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United States Patent (19) 11, 3,973,042 Kosikowski Et Al

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United States Patent (19) 11, 3,973,042 Kosikowski Et Al United States Patent (19) 11, 3,973,042 Kosikowski et al. (45) Aug. 3, 1976 54) FLAVOR DEVELOPMENT BY MICROBIAL 3,295,991 1/1967 Cort et al.......................... 426/38 X LPASES IN PASTEURIZED MILK BLUE 3,635,734 111972 Williamson et al................... 426/37 CHEESE Primary Examiner-Raymond N. Jones (75) Inventors: Frank V. Kosikowski; Ramesh C. Assistant Examiner-R. A. Yoncoskie Jolly, both of Ithaca, N.Y. Attorney, Agent, or Firm-Lawrence E. Laubschel; 73 Assignee: Cornell Research Foundation, Inc., Ralph R. Barnard; Theodore C. Wood Ithaca, N.Y. 57 ABSTRACT 22) Filed: May 10, 1974 A method for producing blue cheese from pasteurized 21) Appl. No.: 468,863 or heat treated milk, characterized by the addition to the cheese curds from which the whey has been drained, of a mixture of lipase, a Penicillium mold 52) U.S. Cl..................................... 426/35; 426/37; spore species, and salt. The Penicillium species may 426/61; 426/582 include Penicillium roqueforti or Penicillium glaucum, 51) Int. Cl”.......................................... A23C 19/12 and the lipase is preferably a microbial lipase formed 58 Field of Search................... 426/33, 34, 35, 36, from Aspergilli ssp., Penicillium ssp. or Rhizopus ssp., 426/37, 38, 42,56, 63, 188, 361, 61,582 or suitable animal lipase sources. The resultant cheese product is imparted with the appropriate blue cheese 56) References Cited flavor with required rancidity in a greatly shortened UNITED STATES PATENTS period of time (i.e., about 2 to 4 months). 2,53,329 1 1/1950 Farnham........................... 426/63 X 2,560, 182 7/1951 Nelson et al.......................... 426/35 7 Claims, 3 Drawing Figures TOTAL CARBONYLS OVER RIPENING 320 300 280 260 240 220 i 200 8O 60 40 20 100 80 lipase C 60 vaua lipase B -- lipase A 40 aw - cre a m + S. milk mas control pasteurized milk s 30 45 60 75 90 DAYS OF RIPENNG U.S. Patent Aug. 3, 1976 Sheet 1 of 3 3,973,042 TOTAL CARBONYLS OVER RIPENING 320 300 280 260 240 ''. O 2 2 O * ^, V ' ' 200 '' ls V ls 1 - -1 1. - 180 - Y -1 / O 1. / 60 y 1. / E ' 1 / l1 / mour MF 1. G 120 ?y-------M. -1 7: 100 f 8O f 5. - lipase C. 60 / . lipase B A. -- lipase A 40 -- cream + S. milk 1 um control pasteurized milk 20 43 - 6 5 30 45 60 75 90 FG. DAYS OF RIPENIN G U.S. Patent Aug. 3, 1976 Sheet 2 of 3 3,973,042 MONOCARBONYLS OVER RPENING 280 26 O 40 - lipase C 240 . lipase B i 22O -- liipose A -- cream + S. milk 5, 200 control pasteurized milk > he 80 ta s O 2 160 - O *. S 40 * N 120 e 11 E ' l1 P ' / er 1 OO • 4.-- 1 --- 1. 80 e s' 1. 1. 1 1. * ----1 1 -1 60 4- 1. 2. l. 1 40 61-1 2O p y Y 5 3O 45 60 75 90 FIG. 2 DAYS OF RIPENING 3,973,042 2 1 purified enzyme." J. Dairy Sci., 46:503–509.). Strains FLAVOR DEVELOPMENT BY MICROBIAL of P. rogueforti also differ in their lipolytic activity as LIPASES IN PASTEURIZED MILK BLUE CHEESE observed by Proks et al (J. Proks, J. Dolezalek and Z. This invention relates to an improved method for Peck. 1959. “A study on the coaction of the genus obtaining blue cheese from pasteurized or heat-treated 5 Torulopsis on the formation of methyl ketones in the milk in a greatly shortened period of time, character cheese of the roquefort type." XV Intern. Dairy Con ized by the introduction of food grade lipase into the gress 2(3) . 729-735). Lawrence and Hawke (R. C. cheese curds from which the whey has been drained. Lawrence and J. C. Hawke. 1966: “The incorporation In the known methods for obtaining blue cheese, the of 1 -'C) acetate into the methyl ketones in steam milk is either raw, heat treated or pasteurized, and may 10 distillates of bovine milk fat." Biochem. J. 98: 25.) be homogenized in this state for later increases in the demonstrated two lipolytic enzyme systems in P. roque free fatty acid levels to produce more flavor. Normally forti. Various attempts have been made to accelerate the time required for the production of blue cheese lipolysis in blue cheese. Pancreatin, mulberry juice ranges from four to seven months. In the prior art the lipase, chicken stomach lipase, erepsin, steapsin, etc. inducement of optimum typical flavor in blue cheese 15 have been tried. ..' . over shorter periods has received considerable re Blue cheese from pasteurized milk to which low mo search attention. The most common practice is to sepa lecular weight fatty acids were added lacked complete rate raw milk or homogenize and decolorize the cream flavor. The use of Candida lipolytica has been investi. and recombine it with pasteurized skim milk. B-oxida gated by many workers as shown by the Nelson et al tion pathways of free fatty acids deacylation and decar 20 U.S. Pat. No. 2,560,182 and Wilcox et al (Wilcox, J. boxylation to methyl ketones leading to typical flavor C.W.O. Nelson and W. A. Wood. 1955. “The selec have been outlined by Gehrig and Knight (R. F. Gehrig tive release of volatile acids from butterfat by microbial and S. G. Knight. 1963. "Fatty acid oxidation by spores lipases." J. Dairy Sci. 38:755). The amount of prepara of P. Roqueforti.” J. of Appl. Micro. 1 1: 166-170); tions were not identical and judgment was based on Hammer and Bryant (B. W. Hammer and H. W. Bry 25 volatile free fatty acids and flavor score in the above ant. 1937. "Flavor constituent of blue cheese.' Iowa cases. The addition of pancreatic lipase to direct acidi State College J. Sci. 11: 281); and Katz and Chaikoff fied milk gave a simulated blue cheese with typical (J. Katz and I. L. Chaikoff. 1955. "Synthesis via Kreb's flavor in 6 months, Shehata (A. E. Shehata. 1966. “Di cycle in the utilization of acetate by rat liver slices.' rect acidification of milk for blue cheesemaking.' Biochemica et Biophysica Acta 18: 87). The influence 30 Ph.D. thesis, University of Wisconsin). However, infor of heat on the inactivation of milk lipases has been mation is lacking on the type of carbonyl compounds reported by Gould and Trout (I. A. Gould and G. M. produced by various lipases and their significance to Trout, 1939. "Lipase action in mixture of raw and pasteurized homogenized milk." Quart. Bull. Mich. typical flavor. Agric. Exp. Sta. 22,101.); Harper and Gould (W. J. 35 Accordingly, a primary object of the present inven Harper and I. A. Gould. 1959. "Some factors affecting tion is to produce from pasteurized or heat-treated milk the heat inactivation of the milk lipase enzyme sys in a shorter period of time than normal a high quality tem." Int. Dairy Congress 1959; Vol. 1: 455); Nilson blue cheese product, characterized in that there is in and Willart (R. Nilson and S. Willart. 1960. “The influ troduced into the cheese curds a mixture of food grade ence of homogenization on the fat splitting in milk." 40 lipase. (microbial or animal), Penicillium roquefortior Rep. Milk & Dairy Research, Alnarp, Sweden 60.); Penicillium glaucum or related Penicillium ssp. mold Sjostrom (Sjostrom, G. 1959. "Lipase problems in milk spores, and salt. In one embodiment, the resultant loose and dairy products." Rep. Milk & Dairy Res. Alnarp, curd product is molded to a desired form, needled for Sweden 58.); and Stadhouders and Mulder (J. Stad spore growth, incubated for about 30 days at houders and H. Mulder. 1959. "Surface organisms 45 10-20°C., and ripened for about 1 to 3 months. In a associated with fat hydrolysis in cheese.” Neth, Milk second embodiment, the loose curd product is merely Dairy J. 13, 291.). It is generally estimated that blue incubated for about 5 to 30 days, whereupon the resul cheese from raw or pasteurized, homogenized milk tant loose curd product has utility as a flavoring ingre requires approximately 4-7 months at 40-50F. to dient for other products or which may beformed into a obtain peak flavor. Natural materials containing lipase 50 processed cheese type product. In the preferred em have been added to raw, pasteurized, homogenized bodiment, the lipase is a food grade microbial lipase milk, but bitterness invariably accompanied the flavor obtained from an Aspergillus ssp. source (including development, Gould and Trout (previously cited); Aspergillus niger and Aspergillus oryzae), although Lassen et al (P. B. Lassen, G. M. Trout, and I. A. other species such as Penicillium ssp. and Rhizopus ssp. Gould. 1941. "Rancidity studies on mixtures of raw 55 may be used. and pasteurized homogenized milk.' J. Dairy Science A further, object of the invention is to provide an 24, 771); and Nilson and Willart (R. Nilson and S. W. enzyme and salt mixture for use in the production of Willart. 1961. “The heatinactivation of the fat splitting blue cheese from milk, which mixture comprises food in milk." Rep. Milk & Dairy Research, Alnarp, Sweden grade lipase powder (microbial or animal lipase) and 60 sodium chloride. This mixture is adapted for use with a 60.).Possible sources of. the. 'lipases ' in blue cheese ripening blue cheese-making process to produce a high quality are (1) the milk, (2) natural microflora of the milk and cheese product in a greatly reduced period of time. cheese, (3) P. roqueforti, P. glaucum and related spe Another object of the invention is to provide an en cies, and (4) other enzyme extracts from natural mate zyme, salt and spore mixture for use in the production rials.
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