RU2776321C2 - Method for production of sweetened white uf cheese suzma and sweetened white uf cheese suzma produced by this method - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for the production of sweetened white UF cheese suzma includes stages of: a) adding a starter culture and a coagulant with water with pH in the range of 4.5-6.5 in the form of a solution to ultrafiltered milk ultra-concentrate, and enrichment of the UF milk ultra-concentrate with calcium, b) filling a container with a mixture, c) keeping the container in a coagulation medium, d) filling with a flavoring additive at least once in an intermediate layer, which is obtained after keeping in the coagulation medium, e) repeating stages b and c at least once, f) keeping the container in an incubation medium, and g) keeping the container in a cold medium.

EFFECT: invention provides faster coagulation to prevent the deposition of flavor additives or their migration into lower layers of cheese and the equilibrium of pH kinetics of a cheese clot in a medium during both preparation and maturation.

31 cl, 1 dwg

Description

FIELD OF TECHNOLOGY

The present invention relates to a method for making cheese.

In particular, the present invention specifically relates to a method for producing ultra-filtered (hereinafter referred to as UF) sweetened suzma white cheese (also known as UF white cheese) with flavoring for use in continuous industrial production and to UF suzma white cheese obtained using the specified method.

PRIOR ART

White UF cheese is usually eaten for breakfast with jams, fruits and similar additional products. Therefore, it is obvious that suzma cheese containing such additional products will be in demand in the market.

In the manufacture of cheese, an ultra-concentrate of milk, known as ultra-filtered milk, is obtained by carrying out processes on the milk such as fat standardization, pasteurization and ultra-filtration of cow's milk, among others. In the prior art, coagulation is initiated by adding starter culture and coagulant (rennet) to the ultraconcentrate. The vessel is filled with this mixture and suspended in a suitable medium for coagulation and incubation processes. The structure of the coagulation product is obtained by coagulating the mixture during this process. The top of the container is hermetically sealed with a membrane. Said membrane is an impermeable or low permeable structure and allows the salt added to it to dissolve (brine formation) and penetrate into the cheese over time due to whey release dynamics. The final product is obtained with this mixture in a hermetically sealed container, which is kept under storage in the refrigerator after allowing settling in the incubation room for a certain period of time.

Obtaining white UF suzma cheese with the above additional products is practically impossible using the method known from the prior art. This process is very pH sensitive, and incoming substances such as additional products disturb the medium and its coagulation process, which prevents the formation of the necessary structure and, in fact, does not provide the necessary hardness of the UF cheese suzma.

There are methods by which the manufacture of cheese with additional products is ensured. However, these methods are not suitable for a continuous industrial process. In these methods, the cheese is cut into two parts and the additional product is placed between the so-called parts. Additional process steps, i.e. cutting, placing additional products and combining parts, cause the whole process to slow down and harm the firmness of the cheese.

The patent application found during the preliminary search can be seen below.

US Patent Publication No. US2017013853 (A1) discloses curd curd and a process for making the same. In the method, the cheese is obtained after flattening the clot, which is characterized by a certain hardness, and the clot is liquid at 4-20°C. After the smoothing step, the viscosity of the cheese is approximately 5000-8000 cps. In one embodiment of the present invention, an additive is added to the curd, and said additive is selected from a sweetener, flavor, flavor, color, spice, fruit, flavor, or salt.

WIPO Patent Document Publication No. WO02100182 (A1) discloses curd curd and a method for producing the same. In the present invention, the additive is directly added to the cheese. Cottage cheese is mixed with salt and various seasonings and/or additives selected from the group consisting of cumin, paprika, herbs, mushrooms, etc., flavoring agents, raisins, marmalade, candied fruit, cocoa, nuts, fresh or dried fruit, or berries, various processed products based on fruits and berries, aromatic food essences, flavors and food colorings.

