WO2017005631A1 - Contournement du lavage de caillé dans la fabrication de fromage continental - Google Patents

Contournement du lavage de caillé dans la fabrication de fromage continental Download PDF

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Publication number
WO2017005631A1
WO2017005631A1 PCT/EP2016/065523 EP2016065523W WO2017005631A1 WO 2017005631 A1 WO2017005631 A1 WO 2017005631A1 EP 2016065523 W EP2016065523 W EP 2016065523W WO 2017005631 A1 WO2017005631 A1 WO 2017005631A1
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WIPO (PCT)
Prior art keywords
culture
composition
optionally
ing
chr
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Application number
PCT/EP2016/065523
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English (en)
Inventor
Gilles Didelot
Morten Carlson
Original Assignee
Chr. Hansen A/S
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 Chr. Hansen A/S filed Critical Chr. Hansen A/S
Priority to EP16734639.4A priority Critical patent/EP3316695A1/fr
Publication of WO2017005631A1 publication Critical patent/WO2017005631A1/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
    • A23C19/02—Making cheese curd
    • 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

Definitions

  • the present invention relates to novel methods and com positions for bypassing the cu rd- wash step in continental cheese making .
  • the typical cheese manufacturing process for making continental type cheese most often comprise :
  • Washing removal of a whey volume eq uivalent to 35-40% of initial milk volume.
  • Molding and pressing Pressing time from 30-90min at 0-6 bar.
  • the process may be amended and adjusted beyond the temperature, time and volume intervals given above.
  • An important parameter in the continental cheese is the final pH of the cheese. After salting (or brining), the pH value of the cheese must be above 5.15 and it must not decrease during the ripening stage and storage.
  • step 5 To control the final pH, and because the continental cheese production recipes uses mes- ophilic cultures, the traditional process requires a washing step (step 5) above to decrease the lactose content in the curd before the acidification . By that way, the acid ification stops when all the lactose is consumed and the final pH does not d rop below the desired value.
  • the washing step as outlined in step 5) typically comprise :
  • the quantities may depend on the type of cheese, and the lactose content in the milk which may vary with the season, the kind of cows, etc.
  • thermophilic cultures only.
  • the rationale of using thermophilic cultures is the opportunity to stop the growth of the thermophilic cultures by lowering the temperature, according to the temperature profile of the cheese manufacturing process.
  • using thermophilic cultures only has resulted in unsatisfactory proteolysis, undesirable flavor and shortened shelf life.
  • the problem to be solved by the present invention is to provide a method and compositions allowing production of continental cheese in a non-wash process.
  • the present inventors have found that by using a mesophilic culture with no or very limited post-acidification and with good pH-stabilization, optionally together with different bacterial strains of the genuses comprising : Lactococcus, Streptococcus, Diacetylactis and Lactobacillus, combined with a specific coagulant enzyme and by an adjustment of the production process, it is possible to bypass or minimize the washing step while obtaining the desired acidification, texture and taste of the produced cheese.
  • the invention relates to a method for producing a continental type cheese, the method comprising providing a milk composition and subjecting said composition to a number of consecutive steps comprising :
  • Salting e.g. by brining
  • step 1) may be preceded by heating the milk to around 72°C for 5-60secs and optionally cooling the milk to 31-33 °C.
  • the cheese obtained by the method of the present invention is characterized by having a moisture content of around 44%, such as e.g. 40%, 42%, 44%, 46%, 48% or 50% of moisture, a fat in dry matter content around 40%, such as e.g . 36%, 38%, 40%, 42% or 44% fat in dry matter content
  • the present invention relates to a composition comprising milk and at least one mesophilic culture, at least one thermophilic culture, optionally at least one Lac- tobacillus helveticus strain and optionally at least one Leuconostoc spp. strain and optionally at least one bioprotective strain and chymosin.
  • the present invention relates to the use of a composition comprising milk and at least one mesophilic culture, optionally at least one thermophilic culture, optionally at least one Lactobacillus helveticus and optionally at least one Leuconos- toe spp. and optionally at least one bioprotective culture and chymosin in a non-wash process for producing a continental type cheese.
  • the at least one mesophilic culture is characterized in that it has a good capacity of pH stabilization at the needed final pH, and with a very low risk of post- acidification during the ripening stage.
