EP3060064A1 - Hard and semi-hard cheese comprising water retaining particles, a method for preparing such hard or semi-hard cheese, and use of such particles in the preparation of cheese - Google Patents
Hard and semi-hard cheese comprising water retaining particles, a method for preparing such hard or semi-hard cheese, and use of such particles in the preparation of cheeseInfo
- Publication number
- EP3060064A1 EP3060064A1 EP14790779.4A EP14790779A EP3060064A1 EP 3060064 A1 EP3060064 A1 EP 3060064A1 EP 14790779 A EP14790779 A EP 14790779A EP 3060064 A1 EP3060064 A1 EP 3060064A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- weight
- particles
- hard
- water
- 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.)
- Withdrawn
Links
- 239000002245 particle Substances 0.000 title claims abstract description 223
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 200
- 235000013351 cheese Nutrition 0.000 title claims abstract description 149
- 238000000034 method Methods 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000005018 casein Substances 0.000 claims description 60
- 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 claims description 60
- 235000021240 caseins Nutrition 0.000 claims description 60
- 235000010443 alginic acid Nutrition 0.000 claims description 44
- 229920000615 alginic acid Polymers 0.000 claims description 44
- 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 43
- 229940072056 alginate Drugs 0.000 claims description 43
- 239000000203 mixture Substances 0.000 claims description 29
- 235000018102 proteins Nutrition 0.000 claims description 28
- 102000004169 proteins and genes Human genes 0.000 claims description 28
- 108090000623 proteins and genes Proteins 0.000 claims description 28
- 108010046377 Whey Proteins Proteins 0.000 claims description 22
- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 235000013365 dairy product Nutrition 0.000 claims description 17
- 102000007544 Whey Proteins Human genes 0.000 claims description 15
- 150000002632 lipids Chemical class 0.000 claims description 14
- 235000021119 whey protein Nutrition 0.000 claims description 14
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- 239000005862 Whey Substances 0.000 claims description 8
- 238000004132 cross linking Methods 0.000 claims description 7
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 6
- 235000011180 diphosphates Nutrition 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108060008539 Transglutaminase Proteins 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 102000003601 transglutaminase Human genes 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000000701 coagulant Substances 0.000 claims description 4
- 235000011617 hard cheese Nutrition 0.000 abstract description 4
- 102000011632 Caseins Human genes 0.000 description 41
- 108010076119 Caseins Proteins 0.000 description 41
- 235000006770 Malva sylvestris Nutrition 0.000 description 23
- 240000002129 Malva sylvestris Species 0.000 description 22
- 239000006185 dispersion Substances 0.000 description 13
- 239000011859 microparticle Substances 0.000 description 13
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 12
- 235000013305 food Nutrition 0.000 description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 description 6
- 241000283690 Bos taurus Species 0.000 description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 5
- 235000012209 glucono delta-lactone Nutrition 0.000 description 5
- 239000000182 glucono-delta-lactone Substances 0.000 description 5
- 229960003681 gluconolactone Drugs 0.000 description 5
- 230000006835 compression Effects 0.000 description 4
- 238000007906 compression Methods 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 229940048084 pyrophosphate Drugs 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000693 micelle Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229940108461 rennet Drugs 0.000 description 3
- 108010058314 rennet Proteins 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 102000005701 Calcium-Binding Proteins Human genes 0.000 description 2
- 108010045403 Calcium-Binding Proteins Proteins 0.000 description 2
- 241000282832 Camelidae Species 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 108090000746 Chymosin Proteins 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 239000003715 calcium chelating agent Substances 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940080701 chymosin Drugs 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 2
- 239000007863 gel particle Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 2
- 239000002105 nanoparticle Substances 0.000 description 2
- 238000001507 sample dispersion Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000021246 κ-casein Nutrition 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 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
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical group [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 238000000149 argon plasma sintering Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009937 brining Methods 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000012669 compression test Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- -1 diglycerides Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- 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 OR TREATMENT 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
- A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
-
- 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 OR TREATMENT 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
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for the preparation of hard or semi-hard type cheese, wherein use is made of water retaining particles, which particles comprise at least seventy-five percent by weight of water.
- the present invention further relates to a hard or semihard cheese comprising said water retaining particles and to the use of such particles in the preparation of cheese.
- Cheese was historically manufactured as a farmhouse product on a relatively small scale. Today, it is produced on a large scale, either for consumption as a food as such or as a food ingredient.
- the production of cheese requires the coagulation of milk, in most cases through the action of rennet (chymosin) on the ⁇ -casein steric stabilizing layer, which protein is predominantly located on the outside of the casein micelles.
- rennet chymosin
- rennet chymosin
- the gel is cut and heated in order to expel moisture from the gel (syneresis) such that curd is obtained. Subsequently, the curd is drained, salted and stored such that cheese is formed.
- Typical semi-hard cheeses are Gouda type cheeses and Cheddar type cheeses.
- a typical example of a hard cheese is Parmesan.
- Gouda type cheeses are made from cows' milk and have 40 to 50% fat in the dry matter. They are brined after being pressed and typically have a water content below
- Cheddar-type cheeses are on average somewhat dryer and more acidic than Gouda type cheeses. They are made in a different way, in that they are salted in the curd stage, instead of being salted after pressing as with Gouda-type cheeses. Cheddar type cheeses may be matured for 2 to 15 months.
- the known hard and semi-hard cheeses comprise a considerable amount of lipids.
- Such cheeses comprise more than 30% by weight of the cheese lipids.
- WO95/01729 wherein it suggested to replace at least a part of the fat content by microparticles of microcrystalline cellulose and galactomannan. Although these particles may be used as a fat substitute, they are expensive to produce and have a negative influence on cheese properties. In order to compensate this loss of properties a gelling polysaccharide needs to be used.
- a first aspect of the present invention relates to a method for preparing hard or semi-hard type cheese, comprising the steps of:
- water retaining particles in total at least 5% by weight are added to the cheese milk composition and/or curd, which water retaining particles have a volume/surface average particle diameter (d 32 ) of 1 to 20 ⁇ and wherein said water retaining particles comprise at least 75% by weight water; such that the cheese obtained comprises at least 50% by weight water.
- a second aspect of the present invention relates to hard or semi-hard cheese obtainable by the above mentioned method.
- a third aspect of the present invention relates to a hard or semi-hard cheese comprising:
- water retaining particles which particles have a volume/surface average particle diameter (d 32 ) of 1 to 20 ⁇ and wherein said water retaining particles comprise at least 75% by weight water.
- the cheeses according to the present invention, and the cheeses prepared with the method of the present invention comprise a high amount of water, of which a considerable part is present in the water retaining particles. Due to the fact that these particles are generally smaller than 20 ⁇ , they will not be noticed by consumers. Furthermore, since these water retaining particles have a gel-like texture, they also contribute to the firmness of the cheese, which would not be the case if one would just increase the water content by adding additional (free) water to the cheese or the cheese milk.
- the cheeses according to the present invention have the textural properties of a hard or semi-hard cheese, but have a water content which has not previously been reported for these types of cheeses. Due to the higher water content, less lipids may be used, or less protein.
- hard or semi-hard type cheese as used herein has its conventional meaning and refers to a cheese having a compression modulus "E" of 1 * 10 5 Pa or higher at 20°C, as described in Fox, P.F. et al., Cheese Chemistry, Physics and Microbiology, vol.1, 2004.