WIPO Patent Document Publication No. WO2017006140 (A1) discloses a process for making dairy products with the addition of fruit, plant and vegetable extracts. The method includes the steps of pasteurization, adding an extract of one or more fruits, plants and vegetables in case of milk production. If yoghurt is being prepared, the method includes adding a culture, fermentation and straining, while if cheese is being prepared, the method includes coagulation, placing in containers with brine and maturation for a suitable period of time. In an alternative embodiment, herbs, fruits and vegetables can be added at the final stage to improve the properties of the final product.

US Patent No. US5194283 (A1) discloses cheese with additives and a process for making the same. Cottage cheese or semi-hard cheeses with additives are obtained from pre-pressed milk or rennet curds by co-extrusion and cutting into various shapes. In the case of semi-hard cheeses, the parts are vacuum-packed in a plastic film and then ripened.

Turkish Patent Document Application No. 2017/09961 discloses a system for making cheese and a method for making it. In the present invention, the container is filled with the mixture using nozzles to form the first layer of cheese. The mixture is coagulated in a coagulation tunnel. After that, to form the second layer, the first layer is again filled from above with the mixture and its coagulation is provided in the coagulation tunnel. Thus, a multi-layered cheese is obtained.

As a result, all the above problems require innovative solutions in the relevant field.

PURPOSE OF THE INVENTION

The present invention aims to overcome the above problems and achieve an innovative solution in the relevant field of technology.

The main object of the present invention is to provide a process for the production of ultrafiltered sweetened suzma white cheese with flavoring additive for use in continuous industrial production and UF suzma white cheese obtained using this method.

Another object of the present invention is to provide a process for producing white UF suzma cheese, which contains at least one layer consisting of a flavoring agent.

Another object of the present invention is to provide a more rapid coagulation of the suzma white cheese to prevent the flavors from settling or migrating into the lower layers of the cheese.

Another object of the present invention is to balance the pH kinetics of the curd of the cheese in the medium during both production and maturation.

BRIEF DESCRIPTION OF THE INVENTION

In order to fulfill all the objectives, which will be evaluated in detail in view of the above and the following description, the present invention provides a method for producing white UF suzma cheese, comprising the steps

a) adding the starter culture and coagulant to the ultrafiltered milk ultraconcentrate,

b) filling the container with the mixture,

c) keeping the container in the coagulation medium,

d) repeating steps b and c as many times as necessary,

e) maintaining the container in the incubation medium and

f) keeping the container in a cold environment,

where enrichment of UF milk ultraconcentrate with calcium and filling with a flavoring additive is carried out at least once in at least one of the layers of the intermediate product, which is obtained after exposure to a coagulation medium.

In a preferred embodiment of the present invention, the flavoring agent is selected from fruit fillers.

In a preferred embodiment of the present invention, the flavoring agent is selected from fruit pieces, fruit paste, or a combination thereof.

In a preferred embodiment of the present invention, the flavoring comprises a flavoring agent.

In a preferred embodiment of the present invention, the flavoring agent is added to the layer of intermediate cheese in the form of drops, or layer, or geometric figure to cover at least part of the layer.

In a preferred embodiment of the present invention, the first filling with the mixture is 25-50% of the total filling with the mixture.

In a preferred embodiment of the present invention, a stabilizer is added to the ultraconcentrate to increase the viscosity.

In a preferred embodiment of the present invention, the stabilizer is selected from high viscosity hydrocolloids.

In a preferred embodiment of the present invention, the stabilizer is xanthan gum.

In a preferred embodiment of the present invention, the coagulant is added with water having a pH in the range of 4.5-6.5 as a solution.

In a preferred embodiment of the present invention, the enzyme transglutaminase is added to the solution.

In a preferred embodiment of the present invention, the solution contains the enzyme transglutaminase in the amount of 0.1-10% and the coagulant in the amount of 0.018-0.18%.

In a preferred embodiment of the present invention, the pH value of the water is between 5.1 and 5.9.

In a preferred embodiment of the present invention, the pH of the solution is adjusted with food grade acids.

In a preferred embodiment of the present invention, the pH of the solution is adjusted using lactic acid.

In a preferred embodiment of the present invention, the solution is added in an amount of 35-75 liters per 1 ton of milk.

