WO2009012889A1 - Produits laitiers fermentés - Google Patents

Produits laitiers fermentés Download PDF

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Publication number
WO2009012889A1
WO2009012889A1 PCT/EP2008/005604 EP2008005604W WO2009012889A1 WO 2009012889 A1 WO2009012889 A1 WO 2009012889A1 EP 2008005604 W EP2008005604 W EP 2008005604W WO 2009012889 A1 WO2009012889 A1 WO 2009012889A1
Authority
WO
WIPO (PCT)
Prior art keywords
fermented dairy
dairy product
starch
stabilizer system
galactomannan
Prior art date
Application number
PCT/EP2008/005604
Other languages
English (en)
Inventor
Stephane Mauduit
Alain Houdoux
Original Assignee
Cargill, Incorporated
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill, Incorporated filed Critical Cargill, Incorporated
Publication of WO2009012889A1 publication Critical patent/WO2009012889A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to fermented dairy products having reduced protein content and to a process for manufacturing such products.
  • Texture and particularly viscosity or sensorial consistency of fermented dairy products is positively correlated with protein content which enables the formation of acidified gels.
  • dairy protein is one of the most expensive components in finished products such as fresh cheeses, quarks, tvorogs or simply yoghurts, manufacturers have always tried to reduce their content. On top of the cost, a high amount of dairy protein increases recipe-buffering capacity which leads to a rather acidic fermented product and possibly bitterness defects during storage.
  • hydrocolloids in fermented dairy products are well known.
  • US 2,956,885 teaches that combining instant starch with carboxy methylcellulose allows the production of dried baker's- type cheese. This document is silent about any possible reduction of the protein content.
  • FR 2 326 875 discloses a thickener system containing carboxy methylcellulose, xanthan gum and locust bean gum. Optionally some starch is added to the system. This combination simulates the formation of a lactic gel during acidification and avoids the precipitation of the protein.
  • WO 96/03860 describes that on one side mixtures of carboxy methylcellulose and gelatin and on the other side mixtures of gelatin and locust bean gum are useful stabilizers, particularly to help fresh cheeses retain their shape without suffering from syneresis and have the required mouthfeel.
  • US application 10/134,020 aims at the production of mozzarella which does not exhibit liquid losses and allows a hot filling. This is obtainable thanks to the use of xanthan gum in combination with locust bean gum.
  • Fermented Dairy products and particularly fresh cheeses, quarks, or tvorogs have a protein content usually between 10 and 15% by weight of the lactic curd. As discussed previously, proteins are quite expensive but any reduction of their content results in a loss of texture and a higher tendency to syneresis.
  • the present invention pertains to a fermented dairy product containing a stabilizer system comprising carboxy methyicellulose, starch and at least a galactomannan but said stabilizer system does not comprise xanthan gum, gelatin, carrageenan, microcrystalline cellulose and mixtures thereof.
  • the galactomannan is preferably locust bean gum, tara gum, cassia gum and/or guar gum, more preferably locust bean gum and/or tara gum, and even more preferably locust bean gum.
  • the fermented dairy products according to the present invention are preferably fresh cheeses, fermented milks or yoghurts.
  • Also part of the present invention is a process for the manufacture of fermented dairy products comprising the steps of standardizing milk, and adding a starter culture to acidify the milk to a desired pH.
  • the pH can be adjusted by adding some food acidulants.
  • the whey serum can be removed and the stabilizer system comprising carboxy methyicellulose, starch and at least a galactomannan but not containing xanthan gum, gelatin, carrageenan, microcrystalline cellulose and mixtures thereof is added.
  • the starch can be added during milk standardization.
  • Another object of the invention is the use of the stabilizer system in order to reduce the protein content of the fermented dairy product while keeping its matting, water binding and textural properties.
  • the protein content reduction varies depending on the application but the decrease is preferably from 20 to 80 %.
  • the fermented dairy product according to the present invention contains a stabilizer system which comprises carboxy methylcellulose, starch and at least a galactomannan.
