Title:
INTERACTIONS BETWEEN CULTURES, COAGULANTS AND TECHNOLOGY TO INCREASE CHEESE YIELDS
Document Type and Number:
WIPO Patent Application WO/2019/137983
Kind Code:
A1
Abstract:
The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/ P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.
Inventors:
ROUSTEL SEBASTIEN (DK)
JACTAT VÉRONIQUE (DK)
MORTENSEN ULF (DK)
BRUNO VIVIANA ESTER (AR)
SAITO MICHAEL MITSUO (BR)
JACTAT VÉRONIQUE (DK)
MORTENSEN ULF (DK)
BRUNO VIVIANA ESTER (AR)
SAITO MICHAEL MITSUO (BR)
Application Number:
PCT/EP2019/050516
Publication Date:
July 18, 2019
Filing Date:
January 10, 2019
Export Citation:
Assignee:
CHR HANSEN AS (DK)
International Classes:
A23C19/068
Domestic Patent References:
| WO2000039281A2 | 2000-07-06 | |||
| WO2017111621A1 | 2017-06-29 | |||
| WO2016128476A1 | 2016-08-18 |
Foreign References:
| US20080131557A1 | 2008-06-05 | |||
| US20140170276A1 | 2014-06-19 |
Other References:
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GUINEE ET AL: "The suitability of milk from a spring-calved dairy herd during the transition from normal to very late lactation for the manufacture of low-moisture Mozzarella cheese", INTERNATIONAL DAIRY JOU, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 17, no. 2, 10 November 2006 (2006-11-10), pages 133 - 142, XP005757708, ISSN: 0958-6946, DOI: 10.1016/J.IDAIRYJ.2006.02.002
KOSIKOWSKI, F.: "Cheese and Fermented Milk Foods", 1982, F.V. KOSIKOWSKI AND ASSOCIATES, pages: 181 - 184
EL-OWNI, O.A.O; S.E. OSMAN: "Evaluation of chemical composition and yield of mozzarella cheese using two different methods of processing", PAK. J. NUTR., vol. 8, 2009, pages 684 - 687
JOSHI, N.S.; MUTHUKUMARAPPAN, K.; DAVE, R.I.: "Understanding the role of calcium in functionality of part skim mozzarella cheese", JOURNAL OF DAIRY SCIENCE, vol. 86, 2003, pages 1918 - 1926
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DAVE, R.I.; D.J. MCMAHON; C.J. OBERG; J.R. BROADBENT: "Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification", J. DAIRY SCI., vol. 86, 2003, pages 114 - 126, XP001166469, DOI: doi:10.3168/jds.S0022-0302(03)73590-5
DAVE, R.I.; P. SHARMA; D.J. MCMAHON: "Melt and rheological properties of mozzarella cheese as affected by starter culture and coagulating enzymes", LAIT, vol. 83, 2003, pages 61 - 77
SHEEHAN, J.J.; O' SULLIVAN, K.; P.GUINEE, T.: "Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese", LAIT, vol. 84, 2004, pages 551 - 566
KINDSTEDT, P.S.: "Effect of manufacturing factors, composition and proteolysis on the functional characteristics of mozzarella cheese", CRIT. REV. FOOD SCI. NUTR., vol. 33, 1993, pages 167 - 187
KINDSTEDT, P.S.; J.J. YUN, D.M. BARBANO; K.L. LARSOE: "Mozzarella cheese: Impact of coagulant concentration on chemical composition proteolysis and functional properties", J. DAIRY SCI., vol. 78, 1995, pages 2591 - 2597
KINDSTEDT, P.S.; M.R. GUO: "Recent developments in the science and technology of pizza cheese", AUST. J. DAIRY TECHNOL., vol. 52, 1997, pages 41 - 43, XP000688185
SALES, D.C.; RANGEL, A.H.N.; URBANO, S.A.; FREITAS, A.R.; TONHATI, H.; NOVAES, L.P.; PEREIRA, M.I.B.; BORBAS, L.H.F.: "Relationship between mozzarella yield and milk composition, processing factors, and recovery of whey constutuents", J. DAIRY SCI., vol. 100, 2016, pages 4308 - 4321, XP085024813, DOI: doi:10.3168/jds.2016-12392
YUN, J.J.; D.M. BARBANO; P.S. KINDSTEDT: "Mozzarella cheese: Impact of coagulant type on chemical composition and proteolysis", J. DAIRY SCI., vol. 76, 1993, pages 3648 - 3654
YUN, J.J.; D.M. BARBANO; P.S. KINDSTEDT: "Mozzarella cheese: Impact of milling pH on chemical composition and proteolysis", J. DAIRY SCI., vol. 76, 1993, pages 3629 - 3638, XP000424375
