阅读说明：本技术 提高干酪产量的培养物、促凝剂和技术之间的相互作用 (Interaction between cultures, coagulants and techniques to increase cheese production ) 是由 S·鲁斯特尔 V·杰克塔特 U·莫滕森 V·E·布鲁诺 M·M·萨伊托 于 2019-01-10 设计创作，主要内容包括：本发明涉及利用有关培养物、促凝剂和干酪技术之间相互作用的技术知识的最新发展来制作低水分马苏里拉干酪的方法,以提高干酪产量并保持干酪的质量和功能性。优化可以在乳清分离步骤中导致凝乳的pH较高,且干物质较高,即pH高于6.3,理想情况下高于6.4,并且非脂固体含量高于18％,而在拉伸步骤中不对凝乳组成进行任何改变,即pH为5.0-5.3,更精确地说,在拉伸步骤中不对凝乳组成进行任何改变,即pH为5.0-5.3,更精确地为5.05-5.25,Ca/SNF为1.7％-2.4％,更精确地说为1.7-2.2％,干物质为53％-55％,更精确地说为53.5％-54.5％。促凝剂的C/P比为至少25。这种优化还可以导致在干酪槽中的加工时间减少(接近15％),从而真正提高干酪槽的生产能力和盈利能力。(The present invention relates to a process for making low moisture masulia cheese using the latest developments in technical knowledge regarding the interaction between culture, coagulant and cheese technology to increase cheese yield and maintain cheese quality and functionality. Optimization may result in a higher curd pH and a higher dry matter in the whey separation step, i.e. a pH above 6.3, ideally above 6.4, and a non-fat solids content above 18%, without any change in the curd composition in the stretching step, i.e. a pH of 5.0-5.3, more precisely 5.05-5.25, a Ca/SNF of 1.7-2.4%, more precisely 1.7-2.2%, a dry matter of 53-55%, more precisely 53.5-54.5%. The C/P ratio of the setting accelerator is at least 25. This optimization can also result in a reduction in processing time in the cheese vat (approaching 15%), thereby truly improving the production and profitability of the cheese vat.)

1. A method of making Low Moisture Masulia Cheese (LMMC), the method comprising the steps of:

A) adding a starter culture and optionally calcium to milk to obtain a composition

B) Adding one or more accelerators to the composition of step A

C) Allowing the composition of step B to set for 5 to 25 minutes to obtain a set hardness

D) Cutting the coagulated composition of step C

E) Stirring and blanching the composition of step D while heating the composition to about 41 ℃

F) Optionally agitating the composition

G) Removing the whey fraction to obtain curd, an

H) The required steps to obtain low moisture masulia cheese are carried out,

wherein the one or more coagulants are added no later than 10 minutes, preferably no later than 5 minutes after addition of the starter culture,

wherein the pH is at least 6.3, preferably 6.35-6.45, and prior to removal of the whey in step G, and

wherein the one or more coagulants have a C/P ratio of at least 25.

2. The method of claim 1, wherein the steps required to obtain Low Moisture Mozzarella Cheese (LMMC) in step H comprise one or more of the following steps:

I) reticulating the curd of step G

J) Cutting step H curd

K) Optionally reticulating the curd

L) grinding the curd

M) salting the curd and/or

N) stretching the curd.

3. The method according to claim 1 or 2, wherein the starter culture is added in step a in an amount of 7.5 to 15g per 100 liters of milk.

4. The method according to any one of claims 1-3, wherein the starter culture is added in the form of frozen or lyophilized particles, preferably in the form of a Direct Vat Set (DVS) culture.

5. The method according to any one of the preceding claims, wherein the starter culture comprises at least one protease-positive strain of Streptococcus thermophilus and optionally at least one strain of Lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or Lactobacillus helveticus (Lactobacillus helveticus).

6. A process according to any preceding claim, wherein the coagulant is chymosin, preferably camel chymosin, or chymosin derived from a camel or bovine source, and/or wherein the coagulant is a genetically modified chymosin, such as a genetically modified variant derived from a parent polypeptide of camel or bovine source.

