JPH0235037A - Production of cheese curd and cheese - Google Patents

Abstract

PURPOSE:To obtain various kinds of cheese such as cheese of fresh type or cheese of fermented and aged type by cooling ultrafiltered and concentrated milk, adjusting the milk to proper pH, adding lab and a starter of lactic acid bacteria, rapidly heating and coagulating. CONSTITUTION:(A) Milk or processed product of milk is ultrafiltered, made into concentrated milk preferably by 2-6 times, the concentrated milk is cooled to <=15 deg.C, adjusted to pH 4.8-5.8, (B) lab and a starter of lactic acid bacteria are added to the resulting material, which is immediately mixed with (C) Permeate (diluted substance thereof with warm water) occurring in the ultrafiltration and the mixture is heated to 25-85 deg.C and coagulated to give the aimed cheese.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for continuously producing curds used in the production of various types of cheese, and more specifically to a method for continuously producing curds used in the production of various types of cheese, and more specifically, a method for producing acids using a lactic acid bacteria starter necessary for producing curds. by ultrafiltration without requiring time for the reactions necessary for production and coagulation by milk-clotting enzymes (the primary enzymatic reaction for the conversion of kappa-casein to bulk-kappa-casein). The present invention relates to a method for instantaneously and continuously preparing cheese curd from concentrated milk and a method for manufacturing cheese using the same.

Traditionally, cheese curd is prepared by adding lactic acid bacteria starter and milk-clotting enzyme to milk, and skillfully utilizing the functions of each. However, the preparation method requires precise curd-making conditions and skill specific to each type of cheese. Furthermore, there is a problem in that so-called curd making from the addition of lactic acid bacteria starter and milk-clotting enzyme to coagulation-type packing requires a long time. There is also the problem that in order to process large quantities, manufacturing is limited by the use of large equipment such as bats and the hatch method. In addition, in order to solve such problems, we use concentrated milk and ultrafiltration holes,
Attempts have been made to continuously produce cheese curd by low-temperature rennet action (the above-mentioned primary enzymatic reaction), and some have been carried out on a production scale, but none of them have been able to solve the above problems. is the current situation.

That is, U F (Ultrafiltration
means ultrafiltration, hereinafter referred to as rUFJ)fl
The production of cheese using condensed milk began with the French patent for the MMV method (French patent 205212H1971). Recently, Publication No. 59-501932,
In the method of continuously preparing cheese curd from UF concentrated milk, lactic acid bacteria starter and milk clotting enzyme are added to uF ty4 condensed milk, and the mixture is sequentially solidified in a certain number of containers and then discharged, so to speak, in small batches. Alternatively, they have announced that they have achieved continuous production using a belt conveyor system, which takes the time required for coagulation using milk-clotting enzymes.

Also, U.S. Patent 4,689,234 (
OF and D after partial acidification as in 1987, 8, 25).
F (Diafiltration, hereinafter referred to as DF) Rennet is added to concentrated milk whose pH has been lowered using a lactic acid bacteria starter, and the mixture is fed to a continuous card former to form a card without heating.

However, these methods require coagulation time using milk-clotting enzymes, and since the concentrated milk is coagulated as it is, it is necessary to remove water after forming the curd, such as cutting and shoeing, in order to discharge the whey. Become. Furthermore, U
It is very difficult to discharge whey from a curd made by coagulating F-concentrated milk with a milk-clotting enzyme because the whey is trapped in the curd.

For this reason, U.S. Patent 4,401,679 (1983,
8, 30) and Japanese Patent Publication No. 61-88839, methods have been proposed in which the moisture content is reduced to a predetermined level by evaporation after concentration.

Also, Special Publication No. 52-41346, U, S, P, 3,
653,919 is U F > y4 Evaporated concentrated milk that is not condensed milk is treated with rennet at 25°C for 12 minutes to sufficiently cause the primary enzyme reaction, and then the temperature is lowered to 7°C. A method is proposed in which the curd is then coagulated in a calcium chloride solution at a temperature of 25-45°C.

On the other hand, as a method for continuously manufacturing cards, the Dutch Ede process (J, IJbbels,
J, T, van Linde: XVI Int, D
airy Congr, C, 185 (1962)),
America's Montour process (J
, E.Montoure: Proc., 31st.

Ann, Mtg, Wash, 5tate Univ, I
N5t, Dairy, 56-60 (1962), etc., Berridge (N, J, Berridge:
Dairy Engng.

80(3)75. (4)130. (5)161. (6)
207 (1963)] which utilizes the effect of low-temperature rennet, and the French tlutin-Steine process, in which concentrated milk is subjected to the effect of low-temperature rennet.
s (Dairy Ind., 30(9), 709(1)
965), 31 (7), (1966), Mil
k Ind, (2) (1967), Canada
nDairy & Ice Cream J,, (3
), (1967)) as the Paracurd'' method,
Published in 1946 (U, S, P, 3,899,596
and U, S, P, 3,616,536). In this method, concentrated milk whose pH has been lowered to a certain level by a lactic acid bacteria starter is subjected to the action of rennet at a low temperature, and then mixed with a certain amount of hot water and heated.

