Dairy products and processed

Abstract

To provide pasta filata cheese, especially regarding pasta filata cheese with a high moisture content such as mozzarella cheese, and its production method.SOLUTION: Provided is a production method of pasta filata cheese having at least about 55 wt.% of moisture content, at maximum about 45 wt.% of nonfat milk solid content, mineral contents including about 25-75 mmol of total divalent cation per 100 g of casein, about 100-250 mMol of total monovalent cation per 100 g of casein and about 150-300 mMol of total cation per 100 g of casein, wherein the nonfat milk solid contains at least about 70 wt.% of protein, and the protein contains at least 65 wt.% of casein.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to pasta - filling cheese and a manufacturing method, particularly pasta - filling cheese such as mozzarella containing a high water content.

Background Art

[0002] Mozzarella and pasta - filling cheese are widely used in many food and foodservice applications, such as baking on pizza. In these applications, mozzarella shredded into small particles is particularly preferred, which is then frozen to become "individual quick - frozen" (IQF) cheese.

[0003] Traditional mozzarella and pasta - filling cheese can be produced with a high water content, especially when made using buffalo milk. However, such cheese is difficult to shred or slice. The difficulty in shredding hinders the production of proper pizza cheese with a high water content or a water content significantly exceeding 55%.

[0004] Traditionally made mozzarella and pasta - filling cheese also require an initial aging period of at least several weeks before developing the desired functionality in baked foods such as pizza. Some of these functional characteristics include providing the pizza dough with desired melting properties, stretch, color during melting and cooling, chewiness, bubble formation, fat release, water release (syneresis), and loss by evaporation or penetration into the pizza dough (elimination or limitation of). Once aging produces the desired functional characteristics, traditional mozzarella and pasta - filling cheese rapidly lose these features with additional aging. Thus, the useful life of fully functional mozzarella and pasta - filling cheese for baking applications is quite short.

Summary of the Invention

Problems to be Solved by the Invention

[0005] The object of the present invention is to provide an improved or alternative pasta filata cheese.

[0006] Where references are made to external sources, including patent specifications and other documents, in this specification, these are generally intended to provide a context for considering the features of the present invention. Unless otherwise specified, references to such sources should not be construed in any jurisdiction as an admission that such sources constitute prior art or are part of common sense in the art. [Means for solving the problem]

[0007] A moisture content of at least approximately 55% by weight, With a maximum of approximately 45% by weight of non-fat solids, The total divalent cation content of approximately 25 to approximately 75 mMol of divalent cations / 100g casein, or the total divalent cation content of approximately 50 to approximately 150 meq of divalent cations / 100g casein, and The total monovalent cation content of approximately 100 to approximately 250 mMol of monovalent cations per 100g of casein, or the total monovalent cation content of approximately 100 to approximately 250 meq of monovalent cations per 100g of casein, and The total cation content of casein is approximately 150-300 mM / 100g, including the mineral content. Pasta filata cheese containing, with non-fat solids comprising at least approximately 70% by weight of protein and protein comprising at least approximately 65% ​​by weight of casein.

[0008] A moisture content of at least approximately 55% by weight, With a maximum of approximately 45% by weight of non-fat solids, Casein containing less than approximately 2840 mg of calcium per 100g, or less than approximately 70 mMol of calcium per 100g, or less than approximately 140 meq of calcium per 100g, Magnesium less than approximately 145 mg / 100g casein, or magnesium less than approximately 6.0 mMol / 100g casein, or magnesium less than 12.0 meq / 100g casein, Manganese less than approximately 16.5 μg / 100g casein, manganese less than approximately 0.3 μmMol / 100g casein, and / or manganese less than approximately 0.00006 meq / 100g casein, Zinc less than approximately 13 mg / 100g casein, zinc less than 0.2 μMol / 100g casein, and / or zinc less than 0.0004 meq / 100g casein, Sodium less than approximately 4.5g / 100g casein, sodium less than approximately 195mMol / 100g casein, and / or sodium less than approximately 195meq / 100g casein, Potassium less than approximately 0.2g / 100g casein, potassium less than approximately 5.0mMol / 100g casein, and / or potassium less than approximately 5.0meq / 100g casein, Mineral content including less than approximately 4g of phosphate / 100g casein, or less than 795mMol of phosphate / 100g casein. Pasta filata cheese containing, with non-fat solids comprising at least approximately 70% by weight of protein and protein comprising at least approximately 65% ​​by weight of casein.

[0009] In a further embodiment, the present invention is a)i) at least 65-99% by weight of casein, ii) Total divalent cation content of approximately 25 to approximately 75 mMol of divalent cations / 100g casein, or total divalent cation content of approximately 50 to approximately 150 meq of divalent cations / 100g casein, and iii) Total monovalent cation content of approximately 100 to approximately 250 mMol / 100g casein, or total monovalent cation content of approximately 100 to approximately 250 meq / 100g casein, and iv) Total cation content of approximately 150 to 300 mMol of casein per 100g, and v) pH of approximately 4.9 to 6 A step of providing a milk protein source containing, b) A step of producing milk curd by contacting the milk protein source with a coagulant at a temperature of 8 to 50°C, c) A step of mixing at least one lipid component into the card to produce a mixture, d) A step of heating the mixture at a temperature of approximately 65 to approximately 90°C and mechanically processing it to produce a heated cheese mass, e) The step of processing the heated cheese mass to form a pasta filata cheese product. This relates to a method for producing pasta filata cheese, including the cheese itself.

[0010] In a further embodiment, the present invention is a)i) at least about 65-99% by weight of casein, ii) Total divalent cation content of approximately 25 to approximately 75 mMol of divalent cations / 100g casein, or total divalent cation content of approximately 50 to approximately 150 meq of divalent cations / 100g casein, and iii) pH of approximately 4.9 to 6 A step of providing a milk protein source containing, b) A step of producing milk curd by contacting the milk protein source with a coagulant at a temperature of 8 to 50°C, c) Mixing at least one lipid component with the card to produce a mixture, i) Total monovalent cation content of approximately 100 to approximately 250 mMol / 100g casein, or total monovalent cation content of approximately 100 to approximately 250 meq / 100g casein, and ii) Total cation content of casein: approximately 150 to 300 mMol per 100g The steps include adjusting the monovalent cation content to obtain the desired result, d) A step of heating the mixture at a temperature of approximately 65 to approximately 90°C and mechanically processing it to produce a heated cheese mass, e) The step of processing the heated cheese mass to form a pasta filata cheese product. Relates to a method for producing pasta filata cheese containing

[0011] In a further aspect, the present invention a) i) providing a protein source of milk containing at least 65 - 99% by weight of casein and a pH of about 4.9 - about 6; ii) contacting the milk protein source with a coagulant at a temperature of 8 - 50 °C to produce a milk curd; iii) mixing at least one lipid component into the curd to produce a mixture; iv) heating and mechanically processing the mixture at a temperature of about 65 - about 90 °C to produce a heated cheese mass; v) processing the heated cheese mass to form a first pasta filata cheese product and providing a first pasta filata cheese product produced by a process including b) determining the monovalent and divalent cation content of the first pasta filata cheese product; c) i) providing a protein source of milk containing at least 65 - 99% by weight of casein and a pH of about 4.9 - about 6; ii) contacting the milk protein source with a coagulant at a temperature of 8 - 50 °C to produce a milk curd; iii) mixing at least one lipid component into the curd to produce a mixture; iv) heating and mechanically processing the mixture at a temperature of about 65 - about 90 °C to produce a heated cheese mass; v) processing the heated cheese mass to form a first pasta filata cheese product and preparing a second pasta filata cheese product including d) adjusting the monovalent cation content of the curd, the mixture, the cheese mass or a combination thereof based on the measured value of the first pasta filata, i) a total divalent cation content of about 25 - about 75 mmol of divalent cations / 100 g of casein, and ii) Total monovalent cation content of approximately 100 to 250 mMol of monovalent cations / 100g casein, and iii) Total cation content of casein: approximately 150-300 mMol per 100g The steps of manufacturing a pasta filata cheese product having This relates to a method for producing pasta filata cheese, including the cheese itself.

[0012] The following embodiments may relate to any of the above embodiments.

[0013] In one embodiment, the milk protein is pasteurized.

[0014] In one embodiment, the pasta filata cheese contains a total monovalent cation of up to approximately 75 mMol / 100g casein, with approximately 2.5 to approximately 72.5 mMol sodium ions / 100g casein and approximately 2.5 to approximately 35 mMol potassium ions / 100g casein.

[0015] In one embodiment, the pasta filata cheese contains a total monovalent cation of up to approximately 250 mMol / 100g casein, including approximately 175 to approximately 247.5 mMol sodium ions / 100g casein and approximately 2.5 to approximately 75 mMol potassium ions / 100g casein.

[0016] In one embodiment, the pasta filata cheese is shredded and used in a food. Preferably, the food is pizza.

[0017] In one embodiment, when used on or in food, cooked pasta filata cheese is i) A percentage of swelling less than 35% ii) Maximum bulge size score of less than 20 mm, iii) Pizza puffing hunter L scale color value less than 50, iv) Melting value of less than 6 in (FRDC) modified Schreiber melting test, v) Free oil content less than 20% of the cheese mass, vi) Extension of less than 50 cm, and vii) Any combination of two or more of the above (i) to (vi) This shows the characteristics of the product.

[0018] In one embodiment, the milk protein source is whole fat milk, whole milk residue / concentrate, semi-skimmed milk, skimmed milk, skimmed milk residue / concentrate, buttermilk, buttermilk residue / concentrate, and whey protein residue / concentrate; or One or more powders such as whole milk powder, skim milk powder, milk protein concentrate powder, milk protein isolate powder, whey protein concentrate powder, whey protein isolate powder, and buttermilk powder, or other powders made from reconstituted or dried single or combined milk. Selected from.

[0019] In one embodiment, the mineral content of the milk protein is modified by filtration, acid addition, and / or mineral sequestration or a combination thereof.

[0020] In one embodiment, the monovalent cation content is adjusted by adding NaCl or KCl. Preferably, NaCl is used.

[0021] In some embodiments, the monovalent cation content is adjusted in the curd, mixture, cheese mass, or mixture thereof.

[0022] In one embodiment, the mixture is adjusted to a sodium content of 100, 120, 140, 160, 180, 200, 220, 240, or 250 mMol of Na / 100 casein, and a useful range may be selected among any of these values.

[0023] In one embodiment, adjusting the cation content is a repetitive process.

[0024] In one embodiment, filtration includes a step of subjecting the milk protein source to at least one filtration step to produce a protein residue.

