WO1999037162A1

WO1999037162A1 - Method for preparing cheese

Info

Publication number: WO1999037162A1
Application number: PCT/NL1999/000032
Authority: WO
Inventors: Gerard Van Den Berg
Original assignee: Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo)
Priority date: 1998-01-23
Filing date: 1999-01-18
Publication date: 1999-07-29
Also published as: AU1986299A; NL1008115C2; EP1049380A1; NZ506498A

Abstract

The invention relates to a method for preparing cheese, comprising the steps of: a) concentrating milk by means of reverse osmosis or nanofiltration in combination with ultrafiltration and optionally diafiltration and/or microfiltration to form a concentrated milk having a content of casein which is 2-4 times higher than said content of the milk; b) adding rennet to the concentrated milk and accomplishing a first phase of a coagulating process at reduced temperature in which λ casein is split and a precoagulated milk is obtained; c) carrying out a second phase of a coagulating process in which the precoagulated milk is heated to obtain a curd; d) draining the curd; and e) forming the cheese.

Description

Title: Method for preparing cheese

The invention relates to a method for preparing - cheese .

In the literature different proposals have already been made to increase the efficiency of a process for preparing cheese. To attain a higher yield, different authors have suggested previously concentrating the milk which forms the starting material for cheesemaking.

Thus, Dutch patent application 6503328 describes a method for preparing cheese in which milk first undergoes a three-fold concentration by evaporation. The cold concentrated milk is treated with rennet and instantaneously coagulated with warm water, the resulting product being diluted to a concentration similar to that of the original milk. A drawback of this method is that an additional washing step is required when specific cheese varieties of the semihard type are prepared. In fact, the lactose content of the curd obtained during coagulation is too high. This washing step not only means an additional operation during the manufacturing process but also results in the desired higher yield not being attained.

The concentration effected according to the above Dutch patent application takes place, as stated, by removing two thirds of the milk volume in the form of condensate. Later in the process, a similar amount of water is added again so that during coagulation an amount of whey, or resembling liquid, is produced, which amount is comparable to the amount of whey obtained in a more conventional process. The concentration of the milk takes place by evaporation, which is an additional process step costing much energy.

Moreover, this requires the use of an evaporator of a very special type to limit damage to the milk fat globules present as much as possible so that the coagulating process is not affected too adversely. In IDF Bulletin, Document No. 142, page 119 (1982), Lablee describes a method for preparing cheese from recombined or reconstituted milk in which the concentration of dry matter (milk powder) which is dissolved is higher than in the past. This method is of course not applicable to the preparation of cheese from fresh milk.

French patent 2,052,121 discloses the so-called MMV process. Here a membrane process is used to concentrate the milk previous to the actual cheesemaking until the composition of the desired cheese has been reached. The concentration is effected up to a very high concentration factor, e.g. up to 8. Rennet and starter are added to the resulting concentrate. The coagulating process is then carried out at room temperature, disallowing the formation of separate curd particles. The concentrated milk can be

"congealed" in a vessel having the desired shape of the cheese. The MMV process is known to give a product deviating from conventional cheese in which the whey proteins are present. Furthermore, the MMV process has only been found suitable for the preparation of soft cheeses.

The international patent application O-A-84/01268 and U.S. patent 4,689,234 describe modifications of the MMV process. The processes from both documents are particularly directed to the preparation of Cheddar cheese. French patent application 2,442,592 describes a method for preparing cheese in which milk is previously concentrated by ultrafiltration. The retentate of the ultrafiltration is cold precoagulated and then coagulated with a warm liquid. A drawback of this known method is that the lactose content of the cheese cannot be controlled properly and independently of the other constituents. This has the result that when a semihard cheese is prepared the acidity of the product cannot be controlled very well .

U.S. patent 4,948,599 relates to a preparation of cheese in which milk is concentrated by ultrafiltration and diafiltration. This method has the drawback that the 3

retentate of the filtrations is incubated at low temperature and pH. Certainly a low pH is undesirable for semihard and hard cheese varieties for the structure and yield of the cheese . The object of the invention is to provide a method for preparing cheese in which a high yield is realized, and in which the above prior art problems do not occur.

It has been found that the aims pursued are achieved when the milk used as raw material is first concentrated in a specific manner, and when the coagulating process is carried out in a special manner. More in detail, the invention therefore relates to a method for preparing cheese, comprising the steps of: a) concentrating milk by means of reverse osmosis or nanofiltration in combination with ultrafiltration and optionally diafiltration and/or microfiltration to form a concentrated milk having a content of casein which is 2-4 times higher than said content of the milk; b) adding rennet to the concentrated milk and accomplishing a first phase of a coagulating process at reduced temperature in which K casein is split and a precoagulated milk is obtained; c) carrying out a second phase of a coagulating process in which the precoagulated milk is heated to obtain a curd; d) draining the curd; and e) forming the cheese.

