WO1995035034A1 - Procede de preparation de lait de fromagerie - Google Patents

Procede de preparation de lait de fromagerie Download PDF

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Publication number
WO1995035034A1
WO1995035034A1 PCT/EP1995/002351 EP9502351W WO9535034A1 WO 1995035034 A1 WO1995035034 A1 WO 1995035034A1 EP 9502351 W EP9502351 W EP 9502351W WO 9535034 A1 WO9535034 A1 WO 9535034A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
cheese
milk
emulsion
enriched
Prior art date
Application number
PCT/EP1995/002351
Other languages
English (en)
Inventor
Arthur Bratland
Original Assignee
Blesinger, Ludwig, Stephan
Neumann, Emmy
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Blesinger, Ludwig, Stephan, Neumann, Emmy filed Critical Blesinger, Ludwig, Stephan
Priority to AU28847/95A priority Critical patent/AU2884795A/en
Priority to EP95924267A priority patent/EP0769912A1/fr
Publication of WO1995035034A1 publication Critical patent/WO1995035034A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils

Definitions

  • the present invention relates to the preparation of ⁇ cheese milk for the production of cheese.
  • the invention relates to the preparation of ⁇ cheese milk for the production of cheese.
  • the invention provides a process for preparing cheese milk for cheese production, the process comprising providing a fat-in-water emulsion enriched with membrane substance, pressure homogenizing the emulsion to increase the fat globule surface area whilst maintaining the increased surface area
  • the enriched emulsion suitably contains at least one fat selected from milk fat, other animal fats and vegetable fats.
  • 20 enriched emulsion is formed, or heat-treated before said homogenization, at elevated temperature below its boiling point; suitable elevated temperature is for example 50-80°C.
  • the enriched 25 emulsion may be a cream - e.g. a cream of normal membrane substance content diluted with liquid enriched in membrane substance [e.g. diluted with one or more of whey, buttermilk, (semi-) skimmed milk, and butter and cream serum] or a cream reconstituted from fat or oil and such enriched liquid; in
  • the homogenized emulsion can be diluted [e.g. with preferably unhomogenized (partially) skimmed or whole milk or mixture thereof] to yield the cheese milk.
  • the enriched emulsion is selected from natural and reconstituted whey, buttermilk, (partially) skimmed milk and butter and cream serum; the homogenized emulsion can be mixed with preferably unhomogenized (partially) skimmed or whole milk or mixture thereof to give the cheese milk.
  • the fat content of the resulting cheese milk is preferably from 0.5 to 4 wt.%.
  • the pressure homogeniza ion is preferably conducted at 40-400 bar.
  • the cheese milk obtained according to the invention can be converted to cheese using conventional starter culture, rennet and processing steps.
  • the fat content of the resulting cheese can be increased by mixing it with fat, e.g. in the form of cream.
  • enriched in [or with] membrane substance has its normal meaning of having a higher membrane substance to fat ratio than natural whole milk.
  • Butter and cream serum are butter and cream minus some [usually most] or all of the fat.
  • fat herein includes oil where appropriate, e.g. in the case of vegetable oil.
  • % fat for cheese means the wt.% of fat in the total dry matter content of the cheese, whereas for all other materials [e.g. for cream, cheese milk etc.] the % fat means the vol.% of fat in the material.
  • The- first step in a first type of embodiment according to the invention is the provision or preparation of a cream- type fat in water emulsion, this usually having a fat content of 10-60 weigh- percent, e.g. 30-50 weight percent.
  • This emulsion may be a normal cream or an emulsion prepared from water and any one, two or more of fats selected from milk fat, anhydrous milk fat, fractionated milk fat, decholesterized milk fat, butter, other animal fats and vegetable fat [natural and/or hardened and/or de-odorized] .
  • the fat content of this emulsion is reduced [e.g. to from 10-30 weight percent] , and its content of membrane substance is increased, by adding thereto material enriched in membrane substance-e.g. whey, buttermilk, skimmed milk, or butter or cream serum [butter or cream minus at least most of the fat] ; when cream serum is employed it is preferably made from a cream with a fat content of from 10-82 weight percent.
  • membrane substance e.g. whey, buttermilk, skimmed milk, or butter or cream serum [butter or cream minus at least most of the fat] ; when cream serum is employed it is preferably made from a cream with a fat content of from 10-82 weight percent.
  • the resulting membrane substance-enriched emulsion can be important to subject the resulting membrane substance-enriched emulsion to heat treatment below the boiling point [e.g. at 50-80"C] , preferably with stirring or mechanical working.
  • the resulting emulsion is then homogenized at high pressure, e.g. at 40-400 bar, preferably 150-250 bar.
  • high pressure homogeniza ion in the presence of enhanced levels of membrane substance gives significant increase in globular fat surface without undesirable homogenization of the milk solid non-fat whilst maintaining the increased fat surface covered by the membrane substance present.
  • the emulsion is diluted to give a cheese milk of the required fat concentration e.g. 0.5 to 4 weight percent.
  • a cheese milk of the required fat concentration e.g. 0.5 to 4 weight percent.
  • Such dilution may for example be with [preferably un-homogenized] skimmed or whole milk or a combination thereof.
