MXPA00005300A - Method for making a mozzarella type cheese - Google Patents

Abstract

The invention concerns a method for preparing a mozzarella type cheese, which consists in fermenting at least a milk fraction with at least a mesophile bacterial strain and/or at least a thermophilic bacterial strain;adding a portion of each of said fractions to milk so as to obtain flavoured milk;pasteurising said flavoured milk and acidifying it by adding at least an organic acid so as to obtain the spinning pH and maintaining it until the spinning-forming step;seeding said flavoured milk with at least a thermophilic bacterial strain;coagulating it by adding rennet so as to obtain a coagulum which is cut up into pieces and mixed;draining the resulting curd grain so as to obtain a cheese mass of the mozzarella which is then spun and formed into mozzarella cheese units.

Description

MANUFACTURE OF A MOZZARELLA TYPE CHEESE DESCRIPTION OF THE INVENTION La--pre-sente-invention- has -by object a procedure for the preparation of a mozzarella-type cheese. Traditionally, it is known to prepare the -que_3? mozzarella type from a non-skim milk that is fermented with an initiator, natural-whose bacterial strains- are not, characterized. By addition of rennet, this non-skimmed milk is then coagulated in the form of a curd that is cut and stirred, and then separated from the whey. The curd is drained and acidified in mold, in the presence of thermo-row bacteria, for * 2 to 6-hours. This, curd is then cut into pieces, and placed in water at 90 ° C, to be spun to obtain a • Mozzarella type cheese. 1- traditional procedure. preparation of a mozza.r_e.lla type cheese is prolonged, and presents successive manipulations, which are. difficult to handle industrially. On the other hand, the FR patent application 2,555,865 discloses a process for preparing a paste with the cheese flavor that can be used for the aromatization of food compositions, for example, melted cheeses. In the course of this procedure, a milk concentrate, which has a dry extract ratio of 30%, is subjected to a first fermentation stage by thermophilic bacterial strains, followed by a second stage of fermentation by bacterial strains. and / or cryophiles. The paste with the cheese flavor thus obtained is then pasteurized and added to a food composition to reinforce the aromatic character. The procedure described in the patent application FR 2,555,865 allows to alleviate the deficiency of aromatic note that can be found in the industrial manufacture of certain food compositions, adding to these a cheese-flavored paste, obtained by fermentation of a milk concentrated by strains bacterial mesophilic and thermophilic bacterial strains traditionally used by cheese makers. Although it allows an improvement of the aromatization of food compositions, the patent application FR 2,555,865 does not propose a simple and rapid industrial process for the manufacture of cheeses and, more particularly, of mozzarella-type cheeses.

EP-A-312,359 relates to a method of manufacturing mozzarella-type cheese, the purpose of which is to increase the yield of cheese by a direct acidification treatment by mineral acids, followed by a heat treatment of activated pasteurization. After cooling, the milk is post acidified with the same acids, inoculated with ferment, fermented, added with rennet to form a curd, the curd is cut, heated and agitated, and then molded. US-A-5, 431, 931 relates to a process for manufacturing soft-type cheese spun from a skim or part-skim milk to obtain low-fat cheeses. For this, dry pre-dried lean bases are used, which are reconstituted in skimmed milk, and this substrate is treated with yogurt-type ferments and the rennet, to form a curd which then undergoes the classic operations of making soft spun cheese. In the Journal of Dairy Sciences, 1996, pages 1903-1910, the effect of the milk fat ratio on the functional properties of low-fat mozzarella cheeses in a manufacturing comprising a Cheddarization treatment with heating of the curd is described.

