U.S. patent number RE37,264 [Application Number 09/522,762] was granted by the patent office on 2001-07-03 for pasta filata-simulative cheese product and method of making.
This patent grant is currently assigned to Wisconsin Alumni Research Foundation. Invention is credited to Carol M. Chen, Mark E. Johnson.
United States Patent |
RE37,264 |
Chen , et al. |
July 3, 2001 |
Pasta filata-simulative cheese product and method of making
Abstract
A method of manufacturing cheese which is simulative of pasta
filata cheeses, but which does not require a mixing and/or molding
step, and the cheese product produced by the method, are disclosed.
The method includes the steps of pre-acidifying milk; ripening the
milk with a mesophilic starter culture to yield cheese milk;
coagulating the cheese milk by adding a coagulant to yield a
coagulum; cutting the coagulum to yield curds and whey; separating
the curds from the whey and washing the curds in water; and
proceeding directly to salt, hoop, and press the curds in the
absence of any milling, mixing, or molding of the curds.
Inventors: |
Chen; Carol M. (Madison,
WI), Johnson; Mark E. (Madison, WI) |
Assignee: |
Wisconsin Alumni Research
Foundation (Madison, WI)
|
Family
ID: |
21797521 |
Appl.
No.: |
09/522,762 |
Filed: |
March 10, 2000 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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Reissue of: |
854193 |
May 9, 1997 |
05942263 |
Aug 24, 1999 |
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Current U.S.
Class: |
426/38; 426/36;
426/39; 426/40; 426/42; 426/43 |
Current CPC
Class: |
A23C
19/051 (20130101); A23C 19/0684 (20130101) |
Current International
Class: |
A23C
19/00 (20060101); A23C 19/05 (20060101); A23C
19/068 (20060101); A23C 009/12 () |
Field of
Search: |
;426/36,38,39,40,42,43 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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2043757 |
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Mar 1971 |
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DE |
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0312359 |
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Apr 1989 |
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EP |
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2591433 |
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Dec 1985 |
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FR |
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Other References
Villani et al., Stal. J. Food Sci., vol. 7(3), p. 221-234, 1995.*
.
Shukla et al., Ind. J. Dairy Sci., vol. 42(3), p. 601 to 605,
1989.* .
Merrill et al., J. Dairy Sci., vol. 77, p. 1783-1789, 1994.* .
Banks et al., Milchwissenschaft, vol. 42, No. 4 p. 212-215,
1987..
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Primary Examiner: Sayala; Chhaya D.
Attorney, Agent or Firm: DeWitt Ross & Stevens S.C.
Parent Case Text
This application claims priority to provisional application Ser.
No. 60/020,245, filed Jun. 21, 1996.
Claims
What is claimed is:
1. A method of manufacturing pasta filata-simulative cheese
comprising:
a) pre-acidifying milk; then
b) ripening the milk with a mesophilic starter culture to yield
cheese milk; then
c) coagulating the cheese milk by adding a reduced amount of a
coagulant to the cheese milk, the reduced amount being no more than
about 0.58 ounces double-strength coagulant per 1000 pounds milk,
to yield a coagulum; then
d) cutting the coagulum to yield curds and whey; then
e) separating the curds from the whey and washing the curds in
water; and then
f) proceeding directly to salt, hoop, and press the curds in the
absence of any milling, mixing, or molding of the curds.
2. The method of claim 1, wherein in step a) the milk is
pre-acidified to from about pH 6.65 to about pH 6.30.
3. The method of claim 1, wherein in step a) the milk is
pre-acidified to about pH 6.3.
4. The method of claim 1, wherein in step a) the mill is
pre-acidified by the addition of acetic acid, lactic acid, or a
combination thereof.
5. The method of claim 1, wherein in step b) the milk is ripened
with a starter culture selected from the group consisting of
Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.
cremoris, and mixtures thereof.
6. The method of claim 1, wherein in step b) the milk is ripened
with Lactococcus lactis subsp. cremoris.
7. The method of claim 1, wherein in step e) the curds are washed
with water having a temperature of about 65.degree. F.
8. The method of claim 1, wherein after the washings in step e),
the curds have a pH of from about 5.8 to about 6.0.
9. The method of claim 1, wherein after the washing in step e), the
curds have a pH of about 5.9.
10. A pizza cheese which is functionally and organoleptically
simulative of pasta filata cheeses, but which does not require
mixing or molding step in its manufacture, the pizza cheese
produced by:
a) pre-acidifying milk; then
b) ripening the milk with a mesophilic starter culture to yield
cheese milk; then
c) coagulating the cheese milk by adding a reduced amount of a
coagulant to the cheese milk, the reduced amount being no more than
about 0.58 ounces double-strength coagulant per 1000 pounds milk,
to yield a coagulum; then
d) cutting the coagulum to yield curds and whey; then
e) separating the curds from the whey and washing the curds in
water; and then
f) proceeding directly to salt, hoop, and press the curds in the
absence of any milling, mixing, or molding of the curds.
11. The pizza cheese of claim 10, wherein in step a) the milk is
pre-acidified to from about pH 6.65 to about pH 6.30.
12. The pizza cheese of claim 10, wherein in step a) the milk is
pre-acidified to about pH 6.3.
13. The pizza cheese of claim 10, wherein in step a) the milk is
pre-acidified by the addition of acetic acid, lactic acid, or a
combination thereof.
14. The pizza cheese of claim 10, wherein in step b) the milk is
ripened with a starter culture selected from the group consisting
of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.
cremoris, and mixtures thereof.
15. The pizza cheese of claim 10, wherein in step b) the milk is
ripened with Lactococcus lactis subsp. cremoris.
16. The pizza cheese of claim 10, wherein in step e) the curds are
washed with water having a temperature of about 65.degree. F.
17. The pizza cheese of claim 10, wherein after the washing in step
e), the curds have a pH of from about 5.8 to about 6.0.
18. The pizza cheese of claim 10, wherein after the washing in step
e), the curds have a pH of about 5.9..Iadd.
