EP3595456A1 - Method for producing a string of cheese - Google Patents

Method for producing a string of cheese

Info

Publication number
EP3595456A1
EP3595456A1 EP18709368.7A EP18709368A EP3595456A1 EP 3595456 A1 EP3595456 A1 EP 3595456A1 EP 18709368 A EP18709368 A EP 18709368A EP 3595456 A1 EP3595456 A1 EP 3595456A1
Authority
EP
European Patent Office
Prior art keywords
cheese
base
equal
paste
yarn
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP18709368.7A
Other languages
German (de)
French (fr)
Inventor
Claude Lemoine
Jean Paul GREMILLET
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP3595456A1 publication Critical patent/EP3595456A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/10—Cheese characterised by a specific form

Definitions

  • the present invention relates to a method of manufacturing a cheese yarn.
  • Methods of making cheese yarns are known from the state of the art.
  • WO201111184 discloses a method of making a cross-linked dairy product from cheeses in which cheeses are cooked, additives are added to cheeses to form a mixture, the mixture is extruded into cheese strands , then formatted.
  • the diameter of a cheese yarn obtained by this method is less than or equal to 4 mm.
  • a photograph of a wire shown in Figure 3 shows that the diameter of the wire is very variable, and that the wire has many asperities on its surface. In terms of aesthetics, such variability may not be appreciable by consumers.
  • EP0727138 discloses a method of continuously manufacturing a cheese yarn from a curd and / or a retentate obtained by ultrafiltration of a milk. In this process, the grinding, cooking and extrusion stages are implemented inside the same sheath.
  • additives especially cast iron salts, are added to obtain the desired texture after extrusion. Indeed, it is known that the addition of cast iron salts facilitates extrusion by giving the cheese to extrude a softer texture. In the context of the present invention, it is desired to obtain a natural cheese, that is to say free of any additive.
  • the commercial cheese yarns regularly have a matt appearance reflecting an inhomogeneity of the surface of the yarn.
  • the technical problem to be solved by the present invention is to obtain a cheese wire of substantially constant diameter and less than or equal to 10 mm, while maintaining an industrial rate.
  • Other desired objectives are that the cheese yarn obtained is natural, that the cheese yarn has a regular section, and that it has a glossy appearance reflecting a homogeneity of the surface of the yarn and the absence of asperities.
  • the invention thus relates to a method of manufacturing a cheese yarn, the method comprising the supply of a cheese base, the retexturing of this cheese base to form a cheese paste, and the extrusion of this cheese paste through a die less than or equal to 10 mm in diameter to form the cheese thread, wherein the cheese base has a maximum slope value of tangent ⁇ between 0, 06 and 0.10.
  • the cheese base used in the manufacturing process according to the invention consists of a cheese product.
  • cheese product or “cheese” is meant here any product obtained by coagulation, fermented or not, refined or not, mainly obtained from materials of dairy origin, which may include raw materials of plant origin, by example of vegetable fat, and water.
  • the cheese product may however contain in small amounts, coagulating agent, auxiliary (s) of manufacture, flavor (s), dye (s), preservative (s), but is preferably free of texturizing, melting salts and acidity correctors .
  • the dry matter content (dry extract) of the cheese products is typically 25 to 60% by weight relative to the total weight of the cheese product.
  • the coagulation is carried out enzymatically.
  • the cheese base is a pressed cheese type cheese product.
  • Codex Standard STAN 283-1978 proposes a classification of cheese products according to their water content of the defatted cheese product (TEFD).
  • TEFD defatted cheese product
  • cheese products with a TEFD between 54% and 69% may be called semi-hard cheese products, and cheese products with TEFD greater than 67% may be called soft cheese products.
  • a quantity A lies between a first value A1 and a second value A2 when, on the one hand, the quantity A is greater than or equal to the first value A1 and, on the other hand, the quantity A is smaller than or equal to at the second value A2.
  • TEFD is calculated as follows: (Weight of water in cheese) x 100 / (Total weight of cheese - Weight of fat in cheese)
  • pressed cheese product type cheese a cheese product corresponding to the definition of semi-hard paste according to Codex STAN 283-1978.
  • traditional young pressed pasta means traditional pressed pasta type cheeses made less than a month or having an age less than or equal to 1 month.
