A method for producing feta cheese and ultra-refined cheese on a small scale
The production method addresses contamination and ripening challenges by creating a sealed container process for small portion feta and ultra-filtered cheese, ensuring hygiene and suitability for disposable products.
Patent Information
- Application Number
- IR139750140003010736
- Authority / Receiving Office
- IR · IR
- Patent Type
- Patents
- Current Assignee / Owner
- Priority Date
- 2017-08-23
- Filing Date
- 2019-03-09
- Publication Date
- 2024-04-03
- Estimated Expiration
- 2039-03-09
AI Technical Summary
Existing methods for producing small portion feta and ultra-filtered cheese face challenges such as contamination risks during processing, inability to complete ripening in a package without cutting, and unsuitability for disposable products due to high minimum weights.
A production method involving filtration, separation, homogenization, and controlled addition of starter culture and rennet to create a concentrated mixture, followed by filling into sealed containers for ripening, ensuring the process is untouched by human hands and hygienic.
Enables the production of small portion feta and ultra-filtered cheese without human contact, reducing contamination risks and allowing ripening in a sealed container, thus meeting consumer demands for disposable, hygienic, and space-efficient products.
Abstract
Description
DESCRIPTIONPRODUCTION METHOD OF SMALL PORTION FETA CHEESE AND ULTRA-FILTERED CHEESETECHNICAL FIELDThe invention relates to production method of small portion feta cheese and ultra-filtered (UF) cheese, from 20 to 50 grams, which ripens in a container or a package; untouched by human hands.PRIOR ARTConsumers demand one portion (disposable) products for quick service. Small portion products are quickly consumed and they occupy less space so they are easy to store.In cheese varieties, especially in feta cheese and ultra-filtered cheese, small portions are produced by cutting of the high-weight cheese with the cutting systems. It is undesirable for the cheese to be processed after production. The risk of contamination increases in each process.The European Patent Office document with application number EP1437047 refers to a production method of feta cheese that ripens in a user package. In this method, a cutting process is performed before it ripens. The above mentioned, cheese continues ripening process in the package after the cutting. The cutting creates a risk of contamination. However, in the method of the invention, 150, 200 and 250 gram-products are mentioned. These weights are exceedingly high for disposable products.The Netherland Patent Office with application number NL7809104 refers to the method of packaging feta cheese in brine. In this method, the smallest portion is specified as 200 grams. With this method, it is not possible to bring the cheese in disposable portions into use without undergoing any cutting process.As a result, all the above-mentioned problems have made it necessary to innovate in the relevant field.OBJECTIVE OF THE INVENTIONThe present invention makes it necessary to resolve the above-mentioned problems and to make a technological innovation in the relevant field.The main objective of the invention is to reveal the structure of the production method of a small portion feta cheese and ultra-filtered cheese, generally maturated chesses, which is from 20 to 50 grams.Another objective of the invention is to reveal the structure of the production method of feta cheese and ultra-filtered cheese which completes the ripening process in its package.Another objective of the invention is to provide feta cheese and ultra-filtered cheese production untouched by human hands.Another objective of the invention is to prevent possible contamination risks during the feta cheese and ultra-filtered cheese production process.The present invention is a production method of feta cheese and ultra-filtered cheese from 20 to 50 grams, in order to realize all the objectives mentioned above and which will emerge as a result of the following detailed description. Accordingly, it includes the following steps:- Filtration process applying for the milk- Separation process applying for the milk- Obtaining concentrated mixture is obtained by applying ultrafiltration process for the milk- Homogenization of the concentrated mixture- Adding starter culture to the concentrated mixture- Adding salt to the concentrated mixture- Adding rennet to the concentrated mixture- Filling the containers- Putting the cheese on to ripenIn this way, the production of small portion feta cheese and ultra-filtered cheese untouched by human hands has been possible.A preferred embodiment of the invention comprises an ultrafiltration step. Thus, a concentrated mixture, in which fat and protein rate is enhanced, is obtained.A preferred embodiment of the