating the curd particles from the ejected whey. manufacturing method. TECHNICAL FIELD The present invention relates to the production of hard cheese, and in particular to a process for producing cheese curd suitable for conversion into natural hard cheese from milk concentrated by ultrafiltration. Definitions of technical terms used herein "Hard cheese" means International Dairy Federation Bulletin, Document 141 (International Dairy Federation Bulletin, Document 141).
Bulletin, Document 141), ``IDF Catalog of Cheese'' (1981) means to include various cheeses defined as hard cheeses, and examples of ordinary hard cheeses include Cheddar and Colby. , Cheshire, Stirred
curd, Parmesan, Pecorino, and Romano. "Milk" means the lacteal secretion obtained by expression from one or more female mammals such as cows, sheep, goats, water buffaloes, or camels.
secretion). Broadly speaking, such milk contains casein (phosphoprotein and soluble protein), lactose, minerals, butterfat (milk fat) and water. The term "milk" includes milk secretion prepared by adding or removing these components. Obtained by milking one or more cows. Milk is called "cows milk."
Milk from cows whose composition is not adjusted is called “whole milk”.
milk). This whole milk consists of casein, lactose protein, lactose, minerals, butterfat (milk fat) and water. The composition of "cow's milk" can be adjusted by removing some or all of the components of whole milk or by adding additional amounts of such components to the cow's milk. The term "skim milk" applies to milk from cows that has had sufficient milk fat removed to reduce its milk fat content to less than 0.5%. The term "lowbat milk" or part-skin milk is defined by the removal of sufficient milk fat to reduce its milk fat content from about 0.5 to
Applies to cow's milk reduced to approximately 2.0% range. Additional ingredients are generally added to cow's milk in the form of cream, concentrated milk, dried whole milk, skimmed milk or non-fat dry milk. "Cream" means a liquid separated from cow's milk with a high butterfat content, generally about 18-36% by weight. "Concentrated milk"
"milk" means the liquid obtained by partially removing water from whole milk. Generally, the milk fat (butterfat) content of concentrated milk is 7.5% by weight or more, and the milk solids content is 25.5% by weight or more. "Dry whole milk"
"whole milk" means whole milk with a low water content. Generally contains less than 5% water by weight on a milk solids basis, not on a fat basis. "Nonbat dry milk" means the product obtained by removing only water from skimmed milk. Generally, its water content is less than 5% by weight and its milk fat content is less than 1.5% by weight. Whole milk powder means the dry product obtained by removing water from whole milk.Reconstituted milk means the dry product obtained by removing water from whole milk powder or non-fat dry milk. It means milk obtained by mixing. Recombined milk means milk produced by blending nonfat dry milk, water, and a suitable milk fat source such as cream, butter, or anhydrous milk fat. The term "milk" therefore includes whole milk, low-fat milk (partially skimmed milk), skim milk, reconstituted milk, reconstituted milk and whole milk whose composition has been adjusted. The term "whey protein" refers to milk proteins that generally do not precipitate during normal cheese making processes. The main whey proteins are lactalbumin and lactoglobulin. Other whey proteins present in very low concentrations include euglobulin, pseudoglobulin, and immunoglobulin. BACKGROUND OF THE INVENTION The production of cheese from concentrated milk by ultrafiltration (UF) is a fundamental innovation in cheese production that was introduced to increase cheese yield. Soluble proteins, especially alpha-lactalbumin and beta-lactoglobulin, can be introduced into cheese to increase the yield by more than 20%. In conventional cheese production, almost all of these proteins are lost. Cheese production with UF requires less rennin consumption, a more homogeneous product, less waste effluent, better fat utilization, uniform cheese weight, and continuous production of cheese. It has the advantage of being able to Furthermore, the main effluent (permeate) is particularly well suited for other processes, such as lactose crystallization or hydrolysis. The principle of producing cheese from milk concentrated by UF (so-called retentate) in order to increase the cheese yield is well known (Austrian Patent No. 477339 (1978) and "Le
