WO2005120241A1 - Method for preparing of processing-cheese - Google Patents
Method for preparing of processing-cheese Download PDFInfo
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- WO2005120241A1 WO2005120241A1 PCT/KR2005/001803 KR2005001803W WO2005120241A1 WO 2005120241 A1 WO2005120241 A1 WO 2005120241A1 KR 2005001803 W KR2005001803 W KR 2005001803W WO 2005120241 A1 WO2005120241 A1 WO 2005120241A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cheese
- characterize
- process cheese
- manufacture
- melting
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 80
- 235000013351 cheese Nutrition 0.000 claims abstract description 68
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 63
- 230000008569 process Effects 0.000 claims abstract description 61
- 239000005018 casein Substances 0.000 claims abstract description 60
- 235000021240 caseins Nutrition 0.000 claims abstract description 60
- 229940108461 rennet Drugs 0.000 claims abstract description 58
- 108010058314 rennet Proteins 0.000 claims abstract description 58
- 238000002844 melting Methods 0.000 claims abstract description 37
- 230000008018 melting Effects 0.000 claims abstract description 37
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000007858 starting material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 230000005070 ripening Effects 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 21
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 16
- 239000008101 lactose Substances 0.000 claims description 16
- 239000006227 byproduct Substances 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 210000004080 milk Anatomy 0.000 claims description 13
- 235000013365 dairy product Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 235000015097 nutrients Nutrition 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 8
- 235000015155 buttermilk Nutrition 0.000 claims description 8
- 238000005345 coagulation Methods 0.000 claims description 8
- 230000015271 coagulation Effects 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 7
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- 229940071162 caseinate Drugs 0.000 claims description 6
- 230000007928 solubilization Effects 0.000 claims description 6
- 238000005063 solubilization Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 108010064851 Plant Proteins Proteins 0.000 claims description 4
- 229920000388 Polyphosphate Polymers 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- -1 hydroxyl propyl Chemical group 0.000 claims description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims description 4
- 239000001205 polyphosphate Substances 0.000 claims description 4
- 235000011176 polyphosphates Nutrition 0.000 claims description 4
- 108090000270 Ficain Proteins 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 3
- 235000019836 ficin Nutrition 0.000 claims description 3
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 2
- 101100453572 Arabidopsis thaliana KCO3 gene Proteins 0.000 claims description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 101000782236 Bothrops leucurus Thrombin-like enzyme leucurobin Proteins 0.000 claims description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 2
- 241001138401 Kluyveromyces lactis Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 2
- 102000004882 Lipase Human genes 0.000 claims description 2
- 108090001060 Lipase Proteins 0.000 claims description 2
- 239000004367 Lipase Substances 0.000 claims description 2
- 101100453573 Oryza sativa subsp. japonica TPKC gene Proteins 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 241000235070 Saccharomyces Species 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 235000011116 calcium hydroxide Nutrition 0.000 claims description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 2
- 150000001768 cations Chemical class 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 2
- 235000011180 diphosphates Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 235000015141 kefir Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 235000019421 lipase Nutrition 0.000 claims description 2
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 claims description 2
- 239000000347 magnesium hydroxide Substances 0.000 claims description 2
- 235000012254 magnesium hydroxide Nutrition 0.000 claims description 2
- 229910001862 magnesium hydroxide Inorganic materials 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 235000011118 potassium hydroxide Nutrition 0.000 claims description 2
- 235000014483 powder concentrate Nutrition 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 235000017550 sodium carbonate Nutrition 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 230000004083 survival effect Effects 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000002209 hydrophobic effect Effects 0.000 abstract description 3
- 230000002860 competitive effect Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 7
- 230000008901 benefit Effects 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000010309 melting process Methods 0.000 description 3
- 235000013550 pizza Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 229930182555 Penicillin Natural products 0.000 description 2
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 2
- 235000021383 camembert cheese Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 229940049954 penicillin Drugs 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000030939 Bubalus bubalis Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000235525 Rhizomucor pusillus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 210000003165 abomasum Anatomy 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
Definitions
- This invention concerns about manufacture of process cheese, more detaily a strong hydrophobic rennet casein could increased the solubility without heating, simply mixing could solubilize the rennet casein in water in presence of melting salts which can followed the lactic acid fermentation so it can bring the fermentative freshy flavour of rennet casein which can be eliminate the overheated falvour, off-flavour or objectionable flavour which can be possible the manufacture of elevated palatable process cheese, but also possible microwave direct heating instead of conventional melting of process cheese, finally which can possible the ripening of cheese after melting by adding the lactic acid bacteria starter for natural ripened cheese by secondary fermentation, with a view to reutilization of food and cost competitive production of process cheese by use of lower priced rennet casein.
