Patent Application
20120201926
This invention is related to processing of natural cheese and more particularly to making natural cheese with improved melt characteristics, without the addition of emulsifying salts.
It is known that when natural cheese, for example Cheddar or Swiss, is heated, the cheese has a tendency to become translucent shortly after it has melted. The translucent appearance of the natural cheese is unappetizing and does not have, typically, a satisfying “mouth” feel, i.e. too chewy. In addition, when the natural cheese is melted it has a tendency to oil-off.
Because of the above-described melting problems with natural cheese, consumers have come to use processed cheese when a recipe requires melting. Processed cheese generally does not oil-off upon heating and when melted, takes on a creamy, opaque appearance and has a soft texture that results in considerable “eye appeal” as well as texture preferred by consumers. Processed cheese manufacturing achieves these effects by utilizing emulsifying salts in the presence of heat. When emulsifying salts are used with natural cheese, the resulting product cannot be referred to as a natural cheese anymore.
A preferred cheese product typically is a natural cheese product and therefore a natural cheese product with improved melt characteristics, without the addition of emulsifying salts would be preferred by consumers rather than a processed cheese product.
The disadvantages and limitations of the background art discussed above are overcome by the present disclosure.
There is provided a method for producing a natural cheese with improved melt characteristics from a quantity of raw milk. The method includes separating a cream portion and a reduced fat portion from the raw milk. The cream portion of the raw milk is divided into a first portion and a second portion and depositing the first cream portion into an emulsifying machine. The second cream portion is combined with the reduced fat milk portion. The first cream portion is emulsified in the emulsifying machine using a mild homogenate process to create reduced size fat globules. The reduced fat milk portion is combined with the second cream portion and the emulsified first cream portion into a standardized cheese fluid. The standardized cheese fluid is pasteurized at a predetermined temperature for a predetermined time period and deposited into a cheese vat. The standardized cheese fluid is processed with rennet being added to the fluid in the cheese vat and producing a natural cheese with improved melt characteristics.
In another embodiment, before adding the rennet to the cheese vat, a dilute acid solution is added in a stream slow enough to prevent coagulation of the cheese fluid but setting the pH of the cheese fluid to a predetermined value between the range of 6.0 to 6.8. An example of an acid solution for use in the process is a mixture of citric acid and lactic acid.
There is also provided a method of producing a natural cheese having improved melt characteristics from a quantity of raw milk. The method includes separating the raw milk into a cream portion and a reduced fat milk portion. A portion of the cream portion is emulsified in a machine with a mild homogenate process producing reduced size fat globules. All of the cream portion and the reduced fat milk portion is combined into a cheese fluid and pasteurized. A coagulating agent is added to the cheese fluid and processed to produce a natural cheese having improved melt characteristics from the cheese fluid including the emulsified cream portion.
There is also provided a system for producing a natural cheese having characteristics, upon melting, of not oiling-off, is opaque, and has a soft texture. This system includes a separator configured to receive raw milk and to separate the raw milk into a cream portion and a reduced fat milk portion. An emulsifying machine is configured to receive a portion of the cream portion from the separator, wherein the emulsifying machine is configured to emulsify the cream portion with a mild homogenate mechanism producing reduced size fat globules in the cream. A pasteurizer is configured to pasteurize a cheese fluid comprising the reduced fat milk, the emulsified portion of cream portion and the other cream portion in a cheese vat. The cheese vat is configured to receive the pasteurized cheese fluid and a quantity of coagulating agent, wherein a natural cheese forms having characteristics of not oiling-off, being opaque, and have a soft texture upon melting. The system discloses that the emulsifying machine can be one of a group consisting of a homogenizer, a shear pump, a micro valve apparatus, and an ultrasound device.
