Method of preparing a pasta filata product

Abstract

The present invention relates to a method of preparing a pasta filata product comprising a vegetable oil as the fat source. In particular, the present invention relates to a method of preparing a pasta filata product where a part of the vegetable oil added to a dairy curd is added as an emulsion between vegetable oil and an aqueous liquid.

Description

[0001] Method of preparing a pasta filata product

[0002] Technical field of the invention

[0003] The present invention relates to a method of preparing a pasta filata product comprising a vegetable oil as the fat source and to the pasta filata product obtainable by the method. In particular, the present invention relates to a method of preparing a pasta filata product where a part of, or all of, the vegetable oil added to a dairy curd is added as an emulsion between vegetable oil and an aqueous liquid.

[0004] Background of the invention

[0005] When preparing a pasta filata product, skim milk is typically used as the starting dairy material. If the product is prepared by a traditional vat process, the skim milk is typically standardized with a fat source (milk fat, such as cream, or a vegetable oil), and then coagulated to form a dairy curd. In this process the whey will contain residual amounts of the fat source not bound in the dairy curd. If a vegetable oil is used, the whey is devaluated.

[0006] When preparing a pasta filata product, skim milk can be used as the starting dairy material. By adding coagulating agents to the skim milk, a dairy curd and whey is obtained where the dairy curd has a low fat content. When processing the curd into for example a pasta filata product, fat can be added. The fat could be milk fat, such as cream, or a vegetable oil. When adding vegetable oil to the curd in the processing of the pasta filata product, it is typically in a fluid form.

[0007] However, when oil is added in liquid form, such as vegetable oil, there is a limitation to how much oil that can be added without the product leaking oil during processing and uneven incorporation of the oil. For example, if a high content of liquid oil is added, the incorporation of oil becomes uneven and will be incorporated in spots on the cheese. This will be observed as small white spots on a slab cut from the product. These limitations can be resolved by adding multiple ingredients to stabilise the product and production. However, addition of such multiple ingredients to stabilise the product have disadvantages.

[0008] Hence, an improved method of preparing a pasta filata product would be advantageous, and in particular a method where vegetable oil is more efficiently incorporated into the pasta filata product would be advantageous, such that leaking of oil is avoided while addition of multiple ingredients to stabilise the product are also avoided.

[0009] Summary of the invention

[0010] Thus, an object of the present invention relates to a method of preparing a pasta filata product where the incorporation of water and oil in the dairy curd during the process of the preparing the pasta filata product is improved. It is also an object of the present invention to increase the uptake of oil into the product and hereby improve process stability and functional properties of the obtained pasta filata product. Further, an object is to increase the stability of the process of making the pasta filata product by ensuring increased oil uptake into the pasta filata product, while avoiding multiple ingredients to stabilise the product. It is an additional object to obtain a pasta filata product that is stable while having a fat content of at least 10% by weight while avoiding oil leak .

[0011] In addition, an object of the present invention relates to a method of preparing a pasta filata product that has a fat content of at least 10% by weight, preferably at least 18% by weight, and is white and uniform in colour distribution without using bleaching agents or colour changing ingredients. The amount of ingredients used to make the product can therefore be kept at a minimum, i.e. the obtained pasta filata product can be commercialized as a clean-label product.

[0012] In known methods of making a pasta filata product by incorporating vegetable oil in liquid form to skim milk curd such that the fat content is about 15-22% by weight, the colour of the obtained pasta filata product will be yellow, yellow-ish and / or green. However, the inventors of the present invention have surprisingly found that if a part of the vegetable oil is added to the curd in the form of an emulsion, the obtained pasta filata product will be more white in appearance. In particular, it is an object of the present invention to provide a method of preparing a pasta filata product that solves the above-mentioned problems of the prior art.