By combining different types of membrane filtration the composition of the final retentate can be controlled very well. On the one hand, the mineral content in the retentate is increased so that in the cheese to be prepared this content can also become higher than in conventional cheesemaking. On the other hand, the lactose content in the retentate is increased less than the protein content. The desired lactose content of the curd can then be readily adjusted by using a lactose-free warm liquid during 4

coagulation. To this end, the lactose-free permeate of the reverse osmosis or the nanofiltration can be excellently^ used. This control of the lactose content is of special importance in the production of semihard cheese. Surprisingly, the method according to the invention is energetically very favorable and gives higher yields than the methods in which no concentrated milk is used. By favorably selecting the ratio in the degree of concentration obtained by reverse osmosis or nanofiltration and the degree of concentration obtained by ultrafiltration, diafiltration or microfiltration, the composition of the concentrate to be obtained can be adjusted. In particular, this enables adjustment of the lactose content. Consequently, the washing of the curd obtained later in the process can be avoided, even when semihard cheese varieties are prepared.

Furthermore, the amount of whey, or resembling liquid, released during coagulation can be kept low. Moreover, it is advantageous that only a moderate concentration needs to be effected. Consequently, milk that has not been previously skimmed and therefore still contains a normal amount of milk fat can also be concentrated with conventional membrane types without causing serious damage to the milk fat globules. Moreover, it has been found that the present method can be carried out by means of very simple apparatus, and that the method is very flexible, namely by mixing a stream of cold retentate with a stream of warm liquid.

The starting material for the present method is constituted by milk. This milk may be both raw milk and a previously completely or partly skimmed milk or standardized milk. The milk may also be previously thermized. According to the nature of the desired final product a skilled worker will be capable of selecting a suitable pretreatment for the starting material .

To obtain a desired starting material, milk is conventionally received and stored in a tank for raw milk.

This milk may optionally be standardized for the desired fat 5

content with respect to the protein content, which depends on the cheese variety prepared. To this end, a conventional- method may be followed in which part of the milk is skimmed by centrifugation and the resulting skim milk is added to the rest of the whole milk. This whole milk and the skim milk may then be thermized, e.g. at 65°C for 10 seconds. In specific cases the milk may also be standardized by adding cream to the milk. After thermizing the milk is cooled and stored in a tank. Subsequently, the milk is concentrated by means of membrane filtration until the casein content is increased 2-4 times, preferably about 3 times, when compared to the casein content in the original milk. Preferably, the membrane filtration is carried out at a temperature below 20°C, more preferably between 0 and 10°C. Different types of membrane filtration, such as reverse osmosis, nanofiltration, ultrafiltration or microfiltration, are eligible. According to the invention reverse osmosis or a nanofiltration is carried out first, followed by ultrafiltration and optionally diafiltration and/or microfiltration. Within these types of filtration different membranes may further be selected. If desired, the milk may be partly concentrated with a specific type of membrane, after which the final desired degree of concentration is reached with another type of membrane. The selection thereof may be connected, inter alia, with the desired lactose concentration in the concentrate (also referred to as retentate) , which lactose concentration, in turn, depends on the cheese variety considered for preparation and the dilution obtained in the subsequent coagulating process.

When preparing Gouda cheese and similar cheese varieties, a two-step concentration may be advantageously used, e.g. by first nanofiltering and then ultrafiltering. During nanofiltration the amount of the permeate removed may suitably be about half of the volume of the milk before concentration. Then the retentate may be further concentrated w ) N) t I-¹ σi o σi o ι_π O ⁽ l tr Ω CQ t Ω tr CQ Ω Hi rt 3 rt φ Ω tr 3 3 rt Ω μ 3 ft⁾ P⁾ μ- ft⁾ Ω ft rt tr

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CQ ft⁾ μ tr CQ — μ X Φ Φ μ φ Φ 0 ft rt ft Φ r - m μ- r_r 0 Hi μ- 0 d 03 tr φ μ- rt ft rt ft μ ft⁾ P CD μ- P Φ P OJ tr Φ J P d μ

CQ TJ μ 3 tr rr rt 0 μ 0 rt rt co Ω rt r OJ rt μ- P μ- CQ 3 Q r TJ 03 μ- μ Φ μ TJ Φ PJ Φ ft^j 0 rt 0 Φ ft Φ 3 ft⁾ ft⁾ Φ rt tr CO rr P d φ μ rt CD φ φ rt 0 P x ft I-¹ P 0 3 ft ft⁾ P μ P p⁾ CD CQ μ- CQ μ- rt μ- Φ ft⁾ 3 TJ Φ μ Φ φ o CQ d 0 3 ft Φ rt ^ Φ μ OJ CQ μ- ^ OJ cr CD O CQ J tr rt μ- ft⁾ 3 rt ft CQ 3 φ 3 Hi 3 0 ft⁾ μ tr 0 Φ D rt μ μ- Φ t-¹ X μ TJ PJ μ- 3 CD Φ 3 0 μ- d rr Ω ft⁾ tr Φ d H-¹ rt CQ tr μ- Φ OJ Ω tr P ft⁾ ft⁾

^ μ- ft⁾ Φ P J μ- d μ P ^ tr r Φ ft^j CQ Φ Φ φ rt H- ιQ ft P o Φ CQ rt

P rt μ rt HI I-¹ ?r p tr μ Ω ? rt Φ Φ μ- rt H^ 0⁾ 3 Ω tr IQ d Φ P l-¹ <! Φ ∞ μ CQ μ- ftJ P ftJ Φ ft⁾ tr rt ft 0 CD μ- ^ CQ TJ 0 Φ tr μ- g Ω < Φ tr Ω ft⁾ ft^j rt rt ^ ft

