Acid-coagulable paintable fresh cheese and related production method

Abstract

The present invention relates to an acid-coagulable paintable fresh cheese characterized in that it has:-a matrix of acidified milk-based particles; -a dry residue comprised between 33% and 47% by weight; and-a moisture content comprised between 53% and 67% by weight. The dry residue consists of: between 18% and 40% by weight of fat; between 2% and 2.5% by weight of a protein; -optionally, up to 15% by weight of a water-soluble natural fiber; between 0.10 and 0.50% by weight of a salt; -optionally, between 0.1% and 0.3% by weight of a natural perfume and / or a natural colorant; and-the remainder of carbohydrates; and no stabilizer and / or thickener is contained. The cheese has a pH comprised between 4 and 5.2. The paintable cheese is charged together with at least one propellant gas, preferably with a gas mixture, in an aerosol container. The cheese is in the form of a liquid in the aerosol container, and in the form of a whipped product upon immediate use, upon dispensing from the aerosol container, with an aerated, stable and paintable structure without syneresis.

Description

Technical Field

[0001] The object of the present invention is an acid set spreadable fresh cheese and a related production method.

[0002] The spreadable fresh cheese according to the invention may be natural and / or variously flavoured.

[0003] Advantageously, the cheese according to the invention retains its nutritional properties, since whey is retained in the recipe, unlike in the standard process for producing spreadable cheeses. It is known that this whey fraction contains important substances from a functional, nutritional and health point of view.

[0004] Furthermore, recycling whey results in an ecologically sustainable product, avoiding the need for its disposal.

[0005] Compared to existing spreadable products on the market, the cheese according to the invention is packaged in an aerosol container, ensuring a longer shelf life without the use of preservatives.

[0006] The application of aerosol technology allows obtaining a product consistency that would otherwise not be possible when recovering whey in the finished product without the use of stabilizers.

[0007] The aerosol container allows the product to be used multiple times until the initial shelf life of the product, which is guaranteed by its hermiticity, ends (i.e., it must be consumed within 4 months).

[0008] Finally, aerosol packaging technology avoids the need to label a product with a secondary shelf life (i.e. “once opened, consume within one week from the date of opening”) and allows the product to be consumed while still fresh, thereby preserving its optimal properties. Prior art

[0009] In the dairy cheese making industry, the process of producing acid-set spreadable fresh cheese provides various steps. The process first starts with mixing cow's milk with cream, followed by pasteurization and cooling of the liquid. The second step is the incorporation of lactic acid starter cultures, which provide acidification, sensory and taste structure, and protein coagulation to the product. Once salt is added, the cheese is heated to separate casein and whey proteins. A centrifuge is used to separate curds and whey proteins, and finally, the solids are mixed, shaped, and packaged.

[0010] The main disadvantage of the prior art is the need to discard the whey to obtain cheese.

[0011] Disposal and recycling procedures are costly and not ecologically sustainable.

[0012] Additionally, this waste product has known functional, nutritional and health properties.

[0013] Whey proteins actually have high biological, functional and nutritional value. They mainly include α-lactalbumin, serum albumin, β-lactoglobulin, lactoferrin, immunoglobulins and glycomacropeptides (Marella, 2009; Magarò, 2012). β-lactoglobulin (50-55%) is a good source of branched-chain amino acids, and it can bind fat-soluble vitamins (A and E), fatty acids and minerals such as zinc and calcium, making them more accessible to the organism (Marella, 2009; Magarò, 2012). α-lactalbumin (20-25%) is rich in tryptophan and is very important for the biosynthesis of lactose in the mammary gland, containing 6% tryptophan, 5% cysteine ​​and 0.9% methionine (Heine et al., 1990). It is a source of branched-chain amino acids and has antitumor and antimicrobial properties. It is used in the formulation of infant food products because it is the most abundant protein in human milk and increases the production of serotonin in the brain, improving mood (Marella, 2009; Magarò, 2012). Serum albumin (5-10%) is a large globular protein composed of 582 amino acids that is able to capture fatty acids in the body to produce glutathione (high in cysteine), so it is a source of branched-chain amino acids. It is also used in anti-infective and nutritional formulas due to its antioxidant properties (Marella, 2009; Magarò, 2012). Immunoglobulins (10-15%) are formed by IgM and IgA and are the most abundant proteins in colostrum: they are glycoproteins formed by two light chains and two heavy chains (Marella, 2009; Magarò, 2012). Lactoferrin LF (0.5%), combined with glycoproteins (transferrin family, has the ability to bind to iron, which, if free, can lead to the formation of free radicals), is an effective antimicrobial, antibacterial and anti-inflammatory agent. It is also used in nutritional formulas. (Marella, 2009; Magarò, 2012). Lactoperoxidase LP (0.2%) is produced by epithelial cells. It is an enzyme and glycoprotein with antimicrobial effects. It is used as a stabilizer in yogurt and in the pharmaceutical industry (Marella, 2009; Magarò, 2012). Glycomacropeptide (GMP) is a protein of very small mass; it is formed from k-casein from casein micelles and is removed by a filter membrane. After filtration, the product is light-colored, homogenous and tasteless (Abd El-Salam, 1996; Marella, 2009; Magarò, 2012). Thus, over the past 20 years whey has been transformed from a waste product to a product with high added value (Krissansen, 2007; Haug, 2007).

