JPS59501932A - Method for producing hard cheese from milk concentrate - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Method for producing heart cheese from milk concentrateTechnical field The present invention relates to the production of heart cheese, particularly to the production of natural heart cheese from milk concentrated by ultrafiltration. The present invention relates to a method of producing cheese curd suitable for conversion into cheese.

Definitions of technical terms used herein What is “Hard Cheese”? International Dily Federation Ten, Document 141 (International Dairy Fed era'tion Bulletin.

Document 141), “IDF Catalogue Off Cheese” (1981 ) includes various cheeses defined as heart cheese. Some of the most common hard cheeses include cheddar (Cheddar). Colby, Cheshire, still card (st) (irred curd), Parmesan (Parmesan), Pecorino (Pec or1no) and Romano.

"Milk" means one or more mammals such as cows, sheep, goats, water buffaloes, or camels. A milk product obtained by squeezing two-female animals. meaning (retion). In a broad sense, such milk contains casein (a phosphoprotein and Contains soluble protein, lactose, minerals, butterfat (milk fat) and water. I'm here. The amount of these components in milk may be all or one of these optional components. Adjustments can be made by adding or subtracting parts. "milk" The term includes milk secretions prepared with these components.

Milk obtained by milking one or more cows is called [cow milk]. s m1lk) J. Milk from cows whose composition is not adjusted [whole milk] It is called m1lk)J. This whole milk contains casein, lactose protein, lactose and milk. Consists of nerals, butterfat (milk fat) and water.

The composition of "cow's milk" consists of removing some or all of the components of whole milk. or by adding additional amounts of such ingredients to cow's milk. be able to. The term "skim milk" means that it contains enough milk fat. It is applied to cow's milk which has been removed to reduce its milk fat content to below 0.5%. term [Low fat milk (1owbat　ml)j or part-skimmed milk (part　 -5kin ml)) removes enough milk fat to reduce its milk fat content to approximately 0.4 Applies to cow's milk reduced to a range of 5 to about 2.0%.

Added ingredients are generally added to the cow's milk, such as cream, concentrated milk, dried whole milk, skimmed milk, or non-fat milk. Add fat in the form of dry milk. "Cream" is generally a product separated from cow's milk. It means a liquid with a high butterfat content of 18-36% by weight.

“Concentrated milk (mlk) J is a portion of water from whole milk. means the liquid obtained by removing the In general, concentrated milk contains milk fat (butterfat) The amount is 7.5% by weight or more, and the milk solids content is 25.5% by weight or more. "Dry" Whole milk (dry whole ml) J means whole milk with less water content do. Generally contains less than 5% water by weight based on milk solids, not on a fat basis do. "Nonbat dry milk (nonbat dry mlk) J is from skimmed milk. It refers to the product obtained by removing only water. Generally, its water content is less than 5% by weight and its milk fat content is 1.5% by weight or less. whole milk powder m1lk poeder) means the dry product obtained by removing water from whole milk. . “Reconstituted Milk (reconstituted m1lk) J means milk obtained by mixing whole milk powder or non-fat dry milk with water. reduced milk (recombined m1lk) is non-fat dry milk, water, and cream, suitable such as butter or anhydrous milk fat It means milk produced by blending a milk fat source.

Therefore, the term "milk" includes whole milk, low-fat milk (partially skimmed milk), skim milk, and reconstituted milk. Includes formulated milk, reconstituted milk and whole milk with adjusted composition.

The term "whey protein" refers to proteins that generally do not precipitate during the normal cheese-making process. Means milk protein.

The main whey proteins are lactalbumin and lactoglobulin. extremely low concentration Other whey proteins present in the bloodstream include niglobulin, chromatic globulin and immunoglobulin. Contains globulin.

Conventional technology Producing cheese from milk concentrated by ultrafiltration (UP) increases the yield of cheese. This is a fundamental reform in cheese production introduced to increase production rates. 20% or more The addition of soluble proteins, especially α-lactalbumin and β-lactalbumin, to increase yields Can be introduced into toglobulin cheese. In normal cheese production, this Almost all of these proteins have been lost. Cheese production by UP consumes rennin more homogeneous product, fewer contaminated effluents, fat be able to use the cheese effectively, change the cheese weight uniformly, and continuously It has the advantage of being able to manufacture In addition, the main effluent (permeate ＞　) is particularly well adapted to other processes, e.g. lactose crystallization or hydrolysis do. In order to increase the cheese yield, milk concentrated by LIF (so-called The principle of making cheese from regentate is well known. (Austrian Patent No. 477, 339 (1978) i6 and r Le L a1t J 51° 495 (1971)), some types of soft (i.e. high moisture ) commonly used in cheese production.