- dairy protein as used herein has its conventional meaning and refers to proteins, such as casein and whey, present in milk from human or non-human mammals, such as bovines (e.g. cows), goats, sheep or camels.
- gel as used herein has its conventional meaning and refers to an aqueous system, which does not exhibit flow when in a steady state.
- microgel as used herein has its conventional meaning and refers to particles of a gel, which particles have a volume/surface average particle diameter smaller than 100 ⁇ .
- protein as used herein has its conventional meaning and refers to a linear polypeptide comprising at least 10 amino acid residues.
- milk as used herein has its conventional meaning and refers to the liquid produced by the mammary glands of mammals, such as bovines (e.g. cows), goats, sheep or camels.
- chee milk composition refers to a liquid composition comprising dairy proteins, such as casein and whey proteins, in an amount and ratio suitable for making cheese.
- lipid' or "lipid particles” as used herein has its conventional meaning and refers to particles, including droplets and globules, of esters of glycerol and fatty acids, such as monoglycerides, diglycerides, triglycerides or a mixture thereof. In this regard it is noted that the terms lipid and fat are used interchangeably.
- coagulant as used herein has its conventional meaning and refers to enzymes or agents able to specifically split the Phe-Met bond of ⁇ -casein.
- water retaining particle refers to a particle comprising at least 75% by weight water and at least one water retaining agent, such as casein, whey proteins or alignate.
- volume/surface average particle diameter ' as used herein has its conventional meaning and refers to the so called Sauter mean diameter (d 32 ) determinable with light scattering, as amongst others mentioned in P. Walstra et al, Physical Chemistry of Foods, 2003.
- a first aspect of the present invention relates to a method for preparing hard or semi-hard type cheese, comprising the steps of:
- water retaining particles in total at least 5% by weight are added to the cheese milk composition and/or curd, which water retaining particles have a volume/surface average particle diameter (d 32 ) of 1 to 20 ⁇ and wherein said water retaining particles comprise at least 75% by weight water, such that the cheese obtained comprises at least 50% by weight water, preferably at least 55% by weight water, more preferably at least 60% by weight water.
- the cheese Preferably, 15 to 50% by weight of the total amount of water is present in the cheese as water retaining particles, more preferably 18 to 50% by weight.
- the cheeses prepared with the method of the present invention comprise a high amount of water, of which a considerable part is present in the water retaining particles. Due to the fact that these particles are generally smaller than 20 ⁇ , they will not be noticed by consumers.
- these water retaining particles have a gel like texture, they contribute to the firmness of the cheese, which would not be the case if one would just increase the water content by adding additional (free) water to the cheese or the cheese milk.
- the cheeses prepared with the method according to the present invention have the textural properties of a hard or semi-hard cheese, but have a water content which has not previously been reported for these types of cheeses. Due to the higher water content, less lipids may be used, or less protein may be used. This has an advantageous effect on the caloric value of the cheese and on the production costs.
- the water retaining particles used in the method of the present invention comprise at least 80% by weight water, more preferably 85% by weight water, even more preferably they comprise at least 90% by weight water, most preferably they comprise at least 95% by weight water.
- the water retaining particles will comprise besides water also a water retaining agent, hence the water retaining particles will in general not comprise more than 99.9% by weight water.
- the water retaining particles preferably have a volume/surface average particle diameter
- the dairy proteins of the cheese milk composition is casein.
- at least 80% by weight of the dairy proteins of the cheese milk composition of step a) is casein.
- the water retaining particles used are microgel particles comprising:
- alginate casein, whey protein or a combination thereof
- d 32 volume surface average particle diameter
- Alginate, casein and whey proteins are preferably used because they are already commonly used in food products and are not perceived negatively by consumers. Furthermore, they are excellent for binding water.
- the water retaining particles used in the present invention are alginate microgel particles, which comprise:
- alginate - 0.5 to 2% by weight alginate
- microgel particles have a have a volume/surface average diameter (d 32 ) of 1 to 20 ⁇ and an internal pH of 5 to 8. These particles are excellent water binders and are small enough not to be noticed by consumers, Furthermore, it is preferred that the pH of these particles when they are added to the cheese milk composition or curd is between 5 to 8, this way a negative influence on the pH of the cheese or on the taste of the cheese to be prepared is avoided. These kinds of alginate microgel particles have not been reported before.
- the alginate microgel particles have an internal pH of 6.5 to 7.5, preferably a pH of about 7.
- the alginate microgel particles preferably have a volume/surface average diameter (d 32 ) of 1 to 10 ⁇ .
- the alginate microgel particles preferably comprise at least 85% by weight water, more preferably at least 90% by weight water, most preferably at least 95% by weight water.
- These particles may be prepared and may be obtainable by the following method, which has not been reported before:
- a continuous aqueous phase comprising 0.5 to 2 wt% alginate and 0.1 to 1 wt% glucono delta lactone (GDL);
- step b emulsifying the dispersion of step a) in a continuous oil phase
- step a letting the emulsified droplets of the dispersion of step a) gel in the continuous oil phase, such that microgel particles are formed;
- the molar ratio of GDL to CaC0 3 ranges from 1.5 to 2.5, preferably from 1.9 to 2.1.
- the emulsion prepared in the above mentioned step b) preferably comprises 1 to 30% by weight of the dispersion of the above mentioned step a).
- the emulsion in step c) is stirred for 1 to 1500 minutes.
- the present invention thus also relates to alginate microgel particles obtainable by this method and to their use in hard-or semi-hard type cheese.
- the internal pH of said microgel particles ranges from pH 5 to 8, preferably pH 6.5 to 7.5.
- water retaining particles to be used in the present invention may be based on a casein gel.
- casein microgel particles preferably comprise:
- microgel particles have a volume surface/average diameter (d 32 ) of 1 to 20 ⁇ and a pH of 5 to 8.
- the concentration calcium in the casein microgel is at least 0.1% by weight. This way a gel may be formed from the casein.
- the casein microgel particles comprise at least 75% by weight water and 2 to 15% by weight casein, preferably 8 to 10% by weight casein, most preferably about 9% by weight casein.
- At least a part of the casein of the microgel particles has been cross-linked by means of a heat-treatment, the addition of calcium, the addition of pyrophosphate and/or a treatment with a cross-linking enzyme, such as transglutaminase. Due to such a cross-linking of the casein molecules in the microgel a firm gel may be formed.
- a method for preparing such particles comprises the steps of:
- a dairy protein composition comprising:
- the concentration calcium is at least 0.1% by weight of the composition, such that micro gel particles are formed, which have a volume/surface average diameter (d 32 ) of 1 to 20 ⁇ and comprise at least
- the calcium binding agent or calcium chelating agent is preferably citrate, phosphate, pyrophosphate polyphosphate, carbonate, ethylenediaminetetraacetic acid (EDTA) or a combination thereof.
- the calcium salt used in step c) of the above mentioned method is preferably calcium chloride.
- the dairy protein composition of step a) of the method described above preferably comprises 0 to 5% by weight lipids. This protein composition may also comprise flavors and colorants.
- the temperature in steps a) to c) of the above mentioned method is preferably kept between 0°C and 100°C and is more preferably the same in all these steps. Agitation as referred to in step c) may be carried out by shearing, stirring, shaking or any other method known in the art.
- the microgel particles obtained in step c) are subjected to a cross- linking treatment, e.g. by means of a heat-treatment, the addition of calcium, the addition of pyrophosphate and/or by means of an enzymatic treatment, such as a treatment with transglutaminase .
