Interaction between cultures, coagulation accelerators and techniques to increase cheese yield

Abstract

The present invention relates to the interaction between cultures, coagulation accelerators and techniques to increase cheese yield. In particular, the present invention relates to a method of making low moisture mozzarella cheese using the latest development of technical knowledge related to the interaction between cultures, coagulation accelerators and cheese technology to improve cheese yield and maintain cheese quality and functionality. The optimization can result in a higher pH of the curd in the whey separation step, and a higher dry matter, i.e. A pH above 6.3, and a non-fat solids content above 18%, without any change to the curd composition in the stretching step. The coagulant has a C / P ratio of at least 25. This optimization may also result in a reduction in processing time (near 15%) in the kerogen vat, thereby really improving the productivity and profitability of the kerogen vat.

Description

[0001] This application is a divisional application of an application filed on January 10, 2019, with application number 201980007626.6, and invention name “Interaction between cultures, coagulants and technologies for improving cheese yield”. Technical Field

[0002] The present invention relates to a method for making low-moisture mozzarella cheese (hereinafter referred to as LMMC), which is a pasta-filata type cheese (meaning "stretched curd"). This type of cheese is a hard or semi-hard, non-porous, homogeneous cheese suitable for grating.

[0003] According to the CODEX standard, the strict appellation mozzarella is used for cheeses containing 45% or more fat in dry matter and containing at least 45% dry matter. Generally, the percentage of total protein in LMMC is 23% or more. LMMC should not be confused with other types of mozzarella, such as high-moisture mozzarella, a soft cheese with overlapping layers that form pockets that hold a milky liquid. This type of mozzarella can be packaged with or without liquid.

[0004] The previous definition was derived from the CODEX standard for mozzarella cheese (codex standard 262-2006, revised in 2006). In addition, in general, the fat content of LMMC disclosed in the literature may be higher than 23% and the moisture content is 47%, while other types of mozzarella have lower fat contents, such as 8-18%, and higher moisture contents, such as 53-57% [1].

[0005] The inventors of the present disclosure have utilized recent advances in the technical knowledge of the interaction between cultures, coagulants, and cheese technology to increase cheese yields while maintaining cheese quality and functionality (meltability, stretchability, sliceability, shredding). More specifically, the present invention relates to a method for making LMMC that requires rapid acidification (primarily by thermophilic starter cultures or chemical acidification of cheese milk) and a short time between the coagulation (renneting) and grinding steps.

[0006] The present invention relates to controlling the acidification rate independently of the drainage level while maintaining or reducing the processing time. By optimizing these two dynamics, the loss of protein and fat in the whey can be reduced, thereby increasing cheese yield while maintaining cheese characteristics and functionality.

[0007] The present invention is based on the optimization between culture, coagulant and technology to increase cheese yield by improving the acidification (pH) and drainage (syneresis) profiles. Background Art

[0008] Mozzarella belongs to the group of cheeses classified as "pastafilata," which involves skillfully stretching the curd in hot water to give the cheese a smooth texture. This cheese is white, unripened, and consumed shortly after manufacture. Its melting and stretching properties are highly valued in pizza production, as it is a key ingredient [2,5,6]. These two functional properties are crucial to the quality of the cheese.

[0009] The methods used to make mozzarella cheese vary widely depending on the market. This invention is based solely on methods using starter culture technology, i.e., traditional methods. Direct acidification methods (citric acid, glucono-delta-lactone, etc.) are not relevant to this invention. Several authors have described traditional methods for making this cheese [e.g., 2, 7, 13, 14, 16]. Figure 1 Depicted is a flow chart for making mozzarella cheese via the starter culture method.

[0010] LMMC can be prepared using a single culture of Streptococcus thermophilus or a mixed culture of Streptococcus thermophilus with Lactobacillus bulgaricus or Lactobacillus helveticus [5,16]. When using a Direct Vat Starter (DVS), the dosage varies between 5 g / 100 kg milk and 10 g / 100 kg milk (depending on the buffering capacity of the milk), and the heat maturation time is between 30 and 60 min [4,7,13,14] ( Figure 2 At the end of heat ripening, a coagulant is added (e.g. 3000-3500 IMCU / 100 kg milk) to achieve the target hardness at cutting after 25-30 min [13,14,16]. The type and dosage of the coagulant are key parameters for hardness and, therefore, for cheese functionality. High proteolytic coagulant activity leads to a higher rate of protein breakdown, thus reducing stretchability during long-term storage and altering meltability [6,7,10]. Therefore, it is important to adjust the coagulant dosage to control cheese functionality, depending on the ratio of coagulant / nonspecific proteolytic activity (i.e. C / P ratio) and the residual activity of the coagulant in the cheese.

