Cheese Production Using Reducing Agents and Transglutaminase
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Solution Overview
Problem
Current cheese production methods face challenges in producing cheese with high water retention and favorable mouthfeel, especially when using ultra high temperature-sterilized milk, which is difficult to source in remote areas and results in short shelf life and poor cheese quality.
Innovation Solution
A method involving the use of a reducing agent, such as reduced glutathione or ascorbic acid, in combination with transglutaminase and calcium salts, to treat milk proteins heat-treated at 120°C to 150°C, facilitating the production of cheese with improved yield and breaking strength.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If ultra high temperature-sterilized milk is used as raw material, then shelf life is extended and cheese can be produced in remote areas, but cheese curd formation is inhibited and cheese quality deteriorates
Solution Approach 1:
The patent applies parameter changes by adjusting the reduction potential and adding specific enzymes (transglutaminase, protease) to counteract the effects of ultra high temperature sterilization on milk proteins, enabling curd formation while maintaining the shelf life benefits of UHT milk
Solution Approach 2:
The patent uses reducing agents as intermediaries to modify the state of heat-denatured milk proteins, restoring their ability to form curds. The reducing agents act as mediators between the heat-treated milk and the curd formation process
2Productivity
If water retention in cheese is increased, then yield is improved, but physical strength and mouthfeel deteriorate
Solution Approach 1:
The patent changes the chemical parameters of the cheese-making process by controlling reduction potential and adding specific enzymes to improve water retention while maintaining physical strength through modified protein cross-linking and aggregation
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
This method enables the production of cheese with enhanced water retention, yield, and mouthfeel, even using ultra high temperature-sterilized milk, extending shelf life and allowing cheese production in areas far from dairy sources.
Implementation Method 1
treating a milk raw material containing a milk protein with the following ingredient (A) or (B): (A) one or more kinds of ingredients selected from reduced glutathione, cysteine, γ-glutamylcysteine, sulfurous acid, ascorbic acid, erythorbic acid, and a salt thereof
Implementation Method 2
a transglutaminase and a calcium salt
Implementation Method 3
the milk raw material containing a milk protein has been heat-treated at a temperature of 120°C to 150°C for 0.5 to 15 seconds
Data Source
Figure 1~2
Figure 3
AI summary
A method for producing cheese and a preparation for reforming cheese are provided. By producing cheese with treating a milk raw material such as ultra high temperature-sterilized milk with such an ingredient as reducing agent, cheese of good quality can be obtained.