This method requires maintenance of the culture time using the lactic acid bacteria starter, cooling for rennet treatment, maintenance of the time required to complete the primary enzyme reaction, etc. In addition, in order to save culture time with lactic acid bacteria, direct acidification by adding acid is also carried out in Japanese Patent Publication No. 48-37829 and US Patent Application No. 11K1200.
684, in which acid addition is carried out at a low temperature, but there is a problem that it is not suitable for continuous use, as it has to be heated in a stationary state.

The present invention was developed in view of the above-mentioned problems found in cheese manufacturing methods using milk-clotting enzymes and lactic acid bacteria starters, and was developed in view of the above-mentioned problems in cheese manufacturing methods using milk-clotting enzymes and lactic acid bacteria starters. The action time of milk-clotting enzyme and pH 3 due to lactic acid bacteria starter
Preparation of cheese curd and cheese using the same for producing curd for use in various cheeses from UF concentrated milk in a very short period of time and continuously without requiring preparation time The objective is to provide a manufacturing method for.

Therefore, in the present invention, the milk-clotting enzyme and the lactic acid bacteria starter do not need to be used for curd formation, but are intended to be used only to suitably ripen various cheeses and improve their flavor and texture.

In addition, in some cases, the present invention enables cheese production without using either or both of milk-clotting enzymes and lactic acid bacteria starters, and aims to develop new types of cheese and overcome deficiencies found in conventional cheese production methods. That is.

The characteristic of the cheese curd preparation method according to the present invention is that the pH of the ultrafiltration pores is adjusted to 4.8 to 5.8 in a short time, and the pH is raised without adding milk clotting enzyme or lactic acid bacteria starter. To increase the temperature, the permeate (permeate) separated during ultrafiltration or its diluted solution is heated and mixed with the ultrafiltration pores, and the temperature is instantly raised to 25 to 85 °C. The purpose is to produce cheese by obtaining cheese curd by coagulating it by heating.

In the present invention, first, milk as a raw material and processed milk using milk as a main raw material are sterilized by a conventional method, and then subjected to ultrafiltration and Guyafiltration (DF: Diafiltration).
n) or by concentrating only by ultrafiltration to obtain about 2 to 6 times the concentrated milk, and after cooling the concentrated milk to below 15°C, add lactic acid, citric acid, etc. to prevent the formation of curd. Add acid to adjust the pH to 4.8 to 5.8, and add lactic acid bacteria starter and milk-clotting enzyme for ripening depending on the type of cheese. bamiate or its diluted solution at 45%
While heating to ~95℃ and mixing, the product temperature immediately after mixing is 2.
The temperature is instantaneously raised to 5 to 85°C to solidify and produce a curd. In this case, depending on the type of cheese, the concentration ratio, the degree of DF, the type and amount of acid to be added, the amount of milk-clotting enzyme, the amount of water added to permeate for heating and the temperature and mixing amount,
Adjust the temperature of the card as appropriate.

The purpose of adding the milk-clotting enzyme and lactic acid bacteria starter here is not to coagulate concentrated milk, but rather to sterilize milk or processed milk made from milk raw materials by a conventional method, and then use concentrated milk obtained by UF and DF. The purpose is to ripen it, not to solidify it, but to obtain a good flavor and texture. Therefore, in the present invention, it is important to immediately raise the temperature as described above to coagulate the concentrated milk after adding the milk-clotting enzyme to the concentrated milk.

Regarding the adjustment method for obtaining a good coagulating curd without adding milk-clotting enzyme, the applicant of the present invention previously disclosed a patent application filed in 1983-
As shown in No. 241972.

Therefore, in the present invention, because it is necessary to obtain suitable ripening in the manufacturing process and improve the flavor and structure of the cheese, the curd is added just before the curd is produced so that uniform addition can be obtained.

It is also possible to add lactic acid bacteria starter during ultrafiltration concentration and use this time period to lower pi-1 to a certain level in advance, or to concentrate lactic acid bacteria starter.

Calcium chloride,
Foods and substances that adjust ripening such as salt, mold, yeast, protein-degrading enzymes, lipolytic enzymes, fermentation regulators (potassium nitrate), etc. may be added. Further acidified warm water diluted vermeate may be used, and calcium chloride may be used to promote coagulation.

Furthermore, the solidification by instantaneous temperature rise of the concentrated milk may be performed by indirect instant heating, for example, by bringing the concentrated milk into contact with a heating plate in the form of a thin film, or by irradiating electromagnetic waves.

The curds obtained by coagulating concentrated milk in this way are processed according to the type of cheese, from fresh type to fermentation-aged type, and formed into molds.Then, they are salted and fermented using conventional methods. Thus, cheese with good flavor and texture can be obtained.

21 Corridor and Achievements The present invention can produce milk by simply adjusting the pH of ultrafiltered concentrated milk, which is a raw material for cheese, and adding milk-clotting enzyme and lactic acid bacteria starter immediately before mixing with heated permeate or its diluted solution with water. The acidification time, the primary enzyme reaction time for rennet coagulation, the coagulation time, and the curd making time for discharging whey from the curd in a well-balanced manner can be significantly shortened.