[0025] In one embodiment, filtration involves contacting milk proteins with a cation exchange resin, wherein the counterions in the resin consist of sodium, potassium, or sodium and potassium, and at least about 15 to about 30% of the divalent cations in the remainder are replaced with sodium, potassium, or sodium and potassium.

[0026] In one embodiment, the cationic resin is a sodium cationic resin.

[0027] In one embodiment, the residue undergoes further mineral modification by mixing the mineral-modified residue with milk protein and / or a further source of residue to produce a mixed residue having a normalized mineral content.

[0028] In embodiments in which the mineral content of milk protein is modified by filtration, the residue is subjected to filtration, including ultrafiltration, microfiltration, or both, using a dialysis filter medium consisting of water supplemented with added potassium and / or sodium ions, to produce a residue with further mineral adjustment. Preferably, the dialysis filter medium contains a specific amount of dissolved potassium ions.

[0029] In one embodiment, milk protein is acidified by the addition of a food-grade acid.

[0030] In one embodiment, the protein is subjected to fermentation acidification through the addition of lactic acid starter bacteria.

[0031] In one embodiment, the milk curd is crushed. Crushing is preferably done by grinding.

[0032] In one embodiment, the mixture includes the addition of whey protein gel particles.

[0033] In one embodiment, whey protein gel particles are prepared from a whey protein solution.

[0034] In some embodiments, the lipid whey mixture is an emulsion.

[0035] In some embodiments, the lipid whey mixture is mixed in a high-speed mixer.

[0036] In some embodiments, the lipid whey mixture is homogenized at relatively low pressures of up to 100, 120, 140, 160, 180, or 200 bar, and a useful range among any of these values ​​may be selected.

[0037] In one embodiment, the temperature during the mixing of the whey protein solution and the mixture is maintained at approximately 50°C.

[0038] In some embodiments, the lipid source is milk lipid. Preferably, the milk lipid is selected from cream, high-fat cream, or anhydrous milk fat.

[0039] In some embodiments, the emulsion is prepared in the absence of added emulsifiers.

[0040] In some embodiments, other dairy products, such as GRAS ingredients, are added.

[0041] In some embodiments, the lipids combined with the whey protein solution represent at least 70, 75, 80, 85, 90, 95, or 100% of the total fat in the final cheese product, and a useful range may be selected among any of these values.

[0042] In some embodiments, the whey and lipid mixture is heated at at least 65, 70, 75, 80, or 85°C for at least about 10, 15, 20, 25, 30, 35, or 40 seconds, and a useful range among any of these values ​​may be selected.

[0043] In some embodiments, the heated whey protein and lipid emulsion can be cooled to a suitable temperature for storage (e.g., 4°C) and used at a later date.

[0044] In an alternative embodiment, the heated emulsion is added directly as an ingredient while still hot to a mixture of ingredients for making mozzarella or pasta filata cheese.

[0045] In one embodiment, a heated block of cheese is stretched in a mozzarella or pasta filata mixer / stretcher.

[0046] In one embodiment, a heated block of cheese is placed on a casting device that cools the cheese to form a continuous sheet or ribbon.

[0047] In one embodiment, the cast cheese is shredded to produce individual shredded cheese particles.

[0048] In one embodiment, an anti-caking agent is added to the shredded cheese particles.

[0049] In one embodiment, the shredded cheese particles are immediately frozen as individually quick-frozen (IQF) shredded particles.

[0050] In one embodiment, the molten cheese mass is placed in a low-temperature extruder, where it is extruded and cut into shredded pieces, which are then immediately placed in a freezer.

[0051] In one embodiment, the pasta filata cheese limits moisture release (sylation) and loss during baking.

[0052] In one embodiment, if the pasta filata cheese is available as frozen IQF shredded cheese, it can be placed on the pizza immediately without thawing, the pizza is baked, and the cheese produces all of the desired functional effects.

[0053] The term “comprising” as used herein and in the claims means “consisting of at least part of it.” When interpreting any description herein and in the claims that includes the term “comprising,” other features may also exist in addition to those preceded by this term in each description. Related terms such as “comprise” and “comprised” shall be interpreted similarly.

[0054] In the context of this specification, the term "and / or" means "and" or "or," or both.

[0055] References to the range of numbers disclosed herein (e.g., 1 to 10) are intended to include references to all rational numbers within that range (e.g., 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9, and 10), as well as references to rational numbers within any range within that range (e.g., 2 to 8, 1.5 to 5.5, and 3.1 to 4.7), and therefore all partial ranges of all ranges expressly disclosed herein are expressly disclosed. These are merely examples of what is specifically intended, and all possible combinations of numbers between the listed minimum and maximum values ​​should be considered to be similarly expressly described in this application in a similar style.

[0056] Those skilled in the art will find many variations in the configuration and different embodiments and applications of the present invention suggested without departing from the scope of the invention as defined in the appended claims. The disclosures and descriptions herein are purely illustrative and are not intended to limit the invention in any way. The present invention is described herein by reference to the drawings, merely as an example. [Brief explanation of the drawing]

[0057] [Figure 1] A flowchart of the process of the present invention is shown. [Modes for carrying out the invention]

[0058] The present invention relates to a high-moisture pasta filata cheese, such as mozzarella, having a moisture content of at least about 55% by weight. The cheese contains a maximum of about 45% by weight of nonfat solids and has a controlled mineral content, wherein the nonfat solids contain at least about 70% by weight of protein, and the protein contains at least about 65% by weight of casein.

[0059] The adjusted mineral content includes the total divalent cation content of approximately 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75 mmol of divalent cations / 100g casein, and a useful range may be selected between any of these values ​​(e.g., approximately 25-75, approximately 25-65, approximately 25-50, approximately 25-45, approximately 30-75, approximately Divalent cations of approximately 30-70 mMol / 100g casein, approximately 30-0 mMol, approximately 30-45 mMol, approximately 35-75 mMol, approximately 35-65 mMol, approximately 35-55 mMol, approximately 40-75 mMol, approximately 40-70 mMol, approximately 40-65 mMol, approximately 45-75 mMol, approximately 45-65 mMol, approximately 50-75 mMol, approximately 55-65 mMol, approximately 60-75 mMol, or approximately 65-75 mMol / 100g casein.

[0060] The adjusted mineral content also includes the total divalent cation content of divalent cations / 100g casein at approximately 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, or 150 meq, and a useful range may be selected between any of these values ​​(e.g., approximately 50-150, approximately 50-130, approximately 50-110, approximately 50-80, approximately 60-150, approximately 60-140, approximately 60-10, approximately 60- Approximately 100, 70-150, 70-130, 70-120, 70-110, 80-150, 80-130, 80-100, 90-150, 90-140, 90-120, 100-150, 100-140, 110-150, 110-130, 120-150, 120-140, or approximately 130-150 meq of divalent cations per 100g casein.

[0061] The adjusted mineral content also includes a total monovalent cation content of approximately 100, 120, 135, 150, 165, 180, 190, 195, 210, 225, 240, or 250 mMol of monovalent cations / 100g casein, where the ratio of monovalent to divalent cations is at least approximately 3.25 parts monovalent cations to 1 part divalent cation (measured as mMol / 100g casein), and a useful range may be selected among any of these values ​​(e.g., approximately 100 to approximately 250, approximately 100 to approximately 190, approximately 100 to approximately 195, approximately 100 to approximately 135, approximately 120 to approximately 250, Approximately 120-210, approximately 120-190, approximately 120-165, approximately 120-135, approximately 135-250, approximately 135-225, approximately 135-195, approximately 135-150, approximately 150-250, approximately 150-240, approximately 150-195, approximately 150-180, approximately 165-2 50, approximately 165-225, approximately 165-180, approximately 180-250, approximately 180-210, approximately 180-195, approximately 195-250, approximately 195-225, approximately 210-250, approximately 210-240, or approximately 225-250 mMol monovalent cations / 100g casein).

[0062] The adjusted mineral content also includes the total monovalent cation content of approximately 100, 120, 135, 150, 165, 180, 195, 210, 225, 240, or 250 meq monovalent cations / 100g casein, and a useful range may be selected among any of these values ​​(e.g., approximately 100-250, approximately 100-195, approximately 100-135, approximately 120-250, approximately 120-210, approximately 120-165, approximately 120-135, approximately 135-250). 0, approximately 135-225, approximately 135-195, approximately 135-150, approximately 150-250, approximately 150-240, approximately 150-195, approximately 150-180, approximately 165-250, approximately 165-225, approximately 165-180, approximately 180-250, approximately 180-210, approximately 180-195, approximately 195-250, approximately 195-225, approximately 210-250, approximately 210-240, or approximately 225-250 meq monovalent cation / 100g casein).

[0063] The adjusted mineral content also includes approximately 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 mMol of total cations / 100g casein, and a useful range may be selected between any of these values ​​(e.g., approximately 150-approximately 300, approximately 150-280, approximately 150-260, approximately 150-230, approximately 150-200, approximately 150-180, approximately 160-300, approximately 160-270, approximately 160-230, approximately 160-210, approximately 160-200, approximately 170-300, approximately 170-280, approximately 170-250, approximately 170-210, approximately 170-19 0, approximately 180-300, approximately 180-280, approximately 180-260, approximately 180-250, approximately 180-210, approximately 190-300, approximately 190-290, approximately 190-250, approximately 190-210, approximately 200-300, approximately 200-290, approximately 200-280, approximately 200-260, approximately 200-240, approximately 210-300, Approximately 210-280 mMol total cations / 100g casein. (Approximately 210-270 mMol total cations / 100g casein.)

[0064] The adjusted mineral content is, ●Calcium less than approximately 2840 mg / 100g casein, or less than approximately 70 mMol / 100g casein, or less than approximately 140 meq / 100g casein, ● Magnesium less than approximately 145 mg / 100g casein, or magnesium less than approximately 6.0 mMol / 100g casein, or magnesium less than 12.0 meq / 100g casein, ● Manganese less than approximately 16.5 μg / 100g casein, manganese less than approximately 0.3 μmMol / 100g casein, and / or manganese less than approximately 0.00006 meq / 100g casein ● Zinc less than approximately 13 mg / 100g casein, zinc less than 0.2 μMol / 100g casein, and / or zinc less than 0.0004 meq / 100g casein ●Sodium less than approximately 4.5g / 100g casein, sodium less than approximately 195mMol / 100g casein, and / or sodium less than approximately 195meq / 100g casein ● Potassium less than approximately 0.2g / 100g casein, potassium less than approximately 5.0mMol / 100g casein, and / or potassium less than approximately 5.0meq / 100g casein, ● Less than approximately 4g of phosphate per 100g of casein, or less than 795mMol of phosphate per 100g of casein It also includes.