- the microgel particles may be separated from the mixture.
- the water retaining particles are whey microgel particles, which particles comprise:
- microgel particles have a volume/surface average diameter (d 32 ) of 1 to 20 ⁇ .
- a second aspect of the present invention relates to hard- or semi hard cheese obtainable by the method of the present invention, as described above.
- a third aspect of the present invention relates to hard or semi-hard cheese comprising: - at least 20% by weight casein;
- water retaining particles which particles have a volume/surface average particle diameter (d 32 ) of 1 to 20 ⁇ and wherein said water retaining particles comprise at least 75% by weight water.
- the water retaining particles comprise at least 80% by weight water, more preferably 85% by weight water, even more preferably at least 90% by weight water, most preferably at least 95% by weight water.
- the hard or semi-hard cheese according to the present invention preferably comprises 55% by weight water, more preferably at least 60% by weight water.
- the cheese Preferably, 15 to 50% by weight of the total amount of water is present in the cheese as water retaining particles, more preferably 18 to 50% by weight.
- the water retaining particles have a volume/surface average particle diameter (d 32 ) of 1 to 20 ⁇ , and less than 10% of the particles have a volume/surface average particle diameter of more than 25 ⁇ .
- the water retaining particles are microgel particles comprising:
- alginate at least 0.5% by weight alginate, casein, whey proteins or a combination thereof;
- d 32 volume/surface average particle diameter
- the water retaining particles are preferably alginate microgel particles, which particles comprise: - 0.5 to 2% by weight alginate;
- microgel particles have a volume/surface average diameter (d 32 ) of 0.1 to 20 ⁇ and an internal pH of 5 to 8.
- alginate microgel particles preferably have an internal pH of 6.5 to 7.5, preferably a pH of about 7.
- the alginate microgel particles have in a preferred embodiment of the present invention a volume/surface average diameter (d 32 ) of 1 to 10 ⁇ , preferably 1 to 5 ⁇ .
- the alginate microgel particles comprise at least 80% by weight water, more preferably 85% by weight water, even more preferably at least 90% by weight water, most preferably at least 95% by weight water.
- the water retaining particles are casein microgel particles, which particles comprise:
- microgel particles have a volume/surface average diameter (d 32 ) of 1 to 20 ⁇ and a pH of 5 to 8.
- the concentration calcium in the casein microgel particles is preferably at least 0.1% by weight.
- casein microgel particles comprise at least 75% by weight water and 2 to 15% by weight casein, preferably 8 to 10% by weight casein, most preferably about 9% by weight casein.
- At least a part of the casein of the microgel particles has been cross-linked.
- This cross-linking has preferably been achieved by means of a heat-treatment, the addition of calcium, the addition of pyrophosphate and/or or by means of a treatment with a cross-linking enzyme, such as transglutaminase.
- the water retaining particles are whey microgel particles, which particles comprise:
- microgel particles have a volume/surface average diameter (d 32 ) of 1 to 20 ⁇ .
- the whey microgel particles comprise at least 90% by weight water, more preferably 95% by weight water.
- a fourth aspect of the present invention relates to the use of the above mentioned water retaining particles in the preparation of cheese.
- the amount of water retaining particles is preferably chosen such that the cheese prepared comprises at least 50% by weight water. In such as cheese preferably 15 to 50% by weight of the water is provided by the water retaining particles.
- Example 1 preparation of alginate microgel particles
- the alginate microgel particles were prepared through an emulsification/internal gelation technique. To this end dry CaC03 nanoparticles (with a CaC03/alginate mass ratio of 0.1/1) were dispersed in water and sonicated for 10 minutes using a Branson Sonifier 450 (output control level 5, duty cycle 50%), to allow complete dispersion of the nanoparticles. Sodium alginate (Algin Texturas from El Bulli, Spain) was added to obtain a ratio of 1 % (w/v) and the sample was stirred using a magnetic stirrer. After complete dissolution of the alginate, GDL was added (GDL/CaC03 mol ratio of 1.98/1) and the sample was stirred for 1 more minute.
- a Branson Sonifier 450 output control level 5, duty cycle 50%
- the mixture was then emulsified in volume ratios up to 30% in a continuous phase of medium chain triglyceride (MCT) oil, containing 2% (w/w) PGPR as surfactant.
- Emulsification was performed with an Ultra Turrax (IkaR 319 T25 digital) at 10,000 rpm for 10 minutes.
- the samples were mildly agitated for 8 hours using a magnetic stirrer to prevent sedimentation and clustering of the alginate droplets during gelation. All samples were kept in closed containers and stored in a refrigerator until further analyses.
- microgel particles obtained had a water content of more than 80% by weight and the average particle diameter (d 32 ) as measured with a Mastersizer 2000 (Malvern Instruments) equipped with a Hydro 2000G large volume automated sample dispersion unit was about 10 ⁇ .
- Example 2 preparation of casein microgel particles
- Skim milk protein concentrate obtained after micro- and ultrafiltration of skim milk containing 14.7% by weight milk protein (of which 13.5% by weight is casein) was diluted with water to a total milk protein concentration of 9.0% by weight (8.3% by weight casein), and 0.3% by weight sodium pyrophosphate and 3.5% by weight sodium citrate was added and stirred for 2 minutes.
- the mixture was added to a solution of calcium chloride (10% by weight) while stirring vigorously using a turrax for 2 minutes. Subsequently, the casein gel particles were left to precipitate. The particles were kept in the calcium chloride solution for 24 hours to increase the firmness of the particles. Next, the suspension with the particles was heated for five minutes at 85°C. After cooling, the particles were separated from the solution.
- Example 3 preparation of whey microgel particles
- Whey protein micro particles were made by first dissolving whey protein isolate (WPI) (BIPRO, DAVISCO Food International Inc., Le Sueur, MN) in water to form a 40% w/w dispersion.
- WPI whey protein isolate
- the dispersion was stirred with an overhead mixer for at least 2 h at room temperature and then further mixed with a magnetic stirrer for at least 16 h at 4 °C. After that, the WPI dispersion was centrifuged at 1000 rpm for 10 min at 20 °C. Subsequently, the dispersion was placed in a bowl mixer (type W50) that was connected to a Brabender Do- corder E330 (Brabender OHG, Duisburg, Germany).
- Example 4 preparation of a low fat semi-hard cheese A low fat (30+) semi hard cheese was made following a normal procedure as known by cheese makers. We started with 10 1 skimmed milk with 2.3% fat. Casein micro particles were prepared as described in example 2. The micro particles contained 9%w protein (mainly casein) and 87%w water. The average particle diameter (d 32 ) was 15 ⁇ . Micro particles were added to the cheese milk before rennetting in different amounts: 5% (w/w) and 10%(w/w) of wet particles. From the curd we formed 4 small cheeses of 250-300 grams. After brining the cheeses were immediately wrapped in foil to avoid drying. The cheeses were stored at 14°C for 6 weeks. The addition of the micro particles resulted in an increased moisture content.
- alginate microgel particles according to the present invention were used in the preparation of fondue cheese, i.e. a semi hard type of cheese, with an increased water content.
- two types of alginate microgel particles were used, namely relatively soft particles (0.50% alginate) and hard particles (1.25% alginate) prepared according to the method described in example 1.
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Abstract
The present invention relates to a method for the preparation of hard or semi-hard type cheese, wherein use is made of water retaining particles, which particles comprise at least seventy-five percent by weight of water. The present invention further relates to a hard or semi- hard cheese comprising said water retaining particles and to the use of such particles in the preparation of cheese.