51 , 495 (1971)) and is commonly used in the production of certain soft (i.e., high moisture) cheeses. Ultrafiltration is performed at a pressure of 0.1~1.0MPa and a pressure of 5~
This is a pressure-driven diaphragm separation method using a diaphragm with a pore size of 35 nm. Polymer (e.g. protein) and fat globules remain on the feed side of the membrane as retentate, while solvent (water) and small solute molecules (lactose, inorganic ions, etc.) pass through the membrane and form the permeate. . The principles of UF, the equipment used and its application in the dairy process have recently been reviewed (J.Dairy
Ros.” 45 291 (1978). UF is a generally accepted technology in dairy processing. In many devices, milk can be concentrated by a factor of about 5, but recently devices are available that can achieve concentration factors of 9:1. A well-known method for producing soft cheese from milk UF retentate has been developed and invented by French researchers. By adding high-fat cream based on the concentration of whole or skim milk with UF, a product containing approximately 60% moisture and having a total composition similar to the desired cheese ("pre-cheese") is produced. The coagulation and fermentation of the Q pre-cheese to produce "cheese" has a direct effect on the final cheese to reduce or eliminate whey drainage or whey protein loss.The rennet requirement is approximately 80%
decreases to Camembert cheese made by this method has long been required to be distinguished from conventionally made cheese, and only recently has it been reported that it has flaws in flavor and composition. Certain semi-
Experimental production of hard cheese has been reported. These cheeses include Mozzarella, Gouda, blue-vein cheese, St. Paulin, Herve and Havarti. In either case, the desired moisture is obtained from whey drainage (whey
This is achieved through drainage. The amount of whey from St. Pauline is exceptionally low, and by using a new mineral diaphragm, this cheese can be reduced to 45-46%
It is made from milk that has been ultrafiltered to solids.
These diaphragms are not commonly used. There are more difficulties encountered in making hard cheese from retentate than in making soft and semi-hard cheeses. This difficulty is due to the requirements of (i) the removal of more water from the retentate in the production of soft cheeses than in the production of hard cheeses to achieve the desired composition, and (ii) the sensory attributes of the cheese variety. and (iii) at the same time significantly increasing the yield by introducing a UF-based method. SUMMARY AND STRUCTURE OF THE INVENTION An object of the present invention is to provide a method that eliminates the drawbacks of the above-mentioned conventional methods. A method for producing cheese curd suitable for conversion into hard cheese of the present invention comprises: (i) concentrating milk or milk products by ultrafiltration to produce retentate having a concentration factor ranging from 2 to 8; , simultaneously or then lactose in the retentate by diafiltration from 1.0 to 6.2% W/
(ii) retentate in the range of 0.05 to 1.0 PH units;
ripening with at least one suitable cheese starting culture for a period sufficient to reduce the pH; (iii) coagulating the aged retentate with calf rennet or other suitable milk coagulant; (iv) coagulating rennet coagulation time. (iv) cutting said coagulum to a temperature in the range of 30 to 50°C; , holding this cutting coagulum at a final cutting temperature until a curd of suitable composition has been produced for conversion to hard cheese, in which case such cutting and holding operations are not performed without causing harmful physical damage to the coagulum. It should be carried out immediately after cutting, with stirring of the coagulum under conditions sufficient to prevent melting and to promote syneresis, and the total operating time of such operation should be in the range of 20 to 120 minutes. and (vi) separating the curd from the whey ejected during the syneresis in step () above. As used herein, the term "milk or milk product" refers to milk or milk products that have been suitably standardized as appropriate, i.e. skimmed milk or cream has been added or removed to adjust the composition to produce a final cheese with a specified fat content. according to standards and optionally acidified and/or
or any heat-treated milk. The ultrafiltration step can be carried out in any suitable Uf plant.