Φ 0 rt tr ≤ 0 CD P Φ P Φ Φ P ft μ- Hi Φ Φ μ

03 r P d φ rt Φ P l-h ≤ μ- ft Φ μ- Hi d ft^j H-¹ CQ d ft μ ft Ω rt μ- P μ "<

Φ Φ ^•" μ Ω tr ft rt Φ 0 d -¹ μ Hi μ- Φ CQ OJ ft⁾ 0 03 X -~ rt ^ rt H

3 3 φ PJ μ- 01 Φ Φ μ Ω i-¹ Ξ μ rr P Ω φ ft rt TJ O 0 rt μ tr Hi rt tj¹ TJ ft⁾ • d CQ J rt μ P 0 μ- d ftJ 0 Φ rt μ- ft d d tr φ 3 μ- μ ft⁾ CQ Φ ft⁾

Φ CQ 0 tr H P μ tr rt d μ rt Φ i-Q ^•» μ μ 0⁾ 0 rt CQ ft⁾ r 0 CQ μ-

Φ μ ω Ω Φ Ω P Φ 3 OJ cQ ft ft⁾ Φ P tr ft d μ- Φ Q ft⁾ 3 tr rt Φ 0 Λ rr 03

CQ ft^j μ- 0 rt μ- • • < μ ft CD φ μ- μ- P Φ rt Φ ft⁾ TJ μ- ft ft d rt H- <! rt P ftJ S. x ^ ft⁾ rt Hi φ μ- 0 J ft P ⁽Q 0 P rt μ O ft⁾ 03 ft⁾ s- d φ tr P P OJ μ- μ μ ≤ P 3 3 ft⁾ Hi 0 rt rt Φ P tr tr J P tr μ P Φ Φ Φ μ p ftJ 3 ft⁾ ft⁾ rt μ- CQ φ μ- μ TJ 3 Hi Φ ft⁾ rt Hi ^ Φ μ- O

Φ Φ Φ Ω 0 3 iQ P P 0 rt X rt Hi ft⁾ Φ ) 3 μ tr Φ 3 Ω rt P ft⁾

*< • ft ft^j CQ rt d ft Ξ CD φ tr rt r M tr μ o rt TJ μ- φ μ Φ

H- CD S rr ft⁾ J CQ r μ- μ- d ^ Φ rt cl 3 ft⁾ ^ rt ft

1 tr Φ 0J rt φ d PJ <!

H ≤- CQ P 0 ft⁾ tr ω rt 0 φ μ Λ 3 μ μ- μ if--. Φ μ ^ 3 tr tr ft⁾ CO O P ft⁾ tr 0 TJ Φ P ^ rt Φ • • Φ μ rr Φ d Φ Φ ft ft⁾ Ω PJ o ft⁾ μ- 0 P φ Hi Φ P

Φ μ φ μ Φ I-¹ μ rt 0 CQ CD μ- - Φ 3 d p o Ω rt ft⁾ "< ft CD O rt - Ω Φ rt CD μ Φ TJ ft tr TJ 0 Φ n 0 d μ- CO rr rt d ft⁾ -> Φ H- CQ tr 0 tr 0 ftJ J h-¹ Φ ^ s Φ d OJ • OJ μ P 0⁾ . 0 tr tr 03 CQ μ- μ Hi H- Φ CQ d Hi P μ Φ Ω tr P P μ CQ φ 0 Q ft Hi Φ Φ Φ O i-Q μ- CQ rr ^ rt ft Φ Ω rt O Φ μ- ft rt d CD ^ ft H d s Ω CQ tr P TJ - — <J rt P X Ω μ- rt ι-^j φ rt to 0 μ- μ- μ- φ ft⁾ Φ μ- Φ 0 Φ Φ rt a tr P 0 tr ft⁾ O Ω ft tr rt Hi ft Ω CQ rt μ Q μ μ P ft 0 rr tr CQ Hi Φ rt Hi d Φ ft⁾ r tr Φ Φ 3 r t ft μ- μ rr μ rr vo Φ Ω rt Q 3 Φ CQ rt Φ P 0 P to ft O rt tr o tr Φ rt tr μ- 0 ft⁾ 0 tr iQ P CQ σι μ- o φ o

Φ CD Φ φ CD CO rt φ φ 0 P OJ

Φ ft rt Φ O CQ

9

_ Finally, the curd flakes are separated in a known manner from the liquid present (drained) and collected to a curd block. This may be achieved by using, e.g., a Casomatic^®. According to the invention it is not necessary to cut the curd. Pressing and salting the cheese may be effected in a conventional manner. If required, as in the case of cheese varieties such as nature-ripened Gouda cheese, waiting for a somewhat longer time is often required before the cheese is salted so that a sufficiently low pH is yet attained in the cheese by acidification.

