CONTROL OF EYES FORMATION IN SWISS TYPE CHEESE AND CONTINENTAL CHEESE TYPE

Abstract

Present invention relates to new processes for making Swiss cheeses or Continental cheeses type with an improvement of eyes formation and distribution. This present invention relates the culture design and use of particles with defined properties based on technical knowledges about eyes formation. More specifically the present invention relates to a process for making cheese, the process comprising: a. Obtaining a milk composition b. Optionally maturing said milk composition by physical, chemical or biological means c. Adding particles with a size of 1 μm to 50 μm to said milk composition d. Adding lactic acid bacteria and/or proprionic bacteria e. Adding coagulant, wherein steps c, d, and e may be done in random order, sequentially or simultaneously f. and further processing the composition to produce a cheese.

Claims

1. A process for making cheese, the process comprising: a. Obtaining a milk composition b. Optionally maturing said milk composition by physical, chemical or biological means c. Adding particles with a size of 1 μm to 50 μm to said milk composition d. Adding lactic acid bacteria and/or proprionic bacteria e. Adding coagulant, wherein steps c, d, and e may be done in random order, sequentially or simultaneously f. and further processing the composition to produce a cheese.

2. A process according to claim 1 wherein the cheese is a Swiss type or continental type cheese.

3. A process according to any of the preceding claims wherein the particles with a size of 1 μm to 50 μm is added in an amount of 0.5 g to 5 g per liter milk, such as e.g. 1 g to 3 g per liter milk.

4. A process according to any of the preceding claims wherein the particles is added as a dried powder, frozen powder or resuspended powder.

5. A process according to any of the preceding claims wherein the size of the particles has an average diameter from 1 μm to 30 μm, such as e.g. 3-20 μm, such as e.g. 5 μm

6. A process according to any of the preceding claims wherein the particles with a size of 1 μm to 50 μm contains a compound selected from the list consisting of: micellar casein, casein glycomacropeptide (CGMP), polymerized casein glycomacropeptide (pCGMP), sodium caseinate or poly caseinate.

7. A process according to any of the preceding claims wherein the milk composition has a fat content of from 1% to 5%, such as e.g. around 2% to 4%, such as e.g. around 3%.

8. A process according to any of the preceding claims wherein the milk composition has a protein content of from 1% to 5%, such as e.g. around 2% to 4%, such as e.g. around 3%.

9. A process according to any of the preceding claims wherein the lactic acid bacteria are selected from a list comprising: Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp lactis, Lactobacillus helveticus, Streptococcus thermophilus and/or the proprionic acid bacteria is selected from Propionibacterium freudenreichii such as Propionibacterium freudenreichii subsp freudenreichii.

10. A process according to any of the preceding claims wherein the coagulant is of microbial origin or animal origin, such as bovine or camel origin.

11. Use of particles having an average diameter of 1 μm to 50 μm, such as e.g. 3 μm to 30 μm for making cheese.

12. Use according to claim 11 wherein the particles are added as a dried powder, frozen powder or resuspended powder.

13. Use according to any of claim 11 or 12, wherein the size of the particles has an average diameter from 1 μm to 30 μm, such as e.g. 3 to 20 μm, such as e.g. 5 μm.

14. Use according to any of claim 11 or 12 wherein the particles with a size of 1 μm to 50 μm contains a compound selected from the list consisting of: micellar casein, casein glycomacropeptide (CGMP), polymerized casein glycomacropeptide (pCGMP), sodium caseinate or poly caseinate.

15. Use according to any of claims 11 to 14 in a process according to any of claims 1 to 10.

16. A cheese produced by a process according to any of claims 1 to 10.

17. A composition comprising particles with a size of 1 μm to 50 μm, lactic acid bacteria and optionally proprionic bacteria.

18. A composition according to claim 17 further comprising a coagulant.

19. A composition according to any claim 17 or 18 wherein the size of the particles has an average diameter from 1 μm to 30 μm, such as e.g. 3-20 μm, such as e.g. 5 μm.