In a preferred embodiment of the present invention, the coagulant is selected from microbial coagulant, chymosin-based coagulant or animal rennet.

In a preferred embodiment of the present invention, the starter cultures are selected from salt-tolerant mesophilic-thermophilic types of LAB (lactic acid bacteria) starter cultures.

In a preferred embodiment of the present invention, the LAB starter cultures are selected from Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or combinations thereof.

In a preferred embodiment of the present invention, calcium is provided through additions of calcium chloride.

In a preferred embodiment of the present invention, calcium chloride is added in an amount of 10-1000 grams per tonne of ultraconcentrate.

In a preferred embodiment of the present invention, calcium chloride is added in an amount of 100-500 grams per tonne of ultraconcentrate.

In a preferred embodiment of the present invention, the ultraconcentrate is added to the container at 28-38°C.

In a preferred embodiment of the present invention, the temperature of the coagulation medium is 32-38°C.

In a preferred embodiment of the present invention, the temperature of the incubation medium is 30-36°C.

In a preferred embodiment of the present invention, the temperature of the cold environment is 4-9°C.

In another preferred embodiment of the present invention, the containers are kept for 20-45 minutes in the coagulation medium.

In a preferred embodiment of the present invention, the containers are kept for 8-24 hours in the incubation medium.

In a preferred embodiment of the present invention, the containers are kept for 1-7 days in a cold environment.

In a preferred embodiment of the present invention, the cutting method is applied to the mixture in the container after exposure to the coagulation medium.

In a preferred embodiment of the present invention, the salt paper membrane is placed on the container after passing through the coagulation medium and salt is added to said membrane.

In a preferred embodiment of the present invention, the salt is added directly to the ultraconcentrate.

BRIEF DESCRIPTION OF GRAPHICS

Figure 1 shows 2D images of alternative white UF suzma cheeses made using the process of the present invention.

REFERENCE NUMBERS ON GRAPHIC MATERIALS

1. Top layer

2. Intermediate layer

3. Bottom layer

DETAILED DESCRIPTION OF THE INVENTION

This detailed description discloses a process for making UF sweetened suzma white cheese and a UF sweetened suzma white cheese produced by this method of the present invention by way of examples, not limitation, but only to better understand the subject matter of the invention.

The object of the present invention relates to the production of ultrafiltered sweetened suzma white cheese with a flavoring additive for use in continuous industrial production and UF suzma white cheese obtained using the described method.

The method for producing sweetened white UF cheese suzma includes the steps

a) adding the starter culture and coagulant to the ultrafiltered milk ultraconcentrate,

b) filling the container with the mixture,

c) keeping the container in the coagulation medium,

d) repeating steps b and c as many times as necessary,

e) maintaining the container in the incubation medium and

f) keeping the container in a cold environment,

where enrichment of UF milk ultraconcentrate with calcium and filling with a flavoring additive is carried out at least once in at least one of the layers of the intermediate product, which is obtained after exposure to a coagulation medium.

The term "container" obviously has no limiting meaning and may have any geometric shapes and sizes. The term “intermediate” refers to an ultra-milk concentrate that has been coagulated or coagulated.

The ultraconcentrate is transferred to a tank and calcium and starter cultures are also added to said tank. Said starter cultures are preferably selected from the mesophilic-thermophilic types of starter cultures AB (lactic acid bacteria), in particular Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or combinations thereof. Said coagulant is selected from microbial coagulant, coagulant based on chymosin or rennet of animal origin. Optional salt is added to the tank during this stage. Preferably the calcium is provided with calcium chloride, and the calcium chloride is preferably added in an amount of 10-1000 grams, in particular 100-500 grams, per tonne of ultraconcentrate. Calcium chloride accelerates the reaction with the coagulant, providing coagulation before adding the flavoring agent to the intermediate.