[0014] Therefore, in the food product industry there is a strongly felt need to reduce production waste to a minimum and manage it accordingly, while at the same time improving the nutritional and organoleptic properties of whey proteins.

[0015] As disclosed in US Pat. No. 7,897,185 B1, a model spreadable cheese has been developed, the formulation of which includes starting whey, the advantage of which is that it can impart key organoleptic and functional properties to the product, as well as known process advantages, in which whey that would otherwise become a production waste can be reused.

[0016] The product obtained according to US7897185B1 generally has the appearance and consistency of a spreadable cheese, and it includes whey, which significantly broadens the taste of the product, giving it a considerably superior and intense mouthfeel. Retaining whey in the formulation allows for a natural flavor without the need for excessive additives during processing, and it has a significant economic and environmental impact on the production process compared to standard processes.

[0017] Maintaining whey in the formulation in the standard technical process inevitably leads to a decrease in dry residue and an increase in free water in the product. Therefore, the above patent provides for the addition of a stabilizer to the formulation. The stabilizer thus acts to thicken the product in combination with excess water, which results in syneresis.

[0018] US 7897185 B1 thus describes a product for which the use of stabilizers and other additives cannot be avoided due to its type and the required properties.

[0019] In order to avoid syneresis (release of the water phase from solidification), which is an unattractive phenomenon for consumers and which is likely to occur in products containing more free water than standard spreadable products without whey in the formulation, US7897185B1 has to use additives (such as gums, emulsifiers, salts) to obtain sufficient "thickness" to reach a viscosity comprised between 1,500,000 cps and 5,000,000 cps. In addition, US7897185B1 proposes injecting inert gas into the product online to aerate it more (otherwise the texture of the product would be too hard) to improve the spreadability of the product and thus increase the yield of the product.

[0020] The latest technology provides for the production of acid-set spreadable cheeses in containers. Some products are obtained by discarding the whey. Others are made by retaining the whey (see US7897185B1), but various solutions are adopted in the formulation (particularly the addition of stabilizers) and possibly during processing (inline injection of inert gas) to obtain a spreadable product that does not suffer from syneresis. The latter phenomenon should be avoided for a product that can be manufactured at an industrial level.

[0021] It is well known that the current market is increasingly leaning towards natural products and / or products without additives.

[0022] Therefore, it is necessary for a wide range of consumers to provide a spreadable fresh cheese which consists of natural products, is rich in functional and beneficial ingredients, is essentially free of additives and can always be eaten fresh.

[0023] To date, this need remains completely unmet. Summary of the invention

[0024] Therefore, the main object of the present invention is to completely or partially eliminate the above-mentioned disadvantages of the prior art by providing an acid-set spreadable fresh cheese in which the biological, nutritional and functional properties of whey are preserved and at the same time the cheese can always be eaten fresh without syneresis.

[0025] Another object of the present invention is to provide an acid set spreadable fresh cheese which can be packaged in such a way as to maintain optimal hygienic conditions and which retains its properties throughout its shelf life without the need for the addition of preservatives.

[0026] Another object of the present invention is to provide an acid set spreadable fresh cheese having a consistency when consumed that allows it to be spread without the presence of a stabilizer.

[0027] According to the purpose of the present invention, the technical features of the present invention can be clearly observed from the claims summarized below, and its advantages will be more apparent from the following detailed description. DETAILED DESCRIPTION

[0028] The object of the present invention is an acid set spreadable fresh cheese and a related production method.

[0029] For the sake of brevity of description, the method for producing acid-set spreadable fresh cheese according to the present invention is described below first, followed by the spreadable fresh cheese.

[0030] According to the general embodiment of the present invention, the method for making the spreadable fresh cheese according to the present invention comprises the following steps in sequence:

[0031] a) preparing milk and cream;

[0032] b) mixing milk and cream in proportions to obtain a liquid mixture having a predetermined percentage by weight of fat comprised between 18-40%;

[0033] c) pasteurizing the liquid mixture;

[0034] d) homogenizing said liquid mixture at a pressure value comprised between 20 and 300 bar;

[0035] e) cooling the pasteurized and homogenized liquid mixture;

[0036] f) coagulating the liquid mixture, incorporating a lactic acid ferment at a temperature comprised between 20 and 45° C. and allowing the lactic acid ferment to act until a coagulated liquid having a pH comprised between 4 and 5.25 is obtained, the coagulated liquid comprising whey protein;

[0037] g) pasteurizing the solidified liquid to prevent the acidifying activity of the lactic acid starter;

[0038] h) homogenizing said pasteurized solidified liquid at a pressure value comprised between 20 and 400 bar until an optimal predetermined particle size distribution of said solidified liquid is obtained;

[0039] i) cooling the pasteurized homogenized solidified liquid;

[0040] j) adding salt and optionally natural flavours and / or natural colours; and

[0041] k) packaging the solidified liquid in an aerosol container.

[0042] The method for producing spreadable fresh cheese according to the invention first provides a step b of mixing milk and cream until they reach the desired fat concentration in the finished product comprised between 18 and 40% by weight). Advantageously, the texture and palatability of the cheese vary depending on the percentage of fat in the recipe.

[0043] Preferably, said predetermined percentage by weight of fat is comprised between 22-30% by weight, more preferably equal to 28% by weight.Such fat percentage values ​​ensure good texture and palatability.

[0044] The milk (preferably skim milk) may be cow's milk, goat's milk, sheep's milk or a mixture thereof.