  • the cheese base is obtained by at least the following successive stages:
  • the cheese base is obtained according to the manufacturing method described in WO 02/096209.
  • This cheese base is then constituted by a cheese product aged from 1 to 5 days, having a degree of mineralization Calcium / Degreased Dry Extract less than 2% by weight relative to the total weight of the cheese base, and a flexible elastic paste, not friable, having a rheological profile that is substantially similar to that of pressed cheese.
  • the manufacturing method described in WO 02/096209 comprises the steps of acidifying a milk to reach a pH value of between 5.2 and 5.8 before carrying out the coagulation by adding to the milk a coagulating enzymatic preparation to said pH value.
  • the cheese base used in the process according to the invention has a dry extract of between 50 and 60% by weight relative to the total weight of the cheese base.
  • the cheese base has a fat content of less than or equal to 22%, by weight relative to the total weight of the cheese base.
  • a ratio of fat / dry extract is defined as being the ratio between the fat content by weight relative to the total weight of the cheese base and the dry extract by weight relative to the total weight of the cheese base.
  • the ratio of fat / dry extract of the cheese base is less than or equal to 45%, by weight relative to the total weight of the cheese base, and is preferably between 20 and 40%, by weight. relative to the total weight of the cheese base.
  • a ratio fat / protein is defined as the ratio between the fat content, by weight relative to the total weight of the cheese base, and the protein content, by weight relative to the total weight of the cheese base.
  • this cheese base has a fat / protein ratio of less than or equal to 0.8, preferably between 0.4 and 0.8. Retexturation of the cheese base
  • retexturing of the cheese base here is meant a grinding of the cheese base followed by baking-kneading to give the cheese base a texture adapted to undergo extrusion.
  • a cheese base prepared as described above is milled to form a ground.
  • a rotary blade type grinder or a pusher-type grinder is used to guarantee optimization of the heating operation.
  • the grinding is typically carried out at a temperature between 6 and 20 ° C.
  • the grinding time is short and depends on the performance of the mill (of the order of a few seconds).
  • the ground material is then transferred to a baking-mixing apparatus to form a cheese paste.
  • the kneading-cooking is typically carried out in a sheath equipped with a screw, or devices of the kneader type, mixer, kneader, cooker-mixer, co-kneader.
  • the temperature of the ground material at the end of cooking is typically between 62 and 69 ° C, preferably 62 to 66 ° C.
  • the average residence time of the ground once the cooking temperature reached is typically between 180 and 540 seconds.
  • the cheese paste obtained typically has a solids content of between 47% and 55% by weight relative to the total weight of the cheese paste.
  • the cheese paste has a fat content of less than or equal to 20% by weight relative to the total weight of the cheese paste.
  • the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the dry extract, by weight relative to the total weight of the cheese paste is less than or equal to at 40%, preferably 20 to 40%.
  • the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the protein content, by weight relative to the total weight of the cheese paste is less than or equal to 0.75, preferably 0.6 to 0.7.
  • the cheese paste obtained is free of additives.
  • neither the step of manufacturing the cheese base nor the retexturing step include the use of any additive.
  • 'Additive' means any substance which is not normally consumed as a food in itself and is not normally used as a characteristic ingredient of a food, whether or not it has nutritional value, and including intentional addition to the food for technological or organoleptic purposes at any stage of the manufacture, processing, preparation, processing, packaging, packaging, transport or storage of the food product, causes or may result (directly or indirectly) in its incorporation or that of its derivatives into the commodity or may otherwise affect the characteristics of the food (definition in accordance with Codex Standard Stan 192-1995 of the Codex Alimentarius).
  • Mention may be made, for example, of cast iron salts, texturants (emulsifiers, thickeners), preservatives, enhancers, acidifiers, antioxidants and dyes.
  • texturants emulsifiers, thickeners
  • preservatives emulsifiers, thickeners
  • enhancers emulsifiers, thickeners
  • acidifiers emulsifiers, thickeners
  • dyes emulsifiers, thickeners
  • the term does not apply to contaminants, substances added to foods for the purpose of maintaining or improving their nutritional properties, or to sodium chloride and ferments.
  • EU Regulation No. 1 129/201 1 of 11 November 201 1 contains in Part B of Annex II an exhaustive list of permitted additives in the European Union, including dyes, preservatives and texturizers.