  • This stabilizer system allows a reduction of the protein content while simultaneously keeping the textural properties intact.
  • This stabilizer system does not contain xanthan gum, gelatin, carrageenan, microcrystalline cellulose and mixtures thereof.
  • fermented dairy products fresh cheeses, quark, tvorog, mato, mozzarella, yoghurts, flavored yoghurts, fermented cream, sour cream and any products based on the fermentation of milk or obtained by direct acidification and normally containing at least 3% of proteins, preferably at least 6%, more preferably at least 8% and most preferably at least 10%.
  • the fermented dairy product contains viable microorganisms.
  • the fermented dairy product is fresh cheese or yoghurt.
  • the fermented dairy product is fresh cheese.
  • the fermented dairy product according to the invention comprises a stabilizer system which contains carboxy methylcellulose, starch and locust bean gum, cassia gum, tara gum and/or guar gum.
  • the stabilizer system comprises carboxy methylcellulose, starch and locust bean gum and/or tara gum.
  • the stabilizer system according to the present invention comprises carboxy methylcellulose, starch and locust bean gum.
  • the stabilizer system according to the present invention consists of carboxy methylcellulose, starch and locust bean gum, tara gum, cassia gum or guar gum and mixtures thereof.
  • Carboxy methylcellulose is a polymer of insoluble anhydroglucose units which react with monovalent salts to render it soluble.
  • the number of anhydroglucose units corresponds to the degree of polymerization (DP).
  • Each anhydroglucose contains 3 hydroxyls groups able to be substituted by carboxymethyl groups; this corresponds to the degree of substitution (DS).
  • DP degree of polymerization
  • DS degree of substitution
  • These substitutions confer an anionic profile to the carboxymethyl cellulose allowing it to react both with proteins and other hydrocolloids.
  • carboxy methylcellulose forms, at acidic pH between 3 and 6 and particularly at pH of about 4.6, complexes with proteins and particularly with caseins. Theses complexes are soluble, highly viscous, and stable to acidic pH even during prolonged storage.
  • the carboxy methylcellulose is used both for its texturizing properties and its ability to interact with proteins and hydrocolloids.
  • the carboxy methylcellulose used in the present invention preferably has a viscosity, when present in 1% water solution, of from about 1000 to about 10000 cps, more preferably from 1000 to 5000 cps, even more preferably from 2500 to 3500 cps when measured by Brookfield method.
  • the DS of the carboxy methylcellulose according to the invention is preferably from about 0.7 to about 1.2, more preferably about 0,90 to about 1.1, even more preferably about 1.
  • starch denotes a mixture of two molecular entities, namely amylose and amylopectin.
  • Amylose is the starch polysaccharide that primarily consists of long chained ⁇ -l,4-linked D-glucose molecules with a degree of polymerization (DP) of typically about 500 to 5,000.
  • Amylopectin consists of relatively short chain ⁇ -l,4-linked D-glucose molecules interconnected by many ⁇ -l,6-branch points.
  • the molecular weight of amylopectin molecules is typically in the range of several millions.
  • the amylopectin to amylose ratio can vary between 100:0 and 10:90 depending on the plant source.
  • Typical commercial starch sources that may be used within the present invention are maize, waxy maize, high amylose maize, wheat, potato, tapioca, rice, pea and sago.
  • Starches are typically organized in the form of cold water insoluble granules with a diameter usually ranging from 0.5 ⁇ m to about 1.0 ⁇ m.
  • Modified starches may be used in the context of the present invention.
  • Modified starches in the sense of the present invention are starch products whose properties have been altered by physical or chemical means or by the introduction of substituents and whose granular and molecular structures, respectively, are more or less retained.
  • Chemical modification can include esterification or etherification and oxidation reactions at the hydroxyl groups at carbon atoms 2, 3 and 6 of the D-glucose residues.
  • Typical substituents at the hydroxyl groups in modified starches are acetyl, n-octenyl succinate, phosphate, hydroxypropyl, or carboxymethyl groups.
  • the modification can also lead to the formation of cross-links by appropriate substituents, such as phosphate, adipate or citrate.
  • substituents such as phosphate, adipate or citrate.
  • These chemical modifications can be followed by scission of the glucosidic ⁇ -1,4 and ⁇ -1,6 bonds.