[0045] Operationally, step c) of pasteurizing the milk and cream liquid mixture is performed to prevent subsequent contamination of this mixture by microorganisms inherent in the initial raw materials, thereby avoiding late contamination by abnormal fermentation during the acidification step.

[0046] Preferably, step c) of pasteurizing the liquid mixture is performed under standard conditions at a temperature of 72° C. for a period of 20 s.

[0047] Operationally, the purpose of step d) of homogenizing the liquid mixture is to obtain a predetermined particle size distribution of said mixture.

[0048] Preferably, step d) of homogenizing said liquid mixture is carried out at a pressure value comprised between 100 and 300 bar, more preferably at a pressure value equal to 200 bar.

[0049] Preferably, step e) of cooling the pasteurized and homogenized liquid mixture is performed until a predetermined temperature is reached, said predetermined temperature depending on the type of lactic acid starter used in the solidification step f).

[0050] During step f) of solidifying the liquid mixture, the lactic acid starter is incorporated to acidify the mixture and to impart organoleptic and mouthfeel structure to the product.

[0051] Preferably, the method for producing spreadable fresh cheese uses a lactic acid starter culture, the optimal growth temperature of which is comprised between 20 and 45° C. The choice of the microflora to be used depends mainly on the type of cheese to be made.

[0052] Advantageously, a lactic acid starter may be used which comprises only or mainly mesophilic lactic acid starters, having an optimum growth temperature comprised between 28-30° C. Such a lactic acid starter is ideal for the production of spreadable fresh cheese.

[0053] Advantageously, a lactic acid starter may be used which comprises only or mainly thermophilic lactic acid starters, having an optimum growth temperature comprised between 37-40° C. The use of thermophilic lactic acid starters results in a more stable and compact texture of the fresh cheese.

[0054] Operationally, the pH to be reached in the solidification step f) is selected according to the degree of spreadability of the product. The consistency / viscosity of the product increases as the pH decreases.

[0055] The final pH of the fermented product can vary depending on the desired flavor and texture of the finished product. For example, a pH of 4.9 can result in a cheese with a less spreadable texture than a higher pH (i.e., 5.2).

[0056] The purpose of the pasteurization step g) is to block the acidifying activity of the lactic acid starter and thus standardize the finished product, ensuring the same properties throughout its shelf life.

[0057] Preferably, step g) of pasteurizing the solidified liquid is carried out at a temperature comprised between 72-95°C.

[0058] Advantageously, the pasteurization step g) can be used to increase the viscosity of the product. Operationally, an increase in pasteurization temperature corresponds to an increase in product viscosity, due to a higher degree of reaggregation of the denatured whey proteins during the pasteurization heat treatment step.

[0059] Preferably, the choice of pasteurization temperature is also made according to the fat percentage of the finished product.

[0060] The purpose of step h) of homogenizing the pasteurized coagulated liquid is to obtain an optimal particle size distribution in order to stabilize the product.

[0061] Advantageously, the homogenization step h) allows the particle size distribution of the product to become finer with increasing pressure values. The increase in pressure leads to an increase in the corresponding cooking stress of the emulsion, thereby obtaining a more stable and less spreadable product (i.e. 300 bar). Lower pressure values ​​can define the ideal texture of the product, making it softer and more spreadable.

[0062] Advantageously, the pressure at which step h) of homogenizing the pasteurized solidified liquid is carried out is chosen according to the particle size distribution desired to be obtained in the finished product. With increasing pressure, the particle size distribution moves towards finer values ​​which impart a higher viscosity to the finished product.

[0063] Preferably, the homogenization step h) is carried out to obtain a bimodal distribution of particle sizes characterized by a limited number of casein micelles having a diameter comprised between 0.05 and 0.5 μm and a predominant number of fat globules having a mean diameter comprised between 5 and 15 μm.

[0064] Preferably, the solidified liquid is cooled to 4° C. in the cooling step i) so it can be conveyed to the packaging step.

[0065] As described above, the production method comprises a step j) of adding salt and optionally natural flavours and / or natural colourants to the solidification liquid.

[0066] Advantageously, the spreadable fresh cheese according to the invention can thus be developed as a neutral recipe, or as a recipe flavoured with natural extracts.

[0067] Advantageously, the method may comprise an optional step l) of adding soluble natural fibres to the milk and cream liquid mixture, preferably before the homogenisation step d).

[0068] Preferably, soluble natural fibres are added up to 15% by weight of the dry residue of the product.

[0069] In particular, the soluble natural fibers may be selected from the group consisting of fibers derived from chicory, citrus fruits, potatoes, peas.Preferably, soluble natural fibers are added if the fat content is below 22%.

[0070] The final step of the process for producing spreadable fresh cheese comprises in step k) packaging the solidified liquid in an aerosol container.

[0071] Preferably, such step k) of packaging the solidified liquid in an aerosol container comprises the following sub-steps:

[0072] k1) introducing a predetermined amount of solidifying liquid into at least one aerosol container;

[0073] k2) sealing the aerosol container by applying a valve device to the container;

[0074] k3) injecting a gas or a gas mixture, including at least one propellant gas, into the aerosol container through the valve device.

[0075] In general, the aerosol packaging technology itself is well known, and it introduces a gas and / or a gas mixture into a container. The container is then sealed with a valve device (or valve) through which the gas mixture can be injected. The valve also serves as an injector for the gas mixture product. The food product then determines the desired shape through the passage of the dispenser.

