GB2066638A - Method for continuous curding of milk during the production of white brine cheese and other soft cheeses - Google Patents
Method for continuous curding of milk during the production of white brine cheese and other soft cheeses Download PDFInfo
- Publication number
- GB2066638A GB2066638A GB8029315A GB8029315A GB2066638A GB 2066638 A GB2066638 A GB 2066638A GB 8029315 A GB8029315 A GB 8029315A GB 8029315 A GB8029315 A GB 8029315A GB 2066638 A GB2066638 A GB 2066638A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- cheese
- curding
- sec
- soft cheeses
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/024—Making cheese curd using continuous procedure
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/002—Cheese-making continuously
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
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 (9)
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.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BG7944851A BG29737A1 (en) | 1979-09-13 | 1979-09-13 | Method for continuous turning into cheese of milk by the production of white brined cheese and other soft cheeses |
Publications (2)
Publication Number | Publication Date |
---|---|
GB2066638A true GB2066638A (en) | 1981-07-15 |
GB2066638B GB2066638B (en) | 1984-02-15 |
Family
ID=3906500
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB8029315A Expired GB2066638B (en) | 1979-09-13 | 1980-09-10 | Method for continuous curding of milk during the production of white brine cheese and other soft cheeses |
Country Status (10)
Country | Link |
---|---|
BE (1) | BE885203A (en) |
BG (1) | BG29737A1 (en) |
DE (1) | DE3034521A1 (en) |
ES (1) | ES8104899A1 (en) |
FR (1) | FR2464653B1 (en) |
GB (1) | GB2066638B (en) |
GR (1) | GR69865B (en) |
IT (1) | IT1128185B (en) |
NL (1) | NL8005141A (en) |
NO (1) | NO152398C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20130059033A1 (en) * | 2010-05-12 | 2013-03-07 | Abdulvahit ECE | Method of obtaining fresh spun cheese |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62240A (en) * | 1985-03-26 | 1987-01-06 | Shokuhin Sangyo Maku Riyou Gijutsu Kenkyu Kumiai | Production of calcium coagulated cheese from ultrafiltered and concentrated milk |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3079263A (en) * | 1961-04-14 | 1963-02-26 | Swift & Co | Manufacture of cheese curd |
DE1692324A1 (en) * | 1966-05-07 | 1972-04-20 | Inst Przemyslu Mleczarskiego | Method of continuous rennet excretion of the cheese grain from milk and a device for introducing this method |
FR1570567A (en) * | 1968-03-25 | 1969-06-13 | ||
DE1792264A1 (en) * | 1968-08-12 | 1971-10-21 | Roiner Franz Xaver Julius Dipl | Process for the continuous production of cheese |
DE1809176A1 (en) * | 1968-11-15 | 1970-06-11 | Alpma Alpenland Maschb Hain & | Pre-curdling cheese milk |
FR2052121A5 (en) * | 1969-07-18 | 1971-04-09 | Agronomique Inst Nat Rech | |
DE2462710C2 (en) * | 1973-04-16 | 1980-09-18 | Societe Des Produits Nestle S.A., Vevey (Schweiz) | Method of making cheese |
US4048339A (en) * | 1974-11-22 | 1977-09-13 | Dso "Mlechna Promishlenost" | Preparation of cheese with a microbial milk coagulating enzyme |
FR2326150A1 (en) * | 1975-10-03 | 1977-04-29 | Agronomique Inst Nat Rech | PROCESS AND DEVICE FOR THE CONTINUOUS MANUFACTURING OF CHEESES |
-
1979
- 1979-09-13 BG BG7944851A patent/BG29737A1/en unknown
-
1980
- 1980-09-09 GR GR62849A patent/GR69865B/el unknown
- 1980-09-10 GB GB8029315A patent/GB2066638B/en not_active Expired
- 1980-09-11 IT IT49650/80A patent/IT1128185B/en active
- 1980-09-12 BE BE2/58744A patent/BE885203A/en not_active IP Right Cessation
- 1980-09-12 ES ES494987A patent/ES8104899A1/en not_active Expired
- 1980-09-12 NO NO802712A patent/NO152398C/en unknown
- 1980-09-12 NL NL8005141A patent/NL8005141A/en not_active Application Discontinuation
- 1980-09-12 FR FR8019788A patent/FR2464653B1/en not_active Expired
- 1980-09-12 DE DE19803034521 patent/DE3034521A1/en not_active Withdrawn
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20130059033A1 (en) * | 2010-05-12 | 2013-03-07 | Abdulvahit ECE | Method of obtaining fresh spun cheese |
Also Published As
Publication number | Publication date |
---|---|
NO802712L (en) | 1981-03-16 |
NO152398B (en) | 1985-06-17 |
BE885203A (en) | 1980-12-31 |
DE3034521A1 (en) | 1981-04-02 |
NO152398C (en) | 1985-09-25 |
GB2066638B (en) | 1984-02-15 |
FR2464653B1 (en) | 1987-05-15 |
FR2464653A1 (en) | 1981-03-20 |
BG29737A1 (en) | 1981-02-16 |
IT8049650A0 (en) | 1980-09-11 |
ES494987A0 (en) | 1981-05-16 |
NL8005141A (en) | 1981-03-17 |
ES8104899A1 (en) | 1981-05-16 |
GR69865B (en) | 1982-07-19 |
IT1128185B (en) | 1986-05-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US7192619B2 (en) | Modified milk protein concentrates and their use in making gels and dairy products | |
FI56478C (en) | FOERFARINGSSAETT FOER FRAMSTAELLNING AV EN FETTEMULSION MED LAOGT KALORIVAERDE OCH HOEG PROTEINHALT | |
US4379170A (en) | Process for manufacture of cheese | |
CN107232312A (en) | For make cheese without fat dry milk production method | |
US4980179A (en) | Method for regulating the structure of fat-containing fresh cheese prepared by ultrafiltration | |
US4547385A (en) | Process for the production of beatable cream of low fat content | |
JP2514547B2 (en) | Cheese using ultrafiltration concentrated milk and method for producing the same | |
EP0184267B1 (en) | Process for preparing stirred yoghurt as well as stirred yoghurt prepared in this manner | |
US4355048A (en) | Manufacture of semi-hard cheese by ultrafiltration | |
GB2066638A (en) | Method for continuous curding of milk during the production of white brine cheese and other soft cheeses | |
CA2267560A1 (en) | Highly flavored cheese product and method for producing | |
US2009136A (en) | Cheese type spread of butterlike consistency | |
EP0149671A1 (en) | A process for making portioned cheese. | |
US6458393B1 (en) | Cottage cheese having porous curd | |
US3105764A (en) | Process of making natural aged cheese | |
NO163933B (en) | PROCEDURE TE FOR PRODUCING CHEESE. | |
US2065183A (en) | Processed cheese and method of preparing the same | |
AU7084898A (en) | Method for the production of cheese of the half hard type | |
JP5228020B2 (en) | Cheese, gelled food and method for producing the same | |
SU1717066A1 (en) | Condensed milk production method | |
SU824946A1 (en) | Method of producing sour cream | |
RU2269909C2 (en) | Method for producing of flavor-aromatic additive with flavor and aroma of cheeses at high second heating temperature | |
SU624592A1 (en) | Kefir production method | |
SU931139A1 (en) | Method of producing protein mass for processed cheese | |
JPH0235037A (en) | Production of cheese curd and cheese |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PCNP | Patent ceased through non-payment of renewal fee |