METHOD FOR SMEAR-RIPENING OF CHEESE

Abstract

A method for smear-ripening a cheese is disclosed. The method includes a step of applying an envelope on a freshly brined cheese which is in direct physical contact with the surface of the cheese and which is permeable for metabolites produced by microorganisms and for microorganisms themselves and for components of the cheese and for gaseous elements, in particular surrounding air, followed by ripening the cheese within the envelope. A cheese obtained by the method is less susceptible to develop an off-odour after storage in a packaging material, in particular an air-tight packaging material, than a comparable cheese that was not produced according to the above method. Furthermore, such cheese typically contains a residual smear layer of not more than 10% of a comparable cheese.

Claims

1. A method for producing smear-ripened cheese, comprising the steps: (a) applying an envelope on a pressed and freshly brined cheese, said envelope being in direct physical contact with the surface of the cheese, said envelope being permeable for metabolites produced by microorganisms and for microorganisms themselves and for components of the cheese and for gaseous elements, in particular surrounding air; (b) ripening the cheese within the envelope; (c) removing the envelope with thereon adherent part of a smear formed during ripening; and (d) packaging the cheese for transport and/or sale.

2. The method according to claim 1, wherein the envelope contains pores having a mean size in the range of 0.01 mm-2.00 mm, wherein the mean size relates to a) in case of a circular pore, the pore size relates to the diameter of the pore; or b) in case of an oval or polygonal shape of the pore, the pore size relates to the distance between the most distant points or corners of the pore as measured by light microscopy, preferably according to the following protocol: (i) clamping the envelope in a tentering frame; and (ii) applying to the envelope maximum extension in the elastic range of the envelope; and (iii) measuring the size of a multitude of pores that are visible on a 5.8×5.8 mm sized microscopy image with 48 fold magnification.

3. The method according to claim 1, wherein the envelope is 10-500% elastic as measured according to DIN EN 14704-1.

4. The method according to claim 1, wherein the envelope comprises knitted fabrics or woven fabrics or non-woven fabrics, in particular knitted fabrics or woven fabrics, most preferred knitted fabrics.

5. The method according to claim 1, wherein the envelope comprises materials selected from the group consisting of natural polymeric materials, synthetic polymeric materials, and mixtures thereof, wherein natural polymeric materials are preferably selected from the group consisting of cellulose, cotton, wool, silk, cashmere and mixtures thereof, and wherein synthetic polymeric materials are preferably selected from the group consisting of cellulose-derivatives (such as cellulose acetate and nitrocellulose), polyamides, elastomers, polyurethanes, polyolefins such as polypropylenes, polyesters (such as polyethylene terephthalate), polyethylene glycols, acrylics, and mixtures thereof.

6. The method according to claim 5, wherein the envelope consists of a mixed fabric of (i) modal or micromodal and (ii) elastane.

7. The method according to claim 4, wherein the envelope comprises knitted or woven-fabrics, preferably knitted fabrics, consisting of yarns having a linear mass density of 5-165 DTEX, preferably 10-120 DTEX, more preferably 15-100 DTEX.

8. The method according to claim 1, wherein, before step (a), the envelope is in an at least partially elastically extended state.

9. The method according to claim 1, wherein step (b) is divided into the following steps: (b1) immersing the enveloped cheese in a smear liquid, optionally comprising surface starter organisms; and (b2) keeping the cheese humid by spraying onto said cheese water, optionally comprising 2-5% sodium chloride, at regular time intervals, which are adjustable during the ripening period.