  • Such a partial degradation of starch is usually obtained by treatment with acids, oxidizing agents or with hydrolytic enzymes.
  • the modified starches also may include native or modified starches that have been converted into a cold-water dispersible form by a heat-moisture treatment followed by drying (e.g. drum drying or spray-cooking). Maltodextrins are also part of this definition.
  • the third component of the inventive combination is at least a galactomannan chosen from the group consisting of locust bean gum, tara gum, cassia gum and guar gum.
  • Locust bean gum is insoluble in cold water even if it can partially swell.
  • Tara gum is partly soluble in cold water.
  • Cassia gum is insoluble in cold water.
  • Guar gum is soluble in cold water.
  • carboxy methylcellulose interacts via hydrogen bonds with the large region non-substituted in the galactomannan.
  • the galactomannan is adsorbed to the cellulosic part of the carboxy methylcellulose and an increase of the thickening power is observed.
  • Starch by binding a large quantity of water improves and increases the thickening power while developing additional mouthfeel.
  • the weight ratio of carboxy methylcellulose to galactomannan in the stabilizer system is preferably from 4:1 to 1:1, more preferably from 3:1 to 1:1, most preferably about 2:1.
  • the weight ratio of carboxy methylcellulose and galactomannan to starch in the stabilizer system is preferably from 1:20 to 1:5, more preferably from 1:10 to 1:3, most preferably about 1:1 to 1:2.
  • the combination of hydrocolloids of the inventive fermented dairy product has shown a synergestic effect. Indeed, some attempts have been made to stabilize fermented dairy products by using carboxy methylcellulose or starch alone and the inventors were not able to obtain a gel suitable for such kind of products; the product was liquid. When the inventors tried to use only locust bean gum, cassia gum, tara gum and/or guar gum to stabilize the fermented dairy product, the texture was not suitable either; it was grainy and the viscosity was insufficient.
  • hydrocolloids can have a detrimental effect on the stabilizing power of the present stabilizer system. Indeed, it has been observed that when low methoxyl pectins, for example, are included in the formulation the re-texturization which normally occurs after heat treatment is unsatisfactory. It has also been observed that the addition of alginates, carrageenan or xanthan gum causes precipitation of the proteins.
  • hydrocolloids can, however, be added without destroying the synergy of the inventive stabilizer system.
  • agar or high-methoxyl pectin and mixtures thereof can be added.
  • the fermented dairy product according to the present invention preferably contains less than 3% of the stabilizer system, preferably less than 1.8%, more preferably less than 1.0% and most preferably less than 0.75%
  • Also part of the invention is a process for the manufacture of a fermented dairy product comprising the steps of:
  • the milk is first standardized to the desired level of protein and fat; in an embodiment the starch is added at this step. After that, the standardized milk is often pasteurized at this stage to remove the pathogenic organisms. Then said milk is inoculated with a starter culture of an acid-forming microorganism and optionally with food acidulants. After that, the inoculated milk is allowed to ferment for about 12 to 24 hours. When the pH approaches the iso- electric point of the caseins, the protein coagulates. In the case of, for example, fresh-cheese production, whey is then removed by natural drainage, centrifugation or ultra-filtration. If a yoghurt is manufactured, the removal of the whey is not necessary.
  • the stabilizer system according to the invention is preferably injected after the whey removal in order to avoid losses and to recover a whey serum free of hydrocolloids.
  • a mixing step is done, preferably by gentle stirring.
  • Further ingredients may be added simultaneously; these can include butter, cream, vegetable fats, herbs, spices, salt, aroma, flavoring agents, fruit preparation and mixtures thereof.
  • a heat treatment may be applied at this stage, often a pasteurization. Such a heat treatment step serves to destroy pathogenic microorganisms but also has the advantage of increasing the consistency of the curd.
  • the stabilizer system according to the invention avoids whey-off and textural defects such as sandiness and graininess.
  • the stabilizer system is also injected directly in the fresh cheese or yogurt to avoid whey removal in order to increase production yield.