US-A-4, 948, 599 relates to the rapid and uninterrupted manufacture of a cheese paste from concentrated milk by ultrafiltration, inoculation of the retained material with lactic acid and lactic acid, addition of rennet and heating in the presence of the permeate material that comes from the ultrafiltration, to produce a curd that is then kneaded hot and molded. In FSTA, 81-2-01-page 0131, describes the uninterrupted production of mozzarella-type cheese by addition of rennet and addition of ferments, fermentation, heating, addition of lactic acid and formation of a curd in a vertical tube, cutting of the curd at the top of the tube, placing in a hot hopper, draining the whey on a perforated rotating plate, and then kneading and molding the curd. In the domain of the cheese industry, there is no known simple and rapid procedure that allows the production of mozzarella-type cheeses that present a pleasant taste and a regular consistency. On the other hand, there are variations in quality, particularly at the level of texture, taste and conservation of mozzarella-type cheeses, during industrial manufacture. These variations have been identified as linked to decalcification problems during the stages of runoff and acidification. The object of the present invention is to propose a simple, rapid and industrially applicable method that allows to alleviate these problems and that allows making mozzarella type cheeses that have a typical texture of mozzarella and a creamy taste, of the farm type. For this, in the process according to the present invention, at least a fraction of the milk is fermented with at least one mesophilic bacterial strain and / or at least one thermophilic bacterial strain, a portion of each of these fractions is added to the milk, to obtain a flavored milk, this flavored milk is pasteurized and acidified by the addition of at least one organic acid, to reach the spinning pH and maintain it until the spin-formed step, it is sown with at least one thermophilic bacterial strain, coagulates by addition of rennet, to obtain a clot that is cut into pieces keeping the temperature at 28-35 ° C and is stirred, the curd grain thus produced is drained to obtain a mass of mozzarella-type cheese that is spun and form below in units. Against all expectations, it has been found that the simple and rapid method according to the invention allows the manufacture of a mozzarella-type cheese, although not presenting an acidification stage in a mold of 2 to 6 hours, normally necessary for texturing in the traditional process. The elimination of the acidification step, in the process according to the invention, makes it possible to produce a mozzarella type cheese which has a better regularity of the texture and a better conservation. On the other hand, it has been found with surprise that this procedure allows to industrially manufacture mozzarella-type cheese that has organoleptic and gustatory qualities quite close to those of a mozzarella cheese made in a traditional and artisanal way. For milk, it is meant to designate a milk of animal origin, such as cow's milk, goat's milk, sheep's milk, female buffalo's, zebu's, mare's, donkey's, camel's, etc. This milk can be a milk in its natural state, a reconstituted milk, a skimmed milk, or a milk added with compounds necessary for the growth of bacteria, for the treatment of milk, or for the final qualities of fresh cheese, as fatty materials , yeast extract, peptone and / or a surfactant, for example.

This milk must be pasteurized, that is, it must have undergone a classic pasteurization treatment. These techniques are well known to the person skilled in the art. In the remainder of the description, the expression? Will be used, is formed in units "to designate a step of forming the mass of mozzarella-type cheese in desired volumes, by preparing this more plastic in forms. in units of 5-400 g In the process according to the invention, it can be fermented for 3-24 hours at 30-45 ° C and at a pH of 4.0-5.5 at least a fraction of milk with 0.1-10% at least A mesophilic bacterial strain and / or at least one thermophilic bacterial strain The fermented milk fraction (s) with at least one mesophilic bacterial strain allows the development of the specific aromatic note of a mozzarella-type cheese. fractions of fermented milk (s) with at least one thermophilic bacterial strain allow the development of a weak aromatic note, and above all an acidification that contributes to the formation of a specific taste of a mozzarella-type cheese. As thermophilic bacterial strains Streptococcus thermophilus, Lactobacillus delbrukii subsp. Bulgaricus, Lactobacillus johnsonii and / or Lactobacillus helveticus, and as mesophilic bacterial strains Lactococcus lactis subsp. Lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. mesenteroids, Leuconostoc lactis and / or Enterococcus faecium. They can be used particularly as thermophilic bacterial strains, the strain of Streptococcus thermophilus CNCM 1-1383, deposited on December 8, 1993, or the strain of Streptococcus thermophilus CNCM 1-141, deposited on May 18, 1994, according to the Treaty of Budapest, in the National Collection of Cultures of Microorganisms, INSTITUT PASTEUR, 25 rué du Docteur Roux, F-75724 PARIS CEDEX 15, France. They can be used particularly as sum mesophilic bacterial strains deposited on December 19, 1997, according to the Budapest Treaty, in the National Collection of Cultures of Microorganisms, INSTITUT PASTEUR, 25 rué du Docteur Roux, F-75724 PARIS CEDEX 15, France . These mesophilic bacterial strains are the strain of Leuconostoc mesenteroides subsp. mesenteroides CNCM 1-1956, the strain of Leuconostoc mesenteroides subsp. Mesenteroides CNCM 1-1957, the strain of Leuconostoc lactis CNCM 1-1958, the strain of Enterococcus faecium CNCM 1-1959, the strain of Lactococcus lactis subsp. lactis biovar diacetylactis CNCM 1-1960, the strain of Lactococcus lactis subsp. lactis biovar diacetylacis CNCM 1-1961 and / or the strain of Lactococcus lactis subsp. lactis biovar diacetylacís CNCM 1-1962 and make the object of the present application. Preferably, the milk fraction (s) with at least one mesophilic bacterial strain is fermented for 9-12 hours at 28-32 ° C at a pH of 4-4.4. Preferably, it is fermented for 4-7 hours at 36-40 ° C at a pH of 4.1-4.5 the milk fraction (s) with at least one thermophilic bacterial strain. A portion of each of these fractions is then added to the fermented milk, to obtain a flavored milk. You can particularly add these portions to milk that has a fatty material ratio of 1.5-4%. Preferably, the portion (s) of fermented fractions with at least one mesophilic bacterial strain and / or at least one thermophilic bacterial strain is added to obtain a flavored milk having a pH of 6.35-6.55. Thus, a partial demineralization of the flavored milk can be promoted. To obtain such a pH, the portion or portions of fermented fractions can be added with at least one mesophilic bacterial strain and / or at least one thermophilic bacterial strain at a rate of 1-10% relative to the total milk weight. This flavored milk is then pasteurized, and acidified by the addition of at least one organic acid, to reach the spinning pH and maintain it until the spinning-forming step. A spin pH of 5.2-6 can be achieved and maintained until the spin-formed step. The flavored milk can be acidified by the addition of citric acid and / or lactic acid. The aromatic milk is then sown with at least one thermophilic bacterial strain, such as those described above. Seed with 1-3% of at least one thermophilic bacterial strain, relative to the total weight of the flavored milk, and maintain the temperature at 30-35 ° C, to moderate the development of this or of these thermophilic bacterial strains , for example . The flavored milk can be thermally treated up to 37 ° C, to reach the optimum temperature of rennet activity, during coagulation, for example. The aromatized milk can then be coagulated for 15-35 minutes by the addition of 6-35 g of rennet, depending on the potency of the rennet, per 100 kg of flavored milk, to obtain a clot. This clot is then cut into pieces that are shaken, to obtain a grain of curd. This curd is then drained in mold, while maintaining the temperature at 28-35 ° C, to maintain the fixed pH value and thus a constant calcium proportion. This prevents a very strong demineralization, which allows to obtain a constant texture of mozzarella cheese, and optimize its shelf life. In addition, maintaining the temperature at 28-35 ° C, the fermentation of the curd grain can be moderated by the thermophilic bacterial strain (s), previously planted, and thus optimize the value of the proportion in dry material of the curd grain to a value of 35-45%. A mozzarella-type cheese dough is thus obtained, which is cut, spun and then formed into units. Preferably, units of 5-400 g are formed, which are conditioned in a salt water solution, by the addition of 0.1-1% sodium chloride, in an airtight container of rigid or flexible plastic material. Preferably, the temperature at 26-32 ° C is maintained from the stirring stage to the spinning-forming step. The subject of the present invention is also the mozzarella type cheese obtained by the application of the process. This mozzarella type cheese has a good typical and regular texture, and a taste of farm type quite close to those of a mozzarella type cheese traditionally made. The process for preparing a mozzarella-type cheese according to the invention is described in more detail with the help of the following examples. The percentages are given by weight, unless otherwise indicated.