20. A composition according any of claims 17 to 19 wherein the particles with a size of 1 μm to 50 μm contains a compound selected from the list consisting of: micellar casein, casein glycomacropeptide (CGMP), polymerized casein glycomacropeptide (pCGMP), sodium caseinate or poly caseinate.

21. A composition according to any of claims 17 to 20 wherein the lactic acid bacteria are selected form a list comprising: Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp lactis, Lactobacillus helveticus, Streptococcus thermophilus.

22. A composition according to any of claims 17 to 21 wherein the proprionic acid bacteria are Propionibacterium freudenreichii such as e.g. Propionibacterium freudenreichii subsp freudenreichii.

23. A composition according to any of claims 17 to 22 wherein the composition is frozen or freeze dried.

Description

DESCRIPTION OF THE FIGURES

[0063] FIG. 1: Evolution of different bacteria in a Swiss type cheese over the time

[0064] FIG. 2: Mechanism of eyes formation in cheese matrix

[0065] FIG. 3: Microscopic image of the micro-capsular inorganic-organic material (microparticles). The white scale bar at the bottom right side of the image represents a length scale of 20 μm.

[0066] FIG. 4: Flow chart to produce Swiss type cheese

[0067] FIG. 5—Different area for eye evaluation: in the middle, 5 cm from the middle and 10 cm from the middle

[0068] FIG. 6—Eye dispersion in the different part of the cheese: in the middle, 5 cm from the middle and 10 cm from the middle

[0069] FIG. 7—Total amount of eyes and size distribution on the different sections of the cheeses produced according to example 1

[0070] FIG. 8—Size distribution of MPC 852 B

[0071] FIG. 9—Total amount of eyes and size distribution on the different sections of the cheeses produced according to example 2

[0072] FIG. 10—Total amount of eyes and size distribution on the different sections of the cheeses produced according to example 3.1

[0073] FIG. 11—Total amount of eyes and size distribution on the different sections of the cheeses produced according to example 3.2

[0074] FIG. 12—Total amount of eyes and size distribution on the different sections of the cheeses produced according to example 4

[0075] FIG. 13—Total amount of eyes and size distribution on the different sections of the cheeses produced according to example 5

[0076] FIG. 14—visual representation of eyes and size distribution on the different sections of the cheeses produced according to example 1

[0077] FIG. 15—visual representation of eyes and size distribution on the different sections of the cheeses produced according to example 2

[0078] FIG. 16—visual representation of eyes and size distribution on the different sections of the cheeses produced according to example 3.1

[0079] FIG. 17—visual representation of eyes and size distribution on the different sections of the cheeses produced according to example 3.2

[0080] FIG. 18—visual representation of eyes and size distribution on the different sections of the cheeses produced according to example 4

[0081] FIG. 19—visual representation of eyes and size distribution on the different sections of the cheeses produced according to example 5

EXAMPLES

[0082] Examples 1 to 5 were performed in triplicate to increase the robustness of the data.

Example 1

Modern Cheesemaking Process for Swiss Type Cheese

[0083] This first example is a modern Propionic cheesemaking process according to the literature and industrial recipes were used (flow charts described in FIG. 4). For this first example, the cultures used were DVS® C150, DVS® LHB02, DVS® STB-01 and DVS® PS60, all from Chr. Hansen® (Denmark). The coagulant was CHY-MAX® Plus from Chr. Hansen® (Denmark).