Ultrafiltration is performed using a diaphragm with a pressure of 0.1-1.0 MPa and a pore size of 5-35 nm. This is a pressure-driven diaphragm separation method using

Polymer (Takie is protein) globules and fat globules are used as retintate to supply septa. solvent (water) and small solute molecules (lactose, inorganic on) passes through the diaphragm and forms a permeate. The source of UP in the bean paste manufacturing process The process, equipment used, and applications have recently been reconsidered ("J , DairyRos, J 4529H1978). Mouth F is in the bean paste making process. This is a generally acceptable technique. In many devices, milk is concentrated by about 5 times. However, recently it has been possible to achieve a concentration factor of 9 = 1. equipment is available.

A well-known method for producing soft cheese from cow's milk IJF rechintate was developed by a French researcher. developed and invented by researchers. Based on whole or skim milk concentration by IJF By adding high-fat cream, it contains about 60% water and has the desired products with an overall composition similar to that of cheese (“pre-chee”) se) Coagulation and fermentation of pre-cheese to produce J involves whey drainage or whey proteins. Directly influence the final cheese to reduce or eliminate quality loss . Rennet requirements are reduced by about 80%. Camembert made by this method From the beginning, it was necessary to distinguish Le cheese from ordinary cheese. Very recently, it has been reported that there are flaws in flavor and composition.

Experimental production of a type of semi-hard cheese from milk concentrated by 11F It has been reported that This cheese is called Mozzarella. ), Gouda, blue-vei cheese ncheese), St, Paulin, Herbe (ne rve) and Havarti. In either case the odor However, the desired moisture can be achieved by whey drainage. There is. The amount of whey from St. Ballarin is exceptionally low, making this cheese a new Made from milk that has been ultrafiltered to 45-46% solids by using a diaphragm. It is being These septa are not commonly used.

When producing hard cheese from recintat, soft cheese and semi-hard cheese are used. There are more difficulties encountered in making hard cheese. This difficulty is due to the following requirements, That is, <i) special considerations in the production of soft cheese to achieve the desired composition; removing a large amount of water from retintate in the production of hard cheese; (ii) ) retaining the sensory attributes of the cheese type; and (iii) At the same time, the yield can be significantly increased by introducing the IIF-based method. It is caused by

Summary and structure of the invention The object of the present invention is to provide a method which eliminates the drawbacks of the conventional methods mentioned above.

A method for producing cheese curd suitable for conversion into hard cheese of the present invention includes: (1) Milk or milk products are concentrated by ultrafiltration to a concentration range of 2 to 8. producing a retintate with a vector and simultaneously or subsequently producing a retintate with a vector. Diafiltration of cutose (diaf i itrat 1on) (ii) Retinter 0.05 to 1. To lower the pH of retintate to the range of OpH units aged with at least one suitable cheese starting culture for a period sufficient to (iii) aged retintate with calf rennet or other suitable milk coagulant; coagulate; (iv) Cutting at a time in the range of 120 to 220% of the R block solidification time. In this case, avoid damaging the internal structure of the coagulum during cutting. (V) Kunking the coagulum to a temperature in the range of 30 to 50°C; Suitable composition for converting the chucking coagulum into hard cheese at the final chucking temperature. card is generated, in which case such picking and holding operations are without causing harmful physical damage to the coagulum, preventing melting, and Cuttings were made with agitation of the coagulum under conditions sufficient to promote syneresis. The total operation time for such operations should be in the range of 20-120 minutes. and (vi) the whey ejected during the syneresis in step (v) above. It is characterized by the process of separating the cards from each other.

As used herein, the term "milk or milk products" refers to milk or milk products as appropriate. modified, i.e. by adding or removing skim milk or cream to adjust the composition. The final cheese is made to comply with prescribed standards for fat content and optionally acidified and / or any heat-treated milk.

The ultrafiltration step can be carried out in any suitable Uf plant, preferably with minimal shear damage. specifically designed to have a high temperature and low residence time (e.g. 20 minutes or less). It can be carried out in Land. The process is carried out at milk temperatures ranging from 5 to 60°C However, the final concentration can be in the range of CF=2 to CF=8. Approximately CF=4 to approx. The CF=6 range can be easily and economically achieved with common and widely used equipment. This is preferable because it allows

Diafiltration can be performed as a separation process step or in conjunction with ultrafiltration. to reduce the concentration of lactose in the aqueous phase of retintate. Recintato la Cutose content ranges from 1.0 to 6.2% (W/III).

The preferred Raftos content is CF, i.e., the buffering capacity of retintate and the final Depends on the desired pH of the cheese.

In one example of the method of the invention, skimmed milk, low-fat milk, or Preference is given to ultrafiltering the rad or reconstituted milk. suitable form, e.g. If you add butterfat to this retintate, such as anhydrous milk fat or butter, , and at a suitable time before coagulation, to give the final cheese the defined requirements for its composition. Add in sufficient amount. In this example, by adding a butterfat source The lactose content of retintate should be adjusted appropriately.

