CS249009B1 - Process for the production of white mold cheese on the surface - Google Patents

Abstract

The solution concerns a method of producing cheese with white mold on the surface, where cultures of lactic acid bacteria are inoculated onto the pasteurized surface of the cheese together with a culture of the mold Penicillium camnemberti. This process prevents the growth of unwanted molds, yeasts and other microorganisms, so that the cheeses do not need to be scraped, thus enabling their consumption in their entirety.

Description

Naturally ripened cheese matures without protective wrapping, at certain temperature and humidity of the ripening cellar up to the time of dispatch · During this time the surface of the cheese forms a mold, yeast and other microorganisms · This oily layer disrupts the surface of the cheese ·

Alternatively, the surface of the cheese must be washed in dishwashers, where the cheese is also lost and the wastewater quality is significantly deteriorated *

The principle of the invention is that the cheese surface is pasteurized in a saline solution at a temperature of 75 to 90 ° C for 10 to 30 sec. Depending on the temperature used. The lactic acid bacteria culture contained in the creamy starch, i.e. Streptoccocus lactis, Streptoccocus Cremoris, Streptoccocus diacetilactis, Leuconostoe citrovorum, Leuconostoc dextranicum, in a mixture of creamy mash with pasteurized milk, or sterile whey inoculating a Penicillium cammemberti fungus culture. Penicillium cammemberti · This mold during ripening, at a temperature of 8 to 14 ° C and a relative air humidity of 80 to 95%, forms a solid velvety layer on the cheese surface to prevent the growth of unwanted molds, yeasts and other microorganisms. scratches and can cons to teach in the whole matter *

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Example 1 Salted cheese (3.2% NaCl content) was pre-matured for days at 9 ° C and 92% relative humidity.

After this time, it was pasteurized in a 5% NaCl brine solution at 75 ° C for 30 sec. , Leuconostoc citrovorum, Leuconostoc dextranicunT and 1: 1 pasteurized skimmed milk with a total acidity of 27.7 SH (c NaOH »0.25 mol / l), with the addition of Penicillium cammemberti. After seven days of ripening, a slight white mold growth occurred and at full maturity, ie 35 days after production, a clean, continuous and intact growth of Penicillium cammemberti formed on the whole surface of the cheese. good ©

Example 2 After 11 days of ripening at 9 ° C and 92% relative humidity, the cheese was pasteurized in 5% NaCl saline for 30 sec. At 75 ° C. After a further seven days of maturation, the pasteurization of the surface was repeated and the cheese was immediately vaccinated in a vaccination bath composed as in Example 1 of a mixture of creamy mash and pasteurized skimmed milk in a ratio of 1: 1 with the addition of Penicillium cammemberti. After another 13 days of maturation, the entire surface of the cheese was continuously covered with Penicillium cammemberti. At full maturity, ie 35 days after production, the commission was judged to be very good.

The economical effect of this method of production is saving up to 10% of the total production of molded cheese. This savings is achieved by removing the scraping of the cheese surface. Another advantage is the creation of better working conditions during packing and shipping and possible cheese innovation.

Claims (1)

A process for the production of a white molded cheese on a surface comprising inoculating a culture of lactic acid bacteria such as Streptoccocus lactis, Streptoccocus cremoris, Streptoccocus diacetilactis, Leuconostoc citrovorum, Leuconostoc dextranicum together with a Penny camemberti at a temperature of 8 «£ 14 ° C and a relative humidity of 80 to 95% ·