7. The method according to any preceding claim, wherein the C/P ratio of the setting accelerator is at least 30, or preferably the C/P ratio of the setting accelerator is at least 35, or even more preferably the C/P ratio of the setting accelerator is at least 40.

8. Method according to any one of the preceding claims, wherein the coagulant is added in an amount of 3740-.

9. The process according to any of the preceding claims, wherein the pH in step C is at least 6.6, preferably 6.6-6.65.

10. Method according to any of the preceding claims, wherein chymosin is added in an amount of 3600 and 4800IMCU per 100kg milk.

11. The process according to any of the preceding claims, wherein the moisture content of the low-moisture masuri cheese is between 48% and 50% measured no later than 24 hours after cutting the coagulated composition in step D, and/or wherein the dry matter content of the low-moisture masuri cheese is between 50% and 52% measured no later than 24 hours after cutting the coagulated composition in step D, and/or wherein the fat/dry matter ratio of the low-moisture masuri cheese is between 0.40 and 0.55 measured no later than 24 hours after cutting the coagulated composition in step D.

12. Low moisture mozzarella cheese obtained by the process of any of the preceding claims.

13. A cheese according to claim 12, having a stretchability after 30 days of at least 1000, preferably after 30 days of at least 1200, or after 60 days of at least 1000, preferably after 60 days of at least 1200.

14. The cheese of any of claims 12-13, wherein the ratio of soluble nitrogen to total nitrogen (SN/TN) is at least 3.7 eight days post production, at least 4.7 30 days post production, or at least 7.2 60 days post production.

15. A cheese according to any of claims 12 to 14, wherein the moisture content of the cheese is between 48% and 50% measured no later than 24 hours after cutting the coagulated composition in step D, and/or wherein the dry matter content of the low-moisture Masuri cheese is between 50% and 52% measured no later than 24 hours after cutting the coagulated composition in step D, and/or wherein the fat/dry matter ratio of the low-moisture Masuri cheese is between 0.40 and 0.55 measured no later than 24 hours after cutting the coagulated composition in step D.

Technical Field

The present invention relates to a process for making low moisture masulia cheese (hereinafter LMMC) which is a pastafela type cheese (pasta-filata type cheese), meaning a "stretched curd". This type of cheese is a firm or semi-firm, non-porous, homogeneous cheese suitable for grinding.

According to the CODEX standard, the strict designation of mozzarella cheese applies to cheeses having a fat content of greater than or equal to 45% of the dry matter content and comprising a dry matter content of at least 45%. Typically, the percentage of total protein in the LMMC is greater than or equal to 23%. LMMC should not be confused with other types of masjara cheese, such as high moisture content masjara cheese, which is a soft cheese with superimposed layers capable of forming pockets to hold a creamy liquid. The mozzarella cheese may be packaged with or without a liquid.

The previous definition was derived from the CODEX standard for mozzarella cheese (CODEX standard 262-. Furthermore, in general, LMMC disclosed in the literature may have a fat content higher than 23% and a moisture content of 47%, while other types of masulira have a lower fat content, for example 8-18%, and a higher moisture content, for example 53-57% [1 ].

The inventors of the present disclosure utilized recent developments in the technical knowledge of the interaction between cultures, coagulants and cheese technology to improve cheese yield and maintain cheese quality and functionality (meltability, stretchability, sliceability, cuttability). More specifically, the invention relates to a method for making LMMC that requires rapid acidification (mainly by chemical acidification of thermophilic starter cultures or cheese milk) and a short time between coagulation (rennating) and grinding steps.

The present invention relates to controlling acidification rates independent of drainage levels while maintaining or reducing processing time. By optimizing these two kinetics, the loss of protein and fat in the whey can be reduced, thereby increasing cheese yield while maintaining cheese characteristics and functionality.

The present invention is based on an optimization between cultures, coagulants and techniques to increase cheese yield by improving the acidification (pH) and drainage (syneresis) curves.

Background

The mozzarella cheese belongs to the group of cheeses classified as "passtaphenanthratas" which involves the principle of cooking and stretching the curd in hot water to give the cheese a smooth texture. The cheese is white, unripe, and ready for consumption shortly after manufacture. Since it is a key ingredient [2,5,6], its melting and stretching properties are highly appreciated in pizza manufacture. These two functional properties are crucial for the quality of cheese.