[0065] The total monovalent cation content is determined as the sum of g sodium / 100g casein plus g potassium / 100g casein, g sodium / 100mmol casein plus mMol potassium / 100g casein, and / or the sum of meq sodium / 100g casein plus meq potassium / 100g casein.

[0066] The total divalent cation content is determined as the sum of g calcium / 100g casein plus g magnesium / 100g casein plus g manganese / 100g casein plus g zinc / 100g casein, mMol calcium / 100g casein plus mMol magnesium / 100g casein plus mMol manganese / 100g casein plus mMol zinc / 100g casein, and / or meq calcium / 100g casein plus meq magnesium / 100g casein plus meq manganese / 100g casein plus meq zinc / 100g casein.

[0067] When the total cation content is determined as g cations / 100g casein, mMol cations / 100g casein, and / or meq cations / 100g casein, it is determined as the sum of monovalent cations plus the sum of divalent cations.

[0068] The total ion content includes the sum of the total cation content determined as either cation content / 100g casein plus g phosphate / 100g casein, mMol cation content / 100g casein plus mMol phosphate / 100g casein, and / or meq cation content / 100g casein plus meq phosphate / 100g casein.

[0069] In one embodiment, the pasta filata cheese contains a total monovalent cation of up to approximately 75 mMol / 100g casein, with approximately 2.5 to approximately 72.5 mMol sodium / 100g casein and approximately 2.5 to approximately 35 mMol potassium / 100g casein.

[0070] In one embodiment, the pasta filata cheese contains a total monovalent cation of up to approximately 250 mM / 100g casein, with approximately 175 to approximately 247.5 mM sodium / 100g casein and approximately 2.5 to approximately 75 mM potassium / 100g casein.

[0071] In some embodiments, the pasta filata cheese contains at least about 1, 2, 2.5, 3, 4, 5, 6, 7, 7.5, 8, 9, 10, 11, 12, 12.5, 13, 14, 15, 16, 17, 17.5, 18, 19, 20, 21, 22, 22.5, 23, 24, 25, 26, 27, 27.5, 28, 29 or at least about 30% by weight of fat, and a useful range may be selected between any of these values ​​(e.g., about 1% to about 30%, about 5% to about 30%, about 10% to about 30%, about (17% to approximately 20%, approximately 20% to approximately 30%, approximately 25% to approximately 30%, approximately 27% to approximately 30%, approximately 27.5% to approximately 30%, approximately 1% to approximately 27.5% by weight of fat, approximately 5% to approximately 27.5%, approximately 10% to approximately 27.5%, approximately 17% to approximately 27.5%, approximately 17% to approximately 27%, approximately 20% to approximately 25%, approximately 1% to approximately 22% by weight of fat, approximately 5% to approximately 22%, approximately 10% to approximately 22%, approximately 17% to approximately 22%, approximately 1% to approximately 20%, approximately 5% to approximately 20%, approximately 10% to approximately 20%, approximately 1% to approximately 10%, or approximately 1% to approximately 5% by weight of fat).

[0072] In some embodiments, the pasta filata cheese contains at least about 15, 16, 17, 17.5, 18, 19, 20, 21, 22, 22.5, 23, 24, 25, 26, 27, 27.5, 28, 29, 30, 31, 32, 32.5, 33, 34, 35, 36, 37, 37.5, 38, 39, 40, 41, 42, 42.5, 43, 44, or about 45% by weight of nonfat solids, and a useful range may be selected between any of these values ​​(e.g., about 15% to about 45%, about 15% to about 44%). (Approximately 20% to 44%, 25% to 44%, 30% to 44%, 35% to 44%, 15% to 40%, 20% to 40%, 25% to 40%, 30% to 40%, 35% to 40%, 15% to 35%, 20% to 35%, 25% to 35%, 30% to 35%, 15% to 30%, 20% to 30%, 25% to 30%, 18% to 28%, 15% to 25%, 20% to 25%, 20% to 23%, or approximately 15% to 20% by weight of non-fat solids).

[0073] In one embodiment, the pasta filata cheese is a low-fat pasta filata cheese. In one embodiment, the low-fat pasta filata cheese contains about 1% to about 10% by weight of fat.

[0074] In some embodiments, low-fat pasta filata cheese is, a) Approximately 1% to 10% by weight of fat and approximately 35% to 44% by weight of non-fat solids. b) Approximately 2.5% to 7.5% by weight of fat and approximately 37.5% to 42.5% by weight of non-fat solids, c) Approximately 5% by weight of fat and approximately 40% by weight of non-fat solids Includes.

[0075] In one embodiment, the pasta filata cheese is a high-fat pasta filata cheese. In one embodiment, the high-fat pasta filata cheese contains about 17% to about 27% by weight of fat.

[0076] In some embodiments, high-fat pasta filata cheese is, a) Approximately 17% to 27% by weight of fat and approximately 18% to 28% by weight of non-fat solids. b) Approximately 20% to 25% by weight of fat and approximately 20% to 25% by weight of non-fat solids, c) Approximately 25% by weight of fat and approximately 20% by weight of non-fat solids Includes.

[0077] In one embodiment, the pasta filata cheese is a very high-fat pasta filata cheese. In one embodiment, the very high-fat pasta filata cheese contains about 25% to about 30% by weight of fat.

[0078] In some embodiments, high-fat pasta filata cheese is, a) Approximately 25% to 30% by weight of fat and approximately 15% to 20% by weight of non-fat solids, b) Approximately 27% to 30% by weight of fat and approximately 20% to 23% by weight of non-fat solids, c) Approximately 27.5% by weight of fat and approximately 17.5% by weight of non-fat solids Includes.

[0079] Pasta filata cheese can be used in a wide range of foods that use cheese. The advantage of this high-moisture pasta filata cheese is its improved mouthfeel and sensory characteristics compared to low-moisture pasta filata cheese. For example, pasta filata cheese with a lower moisture content than the pasta filata cheese of this invention may lead to a rubbery or chewy experience. In contrast, the high-moisture pasta filata cheese of this invention does not have this problem.

[0080] Examples of pasta filata cheeses with high moisture content include bocconcini cheese. Bocconcini-style cheese is a semi-soft, white, unripened, mild cheese that is typically stored in liquid before use. While such cheeses can be used as pizza toppings, their performance on pizza is typically inferior to that of mozzarella.

[0081] A popular use for pasta filata cheeses such as mozzarella is as a pizza topping.

[0082] In one embodiment, when used on or in food, cooked pasta filata cheese is i) Excess percentage of less than 35% ii) Maximum bulge size score of less than 20 mm, iii) Pizza puffing hunter L scale color value less than 50, iv) Melting value of less than 6 in (FRDC) modified Schreiber melting test, v) Free oil content less than 20% of the cheese mass, vi) Extension of less than 50 cm, and vii) Any combination of two or more of the above (i) to (vi) This shows the characteristics of the product.

[0083] The performance of cheese based on bulge size and percentage is described as follows: Prepare and bake a cheese pizza as described above. Count the bulges formed on the surface of the cheese on the baked pizza and measure the radius of the bulges directly in millimeters using a caliper. Quantify the number of bulges with the same relative diameter (i.e., 0-5 mm, 5-10 mm, etc.) and the area of ​​the bulges calculated using the standard equation for determining the area of ​​a circle: A=πr 2 In the equation, A = area of ​​a circle Π = mathematical function pi, and r = radius of the circle.

[0084] The number of bulges within each size category is multiplied by the category's bulge area. The combined bulge areas for each category size are used to calculate the overall bulge percentage of the cheese surface.

[0085] A swelling percentage of less than 35% indicates acceptable cheese performance. A swelling percentage exceeding 35% indicates unacceptable cheese performance.

[0086] The performance of cheese based on the color of its rise is described as follows: The color of the rise is typically compared to a prepared standard consisting of color blocks progressing from white, yellowish-brown, medium-dark brown, dark brown, to black. (These are somewhat similar to the National Cheese Institute Cheese Color Standards, except that they show a color change from white to various shades of brown to black.)

[0087] Alternatively, the color of the blister can be measured directly using a suitable colorimeter and scale, such as a Hunter-Lab scale.

[0088] A Pizza Puff Hunter L-scale color value of less than 50 indicates acceptable cheese performance. A Pizza Puff Hunter L-scale color value of more than 50 indicates unacceptable cheese performance.

[0089] The performance of cheese based on background color is described as follows: The color of cheese baked on pizza with the sauces described above is also typically compared to prepared color standards, using criteria indicating transparent, transparent to white, white to pale yellow, pale yellow to yellow, and yellow to brown. In this case as well, the overall color of the pizza cheese can be measured directly with a suitable colorimeter and scale, such as a Hunter Lab scale.

[0090] A Pizza Puff Hunter L-scale color value of less than 50 indicates acceptable cheese performance. A Pizza Puff Hunter L-scale color value of more than 50 indicates unacceptable cheese performance.

[0091] The performance of cheese based on melting / melting properties is described as follows: Numerous quantification methods are available for measuring the melting properties of various cheese varieties (Park et al., 1984). The Schreiber melting test was originally designed for use with processed cheese products, particularly "sliced" processed cheese products. However, with minor modifications, it can be used to measure the melting properties of mozzarella and pasta filata cheeses.

[0092] Modifications to the Schreiber melting test for measuring the meltability of mozzarella and pasta filata cheeses include: ●Weigh 5±0.05g of thawed shredded cheese, shape it into a circle with a diameter of 39.5mm, and place it at the bottom of a glass (100×20mm thin-walled) petri dish. ● Press the shredded cheese onto the molten mass (approximately 2 mm thick), ● Place the petri dish cover over the sample, and bake the prepared sample in a preheated 232°C oven for 5 minutes. ● Remove the processed sample from the oven and cool it on a cooling rack for 30 minutes. ● Remove the lid from the petri dish and place the dish on the Schreiber melting test chart (a chart containing a series of concentric circles starting with a diameter of 39.5 mm, where each subsequent circle has a diameter 2 mm larger). ● Report the scores of the Schreiber melting tests listed on the concentric circles (i.e., in order from 0 to 12).

[0093] These techniques are described in Park, J., J.R., Senau, and M.Peleg. 1984. "Comparison of four procedures of cheese meltability evaluation". J. Food Sci. 49:1158-1162, & 1170, and Zehren, V., L., and D.D., Musbaum, 1962. Process Cheese. Cheese Reporter Publishing Co., Inc. Madison, WI.

[0094] A melting value of less than 6 in the (FRDC) Modified Schreiber melting test indicates acceptable cheese performance. A melting value of more than 6 in the (FRDC) Modified Schreiber melting test indicates unacceptable cheese performance.

