Quark base mix having enhanced taste properties

A technology of mixture and matrix composition, applied in the field of quark cheese, can solve the problems of small product market and complex technology, and achieve the effect of improving taste

Inactive Publication Date: 2015-02-25
DMK DEUT MILCHKONTOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Separating whey from curd is technically complex and the resulting product has only a small market

Method used

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  • Quark base mix having enhanced taste properties
  • Quark base mix having enhanced taste properties
  • Quark base mix having enhanced taste properties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] 4 kg of skim milk were subjected to ultrafiltration at 20° C. using a spiral wound membrane (selectivity 25 000 Daltons). The protein-rich retentate was separated off and the permeate was subjected to nanofiltration at 20°C using a spiral wound membrane (500 Dalton selectivity). Sodium and potassium salts are separated along with the permeate. The retentate was subsequently treated by adding an aqueous calcium chloride solution adjusted to pH=6 with NaOH, and the phosphate was precipitated as calcium phosphate. The resulting permeate was combined with the protein-rich retentate obtained in the first step and treated at 88 °C for 6 min to denature the resulting protein. Blend the mixture into a mixture of two starter cultures (i) and (ii) (60:40 by weight) with rennet, stir at 30°C for about 2 hours, separate Ditch the acid whey as a liquid component. The remaining quark cheese mixture was adjusted to a dry matter content of 18% by weight and a protein content of 12% ...

Embodiment 2 to 4， comparative Embodiment C2 to C4

[0093]Example 1 was repeated, but with a different starter culture. The taste and sensory properties of the product were then evaluated on a scale of 1 (=not applicable) to 6 (=perfectly applicable) by a panel of 5 experienced testers. The results are summarized in Table 1. Examples 2 to 7 are examples according to the present invention, and example C2 still plays a comparative role. Means of evaluations are described.

[0094] Table 1

[0095] Taste and Sensory Evaluation of Quark Cheese Base Mix

[0096]

[0097]

[0098] The above tests and comparative tests clearly show that the choice of starter culture has an important influence on the taste and sensory properties of the quark cheese base mix. Quark cheese base mix with optimum properties (ie least bitterness, most creaminess and moreover not leaving a sticky impression) by using the combination according to the invention of mixtures (i) and (ii) in a weight ratio of 1:1 get.

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Abstract

A quark base mix is proposed having enhanced taste properties which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off, (b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced, (c) the first permeate P1 is subjected to a nanofiltration and / or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced, (d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced, (e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and (f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally (g) the denatured product is admixed with starter cultures and rennet and optionally (h) the quark base mix thus obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and in step (g), as starter culture (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris is used.

Description

technical field [0001] The invention belongs to the field of dairy products, and relates to taste-improved quark cheese (quark) and a production method thereof. Background technique [0002] To produce quark cheese, skim milk is generally heat-treated to denature the proteins in it. [0003] The milk is then subjected to so-called milk coagulation (reverse phase) with the addition of lactic acid bacteria and rennet. The casein coagulates and forms what is known in the art as a coagulum. After aging (8 to 20 hours), the curd is stirred. This starts whey separation, followed by separation of the two phases with a separator. Process the liquid sour whey in other ways, adjusting the quark cheese base mix for the desired fat and protein content by adding cream. [0004] The technical methods used for production are mainly corresponding separation methods. Various process configurations are currently available by varying the separation conditions and by making technical impro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/05A23C19/032
CPCA23C9/1427A23Y2240/75A23C9/1203A23C19/076A23Y2260/00A23Y2240/41A23Y2240/21A23Y2240/25A23C9/1422A23C9/1236A23C19/0323A23C19/05A23V2400/215A23V2400/219A23V2400/231A23V2400/249A23V2400/31
Inventor 迈克尔·哈恩马丽娜·斯阔马克斯文-雷纳·多林
Owner DMK DEUT MILCHKONTOR
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