[0076] In more detail, the device for manufacturing an aerosol product is defined by a tubular container, which is provided with: an outlet portion and a device for dispensing a compound / product in a reservoir (which contains a food product (cheese) and a gas (gas mixture or propellant)); a discharge valve, which is normally closed and arranged at the outlet portion of the reservoir; a nozzle for spraying the product contained in the reservoir connected to the discharge valve; a dispenser, which is fluidically connected to the injection nozzle, the dispenser being provided with an expansion chamber (or receiving chamber) and an outlet portion of the dispenser, the outlet portion comprising protruding elements spaced apart from each other and being shaped so that the cheese product discharged from the reservoir through the discharge nozzle and the dispenser is shaped.

[0077] It was observed that under static conditions, solidified liquids packaged in aerosol containers (forming spreadable fresh cheese once dispensed) tend to thicken, forming a thixotropic network that can only recover to acceptable viscosity values ​​for aerosol products when mechanically stressed.

[0078] Preferably, for this reason, a plurality of beads made of inert material may be added to the aerosol container, preferably a number comprised between 1 and 3, preferably each bead having a diameter comprised between 5 and 15 mm.

[0079] Preferably, step k) of packaging in an aerosol container provides for injecting a mixture of inert gases into such a container.

[0080] Even more preferably, the inert gas mixture consists of a mixture of nitrogen monoxide and carbon dioxide or nitrogen.

[0081] According to a preferred embodiment of the invention, this mixture of inert gases consists of a mixture of nitrous oxide (60-70% by weight) and nitrogen (30-40% by weight).

[0082] Preferably, the amount of gas mixture injected is sufficient to achieve an equilibrium pressure of 8 bar at 10° C. and to give an overrun (volume increase of the finished product) comprised between 250% and 350%.

[0083] Experiments have proven that the use of the above-mentioned gas mixture, according to the above-mentioned filling parameters, provides the best results, both in terms of consistency and texture of the dispensed product and in terms of the period of time without syneresis.

[0084] In view of the fact that the aerosol technology is already known to those skilled in the art, no further details are provided. In particular, this technology is known from the study of propellants used in food products (i.e., sprayed butter) in the late 1950s (Graham, 1958 [History and background of pressurized foods, Food Technol., 12 (7), 317]). In particular, in U.S. Pat. Nos. 2,155,260 and 2,250,300, it is suggested to use compressed gases such as carbon dioxide and nitrous oxide and mixtures thereof (i.e., 85% N2O+15% CO2). U.S. Pat. Nos. 2,294,172, 2,435,682 and 2,281,604 for butter packaging (aerated butter) introduce the use of nitrous oxide and other inert gases and mixtures thereof.

[0085] The above patents are incorporated herein by reference in their entirety.

[0086] The product consists exclusively of dairy cream (preferably cow's milk) with a fat concentration comprised between 18 and 40% by weight, without preservatives and / or stabilizers and / or added thickeners, acidified by lactic acid starter, with a pH comprised between 4 and 5.2, packaged in an aerosol container containing a mixture of propellant gas (in particular as described above), which, when used immediately, is dispensed in the form of a whipped fresh cheese with an aerated and stable structure, without syneresis and with a typical and delicate taste due to the increase in volume caused by the incorporation of gas.

[0087] Surprisingly, the combination of the above-mentioned product characteristics with the characteristics of aerosol packaging technology determines that the spreadable fresh cheese has a stable structure and consistency after dispensing even without any stabilizers and / or thickeners.

[0088] This behavior is surprising to a person skilled in the art. In fact, given that the product is in liquid form, when filling an aerosol container, similar to the case of a spray cream packaged in an aerosol container, a person skilled in the art would have expected such structural and consistency properties to be expected only by adding stabilizers and thickeners (such as sugar) to the product, thereby obtaining a whipped structure with a defined consistency, suitable for consumption in a short time. In other words, a person skilled in the art would not have expected such a behavior of the spreadable cheese product of the present invention with the help of aerosol technology.

[0089] Surprisingly, a synergistic effect was observed between aerosol technology and the spreadable fresh cheese produced according to the invention, which is most likely due to the fact that the base of the product according to the invention is completely different from spray cream, i.e. it is a dairy-based product acidified with microbial starters.

[0090] In this matrix, several factors are involved that can generate thickening activity - such as pH, homogenization and processing temperature. These variables, combined with aerosol technology, play an important role in the structure of the final product and allow the avoidance of the addition of stabilizers and thickeners that are usually necessary for other aerosol packaged food products.

[0091] The spray product is formulated so that it remains in liquid state in the above-mentioned pressurized reservoir so that, when sprayed, it can be whipped instantly due to the presence of at least one gas dissolved in the liquid phase of the pressurized container in the composition; when dispensing the spray cheese, the pressure difference between the inside and outside of the reservoir causes the dissolved gas to expand, which guides the product outside the container and through the dispenser (propelling effect of the gas), and at the same time, the expanded gas bubbles are incorporated into the product, which whips it. The characteristics of the gas mixed with the liquid cheese product in the reservoir (the so-called "overrun", which defines the index of mixing of the propellant gas with the product), the percentage of fat contained in the product in the reservoir, the temperature of said product and the freshness of the product all affect the hardness or firmness of the dispensed product, and thus the quality of the product.

