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WO1995009537A1 - Procede de production de fromage frais ayant une certaine fermete et etant pret a la vente - Google Patents

Procede de production de fromage frais ayant une certaine fermete et etant pret a la vente Download PDF

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Publication number
WO1995009537A1
WO1995009537A1 PCT/EP1994/003163 EP9403163W WO9509537A1 WO 1995009537 A1 WO1995009537 A1 WO 1995009537A1 EP 9403163 W EP9403163 W EP 9403163W WO 9509537 A1 WO9509537 A1 WO 9509537A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
cheese
cheesemaking
packages
prepared
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.)
Ceased
Application number
PCT/EP1994/003163
Other languages
English (en)
Inventor
Börje BREDAHL
Lars Borgudd
John Nielsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tetra Laval Holdings and Finance SA
Original Assignee
Tetra Laval Holdings and Finance SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tetra Laval Holdings and Finance SA filed Critical Tetra Laval Holdings and Finance SA
Priority to AU78534/94A priority Critical patent/AU7853494A/en
Publication of WO1995009537A1 publication Critical patent/WO1995009537A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated 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
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration

Definitions

  • the present invention relates to a method of producing and preparing for distribution soft/hard cheese, in which method milk prepared for the cheesemaking is supplied with an acidulating agent and a coagulant, and is packed in packages ready for distribution in such a manner that coagulation, as well as forming and maturing of the cheese substantially take place entirely within the packages.
  • a method of the above-described type is known from, for example, International Patent Application No. PCT/DK84/00071.
  • Feta cheese is produced in that the milk prepared for the cheesemaking is supplied with an acidulating chemical agent, whereafter the milk is packed.
  • Examples of such chemical acidulating agents as are mentioned in the International Patent Application may be glucon- ⁇ -lacton (GDL) or chemical equivalents.
  • GDL glucon- ⁇ -lacton
  • One object of the present invention is, therefore, to obviate these drawbacks which are associated with the prior art technology.
  • a further object of the present invention is to propose a method for producing ready-to-distribute soft/hard cheese on a rational, industrial scale employing existing, modern packaging machines without the consequential need for expensive retooling, reconstruction and modification of such machines.
  • Yet a further object of the present invention is to devise a method of producing ready-to-distribute soft/hard cheese of the Feta type which is consumer-friendly and easy to remove from its package at the time of consumption and which, moreover, possesses excellent consistency and flavour qualities.
  • an acidulating bacteriological agent By employing an acidulating bacteriological agent, it has proved, according to the present invention, to be possible continuously to produce and pack soft/hard cheese using already existing packaging machines of the type which both form, fill and seal packages, without any consequential need for extensive, costly retooling, reconstruction or modification of such machines.
  • the bacteriologically acidulated cheese according to the present invention exudes whey during the coagulation process within the package, which results in a slight shrinkage of the coagulated cheese, at the same time as the exuded whey forms a liquid film on the inner surfaces of the package, making it easy for the cheese to "slip" out of the package on consumption.
  • bacteriological acidulants may be cultures of mesophilic and/or thermophilic bacteria such as DVS (direct vat set), liquid cultures of the redi-set type or traditionally produced cultures.
  • the coagulation agent which may be rennet or some other type of coagulation enzyme, is added in immediate association with the filling of the milk into the packages, whereby short start-up running times for achieving stable production conditions can be obtained and unnecessary production losses of both packaging material and product will thereby be avoided.
  • the milk prepared for the cheesemaking may be a raw milk which, in a per se known manner, is concentrated by ultrafiltration and/evaporation for setting a suitable total solids content prior to the addition of the acidulating and aroma-forming bacteriological agent, but may also be so- called reconstituted milk which is produced by mixing powder of skimmed milk or whole milk with water to a suitable total solids content.
  • reconstituted milk is produced by mixing powder of skimmed milk or whole milk with water to a suitable total solids content.
  • the milk prepared for the cheesemaking process may, in the method according to the present invention, also be supplied with other selected additives for cheesemaking, such as salt, flavourings, colorants, preservatives etc.
