MXPA00005463A - Method for making mozzarella-type cheese - Google Patents

Abstract

The invention concerns a method for making mozzarella-type cheese, which consists in fermenting at least a milk fraction with at least a thermophilic bacterial strain and at least a milk fraction with a mesophile bacterial strain;adding a portion of each of said fractions to milk;coagulating the resulting flavoured milk by adding rennet, to obtain a coagulum which is cut up into pieces and mixed in a vat;instantaneously separating continuously the resulting curd grain whey to obtain a mozzarella-type cheese mass;spinning and forming said mozzarella cheese mass in units.

Description

MANUFACTURE OF MOZZARELLA TYPE CHEESE Description of the invention The subject of the present invention is a method for preparing a mozzarella-type cheese. Traditionally, it is known to prepare mozzarella-type cheese from a raw milk that is fermented with a natural initiator, where the bacterial strains are not characterized. By addition of rennet, the raw fermented milk is then coagulated in the form of a curd that is cut, mixed, stirring and then drained, in order to separate the whey. The curd is drained and acidified in mold, in the presence of thermophilic bacteria, for 2 to 6 hours. This curd is then divided into pieces and soaked in water at 90 ° C, to be spun and get a MozTarella type cheese. The traditional artisan process of preparing a mozzarella-type cheese is prolonged and presents successive manipulations that are difficult to monitor industrially.

On the other hand, the French patent application FR 2,555,865 describes a process for preparing a cheese-flavored paste that can be used for the aromatization of food compositions, for example, of melted cheeses. In the course of this process, a milk concentrate, having a dry extract ratio of 30%, is subjected to a first fermentation step by the thermophilic bacterial strains, followed by a second fermentation step by mesophilic bacterial strains and / or cryophiles. The cheese-flavored paste obtained in this way is then pasteurized and added to a food composition, in order to reinforce the aromatic character. The procedure described in the French patent application FR 2555 865 allows to alleviate the lack of aromatic note that can be found in the industrial manufacture of certain food compositions, adding to these a cheese flavor paste, obtained by fermentation of a concentrated milk by thermophilic bacterial strains and mesophilic bacterial strains, traditionally used by cheese makers.

Although an improvement of the aromatization of the food compositions is allowed, this document does not propose a simple and rapid industrial process for the manufacture of cheeses and, more particularly, of mozzarella-type cheeses. In the domain of the cheese industry, no simple and rapid procedure is known that allows the production of mozzarella-type cheeses that have the taste, texture, smoothness and regular consistency of a mozzarella-type cheese made by hand. On the other hand, quality variations are observed, mainly at the level of the texture, flavor and conservation of mozzarella-type cheeses, at the time of industrial manufacture. These variabilities have been identified as those that are linked to the problems of decalcification after the stages of runoff and acidification in the mold. The objective of the present invention is to propose a simple, fast and industrially applicable procedure, which allows to solve these problems and which allows the production of mozzarella-type cheeses having the same characteristics as those made by hand, which is a typical texture of mozzarella. and an authentic farmer flavor. For this purpose, in the process according to the present invention, at least one milk fraction is fermented with at least one thermophilic bacterial strain and at least one milk fraction with at least one bacterial, esophilic strain, a portion of each is added. one of these portions to the milk, the aromatized milk, elaborated in this way, is coagulated by the addition of rennet, in order to obtain a clot, this clot is cut into portions that are mixed by stirring in a vat, they are separated instantaneously, in a continuous way, the whey of the curd grain elaborated in this way, in order to obtain a mass of mozzarella-type cheese that is spun and which is then formed into units. Against all expectations, it has been found that the simple and rapid procedure according to the invention allows the production of a mozzarella-type cheese, which does not present a stage of runoff and acidification in mold of 2 to 6 hours, normally necessary for textuxization in the traditional procedure.

The suppression of the conventional runoff and acidification step, in the process according to the invention, allows a considerable time gain and cost gain. On the other hand, it has been found with surprise that this procedure allows the industrial production of mozzarella-type cheese which has the organoleptic and gustatory qualities comparable to those of a mozzarella-type cheese made in a traditional and artisanal way. For milk, it is intended to designate a milk of animal origin, such as cow's milk, goat's milk, sheep's milk, buffalo's milk, zebu's milk, donkey's milk, donkey's milk, camel's milk, etc. This milk can be a milk in the native state, a reconstituted milk, a skimmed milk, or a milk added with compounds necessary for the growth of the bacteria, for the treatment of the milk or for the final qualities of the fresh cheese, as fats, 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 subsequent description, the expression "the unit is formed" will be used to designate a step of forming the mozzarella cheese mass in the desired volumes, by converting this plastic mass into shapes. Preferably in the form of units of 5 to 400 g. Preferably, in the process according to the invention, it is fermented from 3 to 24 hours, at 20-45 ° C and at a pH of 4.0-5.5, at least one milk fraction with 0.1 to 10% of at least one strain thermophilic bacterial, and at least one fraction of milk with 0.1-10% of at least one bacterial strain row. 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. The fermented milk fraction (s) with at least one thermophilic bacterial strain allows the development of a weak aromatic note and above all an acidification necessary for the formation of the specific texture and flavor of a mozzarella-type cheese.

