JP5709416B2 - クリームチーズおよび製造方法 - Google Patents
クリームチーズおよび製造方法 Download PDFInfo
- Publication number
- JP5709416B2 JP5709416B2 JP2010148066A JP2010148066A JP5709416B2 JP 5709416 B2 JP5709416 B2 JP 5709416B2 JP 2010148066 A JP2010148066 A JP 2010148066A JP 2010148066 A JP2010148066 A JP 2010148066A JP 5709416 B2 JP5709416 B2 JP 5709416B2
- Authority
- JP
- Japan
- Prior art keywords
- fat
- milk base
- cream
- milk
- cream cheese
- 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.)
- Active
Links
- 239000006071 cream Substances 0.000 title claims description 190
- 235000013351 cheese Nutrition 0.000 title claims description 161
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 238000000108 ultra-filtration Methods 0.000 claims description 105
- 239000000203 mixture Substances 0.000 claims description 100
- 239000000047 product Substances 0.000 claims description 85
- 235000013336 milk Nutrition 0.000 claims description 84
- 239000008267 milk Substances 0.000 claims description 84
- 210000004080 milk Anatomy 0.000 claims description 84
- 235000015142 cultured sour cream Nutrition 0.000 claims description 68
- 239000012141 concentrate Substances 0.000 claims description 66
- 235000009508 confectionery Nutrition 0.000 claims description 44
- 238000000034 method Methods 0.000 claims description 42
- 235000020202 standardised milk Nutrition 0.000 claims description 38
- 235000004213 low-fat Nutrition 0.000 claims description 34
- 238000000855 fermentation Methods 0.000 claims description 32
- 235000015140 cultured milk Nutrition 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 238000000265 homogenisation Methods 0.000 claims description 31
- 238000001914 filtration Methods 0.000 claims description 27
- 238000000926 separation method Methods 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 25
- 108090000623 proteins and genes Proteins 0.000 claims description 25
- 229920000591 gum Polymers 0.000 claims description 16
- 239000003381 stabilizer Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000008939 whole milk Nutrition 0.000 claims description 11
- 239000012466 permeate Substances 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 6
- 235000010420 locust bean gum Nutrition 0.000 claims description 6
- 235000020121 low-fat milk Nutrition 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 235000020603 homogenised milk Nutrition 0.000 claims description 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 3
- 229940072056 alginate Drugs 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000019823 konjac gum Nutrition 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010491 tara gum Nutrition 0.000 claims description 2
- 239000000213 tara gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 168
- 235000019197 fats Nutrition 0.000 description 165
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 40
- 108010046377 Whey Proteins Proteins 0.000 description 28
- 102000007544 Whey Proteins Human genes 0.000 description 26
- 235000018102 proteins Nutrition 0.000 description 24
- 239000012528 membrane Substances 0.000 description 21
- 239000007787 solid Substances 0.000 description 21