Description
HARD AND SEMI-HARD CHEESE COMPRISING WATER RETAINING PARTICLES, A METHOD FOR PREPARING SUCH HARD OR SEMI-HARD CHEESE, AND USE OF SUCH PARTICLES IN THE PREPARATION OF CHEESE
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for the preparation of hard or semi-hard type cheese, wherein use is made of water retaining particles, which particles comprise at least seventy-five percent by weight of water. The present invention further relates to a hard or semihard cheese comprising said water retaining particles and to the use of such particles in the preparation of cheese. BACKGROUND OF THE INVENTION
Over thousands of years cheese has developed from high moisture, low acid, unsalted fresh curd with a very short shelf-life to the more stable product of today. Shelf-life stability has been improved by the addition of well-characterized bacterial cultures, purified rennet solutions or pastes, salt and a more rigorous understanding of the impact of manufacturing and storage conditions on cheese texture and flavor. As a result, for large scale commercial products, overall quality has improved.
Cheese was historically manufactured as a farmhouse product on a relatively small scale. Nowadays, it is produced on a large scale, either for consumption as a food as such or as a food ingredient. The production of cheese requires the coagulation of milk, in most cases through the action of rennet (chymosin) on the κ-casein steric stabilizing layer, which protein is predominantly located on the outside of the casein micelles.
After addition of rennet (chymosin) coagulation of the casein micelles occurs and after a gel has formed, the gel is cut and heated in order to expel moisture from the gel (syneresis) such that curd is obtained. Subsequently, the curd is drained, salted and stored such that cheese is formed. One of the most appreciated kinds of cheese are the so-called hard and semi-hard cheeses. Typical semi-hard cheeses are Gouda type cheeses and Cheddar type cheeses. A typical example of a hard cheese is Parmesan.
Traditionally Gouda type cheeses are made from cows' milk and have 40 to 50% fat in the dry matter. They are brined after being pressed and typically have a water content below
42%. In general these types of cheeses have matured for 6 weeks to about a year.
Cheddar-type cheeses are on average somewhat dryer and more acidic than Gouda type cheeses. They are made in a different way, in that they are salted in the curd stage, instead of being salted after pressing as with Gouda-type cheeses. Cheddar type cheeses may be matured for 2 to 15 months.
The known hard and semi-hard cheeses comprise a considerable amount of lipids.
Typically, such cheeses comprise more than 30% by weight of the cheese lipids. However, there has been a growing interest in food products containing less fat, less cholesterol and lower calories, due to the increase of cardiovascular diseases, obesity and diabetes. In this regard it has been an aim for the dairy industry to prepare cheese with a lower fat content whilst maintaining the normal textural and functional properties of cheese.
In order to reduce the fat content of cheese, it has been suggested to replace fat present in cheese by water. However, increasing the moisture content generally decreases the firmness of cheese, i.e. a low fat cheese (i.e. cheese with a fat content of less than 30% by weight on dry matter) has different sensory properties than a full fat cheese (i.e. cheese with a fat content of more than 50% by weight on dry matter). Several fat-replacing substances have been proposed, such as cross-linked protein particles, and carbohydrates such as inulin (see for an overview Trends in Food Science & Technology 21 (2010) 85-94). However, these substances have certain drawbacks. For example, proteins are generally expensive and the addition of protein particles to cheese has been found to lead to graininess.
In this regard reference is also made to the international patent application
WO95/01729, wherein it suggested to replace at least a part of the fat content by microparticles of microcrystalline cellulose and galactomannan. Although these particles may be used as a fat substitute, they are expensive to produce and have a negative influence on cheese properties. In order to compensate this loss of properties a gelling polysaccharide needs to be used.
Reference is further made to the international patent application WO92/06598. In this application the use has been described of microgel particles which have been prepared from alginate. However, due to the method used for preparing these particles, their internal pH is relatively low, which renders them less suitable for use in cheese. Furthermore, the water retaining capacity of these particles appears to be low. Consequently, more of these particles have to be used to increase the water content of cheese, which will lead to problems with respect to texture and sensoric properties of said cheese.
Hence, a need exists for cheese having a high water content, a low fat content, but with textural and functional properties comparable to that of full-fat cheese, and which cheese does not comprise expensive additional ingredients and ingredients not commonly used in food products.
A need also exists for a method for preparing such a cheese, and which method does not require a substantial modification of the cheese processing procedures.
SUMMARY OF INVENTION
A first aspect of the present invention relates to a method for preparing hard or semi-hard type cheese, comprising the steps of:
a. providing a cheese milk composition, which composition comprises:
- 40 to 90% by weight water;
- at least 2.5% by weight dairy proteins; and
at least 0.5 % by weight lipids;
b. letting the dairy proteins coagulate under the influence of a coagulant or acid, such that curd is formed;
c. forming a hard or semi-hard cheese from the curd;
wherein, in total at least 5% by weight of water retaining particles are added to the cheese milk composition and/or curd, which water retaining particles have a volume/surface average particle diameter (d32) of 1 to 20 μπι and wherein said water retaining particles comprise at least 75% by weight water; such that the cheese obtained comprises at least 50% by weight water.
A second aspect of the present invention relates to hard or semi-hard cheese obtainable by the above mentioned method.
A third aspect of the present invention relates to a hard or semi-hard cheese comprising:
- at least 20% by weight casein;
- less than 30% by weight lipids;
- at least 50% by weight water, wherein 15 to 50% by weight of the total amount of water is present in the cheese as water retaining particles, which particles have a volume/surface average particle diameter (d32) of 1 to 20 μπι and wherein said water retaining particles comprise at least 75% by weight water.
Due to the use of water retaining particles with the above mentioned water content and particle size distribution, it is possible to prepare cheese with a relatively high water content, whilst maintaining excellent textural properties.
The cheeses according to the present invention, and the cheeses prepared with the method of the present invention comprise a high amount of water, of which a considerable part is present in the water retaining particles. Due to the fact that these particles are generally smaller than 20 μπι, they will not be noticed by consumers. Furthermore, since these water retaining particles have a gel-like texture, they also contribute to the firmness of the cheese,
which would not be the case if one would just increase the water content by adding additional (free) water to the cheese or the cheese milk.
The cheeses according to the present invention have the textural properties of a hard or semi-hard cheese, but have a water content which has not previously been reported for these types of cheeses. Due to the higher water content, less lipids may be used, or less protein.
DEFINITIONS
The term "hard or semi-hard type cheese" as used herein has its conventional meaning and refers to a cheese having a compression modulus "E" of 1 * 105 Pa or higher at 20°C, as described in Fox, P.F. et al., Cheese Chemistry, Physics and Microbiology, vol.1, 2004.
The term "dairy protein" as used herein has its conventional meaning and refers to proteins, such as casein and whey, present in milk from human or non-human mammals, such as bovines (e.g. cows), goats, sheep or camels.
The term "gel" as used herein has its conventional meaning and refers to an aqueous system, which does not exhibit flow when in a steady state.
The term "microgel" as used herein has its conventional meaning and refers to particles of a gel, which particles have a volume/surface average particle diameter smaller than 100 μιη.
The term "protein" as used herein has its conventional meaning and refers to a linear polypeptide comprising at least 10 amino acid residues.
The term "milk" as used herein has its conventional meaning and refers to the liquid produced by the mammary glands of mammals, such as bovines (e.g. cows), goats, sheep or camels.
