WO2019103712A2 - Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane) - Google Patents

Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane) Download PDF

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Publication number
WO2019103712A2
WO2019103712A2 PCT/TR2018/050485 TR2018050485W WO2019103712A2 WO 2019103712 A2 WO2019103712 A2 WO 2019103712A2 TR 2018050485 W TR2018050485 W TR 2018050485W WO 2019103712 A2 WO2019103712 A2 WO 2019103712A2
Authority
WO
WIPO (PCT)
Prior art keywords
white
suzme
production method
salt
cheese
Prior art date
Application number
PCT/TR2018/050485
Other languages
English (en)
Other versions
WO2019103712A4 (fr
WO2019103712A3 (fr
Inventor
Murat ARAT
Original Assignee
Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
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 Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ filed Critical Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
Priority to RU2020114383A priority Critical patent/RU2750262C1/ru
Publication of WO2019103712A2 publication Critical patent/WO2019103712A2/fr
Publication of WO2019103712A3 publication Critical patent/WO2019103712A3/fr
Publication of WO2019103712A4 publication Critical patent/WO2019103712A4/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
    • A23C19/05—Treating milk before coagulation; Separating whey from 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
    • A23C19/02—Making cheese curd
    • A23C19/024—Making cheese curd using continuous procedure
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • 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
    • 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
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration

Definitions

  • the invention is related to a cheese production method.
  • the invention is related to the automatic production method of SUZME (UF WHITE) cheese carried out without human attendance, which completes its ageing process inside the final consumer packet or package suitable for food products.
  • SUZME U white cheese
  • Danish method which comprises the application of salt parchment (membrane) following coagulation, and acidification inside the package.
  • SUZME (UF white) cheese is based on acidification and high concentration fundamentals; first of all the salting process is completed and later on, the Tetra Brik® filling and coagulation stages are completed.
  • a problem that is frequently faced is that the cheese my show signs of texture problems and/or the cheese may soften due to the application of salt prior to coagulation during incubation.
  • the method needs the usage of a sensitive conveyor system in order to prevent the wrong distribution of salt due to the vibration inside the container and therefore the investment costs for cheese production are increased.
  • the European Patent document with the application number EP1437047 describes a feta cheese production method that ages inside the consumer package.
  • a cutting process is carried out before ageing.
  • Said cheese continues its ageing process inside the package following the cutting process.
  • the cutting process leads to contamination risk.
  • the method of the invention is related to products that are around 150, 200 and 250 grams. These gramages are high for single use products.
  • a cheese production method that enables the production of cheese from ultrafiltered milk has been described in the American Patent and Trademark Office (USPTO) numbered US 4205090A.
  • the invention is related to a method directed to the processing of milk and milk products and especially a method that can enable to obtain enriched cheese milk or liquid retentate in order to convert said milk or milk products into cheese.
  • WIPO Worldwide Intellectual Patent Office
  • WO 20151 10123 A1 production of acidified white cheese has been described.
  • the invention is related to a system and method for the production of acidified white cheese that has been filled into containers before the coagulation of the ultrafiltered retentate.
  • 2008017309A1 cheese production carried out inside a container is described.
  • the method subject to the invention is especially suitable to be applied in cases where the cheese is kept inside brine that is produced as a result of the mixture liquid separated from the concentration, for the production of cheese from milk using ultra filtration or recombination.
  • the invention is related to method provided to continuously produce cheese at a homogenous temperature by taking acidified, ultrafiltered-concentrated milk (retentate) as basis, where coloring and coagulation is carried out after the retentate is filled in to ready packages.
  • retentate acidified, ultrafiltered-concentrated milk
  • 1991000690A1 describes a continuous production method of farmer’s cheese obtained from ultrafiltered milk.
  • the cheese is acidified with cheese acids and is produced by adding rennet if desired.
  • US 4689234 describes a process for producing cheese.
  • the milk is concentrated with ultra filtration and diafiltration in order to obtain the desired lactose buffer capacity.
  • a starter culture producing lactic acid is incubated into the precipitate and the retentate is fermented inside a fermentation vessel and the desired final pH is generally obtained as 5.2.
  • the main object of the invention is to provide a cheese production method structure where the texture and taste of SUZME (UF White) cheese is produced without using a permeable or impermeable salt parchment (membrane). In otherwords, this new method eliminates the usage of salt parchment (membrane) for the salting process.
  • Another object of the invention is to enable a more flexible production process that is dependent on the application of dry salt such that it is in direct contact with the coagulated retentate or by carrying out liquid salting (brine) directly to the retentate.
  • Another object of the invention is to apply a controlled calcium increase process before the demineralization process due to salt addition (NaCI) and acidification in order to obtain the desired coagulation process inside the SUZME (UF white) cheese package.
  • Coagulation can be completed by direct salting, a brine incubation system prior to coagulation, or adding dry salt onto the cheese following coagulation.
  • the synchronization of these process steps is very important. The synchronization of these sequences, enables the increase of mineralization balance and starter culture acidification performance before the coagulation and acidification kinetics are carried out which provides correct organoleptic product features.
  • Another object of the invention is to provide a production method of SUZME (UF white) cheese having a smooth structure which has completed its coagulation process inside the package.
  • Another object of the invention is to provide a production method of SUZME (UF white) cheese without the need to use salt parchment (membrane).
  • Another object of the invention is to provide an alternative solution to prevent possible contamination relating to the addition of dry salt.
  • Said method comprises the below mentioned steps: a) Continuously mixing the milk retentate and adding CaCte, b) Adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and c) Adding salt directly to the milk retentate, without using salt membrane.
  • CaCte is added respectively before and during the direct salting process in order to control the correct mineralization- demineralization dynamics of retentate milk.
  • said salt is incubated into the milk retentate as brine before the coagulation process. Therefore the need to carry out salting with a salt parchment later on, has been eliminated.
  • said salt is added to the milk retentate following coagulation, as dry salt.
  • the LAB starter culture is selected as a mesophylic- thermophylic type that is resistant to salt.
  • the addition of CaCI2 into concentrated retentate milk comprises direct salting prior to or after the coagulation and the incubation of a mixture that has been selected from special starter culture strains.
  • salt parchment (membrane) usage and the addition of salt thereon carried out in the prior art has been eliminated.
  • a preferred embodiment of the invention comprises the aging of SUZME (UF white) cheese inside a container suitable for food products without the need to use a salt parchment (membrane) on the surface of the cheese. This allows carrying out an additional incubation process hygienically without being subjected to the risk of contamination from yeast or moulds that are connected to the salt parchment (membrane).
  • the subject matter of the invention is the production method of SUZME (UF white) cheese, which is acidified and incubated inside the final product package or container that is suitable for food products, wherein said production is carried out automatically without the need for human attendance; the method is distinguished in that it comprises the steps of: a) Continuously mixing the milk retentate and adding CaCte, b) Adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and c) Adding salt directly to the milk retentate, without using salt membrane.
  • SUZME UF white
  • the milk retentate that has been mentioned is preferably obtained by means of the below steps; a) A filtration process applied for the milk,
  • Raw milk that has not been processed is kept in containers and following this is transferred into raw milk balancing tanks.
  • the Balancing tank enables the continuous flow of the production line of milk at a certain flow rate.
  • the milk that hat has a certain flow rate is subjected to a filtering process in order to eliminate harmful substances and particles. Following the filtering process, the milk is subjected to a separation process and the fat from milk is separated.
  • pasteurization is applied in order to eliminate microorganisms that are harmful to milk.
  • the temperatures that are applied during this stage are between 68 to 78°C.
  • the milk is cooled in order to prevent bad taste.
  • the milk is re-heated for the ultra filtration process and it is prepared for ultra filtration.
  • the filtrate that is named as“permeate” with ultra filtration separates the retentate milk from the milk concentrate.
  • This permeate (filtered milk) comprises solubulized salts and lactose and acids.
  • the milk retentate that comprises high value components is obtained following the process.
  • the concentrated mixture is subjected to Pasteurization again in order to eliminate a possible contamination threat.
  • the temperature applied is 75-85°C.
  • the concentrated mixture is transferred into the retentate preparation tank wherein the preparation process comprises the successive steps mentioned below.
  • CaCI2 calcium solution
  • CaCI2 is added prior to the direct salting process in order to provide the controlling of the correct mineralization - demineralization of retentate milk prior to the addition of salt or during the addition of salt respectively.
  • LAB starter cultures are added to the vessel.
  • the selected cultures are preferably mesophylic-thermophylic types that are resistant to salt.
  • the LAB starter cultures are selected from Lactococcuslactis subsp. lactis, Lactococcuslactis subsp. cremoris, Streptococcusthermophilus,
  • the LAB starter culture is formed of Lc. lactis, St. thermophilus and Lb. bulgaricus.
  • the early addition of the mesophylic - thermophylic starter cultures have been developed in order to improve the UpH/dt activity in high protein, high salt medium.
  • the addition process of adding a controlled LAB starter culture between +2 to +20°C degrees, preferably between +12°C degrees and +16°C degrees provides shorter incubation phase and controlled acidification kinetics even under direct salting conditions.
  • the salt is incubated as brine into the milk retentate prior to coagulation.
  • the final salt content is between 1.0%- 5.0%, preferably between 1 .50% to 2.20% by weight.
  • a brine process is used to prevent the usage of dry salt in the processing area; brine is prepared preferably by microfiltration comprising pasteurization or with a serial pasteurization process in a double jacket vessel with a salt content between 15-28 Baume, preferably between 18.0 and 22 Baume.
  • containers are plastic containers that are suitable for food products, preferably they have a volume between 20-2200 ml.
  • the IMCU International milk coagulation unit
  • any kind of excessive dosage is not needed in comparison to the standard SUZME (UF white) cheese preparation method.
  • said salt is homogenously sprinkled onto the coagulated retentate surface as dry salt, following coagulation.
  • Said dry salt is between 1 %-5%, preferably 1 ,5%-2,5% at the final stage.
  • the dry salt is preferably NaCI. Dry salt addition is completed right after the coagulation (and cutting) processes. At this stage, the salt parchment membrane is taken out and salt addition is being carried out onto the surface of the cheese.
  • the incubation process of white cheese is started.
  • the entire incubation process is carried out inside the container.

