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BR-102024017657-A2 - PROCESS OF COOKED CHEESE PRODUCTION AND USE OF THE CHEESE

BR102024017657A2BR 102024017657 A2BR102024017657 A2BR 102024017657A2BR-102024017657-A2

Abstract

The present invention relates to an alternative for obtaining higher quality dairy products for the consumer, adding value, diversifying the sector and developing the productive sector. More specifically, the present invention discloses a process for producing cooked-curd cheese, comprising the use of vegetable coagulant and the multifunctional lactic culture Limosilactobacillus mucosae CNPC007. Furthermore, a probiotic cooked-curd cheese and its use in the preparation of functional foods are also disclosed. The present invention falls within the field of food technology.

Inventors

  • FLÁVIA CAROLINA ALONSO BURITI
  • MÁRCIA MARIA CÂNDIDO DA SILVA
  • KARINA MARIA OLBRICH DOS SANTOS
  • VANDERLANIA DO NASCIMENTO SANTOS
  • ANTONIO SILVIO DO EGITO VASCONCELOS
  • JOYCEANA OLIVEIRA CORREIA
  • OSÍRIS CORDEIRO LIMA GUIMARÃES
  • ANA PAULA ALBUQUERQUE DA SILVA
  • VIVIANE MARIA DA SILVA QUIRINO
  • ALÍCIA SANTOS DE MOURA
  • MICHELLY NOBREGA SANTOS
  • ISANNA MENEZES FLORÊNCIO

Assignees

  • UNIVERSIDADE ESTADUAL DA PARAIBA
  • EMPRESA BRASILEIRA DE PESQUISA AGROPECUÁRIA - EMBRAPA

Dates

Publication Date
20260310
Application Date
20240828

Claims (15)

  1. 1. A process for producing cooked-curd cheese characterized by incorporating Limosilactobacillus mucosae CNPC007 culture before and after the cooking stage.
  2. 2. A process for producing cooked-curd cheese, according to claim 1, characterized by comprising the steps of: a) milk preparation; b) addition of vegetable coagulant extract or cream, Limosilactobacillus mucosae CNPC007 culture and calcium chloride to the milk in step a); c) coagulation of the mixture obtained in step b); d) partial whey drainage and salting of the curd obtained in step c); e) cooking of the curd obtained in step d); f) cooling and incorporation of the Limosilactobacillus mucosae CNPC007 culture into the cooked curd in step e); g) complete whey drainage, molding and pressing of the curd obtained in step f); h) maturation of the cheese obtained in step g); and i) packaging and storage of the cooked-curd cheese.
  3. 3. Process according to claim 2, characterized in that the milk is goat's milk.
  4. 4. Process, according to any one of claims 2 to 3, characterized in that the vegetable coagulant is selected from sunflower seed (Helianthus annuus), calotropis (Calotropis procera), thistle flower (Cynara cardunculus) or combinations thereof.
  5. 5. Process, according to claim 4, characterized in that the vegetable coagulant is sunflower seed (Helianthus annuus).
  6. 6. Process, according to claim 5, characterized in that sunflower seed extract or cream (Helianthus annuus) is incorporated in a proportion of 20 mL (or g)/L to 90 mL (or g)/L of milk originally used to produce the cooked coagulated mass.
  7. 7. Process, according to any one of claims 1 to 6, characterized by incorporating the culture Limosilactobacillus mucosae CNPC007 in the proportion of 5 x 1010 CFU to 1 x 1012 CFU for each 5 L to 10 L of milk originally used to produce the cooked coagulated mass.
  8. 8. Process, according to any one of claims 2 to 7, characterized in that calcium chloride is incorporated in the proportion of 0.24 g/L to 0.25 g/L of milk originally used to produce the coagulated cooked mass.
  9. 9. Process, according to any one of claims 2 to 8, characterized in that the salting of step d) is carried out with the incorporation of salt in the proportion of 4.5 g/L to 18 g/L of milk originally used to produce the coagulated cooked mass.
  10. 10. Process, according to any one of claims 2 to 9, characterized in that the cooking of step e) is at 121 °C for 15 minutes.
  11. 11. Cooked-curd cheese characterized by being obtained by the process as defined in any one of claims 1 to 10.
  12. 12. Cooked-curd cheese, according to claim 11, characterized by comprising goat's milk, Limosilactobacillus mucosae CNPC007 culture, sunflower seed (Helianthus annuus) and salts.
  13. 13. Cooked-curd cheese, according to any one of claims 11 or 12, characterized by having a moisture content in the range of 36.0 g/100 g to 45.9 g/100 g, preferably between 39.04 g/100 g and 46.77 g/100 g.
  14. 14. Cooked-curd cheese, according to any one of claims 11 to 13, characterized by having a fat content in the dry extract of 49.56 g/100g to 63.05 g/100g.
  15. 15. Use of cooked-curd cheese, as defined in any one of claims 11 to 14, characterized by being in the production of a functional food.

