DE102004060111A1 - In the production of cheese, it is ripened partially in a film wrap and partially in air to give the required moisture content, consistency and flavor - Google Patents

Abstract

For the production of cheese, initially it is produced conventionally using cheese milk with lactic acid bacteria and rennet, and molded into the required shape and cured. While ripening, it is wrapped in film for a part of the ripening time, and ripens in air for the remaining time with a conventional synthetic cheese layer. The ripening in air ranges from 10-75% of the ripening time to 10-30% to 50-75%.

Description

The The invention relates primarily to a process for the preparation of cheese, in the cheese milk under feeder of lactic acid bacteria and Lab on conventional wise cheese is formed after being put into a desired shape and cured is for ripening for a predetermined period of time, during which Tire is surrounded by a foil.

Such a method is known from EP 1 287 744 known. It is described in the relevant publication that in the preservation of hard cheeses, such as Gouda cheese, a ripening step is normally used in which the young cheese is ripened in the air at 12 to 14 ° C for a period of at least 4 weeks after pickling , During maturing, a conventional cheese topping layer is provided on both sides of the cheese to cover the bark.

Especially describes a film tire in which the young cheese after the pickling wrapped in foil and then matured at a storage temperature of 4 to 7 ° C. In this way matured cheese loses while of the tire no or very little moisture while passing through the shape of the cheese Cutting losses in the preparation of pre-packaged ready-to-eat cheese portions be kept to a minimum can.

One Such film tire has according to the relevant publication the disadvantage that he may have a different taste, which is described as "bitter", furthermore, the cheese thus matured in film has consistency defects can have. The publication describes that for the concerned Problem a solution by adding supplementary Lactic acid bacteria which is higher possess proteolitic and / or peptidolitische property, wherein the maturing temperature for hard or semi-hard cheese the Goudaart usual Temperature is, namely 11 to 14 ° C.

One Such process has the disadvantage that a complementary lactic acid bacterial material is needed with which further preparation and dosing work are related.

Of the Applicant has dealt with the problem of consistency and taste busy with film ripening, the starting point was that the Advantages of the film tire with the favorable consistency and Taste of the tire in the air (also called natural tire) combined should be, and recipe adjustments should be avoided.

Surprisingly The Applicant has found that such a goal can be achieved with the help of the method according to the preamble can be achieved which is characterized in that the film only during a Part of the maturation period is present, and the cheese during the remainder of the maturation period the air is matured, being at least during the tire in the air a conventional one Cheese plastic layer is available.

A appropriate cheese plastic layer is for example a flexible film which is permeable to air and / or water, for example, both air and water permeable. A Regulates such cheese plastic layer the drying of the cheese and is predominantly one natural Do not get in the way of tires.

A appropriate cheese plastic layer for the Addition in the process according to the invention may for example be based on polyvinyl acetate, for example in combination with copolymers that are in one state form flexible amorphous film. Appropriate in this context are polyvinyl acetate dibutyl maleate copolymers (PVA-DPM). Such a polymer is for example in a dispersion of a suitable solvent and, for example, water is supplied. The polymerization of the monomers takes place in an emulsion. The resulting emulsion forms the basis of the relevant cheese plastic layer. The suitability of such a cheese plastic layer is due to the stability the dispersion and the particle size determined. Both parameters can over the feed of surfactants and / or water-soluble Polymer such as polyvinyl alcohol (PVOH) are regulated.

Advantageous properties of a cheese plastic layer are also a limited monomer content, since a monomer can promote the breaking up of natamycin and have a flavoring effect on the cheese. Advantageously, the monomer content is low, as can be found in conventional food-grade polymers. The cheese plastic layer may also be treated with natamycin (e.g., 500 ppm) to form mold prevent growth and / or dyes such as annato be provided.

It has become shown that when doing so, the time in the air in the air Location is, both the consistency and the taste to a level Completely naturally matured cheese too bring. In other words, regarding the consistency and the Taste can be dispensed with a full period of the film tire while retaining the advantages of the film tire to a high degree.

Especially is the part of the ripening period in which air is matured, 10 to 75% of the entire maturation process, and expediently finds the tire in the air while 10 to 30% of the total maturation period takes place. The latter area is also needed in particular if you have the cheese a natural maturity Wants to procure appearance; if both the look and the taste should be optimal, preferably a range of 50 to 75% selected.

The Temperature during the duration of the film tire is generally between 4 and 18 ° C, and while the duration of the natural tire, the temperature is more in the range from 12 to 18 ° C.

In a first advantageous embodiment the method according to the invention is the part of the maturation period in which air is matured, the part of the maturing in which the film is present ahead. In the first phase in which air is matured and the conventional one Cheese plastic layer is present, then the usual Taste development take place. In the second phase, in the the foil in addition to the conventional one Cheese plastic layer is present, the moisture distribution in the cheese can be made uniform be, which during the the natural tire trained hard drying edge smoother becomes. Due to the consumption application, film-aged cheese is in front of a pickle and tires previously placed in a rectangular shape. In the The invention relates to the rectangular shape, which during the Natural tire is partially lost, restored become.