  • the method does not include the use of any additive selected from cast iron salts, texturizing agents (emulsifiers and thickeners) and acidity correctors.
  • the method comprises injecting dye (s), flavor (s) and / or preservative (s).
  • the method does not include the use of any additive selected from melting salts and texturizing agents (emulsifiers and thickeners).
  • the cheese paste obtained is the material to be extruded into a cheese yarn.
  • the retexturing step comprises an additional sub-step of elongation following the cooking. Extrusion of the cheese paste The cheese paste obtained after retexturing is extruded. Advantageously, no additive is added at this stage, or between the retexturing and extrusion stages.
  • the cheese paste is introduced into an extruder comprising a sheath equipped with two worm screws and a die downstream of this sheath.
  • This die has an opening constituted by at least one orifice formed in the die and through which the cheese paste is forced.
  • the or each orifice has a diameter less than or equal to 10 mm (millimeters).
  • the or each orifice has a diameter substantially equal to 9 mm.
  • the or each orifice has a disc-shaped cross section.
  • the cheese paste is kept at a temperature in the extruder.
  • the extrusion temperature is typically between 62 ° C. and 69 ° C., preferably between 62 ° and 65 ° C.
  • the extrusion parameters are adapted to allow an exit of the cheese yarn from the extruder at a speed greater than or equal to 2.20 meters per minute.
  • the pressure in the extruder is typically between 0.5 bar and 1.0 bar, and the ratio of the section of the opening of the die to the cross section of the sleeve is between 0.01 and 0.05.
  • the extrusion is implemented through the die in a longitudinal direction.
  • the cross section of the or each orifice is another shape, for example a rectangle, a heart, a star, etc.
  • a length of the cheese wire is defined as being the dimension measured in the longitudinal extrusion direction.
  • the cheese yarn has a cross section substantially perpendicular to the longitudinal extrusion direction.
  • the cross section has a diameter. Subsequently, the diameter of the cross-section will be called the diameter of the cheese wire.
  • the cheese yarn obtained by the process of the invention has a substantially constant diameter at the outlet of the extrusion die.
  • substantially constant diameter it is understood that two wire diameter values measured at two distinct locations of this wire have a variation of less than or equal to 1%.
  • substantially constant diameter at the outlet of the extrusion die it is understood that the diameter of the cheese yarn is substantially constant over a length of the cheese yarn at least equal to 10 times its diameter, preferably at least equal to 100 times its diameter.
  • the diameter of the cheese yarn is less than or equal to 10 mm.
  • the diameter of the cheese yarn is between 8 mm and 10 mm.
  • the cheese yarn at the outlet of the extrusion die has a regular section. It is thus understood that the shape of the cross-section of a cheese yarn is substantially identical over a length of the cheese yarn at least equal to 10 times its diameter, preferably at least 100 times its diameter.
  • the extrusion is carried out continuously.
  • the cheese yarn obtained is continuous over a length of the cheese yarn at least 1000 times its diameter, preferably at least 4000 times its diameter, more preferably at least 8000 times its diameter.
  • the cheese yarn obtained has a substantially constant diameter over a length of the cheese yarn at least 1000 times its diameter, preferably at least 4000 times its diameter, more preferably at least equal to at 8000 times its diameter.
  • the cheese wire output of the extrusion die has a glossy appearance reflecting a homogeneity of the surface of the wire and the absence of asperities.
  • a continuous cheese yarn having a substantially constant diameter and less than or equal to 10 mm, a regular section, and a glossy, smooth and homogeneous appearance is described as "compliant".
  • the rheological characteristic of the maximum tangent slope ⁇ of the cheese base is decisive for the quality of the cheese yarn obtained after extrusion.
  • the tangent ⁇ also called tan ⁇ , is typically measured using a rheometer, on a cheese base sample to which a defined temperature ramp is applied under imposed deformation and frequency.
  • the temperature ramp is applied between 20 ° C and 80 ° C at a heating rate of 1 ° C / min, the imposed deformation is 1% and the imposed frequency is 0.1 Hz.
  • a sinusoidal strain ⁇ (or stress ⁇ ) of pulsation ⁇ is applied to a body during a time t.
  • a stress ⁇ (or deformation ⁇ ) itself sinusoidal pulsation ⁇ . If the deformation is of the form:
  • T T 0 e l (a) t + O
  • ⁇ corresponds to the yield stress from which the fluid flows, with 5 being the loss angle between stress and strain.
