NATURAL FIBER-BASED POWDER MIXTURE USED IN CHEESE AGING.

Abstract

The invention relates to a plant fiber-based powder mixture and its application method, which enables natural ripening of Kashar and similar semi-hard cheeses without the use of chemical preservatives, preventing mold growth, rind formation, and texture deterioration during the ripening process. The invention involves mixing fiber powders such as sugar beet pulp (to balance humidity), black carrot pulp (to suppress microbial growth), apricot pulp (to reduce water activity), apple pulp (to maintain pH balance), wheat bran (to ensure air permeability), and oat bran (to regulate moisture transfer) in specific proportions. The cheeses are then baked at 75-100°C, and ripened in this fiber medium at temperatures of 4-25°C and 60-95% relative humidity. This results in balanced water activity, a slow decrease in pH, inhibition of mold growth, and the achievement of homogeneous color and texture.

Description

NATURAL FIBER-BASED POWDER MIXTURE USED IN CHEESE AGING. Technical Area The invention is a water-based solution that prevents mold growth and surface deterioration during ripening. plant fiber that balances its activity and eliminates the need for chemical preservatives obtained by mixing the powders of sugar beet, carrot, apricot in specific proportions, powders obtained from natural sources such as apple, peach, wheat and oat bran By being brought into contact with the cheese, it provides a natural and hygienic ripening environment. food technology, and particularly dairy processing, in cheese ripening. This relates to the natural fiber-based powder mixture used. The Invention's Infrastructure Cheese ripening is a process in dairy technology that affects the taste, aroma, texture, and shelf life of the product. This is one of the most critical stages determining its shelf life, especially for semi-hard cheeses like cheddar. The ripening process in cheeses involves moisture loss, microbial growth, and oxidative reactions. and numerous biochemical factors, such as enzymatic transformations, are acting simultaneously It is a complex process. One of the most common problems encountered in this process is cheese. mold growth on the surface and the resulting changes in taste, color, and texture. These are the spoilage issues. In traditional production methods, cheeses are usually stored on wooden shelves. It is matured by being kept under specific temperature and humidity conditions. However, in this method, Mold develops due to the constant contact of the cheese surface with air and microorganisms. Its development becomes inevitable. In addition, a crust forms on the surface. This formation disrupts the moisture balance in the inner parts of the cheese, and this... It negatively affects the homogeneity of maturation. Mold inhibitors are used to reduce these problems in current industrial applications. or biological agents are used. However, the Turkish Food Codex and international regulations... According to regulations, these substances can be applied to the surface of cheese in limited quantities and It is essential that the product does not penetrate deeper than 0.5 cm. This is something manufacturers frequently check. This necessitates applying surface treatments at intervals, which leads to increased labor costs. 1. This also leads to undesirable consequences such as preservative accumulation. Especially The concentration of chemical mold inhibitors in the rind of cheese is a concern for the consumer. This poses a food safety risk. Long-term use of chemical preservatives... This can negatively affect the natural aroma and sensory characteristics of the product. Some producers treat cheeses in order to control mold growth and moisture balance. They have turned to the method of ripening underground. This method is particularly used for tulum cheese. It is used in some traditional varieties, such as those mentioned. However, ripening underground is also important. It poses significant hygienic risks. The microbial content of the soil must be controlled. Because this process is not possible, the surface of the cheese comes into contact with harmful microorganisms, and this This situation negatively affects product safety and standardization. In addition, it affects the soil. The embedding method is not suitable for industrial-scale production and control; each This leads to different results in the production batch. Vacuum drying systems or controlled humidity used in modern cheese production These systems dry rooms by only removing moisture from the surface; however, this process... When left for a long time, a thick crust forms on the outer surface of the cheese. This condition This makes it difficult for the water inside to escape and causes textural hardening. This is the reason. The difference in moisture content between the surface and the interior causes both physical problems in the product. This also disrupts its microbiological stability. Therefore, the methods in current techniques, insufficient to manage the maturation process in a homogeneous, safe and natural way. It remains. The invention of a natural fiber-based powder blend used in cheese ripening addresses these shortcomings. It was developed to eliminate this problem. The invention involves