TABLE-US-00001 Parameters Example 1 Example 2 Example 3.1 Example 3.2 Example 4 Example 5 Fat content in 2.92 2.92 2.92 2.92 2.92 2.92 the milk (%) Protein content 3.25 3.25 3.25 3.25 3.45 3.45 in the milk (%) Fat/protein ratio 0.9 0.9 0.9 0.90 0.85 0.85 pH at renneting 6.67 6.68 6.68 6.67 6.66 6.66 pH of whey off 6.62 6.65 6.63 6.63 6.63 6.63 pH end of 5.35 5.34 5.36 5.36 5.44 5.44 pressing Cheese size and 7 kg, square 7 kg, square 7 kg, square 7 kg, square 7 kg, square 7 kg, square shape shape shape shape shape shape shape Cultures DVS ® C150, DVS ® C150, DVS ® C150, DVS ® C150, DVS ® C150, DVS ® C150, (type/dosage g 5 U 5 U 5 U 5 U 5 U 5 U per 150 kg of DVS ® LHB02, DVS ® LHB02, DVS ® LHB02, DVS ® LHB02, DVS ® LHB02, DVS ® LHB02, milk) 0.93 U 0.93 U 0.93 U 0.93 U 0.93 U 0.93 U DVS ® STB-01, DVS ® STB-01, DVS ® STB-01, DVS ® STB-01, DVS ® STB-01, DVS ® STB-01, 2.15 U 2.15 U 2.15 U 2.15 U 2.15 U 2.15 U DVS ® PS60, DVS ® PS60, DVS ® PS60, DVS ® PS60, DVS ® PS60, DVS ® PS60, 3 × 10.sup.11 CFU 3 × 10.sup.11 CFU 3 × 10.sup.11 CFU 3 × 10.sup.11 CFU 3 × 10.sup.9 CFU 3 × 10.sup.9 CFU Coagulant CHY-MAX ® Plus, CHY-MAX ® Plus, CHY-MAX ® Plus, CHY-MAX ® Plus, CHY-MAX ® Plus, CHY-MAX ® Plus, (type/dosage in 110 IMCU/100 g 110 IMCU/100 g 110 IMCU/100 g 110 IMCU/100 g 110 IMCU/100 g 110 IMCU/100 g IMCU/100 kg of of protein of protein of protein of protein of protein of protein milk) Nuclei None MPC Particles size Particles Particles Particles (type/dosage) (particles between 3 size: 1 μm/ size: 5 μm/ size: 5 μm/ size around and 30 μm/ 2 g/100 L 1 g/100 L 2 g/100 L 50 μm)/ 2 g/100 L 1 g/100 L

[0084] The dosage of the coagulant was 110 IMCU/100 g of protein. The culture's dosage applied for 150 kg of milk are, respectively, 5 U, 0.93 U, 2.15 U and 3×10.sup.11 CFU. The milk composition is shows in the Table 1 above.

[0085] The maturation (from the culture add until cutting) step was 70 min at 32° C. and after that the curd was cut in 5 mm cubes. After cutting, the curd was pre-stirred for 5 minutes before whey off (−35%) and the stirring continue for 20 min before scalding at 40° C. The scalding took 20 min and after the curd was stirred for 40 min before pre-pressing step starts. The pH of the curd at whey-off was between 6.60 and 6.65. After pre-pressing, the curd was moulded into 2 square cheeses of 7 kg each, followed by 3 pressing steps: 10 min at 2 bars, 20 min at 3.5 bar and 80 min at 5 bars. The pH at the end of the pressing was 5.35 (±0.02). The cheeses were brined during 16 hs in a brine containing 22% of salt and pH 5.2, with a salt-in-moisture target of 3%. After brining, the cheeses were packed in plastic bags (Sealed Air—68 μm—BB6050) and were transferred to the ripening rooms and followed a precise ripening cycle: 1 week at 9° C., 4 weeks at 20° C. (warm room), 4 weeks at 9° C., finishing at 5° C.

[0086] After the warm room, the cheeses were opened and analysed for overall composition (fat, protein, salt, pH), organic acids concentrations, as well eyes formation quality and distribution (visual evaluation, with measurement). To analyse the distribution of the eyes formation in the cheeses, the cheeses were opened precisely in the middle, 5 cm from the middle and 10 cm from the middle (FIG. 5).

[0087] With this example 1, the composition of the final cheeses is presented in Table 2 below.

