DE1932476A1 - Production of mixed cheese - Google Patents

Abstract

Mixed cheese is produced by mixing pasteurised cream cheese with a sterilised mould-type cheese such as Blue Cheese, Roquefort or Gorgonzola. The mould-type cheese is sterilised by any known method, such as heating, uv irradiation, ultrasonic vibrations, high frequency microwaves, gas treatment, etc. By this method the spreading of the mould is prevented, and a cheese milder than the mould-type is obtained.

Description

Process for the production of mixed cheeses Cheeses made from Fresh, fat-enriched Dickatich, especially with the addition of cream can be produced as they are called "cream cheese" or cream quark are known, have a light structure and have a pleasant fresh Taste, In some manufacturing processes these cheeses give you a very good taste good durability.

Blue or green cheese (fromage à pite persillge), such as bleu, Roquef ort, or Gorgonzola, have a strong taste that some consumers consider to be strong is little appreciated.

That is why blue or green cheese is sometimes served directly on the plate with the help of a fork mixed with butter or a very mild cheese such as cream squark.

The taste properties of a mixture of cream cheese and Blue or green cheeses are remarkable: the transparency and freshness of the Sabne quark and softened taste of the mold cheese.

However, this method is not industrially applicable because such Mixture cannot be preserved. The mold spores present in the mold cheese namely, multiply in the favorable milieu created in this way, so that the mixture is covered with mold after 24 hours and becomes inedible.

The aim of the invention is to create a method with which a mixture of fresh curd milk fortified with fat, especially cream made cheese and a certain amount of blue or green cheese can be and that the preservation of the mixture and the light structure of the Original cheese by preventing the reproduction of those in the blue cheese Mold spores permitted.

It is already known to make mixed cheeses by melting each one Manufacture components at the appropriate temperature in a stirred tank. You get Here, however, a cheese with a pulpy structure that has the taste of a processed cheese Has. However, such a method is not suitable for that on which the invention is based Goal to achieve.

The invention relates to a method for producing a mixed Cheese made from cream quark and blueberries containing a certain amount of microorganisms or green cheese, such as Roquefort, Bleu, Gorgonzola odvdgl., which is characterized is that the microorganisms of the mold cheese through a sterilization treatment be killed, and that the cheese is then finely chopped and one mild cream cheese is added.

According to one embodiment of the method according to the invention the sterilization of blue or green cheese at low temperature under Exposure to a bactericidal gas, such as ethylene oxide, is carried out, and is then carried out the atmosphere of the sterilization chamber by purging with sterile air or inert gas eliminated.

According to another embodiment of the method according to the invention the blue or granola cheese is made by pasteurizing it at one temperature sterilized, in which the microorganisms in the mold cheese are biological be destroyed.

In addition to these two options, however, sterilization can also be used in other ways, in particular by ultraviolet light, by ultrasound or by a high frequency electromagnetic field.

The mixture of the cream quark with the Schimmelkffise.

after the mold cheese has been sterilized and shredded, the pasteurization temperature directly made in the stirred tank, in which the cream quark was prepared.

In all cases, the finished cheese pulp is homogenized after mixing and especially packed in tightly closed packages.

With this procedure, under the indispensable preservation guarantees industrially a light cheese can be produced, which has a tempered blue or. Green cheese flavor offers, with the mitigation of the proportions of the ingredients which can vary within wide limits.

Further details of the invention emerge from the following Description of implementation examples, According to a first embodiment of the Method according to the invention, the 3chimmelkäse, for example a Bleu, Roquefort, Gorgonzola or the like.> At low temperature by the action of a bactericidal Gases made bacteria-free. To increase the effect of the gas inside the cheese pulp and especially with loaf-shaped iron, each cylindrical loaf is made with thin rods Pierced from stainless steel.

In the case of a cheese loaf of ordinary dimensions, it will generally suffice three evenly spaced holes.

The cheese, especially loaf-shaped, prepared in this way are placed in a sterilization chamber where a vacuum is created and then Xthylene oxide is introduced. The cheese stays at 150C for about 8 to 20 hours in contact with the ethylene oxide. When it comes to contact time, the degree of maturity must be of Cheese should be taken into account. The time of 20 hours represents a maximum for that most mature cheeses.

After this treatment, a vacuum is created again in the chamber and admitted sterile air or an inert gas. Then the chamber is back evacuated and purging with sterile air or another inert gas is long repeatedly until all of the ethylene oxide is removed. In general are here up to 3 to 4 rinsing cycles required and sufficient.

After these rinses, the ethylene oxide is completely free of bacteria Eliminated made cheese. The completely sterilized cheeses become the sterilization chamber removed and rasped. The respelgut is in a grinding device with three of the Granite cylinders subject to gravity are introduced. A finely ground one is obtained Cheese now made with the cream curd base in the ratio of 70 to 90 pounds of cream curd and 30 to 10% SchimmelkEse can be mixed. This ratio depends on it how strong the taste of the end product should be.