Landscapes

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

Abstract

L'invention concerne un procédé pour produire du fromage (blanc UF) SUZME qui comprend les étapes suivantes consistant à mélanger en continu le rétentat de lait et ajouter CaCl2, ajouter une culture mère de LAB (bactéries lactiques) au rétentat de lait et ajouter du sel directement au rétentat de lait, sans utiliser de membrane saline.
PCT/TR2018/050485 2017-09-25 2018-09-12 Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane) WO2019103712A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2020114383A RU2750262C1 (ru) 2017-09-25 2018-09-12 Непрерывный способ получения сыра сузьма (uf, белого) без применения пергамента (мембраны) для посолки

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2017/14231A TR201714231A2 (tr) 2017-09-25 2017-09-25 Tuz kâğidi (membrani) olmadan kesi̇nti̇si̇z süzme (uf beyaz) peyni̇r üreti̇m yöntemi̇
TR2017/14231 2017-09-25

Publications (3)

Publication Number Publication Date
WO2019103712A2 true WO2019103712A2 (fr) 2019-05-31
WO2019103712A3 WO2019103712A3 (fr) 2019-07-25
WO2019103712A4 WO2019103712A4 (fr) 2019-09-26

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Application Number Title Priority Date Filing Date
PCT/TR2018/050485 WO2019103712A2 (fr) 2017-09-25 2018-09-12 Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane)

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Country Link
RU (1) RU2750262C1 (fr)
TR (1) TR201714231A2 (fr)
WO (1) WO2019103712A2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2766587C2 (ru) * 2017-12-28 2022-03-15 Сюташ Сют Урюнлери Аноним Ширкети Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5165945A (en) * 1987-07-23 1992-11-24 Schreiber Foods, Inc. Cheese and process and system for making it
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
EP0633728B1 (fr) * 1992-04-10 1997-06-18 Tetra Laval Holdings & Finance SA Procede de preparation de fromage
RU2391016C1 (ru) * 2008-11-27 2010-06-10 ЗАО Московский завод плавленых сыров "КАРАТ" Способ получения мягкого сыра методом ультрафильтрации
EP3016521A2 (fr) * 2013-07-03 2016-05-11 CSK Food Enrichment BV Fromage présentant des caractéristiques de saveur de type brebis et/ou chèvre
RU2571228C1 (ru) * 2014-11-06 2015-12-20 Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" Способ производства мягкого сыра

Also Published As

Publication number Publication date
WO2019103712A4 (fr) 2019-09-26
RU2750262C1 (ru) 2021-06-25
TR201714231A2 (tr) 2017-10-23
WO2019103712A3 (fr) 2019-07-25

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