TABLE-US-00002 Cheese composition Exemple 1 Exemple 2 Exemple 3.1 Exemple 3.2 Example 4 Example 5 Fat (%) 28.5 ± 28.9 ± 28.72 ± 28.115 ± 28.06 ± 27.66 ± 0.04 0.04 0.10 0.05 0.01 0.01 Fat in dry matter 48.8 ± 49.1 ± 48.85 ± 48.66 ± 47.21 ± 47.21 ± (FDM, %) 0.13 0.06 0.13 0.01 0.15 0.04 Moisture in no fat 58.3 ± 57.9 ± 57.82 ± 58.73 ± 56.39 ± 57.24 ± substrate (MNFS, %) 0.13 0.01 0.02 0.06 0.28 0.03 Moisture (% 41.7 ± 41.1 ± 41.22 ± 42.22 ± 40.57 ± 41.41 ± 0.06 0.01 0.04 0.08 0.21 0.01 Protein (%) 25.7 ± 26.2 ± 26.065 ± 25.5 ± 27.57 ± 26.98 ± 0.04 0.13 0.05 0.03 0.01 0.08 Salt (%) 1.41 ± 1.20 ± 1.29 ± 1.45 ± 1.25 ± 1.305 ± 0.005 0.007 0.001 0.002 0.001 0.005 Salt in moisture 3.37 ± 2.87 ± 3.13 ± 3.42 ± 3.09 ± 3.15 ± (SM, %) 0.05 0.05 0.05 0.05 0.05 0.05 Lactic acid (mg/g) <0.2 <0.2 <0.2 0.6 <0.2 <0.2 Propionic acid (mg/g) 5.00 ± 5.85 ± 5.95 ± 4.95 ± 2.57 ± 2.78 ± 0.30 0.05 0.05 0.05 0.03 0.29 Acetic acid (mg/g) 2.55 ± 3.00 ± 3.05 ± 2.45 ± 1.27 ± 1.37 ± 0.15 0.00 0.05 0.05 0.02 0.15 Succinic acid (mg/g) 1.75 ± 2.2 ± 2.1 ± 1.8 ± 0.80 ± 0.91 ± 0.05 0.00 0.00 0.00 0.04 0.08

[0088] The distribution of the eyes formation (according to the different positions presented on FIG. 5) is presented on FIGS. 6 and 7. On each region of the cheese, the total number of eyes was counted, as well classified in 3 categories: eyes bigger than 1.8 cm, eyes between 0.9 and 1.8 cm and eyes smaller than 0.9 cm.

[0089] In this example, the total number of eyes formed increased from the center of the cheese to the outside of the cheese. This increase was correlated to a reduction on the visual quality of the eyes, which means, higher number of eyes with as smaller size and more agglomerated (not individual eyes).

[0090] These results confirm that having good eyes distribution, with a good size and visually beautiful is a big issue on modern propionic cheeses.

Example 2

Modern Cheesemaking Process for Propionic Cheeses Using MPC to Improve Eyes Formation

[0091] This second example is a modern Propionic cheesemaking process according to the literature and industrial recipes were used (flow charts described in FIG. 4). For this example, the cultures used were DVS® C150, DVS® LHB02, DVS® STB-01 and DVS® PS60, all from Chr. Hansen® (Denmark). The coagulant was CHY-MAX® Plus from Chr. Hansen® (Denmark). The dosage of the coagulant was 110 IMCU/100 g of protein. The culture's dosage applied for 150 kg of milk are, respectively, 5 U, 0.93 U, 2.15 U and 3×10.sup.11 CFU. The milk composition is shows in the Table 1. In this case, 1 g of micellar casein MPC 8526 (Ingredia™) was added by 100 L of milk, at the same moment as the cultures. The size distribution of these particles is presented in FIG. 8.

