WO2019177555A2 - A method of producing sweetened uf suzme white cheese and sweetened uf suzme white cheese obtained by this method - Google Patents

A method of producing sweetened uf suzme white cheese and sweetened uf suzme white cheese obtained by this method Download PDF

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Publication number
WO2019177555A2
WO2019177555A2 PCT/TR2018/050678 TR2018050678W WO2019177555A2 WO 2019177555 A2 WO2019177555 A2 WO 2019177555A2 TR 2018050678 W TR2018050678 W TR 2018050678W WO 2019177555 A2 WO2019177555 A2 WO 2019177555A2
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WO
WIPO (PCT)
Prior art keywords
medium
added
container
coagulant
retentate
Prior art date
Application number
PCT/TR2018/050678
Other languages
French (fr)
Other versions
WO2019177555A3 (en
Inventor
Rachid YAMANE
Murat ARAT
Original Assignee
Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
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Priority to RU2020131331A priority Critical patent/RU2776321C2/en
Publication of WO2019177555A2 publication Critical patent/WO2019177555A2/en
Publication of WO2019177555A3 publication Critical patent/WO2019177555A3/en

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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
    • A23C19/06—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
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the invention relates to a cheese manufacturing method.
  • the invention especially, relates in particular to a process for the production of a ultra- filtered (called as hereinafter to as UF) sweetened suzme white cheese (also known as UF white cheese) with a flavoring additive for application in continuous industrial production and the UF suzme white cheese obtained by said process.
  • UF ultra- filtered
  • suzme white cheese also known as UF white cheese
  • UF white cheese is usually consumed at breakfast with jams, fruits and similar side- products. Therefore, it is obvious that the suzme cheese containing similar side- products will be demanded in the market.
  • the milk retentate known as ultra-filtered milk is obtained by performing processes on milk, especially such as fat standardization, pasteurization and ultrafiltration on cow milk.
  • 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 be dissolved (brine formation) and 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.
  • Patent application that is came up in pre-search can be seen below.
  • US patent document with publication no. US2017013853 discloses a cottage cheese and method thereof.
  • cheese is produced from curd that has certain firmness is smoothed and that curd is fluid between 4 ° C - 20 ° C. After smoothing step, viscosity of cheese about between 5000 cP- 8000cP.
  • additive is added to curd and said additive is selected from a sweetener, a flavour, an aroma, a colour additive, a spice, a fruit, a flavor preparation, or a salt.
  • WIPO patent document with publication no. W002100182 discloses a cottage cheese and method thereof.
  • additive is directly added into cheese.
  • Cottage cheese is mixed with salt and various seasoning and/or additives selected from a group including: caraway, paprika, pot herbs, mushrooms, and the like, flavourings, raisins, marmalade, candied fruit, cocoa, nuts, fresh or dried fruit or berries, various fruit and berries processing products, aromatic food essences, flavourings and food colour.
  • WIPO patent document with publication no. WO2017006140 discloses a method for producing dairy products with the addition of fruit, plant and vegetable extracts.
  • the method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetables in the case of milk preparation.
  • yogurt is prepared, the method comprises addition of a culture, fermentation and straining, whereas when cheese is produced, the method comprises coagulation, placing in containers with brine and curing for a suitable time period.
  • herbs, fruits and vegetables may be added at the final step for enhancing the features of the final product.
  • US patent document with publication no. US5194283 discloses a composite cheese and method thereof.
  • Composite fresh or semi-hard cheeses are made from predrained lactic or rennet curds by co-extrusion and cutting into portions of various shapes. In the case of semi-hard cheeses, the portions are vacuum-wrapped in a plastic film and then ripened.
  • TR patent document with application no. 2017/09961 discloses cheese production system and method thereof.
  • mixture is filled into container by nozzles to create first layer of cheese.
  • the mixture is coagulated in the coagulation tunnel.
  • mixture is filled again over first layer and let it coagulate in the coagulation tunnel.
  • multi-layer cheese is obtained.
  • 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 production of a ultra-filtered sweetened suzme white cheese with a flavoring additive for application in continuous industrial production and the UF suzme white cheese obtained by said process.