[0011] For LMMC, optimal stretching requires two main conditions. First, during the cheesemaking process, the curd must be sufficiently acidified (pH 5.3-5.0) and demineralized (calcium / solids-non-fat: Ca / SNF 1.7-2.4%) to allow it to plasticize and stretch when heated [3,4,10,14]. Second, heat transfer during the stretching process must occur at a sufficient rate to transform the curd to a consistency that allows plastic flow before the curd becomes texturized.

[0012] Firstly, the acidification rate (pH reduction versus time) is very important. When using starter cultures in this cheese technology, it is important to obtain good acidification kinetics to achieve the desired mineralization target on time ( Figure 3 ), as the process is continuous for many factories. For LMMC, when cultures are used for acidification, thermophilic starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus or Lactobacillus helveticus) are usually used, but mesophilic starters are also used in some countries. If acidification is too slow, stretching becomes more difficult for the same processing time due to insufficient demineralization. If the time to achieve the target pH (i.e., the level of demineralization) is increased, the curd will be too dry to stretch well, and the cheese yield will be lower ( Figure 3 Furthermore, lower acidification rates lead to lower levels of proteolysis (because the cheese will have a higher buffering capacity and / or higher dry matter), thus reducing the meltability and flavor development of the mozzarella cheese. As a result, the time window for optimal stretching is very narrow ( Figure 3 ).

[0013] From a technological perspective, it is also important to control the acidification kinetics according to the drainage kinetics to achieve a specific dry matter and curd demineralization level before stretching. This mineralization level is a very important requirement in order to obtain a good curd for stretching during processing [3,4,10,14]. Since mozzarella cheese is primarily used in pizza applications and related foods, it must have specific functional properties in both the unmelted and melted states. Functionality changes are the result of changes in the levels of mineralization, pH, proteolysis, protein-bound water, and free oil in the cheese [5,8,9,10,13,14]. Therefore, the nature and type of coagulant (coagulant activity / nonspecific proteolysis ratio) as well as the dosage and residual activity in the cheese, as well as the starter culture, are key factors [8,10,13].

[0014] In the process of making mozzarella cheese, Figure 4 The pH dynamics are shown relative to the drainage dynamics. Two critical points (black) are shown in this pathway: whey separation and stretching. During the whey separation step, the curd has a pH of 6.1-6.3 and a non-fat solids content of 17%-19%. During stretching, the curd has a pH of 5.0-5.25 and a non-fat solids content of 29%-32%. By leveraging knowledge about the interactions between culture, enzymes, and technology, it is possible to modify this pathway and maintain cheese quality (composition, functional properties) while achieving shorter processing times and higher cheese yields. Detailed Description of the Invention

[0015] The present invention is based on the optimization of cultures (type and dosage), coagulants (type and dosage) and technology to modify the acidification and drainage kinetics pathways during stretching without changing the curd composition ( Figure 4 ).

[0016] This optimization results in a curd with a higher pH and a higher dry matter content during the whey separation step, i.e. a pH higher than 6.3, ideally higher than 6.4, and a solids-not-fat content higher than 18%, while not making any changes to the curd composition during the stretching step, i.e. a pH of 5.0-5.3, more precisely 5.05-5.25, a Ca / SNF of 1.7%-2.4%, more precisely 1.7-2.2%, and a dry matter of 53%-55%, more precisely 53.5%-54.5%.

[0017] This optimization also allows to reduce the processing time in the cheese vat (by almost 15%), thus actually increasing the cheese vat's productivity and profitability.

[0018] The present invention allows a skilled practitioner to:

[0019] - reducing the loss of protein and fat in the whey during the whey separation step; for example, a reduction in protein loss of 5%-10% (i.e. from 0.95% / 1.00% to 0.90%),

[0020] - increasing the amount of whey in the whey separation step (more whey with lower protein and fat content),

[0021] - Reduce the amount of whey removed between the whey separation step and the stretching step.

[0022] The present invention results in an increase in cheese yield of more than +0.8% in moisture adjusted cheese in the final cheese compared to the conventional LMMC process while retaining the functional properties of the cheese, namely meltability, stretchability, sliceability and shredding.

[0023] To achieve this new pathway and effect, the following adjustments are made:

[0024] - higher pH during the whey separation step, especially pH>6.30,

[0025] - Rapid acidification rate after whey separation,

[0026] - higher syneresis in the whey step, especially with solids-free > 18%,

[0027] - Shorter processing time until the curd stretches, especially 15% faster.

[0028] The present invention is based on:

[0029] - Inhibit pre-ripening or warm ripening before adding the coagulant, that is, inoculate 5 minutes before coagulation.

