WO2019132798A1 - Procédé de production de fromage blanc suzme uf avec une enzyme transglutaminase et fromage blanc uf suzme obtenu par ce procédé - Google Patents

Procédé de production de fromage blanc suzme uf avec une enzyme transglutaminase et fromage blanc uf suzme obtenu par ce procédé Download PDF

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Publication number
WO2019132798A1
WO2019132798A1 PCT/TR2018/050044 TR2018050044W WO2019132798A1 WO 2019132798 A1 WO2019132798 A1 WO 2019132798A1 TR 2018050044 W TR2018050044 W TR 2018050044W WO 2019132798 A1 WO2019132798 A1 WO 2019132798A1
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WO
WIPO (PCT)
Prior art keywords
suzme
producing
white cheese
cheese according
container
Prior art date
Application number
PCT/TR2018/050044
Other languages
English (en)
Inventor
Murat ARAT
Rachid YAMANE
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 RU2020122878A priority Critical patent/RU2766587C2/ru
Publication of WO2019132798A1 publication Critical patent/WO2019132798A1/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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal 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
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
    • 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
    • A23C19/051—Acidifying by combination of acid fermentation and of chemical or physical means
    • 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
    • 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
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt

Definitions

  • the invention relates to a cheese producing method.
  • the invention especially relates a method of producing an innovative ultra-filtered (called as hereinafter UF) suzme white cheese, also known as a UF white cheese, based on an UF cow milk retentate coagulated with a coagulant substance (called "rennet”) and a transglutaminase enzyme.
  • UF ultra-filtered
  • rennet coagulant substance
  • coagulation is initiated by addition of starter culture and coagulant (rennet) to the retentate.
  • This mixture is filled into a vessel and suspended in suitable medium for coagulation and incubation processes.
  • the coagulum structure is obtained by coagulation of the mixture during this process.
  • the top of the vessel is sealed by a membrane.
  • Said membrane is a non- permeable or low permeable structure and allows the salt added thereon to penetrate into the cheese over time thanks to the whey releasing dynamic.
  • the final product is obtained by means of that mixture in the sealed vessel which is kept in a cool storage after allowing to stand in the incubation room for a certain period of time.
  • Total solid content is increased by the coagulant addition that initiates coagulation. That increase is caused by the separation of whey from the solid part of cheese.
  • the transglutaminase enzyme is used to improve the nutritional values and rheological features of food thereof. Cross-linking reactions lead to modifications in functional properties of proteins such as emulsification, foaming and jellification. Caseins are substantial substrates for transglutaminase enzyme and allows polymers to form easily.
  • the transglutaminase enzyme provides an increase in the yield by increasing the water retention capacity of the cheese.
  • mTG microbial transglutaminase
  • UHT ultrahigh temperatures
  • transglutaminase enzyme In the use of transglutaminase enzyme, it may be added into the tank which milk is retained, before "rennet” addition at +2°C to +20°C, however it causes problems, is caused by late jellification inside the process pipes during producing due to the high protein concentration and the process pipes can be blocked. The above-mentioned problem may not be avoided even if transglutaminase enzyme reaction is carried out under thermophilic conditions.
  • transglutaminase enzyme and rennet are used simultaneously.
  • this usage of rennet and transglutaminase enzyme causes various coagulation problems.
  • Cross-linking reaction of transglutaminase enzyme prevents kappa casein hydrolysis and casein micelle flocculation-aggregation by blocking the "rennet” activity.
  • the activity loss in "rennet” further prevents providing the necessary rate of clotting by affecting the coagulation and therefore the coagulum stability of the cheese curd required for the curd cutting cannot be achieved.
  • Patent application that is came up in pre-search can be seen below.
  • transglutaminase enzyme is disclosed in United States Patent and Trademark Office (USPTO) document with Publication No. US5156956 (A).
  • USPTO United States Patent and Trademark Office
  • the subject matter of the invention is a transglutaminase enzyme which catalyzes an acyl transfer reaction of a gamma-carboxamide group of a glutamine residue in a peptide or protein chain in the absence of Ca +2 ions.
  • transglutaminase Three different methods for cheese production by using transglutaminase are disclosed United States Patent and Trademark Office (USPTO) document with Publication No.US5681598 (A).
  • the invention relates to a process for producing a natural cheese, wherein transglutaminase enzyme is used for the reaction.
  • the process makes it possible to use starting milk efficiently, providing a large amount of cheese curd compared to the traditional methods.
  • Three different addition methods of transglutaminase are disclosed in said document.
  • transglutaminase is added into a solution containing milk and milk protein and the mixture is heated and then "rennet” is added into the mixture; in the second method, "rennet” is primarily admixed to the solution and transglutaminase is added after waiting for a while for allowing the rennet to provide the reaction; in the third method, transglutaminase and "rennet” are simultaneously added into the solution. None of that three methods do not solve the above-mentioned technical problems.
  • a process for producing a cheese curd is disclosed in World Intellectual Property Organization (WIPO) document with Publication no. W003037094 (A1 ).