  • Another object of invention is to present a method of producing UF white suzme cheese which has at least one layer that composed of flavoring additive.
  • Another object of invention is to provide faster coagulation of suzme white cheese to prevent the flavoring additives from sedimentation or migration into the lower layers of cheese.
  • Another object of invention is to balance cheese curd pH kinetic of medium during both production and maturation.
  • the present invention is a method for producing a UF suzme white cheese, comprising the steps of, a) adding the starter culture and coagulant into the ultra-filtered milk retentate,
  • step b repeating step b and c at the desired number
  • flavoring additive is selected from fruit preparations.
  • flavoring additive is selected from fruit pieces, fruit paste or combination thereof.
  • flavoring additive comprises a flavor
  • the flavoring additive is added onto layer of the semi-product cheese, shape of droplets or layer or a geometric manner to cover at least a portion of the layer.
  • the first filling of the mixture is between 25%-50% of the total filling of the mixture.
  • a stabilizer is added to retentate for increasing viscosity.
  • the stabilizer is selected form high viscosity hydrocolloids.
  • the stabilizer is a xanthan gum.
  • the coagulant is added with a water in range of pH 4.5-6.5 as a solution.
  • transglutaminase enzyme is added into the solution.
  • the solution comprises transglutaminase enzyme in an amount between 0, 1 %-10% and coagulant in an amount between 0,018%-0, 18%.
  • the pH value of the water is between 5.1 and 5.9.
  • pH value of the solution is provided with food grade acids.
  • pH value of the solution is provided with lactic acid.
  • the solution is added between 35-75 liters per 1 ton of milk.
  • 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. Bulgaricus 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.
  • 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.
  • 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 salt paper membrane is disposed on the container after passing through the coagulation medium and the salt is added onto said membrane.
  • the salt is added directly into the retentate.
  • the subject matter of the invention relates to the production of a ultrafiltered sweetened suzme white cheese with a flavoring additive for application in continuous industrial production and the UF suzme white cheese obtained by the described process.
  • a method for producing a sweetened UF suzme white cheese comprising the steps of, a) adding the starter culture and coagulant into the ultra-filtered milk retentate,
  • step b repeating step b and c at the desired times
  • container has certainly not a restrictive meaning and can be in any geometric shapes and dimensions.
  • semi-product refers to milk retentate which is coagulated or has initiated its coagulation.
  • the retentate is transferred to a tank and starter cultures and calcium are also added to the said tank.
  • Said starter cultures preferably are selected from mesophilic- thermophilic type LAB (lactic acid bacteria) starter cultures, especially Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or combination thereof.
  • a said coagulant is selected from the microbial coagulant, the chymosin coagulant or the animal rennet.
  • the salt is added into the tank within this period.
  • Calcium preferably, is provided with calcium chloride and the calcium chloride is added, preferably, between 10-1000 grams, especially, between 100-500 grams per one-ton retentate. Calcium chloride accelerates the reaction of coagulant allows coagulation before addition of flavoring additive to the semi product.
  • the coagulant is added to retentate with a water in range of pH, preferably, 4.5-6.5, especially, 5.1 -5.9, as a solution.
  • the coagulant activity is high and that providing fast coagulation of mixture. Coagulated mixture gains strength to support (no coagulum structure breakdown) and carry the flavoring additive to be added on its top.
  • the transglutaminase enzyme may be added to the mixture with or without said solution. Jellification properties of the transglutaminase enzyme on milk and dairy products, allow the cheese to reach the desired strength and firmness.
  • the 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.
  • pH value of the said solution is provided with, preferably, food grade acids, especially, lactic acid.
  • a stabilizer is added to retentate for increasing viscosity.
  • a said stabilizer is preferably selected from high viscosity hydrocolloids, especially, xanthan gum.
  • UF retentate that is comprising starter cultures, calcium and coagulant is filled to the container via nozzles.
  • the first filling of the mixture is between 25%-50% of the total filling volume of the mixture.
  • the mixture is kept in the coagulation medium.