In some embodiments of the method of the invention, the water may be evaporated prior to treatment with the residue of the process operation. The solid content of ultrafiltrated/diafiltered retintate was It is preferable to make it Kameryo. This process involves the removal of whey drainage during the stirring and chucking phase. The effect of reducing the volume and thus increasing the retention of soluble components normally lost in whey. give something to do Retintate can be concentrated up to 4 times using any suitable means. Wear. Such evaporation means include continuous cleaning surface or scraped surface vacuum evaporators. Vacuum evaporation is preferred.

Heat treatment is carried out following diafiltration using any suitable equipment at a temperature of approximately 90°C. , 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 It can be done in two ways (a) Allow all of the retintate to ferment: In this case, only one of the lactic acid bacteria or two or more cultures to retintate at a temperature ranging from 20 to 45°C, It is sufficient to reduce IIH from the initial pH value of the tart to 0.05-1.0 pH units. (The initial pH of retintate is typically 6.7, but , but to reduce the mineral content and/or buffering capacity of retentate. lower if the milk is made acidic before, during or after ultrafiltration. ); or (b) Fermenting a small portion of retintate and mixing this with the majority of retintate. In this case, 1 to 20% retentate at a temperature of up to about 90 t. , heat-treated for up to about 40 minutes or a period corresponding to bacterial destruction, to destroy even one lactic acid bacterium. or two or more suitable cultures at 20-45°C.

The inoculated retintate is fermented to a pH of 0.2-2. O Maintain and maintain pH drop to pH unit (initial pH value of retintate is normal) 6.7, but the mineral content and/or buffering of retentate If the milk is made acidic before, during or after ultrafiltration to reduce its capacity. can be lowered. ). This fermented part of retintate is then retained. Do not mix thoroughly with the retintate or if the pH becomes too acidic or too low. Temperatures can be kept low enough to prevent cooling until required.

In this case, the temperature after any heat treatment or aging may be in the range of 20 to 40°C. Different from the preferred solidification temperature, the temperature can be adjusted appropriately.

Calcium chloride, phosphate, lipase, esterase, protease, peptidar Coagulate milk or retintate with acceptable additives such as sugar and food coloring. It can be added at any step beforehand.

The coagulation step is carried out using rennet, i.e. a suitable milk clotting enzyme, or animal and/or or by the action of enzymes of microbial origin or mixtures of other suitable milk coagulants. . Rennet is added in an amount sufficient to induce coagulation within 5 to 30 minutes. . Renne:soto can be diluted in pure water to facilitate dispersion.

Following the addition of rennet, the retintate was thoroughly stirred and allowed to quie. sent conguration).

Coagulation can be done in a batch or continuous process, or a combination of both. I can do it. In batch processes, retintate and diluted rennet are Mixing can be done in any suitable container that is equipped to allow vigorous stirring.

Coagulation can be carried out in any suitable holding vessel. This container is used for the following process operations. In the subsequent process, aged retintate and diluted rennet are weighed with high precision. meter into a low volume intensive agitation mixer using a pump. This mixer is not open. It may take the form of a closed small continuous stirring vessel; if it is an open vessel, it will or, in the case of a closed vessel, via a pipe under pressure to a coagulation device.

Alternatively, as a mixer, mixing can be done by continuously dividing the liquid stream into individual streams. Static line type which facilitates mixing by Ken ics m1xer) can be used. Next, Renneted Retin Any one of the following devices for retentate Feeding a continuous solidification device consisting of two devices: (a) Oriented at a suitable angle and provided with any suitable cross-section and friction-limiting coating. Stainless steel, silanized glass or a tubular device with a plastic non-porous wall and provided with temperature regulating means; or (b) Renneted: A device that coagulates retintate in a moving container. coagulation is complete When the coagulum is finished, the coagulum is sent to the cutting device without breaking it. Appropriate equipment is It is described in Stralia patent application no. PF9729 "Coagulum Transport Device".

(c) Any suitable coagulation device available in -g, such as an ALPMA coagulation device. Tar.

Retention between rennet addition and cutting of coagulum in step (1v) of the method Time is critical as it affects final curd composition, cheese yield and cheese quality. be.

In the case of hard cheese, the cutting time varies from the addition of rennet to the first stage of coagulation. 120 of the time to the appearance of visual signs (so-called rennet clotting time - RCT) ~220%. For example, in the production of cheddar cheese, standard strength Rennet was prepared at 30°C with 0.5% of a 1,5 dilution of bovine rennet in water. In the case of retintate with CP=5 at pH 6.6 The RCT is typically 9 minutes. In cheddar cheese production, this condensation is then Renneting the lumps, although the optimal time range is 14-16 minutes. It is possible to cut from time to time in the range of 10.8 to 19.8 minutes after Wear.

For the above relationship between RCT and cutting time, from milk of normal concentration Cutting time when producing hard cheese is 220% or less of RCT Normally, it should be in the range of 250-350% of the RCT.

