Pasta Filata Cheese Texture Retention via Calcium and Stretching
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Solution Overview
Problem
Pasta filata style cheese loses its fibrous texture and expressible moisture over time due to changes in microstructure, where protein strands are broken down by proteolytic enzymes, leading to a loss of stringiness and juiciness within 30 days of refrigerated storage.
Innovation Solution
The method involves ultra-filtrating milk to at least 4% milk protein, adding a starter culture and calcium, ripening at elevated temperatures, and stretching the curd at specific pH and temperature ranges to maintain the cheese's textural attributes by altering the protein matrix and fat-serum channel structure, thereby retaining expressible serum and stringiness for extended periods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If conventional cheesemaking methods are used, then the cheese is initially fibrous and expressible moisture is available, but the fibrous texture and expressible moisture are lost after approximately 30 days of refrigerated storage
Solution Approach 1:
The patent applies parameter changes by modifying the stretching conditions (higher temperature of 130-140°F and higher pH of 5.2-5.4) and adding calcium chloride during manufacturing. These parameter changes alter the protein matrix structure and fat globule distribution, creating a more stable microstructure that resists the typical degradation observed in conventional cheese after 30 days of storage.
Solution Approach 2:
The patent creates a composite microstructure where fat globules are partially encased by protein matrix while maintaining channels containing both fat and moisture. This composite arrangement, achieved through controlled stretching and calcium addition, preserves the fibrous texture and expressible moisture by balancing protein-protein crosslinks and protein-moisture associations over extended storage periods.
2Duration of action of stationary object
If conventional stretching conditions are used, then the cheese can be manufactured efficiently, but the stringiness and juiciness are lost within 30 days
Solution Approach 1:
The patent significantly extends the retention of expressible moisture and stringiness by stretching the curd at elevated temperatures (130-140°F) and higher pH (5.2-5.4) compared to conventional methods. These parameter changes create a protein matrix that maintains its fibrous structure and moisture-holding capacity for up to 120 days or more of refrigerated storage.
Solution Approach 2:
The patent effectively copies or replicates the fresh cheese microstructure (with separated protein strands and channels containing fat and moisture) throughout the extended storage period. By controlling the stretching parameters and calcium addition, the cheese maintains a structure similar to fresh cheese even after 120 days, thereby preserving both stringiness and expressible moisture.
3Stability of the object's composition
If proteolytic enzymes break down proteins during storage, then the cheese ripens naturally, but the crosslinks between proteins weaken and the fibrous texture is lost
Solution Approach 1:
The patent adds calcium chloride during the manufacturing process, which strengthens the protein matrix by promoting calcium bridges between protein molecules. This parameter change counteracts the weakening effect of proteolytic enzyme activity during storage, maintaining protein-protein crosslinks and preserving the fibrous texture for extended periods up to 120 days or more.
Solution Approach 2:
The patent performs preliminary action by adding calcium chloride during manufacturing, before the proteolytic breakdown occurs during storage. This preliminary calcium addition establishes a stronger initial protein matrix structure that is more resistant to the subsequent proteolytic enzyme activity, thereby preventing the loss of fibrous texture that would otherwise occur after 30 days.
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 described method significantly extends the retention of expressible moisture and stringiness in pasta filata style cheese, maintaining improved textural attributes for up to 120 days or more, compared to conventionally produced cheese, through altered microstructure and protein interactions.
Implementation Method 1
ultra-filtrating milk to at least 4% milk protein
Implementation Method 2
adding a rennet enzyme to milk, coagulating the milk
Implementation Method 3
proteolytic enzymes such as from any residual coagulant and the starter culture act to breakdown the proteins in the cheese
Implementation Method 4
stretching the curd at a pH of at least 5.25 and at a temperature of at least 130° F.
Data Source
AI summary
A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheeses raking parameters.