[0092] For the products of the present invention, the technical features affecting their rheological properties can be determined by the following parameters: pH, homogenization, processing temperature. Moreover, the aerosol technology combined with the optimization of such product and process parameters allows the final dispensed product to obtain the desired consistency, which is certainly superior to any food product packaged in an aerosol container without the addition of stabilizers and thickeners.

[0093] Due to the packaging in the aerosol container, the spreadable fresh cheese according to the invention can be used multiple times and has hygienic properties that remain unchanged over time. This peculiarity is mainly due to the use of aerosol technology.

[0094] ***

[0095] Implementation Example 1

[0096] The milk is first mixed with the cream to obtain a percentage of fat equal to 28% by weight. The mixture is then pasteurized under standard conditions (72°C, 20s). The particle size distribution of the mixture is then standardized by a first homogenization step with a piston homogenizer at a pressure of 200 bar. The liquid mixture is then cooled to about 28°C.

[0097] Subsequently, a mesophilic lactic acid ferment is incorporated into the mixture at a temperature comprised between 28 and 30° C. The pH reaches 4.8, resulting in a coagulated liquid. The coagulated liquid is then subjected to a pasteurization heat treatment at a temperature of 85° C. for a period of 15 sec. Subsequently, the pasteurized coagulated liquid is subjected to a second homogenization step in a two-stage piston homogenizer at a pressure of 200 bar, wherein the second stage is 0 bar and the first stage is 200 bar, in order to obtain an optimal particle size distribution in order to stabilize the product. The particle size analysis shows a bimodal distribution characterized by a limited number of casein micelles with a mean diameter comprised between 0.05 and 0.5 μm, and a predominant number of fat globules with a mean diameter comprised between 5 and 15 μm.

[0098] The solidified liquid thus treated is salified, cooled to 4° C., and then delivered to an aerosol container for packaging.

[0099] The aerosol packaging specifies the use of a mixture of nitrous oxide (65%) and nitrogen (35%) in an amount sufficient to obtain an equilibrium pressure of 8 bar at 10°C and a finished overrun of 250%.

[0100] When used immediately, the fresh cheese thus produced and packaged is dispensed from the aerosol container in the form of whipped fresh cheese having an aerated and stable structure, free from syneresis, and having a typical and delicate taste due to the volume increase caused by the incorporation of gas.

[0101] This acid-set, spreadable fresh cheese has:

[0102] - a dry residue equal to 37% by weight;

[0103] - equal to 63% water content by weight.

[0104] The composition of the dry residue is as follows:

[0105] - 28% fat by weight;

[0106] - 2.5% protein by weight;

[0107] - 0.35% by weight of salt (NaCl); and

[0108] -The rest is carbohydrates.

[0109] The pH of the product is equal to 4.8.

[0110] Spreadable cheeses do not contain stabilizers and / or thickeners.

[0111] Implementation Example 2

[0112] The entire process was carried out as in Example 1 except for the following changes.

[0113] In order to produce a lighter version (lower fat content) of the spreadable cheese according to the invention, the production process first starts with mixing milk with cream by bar to obtain a fat percentage equal to 18% by weight. Approximately 5% by weight of soluble inulin natural fibers (fibers derived from chicory) are added to this standardized mixture. The mixture is then pasteurized under standard conditions (72° C., 20 s). The particle size distribution of the mixture is then standardized by a first homogenization step at a pressure of 200 bar. The liquid mixture is then cooled to about 28° C.

[0114] The subsequent processing steps are the same as in embodiment example n°1, except that natural salmon flavour is added during salting.

[0115] When used immediately, the fresh cheese thus produced and packaged is dispensed from the aerosol container in the form of whipped fresh cheese with an aerated and stable structure, an overrun of 350%, no syneresis, and an increase in volume due to the incorporation of gas, with a typical and delicate taste.

[0116] This acid-set, spreadable fresh cheese has:

[0117] - a dry residue equal to 33% by weight; and

[0118] - a water content equal to 67% by weight;

[0119] The composition of the dry residue is as follows:

[0120] - 18% fat by weight;

[0121] - 2.8% protein by weight;

[0122] - 5% by weight of inulin natural fiber;

[0123] - 0.35% by weight of salt (NaCl);

[0124] - 0.2% by weight of natural salmon flavour; and

[0125] -The rest of the carbohydrates.

[0126] The pH of the product is equal to 5.

[0127] Spreadable cheeses do not contain stabilizers and / or thickeners.

[0128] ***

[0129] According to a general embodiment of the present invention, the acid set spreadable fresh cheese has an acidified dairy-based particle matrix.

[0130] This product features:

[0131] - comprises between 33% and 47% by weight of dry residue; and

[0132] - comprising a water content between 53% and 67% by weight.

[0133] The dry residue consists of:

[0134] - between 18% and 40% fat by weight;

[0135] - between 2% and 2.5% protein by weight;

[0136] - Optionally, up to 15% by weight of water-soluble natural fibers;

[0137] - between 0.10 and 0.50% by weight of salt;

[0138] - Optionally, between 0.1% and 0.3% by weight of natural flavors and / or natural colorants; and

[0139] -The rest of the carbohydrates.

[0140] The spreadable fresh cheese according to the invention has a pH comprised between 4 and 5.2.

[0141] According to an important aspect of the invention, the spreadable cheese does not contain stabilizers and / or thickeners.

[0142] The expression "stabilizer" refers to an additive used to improve the stability of the product. Typical stabilizers used in spreadable cheeses (which are absolutely absent in the spreadable cheeses of the invention) are selected from additives between E339 and E466 (Codex Alimentarius, 2nd edition, 2011).

