WO2007027953A1 - Fromage uniformement cremeux - Google Patents

Fromage uniformement cremeux Download PDF

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Publication number
WO2007027953A1
WO2007027953A1 PCT/US2006/034117 US2006034117W WO2007027953A1 WO 2007027953 A1 WO2007027953 A1 WO 2007027953A1 US 2006034117 W US2006034117 W US 2006034117W WO 2007027953 A1 WO2007027953 A1 WO 2007027953A1
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WIPO (PCT)
Prior art keywords
cheese
milk
whey
fat
salt
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PCT/US2006/034117
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English (en)
Inventor
David M. Barbano
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Cornell Research Foundation, Inc.
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Publication of WO2007027953A1 publication Critical patent/WO2007027953A1/fr
Priority to US12/037,873 priority Critical patent/US8609164B2/en

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    • 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
    • A23C19/052—Acidifying only by chemical or physical means
    • 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
    • A23C19/072—Cheddar type or similar hard cheeses without eyes

Definitions

  • the invention relates to methods for making blocks of cheese, where the cheese has improved moisture content and composition.
  • the cheese is uniformly moist throughout even large blocks of cheese.
  • the cheese also has an increased moisture content to prevent drying, improve shelf life and reduce manufacturing wastes and costs.
  • Cheddar cheese was traditionally produced in 18 kg (40 Ib) blocks.
  • more automated and efficient means of handling large quantities of cheese in rapidly expanding cheese factories were developed to control costs.
  • the first 290 kg (640 Ib) block Cheddar production lines were put into production.
  • One 290 kg block replaced sixteen 18 kg blocks.
  • the 290 kg block system reduced labor and handling costs, on-the-job lifting injuries, intermediate packaging costs, and trim loss when blocks were converted to the exact weight pieces needed for retail marketing.
  • the present invention provides a new approach to making cheese that avoids the wicking, drying and moisture retention problems of existing procedures.
  • the present methods provide a uniformly moist block of cheese with uniform composition and quality.
  • the cheeses produced by the methods of the invention have excellent flavor, melt very well and can be produced to retain more moisture than existing cheeses.
  • the methods of the invention are simple, and require less rennet and less salt than existing procedures.
  • the methods of the invention relate to controlling the pH of the cheese making process to optimize the partitioning of minerals and proteins between curd and whey, and between the matrix and water phase within curd particles.
  • the present invention involves a method for reducing water migration in cheese that includes reducing the pH of pasteurized milk used for making the cheese to apH of about 5.6 to about 6.2, before adding cheese- making starter cultures.
  • the milk can be warmed to a temperature of about 85 0 F to about 100 0 F after the pH is adjusted and starter bacterial cultures can then be added to ripen and begin the cheese-making process.
  • the milk is acidified to a pH of about pH 5.80 to about 5.85 when the milk is at a temperature of about 88 0 F to about 95 0 F.
  • Milk typically has a pH of about 6.6 to about 6.7. Lowering the pH of milk helps the cheese making process and improves the cheese product in a variety of ways. For example, instead of being tightly bound to protein, calcium tends to migrate into the soluble phase and becomes available to rennet, an enzyme required in a later stage of the cheese making process. Moreover, bacterial cultures used to initiate the cheese making process actually grow better under low oxygen conditions, and use of carbon dioxide to acidify the milk tends to drive some of the oxygen out of solution. Such low oxygen and high carbon dioxide levels optimize growth of cheese-making bacteria and inhibit growth of undesirable microorganisms that might otherwise contaminate the cheese- making process. Acidification is also believed to move proteins such as casein into the water phase.
  • An increased protein content in the soluble phase helps to hold water so that the cheese has a higher, more uniform moisture content. Such a uniform increased moisture content helps the cheese to resist drying, promotes a longer shelf life and reduces cheese waste and manufacturing costs.
  • a higher protein content in the soluble phase also helps the cheese to retain salt, not only reducing the amount of salt needed but also reducing salt run-off and the need to safely dispose of salt waste.
  • an improved cheese product is produced using the methods of the invention.
  • the improved cheese of the invention is uniformly moist, melts smoothly, has excellent flavor, has somewhat less fat (e.g. 5% to 10% less fat) than cheese made without acidification, and has more calcium and casein in a soluble phase of the cheese than does a cheese made without acidification.
  • FIG. 1 graphically illustrates cheese pH versus time (minutes) during cheese-making for cheeses made from control milk (O) and milk to which CO 2 has been added (D).
  • Control (D) average moisture over 3 weeks and CO 2 -treated (O) 5 average moisture over 3 weeks.
  • FIG. 10 shows the proteins in expressible serum (ES) (25°C) of Cheddar cheese, immediately after overnight pressing (about 16 h), separated by SDS- PAGE. Lanes 1 to 3 contain expressible serum of control cheeses from three cheese makings. Lane 5 is a whole milk reference sample. Lanes 7 to 9 contain expressible serum from CO 2 -treated cheese from three cheese makings. Protein bands are identified on the gel. Detailed Description of the Invention
  • the present invention provides a method for making a flavorful, uniformly moist cheese that includes acidifying the milk used for cheese making just before the cheese making procedure is initiated.
  • a cheese making process involves milk pasteurization, warming the milk to a temperature of about 85 0 F to about 105 0 F, incubating the warmed, pasteurized milk with starter bacterial cultures to ripen the milk, adding rennet to coagulate the ripened milk, cutting the coagulate into curd, healing the curd by stirring the curd/whey, raising the temperature of the curd/whey suspension to about 90 0 F to about 105 0 F, separating the curd from the whey, salting the curd, pressing the curd into blocks and aging the blocks of cheese as needed.
  • the improvement provided by the invention involves acidifying the milk to a pH of about 5.6 to about 6.2, after pasteurizing the milk and before adding cheese making starter cultures.
