GB2066638A

GB2066638A - Method for continuous curding of milk during the production of white brine cheese and other soft cheeses

Info

Publication number: GB2066638A
Application number: GB8029315A
Authority: GB
Original assignee: NPO GOVEDOVADSTVO OVTZEVADSTVO
Current assignee: NPO GOVEDOVADSTVO OVTZEVADSTVO
Priority date: 1979-09-13
Filing date: 1980-09-10
Publication date: 1981-07-15
Also published as: NO802712L; NO152398B; BE885203A; DE3034521A1; NO152398C; GB2066638B; FR2464653B1; FR2464653A1; BG29737A1; IT8049650A0; ES494987A0; NL8005141A; ES8104899A1; GR69865B; IT1128185B

Abstract

<IMAGE> <H0> Method for continuous curding of milk during the production of white brine cheese and other soft cheeses

Description

SPECIFICATION Method for continuous curding of milk during the production of white brine cheese and other soft cheeses The invention relates to a method for continuous curding of milk during the production of white brine cheese and other soft cheeses.

There are known methods of bi-phased curding and accelerated coagulation of milk, whereby the enzyme phase of action of the curding ferment is carried out at a temperature of 2 to 10 C for 24 to 2 .hours and the coagulation after heating up to 30-35 C, for 20 to 4 sec. and the compacting of the coagulum is done for 20 to 40 min. 1.

On practice, the traditional method of curding of milk is used wherein the enzyme and coagulation phase are carried out at one and the same temperature-30-35 C for 400-500 sec. and the coagulum compaction continues from 60 to 120 min. 2.

The methods of bi-phase curding are not yet used practically because of the greater delivery of energy and the brief coagulation phase which leads to piling of precipitate on the walls of the heat-exchangers and the distributing membrane of the coagulation devices which brings to the obtaining of coagulum with untypical structure. The traditional cheese mak ing (curding) of milk is a long process of production that requires devices of large dimensions and great production area.

The task of the invention is to create a method whereby the disadvantages of the bi-phase cu rding are eliminated, conditions are provided for max imum acceleration of the mixing of the cheese fer ment with the milk prepared for curding, and is shortened the time for beginning of physico-chemical changes in the structure of caseine and for forming and compacting of the cheese coagulum.

The essence of the method according to the inven tion comprises the following: Gathered milk is pasteurised at a temperature of 68 up to 72"C is kept underthattemperature accord ing to the type of the milk from 40 sec. up to 15 min.

and is then compacted by means of vacuum or ultrafiltration up to dry substance content from 16 to 18% for cow milk and from 24 to 26% for sheep milk.

It is cooled up to 30-35 C, it is made sour continuously with yeast in quantity from 0,2 up to 2% mixed with the milk in the coarse of 0,2 to 5 sec. and is carried out a biological ripening of the milk up to reaching pH 6,0-6,2 for the white birne cheese, and 5,6-5,8% for the soft cheeses. The content of the free calcium ions is also regulated in a flow and 50% of calcium dichloride in quantity 20-30ml to 1001 of milk with 12% dry substance, is mixed with the ripe milk during 0,2-5 sec. The adding of undiluted cheese fermentwithforce 1:10000 in quantity 20-30 mlto 100 I milk with 12% dry substance, is performed continuously and and is mixed with the ripe and freecalcium-ions regulated milk, during 0,2-5 sec.The accelerated mixing of the ferment with the milk prepared for curding, is done under a pressure of 2,5 to 5 atm. and speed of coagulum motion 1,2-1,7 cm/sec. and the coagulum compaction-for 30-35 min.

The method according to the invention can be performed in devices under continuous action working under normal atmospheric pressure, as well as in conventional equipments that are filled with milk for less than 3 min. and make use of lower parameters of acidity free calcium ions and cheese ferment, and with all this the milk coagulation occurs for 45-60 sec. and the coagulum compaction for 30-35 min.

The further treatment of the compacted coagulum depends on the type of the cheese produced and on the conditions that are given by the devices of continuous coagulation or the devices of periodic action.

The method of the invention has the following advantages: 5 to 10 times is shortened the time forchange of the physico-chemical structure of caseine and for forming and compacting the cheese coagulum; -there is possibility for regulating the enzyme and the coagulation phase; -the curding is done continuously, the content of free calcium ions as well as the adding of the cheese ferment is regulated.

