WO2017137049A1 - Procédé de production de fromage dans un récipient - Google Patents

Procédé de production de fromage dans un récipient Download PDF

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Publication number
WO2017137049A1
WO2017137049A1 PCT/DK2017/050032 DK2017050032W WO2017137049A1 WO 2017137049 A1 WO2017137049 A1 WO 2017137049A1 DK 2017050032 W DK2017050032 W DK 2017050032W WO 2017137049 A1 WO2017137049 A1 WO 2017137049A1
Authority
WO
WIPO (PCT)
Prior art keywords
membrane
container
cheese
penetration membrane
delayed
Prior art date
Application number
PCT/DK2017/050032
Other languages
English (en)
Inventor
Henrik SAHLBERG
Original Assignee
Primoreels 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 Primoreels A/S filed Critical Primoreels A/S
Publication of WO2017137049A1 publication Critical patent/WO2017137049A1/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
    • A23C19/024—Making cheese curd using continuous procedure
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/004—Cheese-making by filling curd into permanent containers, i.e. for sale of the final product
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/005—Cheese-making with salting the 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
    • A23C19/064—Salting
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • 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
    • A23C2210/20—Treatment using membranes, including sterile filtration

Definitions

  • the present invention relates to a method for producing cheese.
  • the method of the invention is particularly suited for use in the production of cheeses produced from milk by ultra filtration or by recombination in which production the cheese is contained in a brine produced as a result of mixing liquid separated from the concentrate or mix with e.g. salt.
  • the latter are produced by adding cheese culture and rennet to the UF (ultra filtrated) retentate or recombinated mix.
  • the culture will start an acidification process in the retentate or mix and within approx. 8-24 hours, the pH of the retentate or mix will drop from approximately 6.6 to approximately 4.6.
  • the acidified cheeses usually contain salt, frequently approximately 3.5% of the weight.
  • the salt can not be mixed into the retentate or mix before acidification as it would prevent the culture from developing and thus stop the acidification.
  • the first plants for filling UF retentate or recombined cheese in retail containers came on the market in the late 1990s. They are all working according to the following principle: ⁇ Retentate mix containing rennet and culture are filled into the retail
  • a delayed penetration membrane such as a PP membrane or the like
  • the solid substance dosed on the membrane is prevented from drawing liquid, such as permeate, from the coagulated liquid substance through the membrane at least for a given time.
  • the amount of liquid substance filled into the open ended container should be so that a free space above the coagulatable liquid substance is left, i.e. that the container is not filled to the top of the wall thereof.
  • Delayed penetration membrane as used herein is used to mean a membrane which is configured to delay liquid penetration though the membrane for a given time scale At, which may be provided for instance by selecting a membrane having characteristics diffusion coefficient "D", porosity " ⁇ ", constrictivity " ⁇ ” and/or tortuosity “T” so as to delay penetration, and/or applying a liquid soluble material to a permeable membrane which soluble during the time scale At.
  • the liquid soluble material may be applied as a coating on the membrane and/or as a pore filing material to the membrane.
  • the time scale At is typically determined by experiments where the aim is preferably to delay penetration at least until the cheese is ready for being exposed to brine (typically the time at which syneresis sets-in) as disclosed herein; however, the time scale At may be selected substantially longer than the time it takes for the cheese to become ready for being exposed to brine.
  • the coagulatable liquid substance may preferably comprise ingredients for producing White cheese such as FETA cheese, and the coagulatable liquid substance may preferably comprise retentate or recombination mix containing rennet and cheese culture.
  • the solid substance may be a salt, preferably NaCI.
  • this type of delayed penetration membrane has the potential to create cheeses with the same pH in all sections, and it eliminates the need for turning the cheeses after manufacture.
  • the container may be sealed and left stationary (e.g. no turning of the container), until the rennet and the cheese culture of the retentate or mix acidify.