The term "cheese milk composition" as used herein refers to a liquid composition comprising dairy proteins, such as casein and whey proteins, in an amount and ratio suitable for making cheese.
The term "lipid' or "lipid particles" as used herein has its conventional meaning and refers to particles, including droplets and globules, of esters of glycerol and fatty acids, such as monoglycerides, diglycerides, triglycerides or a mixture thereof. In this regard it is noted that the terms lipid and fat are used interchangeably.
The term "coagulant" as used herein has its conventional meaning and refers to enzymes or agents able to specifically split the Phe-Met bond of κ-casein.
The term "water retaining particle" as used herein, refers to a particle comprising at least 75% by weight water and at least one water retaining agent, such as casein, whey proteins or alignate.
The term "volume/surface average particle diameter'" as used herein has its conventional meaning and refers to the so called Sauter mean diameter (d32) determinable with light scattering, as amongst others mentioned in P. Walstra et al, Physical Chemistry of Foods, 2003.
DETAILED DESCRIPTION OF THE INVENTION
A first aspect of the present invention relates to a method for preparing hard or semi-hard type cheese, comprising the steps of:
a. providing a cheese milk composition, which composition comprises:
- 40 to 90% by weight water;
at least 2.5% by weight dairy proteins; and
at least 0.5 % by weight lipids;
b. letting the dairy proteins coagulate under the influence of a coagulant or acid, such that curd is formed;
c. forming a hard or semi-hard cheese from the curd;
wherein, in total at least 5% by weight of water retaining particles are added to the cheese milk composition and/or curd, which water retaining particles have a volume/surface average particle diameter (d32) of 1 to 20 μιη and wherein said water retaining particles comprise at least 75% by weight water, such that the cheese obtained comprises at least 50% by weight water, preferably at least 55% by weight water, more preferably at least 60% by weight water.
Due to the use of water retaining particles with the above mentioned water content and particle size distribution, it is possible to prepare cheese with a relatively high water content, whilst maintaining excellent textural properties.
Preferably, 15 to 50% by weight of the total amount of water is present in the cheese as water retaining particles, more preferably 18 to 50% by weight.
The cheeses prepared with the method of the present invention, comprise a high amount of water, of which a considerable part is present in the water retaining particles. Due to the fact that these particles are generally smaller than 20 μιη, they will not be noticed by consumers.
Furthermore, since these water retaining particles have a gel like texture, they contribute to the firmness of the cheese, which would not be the case if one would just increase the water content by adding additional (free) water to the cheese or the cheese milk.
The cheeses prepared with the method according to the present invention have the textural properties of a hard or semi-hard cheese, but have a water content which has not previously been reported for these types of cheeses. Due to the higher water content, less lipids may be
used, or less protein may be used. This has an advantageous effect on the caloric value of the cheese and on the production costs.
Preferably, the water retaining particles used in the method of the present invention comprise at least 80% by weight water, more preferably 85% by weight water, even more preferably they comprise at least 90% by weight water, most preferably they comprise at least 95% by weight water.
The water retaining particles will comprise besides water also a water retaining agent, hence the water retaining particles will in general not comprise more than 99.9% by weight water.
The water retaining particles preferably have a volume/surface average particle diameter
(d32) of 1 to 20 μιη, wherein less than 10% of the particles have a volume/surface average particle diameter of more than 25 μιη.
It is advantageous to use relatively small water retaining particles for reasons that such particles are not noticed by consumers. In general, consumers will only notice individual particles in a food product when such particles are 25 μιη or larger.
Another advantage of the use of such relatively small water retaining particles is that they may be dispersed evenly throughout the cheese and may contribute to the texture of the cheese.
For making cheese, it is important that a considerable amount of the dairy proteins of the cheese milk composition is casein. Preferably, at least 80% by weight of the dairy proteins of the cheese milk composition of step a) is casein.
In the method of the present invention, different kinds of water retaining particles may be used. An important feature is of course that they are edible and that they are small enough to avoid that they are individually noticed by consumers.
Preferably, the water retaining particles used are microgel particles comprising:
- at least 0.5% by weight alginate, casein, whey protein or a combination thereof;
- at least 75% by weight water; and
having a volume surface average particle diameter (d32) of 1 to 20 μιη.
Alginate, casein and whey proteins are preferably used because they are already commonly used in food products and are not perceived negatively by consumers. Furthermore, they are excellent for binding water.
In a preferred embodiment of the present invention, the water retaining particles used in the present invention are alginate microgel particles, which comprise:
- 0.5 to 2% by weight alginate;
- at least 75% by weight water; and
wherein the microgel particles have a have a volume/surface average diameter (d32) of 1 to 20 μιη and an internal pH of 5 to 8.
These particles are excellent water binders and are small enough not to be noticed by consumers, Furthermore, it is preferred that the pH of these particles when they are added to the cheese milk composition or curd is between 5 to 8, this way a negative influence on the pH of the cheese or on the taste of the cheese to be prepared is avoided. These kinds of alginate microgel particles have not been reported before.
Preferably, the alginate microgel particles have an internal pH of 6.5 to 7.5, preferably a pH of about 7.
The alginate microgel particles preferably have a volume/surface average diameter (d32) of 1 to 10 μιη.
Furthermore, the alginate microgel particles preferably comprise at least 85% by weight water, more preferably at least 90% by weight water, most preferably at least 95% by weight water.
These particles may be prepared and may be obtainable by the following method, which has not been reported before:
a. providing a dispersion, which dispersion comprises:
- 0.1 to lwt% of dispersed calcium carbonate (CaC03) particles having a
volume/average diameter (d32) of 0.2 to 20 μιη;
- and a continuous aqueous phase comprising 0.5 to 2 wt% alginate and 0.1 to 1 wt% glucono delta lactone (GDL);
b. emulsifying the dispersion of step a) in a continuous oil phase;
c. letting the emulsified droplets of the dispersion of step a) gel in the continuous oil phase, such that microgel particles are formed; and
d. separating the microgel particles from the oil phase.
In the dispersion of the above mentioned step a) the molar ratio of GDL to CaC03 ranges from 1.5 to 2.5, preferably from 1.9 to 2.1. Furthermore, the emulsion prepared in the above mentioned step b) preferably comprises 1 to 30% by weight of the dispersion of the above mentioned step a). In a preferred embodiment, in step c) the emulsion is stirred for 1 to 1500 minutes. With the above mentioned method it is thus possible to obtain alginate microgel particles which may be used in the method of the present invention.
The present invention thus also relates to alginate microgel particles obtainable by this method and to their use in hard-or semi-hard type cheese. The internal pH of said microgel particles ranges from pH 5 to 8, preferably pH 6.5 to 7.5.
Another type of water retaining particles to be used in the present invention may be based on a casein gel. These casein microgel particles preferably comprise:
- 0.5 to 15% by weight casein;
- at least 75% by weight water; and
wherein the microgel particles have a volume surface/average diameter (d32) of 1 to 20 μιη and a pH of 5 to 8.
Preferably, the concentration calcium in the casein microgel is at least 0.1% by weight. This way a gel may be formed from the casein.
In a preferred embodiment of the present invention, the casein microgel particles comprise at least 75% by weight water and 2 to 15% by weight casein, preferably 8 to 10% by weight casein, most preferably about 9% by weight casein.
Preferably, at least a part of the casein of the microgel particles has been cross-linked by means of a heat-treatment, the addition of calcium, the addition of pyrophosphate and/or a treatment with a cross-linking enzyme, such as transglutaminase. Due to such a cross-linking of the casein molecules in the microgel a firm gel may be formed.