- 239000004310 lactic acid Substances 0.000 description 20
- 235000014655 lactic acid Nutrition 0.000 description 20
- 235000019589 hardness Nutrition 0.000 description 19
- 235000021119 whey protein Nutrition 0.000 description 16
- 241000894006 Bacteria Species 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 14
- 239000005862 Whey Substances 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 239000007858 starting material Substances 0.000 description 12
- 230000008569 process Effects 0.000 description 11
- 238000001816 cooling Methods 0.000 description 10
- 239000012467 final product Substances 0.000 description 10
- 238000011049 filling Methods 0.000 description 9
- 235000013365 dairy product Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000005119 centrifugation Methods 0.000 description 7
- 238000010979 pH adjustment Methods 0.000 description 6
- 239000012071 phase Substances 0.000 description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 5
- 239000008101 lactose Substances 0.000 description 5
- 239000003002 pH adjusting agent Substances 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241001608472 Bifidobacterium longum Species 0.000 description 2
- 241000194036 Lactococcus Species 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 239000004695 Polyether sulfone Substances 0.000 description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920006393 polyether sulfone Polymers 0.000 description 2
- 238000000518 rheometry Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000589596 Thermus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- -1 gums Chemical class 0.000 description 1
- 239000012510 hollow fiber Substances 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000003134 recirculating effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- 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
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Description
Claims (20)
- 乳源を80%から100%および脂肪源を0%から20%有する標準化乳ベースを提供するステップであって、
前記乳源が7%以下の脂肪を有し、
前記脂肪源が60%未満の脂肪を有し、
前記標準化乳ベースが7%以下の第1の脂肪含量を有する、標準化乳ベースを提供するステップと、
細菌培養物で標準化乳ベースを発酵させて発酵乳ベースを形成するステップと、
発酵乳ベースを限外濾過して濾過残留分および透過物を形成するステップであって、
前記濾過残留分が前記第1の脂肪含量よりも高くかつ20%以下である第2の脂肪含量を有する濾過残留分および透過物を形成するステップと、
20%よりも高い第3の脂肪含量を有するサワークリームを提供するステップと、
前記濾過残留分および前記サワークリームを混合してクリームチーズ製品を形成するステップであって、
前記第1の脂肪含量および濾過残留分の量および前記第3の脂肪含量およびサワークリームの量が20%よりも高い総脂肪含量を有するクリームチーズ製品を形成するのに有効であるクリームチーズ製品を形成するステップと、
を含むことを特徴とするクリームチーズ製品を作製する方法。 - 前記乳源は、全乳、低脂肪乳、スキムミルク、クリーム、およびこれらの混合物からなる群から選択され、前記脂肪源は、クリームであることを特徴とする請求項1に記載の方法。
- 発酵前に、前記標準化乳ベースを均質化し加熱するステップをさらに含むことを特徴とする請求項1に記載の方法。
- 限外濾過する前に、前記標準化乳ベースのpHを、4.6から5.2のpHレベルに調節するステップをさらに含むことを特徴とする請求項1に記載の方法。
- 前記pHレベルは、スイート未発酵乳ベースの添加によって調節されることを特徴とする請求項4に記載の方法。
- 前記濾過残留分に塩および安定化剤を添加するステップをさらに含むことを特徴とする請求項1に記載の方法。
- 前記安定化剤は、キサンタンガム、グアーガム、タラガム、キャロブビーンガム、カラゲナンガム、アルギネートガム、ペクチンガム、コンニャクガム、カルボキシメチルセルロースガム、メチルセルロースガム、ヒドロキシプロピルメチルセルロースガム、およびこれらの組合せからなる群から選択されることを特徴とする請求項6に記載の方法。
- 前記混合された濾過残留分およびサワークリームは、均質化されることを特徴とする請求項1に記載の方法。
- ホモジナイザの第1段の均質化圧力は、1160psi(80バール)から5801psi(400バール)の間であり、ホモジナイザの第2段の均質化圧力は、232psi(16バール)から1160psi(80バール)の間であることを特徴とする請求項8に記載の方法。
- 前記標準化乳ベースは、少なくとも16時間発酵させることを特徴とする請求項1に記載の方法。