[0095] The performance of cheese based on free oil (fat separation) is described as follows: The free oil (fat separation) measurement indicates the amount of free fat released by the cheese after baking the pizza. Free oil is quantitatively measured by the method of Kindstedt and Rippe (1990) according to the following series of steps: ●Quantitatively weigh 18g of cheese into a 20% or 50% Paley-Babcock bottle. ● Immerse the bottle in boiling water for 4.0 minutes to melt the cheese. ● Add 20 mL of 57.5°C distilled water to each bottle, and centrifuge the prepared sample at 57.5°C for 10 minutes. ● Add a sufficient amount of 1:1 water:methanol solution at 21°C, raise the liquid level to the upper section of the graduated column in the bottle, and centrifuge the bottle for 2 minutes. ● Shake the bottle by hand for 10 seconds (at ambient temperature), then centrifuge again for 2 minutes, shake again by hand for 10 seconds, and then centrifuge for another 2 minutes. ●Finally, the bottle is immersed in a water bath set to 57.5°C for 5 minutes, glymol is added to the surface of the fat column (to remove the meniscus), and the fat content is measured according to the standard Babcock cream test procedure.

[0096] Free fat can be expressed directly or as a percentage of free fat per unit of cheese volume and / or cheese fat volume.

[0097] Free oil content below 20% of cheese mass indicates acceptable cheese performance. Free oil content exceeding 20% ​​of cheese mass indicates unacceptable cheese performance.

[0098] These techniques are described in Kindstedt, PS, and J.K.Rippe. 1990. "Rapid quantitative test for free oil (oiling off) in melted Mozzarella cheese". J. Dairy Sci. 73:867-873.

[0099] The performance of cheese based on cheese stretching is described as follows: Stretching is typically determined directly from a cheese pizza that has been prepared and baked precisely as described above. Immediately after removing it from the oven, a fork is inserted into the melted cheese in the center of the pizza, and the fork is lifted to stretch the melted cheese. The length of the cheese stretch is then measured in centimeters using a ruler until the stretched cheese is cut.

[0100] Stretching of less than 50 cm indicates acceptable cheese performance. Stretching exceeding 50 cm indicates unacceptable cheese performance.

[0101] The performance of cheese based on whey separation is explained as follows: Guo and Kindstedt (1995) “Age-related changes in the water phase of Mozzarella cheese”. J. Dairy Sci. 78:2099-2107 describes the procedure for producing whey separation from mozzarella cheese as follows: ●Weigh 160g of shredded mozzarella into a 250mL plastic centrifugal separator bottle, seal it, ●Centrifuge at 12,500 × g for 75 minutes at 25°C. ● Quantitatively collect the whey portion for the desired analysis (e.g., protein, minerals, etc.).

[0102] Chewing flexibility is currently measured by a trained sensory panel, with the cheese being evaluated immediately after being baked on the pizza, as described above.

[0103] In one embodiment, if the high-moisture pasta filata cheese is available as frozen IQF shredded cheese, it can be placed on a pizza immediately without thawing, the pizza is baked, and the cheese produces all of the desired functional effects.

[0104] 1. Manufacturing method The present invention also, b)i) at least 65-99% casein, and ii) Total divalent cation content of approximately 25 to approximately 75 mmol of divalent cations / 100g casein, or total divalent cation content of approximately 50 to approximately 150 meq of divalent cations / 100g casein, and iii) Total monovalent cation content of approximately 100 to approximately 250 mMol / 100g casein, or total monovalent cation content of approximately 100 to approximately 250 meq / 100g casein, and iv) Total cation content of approximately 150 to 300 mMol of casein per 100g, and v) pH of approximately 4.9 to 6 A step of providing a milk protein source containing, c) A step of producing milk curd by contacting a milk protein source with a coagulant at a temperature of 8-40°C, d) A step of mixing at least one lipid component into a curd to produce a mixture, e) A step of heating the mixture at a temperature of approximately 65 to 90°C and mechanically processing it to produce a heated cheese mass, f) The present invention also relates to a method for producing pasta filata cheese, which includes the step of processing a heated cheese mass to form a pasta filata cheese product.

[0105] This method preferably involves adjusting the monovalent cation content, i) Total monovalent cation content of approximately 100 to approximately 250 mMol / 100g casein, or total monovalent cation content of approximately 100 to approximately 250 meq / 100g casein, and ii) The step of obtaining a total cation content of approximately 150 to 300 mMol per 100g of casein.

[0106] The step of adjusting the monovalent cations can be performed on the curd, on the mixture (i.e., in the mixing tank), on the cheese mass, or a combination thereof. Adjusting the monovalent cation content may involve decreasing a specific monovalent cation or decreasing all monovalent cations. The adjusting step may also include increasing a specific monovalent cation or all present monovalent cations. As an example, the addition of NaCl may be carried out as an adjusting step. KCl may also be used, but NaCl is preferred.

[0107] The present invention can be implemented in a (pasta filata cheese) manufacturing plant. For example, the first step is: i) A step of providing a milk protein source containing at least 65-99% by weight of casein and a pH of about 4.9-6, ii) A step of producing milk curd by contacting the milk protein source with a coagulant at a temperature of 8 to 50°C, iii) A step of mixing at least one lipid component into a curd to produce a mixture, iv) A step of heating the mixture at a temperature of approximately 65 to approximately 90°C and mechanically processing it to produce a heated cheese mass, v) The step of processing the heated cheese mass to form the first pasta filata cheese product The method involves manufacturing batches of pasta filata cheese. Once the product is manufactured, it can be analyzed to determine the monovalent and divalent content. Using these results, a continuous batch of pasta filata cheese can be produced to achieve the desired content, i.e., ●Total divalent cation content of approximately 25 to approximately 75 mmol of divalent cations / 100g casein, or total divalent cation content of approximately 50 to approximately 150 meq of divalent cations / 100g casein, ●Total monovalent cation content of approximately 100 to approximately 250 mMol / 100g casein, or total monovalent cation content of approximately 100 to approximately 250 meq / 100g casein, and ●Total cation content of casein: approximately 150-300 mMol per 100g This can be modified by adjusting the monovalent and divalent content required to satisfy the condition.

[0108] In some cases, this may be a repetitive process.

[0109] In one embodiment, the mixture is heated to a temperature of 65, 70, 75, 80, 85, or 90°C and then machined. A useful range may be selected among any of these values ​​(e.g., about 65 to about 90, about 65 to about 85, about 65 to about 80, about 65 to about 75, about 70 to about 90, about 70 to about 85, about 70 to about 80, about 75 to about 90, about 75 to about 85, about 75 to about 80, about 80 to about 90, about 80 to about 85, or about 85 to about 90°C).

[0110] Milk protein sources can be derived from a wide range of dairy products. The dairy products used must contain at least casein. For example, milk protein sources may be whole milk, whole milk residue / concentrate, semi-skimmed milk, skimmed milk, skimmed milk residue / concentrate, buttermilk, buttermilk residue / concentrate, and whey protein residue / concentrate, or derived from products made from milk as can be understood by those skilled in the art. One or more powders, such as whole milk powder, skimmed milk powder, milk protein concentrate powder, milk protein isolate powder, whole milk protein powder, rennet casein, lactate casein, sodium caseate, potassium caseate, calcium caseate, whey protein concentrate powder, whey protein isolate powder, and buttermilk powder, or other powders made from reconstituted or dried single or combined milk, may also be selected as starting milk or added to starting milk.

[0111] If the milk protein source contains lipids, such as raw milk, the lipids are first separated, usually by centrifugation. This separation results in a milk protein source that is substantially free of lipids. The separated lipids, in cream form, can then be processed into high-fat cream or anhydrous milk fat in a blending tank for incorporation into the cheese-making process.

[0112] The protein and fat composition of milk protein may be modified by a process known as standardization. The standardization process involves eliminating variations in the fat and protein composition of the starting milk to achieve a specific final cheese composition. Traditionally, milk standardization has been achieved by removing (separating) almost all of the fat (cream) from the starting milk and returning a known amount of cream to obtain a predetermined protein / fat ratio in the starting milk. The amount of fat (cream) that needs to be removed depends on the fat content of the starting milk and the desired final cheese composition. Preferably, the starting milk has a fat content of at least 0.05%. If a higher fat content is required, the fat content of the starting milk or the final cheese product may be increased by adding a separate sidestream of cream, as understood by those skilled in the art. In addition, or alternatively, the protein concentration may be modified by adding protein concentrates, such as UF residue or powder concentrates, to the starting milk composition, or by other methods as understood by those skilled in the art.

[0113] In some embodiments, a lipid source is used to standardize the milk protein. In some cases, the lipid source may be derived from lipids separated from a fat-containing source of milk protein. If the milk protein source is already substantially devoid of lipids, the lipid standardization source may be derived from other milk streams. For example, lipids are produced as a byproduct of skim milk production.

[0114] In some embodiments, milk proteins standardized for lipid content are optionally pasteurized. Pasteurization may be carried out at any stage of the process, on any liquid stream, particularly on the starting milk and cream streams, under standard conditions known in the art. Cream is optionally homogenized. Pasteurization of fluid products in large-scale continuous processing plants is typically carried out using a high-temperature short-time (HTST) process with equipment referred to as a “plate heat exchanger.” The minimum heat treatment for milk is ≥72°C for 15 seconds, and for cream, ≥74.4°C for 15 seconds. Pasteurization heat treatment often exceeds the minimum requirements.

[0115] Milk proteins are processed to adjust their mineral content. This adjustment involves reducing the amount of certain cations present in casein (e.g., calcium and magnesium) and replacing these cations with other ions such as potassium and / or sodium.

[0116] Mineral regulation can be achieved through the addition of acids, the use of ion exchange, and / or the use of mineral chelating agents or combinations thereof.

[0117] Regarding the use of ion exchange, the monovalent cations introduced into the milk for exchange with divalent cations in the micelles are sodium ions and potassium ions or both, but together with sodium and / or potassium, for example, hydrogen ions H + Other monovalent ions such as the above may also be included. In a preferred embodiment, the monovalent cation is the divalent cation in the casein micelle, which is calcium Ca ++ Mg ++ Mn ++ and / or Zn ++ Replace the bond.