[0013] Thus, one aspect of the invention relates to a method of preparing a pasta filata product, wherein the method comprises the following steps: a) providing a dairy curd, and b) optionally adding vegetable oil to the dairy curd and mixing, wherein the vegetable oil is in the form of a liquid vegetable oil, and c) cooking of the dairy curd mixed with liquid vegetable oil, and d) stopping heating in the cooking step, and e) adding further vegetable oil to the cooked dairy curd of step c) when the cooked dairy curd has a temperature of 72°C or below, and wherein the further vegetable oil is in the form of an emulsion of vegetable oil and aqueous liquid, and wherein the ratio by weight between the vegetable oil and the aqueous liquid is in the range of from 50:50 to 70:30, and f) stretching the dairy curd to form a pasta filata product, wherein the ratio by weight between the vegetable oil added in step b) as liquid vegetable oil and the vegetable oil in the emulsion added in step e) is in the range from 0: 100 to 80:20.

[0014] A further aspect of the invention relates to a pasta filata product obtainable by the method according to the invention.

[0015] Brief description of the figures

[0016] Figure 1A shows the processing of a pasta filata product produced by using 100% liquid vegetable oil and no emulsion. Figure 1A shows that the oil is leaking during processing of the pasta filata product.

[0017] Figure IB shows the processing of a pasta filate product produced using a combination of liquid vegetable oil and an emulsion of vegetable oil and water according to the present invention. Figure IB shows that no oil is leaked. Figure 2 shows the colour difference of a pasta filata product prepared using a traditional vat process (top) where vegetable oil is added before curd formation as compared to using a batch process using 100% liquid vegetable oil and no emulsion (bottom).

[0018] Figure 3 shows the preparation of an oil-in-water emulsion where the ratio between oil and water is 80:20 and therefore has exceeded the limit for creating a stable emulsion. The emulsion has separated into an oil and water phase.

[0019] Figure 4 shows the blister coverage and blister size of different samples of baked pasta filata products.

[0020] Figure 5A-E is shown the colour measured of different samples.

[0021] The present invention will now be described in more detail in the following.

[0022] Detailed description of the invention

[0023] Definitions:

[0024] Prior to discussing the present invention in further details, the following terms and conventions will first be defined:

[0025] In the context of the present invention the term "pasta filata product" refers to a type of cheese analogue that is of the pasta filata type but made with incorporation of vegetable oil instead of dairy fat. The pasta filata product may for example be of the pizza-topping type. In the context of the present invention, the pasta filata product is to be understood as a pasta filata cheese analogue.

[0026] Method:

[0027] The method of preparing a pasta filata product according to the present invention comprises the following steps: a) providing a dairy curd, and b) optionally adding vegetable oil to the dairy curd and mixing, wherein the vegetable oil is in the form of a liquid vegetable oil, and c) cooking of the dairy curd mixed with liquid vegetable oil, and d) stopping heating in the cooking step, and e) adding further vegetable oil to the cooked dairy curd of step c) when the cooked dairy curd has a temperature of 72°C or below, and wherein the further vegetable oil is in the form of an emulsion of vegetable oil and aqueous liquid, wherein the ratio by weight between the vegetable oil and the aqueous liquid is in the range of from 50: 50 to 70: 30, and f) stretching the dairy curd to form a pasta filata product, wherein the ratio by weight between the vegetable oil added in step b) as liquid vegetable oil and the vegetable oil in the emulsion added in step e) is in the range from 0: 100 to 80:20.

[0028] In the context of the present invention, the term "liquid vegetable oil" refers to vegetable oil added directly to the curd and not in an emulsion. The "liquid vegetable oil" does not necessarily have to be in liquid form when applied to the curd but may become liquid when cooking (heating).

[0029] The inventors of the present invention have surprisingly found out that if a part of the vegetable oil added to the dairy curd, such as a skim milk curd, in the preparation of a pasta filata product having a high fat content, such as at least 10% by weight fat, for example pizza cheese analogue, is present in an emulsion, the pasta filata product obtained will be more white in appearance and the functionality when baked will be improved. Further, with the use of an emulsion of vegetable oil and an aqueous liquid, it will be possible to increase the oil uptake in the pasta filata product, because the incorporation of oil in the protein matrix of the curd is improved. The amount of vegetable oil in the obtained pasta filata cheese is at least 10% by weight.

[0030] The improved functionalities of the obtained pasta filata product is for example improved blister size / blister coverage, meltability, and oiliness when baked as well as a uniform colour distribution, no oil specks and colour variation of the solid cheese without adding bleaching agents or colouring changing agents.