- 前記サワークリームは、20%から60%の間の脂肪含量を有することを特徴とする請求項1に記載の方法。
- 前記クリームチーズ製品の最終的な脂肪レベルは、22%から33%の間であることを特徴とする請求項1に記載の方法。
- 前記標準化乳ベースは、タンパク質と脂肪との比が0.2から0.8の間であることを特徴とする請求項1に記載の方法。
- 乳源および任意選択の脂肪源を有する低脂肪標準化乳ベースを提供するステップであって、
前記標準化乳ベースが7%以下の第1の脂肪含量を有する低脂肪標準化乳ベースを提供するステップと、
前記標準化乳ベースを均質化して均質化乳ベースを形成するステップと、
細菌培養物を前記均質化乳ベースに添加するステップと、
前記均質化乳ベースを少なくとも10時間発酵させて発酵乳ベースを形成するステップと、
前記発酵乳ベースのpHレベルを未発酵のスイート乳ベースを添加することによって4.6から5.2のレベルに調節するステップと、
前記発酵乳ベースから低脂肪濃縮物を分離する分離ステップを行うステップであって、
前記低脂肪濃縮物が前記第1の脂肪含量よりも高くかつ20%までの第2の脂肪含量を有する分離ステップを行うステップと、
20%よりも高い脂肪含量を有するサワークリームを提供するステップと、
前記サワークリームを低脂肪濃縮物に添加して、クリームチーズ混合物を形成するステップと、
前記クリームチーズ混合物を均質化するステップと、
20%よりも高い脂肪含量を有する、最終的な高脂肪クリームチーズ製品を得るステップと、
を含むことを特徴とする高脂肪クリームチーズを作製する方法。 - 前記分離ステップは限外濾過を含み、前記乳ベースは乳源を80%から100%含み、前記脂肪源は0%から20%を構成することを特徴とする請求項14に記載の方法。
- 乳源および任意選択の脂肪源を有する低脂肪乳ベースを提供するステップであって、
前記乳ベースが7%以下の第1の脂肪含量を有する低脂肪乳ベースを提供するステップと、
細菌培養物を前記乳ベースに添加するステップと、
前記乳ベースを発酵させて発酵乳ベースを形成するステップと、
前記発酵乳ベースから低脂肪濃縮物を分離する分離ステップを行うステップであって、
前記低脂肪濃縮物が前記第1の脂肪含量よりも高くかつ20%までの第2の脂肪含量を有する分離ステップを行うステップと、
20%よりも高い脂肪含量を有するサワークリームを提供するステップと、
前記サワークリームを低脂肪濃縮物に添加してクリームチーズ混合物を得るステップと、
を含む方法によって調製され、
最終的なクリークチーズ製品が20%よりも高い脂肪含量を有するものであることを特徴とするクリームチーズ製品。 - 前記分離ステップは、限外濾過を含むことを特徴とする請求項16に記載の製品。
- 前記乳源は80%から100%を構成し、前記脂肪源は0%から20%を構成することを特徴とする請求項16に記載の製品。
- 前記最終的なクリームチーズ製品は、スプレッドまたはブロック型の製品であることを特徴とする請求項16に記載の製品。
- 前記最終的なクリームチーズ製品は、
スプレッドの場合に27gから37g、およびブロックの場合に54gから74gの高温Stevens硬度と、
スプレッドの場合に55Pasから80Pas、およびブロックの場合に55Pasから130Pasの高温Haake粘度と、
を有することを特徴とする請求項19に記載の製品。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US22189209P | 2009-06-30 | 2009-06-30 | |
US61/221,892 | 2009-06-30 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2011024574A JP2011024574A (ja) | 2011-02-10 |
JP5709416B2 true JP5709416B2 (ja) | 2015-04-30 |
Family
ID=43064504
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010148066A Active JP5709416B2 (ja) | 2009-06-30 | 2010-06-29 | クリームチーズおよび製造方法 |
Country Status (10)
Country | Link |
---|---|
US (1) | US20110020495A1 (ja) |
EP (1) | EP2269466B1 (ja) |
JP (1) | JP5709416B2 (ja) |
AU (1) | AU2010202638B2 (ja) |
CA (1) | CA2708548C (ja) |
DK (1) | DK2269466T3 (ja) |
ES (1) | ES2664918T3 (ja) |
MX (1) | MX2010007313A (ja) |
NZ (1) | NZ586435A (ja) |
PT (1) | PT2269466T (ja) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5800412B2 (ja) * | 2011-03-11 | 2015-10-28 | 雪印メグミルク株式会社 | クリームチーズ類 |
JP5993183B2 (ja) * | 2012-04-04 | 2016-09-14 | 雪印メグミルク株式会社 | クリームチーズおよびその製造方法 |
CA2808934C (en) * | 2012-04-10 | 2019-01-15 | Kraft Foods R&D, Inc. | Process for producing cream cheese |
KR20140061071A (ko) * | 2012-11-13 | 2014-05-21 | 삼성정밀화학 주식회사 | 셀룰로오스 에테르를 함유한 발효유 조성물 및 그의 제조 방법 |
JP6162395B2 (ja) * | 2012-12-12 | 2017-07-12 | 雪印メグミルク株式会社 | チーズ類、およびその製造方法 |
CN103549022B (zh) * | 2013-11-06 | 2014-11-19 | 光明乳业股份有限公司 | 一种稀奶油干酪及其制备方法 |
GB2531263B (en) | 2014-10-13 | 2019-01-09 | Kraft Foods R&D Inc | Filled cheese product |
FR3051627B1 (fr) * | 2016-05-26 | 2019-07-26 | Groupe Lactalis | Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation |
FR3051628B1 (fr) * | 2016-05-26 | 2019-08-30 | Groupe Lactalis | Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation |
JP7062858B2 (ja) * | 2016-09-12 | 2022-05-09 | 株式会社明治 | 凝乳食品の製造方法 |
GB2554905B (en) | 2016-10-13 | 2019-01-09 | Kraft Foods R & D Inc | Method for the manufacture of a cream cheese |
WO2019032365A1 (en) * | 2017-08-10 | 2019-02-14 | Fairlife, Llc | METHODS OF MANUFACTURING HIGH-PROTEIN YIELD GREEN WITH MEMBRANE SYSTEMS BEFORE AND AFTER FERMENTATION |
EP3727003A4 (en) * | 2017-12-19 | 2021-08-18 | Fonterra Co-Operative Group Limited | DAIRY PRODUCT AND PROCESS |
CN109135145A (zh) * | 2018-08-20 | 2019-01-04 | 上海暖友实业有限公司 | 一种以混合多糖胶为增稠剂的薄片自发热体及其制备方法 |
US11758915B2 (en) | 2018-12-21 | 2023-09-19 | Kraft Foods Group Brands Llc | Method of producing a simplified cheese spread and products therefrom |
Family Cites Families (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4205090A (en) * | 1969-07-18 | 1980-05-27 | Etablissement Public: Institut National de la Recherche Agronomique | Preparation of cheese using ultrafiltration |
US4341801A (en) * | 1977-10-17 | 1982-07-27 | Dorr-Oliver Incorporated | Ultrafiltration process for the preparation of cream cheese |
US4663178A (en) * | 1983-02-18 | 1987-05-05 | Conagra, Inc. | Easily reconstitutable powdered sour-cream-type product |
US4797289A (en) * | 1987-03-09 | 1989-01-10 | Reddy Malireddy S | Enhancement of lactobacillus acidophilus growth and viability in yogurt and other cultured dairy products |
US4724152A (en) * | 1987-03-13 | 1988-02-09 | The Pro-Mark Companies, Inc. | Low fat cream cheese product and method for making |
DK203090A (da) * | 1990-02-28 | 1991-08-29 | Sitia Yomo Spa | Maelkeagtig mousse, dens tilberedning og anvendelse |
US5180604A (en) * | 1991-07-30 | 1993-01-19 | Kraft General Foods, Inc. | Non-fat cream cheese product and method for manufacture thereof |
ATE184290T1 (de) * | 1994-07-07 | 1999-09-15 | Tiense Suikerraffinaderij Nv | Fraktionierte, polydisperse zusammensetzungen |
JP3485706B2 (ja) * | 1995-12-26 | 2004-01-13 | 明治乳業株式会社 | クリームチーズ様食品及びその製造法 |
BR9709044A (pt) * | 1996-05-30 | 1999-08-03 | Unilever Nv | Produto com base láctea acidificado contínuo em água processo sua preparação e produto alimentício |
US6780445B1 (en) * | 1997-10-29 | 2004-08-24 | Cacique, Inc. | System and method for making enhanced cheese |
US6177118B1 (en) * | 1998-11-06 | 2001-01-23 | New Zealand Milk Products (North America) Inc. | Methods for producing cheese and cheese products |
US6689402B1 (en) * | 1999-03-31 | 2004-02-10 | Kraft Foods, Inc. | Methods for manufacture of fat-free cream cheese |
US6562383B1 (en) * | 2002-04-26 | 2003-05-13 | Kraft Foods Holdings, Inc. | Process for producing flavored cheese without curing |
US6913774B2 (en) * | 2002-08-01 | 2005-07-05 | Kraft Foods Holdings, Inc. | Gum application in wheyless cream cheese systems |
JP4580138B2 (ja) * | 2002-09-17 | 2010-11-10 | 雪印乳業株式会社 | 殺菌済み軟質ナチュラルチーズ及びその製造方法 |
ITMI20022604A1 (it) * | 2002-12-09 | 2004-06-10 | Mofin S R L | Processo per ottimizzare la coagulazione del latte mediante ceppi di batteri lattici, nuovi ceppi e loro uso nel detto processo. |
SI1677613T1 (sl) * | 2003-10-30 | 2012-11-30 | Arla Foods Amba | Stabilizatorji uporabni pri izdelavi namazov z nizko vsebnostjo maščob |