  • the enriched emulsion is formed by emulsifying fat [e.g. one or more selected from milk fat, fractionated milk fat, anhydrous milk fat, de- cholesterolized milk fat, butter, other animal fats and vegetable fats] , preferably at elevated temperature below the boiling point [e.g. 50-80°C] , with membrane substance-enriched liquid [e.g. one or more of natural and reconstituted whey, buttermilk, (partially) skimmed milk and butter and cream serum] ; the resulting enriched emulsion can then be pressure homogenized and diluted as described above to give the cheese milk.
  • fat e.g. one or more selected from milk fat, fractionated milk fat, anhydrous milk fat, de- cholesterolized milk fat, butter, other animal fats and vegetable fats
  • membrane substance-enriched liquid e.g. one or more of natural and reconstituted whey, buttermilk, (partially) skimmed milk and butter and cream serum
  • a membrane substance - enriched material such as one or more of natural and reconstituted whey, buttermilk,
  • skimmed milk and butter and cream serum [butter or cream without total fats] which has preferably been heated to a temperature below the boiling point [e.g. 50-80°C] is pressure homogenised [e.g. at 40-400 bar] and then adjusted to the fat content required for the cheese milk, e.g. by mixing with one or more of (partially) skimmed and whole milk.
  • EXAMPLE 1 Dairy cream with a fat con ent of 40 weight percent was diluted with cream serum [obtained by removal of fat from another batch of the same cream] to a fat content of 20 weight percent. The diluted cream was heated at 60°C with stirring and then homogenized at a pressure of 200 bar. Skimmed milk was added to the homogenized emulsion to give a final cheese milk containing one weight percent fat.
  • the cheese-making milk is heated to 33°C and calcium chloride is added [20g to 100. cheese- making milk] to improve its ability to coagulate.
  • rennet is added [25 ml rennet of strength 1 : 15,000 per 100J cheese-making milk] .
  • the curd is cut [particle size 3-6 mm] and undergoes preliminary cheese making for 20 minutes while stirring. After taking off 40% of the whey and washing with 40°C warm water, so that a temperature of 36-37°C is reached, it is further stirred for 20 min. After preliminary take off of 20% of the whey, the curds-whey mix is put in a pre-press pan under whey.
  • the blocks After post-acidification to a pH of 5.3, the blocks are cut into 2 kg bars and salted in the salt bath for 20 hours.
  • the cheese ripens in foil and paraffin for at least 4 weeks at
  • the product cheese had a dry matter content of 50 wt.% of which 25 w .% was fat.
  • Example 1 was repeated using for dilution, instead of the initially formed liquid cream serum, the dried and powdered serum plus water.
  • the cheese milk and Gouda cheese obtained were the same as in Example 1.
  • EXAMPLE 3 EXAMPLE 3 :
  • Example 1 was repeated, but with the addition of skimmed milk to the homogenized emulsion to give a cheese milk of 2.8 weight percent fat content.
  • This cheese milk was processed in conventional manner [e.g. as in Example 1] to give a full fat Gouda cheese [dry matter content 53 w .% of which 48 wt.% is fat] having texture and taste markedly superior to that of conventional full fat Gouda cheese.
  • EXAMPLE 4 Cheese-making milk is produced as in Example 1 but with a fat content of 1.5%. A fromage frais is then made as follows :
  • the cheese-making milk is heated in a pan to 22-24°C and 1% mesophyllic starter culture and rennet [1-2 ml for 100. cheese-making milk] are added.
  • a fromage frais is obtained with 30 wt.% dry material and 30 wt.% total fats in the dry material, which is equal in taste and texture to a conventional double cream cheese with 65-70% total fats.
  • Low-fat fromage frais which is fatted afterwards with cream, is produced as follows :
  • Skimmed milk optionally heat treated at 65-75°C, is homogenized at 100 bar; 1% mesophyllic starter culture and rennet [1-2 ml for 100. cheese-making milk] are then added at 26-28°C and after 16-20 hours fermentation, the curds are stirred and separated from the whey with a Quark centrifuge. A low-fat fromage frais is obtained with about 20 wt.% solids, which is then fatted to 20 wt.% total fats in the dry matter with the diluted [20%] cream obtained as described in Example 1 or 2.
  • This fromage frais is comparable to a fromage frais fatted with a conventional cream to 40% total fats.
  • EXAMPLE 6 A low-fat cheese-making milk is produced by the following method :
  • a mixture of equal parts buttermilk and cream serum is heated to 70°C and homogenised at 100 bar. This mixture is diluted with four times the amount of skimmed milk.
  • the cheese-making milk thus obtained is heated to 93°C for 5 min, then cooled to the fermentation temperature of 25°C and mesophyllic starter culture and rennet [0.5 ml for 100 « cheese- making milk] are added.
  • the fermentation time amounts to 16- 20 hours, until a pH of 4.5 is reached.
  • the fromage frais thus obtained in the low-fat range [about 5 wt.% total fats in the dry matter] is comparable with a conventional fromage frais with 20% total fats.
  • Cheese-making milk is produced according to Example 4, but with a fat content of 3%, and processed after fermentation and pressing out as in Example 4, to a fromage frais by ultrafiltration or as in Example 5, with a dry weight of about 35 wt.% and a dry matter fat content of 45 wt.%.
  • a fat fromage frais is obtained with 65% total fats, which is far superior in its sensory characteristics and creaminess to a double cream cheese produced with conventional cream.
  • EXAMPLE 8 Purified soya bean oil is pre-emulsified by intensive stirring in cream serum heated to 60°C, so that this emulsion has a fat content of 20%. The pre-emulsion is then

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)

Abstract

Procédé de préparation de lait de fromagerie destiné à la production de fromage, consistant à préparer une émulsion matière grasse dans eau enrichie d'une substance membranaire, à homogénéiser sous pression cette émulsion afin d'accroître la surface active des globules de matière grasse tout en faisant en sorte que cette surface accrue soit couverte par la substance membranaire, puis à mélanger l'émulsion homogénéisée avec un liquide aqueux afin d'obtenir le lait de fromagerie possédant la teneur requise en matière grasse.
PCT/EP1995/002351 1994-06-17 1995-06-16 Procede de preparation de lait de fromagerie WO1995035034A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU28847/95A AU2884795A (en) 1994-06-17 1995-06-16 Process for preparing cheese milk
EP95924267A EP0769912A1 (fr) 1994-06-17 1995-06-16 Procede de preparation de lait de fromagerie

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9412144A GB9412144D0 (en) 1994-06-17 1994-06-17 Cheese process
GB9412144.9 1994-06-17

Publications (1)

Publication Number Publication Date
WO1995035034A1 true WO1995035034A1 (fr) 1995-12-28

Family

ID=10756874

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/002351 WO1995035034A1 (fr) 1994-06-17 1995-06-16 Procede de preparation de lait de fromagerie

Country Status (6)

Country Link
EP (1) EP0769912A1 (fr)
AU (1) AU2884795A (fr)
CA (1) CA2193074A1 (fr)
GB (1) GB9412144D0 (fr)
WO (1) WO1995035034A1 (fr)
ZA (1) ZA955030B (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997022259A1 (fr) * 1995-12-15 1997-06-26 Blesinger, Ludwig, Stephan Fromage et production de fromage
US5958495A (en) * 1997-01-13 1999-09-28 Bayer Aktiengesellschaft Process and device for homogenizing milk
EP0963701A1 (fr) * 1998-06-11 1999-12-15 Friesland Brands B.V. Fromage gardant sa forme au chauffage et son procédé de préparation
EP1486124A1 (fr) * 2003-06-09 2004-12-15 S.p.A. Egidio Galbani Préparation d'un produit laitier

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2197522A1 (fr) * 1972-09-05 1974-03-29 Stichting Bedrijven Van Het
US3873729A (en) * 1970-11-17 1975-03-25 Fuji Oil Co Ltd Preparation of a cheese-like fermented food
EP0454268A2 (fr) * 1990-04-26 1991-10-30 Friesland (Frico Domo) Coöperatie B.A. Procédé de préparation d'une émulsion huile dans l'eau

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3873729A (en) * 1970-11-17 1975-03-25 Fuji Oil Co Ltd Preparation of a cheese-like fermented food
FR2197522A1 (fr) * 1972-09-05 1974-03-29 Stichting Bedrijven Van Het
EP0454268A2 (fr) * 1990-04-26 1991-10-30 Friesland (Frico Domo) Coöperatie B.A. Procédé de préparation d'une émulsion huile dans l'eau

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
J. MAYES: "Does addition of buttermilk affect the organoleptic properties of low-fat Cheddar cheese", AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, vol. 49, no. 1, pages 39 - 41 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997022259A1 (fr) * 1995-12-15 1997-06-26 Blesinger, Ludwig, Stephan Fromage et production de fromage
US5958495A (en) * 1997-01-13 1999-09-28 Bayer Aktiengesellschaft Process and device for homogenizing milk
US6085644A (en) * 1997-01-13 2000-07-11 Bayer Aktiengesellschaft Process and device for homogenizing milk
AU726373B2 (en) * 1997-01-13 2000-11-02 Symrise Gmbh & Co. Kg Process and device for homogenizing milk
EP0963701A1 (fr) * 1998-06-11 1999-12-15 Friesland Brands B.V. Fromage gardant sa forme au chauffage et son procédé de préparation
NL1009378C2 (nl) * 1998-06-11 1999-12-15 Friesland Brands Bv Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan.
EP1486124A1 (fr) * 2003-06-09 2004-12-15 S.p.A. Egidio Galbani Préparation d'un produit laitier

Also Published As

Publication number Publication date
AU2884795A (en) 1996-01-15
EP0769912A1 (fr) 1997-05-02
GB9412144D0 (en) 1994-08-10
ZA955030B (en) 1997-03-19
CA2193074A1 (fr) 1995-12-28

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