DESCRIPTION

PROCESS FOR THE PRODUCTION OF SPREADYWHEY CHEESE AND

CREAMYWHEY CHEESE

1. Scope of the invention

The present invention mentions the development to a spread whey cheese and a creamy whey cheese, as well as, the technological process for produce them.

More specifically, this invention mention, not only, the technology and equipment necessary for the production of these products, but also the particularisations of the productive process used in the production of these whey cheese.

2. Background of the invention

The production of the traditional whey cheese result to the profit the whey, the main by-product of the cheese production.

Whit this process is possible, beyond allowing to reduce the pollutant load level associate to the whey in the Cheese Factory, allows on the other hand a economic valuation for the profit this by-product, with a high nutritional value. The whey presents a high value in soluble proteins and lactose and contends

also a residual part of casein, fat matter and minerals, resultants of losses after coagulation to the milk.

The production of the traditional whey cheese is not based in complicated or made with great industrialization/ advanced technological methods, also currently. In accordance with the place and origin of production, is possible have some modification in the technological process and in the characteristics of the product obtained.

The technological process for produce the whey cheese is based in the precipitation of soluble proteins present in the whey (immunoglobulin, α-lacto albumin β-lacto globulin), by thermal denaturalization, promoting the formation of curd grains.

The curd whey cheese that ascending to the surface, for density differential, after is removed moulded and conditioned.

In certain cases it is used, beyond the whey, an additional milk percentage of different species (cow, sheep, goat or mixture), in order to improve the incomes and the final organoleptic characteristics of the product.

The traditional whey cheese present a high nutritional value, mainly for a port proteins of high biological value and one reduced level of fat matter, a granular and cohesive texture, as well as, a typical flavour the milky product.

3. Description of the Invention

Having for base the technological process typically used in the production of the traditional whey cheese, two new concepts of whey cheese and sketch a new technology production had been developed, which include fits a set of processes and equipment, some of them defined and developed especially for the effect.

Thus is possible to distinguish the whey removal system of the curd, the homogenization and grinding system and the cooling system.

Innovative character of these new whey cheese shows, essentially, in the texture level, adjusted to spread or creamy, consonant the variety in question, completely differentiated of the texture at the traditional whey cheese, a granular texture, cohesive and not uniform.

The formularization of the spread whey cheese and the creamy whey cheese differs, nominated, to the level of the existing ratio between the amount of curd whey cheese, whey and pasteurized creams, that varies between 1 :0,15: 0,30 to 1 :0,45: 0,15, respectively.

With this different formularization will go to allow, at the final of the homogenization/grinding process, the attainment of two emulsions with distinct textures characteristics.

3.1 Spread whey cheese and Creamy Whey cheese

The present invention says respect, specifically, to the development of a new concept of whey cheese, as well as, a definition of a new technology, the equipment and process level.

The main focus of this invention is arrested with the formularization of a product that, beyond conserving the main requirements of a traditional whey cheese, in terms of flavour and nutritional value, if it differentiates in terms of its texture, its final presentation and its innovative process of attainment.

Moreover with the present invention is possible to diversify the forms of profit the whey and, consequently, to reduce the impact of the same as pollutant impact, as well a economic valuation, through the placing in the market differentiators products.

The Spread whey cheese and Creamy whey cheese are defined as a homogeneous emulsion, without separation of phases, particles in suspension, with adequate spread or creamy texture, respectively.

The Spread whey cheese and the Creamy whey cheese have as starting point the curd of Traditional Whey cheese, manufactured from a mixture of whey and milk (50: 50), which later is added to whey and pasteurized creams, in the ratio defined for each one of the varieties, 1 :0,15: 0,30 and 1 :0,45: 0,15, respectively.

To pass of the phase of concept and establish for the concrete attainment of the objectives defined in the present invention, it was necessary to select different ingredients in detail.

After realise diverse studies and assays, with different raw materials and respective ratios, was opted to incorporating creams and whey, to the curd of the traditional whey cheese.

This decision had as bedding the effective emulsifying effect that the cream and whey present, when triturated together with the curd whey cheese, allowing a perfect homogenization of the entire constituent in an emulsion.

The fusing of these ingredients in the ratios previously defined, allows to get two concepts of products that, even so present distinct characteristics in texture terms (adjusted to spread or creamy) have the following parameters in common: a homogeneous emulsion, without separation of phases and particles in suspension.