The method according to the invention, is illustrated by the following embodiment, shown on the drawings.

The milk, gathered and cooled under 10 C is kept in a tank 1, wherefrom by means of pump 2 is directed to the pasteurizer 3 for pasteurization under temperature from 68 to 72"C in accordance with the type of milk. The milk is kept for 15 min. under that temperature in vessel 4 and by means of pump 5 runs through the cooling section of the pasteurizerto be cooled up to 30-35"C, after which it is directed to innertube mixer 7, where in accordance with the type of cheese and the season, it is mixed for 0,2 to 5 sec. with 0,2 to 2% yeast coming from dose pump 6 and is carried to tank 8 for biological ripening up to reaching of pH 6,0-6,2 for white brine cheese and 5,6-5,8 for soft cheeses.The biologically ripe milk is directed by means of pump 9 through innumerable mixers to be mixed in the course of 0,2-5 sec. with 20-30 ml of 50% solution of CaCI2 to 1001 milk with 12% dry substance and with 20-30 ml cheese fer mentwithforce 1:10 000 to 1001 milkwith 12% dry substance whereafter it is sent to be coagulated.

When device 14 is used for cheese obtaining for white brine cheese and other soft cheeses, when it works at higher pressure from 2,5 up to 5 atm in the continuous mode, the milk coagulation is done for 45-60 sec., the coagulum compaction-for 4-6 min, and the partial treatment of the curd-for 4-6 min.

The same process may be performed by making use of the following equipments for periodic action, working on atmospheric pressure: cheese mass 10 for the white brine cheese production, following the continuous method, multistorey transporter 11 with mounted vessels for obtaining of cheese-starter for The drawing originally filed was informal and the print here reproduced is taken from a later filed formal copy.

soft cheeses; horizontal transporter 12 for obtaining of milk coagulum in state of relative peace; horizon tal transporter 13 for obtaining of cheese starter for soft cheeses wherein the coagulum formation is done for 45-60 sec. and its compaction-for 30-35 min.

Literature 1. Technological instructions-milk and milk pro ducts-"Technika", 1974.

2. Beridge N. J. pat USA Cl. 99-116 No.3 520 697 3. Stenne P. Pat. London cl. A23 c 19/02 No.

1096174, No. 1096175 4. Auth. Certificate No. 21 259-Appàratus For Continuous Coagulation of Milk and for the Production of Rennetforwhite Brine Cheese and Other Soft Cheeses.

Claims

1. A method ofcontinuouslycurding milkwhich comprises treating pasteurised milk with yeast, ripening the treated milk, and mixing the ripened milk with a solution containing calcium ions and optionally with cheese ferment in a manner such as to regulate the free calcium ion content and optionally the cheese ferment content so as to form the desired curded milk or derivative thereof.

2. A method of continuous curding of milk by means of a device for continuous coagulation of milk and obtaining of cheese, starter for the production of white brine cheese and other soft cheeses; comprising milk pasteurisation, yeasting, biological ripening and curding; characterised in that afterthe pasteurization the milk becomes dense it is yeasted with 0,2 up to 2% yeast, which is mixed with the milk for 0,2 to 5 sec., while the biological ripening is carried up to reaching of pH 5,6-6,2, whereafterthe ripe milk is mixed in a flow with 20-30 ml of 50% solution of calcium dichlorideto 100 1 milkwith 12% dry substance for 0,2 up to 5 sec. and with 20-30 ml cheese ferment with force 1:10 000 to 100 1 milk with 12% dry substance for 0,2 to 5 sec.

3. A method according to claim 2, characterized in that the milk becomes dense (compact) up to reaching dry substance content from 16 to 18% for cow milk and from 24 to 26% for sheep milk.

4. A method according to claim 2, characterized in that the biological ripening for the soft cheeses is carried up to pH 5,6-5,8 and for white brine cheese-up to pH 6,0-6,2.

5. A method according to claim 2 characterized in that the curding is done at atmospheric pressure or at a pressure of 2,5 to 5 atm.

6. A method according to claim 1 or2 substantially as described with reference to the accompanying drawing.

7. A method according to claim 1 or2substan- tially as hereindescribed.

8. Curded milk or a derivative thereof such as cheese wherever produced by the method according to any one of the preceding claims.

9. Apparatus for carrying out the method of claim 1 or 2 substantially as herein described or as described with reference to the accompanying drawing.