NZ209748A - Making portioned cheese; filled into packages before coagulation - Google Patents

Description

New Zealand Paient Spedficaiion for Paient Number £09748 209748 priority Date(s): Complete Specification Filed: Class: .. .0. MC.'.Q. loo.;.

Publication Date: ....

P.O. journa\. Tio: ... J, &Qy* Patents Form No. 5 AlKNDED urivi^r S^c^ion .

Patents Act u>ij ulun 5 Ntexf.

ASSISTANT COMniSSlONER OF PATENTS NEW ZEALAND PATENTS ACT 1953 COMPLETE SPECIFICATION "A PROCESS FOR MAKING PORTIONED CHEESE" WE JENS PETER HANSEN, AARHUS^ A/S, incorporated in Denmark, of Carl Blochs Gade 37, DK-8100 Aarhus C, Denmark, hereby declare the invention, for which^iVwe pray that a patent may be granted to^p^/us, and the method by which it is to be performed, to be particularly described in and by the following statement -1- (followed bv Dacip> 1al 1A 2 097 4 8 A process for making portioned cheese The presfent invention relates to a process for making portioned cheese, in particular fresh unripe cheeses, such as White Cheese, Feta, Cream Cheese, Cheddar and cottage cheese.

When cheese is manufactured according to the classic method the starting material is usually cow's milk or goat's milk, which may be homogenized. The milk may be used as whole milk, i.e. with its total solids content, 10 or a major or minor portion of the cream may be centri-fuged off.

The milk is coagulated by addition of rennet, and the coagulum is processed into cheese in several processing 15 steps, comprising filtration of the separated whey, pressing in moulds and ripening or storage of the pressed cheeses. Sometimes the coagulum is also cooked and washed.

Instead of coagulating the milk by addition of rennet 20 it is known to effect acidification, either by addition of a lactic acid forming bacterial culture or an inorganic acid, such as phosphoric acid, or an organic acid, e.g. lactic acid or gluconic acid. Also a neutral acidogen may be added, such as glucono-delta-lactone which 25 releases gluconic acid by hydrolysis, cf. the US Patent Specifications 2 982 654 and 3 620 768.

Addition of acid to a pH below about 5.0 usually causes instantaneous coagulation of the proteins in the milk.

/ It is known to replace the whole milk or skim milk starting material in the cheese making by a milk concentrate formed by ultrafiltration or diafiltration of the milk. Whole milk has a solids content of about 12!o, of 209748 2 which about 3.5% is protein, about 3.5% is fat and the balance is lactose, minerals and small amounts of other substances, such as vitamins, etc. Ultrafiltration causes removal of a large portion of the water and the 5 low-molecular substances, in particular the lactose and minerals, dissolved in the water. The retentate with a concentration of 35 to U0% solids constitutes a liquid cheese milk, which is processed into cheese in the usual manner by coagulation of the protein, recovery of the 10 coagulum, pressing and subsequent treatment in the usual manner.

The described method of making cheese is very time-consuming and laborious. It is moreover uneconomical 15 in that a considerable portion of the solids of the milk is lost, e.g. by low fermentation processes, or occurs in by-products of low commercial value.

The object of the present invention is to provide a more 20 rational and labour-saving process for making portioned cheese.

Another object of the invention is to make cheeses with an improved yield, i.e. with a greater content of the 25 original solids content of the milk.

Accordingly, the invention relates to a process for making portioned cheese, wherein concentrated cheese milk is mixed, preferably continuously, with ordinary 30 auxiliary substances and additives, including acidogen, for starting the curdling and ripening processes, and then the mixture is filled into individual packages which are closed hermetically and left to stand at a suitable temperature until the curdling and ripening processes 35 are completed, and the process is characterized by using a chemically well-defined acidogen, adapting the amount of the acidogen and the mixing conditions, including* temperatures and flow periods, etc., so that the /3loc\'im 3 concentrated cheese milk containing the said auxiliary substances and additives coagulate preferably after the introduction into the individual packages and is transformed through the curdling and ripening processes.