[0030] - Inoculation with at least one thermophilic culture, protease-positive Streptococcus thermophilus. The dose of this culture is increased compared to conventional practice (by 1.3-1.7, ideally by 1.5). The combination of these parameters (Streptococcus thermophilus, protease-positive, higher dose, and inhibited warming) results in a lower acidification rate before the whey separation step (due to the higher pH controlled during whey separation) and a faster acidification rate after whey separation.

[0031] - Use a higher dose of coagulant compared to conventional practice. Multiply the coagulant dose by 1.1-1.7, ideally by 1.2, to increase the rate of network organization and improve syneresis (to manage higher non-fat solids content during the whey separation step). At the same time, it is necessary to reduce the total coagulation time in order to cut the gel at the same hardness, i.e., reduce the total coagulation time by 15%-20%.

[0032] - Use of coagulants with a high coagulant / non-specific proteolytic activity ratio, i.e. a C / P ratio of at least 2.5 higher than that of standard calf rennet (e.g. a C / P ratio of 25 compared to a C / P ratio of less than 10 for microbial coagulants), in order firstly to reduce protein losses in the whey and secondly to prevent its higher risk of proteolysis during cheese storage, thereby preventing any deterioration of functional properties during shelf life.

[0033] The method for measuring coagulation activity (C) is based on REMCAT measurement. This method is used to measure the general proteolytic activity (P) of the enzyme product on casein. The analysis is achieved at pH = 6.5. The desalting coagulant is incubated with casein (casein coupled with a yellow dye). During the incubation process (30°C for 30 min), the proteolytic enzyme hydrolyzes the casein and releases peptides with the coupled dye. The amount of TCA-soluble dye measured by OD425 is used as a measure of enzyme activity. The results are expressed as mU (P) / 100 IMCU (C).

[0034] Coagulants with low thermal stability are used to reduce the residual coagulant activity in the cheese matrix during shelf life and thus prevent any degradation of functional properties. This thermal stability must be less than 0.5% after heat treatment at 68°C for 1 min in whey at pH 6 or after any equivalent heat treatment.

[0035] The present invention leads to a new flow chart for the production of mozzarella cheese, namely Figure 5 , this flowsheet gives the same curd quality in the curd stretching step, but with a shorter processing time in the cheese vat: the time is reduced by 15%.

[0036] In addition, inoculation 5 minutes before coagulation can reduce the risk of bacteriophages. For the curd stretching step, this is the key point to control the demineralization quality of the curd.

[0037] Meltability was assessed according to the Schreiber method. This method compares the ability of cheese to spread during melting. It involves measuring the spreading of a cylindrical cheese sample on a grid after heating at a set temperature for a specific time (250°C for 5 minutes).

[0038] Stretchability was evaluated using a "Filometer," a tool developed by Actalia (French Cheese Institute). This tool measures the length of cheese strands obtained by pulling heated cheese vertically with a fork before the cheese breaks. Cheese (17 g) was placed in the well of a thermostatically controlled water bath maintained at 90°C for 10 minutes.

[0039] The term "milk" is to be understood as a composition comprising the lacteal secretion obtained from any mammal, such as animals belonging to the species of the subfamily Bovinae (including domestic cattle (Bos taurus) and buffalo); animals belonging to the species of the subfamily Caprinae (including goats and sheep); or animals belonging to the species of the family Camelidae (including camels). Optionally, the milk is acidified, for example by adding an acid (e.g., citric, acetic, or lactic acid) or by adding acid-producing microorganisms. The milk may be unprocessed or processed, for example, by filtering, sterilizing, pasteurizing, homogenizing, fractionating (e.g., to reduce the fat content of the milk), or the milk may be reconstituted milk powder. An important example of "milk" according to the present invention is pasteurized cow's milk. It will be understood that the milk may be acidified, mixed, or processed before, during, and / or after the addition of the bacterial culture. The term "milk" also includes milk to which protein, calcium, or other additives have been added.

[0040] The term "starter culture" is to be understood as at least one bacterial culture capable of acidifying milk according to conventional practice in the cheese-making industry. Preferably, the starter comprises at least one protease-positive Streptococcus thermophilus.

[0041] The term "coagulant" refers to any coagulant, preferably chymosin, such as chymosin of bovine or camel origin. Thus, the coagulant may be a genetically modified variant of a parent chymosin.

[0042] In order to further describe the present invention, preferred aspects and combinations thereof are summarized as the following interrelated aspects:

[0043] Aspect 1. A method for producing low-moisture mozzarella cheese (LMMC), the method comprising the following steps:

[0044] A) Adding a starter culture and optionally calcium to milk to obtain a composition

[0045] B) adding one or more coagulants to the composition of step A,

[0046] C) solidifying the composition of step B for 5 to 25 minutes to obtain a solidified hardness.