Streptococcus thermophilus, Lactobacillus delbruekii subspecies vulgaricus, Lactobacillus j ohnsonii and / or Lactobacillus helveticus and as mesophilic bacteria LaclTococcus lactis subspecies lactis biovar diacetylactis, Leuconostoc mesenteroid.es subspecies mesenteroides, Leuconostoc lactis and / or Enterococcus faeci can be used mainly as thermophilic bacterial strains. um. The strains 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 Biotechnology, can be used mainly as thermophilic bacterial strains. Budapest, in the National Collection of Microorganisms, PASTEUR INSTITUTE, 25 Rue du Docteur Roux, F-75724 PARIS CEDEX 15, France. They can be used mainly as bacterial strains mesophilic those deposited on December 19, 1997, under the Treaty of Budapest, in the National Collection of Microorganisms, PASTEUR INSTITUTE, 25 Rué du Docteur Roux, F-75724 PARIS CEDEX 15, France. These mesophilic bacterial strains are the strains of Leuconostoc mesenteroides subspecies esenteroides CNCM 1-1956, the strain of Leuconostoc mesenteroides subspecies 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 subspecies lactis biovar diacetylactis CNCM 1-1960, the strain of Lactococcus lactis sub-species lactis biovar diac-etylactis CNCM 1-1961 and / or the strain of Lactococcus lactis subsp. lactis biovar diacetylactis CNCM 1-1962 and are the target of the present application. Preferably, s-e ferments for 9 to 12 hours at 28-32 ° C to a pH of 4-4.6 the milk fraction (s) for at least one mesophilic bacterial strain. Preferably, the milk fraction or fractions are fermented for 4-7 hours at 36-40 ° C to a pH of 4.1-4.5 by at least one thermophilic bacterial strain. A portion of each of these fractions is then added to the milk in sufficient quantity, in order to reach the spinning pH and maintain it until the spinning-forming stage. Preferably, this spinning pH has a value of 5.2-5.7. To do this, the portion (s) of the fermented fractions can be added with at least one thermophilic bacterial strain, at a ratio of 1 to 40% relative to the total weight of the milk and the portion or portions of fermented fractions with at least one mesophilic bacterial strain at a rate of 1-40% in relation to the total weight of the milk. These portions can be added mainly to milk that has a fat content ratio of 1.5 to 4%, in order to regulate the final fat of mozzarella cheese. The aromatized milk can be treated until 30-37 ° C, in order to reach the optimum temperature of rennet activity at the time of coagulation. The aromatized milk can then be coagulated for 15 to 35 minutes, by the addition of 6 to 35 g of rennet, depending on the strength of the rennet, for 100 kg of flavored milk, in order to obtain a clot. The clot is then divided into portions that are mixed by stirring them in a tub, in order to obtain a curd grain where the dry matter, from 35 to 45%, is optimal for the spinning-forming stage. The serum of the curd grain is then instantaneously separated, in a continuous manner, so as to obtain a mass of mozzarella-type cheese. This separation can be carried out on a filter drum. This mass of mozzarella-type cheese is then spun into units. Preferably, units of 5 to 400 g are formed w can be conditioned in a salt water solution, mainly, by addition of 0.1 to 1% of. sodium chloride, in an airtight container of rigid or flexible plastic material. Preferably, the temperature is maintained at 26-32 ° C from the mixing step by stirring to the spin-forming step. The present invention also aims at mozzarella-type cheese, obtained by putting into operation the. process. This mozzarella type cheese has a typical texture and an authentic farm flavor, comparable to those of a mozzarella cheese made in a traditional way. 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 is prepared according to the process of the invention. To do this, it is 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 I-13B3 and for 10 hours at 30 ° C at pH 4.3, a fraction of milk with the strain Lactococcus lactis subsp. lactis biovar diacetylactis CNCM 1-1962. 38 ml of the milk fraction fermented by strain CNCM 1-1383 and 229 ml of the fraction fermented by strain CNCM 1-1962 are added to 1 liter of milk, which has a 2.9% fat content, way to obtain a flavored milk at a pH of 5.7. The flavored milk obtained in this way is thermally treated so as to maintain its temperature at 32.5 ° C for the coagulation stage. It is coagulated for 20 minutes by adding 0.1 g of animal rennet to 1 / 10,000 °, in order to obtain a clot that is divided into portions and then mixed by stirring in a tank. A grain of curd is made in this way.