These and other advantages of the present invention are best understood with reference to the drawings, in which:
When natural cheese, for example Cheddar or Swiss, is melted it has a tendency to oil-off, and become translucent and have a chewy mouth feel. When a user or recipe requires a melted cheese product, typically a processed cheese is used because a processed cheese typically does not oil-off on heating and takes on a creamy opaque appearance and soft texture because of the melting. Such characteristics are considerably more appealing to a user or consumer. The manufacturers of a processed cheese achieve the effects desired by a consumer by utilizing emulsifying salts in the presence of heat. Emulsifying salts such as sodium citrate, phosphates, and tartrate are used in the manufacture of processed cheese. The emulsifying salts are used to emulsify the milk fats and protein in the cheese milk. However, the use of emulsifying salt is not allowed in the manufacture of natural cheese, therefore an alternative method of making natural cheese with suitable melt characteristics is needed.
This disclosure describes the processes for providing natural cheese with improved melt characteristics without the use of emulsifying salts. These procedures alter the physical structure of a portion of the milk fat used to make the cheese, standardizing the milk to an appropriate fat to protein ratio, and pre-acidifying the milk prior to addition of a coagulating agent, for example rennet.
Milk fat, also known as cream, exists in milk in the form of fat globules. These globules in raw milk typically measure between 1/100 mm to 1/1,000 mm in diameter. Reduction of these globules can occur, without the use of emulsifying salts, by emulsifying a portion of the cream, also referred to as milk fat, and reintroducing the emulsified cream into the cheese milk fluid.
An example of the process includes an amount of raw milk 22 is pumped, by an appropriate pump 23, into a separator device 24. The separator device 24 can be of any conventional and convenient apparatus but configured to separate the cream 26 from the raw milk 22 leaving a reduced fat milk 28. The cream portion 26 of the raw milk 22 is further divided into a first portion 30 and a second portion 32. In each of the examples illustrated in
In an exemplary embodiment, the first portion 30 of the cream portion 26 is 30% and the second portion 32 of the cream portion 26 is 70%. The first cream portion 30 is deposited into an emulsifying machine 34. The emulsifying machine 34 can be a homogenizer, for example a double stage homogenizer, a shear pump, for exerting shear pressure on the milk fat globules in the first portion of the cream 26, thereby reducing the fat globular size, a micro valve device pumping milk, at a predetermined pressure, through a matrix of small openings to reduce the fat globular size, or an ultrasound device configured to vibrate the raw mild to reduce the size of the fat globules.
An emulsifying machine 34 which is an exemplary homogenizer is described below. The emulsifying machine 34 which is a shear pump can be positioned in a container or an in-line pump. The preferred shear pump is the in-line type pump creating a back pressure of 32 psi on the portion of cream 30 passing through the pump at a flow rate of about 9 gallons per minute. Such shear pump is operating with a rotor-stator gap of 0.5 mm and a rotor speed of 3500 rpm. The emulsifying machine 34 which is a micro-valve is in-line with an adjustable downstream orifice. In a preferred embodiment, the micro-valve has a ¼″ orifice downstream with a back pressure of 550 psi exerted on the portion of cream 30 passing through the micro-valve. It should be understood that other settings, such as flow rate, back pressure, orifice size, rotor speed and other variables may be used depending on the type of natural cheese being produced and such settings would be known by one originally skilled in the art of making natural cheese.
In each of the examples illustrated in
The second portion 32 of the cream 26 (about 70% in the example) is combined with the reduced fat milk portion 28 of the raw milk 22 which in turn is combined with the emulsified first cream portion 30. The reduced fat milk portion 28, second cream portion 32, and emulsified first cream portion 30 are combined into a cheese fluid 38. A standardization process 36 adjusts the protein-to-fat ratio of the cheese fluid 38 and will vary, as is well known in the industry, based on the type of natural cheese being produced. The standardization of the cheese fluid in this disclosure occurs before the pasteurization process.