[0047] D) Cutting the solidified composition of step C

[0048] E) While heating the composition of step D to about 41° C., stirring and scalding the composition

[0049] F) optionally stirring the composition

[0050] G) removing the whey portion to obtain curd, and

[0051] H) performing the necessary steps to obtain low moisture mozzarella cheese,

[0052] wherein said one or more coagulants are added not later than 10 minutes, preferably not later than 5 minutes, after adding said starter culture, and wherein the pH is at least 6.3, preferably 6.35-6.45, before removing said whey in step G,

[0053] And preferably, the C / P ratio of the one or more coagulants is at least 25.

[0054] Aspect 2. The method according to aspect 1, wherein the steps required to obtain low moisture mozzarella cheese (LMMC) in step H include one or more of the following steps:

[0055] I) reticulating the curd of step G

[0056] J) Cutting the curd of step H

[0057] K) optionally reticulating the curd

[0058] L) grinding the curd

[0059] M) adding salt to the curd and / or

[0060] N) stretching the curd.

[0061] Aspect 3: The method according to aspect 1 or 2, wherein the starter culture is added in step A in an amount of 7.5 g to 15 g or 7.5 units to 15 units per 100 liters of milk.

[0062] Aspect 4. The method according to any one of aspects 1 to 3, wherein the starter culture is added in the form of frozen or freeze-dried particles, such as a Direct Vat Set (DVS) culture.

[0063] Aspect 5. The method according to any one of the preceding aspects, wherein the starter culture comprises at least one protease-positive Streptococcus thermophilus strain and optionally at least one Lactobacillus bulgaricus and / or Lactobacillus helveticus strain.

[0064] Aspect 6. The method according to any one of the preceding aspects, wherein the coagulant is rennet, such as camel rennet or rennet derived from camel origin or bovine origin.

[0065] Aspect 7. The method according to any one of the preceding aspects, wherein the coagulant is a genetically modified chymosin, such as a genetically modified variant derived from a parent polypeptide of camel origin or bovine origin.

[0066] Aspect 8. The method according to any one of the preceding aspects, wherein the C / P ratio of the coagulant is at least 25, or preferably at least 30, or more preferably at least 35, or even more preferably the C / P ratio of the coagulant is at least 40.

[0067] Aspect 9. The method according to any one of the preceding aspects, wherein the coagulant is added in an amount of 3740-5780 IMCU per 100 kg of milk, or preferably 4000-5000 IMCU per 100 kg of milk, or more preferably 4080 IMCU per 100 kg of milk.

[0068] Aspect 10. The method according to any one of the preceding aspects, wherein in step C the pH is at least 6.6, preferably 6.6-6.65.

[0069] Aspect 11. The method according to any one of the preceding aspects, wherein the rennet is added in an amount of 3600-4800 IMCU per 100 kg of milk.

[0070] Aspect 12. The method according to any one of the preceding aspects, wherein the low-moisture mozzarella cheese has a moisture content of 48% to 50% when measured no later than 24 hours after cutting the solidified composition in step D.

[0071] Aspect 13. The method according to any one of the preceding aspects, wherein the low-moisture mozzarella cheese has a dry matter content of 50% to 52% when measured no later than 24 hours after cutting the solidified composition in step D.

[0072] Aspect 14. The method according to any one of the preceding aspects, wherein the low-moisture mozzarella cheese has a fat / dry matter ratio of 0.40-0.55 when measured no later than 24 hours after cutting the solidified composition in step D.

[0073] Aspect 15. Low-moisture mozzarella cheese (LMMC), obtained by the method according to any one of the preceding aspects.

[0074] Aspect 16: The low moisture mozzarella cheese (LMMC) according to Aspect 15, which has an elongation of at least 1000 after 30 days, preferably at least 1200 after 30 days.

[0075] Aspect 17. The low moisture mozzarella cheese (LMMC) according to aspect 15, wherein the stretchability after 60 days is at least 1000, preferably at least 1200 after 60 days.

[0076] Aspect 18. The low moisture mozzarella cheese (LMMC) according to any one of aspects 15-17, wherein the ratio of soluble nitrogen to total nitrogen (SN / TN) is at least 3.7 eight days after production, at least 4.7 one month after production, or at least 7.2 two months after production.

[0077] Aspect 19: The cheese of any of aspects 15-18, wherein the cheese has a moisture content of 48% to 50% when measured no later than 24 hours after cutting the solidified composition in step D.

[0078] Aspect 20. The cheese of any of aspects 15-19, wherein the low-moisture mozzarella cheese has a dry matter content of 50% to 52% when measured no later than 24 hours after cutting.