The making of cheese by the process of the invention is preferably continuous, as mentioned, there being used concentrated cheese milk, which has got the composition the finished cheese is to have by addition of common 10 auxiliary substances and additives, such as rennet, lipase, organic acids, calcium chloride, stabilizers, emulsifiers, phosphates, citrates, salts and acidogens. While liquid, the mixture is distributed in small containers, which are closed hermetically and stored 15 under conditions which, because of the presence of acidogen, result in coagulation and cheese formation and also ripening. However, it is possible to mix the concentrated cheese milk with the auxiliary substances and the additives portionwise, but the amount of the acidogen 20 and the conditions of mixing are then to be so adapted that the mixture is liquid, non-coagulated or only partly coagulated when it is distributed in the individual packages. wherein a concentrated cheese milk is first produced, containing the usual auxiliary substances and additives and having the same composition as the finished cheese a particularly adapted acid-forming bacterial culture is added immediately after the liquid product is pasteurized and while it is still hot, viz. 55 to 60°C, and the product is then transferred to a container which 35' is closed hermetically and left to stand under suitable United-States Patent Specification No: 4194011 disclose a continuous process for making cheese, is to have. To convert this liquid product to cheese, conditions for cheese formation and ripening. 2 097 4 8 However, in this known method it is difficult to control the process and to obtain uniform end products because bacterial cultures often have a varying composition and activity, and because the mixing has to take place at 5 a high temperature involving a risk of uncontrollable deterioration of the bacterial culture.

In the process of the invention, the cheese milk containing auxiliary substances and additives is expediently pumped 10 through a closed pipe system in which the mixing with acidogen takes place and from where the mixture is dispensed directly into the indivicual packages.

As all additives have a well-defined composition, the 15 process can be controlled with great accuracy. Thus, temperatures and treatment periods can be adjusted more favourably so that no coagulation or only partial coagulation will take place before the mixture has been transferred to the individual packages. Also the fer-20 mentation reactions and ripening processes characteristic of the cheese formation preferably take place in the package after it has been closed hermetically.

The method is very labour-saving and can be carried out 25 without any risk of contamination. It is not necessary to add bacterial cultures, which do not have a well-defined composition and whose effect is difficult to control. The use of a chemically well-defined acidogen permits a precise pH adjustment to be maintained so that 30 the curdling and ripening processes proceed uniformly and at a constant rate during the continuous process.

The preferred acidogen is glucono-delta-lactone, but it is also possible to use another chemical compound 35 with corresponding properties, such as those described in the US Patent Specification 3 620 768. 209748 The finished cheese product has retained the original composition of the milk solids essentially unchanged. There is no conversion of the lactose contained in the milk. The yield is therefore high in relation to milk 5 solids.

The cheese milk used as the starting material is expediently formed by ultrafiltration or diafiltration which gives a liquid concentrate with a high content 10 of protein.

The additives, including the acidogen, are expediently introduced continuously by metering means in the pipe system for mixing with the cheese milk. Thus, the 15 acidogen can be introduced in the concentrated cheese milk in the form of a dry powder by means of a screw or a worm metering device, from which the atmospheric air has been expelled by means of gaseous carbon dioxide. This obviates the necessity of suspending or dissolving 20 the acidogen in water with consequent dilution of the cheese milk and of introducing air into the cheese, which might cause bubbles or holes.

The process of the invention will be explained more fully 25 below by means of some working examples.

EXAMPLE 1 Milk with a pH of 6.7 and about 12X1 solids, about 3.4% 30 protein and about 3.5% fat is heated to 98°C for 15 seconds. Then it is cooled to 60°C and homogenized at a pressure of 190 kg/cm2, cooled to 8°C and mixed with an 0.15% starter distillate through a static in-line mixer for immediate reduction of pH to 6.10.

The mixture is allowed to rest for 0.5 to 8 hours. f*t -^7 n MOW AMENDED £, k • y /A The acidified milk is heated to 51 °C and ultrafilfcrated to provide a retentate with 38% solids.

The retentate is mixed with an 0.1% emulsi^f,ier stabilizer and is homogenized at 60 kg/cm1 and heated to 98°C for 15 seconds and cooled to 28°C.

An 0.1% cold water mixture containing 40 parts of water, 1/2 part of rennet and 1/2 part o'f citrate (l:40),/a 10 4 % cold water mixture containiriq 1 part of watev, 1 part of glucono-delta-lac toy/(1:1) and a 1% bfot water mixture with 1 part of wa^er, 1 part of saLt' (1:1) are added to the retentate In a static in-lin.e mixer. v/ The mixture in liqudd shape is immediately dispensed into individual pl/asties cups or ojtmer individual packages The package is sealed hermeticaliy and left to stand at room tempeF'ature until the^cheese has developed into a cuttable o't spreadable type by renneting, acidification 20 coagulation and ripening, EXAMPLE 2 Milk with a pH o f^6 . 7 , about 12% solids, about 3.4% 25 /protein and about 3.5% fat is mixed with 13% butter and/or vegetable fat/and 13% caseinate, is heated to 98°C for 15 seconds/ cooled to 60°C and homogenized at a pressure of 190 ^k,g/cm2 and cooled to 12°C, and 0.25% organic nutrit/ional acid is added through a static in-line mixer for /immediate reduction of pH to 5.20.