[0143] In more detail, these typical stabilizers can be:

[0144] E 339 Sodium phosphate

[0145] E 340 Potassium Phosphate

[0146] E 341 Calcium phosphate

[0147] E 343 Magnesium phosphate

[0148] E400 alginic acid

[0149] E 401 Sodium Alginate

[0150] E 402 Potassium Alginate

[0151] E 403 Ammonium Alginate

[0152] E 404 Calcium Alginate

[0153] E 405 Propylene glycol alginate

[0154] E 406 Agar

[0155] E 407a Processed eucheuma algae

[0156] E 407 Carrageenan

[0157] E 410 Locust Bean Powder

[0158] E 412 Guar Gum

[0159] E 413 Tragacanth gum

[0160] E 414 Gum Arabic (Gum Arabic)

[0161] E 415 Xanthan Gum

[0162] E 416 Karaya gum

[0163] E 417 Tara Gum

[0164] E 418 Gellan Gum

[0165] E 450 diphosphate

[0166] E 451 triphosphate

[0167] E 452 Polyphosphate

[0168] E 466 Sodium carboxymethyl cellulose, cellulose gum

[0169] The expression "thickener" refers to an additive used to increase the consistency of the product. Typical thickeners used in spreadable cheeses (which are absolutely absent in the spreadable cheeses of the invention) are selected from additives between E1400 and E1442 (Codex Alimentarius, 2nd edition, 2011).

[0170] In more detail, these typical thickeners may be:

[0171] E 1404 Oxidized starch

[0172] E 1410 Monostarch phosphate

[0173] E 1412 distarch phosphate

[0174] E 1413 Phosphorylated distarch phosphate

[0175] E 1414 Acetylated distarch phosphate

[0176] E 1420 Acetylated starch

[0177] E 1422 Acetylated distarch adipate

[0178] E 1440 Hydroxypropyl starch

[0179] E 1442 Hydroxypropyl distarch phosphate

[0180] According to another important aspect of the invention, the spreadable cheese is packaged in an aerosol container together with at least one propellant gas, preferably with a gas mixture.

[0181] The spreadable cheese according to the invention is in liquid form in the aerosol container at room temperature and, when immediately used, in the form of a whipped product when dispensed from the aerosol container, having an aerated, stable and spreadable structure without syneresis.

[0182] Preferably, the particle size of the above cheese is bimodal, defined by a limited number of casein micelles with a mean diameter comprised between 0.05 and 0.5 μm, and a predominant number of fat globules with a mean diameter comprised between 5 and 15 μm.

[0183] Preferably, the fat content of said spreadable cheese is comprised between 18% and 30% by weight.

[0184] Advantageously, the gas packaged together with the spreadable cheese in the aerosol container is a mixture of nitrous oxide and carbon dioxide or nitrogen.

[0185] According to a preferred embodiment of the invention, this mixture of inert gases consists of a mixture of nitrous oxide (60-70% by weight) and nitrogen (30-40% by weight).

[0186] Preferably, the amount of gas mixture injected is sufficient to achieve an equilibrium pressure of 8 bar at 10° C. and to give an overrun (volume increase of the finished product) comprised between 250% and 350%.

[0187] Advantageously, said aerosol container packaged with the spreadable cheese according to the invention comprises several beads made of an inert material. Preferably, the number of beads is comprised between 1 and 3, preferably each bead has a diameter comprised between 5 and 15 mm.

[0188] The object of the present invention is a package of acid set spreadable fresh cheese in the form of an aerosol container. The spreadable fresh cheese in this package is according to the present invention, in particular the acid set spreadable fresh cheese as described above.

[0189] Preferably, the aerosol container of the package is tubular and defines a reservoir provided with an outlet portion and means for dispensing the product contained in the reservoir.

[0190] Preferably, the dispensing device comprises:

[0191] - a discharge valve, which is normally closed and which is arranged at the outlet portion of the reservoir,

[0192] - a nozzle for ejecting the product contained in the reservoir connected to the discharge valve;

[0193] - A dispenser fluidically connected to the injection nozzle, the dispenser being provided with an expansion chamber (or receiving chamber) and an outlet portion of the dispenser comprising spaced-apart protruding elements and shaped so that the cheese product discharged from the reservoir through the discharge nozzle and the dispenser is shaped.

[0194] Preferably, the aerosol container of the package comprises within the reservoir a plurality of beads made of an inert material, preferably a number comprised between 1 and 3, preferably each bead having a diameter comprised between 5 and 15 mm.

[0195] ***

[0196] The present invention has many advantages, some of which have been described above.

[0197] The acid-set spreadable fresh cheese retains the biological, nutritional and functional properties of the whey therein and at the same time it can be consumed fresh without syneresis.

[0198] The spreadable cheese produced according to the invention retains its nutritional properties due to the whey retained in the recipe, contrary to the standard process for spreadable cheese. This whey fraction is known to contain important substances from a functional, nutritional and health point of view.

[0199] The spreadable fresh cheese that is the subject of the present invention utilizes aerosol technology to achieve a product that is supposed to be more liquid when whipped.

[0200] The present invention avoids the disposal of whey byproducts by incorporating them into the formula. The application of aerosol technology overcomes the fluid consistency limitation of the product due to the presence of whey in the formula, and since aerosol technology can absorb gas, a spreadable cheese can be dispensed.

