A method for producing sweetened UF white curd cheese and sweetened UF white curd cheese produced by this method

Abstract

ABSTRACT\nA METHOD OF PRODUCING SWEETENED UF SUZME WHITE CHEESE AND SWEETENED UF SUZME WHITE CHEESE OBTAINED BY THIS METHOD\nThe invention relates to a method of producing a UF suzme white cheese, comprising the steps of a) adding the starter culture and coagulant into the ultra-filtered milk retentate, b)filling the mixture into a container, c)keeping the container in the coagulation medium, d)repeating step b and c at the desired times, e)keeping the container in the incubation medium, and f)keeping the container in the cold medium. This method is characterized by the appropriate control of the coagulum texture thanks to the enrichment of UF milk retentate with calcium combined to the intermediate filling of flavoring additive at least once on at least one of the layer of the semi-product that is obtained after coagulation medium.

Description

Description Method for producing sweetened UF white curd cheese and sweetened UF white curd cheese produced by this method Technical background This invention relates to a method of producing cheese. This invention relates in particular to a process for producing ultrafiltered sweetened white cheese (hereinafter referred to as UF) (also known as UF white cheese) with a flavoring additive for use in continuous industrial production and the UF white cheese obtained by this process. Prior knowledge UF white cheese is commonly consumed for breakfast with jam, fruit, and similar by-products. Therefore, it is clear that there will be a demand for suzmeh cheese containing similar by-products in the market. In cheese production, the milk residue, known as ultrafiltered milk, is obtained by performing processes on milk, in particular fat standardization, pasteurization and ultrafiltration on cow's milk. In the prior art, curdling is initiated by adding a starter culture and a coagulant (rennet) to the residue. This mixture is filled into a container and suspended in a medium suitable for the curdling and incubation processes. The curd structure is obtained by coagulating the mixture during this process. The top of the container is sealed by a membrane. Said membrane has an impermeable or low permeability structure and allows the added salt to dissolve (form a brine) and penetrate the cheese over time thanks to the rennet release dynamics. The final product is obtained by mixing the mixture in a sealed container, which is then kept in the sealed container after being allowed to remain in the incubation chamber for a certain period of time. Obtaining UF white cheese with the above-mentioned by-product is almost impossible by the method known in the prior art. The process is extremely sensitive to pH and the introduction of substances such as by-products disturbs the environment and prevents the coagulation process from developing the desired structure that should be formed and the desired firmness of the UF cheese. There are methods that achieve cheese making with by-products. However, these processes are not suitable for continuous industrial processing. In these methods, the cheese is divided into two pieces and the by-product is placed between these pieces. The additional process steps, namely cutting, placing by-products and joining the pieces, slow down the overall process and damage the firmness of the cheese. The patent application that came up in the pre-search can be viewed below. US Patent Publication No. US2017013853 (A1) discloses a cottage cheese and a method thereof. In this method, the cheese is made from curdled milk having a certain hardness and softened, the curdled milk being liquefied between 4°C - 20°C. After the softening step, the viscosity of the cheese is about 5000 cP- 8000 cP. In one embodiment of the invention, an additive is added to the curdled cheese, and said additive is selected from sweeteners, flavorings, aromatics, colorings, spices, fruits, flavorings or salts. WIPO patent document with publication number WO02100182 (A1) discloses a cottage cheese and a method thereof. In the present invention, the additive is added directly to the cheese. The cottage cheese is mixed with salt and various seasonings and / or various additives selected from the group consisting of: caraway, paprika, potted plants, mushrooms and the like, flavorings, raisins, marmalade, sweet fruits, cocoa, nuts, fresh or dried fruits or berries, various fruit and berry processing products, aromatic fruit essences, flavorings and food colorings. WIPO patent document with publication number WO2017006140 (A1) discloses a method for producing dairy products by adding fruit, plant and vegetable extracts. The method comprises the steps of pasteurizing, adding one or more fruit, plant and vegetable extracts to the milk preparation. When yogurt is prepared, the method comprises adding cultures, fermenting and straining, while when cheese is produced, the method comprises coagulating, placing in containers with brine and curing for a suitable period of time. In an alternative embodiment, the plants, fruits and vegetables may be added at a final stage to enhance the properties of the final product. US Patent Publication No. US5194283 (A1) discloses a compound cheese and a method thereof. Compound fresh and semi-hard cheeses are produced from pre-rinsed curds or yogurt by extrusion and cutting into portions of various shapes. In the case of semi-hard cheeses, the portions are vacuum-wrapped in a plastic membrane and then processed. TR Patent Document No. 2017 / 09961 discloses a cheese production system and method. In the present invention, the mixture is filled into chambers by means of nozzles to form the first layer of cheese. The mixture is coagulated in a coagulating tunnel. Then, to form the second layer, the mixture is poured back onto the first layer and allowed to coagulate in the coagulating tunnel. Thus, a multilayer cheese is obtained. As a result, all of the problems mentioned above necessitate innovation in this field. Purpose of the invention The present invention aims to overcome the above-mentioned problems and achieve an innovation in the relevant technical field. The main objective of the invention is to provide a method for producing ultrafiltered sweetened white sesame cheese with a flavoring additive for use in continuous industrial production and UF white sesame