[0118] Ion exchange is a method of exchanging divalent cations with monovalent cations in natural casein micelles of prepared milk and / or residue. Preferably, ion exchange is carried out by treating the milk and / or residue with a appropriately charged or activated medium such as a functionalized gel polymer or resin. These methods are disclosed in the published PCT applications, International Publication 2001 / 41579 and International Publication 2001 / 41578, and U.S. Patent Application 2003 / 0096036 and U.S. Patent Application 2004 / 0197440, which are incorporated herein by reference in their entirety. The milk protein source is prepared by cation exchange chromatography, preferably by the removal of calcium on a resin having a strongly acidic group, such as a sulfonate group (in sodium or potassium form). Preferably, the pH of the calcium-depleted milk material is adjusted to a range of pH 6.0 to 6.5 prior to the ion exchange treatment. Any food-grade acidulant may be used, but lactic acid sources and lactic acid sources or citric acid sources are preferred. Vinegar, acetic acid, and phosphoric acid may also be used. Calcium-depleted dairy products may be used as liquid components or dried to produce dry components. The degree of calcium depletion may be altered by changing chromatographic conditions such as the properties and volume of the resin, the properties and amount of the milk material, the space velocity (ratio of volumetric flow rate to resin bed volume), the mixing of treated and untreated milk, temperature, and pH. Alternatively, electrodialysis is another preferred procedure for carrying out the desired cation exchange in the milk. The milk is processed in a suitable membrane system maintained at the appropriate potential.

[0119] In another embodiment, electrodialysis and other preferred membrane treatments are combined with diafiltration. Diafiltration increases the purity of the residual casein portion.

[0120] Dialysis filtration also facilitates the desired exchange of divalent cations in casein micelles with monovalent cations when a specified amount of salt or sodium chloride is added to the water.

[0121] In further embodiments, divalent ions are removed by low pH ultrafiltration and / or diafiltration, as described, for example, in U.S. Patent Application No. 2003 / 0096036 and International Publication No. 01 / 41579. In further embodiments, the composition to be cooked is prepared from centrifuged and heat-treated neutralized casein and whey protein.

[0122] In preferred embodiments of the present invention, at least 10% to 50%, more preferably 15% to 30%, and most preferably 15% to 25% of the divalent cations that bind to casein and divalently bind micelles are replaced with monovalent cations. Preferably, the divalent cations are replaced with sodium, potassium, or both, preferably sodium.

[0123] When calcium and / or magnesium are removed by means of adding a chelating agent, preferred chelating agents to be used include citric acid, EDTA, edible phosphoric acid / polyphosphate, edible acidulants, tartaric acid, citric acid, and tartaric acid. A preferred chelating agent is an edible acidifying agent. The chelating agent may be used before, during, or after the ultrafiltration or diafiltration step, or independently of the ultrafiltration or diafiltration step.

[0124] Regarding the addition of acid, this can be achieved by adding a food-appropriate acid to the milk protein. Alternatively, a bacterial source (such as a lactic acid-producing bacterial strain) can be used as the source of acid.

[0125] In embodiments where ion exchange is used, the first step may be a fractionation step. Fractionation can be achieved using membrane filtration, for example, by producing a concentrated protein fraction using ultrafiltration.

[0126] Next, the residue is brought into contact with an ion exchange membrane, such as a suitable resin. In one embodiment, the ion exchange step uses a sodium and / or potassium cation exchange resin to replace at least 20% of the divalent cations in the residue with sodium and / or potassium, thereby changing the ratio of divalent cations to monovalent cations to phosphoric acid.

[0127] In some embodiments, milk proteins undergo further mineral modification by mixing mineral-modified milk protein residue with an unprocessed milk protein source such as skim milk, and / or the residue, to produce a mixed residue with a standardized mineral content.

[0128] The residue from ion exchange may be treated by filtration, such as ultrafiltration and / or microfiltration, using a dialysate consisting of water supplemented with added potassium and / or sodium ions, to produce a residue with additional mineral adjustments. This residue is used in the remainder of the cheese-making process.

[0129] The milk protein is adjusted to a pH of approximately 4.9 to 6 using food-grade acids, if necessary. In some embodiments, the food-grade acids are selected from acetic acid, citric acid, lactic acid, phosphoric acid, gluconic acid, sulfuric acid, glucono delta-lactone, and combinations thereof.

[0130] In some embodiments, the milk protein is cooled to 0, 5, 10, 15, 20, 25, 30, or 40°C, and a useful range among any of these values ​​may be selected (e.g., about 0 to about 40, about 0 to about 30, about 0 to about 25, about 0 to about 20, about 0 to about 10, about 5 to about 40, about 5 to about 30, about 5 to about 25, about 5 to about 20, 5 to about 15, about 10 to about 40, about 10 to about 30, about 10 to about 20, about 10 to about 15, about 15 to about 40, about 15 to about 30, about 15 to about 25, about 15 to about 20, about 20 to about 40, about 20 to about 30, about 20 to about 25, about 25 to about 40, or about 25 to about 30°C).

[0131] In some embodiments, lactic acid starter bacteria are added to a mineral-controlled milk protein stream. The starter bacteria ferment the residual lactose and acidify the milk protein stream.

[0132] As is standard in the cheese-making process, a casein coagulation enzyme is added to casein to form curd. Typically, curd formation is achieved through the addition of rennet, but various coagulation enzymes are known. In some embodiments, the casein coagulation enzyme is selected from bovine rennet, also known as chymosin, or bovine pepsin, porcine pepsin, microbial rennet, and / or recombinant microbial chymosin, and microbial coagulants. Common microbial rennets are produced by Rhizomucor miehei, Rhizomucor pusillus Lindt, and cryphonoctria parasitica (all fungi), and genetically modified bovine rennet may be produced from Kluyveromyces lactis, Aspergillus niger, and / or Escherichia coli.

[0133] In some embodiments, the milk protein source is brought into contact with a coagulant at a temperature of about 8, 10, 15, 20, 25, 30, 35, 40, 45 or about 50°C to produce milk curd, and a suitable range may be selected from these values, for example, about 8 to about 50°C, about 10 to about 50°C, about 20 to about 50°C, about 25 to about 50°C, about 30 to about 50°C, about 8 to about 40°C, about 20 to about 40°C or about 25 to about 40°C.

[0134] In some embodiments, rennet-added milk protein is retained for about 0.001, 0.01, 0.5, 1, 2, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, and 16 hours, and a useful range may be selected among any of these values ​​(e.g., about 0.001 to about 16, about 0.001 to about 15, about 0.001 to about 12, about 0.001 to about 1) 0, approximately 0.001 to 8, approximately 0.001 to 6, approximately 0.001 to 2, approximately 0.001 to 1, approximately 0.001 to 0.5, approximately 0.001 to 0.01, approximately 0.01 to 16, approximately 0.01 to 15, approximately 0.01 to 12, approximately 0.01 to 10, approximately 0.01 to 8, approximately 0.01 to 6, approximately 0.01 to 2, approximately 0.01 to 1, approximately 0.01 to 0.5, approximately 0.5 to 1 6, approximately 0.5-15, approximately 0.5-12, approximately 0.05-10, approximately 0.5-8, approximately 0.5-6, approximately 0.5-2, approximately 0.5-1, approximately 1-16, approximately 1-15, approximately 1-12, approximately 1-10, approximately 1-8, approximately 1-6, approximately 1-2, approximately 2-16, approximately 2-15, approximately 2-12, approximately 2-10, approximately 2-8, approximately 2-6, approximately 2-3, approximately 5-16 (approximately 3-15 hours, approximately 3-12 hours, approximately 3-10 hours, approximately 3-8 hours, approximately 3-6 hours, approximately 3-2 hours, approximately 6-16 hours, approximately 6-15 hours, approximately 6-12 hours, approximately 6-10 hours, approximately 6-8 hours, approximately 8-16 hours, approximately 8-15 hours, approximately 8-12 hours, approximately 8-10 hours, approximately 10-16 hours, approximately 10-15 hours, approximately 10-12 hours, approximately 12-16 hours, approximately 12-15 hours, approximately 12-14 hours, approximately 14-16 hours).

[0135] In some embodiments, the processed milk protein is acidified by adding an acid that lowers the pH to about 4.85 to about 6.4, more specifically, to about 5.2 to about 6.0. In some embodiments, the pH adjustment is carried out at a temperature of 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15°C.

[0136] In some embodiments, the acid is selected from sulfuric acid, lactic acid, citric acid, acetic acid, and combinations thereof.

[0137] Once the curd has solidified, it is cooked to release the liquid, and then the curd is separated from the whey. In some embodiments, the curd is heated to approximately 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50°C by direct steam injection. In some embodiments, the heating of the curd is maintained for approximately 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60 seconds.

[0138] In some embodiments, the curd is washed with acidified water. In some embodiments, the curd is separated from the washing water using a tilt separator. The removal of whey and subsequent washing water is referred to in the art as dewyeing and / or dehydration.

[0139] In some embodiments, the target calcium range in the curd is approximately 115 to 210 mMol / kg of cheese.

[0140] In some embodiments, the target fat content of the washed curd is 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30% by weight, and a useful range may be selected among any of these values ​​(e.g., about 12-30, about 12-28, about 12-26, about 12-25, about 1-23, about 12-18, about 13-30, about 13-26, about 13-22, about 13-20, about 13-17, about 13-15, about 14-30, about 14-18, about 15-30, about 15-27, about 15-26, about 15-24, about 15- Approximately 20, approximately 16-30, approximately 16-27, approximately 16-24, approximately 16-20, approximately 17-30, approximately 17-27, approximately 17-24, approximately 17-21, approximately 18-30, approximately 18-26, approximately 18-22, approximately 19-30, approximately 19-28, approximately 19-26, approximately 19-24, approximately 20-30, approximately 20- 27, approximately 20-24, approximately 21-30, approximately 21-27, approximately 21-25, approximately 22-30, approximately 22-28, approximately 22-26, approximately 23-30, approximately 23-28, approximately 23-24, approximately 24-30, approximately 24-28, approximately 24-26, approximately 25-30, approximately 25-27, or approximately 26-30 (by weight).

[0141] In some embodiments, the calcium content of the washed curd is approximately 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50 mMol Ca / 100g casein, and a useful range may be selected among any of these values ​​(e.g., approximately 40-50, approximately 40-48, approximately 40-47, approximately 40-43, approximately 41-50) (Ca / 100g casein) approximately 41-49, 41-47, 41-45, 42-50, 42-47, 42-46, 43-50, 43-48, 44-50, 44-48, 44-46, 45-50, 45-48, 45-47, 46-50, 46-48, or approximately 48-50 mMol.

[0142] Cheese curds are preferably ground through the use of a grinder. Preferably, the particle size of the curd particles is 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 cm, and a useful range among any of these values ​​may be selected.

[0143] The crushed cheese curds are mixed with various ingredients. Typically, this is done in a mixing tank. The ingredients include a lipid source to achieve the desired lipid content. As mentioned earlier, the lipid source can be selected from cream, high-fat cream, anhydrous milk fat, ghee, unsalted butter, and salted butter. This lipid source may be cream separated from a milk protein source, and its lipid source contains lipids.