[0092] The maturation (from the culture add until cutting) step was 70 min at 32° C. and after that the curd was cut in 5 mm cubes. After cutting, the curd was pre-stirred for 5 minutes before whey off (−35%) and the stirring continue for 20 min before scalding at 40° C. The scalding took 20 min and after the curd was stirred for 40 min before pre-pressing step starts. The pH of the curd at whey-off was 6.65. After pre-pressing, the curd was moulded into 2 square cheeses of 7 kg each, followed by 3 pressing steps: 10 min at 2 bars, 20 min at 3.5 bar and 80 min at 5 bars. The pH at the end of the pressing was 5.34 (±0.02). The cheeses were brined during 16 hs in a brine containing 22% of salt and pH 5.2, with a salt-in-moisture target of 3%. After brining, the cheeses were packed in plastic bags (Sealed Air—68 μm—BB6050) and were transferred to the ripening rooms and followed a precise ripening cycle: 1 week at 9° C., 4 weeks at 20° C. (warm room), 4 weeks at 9° C., finishing at 5° C.

[0093] After the warm room, the cheeses were opened and analysed for overall composition (fat, protein, salt, pH), organic acids concentrations, as well eyes formation quality and distribution (visual evaluation, with measurement). To analyse the distribution of the eyes formation in the cheeses, the cheeses were opened precisely in the middle, 5 cm from the middle and 10 cm from the middle (FIG. 5).

[0094] With this example 2, the composition of the final cheeses is presented on Table 2.

[0095] The distribution of the eyes formation is presented on FIG. 9 and FIG. 15. On each region of the cheese, the total number of eyes was counted, as well classified in 3 categories: eyes bigger than 1.8 cm, eyes between 0.9 and 1.8 cm and eyes smaller than 0.9 cm.

[0096] In this example, the total number of eyes formed is much smaller compared to example 1, and the amount decrease from the center of the cheese to the outside of the cheese. This decrease was correlated to a reduction on the visual quality of the eyes, which means, higher number of eyes with smaller size and more agglomerated.

[0097] These second results confirm that the use of MPC is not a good solution to improve the distribution of the eyes formation in the slices of the cheeses, as well the uniformity of size.

Example 3

Modern Cheesemaking Process for Propionic Cheeses Using Controlled Particle Sizes to Improve Eyes Formation

[0098] This third example is a modern Propionic cheesemaking process according to the literature and industrial recipes were used (flow charts described in FIG. 4). For this example, the cultures used were DVS® C150, DVS® LHB02, DVS® STB-01 and DVS® PS60, all from Chr. Hansen® (Denmark). The coagulant was CHY-MAX® Plus from Chr. Hansen® (Denmark). The dosage of the coagulant was 110 IMCU/100 g of protein. The culture's dosage applied for 150 kg of milk are, respectively, 5 U, 0.93 U, 2.15 U and 3×10.sup.11 CFU. The milk composition is shows in the Table 1. In the example 3.1, 2 g of particles with size between 3 to 30 μm (Chr. Hansen®) were added by 100 L of milk, at the same moment as the cultures. In the example 3.2, 2 g of particles with size of 1 μm (Chr. Hansen®) were added by 100 L of milk, at the same moment as the cultures.

[0099] The maturation (from the culture add until cutting) step was 70 min at 32° C. and after that the curd was cut in 5 mm cubes. After cutting, the curd was pre-stirred for 5 minutes before whey off (−35%) and the stirring continue for 20 min before scalding at 40° C. The scalding took 20 min and after the curd was stirred for 40 min before pre-pressing step starts. The pH of the curd at whey-off was 6.63.

[0100] After pre-pressing, the curd was moulded into 2 square cheeses of 7kg each, followed by 3 pressing steps: 10 min at 2 bars, 20min at 3,5 bar and 80min at 5 bars. The pH at the end of the pressing was 5.36 (±0.02). The cheeses were brined during 16hs in a brine containing 22% of salt and pH 5.2, with a salt-in-moisture target of 3%. After brining, the cheeses were packed in plastic bags (Sealed Air — 68 pm — BB6050) and were transferred to the ripening rooms and followed a precise ripening cycle: 1 week at 9° C., 4 weeks at 20° C. (warm room), 4 weeks at 9° C., finishing at 5° C.