A method of making such particles and the microgel particles obtainable by such method has not been reported before.
A method for preparing such particles comprises the steps of:
a. providing a dairy protein composition comprising:
- 70 to 90% by weight water;
- 0.5 to 15% by weight casein;
b. disintegrating at least a part of the casein micelles of the protein composition by mixing the dairy protein composition with a calcium binding agent, a calcium chelating agent and/or by subjecting the dairy protein composition to an ultra- or microfiltration treatment;
c. forming under agitation a gel from the dairy protein composition by adding a
calcium salt to said composition, such that the concentration calcium is at least 0.1% by weight of the composition, such that micro gel particles are formed, which have a volume/surface average diameter (d32) of 1 to 20 μιη and comprise at least
75% by weight water.
In this method the calcium binding agent or calcium chelating agent is preferably citrate, phosphate, pyrophosphate polyphosphate, carbonate, ethylenediaminetetraacetic acid (EDTA) or a combination thereof.
The calcium salt used in step c) of the above mentioned method is preferably calcium chloride. Furthermore, the dairy protein composition of step a) of the method described above preferably comprises 0 to 5% by weight lipids. This protein composition may also comprise flavors and colorants. The temperature in steps a) to c) of the above mentioned method is preferably kept between 0°C and 100°C and is more preferably the same in all these steps. Agitation as referred to in step c) may be carried out by shearing, stirring, shaking or any other method known in the art.
In an optional step, the microgel particles obtained in step c) are subjected to a cross- linking treatment, e.g. by means of a heat-treatment, the addition of calcium, the addition of pyrophosphate and/or by means of an enzymatic treatment, such as a treatment with transglutaminase .
Subsequent to step c), the microgel particles may be separated from the mixture.
In another embodiment of the method of the present invention, the water retaining particles are whey microgel particles, which particles comprise:
- 0.5 to 15% by weight whey protein particles;
- at least 85% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη.
A second aspect of the present invention relates to hard- or semi hard cheese obtainable by the method of the present invention, as described above.
A third aspect of the present invention relates to hard or semi-hard cheese comprising: - at least 20% by weight casein;
- less than 30% by weight lipids;
- at least 50% by weight water, wherein 15 to 50% by weight of the total amount of water is present in the cheese as water retaining particles, which particles have a volume/surface average particle diameter (d32) of 1 to 20 μιη and wherein said water retaining particles comprise at least 75% by weight water.
Preferably, the water retaining particles comprise at least 80% by weight water, more preferably 85% by weight water, even more preferably at least 90% by weight water, most preferably at least 95% by weight water.
The hard or semi-hard cheese according to the present invention preferably comprises 55% by weight water, more preferably at least 60% by weight water.
Preferably, 15 to 50% by weight of the total amount of water is present in the cheese as water retaining particles, more preferably 18 to 50% by weight.
In a preferred embodiment of the present invention the water retaining particles have a volume/surface average particle diameter (d32) of 1 to 20 μιη, and less than 10% of the particles have a volume/surface average particle diameter of more than 25 μιη.
Preferably, the water retaining particles are microgel particles comprising:
- at least 0.5% by weight alginate, casein, whey proteins or a combination thereof;
- at least 75% by weight water; and
having a volume/surface average particle diameter (d32) of 1 to 20 μιη.
In the hard of semi-hard cheese according to the present invention, the water retaining particles are preferably alginate microgel particles, which particles comprise:
- 0.5 to 2% by weight alginate;
- at least 75% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 0.1 to 20 μιη and an internal pH of 5 to 8.
These alginate microgel particles preferably have an internal pH of 6.5 to 7.5, preferably a pH of about 7.
However, in this regard it is noted that during maturation of the cheese, the microgel particles will ultimately obtain the pH of the rest of the cheese.
The alginate microgel particles have in a preferred embodiment of the present invention a volume/surface average diameter (d32) of 1 to 10 μιη, preferably 1 to 5 μιη.
Preferably, the alginate microgel particles comprise at least 80% by weight water, more preferably 85% by weight water, even more preferably at least 90% by weight water, most preferably at least 95% by weight water.
In another preferred embodiment of the hard and semi-hard cheese of the present invention, the water retaining particles are casein microgel particles, which particles comprise:
- 0.5 to 15% by weight casein;
- at least 75% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη and a pH of 5 to 8.
The concentration calcium in the casein microgel particles is preferably at least 0.1% by weight.
In a preferred embodiment of the present invention the casein microgel particles comprise at least 75% by weight water and 2 to 15% by weight casein, preferably 8 to 10% by weight casein, most preferably about 9% by weight casein.
Preferably, at least a part of the casein of the microgel particles has been cross-linked.
This cross-linking has preferably been achieved by means of a heat-treatment, the addition of calcium, the addition of pyrophosphate and/or or by means of a treatment with a cross-linking enzyme, such as transglutaminase.
In another preferred embodiment of the hard and semi-hard cheese of present invention, the water retaining particles are whey microgel particles, which particles comprise:
- 0.5 to 15% by weight whey protein particles;
- at least 85% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη.
Preferably, the whey microgel particles comprise at least 90% by weight water, more preferably 95% by weight water.
A fourth aspect of the present invention relates to the use of the above mentioned water retaining particles in the preparation of cheese. The amount of water retaining particles is preferably chosen such that the cheese prepared comprises at least 50% by weight water. In such as cheese preferably 15 to 50% by weight of the water is provided by the water retaining particles.
The present invention will be illustrated further by means of the following non-limiting examples. EXAMPLES
Example 1 : preparation of alginate microgel particles
The alginate microgel particles were prepared through an emulsification/internal gelation technique. To this end dry CaC03 nanoparticles (with a CaC03/alginate mass ratio of 0.1/1) were dispersed in water and sonicated for 10 minutes using a Branson Sonifier 450 (output control level 5, duty cycle 50%), to allow complete dispersion of the nanoparticles. Sodium alginate (Algin Texturas from El Bulli, Spain) was added to obtain a ratio of 1 % (w/v) and the sample was stirred using a magnetic stirrer. After complete dissolution of the alginate, GDL was added (GDL/CaC03 mol ratio of 1.98/1) and the sample was stirred for 1 more minute. The mixture was then emulsified in volume ratios up to 30% in a continuous phase of medium chain triglyceride (MCT) oil, containing 2% (w/w) PGPR as surfactant. Emulsification was performed with an Ultra Turrax (IkaR 319 T25 digital) at 10,000 rpm for 10 minutes. The samples were mildly agitated for 8 hours using a magnetic stirrer to prevent sedimentation and clustering of the alginate droplets during gelation. All samples were kept in closed containers and stored in a refrigerator until further analyses. The microgel particles obtained had a water content of more than 80% by weight and the average particle diameter (d32) as measured with a Mastersizer 2000 (Malvern Instruments) equipped with a Hydro 2000G large volume automated sample dispersion unit was about 10 μιη.