embedding the material around or inside the cheese. a plant-based and chemical-free product that allows for maturation The system offers a range of fiber powders used in the invention, which have both high water retention capacity and It is obtained from non-sticky fiber sources. This allows the cheese to... Moisture seeping from the surface is absorbed by the fiber structure; however, the physical form of the fibers... It balances the water without sticking to the surface of the cheese. Thus, water does not accumulate on the surface. and microbial growth is prevented. The preferred fiber sources in this invention are sugar beet pulp, black and orange carrots. These include apricot, apple, and peach pulps, as well as wheat and oat bran powders. The two raw materials, in addition to having a high fiber content, are low in sugar and protein. Due to their ratios, they do not create a suitable environment for microbial growth. Furthermore, these Most of the fibers are insoluble in water; this means they can be re-dried and reused. This feature enables them to be used. This makes the invention economical and This ensures a sustainable solution. The selection and mixing ratios of plant fiber powders affect the ripening of Kashar cheese. It has been determined to perform optimally throughout the process. Sugar beet Carrot pulp balances the ambient humidity with its high water retention capacity. They provide antioxidant effects. Apricot, apple, and peach pulps are high in fiber. By increasing its volume, it helps to absorb excess water in the environment. Wheat and oats. Bran powders, with their porous structure, maintain air permeability and the surface of the cheese It allows the cheese to breathe naturally. Thus, it is used as a natural remedy in cheese ripening. Thanks to the fiber-based powder mixture invention, the outer surface of the cheese maintains its moisture balance while the inside... Its structure is maturing in a controlled manner. In current techniques, mold prevention in cheese ripening environments is generally achieved through surface treatment. This is achieved through coatings or protective spray applications. However, this These methods only protect the outer layer of the product and ensure homogeneous ripening. This does not support the invention. In this invention, however, the cheese is embedded directly into a fiber-based medium. Environmental humidity is controlled through natural means. This approach ensures both... This eliminates the need for chemical intervention and also leaves a natural appearance on the product surface. It creates a barrier effect. In addition, the neutral taste and odor profile of the fibers makes the cheese... It does not affect its organoleptic properties. Another invention of a natural fiber-based powder mixture used in cheese ripening. Its main advantage is that it provides a recyclable and environmentally friendly production cycle. The fiber powders used are generally from the fruit juice, jam, or vegetable processing industry. It is obtained by utilizing the waste pulp that is produced. In this way, it both food It reduces the amount of waste in the industry and is also a low-cost raw material. The source is used. After the fiber blends are used, they are dried again. It can be reused or used as organic fertilizer. In this respect, too... The invention is an innovative solution aligned with the circular economy and zero-waste approach. It offers. 3 The invention also has industrial applicability. Fiber blends, industrial. They can be easily integrated into production lines. Mixed powders, maturing tanks or spread under the trays or directly around the blocks of cheese It can be refilled and used. After production, it can be easily cleaned. It does not pose a risk of adhesion or contamination. It is also low-cost. And because it offers a solution that does not require energy, it is suitable for large-scale production operations. It reduces costs. The invention of a natural fiber-based powder mixture used in cheese ripening is available. by eliminating all the disadvantages of the techniques, it is natural, safe, economical and It offers a sustainable cheese ripening method. Without chemical preservatives. It is an alternative, it enhances food safety and is compatible with industrial production. In this respect, the invention constitutes a significant innovation in food technology. Furthermore... Because all the fiber blends used are of natural origin, they protect consumer health. and also provides a production approach that complies with environmental sustainability principles. Disclosure of the Invention This detailed explanation describes a natural fiber-based powder mixture used in cheese ripening. It is related to and is solely for the purpose of better understanding the subject, and in no way... It is explained in a way that will not create a limiting effect. The invention in question; • It quickly absorbs water, balancing the ambient humidity and preventing pooling, 10%– sugar beet pulp powder in percentage, • High antioxidant capacity, suppresses microbial growth and reduces color 10–20% black carrot pulp powder that maintains its stability. • Thanks to its beta-carotene content, it reduces oxidative spoilage and improves the cheese's performance. 