  • the pH is adjusted to achieve a pH of about 5.8 to about 6.1 when the milk temperature is about 85 0 F to about 105 0 F.
  • Cheeses made by the present methods are uniformly moist, melt readily, have somewhat less fat, have more calcium and have an excellent flavor. Thus, this improvement helps eliminate waste and improves the uniformity, composition and moisture content of the cheese product.
  • Any acidifying agent can be used including carbon dioxide, vinegar, citric acid, lactic acid and the like.
  • carbon dioxide is preferred.
  • Carbon dioxide has certain advantages, including the fact that carbon dioxide has essentially no flavor, carbon dioxide can act as an anti-microbial agent and carbon dioxide temporarily modulates the pH of cheese components during key cheese-making steps and then dissipates over time as the carbon dioxide outgases. Hence, carbon dioxide acts as a processing aide and the majority of the carbon dioxide dissipates and does not form a substantial proportion of the final product.
  • the pH of the milk should be adjusted after pasteurization and after cooling the milk from the pasteurization process. This is done to avoid any coagulation that may occur as a result of the combination of heating and acidifying the milk.
  • a cool temperature is used for acidification.
  • Milk is usually pasteurized by heating at 72° C (161°F to 162 0 F) for 15 seconds to destroy potentially harmful bacteria. Milk is then typically cooled to around 3O 0 C (86°F).
  • the milk should have a temperature of no greater than about 10 0 C (50 0 F) before acidification is performed. In some embodiments the temperature is kept below about 7 0 C (44°F to 45°F) before acidification is performed. In other embodiments, the temperature is kept below about 4 0 C (39°F to 40 0 F) before acidification is performed.
  • the pH of the milk should be reduced from the normal milk pH of about 6.6 to 6.7, to apH of about of about 5.6 to about 6.2, after pasteurization and before adding cheese making starter cultures.
  • the pH of the milk can be reduced to an initial pH of about 5.7 to about 6.1 , or a pH of about 5.85 to about 6.05, or a pH of about 5.9 to about 6.0 before addition of cheese-making cultures.
  • the pH can vary somewhat with temperature. Because the milk will be incubated with the starter bacterial culture at about 85 0 F to about 105 0 F, or at a temperature of about 9O 0 F to 100 0 F, or at a temperature of about 88 0 F to about 95 0 F, the pH should be measured, adjusted and/or calculated at this temperature. Hence, an initial pH of about 5.8 to about 6.2, or apH of about 5.9 to about 6.0 at about 85 0 F to about 105 0 F is desired. In some embodiments, the temperature is about 90 0 F to about 100 0 F and the pH is about 5.9 to about 6.0. When carbon dioxide is used to reduce the pH of milk, approximately
  • ppm to about 2000 ppm carbon dioxide are used. In some embodiments, approximately 1300 ppm to about 1900 ppm carbon dioxide are used, or approximately 1400 ppm to about 1800 ppm carbon dioxide are used to achieve the desired pH.
  • Starter bacterial cultures are used to ripen and begin the cheese making process.
  • the starter cultures contain lactic acid producing bacteria is to help soui' the milk and to convert lactose into lactic acid. This helps in the coagulation process.
  • the starter cultures also have a beneficial effect on the eventual quality, taste and consistency of the cheese.
  • Starter cultures typically include live cultures of lactic acid bacteria such as, for example, Streptococcus thermophilics and Lactococcus cremoris bacteria. These bacteria naturally produce lactic acid and naturally lower the pH of the ripening milk used during cheese making.
  • the methods of the invention accelerate the pH lowering process and facilitate bacterial action.
  • Use of carbon dioxide as the acidifying agent minimizes oxygen content in the milk culture, further enhancing bacterial action.
  • Any available cheese making starter cultures can be used with the methods of the invention.
  • commercially available cheese making starter cultures such as 911 DVS pellets (Chr. Hansen Inc., Milwaukee, WI) can be employed. Ripening by starter cultures can be done for about 30 minutes to about 90 minutes at a temperature of about 85 0 F to about 100 0 F. During this process the pH will typically remain at about 5.6 to about 6.2.
  • rennet The ripened milk is coagulated by the addition of rennet.
  • the active ingredient of rennet is the enzyme, chymosin (also known as rennin). Any available rennet can be used in the invention.
  • One source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes have made recombinantly produced chymosin available. Any of these rennet types can be employed in the invention. For example, rennet can be obtained commercially Chymax Extra from Chr. Hansen Inc. (Milwaukee, WI).
  • the amount of rennet employed can be reduced when employing the methods of the invention.
  • the amount of rennet employed can be about one-third to about two-thirds of the rennet used for making cheese without pre-acidification.
  • the amount of rennet employed after pre-acidification is about one-half that used when no acidification is performed.
  • the methods of the invention can be less expensive than currently available methods because lower amounts of rennin can be used.
  • the exact amount of rennet employed depends upon the activity of the enzyme. When using Chymax Extra, about 0.05 to about 0.2 milliliters per kilogram of milk can be used; in other embodiments about 0.1 mL/kg of milk is used.
  • the temperature employed during coagulation with rennet can vary. In some embodiments, the ripened milk is incubated at a temperature somewhere between room temperature and body temperature, for example, at about 20°C (68°F) to about 37 0 C (98.6°F), or at about 29 0 C (84.2°F) to about 33 0 C (91.4°F).
  • the coagulation time can also vary. In general, the milk is allowed to coagulate for about 10 minutes to about 40 minutes, or about 15 minutes to about 30 minutes, or about 20 minutes to about 25 minutes.
  • curd Production After treatment with rennet, the coagulum is cut to form curds of desired size.
