METHOD AND DEVICE FOR THE CONTINUOUS AND RAPID PRODUCTION OF PROTEIN GEL SYSTEMS, IN PARTICULAR, OF MILK-BASED GEL SYSTEMS IN THE PRODUCTION OF CHEESE OR CHEESE-TYPE PRODUCTS

摘要

The invention relates to a method and a device for the continuous production of milk protein gels, the structural formation of which is induced by enzymes. The gelation reaction is carried out in a milk protein concentrate containing 35 to 55 % of dry mass. The homogeneous gelation reaction is significantly accelerated in the concentrated, aqueous protein dispersion, by means of a defined and high input of shear energy into the kinetics. Said energy input leads to the formation of a microhomogeneous, compact, continuous and elastic gel structure, which significantly affects the texture and consistency of the final product. Contrary to the conventional method for producing milk protein-based or casein-based gel systems with high dry substance contents (for example, hard cheese), according to the inventive method, the gelation reaction is initiated with a dry substance content of the final product from 35 to 55 %, and no liquid (water or whey) is separated off (drained) in a step following the process. The inventive method creates a strong microhomogeneous network link between the casein molecules which form the network and the whey proteins. The inventive method does not therefore cause any losses of whey proteins nor problems concerning the disposal of waste water containing whey proteins.