10–15% orange carrot pulp powder that retains its natural yellow hue. • High insoluble fiber content reduces water activity and the inner layer of cheese supporting homogeneous ripening in its texture, 5–10% apricot pulp powder, 4. • Controlled decrease in pH balance thanks to its organic acid and pectin content. 5–10% apple pulp, which provides and maintains acid balance on the surface dust, • supporting the sensory integrity of the product with its aromatic components, and 5–10% peach pulp powder, which provides a soft drying surface. • The cheese's porous structure allows it to breathe naturally while maintaining air permeability. 1–5% wheat bran powder to support the process, • High water retention capacity, balances ambient humidity for a long time, and fiber 5–10% oat bran powder to add volume to the mixture It includes. Method for preparing the natural fiber-based powder mixture used in cheese ripening; • preparation of fiber sources,  raw material sources used (sugar beet pulp, black and orange carrot pulp, apricot, apple, and peach pulp, wheat, and oat pulp (by removing the dandruff) and freeing it from foreign substances,  The cleaned pulp is spread on food-grade stainless steel surfaces and left for 45– Drying at 55°C for 6–8 hours.  the moisture content of the dried pulp must fall below 20% ensuring,  dried pulp is processed using a hammer mill or blade grinder Reduction to a particle size of 0.1–2.0 mm,  Separate packaging of the obtained fiber powders or mixing Prepared by weighing according to the formulation, • creation of a fiber blend;  The prepared fiber powders are weighed in the proportions specified above and homogenized. mixing in order to obtain a mixture,  Mixing process in stainless steel drum mixers or double In winged mixers, it should be done at low speed for 20-30 minutes.  After the mixing is complete, the fibers must be completely free of microbial load. for purification purposes at a temperature of 75–100°C for 30–60 minutes baking,  The maximum moisture content of the mixture during the baking process is 20%. ensuring that it does not pass through  Cooling the baked fiber mixture to room temperature and airing it out They should be stored in airtight containers. • Use of fiber mixture in cheese ripening,  before ripening of cheese blocks or wheels preparation and cleaning of surfaces,  the fiber mixture to be placed in ripening trays or spreading it in a layer 5–10 cm thick on the tanks,  The cheeses are embedded within this fiber layer, and their tops are also... completely covered with the same mixture,  Maturation process at a temperature range of 4–25°C and a relative humidity range of 60–95%. to be done,  Depending on the type of cheese and the desired level of ripening, 1–360 soaking in a fiber mixture throughout the day,  Daily or weekly checks of cheeses during the ripening period The fiber mixture is then turned over at specified time intervals to remix it. buried inside,  The fibers are sterilized by baking so that they can be reused when needed. bringing,  Before use, reheat at a minimum of 75°C to reduce the risk of contamination. baking process, • evaluation of the effects of ripening conditions,  The fiber mixture balances the ambient humidity and removes water from the cheese surface. preventing accumulation,  With a moisture retention capacity of 100–1000% in the fibers, it leaves a residue on the cheese surface. Preventing pooling of water,  homogeneous distribution of water activity (aw) in the interior of the cheese ensuring,  Sensory balance in texture firmness, color and taste parameters ensuring its protection,  Chemical preservative by preventing mold growth in the fiber medium its use becoming unnecessary, 6  ensuring a slower decrease in pH during the ripening process and achieving gradual, homogeneous maturation,  In the resulting cheeses, moisture accumulation occurs, especially in the middle sections, and pH... preventing imbalance, ensuring color and texture homogeneity on the surface. ensuring. • checking the final product,  After the ripening process is complete, the cheeses are separated from the fiber medium. removal,  if there is adhesion, deformation or discoloration on the surface checking that it is not present,  The fiber blend is re-baked in other production cycles ensuring its use,  Microbial load, water activity, pH, moisture content, and color of the obtained products Analysis in terms of homogeneity and textural properties,  As a result of these analyses, the method is natural, safe and sustainable. Verification of the cheese ripening method: process steps It includes. All technical and other specifications mentioned in each request are followed by a reference number. This reference number is provided solely to facilitate understanding of the requests. They have been used, therefore this reference number is for illustrative purposes only. It should not be assumed that the scope of the element indicated is limited. A technical expert can assess the novelty of the invention and similar structures. by using and / or demonstrating this structure in the relevant technique It is clear that this can be applied to other fields with similar purposes. Therefore, such a It is also obvious that these structures will lack the criterion of surpassing innovation. 7

