Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
CONTINUOUS SUZME (UF WHITE) CHEESE PRODUCTION METHOD WITHOUT THE USE OF A SALT PARCHMENT (MEMBRANE)
Document Type and Number:
WIPO Patent Application WO/2019/103712
Kind Code:
A4
Abstract:
The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl2, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding salt directly to the milk retentate, without using salt membrane.

Inventors:
ARAT, Murat (Uluabat Mah. P.K. 349, Karacabey/Bursa, 16700, TR)
YAMANE, Rachid (Uluabat Mah. P.K. 349, Karacabey/Bursa, 16700, TR)
Application Number:
TR2018/050485
Publication Date:
September 26, 2019
Filing Date:
September 12, 2018
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
SÜTAŞ SÜT ÜRÜNLERİ ANONİM ŞİRKETİ (Uluabat Köyü, Karacabey/Bursa, TR)
International Classes:
A23C19/032
Attorney, Agent or Firm:
BİLEN SINAİ MÜLK. HİZ. DAN. MÜH. İTH. İHR. TİC. LTD. ŞTİ. (Hüdavendigar Mah. Bent Cad. No:163/B, Osmangazi/Bursa, TR)
Download PDF:
Claims:
AMENDED CLAIMS

received by the International Bureau on 02 September 2019 (02.09.2019)

1. The invention is related to a SUZME (UF white) cheese production method characterized in that; it comprises the below mentioned steps;

a) Continuously mixing the milk retentate and adding CaCl2,

b) Adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and c) Adding salt directly to the milk retentate, without using salt membrane. d) The coagulant is added to the milk retentate,

e) The containers are filled with the concentrated mixture,

f) Coagulation is carried out between 20 to 40 minutes

g) The cheese is incubated at 28.0-32.0°C degrees in order to reach the 4.40-4.80 pH

h) Storing between the range of +4 to +8°C degrees and between 1 to 7 days.

2. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; said salt is incubated into milk retentate as brine, prior to coagulation.

3. A SUZME (UF white) cheese production method according to claim 2, characterized in that; at the final stage the cheese comprises salt, between 1%- 5% by weight.

4. A SUZME (UF white) cheese production method according to claim 2, characterized in that; at the final stage the cheese comprises salt, between 1 ,5%- 2,2% by weight.

5. A SUZME (UF white) cheese production method according to claim 2, characterized in that; the brine is prepared by means of a microfiltration process that comprises pasteurization.

6. A SUZME (UF white) cheese production method according to claim 2, characterized in that; the brine is prepared with a serial pasteurization process inside a double jacket vessel.

7. A SUZME (UF white) cheese production method according to claim 5 or 6, characterized in that; the brine is prepared with salt content between 15-28 Baume.

8. A SUZME (UF white) cheese production method according to claim 5 or 6, characterized in that; brine is prepared with salt content between 18-22 Baume.

9. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; said salt is added to milk retentate as dry salt following coagulation.

10.A SUZME (UF white) cheese production method according to claim 9, characterized in that; the salt is added onto the coagulated retentate surface by being sprinkled homogenously.

11. A SUZME (UF white) cheese production method according to claim 9, characterized in that; said cheese comprises 1 %-5% by weight salt at the final stage.

12. A SUZME (UF white) cheese production method according to claim 9, characterized in that; said cheese comprises 1 ,5%-2,5% by weight salt at the final stage.

13. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; said salt is NaCI.

14. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; CaCI2 is added prior to or during direct salting process in order to provide the controlling of the correct mineralization - demineralization of

14 retentate milk prior to the addition of salt and during the addition of salt respectively.

15. A SUZME (UF white) cheese production method according to claim 1 or claim 14, characterized in that; the CaCI2 solution is between the doses of 0.01 % to 0,50% by weight.

16. A SUZME (UF white) cheese production method according to claim 1 or claim 14, characterized in that; the CaCI2 solution is between the doses of 0.15% to 0.25% by weight.

17. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; the LAB starter culture is a mesophylic - thermophylic type that is resistant against salt.

18. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; the LAB starter culture is selected from Lactococcuslactis subsp. lactis, Lactococcuslactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. Bulgaricus or combinations thereof.

19. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; the LAB starter culture is formed of Lc. lactis, St. thermophilus and Lb. bulgaricus.

20. A SUZME (UF white) cheese production method according to claim 1 , characterized in that; said container has a volume between 20-2200 ml.

21. The invention is SUZME (UF white) cheese that has been produced according to any of the preceding claims.

15