WO2015198359A1 - The introduction of high pressure treatment, hpp, in the production process of buffalo milk mozzarella. - Google Patents
The introduction of high pressure treatment, hpp, in the production process of buffalo milk mozzarella. Download PDFInfo
- Publication number
- WO2015198359A1 WO2015198359A1 PCT/IT2015/000153 IT2015000153W WO2015198359A1 WO 2015198359 A1 WO2015198359 A1 WO 2015198359A1 IT 2015000153 W IT2015000153 W IT 2015000153W WO 2015198359 A1 WO2015198359 A1 WO 2015198359A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mozzarella
- production
- milk
- production process
- buffalo milk
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- 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
- A23C19/097—Preservation
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/15—High pressure treatment
Definitions
- HPP high pressure treatment
- HPP high pressure technology
- HPP High pressure processing
- HPP essentially consists of a hydrostatic chamber where pre-packaged products are loaded.
- the chamber is then pressurised by pumping internal fluid (water), which transmits the pressure to the product according to the principle of Pascal on all points of the product that are stressed by the same pressure, so that the product remains intact.
- the process is a substantially cold treatment, with the benefit of the sensory characteristics and nutritional food.
- the inactivation of microorganisms is linked to the action of the high pressure reached, which causes inactivation of the bacterial cells. Because of the considerable high pressures needed, the chamber has a unique design and characteristics that determine the high costs to manufacture the equipment.
- Milk is delivered to the factory, appropriately filtered by conventional means and converted into Mozzarella di Bufala Campana before the 60th hour after the first milking; acidification of the milk and the curd is obtained by adding of natural whey, resulting from previous processing of buffalo milk; coagulation, after heating the milk to a temperature of 65 ° to 90 ° c.
- acidification of the milk and the curd is obtained by adding of natural whey, resulting from previous processing of buffalo milk; coagulation, after heating the milk to a temperature of 65 ° to 90 ° c.
- the maturation of the curd takes place under whey for a variable time in relation to the position of lactic acid present in the natural whey added, but oscillating around five hours from the adding of the rennet (until reaching the pH of level, normally between 4.8 and 4.9).
- the curd is reduced to strips, chopped and placed in appropriate tubs, also made of steel or spinners.
- the curd after mixing not with boiling water, (between 90 and 99 degrees C.) is stretched, and then severed and / or formed (hot) into individual pieces in the forms and dimensions provided. These latter, are placed in clean water for a various times according to the size, up to firming. Salting is done in brine for a various time, depending on the size and concentration of salt brine, which follows immediate packaging, bearing the mark of DOP to be made at place or production. The product must stay in its own salted brine until final consumption.
- the regulations are designed for production facilities to create a kind of lung at times of surplus raw materials to meet market needs like the production of curd.
- the curd needs to be kept at a temperature that will stop the lactic fermentation, thus opening the opportunity to use "frozen curd" which is prohibited by the consortium and contradicts the law that mozzarella must be produced within 60 hours of milking, while the proposal of the frozen curd seems attractive to producers as it no longer needs to be within this limit and can be processed further without any time limit, however would no longer carry the DOP status.
- the optimal solution would be to increase the shelf life of the mozzarella over the current 20 days. Except that the extension of shelf life cannot be separated from the reduction of demineralization of the curd and the finished product. It is well known that the conventional technology described in the specification, gives a result of a demineralized product with a tendency to become liquid or creamy as a result of the degradation of proteins that constitute the cheese. These proteins, caseins, are actually protein aggregates stabilized by Calcium Phosphate. A strong acidification of the milk and the curd involves the solubilisatton of phosphates and the
- the method of salting and the traditional preservation give a product with a high content of sodium chloride (> 1%) and with the formation of a "crust" on the surface.
- the two things are opposed to the extension of shelf life since high amounts of sodium in the finished product will replace the native protein to calcium accentuating and accelerating the processes of destabilization of the protein, which has been previously stated.
- Mozzarella di Bufala Campana is normally characterized by: heat treated milk at a low temperature, acidification with a culture of thermophilic microorganisms highly acidifying, spinning of the curd with water at high temperature, cooling and salting in brine acid preservation in a liquid brine acid (pH below 4).
- the microorganisms represent a constant problem during storage of the mozzarella and are represented by yeasts.
- the substrate would be also ideal for the growth of mold, but the immersion of the product in a liquid prevents development.
- Some known protein structures are modified by treatment at high pressures. With regard to milk proteins, the changes undergone by the proteins in cheese are very dependent on the characteristics of the same cheese: cheese made from curds "lactic" undergo very important changes to the structure as opposed to cheeses obtained from curd rennet.
- the casein of the milk richer in calcium phosphate and with a tertiary structure similar to that naturally present in milk, has characteristics close to that present in rennet-curd cheeses (for example the Burgos) for which the technology of high pressures has given the best results.
- the acidification of the curd will be decreased, bringing it close to zero, and the pH of spinning increased with the aim to obtain a mozzarella with a ratio Ca / casein higher. Furthermore, the salt content is reduced to a maximum of 0.7%.
