Fresh cheese

Figure 7.29 shows a Sulzer type SMX static mixer where the mixing element consists of a lattice of intermeshing and interconnecting bars contained in a pipe 80 mm diameter. It is recommended for viscous materials in laminar flow. The mixer shown is used in food processing, for example mixing fresh cheese with whipped cream. 

Fresh cheeses (e.g., cream cheese, cottage cheese, ricotta cheese, American cheese, moderate amounts of mozzarella) Fresh yogurt... 

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Glycolysis. Most (about 98%) of the lactose in cheese-milk is removed in the whey as lactose or lactic acid. However, fresh cheese curd contains 1-2%... 

Whey proteins Yoghurt, fresh cheese Ice cream Proteolysates... 

LDPE lrganox 1076 10 fresh cheese 3.1 477 Bieber. Figge, Koch, 1985... 

The fat content of cream products varies from about 10-50%. Products with a low, internationally not-yet standardized, fat content are coffee cream (>10% fat, Germany), half-and-half cream (>10.5% fat, USA), half cream (>12% fat, UK) or light cream (>12% fat, France). Traditional whipping cream has 30 to 40% fat, whereas double cream contains about 50% fat. Creams of high fat content are also essential ingredients in dairy or non-dairy products such as some fresh cheese varieties or... 

Mahaut, M., Korolczuk, J. 2002. Effect of homogenisation of milk and shearing of milk gel on the viscosity of fresh cheeses obtained by ultrafiltration of coagulated milk. Industries Alim. 

In standard fresh cheese manufacture most of the original milk calcium is lost in the concentration step (either centrifugal separation or UF) where the desired protein and dry matter level is achieved, because the colloidal calcium, at acid pH values, is ionic and therefore leaves the casein micelle into the serum. While in the separation process the whey proteins and the calcium are lost in the serum, the UF process retains the whey proteins and, therefore, achieves a higher yield, but the calcium is still lost into the UF permeate. Fresh cheeses therefore are relatively low in calcium content. Figure 19.29 compares the conventional fresh cheese process with a new process proposal that can retain most of the milk calcium in the product. 

Figure 19.29. Conventional and a NF/UF based fresh cheese process (Schkoda and Kessler 1997).

Schkoda, P., and Kessler, H.G. (1997). Manufacture of Fresh Cheese From Ultrafiltered Milk with ReducedArrurunt of Acid Whey. In Bull. 311, International Dairy Federation, pp. 33-35. 

Pedersen, P.J. and Ottosen, N., Manufacture of fresh cheese by ultrafiltration, in New applications of membrane processes, Int. Dairy Fed., Special issue, 9210, 67, 1991. 

The following flow chart (Figure 5.48) gives an overview over the most common flavoured dairy products. It shows the production technology of yoghurt, fresh cheese products, milk rice and directly flavoured dairy products. 

Fresh Cheese Products with (Fruit) Preparations... 

This description covers all kind of fresh cheese products with ingredients such as (fruit) preparations, flavourings, spices and herbs. Using stabilisers, fresh cheese products, can also be pasteurised. Country specific regulations determine the nutritional claims. 

In the manufacture of fresh cheeses, e. g. quark, the pasteurised skim milk is inoculated with micro-organisms (Sc. lactis, Sc. cremoris). To accelerate the thickening, the enzym chymosin is added. After ripening - with a pH value of about 4.6 - the coagulated milk must be pumped through a separator, possibly including an ultrafiltration system, in order to separate the sour whey. The ultrafiltration would separate the whey into 2 phases the permeate (water soluble) and the retentate (protein phase). Finally the quark, retentate, cream, (fruit) preparations, flavourings or spices and herbs are added. 

Analogous to this processing, Korolczuk and Mahaut [80] report the necessity to use ceramic membranes for the filtration of acid-coagulated milk in order to produce UF-fresh cheeses with good taste. Typical fluxes, using Carbosep Ml (cut-off 50,000 D) increase from 10 to 20 1/m h at 40°C, with decreasing concentration factor. 

Samples of cheeses for analysis of volatile sulfur compounds by FPD gas chromatography were taken from the interior of cheese blocks, and each (12 x 8 x 2 cm) was placed in a closed polyethylene bag and held at -96°C until analysis within one month. For analysis, 25 g of either thawed or fresh cheese which had been shredded (3 mm slots) was added to a... 

Quark and comparable fresh cheese varieties. This product is similar to the stirred yoghurt just mentioned, but at a lower water content. This gives it a significant yield stress. 

A study from Hiramoto et al. (2001) assessed the infectivity of cysts of the ME-49 strain of T. gondii in artificially infected bovine milk and derived fresh homemade cheese. The infectivity of cysts of the ME-49 strain of T. gondii was maintained in the milk even after storage for 20 days at refrigerator temperatures. Cysts were also able to survive the production process of homemade fresh cheese and storage for a period of 10 days in the same conditions. 

Acid coagulation Cheese whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products... 

Solubility. Solubility is an important functional property per se, i.e. in fluid products, and is essential for other functionalities since insoluble proteins can not perform useful functions in foods. The caseins are, by definition, insoluble at their isoelectric points, i.e. in the pH range c. 3.5-5.S the insolubility range becomes wider with increasing temperature. Insolubility in the region of the isoelectric point is clearly advantageous in the production of acid casein and is exploited in the production of two major families of dairy products, i.e. fermented milks and fresh cheeses. However, such insolubility precludes the use of casein in acid liquid foods, e.g. protein-enriched fruit juices or carbonated beverages. Acid-soluble casein can be prepared by limited proteolysis or by interaction with certain forms of pectin. 

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