[0079] Aspect 21: The cheese according to any one of aspects 15-20, wherein the low-moisture mozzarella cheese has a fat / dry matter ratio of 0.40-0.55 when measured no later than 24 hours after cutting the solidified composition in step D. BRIEF DESCRIPTION OF THE DRAWINGS

[0080] Figure 1 : Flowchart for the production of low moisture mozzarella cheese (LMMC) using starter culture. Figure 1 The various steps used in the manufacture of cheese on an industrial scale are shown in a schematic manner.

[0081] Figure 2 : Flowchart of LMMC production using starter culture as described in the literature

[0082] Should Figure 2Shown are the timeline and temperature profiles of the various steps used in the manufacturing process of mozzarella cheese, with some technical parameters, namely culture dosage, coagulant dosage, time for each step.

[0083] Figure 3 : According to the mineralization level of acidification. Figure 3 is a graph showing the changes in pH and mineralization level (expressed as calcium to non-fat solids ratio) over time to produce a curd ready for stretching. The graph shows that the optimal window for obtaining good curd stretchability is narrow (grey area).

[0084] Figure 4 : Relative importance of drainage and acidification rate during cheese making (standard mozzarella-LMMC and optimized method). Figure 4 The graph shows the curd acidification and drainage pathways during mozzarella cheese production, between the pre-ripening and stretching steps, for both the standard and optimized methods. The graph shows that the optimized method (grey) does not exhibit the same characteristics at the first critical point (whey separation) as the standard method (black), but the second critical point (stretching) is similar. The horizontal axis represents curd syneresis, or drainage, expressed as a percentage of non-fat solids.

[0085] Figure 5 : A new flow chart for mozzarella cheese. Figure 5 The timeline and temperature profile of the various steps used in the process of the optimized method for producing mozzarella cheese are shown. The figure also shows the time difference between the two methods (conventional method and optimized method).

[0086] Figure 6 : In use and SN / TN (%) of produced mozzarella cheese during storage. The graph shows changes in primary protein hydrolysis (soluble nitrogen / total nitrogen content) calculated according to the Kjeldahl method of mozzarella cheese produced by a conventional method. Example

[0087] All samples were performed in triplicate to increase the robustness of the data.

[0088] Example 1 - Conventional cheese making microbial coagulant, low C / P ratio

[0089] This first example is the production of conventional mozzarella cheese according to the literature and uses an industrial recipe ( Figure 1 and 2 For this first example, the starter culture used was from (Denmark) STi06, the coagulant is from (Denmark) XP200. The C / P ratio of this coagulant is 6.5. The culture dosage is 6.7 g / 100 kg milk and the coagulant dosage is 3400 IMCU per 100 kg milk. The composition of the milk is shown in Table 1.

[0090] The heat aging step is 60 minutes, through The hardness during cutting was monitored and the hardness index during cutting was 6.5.

[0091] After cutting, the curd was pre-stirred for 10 minutes and then blanched at 41°C. Blanching took 30 minutes, after which the curd was stirred for 20 minutes, followed by the whey separation step, for a total of 60 minutes between cutting and whey separation. The pH of the curd at the time of whey separation was 6.20-6.30, and the non-fat solids content was 17.5% (±0.6), as shown in Table 1. The curd was then formed into blocks and turned three times before milling. The pH at milling was 5.15 (±0.02). After milling, the curd was salted with dry salting, then stretched and the cheese cooled.

[0092] On day 1, the composition of the cheese samples was analyzed to determine the moisture adjusted cheese yield and recovery factors (fat and protein).

[0093] In Example 1, the yield of moisture-adjusted cheese was 10.47 (±0.01) kg of cheese per 100 kg of milk, the fat recovery was 86.8% (±0.7), and the protein recovery was 75.9% (±0.6). Table 2 shows the protein loss of whey (whey during whey separation and whey before stretching).

[0094] After storage for 30 and 60 days (at 4°C), functional properties (meltability and stretchability) were measured. The proteolytic index (total soluble nitrogen / total nitrogen) was measured at 8, 30 and 60 days. These values are reported in Tables 3 and Figure 6 middle.

[0095] Table 4 shows the total production time of Example 1 (time from addition of culture to stretching was 3 h 34 min).

[0096] Example 2 - Conventional Cheese Making FPC Coagulant High C / P Ratio

[0097] This second example is the same as Example 1, which is a conventional mozzarella cheese making, but uses a different coagulant: Compared to Hannilase The C / P of the coagulant is higher, i.e. 40. For this second example, the starter culture used is the same as in Example 1, i.e. 6.7 g / 100 kg of milk is added from (Denmark) STi06. The CHY-MAX-M dosage was 3400 IMCU per 100 kg of milk. The composition of the milk was exactly the same as in Example 1 (Table 1).

[0098] The heat aging step is 60 minutes and The hardness during cutting was monitored and the hardness index during cutting was 6.5. XP can obtain the hardness index in 7 minutes.