The product obtained after carrying out a method according to the invention is a traditional cheese or a product resembling traditional cheese, depending on the selected conditions. Due to an optimum coagulation and syneresis, the ready cheese has a protein content that may be just as high as that of a product of classical cheesemaking. The advantages of the invention are particularly obtained when a semihard cheese, such as Gouda cheese, is prepared. Fig. 1 shows the procedure for a preferred embodiment of the invention. The figure does not show how a nanofiltration is carried out first. The retentate of this step is subjected to an ultrafiltration, which step is not shown either. Thus the procedure is continued with an ultrafiltration retentate, which is actually a nanofiltration-ultrafiltration retentate, and with a nanofiltration permeate.

The resulting ΝF permeate (1) is continuously heated to the desired temperature via a plate heat exchanger (2) and flows through a wide pipe (4) . At the beginning thereof an air relief cock (3) may be arranged to enable removal of air, if any, which may be particularly necessary when the process is started up. When during the process the discharge of the whey curd (11) is kept sufficiently high (over a bucket (7) with stirrer (8) ) , the system always remains filled. At the widening of the line a sieving element (5) is preferably arranged to obtain as equal a flow as possible over the 10

entire_width of the line. The precoagulated cold ΝF-UF retentate (10) , distributed over one or more tubes each having a small cross-section (6) , is continuously metered in the direction of flow of the permeate. The outflowing concentrate coagulates and remains visible over some distance as a strand. However, when reaching the constriction (9) , these "strands" are broken to curd particles. The constriction is arranged to obtain an increase in the velocity so as to be less hindered in the subsequent part by local accumulations of curd particles. The whey curd is collected in a bucket (7) optionally provided with a stirrer (8) to further treat the curd, if desired. The curd is then collected in the conventional manner and pressed into a cheese vat . The invention will now be explained in further detail by means of the following examples, which are not intended to limit the invention.

Example I

Raw RMO milk was thermized (at 65°C for 10 seconds) , bactofugated and cooled to 4°C. After thermizing and bactofugating a portion was skimmed centrifugally, and after cooling the resulting skim milk was added to the rest of the thermized and cooled whole milk of the same batch of RMO milk to obtain the correct standardization of the fat content (in relation to the protein content) for Gouda cheese. The milk contained 3.56% fat, 3.41% crude protein, 4.48% lactose at pH 6.69. The next day 180 liters of this standardized milk were concentrated to a fat content of 6.94% and 6.44% crude protein (concentration factor 1.93) at 10°C by means of nanofiltration (installation type ΝF-40, spiral wound PA membranes 6 m²). Subsequently, further concentration was effected by means of ultrafiltration (Romicon installation, hollow fiber, type PM-IO(PSJ), 3 m², cut-off 10,000 daltons) at 15-20°C to 9.51% fat and 8.79% crude protein (total C J to t μ> ⁽Jl o in o in ⁽Jl

CD 03 03 tr Ω ft⁾ Ω ft^j s; 3 ft) Ω rt to T Ω μ- ft⁾ T3 Ω a ω PJ ft⁾ TJ Ω Ω ft⁾ Φ tr Φ o Ω O tr ft⁾ μ- O Φ rt d O P O p d ft o\° • P ft⁾ ft⁾ O μ- to Ω o ft⁾ μ- o 03 P O P μ 3 d rt P μ tr ^LJ- σi ft to μ P

3 O CQ CQ ft d d P rt Φ TJ Ω O o ≤ Ω μ- 03 d CQ rt μ Ω

CO Φ rr μ- 3 Φ rt rt rt CQ μ- φ ft⁾ μ- ft ft⁾ Φ Ω Φ 03 rt g rt Φ μ- Φ vo vo P

3 ft ft ft⁾ Hi P μ φ P μ 3 ft⁾ d μ- CD P tr rt ft⁾ S tr d φ ,P μ- μ- 03 μ ft⁾ μ- rt ft⁾ CQ d ft⁾ rt 3 tr ft⁾ P rt 3 d Φ μ Φ μ ft Irt i rt rt rt Ω μ- P μ- O rt Φ rt CQ rt μ Φ Φ ft rt TJ p μ- μ Os

M tr φ μ- ft⁾ Hi O CQ rt d d ttoo μ> μl Ω Φ ^* ft⁾ P P Φ tr N O ft⁾

Φ X φ ft O rt tr P d > tr 03 μ

σ\ tr tr μ- μ ft⁾ Φ rt rt rt rt μ o Ω φ d rt ft tr tr ft⁾ P H- d ft⁾ ft⁾ φ Hi Φ φ P Φ O to o ft rt μ- ) ft> ft⁾ P o C^Q μ μ rt rt Ω O TJ t 03 TJ