  • This medium preferably is a coagulation tunnel, wherein the medium temperature is preferably between 32-38°C, especially 32-34°C. Said mixture is kept in the coagulation medium between 20-45 minutes. The coagulant activity continues for about 20-30 minutes within the tunnel and the desired coagulation occurs.
  • the flavoring additive is added to the mixture, preferably via a nozzle, which has already clotted enough in the container to carry the flavoring additive.
  • the flavoring additive is selected from fruit preparations, fruit pieces, fruit paste or combination thereof. Alternatively, flavoring additive may comprise a flavor. Term of flavoring additive is not restrictive with examples that above-mentioned.
  • the flavoring additive may be selected from vegetables or plants or its extracts or its pastes or any side- product may provide different taste to the UF suzme white cheese.
  • FIG 1 two-dimensional representations of alternatives of UF white suzme cheeses is obtained by the method of the invention are disclosed.
  • the flavoring additive is preferably added as an interlayer (2) so as to cover the entire upper surface of the bottom layer(3).
  • This type with a top layer (1 ), that is coagulated later, can be seen in the middle of figure 1.
  • the flavoring layer may be added as an interlayer (2) in the form of droplets or as an interlayer (2) to cover at least a portion of the upper surface of the coagulated bottom layer (1 ). Said types can be seen on the left and right of Figure 1 , respectively.
  • UF retentate mixture that comprises starter cultures and coagulant, is filled onto the flavoring additive interlayer (2) to form the top layer (1 ).
  • the mixtures constituting bottom layer (3) and top layer (1 ) may be provided from the same tank or may be mixtures that are provided from different tanks with different milk retentate compositions and or volume.
  • the mixture is kept in the coagulation medium.
  • 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 20-45 minutes within the tunnel and the desired coagulation occurs.
  • Container that is filled second time may be enters first tunnel or another coagulation tunnel which is positioned after first one.
  • 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 was still not carried out (in the retentate tank), and then some salt is left thereon to penetrate into the cheese over time.
  • the mixture is then transferred to the incubation medium.
  • This medium is preferably an incubation room or 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.
  • 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 allows for termination of the acidification and the coagulum contraction to allow the mixture to release enough water for brining. After a sufficient time in the cold medium, sweetened UF suzme white cheese is obtained.

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Abstract

The invention relates to a method of producing a UF suzme white cheese, comprising the steps of a) adding the starter culture and coagulant into the ultra-filtered milk retentate, b)filling the mixture into a container, c)keeping the container in the coagulation medium, d)repeating step b and c at the desired times, e)keeping the container in the incubation medium, and f)keeping the container in the cold medium. This method is characterized by the appropriate control of the coagulum texture thanks to the enrichment of UF milk retentate with calcium combined to the intermediate filling of flavoring additive at least once on at least one of the layer of the semi-product that is obtained after coagulation medium.

Description

A METHOD OF PRODUCING SWEETENED UF SUZME WHITE CHEESE AND SWEETENED UF SUZME WHITE CHEESE OBTAINED BY THIS METHOD
TECHNICAL FIELD
The invention relates to a cheese manufacturing method.
The invention, especially, relates in particular to a process for the production of a ultra- filtered (called as hereinafter to as UF) sweetened suzme white cheese (also known as UF white cheese) with a flavoring additive for application in continuous industrial production and the UF suzme white cheese obtained by said process.
PRIOR ART
UF white cheese is usually consumed at breakfast with jams, fruits and similar side- products. Therefore, it is obvious that the suzme cheese containing similar side- products will be demanded in the market.
In cheese manufacturing, the milk retentate known as ultra-filtered milk is obtained by performing processes on milk, especially such as fat standardization, pasteurization and ultrafiltration on cow milk. In state of art, 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 be dissolved (brine formation) and 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.
Obtain a UF suzme white cheese with above-mentioned side-products is almost impossible by known method of state of art. A said process is extremely pH sensitive and the incoming substances such as side-products disturb the medium and its coagulation process preventing the desired structure to be formed, and de facto the desired firmness of UF suzme cheese.
