Method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute
Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product.
1. A method for manufacturing a cheese comprising:
cultivating at least one microorganism in a culture medium consisting of milk or a product obtained from milk to obtain a flavouring matrix;
providing a dairy product for filtering that has not been subjected to a prior coagulation, including native casein in the shape of micelles and able to coagulate to form a gel;
filtering the dairy product to obtain a retentate comprising 5% to 25% by weight protein and 3% to 30% by weight fat, with the protein not subjected to a step of destructuring and including the native casein in the shape of micelles and able to coagulate to form a gel, wherein the filtration technique implemented is chosen from the techniques of ultrafiltration, microfiltration, and nanofiltration, associated or not with diafiltration;
mixing the retentate and the at least one flavouring matrix, with the flavouring matrix being 0.5 to 50% by weight of the total mixture, limits included, and wherein the at least one microorganism in the flavouring matrix is alive, wherein said at least one microorganism from the flavouring matrix remains alive in the mixture and wherein the mixture is devoid of melting salts; and, following the completion of the mixing;
salting the mixture; and
coagulating the protein both:
(1) enzymatically using rennet, and
(2) acid coagulation by either (2)(i) fermentation or (2)(ii) chemically using acid to adjust the pH,
wherein the coagulating is within the following parameters:
pH of 4-6.5,
temperature of 15° C.-50° C.,
NaCl concentration of 0.1-2%, and
a dose of rennet extract between 3 g/100 L and 50 g/100 L,
thereby forming a casein gel constituting the cheese,
wherein said cheese is devoid of melting salts, and
wherein said at least one microorganism from the flavouring matrix remains alive after coagulating the protein.
2. The method for manufacturing a cheese according to claim 1 wherein the retentate obtained from filtering the dairy product is comprising 9% to 25% by weight protein.
3. The method for manufacturing a cheese according to claim 1 wherein the at least one microorganism is selected from the group consisting of Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus fermentum Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Propionibacterium, Hafnia alvei , and Yarrovia lipolytica.
4. The method for manufacturing a cheese according to claim 1 wherein the flavouring matrix is 0.5 to 10% by weight of the total mixture.
5. A method for manufacturing a cheese, having a soft cheese texture, comprising:
cultivating each of Hafnia, Yarrovia, Propionibacterium and Lactococcus lactis in culture medium consisting of milk or a product obtained from milk to obtain respective flavouring matrix;
providing a dairy product for filtering that has not been subjected to a prior coagulation, including native casein in the shape of micelles and able to coagulate to form a gel, wherein fat content/protein content is standardised at 1.2 by skimming in downward phase,
filtering the dairy product to obtain a retentate comprising 5% to 25% by weight protein and 3% to 30% by weight fat, with the protein not subjected to a step of destructuring and including the native casein in the shape of micelles and able to coagulate to form a gel, wherein the filtration technique implemented is ultrafiltration, whereof the volume concentration factor is 5.7;
mixing the retentate and 2% of each of respective flavouring matrix, with the flavouring matrix being 0.5 to 50% by weight of the total mixture, limits included, and wherein the microorganisms in the flavouring matrix are alive, wherein said microorganisms from the flavouring matrix remain alive in the mixture and wherein the mixture is devoid of melting salts; and, following the completion of the mixing;
salting the mixture; and
coagulating the protein both:
(1) enzymatically using rennet, and
(2) acid coagulation by either (2)(i) fermentation or (2)(i) chemically using acid to adjust the pH,
wherein the coagulating is within the following parameters:
pH: 5.25
temperature: 25° C.
dose of rennet extract: 0.2 g/L
dose of NaCl: 0.8%.
6. The method for manufacturing a cheese according to claim 1 , wherein, in the parameters for the step of salting the mixture and coagulating the protein, the temperature is 15° C.-40° C. and the dose of rennet extract is between 3 g/100 L and 10 g/100 L.
7. The method for manufacturing a cheese according to claim 1 , wherein, in the parameters for the step of salting the mixture and coagulating the protein, the temperature is 15° C.-40° C. and the dose of rennet extract is between 15 g/100 L and 25 g/100 L.
8. The method for manufacturing a cheese according to claim 1 , wherein, in the parameters for the step of salting the mixture and coagulating the protein, the temperature is 15° C.-40° C. and the dose of rennet extract is between 25 g/100 L and 30 g/100 L.