P o f o o CQ Ω Ω rt o o r P rt μ Φ tr d μ μ Hi σi < φ tr K tr P

Φ rt μ P tr ft⁾ 3 Φ Φ μ Φ μ PJ tr tr μ- Ω 8 O g - μ ft⁾ Φ μ- ft^j

P⁾ P O tr Φ Φ Φ s- ft⁾ μ ft ft CD <! μ- σι ω Φ rt ft rt rt Hi t rt Hh p^j ft) ts P ft) p, Φ f φ tr ft ∞ _ o o Φ tr Ω ft⁾ ft μ d o ft TJ CD ft⁾ P O rt Hi l o P ft o μ ^• Φ ft⁾ rt tr Ω φ μ- CQ Hi ft) X tr Φ Hi O ft CJ1 Hi ft Ω s- d O Φ ft O ft⁾ rt ft Hi ft⁾ Hi 03 ^> : μ μ ft^{) •} o Φ r rt TJ si d μ- ft 3 μ- O rt μ Φ O O ft⁾ ft⁾ r (Jl Ω P μ O D tr ft^j rt Φ μ- *> rt co μ rt CQ Φ ft⁾ ft⁾ Hi 3 Ω P μ- Φ o ft⁾ o Ω Φ Φ CD ft⁾ Ω tr ft X ° d Φ 0 ft⁾ ft rt ft⁾ φ o Ω P CQ o μ P Φ 03 o μ ft⁾ rt π _ to d rr rt ≤ d tr tr μ- ft⁾ 3 rt O o o p

P ft⁾ Hi 03 ft ft⁾ r d Φ rt ft⁾ μ Φ tr tr ft o Φ p P s; μ- rt ft μi 3 O Ω rt Φ Hi O μ H -J tr * P Φ μ φ ft⁾ ft⁾ d Φ CQ ft Φ s- P μ ft φ TJ tr O P < φ d¹ ^ tr — t)

Φ - • ft μ μ φ rt Φ

O CO rt μ to μ ft⁾ d ft⁾ Φ μ Φ μ- rt Ω Ω Φ rt Ω φ 1 rt O r ft Hi Ω Φ Φ μ rt Φ t ; tr f r ≥ CQ φ to f⁾ Ω Ω O Φ d Φ d Ω ft s; p μ- ft⁾ rt μ W μ t 3 o tr tr Q tr rt μ- Φ P O 0 Hi Φ Φ Φ tr <! 3 Hi ft μ CD rt μ- μ Φ P 03 Φ Φ Φ O

03 ft 0 Φ o Φ Φ ft⁾ φ o μ- o rt rt o μ- ft⁾ ft μ Φ CQ tr! d CD rt rt rt Ω CD 3^> CO rt Φ μ 0⁾ o ^ ft⁾ tr d P

⁽Q CQ rt Φ rt 3 Ω d μ d tr ft⁾ Φ tr tr φ Φ Ω Ω 3 rt Hi CD rt Φ μ ft⁾ o Φ μ- H f⁾ p f μ- Φ O tr rt Φ Φ TJ tr μ P rt ^ ft) P t N rt 3

O l-h t rt rt ft⁾ CQ Φ o o Φ ft⁾ Φ ft d rt Φ Φ ft⁾ tr o ϋ 03 Ω φ μ- Φ

Φ rrtt CO CD ft⁾ Hi Φ P ft⁾ ft Φ ft rt φ n ft rt Φ μ^j μ P 3 rt

μ 0O Ω Φ 03 rt 03 ft tr Φ T X Φ Φ μ ft⁾ P TJ cQ tr rt tr tr Φ o μ- tr ft⁾ in Φ μ rt O ft Ω d ft φ 3 rt tr ft⁾ μ f⁾ o φ Ω tr Φ tr in t ιn ft⁾ d P μ- Hi ft Φ Φ d O P P o μ o rt Ω ft⁾ t⁾ rt Φ ft^j rt o s: Hi r Ω rt O rt CQ O o TJ Ω P Ω f d ft⁾ rt

03 rt O O Φ μ 03 ft in ft rt ft⁾ tr Φ <! O rt μ- d ft rt rt TJ tr O p

-J tr Hi tr rt Φ 3 φ O 00 (£) CQ Φ μ μ- h-¹ p ft⁾ rt o CQ tr Φ P Φ to Ω Φ μ- μ- μ o CD μl ft⁾ tr P d Ω ^j rt rt ft⁾ o Φ TJ μ P > N ft⁾ TJ μ- tr f^j μ> CD

Φ c H3 t Φ ft⁾ Ω p μ rt CQ ft) T TJ P 0 ftft⁾⁾ μ ft⁾ 3 Φ Hi Z φ ft⁾ O P rt tr Φ O rt μ o Hi tf⁾ φ ft) rt o

H- TJ Φ μ ^' tu ft d C CQQ μ- < Φ π> ft⁾ rt μ- φ P 3 Hi μ Ω t μ- μ 03 $, P Φ 3 IQ rt in φ O PJ Φ N rt o f

Φ tr μ φ 0 03 03 TJ 03 ft⁾ d Hi 3 ^μ- i r μ- -- Φφ tr tr μ P ft⁾ CQ P ft 03

O ft⁾ μ rt CD ft Φ rt rr

Hi ft⁾ μ φ μ- rt ft⁾ d μ- X ft⁾ rt ft μ- Φ rt Φ tr μ- O Ω rt ft⁾ Φ CD μ- ft⁾ μ- ft⁾ Φ ft rt Φ Hi μ X CD CQ Φ T X Ω rt Hi ft⁾ μ O rt in rr Hi TJ μ- 03 rt rt μ- P tr rt tr d CD Ω Hh μ tr en μ- Φ rt rt in Φ