The process used to make masulia cheese also varies greatly depending on the market. The present invention is based solely on methods using starter culture technology, i.e. traditional methods. The direct acidification method (citric acid, glucono-lactone, etc.) is not relevant to the present invention. Several authors describe conventional methods of making such cheeses [ e.g. 2, 7,13,14, 16 ]. Figure 1 depicts a flow diagram for making mozzarella cheese by the starter culture method.

LMMC can be made from a single culture of Streptococcus thermophilus (Streptococcus thermophilus) or a mixed culture of Streptococcus thermophilus with Lactobacillus bulgaricus (Lactobacillus bulgaricus) or Lactobacillus helveticus (Lactobacillus helveticus) [5,16 ]. When using a Direct Vat Starter (DVS), the dose varies from 5g/100kg milk to 10g/100kg milk (depending on the buffering capacity of the milk) and the heat maturation time is 30-60min [4,7,13,14] (FIG. 2). At the end of the thermal maturation, a coagulant (e.g. 3000-3500IMCU/100kg milk) is added to obtain the cut hardness target after 25-30min [13,14,16 ]. The type and dosage of coagulant are critical parameters for the firmness and also for the function of the cheese. High proteolytic coagulant activity leads to higher protein breakdown rates and thus to reduced stretchability during long-term storage and altered meltability [6,7,10 ]. Therefore, it is important to control the function of the cheese by adjusting the dose of coagulant depending on the ratio of coagulation/nonspecific proteolytic activity (i.e. the C/P ratio) and the residual activity of coagulant in the cheese.

For LMMC, two main conditions are required for optimal stretching. First, during cheese making, the curd must be sufficiently acidified (pH 5.3-5.0) and demineralized (calcium/nonfat solids: Ca/SNF 1.7-2.4%) to be able to plasticize and stretch upon heating [3,4,10,14 ]. Second, heat transfer during stretching must occur at a sufficient rate to convert the curd to a consistency that enables plastic flow prior to texturization of the curd.

First, the acidification rate (pH reduction versus time) is very important. When using starter cultures in this cheese technology, it is very important to obtain good acidification kinetics to obtain the desired mineralization targets on time (fig. 3), since the process is a continuous process for many plants. For LMMC, when cultures are used for acidification, thermophilic starter cultures (streptococcus thermophilus and lactobacillus bulgaricus or lactobacillus helveticus) are usually used, but mesophilic starters are also used in some countries. If the acidification is too slow, stretching is more difficult for the same processing time due to insufficient levels of demineralization. If the time to achieve the target pH (i.e. the level of demineralization) is increased, the curd will be too dry to stretch well and the yield of cheese will be lower (fig. 3). In addition, a lower acidification rate will result in a lower level of proteolysis (since cheese will have a higher buffering capacity and/or dry matter will also be higher), thus reducing the meltability and flavour development of the mozzarella cheese. The time window for optimal stretching is therefore very narrow (fig. 3).

From a technical point of view it is also very important to control the acidification kinetics according to the drainage kinetics in order to obtain a specific dry matter and curd demineralization level before stretching. This level of mineralization is a very important requirement in order to obtain a good curd for stretching during processing [3,4,10,14 ]. Since mozzarella cheese is used most primarily for pizza applications and related food products, it must have specific functional characteristics in both the unmelted and melted states. The changes in functionality are the result of changes in levels of mineralization, pH, proteolysis, protein-bound water and free oil in the cheese [5,8,9,10,13,14 ]. Thus, the nature and type of coagulant (coagulation activity/nonspecific proteolysis ratio) and the dose and residual activity in cheese, as well as the starter culture, are critical factors [8,10,13 ].

In the masuri cheese process, the pH kinetics versus the drainage kinetics are shown in fig. 4. In this pathway, two critical points (black) are shown: whey separation and stretching. In the whey separation step, the curd has a pH of 6.1-6.3 and a non-fat solids content of 17% -19%. The curd has a pH of 5.0-5.25 and a non-fat solids content of 29-32% when stretched. By utilizing knowledge about the interactions between cultures, enzymes and technology, it is possible to change this pathway and maintain the quality (composition, functional properties) of the cheese, while the processing time is shorter and the cheese yield is higher.