[0031] Emulsion:

[0032] The emulsion used to prepare a pasta filata product according to the invention comprises vegetable oil and an aqueous liquid. The ratio by weight between the vegetable oil and the aqueous liquid is in the range of 50: 50 to 70:30.

[0033] It is important to have the correct amount of vegetable oil in the emulsion, because if the content of vegetable oil is too high (above the ratio of 70:30 between vegetable oikaqueous liquid), there is a risk of the obtained pasta filata product will have a be dry surface when baked. If the surface of the baked product is too dry, the blister coverage, size and colour will be increased. The emulsion aids in increasing process stability.

[0034] For example, if only liquid vegetable oil is used (and no emulsion) for preparing the pasta filata product, incorporation of oil is controlled by the amount and intensity of applied shear in the cooker-stretcher process. However, the applied shear needs to be tightly controlled to reach the desired functionality. If the shear level is too high, the pasta filata product will when baked have a very dry surface. On the contrary, if the shear level is low, the pasta filata product will when baked have a high content of oil on the surface of the product and thereby become too oily where the oil will flow off the baked surface when tilted. It is very difficult to control the correct shear to apply when only liquid vegetable oil is used.

[0035] However, the inventors of the present invention have surprisingly found out that addition of an emulsion increases the range of shear to be applied while maintaining good functional properties.

[0036] Furthermore, a too high content of oil in the emulsion results in browning because the oil drops will be bound in the proteins. This will result in poor melting properties and increased browning. However, the oil also protects proteins in the curd such that the proteins do not burn. Hence, it is important to have a ratio between oil and aqueous liquid in the emulsion where enough oil is present to protect the proteins, but also not too much oil such that oil-off and burning occurs.

[0037] In a preferred embodiment, the ratio by weight between the vegetable oil and aqueous liquid is in the range of 55:45 to 65:35 but may preferably also be in the range of 50: 50 to 60:40. The vegetable oil may be any source originating from plants suitable for consumption, and the vegetable oil should not be limited to any type of vegetable oil. However, the vegetable oil is preferably an oil comprising saturated, monounsaturated and unsaturated short, medium and long sized fatty acid chains, i.e., the fatty acid chains in the vegetable oil should preferably in the range from C8 to C24. The term C8 and C24 refers to the length of the fatty acid chain containing 8 and 24 carbon atoms, respectively.

[0038] The vegetable oil can be modified by different methods such as fractionation, hydrogenation or interesterification. The modification can be made by a single method or a combination of two or more of the methods.

[0039] The melting point of the vegetable oil can be in the range from 5°C to 65°C. Preferably, the melting point of the vegetable oil should be in the range of 30°C to 45°C, such as 35°C to 40°C, such as about 35°C.

[0040] For example, the vegetable oil may be selected from the group consisting of palm oil, palm kernel oil, sunflower oil, coconut oil, shea oil, rapeseed oil, soyabean oil, maize oil, and a combination thereof. Most preferably, the vegetable oil is selected from the group consisting of palm oil, palm kernel oil, sunflower oil, rape seed oil or a combination thereof.

[0041] The ratio between vegetable oil and aqueous liquid depends on how the emulsion is prepared. The emulsion can for example be prepared by homogenisation or in a high shear mixer.

[0042] If the emulsion is prepared by homogenisation, the amount of oil in the emulsion is typically lower than if the emulsion is prepared in a high shear mixer. The size of the oil drops in an emulsion made by high shear mixing is typically larger than the oil drops in an emulsion prepared by homogenisation. The larger oil drops in an emulsion made by high shear mixing will result in that the oil drops are more easily released from the protein matrix and therefore more oil can be incorporated in the emulsion. In the context of the present invention, the term "aqueous liquid" refers to a solution comprising or being made of water. The aqueous liquid is not to be seen as a limitation of the present invention and in principle all aqueous liquids suitable to be used in food products may be used. However, preferably, the aqueous solution is water, or a dairy liquid such as skim milk or a dairy reverse osmosis permeate.