In the method of the present invention, when cutting a coagulum in a time of 120% or less of RCT, Significant destruction of the coagulum occurs during subsequent operations, resulting in significant loss of fat and microorganisms. to save. Cutting coagulation retintate in more than 220% of the time of RCT Produces cheese that is likely to develop excessive moisture content and excessive acidity during ripening. There is a tendency to

The coagulated retintate can be cut into particles of any suitable shape and size. Ru. Generally, the particles are cubic in shape with edge lengths ranging from about 5 mm to about 15 mm. It is preferable to Even if the shape is slightly modified from this cube (for example, a parallelepiped), curd microorganisms in the whey and as long as there is no excessive loss of fat. can be done. If the shape is significantly different from a cubic shape, it is extremely susceptible to destruction. Particles with edges form, resulting in the formation of fine particles and leakage of fat. put out

The solidified retintate at the optimal time of cutting and stirring is usually at a concentration of Some peculiarities distinguishing the curds formed during the production of ordinary hard cheese from milk Possesses the characteristics of The main relationship characteristics are: (i) firmness; s) - Due to its high protein content, coagulated retintate is more effective than ordinary milk curds. Extremely hard.

(11) Susceptibility to damage - Weak internal structure of coagulated retintate. ordinary chi The moderate acceleration and If shear forces are applied to the bulk or redistributed agglomerate at this stage, the acceleration and shear forces destroy the internal structure and cause the resulting protein network to lose connectivity. become. The result of such destruction is a significant loss of fat and fines during the syneresis stage. , and will damage the structure of the final cheese and produce defective products.

(iii) Remelting of the cut coagulum - the new cut surface of the coagulated retintate is rapidly tends to melt and form large agglomerates. This agglomeration is caused by stirring and Suppresses syneresis and produces cheese with excess moisture.

(iv) Rate and volume of whey release - production of hard cheese from milk of normal consistency In this case, compared to the high opening rate of whey that occurs immediately after cutting the coagulum, this The release rate of whey from cut particles of coagulated retintate in Ming's method is extremely slow. For this reason, the buffering effect of whey between curd particles is important in the early stages of whey opening. There is almost no inside. The total volume of whey released from coagulated retintate is that of ordinary milk. Much less than the amount released from the coagulum, for example in the case of retintate with CF=5 The total volume released during the production of curd for hard cheese is from ordinary milk curds This is approximately 10% of the amount released.

The combined effects of the above-mentioned properties ((1) to (iv>) of coagulated retintate) therefore, without causing harmful destruction of the internal structure of the coagulum and reducing anomalous composition. the cheese curds without compromising the composition and flavor. It is necessary to pour and stir.

For example, the ease of cutting the coagulum expands the fragmentation of the coagulum and reduces the fine particles. and lose fat to whey. This reduces the yield of cheese and The resulting cheese has a fat content that is too low, becomes excessively hard, and the cheese itself becomes defective. The tissue becomes friable or powdery. As mentioned above, The same effect occurs when excessive mechanical forces are applied to the coagulum or coagulum particles. It takes Examples of excessive mechanical force include (1) applying agglomerated particles to a bare metal surface by 3 m or more; (11) The force caused by dropping from a high height and (11) the coagulum before cutting. includes force that forces a sharp 90 degree bend along the tube.

In practice, when using the method of the invention, the coagulum is removed from the flocculation vessel or tube. Remove the coagulum, transport it on a suitable support without delay, and avoid significantly destroying the internal structure of the coagulum. A series of cuts to subdivide particles into desired shapes and sizes without causing Pass it through a gusset or feather to maintain its shape.

Start stirring immediately after cutting the coagulum.

Substantially delaying the start of agitation will cause the aggregates to melt (see above). (See Characteristics (City)). Also, imposed by characteristics (11) and (1v) above, Due to the constraints, the agitation must be very gentle, especially for the first 10 minutes; The intensity of stirring can then be increased. Typically, stirring is lifting It is carried out in a horizontal or inclined cylinder with a fan installed inside, and rotates around its axis. Rotate at controlled speed. Gently raise and lower the card particles to position the fan While the resulting force is not sufficient to cause any physical damage, the melting sufficient to inhibit and promote syneresis. The rotation speed of the cylinder is determined by the card melting speed. Optimize control of solution and promotion of syneresis. The lifting action is , the motion imparted to the card particles is shifted to approximate continuous rotation or tampling motion. It is necessary to make it easy. Excessively vigorous stirring may cause fat and/or curd fines This will increase losses.