Moreover, it can preferably be carried out in a specifically designed plant to minimize shear damage and to have low residence times (eg 20 minutes or less). The process can be carried out at milk temperatures ranging from 5 to 60<0>C and final concentrations ranging from CF=2 to CF=8. A range of about CF=4 to about CF=6 is preferred because it can be easily and economically achieved with commonly used and common equipment. (CF = Concentration Factor = Weight of Milk/Weight of Retentate) Diafiltration is performed as a separation process step or in conjunction with ultrafiltration to reduce the concentration of lactose in the aqueous phase of the retentate. The lactose content of Retentate is 1.0-6.2%
(W/W) range. The preferred lactos content is influenced by the CF, ie, the buffering capacity of the retentate and the desired PH of the final cheese. In one example of the method of the invention, it is preferred to ultrafiltrate skimmed milk, low-fat milk, or reconstituted or reconstituted milk. suitable form,
For example, cream, anhydrous milkfat or butterfat in butter is added to this retentate after Uf, but at a suitable time before coagulation, in quantities sufficient to give the finished cheese the defined requirements for its composition. In this example, the addition of a butterfat source serves to appropriately adjust the lactose content of the retentate. In some embodiments of the method of the invention, it is preferred to enrich the solids content of the ultrafiltered/diafiltrated retentate by evaporating the water prior to treatment with the residue of the process operation. This step reduces the amount of whey drainage during the stirring and cooking phases and thus has the effect of increasing the retention of soluble components normally lost in the whey. The retentate can be concentrated up to 4 times using any suitable means. The preferred means for such evaporation is vacuum evaporation in a continuous cleaning surface or scraped surface vacuum evaporator. Heat treatment can be carried out following diafiltration at a temperature of about 90°C in any suitable equipment for up to about 40 minutes or a period corresponding to bacterial destruction. Ripening is a crucial step in the process. This can be done in one of two ways: (a) allowing all of the retentate to ferment; in this case one or more cultures of lactic acid bacteria are placed in the retentate at 20-45°C; added at a temperature ranging from 0.05 to 1.0 from the initial PH value of the retentate.
Hold for a sufficient time to allow the PH to drop in the PH range (the initial PH of the retentate is usually approximately
6.7, but can be lower if the milk is made acidic before, during or after ultrafiltration to reduce the mineral content and/or buffering capacity of the retentate);
or (b) fermenting a small portion of the retentate and allowing it to be mixed with the majority of the retentate: in this case, 1 to 20% of the retentate is fermented at a temperature of up to about 90° C. for up to about 40 minutes or until bacterial destruction. 1 or 2 of lactic acid bacteria.
Inoculate at 20-45°C using the above appropriate culture. The inoculated retentate is maintained by fermentation at a PH drop in the range of 0.2 to 2.0 PH units from the initial PH value of the retentate (the initial PH value of the retentate is usually about 6.7, but depending on the mineral content and/or or can be lower if the milk is made acidic before, during or after ultrafiltration to reduce buffering capacity). This fermented portion of retentate can then be mixed well with the remaining portion of retentate or held until a temperature is required low enough to prevent the PH from dropping or dropping too much to acidity. In this case, the temperature after any heat treatment or aging
The temperature can be adjusted appropriately, with the preferred solidification temperature being in the range 20-40°C. Acceptable additives such as calcium chloride, phosphoric acid, lipases, esterases, proteases, peptidases and food colors can be added to the milk or retentate at any step prior to coagulation. The coagulation step takes place by the action of rennet, ie a suitable milk coagulating enzyme, or a mixture of enzymes of animal and/or microbial origin or other suitable milk coagulating agents. Rennet is added in an amount sufficient to induce coagulation within 5 to 30 minutes. To facilitate dispersion, rennet can be diluted in pure water. Following the addition of the rennet, the retentate is thoroughly stirred and allowed to undergo quiescent congulation. Coagulation can be carried out in a batch process or in a continuous process or in a combination of both. In a batch process, the mixing of the retentate and diluted rennet can be carried out in any suitable vessel provided for vigorous stirring. Coagulation can be carried out in any suitable holding vessel. The vessel should be designed to facilitate draining of the coagulum before the next flossing operation. In a continuous process, the aged retentate and diluted rennet are metered into a low volume, intensively stirred mixer using a precision metering pump. This mixer has the form of a small continuous stirred vessel, open or closed, which discharges into the coagulation device by overflow of a weir in the case of an open vessel or by pipe under pressure in the case of a closed vessel. Alternatively, the mixer can also be of the static line type, which facilitates mixing by continuously dividing the liquid stream into individual streams, i.e. kenics mixer.
mixer) can be used. Then, renneted retentate
(a) Stainless steel, silanized ( (b) apparatus for coagulating retentate in a moving vessel; When coagulation is complete, the coagulum is sent to a cutting device without being destroyed. A suitable device is described in Australian Patent Application No. PF9729 ``Coagulum Transport Device''. (c) Any suitable commonly available coagulation device, such as an ALPMA coaculator. The residence time between rennet addition and cutting of the coagulum in step () of the process is critical as it affects final curd composition, cheese yield and cheese quality. In the case of hard cheeses, the cutting time is defined as the time from rennet addition to the appearance of the first visible signs of coagulation (the so-called rennet coagulation time).