19. A method of manufacturing pasta filata-simulative cheese
comprising:
a) ripening milk with a mesophilic starter culture to yield cheese
milk; then
b) coagulating the cheese milk by adding a reduced amount of a
coagulant to the cheese milk, the reduced amount being no more than
about 0.58 ounces double-strength coagulant per 1000 pounds milk,
to yield a coagulum; then
c) cutting the coagulum to yield curds and whey; then
d) separating the curds from the whey and washing the curds in
water; and then
e) proceeding directly to salt, hoop, and press the curds in the
absence of any milling, mixing, or molding of the
curds..Iaddend..Iadd.
20. The method of claim 19, wherein in step a) the milk is ripened
with a starter culture selected from the group consisting of
Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.
cremoris, and mixtures thereof..Iaddend..Iadd.
21. The method of claim 19, wherein in step a) the milk is ripened
with Lactococcus lactis subsp. cremoris..Iaddend..Iadd.
22. The method of claim 19, wherein in step d) the curds are washed
with water having a temperature of about 65.degree.
F..Iaddend..Iadd.
23. The method of claim 19, wherein after the washing in step d),
the curds have a pH of from about 5.8 to about
6.0..Iaddend..Iadd.
24. The method of claim 19, wherein after the washing in step d),
the curds have a pH of about 5.9..Iaddend..Iadd.
25. A pizza cheese which is functionally and organoleptically
simulative of pasta filata cheeses, but which does not require
mixing or molding step in its manufacture, the pizza cheese
produced by:
a) ripening milk with a mesophilic starter culture to yield cheese
milk; then
b) coagulating the cheese milk by adding a reduced amount of a
coagulant to the cheese milk, the reduced amount being no more than
about 0.58 ounces double-strength coagulant per 1000 pounds milk,
to yield a coagulum; then
c) cutting the coagulum to yield curds and whey; then
d) separating the curds from the whey and washing the curds in
water; and then
e) proceeding directly to salt, hoop, and press the curds in the
absence of any milling, mixing, or molding of the
curds..Iaddend..Iadd.
26. The pizza cheese of claim 25, wherein in step a) the milk is
ripened with a starter culture selected from the group consisting
of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.
cremoris, and mixtures thereof..Iaddend..Iadd.
27. The pizza cheese of claim 25, wherein in step a) the milk is
ripened with Lactococcus lactis subsp. cremoris..Iaddend..Iadd.
28. The pizza cheese of claim 25, wherein in step d) the curds are
washed with water having a temperature of about 65.degree.
F..Iaddend..Iadd.
29. The pizza cheese of claim 25, wherein after the washing in step
d), the curds have a pH of from about 5.8 to about
6.0..Iaddend..Iadd.
30. The pizza cheese of claim 25, wherein after the washing in step
d), the curds have a pH of about 5.9..Iaddend.
Description
FIELD OF THE INVENTION
The present invention is directed to a cheese, specifically a new
form of pizza cheese similar to Mozzarella cheese.
DESCRIPTION OF THE PRIOR ART
Mozzarella cheese is the fastest growing cheese market in the U.S.
today, primarily due to the increased consumption of both fresh and
frozen pizza. Mozzarella's clean mild flavor, favorable shredding,
and appealing melt and stretch characteristics make it well suited
for use on pizza. Mozzarella cheese is a member of the pasta filata
group of cheeses. Like other pasta filata cheeses, the curd is
mechanically heated, stretched and molded under hot water. This
heat treatment inactivates residual milk coagulant and reduces
starter populations, decreasing the potential for casein hydrolysis
in the cheese during refrigerated storage. Mozzarella's unique
characteristics of both good melt and stretch are related to its pH
and the heat treatment it receives as the curd goes through the
mixer. This process helps give Mozzarella its characteristic
stretch and "stringiness." The pasta filata process requires a
specialized and expensive piece of equipment called a mixer molder.
Mozzarella is also traditionally made with a brine step, creating a
brine disposal problem. It is believed that the good stretch, good
meltability, and good shredability of Mozzarella is due to its
composition, the final pH and limited proteolysis.
Other cheeses can be used on pizzas, however they need to function
like Mozzarella. For example, Cheddar cheese may have wonderful
flavor, but its functional characteristics when melted are not well
suited. A very young Cheddar stretches well after heating, but only
softens and does not flow. After three months of aging, it flows
nicely, but no longer stretches.
SUMMARY OF THE INVENTION
The present invention is directed to a method of manufacturing
pasta filata-simulative cheeses and the resultant cheeses produced
by the method. The method does not require a mixing or molding step
which is required of traditional Mozzarella and other pasta filata
cheeses. The method of the present invention comprises first
pre-acidifying milk. The pre-acidified milk is then ripened with a
mesophilic starter culture to yield cheese milk. The cheese milk is
then coagulated by adding a coagulant to yield a coagulum. The
coagulum is then cut and the curds separated from the whey. The
curds are then washed in water. At this point, the method calls for
proceeding directly to salt, hoop, and press the curds in the
absence of any milling, mixing, or molding of the curds. The cheese
produced by the process is remarkable similar to traditional pasta
filata cheeses in both functional and organoleptic qualities.
One object of this invention is to provide a pizza cheese that has
comparable flavor and functional characteristics to Mozzarella, but
which does not require a mixer molder or a brining step during its
manufacture.
Another aspect of the present invention is a manufacturing process
for a high moisture, 25% to 75% reduced-fat pizza cheese which is
not run through a mixer molder. The cheese has functional qualities
(melt and stretch) similar to conventional Mozzarella cheese.
A direct comparison between a 25% reduced-fat pizza cheese
according to the present invention and a conventional low moisture,
part-skim (LMPS) Mozzarella, as well as a comparison between a 50%
reduced-fat pizza cheese according to the present invention and a
conventional 75% reduced-fat Mozzarella revealed no differences in
the overall performance (melt, stretch and flavor preference)
between the cheeses.