In the cutting process, the temperature of the curd coagulum is adjusted to the coagulation temperature while stirring the curd continuously. temperature (20-40℃) to maximum cooking temperature (30-50℃) gradually or stepwise. Make it rise step by step. This process begins within 10 minutes of power sautéing. and completes in 20 to 60 minutes. Total residence time in stirring/re-king cooling device should be in the range of 20 to 120 minutes. Card field made from CF=5 Rechintart In some cases, the total residence time in the stirring/chucking device can be between 30 and 90 minutes; The optimal time is about 60 minutes. Recintat with ultraviolet sources and rennet Optimum mixing time for CF=5 retintate is 14 to 16 minutes. For optimal cutting and stirring/chucking times, use cheddar The total process time to produce a curd suitable for addition to type cheese is approximately 100 minutes. A typical process for manufacturing this type of card is approximately 200 minutes.

Therefore, a process time savings of about 100 minutes is obtained when using CF=5.

Percentage savings in process time and cheese yield are calculated using the process depending on the CF used. It is enhanced by being there.

In general, reducing CF reduces yield and changes the character of frosses to that of ordinary cheese. Optimum process time is increased to bring it much closer to manufacturing.

During the period from cutting to the end of stirring, slight changes occur in the curd. . Lactose and other sugars are metabolized by the starting organism, the main product being lactic acid. Ru. For this reason, the pH of the curd drop and the certain mineralum in the curd are decompose. The protein network of curd, such as lactose and soluble minerals. Whey possesses any water-soluble components small enough to diffuse through the curd discharge from. In the method of the invention, this whey is placed on the wall of the stirring/chucking device. The card can be continuously ejected through the ejection port that is Up to a point can be reserved on the card.

The curd is the desired form for the start of the next stage of the cheese making process, e.g. cheddar rings. If the curd is to be left in a Therefore, it is separated from the whey. The next step in processing the curd is the normal cheesemaking process. How to establish post-vat operations It can be implemented using any method. Cards after being discharged from the stirring/chucking device The composition and condition of The process should be similar in composition and condition to the cards that are customarily produced. The parameters are adjusted within defined ranges to establish this. In this respect, IIP The composition and condition of the curd from the method of Stobat cheese production operations (with respect to ordinary production) resulting in higher yields (for ordinary production) manual or mechanical operation, discontinuous or continuous).

(Description of preferred method of producing cheddar cheese) 210kgO whole milk standardized by addition of cream to 0°73 casein/fat ratio (see Table 1). The milk was then pasteurized by heat treatment at 72°C for 15 seconds, It was cooled to 50t. Pasteurized milk with 4m2 filtration area, 4-stage, diaphragm type A series of spiral wound Abcor stays with 8 modules of HFK-130. Membrane ultrafiltration was carried out in an Abcor stages UP plant 1♂. limit Filtration was carried out at 50°C with an average residence time of 18 minutes. diafiltration region 4% of the milk volume (2% of the milk volume introduced in each of stages 3 and 4) This was done simultaneously with the UP by adding an equal amount of water. Cool the rechintato to 31t'. It was approximately 20% of the weight of the original milk (concentration factor CP = 4.6. Table 1 reference).

45.5 kg of retintate was weighed into a mixing container. From 3 strains of 4.5 inoculated with 4.5 g of frozen starting concentrate (Mauribu, Sitney, Australia). Direct set cheese culture supplied by Ross Laboratories). alcohol Fermentation was allowed to proceed at 25°C and pH 5.6. This fermented protein is mixed with residual retintate. The mixture was combined to form an aged retentate with a pH of 6.4.

This aged retintate was freshly prepared with 5% calf rennet diluted in water. 1:1 dilution (1lansens Lab, Ch., Copenhagen, Denmark) , treated with rennet with a coagulation strength of approximately 1:8500 and mixed Seven rectangular stainless steel troughs (width 115 mm, 760 mm in length and 150 mm in height).

After 16 minutes, the trough was inverted and the clot was drained from it.

A slag of coagulated retintate was placed in a 190mm cubic stainless steel with two adjacent open faces Cut into 10mm cubes with a specific cutting device consisting of a steel box. Ta. Monofilament at 10mm center of one cube parallel to other open surface I covered it with nylon. The coagulum is pressed through this plane, sliced, and then LO Monofilament nylon is stretched at a distance of mm and hydraulically operated through other open surfaces. Pressed with a flange. The cubic agglomerates are divided into four pieces equally spaced around the circumference of the drum. Stainless steel cylinder with fan (212mm width spanning the entire length of the drum) - (diameter 760mm, length 660mm). Each fan has a fan fixing point It was tilted 15° with respect to the diameter passing through it.

The drum was preheated to 31°C and rotated at 3 rpm. Cards and particles The card is fed to the outside of the cylinder so that the rate of increase in card temperature is approximately linear. The fever caused it to start immediately. After 60 minutes in the cylinder, the curd temperature is 38 It was ℃.

Next, eject the card from the cylinder into the cheddar ring vat. and drained the whey. The curd particles were shaped into spheres and heated at 37°C for 1 hour and 35 minutes. cheddared by hand), the pH of the curd is 5.60. Met.

Grind cheddared curd (pH 5,60) , salted (to a ratio of 2.7%) and grated in the usual way. The ship was huoped) and the ship was under pressure at night.