RCT) between 120 and 220%. For example, in the production of cheddar cheese, a 1.5% dilution of standard strength calf rennet in water at 30°C
For retentate with CF=5 at PH6.6 rennetted, the RCT is typically 9 minutes. In cheddar cheese production, this coagulum is then separated from 10.8 to 10.8 minutes after rennetting, although the optimal time range is 14 to 16 minutes.
It can be cut occasionally within the 19.8 minute range. In contrast to the above relationship between RCT and cutting time, the cutting time when producing hard cheese from milk of normal concentration is RCT.
Should not be less than 220% of RCT, usually 250~
Set to 350% range. In the method of the present invention, if the coagulum is cut for less than 120% of the RCT, significant destruction of the coagulum occurs, resulting in significant loss of fat and microorganisms in subsequent operations. Cutting coagulation retentate over 220% of the RCT tends to produce cheese that has excessive moisture content and is likely to develop excessive acidity during ripening. The coagulated retentate can be cut into particles of any suitable shape and size. Generally, it is preferred that the particles be cubic in shape with edge lengths ranging from about 5 mm to about 15 mm. Shapes that deviate somewhat from this cube (for example parallelepipeds) are acceptable as long as they do not result in excessive loss of curd microorganisms and fat in the whey. If there is a significant deviation from a cubic shape, particles are formed with corners that are extremely susceptible to breakage, resulting in the formation of fine particles and leakage of fat. The coagulated retentate at the optimum time of cutting and stirring initiation possesses some unique characteristics that distinguish it from the curd formed during conventional hard cheese production from normal consistency milk. The main relevant properties are shown: (iv) Firmness - Due to its high protein content, coagulated retentate is much firmer than ordinary milk curds. (ii) Susceptibility to damage - Weak internal structure of the coagulated retentate. If the excessive accelerations and shear forces applied during cutting and stirring of the coagulum in conventional cheese production are applied to the bulk or redistributed coagulum at this stage, such accelerations and shear forces may destroy the internal structure. In addition, the resulting protein network loses its connectivity. The result of such destruction is a significant loss of fat and fines during the syneresis stage and a loss of texture in the final cheese, producing inferior products. (iii) Remelting of cut agglomerates - The fresh cut surface of the coagulated retentate tends to melt quickly and produce large agglomerates. This agglomeration suppresses syneresis during stirring and cuddling, producing cheese with excess moisture. (iv) Rate of whey opening and cracking capacity - When producing hard cheese from milk of normal consistency, the rate of whey opening that occurs immediately after cutting of the coagulum is compared to the high rate of whey opening that occurs immediately after cutting of the coagulum. The rate of release of whey from cut particles is extremely slow. Because of this, the buffering effect of whey between the curd particles is almost non-existent during the early stages of whey opening. The total volume of whey liberated from a coagulated retentate is much less than that liberated from a normal milk coagulum, for example for a retentate with CF=5 the total volume liberated during the production of curd for hard cheese is This is about 10% of the amount released from normal milk curds. The above-mentioned properties of coagulation retentate (above ())
Due to the combined action of ~()), the cut is such that cheese curds are obtained without harmful destruction of the internal structure of the coagulum and with less abnormal composition and without impairing the composition and flavor. and need to be stirred. For example, the tendency of the coagulum to cut leads to increased fragmentation of the coagulum, production of fine particles, and loss of fat to the whey.
This reduces the yield of cheese and the resulting cheese has too low a fat content, is too hard, has defects in itself, and tends to have a crumbly or powdery texture. As mentioned above, the same effect occurs when excessive mechanical forces are applied to the coagulum or coagulum particles. Such excessive mechanical force may include, for example, (3) forcing the agglomerate particles onto the bare metal surface.
This includes the force of dropping from a height of m or more and the force of forcing the agglomerate into a sharp 90 degree bend along the tube before cutting. In practice, when using the method of the invention, the coagulum can be discharged from the agglomeration vessel or tube, transported without delay on a suitable support and shaped into the desired shape without significant destruction of the internal structure of the coagulum. and pass through a series of cutting weirs or vanes to subdivide it into particles of size and size to maintain its shape. Start stirring immediately after cutting the coagulum. Substantially delaying the start of agitation will cause the aggregates to melt (characteristic (above)).