Claims

1. The invention relates to a natural fiber-based powder mixture used in cheese ripening. Its characteristic is; • It quickly absorbs water, balancing the ambient humidity and preventing pooling, 10%– sugar beet pulp powder in percentage, • High antioxidant capacity, suppresses microbial growth and reduces color 10–20% black carrot pulp powder that maintains its stability. • Thanks to its beta-carotene content, it reduces oxidative spoilage and improves the cheese's performance. 10–15% orange carrot pulp powder that retains its natural yellow hue. • High insoluble fiber content reduces water activity and the inner layer of cheese supporting homogeneous ripening in its texture, 5–10% apricot pulp powder, • Controlled decrease in pH balance thanks to its organic acid and pectin content. 5–10% apple pulp, which provides and maintains acid balance on the surface dust, • supporting the sensory integrity of the product with its aromatic components, and 5–10% peach pulp powder, which provides a soft drying surface. • The cheese's porous structure allows it to breathe naturally while maintaining air permeability. 1–5% wheat bran powder to support the process, • High water retention capacity, balances ambient humidity for a long time, and fiber 5–10% oat bran powder to add volume to the mixture It includes.

2. The invention relates to a natural fiber-based powder mixture used in cheese ripening. It relates to the preparation method and its characteristic is; • preparation of fiber sources,  raw material sources used (sugar beet pulp, black and orange carrot pulp, apricot, apple, and peach pulp, wheat, and oat pulp (by removing the dandruff) and freeing it from foreign substances, 8  The cleaned pulp is spread on food-grade stainless steel surfaces and left for 45– Drying at 55°C for 6–8 hours.  the moisture content of the dried pulp must fall below 20% ensuring,  dried pulp is processed using a hammer mill or blade grinder Reduction to a particle size of 0.1–2.0 mm,  Separate packaging of the obtained fiber powders or mixing Prepared by weighing according to the formulation, • creation of a fiber blend;  The prepared fiber powders are weighed in the proportions specified above and homogenized. mixing in order to obtain a mixture,  Mixing process in stainless steel drum mixers or double In winged mixers, it should be done at low speed for 20-30 minutes.  After the mixing is complete, the fibers must be completely free of microbial load. for purification purposes at a temperature of 75–100°C for 30–60 minutes baking,  The maximum moisture content of the mixture during the baking process is 20%. ensuring that it does not pass through  Cooling the baked fiber mixture to room temperature and airing it out This includes the steps involved in storing them in airtight containers.

3. Natural fiber-based powder used in cheese ripening in accordance with Claim 2. This relates to the method of using the mixture in cheese ripening, and its characteristic feature is; • Preparing the cheese blocks or wheels before ripening and cleaning of their surfaces, • the fiber mixture to be placed in ripening trays or spreading it in a layer 5–10 cm thick on the tanks, • the cheeses are embedded within this fiber layer, and the top parts are also completely covered with the same mixture, • ripening process at a temperature range of 4–25°C and a relative humidity range of 60–95%. to be done, • 1–360 depending on the type of cheese and the desired level of ripening. soaking in a fiber mixture throughout the day, 9. Daily or weekly checks of cheeses during the ripening period. then turned over at specified time intervals and returned to the fiber mixture. burial, • The fibers are sterilized by baking so that they can be reused if needed. bringing, • Before use, reheat at a minimum of 75°C to reduce the risk of contamination. baking process, • evaluation of the effects of ripening conditions,  The fiber mixture balances the ambient humidity and removes water from the cheese surface. preventing accumulation,  With a moisture retention capacity of 100–1000% in the fibers, it leaves a residue on the cheese surface. Preventing pooling of water,  homogeneous distribution of water activity (aw) in the interior of the cheese ensuring,  Sensory balance in texture firmness, color and taste parameters ensuring its protection,  Chemical preservative by preventing mold growth in the fiber medium its use becoming unnecessary,  Ensuring a slower decrease in pH during the ripening process and achieving gradual, homogeneous maturation,  In the resulting cheeses, moisture accumulation occurs, especially in the middle sections, and pH... preventing imbalance, ensuring color and texture homogeneity on the surface. ensuring, • checking the final product,  After the ripening process is complete, the cheeses are separated from the fiber medium. removal,  if there is adhesion, deformation or discoloration on the surface checking that it is not present,  The fiber blend is re-baked in other production cycles ensuring its use,  Microbial load, water activity, pH, moisture content, and color of the obtained products Analysis in terms of homogeneity and textural properties,  As a result of these analyses, the method is natural, safe and sustainable. Verification of the cheese ripening method: process steps It includes. 11