[0099] Other cheese making parameters were the same as those used in Example 1 (Table 4).

[0100] The pH value of the curd during whey separation was 6.30-6.20, and the non-fat solids content was equal to 17.6% (±0.5), see Table 1.

[0101] In Example 2, the moisture-adjusted cheese yield was 10.53 kg of cheese per 100 kg of milk, with a fat recovery of 87.7% (±0.6) and a protein recovery of 76.8% (±0.7). Table 2 shows the protein loss in whey (whey during whey separation and whey before stretching). CHY-MAX M resulted in lower whey protein loss.

[0102] This Example 2 shows that by using a coagulant with a high C / P ratio in a conventional method, Compared with XP, the yield of moisture-adjusted cheese can be increased by about 0.6%.

[0103] After 30 and 60 days of storage (at 4°C), functional properties (meltability and stretchability) were measured. Proteolysis index (total soluble nitrogen / total nitrogen) was measured at 8, 30 and 60 days. The values are reported in Tables 3 and Figure 6 middle.

[0104] The figure shows that, with the use of The use of CHY-MAX M (a coagulant with a higher CP) resulted in lower levels of protein breakdown compared to the levels obtained at XP, with no significant differences in meltability and stretchability obtained at +30 and +60 days.

[0105] As shown in Table 4, the total production time of Example 2 (3 h 28 min from incubation with additives to stretching) is close to that of Example 1.

[0106] Example 3 - Optimized method using microbial coagulants with low C / P ratios

[0107] This Example 3 uses an optimized process, i.e., the culture medium is the same, but at a higher dosage (compared to Examples 1 and 2). The dosage of the coagulant is higher than in Examples 1 and 2 (4080 IMCU / 100 kg of milk, compared to 3400 in Examples 1 and 2), and the "heat maturation" step is only 5 minutes, compared to 60 minutes in Examples 1 and 2. The milk composition is similar to that of Examples 1 and 2 (Table 1). To optimize the acidification rate relative to the syneresis rate, only the pH during coagulation is increased (6.65-6.60, compared to 6.60-6.55).

[0108] This embodiment 3 uses the same coagulant as that of embodiment 1, i.e. XP200, and the hardness index at cutting was the same (hardness index = 6.5). Due to the higher pH at the time of coagulation, the hardness index was obtained 1 minute later than in Example 1.

[0109] The other parameters of cheese making were the same as in Examples 1 and 2, except that the final mixing time was 10 min longer to control the dry matter target during stretching (Table 4).

[0110] By this optimized method, the pH value of the curd during whey separation was 6.45-6.35 and the non-fat solids content was equal to 19.1% (±0.7), see Table 1.

[0111] In Example 3, the yield of moisture-adjusted cheese was 10.50 kg of cheese per 100 kg of milk, with a fat recovery of 86.7% (±0.7) and a protein recovery of 77.0% (±0.7). Table 2 shows the protein loss in whey (whey during whey separation and whey before stretching). The protein loss was close to that obtained in Example 1 (using the same coagulant but with a low C / P ratio).

[0112] This Example 3 shows that with an optimized process and the use of a low C / P ratio (6.5 in this case) setting accelerator, it is possible to increase moisture-conditioned cheese yield by only about 0.3%.

[0113] After 30 and 60 days of storage (at 4°C), functional properties (meltability and stretchability) were measured. The proteolytic index (total soluble nitrogen / total nitrogen) was measured at 8, 30 and 60 days. The values are reported in Table 3.

[0114] The table shows that with this optimized process and the use of a low C / P ratio coagulant, the meltability is slightly higher than that obtained with the conventional process, but at the same time the extensibility is reduced (a consequence of the breakdown of the higher protein content).

[0115] As shown in Table 4, the total production time of Example 3 (3 h 01 min from adding the culture to stretching) was 33 min shorter than that of Example 1.

[0116] Example 4 - Optimization of a process using a high C / P ratio coagulant

[0117] This Example 4 uses an optimized process, i.e., the same culture medium but at a higher dose (compared to Examples 1 and 2), a higher dose of coagulant than in Examples 1 and 2 (4080 IMCU / 100 kg of milk, compared to 3400 in Examples 1 and 2), and a "heat ripening" step of only 5 minutes, compared to 60 minutes in Examples 1 and 2. The milk composition is the same as in Example 3, close to that of Examples 1 and 2 (Table 1). As in Example 3, the pH at coagulation is higher than in Examples 1 and 2, in order to optimize acidification relative to syneresis (6.65-6.60, compared to 6.60-6.55).

[0118] This Example 4 uses the same coagulant as Example 2, namely CHY-MAX M, and the hardness index at cutting is the same (hardness index = 6.5). Due to the higher pH during coagulation, the hardness index is obtained 3 minutes later than in Example 2.

