Method for producing a cheese and cheese produced

Abstract

The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%.

Claims

1. A method for producing a cheese having spreading and/or ropy properties when cooked, comprising: i) introducing a base composition comprising water, fat and milk protein concentrates into a solid-liquid mixer, wherein the milk protein concentrates comprise less than 10% by weight of lactose in relation to the total dry weight of the milk protein concentrates and wherein the percent by weight of the fat in the base composition is at least 15%; ii) operating the solid-liquid mixer at a stirring speed greater than or equal to 1500 rpm and a first temperature between 35 C. and 60 C., so as to emulsify and homogenize said base composition, then deaerating the base composition under vacuum, until a homogeneous, emulsified and deaerated dough, or pre-cheese mix, is obtained; iii) cooling the dough or pre-cheese mix at a second temperature below the first temperature, iv) adding one or more coagulating enzymes to the cooled dough or pre-cheese mix to cause coagulation in the cooled dough or pre-cheese mix, v) texturing the dough or pre-cheese mix, the texturing comprising the addition to said dough or pre-cheese mix of steam or hot water at a third temperature greater than or equal to 45 C., and vi) moulding and/or unmoulding the dough or pre-cheese mix, wherein said method does not comprise separating whey formed after addition of the one or more coagulating enzymes, and wherein a ratio between the weight of calcium and a total nitrogenous matter (TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%, wherein said method comprises a step of adding fat to the dough or pre-cheese mix before the texturing step v) and after the cooling step iii), wherein the quantity by weight of fat added after the cooling step iii) is greater than or equal to the quantity by weight of fat added to the base composition in step i), and wherein the fat is chosen from cream, butter, butter oil, anhydrous milk fat, palm oil, coconut oil, copra oil, soybean oil, and sunflower oil, wherein said palm oil, coconut oil, copra oil, soybean oil, and sunflower oil are in liquid form or partially or fully hydrogenated form.

2. The method according to claim 1, wherein the fat is added to the dough or pre-cheese mix, while the dough or pre-cheese mix is subjected to a vacuum.

3. The method according to claim 1, wherein the quantity by weight of fat added to the dough or pre-cheese mix after the cooling step iii) is greater than or equal to twice the quantity by weight of the total fat added to the base composition during step i).

4. The method according to claim 1, wherein the texturing comprises: spinning and stretching the dough or pre-cheese mix.

5. The method according to claim 1, wherein a ratio between the weight of the calcium and the weight of the total nitrogenous matter (TNM) in the milk protein concentrates is between 1.20% and 2.80%.

6. The method according to claim 1, wherein the adding comprises the acidification of said cooled dough or pre-cheese mix at a pH greater than or equal to 5.10 and less than or equal to 5.40.

7. The method according to claim 1, wherein the dough or pre-cheese mix has a dry matter content of 40% to 65% by weight.

8. The method according to claim 1, wherein the milk protein concentrates have a casein/TNM weight ratio greater than 0.50.

9. The method according to claim 1, comprising a second cooling of the dough or pre-cheese mix at the conclusion of the texturing, the second cooling being performed using cold water and/or ice water.

10. The method according to claim 1, comprising a heat treatment step at the conclusion of step ii), and before step iii), during which the dough or pre-cheese mix is subjected to a temperature greater than or equal to 65 C.

11. A mozzarella cheese, produced according to the method of claim 1, wherein the mozzarella cheese has ropy and/or spreading properties when cooked, wherein the mozzarella cheese has a weight ratio of TNM to the mozzarella cheese of less than or equal to 21%, a weight ratio of dry matter to the total weight of said cheese of greater than or equal to 40%, and a weight ratio of calcium to the weight of the TNM in said mozzarella cheese between 0.10% and 2.80%.

12. The mozzarella cheese according to claim 11, having a pH greater than or equal to 5.10 and less than or equal to 5.40.

13. The method according to claim 1, wherein the second temperature is between 35 C. and 55 C.

14. The method according to claim 1, wherein one or more acidification ferments and/or one or more aromatic enzymes modifying rheological properties and/or one or more flavour-producing ferments and/or one or more acidifying agents, are added during the adding step.

15. The method according to claim 1, comprising grinding the dough or pre-cheese mix, the grinding being carried out prior to the texturing.

