WO2019103712A3 - Continuous suzme (uf white) cheese production method without the use of a salt parchment (membrane) - Google Patents

Continuous suzme (uf white) cheese production method without the use of a salt parchment (membrane) Download PDF

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Publication number
WO2019103712A3
WO2019103712A3 PCT/TR2018/050485 TR2018050485W WO2019103712A3 WO 2019103712 A3 WO2019103712 A3 WO 2019103712A3 TR 2018050485 W TR2018050485 W TR 2018050485W WO 2019103712 A3 WO2019103712 A3 WO 2019103712A3
Authority
WO
WIPO (PCT)
Prior art keywords
salt
suzme
white
production method
membrane
Prior art date
Application number
PCT/TR2018/050485
Other languages
French (fr)
Other versions
WO2019103712A4 (en
WO2019103712A2 (en
Inventor
Murat ARAT
Rachid YAMANE
Original Assignee
Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
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 Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ filed Critical Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
Priority to RU2020114383A priority Critical patent/RU2750262C1/en
Publication of WO2019103712A2 publication Critical patent/WO2019103712A2/en
Publication of WO2019103712A3 publication Critical patent/WO2019103712A3/en
Publication of WO2019103712A4 publication Critical patent/WO2019103712A4/en

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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • 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
    • 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)

Abstract

The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl2, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding salt directly to the milk retentate, without using salt membrane.
PCT/TR2018/050485 2017-09-25 2018-09-12 Continuous suzme (uf white) cheese production method without the use of a salt parchment (membrane) WO2019103712A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2020114383A RU2750262C1 (en) 2017-09-25 2018-09-12 Continuous method for obtaining crescent cheese (uf, white) without application of perhament (membrane) for salting

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2017/14231A TR201714231A2 (en) 2017-09-25 2017-09-25 UNINTERRUPTED FILTERED (UF WHITE) CHEESE PRODUCTION METHOD WITHOUT SALT PAPER (MEMBRANE)
TR2017/14231 2017-09-25

Publications (3)

Publication Number Publication Date
WO2019103712A2 WO2019103712A2 (en) 2019-05-31
WO2019103712A3 true WO2019103712A3 (en) 2019-07-25
WO2019103712A4 WO2019103712A4 (en) 2019-09-26

Family

ID=66632052

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2018/050485 WO2019103712A2 (en) 2017-09-25 2018-09-12 Continuous suzme (uf white) cheese production method without the use of a salt parchment (membrane)

Country Status (3)

Country Link
RU (1) RU2750262C1 (en)
TR (1) TR201714231A2 (en)
WO (1) WO2019103712A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019132798A1 (en) * 2017-12-28 2019-07-04 Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ A method of producing uf suzme white cheese with transglutaminase enzyme and uf suzme white cheese obtained by this method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991017663A1 (en) * 1990-05-11 1991-11-28 First World Cheese Low fat, low cholesterol cheese
US5165945A (en) * 1987-07-23 1992-11-24 Schreiber Foods, Inc. Cheese and process and system for making it
WO2014038946A2 (en) * 2013-07-03 2014-03-13 Csk Food Enrichment B.V. Cheese having sheep-like and/or goaty flavour attributes

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0633728B1 (en) * 1992-04-10 1997-06-18 Tetra Laval Holdings & Finance SA Method of producing cheese
RU2391016C1 (en) * 2008-11-27 2010-06-10 ЗАО Московский завод плавленых сыров "КАРАТ" Production method of soft cheese by means of ultrafiltration
RU2571228C1 (en) * 2014-11-06 2015-12-20 Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" Soft cheese production method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5165945A (en) * 1987-07-23 1992-11-24 Schreiber Foods, Inc. Cheese and process and system for making it
WO1991017663A1 (en) * 1990-05-11 1991-11-28 First World Cheese Low fat, low cholesterol cheese
WO2014038946A2 (en) * 2013-07-03 2014-03-13 Csk Food Enrichment B.V. Cheese having sheep-like and/or goaty flavour attributes

Also Published As

Publication number Publication date
TR201714231A2 (en) 2017-10-23
WO2019103712A4 (en) 2019-09-26
WO2019103712A2 (en) 2019-05-31
RU2750262C1 (en) 2021-06-25

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