  • mesophilic cultures can only withstand up to 30°C and are thus commonly used when the curds are not heated above that temperature such as when making Gouda and Cheddar.
  • the at least one mesophilic culture is not restricted to a specific bacterial species but may e.g. be a Lactococcus spp., Diacetylactis spp. or a Leuconostoc spp.
  • Commercially available mesophilic cultures comprise e.g. M03 or C-904 from Chr. Hansen.
  • thermophilic culture is characterized in that it contributes to texture and also the consumption of lactose and the production of galactose.
  • Commercially available examples of such thermophilic cultures are e.g. SCC-100 from Chr. Hansen.
  • the at least one Lactobacillus helveticus strain is characterized in that it contributes to the flavor of the ripened cheese and helps to stabilize the final pH.
  • Commercially available examples of such Lactobacillus helveticus strain include e.g . LHB-01 from Chr. Hansen.
  • the at least one Leuconostoc strain contributes mainly to flavor development of the ripened cheese and is commercially available as e.g . FD-0133 from Chr. Hansen.
  • the at least one bioprotection strain or culture contributes to stabilize the pH and to pre- serve the cheese during the ripening and storage.
  • Examples of commercially available bioprotective cultures is the BS range, including BS10, -20 and -30 from Chr. Hansen.
  • the rennet added in step 3) is preferably a chymosin with low unspecific proteolysis such as e.g . camel chymosin or a variant thereof, bovine chymosin or a variant thereof.
  • the rennet has a higher C/P ratio than e.g. bovine chymosin and/or a lower ⁇ - cleavage than e.g. bovine chymosin.
  • chymosins include Maxiren, Maxiren XDS both from DSM and Chy-Max and preferably Chy-Max M from Chr. Hansen.
  • the rennet may be a microbial coagulant, e.g. produced by Rhizomucor such as e.g. Rhizomucor miehei.
  • microbial coagulants include Hannilase® L and Hannilase® XP from Chr. Han- sen.
  • the method may further comprise a drying step between step 4) and 6) wherein the curd is dried before molding to reduce wet matter and control the moisture content of the cheese.
  • the continental type cheese is Edam, Gouda, Continental processed cheese and/or Maasdamer.
  • chymosin relates to an enzyme of the EC 3.4.23.4 class. Chymosin has a high specificity and predominantly clots milk by cleavage of a single 105-Ser-Phe-
  • An alternative name of chymosin used in the art is rennin.
  • chymosin activity relates to chymosin activity of a chymosin enzyme as understood by the skilled person in the present context.
  • the herein relevant so-called C/P ratio is determined by dividing the specific clotting activity (C) with the proteolytical activity (P).
  • C specific clotting activity
  • P proteolytical activity
  • a hig her C/P ratio implies generally that the loss of protein during e.g . cheese manufacturing due to non-specific protein degradation is reduced, i.e. the yield of cheese is improved .
  • the term "initial milk volume” means the volume of milk initially procured before commencing the method accord ing to the present invention, e.g . the total milk volume in a cheese vat before step 1 of the herein described method .
  • mature polypeptide means a peptide in its final form following translation and any post-translational modifications, such as N terminal processing, C terminal truncation, glycosylation, phosphorylation, etc.
  • a herein relevant mature chymosin polypeptide be seen as the active chymosin polypeptide sequence - i.e. without the pre-part and/or pro-part sequences.
  • relevant examples of a mature polypeptide are e.g .
  • the mature polypeptide of SEQ ID NO : 1 (bovine chymosin), which is from amino acid position 59 to amino acid position 381 of SEQ ID NO : 1 or the mature polypeptide of SEQ ID NO : 2 (camel chymosin), which is from amino acid position 59 to amino acid position 381 of SEQ ID NO : 2.
  • non-wash process means a process for making continental cheese, wherein water is added in a volume less than 10%, such as e.g . 7%, 5%, 3%, 1% or 0% of the initial milk volume during the washing step in the cheese making process.
  • parent or "parent polypeptide” means a polypeptide to which an alteration is made to produce the enzyme variants of the present invention .
  • the parent may be a nat- urally occurring (wild-type) polypeptide or a variant thereof.
  • thermophilic culture means a culture which can most typically withstand temperatures up to 50 °C and thus are commonly used when the curds are not heated above that temperature such as when making Swiss or harder Italian cheeses.
  • variant means a peptide having chymosin activity comprising an alteration, i.e. , a substitution, insertion, and/or deletion, at one or more (several) positions.
  • a substitution means a replacement of an amino acid occupying a position with a different amino acid ;
  • a deletion means removal of an amino acid occupying a position ;
  • an inser- tion means adding 1-3 amino acids adjacent to an amino acid occupying a position .
  • the amino acid may be natural or unnatural amino acids - for instance, substitution with e.g . a particularly D-isomers (or D-forms) of e.g . D-alanine could theoretically be possible.