CD P - rt CQ P J Ω σ\ μ PJ μ- P Φ tr P ft⁾ O Φ rt o C μ- Φ ft⁾ ft CQ in to P Φ μ P Q rt μ Φ CQ rt P P o O TJ ft rt TJ μ CO CO n f! 0 d rt o o CQ μ Φ tr μ d tr Ω ft Ω Φ t t ft) X P_^ P Φ φ H

Ω tr O

ft rt rt μ- ft⁾ TJ tr Ω

0 Φ Hi μ φ n Ω o Ω μ O φ O rt Φ ft⁾ Ω tr μ- tr Ω O Φ CD P d ft⁾ rt μ- € o r 0 μ- μ Hi P O Φ 3 o ft⁾ μ-

Φ rt to μ- « ft ft⁾ ft! P P P Φ O ft d φ Ω d μ P μ- μ • ft⁾ φ H CO p ft rt rt rt

Φ CQ o μ tr d μ P ft^j ⁽Jl 03 tr 03

- ft

0 μ μ- rt μ-

Φ o

O o ft Hi ft Φ μ>

Hi ft σi φ ft⁾

Φ o ft a O tr o P ft

00 OJ to to μ> h¹ in o in o in o in

Ω PJ tr Ω 0 d μ- 03 S 03 h-¹ μ TJ Ω en CTi Co ft⁾ Ω ft⁾ Ω 3 μ- X Ω CD P TJ Ω ft⁾ 3 03 Ω ≤ d ft⁾ O Hi P 3 ft⁾ Φ μ- Φ X 0 < o d P 0 P 0 Φ Ω P •T. 0 TJ ft^j μ 0 rt μ- φ 0 tr μ rt < P Ω 3 Ω rt Ω rt ft⁾ P tr ft 0 ft P 3 0 03 « P μ- P 0 P h-¹ Ω P 0 ft Φ μ- CD ft⁾ tr φ 3 Φ rt Φ ft ≤ Ω 3 03 Ω Q^* P rt Ω μ 0 rt Ω TJ X 0 rt

3 P r ft⁾ ft μ μ- μ μ- ft⁾ φ f h-¹ φ OJ Φ 03 Φ μ Ω ft⁾ H¹ Φ ft⁾ Hi φ Φ X P Φ Φ

≤ TJ CQ μ 03 P μ- ft⁾ 0 CD CO P Φ Λ o\° ft d P PJ Φ h-¹ 00 P μ- μ- P Ω ft P

PJ Φ μ- 3 C ⁾ rt _^-, P ^ rt Φ Ω d tr rt P P -> I-¹ rt P rt en 0 03 rt 13

CD μ ft⁾ Ω ft⁾ Φ rt ^ TJ rt μ d ft⁾ Φ 03 rt 03 μ φ rt ft⁾ μ ≤ rt μ • P • μ- ft⁾ rt ft Φ μ> 00 0 Φ t-3 TJ tr ft⁾ s- h-¹ P rt 0 Φ ft⁾ μ rt ft⁾ 0 μ ft^j -j rt S σ

CQ rt Ω μ- in o Hi μ tr d Φ rt ft⁾ Hi rt ft⁾ Λ rt TJ 0⁾ μ- CQ rt d ft⁾ Ω rt o ft⁾ μ- H3 X

Ω d μ 0 tr ^ o Ω μ- 3 P Φ μ μ in d Φ μ rt 0 J μ- P rt 0 Φ • μ- rt tr

0 μ 0 P Ω d 03 tr 03 TJ ft ft μ ^ rt o Φ 0 μ- P O ft μ- P ft P tr μ- rt

O Φ Q tr rt ft⁾ 0 Φ en Φ Φ Φ Ω P s- Ω 0 — ^ P 0 Ω H Φ 03 0

TJ CO μ- ft⁾ P μ- tr 3 d TJ ft • 3 P_ P μ r PJ Φ P T3 P Φ rt tr ft rt φ 0 1 P P tr ft rt 3 μ μ in μ- P *. - 03 03 rt to P 0 Φ tr 3 0 ft Hi CD cQ μ Φ μ-

Φ PJ H Φ C 3 0 ft⁾ ---. rt oo Φ μ- σ

Φ rt Φ o X μ Ω d ^ CQ Hi tr μ- ft^j Ω h • i s^> rr 3 rt tr

P P 0 rt Φ CQ a σ Φ ft⁾ 3 CD 3 μ- μ ft⁾ P . h-¹ rt μ- OJ Ω tr x Φ 03 TJ Φ CQ Ω H φ P ft⁾ φ £> ft^j T ft⁾

P O rt Φ μ- Φ TJ ft ft⁾ Φ ι-3 3 μ ,--. CO ft⁾ J rt o Φ g CD rt Hi ft! Φ CD T3 Φ φ X O TJ μ- rt • μ- P rt TJ Hi rt CQ μ tr 03 rt ≤ 0 • Hi CJ¹ rt μ- ft⁾ rt o\o TJ ≤ P