  • the invention aims at preventing degeneration in the reaction of milk coagulation enzyme on k- casein milk protein when the transglutaminase is allowed to react on milk protein at a certain level or more.
  • "Rennet” is added into the aqueous solution of milk or milk protein at low temperatures and then waited for a time for the rennet to achieve the reaction. Subsequently, transglutaminase is added into the mixture and a period of time is required to allow the reaction to occur by increasing the ambient temperature.
  • transglutaminase and "rennet” are simultaneously added into the cold aqueous solution of milk or milk protein. A period of time is required to allow the "rennet” to provide its reaction and then a further period of time is required to allow the transglutaminase to provide its reaction by increasing the temperature.
  • a cheese yield enhancing method is disclosed in United States Patent and Trademark Office (USPTO) document with Publication No. US6749873 (B2).
  • USPTO United States Patent and Trademark Office
  • said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme.
  • a method for producing cheese is disclosed in World Intellectual Property Organization (WIPO) document with Publication no. WO2012172179 (A1 ).
  • a protein cross-linking enzyme preferably a transglutaminase
  • this mixture is mixed preferably with cream, skimmed milk or retentate of the milk in the first mixture and finally the resulting mixture is coagulated with "rennet”.
  • An improved method for preparing a cheese product by using transglutaminase is disclosed in European Patent Office (EPO) document with Publication no. EP1254601 (A1 ).
  • the main object of the invention is to decrease vulnerability and syneresis of cheese products.
  • the curd is obtained by adding acidifying agent and transglutaminase to the milk to provide cross-linking and coagulation. Subsequently, the curd is cut and heated, finally the curd is separated from whey.
  • a method of producing a continuous cottage cheese without the salted paper (membrane) is disclosed in Turkish Patent and Trademark Institution document with Application no. 2017/14231.
  • the invention relates to a method of producing a cottage Cheese (UF White Cheese) comprising the steps of adding CaCl2 by mixing milk retentate consistently, adding the LAB (Lactic Acid Bacteria) starter cultures to the milk retentate and adding salt directly into milk retentate without any salt membrane application.
  • LAB Lactic Acid Bacteria
  • the present invention aims at overcoming the above-mentioned problems and achieving an innovation in the respective technical field.
  • the main object of the invention is to present a method of producing an innovative UF suzme white cheese based on an ultra-filtered cow milk retentate coagulated with a coagulant substance ( "rennet”) and transglutaminase enzyme.
  • a coagulant substance "rennet”
  • transglutaminase enzyme transglutaminase enzyme
  • a further object of the invention is to remove coagulation problems encountered during the known use of transglutaminase enzyme during coagulation by preventing incompatibility between coagulant and transglutaminase enzyme and to provide a UF suzme white cheese producing method offering a protein-rich as well as solid, non- dispersible and firmer structure.
  • Another object of the invention is to remove the complex process steps formed sequentially in coagulant and transglutaminase enzyme additions and to provide a simpler UF white cheese producing process, allowing coagulant and transglutaminase enzyme to be added into retentate at one time.
  • a further object of the invention is to allow the brine to form in a sufficient amount for the manufacture of cheese having appropriate flavor and texture by ending the reaction of transglutaminase enzyme at the right time.
  • the present invention is a method for producing a UF suzme white cheese, comprising the steps of, a. adding the starter culture and calcium into the ultra-filtered milk retentate, b. filling the mixture into a container,
  • a secondary solution which comprises a water in range of pH 4.5-6.5, a transglutaminase enzyme and a coagulant.
  • the secondary solution is added during the filling of mixture to the container.
  • the secondary solution is added right before the filling of mixture to the container.
  • the secondary solution is added right after the filling of mixture to the container.
  • the pH value of the water is between 5.1 and 5.9.
  • the secondary solution is added between 35-75 liters per 1 ton of milk.
  • the secondary solution comprises transglutaminase enzyme in an amount between 0,1 %-10% and coagulant in an amount between 0,018%-0,18%.
  • the coagulant is selected from the microbial coagulant, the chymosin coagulant or the animal rennet.
  • starter cultures are selected from salt- resistant mesophilic-thermophilic type of a LAB (lactic acid bacteria) starter cultures.
  • the LAB starter cultures is selected from Lc. lactic lactis, St. thermophilus, Lb. bulgahcus or combination thereof.
  • the calcium is provided with calcium chloride additions.
  • the calcium chloride is added between 10-1000 grams per one-ton retentate.
  • the calcium chloride is added between 100-500 grams per one-ton retentate.
  • pH value of water is set first, and then transglutaminase enzyme and a coagulant are added to water during the preparation of the secondary solution.
  • pH value of the said secondary solution is provided with food grade acids.
  • pH value of the secondary solution is provided with lactic acid.
  • the retentate is added into the container between 28-38°C.
  • the temperature of the coagulation medium is between 32-38°C.
  • the temperature of the incubation medium is between 30-36°C. In a preferred embodiment of the invention, the temperature of the cold medium is between 4-9°C.
  • the containers are kept between 20- 45 minutes in the coagulation medium.
  • the containers are kept for 8-24 hours in the incubation medium.
  • the containers are kept for 1 -7 days in the cold medium.
  • the cutting process is applied to the mixture within the container after the coagulation medium.