Functional Advantages
The resulting pizza cheese is similar in moisture, fat, salt, total
protein, and pH to conventional Mozzarella made in the traditional
fashion. The pizza cheese maintains a 10-inch "stretch" through
three months and has melt characteristics similar to Mozzarella.
The following differences were also noted between the pizza cheese
of the present invention and conventional Mozzarella:
1) The pizza cheese does not turn brown when heated. Due to the
starter culture used and an altered manufacturing protocol, the
pizza (cheese has no residual sugar and will not brown during
baking.
2) The pizza cheese is whiter than Mozzarella. Smaller and more
numerous fat globules reflect more light, giving the pizza cheese
an extremely white appearance. Due to the whiter appearance, the
taste panel commented that it looked like there was more cheese on
the pizza.
3) The pizza cheese is less chewy when young than conventional
Mozzarella.
4) The pizza cheese exhibits 50% less `oiling off` when heated.
During the mixing process for conventional LMPS Mozzarella, heat
and mixing permit the fat to coalesce and water to pool around the
protein strands. In the subject pizza cheese manufacturing process,
a mixer and high temperatures are not used. Consequently, the fat
globules do not coalesce and they remain smaller within the cheese
matrix. Thus, the fat in the pizza cheese is less likely to pool
during pizza baking.
5) The pizza cheese is more homogeneous than Mozzarella.
6) The pizza cheese exhibits less flow than Mozzarella.
7) The pizza cheese exhibits fewer blisters when heated than
Mozzarella. The pizza cheese contains smaller pockets of water,
which produce fewer blisters than LMPS Mozzarella. When heated, the
smaller pockets of water do not produce enough steam to make a
blister, or bubble on the cheese surface.
8) The pizza cheese yields shorter shreds and more Fines when
shredded.
Commercial Advantages
The cheese manufacturing process of the present invention benefits
cheesemakers in two ways: First, it allows manufacturers of stirred
curd cheese varieties (i.e., Cheddar, Colby, Brick, Monterey Jack,
Muenster) to expand into the growing pizza cheese market with a
minimal purchase of equipment. This gives cheesemakers the
capability of manufacturing a new variety of cheese with the same
functional characteristics as LMPS Mozzarella. And because the
manufacturing process does not require the mixer molder and brine
systems needed to manufacture traditional Mozzarella, producing the
present pizza cheese is economically advantageous from a capital
expenditure view point.
Second, as noted, above, the fat retention increases from about 86
to 92%, giving cheesemakers higher cheese yields. It is estimated
that this higher yield translates to 109 lbs. of additional cheese
per 50,000 lbs. of milk as compared to the conventional
manufacturing of Mozzarella. This, of course, is economically
advantageous from a profit margin view point.
Further advantages of the invention will appear from a complete
reading of the Detailed Description, below.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is specifically directed to a process of
cheese making in which the moisture level in the cheese is
controlled by pre-acidifying the milk, using a short manufacturing
time, and washing the curd. Additionally, the typical milk
coagulant level is decreased by at least 50% and a mesophilic
rather than a thermophilic starter culture is used.
The resulting cheese is similar in composition to low moisture,
part-skin Mozzarella (47% moisture, 22.3% fat, pH at 1 month 5.2)
and 50% reduced-fat Mozzarella cheese (54.5% moisture, 8.5% fat, pH
at 1 month 5.15).
Raw Milk
The process can start with milk having a relatively wide range of
fat content, from 0.07% (virtually fat-free) to 3.6%. The preferred
milk for the cheese of the present invention is termed "low
moisture part skim" (LMPS:) milk, which has a milkfat content of
approximately 2.3%. An alternative milk is termed "lowerfat" (LF),
which has a milkfat content of approximately 0.70%. Additionally,
cheese from whole milk can be made. Whole milk generally has a
milkfat content of 3.5%. Raw milk has a pH of about 6.64.
Milk can be "standardized" to a preferred milkfat content. For
example, if the starting milkfat level exceeding the desired level,
the milk can be standardized to decrease the level. Standardization
is a process well-known to the art. In essence, lowering the
milkfat levels increases the milk protein level. Therefore, one way
of interpreting standardization is to "increase" the protein-to-fat
ratio in milk.
Pre-acidify the Milk
The pre-acidification step is optional and primarily intended to
shorten the "make schedule." "Make schedule" is a cheese processing
term which refers to the time of manufacturing the cheese. The
purpose of the pre-acidification step is to lower the pH of milk to
from approximately 6.65 to approximately 6.30. There are a variety
of acids which can be used in this step. Acetic acid is preferred
because it is prevalent and economical. Lactic acid can also be
used. Preferably, sufficient amount of acid is added to lower the
pH to approximately 6.30. The acidified milk is left for a few
hours (overnight) to equilibrate.
Pasteurization Step
The milk is then pasteurized under normal conditions at a
temperature of approximately 164.degree. F. (73.degree. C.) for 16
seconds according to well-known processes in the art.
Add Starter Culture
If the pre-acidification step is omitted, the starter culture is
allowed to process in the milk for a longer period of time to build
up the acidity level. The pH level must be lowered to approximately
6.30 before the coagulant is added.
The starter is added to the pasteurized milk (pH 6.30) and cooked
at temperature of 94.degree. F. (35.degree. C.) for approximately
11/2 hours to reduce the pH to approximately 6.25.
Mesophilic (Lactococcus species) culture is preferred over a
thermophilic (Lactobacillus species) starter culture. Examples of a
mesophilic culture is the Lactococcus genera. In cheese making
processes using a mesophile, optimum acid development occurs at
around 30.degree. C.-32.degree. C. Using mesophiles is important
for another reason. Optimally, white Mozzarella-like cheeses should
be made to result in no residual sugar. Milk sugar is a
disaccharide comprising galactose and glucose. Thermophiles do not
ferment galactose. Therefore, some of the milk sugars remain. When
the curd is cooled to a storing temperature, residual sugar
remains. Mesophilic cultures ferments all the sugars in the milk
even under cold storage conditions, leaving no residual sugar.