[0144] Other components added to the mixing tank include salts and other GRAS components. GRAS components include: vi) Skimmed milk powder, skimmed milk powder, buttermilk powder, milk protein concentrate, casein, caseinate, dried sweet whey, whey protein concentrate, whey protein isolate, and milk proteins such as whole milk protein. vii) Colorants, viii) flavoring agents; ix) Starch, x) Gum and / or hydrophilic colloids, xi) Salt, xii) Enzymes, xiii) Emulsifier, xiv) Sweeteners such as lactose, and xv) Any combination of two or more of the above (i) to (viii) These are some examples.

[0145] In one embodiment, the monovalent cation content is adjusted by adding NaCl or KCl to the curd, blending tank, cheese mass, or any combination thereof. Preferably, NaCl is used.

[0146] In one embodiment, the mixture is adjusted to a sodium content of 100, 120, 140, 160, 180, 200, 220, 240, or 250 mMol of Na / 100 casein, and a useful range may be selected between any of these values ​​(approximately 100 to approximately 250, approximately 100 to approximately 240, approximately 100 to approximately 200, approximately 100 to approximately 1 60, approximately 100-120, approximately 120-250, approximately 120-230, approximately 120-200, approximately 120-160, approximately 140-250, approximately 140-180, approximately 160-250, approximately 160-240, approximately 160-180, approximately 180-250, approximately 180-200, approximately 200-250 mM Na / 100g casein).

[0147] Addition of whey protein gel particles In one embodiment, the process includes the addition of whey protein gel particles. The use of whey protein gel particles may enhance the water-retaining capacity of pasta filata cheese.

[0148] Whey protein gel particles can be produced from whey protein solutions. For example, whey protein (WP) solutions with a protein content of about 10-30% can be obtained by reconstituting whey protein powder in water or by ultrafiltration of a fresh whey stream. The whey protein solution is adjusted to a pH of about 6-8 by adding, for example, dilute alkalis and / or dilute acids such as NaOH and / or HCl.

[0149] In some embodiments, the whey protein solution is combined with a lipid source (for addition to a mixing tank). In some embodiments, the mixture is an emulsion of lipids and whey, which is mixed in a high-speed mixer or homogenized at a relatively low pressure, such as up to about 200 bar. Preferably, the temperature is maintained at about 50°C to avoid crystallization of the fats.

[0150] In some embodiments, the lipid source is milk lipid. Preferably, the milk lipid is selected from cream (typically having a fat content of about 30% by weight), high-fat cream (typically having a fat content of about 75% by weight), or anhydrous milk fat (typically having a fat content of about 99.8% by weight).

[0151] In some embodiments, the emulsion is prepared in the absence of added emulsifiers.

[0152] Typically, any other dairy product, such as GRAS ingredients, may be added.

[0153] In some embodiments, the lipids combined with the whey protein solution may correspond to at least 70, 75, 80, 85, 90, 95, or 100% of the total fat in the final cheese product, and a useful range may be selected among any of these values.

[0154] The whey and lipid mixture is heated at at least 65, 70, 75, 80, or 85°C for at least about 10, 15, 20, 25, 30, 35, or 40 seconds, and a useful range among any of these values ​​may be selected. This heating step allows the proteins to denature and form a gel. Preferably, the heating is carried out under dynamic conditions to provide shearing for breaking down the protein gel into smaller particles.

[0155] In some embodiments, the emulsion of heated whey protein and lipids is cooled to a low temperature (e.g., 4±2°C) so that it can be refrigerated before subsequent use.

[0156] In an alternative embodiment, the heated emulsion is added directly as a thermal component to a mixture of ingredients for producing mozzarella or pasta filata cheese.

[0157] The amount of heated emulsion required depends on the target moisture content of the final cheese. Those skilled in the art will understand that whey protein gel particles can bind with a large amount of water. For example, if the original whey protein solution contains 15% protein, the moisture content of the gel particles will be at least about 80%. Therefore, the amount of emulsion required depends on the target moisture and fat content of the final product.

[0158] Cooking and stretching of the mixture Next, the mixture is introduced into a cooker and cooked at a temperature of 65, 70, 75, 80, 85, or 90°C, and a useful range among any of these values ​​may be selected (e.g., about 65-90, about 65-85, about 65-70, about 70-90, about 70-85, about 70-75, about 75-90, about 75-80, about 80-90, about 80-85, about 85-90°C).

[0159] Various types of cheese cookers and scraped surface heat exchangers can be used. In some embodiments, the cooker includes direct steam injection. In some embodiments, this step is used to control the moisture content of the final pasta filata cheese product.

[0160] The heated cheese mass may undergo mechanical stretching and kneading to produce a stretched curd pasta filata cheese product.

[0161] In some embodiments, cooked and stretched pasta filata can be cast as sheets for immediate or later shredding. Typically, a casting device cools the cheese to form a continuous sheet or ribbon.

[0162] In some embodiments, the cooked pasta filata is extruded at a low temperature and then cut.

[0163] In some embodiments, for example, if there are preservation requirements, the pasta filata may be manufactured as a block and frozen. The block may be shredded as needed.

[0164] In some embodiments, frozen or refrigerated pasta filata is shredded to produce individual shredded cheese particles having a depth and width of approximately 1.5 to 0.5 mm ± 1.5 mm and a shred size of approximately 3 to approximately 30 mm in length.

[0165] In some embodiments, an anti-caking agent is added to the shredded cheese particles. In some embodiments, the anti-caking agent is selected from microcrystalline cellulose (in amounts limited by GMP), powdered cellulose (in amounts limited by GMP), silicon dioxide, amorphous (up to 10,000 mg / kg), magnesium silicate, synthetic (up to 10,000 mg / kg), sodium aluminosilicate (up to 10,000 mg / kg), calcium aluminum silicate (up to 10,000 mg / kg), and aluminum silicate (up to 10,000 mg / kg).

[0166] In some embodiments, the shredded cheese particles are immediately frozen to produce individually quick-frozen (IQF) shredded cheese particles.

[0167] In other embodiments, the cooked cheese is packaged in string cheese, pasta filata cheese, bocconcini, or bulk form and cooled to refrigeration temperature. [Examples]

[0168] 1. High-moisture mozzarella and pasta filata cheese The whole milk was separated into a cream (approximately 40% fat) fraction and a skim milk fraction, and each fraction was pasteurized at a standard temperature according to a standard procedure. The cream was stored overnight at refrigeration temperature. Meanwhile, the temperature of approximately 1800 L of pasteurized skim milk was adjusted to 10°C. 100 ml of Fromase XL-750 (DSM) microbial coagulant was thoroughly mixed into the prepared skim milk, and the rennet-added skim milk was held statically for approximately 6 hours. Next, while maintaining the temperature at 10°C, a sufficient amount of dilute sulfuric acid was rapidly added using an in-line static mixer to acidify the processed skim milk and lower the pH to 5.4. The prepared skim milk was then heated to 43°C by direct steam injection and held in a holding tube for 50 seconds to coagulate the casein, cooking the casein to form cheese curds. The whey was drained, and the curds were washed with acidified water (pH 2.6) using 8.3 L of washing water per kg of curd. The curd was separated from the wash water using a tilt separator to produce a low-fat cheese curd base with a target calcium content of 165 mMol Ca / kg. The cheese curd was then crushed.

[0169] The cream was removed from refrigeration and heated to 50°C in a plate heat exchanger using standard procedures, then processed in a suitable separator to produce high-fat (or plastic) cream (approximately 79-80% fat). Next, 10.14 kg of crushed low-fat cheese curd base, 5.822 kg of high-fat cream, and 0.57 kg of salt (sodium chloride) were combined in a Blentech (Rohnert Park, Ca) twin-screw laydown process cheese cooker (total capacity 25 kg). The screw speed was set to 50 RPM, and the combined ingredients were mixed together for the first minute, with an average temperature of 25°C. Next, 6.72 kg of mixing water was added to the mixture, and mixing was continued at a screw speed of 50 RPM and an average temperature of 25°C. Then, the screw speed was increased to 90 RPM, and cooking was started by direct steam injection. The steam injection rate was kept relatively constant for 3.5 minutes, and then the machine was switched off for another 3.5 minutes. The maximum temperature observed was 68°C. Once the mixture temperature reached 50°C, the screw speed was increased to 150 RPM, and then reduced to 50 RPM after the steam injection was switched off. The calculation of the mixture was based on the assumption that direct steam injection would add an additional 1.75 kg of water to the finished cheese as steam condensate. Therefore, the test mixture should produce approximately 25 kg of melted cheese mixture.

[0170] The molten mixture was collected and introduced into a prepared chill roll, which cooled the mixture to produce a cooled, gelled mozzarella sheet. The cooled mozzarella sheet was rapidly frozen in a low-temperature freezer, and the frozen cheese was subsequently shredded and kept frozen until ready to be baked on pizza.

[0171] Table 1 shows the calculated mozzarella composition and the actual mozzarella composition. [Table 1]

[0172] Frozen shredded mozzarella was tested and evaluated for its functionality by baking it on pizza five days after preparation. First, 300g of frozen IQF mozzarella was placed on a 12-inch (30.5cm) diameter round pizza base that had been prepared in advance with 90g of sauce. The prepared pizza was baked in a standard impinger oven at 250°C for 7 minutes. The functional performance of the mozzarella produced by the novel method met or exceeded the required functionalities of puffiness, melting, fat separation, stretching, and softness during chewing.

[0173] 2. Gelled whey protein particles Gelated whey protein particles were prepared as an emulsion by first mixing 40 parts of WPC solution (20% protein) and 60 parts of high-fat cream (80% fat) at 55°C using a top-of-column stirrer. Next, this mixture was processed for 2 minutes at approximately 50°C at 15,000 RPM using a high-speed mixer (UltraTurrax, IKA Model T25D S2, Global Science, Germany).

[0174] Subsequently, the prepared mixture was preheated in a 55°C water bath for approximately 20 minutes and pumped through a copper coil immersed in the water bath using a peristaltic pump (Easy Load MasterFlex, Model 7518-10, Cole-Palmer Instrument Company, Barrington, IL, USA). The water bath temperature was maintained at 85±1°C so that the 10-second residence time through the coil heated the mixture to a final temperature of approximately 80°C. Before storage at 4°C, the prepared mixture was allowed to cool to room temperature to form gelled whey protein particles.