Detailed Description

The present invention is based on the optimization of cultures (type and dose), coagulants (type and dose) and technology to change acidification and drainage kinetics pathways without changing curd composition when stretched (figure 4).

This optimization results in a curd with a higher pH and a higher dry matter in the whey separation step, i.e. a pH above 6.3, ideally above 6.4, and a non-fat solids content above 18%, without any change in the curd composition during the stretching step, i.e. a pH of 5.0-5.3, more precisely 5.05-5.25, a Ca/SNF of 1.7-2.4%, more precisely 1.7-2.2%, a dry matter of 53-55%, more precisely 53.5-54.5%.

This optimization also allows to reduce the processing time in the cheese vat (by approximately 15%), thus really increasing the production capacity and profitability of the cheese vat.

The present invention allows skilled practitioners to:

-reducing the loss of protein and fat in the whey during the whey separation step; for example, protein loss is reduced by 5% -10% (i.e., from 0.95%/1.00% to 0.90%),

increasing the amount of whey in the whey separation step (more whey, with lower protein and fat content),

-reducing the amount of whey removed between the whey separation step and the stretching step.

Compared to the traditional LMMC process, the present invention results in an increase in moisture regulated cheese yield in the final cheese of more than + 0.8%, while retaining the functional characteristics of the cheese, i.e., meltability, stretchability, sliceability and sliceability.

To achieve this new approach and effect, the following adjustments are made:

higher pH in the whey separation step, especially pH >6.30,

-a rapid acidification rate after whey separation,

higher syneresis in the whey step, in particular > 18% of non-fat solids,

shorter processing time until the curd stretches, especially 15% faster.

The invention is based on:

-inhibiting pre-or warm-ripening before adding the setting accelerator, i.e. inoculation 5min before setting.

-inoculation with at least one thermophilic culture protease positive streptococcus thermophilus. The dose of the culture is increased (multiplied by 1.3-1.7, ideally by 1.5) compared to conventional practice. The combination of these parameters (streptococcus thermophilus, protease positive, higher dose and inhibition of warm ripening) results in a lower acidification rate before the whey separation step (to control the higher pH value at the time of whey separation) and a fast acidification rate after whey separation.

Use of higher doses of setting accelerator compared to conventional practice. The coagulant dose is multiplied by 1.1 to 1.7, ideally by 1.2, to increase the rate of network texturization and increase the syneresis rate (to control the higher non-fat solids content in the whey separation step). At the same time, it is necessary to reduce the total coagulation time in order to cut the gel at the same hardness, i.e. a 15-20% reduction in total coagulation time.

Use of a coagulant with a high coagulation/non-specific proteolytic activity ratio, i.e. a C/P ratio at least 2.5 higher than standard calf chymosin (rennet) (e.g. a C/P ratio of 25, C/P ratio lower than 10 compared to microbial coagulants), to firstly reduce protein loss in whey and secondly prevent its high proteolytic risk during cheese preservation, thus preventing any deterioration of functional properties during shelf life.

The method for measuring coagulation activity (C) is based on REMCAT measurement. This method is used to measure the general proteolytic activity (P) of an enzyme product on casein. The analysis was achieved at pH 6.5. The desalting coagulant is incubated with casein (casein conjugated with yellow dye). During the incubation (30 ℃ for 30min), the proteolytic enzyme will hydrolyse the casein and release the peptide with the conjugated dye. The amount of TCA soluble dye measured by OD425 was used as a measure of enzyme activity. The results are expressed as mU (P)/100IMCU (C).

Coagulants with low thermal stability are used to reduce residual coagulant activity in the cheese matrix during shelf life and thus prevent deterioration of any functional properties. This thermal stability must be less than 0.5% after 1min of heat treatment at 68 ℃ in whey at pH 6 or after all equivalent heat treatments.

The present invention leads to a new flow sheet for the production of mozzarella cheese, fig. 5, which gives the same curd quality in the curd stretching step, but with a shorter processing time in the cheese vat: the time is reduced by 15%.

In addition, inoculation 5 minutes prior to coagulation reduces the risk of phage. This is the key point for controlling the quality of curd demineralization for the curd stretching step.