[0043] In an embodiment of the present invention, the aqueous liquid used in the emulsion may comprises one or more stabilising agent in an amount of 0.1% to 15% by weight. The stabilising agent may for example be in the form of a protein or a hydrocolloid. The amount of stabilising agent in the aqueous liquid should not be more than 15% by weight because the viscosity then becomes too high.

[0044] If the stabilising agent is a protein, the amount present in the aqueous liquid is preferably 3% to 10% by weight, while hydrocolloid as the stabilising agent may be present in an amount of 0.1% to 15% by weight.

[0045] Since the emulsion comprises aqueous liquid and vegetable oil in a ratio by weight of 30:70 to 50: 50, the amount of stabilising agent in the aqueous liquid should not be more than 15%. Hence, the emulsion comprises in an embodiment of the present invention stabilising agent in an amount of not more than 7.5% by weight. In other words, the emulsion of the present invention comprises comprises stabilising agent in an amount of 7.5% by weight or below.

[0046] The amount of protein as stabilising agent in the aqueous liquid should not be lower than 3% by weight, because an amount of protein of at least 3% by weight is necessary for emulsifying the aqueous phase and the oil phase in the emulsion. However, hydrocolloid may be used as the stabilising agent in amounts as low as 0.1% by weight.

[0047] If the stabilising agent is a protein, it may be any type of protein and hence both vegetable protein and animal protein. The protein used as stabilising agent may both be intact protein or peptides such as for example a protein hydrolysate. In an embodiment of the present invention, the stabilising agent is a whey protein concentrate or a whey protein isolate. However, in another embodiment of the invention the stabilising agent is a whey protein hydrolysate.

[0048] The protein as stabilising agent may be derived from any suitable source. Hence, in an embodiment of the present invention, the stabilising agent comprises protein derived from dairy protein and / or protein from plant material, such as protein from legumes, for example soy protein, pea protein, fava bean.

[0049] If the stabilising agent is a dairy protein, the dairy protein may be any of whey proteins and casein. However, preferably the dairy protein is whey protein.

[0050] The stabilising agent may in an embodiment of the present invention be a hydrocolloid. Examples of hydrocolloids suitable as thickening agents are guar gum, locust bean gum, gum arabic, gum karaya, gum tragacanth, xanthan gum, and starch (modified and native). Other suitable hydrocolloids that however are gelling type hydrocolloids are pectin, carboxy methyl cellulose (cmc), carrageenan, alginate, gelatin, gellan and agar.

[0051] The aqueous liquid may be a solution comprising dissolved stabilising agent (protein and / or hydrocolloid) or may be a ready to use product comprising the stabilising agent. For example, the aqueous liquid may be selected from the group consisting of concentrated liquid dairy product, skim milk, skim milk powder diluted in water, milk powder diluted in water, a milk protein concentrate diluted in water and a vegetable protein diluted in water, a skim milk ultrafiltration retentate, and a micellar casein isolate or concentrate diluted in water. The mentioned examples of aqueous liquids will comprise dairy protein as stabilising agent.

[0052] Preferably, the aqueous liquid is an skim milk ultrafiltration retentate and such skim milk ultrafiltration retentate will comprises concentrated dairy proteins. In the context of the present invention, the term "skim milk ultrafiltration retentate" refers to an ultrafiltration retentate obtained by ultrafiltration of skim milk. In an embodiment of the invention, the emulsion comprises an emulsifier. Adding an emulsifier may reduce or avoid oil-off such that more oil can be incorporated in the emulsion.

[0053] The emulsion may also in other embodiments of the invention comprise flavouring agents. Examples of flavouring agents are minerals. The minerals may for example be sodium chloride, potassium chloride, calcium chloride or other minerals. Most preferably, sodium chloride.

[0054] In an embodiment of the present invention, the ratio by weight between the vegetable oil added in step b) as liquid vegetable oil and the vegetable oil in the emulsion added in step e) is in the range of 0: 100 to 77:23. In another embodiment of the present invention, the ratio by weight between the vegetable oil added in step b) as liquid vegetable oil and the vegetable oil in the emulsion added in step e) is in the range of 39:61 to 77:23, more preferably in the range of 45:55 to 77:23.