  • the delayed penetration membrane By applying the delayed penetration membrane on top of the coagulated curd, the dry salt dosed on top of the delayed penetration membrane, will remain on top of the delayed penetration membrane until the pH in all the coagulated curd has dropped to approximately 4.6 and syneresis sets in. This syneresis will release some permeate which will rise to the top of the membrane and mix with the salt on top of the delayed penetration membrane.
  • the delayed penetration membrane may preferably be configured to delay penetration of liquid (permeate) for at least 4 hours, such as at least 8 hours, preferably at least 10 hours, preferably at least 12 hours such as at least 20 hours, or more.
  • the delay penetration membrane may preferably comprise a coated permeable membrane, the coating may preferably be made from water soluble or permeate soluble material such as gelatine, soluble starch such as maize starch, Agar, Carrageenan (dried seaweed).
  • water soluble or permeate soluble material such as gelatine, soluble starch such as maize starch, Agar, Carrageenan (dried seaweed).
  • the delayed penetration membrane may preferably be made from parchment coated with plastic, a water soluble or permeate soluble material such as gelatine, soluble starch such as maize starch, Agar, Carrageenan (dried seaweed) or the like.
  • the delayed penetration membrane may preferably be shaped so as to fit snugly with the inner side of the wall section in a horizontal plane of the open ended container.
  • the extension of the delayed penetration membrane may preferably be smaller than the inner extension of a horizontal cross section of the wall section of the container, the extension of the wall section being measured at a distance h from the base section.
  • the delayed penetration membrane may preferably be arranged to at least partly rest on the surface of the coagulated liquid substance inside the container.
  • the delayed penetration membrane may preferably be made of or comprising a plastic material.
  • plastic material could be PP (polypropylene), PS (polystyrene), HDPE (High- density polyethylene), LDPE (Low-density polyethylene), PET (polyethylene terephthalate) or by parchment coated by plastic or the like.
  • the delayed penetration membrane may preferably be parchment coated with plastic, a water soluble or permeate soluble material such as gelatine water, soluble starch such as maize starch, Agar, Carrageenan (dried seaweed) or the like.
  • the invention relates to a delayed penetration membrane adapted to be used in a method according to the present invention.
  • Figures 2a to 2d show an alternative prior art method
  • Figures 3a and 3b show a method according to a preferred embodiment of the invention
  • Figure 4 is a flow-chart of a method according a preferred embodiment to the invention.
  • Figure 5a and 5b is a preferred embodiment of a delayed penetration membrane.
  • FIG. la shows schematically a cross sectional view of a container assembly 1.
  • the container assembly 1 has a base section 2 and a wall section 3 made integral with base section 2, e.g. the base section 2 and wall section 3 is moulded in one piece and form an open ended container.
  • the container assembly 1 is filled with retentate or mix 4 from a dispensing unit 8.
  • the retentate or mix 4 is filled into the open ended container in an amount leaving free space above the retentate or mix amount in Fig. la.
  • the retentate or mix is e.g. ultra filtrated (UF) retentate or recombined mix with mixed-in cheese culture and rennet.
  • UF ultra filtrated
  • the retentate or mix is left for some time, typically about 20 minutes, whereafter the retentate or mix is coagulated.
  • dry salt 5 has been dosed on top of the membran 6.
  • the dry salt comprises NaCI.
  • a lid 7 has been sealed on top of the container 1.
  • Fig. le the container has been reversed or turned upside down in order to prevent the salt from extracting liquid from the retentate or mix through the parchment. It can be seen from Fig. le that the membrane 6 does not touch the surface of the retentate or mix in this turned round or reversed position of the container, which hinders the salt from extracting liquid or water from the retentate or mix.
  • Figures 2a to 2d show an alternative prior art method.
  • Fig. 2a has been preceded by steps corresponding to Figs, la to lc, so that Fig. 2a corresponds to Fig. Id.
  • the container 1 has not been reversed or turned upside down subsequent to dosing salt 5 on top of the membrane 6. Therefore, the salt 5 will draw water or permeate from the cheese curd 4 below the membrane, due to the parchment membrane 6 being permeable to water or liquid.
  • the drawing of permeate form the cheese curd is illustrated by arrows.
  • Fig. 2d wherein the zone A comprises cheese curd with a too high solid content due to water extraction, the zones B comprise cheese curd with a too high pH value due to the cheese culture having been inactivated prematurely by the brine, and a zone C comprising cheese curd with a proper texture and pH value.