The verified modification in the texture level of both the whey cheese, are related with the using in the process different radios of curd whey cheese, whey and pasteurized creams, more properly 1 :0,15: 0,3 in the case of the Spread whey cheese and 1 :0,45: 0,15 in the case of the Creamy whey cheese.

The variety from spread a bigger ratio of fat matter is used (pasteurized creams) and a minor quantity of whey, with the objective to get an emulsion less fluid than, the emulsion gotten in the case of the Creamy whey cheese.

In the varieties with reduced fat level, called "light", it had the necessity to substitute the ingredient pasteurized cream for the soluble alimentary fibre of long chains of inulin.

With this formularization it was possible to promote, beyond the evident and intended reduction the fat matter level, the attainment of an emulsion with the same characteristics that the gotten one appealing the creams, for the fact of the fibres to hold back in its structure a significant ratio of the moistness.

This way it was possible to get an adjusted texture, preventing the exuded formation. It is basic to quantify with exactness that the ratio of all the raw materials gifts in these products, over all the alimentary fibres and whey, because these both the ingredients to have a decisive importance in the texture of the final emulsion.

In some assays effectuates throughout the present invention, it was evidenced that small oscillations of formularization, associates to the variation of these two ingredients, promoted considerable effect in the alteration of the texture, becoming it much more fluid, for example, when present in bigger concentrations that the indicated ones in the formularization.

The main parameters that characterize the invention in terms of products are:

a) Integral formularization of the product, thus a detail selection of the ingredients that compose each one of whey cheese developed;

b) Development of a specific and rigorous formularization with sight to get an the final product with the intended textural characteristics;

c) The use of pasteurized cream (with to about 60 to about 65% fat matter) and whey in its formularization, as well as, the incorporated ratio of each one of them, which was established in detail, in order that these two ingredients, allowed to get an adequate from spread or creamy emulsion, consonant the variety in question;

d) Global concept of product, which if differentiates clearly of a conventional whey cheese wants in terms of attainment technology wants in terms of the characteristics that define each one of the varieties;

e) Way of preservation - being the whey cheese a product of traditional origin, most of the time is packed in small baskets wicker or of plastic or simply involved in paper. It wants the Whey cheese To Spread wants the Creamy Whey cheese are conditioned in protective atmosphere, in a seal packing, which confers not only a bigger protection of the product at microbiological level, but also an important preservation of the characteristics physicist- chemistries of the products, nominated, the level of the oscillations of pH and moistness, as well as, of the organoleptic characteristics (flavour, texture, coloration and smell);

f) A Shelf life of 30 days, as consequence in the way of preservation related in e). The traditional whey cheese has a shelf live very reduced, in the order about

to 2 or 3 days, at temperatures of refrigeration;

g) Substitution, in the varieties with reduced level of fat matter, called by "light", the pasteurized creams for soluble alimentary fibres of long chains of inulin. The inulin is a soluble alimentary fibre that not being digested in the gastrointestinal treatment, reduce the problems associates to the constipation. Beyond this it presents a low value caloric (about to 1 to about 1 ,3 kcal/g) and in determined concentrations favours the calcium absorption and the growth and maintenance of probiotics cultures. The alimentary staple fibres enter in a relatively miniature ratio, comparatively to the creams, presenting a ratio between the curd of whey cheese and the same ones about to 1 :0,02 in the Creamy whey cheese and about to 1 :0,008 in the case of the Spread whey cheese. The use of fibres in the "light" formularization allows confers a very similar texture to that if it gets when it is appealed to the use of creams;

h) Optionally, is possible to add in the Spread whey cheese and Creamy whey cheese different ingredients (jam, spices and flavours, among others), allowing to widen the gamma of products;

Then each one of the inherent characteristics to the process of development to the products in question will be presented in bigger detail.

3.1.1 Spread whey cheese

The Spread whey cheese is characterized for being an

emulsion with adequate texture to spread, without separation of phases and dispersed particles, white coloration and milky flavour.

It detaches its innovative effect for being gotten through the mixture of traditional curd whey cheese, whey and pasteurized creams, which after homogenization and joint grinding, provides the attainment of a texture oily and adjusted to Spread.

For the effect it is proceeded the incorporation from pasteurized cream and serum, in a ratio to about 0,30:0,15, respectively, for 1 kg of curd whey cheese, with the objective to an adequate emulsion to spread, without separation of phases or particles in suspension.

The technological process of production used in the attainment of the Whey cheese To Spread is the same that the used one in the production of the Creamy Whey cheese, being the quantification of the ingredients the main factor differentiator between both products.

The main factors that describe innovative character of this product are:

a) Global formularization of the product, in terms of the selection and the quantification of ingredients that constitute it. The homogenization and grinding of the pasteurized creams and the whey, in set with the curd whey cheese, in the defined ratio, had promoted the attainment of an emulsion with adequate

texture to spread, without separation of phases and particles in suspension;

b) The use of pasteurized cream (with about to 60 to 65% fat matter) and whey in the formularization of the product, as well as, the ratio of incorporation (which the detail that was established), in way that these two ingredients, with raised emulsifying effect and efficient in the prevention of the separation of phases (exude), allowed to get an adequate emulsion to spread;

c) The concept of product, whey cheese of adequate texture to spread, obtained through the described process in a) and b);

d) To present one pH understood between 6,00 to 6,40;

e) Way of preservation, in protective atmosphere, a seal packing, in a seal packing, which confers not only a bigger protection of the product at microbiological level, but also an important preservation of the characteristics physicist-chemistries of the products, nominated, the level of the oscillations of pH and moistness, as well as, of the organoleptic characteristics (flavour, texture, coloration and smell);

f) A Shelf life of 30 days, as consequence in the way of preservation related in e). The traditional whey cheese has a shelf live very reduced, in the order about to 2 or 3 days, at temperatures of refrigeration;

g) In the variety with lesser level of fat matter it is proceeded the substitution to

the pasteurized creams for alimentary fibres of long chains of inulin, that beyond reducing the percentage of fat present in the product and promotes identical characteristics texture that the conferred ones for the creams;

h) Optionally, is possible use different ingredients (jam, spices, additives, flavour, among others), that confers to each products the inherent characteristics one of the added ingredients.

3.1.2 Creamy whey cheese

The Creamy whey cheese is characterized for being by a creamy and made velvety emulsion, without separation of phases and dispersed particles, white coloration and milky flavour.

The invention reflected, essentially, the production of a Creamy whey cheese gotten through the mixture and grinding of traditional curd whey cheese, whey and pasteurized creams, which after homogenization and grinding, provides the attainment of a creamy and made velvety texture.

With intention to get the Creamy whey cheese, a ratio was created. So for 1 kg of curd whey cheese, is necessary to use the following ratio: 0,45:0,15 of whey and pasteurized creams, respectively;

The Creamy whey cheese has the same technological process for base that the Spread whey cheese, being the main factor differentiator is the quantification of the differences ingredients that compose the formularization of the both product.

The main factors that describe innovative character of this product are: a) Global formularization of the product, in terms of the selection and the quantification of ingredients that constitute it. The homogenization and grinding of the pasteurized creams and the whey, in set with the curd whey cheese, in the defined ratio, had promoted the attainment of an emulsion with creamy texture, without separation of phases and particles in suspension;

b) The pasteurized creams (with to about 60 to 65% fat matter) and whey use in the formularization, as well as, the ratio incorporated, which was established in detail, in order that these two ingredients with raised emulsifying effect and efficient in the prevention of the separation of phases (exude) allowed to get a creamy and made velvety emulsion;

c) The concept of product, whey cheese with a creamy texture, obtained through the described process in a) and b);

d) To present one pH between 5,90 and 6,30;

e) Way of preservation, in protective atmosphere, a seal packing, in a seal packing, which confers not only a bigger protection of the product at microbiological level, but also an important preservation of the characteristics physicist-chemistries of the products, nominated, the level of the oscillations of pH and moistness, as well as, of the organoleptic characteristics (flavour, texture, coloration and smell);

f) A Shelf life of 30 days, as consequence in the way of preservation related in e). The traditional whey cheese has a shelf live very reduced, in the order about to 2 or 3 days, at temperatures of refrigeration;

g) In the variety with lesser level of fat matter it is proceeded the substitution to the pasteurized creams for alimentary fibres of long chains of inulin, that beyond reducing the percentage of fat present in the product and promotes identical characteristics texture that the conferred ones for the creams;

h) Optionally, is possible use different ingredients (jam, spices, additives, flavour, among others), that confers to each products the inherent characteristics one of the added ingredients.

4. Description of the process of production

4.1 Process of production

The present invention describes a new process of production, in terms of technology, equipment and process that allows to the accomplishment and the development of spread whey cheese and a creamy whey cheese.

Thus, for beyond the main stage of attainment of the curd of Traditional Whey cheese, that if made by the coagulation, essentially, for thermal effect (heat) and enzymatic (share of the rennet) in the proteins of the whey and milk, the

following basic steps are considered:

a) Whey removal of the curd whey cheese;

b) Homogenization and grinding of the curd and remains ingredients, in accordance with the formularizations;

c) Filling and preservation in protective atmosphere;

d) Cooling.

It is to point out that, even so the concepts of the developed products are different in texture terms; both have the same technological process for base, being the inherent formularization to each one of them the only factor differentiator.

The steps of the technological process, related previously, are distinguished as innovative and basic, in the development of the new concepts of whey cheese (to spread and to creamy) are: the whey removal, the homogenization/grinding and the cooling.

Inherent to the fact to existed in the market diverse equipment to the whey removal, to the homogenization/grinding and of the cooling of the products, that even so tested did not allow the attainment of the end item with the desired

characteristics, had the necessity of dimension a new line of works in continuous, as well to plan the layout of the production areas and packing.

In the case of the filling/preservation process was opted to the acquisition of a seal machine, a Mondini line, which allows with precision to quantify the portion to place in each one of the packing, as well as, a sealing/perfect protection of the product in question, remaining itself in such a way the characteristics predefined for the product, wants in the height of the to package, wants the long one of the period of validity of the whey cheese.

4.1.1 Production of the curd of Traditional whey cheese

For the production of Spread whey cheese and Creamy whey cheese, one is used as starting point the curd of Traditional whey cheese.

The Traditional whey cheese is manufactured, in vat cylindrical (stainless steel material), with capacity of 1000 litters, from a mixture of whey and of milk with a ratio to about 50:50, which after standardization of pH, for a value understood between 5,80 and 5,90, is added the rennet.

For thermal and enzymatic share (for the rise of the temperature and the added rennet), the denaturalization of existing proteins in the mixture occurs, which starts to be visible through the formation of small portion of matter like flock particles in the surface, of white coloration. In the final of the process we obtain grain of curd.

Between the temperature about 90 to about 100 ⁰ C, the curd whey cheese starts to ascend to the surface, for the fact it to present minor density, and to add giving itself for concluded the process of attainment of the curd.

4.1.2 Whey removal of the curd

The curd of Traditional Whey cheese is directed, for intermediary of a lobular pump and tubs in closed circuit, until the perforated carpet, where it is admitted in fine layer (in film).

In this carpet, consisting in perforated screen, it is possible draining the whey of the curd. This process is promoted until this reaches the understood a moistness level between 55 to 60%.

Being the whey, one of the determinative factors in the emulsion gotten, being able if present in bigger ratio to modify completely the characteristics of final product gotten, was developed specifically for this project a system of draining the whey of the curd, constituted of the following elements:

A perforated screen (1 mm of diameter);

A devise that allows change the velocity of the perforated screen;

A lung tank, for the accumulation of whey and in additionally, an ascending inclination, an advantage for optimizes the whey removal process.

The tank lung allows the profit of the whey freed during the draining of the curd

process, which after will be incorporated in the formularization of the product.

The remaining whey later will be sending for the line of production of Traditional whey cheese.

The invention of this system of whey removal of curd, showed sufficiently important and basic for the elaboration of all the technological process, therefore it allows to standardize the moistness level of the curd, appealing for such to a present of devise that allows change the velocity of the in the perforated carpet.

The curd with whey present in the carpet is through a perforated screw directed, for the tank, where it will proceed the homogenization and grinding from the other ingredients.

4.1.3 Homogenization and grinding of the curd

Another basic point in this process arrests with the efficient homogenization and grinding system of the curd.

Throughout the development of both products, can be evidenced that it is not indifferent to triturate separately or in set the different ingredients that make part of the formularization of them.

As if it verified in the process of standardization of the moistness level of the

curd, in the present invention, developed technological and specific equipment, of form to get a final emulsion without particles in suspension and without separation of phases (exude).

The system of homogenization and grinding is constituted by a tank with 300 litters, of double wall, an agitator and one to mixer (horizontal triturating line connected in the same), that it allow to the homogenization and the efficient grinding of the ingredients that compose each one of the new whey cheese.

The first step of this process is the admission of the curd without whey, directly to the perforated carpet for the tank.

To follow the remaining ingredients are introduced, promoting themselves it its homogenization and posterior grinding, in closed-circuit system.

For the fact of the whey cheese curd to have as main characteristic a granular texture, resultant essentially of the precipitation of proteins of whey for share of the temperature, the homogenization with the remaining ingredients is basic.

It occurs in an interval of time between the 5 to 10 minutes, to a velocity of 130 r.p.m. (rotations per minute).

For the most part of the times it is necessary to proceed to the cooling of the chemical preparation, with water, admission in the double wall of the tank, for

the fact of the curd to have at temperatures superiors to 65 ⁰ C ⁰ C, even so throughout the whey removal process of curd, it loses some thermal load.

The grinding process occurs in closed circuit, before conditions previously defined of time and temperature, about to 20 to 30 min. and about to 60 to 65 ⁰ C, respectively, and with a velocity to 3000 r.p.m.

The control of the temperature during the process becomes through a present sounding lead, present in closed circuit.

If eventually it will be necessary to cool or to heat the chemical preparation, this process is promoted by a intermediary of the double wall, to the application of water or vapour, respectively.

To get these whey cheese, with the characteristics related in the present invention, it is basic to have special attention during this step of the technological process, therefore it is through it that all the characteristics of the product are definite.

Thus it is extremely important to promote a homogenization efficient of the ingredients, as well as, the maintenance of the temperature, between 60 65 ⁰ C, during the process of grinding, for that the resultant homogeneous emulsion, without particles in suspension and separation of phases.

Temperatures of process superior to 65 ⁰ C, promote the dehydration extreme of

the curd grain, before the grinding, and the appearance of the previously described problems.

4.1.3 Filling and preservation

For the filling and the preservation of the Spread whey cheese and Creamy whey cheese one acquired a Mondini Line that include, as main equipment, a high precision filler and a sealing machine.

The chemical preparation gotten in the previous step, it is directed for the filler that present a temperature to about 65 ⁰ C.

The filler presents a scraper who allows the removal of the product that, eventually, can adhere to the walls of the same one.

For electronic programming, in the panel control of the high precision filler, it is possible to choose the recipe of the product and respective quantity to filler.

Each electronic programming represent a different product.

The filling is made a high temperature (about 65 ⁰ C); one form to guarantee and to preserve the microbiological characteristics of the product.

In a first step, the cups are admitted in the carpet of the sealing machine, one to one, being laterally codified with

the shelf life and the lot number.

After, it occurs the filling and the guiding of cups for the sealing zone, where if it processes to the injection of the protective atmosphere (composed for dioxide of carbon and nitrogen) and put the pre-cups seal in the cups (aluminium).

In each cycle three cups are sealing.

In the end of the line the cups are collected by the operator.

This line of filling/preservation it allowed to get a necessary wadding process as well as a perfect and efficient sealing, that allows to keep the microbiological characteristics, physicist-chemistries and organolepticas of the end item throughout the period of validity.

4.1.4 Cooling

The process of cooling of the product is, ally to the homogenization process/grinding of the ingredients, one of the basic operations therefore, beyond substantial removing a thermal load of the same, allows to reduce the condensations to the surface of seal, formed as consequence of the filling/preservation if to process to a temperature understood between the 60 to 65 ⁰ C.

For the fact of the majority of the cryogenics systems (for nitrogen or CO ₂ )

suggested for the cooling of these new products not to be viable for project in question, it wants for the limitation in terms of useful time of cooling wants in the possible alteration conferred in the organoleptics characteristics of the product (mainly in texture and in coloration), had the necessity to develop a new process of cooling that did not promote the alterations previously cited.

In this direction, a tunnel of cooling for frozen water aspersion was developed for this line which if finds connected an exchanging one that it allows, for recirculation, to keep a constant flow of water frozen to a temperature understood between 4 to 8 ⁰ C.

The present equipment also contemplates a ventilation system, in the end of the tunnel, which allows removing the accumulated excess of water to the surface of the packing.

To the exit of the wadding machine the packing are placed in perforated grates and after are directed for the cooling tunnel that works with frozen water aspersion.

This system proved sufficiently efficient in the cooling of the product, having the following impacts in the new products development:

a) The product does not suffer any modification inthe organoleptics characteristics or physicist-chemistries, keeping the initial characteristics and previously defined for each one of the varieties of the whey cheese;

b) Cooling allows of product packed and conditioned in protective atmosphere, which it limits the microbiological crossed contaminations that could eventually happen if the product was to cool open, that is, without seal and protective atmosphere. The majority of the cooling systems, by cryogenic systems, functions more efficiently with the product unpacking, being seal and the protective atmosphere, barriers to the penetration of the cooling fluid;

b) It prevents that if it forms condensation to the surface of seal. In case that this occurred would pass later to the surface of the product, promoting the exude, which would have one raised influence in the alteration of the texture of the product;

c) It allows to diminish, in a period of relatively short time (about to 15 at 30 minutes), the temperature about to 65 at 18 ⁰ C, what it discloses to one more value in the reduction of costs the level of consumptions in the refrigeration chambers, as well as a bigger stabilization of the product the level of the microbiological development;

d) It allows to all optimizer the functioning of the line in continuous, for the fact of the cooling of the product to occur in viable useful time. With the cryogenics systems of cooling it would be had to wait about 1 hour, at least for that the process elapsed.

The packing will be placed in boxes plastic and stored in a camera of the final product, that present a maximum temperature of 3 ⁰ C.

Before being forwarded, the packing to Creamy whey cheese are involved for a carton. In the case of the Spread whey cheese is placed a lid in the cup. After, the pallets for expedition of the product are constituted.

The technological process for produced the Spread whey cheese and the Creamy whey cheese is illustrated by intermediary of the following flowcharts:

The Figures show:

FIG 1 - Generic flowchart of Production of Spread whey cheese to;

FIG 2 - Generic flowchart of Production of creamy whey cheese;

FIG 3 - Flowchart of Production of Natural Spread whey cheese;

FIG 4 - Flowchart of the Production of "light" Spread whey cheese;

FIG 5 - Flowchart of Production of Creamy whey cheese with pumpkin jam and cinnamon;

FIG 6 - Flowchart of Production of "light" Creamy whey cheese with fig jam;

Following on will be presented four (4) examples, that describes and more specifically illustrate inventive character of each one of the Spread and Creamy

whey chesse, as well as, of the technological process of production applied for the attainment of the same ones.

These will not have, however to be interpreted as limiting, in terms of the concepts and objectives defined in the present invention.

EXAMPLE 1 - Natural spread whey cheese

The main objective is to produce a whey cheese of oily texture adjusted to spread. Thus, the following ingredients are used in the formularization of this whey cheese:

D 100 kg of curd Natural whey cheese;

D 30 litters of pasteurized creams (about to 60 at 65% of fat matter);

D 15 litters of whey.

On average, these whey cheese present, approximately, pH between 6,00 and 6,40 and a relation of fat in dry matter (f.i.d.m.) that it varies between 55 to 60%. In the formularization of this whey cheese a bigger ratio of creams, in relation to the whey, is used, with intention to promote the attainment of an emulsion, after homogenization and grinding, adjusted to a texture to spread without separation of phases (exude) and particles in suspension.

The preservation is made in protective atmosphere, in polypropylene thermoformed packing (PP), with 150 g capacity.

The technological process of production of the Natural spread whey cheese to

can be observed in the present flowchart in the FIG. 3.

EXAMPLE 2 - Light spread whey cheese

As the name of the products indicates, the cited example mentions the process to produce a whey cheese with a adjusted texture to Spread, but with low of fat matter level e, consequently, a more reduced caloric value, having always for reference the Natural spread whey cheese.

The main ingredients used in the formularization of the Light spread whey cheese To are:

D 100 kg curd of Light whey cheese;

D 23 litters of whey;

D 0,77 kg alimentary fibre.

As if it can observe in this variety, it had the substitution of the pasteurized creams for soluble alimentary fibre and of the Natural curd whey cheese for Light curd whey cheese, comparatively, to the Natural spread whey cheese, which allowed to reduce fat matter level, substantially, keeping however the characteristics of an adequate a spread emulsion, without small granules or separation of phases.

The values of pH oscillate between 6,00 and 6,40.

In Table 1 , the average nutritional value is represented for 100g, of the Light spread whey cheese:

Table 1 - Average nutritional value for 100 g of the Light spread whey cheese

The preservation is made in protective atmosphere, in polypropylene thermoforming packing (PP), of capacity 150 g.