cheese obtained by the aforementioned process. Another object of the invention is to provide a method for producing UF white sesame cheese having at least one layer consisting of a flavoring additive. Another object of the invention is to provide faster coagulation of white cheese to avoid flavor additives from settling or migrating to the lower layers of the cheese. Another aim of the invention is to balance the pH dynamics of curdled milk during both production and ripening. Brief description of the invention In order to satisfy all the objectives understood above and described in detail below, the present invention is a method for producing UF white cheese, comprising the following steps: a) Adding starter culture and coagulant to the ultrafiltered milk residue, b) Filling the mixture into the chamber, c) Keeping the chamber in a flocculating environment, d) Repeat steps b and c as many times as desired, e) keeping the container in the incubation environment, and f) Keeping the container in a cold environment wherein, enriching the UF milk residue with calcium and introducing a flavoring additive at least once onto at least one layer of the semi-product obtained after coagulation of the medium. In a preferred embodiment of the invention, the flavor additive is selected from fruit products. In a preferred embodiment of the invention, the flavor additive is selected from fruit pieces, fruit pulp, or a combination thereof. In a preferred embodiment of the invention, the flavoring additive comprises a seasoning. In a preferred embodiment of the invention, the flavoring additive is added to the cheese layer of the semi-finished product, the shape of the droplets or layer or geometry being such that it covers at least a portion of the layer. In a preferred embodiment of the invention, the first mix filling is between 25%-50% of the total mix filling. In a preferred embodiment of the invention, a stabilizer is added to the residue to increase viscosity. In a preferred embodiment of the invention, the stabilizer is selected from high viscosity hydrocolloids. In a preferred embodiment of the invention, the stabilizer is xanthan gum. In a preferred embodiment of the invention, the coagulant is added as a solution with water in the pH range of 4.5-6.5. In a preferred embodiment of the invention, the transglutaminase enzyme is added to the solution. In a preferred embodiment of the invention, the solution contains the transglutaminase enzyme in an amount between 0.1%-10% and the amount of coagulant is between 0.018%-0.18%. In a preferred embodiment of the invention, the pH value of the water is between 5.1 and 5.9. In a preferred embodiment of the invention, the pH of the solution is adjusted with food grade acids. In a preferred embodiment of the invention, the pH value is provided with lactic acid. In a preferred embodiment of the invention, the solution is added at a rate of between 35-75 liters per 1 ton of milk. In a preferred embodiment of the invention, the coagulant is selected from a microbial coagulant, a chymosin coagulant, or an animal rennet. In a preferred embodiment of the invention, the starter cultures are selected from the salt-tolerant mesophilic type of LAB (lactic acid bacteria) starter cultures. In a preferred embodiment of the present invention, the LAB starter cultures are selected from Lc. lactic lactis, St. thermophilus, Lb. bulgaricus, or a combination thereof. In a preferred embodiment of the present invention, calcium is provided by additions of calcium chloride. In a preferred embodiment of the present invention, calcium chloride is added at between 10-1000 grams per ton of residue. In a preferred embodiment of the present invention, calcium chloride is added at between 100-500 grams per ton of residue. In a preferred embodiment of the present invention, the residue is added to the chamber between 28-38°C. In a preferred embodiment of the present invention, the temperature of the flocculating medium is between 32-38°C. In a preferred embodiment of the present invention, the incubation environment temperature is between 30-36oC. In a preferred embodiment of the present invention, the temperature of the cold environment is between 4-9oC. In another preferred embodiment of the present invention, the chambers are kept in the flocculation medium for between 20-45 minutes. In a preferred embodiment of the present invention, the chambers are kept in the incubation environment for 8-24 hours. In a preferred embodiment of the present invention, the containers are kept in a cold environment for 1-7 days. In a preferred embodiment of the present invention, the shearing process is applied to the mixture in the chamber after the flocculation medium. In a preferred embodiment of the present invention, a salt paper membrane is placed on the chamber after passing through the flocculant medium and salt is added to said membrane. In a preferred embodiment of the present invention, the salt is added directly to the residue. Brief description of the maps In Figure 1, a two-dimensional representation of UF white sesame cheese substitutes obtained by the inventive method is disclosed. Map reference numbers 1- Top layer 2- Between the layers 3- Bottom layer Detailed description of the invention In this detailed description, a method for making sweetened UF white cheese and the sweetened UF white cheese obtained from this method of the present invention are disclosed by way of examples, but are not intended to be limiting, but rather to provide a thorough understanding of the subject matter. The subject of the invention relates to the production of ultrafiltered sweetened white cheese with a flavor additive for use in continuous industrial production and UF white cheese by the described process. A method for producing sweetened UF white cheese includes the following steps: a) Adding starter culture and coagulant to the ultrafiltered milk residue, b) Filling the mixture into the chamber, c) Keeping the chamber in a flocculating environment, d) Repeat steps b and c as many times as desired, e) keeping the container in the incubation environment, and f) Keeping the container in a cold environment wherein, enriching the UF milk residue with calcium and introducing a flavoring additive at least once onto at least one layer of the semi-product obtained after coagulation of the medium. The term container is not particularly limited in meaning