  • a membrane is disposed on the container after passing through the coagulation medium and the salt is added onto said membrane (if not added first into the retentate).
  • the salt is added directly into the retentate.
  • the subject matter of the invention relates to the method of producing an innovative ultra-filtered white cheese based on an ultra-filtered cow milk retentate texturized with a coagulant substance (’rennet”) and transglutaminase enzyme.
  • the present invention is a method of producing a UF white cheese, comprising the steps of, a) adding the starter culture and calcium into the ultra-filtered milk retentate, b) filling the mixture into a container,
  • the method comprises the step of adding a secondary solution which comprises a water in range of pH 4.5-6.5, a transglutaminase enzyme and a coagulant.
  • the retentate of the milk is obtained by the ultrafiltration method applied to standardized pasteurized milk. Pasteurization and homogenization are preferably applied to the obtained retentate.
  • a secondary solution is added during filling in preferred embodiment.
  • the secondary solution may be added to the mixture right after or right before the filling.
  • the retentate is transferred to a tank and starter cultures and calcium are also added to the said tank.
  • Said starter cultures preferably is selected from mesophilic- thermophilic type LAB (lactic acid bacteria) starter cultures, especially Lc. lactic lactis, St. thermophilus, Lb. bulgaricus or combination thereof.
  • Calcium is provided with calcium chloride. Calcium chloride accelerates the reaction of coagulant to be added afterwards and allows for the desired coagulation to be provided without reducing the reaction of coagulant by transglutaminase enzyme and provides a more stable solid mass to be formed.
  • coagulant will be blocked by transglutaminase enzyme as it will not provide the coagulation, i.e., coagulating in sufficient time by reacting with retentate and desired cheese density will not be achieved thereby forming a slurry-like structure.
  • the salt is added to tank within this period.
  • the mixture consisting of calcium, starter cultures and retentate is filled into a container.
  • the term container has certainly not a restrictive meaning and can be in any geometric shapes and dimensions.
  • a said container cup Preferably, a said container cup.
  • the mixture is filled into the said container through a nozzle.
  • a pre-prepared secondary solution is added to the mixture immediately before or immediately after or during filling.
  • the secondary solution between 35-55 liters per one ton of retentate is added.
  • Said solution comprises preferably 0,1 %-10%, especially 0,1 %-1 % of transglutaminase enzyme and preferably 0,018%-0,18%, especially 0,09%-0,15% of coagulant.
  • the secondary solution consists of water, transglutaminase enzyme and coagulant in the range of 4.5-6.5 pH level.
  • Optimum pH range of water is between 5.1 and 5.9.
  • the retentate is filled at 28-38°C and preferably said temperature is achieved by passing retentate through a heat plate exchanger.
  • the activity of transglutaminase enzyme proceeds in a relatively low level at said pH of water and cannot block the enzyme activity of coagulant fast enough and therefore the coagulation is achieved with the desired hydrolysis of the kappa-casein, by means of coagulant activity accelerated with calcium addition.
  • the coagulation also known as flocculation-aggregation and provided by coagulant generally, is initiated by adding the second solution and is maintained for a while, about 20-30 minutes, in coagulation phase, achieved after adding the so-called secondary solution. After a certain point in the phase, optimum operating conditions of transglutaminase enzyme are achieved and the coagulant activity is almost completely blocked, but the desired coagulation is obtained up to this point.
  • the mixture is kept in the coagulation medium as previously mentioned.
  • This medium preferably is a coagulation tunnel, wherein the medium temperature is preferably between 32-38°C, especially 32-34°C.
  • the coagulant activity continues for about 20-30 minutes within the tunnel and the desired coagulation occurs.
  • Said mixture is kept in the coagulation medium between 20-45 minutes.
  • the cutting process is applied to the mixture within the container after kept in the coagulation medium.
  • the mixture is sufficiently coagulated herein and becomes suitable for cutting.
  • a membrane is placed upon the container if the salting process is still not carried out, and then some salt is left thereon to penetrate into the cheese over time.
  • the mixture is transferred to the incubation medium after the coagulation medium.
  • This medium is preferably an incubation room or an incubation tunnel, wherein the medium temperature is preferably between 30-36°C, especially 32-34°C. Said mixture is left in the incubation medium between 8-24 hours.
  • Transglutaminase enzyme displays activity right after addition to retentate together with the secondary solution. This activity initially continues as previously mentioned to the point that coagulant does not block the coagulation of retentate as well as displays a continuous increase. At a point of the process, transglutaminase enzyme reaches its optimum activity. Even if this situation is desired for holding whey and thus protein, it is necessary to mature in the so-formed brine for providing desired structure, texture and flavor of UF suzme white cheese at the final stage. Therefore, the mixture is transferred to the cold medium after its incubation medium.
  • This medium is preferably a cold storage, wherein the medium temperature is preferably between 4-9°C. Said mixture is kept in the cold medium for 1 -7 days. The temperature of said cold medium and lower cheese pH (4.00-5.00) allow for termination of the activity of transglutaminase enzyme and the mixture to release water sufficient for brining. After a sufficient time in the cold medium, UF suzme white cheese is obtained.