The meltability was evaluated according to the Schreiber method. The process compares the expansion capacity of cheese during melting. The method comprises measuring the spreading (spreading) of a cylindrical cheese sample on a grid after heating at a set temperature for a specific time (250 ℃ in 5 min).

Stretchability was evaluated using a "Filometer", a tool developed by Actalia (French Cheese institute of technology, French Cheese institute). The tool measures the length of cheese line obtained before the cheese breaks by pulling the heated cheese vertically with a harpoon. Cheese (17g) was placed in the well of a thermostatically controlled water bath maintained at 90 ℃ for 10 min.

The term "milk" is to be understood as a composition comprising milk secretions obtained from any mammal, such as animals belonging to the species Bovinae (Bovinae), including domesticated cattle (bovines taurus) and buffalo, animals belonging to the species capridae (Caprinae), including goats and sheep, or camelids (camelids), optionally acidified, for example by addition of an acid (such as citric acid, acetic acid or lactic acid) or by addition of acid-producing microorganisms, the milk may be unprocessed or processed, for example by filtration, sterilization, pasteurization, homogenization, fractionation (e.g. reduction of the fat content in milk), or the milk may also be reconstituted milk powder. Acidifying, mixing or processing the milk. The term "milk" also includes milk to which protein, calcium or other additives have been added.

The term "starter culture" is understood to mean at least one bacterial culture capable of acidifying milk according to the usual practice of the cheese-making industry. Preferably, the starter comprises at least one protease-positive streptococcus thermophilus.

The term "procoagulant" refers to any procoagulant, preferably rennet, such as rennet of bovine or camel origin. Thus, the procoagulant may be a genetically modified variant of a parent chymosin.

For further description of the invention, preferred aspects and combinations thereof are summarized as the following interrelated aspects:

aspect 1. a method of making Low Moisture Mozzarella Cheese (LMMC), the method comprising the steps of:

A) adding a starter culture and optionally calcium to milk to obtain a composition

B) Adding one or more coagulants to the composition of step a,

C) allowing the composition of step B to set for 5 to 25 minutes to obtain a set hardness

D) Cutting the coagulated composition of step C

E) Stirring and blanching (scald) the composition of step D while heating the composition to about 41 ℃

F) Optionally agitating the composition

G) Removing the whey fraction to obtain curd, an

H) The required steps to obtain low moisture masulia cheese are carried out,

wherein the one or more coagulants are added no later than 10 minutes, preferably no later than 5 minutes after addition of the starter culture, and wherein the pH is at least 6.3, preferably 6.35-6.45, before the whey is removed in step G,

and preferably wherein the C/P ratio of the one or more coagulants is at least 25.

Aspect 2. the method of aspect 1, wherein the required steps to obtain Low Moisture Mozzarella Cheese (LMMC) in step H comprise one or more of the following steps:

I) reticulating the curd of step G

J) Cutting the curd of step H

K) Optionally reticulating the curd

L) grinding the curd

M) salting the curd and/or

N) stretching the curd.

Aspect 3: the method according to aspect 1 or 2, wherein the starter culture is added in step a in an amount of 7.5 to 15g or 7.5 to 15 units per 100 liters of milk.

Aspect 4. the method of any one of aspects 1-3, wherein the starter culture is added in the form of frozen or lyophilized particles, e.g., in the form of a Direct Vat Set (DVS) culture.

Aspect 5. the method according to any one of the preceding aspects, wherein the starter culture comprises at least one protease-positive streptococcus thermophilus strain and optionally at least one lactobacillus bulgaricus and/or lactobacillus helveticus strain.

Aspect 6. the method according to any of the preceding aspects, wherein the procoagulant is a rennin, for example a camel rennin or a rennin derived from a camel or bovine source.

Aspect 7. the method according to any of the preceding aspects, wherein the coagulant is a genetically modified chymosin, for example a genetically modified variant derived from a parent polypeptide of camel or bovine origin.

Aspect 8. the method according to any preceding aspect, wherein the C/P ratio of the coagulant is at least 25, or preferably at least 30, or more preferably at least 35, or even more preferably the C/P ratio of the coagulant is at least 40.