Non-limiting examples of starters which can be used in this process
include Lactococcus lactic ssp. cremoris and lactis. It is within
the scope of this invention to use a blend of different starters,
even thermophilic starters, as long as the milk sugars are
completely fermented.
Starter culture is typically added at 72 ml starter/1000 lb. milk
for a direct vat set type starter or 0.75% (wt/wt) for a bulk set
type starter.
Add Coagulant
The level of coagulant used in this process is approximately 50% of
the typical milk coagulant level. The coagulant is a proteolytic
enzyme. The milk coagulant's primary responsibility is to clot the
milk for the formation of curd. However, after the curd is formed,
some milk coagulant is retained and will continue to breakdown the
protein throughout aging. By using about half the amount of milk
coagulant, there will be less residual milk coagulant activity in
the finished cheese. It is believed that this limits the breakdown
of protein during aging, so the cheese can maintain its elasticity
when heated (stretch).
An example of a 100% pure chymosin is MAXIREN (Gist Brocades, King
of Prussia, Pa.). Another example of 100% pure chymosin is CHYMAX
(Pfizer Corporation, Milwaukee, Wis.). Other coagulants are known
to the art. The coagulant is added in amounts of approximately
0.575 oz. double strength coagulant/1000 lbs milk. The coagulant is
left in the milk product for approximately 25 minutes, a normal
setting time for coagulants. The reason why the set time does not
change is that the step is starting out with a lower than normal pH
and a warmer temperature.
Cutting Process
Approximately 1 hour and 55 minutes after the starter culture has
been added or 25 minutes after the coagulant has been added, the
cutting process is initiated. Cutting is well-known to art. The
preferred cutting process utilizes wire knives (3/8 in a
conventional horizontal vat. It is necessary to cut in large curds,
comparable to standard Mozzarella cutting processes, which results
in increased moisture in the cheese. The curd is allowed to sit
quiescently for 5 minutes to heal.
A portion of whey can be removed after cutting and water added back
to decrease lactose concentration in the curd and to help achieve a
final pH similar to that of Mozzarella cheese.
Cooking
The cooking temperature is 98.degree. F. (37.degree. C.), which is
lower than for standard Mozzarella processes, primarily because
mesophilic starters are being used. In fact, the cooking step can
be eliminated. The starter temperature is; already 94.degree. F.
The temperature range should not deviate from about 90.degree. F.
to about 101.degree. F. to protect the mesophilic starter culture.
During the cooking step the starter culture further reduces the pH
of the product to 6.15 for whey and 6.00 for curds. The cooking
step proceeds for approximately 25 minutes.
Separating Curds From Whey
Following the cooking step, the curds are physically separated from
the whey, an approximate 10 minute step.
Add Cold Water
Washing or rinsing the curd removes sugar, acid, and minerals. The
pH at which the curd is washed is critical to the success of this
protocol, as is the pH at which the coagulant is added. Cold water
(approximately 65.degree. F.) is then added to reduce the
temperature of the curds to approximately 75.degree. F. The end pH
of the curds is typically between 5.8 and 6.0, preferably 5.9. The
cool water bath also assists in retaining the high moisture content
of the cheese.
Drain water
The water is then drained which further removes sugar, acid and
minerals.
Add Salt
Salt is then added to taste, approximately 2.5 lb./1000 lb milk.
The salt is preferably directly added rather by using a brine bath,
although the brine bath could be used. Salt is added approximately
3 hours and 5 minutes following the addition of the starter
culture.
Hoop and Press Steps
The hoop and press steps are well known to the art. For example,
reference is made to standard cheddar processes for a description
of these processes. The cheese is pressed for approximately 3-4
hours at 25 psi.
EXAMPLES
Cheese making trials were conducted to develop a non-pasta filata
type cheese suitable for use on pizzas. The developed manufacturing
protocol incorporated mesophilic cultures, pre-acidification of
milk, decreased milk coagulant levels, a firm milk coagulum at
cutting, and a cool water rinse. Summaries of the make schedules
for triplicate runs of a 25% reduced-fat pizza cheese and a 75%
reduced-fat cheese according to the present invention are presented
in Tables 3 and 4. The resulting cheeses were similar in
composition to low moisture, part-skim (LMPS) Mozzarella (47%
moisture, 22.3% fat, pH at 1 month 5.2) and 50% reduced-fat (LF)
Mozzarella (54.5% moisture, 8.5% fat, pH at 1 month 5.15),
respectively. The make schedules for triplicate runs of standard
LMPS Mozzarella and LF Mozzarella, which were used for comparison
purposes, are presented in Tables 5 and 6.
Experiments were conducted to evaluate the functional and sensory
characteristics of stretched and non-stretched cheeses. At both fat
levels, Hunterlab calorimeter L values were higher and +b values
lower for the non-stretched cheeses. Visually these cheeses were
whiter and less yellow in color than traditional Mozzarella. The
non-stretched pizza cheeses exhibited 40% less oiling off through 1
month of aging than their counterpart Mozzarella. At the lower fat
level, both stretched and non-stretched cheeses did oil off. At the
higher fat level, the stretched cheeses showed 25% more flow at 12
min in thermal melt assays than Mozzarella. At the lower fat level
thermal cheese melt did not differ. In addition, no differences
were observed in microwave melt tests at both fat levels in
stretched and non-stretched cheeses.
Panels of experienced judges evaluated cheeses at 1 week and 1
month for shredability, appearance, flavor, body, and overall
acceptance when baked on a pizza. The non-stretched cheese shreds
tended to be shorter, more brittle and contain more fines than
stretched cheese shreds. When baked on a pizza, the non-stretched
pizza cheeses had similar shred fusion, less blisters, and equal
Mozzarella flavor quality. However, these cheeses significantly
(P<0.05) differed in chewiness, with the non-stretched pizza
cheeses being less chewy or more fluid throughout aging. Using a
category scaling of 1 to 7 (1=highly unacceptable, 4=neither
acceptable nor unacceptable, and 7=highly acceptable) judges scored
higher fat pizza cheeses at 5 or 6 and lower fat pizza cheese at 4
or 5.