[0101] After the warm room, the cheeses were opened and analysed for overall composition (fat, protein, salt, pH), organic acids concentrations, as well eyes formation quality and distribution (visual evaluation, with measurement). To analyse the distribution of the eyes formation in the cheeses, the cheeses were opened precisely in the middle, 5 cm from the middle and 10 cm from the middle (FIG. 5).

[0102] With these examples 3.1 and 3.2, the composition of the final cheeses is presented on Table 2.

[0103] The distribution of the eyes formation is presented on FIG. 10 and FIG. 16 (example 3.1) and FIG. 11 and FIG. 17 (example 3.2). On each region of the cheese, the total number of eyes was counted, as well classified in 3 categories: eyes bigger than 1.8 cm, eyes between 0.9 and 1.8 cm and eyes smaller than 0.9 cm.

[0104] In the example 3.1, the total number of eyes formed is homogeneous on the different sections (around 24 by section), but with a different profile of size on each section. This was correlated to the heterogeneity on the particle sizes of the sample used (between 3 and 30 μm). In the example 3.2, the total number of eyes formed is higher than in the example 3.1 (around 35 by section), with a more homogeneous profile size on each section. This was correlate to better homogeneity of the particles size added (1 μm) and a higher number of particles for the same amount added.

[0105] This example confirms the importance of the size homogeneity of the particles added to improve the quality of the eyes formation.

Example 4

Modern Cheesemaking Process for Propionic Cheeses Using Low Concentration of Controlled Particle Sizes to Improve Eyes Formation

[0106] This fourth example is a modern Propionic cheesemake. A process according to the literature and industrial recipes were used (flow charts described in FIG. 4). For this example, the cultures used were DVS® C150, DVS® LHB02, DVS® STB-01 and DVS® PS60, all from Chr. Hansen® (Denmark). The coagulant was CHY-MAX® Plus from Chr. Hansen® (Denmark). The dosage of the coagulant was 110 IMCU/100 g of protein. The culture's dosage applied for 150 kg of milk are, respectively, 5 U, 0.93 U, 2.15 U and 3×10.sup.9 CFU. The milk composition is shows in the Table 1. In this case example, 1 g of particles with homogeneous size (5 μm) (Chr. Hansen®) were added by 100 L of milk, at the same moment as the cultures.

[0107] The maturation (from the culture add until cutting) step was 70 min at 32° C. and after that the curd was cut in 5 mm cubes. After cutting, the curd was pre-stirred for 5 minutes before whey off (−35%) and the stirring continue for 20 min before scalding at 40° C. The scalding took 20 min and after the curd was stirred for 40 min before pre-pressing step starts. The pH of the curd at whey-off was 6.63. After pre-pressing, the curd was moulded into 2 square cheeses of 7 kg each, followed by 3 pressing steps: 10 min at 2 bars, 20 min at 3.5 bar and 80 min at 5 bars. The pH at the end of the pressing was 5.44 (±0.02). The cheeses were brined for 16 hs in a brine containing 22% of salt and pH 5.2, with a salt-in-moisture target of 3%. After brining, the cheeses were packed in plastic bags (Sealed Air—68 μm—BB6050) and were transferred to the ripening rooms and followed a precise ripening cycle: 1 week at 9° C., 4 weeks at 20° C. (warm room), 4 weeks at 9° C., finishing at 5° C.

[0108] After the warm room, the cheeses were opened and analysed for overall composition (fat, protein, salt, pH), organic acids concentrations, as well eyes formation quality and distribution (visual evaluation, with measurement). To analyse the distribution of the eyes formation in the cheeses, the cheeses were opened precisely in the middle, 5 cm from the middle and 10 cm from the middle (FIG. 5).

