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Composition for Colouring Cheese Curd

a technology of curd and composition, applied in the field of colouring cheese, can solve the problems of large loss of value, inefficiency in large dairy whey processing plants, and inability to apply fluid whey to land or watercourses, and achieve the effect of cost-effectiveness

Inactive Publication Date: 2011-09-01
CYBERCOLORS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0009]In one aspect, the present invention provides a composition for colouring cheese curd comprising:a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition is advantageous in that it selectively colours the curd fraction of milk, while the whey fraction remains uncoloured. This improves the further processing of the whey fraction and reduces the cost and additional steps normally required by whey processing plants to produce colourless whey products.
[0028]It is desirable that the polyol compound is glycerine in an amount of about 20 percent weight per weight to about 90 percent weight per weight, preferably about 30 percent weight per weight to about 60 percent weight per weight, more preferably about 40 percent weight per weight to about 50 percent weight per weight, and even more preferably about 45 percent weight per weight to about 49 percent weight per weight. Glycerine is the preferred polyol as it is one of the most commonly used and cost effective in the food industry.

Problems solved by technology

As such, disposal of fluid whey by application to land or watercourses is typically illegal in most civilized countries.
Treatment in an effluent plant is expensive.
However, the use of annatto to produce cheddar cheese, for example, also causes colouring of the whey by-product stream in cheese processing and this colouring of the whey stream causes major loss of value and inefficiencies in large dairy whey processing plants.
There are processes for bleaching the annatto colour from the whey fraction but these processes may add extra processing steps, may alter the nature, composition and functionality of the resulting whey by-products and the uses for the bleached whey by-product may be legally restricted in the market.
For example, the various methods used for bleaching the coloured whey by-products include the use of hydrogen peroxide, benzyl peroxide, etc., which have the disadvantage in that the protein composition of the whey by-product is inherently changed.
As such, the consequences of the bleaching process on the attributes of the protein composition of the whey by-product are undesirable for whey processing.
By its nature, this approach adds additional processing steps and is inherently a more costly process.
More importantly, the process is not 100% efficient in removing the colour from the already coloured whey by-product stream.
As annatto is the industry standard of colour in cheddar cheese, the yellow colour produced by synthetic beta-carotene is not desirable.
As gelatin is sourced from the bones of animals such as pigs and the like, it may be considered undesirable in the manufacture of cheese, and particularly in the manufacture of cheese geared towards the vegetarian market.
Furthermore, the use of a preservative may have a negative effect on starter culture growth, which is a necessary part of cheese making.
As such, the formulation provided therein may have an adverse effect on the finished cheese product.

Method used

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  • Composition for Colouring Cheese Curd
  • Composition for Colouring Cheese Curd
  • Composition for Colouring Cheese Curd

Examples

Experimental program
Comparison scheme
Effect test

example 2

[0081]The process for preparing the composition in Example 2 is as follows; for D80990 (see Table 5 for composition) the paprika oleoresin and tocopherol (oil phase) were heated to 85° C., and added slowly to the aqueous phase (prepared as per Table 4) under high shear (a hand-held Moulinex blender). Following on from this, the oil phase and aqueous phase mixture was homogenised for about 3-5 minutes using a hand blender (Moulinex®). The same applies to D80991 (see Table 5 for composition) except that the carotene and tocopherol (the oil phase) was heated to 148° C. Initially the compositions were very viscous, but fluid. After overnight storage, the viscosity increased.

TABLE 4Preparation of the aqueous phaseIngredientWeightDeionised Water735Sodium caesinate (EM7)*165Avebe MD20**30Sugar45Glycerine55% (w / w)*sourced from DMV International, Veghel, The Netherlands under product code EM7;**Maltodextrin (sourced from Avebe UK Ltd.)The caesinate level was about 15 percent weight per weigh...

example 3

[0087]

TABLE 7Experiment to show that the caesinate emulsified paprikacolour shade could be improved - i.e. decrease the pinknessof the curd and increase the yellow / orange aspect.IngredientTrial D809106Trial D809107Deionised Water 36%36% Sodium caesinate (EM7) 6%6%Avebe MD20 3%3%Sugar* 2%2%Glycerine** 44%44% Paprika Oleoresin1.5%—(100,000 CU)Sunflower oil7.5%—Biocon Annatto OS9***—8%Tocopherol0.5%0.5% *dissolved with high shear;**added post-homogenisation at about 63° C.;***9% Annatto oil suspension (sourced from Biocon Del Peru, Peru)

[0088]The process for mixing the paprika oleoresin and annatto was performed as described above in Example 1 except the paprika was heated to about 83° C., while the Biocon annatto OS9 was heated to about 80° C. prior to addition to the aqueous phase. Both emulsions were good and the oil phase was well incorporated.

[0089]The respective compositions of Table 7 were separately added to whole pasteurised milk, following which the pH of the milk and milk pl...

example 4

[0095]

TABLE 9Carrying on from Example 3, the experiments were “scaled-up” to include high-pressure homogenisation. The purposeof this trial was to get the prototype products closer to eventualproduction scale quality, so that optimisation trials in milk / cheesewould be more pertinent. All of the emulsions below were preparedas described above in Examples 1, 2, and 3.IngredientTrial D809112Trial D809113Trial D809114Deionised Water 36%36%  36%Sodium caesinate 6%6% 6%(Gaelac)*Avebe MD20 3%3% 3%Sugar** 2%2% 2%Glycerine***44.9% 44.7%  45.3% Paprika Oleoresin1.7% 00(100,000 CU)DeodorisedNatural Carotene——5.4%OS20A****Biocon Annatto OS9—9.5% 0Sunflower oil7.8%——D, L alpha-Tocopherol0.5%0.5% 0.5%Medium Chain——1.0%Triglyceride Oil{circumflex over ( )}Aqueous Phase Temp.505050 ° C.Oil Phase Temp. ° C.8577150 Pasteurisation ° C.80 / 1 min80 / 1 min80 / 1 minHigh Pressure 7 × 106 Pa 7 × 106 Pa 7 × 106 PaHomogenisation (TwoandandandPass Gaulin40 × 106 Pa40 × 106 Pa40 × 106 PaHomogeniser)Colour Strength...

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Abstract

A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.

Description

FIELD OF THE INVENTION[0001]The present invention relates to the colouring of cheese, such as a natural cheese. In particular, the present invention relates to the manufacture of coloured cheese with uncoloured whey by-product.BACKGROUND TO THE INVENTION[0002]The preparation of coloured cheeses originated in Somerset, Southern England in a place called Cheddar. It was here, noted during the summer months in the Middle Ages, that the natural carotene colour in the milk was carried through to the cheese curd and resulted in the preparation of the traditional coloured cheddar cheese. The visual aspect of the colour became extremely important in terms of consumer perception of the quality of cheddar cheese. Thus, today, when milk is pasteurised, the use of annatto colour is extremely important to achieve the visual appearance of coloured cheese, including cheddar, Leicester, Gloucester, etc. The orange-yellow colour derived from annatto is synonymous with cheddar cheese.[0003]During the...

Claims

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Application Information

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IPC IPC(8): A23C19/05A23L1/275A23C19/00A23C19/02A23L5/40
CPCA23C19/0925A23L1/2753A23V2002/00A23V2200/044A23V2250/54246A23V2200/222A23V2200/224A23L5/44Y02P60/87
Inventor SEXTON, NOELDWANE, KIERANLANGTON, JOHNCURTIN, AINEO'SULLIVAN, FRANK
Owner CYBERCOLORS