  • the curds and whey are not stirred for a short while, for example, about 2 min to about 10 min to allow the curds to heal, ha some embodiments, the curds and whey are not stirred for about 5 min to heal the curds. After healing, the curds and whey are stirred gently without added heat for 10 min. Note that the curds will float when carbon dioxide is used as the acidifying agent. Hence, cheese vats may need to be adapted to allow for curds that float rather than sink.
  • the temperature is increased a few degrees over a 15 minute time period, to a temperature of about 35°C (95 °F) to about 40-41 0 C (105 0 F), or about 37.8 0 C (100 0 F).
  • some whey can be removed, cooled to about 4-5 0 C (40 0 F) and saved for later use.
  • the remaining curds and whey are continuously stirred at a temperature of about 35 0 C (95 0 F) to about 40 0 C to 41 0 C (105 0 F), or at about 37.8 0 C (100 0 F) until the curd pH reaches about 5.2 to about 6.2, or about 5.4 to about 6.0.
  • the curd pH is about 5.2 to about 6.2 (or in some embodiments, about 5.4 to about 5.8)
  • cool the curd and whey to a temperature of about 83 0 F or lower by addition of the cold whey that was previously removed at the end of the heating process.
  • the addition of this cold whey (or cold UF permeate) helps to cool the curd/whey suspension. Cooling the curd in liquid (e.g. whey) until the target pH of about 5.2 to 6.2 is reached, causes the curd to absorb moisture and increases final cheese moisture. Addition of cooled whey is preferred over addition of water because whey is more flavorful. Also, this is a good use for the whey and reduces waste.
  • This combination of curd pH and temperature of the whey is an important step in moisture control and pH control.
  • the pH of the cooled whey/curd suspension is appropriate (about pH 5.2 to pH 6.0, or about 5.6)
  • the whey is drained off.
  • the curds can then be salted.
  • Three applications of salt can be made with mixing between applications.
  • the curd is drained and salted at a pH and temperature low enough to achieve the desired final moisture and pH.
  • the combination of low temperature and salt slows down the culture so that the pH does not go too low. Proper combinations of lower pH's and lower temperature' s can be used to achieve a higher cheese moisture without having the final pH of the cheese go too low.
  • the cheeses of the invention can then be pressed into blocks or otherwise processed for aging, storage and/or sale.
  • the cheese can be packaged for immediate use or frozen for later use. If the cheese is frozen, the desired final pH of the cheese after freezing and thawing is in the range of about 5.1 to about 5.4, with a final percent moisture of greater than 53%.
  • cheese moistures of over 60% can be achieved. Such high moisture cheeses are useful because they remain moist for longer periods of time (thereby avoiding drying), they tend to be lower fat (more water, less fat) and they are less expensive to produce.
  • the block cheese can be cut or shredded into small particles. Most cheese-making procedures require an aging period before the cheese can be shredded. However, the present methods can eliminate this aging step. If desired, a hydrophobic surface coating can be sprayed onto the particles to help separate the particles and modify the melting characteristics of the shredded cheese. Shredded cheeses made by the process of the invention can be used on top of a variety of frozen and non-frozen food products including pasta, chicken dishes, veal dishes, vegetables and the like. Because the cheeses of the invention are so moist, there is no need to add starch or another agent that improves moisture retention.
  • Cheeses produced by the method of the invention can have a fat on dry basis (FDB) value of about 40% with a moisture content of 53 to 54%, salt content 1.5 to 1.7, pH of about 5.2. Such cheeses can be packaged and sold as cheese blocks, or as shredded cheese. The cheeses of the invention can also be used in a variety of food products.
  • FDB fat on dry basis
  • carbon dioxide has several beneficial effects upon the cheese- making process and upon the ultimate cheese product.
  • carbon dioxide causes a shift in equilibrium of calcium in the milk moving some of the calcium that is bound to casein into the whey. This shift in calcium enhances the milk coagulation action of rennet and permits less rennet to be used (about 50% less).
  • the removal of bound calcium from casein by carbon dioxide early in the cheese-making process is also important for achieving excellent meltability of the cheese without aging the blocks at refrigeration temperature for several days before shredding (and freezing, if desired).
  • Pasteurize the skim (or standardized milk) milk cool the milk and inject CO 2 into milk.
  • the injection of carbon dioxide is generally performed at a milk temperature of 4O 0 F, but some variation in temperature is permitted
  • the milk is heated to 93 to 95 0 F.
  • the level of CO 2 in the milk needs to be sufficient to produce a milk pH of about 5.90 to 6.0 at a temperature 90 to 100 0 F.
  • rennet At the end of ripening, add rennet.
  • the amount of rennet used can be about 50% of that used when no CO 2 is used in the cheese making. Let the milk coagulate (about 20 to 25 minutes) and then cut it.
  • Types of Cheese AU types of cheese can be made by the present methods. For example,
  • low-fat cheeses can be made by the methods of the invention.
  • use of the pre- acidification methods of the invention leads to a cheese product that has a lower fat content than do similar methods that do not employ pre-acidification.
  • the fat content of the cheeses produced according to the invention can have about 2% to about 50% less fat, or about 3% to about 30% less fat, or about 4% to about 20% less fat, or about 5% to about 10% less fat than cheeses made without pre-acidification. Fat was reduced mostly during draining of whey.
  • the composition of the cheeses produced by the methods of the invention is improved in several respects.
  • the cheeses of the invention have a moisture content of about 53% to about 54%. Such an increase in moisture prevents the cheese drying out and improves the economics of cheese production.
  • Third, the cheese does not bleed moisture. It is believed that the moisture in the cheese is retained by the higher content of protein in the soluble phase of the cheese.
  • the flavor of cheeses produced by the methods of the invention is not adversely affected by the pre-acidification procedure and is generally improved by the increased moisture, improved salt retention and improved melting characteristics of the cheese.
  • the texture of cheeses is typically due to the proteolytic breakdown of the casein matrix and possibly to changes in casein-water-calcium interactions as a function of aging.
