We continue the conversation with Ing. Peter Kočiš, head of dairy production in Sabinov, about the thermized products of the company Milk-Agro.
Thermized products are heat-treated products without live bacteria…
The thermization temperature is 72 – 82 °C, which is a temperature at which protein degradation does not yet occur, but it is sufficient to eliminate undesirable microorganisms. Of course, this also means losing live, health-beneficial bacteria, but it significantly extends the product's shelf life. For example, compared to two weeks for "live" yogurts, thermized products last at least a month.
Is the thermization equipment the same as for Sabináčik?
Yes, it is a double-jacket large vessel with stirrers inside. It is double-jacketed because steam is injected into the jacket to heat the contents. The vessels are the same, but one is used only for sweet thermized products, the other for the savory program. Higher temperatures up to 90 °C are used for processed cheeses.
Tell us more about processed cheeses…
Processed cheeses are a very popular group of cheeses, mainly due to their variety and wide use. There is an almost unlimited range of diversity in terms of taste, texture, and functional properties such as sliceability or re-meltability. Processed cheeses are essentially a complex of proteins, fats, melting salts, water, and possibly other flavoring ingredients. The main advantage of processed cheeses compared to natural cheeses is reduced cooling costs during storage and transport, especially in areas with high ambient temperatures. They also have better storability with fewer noticeable changes during long-term storage, a wide variety of types, and flavor intensity ranging from mild to sharp or spicy. Another advantage is the different sizes or weights of packaging, suitability for use in restaurants as well as fast-food outlets. Besides processed cheeses, the cheese market also includes so-called analogues of processed cheeses, such as processed food products. These are products in which some milk components are partially or completely replaced by plant-based raw materials. Of course, this affects the taste negatively, so we do not produce processed food products but only processed cheeses, for which we use only high-quality natural ripened cheeses.
Processed comes from the word melt, which suggests a much higher temperature…
The melting temperature depends on the type of melting salt used; on the market, there are salts with lower melting temperatures. The main function of melting salts is to melt the cheese. They also affect spreadability in the cooled product. Without them, the heated mixture of cheese, curd, and butter would have a rubbery and non-spreadable texture after cooling. A side effect is that melting salts increase the product's shelf life without adding preservatives.
What melting salts do you use?
We use melting salts based on phosphates.
Phosphorus is a necessary nutrient but should be balanced with calcium. Excess phosphorus hinders calcium absorption… Calcium in milk is bound to milk protein. It is well absorbed from dairy products. It is true that phosphates bind some calcium and form insoluble compounds, and if there is a lot, they can deposit in soft tissues, such as vessels and joints, which is undesirable. But this would only happen with really excessive consumption of processed cheeses, especially combined with other phosphorus sources, such as meat. If consumed with carbonated cola drinks, which contain a high proportion of phosphates and no calcium, it is indeed unhealthy.
What amount of melting salts is in the product?
There is very little melting salt, about 0.1 – 0.2 percent. At this amount and with a balanced diet, they have no adverse effect on the human body.
What are the proportions of the other ingredients?
The largest proportion is natural ripened cheese, which distinguishes our products from processed food products that may not contain cheese at all. Other ingredients are water, curd, and butter. "Natural" processed cheeses in our products have up to a 50% share.
How is correct dosing ensured? Is it possible that more salts could be added?
No. Dosing is strictly determined by the recipe, and adherence is strictly ensured by in-process and final controls. Before the process starts, ingredients are weighed, preparing 12 – 15 batches. For example, for 15 batches, workers weigh cheese, curd, butter, melting salt and divide them. Nothing must remain. There is always the human factor, so we have refined the process so that errors do not occur at all, and if any do occur, they are detected before the process starts. Also, the entire process has a time course; the product is not cooked and immediately leaves production. After cooking, it must be slowly pre-cooled for at least 24 hours before distribution to large warehouses. Meanwhile, the results of all in-process controls of individual production batches are evaluated, and if they are okay, the product can be shipped.
What do you offer from the thermized savory program?
In addition to the mentioned processed cheeses, this program includes Sabinov curd spreads, which we produce not only plain white but also with two flavors: cheddar flavor and fried onion with chives flavor.
What is the difference between SABI thermized products?
The basic difference is the raw materials used. While processed cheeses use natural cheese as the base raw material, such as Sabinovská tehla or Volovec, Sabinov spreads use curd as the base raw material.
Which of the mentioned products do you personally prefer?
Processed cheeses have a lower fat content compared to Sabinov spreads, which are made from curd and cream and thus contain more fat, so it depends on the customer's preference. Personally, I like both processed cheeses and spreads.
