WO2002100182A1 - Method of preparing cottage cheese and cottage cheese prepared thereby - Google Patents

Method of preparing cottage cheese and cottage cheese prepared thereby Download PDF

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Publication number
WO2002100182A1
WO2002100182A1 PCT/LV2002/000007 LV0200007W WO02100182A1 WO 2002100182 A1 WO2002100182 A1 WO 2002100182A1 LV 0200007 W LV0200007 W LV 0200007W WO 02100182 A1 WO02100182 A1 WO 02100182A1
Authority
WO
WIPO (PCT)
Prior art keywords
cottage cheese
preparing
milk
method
mixture
Prior art date
Application number
PCT/LV2002/000007
Other languages
French (fr)
Inventor
Margarita Antufjeva
Original Assignee
Margarita Antufjeva
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
Priority to LV010091A priority Critical patent/LV12934B/en
Priority to LVP-01-91 priority
Application filed by Margarita Antufjeva filed Critical Margarita Antufjeva
Publication of WO2002100182A1 publication Critical patent/WO2002100182A1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/02Making cheese curd
    • A23C19/045Coagulation of milk without rennet or rennet substitutes followed by whey separation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/02Making cheese curd
    • A23C19/05Treating milk before coagulation; Separating whey from curd
    • A23C19/052Acidifying only by chemical or physical means
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/02Making cheese curd
    • A23C19/055Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils

Abstract

The present invention relates to the food industry and manufacture of cottage cheese in particular. According to the said method a cottage cheese curd is obtained by adding to a pasteurized milk mixture heated to a temperature of from between 850C to 950C gently stirring a coagulating component. The obtained curd mass is poured into forms or cloth sacks thus letting the curd to press itself, during which the sacks are repeatedly turned over, and cooled. To add a specific taste the cottage cheese curd is mixed with various seasoning and/or additives.

Description

METHOD OF PREPARING COTTAGE CHEESE AND

COTTAGE CHEESE PREPARED THEREBY

The present invention relates to the food industry and manufacture of cottage cheese in particular. The art is aware of various patents relating to methods of manufacture of cottage cheese by acidifying milk mixture with lactobacillus streptococcus starter. The closest method of manufacture of cottage cheese comprises preparing of milk mixture, processing, pasteurizing, cooling, acidifying, processing of the curd and cooling of the cottage cheese mass. According to the mentioned method pasteurized milk mixture at a temperature of from 28°C to 32°C is acidified with lactic acid starter. After 8 to 12 hours when the curd temperature is of from between 75°T to 85°T, it is slowly heated till the whey reaches temperature of from 40°C to 50°C. The whey is drained from the curd and the obtained cottage cheese mass is cooled. As a result a cottage cheese with an acidity of 180°T to 220°T is obtained.

The great disadvantage of the manufacture of cottage cheese according to the above method is a long process which only allows to obtain a limited amount of the manufactured product. Thus obtained cottage cheese has developed a high acidity level which limits its use as a dietetic product. During the above process of the manufacture of cottage cheese the whey crude is not left in the cottage cheese since it is drained from the curd along with the whey, hence the final product contains insufficient composition of amino acids.

The present invention aims to obtain a dairy product - a cottage cheese - with new organoleptic physical and chemical properties (indexes), more complete amino acid composition, better dietetic qualities and higher percentage of the profitability of the product by making use of the by-product of dairy industry - buttermilk and vegetable oils, at the same time considerably reducing the long and labour-consuming nature of the process of the manufacture of cottage cheese.

The desired result is achieved by a method of preparing cottage cheese comprising preparing of milk mixture, obtaining curd from pasteurized milk mixture, processing the obtained mass with coagulating component, pouring the obtained curd mass into forms, cloth sacks or screens and cooling thereof. According to the said method to a prepared milk mixture, composition of which may be selected from a group including: milk, skim milk, buttermilk and vegetable oils, and which is heated to a temperature of from between 85°C to 95°C gently stirring a coagulating component selected from a group including: citric acid aqueous solution, acetic acid aqueous solution, citric acid whey solution, acetic acid whey solution, calcium chloride hydrate solution or acidified whey is added. The obtained curd mass is poured into forms or cloth sacks and cooled.

The present method of preparing cottage cheese is realized as follows. A milk mixture with a certain standardized percentage of fat is heated to a temperature of from between 85°C to 95°C. The coagulating component - acidulent mixture is prepared in advance. The acidulent mixture is prepared by adding from 10 to 15 ml of acid essence to 1 I of solution or from 15 to 20 g of citric acid to 1 I of solution, or by 300 g calcium chloride to 1 I of water. In order to prepare the sour whey to from about 100°T to 160°T the whey is acidified by adding lactobacillus starter. According to the said method the mixture for preparing cottage cheese, depending on the added coagulating component, contains the following mass percentage: milk mixture from 88% to 99,2% coagulating component the rest When citric acid aqueous solution, acetic acid aqueous solution, citric acid whey solution, acetic acid whey solution or acidified whey is used as an acidulent mixture, the amount thereof to be added to the milk mixture is from about βpecent to 12 percent, whereas in case calcium chloride hydrate solution is used the amount of added coagulating solution is from 0,8 percent to 1 ,8 percent of the amount of the milk mixture. To the milk mixture consisting of milk, skim milk, buttermilk and vegetable oils in various combinations, namely milk and skim milk or milk and buttermilk, or skim milk and buttermilk, or skim milk and vegetable oils, or skim milk, buttermilk and vegetable oils, or buttermilk and vegetable oils, which is being uninterruptedly gently stirred, by small portions is added the coagulating solution until protein flakes appear. Simultaneously with the main lactic protein - casein, great part of whey protein - albumen and globulin; as a result a cottage cheese with more complete composition of amino acids is obtained. The coagulated whey protein adds to the cottage cheese a specific top milk taste. The obtained whey is of yellowish green colour. The obtained curd mass together with whey is poured into forms or cloth sacks where the curd presses itself and is separated from the whey, which may in its turn be used in preparing a coagulating solution from acetic acid, citric acid or acidified whey.

