JPS62240A - Production of calcium coagulated cheese from ultrafiltered and concentrated milk - Google Patents

Abstract

PURPOSE:To produce cheese continuously in a short time, by subjecting a concentrated milk concentrated by ultrafiltration to rennet reaction and adding a water-soluble calcium salt thereto to coagulate the concentrated milk. CONSTITUTION:Raw material milk consisting of cow's milk or modified milk or raw material milk prepared by adding lactic acid bacteria or lactic acid to cow's milk or modified milk and acidified is concentrated by ultrafiltration and dialysis and filtration in combination to give concentrated milk. About 15-35ppm/kg concentrated milk rennet and, as necessary, lactic acid bacterial starter are added to the above-mentioned concentrated milk to carry out the rennet reaction of the kappa-casein in the concentrated milk into para-kappa-casein. When the above-mentioned rennet reaction proceeds, a water-soluble calcium salt, e.g. calcium chloride, is added to coagulate the concentrated milk and whey is removed by pressing and heating and aging the resultant curd.

Description

[Detailed Description of the Invention] Ryoguri Kami ■Kanho Public Corporation The present invention coagulates (curds) concentrated raw milk concentrated by ultrafiltration in an extremely short time by adding water-soluble calcium salt. It relates to a method for producing cheese in a continuous manner.

BACKGROUND OF THE INVENTION Conventionally, cheese production has generally been carried out by adding lactic acid bacteria starter to raw milk for fermentation, and then adding rennet to coagulate (curd) the milk. Also,
In order to increase the yield of cheese, concentrated milk concentrated by ultrafiltration is also used as raw material milk. However, in such conventional methods, coagulation of raw milk and concentrated milk with rennet usually requires a standing time of 30 to 60 minutes, although this varies depending on the rennet strength, etc. Therefore, it is necessary to continuously freeze cheese. It was practically impossible to manufacture using this method.

The coagulation mechanism of milk in the conventional cheese manufacturing method is based on the conversion of κ-casein in milk to para-κ-casein by rennin and the subsequent binding of bulk χ-casein to calcium ions. has been done.

As a result of examining the components of concentrated milk subjected to ultrafiltration and diafiltration, the present inventor found that calcium ions involved in rennet coagulation were extremely reduced in the concentrated milk. Ta. That is, in the above concentrated milk, the binding of para-κ-casein and calcium ions after the conversion of κ-casein to para-κ-casein by rennin is inhibited. The present invention was made based on the knowledge that solidification by standing still can be carried out in an extremely short time.

Therefore, an object of the present invention is to provide a method for manufacturing cheese that can be manufactured in a continuous manner by simplifying the cheese manufacturing process by shortening the standing solidification time in cheese manufacturing from ultrafiltered concentrated milk. shall be. The present invention will be explained in detail below.

Dish (2) and bottom A feature of the present invention is that milk or processed milk is subjected to a treatment that combines ultrafiltration and diafiltration (Dia(1) tration) to concentrate it, and lactic acid bacteria are added to the resulting concentrated milk. After adding a starter and rennet to perform a rennet reaction to convert κ-casein in the concentrated milk into para-κ-casein, cheese is produced by adding a water-soluble calcium salt and coagulating it. be.

In addition, the present invention uses milk or processed milk that has been acidified by adding lactic acid bacteria starter or lactic acid as raw milk,
This raw milk is concentrated by a combination of single-lens filtration and diafiltration, and rennet is added to the obtained concentrated milk to convert κ-casein in the concentrated milk to para-κ-casein. Another feature is that cheese is produced by performing a rennet reaction and then adding a water-soluble calcium salt and coagulating it. Note that "processed milk" as used herein means reduced milk obtained by dissolving powdered milk in water, and mixed milk that is a mixture of whole milk and skim milk.

In order to solve the problem, the present invention first involves ultrafiltration and diafiltration of raw milk consisting of cow's milk or processed milk, or raw milk that has been acidified by adding lactic acid bacteria starter or lactic acid to cow's milk or processed milk. The combined processing is concentrated to prepare concentrated milk. In this case, the above combination treatment may be performed by treating raw milk by ultrafiltration, concentrating it to a concentration ratio of about 2 to 10, and then treating it by diafiltration, and then further treating it by diafiltration. It may be concentrated again by ultrafiltration.