[0055] In an embodiment of the present invention, the emulsion is added to the dairy curd after the cooking step c). If the product is heated after adding the emulsion, the emulsion will collapse due to coalescence of the oil droplets. Preferably, the temperature in the cooking step c) is in the range of 58°C to 78°C.

[0056] Further, the emulsion is added in step e) at a temperature of 72°C or below, preferably below 70°C, such as at a temperature of 58°C to 72°C, preferably at a temperature of 58°C to 70°C.

[0057] The cooking and stretching steps c) and f) are typically performed in a cooker. Examples of the cooker is a batch cooker, a screw cooker and continuous cookerstretcher. However, before adding the emulsion in step e), heating in the cooker has been stopped (step d)).

[0058] In an aspect of the invention, the emulsion of vegetable oil and aqueous liquid is added to the curd after the liquid vegetable oil is added to the curd. Preferably, the liquid vegetable oil is added to the curd during the mixing step together with other ingredients. Before the emulsion is added, the heating in the cooking step c) is ended (step d)) such that the temperature of the product in the cooker will slowly decrease. When the temperature is below 72°C, the emulsion can be added.

[0059] The emulsion is mixed into the curd by any type of mixing device such that the emulsion can be incorporated into the protein matrix of the curd.

[0060] In the context of the present invention, the term "curd" refers to a dairy curd, i.e. a skim milk curd, and the term refers to what is typically understood by dairy curd / cheese curd by the skilled person. The curd is the solid material obtained during the process of making cheese where milk is coagulated to obtain curd and whey. Whey is the liquid, the curd is flowing in, and the whey comprises noncoagulated proteins, minerals, lactose and water.

[0061] In the method according to the present invention, the curd has been drained from whey before mixing with liquid vegetable oil in step b) and the cooking in step c).

[0062] The liquid vegetable oil and the emulsion is added to the curd in an amount such that the fat content in the obtained pasta filata product in at least 10% by weight, such as at least 15% by weight, preferably at least 18% by weight and most preferably at least 20% by weight. Further, in an embodiment of the invention, the liquid vegetable oil and the emulsion is added to the curd in an amount such that the fat content in the obtained pasta filata product is in the range of 10% to 30% by weight, preferably in the range of 15% to 28% by weight and more preferably in the range of 18% to 25% by weight.

[0063] Hence, in a preferred embodiment, the method of the present invention is a method of preparing a pasta filata product having a fat content of at least 10% by weight, such as a method of preparing a pasta filata product having a fat content of at least 15% by weight, and preferably a method of preparing a pasta filata product having a fat content of at least 18% by weight.

[0064] Further, the curd is preferably a skim milk curd. The term "skim milk curd" refers in the context of the present invention to curd obtained by coagulating skim milk into curd and whey. Hence, the curd used in the method of preparing a pasta filata product according to the present invention has a low fat content. Fat will be added through the liquid vegetable oil and the emulsion of vegetable oil and aqueous liquid.

[0065] The dairy curd used in the method according to the present invention preferably has a dry matter in the range of 30% to 50% by weight, more preferably in the range of 35% to 45% by weight. Accordingly, the moisture content in the dairy curd should in an embodiment of the invention be in the range of 50% to 65% by weight, preferably 55% to 62% by weight. The moisture content in the dairy curd should not be higher than 70% by weight and preferably not higher that 65%, because a higher moisture content would provide limitations to how much water can be incorporated into the emulsion.

[0066] In the pasta filata product obtained by the method, the moisture content will be in the range of 40% to 60% by weight, such as 45% to 58% by weight.

[0067] Furthermore, the dairy curd provided and to be used in the method of the present invention typically has a content of protein in the range of 80% to 95% by weight of the solid content. Preferably, the protein content in the dairy curd provided will be in the range of 84% to 93% by weight of the solid content, and more preferably in the range of 85% to 90% by weight.

[0068] In a further embodiment of the present invention, the emulsion furthermore comprises one or more emulsifier. The emulsifier may be selected from the group consisting of monoglycerides, diglycerides, polysorbate, polyol esters of fatty acids, carrageenan, guar gum, whey protein hydrolysate and canola oil.

