Title of Invention

"A PROCESS FOR THE PREPARATION OF PROCESSED CHEESE SPREAD"

Abstract This invention relates to a process for the preparation of processed cheese spread which comprises preparing a cheese base characterized by, subjecting the cheese base to the step of ripening by addition of water proteolytic enzyme, lipolytic enzyme, starter culture, adjunct culture and salt to enzyme modified cheese base, enzyme modified cheese base, terminating the reaction, processing and formulating the enzyme modified cheese base.
Full Text FIELD OF INVENTION
This invention relates to a process for the preparation of processed cheese spread.
BACKGROUND OF INVENTION
It is known that cheese is a highly nutritious food with good keeping quality, enriched pre-digested protein with fat, calcium, phosphorous, riboflavin and other vitamins, available in a concentrated form. Cheese is a diary food product having nutritional and therapeutic value. Nutritionally it provides elements vital for good health, making it a desirable staple food is man's daily diet. Cheese has been reported to have therapeutic, anti-cholesterolaemic, anti-carcinogenic and anti-cariogenic properties beyond their basic nutritive value. Cheese production is the best method of conserving and preserving milk solids. The supremacy of cheese technology strongly lies in the fact that it not only retains the original biological value of milk, but further that it not only retains the original biological value of milk, but further enhances it by virtue of its bio-available beneficial microflora and probiotics. Ripening of cheese is a very complex and in many cases a slow biochemical process. Numerous biochemical and physical changes can occur in cheese curd during distribution and storage processes due to ripening and degradation of nutrients in the products. It takes 4-12 months to develop full flavor.
OBJECT OF THE INVENTION
An object of this invention is to propose a process for the preparation of cheese flavor in curd base using accelerated ripening process.
Another object of this invention is to propose a novel process for the preparation of processed cheese spread.
Yet another object of this invention is to propose a novel process for the preparation of processed cheese spread with an acceleration of cheese ripening with shortening of ripening period.
A further object of this invention is to propose a novel process for the preparation of processed cheese spread which is cost effective.
A still further object of this invention is to propose a novel process for the preparation of processed cheese spread which is efficient.
Flavor in cheese results from the interaction from the interaction of fat, protein lactose and the products of their breakdown. The biochemical changes in the curd matrix are responsible for the development of cheesy flavor which takes place with the help of glycolysis, proteolysis and lipolysis.
Owing to the cost of inventory and controlled atmosphere ripening rooms, the loss of cheese mass through evaporation and other factors and the risk that the quality of the mature cheese may be lower than desirable, cheese ripening is a relatively expensive process and there are economic and technological incentives to accelrate the rate of ripening and reduce costs. The diary industry is faced with the challenge of accelerating cheese ripening with a flavor and texture as attractive as that is fully ripened cheese.The operating cost and interest charges involved in cheese storage represent a significant portion of the total cost. The extended ripening period also increase the considerable loss in weight of cheese due to greater evaporation during storage. The problems encountered in the known art are off-flavor (bitterness) and excess production of acid that imparted an acidic taste to the cheese. Another problem identified was uncontrolled lipolysis that led to the development of rancid flavor.
DESCRIPTION OF INVENTION;
According to this invention there is provided a process for the preparation of processed cheese spread which comprises:
a) preparing a cheese base characterized by,
b) subjecting the cheese base to the step of ripening by addition of water proteolytic enzyme, lipolytic enzyme, starter culture, adjunct culture and salt to enzyme modified cheese base, enzyme modified cheese base,
c) terminating the reaction
d) processing and formulating the enzyme modified cheese base.
In accordance with this invention the process for the preparation of processed cheese spread comprises the following steps.
a) Clarification of buffalo milk to remove unwanted particles.
b) Standardization of clarified milk to specified casein/fat ratio of for example 0.70.