There are methods that achieves manufacturing cheese with side-products. However, that processes aren’t suitable for continuous industrial process. In that methods, cheese is cut in two pieces and side-product is placed between the so-called pieces. Extra process steps, i.e. cutting, placement of side products and reunite pieces, causes slowing down total process and harm the cheese firmness.
Patent application that is came up in pre-search can be seen below.
US patent document with publication no. US2017013853 (A1 ) discloses a cottage cheese and method thereof. In method, cheese is produced from curd that has certain firmness is smoothed and that curd is fluid between 4 ° C - 20 ° C. After smoothing step, viscosity of cheese about between 5000 cP- 8000cP. In one embodiment of invention, additive is added to curd and said additive is selected from a sweetener, a flavour, an aroma, a colour additive, a spice, a fruit, a flavor preparation, or a salt.
WIPO patent document with publication no. W002100182 (A1 ) discloses a cottage cheese and method thereof. In present invention, additive is directly added into cheese. Cottage cheese is mixed with salt and various seasoning and/or additives selected from a group including: caraway, paprika, pot herbs, mushrooms, and the like, flavourings, raisins, marmalade, candied fruit, cocoa, nuts, fresh or dried fruit or berries, various fruit and berries processing products, aromatic food essences, flavourings and food colour.
WIPO patent document with publication no. WO2017006140 (A1 ) discloses a method for producing dairy products with the addition of fruit, plant and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetables in the case of milk preparation. When yogurt is prepared, the method comprises addition of a culture, fermentation and straining, whereas when cheese is produced, the method comprises coagulation, placing in containers with brine and curing for a suitable time period. In an alternative embodiment, herbs, fruits and vegetables may be added at the final step for enhancing the features of the final product. US patent document with publication no. US5194283 (A1 ) discloses a composite cheese and method thereof. Composite fresh or semi-hard cheeses are made from predrained lactic or rennet curds by co-extrusion and cutting into portions of various shapes. In the case of semi-hard cheeses, the portions are vacuum-wrapped in a plastic film and then ripened.
TR patent document with application no. 2017/09961 discloses cheese production system and method thereof. In present invention, mixture is filled into container by nozzles to create first layer of cheese. The mixture is coagulated in the coagulation tunnel. After that, in order to create second layer, mixture is filled again over first layer and let it coagulate in the coagulation tunnel. Thus, multi-layer cheese is obtained.
As a result, all abovementioned problems necessitate an innovation in the respective field.
OBJECT OF INVENTION
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 production of a ultra-filtered sweetened suzme white cheese with a flavoring additive for application in continuous industrial production and the UF suzme white cheese obtained by said process.
Another object of invention is to present a method of producing UF white suzme cheese which has at least one layer that composed of flavoring additive.
Another object of invention is to provide faster coagulation of suzme white cheese to prevent the flavoring additives from sedimentation or migration into the lower layers of cheese.
Another object of invention is to balance cheese curd pH kinetic of medium during both production and maturation. BRIEF DESCRIPTION OF THE INVENTION
In order to fulfill all of the objects to be appreciated from above-mentioned and the following description in detail, the present invention is a method for producing a UF suzme white cheese, comprising the steps of, a) adding the starter culture and coagulant into the ultra-filtered milk retentate,
b) filling the mixture into a container,
c) keeping the container in the coagulation medium,
d) repeating step b and c at the desired number,
e) keeping the container in the incubation medium, and
f) keeping the container in the cold medium wherein, enrichment of UF milk retentate with calcium and filling flavoring additive at least one time on at least one of the layer of the semi-product that is obtained after coagulation medium.
In a preferred embodiment of the invention, flavoring additive is selected from fruit preparations.
In a preferred embodiment of the invention, flavoring additive is selected from fruit pieces, fruit paste or combination thereof.
In a preferred embodiment of the invention, flavoring additive comprises a flavor.
In a preferred embodiment of the invention, the flavoring additive is added onto layer of the semi-product cheese, shape of droplets or layer or a geometric manner to cover at least a portion of the layer.