). Also, due to the constraints imposed by the above properties () and (), stirring should be
It needs to be very gentle for 10 minutes, after which the intensity of stirring can be increased. Typically, agitation is performed in a horizontal or inclined cylinder with a lifting fan rotating at a controlled speed about its axis. When gently raising and lowering the card particles to position the fan,
While the resulting force is not sufficient to cause any physical damage, it is sufficient to inhibit melting and promote syneresis. The rotational speed of the cylinder allows for optimal control of card melting and promotion of syneresis. The lifting action requires a gradual motion imparted to the card particles, approaching a continuous rotation or tumbling action. Too vigorous agitation will increase loss of fat and/or curd fines. In the cutting process, the temperature of the curd coagulum is adjusted to the coagulation temperature (20-40℃) while stirring the curd continuously.
to the maximum shoeing temperature (30-50°C) gradually or stepwise. This process begins within 10 minutes of cutting and is completed in 20-60 minutes. The total residence time in the stirring/chucking chiller is in the range 20 to 120 minutes. For cards made from retentate with CF=5, stirring/
The total residence time in the cuckooing device can be from 30 to 90 minutes, with the optimum time being about 60 minutes. The ultrafiltration treatment time (preferably 20 minutes or less) and the mixing time of pre-aged retentate and rennet with retentate, together with the optimum cutting time and optimum stirring/cutting time of 14 to 16 minutes in the case of CF = 5 retentate. If so, the total process time to produce a curd suitable for addition to cheddar-type cheese will be about 100 minutes. The usual process for manufacturing this type of card is approximately
It is 200 minutes. Therefore, a process time savings of about 100 minutes is obtained when using CF=5. Process time saving percentage and cheese yield use
Enhanced by using CF process. Decreasing the general CF reduces the yield and increases the optimal flossing time making the flossing character significantly more similar to conventional cheese making. During the period spanning from cutting to the end of stirring, some changes occur in the curd. Lactose and other sugars are metabolized by the starting organism and the main product is lactic acid. Because of this, the pH of the curd drop and some of the minerals in the curd are dissolved. The whey drains from the curd, carrying any water-soluble components small enough to diffuse through the protein network of the curd, such as lactose, soluble minerals, etc. In the method of the invention, this whey can be continuously discharged from the card via a discharge port provided in the wall of the stirring/chucking device, or it can be retained on the card until the point of discharge. When the curd is in the desired condition for initiation of the next stage of the cheese making process, such as cheddaring, it is discharged from the curd stirring/cudding equipment and separated from the whey by any conventional means. Further processing of the curd may be carried out using any method that establishes post-vat operations of conventional cheese manufacturing processes. The composition and condition of the curd after discharge from the stirring/chucking equipment should be similar to the composition and condition of the curd customarily produced in the corresponding hard cheese manufacturing process at the point of discharge from the vat; the process parameters establish this. Adjust within the specified range. In this respect, the method of the invention includes:
The composition and condition of the curd from the UF process of the present invention is such that the desired variety of high quality cheeses can be obtained in higher yields (with respect to conventional production) than with the finishing operations of the conventional UF process. As used herein, "finishing operations" are meant to include conventional post-butt cheese making operations (driven or mechanically operated, discontinuous or continuous) suitable for producing the desired variety of hard cheeses. Next, the present invention will be described with reference to examples. Example 1 Cheddar Cheese from Milk Concentrate (Description of a Preferred Method of Producing Cheddar Cheese) 210 Kg of whole milk was standardized by the addition of cream to a casein/fat ratio of 0.73 (see Table 1).
The milk was then pasteurized by heat treatment at 72°C for 15 seconds and cooled to 50°C. Pasteurized milk was membrane ultrafiltered in a series of spiral-wound Abcor stages UF plants equipped with 4 m ² filtration area, 4-stage, 8 modules of diaphragm type HFK-130. Ultrafiltration was performed at 50°C with an average residence time of 18 minutes. Diafiltration was carried out simultaneously with UF by adding a volume of water equal to 4% of the milk volume (2% of the milk volume introduced in each of stages 3 and 4). Letentato
Cooled to 31° C., the original milk was approximately 20% by weight (concentration factor CF = 4.6; see Table 1, PH of retentate was 6.7). 45.5 Kg of retentate was weighed into a mixing vessel.