Of the Cheese, the Bark-free pre-packed can be bought right after the Removal of the thin drying edge and the cheese plastic layer are processed.

In the case in question, in which the tire is in the air of the period precedes the film tire is zweckmä ßigerweise the film tire performed at a temperature, the a little higher is as the temperature during of the tire in the air. For example, you can tire in the air be carried out at 12 to 14 ° C, while the film tire at 16 to 18 ° C carried out becomes. Such a temperature choice comes the taste development benefit.

• – eine Zeitdauer des Reifens an der Luft
• – eine Zeitdauer des Reifens in Folie
• – eine (kurze) Zeitdauer des Reifens an der Luft

On the other hand, cheese that you want to sell pre-packaged with a bark can be subjected to the following phases on request:

• - A period of the tire in the air
• - A period of the tire in foil
• - a (short) duration of the tire in the air

In For example, the last step described above will still have some Days without foil matured, so that the Bark by drying again reasonably formed and the natural look will be produced.

In another advantageous embodiment the method according to the invention the part of the ripening period in which air is matured follow the part of maturation in which foil is present.

These embodiment is an advantage if you have cheese hopes which is sold fresh. The first period of the tire finds in foil, with the shape remaining largely unchanged. The storage of the cheese preceded by a short period of time (for example, two weeks) be ripened in the air using a conventional layer of cheese plastic becomes and a natural one Appearance in the form of a bark is achieved.

In the embodiments described hereinbefore can, for example, a film maturity of 8 weeks and a natural maturation period of 2 weeks are thought; in this case is the time spent in the air is 20% of the total Ripening time.

The method described herein has particular advantages when applied to a cheese with a low fat content. Such a cheese has an increased protein and Feuchtigkeitsge halt, which results in a complete natural tire due to a considerable loss of moisture, a considerably large drying edge, the high protein content has a very tough structure. Tests done with 48, 30 and 100% cheese have been positive.

The inventive method leads to a cheese, the taste completely with cheese it is to be compared to that completely naturally matured; the drying edge is due to the applied Film ripening time significantly thinner as the drying edge of an identical, fully naturally matured Cheese. A thick drying edge is due to a tough and dry structure, which makes the cutting of the cheese difficult, undesirable.

Conveniently, is in the process of the invention a thickness of the drying edge smaller than about 5 mm reached.

The Determining the thickness of the drying edge can be easy take place by a slice of cheese with a thickness between 1 and 10 mm on a photocopier an image is created. The image should be created in the absence of ambient reflections accomplished to become (that is, that the conventionally Open device available reflection plate during the creation of the copy should); the drying edge then shows up very clearly as one Edge, which is darker than the central part of the photocopy created image of the disc. The thickness of the drying edge can be easily measured in the image.

The Invention also relates to a cheese, the with the aid of the above-described inventive method under infliction from a conventional one Recipe regarding the shape and moisture content of the film matured Owns cheese and re the consistency and the taste the property of in the air matured cheese owns, is produced.

The Invention will now be described by way of a number of examples that are not restrictive to act.

During the Foil maturing time applied foils.

It foil bags are used which have the following specifications.

Desiccation edge

Of the Drying edge occurs as a result of moisture loss the cheese. A cheese developed during the film tire no drying edge and during the natural tire already.

If the ripening process according to the relevant Is applied invention, a drying edge is to be generated, the thinner is as the drying edge, which is achieved when completely natural matured becomes. To measure the differences in the Eintrocknungsranddicke can very well the previously described optical method can be used. It can also over Cross sections of the cheese determined by means of IR spectroscopic techniques of moisture gradient become; the drying edge is then the area with respect to the center of the cheese greatly reduced moisture content. The latter method is accurate but busy; the optical process deserves its speed and simplicity the preference.

30+ rectangular cheese.

In a production scale, 30+ cheeses with dimensions of 30 × 50 cm and a weight of ± 15.5 kg are produced in a well-known manner. For this purpose, pasteurized milk is assumed to have a fat / protein ratio of 0.51, with 0.4% of BD-lactic acid bacteria (BOS type), 0.01% of concentrated Lactobacillus culture (type LHB-01 or CMC-1), cheese colorant (annatto) and CaCl ₂ . By feeding veal slab (type Catalase 150 IMCU), the milk is thickened at about 30 ° C in about 20 minutes to quark, which is stirred after cutting and washing under supply of NaNO ₃ and filled into rectangular cheese barrels. After about 70 minutes of pressing, the quark blocks are cured at a temperature of 18 ° at a temperature of ± 12 ° C in brine.

To 48 hours of curing be the cheese dried and under the regular attaching of cheese layers (Plasticoat, AGD 625 from DMS Delft) at 13 ° C matured. With an age of For 10 weeks to 24 weeks, the cheeses are ripened at 18 ° C.