[0069] If the emulsion comprises one or more emulsifier, it is preferably in an amount of 0.005% to 2.0% by weight of the vegetable oil.

[0070] The amount of emulsifier depends on which type of emulsifier is used. For example, the use of lecithin only requires small amounts to emulsify, i.e. about 0.005-0.015% by weight. On the contrary, the use of a whey protein hydrolysate as emulsifier will need about 0.1 to 2.0% by weight to emulsify the emulsion. Further ingredients may be added in the mixing step b) or included in the emulsion added in step e)). Hence, in an embodiment of the invention, one or more further ingredients are added in the cooking step. The further ingredients may for example be one or more of minerals, vitamins, acidifying agents, and flavouring agents.

[0071] Addition of ingredients such as minerals, vitamins, acidifying agents and flavouring agents may be addition of any suitable mineral, vitamin, acidifying agent and flavouring agent, and only serves the purpose of improving nutrient content (minerals, vitamins) or provide flavour or acidity to the obtained pasta filata product. Hence, the method of the present invention should not be limited to the addition of any of these ingredients.

[0072] However, in an embodiment of the invention, the acidifying agent may be one or more selected from the group consisting of citric acid, lactic acid, acetic acid, glucono-delta-lactone, malic acid or other food grade acids.

[0073] Further, in embodiments of the invention, the mineral added may selected from the group consisting of sodium chloride, potassium chloride.

[0074] Pasta filata product:

[0075] In a further aspect, the invention relates to a pasta filata product obtainable by the method according to the invention.

[0076] In an embodiment of the invention, the pasta filata product has a fat content of at least 10% by weight. Preferably, the pasta filata product has a fat content of at least 15% by weight and most preferably, the pasta filata product has a fat content of at least 18% by weight.

[0077] In a further embodiment of the invention, the pasta filata product has a fat content in the range of 10% to 30% by weight, such as a fat content in the range of 15% to 28% by weight, more preferably in the range of 18% to 25% by weight. The pasta filata product is obtained by adding an emulsion of vegetable oil and aqueous liquid to curd and stretching the dairy curd to form a pasta filata product. The ratio by weight between the vegetable oil and the aqueous liquid is in the emulsion in the range from 50:50 to 70:30.

[0078] Liquid vegetable oil may also be present in the pasta filata product.

[0079] Hence, the pasta filata product of the invention comprises a curd, preferably a skim milk curd, vegetable oil and aqueous liquid, where the ratio by weight between the total amount of vegetable oil and aqueous liquid is at least 50:50, preferably a ratio by weight of at least 66:34 and more preferably a ratio by weight of at least 70:30, and even more preferably a ratio by weight of at least 80:20.

[0080] In a further embodiment of the prepsent invention, the pasta filata product comprises a ratio by weight between the total amount of vegetable oil and the aqueous liquid of 50:50 to 85: 15, more preferably a ratio by weight of 66:34 to 83: 17 and most preferably in a ratio by weight of 70:30 to 82: 15.

[0081] The total amount of vegetable oil includes both the vegetable oil in the emulsion and the liquid vegetable oil.

[0082] The pasta filata product has an increased oil uptake while avoiding multiple ingredients to stabilise the product.

[0083] The pasta filata product of the present invention comprises in an embodiment fat in an amount of at least 10% by weight, such as at least 15% by weight and more preferably at least 18% by weight, such as at least 20% by weight. The fat content is essentially vegetable fat.

[0084] In an embodiment of the invention, the pasta filata product comprises a stabilising agent in an amount of 7.5% by weight or below. The stabilising agent may for example be a protein or a hydrocolloid. The type of protein and hydrocolloid has earlier been described in connection with describing the method of the invention. The pasta filata product is white and uniform in colour distribution without comprising any bleaching agents or colour changing ingredients. This is because pasta filata product is prepared by adding vegetable oil in an emulsion.

[0085] It should be noted that embodiments and features described in the context of one of the aspects of the present invention also apply to the other aspects of the invention.

[0086] The invention will now be described in further details in the following non-limiting examples.