- the steering fluid will contain only water and salt from 1.2% to 2%.
- the treatment at high pressures must guarantee sterility "technical" essential for prolonging the shelf life is the desired main purpose of the present invention.
- the process of production of mozzarella will be amended as follows: the whole buffalo milk is heated at a temperature of 65 ° C, cooled to 35 ° C, and inoculated with natural is
- the cooling is extended until reaching a temperature of 10 ° C in the center of mozzarella.
- the product thus packaged is placed in a chamber for high pressures.
- the treatment at high pressures is carried out at "24 hours" from the production, at a pressure of 5000 bars for a time of three minutes.
- the treatment to high pressure is carried out with a mozzarella vacuum packed and always to 24 hours after production. It can also use a pressure of 4000 bars for a time of 5 minutes, or at a pressure of 6000 bar for a time of two minutes. After the packaged mozzarella is kept between + 4 0 C and + 6 ° C constant, whilst keeping consistent temperature and normal conditions of transport and storage.
- the excellent results regarding the flavor and texture taste the last 60 days from the date of manufacture, confirm the validity of the technology used and the treatment at high pressure to extend the preservation of buffalo mozzarella.
- the possible improvement is relative to the flavor linked to a low salt content, of 0.65% - 0.70%.
- the salt content can be increased up to 1% so that the flavor can be increased, but does not affect the overall product.
- the table 1 shows, according to a score ranging from 5 to 7, the result obtained.
- Table 1 Organoleptic Valuations
- Psudomonaceae Charging total (including the charge lactic), yeasts and molds. At the time of 0, 30 and 60 days and was carried Salmonella, Listeria, coagulase positive.
- the taste test was performed at 60 days after production with the conclusion that the proposed technology, combined with the treatment at high pressure under the above conditions, object of the present invention, is suitable for the production of Mozzarella fresh food ready for consumption for milk mozzarella or even buffalo mozzarella di Bufala Campana, with extended shelf life to 60 days. None of the phenomena of microbiological spoilage has occurred, and the changes to the traditional technology have made it possible to avoid the loss of the structural properties that is normally caused by treatment with high pressure treatment of mozzarella.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ITNA20140023 | 2014-06-26 | ||
IT102014902273430(NA2014A000023) | 2014-06-26 |
Publications (1)
Publication Number | Publication Date |
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WO2015198359A1 true WO2015198359A1 (en) | 2015-12-30 |
Family
ID=51454830
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/IT2015/000153 WO2015198359A1 (en) | 2014-06-26 | 2015-06-15 | The introduction of high pressure treatment, hpp, in the production process of buffalo milk mozzarella. |
Country Status (1)
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WO (1) | WO2015198359A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH712609A1 (en) * | 2016-06-27 | 2017-12-29 | Estavayer Lait Sa (Elsa) | High pressure treatment method for food products comprising an assortment of ingredients. |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5213029A (en) | 1991-03-28 | 1993-05-25 | Kabushiki Kaisha Kobe Seiko Sho | Apparatus for treating food under high pressure |
WO2004045295A1 (en) | 2002-11-20 | 2004-06-03 | New Zealand Dairy Board | Dairy product and process |
-
2015
- 2015-06-15 WO PCT/IT2015/000153 patent/WO2015198359A1/en active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5213029A (en) | 1991-03-28 | 1993-05-25 | Kabushiki Kaisha Kobe Seiko Sho | Apparatus for treating food under high pressure |
WO2004045295A1 (en) | 2002-11-20 | 2004-06-03 | New Zealand Dairy Board | Dairy product and process |
EP1565059A1 (en) | 2002-11-20 | 2005-08-24 | New Zealand Dairy Board | Dairy product and process |
Non-Patent Citations (4)
Title |
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CIARA AND; O'REILLY ET AL.: "The effects of high pressure treatment on the rheological and functional properties of Mozzarella cheese", INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol. 6, no. 1 |
CIARA E. O'REILLY ET AL: "The effect of high pressure treatment on the functional and rheological properties of Mozzarella cheese", INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol. 3, no. 1, 1 April 2002 (2002-04-01), pages 3 - 9, XP055169372, ISSN: 1466-8564, DOI: 10.1016/S1466-8564(01)00054-6 * |
SHEEHAN J J ET AL: "High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES, ELSEVIER, AMSTERDAM, NL, vol. 6, no. 1, 1 March 2005 (2005-03-01), pages 73 - 81, XP027837707, ISSN: 1466-8564, [retrieved on 20050301] * |
WWW.AGRARIA.ORG: "Formaggi tipici italiani: Mozzarella STG", 28 June 2001 (2001-06-28), pages 1 - 5, XP055169314, Retrieved from the Internet <URL:http://www.agraria.org/prodottitipici/mozzarella.htm?q=001> [retrieved on 20150212] * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH712609A1 (en) * | 2016-06-27 | 2017-12-29 | Estavayer Lait Sa (Elsa) | High pressure treatment method for food products comprising an assortment of ingredients. |
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