COMPARATIVE EXAMPLES
Reduced Fat Pizza Cheese Manufactured Using Two Different pH
Levels
Comments on reduced fat pizza cheese manufactured using two
different pH levels at addition of the milk coagulant are included
in Table 1. This type of approach to attain high moisture levels
was effective in the manufacture of a high moisture lower fat
Mozzarella cheese (moisture contents ranged from 55 to 59%).
However, due to different starter culture acid production and total
manufacturing times, resulting cheeses were too low in moisture. In
addition, the whey dilution step during cheesemaking was inadequate
and final cheese pH values after 1 month were too low. These
cheeses were tough and dry when evaluated at room temperature and
lacked appropriate stretch and melt characteristics on the pizza
pies. Taste panelists also noted a high degree of oiling off on the
25% reduced fat cheeses. This was attributed to pH and residual
milk coagulant activity.
TABLE 1 Manufacture of reduced fat pizza cheese.sup.1 using a lower
pH at addition of milk coagulant. pH at Cheese addition pH at
Cheese pH at Comments of coagulant draining moisture 1 month
(Pertain to all cheeses) 25% reduced fat pizza cheese.sup.2 1. too
low in moisture 6.20 5.70 40% 4.95 2. too low in pH 6.05 5.35 41%
4.90 3. cheese tough & dry 75% reduced fat pizza cheese.sup.3
4. cheeses lacked 6.20 5.75 46% 4.90 appropriate stretch & 6.05
5.40 48% 4.90 melt characteristics 5. cheeses too high in salt 6.
25% reduced fat pizza cheese too much oiling off .sup.1 20%
predraw/10% water added back to the whey .sup.2 Cheese Fat = 26%,
FDM = 44.6% .sup.3 Cheese Fat = 9.5%, FDM = 18.0%
The second manufacturing approach was based on the 50% reduced fat
Cheddar manufacturing schedule developed at the Center of Dairy
Research (CDR) (Madison, Wis.). This manufacturing technique, in
combination with a 50% predraw/30% water addition to the whey and
homogenization of part skim milk prior to pasteurization, are
summarized in Table 2. For the 75% reduced fat pizza cheese a cold
water curd rinse was done prior to salting. Resulting cheese
moisture contents were lower than targeted. In addition, the 75%
reduced fat pizza cheese was too bland in flavor, had a plastic
appearance after melting, and the cheese strands fractured too
readily during stretching.
TABLE 2 Manufacture of a reduced fat pizza cheese.sup.1 using a
manufacturing protocol similar to that of 50% reduced fat Cheddar.
Homogeni- Cheese Cheese Comments zation.sup.2 Cheese pH at pH at
(Pertain to all of milk moisture 1 week 1 month cheeses) 25%
reduced fat pizza cheese.sup.3 1. too low in moisture no 42.5% 5.21
5.37 2. no browning on pizzas yes 44.5% 5.17 5.30 3. all cheeses
had 75% reduced fat pizza cheese.sup.4 acceptable stretch and no
51.0% 5.20 5.47 shredability yes 50.0% 5.24 5.50 4. less meltable
than LMPS Mozzarella 5. 25% reduced fat pizza cheese vs LMPS
Mozzarella, no dif- ference in preference .sup.1 50% predraw/30%
water added back to the whey .sup.2 Homogenization of part-skim
milk prior to pasteurization = 500/500 psi .sup.3 Cheese Fat =
23.5%, FDM = 41% .sup.4 Cheese Fat = 8%, FDM = 17%
The 25% reduced fat pizza cheese was compared directly to low
moisture, part-skim (LMPS) Mozzarella cheese of equal age, with no
significant difference in the overall preference being noted. Other
observations from this series of experiments included no browning
on pizza pies, a good cheese salt content, very little or no oiling
off and an acceptable degree of stretching for an cheese (stretch
ranged from 5 to 24 inches).
As noted above, the Tables 3 through 6 present the following
information:
Table 3: Triplicate Examples of the preferred manufacturing
protocol for a 25% reduced-fat pizza cheese according to the
present invention.
Table 4: Triplicate Examples of the preferred manufacturing
protocol for a 75% reduced-fat pizza cheese according to the
present invention.
Table 5: Triplicate Examples of a conventional manufacturing
protocol for low moisture, part-skim (LMPS) Mozzarella cheese.
Table 6: Triplicate Examples of a conventional manufacturing
protocol for 50% reduced-fat (LF) Mozzarella cheese.
Table 7: The compositional results for the cheeses manufactured in
Tables 3 through 6.
TABLE 3 Vat 1 (112095-1) Vat 2 (112095-2) Operation Time (min) pH
or TA Time (min) pH or TA Initial Milk initial Milk 2.41% (Lynn),
TA 0.20 TA 0.20 600 lb pH 6.32 600 lb pH 6.32 Add Starter 0 Temp
94.8.degree. F. 0 Temp 94.4.degree. F. Chr. Hansen's 970 (DVS) lot
24085 TA -- TA -- 72 ml/1000 lbs or 45 ml 43 ml pH -- 43 ml pH --
Add Coagulant 90 Temp 94.2.degree. F. 90 Temp 94.1.degree. F.
Maxiren, Glst Brocades, dbl sir TA 0.22 TA 0.22 0.58 oz/1000 lbs or
17 ml/1000 lbs 10 ml pH 6.23 10 ml pH 6 Cut 113 TA 0.12 114 TA 0.12
3/8" knives pH 6.20 pH 6.21 Start Cooking 125 Temp 93.5.degree. F.
