Cheese Production Process Using SCOBY and the Resulting Cheese

Description

/ 8 Cheese Production Process Using SCOBY and the Resulting Cheese Field of invention

[001] The present invention relates to the process of producing acid-coagulated cheeses using a symbiotic culture of bacteria and yeast (SCOBY). It also relates to the products obtained by this process. This cheese production method uses microorganisms common in Kombucha production to promote the acid coagulation of milk through the fermentation process. The SCOBY stands out for its multiplication during the process, allowing for reuse and reducing waste, and can also be added to the cheese mass to increase the nutritional value of the food. The resulting cheese can be consumed raw or used in culinary applications, offering an alternative to traditional enzymatically coagulated cheeses. This invention is applied to the food sector in dairy product technology, being a viable alternative for the dairy industry, generating healthier and more sustainable products. Fundamentals of the invention

[002] The present invention relates to an innovative process for producing acid-coagulated cheese by fermenting milk with SCOBY, obtained from the processing of Kombucha or vinegars, adapted or not to the process. The invention also relates to the products obtained by the process, which gives the final product unique flavor and texture characteristics, as well as a composition with superior nutritional and probiotic quality compared to traditional cheeses.

[003] Cheese is one of the most consumed foods in the world and has a wide range of variations that include mild, intense, and complex flavors and aromas. This diversity is the result of the contribution of different microbial cultures to the production process, different enzymatic sets, and different processes. This product is considered a healthy and nutritious food, as well as being a very important cultural component for several regions such as Serra da Canastra, Serro, etc. In Petition 870250077438, dated 01 / 09 / 2025, page 9 / 16 / 8 In Brazil, cheese consumption is traditional, and consumers' great passion for cheese has increasingly encouraged manufacturers to seek new recipes that add value to the product, with new sensory attributes and nutritional value.

[004] According to MAPA (Ministry of Agriculture and Livestock) Ordinance No. 146, of March 7, 1996, which approved the Technical Regulations of Identity and Quality of Dairy Products, cheese can be defined as “a fresh or matured product obtained by partial separation of whey from milk or reconstituted milk (whole, partially or totally skimmed), or from whey, coagulated by the physical action of rennet, specific enzymes, specific bacteria, organic acids, isolated or combined.”

[005] According to Annex I of the aforementioned legislation, a cheese can be classified according to its fat content in dry matter and moisture, as extra-fat (or double cream) to skimmed, and from low to very high moisture, in addition to having ingredients that must be present in its composition, such as milk and an appropriate rennet. The addition of additives is permitted, provided that it follows the types and limits set out in section 5 of the same annex. It should be noted that specific microbiological requirements have been established for each type of cheese, classified according to the criteria described above.

[006] Cheese making employs two main coagulation methods: enzymatic and acidic. In the enzymatic coagulation process, milk caseins are coagulated by the action of enzymes. Chymosin is the most commonly used enzyme, acting specifically on the amino acids phenylalanine at position 105 (Phe105) and methionine at position 106 (Met106) of the proteins. In the acidic coagulation process, the coagulation of casein micelles occurs when the milk is acidified until it reaches the isoelectric point of the protein (pH 4.6). This can be achieved by adding starter cultures, which ferment lactose and produce lactic acid, or by the direct addition of a food-grade acidic substance, such as lactic or citric acid.

[007] This patent application utilizes SCOBY as an innovative ferment for cheese production. SCOBY is a microbial community, originally used in the production of Kombucha, a beverage obtained from the fermentation of tea. Petition 870250077438, dated 01 / 09 / 2025, page 10 / 16 / 8 Camellia sinensis. The SCOBY is composed mainly of acetic and lactic bacteria and yeasts, which are embedded in a cellulosic matrix. The use of SCOBY as an inoculum for cheese production is innovative, especially in relation to the creation of products with unique flavors and aromas.