CETAA, DIAGRAMME DE FABRICATION DE PROVOLONE, 1999
GERNIGON, G.; SCHUCK, P.; JEANTET, R.: "Processing of mozzarella cheese wheys and stretchwater: A preliminary review", DAIRY SCIENCE AND TECHNOLOGY, vol. 90, 2010, pages 27 - 46
GUINEE ET AL: "The suitability of milk from a spring-calved dairy herd during the transition from normal to very late lactation for the manufacture of low-moisture Mozzarella cheese", INTERNATIONAL DAIRY JOU, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 17, no. 2, 10 November 2006 (2006-11-10), pages 133 - 142, XP005757708, ISSN: 0958-6946, DOI: 10.1016/J.IDAIRYJ.2006.02.002
KOSIKOWSKI, F.: "Cheese and Fermented Milk Foods", 1982, F.V. KOSIKOWSKI AND ASSOCIATES, pages: 181 - 184
EL-OWNI, O.A.O; S.E. OSMAN: "Evaluation of chemical composition and yield of mozzarella cheese using two different methods of processing", PAK. J. NUTR., vol. 8, 2009, pages 684 - 687
JOSHI, N.S.; MUTHUKUMARAPPAN, K.; DAVE, R.I.: "Understanding the role of calcium in functionality of part skim mozzarella cheese", JOURNAL OF DAIRY SCIENCE, vol. 86, 2003, pages 1918 - 1926
GUINEE, T.P.: "Effect of pH and calcium concentration on some textural and functional Properties of Mozzarella Cheese", JOURNAL OF DAIRY SCIENCE, vol. 85, no. 7, 2002, pages 1655 - 1669, XP055108709, ISSN: 0022-0302, DOI: doi:10.3168/jds.S0022-0302(02)74238-0
JANA, A.H.; MANDAL, P.K., MANUFACTURING AND QUALITY OF MOZZARELLA CHEESE: A REVIEW, INTERNATIONAL JOURNAL OF DAIRY SCIENCE, vol. 6, no. 4, 2011, pages 199 - 226, ISSN: 1811-9743
DAVE, R.I.; D.J. MCMAHON; C.J. OBERG; J.R. BROADBENT: "Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification", J. DAIRY SCI., vol. 86, 2003, pages 114 - 126, XP001166469, DOI: doi:10.3168/jds.S0022-0302(03)73590-5
DAVE, R.I.; P. SHARMA; D.J. MCMAHON: "Melt and rheological properties of mozzarella cheese as affected by starter culture and coagulating enzymes", LAIT, vol. 83, 2003, pages 61 - 77
SHEEHAN, J.J.; O' SULLIVAN, K.; P.GUINEE, T.: "Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese", LAIT, vol. 84, 2004, pages 551 - 566
KINDSTEDT, P.S.: "Effect of manufacturing factors, composition and proteolysis on the functional characteristics of mozzarella cheese", CRIT. REV. FOOD SCI. NUTR., vol. 33, 1993, pages 167 - 187
KINDSTEDT, P.S.; J.J. YUN, D.M. BARBANO; K.L. LARSOE: "Mozzarella cheese: Impact of coagulant concentration on chemical composition proteolysis and functional properties", J. DAIRY SCI., vol. 78, 1995, pages 2591 - 2597
KINDSTEDT, P.S.; M.R. GUO: "Recent developments in the science and technology of pizza cheese", AUST. J. DAIRY TECHNOL., vol. 52, 1997, pages 41 - 43, XP000688185
SALES, D.C.; RANGEL, A.H.N.; URBANO, S.A.; FREITAS, A.R.; TONHATI, H.; NOVAES, L.P.; PEREIRA, M.I.B.; BORBAS, L.H.F.: "Relationship between mozzarella yield and milk composition, processing factors, and recovery of whey constutuents", J. DAIRY SCI., vol. 100, 2016, pages 4308 - 4321, XP085024813, DOI: doi:10.3168/jds.2016-12392
YUN, J.J.; D.M. BARBANO; P.S. KINDSTEDT: "Mozzarella cheese: Impact of coagulant type on chemical composition and proteolysis", J. DAIRY SCI., vol. 76, 1993, pages 3648 - 3654
YUN, J.J.; D.M. BARBANO; P.S. KINDSTEDT: "Mozzarella cheese: Impact of milling pH on chemical composition and proteolysis", J. DAIRY SCI., vol. 76, 1993, pages 3629 - 3638, XP000424375
CETAA, DIAGRAMME DE FABRICATION DE PROVOLONE, 1999
GERNIGON, G.; SCHUCK, P.; JEANTET, R.: "Processing of mozzarella cheese wheys and stretchwater: A preliminary review", DAIRY SCIENCE AND TECHNOLOGY, vol. 90, 2010, pages 27 - 46
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