/ / J /The mixture is allowed to rest for 0.5 to 8 hours. The acidified concentrate is heated to 31°C. A 4% cold water mixture containing 1 part of water, 1 part of glucono-35 delta-lactone, an 0.1% cold water mixture containing 40 parts of water, 1/2 part of rennet and 1/2 part of lipase and a 3% cold water mixture containing 1 part of 209748 AS AMENDED The acidified milk is heated to 51°C and ultrafi1trated to provide a retentate with 38% solids.

The retentate is mixed with an 0.1% emulsifier stabilizer 5 and is homogenized at 60 kg/cm2 and heated to 98°C for 15 seconds and cooled to 28°C.

An 0.1% cold water mixture containing 40 parts of water, 1/2 part of rennet and 1/2 part of citrate (1:40), a 10 4% cold water mixture containing 1 part of water, 1 part of glucono-delta-lactone (1:1) and a 7% hot water mixture with 1 part of water, 1 part of salt (1:1) are added to the retentate in a static in-line mixer.

The mixture in liquid shape is immediately dispensed into individual plastics cups or other individual packages. The package is sealed hermetically and left to stand at room temperature until the cheese has developed into a cuttable or spreadable type by renneting, acidification, 20 coagulation and ripening.

EXAMPLE 2 (not part of the invention) Milk with a pH of 6.7, about 12% solids, about 3.4% 25 protein and about 3.5% fat is mixed with 13% butter and/or vegetable fat and 13% caseinate, is heated to 98°C for 15 seconds, cooled to 60°C and homogenized at a pressure of 190 kg/cm2 and cooled to 12°C, and 0.25% organic nutritional acid is added through a static in-line mixer 30 for immediate reduction of pH to 5.20.

The mixture is allowed to rest for 0.5 to 8 hours. The acidified concentrate is heated to 31°C. A 4% cold water mixture containing 1 part of water, 1 part of gii^cono-35 delta-lactone, an 0.1% cold water mixture containing"^""-^.^ 40 parts of water, 1/2 part of rennet and 1/2 part 4-r /r ? ''' ^ lipase and a 3% cold water mixture containing 1 cfe.rt of ' ">// /O . _ J? NOW AMENDED 209/748 water and 1 part of salt are added to the concent/rate through a static in-line mixer.

The mixture is immediately dispensed in a^liquid or partially coagulated form into plastics^cups or other packages and is closed hermetically./The packaged prodyct is left to stand until renneting, acidification, coagulation and ripening of the ^cheese is complete the package.

EXAMPLE 3 Example 1 is repeated^/with the change th<at the starting material is reconsti/tuted milk, made cf 12 parts of milk / / solids which are dissolved in 88 par'ts of water and / / emulsified together with 13% butter, based on the weight of the finishmixture. This g i'v'es a spreadable cream EXAMPLE 1 is repeated/with the change that the additives, rennet, citrate, glucono-delta-lactone and salt, 'are mixed in a di>y state and introduced into the pipe system for mixi><Tg with the cheese milk by means of a worm metering' device, from which the atmospheric air has been removed by flushing with gaseous carbon dioxide.

EXAMPLE- Th^ procedure described in example 1 is repeated with 'he change that the starting material is skim milk which is subjected to diafiltration.

The cheese product obtained is of the same type as a cottage cheese. 209748 7 AS AMENDED water and 1 part of salt are added to the concentrate through a static in-line mixer.

The mixture is immediately dispensed in a liquid or 5 partially coagulated form into plastics cups or other packages and is closed hermetically. The packaged product is left to stand until renneting, acidification, coagulation and ripening of the cheese is completed in the package.

EXAMPLE 3 (not part of the invention) Example 1 is repeated with the change that the starting material is reconstituted milk, made of 12 parts of milk 15 solids which are dissolved in 88 parts of water and emulsified together with 13% butter, based on the weight of the finished mixture. This gives a spreadable cream cheese.