[008] In searches of national and international patent databases, as well as in the scientific literature, 2 documents were found relating to the expression SCOBY and coagulant action and to the use of Kombucha SCOBY in the production of dairy products, technologies that are similar but distinct from that presented in the current patent application. By way of example and differentiation, they are presented below:

[009] Document RS20180405 refers to the creation of a fresh cheese using Kombucha as an acidifier and source of microorganisms in the production process. The production process is divided into two main stages: production of the Kombucha beverage and, subsequently, production of the fresh cheese, by acidification and coagulation, through the addition of the previously produced Kombucha beverage. The remainder of the production process is as follows: 0.005% enzymatic coagulation, mixing, pasteurization, whey separation, and packaging. Unlike the present process, the subject of the current patent application, the cheese production described in RS20180405 uses Kombucha, not SCOBY. In the process described in the document, Kombucha is a source of acids and some microorganisms, while SCOBY is a microbial consortium that acts as a starter in the fermentation process. With the addition of SCOBY, therefore, there is no need to add rennet for enzymatic coagulation of milk proteins.

[0010] The work entitled “Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks” (Kruk, M.Trzqskowska, M.; Scibisz, I.; Pokorski, P. Microorganisms 2021, 9, 123) proposes the use of SCOBY and kombucha tea in the manufacture of fermented milk drinks (yogurt, kefir). The cited research developed variants of drinks with regular and lactose-free milk, analyzed microbiologically, chemically, and sensorially. The cited work differs from the process of the present patent application since the SCOBY is not used as a starter for protein coagulation, as presented in the current application, but rather as a facilitator of the fermentation process due to the presence of microorganisms. Petition 870250077438, dated 01 / 09 / 2025, page 11 / 16 / 8 fermenters in its composition. Furthermore, kombucha tea and SCOBY were used in the production of dairy beverages and not for cheese production, which is not part of the invention, the subject of the current patent application being sought.

[0011] Considering, therefore, the prior art documents presented, the innovation in this patent application is based on the production of cheeses from the addition of SCOBY, such that the coagulation of the cheese does not occur by the addition of rennet or acidifying agents such as organic acids, vinegars or kombucha, but rather from the fermentation of the milk by the SCOBY. Based on the process presented in this application, the cheese mass can also be increased by the SCOBY itself, a process that is unprecedented both in the literature and in patent databases. The inventive power of this patent application lies in the conditions determined for the coagulation of milk proteins, which is achieved through the fermentation of the milk by the microorganisms present in the SCOBY.

[0012] Furthermore, the inclusion of SCOBY as a component in the cheese mass adds nutritional and probiotic value to the food, conferring a nutritional advantage to the present invention, enhancing its applicability and benefits, since the cheese produced becomes richer in fiber, as SCOBY is composed mostly of cellulose.

[0013] The cheese produced from the addition of SCOBY as a coagulating agent also confers an environmental advantage to the process, the subject of the current patent application, providing an alternative linked to the circular economy by promoting the use of the co-product, generated in kombucha production, as an ingredient for the manufacture of healthier and more sustainable products, which contributes to waste reduction and sustainability.

[0014] The SCOBY differs from traditionally used lactic cultures, giving the object of the present application technical advantages such as: SCOBY multiplication throughout the process, enabling inoculum reuse, ease of industrial replication, low maintenance and adaptability to different conditions and environments.

[0015] Finally, milk coagulation without the need for chemical additives or traditional coagulating enzymes can be an appealing approach to different segments of society seeking products derived from natural processes. Overall, the Petition 870250077438, dated 01 / 09 / 2025, page 12 / 16 / 8 cheeses derived from the process of this patent application have a texture, flavor and aromas distinct from traditional cheeses, which will attract consumers seeking new gastronomic experiences. Brief description of the drawings

[0016] The figures below illustrate the invention that is the subject of the current patent application: Figure 1: Preparation of milk samples for fermentation. Samples of 1 L of pasteurized milk and 1 L of UHT milk received the addition of 2% SCOBY and 5% vinegar. The samples were subjected to a fermentation process at 30°C for a period of 10 days. Figure 2: Separation of whey and cheese curd. After the fermentation process, a clear separation between the whey and the cheese curd is observed. Furthermore, the growth of the SCOBY is noted during the fermentation period. - Figure 3: Steps for removing the SCOBY and draining the whey. (A) Representative images of SCOBY removal and (B) representative image of whey drainage from the cheese mass. Figure 4: Molding of the obtained cheese mass. Representative image of the process of molding the mass into molds and storing it under refrigeration at 4°C. Description of the invention

[0017] The present invention relates to a process for producing acid-coagulated cheeses from cow's milk and / or other animal milk, using kombucha SCOBY as a fermenting agent for acidification and coagulation of milk proteins. It also relates to the products obtained by this process.