Example 1 A mozzarella-type cheese was prepared according to the method of the invention. For this, it was fermented for 5 hours at 38 ° C at a pH of 4.4 a milk fraction with 0.4% of the strain Streptococcus thermophilus CNCM 1-1383, and for 10 hours at 30 ° C at pH 4.3 a fraction of milk with 0.4% of strain Lactococcus lactis subsp. lactis biovar diacétylactis CNCM 1-1962. 22 ml of the fraction of milk fermented with strain CNCM 1-1383 and 35 ml of the fraction fermented with the strain CNCM 1-1962 were added to 1 liter of milk that had a percentage of fatty material of 2.9%, for obtain a flavored milk at pH 6.5. This flavored slurry was then pasteurized, and acidified with 0.74 g of citric acid and 1.48 g of lactic acid in 50% solution, to reach a spinning pH of 5.5 and maintain it until the spinning-forming step. The flavored milk thus obtained was thermally treated to maintain its temperature at 32.5 ° C during the coagulation stage. It was then sown with 1% of the thermophilic bacterial strain Streptococcus thermophilus CNCM I-1421. It was coagulated for 20 minutes by adding 0.1 g of microbial rennet powder to 1 / 150,000th, in the form of a 1% diluted solution, to obtain a clot that was cut into pieces and shaken. A grain of curd was thus made. The curd grain was squeezed out in mold, to obtain a mass of mozzarella-type cheese, which was cut, spun and formed into units of 100 g. From the stirring stage to the spinning-forming stage, the temperature of the medium was maintained at 30 ° C. These 100 g mozzarella cheeses were then conditioned in hermetic flexible plastic containers, in which they are bathed in a solution of water containing 0.5% sodium chloride, called latticello. These mozzarella type cheeses had a taste of farm and regular type, function of the bacterial strains used, and the typical and regular texture.