Example 2: preparation of casein microgel particles
Skim milk protein concentrate (obtained after micro- and ultrafiltration of skim milk) containing 14.7% by weight milk protein (of which 13.5% by weight is casein) was diluted with water to a total milk protein concentration of 9.0% by weight (8.3% by weight casein), and 0.3% by weight sodium pyrophosphate and 3.5% by weight sodium citrate was added and
stirred for 2 minutes. The mixture was added to a solution of calcium chloride (10% by weight) while stirring vigorously using a turrax for 2 minutes. Subsequently, the casein gel particles were left to precipitate. The particles were kept in the calcium chloride solution for 24 hours to increase the firmness of the particles. Next, the suspension with the particles was heated for five minutes at 85°C. After cooling, the particles were separated from the solution. The water content of the particles was 87% by weight and the average particle diameter (d32) as measured with a Mastersizer 2000 (Malvern Instruments) equipped with a Hydro 2000G large volume automated sample dispersion unit was about 15 μιη. Example 3 : preparation of whey microgel particles
Whey protein micro particles (MPs) were made by first dissolving whey protein isolate (WPI) (BIPRO, DAVISCO Food International Inc., Le Sueur, MN) in water to form a 40% w/w dispersion. The dispersion was stirred with an overhead mixer for at least 2 h at room temperature and then further mixed with a magnetic stirrer for at least 16 h at 4 °C. After that, the WPI dispersion was centrifuged at 1000 rpm for 10 min at 20 °C. Subsequently, the dispersion was placed in a bowl mixer (type W50) that was connected to a Brabender Do- corder E330 (Brabender OHG, Duisburg, Germany). At this moment heated samples were heated with water of 95 °C from a water bath. Within the mixer the dispersion was mixed for 5 min at 0 rpm, 5 min at 5 rpm and 40 min at 200 rpm. After mixing, the mixer was cooled with water of 4 °C for approximately 5 min and then the fresh MPs were taken out. The obtained fresh MPs were placed in a 50 °C oven (Termaks) for 2 days and then ground with an ultracentrifuge mill (Retsch ZM 1000). The mill had a 24-tooth stainless steel rotor to which an 80 μιη sieve was attached. The rotor was operated at 15,000 rpm for 120 s. After the grinding, standard MP were obtained.
To obtain different MP's, DTT was added in different amounts up to 40 mM to the 40% w/w WPI emulsion and mixed for 30 minutes at room temperature. The water holding capacity (WHC) of the MPs was measured by centrifuging a 10% w/w dispersion (Eppendorf centrifuge 5424, VSL, Delft, The Netherlands) at 3000 rpm for 20 min to form a pellet and a supernatant. The supernatant was decanted and the pellet was weighted. From the weight difference between the dry MPs (oven 24 h at 105 C) and the formed pellet the WHC (g water/g dry material) was calculated.
WHC
• Material Concentration solution (g water/g dry material)
Unheated" Heated"
MPs 3.7 (± 0.2) 5.4 (± 0.5)
10 mM 5.4 (± 0.07) 6.8 (± 0.1)
MPs + DTT 20 mM 6.2 (± 0.2) 7.6 (± 0.2)
40 mM 7.4 (± 0.05) 11 (± 0.05)
From the figure and the table above it is clear that the reaction with DTT enhances water holding by the MP's. Water contents of the particles of over 90% could be obtained.
Example 4: preparation of a low fat semi-hard cheese A low fat (30+) semi hard cheese was made following a normal procedure as known by cheese makers. We started with 10 1 skimmed milk with 2.3% fat. Casein micro particles were prepared as described in example 2. The micro particles contained 9%w protein (mainly casein) and 87%w water. The average particle diameter (d32) was 15 μιη. Micro particles were added to the cheese milk before rennetting in different amounts: 5% (w/w) and 10%(w/w) of wet particles. From the curd we formed 4 small cheeses of 250-300 grams. After brining the cheeses were immediately wrapped in foil to avoid drying. The cheeses were stored at 14°C for 6 weeks. The addition of the micro particles resulted in an increased moisture content.
However, the texture of the cheese was not recognizable changed, it was not softer as is expected for a cheese with a higher moisture content.
In this example the alginate microgel particles according to the present invention were used in the preparation of fondue cheese, i.e. a semi hard type of cheese, with an increased water content. In this example two types of alginate microgel particles were used, namely relatively soft particles (0.50% alginate) and hard particles (1.25% alginate) prepared according to the
method described in example 1.
Conventional fondue cheese was mixed at the lowest speed and heated to 60°C with a
Thermomix for 1 minute. 5% Na-caseinate EM7, the alginate particles and/or water was added. Mixing was continued for 6 minutes at 60°C. The melted cheese was immediately poured into plastic cups, cooled for 10 minutes at room temperature. The cup was capped and stored at 7°C. The reference cheese composition (containing 5% EM7, no extra water) was 15.9 % fat, 18.6% protein, pH 5.72, 2.85% starch, and 54.4 % water. Other samples contained more water as such or added as alginate microgel particles. Cheeses were removed from the cup and a compression test with a Texture Analyzer (TA.XT plus) was performed. Strain Rate 1%/sec and a maximum strain of 70.0%. The force at 3 mm compression was used as a measure of the hardness of the cheese. For all samples this was within the linear response during compression. All measurements were done in triple. Results of cheese hardness (force at 3 mm compression) as a function of water content are shown in the Figure 1 below. With an increasing water content, the hardness of the cheese clearly decreased. When the water was added in the form of alginate microgel particles, the force needed to compress the cheese by 3 mm was higher than one would have expected.
Claims
1 Method for preparing hard or semi-hard type cheese, comprising the steps of:
a. providing a cheese milk composition, which composition comprises:
- 40 to 90% by weight water;
at least 2.5% by weight dairy proteins; and
at least 0.5 % by weight lipids;
b. letting the dairy proteins coagulate under the influence of a coagulant or acid, such that curd is formed;
c. forming a hard or semi-hard cheese from the curd;
wherein, in total at least 5% by weight of water retaining particles are added to the cheese milk composition and/or curd, which water retaining particles have a volume/surface average particle diameter (d32) of 1 to 20 μιη and wherein said water retaining particles comprise at least 75% by weight water; such that the cheese obtained comprises at least 50% by weight water.
2. Method according to claim 1, wherein 15 to 50% by weight of the total amount of water in the cheese obtained is present in the water retaining particles, more preferably 18 to 50% by weight.
3. Method according to claim 1 or 2, wherein the water retaining particles comprise at least 80% by weight water, preferably at least 85% by weight water, more preferably at least 90% by weight water, most preferably at least 95% by weight water.
4. Method according to any of the claim 1-3, wherein the water retaining particles have a volume/surface average particle diameter (d32) of 1 to 20 μιη and wherein less than 10% of the particles have a volume/surface average particle diameter of more than 25 μιη.
5. Method according to any of the claims 1-4, wherein at least 80% by weight of the dairy proteins of the cheese milk composition of step a) is casein.
6. Method according to any of the claims 1-5, wherein the water retaining particles are
microgel particles comprising:
- at least 0.5% by weight alginate, casein, whey proteins or a combination thereof;
- at least 75% by weight water; and
have a volume/surface average particle diameter (d32) of 1 to 20 μιη.
7. Method according to any of the claims 1-6, wherein the water retaining particles are
alginate microgel particles, which particles comprise:
- 0.5 to 2% by weight alginate;
- at least 75% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη and an internal pH of 5 to 8.
8. Method according to claim 7, wherein the alginate microgel particles have an internal pH of 6.5 to 7.5, preferably a pH of about 7.
9. Method according to claim 7 or 8, wherein the alginate microgel particles have a
volume/surface average diameter (d32) of 1 to 10 μιη.
10. Method according to any of the claims 7-9, wherein the alginate microgel particles
comprise at least 85% by weight water, preferably at least 90% by weight water, more preferably at least 95% by weight water.