[0119] The other parameters of cheese making were the same as in Examples 1 and 2, except that the final stirring time was 10 min longer to obtain the target dry matter during stretching (Table 4). Therefore, the stirring time was the same as in Example 3.

[0120] Through this optimized process, the pH value of the curd during whey separation was 6.45-6.35, and the non-fat solid content was 19.0% (±0.6), as shown in Table 1.

[0121] In Example 4, the yield of moisture-adjusted cheese was 10.65 kg of cheese per 100 kg of milk, the fat recovery was 88.3% (±0.6), and the protein recovery was 77.3% (±0.7). Protein loss was less than that of the other three examples.

[0122] This Example 4 shows that with an optimized process and the use of a high C / P ratio coagulant (40 in this case), the yield of moisture-conditioned cheese can be increased by approximately 1.7% compared to Example 1, 1.1% compared to Example 2, and 1.4% compared to Example 3.

[0123] After 30 and 60 days of storage (at 4°C), the functional properties (meltability and stretchability) were measured. The proteolytic index (total soluble nitrogen / total nitrogen) was measured at 8, 30 and 60 days. These values are reported in Table 3.

[0124] The table shows that both functional properties can be retained by adopting this optimized approach and using a high C / P ratio coagulant.

[0125] As shown in Table 4, the total production time of Example 4 (2 hours 57 minutes from addition of culture to stretching) was 30 minutes shorter than that of Examples 1 and 2.

[0126] Table 1

[0127]

[0128] Table 2

[0129]

[0130] Table 3

[0131]

[0132] Table 4

[0133]

[0134]

[0135] References

[0136] [1] Kosikowski, F., 1982. Cheese and Fermented Milk Foods, 2 nd edition, published by FV Kosikowski and Associates, pages 181-184, ISBN 0-9602322-6-5.

[0137] [2] El-Owni, OAO and SEOsman, 2009. Evaluation of chemical composition and yield of mozzarella cheese using two different methods of processing. Pak. J. Nutr., 8: 684-687.

[0138] [3]Joshi, NSMuthukumarappan, K. and Dave, RI, Understanding the role of calcium in functionality of part skim mozzarella cheese, Journal of dairyscience, vol.86:1918-1926, 2003.

[0139] [4]Guinee,T.P.and al,Effect of pH and calcium concentration on sometextural and functional Properties of Mozzarella Cheese,Journal of dairyscience,vol.85,n°7,2002,pages 1655-1669.ISSN 0022-0302 / DOI:10.3168.

[0140] [5]Jana,A.H.and Mandal,P.K.,Manufacturing and quality of Mozzarellacheese:Areview,International Journal of Dairy Science 6(4),2011,pages 199-226.ISSN 1811-9743 / DOI:10.3923.

[0141] [6]Dave,R.I.,D.J.McMahon,C.J.Oberg and J.R.Broadbent,2003.Influenceof coagulant level on proteolysis and functionality of mozzarella cheesesmade using direct acidification.J.Dairy Sci.,86:114-126.

[0142] [7]Dave,R.I.,P.Sharma and D.J.McMahon,2003.Melt and rheologicalproperties of mozzarella cheese as affected by starter culture andcoagulating enzymes.Lait,83:61-77.

[0143] [8]Sheehan,J.J.,O’Sullivan,K.,P.Guinee,T.,2004.Effect of coagulanttype and storage temperature on the functionality of reduced-fat Mozzarellacheese.Lait 84:551-566.S.

[0144] [9]Kindstedt,P.S.,1993.Effect of manufacturing factors,compositionand proteolysis on the functional characteristics of mozzarellacheese.Crit.Rev.Food Sci.Nutr.,33:167-187.

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[10] Kindstedt,P.S.,J.J.Yun,D.M.Barbano and K.L.Larsoe,1995.Mozzarellacheese:Impact of coagulant concentration on chemical composition proteolysisand functional properties.J.Dairy Sci.,78:2591-2597.

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[11] Kindstedt,P.S.and M.R.Guo,1997.Recent developments in the scienceandtechnology of pizza cheese.Aust.J.Dairy Technol.,52:41-43.

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[12] Sales,D.C.,Rangel,A.H.N.,Urbano,S.A.,Freitas,A.R.,Tonhati,H.,Novaes,L.P.,Pereira,M.I.B.,Borbas,L.H.F.,2016.Relationship between mozzarellayield and milk composition,processing factors,and recovery of wheyconstutuents.J.Dairy Sci.100:4308-4321.

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[13] Yun,J.J.,D.M.Barbano and P.S.Kindstedt,1993.Mozzarella cheese:Impact of coagulant type on chemical composition and proteolysis.J.DairySci.,76:3648-3654.