c) Pasteurizing the milk to for example 90°C for 4 minutes.
d) Coagulating the milk with for example 2 per cent citric acid solution at 70°C.
e) Manipulating the protecolytic, lipolytic and glycolytic indices/process parameters by using exogenous enzymes Lipomod for example (0.025 per cent) and Promod for example (0.025 per cent), starter culture LF 40 for example 5 percent, salt for example 2 per cent and freeze-shocked adjunct culture Lactobacillus helveticus-NCDC 189, temperature of ripening at for example 20°C.
f) Terminate reaction after 12 days by heat treatment after optimum cheese flavor is developed.
g) Processing and formulating enzyme modified cheese base by adding it to freshly coagulated cheese curd for example 15 per cent.
h) Emulsifier tri-sodium citrate added for example 2 per cent i) Salt-added for example 2 per cent
The process for production of enzyme modified cheese base is given systematically in Fig. 1 of the accompanying drawing.
Example
The process for freeze-shocking of Lactobacillus helveticus is as follows: The culture was subcultured into Elliker broth 2-3 times.
The broth was centrifuged at 10,000 X g (4°C) for 5 min. (Plastocrafts, Mumbai) when the culture reached the stationary phase. The cell pellet was washed thrice with 0.01 M phosphate buffer (pH 7.0) and finally suspended into sterile peptone water. The cell suspension was frozen for 24 hours at -20°C, after which it was thawed in water at 40°C. The suspension was centrifuged at 10,000 x g (40°C) for 5 min. (Plastocrafts, Mumbai) and the cell pellet was suspended into sterile skim milk. This was then used as freeze-shocked adjunct culture.
ADVANTAGE OF THE PROCESS
The present invention envisages standardization of procedure to accelerate cheese ripening process using an integrated approach. Physically attenuated (freeze shocked) adjunct culture Lactobacillus helveticus were added to cheese slurry along with pre-optimized concentration of exogenous enzyme. Enzyme modified cheese base was obtained with high flavor intensity. Incorporation of enzyme modified cheese base in fresh cheese curd yielded cheese of premium quality. Typical cheese flavor was obtained within a period of 12 days. Acceleration of cheese ripening with shortening of ripening period is of great importance in decreasing the cost of production. The process is very cost-effective; upto 35 per cent decrease in production cost was achieved.
The other economic importance of rapid development of more intense typical cheese flavor in shorter period is that it would provide saving in refrigeration and labor costs and contribute to release considerable sum of money which are otherwise tied up in cheese ripening stores.
The decrease in ripening period will also decrease considerably the loss in weight due to evaporation that occurs during extended storage.
Acceleration of cheese ripening is also a mean of increasing cheese production in developing country where investment in storage facility is a limiting factor.





















WE CLAIM:
1. A process for the preparation of processed cheese spread which
comprises:
a) preparing a cheese base characterized by,
b) subjecting the cheese base to the step of ripening by addition of water proteolytic enzyme, lipolytic enzyme, starter culture, adjunct culture and salt to enzyme modified cheese base, enzyme modified cheese base,
c) terminating the reaction,
d) processing and formulating the enzyme modified cheese base.

2. A process as claimed in claim 1 wherein said enzymes are Lipolytic and Protolytic and present in between 0.025-0.075 per cent.
3. A process as claimed in claim 1 wherein the starter culture is Lactococcus Lactis var. diacetillactis, Lactococcus Lastis supsp. Lactis and Leuconostoc. Sp.
4. A process as claimed in claim 1 wherein the adjunct culture is Lactobacillus helveticus NCDC 189.
5. A process as claimed in claim 1 wherein the salt is added to the enzyme modified cheese base to the extent of 2-4 per cent.
6. A process as claimed in claim 1 wherein the temperature of ripening was kept at 20+l°C for 12 days.
7. A process as claimed in claim 1 whereby the processing and
formulating of enzyme modified cheese base is done by adding the
enzyme modified cheese base to freshly coagulated cheese curd
and emulsifies by adding tre-sodium citrate and salt.
8. A process for the preparation production of enzyme modified cheese base substantially as described herein.

Documents:

2227-DEL-2005-Abstract-(09.09.2010).pdf

2227-del-2005-abstract.pdf

2227-DEL-2005-Claims-(09.09.2010).pdf

2227-DEL-2005-Claims-(20-10-2010).pdf

2227-del-2005-claims.pdf

2227-DEL-2005-Correspondence-Others-(09-09-2010).pdf

2227-DEL-2005-Correspondence-Others-(20-10-2010).pdf

2227-del-2005-correspondence-others.pdf

2227-del-2005-correspondence-po.pdf

2227-DEL-2005-Description (Complete)-(09.09.2010).pdf

2227-del-2005-description (complete).pdf

2227-del-2005-form-1.pdf

2227-del-2005-form-18.pdf

2227-del-2005-form-2.pdf

2227-DEL-2005-Form-5-(09.09.2010).pdf

2227-DEL-2005-GPA-(20-10-2010).pdf

2227-del-2005-petition-138.pdf


Patent Number 245014
Indian Patent Application Number 2227/DEL/2005
PG Journal Number 53/2010
Publication Date 31-Dec-2010
Grant Date 28-Dec-2010
Date of Filing 19-Aug-2005
Name of Patentee G.B.PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY
Applicant Address PANTNAGAR-263 145, UTTARANCHAL, INDIA
Inventors:
# Inventor's Name Inventor's Address
1 MR. SUDHIR KUMAR G.B.PANT UNIVERSITY OF AGRICULTURE OF TECHNOLOGY, PANTNAGAR-263 145, UTTARANCHAN, INDIA
2 PROF. Y.K. JHA G.B.PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, PANTNAGAR-263 145, UTTARANCHAL, INDIA
PCT International Classification Number A23C 19/06
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA