Chr. Hansen A/s

Véronique Jactat

Thomas Janzen

Ditte Ellegaard Christiansen

Charlotte Elisabeth Grüner Schöller

Sebastien Roustel

Kasper Rosenkvist

Ulf Mortensen

Viviana Ester Bruno

Michael Mitsuo Saito

Charlotte Elisabeth Grüner SCHÖLLER

A method for producing a cheese with reduced amount of galactose comprising inoculating milk withGal(+) bacteria andGal(+) Lac(−) bacteria.

Method for producing a cheese with reduced amount of galactose

The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.

Interactions between cultures, coagulants and technology to increase cheese yields

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Hoersholm, Denmark

Véronique Jactat