  • the complex shear modulus G * is defined by:
  • G ' represents the real part of G * . It is the conservation module and it characterizes the response in phase with the deformation. It is associated with the elastic response.
  • G is the imaginary part of G * , it is the loss modulus, it is in quadrature of phase with the deformation and characterizes the viscous response.
  • the cheese base has a maximum tangent slope value ⁇ of between 0.06 and 0.1, preferably between 0.07 and 0.09. Below 0.06, the cheese paste resulting from the retexturing of this cheese base is not extrudable at the temperatures considered and the yarn has a heterogeneous appearance and presents risks of rupture.
  • the wire is of poor quality and is not continuous or homogeneous.
  • extruable cheese paste is meant here that the cheese yarn obtained at the outlet of the extrusion die from this cheese paste is consistent, according to the definition of this term given above.
  • the cheese base according to the invention is characterized by a softening temperature and a softening rate.
  • the softening temperature and the softening speed of the cheese base are an indication of the capacity of the cheese base to be retextured and then extruded.
  • a temperature and a softening speed of the cheese base are measured before retexturation.
  • One measurement is typically performed with one temperature ramp and another at a constant temperature.
  • the softening temperatures of the cheese base can be measured by conventional techniques of measuring the softening point.
  • Softening point measurement techniques known to those skilled in the art are typically performed using a DP70 drop point measurement system (Mettler Toledo).
  • the system includes a cup, a sample holder, a ball, a lid and a glass collector.
  • a sample of 0.65 g of cheese base is placed in the cup.
  • the cup is placed on the glass collector.
  • the ball and the lid are placed, then the assembly is hooked on the sample holder so that the glass collector is in a vertical position.
  • the selected temperature conditions are applied.
  • the cheese base softens and flows under the effect of gravity inside the glass collector.
  • the speed and / or temperature measurement is typically recorded when the molten base reaches the 19 mm scale.
  • the softening temperature of the cheese base before retexturation is between 60 ° C and 75 ° C, preferably between 64 ° C and 75 ° C.
  • a cheese base having a softening temperature strictly below 60 ° C is too soft.
  • the cheese paste obtained by retexturing this cheese base can not be shaped by extrusion at the temperatures considered.
  • the cheese yarn obtained at the outlet of the extrusion die is then non-compliant.
  • a cheese base with a softening temperature strictly above 75 ° C is too firm.
  • the cheese paste obtained by retexturing this cheese base can not be shaped by extrusion at the temperatures considered.
  • the cheese yarn obtained at the outlet of the extrusion die is then non-compliant.
  • the softening speed of the cheese base before retexturation is between 0.01 mm. s “1 and 0.08 mm s " 1 .
  • the cheese yarn is stretched by a drive member.
  • the drive element manages the wire guidance, the cooling step and dictates the speed at which the cheese wire is extruded.
  • the driving element is, for example, a carpet or a roller. Subsequently, the rate at which the wire is extruded through the die is called the extrusion speed.
  • the extrusion rate is expressed in meters of extruded cheese per minute.
  • the drive element drives the cheese wire out of the die so that the extrusion rate is greater than or equal to 2.20 meters per minute. Preferably, the extrusion rate is greater than or equal to 2.50 meters per minute.
  • extrusion rates of less than or equal to 2 meters per minute typically correspond to the speeds of the extruders commonly used to produce cheese strands.
  • the wire of cheese obtained randomly breaks without the use of a cutting tool and has a non-conforming aesthetic appearance according to the criteria described above.
  • the cheese yarn is then molded, or undergoes other transformations such as cutting with a cutting tool, winding, etc.
  • the cheese yarn is then packaged, preferably in the form of an individual portion.
  • the cheese yarn is previously cooled to a temperature between 4 and 15 ° C.
  • the cheese yarn is packaged in another form of packaging, such as paraffinic portion, pot, tray, flexible bag, aluminum portion, etc.
  • the cheese yarn obtained by the process according to the invention typically has a solids content of between 47% and 55% by weight relative to the total weight of the cheese yarn.
  • the cheese yarn obtained has a fat content of less than or equal to 20%, by weight relative to the total weight of the cheese yarn.