[0018] The invention is based on the use of a symbiotic culture (SCOBY) as an innovative ferment for cheese production. The SCOBY stands out for its multiplication during the process, which allows for the reuse of inoculum, reducing waste. In addition, it gives the final product unique flavor and texture characteristics, with quality. Petition 870250077438, dated 01 / 09 / 2025, page 13 / 16 / 8 nutritional and probiotic, providing the Dairy Industry with healthier and more sustainable products.

[0019] The cheese production process using SCOBY comprises the following steps: a) Milk (fresh and / or reconstituted) must be standardized with respect to fat content; whole, semi-skimmed, or skimmed milk may be used. b) Next, the milk can be pasteurized (72-75 °C / 15 s or 65 °C / 30 min) or microfiltered to ensure the microbiological safety of the product; c) Next, the milk should be placed in containers, preferably made of stainless steel and structured with a maximum depth of 50 cm and a smaller height-to-diameter ratio, since a larger surface area of ​​contact between the liquid and the atmosphere reduces the time required for fermentation. d) The SCOBY should then be added to the milk, covering at least % of the liquid's surface. This SCOBY can come directly from a previous kombucha or vinegar production process and, preferably, should be previously adapted to the dairy medium to ensure greater fermentation efficiency; e) The container must be covered with a material that allows gas exchange with the environment, but prevents the transfer of contaminants to the system. The liquid must remain at a temperature of 20°C to 37°C for fermentation to occur. If lactic culture is also inoculated (optional), the incubation temperature should not exceed that specified for the culture used. f) Optionally, prior to adding the SCOBY, vinegar can be added to the milk, at a maximum concentration of 10% (v / v), to initially reduce its pH in order to accelerate the start of the process; g) Fermentation must occur for the time necessary for the milk's pH to reach at least 4.6, at which point protein coagulation is evident. This process is typically observed between 7 and 15 days of fermentation. h) At the end of the fermentation process, the SCOBY must be removed and the mass recovered by physical separation from the whey. Petition 870250077438, dated 01 / 09 / 2025, page 14 / 16 / 8 i) The remaining whey should be drained (desiccation) at temperatures of 11 °C to 19 °C for up to 24 hours. j) The resulting dough should be placed in molds and left there for up to 2 hours.

[0020] Alternatively, to add nutritional value to the cheese and increase the productive yield of the process of the current patent application, the SCOBY can be beaten or crushed and added to the mass, before the molding process, in a quantity of up to 15% (m / m).

[0021] The salting of the cheese obtained from the process of the current application may be carried out by direct addition of salt, immersion in brine, or both. The curd may also be seasoned with herbs and spices to taste, as well as a variety of condiments, such as pepper, garlic, nutmeg, herbs, oregano, thyme, among other ingredients that may be used according to taste preferences. These processes may be carried out before or after molding.

[0022] The product may be enhanced with jams, or sweets, or chocolates, or sweeteners, or fruit pulps. The cheese may undergo a maturation process at temperatures of 11 °C to 15 °C, for up to 4 months or more, to develop complex aromas, flavors and textures that will add value to the final product. Maturation may be carried out with or without the addition of specific fungi, such as those of the genus Penicillium, including Penicillium camemberti or Penicillium roqueforti, in order to impart differentiated sensory characteristics to the final product.

[0023] Cheese can also have additives added for sensory attributes or for preservative purposes. Examples of embodiments of the invention

[0024] To prove the effectiveness of the cheese production process using SCOBY as a fermenting agent, pasteurized and UHT milk were used. The following analyses were performed: Example 1: pH measurement Petition 870250077438, dated 01 / 09 / 2025, page 15 / 16 / 8

[0025] The pH of the milk samples was measured before and after the addition of 2% SCOBY and 5% vinegar in 1 L of milk.

[0026] For pasteurized milk, the pH value before the addition of the fermenting agent was 6.69, and after the addition, there was a reduction in the pH value to 5.15. In the case of UHT milk, the pH values ​​were 6.81 before the addition and 5.03 after the addition. These results confirm that the addition of SCOBY and vinegar promoted a reduction in the pH of both types of milk, thus evidencing its action as a coagulating agent. The reduction in pH is important for the development of flavor and texture throughout cheese making, as it promotes the coagulation of milk proteins, mainly casein, allowing the separation of whey and the formation of the curd. In addition, reducing the pH is essential to inhibit the growth of undesirable microorganisms throughout the process. Conclusion

[0027] The present invention relates to an innovative process for cheese production using Symbiotic Culture Of Bacteria and Yeast (SCOBY) as a ferment and to the products obtained by this process. SCOBY is a symbiotic microbial community, originally used in Kombucha production. SCOBY can be reused during the process due to its multiplication, which allows for a reduction in generated waste. Its use as an inoculum for cheese production offers significant advantages over existing technologies, such as unique flavors and aromas, generating potential to create differentiated products and expanding industrial applicability. In addition, it is an efficient fermentation process, easy to apply and with low maintenance, which provides a final product with enriched nutritional value, such as healthier cheeses with reduced lactose.The present invention provides a viable alternative for the dairy industry, generating healthier and more sustainable products, contributing to the advancement of the state of the art in the dairy sector. Petition 870250077438, dated 01 / 09 / 2025, p. 16 / 16

Claims

1 / 2 CLAIMS 1. CHEESE PRODUCTION PROCESS USING SCOBY, characterized by comprising the following steps: - Standardizing the milk in relation to fat content; - Adding the SCOBY in order to cover at least 1 / 5 of the liquid surface; - Incubating the system at a temperature in the range of 20 to 37 °C until the pH reaches a value of at least 4.6, when protein coagulation occurs; - Removing the SCOBY; - Cutting the curd and carrying out the whey drainage process, the separation of the whey from the curd, at temperatures of 11 to 19 °C for up to 24 h; - Placing the coagulated curd in molds for up to 2 h; - Removing the cheese from the molds; - Packaging the cheese and keeping it refrigerated.

2. A process for producing cheese using SCOBY, according to claim 1, characterized in that the milk is pasteurized or microfiltered.

3. A PROCESS FOR PRODUCING CHEESE USING SCOBY, according to any of the preceding claims, characterized in that vinegar can be added to milk in a concentration of up to 10% (v / v).

4. CHEESE PRODUCTION PROCESS USING SCOBY, according to any of the preceding claims, characterized in that the resulting fermented mass can be supplemented with beaten or crushed SCOBY up to 15% (w / w).

5. CHEESE PRODUCTION PROCESS USING SCOBY, according to any of the preceding claims, characterized in that the salting of the cheese can be carried out by direct addition of salt or immersion in brine or both. Petition 870250012674, dated 17 / 02 / 2025, page 20 / 26 2 / 2 6. A PROCESS FOR PRODUCING CHEESE USING SCOBY, according to any of the preceding claims, characterized in that the resulting mass can be enhanced with condiments, herbs, and spices.

7. A PROCESS FOR PRODUCING CHEESE USING SCOBY, according to any of the preceding claims, characterized in that the resulting cheese can be enhanced with additives for sensory or preservative purposes.

8. A PROCESS FOR PRODUCING CHEESE USING SCOBY, according to any of the preceding claims, characterized in that the resulting cheese can be matured with or without the addition of fungi.

9. A PROCESS FOR PRODUCING CHEESE USING SCOBY, according to any of the preceding claims, characterized in that the resulting cheese can be enhanced with jams, sweets, chocolates, sweeteners, or fruit pulps.

10. CHEESE OBTAINED through the production process defined in claim 1, characterized by optionally comprising natural cheese flavoring, salt, selected condiments from a group including pepper, garlic, nutmeg, herbs, oregano, thyme, among other ingredients, jams, chocolates, sweeteners, fruit pulps and specific fungi, such as those of the genus Penicillium, including Penicillium camemberti or Penicillium roqueforti. Petition 870250012674, dated 02 / 17 / 2025, pp. 21 / 26

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