10. A cheese or a piece of cheese obtainable or obtained by the method according to claim 1.

11. The cheese or a piece of cheese according to claim 10, which has a residual smear layer with a thickness of less than 50% of the smear layer of a comparable cheese, said comparable cheese being a smear-ripened cheese of the same cheese group according to the German cheese regulation as of date 2 Jun. 2021; and/or which has a residual smear layer with a mean thickness of not more than 0.2 mm, as measured by microscopy wherein the comparable cheese was produced by a method other than a following method comprising the steps: (a) applying an envelope on a pressed and freshly brined cheese, said envelope being in direct physical contact with the surface of the cheese, said envelope being permeable for metabolites produced by microorganisms and for microorganisms themselves and for components of the cheese and for gaseous elements, in particular surrounding air; (b) ripening the cheese within the envelope; (c) removing the envelope with thereon adherent part of a smear formed during ripening; and (d) packaging the cheese for transport and/or sale.

12. The cheese or a piece of cheese according to claim 10, which shows 10-80% (w/w) less volatile off-flavour compounds when compared to a comparable cheese, wherein said comparable cheese being a smear-ripened cheese of the same cheese group according to the German cheese regulation as of date 2 Jun. 2021, and wherein said measurement is performed by gas-chromatography when both the inventive and the comparable cheese are stored for at least 10 days in an air-tight packaging, wherein the comparable cheese was produced by a method other than a following method comprising the steps: (a) applying an envelope on a pressed and freshly brined cheese, said envelope being in direct physical contact with the surface of the cheese, said envelope being permeable for metabolites produced by microorganisms and for microorganisms themselves and for components of the cheese and for gaseous elements, in particular surrounding air; (b) ripening the cheese within the envelope; (c) removing the envelope with thereon adherent part of a smear formed during ripening; and (d) packaging the cheese for transport and/or sale.

13. The cheese or a piece of cheese according to claim 12, wherein the volatile off-flavour compounds are selected from the group consisting of ammonia and/or low molecular weight sulphur compounds such as methanethiol, hydrogen sulphide, dimethyl sulphide (DMS), dimethyl disulphide (DMDS), dimethyl trisulphide (DMTS), carbonyl sulphide and mixtures thereof.

14. A cheese or a piece of cheese according to claim 10, which shows a residual smear layer comprising a 50-99% lower total count of microorganisms than a comparable cheese, wherein the microorganisms are selected from the group consisting of anaerobic bacteria, aerobic bacteria, yeasts, moulds and/or mixtures thereof, and wherein the total count of microorganisms is calculated based on the surface area of the cheese, and wherein said comparable cheese being a smear-ripened cheese of the same cheese group according to the German cheese regulation as of date 2 Jun. 2021, wherein the comparable cheese was produced by a method other than a following method comprising the steps: (a) applying an envelope on a pressed and freshly brined cheese, said envelope being in direct physical contact with the surface of the cheese, said envelope being permeable for metabolites produced by microorganisms and for microorganisms themselves and for components of the cheese and for gaseous elements, in particular surrounding air; (b) ripening the cheese within the envelope; (c) removing the envelope with thereon adherent part of a smear formed during ripening; and (d) packaging the cheese for transport and/or sale.

15. (canceled)

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0123] The invention will be better understood and objects other than those set forth above will become apparent when consideration is given to the following detailed description thereof. This description makes reference to the annexed drawings, wherein:

[0124] FIG. 1: Picture (30× zoom) of the surface structure after 4 months of smear-ripening. A) No envelope. B) Envelope A. C) Envelope B. D) Envelope C

[0125] FIG. 2: Picture of envelope A in a non-extended state (A) and in an elastically extended state (B)

[0126] FIG. 3: Picture of envelope B in a non-extended state (A) and in an elastically extended state (B)

[0127] FIG. 4: Picture of envelope C in a non-extended state (A) and in an elastically extended state (B)

MODES FOR CARRYING OUT THE INVENTION

[0128] The following examples were performed with cheeses of one traditional semi-hard cheese variety. Different envelopes were compared to a cheese of the same cheese group (according to the German cheese regulation as of date 2 Jun. 2021) that was smear-ripened without an envelope. In the embodiments of the invention, an envelope was applied on a freshly brined cheese. Said envelope was applied on the cheese immediately after brining. Said envelope was in direct physical contact with the cheese over its entire surface. The envelope was permeable for metabolites produced by microorganisms and for microorganisms themselves and for gaseous elements, in particular surrounding air. Said envelopes were 100-300% elastic, as measured according to DIN EN 14704-1, and comprised pores with a mean pore size in the range of 0.01 mm-2.00 mm.