Furthermore, the difficulty of draining whey from the UF concentrated milk coagulation curd is eliminated since the curd is formed in flakes upon mixing with vermeate. Therefore, uF? Curd can be produced instantaneously and continuously by instantaneously raising the temperature of I4 condensed milk, and the concentration ratio, diafiltration ratio, type of acid, amount of rennet, pH adjustment, card temperature, Various types of cheese can be economically produced with simple equipment by changing conditions such as processing after curd production.

As described above, the present invention enables concentrated milk obtained by ultrafiltration to be adjusted to a predetermined pit by adding acid, and instantaneously heated and coagulated to produce various forms of fresh milk without stagnation in each step. It is possible to switch depending on the type of cheese to fermentation and ripening type, and it is possible to prepare cheese curd continuously in a short time, which is extremely economical and useful for cheese production.

The present invention will be specifically described below with reference to Examples.

In addition, unless otherwise specified, % indicates weight %.

Example 1 Raw material whole milk 400kg (fat percentage 3.5%) at 75℃15
After sterilizing the plate in seconds, adjust the temperature to 55℃, feed it to an ultrafiltration device (Roast Boulin type, 8.8%), and bring the concentrated milk to 15℃ while continuously taking out about 4 times the amount of concentrated milk. After cooling, add lactic acid (5 times diluted) to concentrated milk.
0.8% Thermophilic lactic acid bacteria Lactobacillus bulgaricus (L, bulgaricus), Streptococcus thermophilus (S, thermophilus)
) 5% mixed lactic acid bacteria starter containing milk clotting enzyme) 1a
Add 0.003% of Nsen's Rennet to the concentrated milk using a metering pump, adjust the pit to 5.3 while mixing, and use the permeate (permeate) heated to 75°C from the ultrafiltration device. Equal amounts of the concentrated milk were supplied to a curd-forming mixing device, and the product temperature was raised to about 45° C. to instantaneously form curd. Separate the curd from this curd mixture,
The mixture was molded into a plastic shape using a kneading machine, cooled, salted, and then packaged to obtain 50 kg of mozzarella cheese with good flavor, texture, and heat meltability.

In addition, after drying the salted curd block obtained in the same way, smoking it and aging it at 10 degrees Celsius, we obtained 48 kg of flavorful, especially smooth provolone type cheese with Mi weave.
I got it.

Incidentally, it takes about 10 minutes from when concentrated milk is taken out of the ultrafiltration device to when it is molded into curd, and the time from the start of sterilization of the raw milk to the filling of cheese into molds is also the same as that of the ultrafiltration device. The capacity was 100 kg/I at 4-fold concentration (about 1.5 hours even when concentrated).

Example 2 In the same manner as in Example 1 from 400 kg of raw material modified milk (fat percentage 3.2%), the concentrated milk was cooled to 10° C. while continuously taking out 3.5 times the ultrafiltration pores, and then Mixed lactic acid bacteria starter similar to 1, containing 0.5% citric acid (10% solution) and 0.001% potassium nitrate.
．． 005% rennet (dissolved in 40 times more water)
were added to the concentrated milk using a metering pump, and while mixing, the concentrated milk at pH 5 and 6 was sequentially mixed with warm water at about 70°C (the permeated liquid discharged from the ultrafiltration device when obtaining concentrated milk). The mixture was supplied to a card-forming mixing device together with a mixture of liquid and warm water, and the temperature was raised to about 40° C. to instantaneously solidify and form a card. After separating the curd from the curd mixture, the curd was placed in a mold, followed by pressing, salting, and aging at 10° C. in a conventional manner to obtain 46 kg of gouda-type cheese with good flavor structure.

Example 3 About 2.5 times the concentrated milk obtained in the same manner as in Example 1 was added to pH 5.
, 2, add and mix 6% mixed lactic acid bacteria starter, 0.004% rennet, and 0.5% citric acid,
The instantaneous curd mixture was poured directly into a hoop placed on top of the sudare with the ultrafiltration permeate at a temperature of 65°C, and the next day it was salted and molded, and then heated at 20°C with 95% RHA.
After that, 50 kg of white mold aged cheese (Camembert type) was obtained at 10° C. for 30 days.

Next, the conventional traditional method is shown in a table as a comparative example along with the results obtained in the above examples.

Claims (2)

[Claims] (1) In a method for preparing cheese curd from milk, concentrated milk obtained by ultrafiltration of milk or milk processed products is heated to 15°C.
Cool the cooled concentrated milk to the following temperature, then adjust the pH to 4.8 to 5.8, and add milk-clotting enzyme and lactic acid bacteria starter to remove permeate or its components generated during ultrafiltration without coagulating the cooled concentrated milk. 1. A method for continuously preparing cheese curd, which comprises mixing a diluted solution with hot water temperature and instantaneously raising the temperature of the mixture to 25 to 85° C. to solidify the mixture to obtain cheese curd. (2) A method for producing cheese, which comprises preparing cheese using the cheese curd obtained by the method according to claim (1) through conventional steps after curd production.