  • the Drawing shows a schematic flow diagram comprising three stages - A, B and C, respectively, which are integrated with one another to form a continuous process line following which the method according to the present invention produces and prepares for distribution cheese of soft/hard consistency.
  • the process runs in sequence through stages A - C in the direction intimated by the arrows shown on the Drawing.
  • Stage A symbolizes a concentration stage comprising an apparatus of per se known type for ultrafiltration and/or evaporation of the prepared milk which enters from the left through a conduit 1 for concentration and adjustment to suitable total solids content.
  • the concentrated milk (so-called retentate) is removed through a conduit 2 while the separated milk fraction (permeate) is led off from the process through a conduit 3.
  • Stage B symbolizes a process stage in which the incoming concentrated milk through conduit 2 is heat treated (pasteurized) and thereafter supplied with an acidulating agent which, according to the invention, should be a bacteriological culture or of bacteriological origin.
  • an acidulating agent which, according to the invention, should be a bacteriological culture or of bacteriological origin.
  • other additives selected for the cheesemaking process such as salt, favouring substances, preservatives etc., are also added if such are desired or needed in order to give the cheese the intended quality.
  • the heat treated milk is removed or led off from stage B through a conduit 4 which is connected to stage C.
  • Stage C symbolizes the packaging stage of the process where the milk entering through the conduit 4 is packed in packages ready for distribution, employing a conventional packaging machine which preferably both forms, fills and seals the packages 5.
  • stages A - C are shown as separate process stages and may be carried out as such, but according to one preferred embodiment of the present invention, at least that part of stage B where the coagulant is added may be incorporated with stage C in order to add coagulation agent in immediate association with the packaging operation.
  • the procedure is as follows in accordance with the illustrated process line.
  • Pasteurized, standard or possibly homogenized milk entering through the conduit 1 is concentrated at stage A by ultrafiltration to a total solids content of 35 - 60%.
  • the concentrated milk (the retentate) is incubated at 25 - 45°C for 5 to 24 hrs.
  • the acidulating agent is supplied to the retentate and, after incubation, other selected additives such as salt, at pH of less than 4,8.
  • the milk is led through the conduit 4 to stage C where the coagulation agent, for example rennet, is added in connection with the milk's being packed into ready-to- distribute packages.
  • the packed milk is stored in warm storage at 20 - 50°C for 1 to 3 days and is then stored in maturing stores at 5 - 10°C prior to consumption.
  • the milk prepared for the cheesemaking may be so-called reconstituted milk, i.e. a mixture of water and powder of skimmed milk or whole milk at a suitable total solids content, in which event the same procedure as above is followed, but excluding concentration stage A.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention se rapporte à un procédé de production et de préparation pour la vente de fromage frais ayant une certaine fermeté, consistant à concentrer (en A) le lait préparé pour la fabrication du fromage, à lui ajouter un agent acidulant ainsi qu'un coagulant (en B) et à le conditionner (en C) dans des emballages (5) prêts à la vente, de telle manière que la coagulation ainsi que la formation et la maturation du fromage ont essentiellement lieu à l'intérieur de l'emballage (5). Pour faire en sorte qu'il y ait une production continue de fromage en utilisant les machines à emballer modernes déjà existantes sans procéder à une quelconque modification importante de leur conception, et pour donner au fromage produit des qualités de goût et de consistance supérieures de même que des propriétés supérieures de conditionnnement afin qu'il puisse être retiré correctement de son emballage au moment de la consommation, on utilise comme agent acidulant ci-dessus mentionné une culture d'une bactérie mésophile et/ou thermophile, par exemple, une culture à prise directe en cuve ou liquide du type redi-set, ou une culture produite traditionnellement.
PCT/EP1994/003163 1993-10-01 1994-09-21 Procede de production de fromage frais ayant une certaine fermete et etant pret a la vente Ceased WO1995009537A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU78534/94A AU7853494A (en) 1993-10-01 1994-09-21 A method of producing ready-to-distribute soft/hard cheese

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE9303211A SE9303211L (sv) 1993-10-01 1993-10-01 Sätt att framställa distributionsfärdig mjuk/hård ost
SE9303211-8 1993-10-01

Publications (1)

Publication Number Publication Date
WO1995009537A1 true WO1995009537A1 (fr) 1995-04-13