Example 2 A mozzarella-type cheese was prepared according to the method of the invention. For this, it was fermented for 7 hours at 34 ° C at a pH of 4.6, a fimilk fraction with 0.3% of the strain Leuconostoc mesenteroides subsp. mesenteroides CNCM 1-1957, with 0.3% of the strain Lactococcus lactis subsp. lactis biovar diacetylactis CNCM 1-1961 and with 0.3% of the strain Enterococcus faecium CNCM 1-1959. It was fermented for 7 hours at 30 ° C at pH 4.6 a second milk fraction with 0.4% of the strain Lactococcus lactis subsp. lactis biovar diacetylactis CNCM 1-1962. ml of the fifraction of fermented milk were then added with the strains CNCM 1-1961, CNCM 1-1957 and CNCM 1-1959, and 30 ml of the second fraction of milk fermented with the strain CNCM 1-1962 to 1 liter of milk that had a percentage of fatty material of 2.9%, to obtain a flavored milk at pH 6.5. This flavored slurry was then pasteurized, and acidified with 0.74 g of citric acid and 1.48 g of lactic acid in 50% solution, to reach a spinning pH of 5.5 and maintain it until the spinning-forming step. The flavored milk thus obtained was thermally treated to maintain its temperature at 32.5 ° C during the coagulation stage. It was then sown with 1% of the thermophilic bacterial strain Streptococcus thermophilus CNCM I-1383. It was coagulated for 20 minutes by the addition of 0.1 g of microbial rennet powder to 1 / 150,000 s or, in the form of a 1% diluted solution, to obtain a clot that was cut into pieces and shaken. A grain of curd was thus made. The curd grain was squeezed into a mold, to obtain a mozzarella-type cheese dough, which was cut, spun and formed into units of 5 g. From the agitation stage to the spin-formed stage, the medium temperature was maintained at 30 ° C. These 5 g mozzarella type cheeses were then conditioned in hermetic flexible plastic containers, in which they are bathed in a solution of water containing 0.5% sodium chloride, called latticello. These mozzarella type cheeses had a taste of farm and regular type, function of the bacterial strains used, and the typical and regular texture.

Claims (11)

1. CLAIMS 1. Method of preparing a mozzarella-type cheese, in which: - at least one fraction of milk is fermented with at least one mesophilic bacterial strain and / or at least one thermophilic bacterial strain, - a portion of each is added one of these fractions with milk, to obtain a flavored milk, - this flavored milk is pasteurized and acidified by the addition of at least one organic acid, to reach the spinning pH and to maintain it until the spinning-forming stage, - sow the milk flavored with at least one thermophilic bacterial strain, - coagulate by addition of rennet, to obtain a clot - cut the clot into pieces and shake, drain the curd grain thus manufactured, to obtain a mass of cheese mozzarella type, while maintaining the temperature at 28-35 ° C, - and cut, spun and then this mass of mozzarella-type cheese is formed into units.
2. 2. Process according to claim 1, in which mesophilic bacterial strains are used to ferment at least one milk fraction, the strain of Leuconostoc mesenteroides subsp. mesenteroides CNCM 1-1956, the strain of Leuconostoc mesenteroides subsp. mesenteroides CNCM I-1957, the strain of Leuconostoc lactis CNCM 1-1958, the strain of Enterococcus faecium CNCM 1-1959, the strain of Lactococcus lactis subsp. lactis biovar diacetylactis CNCM 1-1960, the strain of Lactococcus lactis subsp. lactis biovar diacetylacis CNCM 1-1961 and / or the strain of Lactococcus lactis subsp. lactis biovar diacetylacis CNCM 1-1962
3. 3. Process according to claims 1 and 2, in which it is fermented for 5-24 hours at 30-45 ° C and at a pH of 4.0-5.5 at least one fraction of milk with 0.1-10% of at least one bacterial strain mesophilic and / or thermophilic.
4. 4. Process according to claims 1 to 3, in which the portion (s) of fermented fractions are added with at least one mesophilic bacterial strain and / or at least one thermophilic bacterial strain, to obtain a flavored milk having a pH of 6.35. -6.55.
5. 5. Process according to claims 1 to 4, in which the milk has a proportion of fatty material of 1.5-4%.
6. 6. Process according to claims 1 to 5, in which the flavored milk is acidified by the addition of at least one organic acid, to reach a spinning pH of 5.2-6 and maintain it until the spinning-forming step.
7. 7. Process according to claims 1 to 6, in which the organic acid is citric acid and / or lactic acid.
8. 8. Process according to claims 1 to 7, in which scented milk is seeded with 1-3% of at least one thermophilic bacterial strain.
9. 9. Process according to claims 1 to 8, in which the flavored milk is thermally treated up to 30-37 ° C before coagulating it.
10. 10. Process according to claims 1 to 9, in which flavored milk is coagulated for 15-35 minutes.
11. 11. Cheese of mozzarella type obtained by the application of the method according to any of claims 1 to 10.