Brine-Matured Cheese Texture via Two-Step Homogenization
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Solution Overview
Problem
Current methods for producing brine-matured, soft white cheeses enriched with cholesterol-lowering agents like plant sterols and stanols often result in inferior texture and sensory attributes compared to traditional cheeses, requiring additional ingredients like emulsifiers and antioxidants to compensate for undesirable effects.
Innovation Solution
A two-step method involving the homogenization of skimmed milk with cholesterol-lowering agents and the incorporation of partially skimmed milk without homogenization, which maintains the natural structure of milk fat globules and proteins, resulting in a cheese with superior texture and sensory attributes similar to full-fat feta cheese.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cholesterol-lowering agents are incorporated into brine-matured soft white cheese, then health benefits are improved, but texture and sensory attributes deteriorate
Solution Approach 1:
The patent applies parameter changes by carefully controlling the concentration of cholesterol-lowering agents (plant sterols and/or stanols) at 2-4 wt% in the final cheese product, and by controlling the fat content at 12-20% to achieve both health benefits and acceptable texture. This optimization of parameters resolves the contradiction between health functionality and sensory quality
Solution Approach 2:
The patent uses composite materials by combining plant sterols and/or stanols with milk fat globules and proteins to create a unified cheese matrix. The cholesterol-lowering agents are incorporated as fine particles distributed throughout the cheese curd, forming a composite structure that maintains both health functionality and natural cheese texture without requiring additional emulsifiers
2Stability of the object's composition
If additional ingredients like emulsifiers and antioxidants are added to compensate for undesirable effects, then texture stability is improved, but product complexity increases
Solution Approach 1:
The patent applies self-service by utilizing the natural properties of milk components (caseins and milk fat globules) to stabilize the cheese texture and prevent oxidation. The milk proteins and fats naturally bind and protect the incorporated plant sterols and/or stanols, eliminating the need for additional emulsifiers and antioxidants while maintaining texture stability throughout maturation
3Reliability
If low-fat milk is used to reduce cholesterol content, then health benefits are improved, but sensory attributes deteriorate
Solution Approach 1:
The patent optimizes the fat content parameter to a specific range of 12-20% in the final cheese product, which is lower than traditional full-fat feta cheese but higher than low-fat milk. This intermediate fat level provides sufficient mouthfeel and texture while still delivering the cholesterol-lowering health benefits, resolving the contradiction between health and sensory quality
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a low-fat, brine-matured, soft white cheese with excellent texture stability and sensory attributes comparable to traditional full-fat feta cheese, effectively incorporating cholesterol-lowering agents while maintaining the natural properties of milk, thus providing a healthy and palatable option for consumers.
Implementation Method 1
Plant sterols and stanols have been found to inhibit the absorption of both biliary and dietary cholesterol from the intestinal lumen and decrease the blood level of LDL-cholesterol
Implementation Method 2
A two-step method involving the homogenization of skimmed milk with cholesterol-lowering agents
Implementation Method 3
preparing a brine-matured, soft white cheese from the resulting mixture
Data Source
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AI summary
The present invention provides a method for preparing a brine-matured, soft white cheese enriched with a cholesterol lowering agent selected from the group consisting of free plant sterols, plant sterol esters, free plant stanols, plant stanol esters, and mixtures thereof, comprising the steps of (a) preparing a homogeneous mixture of skimmed milk and the cholesterol lowering agent by providing skimmed milk and a cholesterol lowering agent, followed by mixing and homogenizing the skimmed milk and the cholesterol lowering agent to give a homogeneous mixture of skimmed milk and cholesterol lowering agent, (b) providing partially skimmed milk, wherein the partially skimmed milk has not been subjected to homogenization, (c) mixing the homogeneous mixture of skimmed milk and cholesterol lowering agent provided in step (a) and the partially skimmed milk of step (b) to obtain a soft white cheese making mixture, and (d) preparing the brine-matured, soft white cheese enriched with a cholesterol lowering agent from the soft white cheese making mixture obtained in step (c). Furthermore, the present invention provides a brine-matured, soft white cheese prepared by the method of the present invention and its use in the prevention or treatment of diseases associated with hypercholesterolemia.