[0129] The envelopes comprised knitted fabrics consisting of yarns having a linear mass density in the range of 15-100 DTEX. The envelopes were in an elastically extended state before n applying on the freshly brined cheese.

[0130] Exemplary envelopes and their characteristics are listed in table 1 below.

TABLE-US-00001 TABLE 1 Exemplary envelopes Specification Envelope A Envelope B Envelope C Envelope D Mean pore 0.3-0.6 mm 0.2-0.7 mm 0.2-1.0 mm 0.05-0.5 mm size extended state Linear 17 DTEX 22 DTEX 17 DTEX 100 DTEX mass density 588 Nm 455 Nm 588 Nm 100 Nm Material Polyamide 90% 100%  79% 0% Elastane 10% 0% 21% 8% Micro-  0% 0%  0% 92%  modal

[0131] Directly after applying the envelope, the cheese was immersed in a smear liquid comprising 2-5% sodium chloride and a combination of microorganisms selected from the group consisting of yeasts, Gram-positive bacteria, Gram-negative bacteria and moulds.

[0132] Subsequently, the enveloped cheese was kept humid by spraying onto said cheese water, optionally comprising 2-5% sodium chloride, 3-5 times per week until growth of the microorganisms within the smear layer had started. Then, the frequency of brushing was reduced stepwise to 1-2 times per week until the ripening process was complete.

[0133] Upon completion of the ripening, the envelope was removed and the cheese was packaged for distribution or sale.

[0134] As mentioned before, since the various types of a smear-ripened cheese differ in their composition as well as in their physical properties, the specific values given below were obtained using one traditional semi-hard cheese variety produced in one artisanal cheese dairy. Other types of smear-ripened cheeses may deviate from these values.

[0135] The specific values obtained for said traditional semi-hard cheese variety, which was either produced using the envelope A, B, C, D, or according to a conventional process, which does not include ripening within an envelope, are listed in tables 2, 3 and 4 below.

TABLE-US-00002 TABLE 2 Results after 4 months of ripening (I) Total volatile carboxylic acids Iso-valeric Iso-butyric Acetic acid Number of [mmol/kg +/− acid [mmol/kg +/− acid [mmol/kg +/− [mmol/kg +/− Parameter replicates SD] SD] SD] SD] No envelope 4 16.9 +/− 1.9 0.06 +/− 0.02 0.20 +/− 0.08 13.1 +/− 1.5 Envelope A 4 34.2 +/− 5.4 0.66 +/− 0.26 0.95 +/− 0.19 21.4 +/− 3.0 Envelope B 4 31.7 +/− 8.0 0.37 +/− 0.25 0.43 +/− 0.31 20.6 +/− 3.1 Envelope C 4 35.8 +/− 2.5 0.73 +/− 0.20 1.05 +/− 0.19 22.1 +/− 2.1

TABLE-US-00003 TABLE 3 Results after 4 months of ripening (II) Number of Total nitrogen Non-protein Non-protein nitrogen [% Parameter replicates [g/kg +/− SD] nitrogen [g/kg +/− SD] total nitrogen +/− SD] No envelope 4 39.2 +/− 0.3 6.1 +/− 0.2 15.5 +/− 0.6 Envelope A 4 37.7 +/− 0.2 6.5 +/− 0.1 17.3 +/− 0.2 Envelope B 4 38.6 +/− 0.9 6.4 +/− 0.2 16.7 +/− 0.8 Envelope C 4 37.7 +/− 0.5 6.4 +/− 0.1 17.0 +/− 0.4