11. Method according to any of the claims 1-6, wherein the water retaining particles are casein microgel particles, which particles comprise:
- 0.5 to 15% by weight casein;
- at least 75% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη and a pH of 5 to 8.
12. Method according to claim 11, wherein the concentration calcium in the casein microgel particles is at least 0.1% by weight.
13. Method according to claim 11 or 12, wherein the casein microgel particles comprise at least 75% by weight water and 2 to 15% by weight casein, preferably 8 to 10% by weight casein, most preferably about 9% by weight casein.
14. Method according to any of the claims 11-13, wherein at least a part of the casein of the microgel particles has been cross-linked by means of a heat-treatment, the addition of calcium, the addition of pyrophosphate and/or a treatment with a cross-linking enzyme,
such as transglutaminase.
15. Method according to any of the claims 1-6, wherein the water retaining particles are whey microgel particles, which particles comprise:
- 0.5 to 15% by weight whey protein particles;
- at least 85% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη.
16. Hard or semi-hard cheese obtainable by the method according to any of the claims 1-15.
17. Hard or semi-hard cheese comprising:
- at least 20% by weight casein;
- less than 30% by weight lipids;
- at least 50% by weight water, wherein 15 to 50% by weight of the total amount of water is present in the cheese in water retaining particles, which particles have a volume/surface average particle diameter (d32) of 1 to 20 μιη and wherein said water retaining particles comprise at least 75% by weight water.
18. Hard or semi-hard cheese according to claim 17, wherein 15 to 50% by weight of the total amount of water in the cheese obtained is present in the water retaining particles, more preferably 18 to 50% by weight.
19. Hard or semi-hard cheese according to claim 17 or 18, wherein the water retaining particles comprise at least 80% by weight water, preferably at least 85% by weight water, more preferably at least 90% by weight water, most preferably at least 95% by weight water.
20. Hard or semi-hard cheese according to any of the claims claim 17-19, wherein the water retaining particles have a volume/surface average particle diameter (d32) of 1 to 20 μιη and wherein less than 10% of the particles have a volume/surface average particle diameter of more than 25 μιη.
21. Hard or semi-hard cheese according to any of the claims 17-20, wherein the water retaining particles are microgel particles comprising:
- at least 0.5% by weight alginate, casein, whey proteins or a combination thereof;
- at least 75% by weight water; and
have a volume/surface average particle diameter (d32) of 1 to 20 μιη.
22. Hard or semi-hard cheese according to any of the claims 17-21, wherein the water retaining particles are alginate microgel particles, which particles comprise:
- 0.5 to 2% by weight alginate;
- at least 75% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη and an internal pH of 5 to 8.
23. Hard or semi-hard cheese according to any of the claim 22, wherein the alginate microgel particles have an internal pH of 6.5 to 7.5, preferably a pH of about 7.
24. Hard or semi-hard cheese according to claim 22 or 23, wherein the alginate microgel
particles have a volume/surface average diameter (d32) of 1 to 10 μιη, preferably 1 to 5 μιη.
25. Hard or semi-hard cheese according to any of the claims 22-24, wherein the alginate
microgel particles comprise at least 80% by weight water, preferably at least 85% by weight water, more preferably at least 90% by weight water, most preferably at least 95% by weight water.
26. Hard or semi-hard cheese according to any of the claims 17-21, wherein the water retaining particles are casein microgel particles, which particles comprise:
- 0.5 to 15% by weight casein;
- at least 75% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη and a pH of 5 to 8.
27. Hard or semi-hard cheese according to claim 26, wherein the concentration calcium in the casein microgel particles is at least 0.1% by weight.
28. Hard or semi-hard cheese according to claim 26 or 27, wherein the casein microgel
particles comprise at least 75% by weight water and 2 to 15% by weight casein, preferably 8 to 10% by weight casein, most preferably about 9% by weight casein.
29. Hard or semi-hard cheese according to any of the claims 26-28, wherein at least a part of the casein of the microgel particles has been cross-linked by means of a heat-treatment, the
addition of calcium, the addition of pyrophosphate and/or a treatment with a cross-linking enzyme, such as transglutaminase.
30. Hard or semi-hard cheese according to any of the claims 17-21, wherein the water retaining particles are whey microgel particles, which particles comprise:
- 0.5 to 15% by weight whey protein particles;
- at least 85% by weight water; and
wherein the microgel particles have a volume/surface average diameter (d32) of 1 to 20 μιη.
31. Hard or semi-hard cheese according to claim 30, wherein the whey microgel particles comprise at least 90% by weight water, preferably 95% by weight water.
32. Use in the preparation of cheese, of water retaining microgel particles comprising:
- at least 0.5% by weight alginate, casein, whey proteins or a combination thereof;
- at least 75% by weight water; and
having a volume/surface average particle diameter (d32) of 1 to 20 μιη.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2011654 | 2013-10-21 | ||
| PCT/NL2014/050719 WO2015060715A1 (en) | 2013-10-21 | 2014-10-15 | Hard and semi-hard cheese comprising water retaining particles, a method for preparing such hard or semi-hard cheese, and use of such particles in the preparation of cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP3060064A1 true EP3060064A1 (en) | 2016-08-31 |
Family
ID=50190643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP14790779.4A Withdrawn EP3060064A1 (en) | 2013-10-21 | 2014-10-15 | Hard and semi-hard cheese comprising water retaining particles, a method for preparing such hard or semi-hard cheese, and use of such particles in the preparation of cheese |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP3060064A1 (en) |
| WO (1) | WO2015060715A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4040948A1 (en) * | 2019-10-10 | 2022-08-17 | Chr. Hansen A/S | Control of eyes formation in swiss type cheese and continental cheese type |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0427310A1 (en) * | 1989-11-07 | 1991-05-15 | Unilever N.V. | Dairy products |
| WO1992006598A1 (en) * | 1990-10-23 | 1992-04-30 | Kraft General Foods, Inc. | Non-fat natural cheese |
| WO1995001729A1 (en) * | 1993-07-09 | 1995-01-19 | Fmc Corporation | Reduced fat cheese and method for making |
| EP1688043A1 (en) * | 2005-02-01 | 2006-08-09 | Friesland Brands B.V. | Low-fat cheese |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19964370B4 (en) * | 1999-02-16 | 2006-05-11 | Huss, Manfred | Preparation of a foamed whey protein product |
| DE102008064203A1 (en) * | 2008-12-22 | 2010-09-02 | Burger, Martin | Device and method for microgelation Microparticulation of filtration retentates |
-
2014
- 2014-10-15 EP EP14790779.4A patent/EP3060064A1/en not_active Withdrawn
- 2014-10-15 WO PCT/NL2014/050719 patent/WO2015060715A1/en not_active Ceased
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0427310A1 (en) * | 1989-11-07 | 1991-05-15 | Unilever N.V. | Dairy products |
| WO1992006598A1 (en) * | 1990-10-23 | 1992-04-30 | Kraft General Foods, Inc. | Non-fat natural cheese |
| WO1995001729A1 (en) * | 1993-07-09 | 1995-01-19 | Fmc Corporation | Reduced fat cheese and method for making |
| EP1688043A1 (en) * | 2005-02-01 | 2006-08-09 | Friesland Brands B.V. | Low-fat cheese |
Non-Patent Citations (1)
| Title |
|---|
| See also references of WO2015060715A1 * |
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| WO2015060715A1 (en) | 2015-04-30 |
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