During the maturation described at three different times carried out a test series, wherein Cheese off taken as a test cheese in foil (type BB4, company Cryovac) vacuum packed and put on its side. This can the shape of the cheese to adjust.

The Become test cheese Matured at the same temperature as the reference cheese (completely naturally ripened). The table below summarizes the exams together.

At the End of each test series Both from the test cheese and from the reference cheese Sliced and sliced in an industrial way processed into small packaging products. To do this, the cheeses are first completely on a temperature less than 7 ° C chilled and the bark of cheese by machine away. The entire stirring, Cutting and weighing losses of the test cheese are approx. 20% lower as of that completely naturally ripened reference cheese. The shape of the slices of test cheese were better than the reference cheese. At the same time it was found that the drying edge (defined as the dark discolored Edge due to dehydration, expressed in mm) less in the test cheese was thicker than the whole naturally ripened reference cheese.

In The table below gives a number.

The Assessment of spreadability takes place with a group of experienced chefs, consisting of about 10 people, instead. The spreadability is one through one Expert known term that the resistance of the cheese against indicates permanent deformation. With a number 1, the cheese is hard and brittle and very soft at 6. In the taste description are elements like Creaminess / acidity / sweetness / saltiness / fullness of content at the Agenda, which lead to an overall rating, where 1 very bad and 6 is very good.

10+ cheese.

720 liters of milk with a fat / protein ratio of 0.18 are added to the known manner for gouda cheese with the addition of 0.5% of known mesophilic lactic acid bacteria of type O, 600 g CaCl ₂ , 88 ml veal lab and 36 g NaNO ₃ processed square cheeses (35 × 35 cm) and a weight of ± 12 kg. After 48 hours of curing, the cheeses had a fat content of 13.4% and a moisture content of 58%. The cheeses are vacuum-packed in BB4 foil and matured at 10 to 12 ° C. From an age of 4 weeks, two cheeses are taken out of the foil bag and ripened in air for 2 weeks, the cheese being surrounded by Plasticoat AGD 650 from DSM Delft.

at At the age of 6 weeks both the fully foil matured as well as the partially naturally ripened cheese in terms of appearance, the cross section and the taste.

10+ cheese.

On Comparable way as above will be 10+ square cheese with one Fat content (basic solids) of ± 13.5%. The temperature of quark mass washing water is kept slightly lower, thereby the moisture content is set to 61%. The cheese will be curing after 40 hours under the regular attaching of Plasticoat AGD 625 from DSM Delft, naturally matured at a temperature of ± 13 ° C.

From At the age of 4 weeks, two cheeses are wrapped in BB4 foil and matured further. at At the age of 6 weeks, both variants will look at appearance, cross section and taste judged.

Gouda cheese foil.

Industrial made gouda cheese is matured in foil until the age of 8 weeks. Subsequently, will a number of test cheeses from the Foil taken and over two weeks further matured in the air, taking a conventional Cheese plastic layer is attached. At the age of 10 weeks the test cheese has an appearance achieved, which does not deviate from the completely naturally ripened cheese. The drying edge of the test cheese (20%) Natural ripening) was considerably thinner as a match completely naturally matured Cheese.

The with the aid of the method according to the invention made cheese possess besides a taste profile and a consistency of naturally matured Cheese one Drying edge, which is considerably thinner than the drying edge from an identical complete naturally ripened cheese, further comprising a cheese plastic layer which is related to the natural ripening part of the whole maturation.

Claims (8)

Process for the preparation of cheese, in which cheese is made from cheese milk with the addition of lactic acid bacteria and rennet in a conventional manner, which, after being brought into a desired shape and cured, is ripened for a predetermined period of time during which the tire is surrounded by a film, characterized in that the film is present during a part of the maturation period, while being ripened in the air over the remainder of the time, wherein a conventional cheese plastic layer is present at least during the ripening in the air. Method according to claim 1, characterized in that that the Part of the maturation period in which air is matured, 10 to 75% of the total maturation period. Method according to claim 2, characterized in that that the Part of the maturation period in which air is matured, 10 to 30% of the total maturation period. Method according to claim 2, characterized in that that the Part of the maturation period in which air is matured, 50 to 75% of the total maturation period. Method according to one or more of claims 1 to 4, characterized in that the part Rei in which air is ripened, precedes that part of the period in which the film is present. Method according to one or more of claims 1 to 4, characterized in that the Part of the maturation period in which air is matured on the Part of the length of time follows, is present in the film. Cheese, with the aid of the method according to one or more of claims 1 to 6 under supply of a conventional one Recipe is made, the shape and the moisture content concerning the property of film-aged cheese and the consistency and the taste regarding the property of air-ripened Owns cheese. cheese according to claim 7, characterized in that the cheese has a drying edge having a thickness of less than 5 mm.