[0201] Keeping whey in the formulation also avoids disposal and recycling steps, which are often expensive and have significant energy and environmental impacts.

[0202] The use of aerosol technology enables the acid-set spreadable fresh cheese produced according to the invention to be packaged in optimal hygienic conditions and to maintain its properties throughout its shelf life without the need for the addition of preservatives.

[0203] Compared to existing spreadable fresh cheeses on the market, the cheese according to the invention is packaged in an aerosol container, thus ensuring a longer shelf life without the use of preservatives and stabilizers.

[0204] Surprisingly, the use of aerosol technology allows the acid-set spreadable fresh cheese produced according to the invention to have a consistency at the time of consumption which allows it to be spreadable without the presence of a stabilizer.

[0205] The spreadable cheese according to the invention does not suffer from syneresis, at least not upon dispensing (although some tests appear to confirm that syneresis does not occur a few hours after dispensing at room temperature (25°C)), as it is ready for immediate use, which ensures that it remains fresh when consumed, as if it had just been opened from the container.

[0206] Finally, aerosol packaging technology avoids the need to label a product with a secondary shelf life (i.e. “once opened, consume within one week from date of opening”) and allows the product to be consumed while still fresh, thus preserving its optimal properties.

[0207] The aerosol container allows the product to be used multiple times until the initial shelf life of the product, which is guaranteed by its hermiticity, ends (i.e., it must be consumed within 4 months).

[0208] The spreadable fresh cheese of the present invention is also easy to use (ready to use) due to being packaged in an aerosol container.

[0209] In short, the spreadable fresh cheese according to the invention can meet the growing market demand for natural and / or additive-free (preservatives and stabilizers) products. In fact, the spreadable fresh cheese according to the invention is a natural product, rich in functional and beneficial ingredients, using aerosol technology (ready-to-use), so that the product can still be used fresh, ensuring its shelf life and use until the end of the initial shelf life, allowing the consumption of a natural product without any additives at any time of the day, which would otherwise be unusable if a standard packaging process without the addition of stabilizers was used.

[0210] Therefore, the present invention achieves the intended purpose.

[0211] Obviously, in its actual implementation, its shape and configuration may even be different from the one shown in the above figure without departing from the current scope of protection.

[0212] Moreover, all the details may be replaced by other technically equivalent elements and the dimensions, shapes and materials used may vary as required.

Claims

1. A kind of acid-set spreadable fresh cheese, characterized in that: It has: - Acidified milk-based granular matrix; - comprising between 33% and 47% by weight of dry residue; and - a water content comprised between 53% and 67% by weight, Wherein, the dry residue consists of the following: - between 18% and 40% fat by weight; - between 2% and 2.5% protein by weight; - Optionally, up to 15% by weight of water-soluble natural fibers; - between 0.10 and 0.50% by weight of salt; - Optionally, between 0.1% and 0.3% by weight of natural flavors and / or natural colorants; and - The rest of the carbohydrates Contains no stabilizers and / or thickeners, The cheese has a pH comprised between 4 and 5.2; And, wherein it is packaged together with at least one propellant gas, and preferably together with a gas mixture, in an aerosol container, said cheese being in liquid form at room temperature in said aerosol container, and when immediately used, when dispensed from said aerosol container, being in the form of a whipped product having an aerated, stable and spreadable structure, free from syneresis.

2. Cheese according to claim 1, having a bimodal distribution of particle sizes defined by a limited number of casein micelles with a mean diameter comprised between 0.05 and 0.5 μm, and a predominant number of fat globules with a mean diameter comprised between 5 and 15 μm.

3. The cheese according to claim 1 or 2, wherein The fat content is comprised between 22-30% by weight.

4. The cheese according to any one of the preceding claims, wherein The gas packaged therewith in the aerosol container is a mixture of inert gases consisting of nitrous oxide mixed with carbon dioxide or nitrogen, wherein preferably the mixture of inert gases consists of a mixture of 60-70% by weight of nitrous oxide and 30-40% by weight of nitrogen.

5. The cheese according to any one of the preceding claims, wherein The amount of said gas mixture is sufficient to achieve an equilibrium pressure of 8 bar at 10°C and the exponent (overrun) of mixing said gas with said product in said aerosol container is comprised between 250% and 350%.

6. The cheese according to any one of the preceding claims, wherein The aerosol container comprises a plurality of beads made of an inert material, preferably a number comprised between 1 and 3, preferably each bead having a diameter comprised between 5 and 15 mm.

7. A package of acid-cured spreadable fresh cheese, characterized in that: It is in the form of an aerosol container and in that the acid-set spreadable fresh cheese is according to one or more of the preceding claims.

8. The package according to claim 7, wherein: The aerosol container is tubular and defines a reservoir, is provided with an outlet portion, and is used to distribute the product contained in the reservoir, wherein, preferably, the dispensing device comprises: a discharge valve, which is normally closed and is arranged at the outlet portion of the reservoir; a nozzle for spraying the product contained in the reservoir connected to the discharge valve; a dispenser, which is fluidly connected to the injection nozzle, the dispenser being provided with an expansion chamber (or receiving chamber) and an outlet portion of the dispenser, the outlet portion comprising protruding elements spaced apart from each other and being shaped so that the cheese product discharged from the reservoir through the discharge nozzle and the dispenser is shaped.