16. The method according to claim 4, wherein the spinning/stretching occurs after the addition of steam or hot water to the dough or pre-cheese mix obtained at the conclusion of the coagulation.

17. The method according to claim 5, wherein the ratio between the weight of the calcium and the weight of the total nitrogenous matter in the milk protein concentrates is between 1.70% and 2.70%.

18. The method according to claim 7, wherein the dough or pre-cheese mix has a dry matter content of 40% to 55% by weight.

19. The method according to claim 8, wherein the milk protein concentrates have a casein/TNM weight ratio greater than 0.70.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) The present invention will be better understood on reading the example embodiments disclosed below, cited on a non-limiting basis, and illustrated by the following figures, appended hereto, wherein:

(2) FIG. 1 is a schematic representation of the various steps implemented in a first example of the production method of the invention;

(3) FIG. 2 is a graph of the spreading and ropy properties when cooked measured on cheeses by implementing the first example of the method of the invention. On the Y-axis are the ropy values in centimetres and the spreading values in % increase in relation to the dimensions of the initial sample, and on the X-axis are the ratios of the weight of the TNM in a tested cheese to the total weight of said cheese;

(4) FIG. 3 is a graph of the spreading and ropy properties when cooked measured on cheeses by implementing the first example of the method of the invention. On the Y-axis are the ropy values in centimetres and the spreading values in % increase in relation to the dimensions of the initial sample, and on the X-axis are the various dry extracts of the cheeses tested (ratio of the weight of the dry matter to the total weight of the cheese);

(5) FIG. 4 is a graph of the spreading and ropy properties when cooked measured on cheeses by implementing a second example of the method of the invention. On the Y-axis are the ropy values in centimetres and the spreading values in % increase in relation to the dimensions of the initial sample, and on the X-axis are the ratios of the weight of calcium to the weight of the TNM in the powdered protein concentrates employed;

(6) FIG. 5 is a graph of the spreading and ropy properties when cooked measured on cheeses by implementing the second example of the method of the invention. On the Y-axis are the ropy values in centimetres and the spreading values in % increase in relation to the dimensions of the initial sample, and on the X-axis are the ratios of the weight of calcium to the weight of the TNM in the powdered protein concentrates employed;

(7) FIG. 6 is a graph of the spreading properties when cooked measured on cheeses by implementing a third and fourth examples of the method of the invention. On the Y-axis are the spreading values in % increase in relation to the dimensions of the initial sample, and on the X-axis are the values for a cheese I for which all the fats were added during step i) and a cheese J for which the fats were added in two steps, namely during step i) and after step iii).

(8) In FIGS. 2 to 6, the dotted grey histograms correspond to spreading measured in % increase and the cross-hatched histograms correspond to ropy measured in cm.

(9) FIG. 4 presents the spreading and ropy values obtained for a traditional mozzarella, indicated as Traditional control, having 50.6% dry extract, 22.2% fat in relation to its total weight, 23% TNM in relation to its total weight and 40-45% fat in dry matter.

DETAILED DESCRIPTION OF THE INVENTION

(10) I a) Example Description of the Measurement of Ropy (cm)

(11) Principle: Measurement of the length before breaking of the last string of processed cheese (measurement principle inspired by the Instron universal test machine). Measurement by vertical traction of a mobile harpoon placed in the cheese. Materials: Filometer test machine, equipped with a temperature-controlled tank; mobile harpoon composed of six arms, provided with a plastic disc for retaining the harpoon and limiting evaporation; tall stainless-steel beakers (50 ml-70 ml); 90 C. water bath (0.2 C.); precision balance.
Procedure: 1Weigh in a beaker 17 g (0.01 g) of freshly ground cheese to be tested; 2Introduce the harpoon into the beaker without packing the cheese; the height of the harpoon (disc-arms) is defined and set during the design stage. 3Place the beaker in a 90 C. water bath for 10 minutes. 4Next, place the beaker in the Filometer's tank, set to 60 C., for 5 minutes. 5Read, manually or automatically, the height of the mobile when the last string of processed cheese breaks. 6Measure each cheese tested three times.
Presentation of the Results

(12) Ropy corresponds to the length of the last string of cheese when it breaks (between 0 mm and 1200 mm).