[0175] Next, using the Rapid Visco Analyser (RVA, Newport Scientific Pty Ltd, Warriewood, NSW, Australia), various high-moisture mozzarella cheeses were produced using gelled whey protein particles, including low-fat curd, high-fat cream, reverse osmosis water, and sodium chloride (NaCl).

[0176] The control or model mozzarella cheese composition consisted of 21% protein, 23% fat, 53% moisture, 1.4% NaCl, 80 mmol / kg calcium, and pH 5.4. The components were weighed and placed in RVA canisters. The total sample size was 30 g, consisting of high-fat cream (approx. 6 g), low-fat curd (approx. 15 g), water (approx. 8.6 g), and NaCl (420 mg). If the test formulation contained gelled whey protein particles, the amounts of all other components were proportionally reduced to maintain equilibrium with emulsion addition.

[0177] Next, a propeller-type agitator was inserted into the RAV canister, and the canister was placed inside the RVA. The temperature was maintained at 25°C for 2 minutes while the mixing speed was continuously increased from 0 to 800 rpm. Then, the temperature was raised from 25°C to 70°C within 2 minutes and held at 70°C for 6 minutes. The sample was removed from the canister, the molten contents were poured onto a sheet of processed cheese packaging film, rolled between appropriate spacers and cooled to produce 2 mm thick slices.

[0178] Table 2 shows the calculated composition and actual final water content of model mozzarella compositions prepared with 0–30 percent volume fraction (Φ) of gelled whey protein particles. [Table 2]

[0179] Cheese samples containing gelled whey protein particles were described by four trained cheese experts as having a consistent texture with good moisture retention capabilities.

[0180] 3. Whey protein gel particles Fresh acidic whey was treated by ultrafiltration to produce a residue in which whey protein constitutes 25% of the total solids. Various whey protein gel particles were prepared by mixing the whey protein concentrate with high-fat cream (79% fat) in ratios of 30:70 (E1), 35:65 (E2), and 40:60 (E3). Each prepared formulation was approximately 100 kg. Next, each mixture was treated separately by mixing with an Ultraturrax at 8000 rpm and 55°C for 10 minutes. The mixtures were homogenized separately at 200 bar and then heated at 85°C for 24 seconds. The heat treatment was carried out using a shell-and-tube heat exchanger, with the product being fed into tubes (coils) in a heating chamber containing steam. The heated mixtures were cooled to room temperature to form gelled whey particles. The particles were then cooled to 4°C for storage before use as an ingredient in making model mozzarella cheese.

[0181] Table 3 shows the compositions of various gelled whey protein particle emulsions. [Table 3]

[0182] Model mozzarella cheese was prepared using a model mixer cooker. The formulations of these cheeses were modifications of a standard formulation, containing approximately 53% moisture, 20-23% protein, and 23% fat. Gelled whey protein particles were typically tested for their ability to retain moisture in the cheese. Adding gelled whey protein particles usually resulted in mozzarella with reduced fat, a slight decrease in protein, and increased moisture content. The amount of gelled whey protein particles added in a particular batch was typically determined by setting the target moisture level. Then, the amounts of other additives were minimally modified, as described in Example 2 above. [Table 4] All of the high-moisture mozzarella cheeses had a pH of 5.4 and a salt content of 1.4%.

[0183] Control 1 was formulated to produce 53% moisture, while Control 2 was formulated to produce 60% moisture as added water. The Control 2 formulation produced a poor-quality cheese with an inconsistent texture and a large amount of free whey. Due to the poor quality, the cheese produced with the Control 2 formulation was withdrawn from testing.

[0184] High-moisture mozzarella cheese was formed into sheets, shredded, and stored at -18°C until use. Two days before use, the shredded material was removed from the freezer and then stored at 4°C. Next, each was sprinkled on pizza for evaluation as described above.

[0185] The evaluation of these pizzas showed no significant differences in appearance or melting properties. The cheese with added emulsion had good texture, mouthfeel, and flavor.

[0186] These examples demonstrate that the use of gelled whey protein particles successfully produced high-moisture mozzarella cheese for pizza applications.

[0187] 4. Comparative Examples Additional tests demonstrating the production of mozzarella and pasta filata cheeses using the composition were compared with cheeses of traditional and alternative compositions. This test set evaluated cheeses produced with the composition of the present invention, cheeses produced with compositions outside the parameters of the present invention, and standard reference cheese samples.

[0188] Exemplary Cheese Test Parameters of the Present Invention The cheese produced in the test to further evaluate the composition that provides the desired functionality was manufactured with the following parameters: a) Moisture content of 60, 63, or 65%, b) Texturized whey protein content of either 0 or 4%, c) Salt content of 1.50, 1.65, or 1.85%, d) The divalent cation content of casein, approximately 35-45 mMol / 100g, and e) Monovalent cation content of casein, approximately 140-190 mMol / 100g.

[0189] The fat-free content (FDM) was kept constant at 47.5%.

number

[0190] Therefore, the absolute cheese fat content changed as needed to maintain FDM in response to changes in moisture / total solids.

[0191] Protein content will be adjusted as needed to complement moisture / total solids, fat, and salt content, taking into account residual lactose and incidental carbohydrates (primarily organic acids and lactic acid, and trace amounts of lactose).

[0192] The divalent cation content was primarily controlled during cheese curd production using procedures that facilitated or limited the removal of divalent cations (mainly Ca and Mg, but also including accidental or trace amounts of Zn and Mn).

[0193] The monovalent cation content was primarily controlled by adjusting the amount of added salt (e.g., sodium chloride or possibly potassium chloride), which involved adjusting the sodium content as needed. Potassium chloride may also be added to adjust the monovalent cation content, but it was not added in these tests. Table 5 shows the calculated compositions of test cheeses illustrating the present invention. These cheeses are identified by the letters A-H, and the changes in the parameters evaluated in each test are described. [Table 5]

[0194] Test parameters of comparative cheese produced with parameters other than those of the present invention The cheeses produced in the comparative tests were evaluated for their composition other than the cation parameters that can be used in the cheese of the present invention to provide the desired functionality. These cheeses were prepared with the following parameters: ●Moisture content of approximately 61.5 ± 0.35%, 62.0%, 63%, and 65%. ● Salt content of approximately 0.8%, 1.25%, or 2.25 / 2.30% ●The divalent cation content of casein ranging from 25 to >50 mMol / 100g, and ● Monovalent cation content of casein: 80 to approximately 125; and >240 mMol / 100g.

[0195] In this case as well, the FDM was kept constant at 47.5%, and the absolute cheese fat content, along with the moisture / total solids content, was adjusted as needed to maintain the FDM. The protein content was adjusted as needed to complement the moisture / total solids, fat, and salt content, taking into account residual milk salts and incidental carbohydrates (primarily organic and lactic acid, and trace amounts of lactose). Finally, none of the comparative samples contained any textured whey protein components.

[0196] In this case as well, the divalent cation content was primarily controlled during cheese curd production using procedures that facilitated or limited the removal of divalent cations (mainly Ca and Mg, but also including trace amounts of Zn and Mn).

[0197] The monovalent cation content was primarily controlled by adjusting the content of added salts (e.g., sodium chloride), which involved adjusting the sodium content as needed. Table 6 shows the calculated compositions of test cheeses illustrating the present invention. These cheeses are identified by A1 and A6, as well as B1-B3 (derived from Examples 1-3 of International Publication Brochure 2003 / 069982). The table shows the compositional variations evaluated in each test. [Table 6]

[0198] standard reference composition Table 7 provides standard mozzarella and related cheese compositions for reference and comparison. Cheeses of these compositions were not produced in these tests. [Table 7] [Table 8]

[0199] Production of Cheese Samples of the Invention and Comparative Examples Receiving and processing milk Raw whole milk was received and separated into cream (approximately 40% fat) and skim milk. Each fraction was pasteurized separately at standard temperatures using a high-temperature, short-time procedure with a plate heat exchanger operated according to standard procedures. The cream was cooled and stored at refrigerated temperatures until use.

[0200] Skim mozzarella cheese preparation The cheese curds for both the present invention and the comparative test were prepared by the method of Johnson et al. (International Publication No. 2003 / 069982A1 pamphlet), but any cheese-making procedure that produces the desired monovalent and divalent cation content is also acceptable. Approximately 1800 L of pasteurized skim milk was transferred to a vat and solidified using Fromase XL-750 microbial coagulant (DSM, Holland). The resulting curd was cut, cooked to separate it from the whey, washed with acidified water (pH 2.6) at a rate of 8.3 L of washing water per kg of curd, and then crushed to produce a low-fat cheese curd base that was a Ca / kg mozzarella curd with a target calcium content of approximately 165 mMol.

[0201] High-fat cream preparation The cream was removed from refrigeration and heated to 50°C using a plate heat exchanger. The prepared cream was processed in a suitable separator to produce a high-fat (or plastic) cream with approximately 80% fat.

[0202] Whey protein gel or textured whey protein preparation Whey protein gels or textured whey protein particles were prepared as described in Emulsion E2 of Example 3. The composition of the finished particles was 39.23% moisture, 52.55% fat, 6.70% total protein, 0.4% casein, 6.3% whey protein / NPN, 1.52% CHO / ash, 0.08% calcium, 0.06% sodium, and 0.01% potassium. The amounts of magnesium, manganese, and zinc in the prepared particles were below detection levels.

[0203] Cheese production All cheeses were produced in a Blentech (Rohnert Park, CA) twin-screw laydown process cheese cooker by combining calculated amounts of skim mozzarella cheese curd, high-fat cream, blended water, and salt (sodium chloride). These ingredients were first mixed together for 10 minutes at a screw speed of 50 rpm and a temperature of approximately 25°C. Next, the screw speed was increased to 90 RPM, and cooking was initiated by direct steam injection, raising the mixture temperature to 50°C over 5 minutes. The screw speed was then increased to 150 RPM, and steam injection was continued for another 5 minutes, raising the mixing temperature to 68°C. Next, steam injection was stopped, and at the final cooking temperature of 68°C, the mixture was mixed first at a screw speed of 150 RPM for 5 minutes, and then at 50 RPM for a final 5 minutes. Direct steam injection was assumed to add additional water as steam condensate, allowing the test mixture to produce approximately 25 kg of melted cheese mixture.

[0204] In the experiment, if a homogeneous and successfully emulsified molten cheese mass free of free water or free whey was produced, the molten mixture was collected and cast onto a cooled chill roll to produce a sheet of cooled gelled mozzarella. The cooled mozzarella sheet was rapidly frozen in a low-temperature freezer, and the frozen cheese was subsequently shredded and stored frozen until ready for use on pizzas.

