NZ235694A - Powdered milk from ph adjusted spray dried retentate - Google Patents
Powdered milk from ph adjusted spray dried retentateInfo
- Publication number
- NZ235694A NZ235694A NZ235694A NZ23569490A NZ235694A NZ 235694 A NZ235694 A NZ 235694A NZ 235694 A NZ235694 A NZ 235694A NZ 23569490 A NZ23569490 A NZ 23569490A NZ 235694 A NZ235694 A NZ 235694A
- Authority
- NZ
- New Zealand
- Prior art keywords
- cheese
- milk
- powdered milk
- ripened
- retentate
- Prior art date
Links
- 235000008476 powdered milk Nutrition 0.000 title claims description 26
- 239000012465 retentate Substances 0.000 title claims description 19
- 239000007921 spray Substances 0.000 title 1
- 235000013351 cheese Nutrition 0.000 claims description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 235000013336 milk Nutrition 0.000 claims description 23
- 210000004080 milk Anatomy 0.000 claims description 23
- 239000008267 milk Substances 0.000 claims description 22
- 239000007858 starting material Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 239000004310 lactic acid Substances 0.000 claims description 12
- 229960000448 lactic acid Drugs 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 229940108461 rennet Drugs 0.000 claims description 10
- 108010058314 rennet Proteins 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 235000020200 pasteurised milk Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 239000011369 resultant mixture Substances 0.000 claims 1
- 239000005018 casein Substances 0.000 description 8
- 238000001035 drying Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 108010076119 Caseins Proteins 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 241000031670 Saccharopolyspora thermophila Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
New Zealand Paient Spedficaiion for Paient Number £35694
2356
f *"*«• <■ 1/ ; %
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2 6 J U L 1995
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Patents Form No. 5
PATENTS ACT 1953
Number Dated
I
^en r
"150CT199Q •//
*na«Acl^'"s-
COMPLETE SPECIFICATION
J?i PtMcP - T ypf
METHOD OF PRODUCING CHEESE TYPE FOOD AND AGED-TYPE CHEESE FROM POWDERED MILK AS A STARTING MATERIAL
We, SNOW BRAND MILK PRODUCTS CO. LTD of 1-1, Naebocho 6-chome, Higashi-ku, Sapporo-shi, Hokkaido 065, Japan, a Japanese company do hereby declare the invention for which we pray that a Patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:
(followed by page la)
AMD/0783 a
23 5 6 9 5
- la-
Field of the Invention
This invention relates to method of producing ripened-type cheese.
Description of the' Invention
Conventionally, natural cheese is produced by adding rennet to the liquid milk, cutting and stirring to separate whey out to obtain curd, which is then fermented under suitable conditions.
This method required huge investment in equipment as well as skilled expert.
Furthermore, milk as a starting material cannot be stored very long, and must be made into natural cheese as soon as possible after purchase. This factor also makes it difficult to produce desired products in accordance with the needs and demand.
To solve these problems, methods of producing cheese-type products from powder such as casein have been proposed (e.g. Japanese Patent Laid Open Publication No.
56-68349, and Japanese Patent Publications Nos. 56-10013 and
57-2294).
These are, however, methods of producing cheese-like food and no methods of producing natural cheeses by ripening have been reported. Besides, in the most of those reports, acid casein or calcium caseinate are used to obtain cheese-like food which have smell of casein that is too strong for flavourful cheese.
■"r !. i
Summary of the Invention
The present invention has been completed to solve these problems.
The first object of the present invention is to provide
AMD/0 783 a
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methods of producing ripened-type cheese by specially-prepared powdered milk.
The second object of the present invention is to provide methods of producing ripened-type cheese easily with simple equipment, without being affected by the degree of natural cheeses aging.
The third object is to provide methods of producing ripened-type cheese having sufficient flavour without pronounced smell of casein.
Other object of the present invention will become clear in the Detailed Description and Preferred Embodiment and Examples that follow.
These objects of the present invention are achieved by using powdered milk as a starting material which is prepared by concentrating milk, adjusted to pH 5.0-5.8 and drying
Furthermore the objects of the present invention are also achieved by using powdered milk as a starting material, which is prepared by adding lactic-acid bacteria starter to the foregoing concentrated milk and drying.
In one broad form, the present invention provides a method for producing powdered milk to manufacture ripened-type cheese which comprises the steps of:
a) pasteurising milk;
b) ultrafiltrating the pasteurised milk to obtain retentate;
c) cooling the retentate to 15°C or below;
d) adjusting the cooled retentate to pH 5.0 - 5.8;
e) adding lactic acid bacteria starter and rennet to the cooled and pH adjusted retentate without forming curd; and f) spray drying the starter and rennet added retentate with the temperature of the surrounding air being 80 - 100°C at blower and 60 - 80°C at exhaust to obtain powder milk.