[0109] The composition of the cheeses produced with this process is presented on Table 2.

[0110] The distribution of the eyes formation is presented on FIG. 12 an FIG. 18. On each region of the cheese, the total number of eyes was counted, as well classified in 3 categories: eyes bigger than 1.8 cm, eyes between 0.9 and 1.8 cm and eyes smaller than 0.9 cm.

[0111] In this example, the total number of eyes formed on each section was uniform and low (around 16 by section), with a variable size profile between the sections. This lower number and higher heterogeneity were correlated to the lower dosage of nuclei applied.

[0112] This fourth example confirms the importance of the size uniformity of the particles applied on the quality of the eyes formed.

Example 5

Modern Cheesemaking Process for Propionic Cheeses Using Optimal Concentration of Controlled Particle Sizes to Improve Eyes Formation

[0113] This fifth example is a modern Propionic cheesemaking process according to the literature and industrial recipes were used (flow charts described in FIG. 4). For this example, the cultures used were DVS® C150, DVS® LHB02, DVS® STB-01 and DVS® PS60, all from Chr. Hansen® (Denmark). The coagulant was CHY-MAX® Plus from Chr. Hansen® (Denmark). The dosage of the coagulant was 110 IMCU/100 g of protein. The culture's dosage applied for 150 kg of milk are, respectively, 5 U, 0.93 U, 2.15 U and 3×10.sup.9 CFU. The milk composition is shows in the Table 1. In this case example, 2 g of particles with homogeneous size (5 μm) (Chr. Hansen®) were added by 100 L of milk, at the same moment as the cultures.

[0114] The maturation (from the culture add until cutting) step was 70 min at 32° C. and after that the curd was cut in 5 mm cubes. After cutting, the curd was pre-stirred for 5 minutes before whey off (−35%) and the stirring continue for 20 min before scalding at 40° C. The scalding took 20 min and after the curd was stirred for 40 min before pre-pressing step starts. The pH of the curd at whey-off was 6.63. After pre-pressing, the curd was moulded into 2 square cheeses of 7 kg each, followed by 3 pressing steps: 10 min at 2 bars, 20 min at 3.5 bar and 80 min at 5 bars. The pH at the end of the pressing was 5.44 (±0.02). The cheeses were brined during 16 hs in a brine containing 22% of salt and pH 5.2, with a salt-in-moisture target of 3%. After brining, the cheeses were packed in plastic bags (Sealed Air—68 μm—BB6050) and were transferred to the ripening rooms and followed a precise ripening cycle: 1 week at 9° C., 4 weeks at 20° C. (warm room), 4 weeks at 9° C., finishing at 5° C.

[0115] After the warm room, the cheeses were opened and analysed for overall composition (fat, protein, salt, pH), organic acids concentrations, as well eyes formation quality and distribution (visual evaluation, with measurement). To analyse the distribution of the eyes formation in the cheeses, the cheeses were opened precisely in the middle, 5 cm from the middle and 10 cm from the middle (FIG. 5).

[0116] The composition of the cheeses produced with this process is presented on Table 2.

[0117] The distribution of the eyes formation is presented on FIG. 13 and FIG. 19. On each region of the cheese, the total number of eyes was counted, as well classified in 3 categories: eyes bigger than 1.8 cm, eyes between 0.9 and 1.8 cm and eyes smaller than 0.9 cm.

[0118] In this example, the total number of eyes formed is improved compared to example 4, with a better distribution (lower concentration of smaller eyes). This increase was correlated to the higher concentration of particles added, with a positive impact on the visual quality of the eyes.

[0119] This fifth example confirms the importance of the size uniformity of the particles applied on the quality of the eyes formed, as well the impact of the concentration applied.