In a preferred embodiment of the present invention, the coagulant is added to the ultraconcentrate with water with a pH preferably in the range of 4.5-6.5, in particular 5.1-5.9, in the form of a solution. In the specified pH range, the activity of the coagulant is high, and this ensures a rapid coagulation of the mixture. The strength of the coagulated mixture is provided to support (without destroying the structure of the coagulated product) and carry the flavor that will be added on top of it. Alternatively, the enzyme transglutaminase can be added to the mixture with or without said solution. The gelling properties of the enzyme transglutaminase in relation to milk and dairy products allow the cheese to achieve the necessary strength and hardness.

Add 35-55 liters of solution per ton of ultraconcentrate. Said solution contains preferably 0.1-10%, in particular 0.1-1%, of transglutaminase enzyme and preferably 0.018-0.18%, in particular 0.09-0.15%, of coagulant. The pH value of said solution is preferably adjusted with food-grade acids, especially lactic acid.

In a preferred embodiment of the present invention, a stabilizer is added to the ultraconcentrate to increase the viscosity. Said stabilizer is preferably selected from high viscosity hydrocolloids, in particular xanthan gum.

By means of nozzles, the UF container is filled with an ultraconcentrate, which contains starter cultures, calcium and coagulant. Preferably the first filling with the mixture is 25-50% of the total filling with the mixture.

After that, the mixture is kept in a coagulation medium. This environment preferably provides a coagulation tunnel, where the temperature of the environment is preferably 32-38°C, in particular 32-34°C. The specified mixture is kept in the coagulation medium for 20-45 minutes. The coagulant activity is maintained for approximately 20-30 minutes in the tunnel, and the necessary coagulation occurs.

The flavor is added, preferably by means of a nozzle, to the mixture which has already thickened sufficiently in the container to carry the flavor. The flavoring additive is selected from fruit filling, fruit pieces, fruit paste, or a combination thereof. Alternatively, the flavoring may include a flavoring agent. The term "flavor" is not limited to the above examples. The flavoring additive may be selected from vegetables or plants, or their extracts, or pastes based on them, or any additional product, and at the same time it can provide a different taste of white UF suzma cheese.

Figure 1 shows 2D images of alternative white UF suzma cheeses made using the process of the present invention. The flavoring agent is preferably added as an intermediate layer (2) so as to cover the entire upper surface of the lower layer (3). This type with the top layer (1), which coagulates later, can be seen in the middle image in figure 1. Alternatively, the flavor layer can be added as an intermediate layer (2) in the form of drops or in the form of an intermediate layer (2) with coating at least part of the upper surface of the coagulated lower layer (1). These types can be seen in the left and right images in figure 1, respectively.

After adding the flavoring agent, the intermediate layer (2) of the flavoring agent is filled with a mixture of UF ultraconcentrate, which contains starter cultures and coagulant, to form the upper layer (1). The mixtures that make up the bottom layer (3) and the top layer (1) may be provided from the same tank or may be mixtures that are provided from different tanks with different ultraconcentrate compositions and/or volumes.

After the second filling, the mixture is kept in a coagulation medium. This environment preferably provides a coagulation tunnel, where the temperature of the environment is preferably 32-38°C, in particular 32-34°C. The coagulant activity is maintained for approximately 20-45 minutes within the tunnel, and the necessary coagulation occurs. The container that is filled a second time may enter the first tunnel or another coagulation tunnel that is located after the first.

In a preferred embodiment of the present invention, the cutting method is applied to the mixture in the container after exposure to the coagulation medium. In it, the mixture is sufficiently coagulated and becomes suitable for cutting.

In one embodiment of the present invention, the membrane is placed on the container, if not already cured (in the ultraconcentrate tank), and then some salt is left on it, which eventually penetrates into the cheese.

The mixture is then transferred to an incubation medium. This environment preferably provides an incubation room or incubation tunnel, where the temperature of the environment is preferably 30-36°C, in particular 32-34°C. This mixture is left in the incubation medium for 8-24 hours.

Finally, the mixture is transferred to a cold environment after it has been kept in the incubation medium. This environment preferably provides for storage in the refrigerator, where the temperature of the environment is preferably 4-9°C. This mixture is kept in a cold environment for 1-7 days. The temperature of said cold environment ensures that the acidification is completed and that the coagulation product is compressed, ensuring that sufficient water is released in the mixture for salting. After a sufficient period of time in a cold environment, a sweetened white UF suzma cheese is obtained.