[0087] Examples

[0088] Example 1: Analysis of functionality of emulsions made by homogenisation

[0089] 5 different pasta filata products were made having different ratio between the liquid vegetable oil and the vegetable oil in the emulsion.

[0090] The 5 pasta filata products were prepared by providing dairy curd obtained from coagulation of skim milk.

[0091] The emulsion was prepared by homogenisation of palm oil and skim milk ultrafiltration retentate (one sample used water instead of UF retentate) or water. Palm oil was heated to 55-70°C prior to mixing with the aqueous phase.

[0092] Skim milk ultrafiltration (UF) retentate had a protein content between 4.7% and 8% and was mixed with water before heated to a temperature between 55-70°C and mixed in a high shear mixer. The heated palm oil is slowly added during mixing. After the palm oil is added, the mixture is transferred to a standard homogeniser with a pressure set between 20 bar to 50 bar. The final homogenised emulsion is stored in a holding tank with slight agitation to keep the emulsion from coalescing and to keep the emulsion form phase separation.

[0093] The samples prepared by high shear is prepared in a high shear mixer.

[0094] All samples included a stabiliser in the form of a whey protein hydrolysate, (Nutrilac whey protein hydrolysate from Aria Foods Ingredients). Palm oil was added to the curd before cooking and emulsion of skim milk and palm oil was added the dairy curd after cooking. The palm oil and emulsion were added in different amounts (see the table 1 below) functionalities of the pasta filate product was analysed, e.g. oiliness and blister coverage when melting the pasta filata product.

[0095] In table 1 is the content of ingredients and the functional properties of the different samples shown.

[0096] The samples 1-5 was made with the following, and with different ratio of vegetable oil and aqueous liquid in emulsion, and different ratio between liquid vegetable oil and vegetable oil in emulsion (see table 1): Sample 1: palm oil, skim milk UF retentate and WPH Sample 2: palm oil and WPH Sample 3: palm oil and WPH (no emulsion) Sample 4: palm oil, skim milk UF retentate and WPH Sample 5: palm oil, skim milk UF retentate and WPH

[0097] The blister coverage should preferably be 50% or lower. A blister coverage of 30% is good, while a blister coverage of 40% is less good and 50% is even less good, but however acceptable. A blister coverage above 50% is not good and rated as high. See also figure 4A-E, where figure 4A shows a blister coverage of less than 20%, figure 4B shows a blister coverage of 20-30%, figure 4C shows a blister coverage of 30-50%, figure 4D shows a blister coverage of 50-60%, and figure 4E shows a blister coverage above 60%.

[0098] The oiliness is assessed as good if there is an even sheen over the baked surface. Some minor areas of slight pools, but no heavy coating or run-off. The oiliness is not acceptable if the baked surface is dry or there are noticeable collections of oil pools that will run off the edge when tilted.

[0099] The colour is measured using a Minolta (Chroma Meter CR-400). The device is calibrated before analysis of the products using a standard white plate. The L-, a- and b-values of the white plate must be with in a specific reference interval. The values represent three colour components: L*: From black to white; a*: From green to red; b*: From blue to yellow. The colour of the sample is measured in 10 different spots on the surface of a product slab. The average of L-, a- and b- values is calculated.

[0100] In figure 5A-E is shown the colour measured of different samples.

[0101] Figure 5A shows a sample having a L*- / a*- / b*-value of 88.57 / -0.68 / 14.13. The colour is light, pale yellow and found good / acceptable.

[0102] Figure 5B shows a sample having a L*- / a*- / b*-value of 82.20 / -4.36 / 14.59. The colour is also light, pale yellow and found good / acceptable.

[0103] Figure 5C shows a sample having a L*- / a*- / b*-value of 80.72 / -4.21 / 14.27. The colour is not as pale yellow as in figure 5A and 5B, but is still found acceptable. Figure 5D shows a sample having a L*- / a*- / b*-value of 78.78 / -4.38 / 13.85. The colour is yellow, not pale, white spots are beginning to be seen and the colour is found not acceptable.

[0104] Figure 5E shows a sample having a L*- / a*- / b*-value of 74.99 / -4.66 / 13.95. The colour is dark yellow, white spots are clearly visible and the colour is found not acceptable.

[0105] In table 1 below is the content of ingredients and the functional properties of the different samples shown.

[0106]

[0107] Hence, table 1 shows that a pasta filate product made without an emulsion does not have an acceptable colour.

[0108] Further, from table 1 it can be calculated that the ratio by weight between the total amount of vegetable oil and the aqueous liquid (curd not included) in the pasta filata product of sample 1 is 81.3: 18.7, in sample 2 is the ratio by weight 82: 18, in sample 4 is the ratio by weight 71.4:28.6 and in sample 5 is the ratio by weight 66: 34.

[0109] The total amount of vegetable oil includes both the vegetable oil in the emulsion and the liquid vegetable oil.

[0110] In addition, the pasta filata product prepared without an emulsion will leak oil. In figure 1A is shown a pasta filata product prepared without an emulsion and figure 1A shows that the pasta filata without emulsion leaks oil. On the contrary, figure IB shows a pasta filata product prepared with an emulsion having no oil leak.

[0111] In figure 2A is shown a pasta filata product where the oil is evenly distributed in the cheese, while figure 2B shows a pasta filata product where the oil is not properly incorporated, and small white spots can be observed.

[0112] A further sample 6 was also prepared (not shown in table 1) where an oil-in-water emulsion was prepared having a ratio between oil and water of 80:20. A picture of this emulsion is shown in figure 3. However, figure 3 shows that the amount of oil in the emulsion has exceeded the limit for creating a stable emulsion. The emulsion has separated into an oil and water phase.

Claims

Claims1. A method of preparing a pasta filata product, wherein the method comprises the following steps: a) providing a dairy curd, and b) optionally adding vegetable oil to the dairy curd and mixing, wherein the vegetable oil is in the form of a liquid vegetable oil, and c) cooking of the dairy curd mixed with liquid vegetable oil, and d) stopping heating in the cooking step, and e) adding further vegetable oil to the cooked dairy curd of step c) when the cooked dairy curd has a temperature of 72°C or below, and wherein the further vegetable oil is in the form an emulsion of vegetable oil and aqueous liquid, and wherein the ratio by weight between the vegetable oil and the aqueous liquid is in the range from 50:50 to 70:30, and f) stretching the dairy curd to form a pasta filata product, wherein the ratio by weight between the vegetable oil added in step b) as liquid vegetable oil and the vegetable oil in the emulsion added in step e) is in the range of from 0: 100 to 80:20.

2. The method according to claim 1, wherein the emulsion has a ratio by weight between vegetable oil and aqueous liquid in the range of 55:45 to 65:35.

3. The method according to any of the claims 1 or 2, wherein the vegetable oil is selected from the group consisting of palm oil, palm kernel oil, sunflower oil, coconut oil and shea butter, rapeseed oil, or a combination thereof.

4. The method according to any of the claims 1 to 3, wherein the aqueous liquid comprises one or more stabilising agent in an amount in the range of 0.1% to 15% by weight.

5. The method according to any of the claims 1 to 4, wherein the aqueous liquid is selected from the group consisting of concentrated liquid dairy product, skim milk, skim milk powder diluted in water, milk powder diluted in water, a milk protein concentrate diluted in water and a vegetable protein diluted in water6. The method according to any of the claims 1 to 5, wherein the emulsion is added in step e) at a temperature of 72°C or less.

7. The method according to any of the claims 1 to 6, wherein the dairy curd provided has a solid content in the range of 30% to 50% by weight.

8. The method according to any of the claims 1 to 7, wherein the dairy curds provided have a content of protein in the range of 80 to 95% by weight of the solid content.

9. The method according to any of the claim 1 to 8, wherein the emulsion furthermore comprises an emulsifier.

10. The method according to claim 9, wherein the emulsion comprises emulsifier in the range of 0.005% to 2.0% by weight11. The method according to any of the claims 1 to 10, wherein the emulsion is prepared by homogenisation or by high shear mixing of the vegetable oil and aqueous liquid.

12. A pasta filata product obtainable by the method according to any of the claims 1 to 11.

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