Family

ID=20391283

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1994/003163 Ceased WO1995009537A1 (fr) 1993-10-01 1994-09-21 Procede de production de fromage frais ayant une certaine fermete et etant pret a la vente

Country Status (5)

Country Link
AU (1) AU7853494A (fr)
SE (1) SE9303211L (fr)
TN (1) TNSN94096A1 (fr)
WO (1) WO1995009537A1 (fr)
ZA (1) ZA947669B (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998010661A1 (fr) * 1996-09-13 1998-03-19 Tetra Laval Holdings & Finance S.A. Procede de fabrication de fromage et de preparation du meme en vue de sa distribution
CN1309180C (zh) * 2001-04-19 2007-04-04 硅系统设计公司 在电网上的点到多点系统中用于多路访问和传输的方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2360258A1 (fr) * 1976-08-02 1978-03-03 Nestle Sa Soc Ass Tech Prod Procede de fabrication de fromages
WO1985000501A1 (fr) * 1983-07-28 1985-02-14 Jens Peter Hansen, Aarhus A/S Procede de production de fromage en portions
FR2627061A1 (fr) * 1988-02-15 1989-08-18 Prosperite Fermiere Coop Laiti Procede de fabrication de fromage a partir de poudre de retentat et fromages obtenus
EP0484727A1 (fr) * 1990-11-07 1992-05-13 Tetra Laval Holdings & Finance SA Procédé de fabrication d'un fromage et sa préparation pour distribution
EP0484728A1 (fr) * 1990-11-07 1992-05-13 Tetra Laval Holdings & Finance SA Procédé de fabrication d'un fromage et sa préparation pour distribution
WO1993020704A1 (fr) * 1992-04-10 1993-10-28 Ørum Sogns Udviklingsmejeri Procede de preparation de fromage
WO1994024879A1 (fr) * 1993-04-27 1994-11-10 Unilever N.V. Fromage moule et procede de production

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2360258A1 (fr) * 1976-08-02 1978-03-03 Nestle Sa Soc Ass Tech Prod Procede de fabrication de fromages
WO1985000501A1 (fr) * 1983-07-28 1985-02-14 Jens Peter Hansen, Aarhus A/S Procede de production de fromage en portions
FR2627061A1 (fr) * 1988-02-15 1989-08-18 Prosperite Fermiere Coop Laiti Procede de fabrication de fromage a partir de poudre de retentat et fromages obtenus
EP0484727A1 (fr) * 1990-11-07 1992-05-13 Tetra Laval Holdings & Finance SA Procédé de fabrication d'un fromage et sa préparation pour distribution
EP0484728A1 (fr) * 1990-11-07 1992-05-13 Tetra Laval Holdings & Finance SA Procédé de fabrication d'un fromage et sa préparation pour distribution
WO1993020704A1 (fr) * 1992-04-10 1993-10-28 Ørum Sogns Udviklingsmejeri Procede de preparation de fromage
WO1994024879A1 (fr) * 1993-04-27 1994-11-10 Unilever N.V. Fromage moule et procede de production

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
J. ERIKSON: "New Technology applied to cheese production", FOOD TECHNOLOGY IN NEW ZEALAND, vol. 20, no. 6, 1985, pages 29 - 36 *
K. SHAMMET ET AL.: "Effect of acidification and heat treatment on the quality of white soft cheese from ultrafiltered whole milk retentate", MILCHWISSENSCHAFT., vol. 47, no. 9, 1992, MUNCHEN DE, pages 553 - 557 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998010661A1 (fr) * 1996-09-13 1998-03-19 Tetra Laval Holdings & Finance S.A. Procede de fabrication de fromage et de preparation du meme en vue de sa distribution
US6103277A (en) * 1996-09-13 2000-08-15 Tetra Laval Holdings & Finance S.A. Method of producing a cheese and preparing same for distribution
CN1309180C (zh) * 2001-04-19 2007-04-04 硅系统设计公司 在电网上的点到多点系统中用于多路访问和传输的方法

Also Published As

Publication number Publication date
TNSN94096A1 (fr) 1995-04-25
ZA947669B (en) 1995-05-16
SE9303211D0 (sv) 1993-10-01
AU7853494A (en) 1995-05-01
SE9303211L (sv) 1995-04-02

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