Aspect 9. the method according to any of the preceding aspects, wherein the coagulant is added in an amount of 3740-.

Aspect 10. the process according to any one of the preceding aspects, wherein the pH in step C is at least 6.6, preferably 6.6-6.65.

Aspect 11. the method according to any of the preceding aspects, wherein the chymosin is added in an amount of 3600 and 4800IMCU per 100kg milk.

Aspect 12. the method of any one of the preceding aspects, wherein the low moisture masulia cheese has a moisture content of 48% to 50% when measured no later than 24 hours after cutting the set composition in step D.

Aspect 13. the method according to any of the preceding aspects, wherein the dry matter content of the low moisture masulia cheese is between 50% and 52% measured no later than 24 hours after cutting the coagulated composition in step D.

Aspect 14. the method according to any of the preceding aspects, wherein the low moisture masulia cheese has a fat/dry matter ratio of 0.40-0.55 measured no later than 24 hours after cutting the coagulated composition in step D.

Aspect 15. a Low Moisture Mozzarella Cheese (LMMC) obtained by the method of any one of the preceding aspects.

Aspect 16: the Low Moisture Mozzarella Cheese (LMMC) according to aspect 15, having a stretchability after 30 days of at least 1000, preferably after 30 days of at least 1200.

Aspect 17. the Low Moisture Mozzarella Cheese (LMMC) according to aspect 15, having a stretchability of at least 1000 after 60 days, preferably at least 1200 after 60 days.

Aspect 18. the Low Moisture Mozzarella Cheese (LMMC) according to any of aspects 15-17, having a soluble nitrogen to total nitrogen ratio (SN/TN) of at least 3.7 eight days post-production, at least 4.7 1 month post-production, or at least 7.2 2 months post-production.

Aspect 19: the cheese of any of aspects 15-18, wherein the moisture content of the cheese is 48% to 50% when measured no later than 24 hours after cutting the coagulated composition in step D.

Aspect 20. the cheese of any of aspects 15-19, wherein the low-moisture mozzarella cheese has a dry matter content of 50% to 52% when measured no later than 24 hours after cutting.

Aspect 21: the cheese of any of aspects 15-20, wherein the low-moisture masulia cheese has a fat/dry matter ratio of 0.40-0.55, measured no later than 24 hours after cutting the coagulated composition in step D.

Drawings

FIG. 1: a flow chart for producing Low Moisture Mozzarella Cheese (LMMC) using starter cultures. Figure 1 shows in a schematic way the various steps used in a process for manufacturing cheese on an industrial scale.

FIG. 2: flow charts for LMMC production Using Starter cultures as described in the literature

This figure 2 shows a time line and temperature profile of the various steps used in the process of manufacturing mozzarella cheese with some technical parameters, i.e. culture dose, coagulant dose, time of each step.

FIG. 3: depending on the level of mineralization for acidification. This fig. 3 is a graph showing the change in pH and mineralization level (expressed as the ratio of calcium to non-fat solids) over time to produce curd ready for stretching. The figure shows that the best window to obtain good curd stretching ability is narrow (grey area).

FIG. 4: the relative importance of drainage and acidification rates during cheese making (standard masuri-LMMC and optimization method). The graph of fig. 4 shows the acidification and drainage paths of the curd between the pre-maturation and stretching steps during the mausura cheese making for the standard and optimized process. The figure shows that the first critical point (whey isolated) of the optimized process (grey) does not exhibit the same characteristics as the standard process (black), but the second critical point (stretched) is similar. The horizontal axis represents syneresis or drainage of the curd, expressed as a percentage of non-fat solids.

FIG. 5: a new flow sheet for mozzarella cheese. This fig. 5 shows a time line and temperature profile of the various steps used during the optimized process for producing mozzarella cheese. This figure also shows the time difference between the two methods (conventional and optimized).

FIG. 6: in useAnd

SN/TN (%) during storage of the produced mozzarella cheese. The graph shows the change in primary proteolysis (soluble nitrogen/total nitrogen content) calculated from kjeldahl method for mozzarella cheese produced by conventional methods.

Examples

All examples were performed in triplicate to improve the robustness of the data.