- the pretreatment of cheese milk can apply according to necessities, the pasteurization cheese milk, setting at low temperature(10 ⁇ 15°C) during overnight which could increase the number of lactic acid bacteria, so called maturation then innoculate starter and ripening,
- Cheese milk include bovine milk or rarely goat, sheep, camel, water buffalo and mare milk subsequently milk transform to curd by addition of acid or coagulation enzyme at 20 ⁇ 45°C setting, afterward addition of enzyme or acid let stand several time at 20 ⁇ 45°C to form the milk curd.
- proteases such as pepsin or rennet extracted from abomasum of calf before weaning or plant ficin or microbial protease for example Mucor pusillus commercially by Meito Sangyo Co(Japan).
- the present invention purpose to obtain a palatable process cheese made from rennet casein through increasing of solubility by addition of melting salts solution to rennet casein before melting then fermentation so enhanced flavour present and eliminate the heated and objectionable flavour of rennet casein which can make a palatable process cheese from rennet casein.
- the another purpose of present invention is an economic advantage such as lower cost price by use of cheap raw materials such as dairy byproduct rennet casein which bring the effect of reutilization of food sources.
- the another purpose of present invention is also could produce with vegetable oil, hydrogenated fat in stead of butter because of higher solubility of rennet casein.
- step for add the lactose or dairy byproduct to rennet casein added melting salts [a) step]
- this step is the addition of melting salts solution th rennet casein.
- the using the rennet casein in present invention can be replaced by milk powder or rennet casein made from cream production as a byproduct.
- skim milk powder from butter production whole milk powder, butter milk powder, Na-caseinate, Ca-caseinate, acid casein and any other casein salts such as Al, NH4, Mg, K, cation, membrane filtration concentrate, powder concentrate.
- Whey protein or plant proteins are also possible, particularly caseinate but whey powder is preferable.
- Melting salts are added to the rennet casein in solution. They swell the hydrophobic part of Ca-paracaseinate and become Na-paracaseinate.
- the above melting salts can be used in a solution of water. More specifically Na-citrate and polyphosphate have more than 5-degrees of polymerization as well as hydroxyl propyl starch phosphate, xanthan gum, Na-stearyl-lactyl- lactate.
- rennet casein to melting salts should be from 1 :0.02 to 1 :0.2 should be desirable but excess of these active range could bring the problem of palatability of process cheese.
- Lactose or nutrient can be served as complementary sources for nutrition of human also nutrient for lactic acid bacteria fermentation.
- Above nutrient include the milk powder, cream butter milk, whey powder or plant proteins.
- More specially whey powder or butter milk powder have a nutreint as a medium which is more applicable.
- Moreever the advantage of above nutrient addition such as dairy byproduct has advantage of cost diminution and validation of active reutilization of food and dairy byproduct is desirable.
- the present invention can elevate the solubility of rennet casein so if can effectively be settled the disadvantage when making process cheese with vegetable hardened oil.
- emulsificant agent added to oil with small part of water, for example the lecithin with small of water add to oil under stirring which become thick then fluidy emulsified.
- butter also can emulsify with emulsificant agent or by ultrasound treatment.
- the mixed rennet casein with salts and lactose solubilize and add newly varied solubilized meat, fruit, vegetable, solution can added to mixture.
- Solubilization of mixture can be used homogenizer such as knife, grinding, internal gear, extruder, micro cut scissor, colloid but internal gear type homogenized will be better because there are no friction heat during homogenizing.
- lactic starter can innoculate to rennet casein mixture for fermentation.
- Lactic acid bacteria include Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus cremoris, Lactobacillus acidophilus, Leuc citrovorum, Lactobacillus lactis, Bifidobacterium bifidum, Candida kefir, Saccharomyce cerevisiae, Kluyveromyces lactis, Saccharomyce lactis, alcoholic and aromatic strain can be used.
- We can add the coagulation enzyme with starter such as protease, lipase, plant sources ficin, cheese slurry, free volatile fatty acid or micro encapsulated enzyme.
- the paste include also enzyme we can ferment in the fermentor.
- Usable basic include NaOH, KOH, Mg(OH)2, Ca(OH)2, Na2CO3, KCO3, A12(OH)3, NH4OH, a basic polyphosphate or Na pyrophosphate.
- microwave range is the simple heating but which can pasteurize or sterilize and aseptic package is also possible simultaneously, it is very unprecedant.
- the mixture of rennet casein, without heating, put on top of a pizza is baked. It becomes stringy on the top of pizza during baking without a conventional melting process.