In a preferred embodiment of the invention, the first filling of the mixture is between 25%-50% of the total filling of the mixture.
In a preferred embodiment of the invention, a stabilizer is added to retentate for increasing viscosity.
In a preferred embodiment of the invention, the stabilizer is selected form high viscosity hydrocolloids.
In a preferred embodiment of the invention, the stabilizer is a xanthan gum. In a preferred embodiment of the invention, the coagulant is added with a water in range of pH 4.5-6.5 as a solution.
In a preferred embodiment of the invention, transglutaminase enzyme is added into the solution.
In a preferred embodiment of the invention, the solution comprises transglutaminase enzyme in an amount between 0, 1 %-10% and coagulant in an amount between 0,018%-0, 18%.
In a preferred embodiment of the invention, the pH value of the water is between 5.1 and 5.9.
In a preferred embodiment of the invention, pH value of the solution is provided with food grade acids.
In a preferred embodiment of the invention, pH value of the solution is provided with lactic acid.
In a preferred embodiment of the invention, the solution is added between 35-75 liters per 1 ton of milk.
In a preferred embodiment of the invention, the coagulant is selected from the microbial coagulant, the chymosin coagulant or the animal rennet.
In a preferred embodiment of the invention, starter cultures are selected from salt- resistant mesophilic-thermophilic type of a LAB (lactic acid bacteria) starter cultures.
In a preferred embodiment of the invention, the LAB starter cultures is selected from Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or combination thereof.
In a preferred embodiment of the invention, the calcium is provided with calcium chloride additions.
In a preferred embodiment of the invention, the calcium chloride is added between 10- 1000 grams per one-ton retentate.
In a preferred embodiment of the invention, the calcium chloride is added between 100-500 grams per one-ton retentate. In a preferred embodiment of the invention, the retentate is added into the container between 28-38°C.
In a preferred embodiment of the invention, the temperature of the coagulation medium is between 32-38°C.
In a preferred embodiment of the invention, 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.
In another preferred embodiment of the invention, the containers are kept between 20- 45 minutes in the coagulation medium.
In a preferred embodiment of the invention, the containers are kept for 8-24 hours in the incubation medium.
In a preferred embodiment of the invention, the containers are kept for 1 -7 days in the cold medium.
In a preferred embodiment of the invention, the cutting process is applied to the mixture within the container after the coagulation medium.
In a preferred embodiment of the invention, a salt paper membrane is disposed on the container after passing through the coagulation medium and the salt is added onto said membrane.
In a preferred embodiment of the invention, the salt is added directly into the retentate.
BRIEF DESCRIPTION OF THE DRAWINGS
In Figure 1 , two-dimensional representations of alternatives of UF white suzme cheeses is obtained by the method of the invention are disclosed. REFERENCE NUMBERS OF THE DRAWNINGS
1. Top layer
2. Interlayer
3. Bottom layer
DETAILED DESCRIPTION OF THE INVENTION
In this detailed description, a method of manufacturing sweetened UF suzme white cheese and sweetened UF suzme white cheese obtained by this method of the present invention are disclosed by way of examples, but not by way of limitation only in order that the subject matter may be more fully understood.
The subject matter of the invention relates to the production of a ultrafiltered sweetened suzme white cheese with a flavoring additive for application in continuous industrial production and the UF suzme white cheese obtained by the described process.
A method for producing a sweetened UF suzme white cheese, comprising the steps of, a) adding the starter culture and coagulant into the ultra-filtered milk retentate,
b) filling the mixture into a container,
c) keeping the container in the coagulation medium,
d) repeating step b and c at the desired times,
e) keeping the container in the incubation medium, and
f) keeping the container in the cold medium wherein enrichment of UF milk retentate with calcium and filling flavoring additive at least one time on at least one of the layer of the semi-product that is obtained after coagulation medium.
The term container has certainly not a restrictive meaning and can be in any geometric shapes and dimensions. The term of semi-product refers to milk retentate which is coagulated or has initiated its coagulation.