4.5 kg of retentate (10%) was added to Streptococcus cremoris.
(Direct Set Cheese Culture, supplied by Mauri Bros Laboratories, Sydney, Australia). Fermentation is
The pH was allowed to reach 5.6 at 25°C. This fermented protein is mixed with residual retentate to give a pH of 6.4, i.e.
The aged retentate was made with a PH drop of 0.3 from the initial PH value. This aged retentate was mixed with a freshly prepared 1:1 dilution of 5% calf rennet in water (Ch.Hansens, Copenhagen, Denmark).
Approximately 1:8500- coagulation strength supplied by Lab.)
7, which was treated with rennet, mixed and maintained at 31°C.
Rectangular stainless steel troughs (width 115mm,
The length was 760 mm and the height was 150 mm). After 16 minutes, the trough was overturned and the clot was drained from it. Solidified retentate slag with two adjacent open faces
It was cut into 10 mm cubes with a specific cutting device consisting of a 190 mm cube stainless steel box. One cube was strung with monofilament nylon at 10 mm centers parallel to the other open faces. The coagulum was pressed through this face, sliced, and then pressed again with a hydraulically actuated flange through the other open face, strung with monofilament nylon 10 mm apart. The cubic agglomerates were distributed equally around the circumference of the drum using four fans (spanning the entire length of the drum).
The sample was discharged into a stainless steel cylinder (diameter 760 mm, length 660 mm) with a diameter of 212 mm (width). Each fan was tilted 15° to the diameter passing through the fan fixation point. The drum was preheated to 31°C and rotated at 3 rpm.
Chopping of the curd particles was started immediately with heat applied to the outside of the cylinder such that the rate of increase in curd temperature was approximately linear. After 60 minutes in the cylinder, the curd temperature was 38°C. The packed curd was then discharged from the cylinder into a cheddar ring vat to drain the whey. The curd particles were spheroidized and cheddared by hand for 1 hour and 35 minutes at 37°C, after which the PH of the curd was 5.60. cheddared curd (PH5.60)
was ground, salted (to a proportion of 2.7%), hooped in the usual manner and pressed overnight. The cheese was weighed, collected for analysis (see Table 1), packaged in permeable film under vacuum, and stored at 8°C.
Stored for 12 months. The cheese was sensory tested at 3 weeks, 6 weeks, 3 months, 6 months and 12 months. The body, structure, flavor, and general accompaniment of the cheese were compared to cheese made conventionally from the same batch of milk. The cheese was found to be of comparable quality and quite acceptable. of the present invention
The yield of cheese from the UF process was found to be 9.4% higher than that of cheese made with the regular UF process based on the recovery of milk solids in the cheese (i.e., the yield in the salt and solids content of the cheese was (adjust the difference).

[Table] Example 2 Cheddar cheese (in uF concentration factor and ripening,
400Kg of whole milk with an ultrafiltration concentration factor of 5.0
(See Table 2) Standardized, pasteurized and ultrafiltered as described in Example 1. The pH of Letentato was 6.7. 5% protein (4.0 Kg) of Retentate is inoculated with 60 Kg of the frozen starting concentrate used in Example 1 at 25°C and the fermentation is allowed to proceed at 25°C to a pH of 5.4. The fermented retentate was mixed with the residual retentate (cooled to 31°C) to give a mature retentate with a pH of 6.55, ie a PH drop of 0.15 from the initial PH value. Rennetting and coagulation were carried out as described in the examples, but coagulation was carried out for only 15 minutes. The subsequent cutting and tucking of the coagulum was also carried out as described in Example 1, but after another 10 minutes of stirring maintained at a temperature of 38°C, heating from 31 to 38°C was carried out over 50°C. I went there. The whey was drained and cheddaring was performed as described in Example 1. Chieda ring time 1
The time was set to 40 minutes, and then the PH of the card was set to 5.70. The following cheese making operations and product evaluations were performed as described in Example 1. The yield of cheese from the process of the invention was increased by 8.2% over the yield from an equivalent conventional process based on milk solids recovery.