125 Temp 93.4.degree. F. Reach Cooking Temp 140 Temp 98.5.degree.
F. 140 Temp 98.4.degree. F. TA 0.13 TA 0.15 w-pH 6.12 w-pH 6.15
c-pH 5.99 c-pH 6.00 Drain 140 140 End Drain 150 150 Add Cold Water
165 c-pH 5.90 165 c-pH 5.92 water temp 62.degree. F. water temp
62.degree. F. curd/water 74.5.degree. F. curd/water 74.8.degree. F.
Drain Cold Water 180 c-pH 5.95 180 c-pH 5.85 Add Salt 195 195 2.5
lbs/1000 lbs or 1135 g/1000 lbs salt wt. 681 g salt wt. 681 g Hoop
210 c-pH 5.66 210 c-pH 5.57 Press - In 225 225 - Out 525 480 Total
Time in Press 300 (5 h) 255 (4 h, 15 min) Make Time (Coagulation to
Hooping): 120 (2 h) 120 (2 h) Vat 3 (112095-3) LMPS Pizzarella Mean
Operation Time (min) pH or TA Time (min) pH or TA Initial Milk TA
0.20 TA 0.20 600 lb pH 6.32 600 lb pH 6.32 Add Starter 0 Temp
94.3.degree. F. 0 Temp 94.5.degree. F. Chr. Hansen's 970 (DVS) lot
24085 TA -- TA -- 72 ml/1000 lbs or 45 ml 43 ml pH -- pH -- Add
Coagulant 90 Temp 94.5.degree. F. 90 Temp Maxiren, Glst Brocades,
dbl sir TA 0.22 TA 0.22 0.58 oz/1000 lbs or 17 ml/1000 lbs 10 ml pH
6.24 pH 6.24 Cut 113 TA 0.14 113 TA 0.13 3/8" knives pH 6.20 pH
6.20 Start Cooking 125 Temp 93.6.degree. F. 125 Temp 93.5.degree.
F. Reach Cooking Temp 140 Temp 98.3.degree. F. 140 Temp 98A.degree.
F. TA 0.14 TA 0.14 w-pH 6.14 w-pH 6.14 c-pH 5.99 c-pH 5.99 Drain
140 143 End Drain 150 Add Cold Water 165 c-pH 5.92 165 c-pH 5.91
water temp 62.degree. F. water temp 62.degree. F. curd/water
75.degree. F. curd/water 74.8.degree. F. Drain Cold Water 180 c-pH
5.87 180 c-pH 5.89 Add Salt 195 195 2.5 lbs/1000 lbs or 1135 g/1000
lbs salt wt. 681 g Hoop 210 c-pH 5.57 210 c-pH 5.60 Press - In 235
228 - Out 435 480 Total Time in Press 200 (3 h, 20 min) 252 (4 h,
12 min) Make Time (Coagulation to Hooping): 120 (2 h) 120 (2 h)
TABLE 4 Vat 1 (1120954) Vat 2 (112095.5) Operation Time (min) pH or
TA Time (min) pH or TA Initial Milk Initial Milk 81% raw side
babcock, added skim (Lynn), TA -- TA -- 615 lb pH -- 615 lb pH --
Add Starter 0 Temp 90.1.degree. F. 0 Temp 90.3.degree. F. Chr.
Hansen's 970 (DVS) lot 24085 TA 0.21 TA 0.21 72 ml/1000 lbs 44 ml
pH 6.30 44 ml pH 6.30 Add Coagulant 100 Temp 90.2.degree. F. 100
Temp 90.4.degree. F. Maxiren, Glst Brocades TA 0.22 TA 0.22 0.58
oz/1000 lbs or 17 ml/1000 lbs 10 ml pH 6.21 10 ml pH 6.21 Cut 125
TA 0.14 123 TA 0.13 3/8" knives great set pH 6.18 great set pH 6.17
Start Cooking 135 Temp 89.3.degree. F. 135 Temp 89.2.degree. F.
Reach Cooking Temp 150 Temp 96.2.degree. F. 150 Temp 96.1.degree.
F. TA 0.15 TA 0.15 w-pH 6.12 w-pH 6.12 c-pH 5.97 c-pH 5.99 Drain
150 150 End Drain 160 160 Add Cold Water 175 c-pH 5.92 175 c-pH
5.80 water temp 62.degree. F. water temp 63.degree. F. curd/water
74.0.degree. F. curd/water 73.5.degree. F. Drain Cold Water 190 190
c-pH 5.78 c-pH 5.76 Add Salt 205 205 2.5 lbs/1000 lbs or 1135
s/1000 lbs salt wt. 558 g salt wt. 558 g Hoop 220 c-pH 5.73 220
c-pH 5.71 Press - In 235 235 - Out 445 415 Total Time In Press 210
(3, 30 min) 180 (3 hr) Make Time (Coagulation to Hooping): 120 (2
h) 120 (2 h) Vat 3 (112095-6) LF Pizzarella Mean Operation Time
(min) pH or TA Time (min) pH or TA Initial Milk TA -- TA 620 lb pH
-- 617 lb pH Add Starter 0 Temp 89.8.degree. F. 0 Temp 90.1.degree.
F. Chr. Hansen's 970 (DVS) lot 24085 TA 0.21 TA 0.21 72 ml/1000 lbs
44 nsl pH 6.30 pH 6.30 Add Coagulant 100 Temp 90.2.degree. F. 100
Temp 90.3.degree. F. Maxiren, Glst Brocades TA 0.21 TA 0.21 0.58
oz/1000 lbs or 17 ml/1000 lbs 10 ml pH 6.21 pH 6.21 Cut 122 TA 0.13
123 TA 0.13 3/8" knives great set pH 6.14 pH 6.16 Start Cooking 130
Temp 89.0.degree. F. 133 Temp 89.2.degree. F. Reach Cooking Temp
145 Temp 96.2.degree. F. 148 Temp 96.2.degree. F. TA 0.16 TA 0.15
w-pH 6.08 w-pH 6.11 c-pH 5.88 c-pH 5.95 Drain 145 148 End Drain 155
Add Cold Water 170 c-pH 5.86 173 c-pH 5.86 water temp 63.degree. F.