invention comprises the step of applying salt directly to the concentrated mixture. Thus, the step of adding salt indirectly to the concentrated mixture over a membrane in the previous technique is removed.A preferred embodiment of the invention comprises a step of applying rennet from 1 to 6 micrograms to the cheese. In this way, the use of rennet in a very small amount is possible to produce disposable cheese.A preferred embodiment of the invention comprises ripening of feta cheese and ultra-filtered cheese in a container. This ensures that the ripening process can be completed hygienically without being exposure to external influences.DETAILED DESCRIPTION OF THE INVENTIONIn this detailed description, the invention subject of production method of feta cheese and ultra-filtered cheese is explained by examples which will not have any limiting effect so that the subject can be understood better.The invention subject relates to production method of small portion feta cheese and ultra-filtered, generally maturated chesses, from 20 to 50 grams, which ripens in a container or a package, untouched by human hands.Untreated raw milk is kept in tanks and then taken to raw milk balancing tank. The balancing tank provides continuous flow of the production line of the milk with a certain flow rate.Milk with a certain flow rate is undergone filtration in order to remove harmful substances and particles. Following the filtration, the milk is undergone separation and the cream is separated from the milk.The milk, of which cream is separated, is subjected to pasteurization to remove harmful microorganisms therein. The temperature applied here is from 68 to 77°C. After the pasteurization, the milk is cooled again in order to prevent bad taste.Milk is reheated and prepared for ultrafiltration process. The filtrate which is called "permeate" by ultrafiltration is separated from the milk. This filtrate contains dissolved salts, lactose and acids. The milk with high value components is obtained after the treatment.Then the milk is undergone homogenization process to prevent the water and fat components from dissociating and becoming two different layers. When the milk is subjected to high pressure, the oil layer in it spoils and it is mixed with the water in milk and a mixture which is called emulsion is formed which can remain more stable and concentrated.This concentrated mixture is subjected to pasteurization process again to remove any possible contamination threats. The applied temperature here is 75-85°C. The concentrated mixture is passed to the tank and then the starter cultures are added.0,4-1,0 gram-salt for the cheese from 20 to 50 grams is scattered as homogenous and added directly to the milk. In the state of art, it has been ensured that the salt is injected to the cheese slowly, being on a fine, permeable membrane which covers the cheese.The salt added mixture is taken to the balance tank again via pump systems. The rennet from 1 to 6 micrograms is added to the mixture in order to provide feta cheese and ultra-filtered cheese production from 20 to 50 grams using a customized dosing mechanism. This micron-level dosing requires high precision.The rennet-added mixture is taken to the balancing tanks and transferred to the containers. The containers are closed with a sealing element which prevents intake of air and liquid from outside.In a preferred embodiment of the invention, the above mentioned containers are thermoform containers.In a preferred embodiment of the invention, the above mentioned containers have a volume of between 2 cm3-8 cm3.Once the containers are filled, the ripening process of the feta cheese and ultra-filtered cheese begins. The entire ripening process takes place in the container.
Claims
AMENDED CLAIMS 1. A production method for single serving feta cheese weights of 20 to 50 grams characterized in that it comprises the following steps ; a) Filtration process applying for the milk b) Separation process applying for the milk c) Obtaining concentrated mixture which is obtained by applying ultrafiltration process for the milk d) Homogenization of concentrated mixture e) Adding starter culture to the concentrated mixture f) Adding salt to the concentrated mixture g) Adding rennet to the concentrated mixture h) Filling container with concentrated mixture i) Closing the container with a sealing element j) Putting the cheese on to ripen in the container.
2. Production method of ultra-filtered cheese according to claim 1 characterized in that salt is added to the concentrated mixture directly.
3. Production method of ultra-filtered cheese according to claim 1 characterized in that the concentrated mixture is obtained in which fat and protein rate is enhanced by ultrafiltration.
4. A maturated single serving feta cheese weight of 20 to 50 grams is obtainable by a production method according any of preceding claims.