WO1995007618A1 - Fromage coulant - Google Patents

Fromage coulant Download PDF

Info

Publication number
WO1995007618A1
WO1995007618A1 PCT/GB1994/001998 GB9401998W WO9507618A1 WO 1995007618 A1 WO1995007618 A1 WO 1995007618A1 GB 9401998 W GB9401998 W GB 9401998W WO 9507618 A1 WO9507618 A1 WO 9507618A1
Authority
WO
WIPO (PCT)
Prior art keywords
fluent
cheese product
cheese
whey
mixture
Prior art date
Application number
PCT/GB1994/001998
Other languages
English (en)
Inventor
John Joseph Mckinley
Original Assignee
John Joseph Mckinley
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by John Joseph Mckinley filed Critical John Joseph Mckinley
Priority to GB9605243A priority Critical patent/GB2296419B/en
Publication of WO1995007618A1 publication Critical patent/WO1995007618A1/fr

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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces

Definitions

  • This invention relates to a fluent cheese product for use, primarily but not necessarily, in a further manufacturing process, and a process for preparing a fluent cheese product.
  • An object of the present invention is to provide a fluent cheese having the required properties for such use.
  • a fluent cheese product having a moisture content in the range 78% to 92% and a total solids content in the range 8% to 22%.
  • the moisture content of the fluent cheese product is in the range 83% to 87%, more preferably 83% to 85%.
  • the solids content is preferably 12% to 18%, more preferably 15%.
  • Content percentage measurements in the cheese manufacturing industry are generally measured to within + 1%, and this criterion applies to all content percentage measurements quoted in this application.
  • the percentage range of the moisture content of the cheese product is bound on the one hand by the need for the product to flow (below 78% it would not), and on the other hand by the need for the product to gel or solidify during use in further manufacturing processes (above 92-95% it would not).
  • the solid matter of the cheese product is wholly or substantially curd solids. Because of this, the percentage range of the total solids content of the cheese product is bound on the one hand for it still to be liquid and not eg. cottage cheese or quarg/quark ( ie. to have a maximum total solid content of 22%), and on the other hand for the cheese product to have sufficient curd solids content to still be a cheese (minimum 8%).
  • the fluent cheese product of the present invention can be used in current processing techniques where standard cheeses are required to be made usable and mixable eg. by beating or whipping. By being fluent, the cheese product is already ready to flow or be pumped. It also will flow readily at low temperatures, e.g. 5°C. It is also ready for mixture with other ingredients.
  • a sugar such as glucose, fructose or sucrose can be added to the cheese product to enhance the stability of the cheese product when frozen and defrosted.
  • the sugar is glucose.
  • the improved freezing and thawing stability provided by the addition of a sugar allows the cheese product to be frozen eg. for transportation or storage purposes. It also allows for aseptic handling of processed products at below 7°C throughout their entire production process, eg cheesecakes.
  • Cheesecakes incorporating cheesecake fillers made using the present invention and which are stored at -22°C can be easily sliced or portioned, defrosted and ready to serve and eat within thirty minutes or less compared with eg. two hours plus thaw time normally. Moreover, the freeze/thaw stability allows any food product eg. cheesecake brought to ambient temperature but not used or consumed to be refrozen to -22°C.
  • the cheese product of the present invention can also be used in the production of other chilled or frozen foods such as ice-cream and frozen gateaux, where it can be used to provide a stable matrix or carrier of other products, e.g. coconut flakes.
  • the moisture content of the cheese product is wholly or substantially whey. Whey is produced as part of the cheese making process (with curd), but it has heretofore been of little economic or nutritional value. Currently, it is usually either simply 'poured down the drain' or used as animal feed. It can be used in the pharmaceutical or food industries, but an expensive drying procedure is required. Retaining or reusing the whey in the present invention recycles this by-product, and therefore has economic and environmental advantages.
  • the whey used in the present invention is the whey produced during the production of the cheese curds of the subsequent fluent cheese products. This may be by actually retaining or remixing the whey originally produced with the cheese curds, or by mixing the curds with previously produced whey. Any added whey is preferably pasteurised before mixing or remixing.
  • Whey is the preferred moisture content liquid, but other liquids such as water with suitable additives (to lower the pH to 3.8 - 5.5) could be used. Suitable additives can be e.g. lactic or phosphoric acid and flavourings.
  • the total solids content of the cheese product is the content of any additives, including any sugars, and the curd solids content.
  • a process for preparing a fluent cheese product having a moisture content in the range 78% to 92% and a total sohds content in the range 8% to 22% comprising the steps:
  • curd and whey from milk is well known, and may be by any of the known cheese making processes e.g. by incubating milk with starter cultures and/or a coagulant such as rennet, or by direct acidification (using e.g. food grade acids or lactic distillate), again optionally with eg. rennet.