Alternatively, raw milk may be subjected to diafiltration treatment and then ultrafiltration treatment. In addition, when preparing the above-mentioned concentrated milk, as the concentration ratio of the raw milk by ultrafiltration is increased, the time required for the diafiltration process becomes longer, but the concentration of the obtained permeate increases. If the concentration ratio by a-filtration is lowered, the time required for the diafiltration process will be shortened, but the concentration of the obtained permeate will be lower.

Therefore, when preparing concentrated milk from the raw milk, the concentration ratio of the raw milk by ultrafiltration may be adjusted in consideration of the soluble calcium content of the raw milk and the desired concentration of the obtained concentrated milk.

However, it is preferable to increase the concentration ratio of raw milk by ultrafiltration and to increase the decrease in soluble calcium Venus in raw milk by diafiltration.

According to the present invention, the soluble calcium content can be reduced to about 1/10 to 1/30 of each concentration in the initial raw milk. Concentrated milk obtained by concentrating raw milk by ultrafiltration is called retentate regardless of whether diafiltration is performed.

In the present invention, lactic acid bacteria starter and rennet are then added to the concentrated milk when cow's milk or processed milk is used as the raw material milk, whereas when acidified milk or processed milk is used as the raw material milk, the lactic acid bacteria starter and rennet are added to the concentrated milk. , rennet is added to carry out the rennet reaction to convert κ-casein in concentrated milk to para-κ-casein. In this rennet reaction, since the soluble calcium content in concentrated milk is significantly lower than that in raw milk, rennet is added to regular milk or processed milk to cause the rennet reaction. Coagulation of the milk does not occur during the time (30-60 minutes). The rennet used here may be calf rennet or microbial rennet, and usually has a concentration of 15 to 35 ppm/kg.
Add concentrated milk.

In the present invention, when the rennet reaction of the concentrated milk has progressed, a water-soluble calcium salt, such as calcium chloride, is added to cause the concentrated milk to coagulate. Coagulation of concentrated milk by the addition of water-soluble calcium salt is carried out in a very short time of about 1 to several minutes, although it varies depending on the concentration of soluble calcium in Mi1m milk and the amount of water-soluble calcium salt added. That is, by adjusting the temperature of soluble calcium in concentrated milk and the level of water-soluble calcium salt added after the rennet reaction, the coagulation time of concentrated milk and the physical properties of the coagulated curd obtained by coagulation can be controlled. becomes possible. In addition, by maintaining the lactic acid bacteria starter added to the concentrated milk at a high concentration that does not impair the activity, for example, at a temperature of 37 to 38°C, or by increasing the amount of rennet added, it is possible to dissolve the water required for coagulation. The amount of calcium salt added can be reduced.

The curd obtained by coagulating the concentrated milk as described above is cut into dice, warmed, packed in a mold, whey is removed by a press, heated and aged to obtain a cheese product.

As mentioned above, adding a water-soluble calcium salt to concentrated milk prepared from raw milk according to the present invention after performing a rennet reaction can cause milk to coagulate in a very short time. The card making process, which is also an important step in production, can be carried out simply and efficiently based only on the rennet reaction (without using the static method as in the conventional method).

Therefore, according to the present invention, curd formation can be carried out by adding a water-soluble calcium salt during the transfer stage of the concentrated milk subjected to the rennet reaction as described above, thereby making the cheese manufacturing process a continuous process. It also becomes possible.

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Example 1 Total solids 11.9%, fat 3.3% and protein 3.1%
, lactose 4.6% soluble calcium 36.5■/100
Rhône-Poulenc T
lFP10 module membrane area: 0.88rrr (I
Concentrated milk 4 was subjected to ultrafiltration in an IIF batch concentration plant using RIS 303B membrane) and concentrated to a concentration ratio of 2.5.
8 kg of concentrated milk was prepared, and 48 kg of this concentrated milk was subjected to constant volume diafiltration (replenishment of water commensurate with the permeation flux) until the amount of replenishment water reached 48 kg. Then, the obtained milk is again subjected to the above-mentioned ultrafiltration and concentrated to a concentration ratio of 5 to obtain concentrated milk 2.
I got 4 kg.