9. The package according to claim 7 or 8, wherein: The aerosol container comprises a plurality of beads made of an inert material, preferably a number comprised between 1 and 3, preferably each bead having a diameter comprised between 5 and 15 mm.

10. A method for making spreadable fresh cheese, comprising the following steps in sequence: a) preparing milk and cream; b) mixing said milk and cream in proportions to obtain a liquid mixture having a predetermined percentage by weight of fat comprised between 18-40%; c) pasteurizing the liquid mixture; d) homogenizing said liquid mixture at a pressure value comprised between 20 and 300 bar; e) cooling the pasteurized and homogenized liquid mixture; f) coagulating the liquid mixture, incorporating a lactic acid ferment at a temperature comprised between 20 and 45° C. and allowing the lactic acid ferment to act until a coagulated liquid having a pH comprised between 4 and 5.25 is obtained, the coagulated liquid comprising whey protein; g) pasteurizing the solidified liquid to prevent the acidifying activity of the lactic acid starter; h) homogenizing said pasteurized solidified liquid at a pressure value comprised between 20 and 400 bar until an optimal predetermined particle size distribution of said solidified liquid is obtained; i) cooling the pasteurized homogenized solidified liquid; j) adding salt and / or optionally natural flavours and / or natural colours; and k) packaging the solidified liquid in an aerosol container.

11. The method according to claim 10, wherein: Said predetermined percentage by weight of fat is comprised between 22-30%.

12. The method according to claim 10 or 11, wherein: Step c) of pasteurizing the liquid mixture is carried out under standard conditions at a temperature of 72° C. for a period of 20 s.

13. The method according to claim 10, 11 or 12, wherein: Step d) of homogenizing said liquid mixture is carried out at a pressure value comprised between 100 and 300 bar.

14. The method according to any one of claims 10 to 13, wherein: Step e) of cooling the pasteurized and homogenized liquid mixture is performed until a predetermined temperature is reached, which depends on the type of lactic acid starter used in the solidification step f).

15. The method according to any one of claims 10 to 14, wherein: The lactic acid starter used comprises only or mainly mesophilic lactic acid starter, having an optimum growth temperature comprised between 28-30°C.

16. The method according to any one of claims 10 to 14, wherein: The lactic acid starter used comprises only or mainly thermophilic lactic acid starter, having an optimum growth temperature comprised between 37-40°C.

17. The method according to any one of claims 10 to 16, wherein: The pH to be reached in the solidification step f) is chosen according to the degree of spreadability of the product, wherein the consistency / viscosity of the product increases with decreasing pH. The thus treated mixture is then cooled.

18. The method according to any one of claims 10 to 17, wherein: The step g) of pasteurizing the coagulated liquid is carried out at a temperature comprised between 72 and 95° C., wherein the viscosity of the product increases corresponding to the increase in the pasteurization temperature, due to a greater degree of reaggregation of the denatured whey proteins during the pasteurization heat treatment step, the temperature being preferably also chosen according to the fat percentage of the finished product.

19. The method according to any one of claims 10 to 18, wherein: The pressure at which step h) of homogenizing the pasteurized solidified liquid is carried out is chosen according to the particle size distribution desired to be obtained in the finished product, wherein the particle size distribution shifts towards finer values ​​with increasing pressure, which imparts a greater viscosity to the finished product.

20. The method according to any one of claims 10 to 19, wherein: The homogenization step h) is carried out so as to obtain a bimodal distribution of particle sizes characterized by a limited number of casein micelles having a diameter comprised between 0.05 and 0.5 μm and a predominant number of fat globules having a mean diameter comprised between 5 and 15 μm.

21. The method according to any one of claims 10 to 20, wherein: In the cooling step i), the solidifying liquid is cooled to at most 4°C.

22. The method according to any one of claims 10 to 21, wherein: The step k) of packaging the solidified liquid in an aerosol container comprises the following sub-steps: k1) introducing a predetermined amount of solidifying liquid into at least one aerosol container; k2) sealing the aerosol container by applying a valve device to the container; k3) injecting a gas or a gas mixture, including at least one propellant gas, into the aerosol container via the valve device.

23. The method according to any one of claims 10 to 22, wherein: A plurality of beads made of inert material are added to the aerosol container, preferably a number comprised between 1 and 3, preferably each bead having a diameter comprised between 5 and 15 mm.

24. The method according to any one of claims 10 to 23, wherein: Step k) of packaging in an aerosol container provides for injecting a mixture of inert gases into such a container, wherein preferably the mixture of inert gases consists of a mixture of nitrous oxide and carbon dioxide or nitrogen, even more preferably the mixture of inert gases consists of a mixture of nitrous oxide (60-70% by weight) and nitrogen (30-40% by weight).

25. The method according to claim 24, wherein: The amount of gas mixture injected is sufficient to achieve an equilibrium pressure of 8 bar at 10°C and an overrun of the finished product comprised between 250% and 350%.

26. The method according to any one of claims 10 to 25, wherein: The milk, preferably skim milk, is cow's milk, goat's milk or sheep's milk, and / or a mixture thereof.

27. The method according to any one of claims 10 to 26, comprising an optional step l) of adding soluble natural fibers to the milk and cream liquid mixture, preferably before the homogenization step d), preferably in an amount of up to 15% by weight of the dry residue of the product.

28. The method according to any one of claims 10 to 27, characterized in that It is a method for making a spreadable cheese according to any one of claims 1 to 6.