EXAMPLE 4 Example 1 is repeated with the change that the additives, i.e. rennet, citrate, glucono-delta-lactone and salt, are mixed in a dry state and introduced into the pipe 25 system for mixing with the cheese milk by means of a worm metering device, from which the atmospheric air has been removed by flushing with gaseous carbon dioxide.

EXAMPLE 5 The procedure described in example 1 is repeated with the change that the starting material is skim milk which is subjected to diafi11ration .

The cheese product obtained is of the sam cottage cheese. 2 097 4® 8 EXAMPLE 6 Milk with a pH of about 6.5 and about 12% solids, about 3.4% protein and about 3.5% fat is heated to about 98°C 5 for 15 seconds. Then it is cooled to about 60°C and homogenized at a pressure of about 190 kg/cm2, cooled to about 55°C and ultrafiltrated to provide a retentate with about 38% solids.

The retentate is homogenized at about 60 kg/cm2 and is heated to 90°C for about 15 seconds and cooled to about 28°C. Salt in a dry state is mixed with the retentate, and 40 parts of water, 1/2 part of rennet and 20 parts of glucono-delta-lactone are added to the retentate.

The mixture is immediately dispensed in a liquid form into individual packages which are closed hermetically. The packaged product is left to stand until renneting, acidification and coagulation is completed, and is then 20 left for curing at about 5°C.

The produced cheese is of the Feta type and has the composition: Component Content in g Content in g per Method of per kg of cheese kg of solids analysis Water/solids 625/375 Fat 160 Protein (Nx6.37) 119 Salt 36.9 Glucono-delta- lactone (GDL) 20.5 Ashes (excl. salt) 9.2 Phosphor 2.4 Carbohydrate 29 0/1000 427 317 98.4 54.4 24.5 6.4 77 A0AC A0AC AACC A0AC SLT A0AC NMK 17 - 9 -WHAT WE CLAIM IS: f40W AMENDED 1. A process for producing portioned cheese, comprising: mixing a milk concentrate having a solp^ls content of 35-40% and at a temperature of between 0 to 60°C with glucono-delta-lactone, ordinary ajdxiliary substances and additives, thereby forming a ^l^quid mixture to be coagi^iated, said milk concentrate obtained by ultrafiltration or/ / diafiltration of whole mil<k or skim milk; / dispensing said liquid ^mixture, before coagulation takes place, into individual packages; and closing hermetical/ly and storing said individual packages to affect coagulation and ripening of saJ^lliquid mixture.

A process according to claim/1, wherein the mixing 2. liX'k of said miik concentrate, glucono-delta-lactone, ordinary / / auxiliary substances and additives is performed in the absence of air, and said^dospensing is performed continuously thorough a pipe system directly into said individual packages. /3. A process according to claim 1, wherein said glucono- delta-lactone, ^or;dinary auxiliary substances and additives are added to said milk concentrate in a dry powder form. 4. A pr^ess according to claim 1, wherein said glucono- delta-laetone, ordinary auxiliary substances and additives are adaed to said milk concentrate in a concentrated aqueous suspension form.

A process according to claim 1, substantially as herein particularly described with reference to any one of the Examples. E W // H O \\ RHUS A/a t 4DEC 1987m ' ■ $r \ 209748 9

Claims (5)

WHAT WE CLAIM IS: AS AMENDED

1. A process for producing portioned cheese comprising: mixing a milk concentrate having a solids content of 35-40% and at a temperature of between 0 to 60°C with glucono-delta-lactone, ordinary auxiliary substances and additives, thereby forming a liquid mixture to be coagulated, said milk concentrate obtained by ultrafiltration or diafiltration of whole milk or skim milk; dispensing said liquid mixture, before coagulation takes place, into individual packages; and closing hermetically and storing said individual packages to affect coagulation and ripening of said liquid mixture.

2. A process according to claim 1, wherein the mixing of said milk concentrate, glucono-delta-lactone, ordinary auxiliary substances and additives is performed in the absence of air, and said dispensing is performed continuously through a pipe system directly into said individual packages.

3. A process according to claim 1, wherein said glucono-delta-lactone, ordinary auxiliary substances and additives are added to said milk concentrate in a dry powder form.

4. A process according to claim 1, wherein said glucono-delta-lactone, ordinary auxiliary substances and additives are added to said milk concentrate in a concentrated aqueous suspension form.

5. A process according to claim 1 and substantially as described in this specification with reference "tb^^qiy one of examples 1 and 4 to 6.