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

Abstract

L'invention concerne un procédé de production d'un fromage blanc suzme UF, comprenant les étapes consistant à ajouter la culture de départ et du calcium dans le rétentat de lait ultrafiltré, à remplir le mélange dans un récipient, à maintenir le récipient dans le milieu de coagulation, à maintenir le récipient dans le milieu d'incubation, et à maintenir le récipient dans le milieu froid, et caractérisé en ce qu'il comprend l'étape consistant à ajouter une solution secondaire qui comprend de l'eau dans une plage de pH de 4,5 à 6,5, une enzyme transglutaminase et un coagulant.
PCT/TR2018/050044 2017-12-28 2018-02-07 Procédé de production de fromage blanc suzme uf avec une enzyme transglutaminase et fromage blanc uf suzme obtenu par ce procédé WO2019132798A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2020122878A RU2766587C2 (ru) 2017-12-28 2018-02-07 Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201722521 2017-12-28
TR2017/22521 2017-12-28

Publications (1)

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WO2019132798A1 true WO2019132798A1 (fr) 2019-07-04

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PCT/TR2018/050044 WO2019132798A1 (fr) 2017-12-28 2018-02-07 Procédé de production de fromage blanc suzme uf avec une enzyme transglutaminase et fromage blanc uf suzme obtenu par ce procédé

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008017499A1 (fr) * 2006-08-11 2008-02-14 Technische Universität München Préparation d'un produit alimentaire à partir d'un substrat enrichi en protéines par l'utilisation simultanée de la transglutaminase et de la protéase

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1075354C (zh) * 1995-06-30 2001-11-28 诺沃奇梅兹有限公司 用于制造乳酪的方法
FI126431B (fi) * 2011-06-16 2016-11-30 Valio Oy Juusto ja sen valmistus
FI126372B (en) * 2012-06-27 2016-10-31 Valio Oy Cheese and the method of making it
TR201714231A2 (tr) * 2017-09-25 2017-10-23 Suetas Suet Ueruenleri Anonim Sirketi Tuz kâğidi (membrani) olmadan kesi̇nti̇si̇z süzme (uf beyaz) peyni̇r üreti̇m yöntemi̇

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008017499A1 (fr) * 2006-08-11 2008-02-14 Technische Universität München Préparation d'un produit alimentaire à partir d'un substrat enrichi en protéines par l'utilisation simultanée de la transglutaminase et de la protéase

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
OSAMA A. IBRAHIM ET AL.: "UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase", INTERNATIONAL JOURNAL OF DAIRY SCIENCE, vol. 12, no. 1, 15 December 2016 (2016-12-15), pages 64 - 72, XP055623545, Retrieved from the Internet <URL:http://docsdrive.com/pdfs/academicjournals/ijds/2017/64-72.pdf> *

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RU2766587C2 (ru) 2022-03-15
RU2020122878A3 (fr) 2022-01-28

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