The concentration of soluble calcium in the concentrated milk thus obtained was 17.5 μ/100 g, which was reduced to 1/11 compared to the milk originally used.

Next, 20 kg of the above concentrated milk was weighed and cooled to 30°C, and then 0.2% by weight of frozen concentrated RD-starter culture was inoculated thereto as a lactic acid bacteria starter to adjust the pH to 6.
2 or less, then add 30 ppm of rennet (manufactured by Christian Hansen) and carry out a rennet reaction for 20 minutes.
:10% was added as an aqueous solution under stirring. Approximately 1 after addition
The milk curdled within minutes.

The obtained curd (coagulum) was cut into 1 CI 11 dice, heated to 30 to 38°C, packed into a mold, and pressed to remove whey. 20 of the obtained press cards
% salt aqueous solution for about 10 hours to add salt to obtain about 9 kg of so-called young cheese. 3 pieces of young cheese
The product is aged for several months.

The above young cheese has a total solid content of 55.0% and a fat of 28.3%.
% and contains 24.4% protein.

Example 2 Total solids 9.16%, protein 3.2, milk ill! 4.4
%, soluble calcium/100 g was pasteurized at 65°C for 30 minutes and cooled to 10°C, and added with 55 mj of lactic acid (special grade).
! The pH was adjusted to 6.48 and the unit was heated overnight. This is 5
Concentrated milk was heated to 0°C and subjected to ultrafiltration in an IIF batch concentration plant using a Rhone-Poulenc IIFP 10 module membrane area: 0.88 (IRIS 3o38 tl) to a concentration ratio of 2.5. 48 kg of concentrated milk was prepared, and this 48 kg of concentrated milk was subjected to constant volume g diafiltration (replenishment of water commensurate with the permeation flux) until the amount of replenishment water reached 48 kg.Then, the obtained milk was again subjected to the above ultrafiltration. The concentrated milk was concentrated to a concentration factor of 5 to obtain 24 kg of concentrated milk.The concentration of soluble calcium in the concentrated milk thus obtained was 21.
The amount was reduced to 1/9 of the amount of skim milk used initially.

Next, 20 kg of the above concentrated milk was weighed, cooled to 35°C, and then 15 kg of rennet (manufactured by Christian Hansen) was weighed and cooled to 35°C.
ppm and carry out the rennet reaction for 20 minutes.
rami milk, 0.1% calcium chloride was added as an aqueous solution under stirring. The milk coagulated about 1 minute after addition.

The obtained curd (coagulum) was cut into 1 cm dice, heated to 30 to 38° C., then packed into a mold and pressed to remove whey. The obtained press curd is used as a blending raw material for processed cheese at a blending rate of 0%, 10%, and 20%.
, 30%, 40%, and 50%. Although a difference in flavor can be felt when it exceeds 30%, it can be judged that there are no major defects overall, and there is no significant difference in texture.

Claims (2)

[Claims] (1) Milk or processed milk is subjected to a treatment combining ultrafiltration and diafiltration to concentrate, and lactic acid bacteria starter and rennet are added to the obtained concentrated milk to obtain κ-casein in the concentrated milk. A method for producing calcium coagulated cheese, which comprises performing a rennet reaction to convert para-κ-casein into para-κ-casein, and then adding a water-soluble calcium salt to coagulate the cheese. (2) Milk or processed milk is acidified by adding lactic acid bacteria starter or lactic acid, and then concentrated through a combination of ultrafiltration and diafiltration, and rennet is added to the resulting concentrated milk. A method for producing calcium coagulated cheese, which comprises carrying out a rennet reaction to convert κ-casein in the concentrated milk into para-κ-casein, and then adding a water-soluble calcium salt to coagulate the cheese.