[0205] result Example of invention: Cheese production Table 8 shows the composition of the test samples of the present invention as determined by standard analytical procedures. All trial cheese formulations of the present invention melted to an acceptable degree in the cooker, producing a strong and stable fat emulsion that bound all fats and a stable casein structure that bound to water or whey. Therefore, all test cheeses of the present invention were successfully cast into cooled sheets, frozen, and shredded for evaluation on pizza. Table 8 shows the composition of the test samples of the present invention as determined by standard analytical procedures. A comparison with the standard sample composition presented in Table 7 shows that the water, monovalent cation, divalent cation, and total cation content differs significantly from the composition of these components in the samples of the present invention. The production of all comparative cheeses failed to produce a completely stable melted formulation. The heated melted samples simultaneously produced large amounts of free milk fat and free whey or free water. The formulations produced in these tests could not be cast as cooled sheets and did not provide a uniform sample for compositional analysis. Therefore, these formulations were immediately discarded. [Table 9]

[0206] Baking analysis on pizza The functionality of the frozen shredded mozzarella was evaluated by baking it on a pizza five days after production using the method described in Example 1. Table 9 shows the pizza baking results of the sample of the present invention, and Table 10 shows the criteria used to evaluate the cheese after pizza baking. [Table 10] [Table 11]

[0207] Flavor is evaluated by focusing on key characteristics and / or detections, including the following: ●Salty flavor, ●Acidity, ●Butter flavor, ● Sharpness of flavor, ● Oxidized taste, ● Fishy smell, and ●The taste of cardboard.

[0208] The functionality of the innovative samples when baked on pizza was mostly within the range of highly acceptable to excellent. The only potential defect observed was the "peeling / excessive swelling" characteristic of sample G. In other respects, the pizza baking test demonstrated superior performance of the innovative samples. In particular, the innovative samples were judged to have excellent spreadability and often possessed the desirable "savory" flavor.

Claims

1. It is pasta filata cheese, A moisture content of at least 55% by weight, With a maximum of 45% by weight of non-fat solids, a) Total divalent cation content of 25-50 mmol of divalent cations / 100 g casein, and b) Total monovalent cation content of 100-250 mM monovalent cations per 100 g casein, and c) Total cation content of 150-300 mM of casein per 100 g Mineral content including Includes, The non-fat solids contain at least 70% by weight of protein, and the protein contains at least 65% by weight of casein. Pasta filata with cheese.

2. The mineral content is further a) Less than 2840 mg of calcium per 100 g of casein, and b) Magnesium less than 145 mg per 100 g casein, c) Less than 16.5 μg of manganese per 100g of casein, d) Less than 13 mg of zinc per 100 g of casein e) Less than 4.5g of sodium per 100g of casein, f) Less than 0.2g of potassium per 100g of casein, g) Less than 4 g of phosphate per 100 g of casein The pasta filata cheese according to claim 1, comprising:

3. The pasta filata cheese according to claim 1 or 2, wherein the ratio of monovalent cations to divalent cations is at least 3.25 parts monovalent cations to 1 part divalent cation (measured as mMol / 100g casein).

4. The pasta filata cheese according to any one of claims 1 to 3, comprising a total monovalent cation of up to 250 mM per 100 g casein, with 175 to 247.5 mM sodium ions / 100 g casein and 2.5 to 75 mM potassium ions / 100 g casein.

5. When used in food, cooked pasta filata cheese, i) Expansion percentage of less than 35% ii) Maximum bulge size score of less than 20 mm, iii) Pizza puffing hunter L scale color value under 50, iv) (FRDC-Fonterra Research and Development Centre) Modified Schreiber melting test with a melting value of 6 or less, v) Free oil content less than 20% of the cheese mass, vi) Extension of less than 50 cm, and vii) Any combination of two or more of the above (i) to (vi) A pasta filata cheese according to any one of claims 1 to 4, exhibiting the characteristics of the aforementioned claim.

6. A method for producing pasta filata cheese according to any one of claims 1 to 5, comprising the following steps: a) i) 65-99% by weight of casein, and ii) Total divalent cation content of 25-75 mmol of divalent cations / 100 g casein, and iii) Total monovalent cation content of 100-250 mM of monovalent cations / 100 g casein, and iv) Total cation content of 150-300 mMol of casein per 100 g, and v) pH 4.9-6 A step of providing a milk protein source, b) A step of producing milk curd by contacting the milk protein source with a coagulant at a temperature of 8 to 50°C, c) A step of mixing at least one lipid component into the curd to produce a mixture, d) A step of heating the mixture at a temperature of 65 to 90°C and mechanically processing it to produce a heated cheese mass, e) The step of processing the heated cheese mass to form a pasta filata cheese product. A method for producing pasta filata cheese, including the process described above.

7. A method for producing pasta filata cheese according to any one of claims 1 to 5, comprising the following steps: a) i) at least 65 to 99% by weight of casein, and ii) Total divalent cation content of 25-75 mmol of divalent cations / 100 g casein, and iii) pH 4.9-6 A step of providing a milk protein source containing, b) A step of producing milk curd by contacting the milk protein source with a coagulant at a temperature of 8 to 50°C, c) Mixing at least one lipid component with the curd to produce a mixture, i) Total monovalent cation content of 100-250 mM monovalent cations / 100 g casein, and ii) Total cation content of 150-300 mM of casein per 100 g The steps include adjusting the monovalent cation content to obtain the desired result, d) A step of heating the mixture at a temperature of 65 to 90°C and mechanically processing it to produce a heated cheese mass, e) The step of processing the heated cheese mass to form a pasta filata cheese product. A method for producing pasta filata cheese, including the process described above.

8. a) i) A step of providing a milk protein source containing at least 65 to 99% by weight of casein and a pH of 4.9 to 6, ii) A step of producing milk curd by contacting the milk protein source with a coagulant at a temperature of 8 to 50°C, iii) A step of mixing at least one lipid component into the card to produce a mixture, iv) A step of heating the mixture at a temperature of 65 to 90°C and mechanically processing it to produce a heated cheese mass, v) The step of processing the heated cheese mass to form the first pasta filata cheese product. A step of providing a first pasta filata cheese product manufactured by processing including, b) A step of determining the monovalent and divalent cation content of the first pasta filata cheese product, c) i) Providing a milk protein source comprising at least 65 to 99% by weight of casein and a pH of 4.9 to 6, ii) A step of producing milk curd by contacting the milk protein source with a coagulant at a temperature of 8 to 50°C, iii) A step of mixing at least one lipid component into the card to produce a mixture, iv) A step of heating the mixture at a temperature of 65 to 90°C and mechanically processing it to produce a heated cheese mass, v) The step of processing the heated cheese mass to form a second pasta filata cheese product. The process includes preparing a second pasta filata cheese product, d) Based on the measurements of the first pasta filata, adjust the monovalent cation content of the curd, the mixture, the cheese mass, or a combination thereof. i) Total divalent cation content of 25-50 mmol of divalent cations / 100 g casein, and ii) Total monovalent cation content of 100-250 mM monovalent cations per 100 g casein, and iii) Total cation content of 150-300 mM of casein per 100g The steps include: producing a pasta filata cheese product having a moisture content of at least 55% by weight; A method for producing pasta filata cheese, including the process described above.

9. The method according to any one of claims 6 to 8, wherein the milk protein source is selected from whole milk, skim milk, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, or any combination of any two or more of the above.

10. The method according to any one of claims 6 to 9, wherein the mineral content of the milk protein source is adjusted by filtration, acid addition, sequestration, or a combination thereof.

11. The method according to claim 10, wherein the filtration includes the step of subjecting the milk protein source to at least one filtration step to produce a protein residue.

12. The method according to claim 11, further comprising the step of contacting the protein residue with a cation ion exchange resin, wherein the counterions in the resin consist of sodium, potassium, or sodium and potassium, and at least 15 to 30% of the divalent cations in the residue are replaced with sodium, potassium, or sodium and potassium.

13. The method according to claim 12, wherein the cation resin is a sodium cation resin.

14. The method according to claim 12 or 13, wherein the remainder is mixed with a further source of milk protein.

15. The method according to any one of claims 12 to 14, wherein the residue is subjected to ultrafiltration or microfiltration or filtration including both ultrafiltration and microfiltration using a dialysis filtration medium consisting of water supplemented with added potassium and / or sodium ions to produce a residue with additional mineral adjustment.

16. The method according to claim 15, wherein the dialysis filtration medium contains a specific amount of dissolved potassium ions.

17. The method according to any one of claims 6 to 16, wherein the monovalent cation is adjusted.

18. The method according to claim 17, wherein the monovalent cation is adjusted in the curd, the mixture, the cheese mass, or a combination thereof.

19. The method according to claim 17 or 18, wherein the monovalent cation is adjusted by the removal of one or more monovalent cations or the addition of one or more monovalent cations.

20. The method according to claim 19, wherein the monovalent cation is adjusted by the addition of NaCl or KCl.

21. The method according to any one of claims 7 to 20, wherein the cation adjustment is a repeating step.

22. The method according to any one of claims 6 to 21, wherein the sodium content in the curd, the mixture, or the curd and the mixture is adjusted to 100 to 250 mM Na / 100g casein.

23. The method according to any one of claims 6 to 22, wherein the milk protein is acidified by the addition of a food-grade acid.

24. The method according to any one of claims 6 to 23, wherein the milk protein is subjected to fermentation acidification through the addition of lactic acid initiating bacteria.

25. The method according to any one of claims 6 to 24, wherein the milk curd is preferably crushed by grinding.

26. The method according to any one of claims 6 to 25, wherein the heated cheese mass is stretched in a mozzarella or pasta filata kneader / stretcher.

27. The method according to any one of claims 6 to 26, wherein the heated cheese mass is shaped and cooled.

28. The method according to any one of claims 6 to 27, wherein the heated cheese mass is placed on a casting device that cools the cheese mass to form a continuous sheet or ribbon.

29. The method according to claim 28, wherein the cast cheese is shredded to produce individual shredded cheese particles.

30. The method according to claim 29, wherein an anti-caking agent is added to the shredded cheese particles.

31. The method according to claim 29 or 30, wherein the shredded cheese particles are immediately frozen as individually quick-frozen (IQF) shredded particles.

32. The method according to any one of claims 6 to 31, wherein the heated cheese mass is placed in a low-temperature extruder, the cheese mass is extruded and cut into shredded pieces, and immediately placed in a freezer.

33. The method according to any one of claims 6 to 32, wherein the pasta filata cheese limits the release (synthesis) and loss of moisture during baking.

34. The method according to claim 31, wherein the pasta filata cheese is in frozen IQF shredded form and can be immediately placed on a pizza without thawing, and the pizza is baked so that the cheese can produce all of the desired functional effects.

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