  • a coagulant such as rennet
  • direct acidification using e.g. food grade acids or lactic distillate
  • the milk used in the production process can be of any type, eg. whole, partially skimmed or skimmed milk, reconstituted milk powder or combinations thereof.
  • skimmed milk is used.
  • the starting milk may be pasteurised or concentrated before use.
  • the pH of the mixture should be in the range 3.5 to 5.5.
  • the need for acidity is standard in curd production (to reduce the rate of butyric acid production).
  • the pH is in the range 3.8 to 4.5.
  • the moisture and total solids content of the mixture produced is measured.
  • the measurement of the total solids content should take into account any additives to be added to the mixture thereafter). This may either be done directly, or by separating the curd and whey and then measuring the total solids content of the curd. Separation of the curd and whey may be either by eg. (centrifugal or ultra) filtration or simply by gravity.
  • the liquid added is preferably whey, more preferably whey which has been produced during the initial curd and whey preparation step of the process of the present invention.
  • whey could be that separated from the curd in question, or whey separated previously.
  • the added whey may be pasteurised before its mixture with the curd.
  • the mixture is homogenised to form a homogeneous fluent cheese product ready for packaging (either hot or cold), freezing or further processing.
  • one or more additives as discussed hereinbefore may be added to the mixture. The additives are then mixed by the homogenisation.
  • the mixture of curd and liquid (whey) may be pasteurised either before measurement of the contents or before homogenisation or both.
  • Pasteurisation before measurement helps to destroy the starter cultures etc., and reduce the TVC (Total Viable Colonies) count.
  • Pasteurisation before homogenisation helps to destroy any bacteria remaining in the mixture or picked up during production. This can reduce the bacteria count from e.g. 30-40 million per gram to less than 10,000/g or 1000/g or even lower, although some flavour may be lost also.
  • Heat treated fluent cheese is particularly advantageous for processes where a stable carrier or matrix is required, and the cheese flavour is less important, e.g. chocolate gateaux.
  • Pasteurisation may be carried out at a known pasteurisation temperature between e.g. 60°C to 80°C, although temperatures in the range 55°C to 88°C are possible.
  • any final pasteurisation is simultaneously carried out with the homogenisation.
  • a fluent cheese product having a moisture content in the range 78% to 92% and a total solids content in the range 8% to 22% is prepared by admixing whey with an existing cheese curd, a yoghurt, buttermilk or soft cheese, followed by homogenisation of the mixture.
  • the existing cheese curd may be e.g. acid or lactic cheese curd
  • the soft cheese may be e.g. cottage cheese or similar.
  • Yoghurt and buttermilk are cultured milk products. These items already have a moisture content of between 50% to 80% and simply require the addition of a measured amount of whey and any preferred additives. As above, the whey may be prepasteurised, and the mixture pasteurised before or with the homogenisation.
  • Fig. 1 is a flow diagram of a first production process for a fluent cheese product according to the present invention.
  • Fig. 2 is a flow diagram of a second production process according to the present invention.
  • a milk is optionally pasteurised or concentrated, following which a curd and whey mixture is produced by the addition of either starter cultures and rennet or by direct acidification with rennet.
  • the pH is kept between 3.8 to 5.5.
  • the curd and whey may be pasteurised.
  • the curd and whey are then separated. If the total solids content of the curd (taking into account any additives to be added subsequently) is greater than 22%, whey separated earlier (and preferably subsequently pasteurised) is added. Thereafter additives can be added to the mixture, before it is optionally pasteurised and homogenised (possibly simultaneously).
  • Fig. 2 an existing cheese curd, soft cheese etc. as described therein is admixed with whey and any desired additives until the total solids content is within the required range. Thereafter the mixture is optionally pasteurised and homogenised (possibly simultaneously).
  • Example 1 is a non-heat treated fluent cheese product. It may be mixed with certain types of non-dairy cream to make a cheesecake filling. For example,
  • Example 2 is a heat treated fluent cheese product. It has been heat treated prior to packing. This cheese product has the same physical properties as Example 1 but has a much less cheese flavour. This cheese product may be used where a cheese flavour is less desirable but a full bodied taste and oral texture is preferred e.g. gateaux and confectionery. It may also be used for e.g. cheesecake ice-cream.
  • Example 2 may be used in confectionery, e.g. a cheesy custard dessert of Italian origin, Tiranimasu. This is a chocolate cake with an inner custard which may be made with a non-dairy cream and fluent cheese product in an 3:1 ratio. As described above, an overrun is possible when the ingredients are blended in an aerator.
  • confectionery e.g. a cheesy custard dessert of Italian origin, Tiranimasu.
  • This is a chocolate cake with an inner custard which may be made with a non-dairy cream and fluent cheese product in an 3:1 ratio.
  • an overrun is possible when the ingredients are blended in an aerator.