(13) The repeatability standard deviation is less than 30 mm, which is a coefficient of variation below 15%. This example of a stretching measurement was employed to test the cheeses G1 to G4 disclosed in reference to FIG. 4 and the cheeses H1 to H3 disclosed in reference to FIG. 5.

(14) The cheeses A to F, I and J disclosed below were tested using a measurement method differing from the method disclosed above in the quantity of cheese introduced into each beaker, which is 30 g. The cheese tested is shredded manually and not ground. A beaker containing each sample of cheese to be tested is submerged in a water bath for 4 minutes and then the shaft already prepositioned at the bottom of the beaker is actuated to mix the processed cheese. Steps 5 and 6 of the procedure above are then performed.

(15) Ib) Ropy property may also be measured by reproducing the various steps of the method disclosed in Ia) but while heating to 270 C. the beaker in step 3) for 6.5 minutes.

(16) IIDescription of the Measurement of Spreading (%)

(17) Principle: To evaluate comparatively the ability of the cheeses tested to spread when melting. This method consists in measuring the spreading of a cylindrical sample of cheese on a grid after heating at a given temperature and for a given duration (270 C. for 6.5 minutes). Materials: Round stainless-steel cutter (diameter 30 mm); 270 C. oven; glass plates; clips; a measuring sheet comprising a circular emplacement designed to receive the cut cheese sample before it melts, and from which six graduated axes project; a stop watch and a knife.
Preparation of Samples: 1Cut a 30 mm thick section of processed cheese. 2Cut out cylinders using the stainless-steel cutter, three cylinders per cheese to be tested. Make sure that the cheese samples are homogeneous (size, shape, etc.).
Procedure: 1Set the oven to 270 C. 2Slide the measuring sheet between two glass plates and clamp the plates together using the clips. 3Place the sample on the central circle of the measuring sheet and put it in the oven. 4Heat for 6.5 minutes at 270 C. 5Remove the sample and allow it to cool for 10 minutes before reading. 6Note the distance reached by the sample on the six points indicated on the six graduated axes of the measuring sheet. 7Repeat the measurement three times. Results: The mean of the six points measured on the six graduated axes is calculated, and the result is the mean of three experiments.
IIIDescription of Several Eexamples of Production Methods According to the Invention
1. Variation of the Total Nitrogenous Matter (TNM) Content of a Mozzarella-Type Cheese with 50% Dry Extract, and 44% Fat in Dry Matter, with a Calcium/TNM Weight Ratio of 2.00%

(18) TABLE-US-00001 TABLE 1 Base composition Cheese A Cheese B Cheese C Water (kg) 29.22 29.22 28.74 Fat: anhydrous milk fat (kg) 13.5 13.56 13.68 Milk protein concentrate (kg) 16.5 16.44 16.8 Salt (kg) 0.78 0.78 0.78 Total weight (kg) 60.06 60.00 60.00 Ratio of the weight of the 65 70 75 TNM to the total weight of the milk protein concentrate (%) Ratio of the weight of the 17.90 19.2 21 TNM (%) to the total weight of the cheese Total fat(s) (g)/dry cheese 43.8 44 43.8 (weight) (%) Ratio of the weight of the 2.01% 2.06% 2.09% calcium to the weight of the TNM in the milk protein concentrates

