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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 (Boege Allé 10-12, 2970 Hoersholm, 2970, DK)
JACTAT, Véronique (Boege Allé 10-12, 2970 Hoersholm, 2970, DK)
MORTENSEN, Ulf (Boege Allé 10-12, 2970 Hoersholm, 2970, DK)
BRUNO, Viviana Ester (Cecilia Grierson 422 4 piso,Puerto Mader, CABA 1107, 1107, AR)
SAITO, Michael Mitsuo (Rodovia Visconde de Porto Seguro2860, -327 Valinhos - SP, 13278-327, BR)
Application Number:
EP2019/050516
Publication Date:
July 18, 2019
Filing Date:
January 10, 2019
Export Citation:
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Assignee:
CHR. HANSEN A/S (Boege Allé 10-12, 2970 Hoersholm, 2970, DK)
International Classes:
A23C19/068
Domestic Patent References:
WO2000039281A22000-07-06
WO2017111621A12017-06-29
WO2016128476A12016-08-18
Foreign References:
US20080131557A12008-06-05
US20140170276A12014-06-19
Other References:
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