Weigh the cheese and sample it for analysis (see Table 1) and cover it with a transparent film under vacuum. It was packaged and stored at 8°C for 12 months. Cheese for 3 weeks, 6 weeks, 3 months, Sensory tests were conducted at 6 and 12 months.

The body, texture, flavor and general accessories of the cheese are combined with milk from the same batch. compared to cheese made using conventional methods. Cheese is of equal quality and quite acceptable I made sure it was possible. The yield of cheese from the UP method is based on the amount of milk in the cheese. Example 2 Cheddar cheese based on solid content recovery (in uFa degree factor and ripening, coagulation and shoeing parameters) (Explanation of changes in data) For 400 kg of whole milk, the ultrafiltration concentration factor is 5.0 (see Table 2). The outside was standardized, pasteurized and ultrafiltered as described in Example 1.

5% protein (4.0 kg) of retintate was heated to 25°C using the same method used in Example 1. It is inoculated with 60 g of frozen starting concentrate and the fermentation is allowed to proceed at 25° C. to pt 15.4. fermentation Retintate was mixed with residual retintate (cooled to 31°C) to pH 6°55. Made into aged rechintart.

Rennetting and coagulation were performed as described in the examples, but the coagulation was It only lasted 15 minutes. Also, carry out the following coagulum cutting and cutting. It was carried out as described in Example 1, but with another 10 minutes of stirring at a temperature of 38°C. After maintaining the temperature, heating was performed at 31-38°C above 50°C.

The whey was drained and cheddaring was performed as described in Example 1. Chedari The aging time was 1 hour and 40 minutes, after which the pH of the curd was brought to 5.70.

The following cheese making operations and product evaluations were performed as described in Example 1. U The yield of cheese from the process according to P is compared to the equivalent conventional process based on milk solids recovery. The yield was 8.2% higher than that from the previous year. The quality of the cheese was satisfactory.

Table 2 Coagulated milk Rechintart 80 kg 37.7kg cheese discharge card Yield increase 8.2% Example 3 Cheddar cheese (Low liver concentration factor and explanation of how to ripen retintate) 270 kg of whole milk is ultrafiltered to reduce the concentration factor to 4.39 Standardized, pasteurized and ultrafiltered as described in Example 1 except for (See 3).

Retintate (47 kg) was cooled to 31 t and the frozen starting material used in Example 1. It was inoculated with 61 g of concentrate. The total amount of retintate is 31t and the pH becomes 6.21. It was fermented to

The aged retintate was coagulated with rennet and the coagulum was cut as described in Example 1. then stirred, stirred, and cooked. After whey draining and cheddaring, curd The pH was brought to 5.37. The following cheese making operations were carried out as described in Example 1. . The produced cheese has the composition shown in Table 3 and is of acceptable quality. 7.3 compared to a comparable conventionally controlled cheese based on the recovery of milk solids % higher yield was obtained.

Table 3 Cheese 20.66kg Cheese 23.22kg 34.2% Moisture, 49.4% PDM, 37.5% moisture.

pH 5, 23, 1, 93% salinity 49.6% PDM, pH 5, 30° 1.53 %salt (L, A, Mr. Hammond r Proc, 1st Biennial Mars call Int, Cheese Conf, J7 day.

Rice Consin, IJ, S, A., page 495 (1979). (Explanation of the OF method for producing cheddar using the Jot method) 273 kg of whole milk was standardized and chilled as described in Example 1 at CF = 4.62. Sterilized and ultrafiltered. Cool the retintate to 31°C and separate the two individual proteins. Mauri Labor of Sitney, Australia. inoculated with frozen starting concentrate supplied by : (a) 6 kg of Retintate was added to Streptococcus cremoris Coccus cremoris) was inoculated with 90 g of a mixture of 3 strains and incubated for 2 hours. Fermentation was carried out at ℃ to pH 5.4.

(b) 3 kg of Retintate and 50 kg of Streptococcus thermophilus (Streptococ, cus thermophilus) TS 2 frozen concentrated The mixture was inoculated with the condensate and fermented at 40° C. for 2 hours to pH 5.6.

Amphibiotic white matter of fermented retintate was mixed with residual rice-fermented retintate as described above. to produce aged retintate coagulated with rennet. Final clotting temperature was cut and stirred as described in Example 1, except that the temperature was increased to 42°C after heating for 1 hour. Stir and knead.

After draining the whey, leave the cheddar ring 5.65 curd ptu: for 45 minutes. went. The following cheese making operations were performed as described in Example 1. The generated team is acceptable as cheese and is based on milk solids filtration recovery in cheese. A yield of 8.5% higher than that obtained under conventional control was obtained.