  • the stabilizer system when composed of separated ingredients, can be added for a part (starch) during milk standardization and the remaining (carboxy methylcellulose and at least a galactomannan) directly in the fermented dairy product according to the present invention.
  • the coagulation can occur by acid alone or the combined action of acid and heat; in this case the pH of coagulation is slightly higher than the iso-electric point of the caseins (about 4.6).
  • the stabilizer system is injected through a pre- solution.
  • the pre-solution amongst the three essential types of components, additionally contains water and the stabilizer system according to the present invention.
  • the pre-solution represents from 15 to 80 % of the weight of the finished dairy product, preferably from 20 to 60%, more preferably from 20 to 40%.
  • the pre-solution is injected after the removal of the whey serum.
  • the present invention is a fresh cheese containing about 75% standardized milk and about 25% pre-solution.
  • the pre-solution preferably contains about 97.5% of water, about 0.25% galactomannan, about 1.75% starch and about 0.5% of carboxy methylcellulose
  • the present invention also pertains to the use of a stabilizer system comprising carboxymethyl cellulose and at least a galactomannan to decrease the protein content of fermented dairy products.
  • a stabilizer system comprising carboxymethyl cellulose and at least a galactomannan to decrease the protein content of fermented dairy products.
  • using said stabilizer system in fermented dairy products enables a protein reduction up to 80%. This decrease varies depending on the initial amount of protein in the product and on the application per se.
  • the stabilizer system according to the present invention enables a reduction of the protein content of about 60%, preferably between 10 and 40%, more preferably between 20 and 40%.
  • Using the present stabilizer system in fresh cheeses allows a reduction of the protein content of at least 10% in fresh cheeses, preferably at least 15%, more preferably at least 20% and most preferably about 25%.
  • the reduction of the protein content is preferably from 20 to 40%, more preferably from 25 to 35%.
  • a method of decreasing the protein content in fermented dairy products by adding a stabilizer system comprising carboxy methylcellulose, starch and at least a galactomannan to a fermented dairy base.
  • a stabilizer system comprising carboxy methylcellulose, starch and at least a galactomannan
  • the protein reduction achievable is at least 10% in fresh cheeses, preferably at least 15%, more preferably at least 20% and most preferably about 25%.
  • th ⁇ reduction of the protein content is preferably from 20 to 40%, more preferably from 25 to 35%.
  • a fresh cheese was manufactured with a classical formulation and compared with a fresh cheese according to the present invention.
  • the carboxy methylcellulose, starch and the locust bean gum were in powdered form.
  • the powders were blended and dispersed into water at ambient temperature using a THERMOMIX at speed 4.
  • the dispersion was then heated in the THERMOMIX at 90 0 C during 5 minutes.
  • the dispersion was then cooled until 25°C and maintained at this temperature.
  • Standardized milk was inoculated with a conventional starter culture and fermentation was allowed until reaching a pH of 4.6.
  • the fermented milk was then centrifuged in order to remove the whey.
  • the curd was then divided in 3 portions. The first one was the normal fresh cheese with 10% protein. The second one was maintained at 25°C in a scrapped surface heat exchanger in order to add 25% of pre-solution and then it was mixed at this temperature and then stored at 5°C. In the last one, 25% of water was added in the same conditions in order to decrease the protein content to 7.5%.
  • the viscosity of the 3 portions was measured using HAAKE viscosimeter, the fresh cheese containing 7.5% of proteins was almost liquid whereas the fresh cheese containing the stabilizer system according to the present invention exhibits a viscosity which was even higher than the fresh cheese with 10% proteins.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne des produits laitiers fermentés dont la teneur en protéines est réduite, et qui contiennent un stabilisant comprenant de l'amidon de carboxyméthylcellulose et un galactomannane.
PCT/EP2008/005604 2007-07-24 2008-07-09 Produits laitiers fermentés WO2009012889A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07014505.7 2007-07-24
EP07014505 2007-07-24