The retentate is transferred to a tank and starter cultures and calcium are also added to the said tank. Said starter cultures preferably are selected from mesophilic- thermophilic type LAB (lactic acid bacteria) starter cultures, especially Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or combination thereof. A said coagulant is selected from the microbial coagulant, the chymosin coagulant or the animal rennet. Optionally, the salt is added into the tank within this period. Calcium, preferably, is provided with calcium chloride and the calcium chloride is added, preferably, between 10-1000 grams, especially, between 100-500 grams per one-ton retentate. Calcium chloride accelerates the reaction of coagulant allows coagulation before addition of flavoring additive to the semi product.
In a preferred embodiment of the invention, the coagulant is added to retentate with a water in range of pH, preferably, 4.5-6.5, especially, 5.1 -5.9, as a solution. In the said range of pH, the coagulant activity is high and that providing fast coagulation of mixture. Coagulated mixture gains strength to support (no coagulum structure breakdown) and carry the flavoring additive to be added on its top. Alternatively, the transglutaminase enzyme may be added to the mixture with or without said solution. Jellification properties of the transglutaminase enzyme on milk and dairy products, allow the cheese to reach the desired strength and firmness.
The 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. pH value of the said solution is provided with, preferably, food grade acids, especially, lactic acid.
In a preferred embodiment of the invention, a stabilizer is added to retentate for increasing viscosity. A said stabilizer is preferably selected from high viscosity hydrocolloids, especially, xanthan gum.
UF retentate that is comprising starter cultures, calcium and coagulant is filled to the container via nozzles. Preferably, the first filling of the mixture is between 25%-50% of the total filling volume of the mixture.
After that, the mixture is kept in the coagulation medium. This medium preferably is a coagulation tunnel, wherein the medium temperature is preferably between 32-38°C, especially 32-34°C. Said mixture is kept in the coagulation medium between 20-45 minutes. The coagulant activity continues for about 20-30 minutes within the tunnel and the desired coagulation occurs. The flavoring additive is added to the mixture, preferably via a nozzle, which has already clotted enough in the container to carry the flavoring additive. The flavoring additive is selected from fruit preparations, fruit pieces, fruit paste or combination thereof. Alternatively, flavoring additive may comprise a flavor. Term of flavoring additive is not restrictive with examples that above-mentioned. The flavoring additive may be selected from vegetables or plants or its extracts or its pastes or any side- product may provide different taste to the UF suzme white cheese.
In Figure 1 , two-dimensional representations of alternatives of UF white suzme cheeses is obtained by the method of the invention are disclosed. The flavoring additive is preferably added as an interlayer (2) so as to cover the entire upper surface of the bottom layer(3). This type with a top layer (1 ), that is coagulated later, can be seen in the middle of figure 1. Alternatively, the flavoring layer may be added as an interlayer (2) in the form of droplets or as an interlayer (2) to cover at least a portion of the upper surface of the coagulated bottom layer (1 ). Said types can be seen on the left and right of Figure 1 , respectively.
After addition of the flavoring additive, UF retentate mixture that comprises starter cultures and coagulant, is filled onto the flavoring additive interlayer (2) to form the top layer (1 ). The mixtures constituting bottom layer (3) and top layer (1 ) may be provided from the same tank or may be mixtures that are provided from different tanks with different milk retentate compositions and or volume.
After the second filling, the mixture is kept in the coagulation medium. 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 20-45 minutes within the tunnel and the desired coagulation occurs. Container that is filled second time may be enters first tunnel or another coagulation tunnel which is positioned after first one.
In a preferred embodiment of the invention, 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.
In an embodiment of the invention, a membrane is placed upon the container if the salting process was still not carried out (in the retentate tank), and then some salt is left thereon to penetrate into the cheese over time. The mixture is then transferred to the incubation medium. This medium is preferably an incubation room or 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.
Finally, 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 allows for termination of the acidification and the coagulum contraction to allow the mixture to release enough water for brining. After a sufficient time in the cold medium, sweetened UF suzme white cheese is obtained.
The protection scope of the invention is indicated in the appended claims and cannot be restricted to those described for the purpose of illustration in this detailed description. It is apparent that one skilled in the art can reveal similar embodiment in light of what is described above without departing the main subject of the invention.