  • wild-type chymosin peptide means a chymosin expressed by a naturally occurring organism, such as a mammalian (e.g . camel or bovine) found in nature.
  • Item 1 A method for producing a continental type cheese, the method comprising providing a m ilk com position and subjecting said com position to a number of consecutive steps comprising :
  • Item 2 A method accord ing to item 1, wherein step 1) is preceded by heating the m ilk to around 72 °C for 5-60secs and/or cooling the milk to 31-33 °C.
  • Item 3 A method accord ing to item 1 or 2 wherein the at least one mesophilic culture is M03 from Chr. Hansen .
  • thermophilic culture is SCC- 100 from Chr. Hansen .
  • Item 5 A method according to any of the preceding items, wherein the at least one Lactobacillus helveticus strain is LH B-01 from Chr. Hansen .
  • Item 6 A method accord ing to any of the preced ing items wherein the at least one Leu- conostoc strain is FD-0133 from Chr. Hansen .
  • Item 7 A method accord ing to any of the preced ing items wherein the bioprotective cultures is selected from the Chr. Hansen BS range such as e.g . BS 10, BS20, BS30 and/or BS40.
  • Item 8 A method accord ing to any of the preced ing items wherein the rennet applied in step 3) is chymosin with low unspecific proteolysis such as e.g . camel chymosin or a variant thereof or bovine chymosin or a variant thereof.
  • Item 9 A method accord ing to any of the preced ing items wherein further comprising a drying step between step 4) and 6) wherein the curd is dried before molding to reduce wet matter and control the moisture content of the cheese.
  • Item 10 The method accord ing to any of the preced ing items wherein the continental type cheese is Edam, Gouda, Continental processed cheese and/or Maasdamer.
  • a com position comprising m ilk and at least one mesophilic culture, at least one thermophilic culture, at least one Lactobacillus helveticus strains and at least one Leuco- nostoc spp. strain and optionally at least one bioprotective strain and a chymosin .
  • Item 12 A composition according to item 11, wherein the at least one mesoph ilic culture is M03 from Chr. Hansen .
  • thermophilic culture is SCC- 100 from Chr. Hansen .
  • Item 14 A composition accord ing to any of items 12 to 13, wherein the at least one Lactobacillus helveticus strain is LH B-01 from Chr. Hansen . Item 15. A composition according to any of items 12 to 14, wherein the at least one Leu- conostoc strain is FD-0133 from Chr. Hansen . Item 16. A composition accord ing to any of items 12 to 15 wherein the bioprotective strain or culture is selected from the Chr. Hansen BS range such as e.g . BS 10, BS20 and/or BS30.
  • Item 17 A composition accord ing to any of items 12 to 16 wherein the rennet applied in step 3) is a chymosin with low unspecific proteolysis such as e.g . camel chymosin or a variant thereof, or bovine chymosin or a variant thereof.
  • Item 18 A composition accord ing to any of items 12 to 17, wherein the composition is used in a method according to any of items 1- 11.
  • Item 19 Use of a mesophilic culture and optionally at least one thermophilic culture, and optionally at least one Lactobacillus helveticus culture, optionally at least one Leuconostoc spp. culture and optionally at least one bioprotective culture in a process comprising the following steps :
  • Figure 1 Schematic overview of the typical cheese manufacturing process for making continental cheese.
  • Example 1 Conventional continental cheese making process 1: Milk treatment (Fat - Protein - pH standardization, Pasteurization, Cooling) 2: Culture addition (pre-ripening 5 to 60 minutes)
  • Example 2 Continental cheese making process with no curd washing
  • Example 3 Production of continental cheese (German Gouda) with and without curd washing. 8 different compositions and processes were applied to produce GOUDA with no curd washing .
  • the target cheese composition is 44% of moisture, 40% of fat in dry matter and 1.7% of total salt.
  • the pH values of the cheese with the traditional process are 5.85 before brining, 5.30 after brining and more than 5.65 after 75 days of ripening and storage.
  • the ingredients of the 8 different cheeses are outlined in table 1 below. Different blends of rennets and cultures were used in order to determine the optimal conditions for making a continental cheese without washing the curd.
  • batch 45-3-4 is included as control including a washing step, whereas batches 45-3-5, 45-3-6, 45-3-7, 45-4-4, 45-4-5, 45-4-6 and 45-
  • the speed of stirring for the control batch (45-3-4) is 386.
  • the duration of total stirring is similar in the control vat and in the 4 trial vats; it is a little bit shorter in the other vats.
  • the final temperature is the same in all the vats.
  • the cheeses with and without curd washing are acceptably close to the target cheese profile of around 44% of moisture, around 40% of fat in dry matter and around 1.7% of salt.
  • the non-washing process entails an average yield increase of 3.09% when compared to the conventional process in which the curd is washed by whey removal and addition of water.

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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

La présente invention concerne un procédé et des compositions pour produire du fromage continental dans un procédé sans lavage.
PCT/EP2016/065523 2015-07-03 2016-07-01 Contournement du lavage de caillé dans la fabrication de fromage continental WO2017005631A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP16734639.4A EP3316695A1 (fr) 2015-07-03 2016-07-01 Contournement du lavage de caillé dans la fabrication de fromage continental

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP15175273 2015-07-03
EP15175273.0 2015-07-03

Publications (1)

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WO2017005631A1 true WO2017005631A1 (fr) 2017-01-12

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0281167A1 (fr) * 1987-01-26 1988-09-07 BCZ Friesland B.V. Procédé de préparation de fromage du type Gouda
EP1559326A1 (fr) * 2004-01-28 2005-08-03 Campina Nederland Holding B.V. Procédé de préparation de fromage Gouda, fromage susceptible à être obtenu ainsi et petit lait formé lors de l'application du procédé
EP1576885A2 (fr) * 2004-03-17 2005-09-21 Campina Nederland Holding B.V. Procédé de préparation de fromage de chèvre et fromage de chèvre ainsi obtenu
WO2010022790A1 (fr) * 2008-08-29 2010-03-04 Chr. Hansen A/S Procédé permettant de produire du fromage
EP2238837A1 (fr) * 2009-04-06 2010-10-13 CSK Food Enrichment B.V. Culture à tolérance de nisine comportant au moins deux souches de Lactococcus et de Leuconostoc, et procédé de production de fromage
WO2013151429A1 (fr) * 2012-04-02 2013-10-10 Csk Food Enrichment B.V. Fromage découpé en tranches, râpé ou brisé en morceaux et son procédé de production
US20140348978A1 (en) * 2011-12-23 2014-11-27 Chr. Hansen A/S Method for making cheese
JP2015055494A (ja) * 2013-09-10 2015-03-23 雪印メグミルク株式会社 チーズの品質予測方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0281167A1 (fr) * 1987-01-26 1988-09-07 BCZ Friesland B.V. Procédé de préparation de fromage du type Gouda
EP1559326A1 (fr) * 2004-01-28 2005-08-03 Campina Nederland Holding B.V. Procédé de préparation de fromage Gouda, fromage susceptible à être obtenu ainsi et petit lait formé lors de l'application du procédé
EP1576885A2 (fr) * 2004-03-17 2005-09-21 Campina Nederland Holding B.V. Procédé de préparation de fromage de chèvre et fromage de chèvre ainsi obtenu
WO2010022790A1 (fr) * 2008-08-29 2010-03-04 Chr. Hansen A/S Procédé permettant de produire du fromage
EP2238837A1 (fr) * 2009-04-06 2010-10-13 CSK Food Enrichment B.V. Culture à tolérance de nisine comportant au moins deux souches de Lactococcus et de Leuconostoc, et procédé de production de fromage
US20140348978A1 (en) * 2011-12-23 2014-11-27 Chr. Hansen A/S Method for making cheese
WO2013151429A1 (fr) * 2012-04-02 2013-10-10 Csk Food Enrichment B.V. Fromage découpé en tranches, râpé ou brisé en morceaux et son procédé de production
JP2015055494A (ja) * 2013-09-10 2015-03-23 雪印メグミルク株式会社 チーズの品質予測方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 1975, BERG G VAN DEN ET AL: "Whey composition during the course of cheese manufacture, as affected by the amount of starter and curd washing water.", XP002762480, Database accession no. FS-1976-02-P-0387 *
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 1979, PRUHS G ET AL: "Study of process parameters in Edam cheese production. (translated) TIOL- Untersuchung einzelner Prozessparameter bei der Produktion von Edamer.", XP002762479, Database accession no. FS-1980-09-P-1565 *
JOHNSON M E ET AL: "MANUFACTURE OF GOUDA AND FLAVOUR DEVELOPMENT IN REDUCED-FAT CHEDDARCHEESE", AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, DAIRY INDUSTRY ASSOCIATION OF AUSTRALIA, MELBOURNE, AU, vol. 53, no. 2, 1 June 1998 (1998-06-01), pages 67 - 69, XP000772488, ISSN: 0004-9433 *

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