and can be of various geometric shapes and dimensions. The term semi-product refers to the residue of milk that is curdling or has begun to curdle. The residue is transferred to a tank and starter cultures and calcium are added to said tank. Said starter cultures are preferably selected from LAB (lactic acid bacteria) starter cultures of the mesophilic-thermophilic type, in particular Lc. lactic lactis, St. thermophilus, Lb. Bulgaricus or a combination thereof. Said flocculant is selected from a microbial flocculant, a chymosin flocculant or an animal rennet. Optionally, salt is added to the tank during this period. Calcium is preferably provided by calcium chloride and calcium chloride is preferably added in an amount of between 10-1000 g, in particular between 100-500 g per ton of residue. Calcium chloride, which accelerates the flocculant reaction, allows flocculation before the addition of a flavoring additive to the semi-product. In a preferred embodiment of the invention, the coagulant is added to the residue in the form of a solution with water in the pH range preferably 4.5-6.5, especially 5.1-5.9. In said pH range, the activity of the coagulant is high and provides rapid flocculation of the mixture. The coagulated mixture is resistant to holding (without breaking the floc structure) and carrying a flavoring additive added on top. Alternatively, the transglutaminase enzyme may be added to the mixture with or without the male solution. The gelling properties of the transglutaminase enzyme on milk and dairy products allow cheese to achieve the desired strength and firmness. The solution is added at a rate of between 35-55 liters per ton of residue. The solution preferably contains 0.1%-10%, especially 0.1%-1% transglutaminase enzyme and preferably 0.018%-0.18%, especially 0.09%-0.15% coagulant. The pH of the solution is preferably adjusted with food grade acids, especially lactic acid. In a preferred embodiment of the invention, a stabilizer is added to the residue to increase viscosity. Said stabilizer is preferably selected from among high viscosity hydrocolloids, in particular, xanthan gum. The UF residue, which includes starter cultures, calcium and flocculant, is filled into the chamber via nozzles. Preferably, the first fill of the mixture is between 25%-50% of the total volume of the fill of the mixture. The mixture is then kept in a flocculation environment. This environment is preferably a flocculation tunnel, in which the ambient temperature is preferably between 32-38°C, especially 32-34°C. The mixture is kept in the flocculation environment for between 20-45 minutes. The flocculating activity continues for about 20-30 minutes in the tunnel and the desired flocculation occurs. The flavor additive is added to the mixture, preferably through a nozzle that has already been sufficiently curdled to carry the flavor additive. The flavor additive is selected from fruit products, fruit pieces, fruit pulp or a combination thereof. Alternatively, the flavor additive may include seasoning. The term flavor additive is not limited to the examples mentioned above. The flavor additive may be selected from vegetables, herbs or extracts thereof or pulps thereof or any by-product that may impart a distinct flavor to the UF Sesame White Cheese. In Figure 1, a two-dimensional representation of UF white sesame cheese substitutes obtained by the method of the invention is disclosed. The flavoring additive is preferably added as an interlayer (2) to cover the entire upper surface of the lower layer (3). This is not the case with an upper layer (1) (which is subsequently coagulated) as can be seen in the middle of Figure 1. Alternatively, the flavoring layer may be added as an interlayer (2) in the form of drops or as an interlayer (2) to cover at least part of the upper surface of the coagulated lower layer (1). The aforementioned variants can be seen on the left and right of Figure 1, respectively. After adding the flavor additive, the UF residue mixture, which includes the starter and coagulant cultures, is filled between the flavor additive layer (2) to form the top layer (1). The mixtures forming the bottom layer (3) and the top layer (1) may be provided from the same tank or they may be mixtures provided from different tanks with different milk residue compositions and different volumes. After the second filling, the mixture is kept in a flocculation environment. This environment is preferably a flocculation tunnel, in which the ambient temperature is preferably between 32-38°C, especially 32-34°C. The flocculation activity continues in the tunnel for approximately 20-45 minutes and the desired flocculation occurs. The chamber that is filled a second time may be inserted into the first tunnel or another flocculation tunnel located after the first. In a preferred embodiment of the invention, the cutting process is applied to the mixture in the chamber after storage in the flocculation medium. The mixture is sufficiently coagulated here and becomes suitable for cutting. In one embodiment of the invention, if the salting process has not yet been completed (remains in the tank), a membrane is placed over the chamber, and then some salt is left on it to permeate into the cheese over time. The mixture is then transferred to an incubation environment. This environment is preferably an incubation chamber or incubation tunnel, where the ambient temperature is preferably between 30-36oC, especially 32-34oC. The mixture remains in the incubation environment for between 8-24 hours. Finally, the mixture is transferred to a cold chamber after its incubation environment. This environment is preferably a cold storage, where the ambient temperature is preferably between 4-9oC. The mixture is kept in the cold environment for 1-7 days. The temperature of the cold environment allows the completion of acidification and the contraction of the curd so that the mixture can release enough water for flavoring. After sufficient time in the cold environment, the sweetened UF white cheese is obtained. The scope of the invention is defined in the appended claims and is not to be limited to the embodiments described and those detailed for the purpose of illustration in the description. It is obvious that a person of ordinary skill in the art can make similar embodiments from the embodiments described above without departing from the scope of the invention.