0 in 0 rt ft⁾ Φ h-¹ tr rt Φ rt Φ Φ f⁾ ft⁾

0 P d rt Hi Hi μ 0 3 d Φ 03

Φ Φ CO ft⁾ μ P do d μ oo 03 Hi μ ft⁾ 0 rt t

Φ ft μ -J TJ Φ ft⁾ }-> P ft Hi μ to rr ft⁾ Ω tr tr rt I-¹ rt ft⁾ rt CQ ft Φ μ- 0 Φ P d φ μ- oV μ- Ω P Ω ft⁾ ft⁾ ft⁾ tr

P 0 Φ Φ Φ 0 tr Φ ft Φ rt μ- μ- rt ft P Ω CQ μ d P μ rt φ ft⁾ Hi 0 ^ rt rt rt Φ

P € Hi . μ s 0 ft μ- μ Φ μ Λ 0 Φ CQ μ- ~ rt μ- — ' TJ Ω l-h ft⁾ Φ CD rt ft⁾ P •« d tr d ft⁾ μ μ- d μ Φ ft μ d μ ft rt H-¹ 1 N P⁾ rt ft⁾ I— ' ft — μ- Ω rt H to Φ Ω

CQ in > ft⁾ ft⁾ P μ μ- Φ P ft μ- μ- Φ tr S Φ rt μ O rt • 0 rt Φ M oo P O ft⁾ Hi rt tr CQ Ω Ω P ft ft TJ μ- Φ ft 0 μ rt ≤ tr P 0 P O • Ω μ μ Ω Ω rt Φ 0 rt t⁾ <! 0 CQ Φ μ> d μ μ- ft⁾ ft⁾ 0

0 * O μ rt O OJ 0 TJ μ

\— ' 3 Φ d ft⁾ μ3 f μ- μ- p • Ξ d μ o 3 φ rt tr ft⁾ in φ H¹ P d d rt oo P ft⁾ Φ

<! tr μ» μ o rt 0 ft⁾ Ω ft⁾ P rt in ft ft P 3 tr to 0 H¹ o\° < CD Ω

Φ 1— ' Hi 0 φ rt f Φ CD ^ . Hi μ- φ rt r

03 Φ rt tr σi P d P Φ CD rt H¹ UT Ω ft⁾ φ 0 oo t . tr p μ- O o ft⁾ ft -J Ω 0 • μ> ft⁾ Φ Φ o rt Ω P Φ

03 Ω tr ft⁾ Hi o CQ Ω 0 rt μ O o P ft CQ to d μ> o T_l P lb φ> -J Φ μ rt d CO φ rt Φ ft⁾ ft Φ ft⁾ 0 ft⁾ rt rf» • > CD S5 . μ d μ- μ rt h-¹ Φ < l-¹ 0 Φ Hi rt μ

Ω Hi P r CΩ μ- tf 3 Ω P d μ- 0 -* .- Φ ^ ft ≤ P s: 3 0 Ω tr d ft⁾ rt μ> 03 ft 0 μ- ft⁾

03 Hi tr rt tr tr μ- α ft Φ ft tr 00 3 0 t⁾ t Φ ft⁾ P 1 f P N P tr ⁽Q μ Φ Φ Φ Φ rt d rt Hi o\° φ Hi e rt o\<= O ft Φ ft

Ω μ- Φ Ω rt P 0 CD μ Φ 3 0 ft⁾ 0 tr ft⁾ σ rt hf rt 3 P ft⁾ O Hi ft ft⁾

0 ^ Hi tf⁾ 0 03 rt μ- ≤ P μ Ω Hi μ 0 TJ

Ω CQ Ω tr P £ 3 d ^ ft⁾ μ μ

P 1 -> d 0 μ tr CQ P⁾ < Φ 03 CO r rt rt tr 0 Φ μ μ σ P rt 0 Hi ft⁾ ft

<! ft⁾ Ω 0 03 TJ 3 PJ μ- ft^j CD μ- X - « μ tr Φ H ft^j rt rt 0 CQ s- ft d ft tr rt 0 rr μ- φ tr d ≤ Φ μ- Φ rr P <! 03 rt ft⁾ μ- μ in μ- ft P μ Hh ?; Ω μ- Φ μ N

P d μ P ft Φ Φ ft⁾ H- TJ Ω ft⁾ i Ω 03 P Φ 03 0 Φ Φ ft⁾ d 0 en 03 μ- -j ft⁾ rt ft Ω rt ft⁾ P d 0 ft Hh 0 Φ 0 03 P φ P CO Hi μ tr P rt t rt μ- Ω rt X tr φ μ- Ω Ω CQ 3 d ftJ rt 0 03 Ω 0 φ μ- . TJ μ- rt 03 03 P 3 tr o μ-