C table 4 1J ) Re Cheese 28.63kg Cheese 30.91kg 37.9% Moisture, 49.9% FUM, 37.4% moisture.

pH 5, 23, 1, 37% salinity 48.7% FDM, pH 5, 42° 1.55 %salt Example 5 Corby cheese (Explanation of applying the UP method to the production of Corby cheese) 325 kg of whole milk was standardized and chilled as described in Example 1 at CF = 5.04. Sterilized and ultrafiltered. Cool rechintato (64.5 kg) to 31℃ , inoculated with 130 g of the frozen starting concentrate used in Example 1. whole recinta The retintate was fermented for 1.75 hours at 31°C, after which the retintate pH was 6.35. there were.

Rennetting, coagulum force/sautying, stirring and heating are as described in Example 1. I went to see it. The final mixing temperature was 37.5°C.

Drain the crushed curds into a tray, drain the whey, and let the curds sit for at least 35 minutes. Dry stir over the top 5 times during which time the curd temperature was 31°C and the pif was 5.6. It dropped to 0.

The curd was then seasoned with dry salt at a rate of 2.3%, as described in Example 1. However, I was pressurized at night. After ripening, the resulting cheese has acceptable vine quality. and at the same time normally made control col) <I cheese (this is similar) I confirmed that. Using the ultrafiltration method, the yield obtained in G) is the amount of milk solids in cheese. 4.8% increase based on minute collections.

Table 5 40.6% moisture, 52.6% FroM, 37.4% moisture.

pi (5,17,2,06% salinity 52.7% FDM, pH5,15゜1.2 7% salt Yield increase 4.8% relative to milk solids Example 6 Parmesan cheese (Explanation of applying the UF method to the production of Parmesan cheese) 331 kgO whole milk was standardized to a casein/fat ratio of 1.22 and then whole diaphragm Since the filtration ratio is set to 3.6% (water addition ratio to milk introduction ratio), The outside was pasteurized and ultrafiltered as described in Example 1 to a CF of 5.0. .

40 g of frozen starting concentrate used in Example 1 with retintate cooled to 31°C and Mauri Labora) 50g of Streptococcus supplied by IJ-S. Thermophilus TS2 frozen starting concentrate and 40 g of Lactobacillus burga Lactobacillus bulgaricus LBL frozen departure Inoculated with concentrate. Fermentation begins at 31°C for 2 hours when the pH reaches 6.4. did. Lipase (U, S.

A. Supplied by Sigma Chemical Co., Missouri, "Type JH, 6g" and the retintate was coagulated with calf rennet as in Example 1.

After standing for 16 minutes, the coagulum was cut as described in Example 1 and small particles I made it. The resulting cubes of coagulum had edges of 5 mm.

The equipment and treatment used for stirring and cooking were carried out in the same manner as in Example 1. However, the shoe-skinking operation period was 90 minutes, and the final temperature after shoe-skinning was 45°C. Ta.

After kneading, drain the curd and whey into a vat and cool to 30°C while stirring. and drained the whey. The curd is then pressed, salted, dried and mixed with oil. The mixture was mixed and aged as in conventional Parmesan production.

Cheese yields are based on milk solids recovery, using the same amount of milk from the same batch. The yield was 2.1% higher than that obtained using conventional methods. After 8 weeks of aging, raw Both the adult and ordinary products are fresh parmesan cheese, then aged proceeded as normal.

Table 6 Ordinary method UP method Standardized milk 331kg Standardized milk 331kg32, 67% moisture 37.9% FO M, 32.65% moisture.

pH5,42,3,84% salinity 36.4%FDt4 pH5,25° (8 weeks ), 3.44% salt (in 8 weeks) Yield increase 2.1% (Explanation of using evaporation in combination with ultrafiltration) 257 kg of whole milk was standardized to a casein/fat ratio of 0.70 and then Pasteurization and concentration by ultrafiltration to CF=4.6 were performed as described.

However, the total diafiltration water flow rate was set to 6% of the milk introduction rate.

This retintate protein (4.7 kg: see Table 7) was cooled and prepared in Example 1. The retintate pH was 5.55. Fermentation was then carried out at 30°C for 2 hours. Continuously cleans surfaces of residual retintate Evaporated in an empty evaporator (Luwa Ltd, Zurich, Switzerland). Final concentration The milk had a fat concentration 5.85 times that of the original milk (see Table 7). IJF and The effective concentration factor achieved by the combination of evaporation and evaporation was 5°85:1. . Therefore, achieving the same solids content (47,7%) in the retentate with OF alone required a III' device capable of achieving a CF of approximately 6.5 with whole milk. child This is possible with certain UF devices.

The evaporated tIF retintate was cooled to 35°C and mixed with the fermented retintate. dilution Calf rennet (1=5 dilution of normal strength rennet as in Example 1) 225 g was mixed with the aged retintate for over 1.5 minutes.