The cottage cheese is cooled at a temperature of from 2°C to 6°C, during which the forms or cloth sacks with the cottage cheese are repeatedly turned over.

According to the said method 155 kg of cottage cheese may be obtained from 1000 kg milk mixture.

The physical and chemical properties of thus prepared cottage cheese depending on the type thereof, e.g. whole milk, skim milk, cottage cheese with vegetable oils etc. are between: fat 0-30% moisture 55-80% acidity 50°T-100°T salt 0-4% The cottage cheese prepared from the milk mixture containing vegetable oils is characterized in low cholesterol level.

To add a specific taste the cottage cheese is mixed with salt and various seasoning and/or additives selected from a group including: caraway, paprika, pot herbs, mushrooms, and the like, flavourings and food colour. When using the obtained cottage cheese for preparing sweet cottage cheese mass or sweet cake cheese, creams, coated cake cheese an the like, the cottage cheese is mixed with sugar or substitute thereof and one or several taste creating additives selected from a group including: raisins, marmalade, candied fruit, cocoa, nuts, fresh or dried fruit or berries, various fruit and berries processing products, aromatic food essences, flavourings and food colour.

Claims

1. A method of preparing cottage cheese consisting of preparing milk mixture, obtaining of cottage cheese curd mass from pasteurized milk mixture, processing thereof with coagulating component, pouring the curd mass into forms, cloth sacks or screens and cooling thereof cha racterized in that a prepared milk mixture, composition of which is selected from a group including: milk, skim milk, buttermilk and vegetable oils, and which is heated to a temperature of from between 85°C to 95°C gently stirring a coagulating component selected from a group including: citric acid aqueous solution, acetic acid aqueous solution, citric acid whey solution, acetic acid whey solution, calcium chloride hydrate solution or acidified whey is added.
2. A method of preparing cottage cheese in accordance with Claim 1 characte rized i n that the mixture for preparing cottage cheese, depending on the added coagulating component, contains the following mass percentage: milk mixture from 88% to 99,2% coagulating component the rest
3. A method in accordance with Claim 1 or 2 characterized in that the cottage cheese is mixed with salt and various seasoning and/or additives selected from a group including: caraway, paprika, pot herbs, mushrooms, and the like, flavourings and food colour.
4. A method in accordance with Claim 1 or 2 characterized in that the cottage cheese is mixed with one or several taste creating additives selected from a group including: sugar or substitute thereof, raisins, marmalade, candied fruit, cocoa, nuts, fresh or dried fruit or berries, various fruit and berries processing products, aromatic food essences, flavourings and food colour.
PCT/LV2002/000007 2001-06-11 2002-06-11 Method of preparing cottage cheese and cottage cheese prepared thereby WO2002100182A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
LV010091A LV12934B (en) 2001-06-11 2001-06-11 Process for making cottage cheese and product manufactured by using said process
LVP-01-91 2001-06-11

Publications (1)

Publication Number Publication Date
WO2002100182A1 true WO2002100182A1 (en) 2002-12-19

Family

ID=19735277

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/LV2002/000007 WO2002100182A1 (en) 2001-06-11 2002-06-11 Method of preparing cottage cheese and cottage cheese prepared thereby

Country Status (2)

Country Link
LV (1) LV12934B (en)
WO (1) WO2002100182A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2711448C1 (en) * 2019-03-15 2020-01-17 Николай Дмитриевич Залогин Curd cheese with cocoa and method for its production

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2046698A1 (en) * 1969-09-26 1971-04-01
GB1334688A (en) * 1970-10-26 1973-10-24 Waddleton N Method for cheese curd products
GB2000516A (en) * 1977-06-29 1979-01-10 Chinoin Gyogyszer Es Vegyeszet Preparation of B-cyclodextrin inclusion complexes
US4312891A (en) * 1978-09-05 1982-01-26 Kraft, Inc. Shelf stable dessert product and method for manufacture thereof
WO1991000690A1 (en) * 1989-07-13 1991-01-24 Md Foods A.M.B.A. A process for continuous production of cottage cheese from ultrafiltered milk

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2046698A1 (en) * 1969-09-26 1971-04-01
GB1334688A (en) * 1970-10-26 1973-10-24 Waddleton N Method for cheese curd products
GB2000516A (en) * 1977-06-29 1979-01-10 Chinoin Gyogyszer Es Vegyeszet Preparation of B-cyclodextrin inclusion complexes
US4312891A (en) * 1978-09-05 1982-01-26 Kraft, Inc. Shelf stable dessert product and method for manufacture thereof
WO1991000690A1 (en) * 1989-07-13 1991-01-24 Md Foods A.M.B.A. A process for continuous production of cottage cheese from ultrafiltered milk

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
EISENBRAND / SCHREIER: "Römpp Lexikon Lebensmittelchemie", 1995, THIEME VERLAG, STUTTGART, XP002210809 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2711448C1 (en) * 2019-03-15 2020-01-17 Николай Дмитриевич Залогин Curd cheese with cocoa and method for its production

Also Published As

Publication number Publication date
LV12934B (en) 2003-04-20

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