US20060057249A1 (en) * | 2004-09-13 | 2006-03-16 | Schreiber Foods, Inc. | Method for fast production of cheese curds and cheese products produced therefrom |
DE102005037503B4 (de) * | 2005-08-09 | 2007-07-12 | Tuchenhagen Dairy Systems Gmbh | Verfahren zur Herstellung von konzentrierten und fermentierten Milchprodukten, insbesondere Frischkäse, Frischkäseerzeugnisse und Quark |
US7674489B2 (en) * | 2005-09-30 | 2010-03-09 | Kraft Foods Global Brands Llc | Fresh cheese products containing biogenerated flavor components and methods for producing |
EP1980154B1 (en) * | 2007-04-13 | 2014-10-08 | Kraft Foods R & D, Inc. | Fine textured dairy product and process for its preparation |
-
2010
- 2010-06-24 AU AU2010202638A patent/AU2010202638B2/en active Active
- 2010-06-25 NZ NZ586435A patent/NZ586435A/en unknown
- 2010-06-25 CA CA2708548A patent/CA2708548C/en active Active
- 2010-06-28 ES ES10167482.8T patent/ES2664918T3/es active Active
- 2010-06-28 EP EP10167482.8A patent/EP2269466B1/en active Active
- 2010-06-28 DK DK10167482.8T patent/DK2269466T3/en active
- 2010-06-28 PT PT101674828T patent/PT2269466T/pt unknown
- 2010-06-28 US US12/824,502 patent/US20110020495A1/en not_active Abandoned
- 2010-06-29 JP JP2010148066A patent/JP5709416B2/ja active Active
- 2010-06-30 MX MX2010007313A patent/MX2010007313A/es unknown
Also Published As
Publication number | Publication date |
---|---|
EP2269466A3 (en) | 2012-07-18 |
JP2011024574A (ja) | 2011-02-10 |
NZ586435A (en) | 2011-04-29 |
MX2010007313A (es) | 2012-03-07 |
EP2269466A2 (en) | 2011-01-05 |
US20110020495A1 (en) | 2011-01-27 |
CA2708548C (en) | 2018-03-20 |
ES2664918T3 (es) | 2018-04-24 |
PT2269466T (pt) | 2018-04-11 |
AU2010202638A1 (en) | 2011-01-20 |
EP2269466B1 (en) | 2018-01-24 |
DK2269466T3 (en) | 2018-04-23 |
CA2708548A1 (en) | 2010-12-30 |
AU2010202638B2 (en) | 2015-08-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5709416B2 (ja) | クリームチーズおよび製造方法 | |
EP2649884B2 (en) | Process for producing cream cheese | |
HU219359B (en) | Extra low fat lubricity margarine-like product and process of preparing the product | |
US20170013853A1 (en) | Smooth cottage cheese and cottage cheese product, process and method | |
EP3525594B1 (en) | Method for the manufacture of a cream cheese | |
RU2127529C1 (ru) | Способ получения комбинированного кисломолочного продукта "сказка" | |
EP3001910B1 (en) | Method for the manufacture of a cream cheese | |
NZ753146B2 (en) | Method for the manufacture of a cream cheese |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20110118 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20110118 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20130520 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20140408 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20140422 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20140722 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20150203 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20150303 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5709416 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313113 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |