TEHCNICAL FIELD

The present invention is related to the production method of an UF Suzme Cheese with a kefir and an UF Suzme cheese is obtained by the said method.

PRIOR ART

Kefir contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins. So, there is big demand for kefir and products contains kefir in the market.

There are many products containing kefir in the market but UF cheese is not one of them. Main reason of lacking such a product is difference between kefir and UF Suzme cheese technologies. Kefir has low pH and UF Suzme cheese is respectively high so UF Suzme cheese containing kefir has two aromas which is not preferred result.

Another problem for such a product is that the kefir microflora is not maintained when kefir directly added to UF Suzme cheese process: the salt level as well as product parameters create a strong barrier that weaken the kefir microbiota. Kefir microflora must be alive to provide above-mentioned benefits.

Besides that, grainy structure of kefir is obstacle for homogeneous UF Suzme cheese.

As a result all of the problems mentioned above, have made it necessary to provide an improvements in the related field.

OBJECTION OF THE INVENTION

The present invention, aims to eliminate the problems mentioned above and to provide a technical improvements to the related field.

The main aim of the invention is to provide the production method of an UF Suzme Cheese with a kefir and an UF Suzme cheese is obtained by the said method. Another aim of the invention is develop encapsulation method for the kefir which can be used in UF Suzme cheese production.

BRIEF DESCRIPTION OF THE INVENTION

The present invention method above and which can be construed from the detailed description below is, a production method of UF Suzme containing kefir cultures. Accordingly the present invention is comprising steps of; mixing a kefir preparation with a citrate wherein ratio of the citrate is between 0,1-2% by weight of mixture; adding mixture of the kefir culture and the citrate to sodium alginate; forming an encapsulated kefir by adding the mixture of the kefir preparation and the citrate and the sodium alginate to mixture of calcium chloride and water wherein ratio of calcium chloride is between is 0,1-2% by weight of the water-calcium chloride mixture; adding the encapsulated kefir to the retentate of UF Suzme cheese.

In a preferred embodiment of the invention, ratio of the citrate in is between is between 0.1 -0.4% by weight of the mixture.

In a preferred embodiment of the invention, the ratio of calcium chloride is between 0.5- 1 .5% by weight of the water-calcium chloride mixture.

In a preferred embodiment of the invention, the kefir culture selected as a Sutas KEFIR.

In a preferred embodiment of the invention, the citrate is sodium citrate.

In a preferred embodiment of the invention, the pH value of the kefir preparation is between 4.0-5.0.

In a preferred embodiment of the invention, the pH value of the kefir preparation is between 4.40-4.60.

In a preferred embodiment of the invention, the dry matter ratio of the kefir preparation is between 10-20%.

In a preferred embodiment of the invention, the dry matter ratio of the kefir preparation is between 11-15%.

In an alternative embodiment of the invention, a fruit aroma is added to mixture of the kefir preparation and the citrate to sodium alginate. In an alternative embodiment of the invention, the fruit aroma is lemon or strawberry.

The present invention method above and which can be construed from the detailed description below is An UF Suzme cheese is obtained by according to any of the claims or detailed description.

In a preferred embodiment of the invention, the dry matter ratio of the UF Suzme cheese is between 30-45%.

In a preferred embodiment of the invention, the dry matter ratio of the UF Suzme cheese is between 30-38%

In a preferred embodiment of the invention, pH value of the UF Suzme cheese is between 4.40-5.0 pH range preferably 4.50-4.80

In a preferred embodiment of the invention, pH value of the UF Suzme cheese is between 4.50-4.80.

DETAILED DESCRIPTION OF THE INVENTION

In this detailed description UF Suzme cheese with kefir and its production method subject to the invention have been illustrated with non-limiting examples in order to further describe the subject matter of the invention.

The invention is related to the production method of an UF Suzme Cheese with a kefir and an UF Suzme cheese is obtained by the said method.

Present invention is a production method of UF Suzme containing kefir cultures comprising steps of; mixing a kefir preparation with a citrate wherein ratio of the citrate is between 0,1-2% by weight of mixture; adding mixture of the kefir culture and the citrate to sodium alginate; forming an encapsulated kefir by adding the mixture of the kefir preparation and the citrate and the sodium alginate to mixture of calcium chloride and water wherein ratio of calcium chloride is between is 0,1-2% by weight of the water-calcium chloride mixture; adding the encapsulated kefir to the retentate of UF Suzme cheese.

Term of “kefir preparation” describes a kefir product containing kefir cultures and kefir yeasts. The milk retentate of UF Suzme Cheese that has been mentioned is preferably obtained by an ultrafiltration which separates the milk to permeate and retentate. The main aspect of invention is using encapsulated kefir beads, which are prepared accordingly to claims or the detailed description, in the retentate of the milk which is used for UF Suzme cheese. Other process steps of the UF Suzme cheese is can be changed or modified for the different needs but the technical effect desired still be provided if encapsulated kefir beads is added to the retentate.

In an UF Suzme cheese process, raw milk that has not been processed is kept in containers and following this is transferred into raw milk balancing tanks. The Balancing tank enables the continuous flow of the production line of milk at a certain flow rate.

The milk that hat has a certain flow rate, is subjected to a filtering process in order to eliminate harmful substances and particles. Following the filtering process, the milk is subjected to a separation process and the fat from milk is separated.

After the fat is separated, pasteurization is applied in order to eliminate microorganisms that are harmful to milk. The temperatures that are applied during this stage are between 68 to 78°C. Following pasteurization, preferably the milk is cooled in order to prevent bad taste.

The milk is re-heated for the ultra-filtration process and it is prepared for ultra filtration. The filtrate that is named as “permeate” with ultra filtration separates the retentate milk from the milk concentrate. This permeate (filtered milk) comprises solubilized salts and lactose and acids. The milk retentate that comprises high value components is obtained following the process.

The encapsulated kefir is added to the said retentate.

A kefir can’t be added to directly to the retentate because of unprotected kefir is going to dead or loss in the UF Suzme cheese process so it must be encapsulated. The encapsulation process also eliminates harmful effect of the pH difference between the kefir and the UF Suzme cheese. pH value of the kefir is between is between 4.0-5.0, preferably between 4.40-4.60.

The kefir culture also can’t be directly encapsulated because calcium ingredient of it. When the kefir cultures is added to the alginate, especially sodium alginate, it will be turns into solid immediately and it is not desired. So, it must be modified to prevent solidification.

Kefir culture is mixed with citrate, especially sodium citrate. Ratio of the citrate is between 0.01-2.00% by weight of the mixture, preferably between 0.10-0.40% by weight. Addition of the citrate prevents the said solidification when mixture of the kefir culture and the citrate is added to the sodium alginate.

The mixture of the kefir culture and the citrate and sodium alginate is in liquid form and is added to the another solution which contains calcium chloride and water. Ratio of calcium chloride between 0.10%-2.00% by weight, preferably between 0.50%-1.50% by weight in the water-calcium chloride mixture.

By pumping the mixture of the kefir culture and the citrate and sodium alginate to the mixture calcium chloride and water, an encapsulated kefir beads is formed in calcium chloride solution.

An encapsulation process is well known in practice but in this present invention, combining the Kefir drink protection with Citrate addition prior the CaCI2 reaction to allow a controlled bead (Ca-Alginate gel) structure to overcome pH gradient issues and calcium migration which is essential for solving problem about combining the kefir and the UF Suzme cheese.

In an alternative embodiment of the invention, a fruit aromas are added to the mixture of the kefir culture and the citrate or the mixture of the kefir culture, the citrate and the sodium alginate. The fruit aromas may be lemon or strawberry

Following this, in order to prevent the separation of the retentate milk, water and fat components and for them to form two different layers, they are subjected to a homogenization phase. When milk is subjected to high pressure, the fat layer on it is taken off and the milk is mixed with water and this mixture that is called emulsion is formed such that it can remain more stable and concentrated.

The concentrated mixture may be subjected to pasteurization again in order to eliminate a possible contamination threat. The temperature applied is 75-85°C. The concentrated mixture is transferred into the retentate preparation tank. Following this LAB (lactic acid bacteria) starter cultures are added to the tank. The selected cultures are preferably mesophylic-thermophylic types that are resistant to salt.

The salt may be added with brine to milk retentate prior to coagulation.

The coagulant is added to the incubated milk retentate and said coagulation is carried out between 20 to 40 minutes (preferably before cutting).

In a preferred embodiment of the invention, the method comprises the steps of applying a selected coagulant (microbic coagulant, fpc=fermentation produced chymosin) such as a microbic coagulant into the retentate milk. This way the IMCU (International milk coagulation unit) dosage of the coagulation is not modified and any kind of excessive dosage is not needed in comparison to the standard SUZME (UF white) cheese preparation method.

Finally the following method steps are carried out, The cheese is incubated at 28.0- 32.0°C degrees in order to reach the desired pH and Storing between the range of +4 to +8°C degrees and between 1 to 7 days.

Another subject matter of the invention is an UF Suzme cheese with kefir is obtained by disclosed method. The dry matter ratio of the UF Suzme cheese is between 30-45%., preferably between 30-38% and pH value of it is between 4.40-5.0, preferably between 4.60-4.80.

The protection scope of the invention has been mentioned in the claims that are attached and the invention cannot be limited to the embodiments described in this detailed description. It is clear that a person skilled in the art can provide similar embodiments within the scope of the above mentioned descriptions without deviating from the main theme of the invention.