Preferably, the ultrafiltration is carried out to 2 -fold concentrations.
Also preferably, the pH is adjusted by an organic acid. Alternatively, preferably the pH is adjusted by lactic-acid bacteria starter.
In a further broad form, the present invention provides^; a method for producing ripened-type cheese which comprises
AMD/0783a vj U ^
the steps of:
a) pasteurising milk;
b) ultrafiltrating the pasteurised milk to obtain retentate;
c) cooling the retentate to 15°C or below;
d) adjusting the cooled retentate to pH 5.0-5.8;
e) adding lactic acid bacteria starter and rennet to the cooled and pH adjusted retentate without forming curd;
f) spray drying the starter and rennet added retentate with the temperature of the surrounding air being 80 - 100°C at blower and 60 - 80°C at exhaust to obtain powder milk;
g) adding water and salts to the powder milk and homogenising them;
h) putting the homogenised mixture into a mold without forming whey;
i) pressing the molded mixture to obtain green cheese; and j) ripening the green cheese to form ripened-type cheese.
Detailed Description and Preferred Embodiment
One feature of the present invention is to produce ripened-type cheese (natural cheese) from powdered milk as a main starting material, obtained by adding lactic-acid bacteria starter to milks such as, for example, fresh milk or processed milk, the main component of which is fresh milk, concentrating and spray drying the milk thus adjusted to pH 5.0-5.8, and adding water and sodium chloride to the powdered milk, putting into a mold and pressing to obtain green cheese, and ripening for required period.
In the present invention, it is preferably to concentrate milk by ultrafiltration 2-6 fold concentrations, after it has been pasteurised and cooled in the usual manner. It is desirable that concentration is performed by ultrafiltration because this method concentrates milk without also condensing lactose, rendering superior powdered milk. Ultrafiltering 2-6 fold concentrations makes drying process efficient even at fairly low temperatures of hot blown air (100°C) and exhaust air (60°C). Ultrafiltrated milk thus obtained is cooled to 15°C or below, to which
organic acid, such as lactic acid or citric acid, is added, or alternatively, lactic acid bacteria starter added before cooling to biologically acidify it to pH 5.0-5.8, followed by cooling. Cooling to 15°C or below prevents acid-induced coagulation even the pH is adjusted about 5.0. It does coagulate if its acidity is made lower than pH 5.0. If made higher acidity than pH 5.8, the good powdered milk is not obtained because of low drying temperature.
Next, this pH-adjusted, ultrafiltrated milk is dried, or dried after converting its x-casein into para x-casein by adding rennet and setting undisturbed for half and hour or so to obtain powdered milk. Converting x-casein in milk to para x-casein by adding rennet is not essential. Drying should be done under the temperature of hot blowing air at 80 to 100°C, and that of exhausted air at 60 to 80°C, until water content in milk falls to 5% or below.
To produce ripened-type cheese (natural cheese) by using powdered milk as a starting material, prepared as above, in the manner of the present invention, water is added to the powdered milk in intended proportion of the finished product's water content, mixed well, and the whole lot is poured into a mold, pressed and ripened in the usual manner to obtain natural cheese.
Ripened-type cheese (natural cheese) of the present invention compares quite favourably to conventionally-made natural cheeses in flavour and texture.
Moreover, since ripened-type cheese is prepared from powdered milk as a starting material, the present invention has an advantage that it has no need for natural cheese which requires considerable operation and labour, compared with the conventional process by using natural cheese as a starting material, and the starting material stores well to allow flexible production to meet seasonal changes in necessary output and market demand.
Natural cheese prepared according to the present invention reaches ripening index of about 26% [(soluble nitrogen content / total nitrogen content) x 100], with rich flavour and pleasant, slightly sour aftertaste. Since it is
AMD/07 83 a made from powdered milk, the starting material stores well, and cheese can be produced in areas without dairy industry, and production can be adjusted flexibly to meet the changes in cheese output and market demand.
Furthermore, the method of the present invention has an advantage that no by-products such as whey yield when curd is formed.
The following Examples of the present invention are shown to make the present invention understood more easily. These Examples, however, are given to illustrate the present invention and are not to be construed as limiting the scope of the present invention.
The process according to the invention is illustrated by the following Examples in which the percentage quoted represent percentages by weight.