water temp 63.degree. F. curd/water 74.8.degree. F. curd/water
74.1.degree. F. Drain Cold Water 185 188 c-pH 5.71 c-pH 5.75 Add
Salt 200 203 2.5 lbs/1000 lbs or 1135 s/1000 lbs salt wt. 563 g
salt wt. 600 g Hoop 215 c-pH 5.68 218 c-pH 5.71 Press - In 230 233
- Out 390 417 Total Time In Press 160 (2 hr, 183 (3 hr) 40 min)
Make Time (Coagulation to Hooping): 115 (2 h) 218 (2 h)
TABLE 5 Vat 1 (112195-1) Vat 2 (112195-2) Operation Time (min) pH
or TA Time (min) pH or TA Initial Milk Milkfat 2.41% (past, Lynn),
TA 0.15 TA 0.15 615 lb pH 6.64 615 lb pH 6.64 Add Starter 1.5%
(wt/wt) 0 Temp 94.8.degree. F. 0 Temp 94.3.degree. F. 1:1 C90, R160
(Thermolac) TA 0.17 TA 0.17 3405 g each per 1000 lbs milk 2094 g
each pH 6.59 2094 g each pH 6.59 Add Coagulant 55 Temp 94.1.degree.
F. 55 Temp 94.3.degree. F. Maxiren, Gtst Brocades, dbl str TA 0.18
TA 0.18 1.15 oz/1000 lbs or 34 ml/1000 lb 21 ml pH 6.52 21 ml pH
6.52 Cut 79 TA 0.10 78 TA 0.10 3/8" knives pH 6.48 pH 6.47 Start
Cooking 95 Temp 93.2.degree. F. 95 Temp 93.2.degree. F. Reach
Cooking Temp 125 Temp 105.9.degree. F. 125 Temp 105.8.degree. F. TA
0.11 TA 0.11 w-pH 6.34 w-pH 6.33 c-pH 6.18 c-pH 6.17 Drain 155 TA
0.16 155 TA 0.15 w-pH 6.15 w-pH 6.14 c-pH 5.87 c-pH 5.90 Cut and
Turn 165 TA 0.22 170 TA 0.17 Stack 2 high immediately c-pH 5.77
c-pH 5.73 Mill 210 TA -- 210 TA 0.24 c-pH 5.27 c-pH 5.22 Add Salt
220 curd wt 61 lb 215 curd wt 61 lb 3.0% by curd weight salt wt 831
g salt wt 831 g Mixer 170.degree. F. 232 c-pH 5.22 227 c-pH -- 10%
brine Mixer Speed 50 see additional sheet see additional sheet Make
Time (Coagulation to Mixer) 177 (2 h, 57 min) 172 (2 h, 52 min) Vat
3 (112195-3) LMPS Pizzarella Mean Operation Time (min) pH or TA
Time (min) pH or TA Initial Milk TA 0.15 TA 0.15 615 lb pH 6.64 615
lb pH 6.64 Add Starter 1.5% (wt/wt) 0 Temp 94.3.degree. F. 0 Temp
94.4.degree. F. 1:1 C90, R160 (Thermolac) TA 0.17 TA 0.17 3405 g
each per 1000 lbs milk 2094 g each pH 6.59 pH 6.59 Add Coagulant 55
Temp 94.2.degree. F. 55 Temp 94.2.degree. F. Maxiren, Gtst
Brocades, dbl str TA 0.18 TA 0.18 1.15 oz/1000 lbs or 34 ml/1000 lb
21 ml pH 6.52 pH 6.52 Cut 79 TA 0.12 79 TA 0.11 3/8" knives pH 6.44
pH 6.46 Start Cooking 95 Temp 93.1.degree. F. 95 Temp 93.2.degree.
F. Reach Cooking Temp 125 Temp 106.1.degree. F. 125 Temp
105.9.degree. F. TA 0.11 TA 0.11 c-pH 6.33 w-pH 6.33 c-pH 6.16 c-pH
6.17 Drain 155 TA 0.15 155 TA 0.15 w-pH 6.14 w-pH 6.14 c-pH 5.87
c-pH 5.88 Cut and Turn 165 TA -- 167 TA 0.19 Stack 2 high
immediately c-pH 5.82 c-pH 5.77 Mill 210 TA -- 210 TA 0.24 c-pH
5.29 c-pH 5.26 Add Salt 215 curd wt 61.5 lb 217 curd wt 61.2 lb
3.0% by curd weight salt wt 838 g salt wt 833 g Mixer 170.degree.
F. 225 c-pH 5.24 225 c-pH 5.23 10% brine Mixer temp = 173.degree.
F. Mixer Speed 50 see additional sheet Curd temp upon exit
173.degree. F. Make Time (Coagulation to Mixer) 170 (2 h, 50 min)
173 (2 h, 53 min)
TABLE 6 Vat 4 (112195-4) Vat 5 (112195-5) Operation Time (min) pH
or TA Time (min) pH or TA Initial Milk Initial milk Lynn), TA 0.17
TA 0.17 615 lb pH 6.54 615 lb pH 6.55 Add Starter 1.5% (wt/wt) 0
Temp 102.6.degree. F. 0 Temp 102.7.degree. F. 1:1 C90.
R160(Thermolac) TA 0.18 TA 0.17 3405 g each per 1000 lbs milk 2094
g each pH 6.49 2094 g each pH 6.49 Add Coagulant 95 Temp
102.3.degree. F. 95 Temp 102.3.degree. F. Maxiren, Glst Brocades,
dbl str TA 0.23 TA 0.23 0.58 oz/1000 lbs or t7 ml/1000 lbs pH 6.18
pH 6.20 Cut 106 TA 0.15 105 TA 0.15 3/8" knives pH 6.14 pH 6.17
Start Cooking 115 Temp 101.7.degree. F. 115 Temp 101.7.degree. F.
Reach Cooking Temp 135 Temp 105.3.degree. F. 135 Temp 105.5.degree.
