Process for pasteurising cheese
AssigneeFood Mechanique Australia Pty Limited
InventorStanley KILROY
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Abstract
This invention relates to methods of pasteurising cheese in the presence of a hydrated hydrocolloid to produce a pasteurised cheese emulsion in a substantially homogeneous form with negligible amounts of additives. Cheese products prepared from such emulsified cheese are also disclosed. Use of the resulting pasteurised cheese emulsion as an emulsifying agent is also described.
Claims28
A method for pasteurising cheese comprising raising the temperature of the cheese to at least 85° C. in the presence of water and a sufficient amount of a hydrated hydrocolloid such that the water is incorporated into the cheese without syneresis to provide pasteurised cheese in a substantially homogeneous form;
- the cheese, water and hydrocolloid together forming at least 95% w/w of the pasteurised cheese thus formed, wherein the cheese is pasteurised in the absence of additional emulsifying salts.
(canceled)
A method for pasteurising cheese to form a spreadable gel, said method comprising the steps of:
- a) raising the temperature of the cheese to at least 85° C. in the presence of water and a sufficient amount of a hydrated hydrocolloid such that the water is incorporated into the cheese without syneresis to provide pasteurised cheese in a substantially homogeneous form;
- and
- b) cooling the pasteurised cheese to less than 30° C., wherein the cheese, water and hydrocolloid form at least 95% w/w of the spreadable gel thus formed.
A method for pasteurising cheese to form a substantially solid cheese product, said method comprising the steps of:
- a) raising the temperature of the cheese to at least 85° C. in the presence of water and a sufficient amount of a hydrated hydrocolloid such that the water is incorporated into the cheese without syneresis to provide pasteurised cheese in a substantially homogeneous form;
- and
- b) adding a further aliquot of cheese, which may be the same or different to the cheese in step a), to the cheese mass thus formed;
- and/or
- c) subjecting the cheese mass to conditions of such temperature, humidity and pressure so as to remove a portion of the water from the cheese;
- and
- d) cooling the pasteurised cheese to less than 30° C. wherein the cheese, water and hydrocolloid form at least 95% w/w of the substantially solid cheese product thus formed
A method for preparing pasteurised cheese comprising the steps of:
- a) raising the temperature of a cheese to at least 85° C. in the presence of water such that the water is incorporated into the cheese, wherein the incorporation of water is performed in the presence of a hydrated hydrocolloid in sufficient amount to prevent syneresis;
- and
- b) reserving a portion of the pasteurised cheese of step a);
- and
- c) raising the temperature of a cheese, which may be the same or different to the cheese in step a), to at least 85° C. in the presence of water such that the water is incorporated into the cheese, wherein the incorporation of water is performed in the presence of the pasteurised cheese portion of step b) in sufficient amount to prevent syneresis.
A method for preparing an emulsifying or stabilising agent for pasteurisation of cheese comprising the steps of:
- hydrating a hydrocolloid with water;
- and
- combining the resulting hydrated hydrocolloid with young Cheddar and, optionally, water to produce a substantially homogeneous mixture.
A process for preparing an emulsifying agent comprising the steps of:
- a) hydrating a hydrocolloid with water;
- b) combining the resulting hydrated hydrocolloid with young Cheddar, and optionally water, and raising the temperature to at least 85° C. to produce a substantially homogeneous emulsifying agent wherein the amount of hydrocolloid present is less than 5% w/w, preferably less than 1% w/w or 0.5 w/w;
- c) reserving a portion of the mixture of step (b);
- d) combining the portion of step (c) with young Cheddar, and optionally water, and raising the temperature to at least 85° C. to produce a substantially homogeneous emulsifying agent wherein the amount of hydrocolloid present is less than that in step (b);
- and optionally;
- e) reserving a portion of the mixture of step (d);
- and
- f) combining the portion of step (e) with young Cheddar, and optionally water, and raising the temperature to at least 85° C. to produce a substantially homogeneous emulsifying agent wherein the amount of hydrocolloid present is less than that in step (d).
Dependencies are inferred from the claim text.