The quality of the cheese was satisfactory.

[Table] ↓

[Table] ↓
41.4Kg cheese
36.95% moisture
51.5% FDM, pH5.45
1.8% salt
Yield increase 8.2%
Example 3 Cheddar Cheese (Low UF Concentration Factor and Description of Method for Ripening Retentate) 270 Kg of whole milk was standardized and cryogenically processed as described in Example 1 except that the concentration factor was lowered to 4.39 in the ultrafiltration. Sterilized and ultrafiltered (see Table 3). The pH of Letentato was 6.7. The retentate (47Kg) was cooled to 31°C and inoculated with 61g of the frozen starting concentrate used in Example 1. The entire amount of retentate was fermented at 31° C. until the pH reached 6.21, that is, the pH decreased by 0.49 from the initial pH value. The aged retentate is coagulated with rennet, the coagulum is cut and stirred as described in Example 1,
and kicked. After whey draining and cheddaring, the curd pH was 5.37. Cheese making operations were then carried out as described in Example 1. The resulting cheese had the composition and acceptable quality shown in Table 3 and was superior to a comparable conventionally controlled cheese based on the recovery of milk solids in the cheese.
A 7.3% higher yield was obtained.

[Table] Example 4 Shoto Method Chieda (Mr. LA Hammond “Proc.Ist
"BiennialMarschall Int.Cheese Couf." Madison, Wisconsin, USA, Page
4951979) 273 Kg of whole milk was standardized, pasteurized and ultrafiltered as described in Example 1 at CF=4.62. The retentate was cooled to 31°C and the two individual proteins were inoculated with frozen starting concentrate supplied by Mauri Laboratories, Sydney, Australia as follows: (a) 6 Kg of retentate was inoculated with frozen starting concentrate supplied by Mauri Laboratories, Sydney, Australia; Streptococcus
It was inoculated with 90 g of a mixture of three strains of Stretococcus cremoris and fermented for 2 hours at 31° C. to pH 5.4. (b) 3Kg of retentate and 50Kg of Streptococcus thermophilus
thermophilus) TS 2 inoculated with frozen concentrate and 2
Fermented to pH5.6 at 40℃ for an hour. Both proteins of fermented retentate were mixed with residual unfermented retentate to produce aged retentate with a rennet coagulated pH of 6.7 as described above. 42 after heating for 1 hour to final curing temperature of coagulum
It was cut, stirred and cooked as described in Example 1 except that it was brought to 0.degree. After draining the whey, the Cheeder ring was run at a card pH of 5.65 for 45 minutes. The following cheese making operations were performed as described in Example 1. The resulting cheese was acceptable as a cheddar cheese, with yields 8.5% higher than those obtained with conventional controls based on milk solids recovery in the cheese.

[Table] ↓
Cheese 28.63Kg Cheese 30.91Kg
37.9% moisture, 49.9% FDM, 37.4% moisture, 48.7
pH5.23, 1.37% salinity %FDM, pH5.42,
1.55% salt
Yield increase 8.5%
Example 5 Corby Cheese (Illustration of the Application of the UF Method to the Production of Corby Cheese) 325 Kg of whole milk was standardized, pasteurized and ultrafiltered as described in Example 1 at CF=5.04. PH
6.7 retentate (64.5Kg) was cooled to 31°C and the frozen starting concentrate used in Example 1
Inoculated at 130 g. The whole retentate was fermented for 1.75 hours at 31°C, after which the retentate PH was
6.35 (i.e., a PH drop of 0.35 from the initial PH value). Rennetting, coagulum cutting, stirring and heating were performed as described in Example 1.
The final cooking temperature was 37.5°C. Discharge the cooked curd into a vat, drain the whey, and dry-stir the curd 5 times over 35 minutes, during which time the curd temperature is 31°C and the pH is
It was lowered to 5.60. The curd was then seasoned with dry salt at a rate of 2.3% and then hooped as described in Example 1 and pressurized overnight. After ripening, the resulting cheese was found to be of acceptable quality and at the same time similar to normally produced control Corby cheese. Furthermore, the yield obtained by the method of the present invention is based on the recovery of milk solids in the cheese.
It increased by 4.8%.