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[14] Yun,J.J.,D.M.Barbano and P.S.Kindstedt,1993.Mozzarella cheese:Impact of milling pH on chemical composition and proteolysis.J.Dairy Sci.,76:3629-3638.

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[15] CETAA,Diagramme de fabrication de Provolone,1999.

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[16] Gernigon,G.,Schuck,P.,Jeantet,R.,Processing of mozzarella cheesewheys and stretchwater:A preliminary review,Dairy Science and Technology,Vol.90,27-46,2010.DOI:10.1051 / dst / 2009045.

Claims

1. A method for making low-moisture mozzarella cheese (LMMC), the method comprising the following steps: A) Adding a starter culture and optionally calcium to milk to obtain a composition B) adding one or more coagulants to the composition of step A C) solidifying the composition of step B for 5 to 25 minutes to obtain a solidified hardness. D) Cutting the solidified composition of step C E) Stirring and blanching the composition of step D while heating it to about 41°C F) optionally stirring the composition G) removing the whey portion to obtain curd, and H) performing the necessary steps to obtain low moisture mozzarella cheese, wherein the one or more coagulants are added not later than 10 minutes, preferably not later than 5 minutes after adding the starter culture, wherein the pH is at least 6.3, preferably 6.35-6.45, before removing the whey in step G, and wherein the one or more coagulants have a C / P ratio of at least 25.

2. The method according to claim 1, wherein The steps required to obtain low moisture mozzarella cheese (LMMC) in step H include one or more of the following steps: I) reticulating the curd of step G J) Cutting the curd from step H K) optionally reticulating the curd L) grinding the curd M) adding salt to the curd and / or N) stretching the curd.

3. The method according to claim 1 or 2, wherein the starter culture is added in step A in an amount of 7.5 g to 15 g per 100 liters of milk.

4. The method according to any one of claims 1 to 3, wherein The starter culture is added in the form of frozen or freeze-dried pellets, preferably as a direct seeding (DVS) culture.

5. The method according to any one of the preceding claims, wherein the starter culture comprises at least one protease-positive strain of Streptococcus thermophilus and optionally at least one strain of Lactobacillus bulgaricus and / or Lactobacillus helveticus.

6. The method according to any one of the preceding claims, wherein the coagulant is chymosin, preferably camel chymosin, or chymosin derived from camel origin or bovine origin, and / or wherein the coagulant is a genetically modified chymosin, such as a genetically modified variant derived from a parent polypeptide of camel origin or bovine origin.

7. The method according to any one of the preceding claims, wherein the C / P ratio of the coagulant is at least 30, or preferably the C / P ratio of the coagulant is at least 35, or even more preferably the C / P ratio of the coagulant is at least 40.

8. The method according to any one of the preceding claims, wherein the coagulant is added in an amount of 3740-5780 IMCU per 100 kg of milk, or preferably 4000-5000 IMCU per 100 kg of milk, or more preferably 4080 IMCU per 100 kg of milk.

9. The process according to any one of the preceding claims, wherein in step C the pH is at least 6.6, preferably 6.6-6.

65.

10. The method according to any one of the preceding claims, wherein rennet is added in an amount of 3600-4800 IMCU per 100 kg of milk.

11. The method according to any one of the preceding claims, wherein the low-moisture mozzarella cheese has a moisture content of 48%-50% when measured no later than 24 hours after cutting the coagulated composition in step D, and / or wherein the low-moisture mozzarella cheese has a dry matter content of 50%-52% when measured no later than 24 hours after cutting the coagulated composition in step D, and / or wherein the low-moisture mozzarella cheese has a fat / dry matter ratio of 0.40-0.55 when measured no later than 24 hours after cutting the coagulated composition in step D.

12. Low moisture mozzarella cheese obtained by the method according to any one of the preceding claims.

13. Cheese according to claim 12, having a stretchability of at least 1000 after 30 days, preferably at least 1200 after 30 days, or a stretchability of at least 1000 after 60 days, preferably at least 1200 after 60 days.

14. The cheese of any one of claims 12-13, wherein the soluble nitrogen to total nitrogen ratio (SN / TN) is at least 3.7 eight days after production, at least 4.7 30 days after production, or at least 7.2 60 days after production.

15. The cheese according to any one of claims 12 to 14, wherein the cheese has a moisture content of 48% to 50% when measured no later than 24 hours after cutting the coagulated composition in step D, and / or wherein the low-moisture mozzarella cheese has a dry matter content of 50% to 52% when measured no later than 24 hours after cutting the coagulated composition in step D, and / or wherein the low-moisture mozzarella cheese has a fat / dry matter ratio of 0.40 to 0.55 when measured no later than 24 hours after cutting the coagulated composition in step D.

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