Publications (1)

Publication Number Publication Date
WO2009012889A1 true WO2009012889A1 (fr) 2009-01-29

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PCT/EP2008/005604 WO2009012889A1 (fr) 2007-07-24 2008-07-09 Produits laitiers fermentés

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010120172A1 (fr) * 2009-04-15 2010-10-21 N.V. Nutricia Aliment anti-reflux pour nourrisson
US9420818B2 (en) 2004-11-18 2016-08-23 N.V. Nutricia Thickener composition for dysphagia patients
CN112616934A (zh) * 2020-12-30 2021-04-09 光明乳业股份有限公司 一种植物基发酵乳及其制备方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3396039A (en) * 1965-09-29 1968-08-06 Nat Pectin Products Company Pumpable stabilizer-emulsifier incorporating readily dispersible hydrophilic colloids
US3539363A (en) * 1966-05-12 1970-11-10 Norden Inc Preparation of acidified milk products
DE2412915A1 (de) * 1973-09-20 1975-04-03 Zentralschweizerischer Milchve Verfahren zur herstellung von steriljoghurt
GB1495750A (en) * 1974-11-20 1977-12-21 Kraftco Corp Aerated dessert
US4235934A (en) * 1978-12-12 1980-11-25 Zentralschweizerischer Milchverbrand Production of sterile yoghurt
US4289789A (en) * 1979-06-25 1981-09-15 M P Food Technology, Inc. Instant yogurt drink composition
US4374155A (en) * 1981-03-02 1983-02-15 Merck & Co. Inc. Yogurt milk shake
EP1611793A1 (fr) * 2004-07-03 2006-01-04 Huber, Wilfried Dr. Fromage frais en tranches et procédé de préparation de tranches de fromage frais

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3396039A (en) * 1965-09-29 1968-08-06 Nat Pectin Products Company Pumpable stabilizer-emulsifier incorporating readily dispersible hydrophilic colloids
US3539363A (en) * 1966-05-12 1970-11-10 Norden Inc Preparation of acidified milk products
DE2412915A1 (de) * 1973-09-20 1975-04-03 Zentralschweizerischer Milchve Verfahren zur herstellung von steriljoghurt
GB1495750A (en) * 1974-11-20 1977-12-21 Kraftco Corp Aerated dessert
US4235934A (en) * 1978-12-12 1980-11-25 Zentralschweizerischer Milchverbrand Production of sterile yoghurt
US4289789A (en) * 1979-06-25 1981-09-15 M P Food Technology, Inc. Instant yogurt drink composition
US4374155A (en) * 1981-03-02 1983-02-15 Merck & Co. Inc. Yogurt milk shake
EP1611793A1 (fr) * 2004-07-03 2006-01-04 Huber, Wilfried Dr. Fromage frais en tranches et procédé de préparation de tranches de fromage frais

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
LORENZEN, P.: "Untersuchungen zur Substitution der originären Milchproteine durch Lebensmittelproteinkonzentrate in der Joghurtherstellung", KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE, vol. 45, no. 2, 1993, pages 137 - 143, XP008085160 *
MATTHEWS: "Some basic and applied studies of membrane processing of skim milk and cheese wheys", DISSERTATION ABSTRACTS INTERNATIONAL, B, vol. 35, no. 1, 1974, pages 308, XP008085166 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9420818B2 (en) 2004-11-18 2016-08-23 N.V. Nutricia Thickener composition for dysphagia patients
US10285427B2 (en) 2004-11-18 2019-05-14 N.V. Nutricia Thickener composition for dysphagia patients
WO2010120172A1 (fr) * 2009-04-15 2010-10-21 N.V. Nutricia Aliment anti-reflux pour nourrisson
CN102802439A (zh) * 2009-04-15 2012-11-28 N.V.努特里奇亚 抗反流婴儿营养物
RU2524201C2 (ru) * 2009-04-15 2014-07-27 Н.В. Нютрисиа Антирефлюксное детское питание
US10602752B2 (en) 2009-04-15 2020-03-31 N.V. Nutricia Anti-reflux infant nutrition
US11490631B2 (en) 2009-04-15 2022-11-08 N.V. Nutricia Anti-reflux infant nutrition
CN112616934A (zh) * 2020-12-30 2021-04-09 光明乳业股份有限公司 一种植物基发酵乳及其制备方法
CN112616934B (zh) * 2020-12-30 2022-05-13 光明乳业股份有限公司 一种植物基发酵乳及其制备方法

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