Claims

1. A method for producing a sweetened UF suzme white cheese, comprising the steps of,
a) adding the starter culture and coagulant into the ultra-filtered milk retentate,
b) filling the mixture into a container,
c) keeping the container in the coagulation medium,
d) repeating step b and c at the desired times
e) keeping the container in the incubation medium, and
f) keeping the container in the cold medium characterized in that;
- enrichment of UF milk retentate with calcium and
- filling flavoring additive at least once on at least one of layer of semi-product that is obtained after coagulation medium.
2. A method according to claim 1 , wherein flavoring additive is selected from fruit preparations.
3. A method according to claim 1 , wherein flavoring additive is selected from fruit pieces, fruit paste or combination thereof.
4. A method according to any of the preceding claims wherein flavoring additive comprises a flavor.
5. A method according to claim 1 , wherein the flavoring additive is added onto layer of the semi-product cheese, shape of droplets or layer or a geometric manner to cover at least a portion of the layer
6. A method according to claim 1 , wherein the first filling of the mixture is between 25%-50% of the total filling volume of the mixture.
7. A method according to claim 1 , wherein stabilizer is added to retentate for increasing viscosity.
8. A method according to claim 7, wherein the stabilizer is selected form high viscosity hydrocolloids.
9. A method according to claim 7, wherein the stabilizer is a xanthan gum.
10. A method according to claim 1 , wherein a said coagulant is added with a water in range of pH 4.5-6.5 as a solution.
11. A method according to claim 10, wherein transglutaminase enzyme is added to a said water-coagulant solution.
12. A method according to claim 11 , wherein transglutaminase enzyme in an amount between 0, 1 %-10% and coagulant in an amount between 0,018%- 0,18% in solution.
13. A method according to claim 10 or 11 , wherein the pH value of the water is between 5.1 and 5.9.
14. A method according to claim 10 or 11 , wherein pH value of the said solution is provided with food grade acids.
15. A method according to claim 10 or 11 , wherein pH value of the solution is provided with lactic acid.
16. A method according to claim 10 or 11 , wherein the solution is added between 35-75 liters per 1 ton of milk.
17. A method according to claim 1 , wherein the coagulant is selected from the microbial coagulant, the chymosin coagulant or the animal rennet.
18. A method according to claim 1 , wherein a said starter cultures are selected from salt-resistant mesophilic-thermophilic type of a LAB (lactic acid bacteria) starter cultures.
19. A method according to claim 18, wherein the LAB starter cultures is selected from Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or combination thereof.
20. A method according to claim 1 , wherein the calcium is provided with calcium chloride additions.
21. A method according to claim 20, wherein the calcium chloride is added between 10-1000 grams per one-ton retentate.
22. A method according to claim 20, wherein the calcium chloride is added between 100-500 grams per one-ton retentate.
23. A method according to claim 20, wherein the retentate is added into the container between 28-38°C.
24. A method according to claim 1 , wherein the temperature of the coagulation medium is between 32-38°C.
25. A method according to claim 1 , wherein the temperature of the incubation medium is between 30-36°C.
26. A method according to claim 1 , wherein the temperature of the cold medium is between 4-9°C.
27. A method according to claim 1 , wherein the containers are kept between 20-45 minutes in the coagulation medium.
28. A method according to claim 1 , wherein the containers are kept for 8-24 hours in the incubation medium.
29. A method according to claim 1 , wherein the containers are kept for 1 -7 days in the cold medium.
30. A method according to claim 1 , wherein the cutting process is applied to the mixture within the container after the coagulation medium.
31. A method according to claim 1 , wherein a membrane is disposed on the container after passing through the coagulation medium and the salt is added onto said membrane.
32. A method according to claim 1 , wherein the salt is added directly into the retentate
33. The UF suzme white cheese is obtainable by according to any of the preceding claims
PCT/TR2018/050678 2018-03-15 2018-11-12 A method of producing sweetened uf suzme white cheese and sweetened uf suzme white cheese obtained by this method WO2019177555A2 (en)

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