  • the invention is i.a. based upon the finding that in the method illustrated in Figs. 2a-2d, when a permeable membrane is placed on a freshly coagulated curd, the salt dosed on top of the membrane will draw liquid, viz. water or permeate, out of the curd, which is below the dry salt, through the membrane.
  • This water will dissolve some of the salt and the brine thus created will seep along the walls of the container into the cheese curd below, and the high salt concentration in that brine will prevent the proper acidification of the cheese curd along the walls of the container.
  • the result will be a cheese with soft layers along the container walls and a hard core.
  • the hard core is partly due to proper acidification of the cheese and partly due to the increase in the total solid content caused by the drainage of water from the cheese curd caused by salt on top of the membrane.
  • Such a product is not well accepted by the consumers and has a very short shelf life.
  • the method of the invention alleviates the above problems of the prior art.
  • Figures 3a and 3b show a method according to preferred embodiments of the invention, in that Fig. 3a and 3b schematically show a cross sectional view of a container assembly 1 in two different time instances of the preferred
  • Figs. 3a and 3b a cross sectional view of a container 10.
  • the container assembly 10 has a base section 12 and a wall section 13 made integral with base section 12, e.g. the base section 12 and wall section 13 is moulded in one piece and form an open ended container.
  • the container 10 in Figs. 3a and 3b is shown containing retentate 14 and salt (NaCI) 15.
  • the retentate 14 containing rennet and cheese culture has been filled into the open ended container in an amount leaving free space above the retentate (indicated by h) in Fig. 3a.
  • a delayed penetration membrane 16 is arranged within the container 10 and above the retentate 14 .
  • This delayed penetration membrane 16 is arranged on the surface of the retentate 14, typically right after the retentate 14 has coagulated.
  • the delayed penetration membrane 16 is made of a delayed penetration material (see e.g. fig. 5a and 5b) and rest on the surface of the coagulated retentate 14.
  • On the surface of the delayed penetration membrane 16 salt (NaCI) 15 is dosed and due to the delayed penetration nature of the delayed penetration membrane 16 no liquid substances will be transported from the retentate 14 through the delayed penetration membrane 16 to the salt 15 and no brine may be created in this manner.
  • the delayed penetration membrane 16 is preferably shaped as a disc which fit snugly to the inner surface of the wall section 13 when the delayed penetration membrane 16 rest on the surface of the coagulated retentate.
  • the term "fit snugly” is used to designate the situation where the outer rim of the delayed penetration membrane 16 abuts the inner surface of the wall section 13 without this abutment introducing wiggles in the delayed penetration membrane 16. Such a snug fit may prevent salt from getting in contact with the coagulated retentate or mix.
  • the delayed penetration membrane 16 may be shaped as a disk having a smaller size than a horizontal cross section, at height h, of the container assembly 10 whereby the delayed penetration membrane will not fully cover the retentate 14.
  • the wall section 13 is typically shaped as a truncated cone (as shown in Figs. 3a and 3b) and in this case the snug fit or the smaller diameter is measured at the height h of the retentate 14 within the container assembly 10.
  • the delayed penetration membrane 16 could typically made of plastic such as PP, PS, HDPE, LDPE, PET or parchment coated with plastic, a water soluble or permeate soluble material such as gelatine, soluble starch such as maize starch, Agar, Carrageenan (dried seaweed) or the like.
  • the thickness of the membrane is typically in the order of 13-80 ⁇ , such as in the order of 50-160 ⁇ .
  • the container used with the method of the invention is preferably capable of holding 25- 1000 ml, and typically it has a height of 20-150 mm.
  • the container assembly 10 After dosing of salt 15 on top of the delayed penetration membrane, the container assembly 10 has been sealed by a lid 17 to the wall section 13, e.g. along a flange 18 provided on the upper end of the wall section 13 thereby constituting a fluid tight container assembly 10 containing the retentate 14 and salt 15.
  • the container can alternatively be sealed by a water-tight snap-on lid.
  • Fig. 3b shows the container at a later instance of time compared to Fig. 3a.
  • a delayed penetration membrane e.g. of a coated plastic material
  • the dry salt 15 dosed on top of the membrane has remained on top of the membrane until the pH value in all the cheese curd below the membrane has dropped to approx. 4.6; this is a pH value where syneresis sets in.