(19) The three base compositions disclosed in table 1 above and corresponding to cheeses A, B and C are implemented according to a first example of the method of the invention, disclosed below and in reference to FIG. 1. Water is introduced into a mixer under vacuum, for example an Almix mixer (STM 100 Scanima turbo mixer Tetra Pak), and then double-wall heating at a temperature of about 50 C. is activated at a stirring speed of 710 rpm. Part of the molten extra-white anhydrous milk fat, or about a third of the total quantity of fat added to said cheese, is added under vacuum in the mixer at a temperature of about 50 C. and at a stirring speed of 710 rpm, and then the mixture of powdered milk protein concentrates is injected into the mixer under vacuum at a stirring speed of 1500 rpm, for 15 minutes for the formation of a homogeneous, deaerated and emulsified mixture, also called pre-cheese mix. The temperature of the dough T1 remains between 50 C. and 55 C. during this step ii). The dough obtained then undergoes a thermal treatment at a temperature T4 of 65 C. in said Almix double-wall mixer, at a stirring speed of 1500 rpm, then a cooling step iii) at a temperature T2 of about 45 C. and a stirring speed of 1000 rpm. The second portion of molten extra-white anhydrous milk fat, or about two-thirds of the total fat added to the cheese, is added under vacuum to the dough at a temperature T5 of 45 C. and a stirring speed of 1000 rpm. The ferments Chr HANSEN, STEM 05 (12 g), LHBO1 (6 g), and Chymax rennet (6.6 g) are then added to the dough in coagulation step iv). The dough thus supplemented is mixed at a stirring speed of 1000 rpm for 1 minute, then 30 kg of this dough is packed in a batch. An acidification at 47 C. is then carried out on the packed dough to form a curd until a pH of 5.20 is obtained, and then the 30 kg of curd is introduced into a laboratory vacuum mixer/cooker, such as the Karl Schnell 30 kg type 770, to undergo a spinning step. The curd is kneaded for 1 minute, supplemented with of 450 g of salt, at a speed of 100 rpm. The curd then undergoes a texturing step (v) during which it is heated at 64 C. with direct steam injection and then kneaded for 4 min using a screw turning at 100 rpm. The dough is then stretched/spinned for 1 minute. A homogeneous and shiny white mass is then observed. The dough is then moulded, step (vi), in cylindrical moulds 80 mm in diameter and 240 mm in height and then cooled for 30 minutes in ice water and then at 4 C. in cold water. After 30 days of storage at 4 C., the results shown in the graph of FIG. 2 are obtained.

(20) Advantageously, there is no whey separation step.

(21) FIG. 1 shows using solid lines the various steps of the first example of the method of the invention. The dashed lines represent alternatives of said first example of the method, and the salt may thus be added in step i) and/or step iii) and/or in step v) and/or after the unmoulding step. The second portion of fat may be added at the conclusion of step ii), preferably before the heat treatment step.

(22) On reading this chart, stretching properties close to 20 cm at the least for cheese A, and ranging up to 140 cm for cheese C, are observed. The spreading properties are satisfactory in all the cases, but are optimised for a total nitrogenous matter content of 17.90%. These advantageous results were obtained for cheeses A, B and C for calcium/TNM weight ratios between 2.01% and 2.09%.

(23) 2. Variation of the Total Dry Extract of a Mozzarella-Type Cheese having 19% by Weight of its Total Weight of TNM, 45% Fat(s) (a)/Dry Cheese (a) with a Calcium/TNM Weight Ratio of 2.00%.

(24) TABLE-US-00002 TABLE 2 Base composition Cheese D Cheese E Cheese F Water (kg) 31.08 29.22 27.42 Fat: anhydrous milk fat (kg) 12.78 13.56 14.28 Milk protein concentrate (kg) 15.30 16.44 17.58 Salt (kg) 0.84 0.78 0.72 Total weight (kg) 60.00 60.00 60.00 Weight ratio of the TNM in 73.00 68.00 64.00 the milk protein concentrate (%) Calcium/TNM weight ratio 2.00% 1.96% 1.97% in the milk protein concentrate Total dry matter/total 47% 50% 53% weight of the cheese (dry extract)

(25) The three base compositions disclosed in Table 2 above and corresponding to the cheeses D, E and F are implemented according to the first example of the method of the invention (advantageously with no whey separation step), disclosed above in reference to cheeses A, B and C. After 30 days of storage at 4 C., the results presented in the graph of FIG. 3 are obtained.

(26) It is thus observed that cheese D having a dry extract of 47% has the best properties of spreading (140%) and ropy (about 130 cm). The ropy value decreases as the dry extract increases.

(27) 3. Description of a Second Example of the Production Method of the Invention for Producing a Mozzarella-Type Cheese.

(28) The second example of the production method differs from the first example of the production method disclosed above in the weight ratio of the calcium to the TNM in the milk protein concentrates and the quantities of water, fat and milk protein concentrates in the base composition in step i). The base composition thus comprises 29.22 kg of water, 16.50 kg of powdered milk protein concentrates having a 78.5% weight ratio of total nitrogenous matter, and a lactose content less than or equal to 10%. The extra-white anhydrous milk fat (AMF) is added molten in two steps as disclosed in the first example of the production method, 4.50 kg of AMF is added in step i) and 9.0 kg of AMF is added under vacuum after the cooling step iii) at a temperature T5 of 45 C., in this specific example equal to the cooling temperature T4.