Landscapes

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

Abstract

L'invention concerne un fromage coulant ayant une teneur en humidité se situant entre 78 et 92 % et une teneur totale en solides se situant entre 8 et 22 %. L'invention concerne également des procédés de préparation de ce fromage par addition ou rétention du petit-lait avec le caillé. On peut utiliser le fromage liquide dans une production ultérieure d'aliments.
PCT/GB1994/001998 1993-09-14 1994-09-14 Fromage coulant WO1995007618A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9605243A GB2296419B (en) 1993-09-14 1994-09-14 Fluent cheese product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9318946.2 1993-09-14
GB939318946A GB9318946D0 (en) 1993-09-14 1993-09-14 Cheese production process

Publications (1)

Publication Number Publication Date
WO1995007618A1 true WO1995007618A1 (fr) 1995-03-23

Family

ID=10741927

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1994/001998 WO1995007618A1 (fr) 1993-09-14 1994-09-14 Fromage coulant

Country Status (2)

Country Link
GB (2) GB9318946D0 (fr)
WO (1) WO1995007618A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE240423C (fr) *
JPS5729247A (en) * 1980-07-29 1982-02-17 Toyotaro Busujima Liquid cheese and its production
EP0069014A1 (fr) * 1981-06-25 1983-01-05 Centrale Laitiere De Haute Normandie Procédé de remise en suspension de la caséine floculée du lait en vue de l'obtention d'une matière première laitière enrichie en protéines, applications, notamment en fromagerie, et produits obtenus
US4511590A (en) * 1981-09-17 1985-04-16 Caldwell Marion J Low-lactose, low-galactose imitation milk product
EP0384816A2 (fr) * 1989-02-21 1990-08-29 Compagnie Gervais-Danone Boisson contenant du fromage
EP0526761A2 (fr) * 1991-07-11 1993-02-10 N.V. Vandemoortele International Composition sous forme de crème fluide

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE240423C (fr) *
JPS5729247A (en) * 1980-07-29 1982-02-17 Toyotaro Busujima Liquid cheese and its production
EP0069014A1 (fr) * 1981-06-25 1983-01-05 Centrale Laitiere De Haute Normandie Procédé de remise en suspension de la caséine floculée du lait en vue de l'obtention d'une matière première laitière enrichie en protéines, applications, notamment en fromagerie, et produits obtenus
US4511590A (en) * 1981-09-17 1985-04-16 Caldwell Marion J Low-lactose, low-galactose imitation milk product
EP0384816A2 (fr) * 1989-02-21 1990-08-29 Compagnie Gervais-Danone Boisson contenant du fromage
EP0526761A2 (fr) * 1991-07-11 1993-02-10 N.V. Vandemoortele International Composition sous forme de crème fluide

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, vol. 78, no. 19, 1973, Columbus, Ohio, US; abstract no. 122972z, NIKOLIC VASILIE: "Dietary milk for babies" *
DATABASE WPI Section Ch Week 8213, Derwent World Patents Index; Class D13, AN 82-24621E *
K. WECKEL ET AL.: "Cans vegetables in cheese sauce", FOOD ENGINEERING, vol. 41, no. 1, 1969, pages 79 - 81 *

Also Published As

Publication number Publication date
GB2296419B (en) 1997-03-12
GB9605243D0 (en) 1996-05-15
GB2296419A (en) 1996-07-03
GB9318946D0 (en) 1993-10-27

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