  • Cheddar cheese texture starts out rubbery and corky, but rapidly changes to a softer more smooth texture as proteolysis continues during aging.
  • the methods of the invention improve the texture of cheese in several respects. Addition of an acidifying agent shifts the equilibrium of calcium from being bound to casein to being in solution within the whey. The removal of bound calcium from casein also shifts the insoluble-soluble casein equilibrium towards solubility. Thus the matrix structure of casein particles changes. This change in the casein matrix improves the melting characteristics of cheese without the need for extensive aging.
  • texture of cheese made by the procedures of the invention is moister, smoother and dissipates even more quickly in the mouth than cheese made without use of acidifying agents.
  • the carbonation system consisted of four units. They were sequentially from inlet to exit: (1) a milk feed reservoir; (2) a peristaltic feed pump (Amicon LP-I pump, Beverly, MA with a Cole-Palmer Masterflex® 7015-81 pump head, Vernon
  • the CO 2 flow rate was determined in a preliminary experiment to achieve a target concentration of CO 2 in milk of approximately 3000 ppm. Carbonation of pasteurized skim milk was done at 2 to 3 0 C.
  • Reduced-fat Cheddar cheese was made by transferring either.215 kg of 4 0 C pasteurized carbonated, or 215 kg of noncarbonated, skim milk to a cheese vat (model 4MX; Kusel Equipment Co., Watertown, WI).
  • the casein to fat ratio was standardized by adding non-carbonated pasteurized heavy cream
  • the curd plus whey was stirred at 37 0 C until a whey pH of 6.2 was achieved. Because the pH of the whey produced from carbonated milk was already lower than 6.2 (mean of three cheese-making trials was 6.01), the whey was drained, as soon as the second phase of cooking (at 37°C) ended.
  • the salted curd was put into an 18 kg stainless steel Wilson hoop and pressed, using a hydraulic A-Frame press (Model APVS, Kusel Equipment Co., Watertown, WI), at 10 psi (70 kPa) for 30 min followed by 60 psi (420 kPa) for 4.5 h at room temperature.
  • a hydraulic A-Frame press Model APVS, Kusel Equipment Co., Watertown, WI
  • each bag was marked with horizontal lines to identify each 2.54 cm position.
  • the different positions were numbered from the bottom (1) to the top (7).
  • the slabs were attached to the suspension wires on a temperature gradient apparatus designed to cause moisture migration upwards from position 1 to position 7.
  • the apparatus consisted of a water bath and a rotating cylinder designed to gradually raise vacuum packaged slabs of cheese out of the 27 0 C water into the 3°C air over a period of 36 h.
  • the 3 0 C slabs of cheese were removed from the apparatus after 36 h and cut with a knife into 2.54 cm pieces by position.
  • the cheese from each position was ground in a blender (model 31BL92; Waring, New Hartford, CT) and placed into two 50 ml plastic snap-lid vials (leaving no head space) and held at 4°C after blending.
  • the pH of cheese from each position within each slab was measured at 23 0 C as a single measurement within 2.25 h of grinding and the moisture content of the cheese within each position was measured in triplicate within 24 h after sampling.
  • the fat content of milk was determined by the Babcock method for milk (Association of Official Analytical Chemists, Methods of Analysis (17 th ed. 2000); method number 33.2.27; 989.04) and whey by skim milk Babcock test [(Marshall, 1992); method number 15.8. B] modified for use at 48 0 C, instead of 58 0 C for tempering and reading the fat columns (Lynch et al., JAOACI. 80. 845-859 (1997)).
  • Total nitrogen (TN) for the milk and whey was determined by Kj eldahl ((Association of Official Analytical Chemists, 2000); method number 33.2.11; 991.20).
  • Non-protein nitrogen in milk and whey was determined by Kj eldahl ((Association of Official Analytical Chemists, 2000); method number 33.2.12; 991.21).
  • Noncasein nitrogen (NCN) was determined by Kj eldahl ((Association of Official Analytical Chemists, 2000); method number 33.2.64; 998.05).
  • the casein content was calculated as TN minus NCN multiplied by 6.38.
  • Calcium was determined by an atomic absorption spectroscopy procedure of Brooks et al. (Atomic absorption Newsletter 9(4): 93- 94 (1970)), as modified by Metzger et al. (J. Dairy Sci. 83:648-58 (2000)).
  • the ppm CO 2 content of the milk was determined using an infrared gas analysis method described by Ma et al. J. Dairy Sci. 84: 1959-68 (2001). AU analyses were performed in duplicate.
  • Two vats of reduced-fat Cheddar cheese were made side by side in each of 3 wk.
  • One 18 kg block of reduced fat Cheddar cheese was produced for each treatment in each of the three weeks.
  • three cheese slabs for each treatment were removed from each 18 kg block, as described by Olabi and Barbano, J. Dairy Sci. 85: (2002).
  • the cheese slabs were put on the apparatus using a temperature gradient designed to move moisture upward (id.), hi the ANOVA model, treatment was a category variable and position was a continuous variable, while cheese making week (i.e., batch of milk) was blocked as a fixed effect.
  • the position variable was transformed to make the data set orthogonal.
  • positions 1, 2, 3, 4, 5, 6 and 7 were coded as -3, -2, -1, 0, +1, +2, and +3, respectively, as the input data for the position variable in the ANOVA.
  • the interaction term between treatment and cheese making week and position was used as the error term for the main effects.
  • the PROC GLM procedure of SAS was used for all data analyses (SAS version 8.02, 1999-2001).
  • a ' means within row not having a common superscript differ (p ⁇ 0.05).
  • the titratable acidity of the milk with added CO 2 WaS very high (Table 1) and reflects the degree of interaction of CO 2 with water to form carbonic acid in the milk.
  • the system for addition carbon dioxide to skim milk used in this study increased (P ⁇ 0.05) the level of CO 2 in the 4 0 C skim milk prior to cheese making and achieved our target of approximately 3000 ppm of CO 2 (Table 1).
  • the mixture was stirred and heated from 4 0 C in an open cheese vat to 31 0 C prior to cheese making. During this process some CO 2 was lost from the milk.
  • the CO 2 content of the standardized milk at the point of starter culture addition at 31 0 C had decreased from about 3000 ppm to about 1721 ppm (Table 1).
  • Starter addition to salt addition 247 256 NS a> means within column not having a common superscript differ (p ⁇ 0.05).
  • the profile of pH change with time during cheese making for milk with added CO 2 was quite different than for milk without added CO 2 , as shown in FIG. 2.
  • Milk pH starts out low (about 6.0) and decreased very slowly for the first 200 min of the cheese making process for the milk containing approximately 1700 ppm of CO 2 (FIG. 2).
  • lactic acid was being produced by the starter culture and CO 2 was being lost from the curd plus whey, with the net effect being a small and slow decrease in pH from about 6.0 to 5.8 over a period of about 200 min.
  • This difference in pH profile during the cheese making process had a major impact on the calcium content of the whey and the cheese.
  • the control cheese had similar composition to reduced-fat Cheddar cheese produced in other research studies (Johnson et al. (2001) J. Dairy Sci. 84: 1027-1033; Fenelon et al. (1999) J. Dairy Sci. 82:10-22; Chen et al. (1998) J. Dairy Sci. 81:2791-2797; Metzger and Mistry (1995) J. Dairy Sci. 78:1883- 1895).
  • the moisture content of the cheese made with CO 2 added to the milk was almost 5% higher (P ⁇ 0.05) than the reduced fat Cheddar made from the same milk without CO 2 . McCarney et al.
  • the higher moisture content of the cheese in this study caused the concentration of both fat and protein (on a wet basis) to be lower (P ⁇ 0.05) due to dilution.
  • the fat on dry basis (FDB) in the cheese was not influenced by the use of CO 2 , but the protein on a dry basis (PDB) was slight lower (P ⁇ 0.05) for cheese made from milk with added CO 2 . Further work with measurement of cheese yield would be needed to determine if the lower PDB is an indication of slightly higher protein loss in salt whey during pressing.
  • the higher moisture content of the cheese produced with CO 2 added to the milk results in a much higher moisture to protein ratio and would tend to produce a softer cheese (Table 1).
  • a> b means within row not having a common superscript differ (p ⁇ 0.05).
  • CaZP calcium as a percentage of protein in cheese.
  • the calcium content (Table 3) of the whey was higher (P ⁇ 0.05) and the calcium content of the cheese was lower (P ⁇ 0.05) from milk with added CO 2 .
  • the increase in calcium content of the whey that was observed is consistent with the shift in bound to soluble calcium in milk during acidification as reported by Le Graet and Brule ((1993) Lait 73:51-60).
  • Metzger et al. ((2000) J. Dairy Sci. 83: 648-658) acidified milk to pH 6.0 prior to low fat Mozzarella cheese making with acetic and citric acid and reported higher concentrations of calcium in whey and lower concentrations of calcium in cheese. Metzger et al. ((2001) J. Dairy Sci.
  • Expressible serum content of cheese can be used to reflect the status of water mobility within the structure of the cheese.
  • the mobility of water within the cheese structure could be very important in moisture migration during cooling of 290 kg blocks of Cheddar cheese.
  • the expressible serum content of the reduced fat Cheddar cheese produced in the current study was measured on d 2 after cheese making and was found to be much lower (P ⁇ 0.05) in the cheese that was produced from milk with added CO 2 (Table ).
  • a> means within row not having a common superscript differ (p ⁇ 0.05).
  • This low expressible serum content may have an impact on water mobility within large blocks of Cheddar cheese during cooling.
  • the results provided herein are consistent with the results of Metzger et al. ((2001) J. Dairy Sci. 84: 1348-1356), who reported that reduction in milk pH prior to cheese making produced Mozzarella cheese with a lower amount of expressible serum. It is normal for expressible serum content of cheese to decrease with time during refrigerated storage (Guo and Kindstedt (1995) J. Dairy Sci. 78:2099-2107) and after about 2 wk of storage of Mozzarella cheese, the amount of expressible serum is near zero. Guo et al. ((1997) J. Dairy Sci.
  • the large increase in moisture due to CO 2 addition to milk may not be desirable from a product characteristic point of view.
  • traditional modifications of the cheese making procedure should be able to bring the moisture content of cheese made from milk containing CO 2 closer to that of cheese made from milk without CO 2 .
  • this would provide some yield benefit. This may be more feasible for higher moisture Cheddar varieties that are not aged for long periods of time.
  • a pressure gauge was located in-line at the point of injection and another just before the flow control valve. Carbonation conditions (CO 2 flow at 1.13 m 3 /h with 172 kPaback pressure at the flow control valve) were equilibrated with water (16.6 L/min) before milk was started through the pasteurization system. Milk was carbonated to approximately 1650 ppm to achieve a CO 2 level of about 1600 ppm in the cheese vat, which produced a milk pH of 5.9 at 31°C. The pH of 5.9 is between the two pH levels reported by Metzger et al. (2001) where increased soluble nitrogen levels were observed.
  • the curds and whey were continuously stirred and a temperature of 38 0 C maintained until the target whey draining pH of 6.35 was attained.
  • the curds were piled and allowed to knit together for 15 min.
  • the large slab of curd was cut into two smaller slabs then turned.
  • the two curd slabs were stacked after 15 min.
  • Curd slabs were maintained at 38°C, piled two high, and turned over every 15 min throughout the Cheddaring process.
  • Curd slabs were milled when the curd pH reached 5.30. Salt was added at 2.7% of the curd weight. The salt was divided equally into three portions.
  • the milled curds were dusted with a small amount of the first portion of salt, then stirred for 2 min and allowed to sit for 10 min. The remainder of the first portion of salt was then added, the curds stirred, and then the curds were allowed to sit for 10 min.
  • the curds were salted with the two other portions of salt in 10 min intervals.
  • the salted, milled curds were placed in a 18 kg capacity stainless steel Wilson hoop and pressed in an A-frame press (Model AFVS, Kusel Equipment Co., Watertown, WI) for 30 min at 70 kPa. Pressing was continued overnight, about 17 h, at 420 IcPa.
  • the cheese blocks were vacuum packaged and placed in a 4 0 C cooler for 24 h before being placed in a cooler set at 6°C for aging.
  • Salt whey was collected and weighed separately after milling at the vat and mixed with the press whey, which was weighed.
  • Press whey was collected during pressing by placing the hooped curds in large 8-mil plastic bags (model number S-5851, Uline, Waukegan, IL). Hot water was run on the outside of the bags to liquefy fat that may have solidified on the inside surface of the bag during pressing and all of the whey was removed from the bags.
  • a 1-cm thick by 28 cm by 19 cm cross sectional slice from the center of the rectangular 18-kg block of cheese was removed immediately after the block was removed from the press. This slice of cheese was used for compositional analysis and was vacuum- packaged and cooled to 4 C prior to analysis.
  • Standard plate and total coliform counts of pasteurized whole milks were determined by standard methods (Marshall, 1992; 6.2 and 7.8).
  • Somatic Cell Counts (SCC) of raw whole milk (AOAC 2000; 17.13.01, 978.26) were determined using a fluorimetric method (Milk-Scan Combi 4000, Integrated Milk Testing; A/S N. Foss Electric Hillerpd, Denmark) by a New York State licensed commercial laboratory (Dairy One, Ithaca, NY).
  • Milk, whey, and salt whey composition Fat, total salt (TS), total nitrogen (TN), nonprotein nitrogen (NPN), noncasein nitrogen (NCN) content of the milk, whey, and salt whey were determined using ether extraction (AOAC, 2000; 33.2.26, 989.05, forced air oven drying (AOAC, 2000; 33.2.44, 990.20), Kjeldahl (AOAC, 2000; 33.2.11, 991.20), Kjeldahl (AOAC, 2000; 33.2.12, 991.21), Kjeldahl (AOAC, 2000; 33.2.64, 998.05), respectively.
  • Crude protein (CP) was calculated by multiplying total nitrogen by 6.38.
  • the calcium content was determined using atomic absorption (Metzger et al, 2000). CO 2 content of the milk and whey was determined (Ma et al., 2001) using a CO 2 analyzer (MOCON Pac Check 650, MOCON, Minneapolis, MN). The Volhard method (Marshall, 1992; 15.5.B) was used to determine the salt content in the salt whey, using a 0.5-g test portion. Milk, whey and salt whey compositions were determined in triplicate with the exception of calcium and CO 2 , which were determined in duplicate.
  • Fat, crude protein, calcium, total milk solids, and added salt recoveries were determined by multiplying the weights (determined to the nearest g) of milk, whey, salt whey, and cheese by the compositions determined by chemical analysis then dividing by the total weight of either fat, crude protein, calcium, total milk solids, or added salt and multiplying by 100.
  • Total milk solids recovery calculations did not include salt in the salt whey or in the cheese. If the mean actual total unadjusted recoveries between treatments for the component were not significantly different (P > 0.05), then the recoveries were adjusted by dividing the actual recoveries by the mean total recovery for each day of cheese making and multiplying by 100.
  • the Barbano formula for Cheddar cheese differs from the Van Slyke in that the nonfat solids of the whey were used to determine the nonfat whey solids retained in the water phase of the cheese (Barbano, 1996).
  • the Barbano formula is useful when manufacturing a preacidified cheese because it can compensate for the loss of calcium into the whey.
  • the calcium phosphate retention factors used in this study for the control and CO 2 treatments were 1.092 and 1.082, respectively.
  • Non-Casein Protein 1 % 0.66 0.67 0.66
  • NCN noncasein nitrogen x 6.38.
  • NPN NPN x 6.38.
  • CN/TP (((CP-NCN) / ((TN - NPN) x 6.38)) x 100).
  • Whey at draining 85 b 1000 a 115 29.4 a> Means within a row that do not share a common superscript differ (P ⁇ 0.05).
  • Mill 3 5.30 5.30 NS 0.000 a> Means within a row that do not share a common superscript differ (P ⁇ sample;
  • the milk pH before starter culture addition, at coagulant addition, and of the whey at draining was higher (P ⁇ 0.05) for the control than the CO 2 treatment (Table 8).
  • the slope of the control pH curve from 0 to 120 min (FIG. 4) was negative whereas the CO 2 treatment pH was constant over the same period.
  • the downward slope of the control pH curve was expected because the starter culture was producing lactic acid during the 45 min of ripening.
  • the starter culture growing in the milk of the CO 2 treatment was producing lactic acid, the pH of the whey did not change much from the initial pH of the milk until after about 130 min into cheese making because the milk was also losing CO 2 .
  • Floating curds may require a change in procedure if a portion of the whey is normally drained from the cheese vat through an outlet located about half-way between the surface of the whey and the bottom of the vat (i.e., predraining).
  • predraining could be accomplished by draining a portion of the whey through the outlet located at the bottom of the cheese vat.
  • the thickness of the floating curd mass may be an issue that needs to be investigated with regard to curd integrity and fines. The fact that curds can be made to float in this process provides an opportunity to think about a different design of cheese vat and curd handling system that could reduce curd shattering.