As is known in the art of making natural cheese, standardization of the cheese fluid, before making the cheese is required for some types of natural cheese, but not for other types. For example, low moisture part skim Mozzarella, whole milk Mozzarella, Provolone, Swiss, Gouda, Gruyere, Parmesan, and any other variety of natural cheese that is deemed either reduced or low fat require a standardization process. Natural cheese types that generally do not require standardization are, for example, Cheddar, Monterey Jack, Colby, Pepper Jack, Asiago, Fontina Manchego, and Romano. Other types of natural cheese, not listed above, may not require a standardization process, but one ordinarily skilled in the art of making natural cheese knows when to use a standardization process. It should be understood that the processes 20 described in this disclosure are applicable, with or without the standardization process 36 as determined by the type of natural cheese being produced, to obtain a natural cheese with improved melt characteristics described herein.
The purpose of the emulsification of the first portion of the cream, without emulsifying salts, is to prevent a natural cheese from being translucent upon heating. In other words, the natural cheese produced with the disclosed process, upon melting, will obtain an opaque look which is desired by consumers. The cheese fluid 38 is pasteurized in a pasteurizer 40 at a predetermined temperature for a predetermined period. Again, the exact temperature and time periods will vary from time to time to comply with applicable governmental requirements as well as the type of natural cheese being produced and is known by one ordinarily skilled in the art of making natural cheese. In the examples illustrated in
In other embodiments of a natural cheese having improved melt characteristics (see
For example, the acidification results in lowering of the pH of the cheese fluid to a range of about 6.0 to 6.8 with the preferred pH being 6.3. It is found that a pH lower than 6.0 results in a “soupy” cheese product and a pH of more than 6.8 results in an unacceptable “chewy” mouth feel. Such acidification process enables calcium in the cheese matrix to be removed with the whey, causing less bonding in the cheese and has the additional benefit of the use of less rennet. That is why the acidification occurs prior to the addition of rennet to the cheese fluid. The rennet 42 is a proteolytic enzyme that lives on in the cheese and breaks it down over time. The acidification and standardization of the milk used in the cheese making process removes the chewiness associated with melting natural cheese.
The resulting natural cheese melts with similar properties to those of processed cheese but without the use of emulsifying salts, thereby yielding favorable “eye appeal” and “mouth feel”. The natural cheese will also better maintain these attractive properties as it ages since it is made with less rennet.
It should be understood that the various temperatures, acid amounts and types, rennet amounts, pasteurization time and temperatures, and homogenization process, will vary with respect to the type of raw milk and type of natural cheese being produced from such raw milk.
The processes described herein result in a natural cheese that has a smooth creamy melt without the oiling-off typically associated with traditional natural cheese. The natural cheese maintains an opaque appearance similar to processed cheese upon melting and such characteristics are produced without the use of emulsifying salts. As a further benefit of the processes described herein, since less rennet is used or required for manufacturing of the natural cheese, there is a reduced rate of proteolysis over time which results in more consistent texture over shelf life. The use of less rennet also is a cost saving in the manufacture of the natural cheese being produced. A further characteristic of the natural cheese produced with the processes described herein is that the cheese retains the stretch of natural cheese. The stretch of natural cheese is also a desirable characteristic that typically is not exhibited by a processed cheese.
Although the foregoing description of the present processes has been shown and described with reference to particular embodiments and applications thereof, it has been presented for purposes of illustration and description and is not intended to be exhaustive or to limit the disclosure to the particular embodiments and applications disclosed. It will be apparent to those having ordinary skill in the art that a number of changes, modifications, variations, or alterations to the disclosure as described herein may be made, none of which depart from the spirit or scope of the present disclosure. The particular embodiments and applications were chosen and described to provide the best illustration of the principles of the processes and its practical application to thereby enable one of ordinary skill in the art to utilize the disclosure in various embodiments and with various modifications as are suited to the particular use contemplated.
This patent application claims priority to Provisional Patent Application No. 61/440,042, filed on Feb. 7, 2011, entitled “Natural Cheese with Improved Melt Characteristics,” which patent application is assigned to the assignee of the present invention, and which patent application is hereby incorporated herein by reference in its entirety.
| Number | Date | Country | |
|---|---|---|---|
| 61440042 | Feb 2011 | US |