- the present invention of process cheese can add the starter for ripening before temperature of paste down to 55 ⁇ 65 °C still fluidy and survival, so bacteria can multiply then forward the ripening then become natural ripened cheese from rennet casein powder of course
- the starter type can be selected and varied type of starter according to cheese type which include Camembert, Emmental, Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe.
- solubilization of strong hydrophoic rennet casein can increased solubility by melting salt solution before heating(melting) and lactic acid bacteria fermentation occur in water phase which enhance freshy flavour which can eliminate the heated flavour and off-flavour of rennet casein, so it can be possible to produce palatable process cheese also obtain process cheese simply by microwave range and finally can produce Camembert, Emmental, Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe by starter innoculation to process cheese before completely cool down become natural ripened cheese, and finally it made from lower price of dairy byproduct as view of re- utilization of food sources with cost competition.
- solubilization of strong hydrophoic rennet casein can increased solubility by melting salt solution before heating(melting) and lactic acid bacteria fermentation occur in water phase which enhance freshy flavour which can eliminate the heated flavour and off-flavour of rennet casein, so it can be possible to produce palatable process cheese also obtain process cheese simply by microwave range and finally can produce Camembert, Emmental, Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe by starter innoculation to process cheese before completely cool down become natural ripened cheese, and finally it made from lower price of dairy byproduct as view of re- utilization of food sources with cost competition.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2004-0043526 | 2004-06-14 | ||
KR20040043526 | 2004-06-14 | ||
KR1020050050762A KR100781786B1 (en) | 2004-06-14 | 2005-06-14 | Method for preparing of processing-cheese |
KR10-2005-0050762 | 2005-06-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005120241A1 true WO2005120241A1 (en) | 2005-12-22 |
Family
ID=35502742
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2005/001803 WO2005120241A1 (en) | 2004-06-14 | 2005-06-14 | Method for preparing of processing-cheese |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2005120241A1 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103651912A (en) * | 2013-12-10 | 2014-03-26 | 张润厚 | Processing technology for functional cheddar cheese |
CN103734663A (en) * | 2013-12-31 | 2014-04-23 | 丽华(广州)香精有限公司 | Method for preparing milk-flavor essence base material and product thereof |
CN105076460A (en) * | 2015-08-17 | 2015-11-25 | 妙可蓝多(天津)食品科技有限公司 | Cheese with high melting point and preparation method thereof |
CN105286675A (en) * | 2014-06-20 | 2016-02-03 | 浙江辉伦婴童用品有限公司 | Food processor |
CN107114483A (en) * | 2017-04-18 | 2017-09-01 | 江苏大学 | A kind of ultrasonic wave added of butter rapidly and efficiently preparation method |
CN115669738A (en) * | 2022-04-19 | 2023-02-03 | 奶酪博士(上海)科技有限公司 | Sweet cheese and preparation method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5722645A (en) * | 1980-07-15 | 1982-02-05 | Meiji Milk Prod Co Ltd | Preparation of food like creamy cheese |
US4397926A (en) * | 1981-12-03 | 1983-08-09 | Borden, Inc. | Preparation of cheese analogs from combinations of acid casein and rennet casein |
US4415594A (en) * | 1981-02-06 | 1983-11-15 | Australian Diary Corporation | Manufacture of cheese |
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CN103651912A (en) * | 2013-12-10 | 2014-03-26 | 张润厚 | Processing technology for functional cheddar cheese |
CN103651912B (en) * | 2013-12-10 | 2016-02-10 | 张润厚 | A kind of processing technology of functional cheddar cheese |
CN103734663A (en) * | 2013-12-31 | 2014-04-23 | 丽华(广州)香精有限公司 | Method for preparing milk-flavor essence base material and product thereof |
CN103734663B (en) * | 2013-12-31 | 2015-11-18 | 丽华(广州)香精有限公司 | Preparation method of a kind of milk-taste essence base-material and products thereof |
CN105286675A (en) * | 2014-06-20 | 2016-02-03 | 浙江辉伦婴童用品有限公司 | Food processor |
CN105286675B (en) * | 2014-06-20 | 2018-04-06 | 浙江辉伦婴童用品有限公司 | Food cooking machine |
CN105076460A (en) * | 2015-08-17 | 2015-11-25 | 妙可蓝多(天津)食品科技有限公司 | Cheese with high melting point and preparation method thereof |
CN107114483A (en) * | 2017-04-18 | 2017-09-01 | 江苏大学 | A kind of ultrasonic wave added of butter rapidly and efficiently preparation method |
CN115669738A (en) * | 2022-04-19 | 2023-02-03 | 奶酪博士(上海)科技有限公司 | Sweet cheese and preparation method thereof |
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