Coagulation was carried out at 35°C and then cutting (these coagulation and cutting The analysis was carried out according to the method of Example 1). In addition, stirring and cooking were carried out in Example 1. Table 7 Common method UF method j! μI1. I+1+ +++H+, -Door,,,No.-,---International search report No. [Continuation of page] 0 Shots Reverend Jameson Grime William Vint Australia 3101 Marine Street 65 Lia Q

Claims (1)

[Claims] 1. Bar 1: Method for producing cheese curd suitable for conversion into cheese hand, Import) Milk or milk products are concentrated by ultrafiltration to obtain a concentration factor ranging from 2 to 8. At the same time or subsequently, the lactate in the retintate is 1.0 to 6.2% W/W level from diafiltration to diafiltration. reduced to le; (11) Retintate is prepared by at least one appropriate cheese starting culture. The pH of the retintate was lowered to a range of 0.05 to 1.0 pH units. (iii) aging the aged retintate for a sufficient period of time to Coagulate with net or other suitable milk coagulant; (iv) Cutting the coagulum for a time in the range of 120-220% of the coagulation volume; In the case of Kutch ink, perform it without causing harmful destruction to the internal structure of the coagulum: (v) kneading the coagulum to a temperature in the range of 30 to 50°C; Bringing the mass to the final cooking temperature, a car of suitable composition to convert it into heart cheese. hold until the formation of a It prevents melting and cinereza- tion without causing harmful physical damage. After cutting while stirring the coagulum under conditions sufficient to promote cis The total operation time for these operations should be within the range of 20 to 120 minutes; call (Vl) Curd is extracted from the whey ejected during syneresis in step (V) above. To separate A cheese curd suitable for converting into heart cheese, which is characterized by a sequential process. How to manufacture sheets. 2. Retintate: (a) Fermenting the entire rechintate; or (b) fermenting a small portion of the retintate. The fermented portion is then mixed with the larger portion of the retintate. 2. The method according to claim 1, wherein the method is carried out by ripening. 3. The above step (b) is carried out by adding 1 to 20% of the total retintate at a temperature of up to 90°C. Heat for up to 40 minutes (or a period corresponding to bacterial destruction) and Inoculated by one or more suitable cultures of lactic acid bacteria at 0-45°C; The tart is maintained to lower the pH to 0.2-2.0 pH by fermentation; This fermented portion of rechintate is thoroughly mixed with the remaining portion of rechintate. The method according to claim 2, which is carried out by: 4. Perform coagulation with sufficient amount of rennet to induce coagulation within 5 to 30 minutes. : After adding rennet, stir the retintate thoroughly, and then let it solidify statically. 2. The method according to claim 1, wherein: 5. Exclude low-fat milk, skim milk, concentrated milk, or reconstituted milk. Claims: Filtered and added butterfat in appropriate state to ultrafiltered retintate. The method described in paragraph 1. 6. Steam the solid content of ultrafiltered and diafiltered retintate. 2. The method of claim 1, wherein the amount of water is increased by up to four times. 7. Full or partial ultrafiltration and diafiltration of retin the tartate at temperatures up to 90°C for up to about 40 minutes or equivalent to bacterial destruction. 2. The method of claim 1, wherein the heating is performed over a period of time. 8. Calcium chloride, phosphoric acid, lipase, esterase, protease, Pep one or more additives selected from the group consisting of titase and food coloring. Claim 1, which is added to milk or retintate at any stage before coagulation. Method described. 9. Manufacture a cheese cart suitable for conversion into cheddar or related cheeses In the method, (1) standardized milk is concentrated by ultrafiltration at about 50-55°C to obtain about Producing retintate with a concentration factor of 4.5-5.5 and simultaneously Filtration reduces the lactose content of Retintate from approximately 268 to 3.7 %W/Wi, m decrease: (ii) Contains about 5-10% and about 90-95% of retintate, respectively. Separate the retintate into a small part and a large part, and add lactic acid to the small part at about 25-31℃. Boil until a pH of approximately 5.2 to 5.6 is reached by incubating the bacteria at least once. Ferment; then mix the fermented part with most of the retintate to about 6.3-6.5p Producing aged retintate of H: (iii) Aged retintate at about 30-35°C with mineral or microbial rennet. or other milk curdling agent diluted 1:5 in water at a diluent level of 0.5% or or coagulate equivalent to coagulation activity; (iv) After 14-18 minutes, transform the coagulum into particles approximately equal to 10 mm cubes. Cutting is done to avoid damaging the internal structure: (v) Immediately after cutting, preheat the coagulum to about 30-35°C and in a fan-equipped drum that rotates at rpm, without causing harmful physical damage to the coagulum. , and stirred under conditions that sufficiently prevent melting and promote syneresis. (vi) curd particles for 37 minutes with continuous stirring for about 45 to 75 minutes. knitting at a temperature of ~40°C; and (vj) characterized in that it consists of sequential steps of separating curd particles from ejected whey; A method for producing cheese curd suitable for conversion into cheddar or related cheeses.