  • Whey, Salt Whey, and Cheese Composition Whey and salt whey composition Whey and salt whey composition.
  • a major portion of the CO 2 added to the milk was removed with the whey at draining (Table 7).
  • Means and composition differences of whey and salt whey due to CO 2 treatment are reported in Table 10.
  • CO 2 treatment resulted in a higher (P ⁇ 0.05) fat content in the whey and salt whey.
  • the calcium content was higher (P ⁇ 0.05) in the whey from the CO 2 treatment and calcium content in the salt whey was lower (P ⁇ 0.05) than the control.
  • the calcium content of the control was similar to the value of 0.721%, standard error was 10.770, listed in the UDSA National Nutrient Database (USDA, 2003), but the CO 2 treatment calcium content was lower. Additional experiments can determine if the lower calcium content of the CO 2 treatment cheese could reduce calcium lactate crystal formation during aging.
  • the control cheese pH, 5.00 was lower (P ⁇ 0.05) than the CO 2 treatment cheese pH, 5.09.
  • the largest difference (P ⁇ 0.05) between the control and treatment cheeses was salt content.
  • the control cheese had a salt content of 1.44% compared to 2.24% for the CO 2 treatment.
  • the salt-in- the-moisture content for the CO 2 treatment (5.96%) was higher than the typical value (about 4.6%) for aged Cheddar. This could impact enzymatic changes during aging.
  • Component Recoveries The actual total recoveries (i.e., accountability) for all components were not influenced by the CO 2 treatment. Actual total calcium, crude protein, fat, milk solids, and added salt recoveries for cheeses made from milk without and with added CO 2 were 101.91 and 102.13%, 101.89 and 101.39%, 100.60 and 99.11%, 99.94 and 99.24%, 96.54 and 99.81%, respectively. Therefore, the actual recoveries were adjusted as described in the materials and methods section of this paper (see Table 11).
  • the bound calcium and probably the colloidal phosphorus content of the curd in the present study were lower than if the coagulum would have been formed with added calcium.
  • the bound calcium and phosphorus were probably lower in the CO 2 treatment than the control cheese indicated by the higher calcium content in the whey of the CO 2 treatment.
  • the lower calcium content may have altered the ability of the curd to retain fat during cooking, Cheddaring, salting, and pressing. Further work can identify the exact point in time and the cause for the higher fat loss in the whey when CO 2 is used to decrease the milk pH to 5.9 for the manufacture of full- fat Cheddar cheese and this will aid in development of strategies to reduce fat loss during manufacture of full- fat Cheddar when CO 2 is used in cheese making.
  • Example 1 When the cheeses were removed from the press the temperature in the center of the blocks was about 29°C. A more detailed description of cheese making conditions is described in Example 1. The CO 2 content, titratable acidity (TA), pH, soluble nitrogen and casein degradation of the cheeses were monitored over 6 mo of aging at 6 0 C. Changes in the water phase (monitored by analysis of expressible serum (ES)) were determined.
  • Unsalted milled curd (USMC) and cheese sampling Unsalted milled curd (USMC) and cheese sampling. Unsalted milled curd samples were taken after milling at pH 5.3, placed in plastic bags, and immediately prepared for removal of expressible serum (ES). Cheeses were sampled by removing three cross sections of cheese, with approximate dimensions of 1 cm by 28 cm by 19 cm, from the center of the block immediately after the block was removed from the press. The first cross section was vacuum packaged for compositional analysis. The second cross section was used for the expressible serum procedure. The sides of the third section were trimmed to leave a center piece of about 9 cm by 15 cm, which was vacuum- packaged and used for CO 2 analysis. After the three slices were removed from the center of the block, the two remaining pieces of the block were placed into a plastic bag and vacuum packaged for further aging. Sampling was done again at approximately 30, 90, and 180 d.
  • Expressible Serum preparation Expressible serum from unsalted milled curd and cheese immediately after pressing was collected at 25 0 C as described in Guo and Kindstedt (1995), except that the samples were centrifuged at 23,500 x g. Expressible serum from several centrifuge bottles for each cheese treatment was combined to obtain a enough sample for chemical analyses. Expressible serum was placed in 59-mL snap-top vials and frozen at -8O 0 C.
  • TN Total nitrogen
  • Crude protein was calculated by multiplying the total nitrogen by 6.38.
  • Calcium content was determined in duplicate by atomic absorption (Metzger et al., 2000).
  • the fat content was determined by Babcock method (Marshall, 1992; 15.8.A). Moisture was determined gravimetrically by drying in a forced-air oven at 100°C for 24 h (AOAC, 2000; 33.2.44, 990.20) using a 2-g cheese test portion. Salt content was determined using the Volhard method (Marshall, 1992; 15.5.B). The Kjeldahl method (1-g test portion) was used to determine total nitrogen (Lynch et al., 2002) and crude protein was calculated (TN x 6.38). Fat and salt content were not determined for unsalted milled curd.
  • a sticky nickel (catalog number 380-035, MOCON, Minneapolis, MN) was placed on the Parafilm M cover.
  • the CO 2 content in the headspace was determined by sampling with a gas-sampling needle inserted through the sticky nickel, taking care to keep the needle out of cheese slurry.
  • the sampling needle was connected to an infrared CO 2 analyzer (Pac Check 650, MOCON, Minneapolis, MN) previously calibrated with room air (“O" CO 2 ) and 99.8% CO 2 (catalog number 23402, manufactured for Supelco, Bellefonte, PA, by Scott Specialty Gases).
  • O room air
  • CO 2 catalog number 23402
  • Visual inspection of the experimental data and the resulting coefficients of determination indicated the resulting regression equations were linear.
  • Expressible serum from cheese and unsalted milled curds were prepared using 0.9 niL of the sample buffer containing dithiothreitol as described by Verdi et al. (1987) and 0.1 mL of expressible serum.