TABLE-US-00004 TABLE 4 Results after 4 months of ripening (III) Force required for Number of Total lactic acid pH +/− SD; 33% deformation Loss on drying Parameter replicates [mmol/kg +/− SD] dimensionless [N +/− SD] [g/kg +/− SD] Before ripening 1 — — — 383 No envelope 4 90.6 +/− 3.3  5.66 +/− 0.04 21.1 +/− 0.4 357.3 +/− 6.7 Envelope A 4 59.6 +/− 14.4 5.90 +/− 0.09 16.7 +/− 3.5 382.8 +/− 5.7 Envelope B 4 41.7 +/− 10.3 5.82 +/− 0.04 14.2 +/− 1.4 376.3 +/− 5.5 Envelope C 4 46.7 +/− 15.1 5.93 +/− 0.09 13.6 +/− 0.9 389.5 +/− 6.2

[0136] The following analysis methods were used to obtain the results listed in table 2.

[0137] Water content (Loss on drying):

[0138] The water content was measured according to Agroscope method 13.8.ME.068 (accredited according to ISO/IEC 17025:2017), as of date Feb. 25, 2019, available from Agroscope upon request.

[0139] Total lactic acid:

[0140] Total lactic acid was measured according to Agroscope method 13.6 ME.026 (accredited according to ISO/IEC 17025:2017) as of date Apr. 3, 2014, available from Agroscope upon request.

[0141] Total volatile carboxylic acids:

[0142] Total volatile carboxylic acids were measured according to Agroscope method 13.8.ME.030 (accredited according to ISO/IEC 17025:2017) as of date Nov. 8, 2017, available from Agroscope upon request.

[0143] Iso-valeric acid:

[0144] Iso-valeric acid was measured according to Agroscope method 13.8.ME.030 (accredited according to ISO/IEC 17025:2017) as of date Nov. 8, 2017, available from Agroscope upon request.

[0145] Iso-butyric acid:

[0146] Iso-butyric acid was measured according to Agroscope method 13.8.ME.030 (accredited according to ISO/IEC 17025:2017) as of date Nov. 8, 2017, available from Agroscope upon request.

[0147] Total nitrogen:

[0148] The concentration of total nitrogen was measured according to Agroscope method 13.8.ME.061 (accredited according to ISO/IEC 17025:2017) as of date Feb. 22, 2019, available from Agroscope upon request.

[0149] Non-protein nitrogen:

[0150] The concentration of non-protein nitrogen was measured according to Agroscope method 13.8.ME.054 (accredited according to ISO/IEC 17025:2017) as of date Feb. 2, 2019, available from Agroscope upon request.

[0151] The fraction of non-protein nitrogen relative to total nitrogen was calculated by dividing the concentration of non-protein nitrogen by the concentration of total nitrogen.

[0152] pH value:

[0153] The pH value was measured at the center of the cheese according to Agroscope method 13.8.ME.056 (accredited according to ISO/IEC 17025:2017) as of date Feb. 2, 2019, available from Agroscope upon request.

[0154] Force required for a 33% deformation:

[0155] The force required for a 33% deformation was measured according to Agroscope method 18.6.2.ME.026 (accredited according to ISO/IEC 17025:2017) as of date Jan. 23, 2017, available from Agroscope upon request.

[0156] Any of said cheeses that were produced using either of the envelopes A, B or C—also after removal of the envelope had a red-orange coloured surface.

[0157] Any of said cheeses, which were produced using either of the envelopes A, B or C—after removal of the envelope had a residual smear layer with a mean thickness of less than 10% compared to an otherwise identical traditional semi-hard cheese variety that was produced according to a conventional method for smear-ripening, which does not include ripening within an envelope and removing the envelope.

[0158] Any of the cheeses that were smear-ripened according to the method of the invention had a residual smear layer with a mean thickness of 0.1 mm whereas the cheese that was produced according to a conventional method had a residual smear layer with a mean thickness of 1 mm.

[0159] While there are shown and described presently preferred embodiments of the invention, it is to be distinctly understood that the invention is not limited thereto but may be otherwise variously embodied and practiced within the scope of the following claims.