The scope of protection of the present invention is indicated in the appended claims and should not be limited to the embodiments described for purposes of illustration in this detailed description. Obviously, a person skilled in the art can disclose such an embodiment in view of the above without departing from the main object of the present invention.

Claims (38)

1. A method for producing sweetened white UF suzma cheese, characterized in that it includes the steps: a) adding a starter culture and a coagulant with water with a pH in the range of 4.5-6.5 as a solution to the ultrafiltered milk ultraconcentrate and enriching the UF milk ultraconcentrate with calcium, b) filling the container with the mixture, c) keeping the container in the coagulation medium, d) filling with flavoring additive at least once in the intermediate layer, which is obtained after exposure to the coagulation medium, e) repeating steps b and c at least once, f) keeping the container in the incubation medium and g) keeping the container in a cold environment. 2. The method according to p. 1, where the flavoring additive is selected from fruit fillers. 3. The method of claim 1, wherein the flavoring agent is selected from fruit pieces, fruit paste, or a combination thereof. 4. The method according to any one of the preceding claims, wherein the flavoring agent comprises a flavoring agent. 5. The method of claim 1, wherein the flavoring agent is added to the cheese intermediate layer in the form of drops, or a layer, or a geometric figure to cover at least a portion of the layer. 6. The method according to p. 1, where the first filling with the mixture is 25-50% of the total filling volume with the mixture. 7. The method according to claim 1, where a stabilizer is added to the ultraconcentrate to increase the viscosity. 8. The method of claim 7 wherein the stabilizer is selected from high viscosity hydrocolloids. 9. The method of claim 7 wherein the stabilizer is xanthan gum. 10. The method according to p. 1, where the enzyme transglutaminase is added to the specified solution of water and coagulant. 11. The method according to claim 10, where the transglutaminase enzyme is present in an amount of 0.1-10% and the coagulant is present in an amount of 0.018-0.18% in solution. 12. The method according to claim 1 or 10, where the pH value of the water is from 5.1 to 5.9. 13. The method according to claim 1 or 10, wherein the pH of said solution is adjusted with food grade acids. 14. The method according to claim 1 or 11, wherein the pH of the solution is adjusted using lactic acid. 15. The method according to claim 1 or 11, where the solution is added in the amount of 35-75 liters per 1 ton of milk. 16. The method of claim 1, wherein the coagulant is selected from microbial coagulant, chymosin-based coagulant, or animal rennet. 17. The method of claim 1, wherein said starter cultures are selected from salt-tolerant mesophilic-thermophilic types of LAB (lactic acid bacteria) starter cultures. 18. The method of claim 17 wherein the LAB starter cultures are selected from Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or combinations thereof. 19. The method of claim. 1, where calcium is provided through the addition of calcium chloride. 20. The method according to claim 19, where calcium chloride is added in an amount of 10-1000 grams per ton of ultraconcentrate. 21. The method according to p. 19, where calcium chloride is added in an amount of 100-500 grams per ton of ultraconcentrate. 22. The method according to p. 19, where the ultraconcentrate is added to the container at 28-38°C. 23. The method according to p. 1, where the temperature of the coagulation medium is 32-38°C. 24. The method according to claim 1, where the temperature of the incubation medium is 30-36°C. 25. The method according to p. 1, where the temperature of the cold environment is 4-9°C. 26. The method according to p. 1, where the containers are kept for 20-45 minutes in a coagulation medium. 27. The method of claim. 1, where the containers are kept for 8-24 hours in the incubation medium. 28. The method of claim. 1, where the containers are kept for 1-7 days in a cold environment. 29. The method of claim 1 wherein the cutting method is applied to the mixture in the container after exposure to the coagulation medium. 30. The method of claim 1, wherein the membrane is placed on the container after passing through the coagulation medium and salt is added to said membrane. 31. The method according to p. 1, where the salt is directly added to the ultraconcentrate.

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