F. TA 0.17 TA 0.16 w.pH 5.97 w-pH 6.05 c-pH 5.74 c-pH 5.82 Drain
135 145 TA 0.18 w-pH 5.95 c-pH 5.72 Cut and Turn 145 TA 0.22 155 TA
-- Stack 2 high immediately c-pH 5.57 c-pH 5.55 Mill 170 TA 0.45
175 TA 0.45 c-pH 5.25 c-pH 5.25 Add Salt 175 curd wt 52.5 lb 180
curd wt 53.5 lb 3.0% by curd weight salt wt 715 g salt wt 729 g
Mixer - Molder 190.degree. F. 185 c-pH -- 193 c-pH 5.22 10% brine
Mixer Speed 50 see additional sheet see additional sheet Make time
(Coagulation to Mixer) 90 (1 h, 30 min) 98 (1 h, 38 min) Vat 6
(112195-6) LF Mozz Mean Operation Time (min) pH or TA Time (min) pH
or TA Initial Milk TA 0.17 TA 0.17 615 lb pH 6.55 pH 6.55 Add
Starter 1.5% (wt/wt) 0 Temp 102.2.degree. F. 0 Temp 102.5.degree.
F. 1:1 C90. R160(Thermolac) TA 0.17 TA 0.17 3405 g each per 1000
lbs milk 2094 g each pH 6.49 pH 6.49 Add Coagulant 110 Temp
102.4.degree. F. 100 Temp 102.3.degree. F. Maxiren, Glst Brocades,
dbl str TA 0.23 TA 0.23 0.58 oz/1000 lbs or t7 ml/1000 lbs pH 6.21
pH 6.20 Cut 121 TA 0.15 111 TA 0.15 3/8" knives pH 6.18 pH 6.16
Start Cooking 130 Temp 101.3.degree. F. 120 Temp 101.6.degree. F.
Reach Cooking Temp 145 Temp 106.1.degree. F. 138 Temp 105.6.degree.
F. TA 0.17 TA 0.17 w-pH 5.98 w-pH 6.00 c-pH 5.77 c-pH 5.78 Drain
145 142 TA 0.06 w-pH 1.98 c-pH 1.91 Cut and Turn 155 TA -- 152 TA
0.22 Stack 2 high immediately c-pH 5.54 c-pH 5.55 Mill 180 TA --
175 TA 0.45 c-pH 5.26 c-pH 5.25 Add Salt 185 curd wt 54.5 lb 180
curd wt 53.5 lb 3.0% by curd weight salt wt 742 g salt wt 729 g
Mixer - Molder 190.degree. F. 197 c-pH 5.16 192 c-pH 5.19 10% brine
Mixer Speed 50 see additional sheet Make time (Coagulation to
Mixer) 87 (1 h, 27 min) 92 (1 h, 32 min)
TABLE 7 LMPS Pizza LF Pizza 112095-1 112095-2 112095-3 Mean
112095-4 112095-5 112095-6 Mean % Moisture @ 1 week 46.86 46.43
47.72 47.01 54.18 54.73 54.69 54.53 % Moisture @ 1 month 47.33
46.87 47.03 47.08 53.11 53.90 53.74 53.38 % Fat (mojo) 22.35 22.71
21.84 22.30 8.42 8.53 8.42 8.45 % Salt 1.69 1.69 1.69 1.63 1.99
1.46 1.48 1.65 % Protein 26.97 26.93 27.78 27.23 33.52 32.35 33.69
33.16 Component total 98.02 97.98 98.69 98.22 97.57 96.67 97.72
97.32 % MNFS 69.35 69.08 61.06 69.49 59.16 59.83 59.71 59.57 % FDM
42.05 42.39 41.78 42.08 18.37 18.84 18.58 18.69 % S/M 3.41 3.64
3.35 3.47 3.67 2.70 2.71 3.03 LMPS Mozz LF Mozz 112195-1 112195-2
112195-3 Mean 112195-4 112195-5 112195-6 Mean % Moisture @ 1 week
46.00 46.40 46.69 46.36 54.20 53.69 54.01 53.97 % Moisture @ 1
month 46.43 46.16 47.11 46.56 54.59 53.77 54.28 54.21 % Fat (mojo)
21.82 21.81 21.67 21.70 6.98 7.43 7.49 7.30 % Salt 1.41 1.69 1.58
1.53 1.54 1.66 1.64 1.61 % Protein 27.40 28.06 27.15 27.54 33.39
34.12 34.14 33.88 96.84 97.56 97.30 97.23 96.30 96.93 97.41 96.88 %
MNFS 58.83 59.20 59.69 59.21 58.27 58.00 58.39 58.22 % FDM 40.40
40.32 40.64 40.45 15.24 16.03 16.28 15.85 % SIM 3.07 3.45 3.38 3.30
2.84 3.09 3.04 2.99 LMPS Pizza LF Pizza 112095-1 112095-2 112095-3
Mean 112095-4 112095-5 112095-6 Mean 1 day 5.11 5.20 5.19 5.17 5.40
5.25 5.22 5.28 7 days 5.05 5.02 5.02 5.03 5.07 5.05 4.97 5.03 14
days 5.17 5.14 5.10 5.14 5.15 5.19 5.09 5.14 30 days 5.18 5.20 5.18
5.19 5.21 5.24 5.19 5.21 90 days 5.19 5.23 5.18 5.20 5.21 5.26 5.15
5.21 LMPS Mozz LF Mozz 112195-1 112195-2 112195-3 Mean 112195-4
112195-5 112195-6 Mean 1 day 5.15 5.24 5.24 5.21 5.15 5.17 5.16
5.16 7 days 5.22 5.26 5.23 5.24 5.16 5.24 5.19 5.20 14 days 5.19
5.15 5.29 5.21 5.14 5.14 5.20 5.19 39 days 5.24 5.24 5.40 5.29 5.21
5.33 5.29 5.28 90 days 5.18 5.23 5.27 5.13 5.24 5.24 5.24 5.24
* * * * *