[Table] Based on milk solid content
Example 6 Parmesan Cheese (Illustration of Applying the UF Method to the Production of Parmesan Cheese) 331 kg of whole milk was standardized to a casein/fat ratio of 1.22 and then the total diafiltration ratio was
Pasteurization and ultrafiltration were carried out as described in Example 1, except that the ratio of water addition to milk introduction ratio was 3.6%, and the CF was set to 5.0. Retentat's
The pH was 6.7. Retentate cooled to 31° C. was used in Example 1 with 40 g of frozen starting concentrate, 50 g of Streptococcus thermophilus TS2 frozen starting concentrate supplied by Mauri Laboratories, and
It was inoculated with 40 g of Lactobacillus bulgaricus LBI frozen starting concentrate. 31℃ when fermentation reached PH6.4, i.e. 0.3PH drop from the initial PH value
It progressed from 2 hours onwards. 1.6 g of lipase ("type" supplied by Shigeruman Chemical Co., Missouri, USA) was added and the retentate was coagulated with calf rennet as in Example 1. After standing for 16 minutes, the coagulum was cut into small particles as described in Example 1. The resulting coagulum cubes had edges of 5 mm. The equipment and process used for stirring and cooking were the same as in Example 1, but the duration of the cooking operation was 90 minutes, and the final temperature after cooking was 45°C. After cooking, the curd and whey were discharged into a vat, cooled to 30° C. with stirring, and the whey was discharged. The curd was then pressed, salted, dried, mixed with oil and aged as in conventional Parmesan production. The cheese yield, based on milk solids recovery, was 2.1% higher than that obtained using conventional methods using the same amount of milk from the same batch. After 8 weeks of aging,
Both the product according to the process of the invention and the conventional product were fresh Parmesan cheeses, and ripening then proceeded as usual.

[Table] Parmesan cheese Balmesan cheese
26.94Kg 27.34Kg
32.67% moisture 37.9% 32.65% moisture, 36.4%
FDM, pH5.42, 3.84% FDM, pH5.25, 3.44% Salt Salt (8 weeks odor (at 8 weeks)
hand)
Yield increase 2.1%
Example 7 Cheddar Cheese from Milk Concentrate (Illustration of Using Evaporation in Combination with Ultrafiltration) 257 Kg of whole milk was standardized to a casein/fat ratio of 0.70 and then pasteurized and as described in Example 1. Concentration was carried out by ultrafiltration at CF=4.6. However, the total diafiltration water flow rate was set to 6% of the milk introduction ratio. The pH of Retentat is
It was 6.7. Protein of this retentate (4.7Kg: see Table 7)
was cooled and inoculated with 70 g of the frozen starting concentrate used in Example 1 and fermented for 2 hours at 30° C. when the retentate pH was 5.55. Continuous cleaning surface vacuum evaporator (Luwa) to remove residual retentate
Ltd., Zurich, Switzerland). The final concentrate had a fat concentration of 5.85 times that of the starting milk (see Table 7). The effective concentration factor achieved by the combination of UF and evaporation was 5.85:1. Therefore, achieving the same solids content (47.7%) in the retentate with UF alone required a UF device capable of achieving a CF of approximately 6.5 with whole milk.
This is possible with certain UF devices. The evaporated UF retentate was cooled to 35°C and mixed with the fermented retentate. 225 g of diluted calf rennet (1:5 dilution of normal strength rennet as in Example 1) was mixed with aged retentate over 1.5 minutes. Coagulation was carried out at 35°C followed by cutting (these coagulation and cutting were carried out according to the method of Example 1). Also,
Stirring and cooking were carried out according to the method of Example 1, but the cooking time was increased to over 45 minutes and the final temperature was 39°C. After the shoe king, the card PH was 6.2. The whey was drained and the next cheese making operation proceeded as described in Example 1. The resulting cheese had the composition and characteristics of cheddar cheese. A yield of 10.4% higher on a milk solids recovery basis was obtained than in the case of a comparable conventionally produced control cheese.

【table】

[Claims]

1. Extract oolong tea in a short time using a heated sodium carbonate aqueous solution adjusted to pH 8.0 to 10.5. After cooling rapidly, adjust the color tone with ascorbic acid, and adjust the pH to 6.0 to 6.5 with sodium bicarbonate. A method for extracting oolong tea characterized by adjustment.