The mixture of the cream curd with the previously sterilized and crushed According to a first embodiment, the addition of blue cheese is as follows in front of you After finishing the preparation of the cream quark, which is still in a The stirred kettle is at pasteurization temperature, the desired proportion of sterile and crushed blue cheese. The stirred kettle will be again closed and for a short time it started again set. In the case of the common devices, a time of approximately 1 One minute is sufficient to mix the two cheeses If necessary, the mixture is then introduced into a homogenizing device. The mixture is then poured into the funnel of a pouring device, which transports the product to the packaging machines.

The cheese mix is preferably placed in hermetically sealable packaging filled ,. For this purpose, for example, bowls and lids made of aluminum foil or plastic pans that are closed with a lid made of aluminum foil, used.

The packaged cheeses are kept in a cooling chamber at temperatures of +8 exposed to 10 ° C, with a rest period of 4 to 5 days is observed before the cheese goes on sale and is made available to the consumer.

This cheese will keep for around 2 to 3 months when in the above Temperature range is maintained.

If a shelf life of a shorter duration is sufficient, the process can continue the use of a simple mixer that mixes the starting cheese and of an additional cheese without pasteurization, and a molding machine for the purpose the packaging.

With this method of manufacture, however, the shelf life is less Storage conditions limited to 10 to 15 days at the above temperatures0 According to A second embodiment of the method according to the invention is sterilization and biological destruction of the microorganisms of the mold cheese by heating pasteurization achieved.

Fresh, fat-fortified curd milk is poured into a stirred kettle poured and with about two fifths of the total to be introduced into the finished mixture Lots of mold cheese added.

The stirred tank is closed and started.

The temperature in it is kept at about 70 ° C for about 15 minutes.

The stirred tank is then opened again and the second part, about three fifths of the desired amount of Schimmelkffis, if necessary under -set of: 3erum and fat for the final setting of the desired content Dry extract and fat incorporated in the end product.

The stirred tank is closed again, started up and the temperature is set it is held at 820 ° C. for about 5 minutes.

The product obtained is poured into a homogenizer and then transported to the packaging machines.

The invention is not limited to the two exemplary embodiments described above limited, but allows various changes. Also, these two can Processes can be combined with one another.

If the blue cheese according to the first method at low temperature by bactericidal gas or by other means such as ultraviolet light, ultrasound and the like.) Has been sterilized, the admixture and introduction of the sterilized and crushed Schirniel cheese in the stirred kettle containing the cream curd Pasteurization temperature can be made. Furthermore, the finely chopped Mold cheese in two phases according to the second implementation of the invention Procedure to be introduced.

Claims (8)

P a t e n t a n s p r ü c h e 1. A method for making a mixed cheese, thereby g e k Note that one made from fresh, fat-enriched curd milk Original cheese made with a sterilized and crushed microorganism containing blue or green cheese (fromage å paste persillee) is added. 2 * The method according to claim 1, characterized in that it is not that the blue or green cheese is introduced into the original cheese while this has pasteurization temperature. 3. The method according to claim 1, characterized in that g e k e n n -z e i c h ne t that the body of the blue or green cheese is pierced by means of thin steel rods and is placed in a sealed sterilization chamber that a vacuum is in this is produced and then one that is compatible with the edibility of the cheese bactericidal gas, such as ethylene oxide, is introduced that this gas after one for the biological destruction of those contained in the blue or green cheese Microorganisms necessary time is drained that creates a vacuum in the chamber and that it is purged with inert gas or sterile air. 4. The method according to claim 1, characterized in that g e k e n n -z e i c h n e t that the blue or green cheese is thermally sterilized. 5. The method according to claim 4, characterized in that g e k e n n -z e i c h ne t that fresh, fat-enriched curd milk is poured into a stirred kettle, a portion of about two fifths of the total blue or green cheese to be added is added that then the stirred tank to a temperature of about 70.degree brought and put into operation for about 15 minutes that the mixture of the second about three fifths of the total amount of mold cheese is added, that this mixture was then stirred at a temperature of about 82 ° C. for about 5 minutes and then introduced into a homogenization device and in such a way for Packaging machine is conveyed, 6. The method according to claim 1, characterized in that g e k E n n -z e i c h n e t that the blue or green cheese before being introduced into the Cream quark is sterilized by ultraviolet light. 7. The method according to claim 1, characterized in that g e k e n n -z e i c h n e t that the blue or green cheese at low temperature by ultrasound is sterilized. 8. The method according to claim 1, characterized in that g e k e n n -z e i c h n e t that the blue or green cheese is sterilized by a high frequency microwave field will.