  • the set in of syneresis facilitates releasing some permeate which rises to the top of the membrane 16 and dissolves the salt 15 deposited on the membrane 16, thus creating brine 19. This brine 19 will seep down under the membrane 16 and salt the cheese. This is shown in Fig.
  • FIG. 4 is a flow-chart of a method 100 according to preferred embodiments of the invention. The method starts in step 110 and continues to step 120, wherein retentate or mix containing rennet and culture are filled into an open ended container, e.g. the container 10 of Figs.
  • step 130 the retentate is left to coagulate.
  • This coagulated retentate is denoted cheese curd. This takes approximately 20 minutes.
  • step 140 a delayed penetration membrane is placed on top of the coagulated retentate or mix or curd.
  • step 150 dry salt, preferably NaCI, is dosed on top of the delayed penetration membrane.
  • step 160 the open ended container is sealed by a lid.
  • step 170 the container 10 is left for some time so as to let the retentate or mix or cheese curd react, viz. acidify, until the pH value of the cheese curd has reached approximately pH 4.6. This process takes
  • the open ended container may be a retail container.
  • a retail container is sealed by a lid after all ingredients are placed in the open ended container and only opened upon consuming.
  • the term "retail container” is preferably used to designate a container in which a dairy product, preferably cheese, is produced and presented to a consumer.
  • the method 100 may be carried out using the retail container which is sold to the the consumer.
  • the method of the invention is based on the realization that the membrane should be a delayed penetration membrane in order to prevent liquid passing through the membrane, preferably until the time where the brine is to be formed (e.g. when syneresis sets-in).
  • the cheese curd will acidify to a pH value of 4.6 and upon acidification throughout the cheese curd, permeate is created. This permeate will pass in between the membrane and the wall sections of the container due to the permeate having lower density than the cheese curd.
  • permeate may also pass through the membrane and contact the salt.
  • the brine created by mixture of the permeate and the salt will pass downwards (in the downwards direction as seen in Figs. 3a and 3b) due to osmosis and create a substantially uniform salting of the cheese curd.
  • the present invention relates to a method for producing cheese in a container as well as a container for use in such a method.
  • the method relates to producing acidified cheeses from milk by use of ultra filtration.
  • retentate containing rennet and culture are filled into the container and is left to coagulate in the container.
  • a membrane is placed on the coagulated cheese, and salt is dosed on top of the membrane, whereupon the container is sealed.
  • the membrane is delayed penetration to liquid to ensure that no liquid will pass through the membrane. This is advantageous, in that liquid passing through the membrane before acidification has taken place will create brine when dissolving the salt on top of the
  • the delayed penetration membrane 16 comprises permeable membrane 16a, illustrated by channel 21 through which the liquid may penetrate the permeable membrane 16a, and a coating 16b on the lower side of the permeable membrane 16a; the coating 16b may alternatively be arranged on the upper side of the permeable membrane 16 or even on both sides (upper and lower). It is noted that the orientation "lower side” refers to the side of the membrane 16 facing the coagulated liquid substance 14, when the membrane 16 is arranged in a container.
  • the coating is made from a material being soluble in the permeate coming from the coagulated liquid substance 14.
  • Such materials are gelatine, a soluble starch such as maize starch, Agar, Carrageenan (dried seaweed) or the like.
  • such coatings may preferably be selected so that they dissolve, decompose or the like making the delayed penetrable, penetrable to water and/or permeate.
  • membrane 16 is non-coated and is made from a material allowing penetration but at a slow rate, that is take at least 4 hours, such as at least 8 hours or more, for the permeate to penetrate the membrane and get into contact with the salt dosed on top of the membrane 16.
  • a given configuration of the delayed penetration membrane 16 is typically provided through experiments according to which for instance the thickness of the sheet 16a and the thickness of the coating 16b is determined in accordance with a desire as to the time scale for which no penetration takes place. Similarly, the characteristic of a non-coated permeable membrane 16 may be provided by experiments.
  • Figure 5b illustrates the delayed penetration membrane 16 after a period of at least 4 hours, such as at least 8 hours or more, wherein the permeate has solubl the water soluble coating 16b and the permeate may now penetrate the permeable membrane 16a.

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

Abstract

La présente invention concerne un procédé de production de fromage dans un récipient ainsi qu'une membrane de pénétration retardée destinée à être utilisée dans un tel procédé. Le procédé concerne la production de fromages acidifiés à partir de lait en utilisant de préférence l'ultrafiltration. Dans le procédé préféré de l'invention, un rétentat contenant de la présure et une culture sont introduits dans le récipient et on laisse le liquide coaguler dans le récipient. Après coagulation, on place une membrane sur le fromage coagulé et on ajoute une dose de sel sur la membrane, après quoi on ferme hermétiquement le récipient. Selon l'invention, la membrane permet la pénétration retardée des liquides de telle sorte qu'aucun liquide ne puisse passer à travers la membrane avant l'acidification. Ceci est avantageux dans la mesure où un liquide passant à travers la membrane créerait une saumure en dissolvant le sel présent sur la membrane ; cette saumure pourrait pénétrer dans le caillé par osmose, ce qui arrêterait le processus d'acidification. Ce problème est résolu par le procédé de l'invention. Un produit fromager préféré est un fromage blanc tel que la feta.
PCT/DK2017/050032 2016-02-08 2017-02-08 Procédé de production de fromage dans un récipient WO2017137049A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA201670068A DK179029B1 (en) 2016-02-08 2016-02-08 A method of producing cheese in a container
DKPA201670068 2016-02-08

Publications (1)

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WO2017137049A1 true WO2017137049A1 (fr) 2017-08-17

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WO (1) WO2017137049A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001032028A1 (fr) * 1999-11-05 2001-05-10 Henriksen Joergen Fromage, procede et installation pour la fabrication du fromage
WO2007149452A1 (fr) * 2006-06-16 2007-12-27 The Biodegradable Technologies General Partnership Compositions biodégradables, articles préparés à partir de compositions biodégradables et procédés de fabrication
WO2008017309A1 (fr) * 2006-08-10 2008-02-14 Primodan Food Machinery A/S Procédé de production de fromage dans un récipient
WO2009150183A1 (fr) * 2008-06-10 2009-12-17 Teagasc, The Agriculture And Food Development Authority Poudres de caséine micellaire présentant diverses teneurs en calcium et fromages fabriqués à partir de celles-ci
WO2010139586A1 (fr) * 2009-06-02 2010-12-09 Akzo Nobel Chemicals International B.V. Composition de revêtement aqueuse comprenant un polyester et un sel métallique d'un acide gras
WO2013173434A1 (fr) * 2012-05-15 2013-11-21 Mantrose-Haeuser Co., Inc. Revêtement d'emballage alimentaire à base d'algues

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WO2001032028A1 (fr) * 1999-11-05 2001-05-10 Henriksen Joergen Fromage, procede et installation pour la fabrication du fromage
WO2007149452A1 (fr) * 2006-06-16 2007-12-27 The Biodegradable Technologies General Partnership Compositions biodégradables, articles préparés à partir de compositions biodégradables et procédés de fabrication
WO2008017309A1 (fr) * 2006-08-10 2008-02-14 Primodan Food Machinery A/S Procédé de production de fromage dans un récipient
WO2009150183A1 (fr) * 2008-06-10 2009-12-17 Teagasc, The Agriculture And Food Development Authority Poudres de caséine micellaire présentant diverses teneurs en calcium et fromages fabriqués à partir de celles-ci
WO2010139586A1 (fr) * 2009-06-02 2010-12-09 Akzo Nobel Chemicals International B.V. Composition de revêtement aqueuse comprenant un polyester et un sel métallique d'un acide gras
WO2013173434A1 (fr) * 2012-05-15 2013-11-21 Mantrose-Haeuser Co., Inc. Revêtement d'emballage alimentaire à base d'algues

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DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 1987, KING D W: "White cheese by ultrafiltration.", XP002770244, Database accession no. FS-1987-05-P-0139 *
KHWALDIA K ET AL: "Biopolymer coatings on paper packaging materials.", COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 9, no. 1, January 2010 (2010-01-01), INRAP, SIDI THABET, TUNISIA., pages 82 - 91, XP002770246, DOI: 10.1111/j.1541-4337.2009.00095.x *
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DK201670068A1 (en) 2017-08-28
DK179029B1 (en) 2017-09-04

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