Example 6

Production of Particulate Material Used in Example 4 and 5

[0120] Casein glycomacropeptide (CGMP) was purified from a commercial sample (Lacprodan CGMP-10, Arla Food Ingredients, Denmark). The dry matter contained around 85% protein of which about 73% was monomeric CGMP. Sodium caseinate was the bulk material used at Chr. Hansen (#500459/5092825). Microbial transglutaminase (mTG) was from Ajinomoto and it had an activity of 1000 U g.sup.−1 of the powder as measured by colorimetric hydroxamate method. All other chemicals were of analytical grade. Calcium chloride dihydrate (CaCl.sub.2.2H.sub.2O) was procured from Sigma Aldrich. Disodium hydrogen phosphate dihydrate (Na.sub.2HPO.sub.4.2H.sub.2O), sodium dihydrogen phosphate monohydrate (NaH.sub.2PO.sub.4.H.sub.2O), and sodium carbonate (Na.sub.2CO.sub.3) were obtained from Merck. Filter Paper of diameter 320 mm (Whatman 114 V Filter Paper Cone, wet strengthened) was procured from GE Healthcare Life Sciences. MU-water (18.2 MΩ cm) was used for preparing all the solutions.

[0121] Polymerized casein glycomacropeptide (poly-CGMP) and polymerized sodium caseinate (poly-caseinate) were prepared by enzymatic crosslinking of the casein glycomacropeptide (CGMP) or sodium caseinate using microbial transglutaminase (mTG). The CGMP (120 g/L) or caseinate (30 g/L) powder was suspended in 0.2 M sodium phosphate buffer (pH 7.0). The CGMP suspension was heated at 90° C. for 30 minutes, and then cooled down on ice followed by centrifugation at 10000 g for 1 h to remove the insoluble matter. The supernatant from centrifuged solution was then vacuum filtered using a membrane of 0.22 μm pore size to obtain the soluble CGMP. Next, the soluble CGMP or the soluble caseinate was crosslinked using mTG at 40° C. with 2 U mL.sup.−1 of enzyme dosage. After 30 h of incubation, the mTG was inactivated by heating the solution at 90° C. for 10 minutes, and subsequently cooled on ice.

[0122] The poly-CGMP stock solution was diluted to a concentration of 20 g/L using 0.52 M Na.sub.2HPO.sub.4. The poly-caseinate stock solution was diluted to a concentration of 10 g/L using 0.75 M Na.sub.2CO.sub.3. The microparticle preparation was carried out in two sequential steps. First, 100 mL of CaCl.sub.2 (4.5 M) was added to 450 mL of poly-CGMP solution (20 g/L). The addition of CaCl.sub.2 was done over a period of 10 minutes while the suspension was being stirred. Next, 450 mL of poly-caseinate (10 g/L) solution was added to the above suspension. The addition was done over a period of 10 minutes while the suspension was being continuously stirred. The suspension was stirred for 12 hours at room temperature (24±2° C.) and then filtered over a filter paper and wash with 2× volume of MQ-water i.e. using 2 L of MQ-water for 1 L of original suspension volume. The washed wet cake of coated microparticles was spread into a thin layer in the petri dish and then dried at 24±2° C. for 12 hours inside a laminar flow chamber. The dried microparticles were then grinded into a fine powder using mortar and pestle. The dry powder was kept in an air oven pre-heated at 85° C. for 1 h to remove any residual moisture as well as to sterilize and then it was stored in a sterile container. An alternative method to prepare the dry powder of inorganic-organic microparticles could be by spray drying.

[0123] A drop of microparticle suspension (≈1 g/L) was placed on a glass slide and then covered with a glass cover-slip. The glass slide was viewed under the transmittance mode in an optical microscope (BX 53, Olympus) and 40× magnification (UPlan FL N, 40×/0.75 Ph2). The images were captured using a CCD camera (SC 50, Olympus) attached to the microscope. The image was captured using software supplied by Olympus (cellSens Entry, exposure: 5.027 ms). HQ color images with standard aspect ratio and a resolution of 2560×1920 were captured and labelled with a pre-calibrated scale (white bar=20 μm) as shown in FIG. 3.

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