0 3 tr ^ 03 3 0 μ 03 TJ to ^ Φ ft 0 Ω N Ω μ tr rt -J μ- Φ Ω 0

P Φ μ- μ Φ ft⁾ 0 rt ft⁾ Φ μ TJ P 0 Φ H3 ft^j 0 0 rt Φ Φ 3 o\° H-¹ lt> P ft⁾ rt X 0 ft^j PJ CQ 03 μ ft tr ft⁾ M Φ Ω to P ft tr 03 r P μ μ T Φ X . TJ l-h rt d 03 ft⁾ d CQ Φ Ω d rt s P μ φ ft Φ φ Φ φ ft⁾ CQ ft⁾ Ω ^ d 0 0 d CQ T 1 ft⁾ μ s; rt tr μ P 3_ 03 ft⁾ μ- μ- 1 rt P μ s: |J μ μ Hi μ- ft⁾ tr P μ J TJ ft⁾ CO *> H- μ- r φ 3 0 μ- t 3» rr μ P CQ μ- 0 03 d Φ o\° TJ o

P Φ ft⁾ rt 03 rt Ω 0 Ω Ω μ- μ ft⁾ Φ rt 0 Hi ft μ 0 h-¹ rt ft ft⁾ μ μ Φ Ω 0 03 tr 0 Ω tr tr rt ft⁾ Ω P to 03 . Φ P 0 φ Φ 03 in tr rt tr φ Φ ft rt Hi 1 d • 3 φ rt ft⁾ ft o d TJ Hi ft⁾ Φ φ tr rt ft⁾ tr CQ p H- rt Φ μ Φ Ω o l-¹ t _^-_^ tSJ Ω . r

Φ t < 0 d rt 0 ≤ o

P ft H3 1— ' rt rt 0 ⁾ o tr tr P

Φ rr ft⁾ tr tr μ- rr B rt Hi φ μ- CO -> ft 3 0 Hi ft⁾ o

P Φ rt ^ μ φ to tr rt o

0 tr P φ ftJ P P tr Ω o

CQ φ

Hi 3 ft μ iQ 0 Φ μ-

μ 03

13

preparation of Camembert cheese. The whey drained therein from the curd, and the cheese was turned every hour for -3 hours. The pH fell to 5.77 after 5.5 hours and to 5.11 after 18 hours, after which the cheese (cross-section 10 cm and height 3.5 cm) was salted for 1 hour in brine conventional for Gouda cheese. One day later the moisture content of the cheese was 51.0%, the fat content in the dry matter 48ι,6% and the salt content in the dry matter 3.8%. After the cheese had been dried one day at 88% relative air humidity and 13°C, the cheese was kept in a space having the same temperature but with a relative air humidity of 93%. For the first 3 days a trace suspension of the above mold was sprayed twice over the cheese. After 4 days the mold began to multiply largely and covered the whole cheese surface with a closed white layer within a few days. Unfortunately, the air velocity turned out to be too high so that the cheese dried too much the first two weeks and the ripening was delayed so that the flavor of the cheese remained too flat and the consistency too firm. This can be prevented by adjusting the air conditions.

Claims

14Claims

1. A method for preparing cheese, comprising the steps of: a) concentrating milk by means of reverse osmosis or nanofiltration i.n combination with ultrafiltration and optionally diafiltration and/or microfiltration to form a concentrated milk having a content of casein which is 2-4 times higher than said content of the milk; b) adding rennet to the concentrated milk and accomplishing a first phase of a coagulating process at reduced temperature in which K casein is split and a precoagulated milk is obtained; c) carrying out a second phase of a coagulating process in which the precoagulated milk is heated to obtain a curd; d) draining the curd; and e) forming the cheese.

2. A method according to claim 1, wherein the milk is partly skimmed milk and standardized milk.

3. A method according to claim 2, wherein the milk is also thermized or pasteurized.

4. A method according to any one of the preceding claims, wherein the concentration is effected at a temperature below 20┬░C.

5. A method according to any one of the preceding claims, wherein the concentration steps consist of a nanofiltration, followed by an ultrafiltration.

6. A method according to any one of the preceding claims, wherein the concentrated milk is pasteurized before the rennet is added.

7. A method according to any one of the preceding claims, wherein an amount of rennet is added to the concentrated milk, which amount ranges between 20 and 100 ml rennet per 100 kg of the concentrated milk. 15

8. _ A method according to any one of the preceding claims, wherein the first phase of the coagulating process is carried out at a pH of 6.1-6.6.

9. A method according to any one of the preceding claims, wherein the first phase of the coagulating process is carried out a temperature below 20┬░C, preferably below 10┬░C.

10. A method according to any one of the preceding claims, wherein the second phase of the coagulating process is carried out at a temperature of more than 25┬░C, preferably of 30-40┬░C.

11. A method according to any one of the preceding claims, wherein the second phase of the coagulating process is carried out by mixing a stream of cold precoagulated milk with a warm liquid, said liquid being selected from water or permeate obtained by reverse osmosis or nanofiltration.

12. A method according to any one of the preceding claims, which is carried out continuously.

13. Cheese obtainable in a method according to one or more of the preceding claims.

14. Cheese according to claim 13 of the Gouda type.

15. An apparatus for use in a method for preparing cheese according to any one of claims 1-12, comprising at least one narrow metering mouth (6) for adding a stream of ultrafiltration retentate to a stream of nanofiltration permeate (4) in a tube, substantially in the direction of flow.

16. An apparatus according to claim 15, wherein the tube is provided with a constriction beyond the metering mouth, seen in the direction of flow.

17. An apparatus according to claim 15 or 16, comprising at least three metering mouths (6) .