Examples
1. Producing of Gouda-type cheese
80 kilograms of fresh milk was pasteurised at 75°C. After cooling, ultrafiltration is carried out to a reducing in volume of 4 to 1 which means that the volume of the retentate is one fourth of the volume of the starting milk.
This retentate was cooled to 15°C, and adjusted to a pH of 5.3 by addition of lactic acid.
Then retentate was added 10% of mixed lactic-acid bacteria starting containing thermophilic culture L.bulgaricus and S.thermophilus, together with 0.003%
rennet, and set undisturbed for 30 minutes.
The milk was then dried with spray-drying (100°C at the blower, 60°C at exhaust) until the water content fell to 5% or below, to obtain 6 kilograms of powdered milk. To thus obtained powdered milk, 100 grams of table salt and 4,3 kilograms of water was added, mixed well, and poured into a mold.
The mixture in the mold was then pressed at 0.1 kilogram per square meter for one hour, at 0.15 kilogram per square meter for two hours, and at 0.2 kilogram per square
AMD/0783a
9
t
\j \J
o
6
meter for three hours to obtain green cheese.
This green cheese was ripened at 10°C and 85% humidity for four months to obtain Gouda-type natural cheese.
2. Producing of Gouda-type cheese
After preparing 20 kilograms of retentate as in the above Example 1, inoculated with 2% of a mixed lactic acid bacteria starter, containing thermophilic culture L.bulgaricus and S.thermophilus and then fermented to pH 5.2 under the condition of 30°C and for 6 hours.
The, 0.003% rennet was added to this mixture and was let stand for 30 minutes, after which it was dried spray drying (100°C at the blower, 60°C at exhaust) until the water content fell to 5% or below to obtain 6 kilograms of powdered milk.
To thus obtained powered milk, 110 grams of table salt and 4.3 kilograms of water was added, mixed well, and poured into a mold. The mixture in the mold was then pressed at 0.1 kilograms per square meter for one hour, at 0.15 kilogram per square meter for two hours, and at 0.2 kilogram per square meter for three hours to obtain green cheese.
This green cheese was ripened at 10°C and 85% humidity for four months to obtain Gouda-type natural cheese.
'! N
v
AMD/0783a
2356
7
Claims (7)
1. A method for producing powdered milk to manufacture ripened-type cheese which comprises the steps of: a) pasteurising milk; b) ultrafiltrating the pasteurised milk to obtain retentate; c) cooling the retentate to 15°C or below; d) adjusting the cooled retentate to pH 5.0 - 5.8; e) adding lactic acid bacteria starter and rennet to the cooled and pH adjusted retentate without forming curd; and f) spray drying the resultant mixture with the temperature of the surrounding air being 80 - 100°C at blower and 60 -80°C at exhaust to obtain powdered milk.
2. The method according to claim 1, wherein the ultrafiltration is carried out to 2 - 6 fold concentrations.
3. The method according to claim 1 or 2, wherein the pH is adjusted by an organic acid.
4. The method according to claim 1 or 2, wherein the pH is adjusted by lactic-acid bacteria starter.
5. A method for producing ripened cheese which comprises making powdered milk according to claim 1 and then carrying out the further steps of: g) adding water and salts to the powdered milk and mixing them well; h) putting the mixture into a mold without forming whey; i) pressing the molded mixture to obtain green cheese; and j) ripening the green cheese to form ripened cheese.
6. A method for producing powdered milk to manufacture ripened-type cheese, substantially as herein described.
7. Ripened-type cheese, made in accordance with the method of claim 5. P 16 NOV 1993,'. WEST-V.'-V '"En, McCABE l: p. ATTORNEYS f'C.-l Tilsl APPLICANT
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ248755A NZ248755A (en) | 1989-10-25 | 1990-10-15 | Cheese food product: powdered milk from ph adjusted retentate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2104974A JP2908834B2 (en) | 1989-10-25 | 1990-04-20 | Method for producing cheese-like food and mature molded cheese using powdered milk as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NZ235694A true NZ235694A (en) | 1995-07-26 |
Family
ID=14395069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NZ235694A NZ235694A (en) | 1989-10-25 | 1990-10-15 | Powdered milk from ph adjusted spray dried retentate |
Country Status (1)
| Country | Link |
|---|---|
| NZ (1) | NZ235694A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6720018B2 (en) | 2000-04-21 | 2004-04-13 | Snow Brand Milk Products Co., Ltd. | Method for producing milk calcium composition |
-
1990
- 1990-10-15 NZ NZ235694A patent/NZ235694A/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6720018B2 (en) | 2000-04-21 | 2004-04-13 | Snow Brand Milk Products Co., Ltd. | Method for producing milk calcium composition |
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