Drinkable cheese with SOYA drink additive

Abstract

The present invention relates to a method for obtaining a drinkable cheese from a mixture of vegetable (soya drink) and animal (cow, sheep, buffalo, goat milk, etc.) milk and to a drinkable cheese obtained accordingly. According to the invention, a drinkable cheese with high viscosity and low water release (syneresis) can be produced.

Description

[0001] DRINKABLE CHEESE WITH SOYA DRINK ADDITIVE

[0002] Technical Field

[0003] This invention relates to a method for obtaining drinkable cheese from a mixture of plantbased (soya drink) and animal-based (cow, sheep, buffalo, goat milk, etc.) milk and the drinkable cheese obtained through this method.

[0004] Previous Technique

[0005] Document W02016050844A1 describes a high-viscosity fluid cheese obtained using plant-based products and its production method.

[0006] Document WO2017167581 Al describes a liquid cheese containing blue cheese, fresh cheese, and vegetable oil and its production method.

[0007] Objectives and Brief Description of the Invention

[0008] This invention aims to develop a method for obtaining drinkable cheese from a mixture of plant-based (soya drink) and animal-based (cow, sheep, buffalo, goat milk, etc.) milk and create a drinkable cheese produced using this method.

[0009] Another purpose of this invention is to develop a drinkable cheese with high viscosity and low water release (syneresis).

[0010] The drinkable cheese developed with the invention, designed from a mixture of plantbased (soya drink) and animal-based (cow, sheep, buffalo, goat milk, etc.) milk, can be consumed by individuals of all age groups. It is a dairy product specifically designed for consumers who have lactose intolerance, show an inclination towards plant-based diets without fully adopting veganism, prefer plant-based milk products free of gluten and caffeine, want to benefit from both animal and plant-based proteins simultaneously, require liquid foods due to difficulty consuming solid products contrary to regular eating habits, or are simply interested in such products.

[0011] Detailed Description of the Invention The method subject to the invention, which enables the production of drinkable cheese using a mixture of plant-based and animal-based milk, fundamentally comprises the following steps: inoculation of pasteurised animal milk, holding inoculated animal milk for acidity development, inoculation of pasteurised soya drink, holding the inoculated soya drink for acidity development,

[0012] Mixing the soya drink, which has a pH range of 5.8-6.3 and makes up 25-75% of the milk composition, with animal milk, which has a pH range of 5.5-6.3 and makes up 25-75% of the composition. coagulating the milk mixture, cutting the resulting curd, draining the cut curd, pressing the curd.

[0013] Before inoculation, the following processing steps are applied:

[0014] Pasteurising the animal milk,

[0015] Cooling the pasteurised animal milk,

[0016] Pasteurising the soya drink,

[0017] Cooling the pasteurised soya drink.

[0018] The pasteurisation of animal milk can be carried out at 63-65°C for 30 minutes or at 72- 74°C for 15 seconds, while the pasteurisation of the soya drink can be done at 80-85°C for 15 minutes or at 92-95°C for 15 seconds.

[0019] The inoculation of cow's milk and soya drink can be carried out using probiotic bacteria, proteolytic bacteria selected from lactic acid bacteria, and some cheese cultures.

[0020] Inoculation of animal milk is carried out at 30-45 °C and a pH range of 5.8 to 6.3 with 1- 5%, preferably 3% by weight per unit volume of Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Lactobacillus lactis, Lactobacillus cremoris or a mixture thereof. The inoculated animal milk is kept for 4-10 hours until it reaches a selected pH value between 5.8 and 6.3.

[0021] Inoculation of soya drink is carried out at 30-45 °C and pH between 5.5 and 6.3 with 1-5%, preferably 3%, by weight per unit volume of Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Lactobacillus cremoris or a mixture thereof.

[0022] The inoculated soya drink is kept for 4-10 hours until it reaches a selected pH value between 5.5 and 6.3.

[0023] The milk mixture is coagulated with rennet and calcium sulfate (CaSO4) or rennet and magnesium sulfate (MgSO4) or rennet and glucono delta-lactone. While rennet ensures the enzymatic coagulation of animal milk-derived components, calcium sulfate, magnesium sulfate, or glucono delta-lactone facilitates the coagulation of soya drink-derived components. The calcium sulfate used can be in the form of CaSO4-2H2O.

[0024] CaSO4-2H2O is used at a concentration of 0.5-1% by weight per unit volume, preferably at 0.7%. The amount of rennet is determined based on the coagulating strength of the cow's milk used. During coagulation, the milk mixture is kept for 45-60 minutes within a temperature range of 30-45°C.

[0025] Afterwards, the curd is cut and salted. Preferably, dry salting is applied. Salt is added and mixed to obtain a 15-30 g / L cheese milk mixture. Then, after resting for about 1 hour at 35-45°C, the draining process is carried out.

[0026] After the curd is cut, it is drained to remove the serum. The draining process can be done using a cheesecloth or centrifugal filters. After draining, the cut curd undergoes pressing or centrifugation. This process can continue for a duration of 4-6 hours.

[0027] In a preferred application of the invention, the cheese obtained after draining is homogenised. This process, carried out using a homogeniser, reduces the size of protein and fat globules, resulting in a better emulsion structure. As a result, the product's viscosity is increased, and water loss (syneresis) is reduced.

[0028] With its curd and serum separated, the preferably homogenised drinkable cheese is cooled to a storage temperature in the range of 2-10°C. The drinkable cheese can be packaged using different methods, such as pasteurised bottle filling, pasteurised carton filling, glass bottle filling, or polyethylene packaging, and can be stored for up to 45 days within this temperature range.

[0029] Within the scope of the invention subject to the application, milk is mixed to contain at least 25-75% by weight of inoculated soya drink so that the cheese obtained by straining the curd is of drinkable quality.

Claims

CLAIMS1. It is a method that enables the production of a drinkable cheese and is characterised by the following steps: inoculation of pasteurised animal milk, holding inoculated animal milk for acidity development, inoculation of pasteurised soya drink, holding the inoculated soya drink for acidity development, mixing the milks so that they contain at least 25-75% by weight of inoculated soya drink, coagulating the milk mixture, cutting the resulting curd, draining the cut curd, pressing the curd.

2. A method as in claim 1, characterised in that the inoculation of the animal milk is carried out with Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Lactobacillus cremoris or a mixture thereof.

3. A method as in claim 2, characterised in that the bacteria are added at a rate of 1- 5% by weight per unit volume.

4. A method as in claim 1, characterised in that the inoculation of the soya beverage is carried out with Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Lactobacillus cremoris or a mixture thereof.

5. A method as in claim 4, characterised in that the bacteria are added at a rate of 1- 5% by weight per unit volume.

6. A method as in claim 1, characterised in that the animal milk is pasteurised at 63-65 °C for 30 minutes or 72-74 °C for 15 seconds, and the soya drink is pasteurised at 80-85 °C for 15 minutes or 92-95 °C for 15 seconds.

7. A method as in claim 1, characterised in that the milk mixture is coagulated with rennet and calcium sulphate (CaSO4), with rennet and magnesium sulphate (MgSO4) or with rennet and glucano delta lactone.