  • SDS was purchased from Sigma- Aldrich Chemical (L-4390; St. Louis, Missouri).
  • a 10 to 20% SDS-PAGE gradient gel (Verdi et al., 1987) was used for expressible serum electrophoresis.
  • Unsalted milled curd expressible serum gels were loaded with 16 ⁇ L of sample plus buffer per lane for both the control and CO 2 treatment.
  • Cheese expressible serum loadings of sample plus buffer for the control and CO 2 treatment were 8 ⁇ L and 4 ⁇ L, respectively because the expressible serum from the CO 2 treatment contained more protein than the control expressible.
  • the PROC GLM procedure of SAS was used for all data analysis (SAS version 8.02, 1999 - 2001, SAS Institute Inc., Cary, NC).
  • the least significant difference test (P ⁇ 0.05) was used to compare treatment means of the compositional data if the F-test for the statistical model was significant (P ⁇ 0.05).
  • One-way ANOVA was used to analyze cheese and USMC composition data. For comparison of the control and CO 2 treatment at any one sampling period (i.e. 0, 30, 90, and 180 d) a t-test was performed.
  • 3 MNFS moisture in the nonfat substance.
  • the least squares mean CO 2 content of the treatment cheese (337 ppm) was higher (P ⁇ 0.01) than the control (124 ppm) and did not change during aging (Table 14, FIG. 5).
  • a linear age by treatment interaction was detected as well as a quadratic function of age (P ⁇ 0.01, Table 9, FIG. 6).
  • Type III SS for cheese CO 2 pH, titratable acidity (TA),soluble nitrogen as a percentage of total nitrogen (SNPTN), and ratios of « s -casein and /3-casein to para- ⁇ -casein at 0, 30, 90, 180 d of aging.
  • TA titratable acidity
  • SNPTN soluble nitrogen as a percentage of total nitrogen
  • the titratable acidity increased as a linear function of cheese age (Table 9, FIG. 4) and there was an age by treatment interaction with the titratable acidity of the control cheese increasing faster with age than the CO 2 treatment cheese (FIG. 7).
  • the CO 2 treatment had higher (Table 14, P ⁇ 0.05) mean levels of pH 4.6 and 12% TCA soluble nitrogen as a percentage of total nitrogen (SNPTN) than the control immediately after pressing, 6.44% versus 4.79% and 2.71% versus 2.03%, respectively (FIG. 8).
  • the CO 2 treatment had a higher (P ⁇ 0.01) least squares mean content of pH 4.6 SNPTN, 15.31%, than the control, 13.08%.
  • the CO 2 treatment also contained more (P ⁇ 0.01) 12% TCA SNPTN, 6.85%, than the control, 6.28%, during aging.
  • the pH 4.6 and 12% TCA SNPTN increased in both the control and CO 2 treatment over the 6 mo aging period (FIG.
  • Glantz, S. A., and B. K. Slinker. 2001 MulticoUinearity and what to do about it. Pages 185-187 in Primer of Applied Regression and Analysis of Variance. 2 nd ed. McGraw-Hill, hie, New York, NY. Gonzalez, A. G., M. A. Herrador, and A. G. Asuero. 1999. Intra-laboratory testing of method accuracy from recovery assays. Talanta. 48:729-736. Grappin, R., T. C. Rank, N. F. Olson. 1985. Primary proteolysis of cheese during ripening- a review. L.Dairy Sci. 68:531-540. Guo, M. R., J. A.
  • Neocleous M., D. M. Barbano, and M. A. Rudan. 2002. Impact of low concentration factor microfiltration on milk component recovery and

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Abstract

L'invention concerne des fromages crémeux de composition uniforme. Ces fromages sont fabriqués de manière facile et peu coûteuse par l'acidification du lait, avant la mise en oeuvre du processus de fabrication du fromage.
PCT/US2006/034117 2005-08-30 2006-08-30 Fromage uniformement cremeux WO2007027953A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013156567A1 (fr) 2012-04-19 2013-10-24 Armstrong Timothy John Procédé de préparation de fromage
CN114304280A (zh) * 2022-02-25 2022-04-12 上海交通大学 一种高密度二氧化碳灭菌夸克干酪及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4415594A (en) * 1981-02-06 1983-11-15 Australian Diary Corporation Manufacture of cheese
US5232720A (en) * 1990-11-07 1993-08-03 Tetra Alfa Holdings S.A. Method of producing a cheese and preparing it for distribution
US6258391B1 (en) * 1999-10-27 2001-07-10 The United States Of America, As Represented By The Secretary Of Agriculture Application of high pressure carbon dioxide for accelerated manufacture of hard cheese
US6458393B1 (en) * 1999-01-27 2002-10-01 Kraft Foods, Inc. Cottage cheese having porous curd

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4415594A (en) * 1981-02-06 1983-11-15 Australian Diary Corporation Manufacture of cheese
US5232720A (en) * 1990-11-07 1993-08-03 Tetra Alfa Holdings S.A. Method of producing a cheese and preparing it for distribution
US6458393B1 (en) * 1999-01-27 2002-10-01 Kraft Foods, Inc. Cottage cheese having porous curd
US6258391B1 (en) * 1999-10-27 2001-07-10 The United States Of America, As Represented By The Secretary Of Agriculture Application of high pressure carbon dioxide for accelerated manufacture of hard cheese

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013156567A1 (fr) 2012-04-19 2013-10-24 Armstrong Timothy John Procédé de préparation de fromage
CN114304280A (zh) * 2022-02-25 2022-04-12 上海交通大学 一种高密度二氧化碳灭菌夸克干酪及其制备方法
CN114304280B (zh) * 2022-02-25 2023-01-10 上海交通大学 一种高密度二氧化碳灭菌夸克干酪及其制备方法

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