(29) After 30 days of storage at 4 C., the results presented in the graph of FIG. 4 and the graph of FIG. 5 are obtained. The base composition for the cheeses H1, H2 and H3 shown in FIG. 5 differs from the base composition disclosed above and intended for the cheeses G1 to G4 in that it further comprises water and fat.

(30) Advantageously, there is no whey separation step.

(31) The graph of FIG. 4 shows the spreading and ropy properties when cooked obtained for the cheeses G1, G2, G3 and G4 produced with protein concentrates having, respectively, calcium to TNM weight ratios of 1.7%, 2.1%, 2.3% and 2.5% for a dry extract of 50% and a fat to dry matter ratio of 45%.

(32) One notices that spreading is promoted with calcium/TNM ratios of 2.10% and below, in particular about 1.70% for which the spreading value obtained is close to that obtained for traditional mozzarella (i.e., produced from ordinary fresh milk products and not milk protein concentrates, in particular lactose and calcium depleted), for cheeses with 50% dry extract, 45% fat in dry matter and 21% TNM.

(33) The graph of FIG. 5 shows the spreading and ropy properties when cooked obtained for the cheeses H1, H2 and H3 produced with protein concentrates having, respectively, calcium/TNM weight ratios of 2.22%, 2.49% and 2.71% for a dry extract of 46%, a TNM of 19.5% and a fat in dry matter ratio of 48%. One notices that the spreading obtained with 2.22% of Ca/TNM is close to the value of traditional mozzarella, or more than 180%. Moreover, the ropy obtained for the cheese H2 having a Ca/TNM content of 2.49% reached a ropy value of 120 cm, which is very close to that of more than about 120 cm obtained for the traditional mozzarella tested and acting as a control.

(34) 4. Third Example of the Production Method of the Invention for Producing a Mozzarella-Type Cheese I having a Dry Extract of 48%, a Fat in Dry Matter Ratio of 50%, a Calcium/TNM Weight Ratio of 2.00%, a Ratio of the Weight of the TNM to the Total Weight of the Cheese of 19%.

(35) This third example of the method will be disclosed below from its differences with the first example of the method disclosed above.

(36) This third example of the method differs from the first example of the method in the weight ratio of calcium to TNM in the milk protein concentrates and the quantities of water, fat and milk protein concentrates in the base composition in step i). The base composition thus comprises 31.02 kg of water, 14.60 kg of powdered milk protein concentrates, having a casein to TNM weight ratio of 90%, a TNM weight ratio of 81%, and a lactose content below 10%. The extra-white anhydrous milk fat (AMF) (9.0 kg) is added molten at a single time in step i) at a temperature T5 of 50 C.

(37) After 30 days of storage at 4 C., the results presented in the graph of FIG. 6 are obtained. Advantageously, there is no whey separation step.

(38) 5. Fourth Example of the Production Method of the Invention for Producing a Mozzarella-Type Cheese J having a Dry Extract of 48%, a Fat in Dry Matter Ratio of 50%, a Calcium/TNM Weight Ratio of 2.00%, and a Ratio of the Weight of the TNM to the Total Weight of the Cheese of 19%

(39) This fourth example of the method will be disclosed below from its differences with the first example of the method disclosed above.

(40) This fourth example of the method differs from the first example of the method in the weight ratio of calcium to TNM in the milk protein concentrates and the quantities of water, fat and milk protein concentrates in the base composition in step i). The base composition thus comprises 31.02 kg of water, 14.60 kg of powdered milk protein concentrates, having a casein to TNM weight ratio of 90%, a TNM weight ratio of 81%, and a lactose content below 10%. The extra-white anhydrous milk fat (AMF) is added molten in two steps as disclosed in the first example of the production method, 4.80 kg of AMF is added in step i) and 9.60 kg of AMF is added under vacuum after the cooling step iii) at a temperature T5 of 45 C., in this specific example equal to the cooling temperature T4. TNM in the finished cheese (water) 19%.

(41) After 30 days of storage at 4 C., the results presented in the graph of FIG. 6 are obtained. Advantageously, there is no whey separation step.

(42) One thus observes that the addition of fat in two steps, in particular the addition of fat after the cooling step, under vacuum and molten, improves spreading by more than 75%.