The technological process of production of the Natural spread whey cheese can be observed in the present flowchart in the Fig. 4.

EXAMPLE 3 - Creamy whey cheese with jam and Pumpkin and Cinnamon

The present example mentions the development of a whey cheese of creamy and made velvety texture with jam incorporation. This source mentions the h)) presented in the formularization of the product previously.

In this variety it is proceeded the direct incorporation of pumpkin jam and cinnamon. Traditionally, this jam is used to follow the Traditional Whey cheese, as dessert or to the meals.

The main ingredients that constitute the formularization of the whey cheese arethe following ones:

D 100 kg curd of Natural whey cheese;

D 45 litters of serum;

D 15 litters of pasteurized creams (about to 60 at 65% of fat matter);

D 15 kg pumpkin jam and extra cinnamon.

Comparatively to the Spread whey cheese, it can be evidenced that the Creamy whey cheese presents a higher lever of whey of what pasteurized creams, in its composition.

This differentiation is perceivable when we proceed to the comparison from both textures, that in the gift case if characterize for creamy and being made velvety.

In average, it presents one pH that it oscillates between 5,90 and 6, 30 and a relation of fat in dry matter (f.i.d.m.) that it varies between 45 to 50%.

The preservation is made in protective atmosphere, in polypropylene thermoforming packing (PP), of 125 g capacity.

The flowchart with the technological process of production can be observed in the FIG.5.

EXAMPLE 4 - Light creamy whey cheese with Fig jam

The present example mentions the development to it of a whey cheese of creamy and made velvety texture with candy incorporation.

As in the previous variety, also if it promotes the application direct of jam in its formularization, in this case of fig, practical habitually had in account in the accompaniment of the Traditional Whey cheese.

This source mentions the h) presented of the formularization of the product previously.

The main difference relatively to the previous variety is distinguished it the following steps: a) in the curd used in the production: curd of light whey cheese in the case of the variety Light Fig and curd of the natural whey cheese, in the case of the Pumpkin and Cinnamon; b) the type of jam used; c) to the substitution, in the formularization, of the pasteurized creams for alimentary fibre of long chains of inulin, which it allowed to reduce the text of fat substance substantially, keeping however the characteristics of an adequate emulsion to Spread, without small granule or separation of phases.

The main ingredients that constitute the formularization of the whey cheese are the following:

D 100 kg of curd of Light whey cheese;

D 30 litters of serum;

D 26 kg of fig candy;

D 2,0 kg of alimentary fibre.

Comparatively to the Spread whey cheese, it can be evidenced that the Creamy whey cheese presents a higher of level of whey, of what to pasteurized creams in its composition.

This differentiation is perceivable when we proceed to the comparison from both the textures that, in the gift in case that if, it characterizes for creamy and being made velvety.

On average, it presents one pH that it oscillates between 5,90 at 6,30.

In Table 2, the average nutritional value for 100 is represented g, of the Creamy Whey cheese Light Fig:

TableE 2

The preservation is made in protective atmosphere, in polypropylene thermoformed packing (PP), of 125g of capacity.

The flowchart with the technological process of production can be observed in the FIG.6.

The main factors that characterize the invention in terms of technological process are the following:

a) The steps that compose the technological process of production of the Spread whey cheese and of the Creamy whey cheese. Beyond including the referring stage to the technological process of production of the Traditional Whey cheese, this invention refers the systems:

D of whey removal to the curd whey cheese;

D of homogenization/griding of the chemical preparation gotten for mixture of the other ingredients; D of filling/preservation and D of cooling;

b) Layout defined for the new line of production of the Spread and Creamy whey cheese, that works in continuous;

c) The inherent conditions to the process of draining the curds whey cheese, with a perforated screen and to the equipment defined for the effect, which was related previously;

d) The inherent conditions to the homogenization process /grinding of the resultant chemical preparation of the mixture of the ingredients that compose the formularization of each one of the varieties, as well as the o equipment defined for the effect;

The binomial is distinguished as differentiator time and temperature of the process, which allows getting an emulsion of adjusted to Spread or creamy characteristics, without small granule and separation of phases;

e) The inherent conditions to the process of cooling of the product after preservation;

f) It allows the economic valuation of a product of raised nutritional value as the serum and the diversification of the form of presentation of products proceeding from the same, well with the reduction of the pollutant load of this by-product of the industry of cheese production.