The serum of the curd grain is instantaneously separated on the filtering drum, so as to obtain a mass of mozzarella-type cheese, which is spun and which is formed in units of 100 g. From the mixing-by-stirring stage to the spinning-forming step, the medium temperature is maintained at 30 ° C. These 100 g mozzarella type cheeses are then conditioned in hermetic, flexible plastic containers, which are bathed in a water solution containing 0.5% sodium chloride, called reticules. These mozzarella type cheeses have an authentic farmer flavor and typical texture.

Example 2 A mozzarella-type cheese is prepared according to the process of the invention. To do this, ferment for 7 h to 34 ° C, at a pH of 4.6, a first milk fraction with 0.3% of the strain Le uconos t oc mesen t eroi des subspecies mesen teroi des CNCM 1-1957, with 0.3% of the strain La ct ococc us lac ti s subspecies bi or var di acetyl acti s CNCM 1-1961 with 0.3% of the strain In the cocus fa eci um CNCM 1-1959. _ A second fraction of milk with 0.4% of the strain Lactococcus lactis subspecies l a c ti s bi o var di acetyl a c ti s CNCM 1-1962 is fermented for 7 hours at 30 ° C, at pH 4.6. A third milk fraction with 0.4% of Strep t ococc us thermophilus CNCM 1-1421 strain is fermented for 5 hours at 38 ° C, at pH 4.6. 30 ml of the first fraction of milk fermented by the strains CNCM I-1961, CNCM 1-1957 and CNCM 1-1959, 30 ml of the second fraction of milk fermented by the strain CNCM 1-1962 and 10 ml are added. of the third fraction of milk fermented by strain CNCM 1-1421 to 1 liter of milk that has a fat content of 2.9%, in order to obtain a flavored milk at pH 5.7. The flavored milk obtained in this way is thermally treated so as to maintain its temperature at 32.5 ° C for the coagulation stage. It is coagulated for 20 minutes by the addition of 0.1 g of animal rennet to 1 / 10,000 °, so as to obtain a clot that is divided into portions and mixed by stirring in a tank. A grain of curd is obtained in this way.

The serum of the curd grain is instantaneously separated on a filter drum, so as to obtain a mass of mozzarella-type cheese, which is spun and which is formed in units of 5 g. From the step of mixing by stirring to the spinning-forming step, the medium temperature is maintained at 30 ° C. These 5-g mozzarella type cheeses are then conditioned in flexible plastic hermetic containers, which are bathed in a water solution containing 0.5% sodium chloride, called reticules. These mozzarella cheeses have an authentic farmer flavor and the typical texture.

Claims (10)

1. CLAIMS 1. A method of preparing a mozzarella type cheese, in which: - at least one milk fraction is fermented with at least one thermophilic bacterial strain and at least one milk fraction with at least one mesophilic bacterial strain. a portion of each of these fractions is added to the milk, the flavored milk, thus elaborated, is coagulated by addition of rennet, in order to obtain a clot, this clot is cut out in portions that are mixed by stirring them in a vat, the serum of the curd grain prepared in this way is separated instantaneously, in a continuous manner, so as to obtain a mass of mozzarella-type cheese, - it is spun and this mass of mozzarella-type cheese is immediately formed in units.
2. 2. The method according to claim 1, in which mesophilic bacterial strains are used to ferment at least a fraction of milk, the strain of Leuconostoc mesenteroides subspecies 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. Biovar diacetylactis CNCM 1-1961 and / or the strain of Lactococcus lactis subsp. lactis biovar diacetylactis CNCM 1-19.623. The process according to claims 1 and 2, wherein it is fermented for 3 to 24 hours at 20-45 ° C, and at a pH of 4.0-5.5, at least a fraction of milk with 0.1-10% at least a thermophilic bacterial strain, and at least one milk fraction with 0.1-10% of at least one mesophilic bacterial strain. 4. The process according to claims 1 to 3, wherein the portions of each of the fractions added to the milk are in sufficient quantity, in order to reach the spinning pH and maintain it until the spinning-forming stage. 5. The process according to claims 1 to 4, wherein the spinning pH is 5.2-5.7. 6. The process according to claims 1 to 5, wherein the milk has a fat content ratio of 1.5-4%. 7. The process according to claims 1 to 6, wherein the flavored milk is thermally treated to 30-37 ° C before coagulating it. 8. The process according to claims 1 to 7, wherein the flavored milk is coagulated for 15 to 35 minutes. 9. The process according to claims 1 to 8, wherein the temperature is maintained at 26-32 ° C from the step of mixing by stirring to the spin-forming step. 10. The mozzarella type cheese obtained by putting into operation the process according to any of claims 1 to 9.