Claims

Claims 1- A method for producing a sweetened UF white cheese, characterized in that: it comprises the following steps, a) adding starter culture and coagulant to the ultrafiltered milk residue, b) filling the mixture in a container, c) keeping the container in a coagulant medium, d) filling a flavoring additive at least once on the semi-finished product layer obtained after the coagulant medium, e) repeating steps b and c as many times as desired, f) keeping the container in an incubation medium, and g) keeping the container in a cold environment, wherein a salt paper membrane is placed on the container after passing through the coagulant medium and salt is added to said membrane. 2- The method according to claim 1, wherein the flavoring additive is selected from fruit products. 3- The method according to claim 1, wherein the flavoring additive is selected from fruit pieces, fruit pulp, or a combination thereof.

4. The method according to claim 1, wherein the flavoring additive comprises seasoning. 5- The method according to claim 1, wherein the flavoring additive is added to a layer of semi-finished cheese, the shape of the droplets or layer or geometry being such that it covers at least a portion of the layer.

6. The method according to claim 1, wherein the first filling of the mixture is between 25%-50% of the total filling of the mixture.

7. The method according to claim 1, wherein a stabilizer is added to the residue to increase viscosity. 8- The method according to claim 7, wherein the stabilizer is selected from high viscosity hydrocolloids.

9. The method according to claim 7, wherein the stabilizer is xanthan gum. 10- The method according to claim 1, wherein the transglutaminase enzyme is added to the solution. 11- The method according to claim 10, wherein the solution comprises the transglutaminase enzyme in an amount between 0.1%-10% and the amount of coagulant is between 0.018%-0.18%.

12. The method according to claim 1 or 10, wherein the pH value of the water is between 5.1 and 5.

9.

13. The method according to claim 1 or 10, wherein the pH of the solution is adjusted with food grade acids.

14. The method according to claim 1 or 11, wherein the pH value is provided with lactic acid. 15- The method according to claim 1 or 11, wherein the solution is added at a rate of between 35-75 liters per 1 ton of milk. 16- The method according to claim 1, wherein the coagulant is selected from microbial coagulant, chymosin coagulant or animal rennet.

17. The method according to claim 1, wherein the starter cultures are selected from a salt-tolerant mesophilic type of LAB (lactic acid bacteria) starter cultures.

18. The method according to claim 17, wherein the LAB starter cultures are selected from Lc. lactic lactis, St. thermophilus, Lb. bulgaricus or a combination thereof.

19. The method according to claim 1, wherein the calcium is provided by additions of calcium chloride.

20. The method according to claim 19, wherein calcium chloride is added at between 10-1000 grams per ton of residue.

21. The method according to claim 19, wherein calcium chloride is added at a rate of between 100-500 grams per ton of residue.

22. The method according to claim 19, wherein the residue is added to the chamber between 28-38°C. 23- The method according to claim 1, wherein the temperature of the flocculating medium is between 32-38oC. 24- The method according to claim 1, wherein the temperature of the incubation environment is between 30-36oC. 25- The method according to claim 1, wherein the temperature of the cold environment is between 4-9oC.

26. The method according to claim 1, wherein the chambers are kept in the flocculation medium for between 20-45 minutes. 27- The method according to claim 1, wherein the chambers are kept in the incubation environment for 8-24 hours.

28. The method according to claim 1, wherein the containers are kept in a cold environment for 1-7 days.

29. The method according to claim 1, wherein the shearing process is applied to the mixture in the chamber after the flocculation medium.

30. The method according to claim 1, wherein the salt is added directly to the residue.

31. UF white cheese obtainable according to any of the preceding claims.

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