Description

Field of Invention [0001] The present invention relates to an alternative for obtaining higher quality dairy products for the consumer, adding value, diversifying the sector and developing the productive sector. More specifically, the present invention discloses a process for producing cooked-curd cheese, comprising the use of vegetable coagulant and the multifunctional lactic culture Limosilactobacillus mucosae CNPC007. In addition, a probiotic cooked-curd cheese and its use in the preparation of functional foods are also disclosed. The present invention is situated in the field of food technology. Background of the Invention [0002] Although the Northeast region of Brazil holds more than 92% of the national goat herd (Brazilian Institute of Geography and Statistics, 2016) and Paraíba received some incentives for goat milk production decades ago (Suassuna, 2012), it is still observed that the quantity of available derived products is quite limited, requiring diversification for the sector to develop and strengthen. In this sense, innovative goat dairy products, capable of bringing health benefits to the consumer and containing ingredients that improve the properties of the food itself, are a strategy for promoting the goat dairy sector. [0003] Embrapa Goats and Sheep, the Brazilian Agricultural Research Corporation (EMBRAPA), has been working for several years on the diversification of goat dairy products capable of adding value to this productive sector and, among the products developed there, several types of goat milk cheeses stand out, such as the one with added pequi oil (Benevides et al., 2009), containing cumaru (Amburana cearenses) (Benevides et al., 2010), produced through lactic coagulation (Egito et al., 2009), Minas Frescal (Egito et al., 2009), probiotic Minas Frescal with the commercial culture Bifidobacterium animalis BB12 (dos Santos et al., 2009), probiotic creamy cheese with the commercial cultures Bifidobacterium animalis BB12 and Lactobacillus acidophilus LA-5 (dos Santos et al., 2010a), probiotic goat rennet cheese with the commercial culture Lactobacillus acidophilus LA-5 (dos Santos et al., 2010b), probiotic rennet cheese with Lactobacillus acidophilus LA-5 with milk increased in conjugated linoleic acid (CLA) (dos Santos et al., 2012), vegetable coagulation cheese with sunflower seed extract (Pereira et al., 2010), among several others. [0004] Cheese is the fresh or matured product obtained by partial separation of whey from milk or reconstituted milk (whole, partially or totally skimmed), or from whey, coagulated by the physical action of rennet, specific enzymes and bacteria, organic acids, isolated or combined, all of a quality suitable for food use, with or without the addition of food substances and/or spices and/or condiments, specifically indicated additives, flavoring substances and coloring materials (Brazil, 1996). Thus, its production includes the application of physical, chemical, biochemical and microbiological principles (Furuya, 2010). [0005] Several vegetables possess specific enzymes capable of acting in milk coagulation for cheese making. For example, sunflower seeds have proteases capable of promoting this type of coagulation, since they hydrolyze K-casein in the Phe(105)-Met(106) region, the same hydrolysis site by chymosin present in rennet (Egito et al., 2007). In addition to vegetable coagulants, lactic cultures, also called lactic ferments, can be added to the milk before coagulation to produce lactic acid in the medium, as well as presenting proteolytic and lipolytic enzymes that contribute to the aroma and flavor of the resulting cheese (Furuya, 2010). The native culture Limosilactobacillus mucosae is an example of a proteolytic bacterium (Lima Júnior, 2022; Moura, 2021, 2022; Quirino, 2021, 2022). [0006] The lactic acid bacteria strain Limosilactobacillus mucosae CNPC007, formerly Lactobacillus mucosae CNPC007, also exhibits characteristics compatible with those of probiotics, such as resistance to simulated gastrointestinal conditions, isolated or in food products (Moraes et al., 2017; Galdino et al., 2021; Lima Júnior, 2022), beta-galactosidase activity, bile salt deconjugation capacity, among others (Moraes et al., 2017). This culture has demonstrated safety for in vivo use when present in dairy products (Pereira et al., 2023), in addition to exerting an inhibitory effect on sanitary indicator microorganisms both in vitro (Galdino et al., 2023) and when incorporated into a food matrix (Lima Júnior et al., 2022). [0007] Recently, using sunflower seed extract (Helianthus annuus) and the native probiotic culture Limosilactobacillus mucosae CNPC007, a probiotic cheese was obtained that showed proteolytic activity during the manufacturing and storage process (Lima Júnior, 2022; Moura, 2021, 2022; Quirino, 2021, 2022). This cheese was classified as a high-moisture cheese. High moisture content increases the multiplication capacity of pathogenic and spoilage mi