  • a fat content of less than or equal to 20% is advantageous in terms of the nutritional quality of the cheese yarn. It is known that a cheese dough having a high fat content will have a more fluid texture at an equivalent temperature than a cheese dough having a lower fat content and will therefore be easier to extrude.
  • the method according to the invention therefore makes it possible to obtain a continuous cheese yarn having a substantially constant diameter and less than or equal to 10 mm, a regular section, and a shiny appearance despite the fat content of less than or equal to 20%.
  • the ratio of fat / dry extract of the cheese yarn is less than or equal to 40%, by weight relative to the total weight of the cheese yarn, preferably from 20 to 40%, by weight relative to total weight of the cheese thread.
  • this cheese yarn has a fat / protein ratio less than or equal to 0.75, preferably from 0.6 to 0.7.
  • the cheese yarn obtained is a "string cheese”.
  • string cheese is meant here any type of cheese that may fray in son diameter between a few microns to a few millimeters because of the alignment of the proteins that constitute it.
  • the cheese yarn obtained is a natural cheese.
  • natural cheese is meant a cheese free of any additive as defined above.
  • Figure 1 Value of the maximum tan delta slope on samples of traditional pressed dough and cheese base according to Example 2 of WO 02/096209
  • Figure 3 Example of visual inspection of the sample during the test.
  • the measurement is carried out on a rheometer on a cheese base slice of thickness 1 .5 to 2 mm and diameter 50 mm.
  • the sample is placed on a ribbed plane-plane geometry, a normal force between 1 and 2 N is applied to ensure the good contact of the product with the geometry.
  • a temperature ramp is then applied between 20 and 80 ° C at a heating rate of 1 ° C / min, applying a deformation of 1% at a frequency of 0.1 Hz.
  • FIG. 1 represents an example of a measurement of the maximum of the tan delta slope on traditional young pressed pasta and cheese bases manufactured according to example 2 of the document WO 02/096209.
  • traditional young pressed pasta means traditional pressed pasta type cheeses made less than a month or having an age less than or equal to 1 month. Values lower than 0.06 (traditional young pressed pasta) do not make it possible to obtain finished products with a smooth and homogeneous appearance (non-compliant yarn). The values between 0.06 and 0.10 (case of cheese bases manufactured according to Example 2 of WO 02/096209) make it possible to obtain smooth, homogeneous and continuous (compliant) yarns.
  • the cheese base used in the process according to the invention is not a young traditional pressed dough.
  • a sample of 200 g of cheese base is crushed using a garlic press and kneaded in order to obtain a homogenous grind.
  • a DP70 drop point measuring system (Mettler Toledo) is used.
  • the system includes aluminum cups, a graduated glass collector, a 2.74-gram stainless steel ball, a lid and a sample holder.
  • the system is warmed to 30 ° C.
  • a cup is tared.
  • the basic cheese sample prepared in step 1 is placed in the cup and then packed to remove the air bubbles.
  • the mass of the sample in the cup should be 0.65g +/- 0.01g.
  • the cup is placed on the glass collector.
  • the stainless steel ball and lid are added.
  • the assembly is positioned on the sample holder as shown on the right in Figure 2.
  • the cheese base sample flows into the glass collector through the hole in the cup.
  • the device using a camera continuously measures and records the distance traveled by the sample during the temperature ramp.
  • the value used is the temperature when the sample has traveled 19 mm in the glass collector.
  • the value used is the time required for the sample to travel 19 mm in the glass collector.
  • a first cheese base is prepared according to Example 2 of WO 02/096209.
  • the pH of the acidified milk before coagulation (pHe) is equal to 5.4.
  • a second cheese base is prepared according to Example 2 of WO 02/096209, the milk having been pasteurized at 78 ° C beforehand and the pHe being 5.74.
  • a third cheese base is prepared according to Example 2 of WO 02/096209, the pHe being equal to 5.92.
  • a fourth cheese base is prepared according to Example 2 of WO 02/096209, the milk having been pasteurized at 78 ° C. beforehand and the pHe being equal to 5.69.
  • a fifth cheese base consists of a young traditional pressed dough.
  • Example 1 The protocol described in Example 1 is applied to the different cheese bases thus prepared.
  • the cheese base is milled using a rotating blade system conventionally used in the manufacture of meat products.
  • a homogenous crust is obtained in the form of chips, of uniform size, ranging in thickness from 5 mm (millimeters) to 10 mm, and in width / length from 20 mm to 50 mm.
  • chips are transferred through a preheating chamber through a double screw system. During this transfer, the crushed cheese is heated to a temperature between 60 ° C and 68 +/- 1 ° C.
  • the paste then undergoes an elongation step during which the temperature is maintained or adjusted to the objective temperature of between 62 and 69 +/- 1 ° C.
  • the total elongation cooking time is between 3 minutes and 9 minutes.
  • the cheese paste thus prepared is finally extruded through a die with a diameter of less than or equal to 10 mm.
  • Table 2 summarizes the results obtained.
  • the values of maximum slope of tangent delta lower than 0.06 do not make it possible to obtain finished products of smooth and homogeneous aspect (non-compliant wire).
  • Values between 0.06 and 0.10 make it possible to obtain smooth, homogeneous and continuous (compliant) yarns.
  • Values greater than 0.10 do not produce smooth and homogeneous finished products (non-compliant yarn).

Abstract

The invention relates to a method for producing a string of cheese, said method comprising supplying a cheese base, retexturing said cheese base so as to form a cheese paste, and extruding said cheese paste through a spinneret having a diameter that is less than or equal to 10 mm so as to form the string of cheese, in which the cheese base has a maximum slope value with a tangent δ of between 0.06 and 0.10.

Description

Procédé de fabrication d'un fil de fromage  Process for making a cheese thread
La présente invention concerne un procédé de fabrication d'un fil de fromage. Des procédés de fabrication de fils de fromage sont connus de l'état de la technique. Par exemple, WO201 1 1 10184 décrit un procédé de fabrication d'un produit laitier réticulé à partir de fromages dans lequel des fromages sont cuits, des additifs sont ajoutés aux fromages pour former un mélange, le mélange est extrudé sous forme de fils de fromage, puis mis en forme. Le diamètre d'un fil de fromage obtenu par ce procédé est inférieur ou égal à 4 mm. Cependant, une photographie d'un fil représenté sur la Figure 3 montre que le diamètre du fil est très variable, et que le fil présente de nombreuses aspérités à sa surface. En termes d'esthétique, une telle variabilité peut ne pas être appréciable par les consommateurs.  The present invention relates to a method of manufacturing a cheese yarn. Methods of making cheese yarns are known from the state of the art. For example, WO201111184 discloses a method of making a cross-linked dairy product from cheeses in which cheeses are cooked, additives are added to cheeses to form a mixture, the mixture is extruded into cheese strands , then formatted. The diameter of a cheese yarn obtained by this method is less than or equal to 4 mm. However, a photograph of a wire shown in Figure 3 shows that the diameter of the wire is very variable, and that the wire has many asperities on its surface. In terms of aesthetics, such variability may not be appreciable by consumers.
Il est également connu que l'extrusion de fils de fromage à une cadence industrielle élevée est délicate à mettre en œuvre pour obtenir un fil de fromage dont le diamètre est constant et de section régulière.  It is also known that the extrusion of cheese yarns at a high industrial rate is difficult to implement to obtain a cheese wire whose diameter is constant and regular section.
EP0727138 décrit un procédé de fabrication en continu d'un fil de fromage à partir d'un caillé et/ou d'un rétentat obtenu par ultrafiltration d'un lait. Dans ce procédé, les étapes de broyage, de cuisson et d'extrusion sont mises en œuvre à l'intérieur d'un même fourreau. Dans certains modes de réalisation du procédé décrit dans EP0727138, des additifs, notamment des sels de fonte, sont ajoutés pour obtenir la texture souhaitée après extrusion. En effet, il est connu que l'ajout de sels de fonte permet de faciliter l'extrusion en donnant au fromage à extruder une texture plus souple. Dans le cadre de la présente invention, il est souhaité d'obtenir un fromage naturel, c'est-à-dire exempt de tout additif.  EP0727138 discloses a method of continuously manufacturing a cheese yarn from a curd and / or a retentate obtained by ultrafiltration of a milk. In this process, the grinding, cooking and extrusion stages are implemented inside the same sheath. In certain embodiments of the process described in EP0727138, additives, especially cast iron salts, are added to obtain the desired texture after extrusion. Indeed, it is known that the addition of cast iron salts facilitates extrusion by giving the cheese to extrude a softer texture. In the context of the present invention, it is desired to obtain a natural cheese, that is to say free of any additive.
Par ailleurs, les fils de fromage du commerce présentent régulièrement un aspect mat traduisant une inhomogénéité de la surface du fil.  Moreover, the commercial cheese yarns regularly have a matt appearance reflecting an inhomogeneity of the surface of the yarn.
Ainsi, le problème technique que vise à résoudre la présente invention consiste à obtenir un fil de fromage de diamètre sensiblement constant et inférieur ou égal à 10 mm, tout en maintenant une cadence industrielle. D'autres objectifs recherchés consistent à ce que le fil de fromage obtenu soit naturel, à ce que ce fil de fromage présente une section régulière, et à ce qu'il présente un aspect brillant traduisant une homogénéité de la surface du fil et l'absence d'aspérités.  Thus, the technical problem to be solved by the present invention is to obtain a cheese wire of substantially constant diameter and less than or equal to 10 mm, while maintaining an industrial rate. Other desired objectives are that the cheese yarn obtained is natural, that the cheese yarn has a regular section, and that it has a glossy appearance reflecting a homogeneity of the surface of the yarn and the absence of asperities.
Procédé de fabrication d'un fil de fromage Process for making a cheese thread
L'invention concerne ainsi un procédé de fabrication d'un fil de fromage, le procédé comprenant la fourniture d'une base fromagère, la retexturation de cette base fromagère pour former une pâte fromagère, et l'extrusion de cette pâte fromagère à travers une filière de diamètre inférieur ou égal à 10 mm pour former le fil de fromage, dans lequel la base fromagère présente une valeur de pente maximum de tangente δ comprise entre 0, 06 et 0,10. The invention thus relates to a method of manufacturing a cheese yarn, the method comprising the supply of a cheese base, the retexturing of this cheese base to form a cheese paste, and the extrusion of this cheese paste through a die less than or equal to 10 mm in diameter to form the cheese thread, wherein the cheese base has a maximum slope value of tangent δ between 0, 06 and 0.10.
Base fromagère Cheese base
La base fromagère utilisée dans le procédé de fabrication selon l'invention consiste en un produit fromager.  The cheese base used in the manufacturing process according to the invention consists of a cheese product.
Par « produit fromager » ou « fromage» on entend ici tout produit obtenu par voie de coagulation, fermenté ou non, affiné ou non, essentiellement obtenu à partir de matières d'origine laitière, pouvant inclure des matières premières d'origine végétale, par exemple de la matière grasse végétale, et de l'eau. Le produit fromager peut cependant contenir en faibles quantités, agent coagulant, auxiliaire(s) de fabrication, arôme(s), colorant(s), conservateur(s), mais est préférentiellement dépourvu de texturant, sels de fonte et correcteurs d'acidité. La teneur en matière sèche (l'extrait sec) des produits fromagers est typiquement de 25 à 60% en poids par rapport au poids total du produit fromager.  By "cheese product" or "cheese" is meant here any product obtained by coagulation, fermented or not, refined or not, mainly obtained from materials of dairy origin, which may include raw materials of plant origin, by example of vegetable fat, and water. The cheese product may however contain in small amounts, coagulating agent, auxiliary (s) of manufacture, flavor (s), dye (s), preservative (s), but is preferably free of texturizing, melting salts and acidity correctors . The dry matter content (dry extract) of the cheese products is typically 25 to 60% by weight relative to the total weight of the cheese product.
Selon un mode de réalisation, la coagulation est réalisée par voie enzymatique. According to one embodiment, the coagulation is carried out enzymatically.
Selon un mode de réalisation particulier, la base fromagère est un produit fromager de type pâte pressée. According to a particular embodiment, the cheese base is a pressed cheese type cheese product.
La norme Codex STAN 283-1978 propose une classification des produits fromagers suivant leur teneur en eau du produit fromager dégraissé (TEFD). Les produits fromagers ayant une TEFD comprise entre 54 % et 69 % peuvent être appelés produits fromagers à pâte demi-dure, et les produits fromagers dont la TEFD est supérieure à 67 % peuvent être appelés produits fromagers à pâte molle.  Codex Standard STAN 283-1978 proposes a classification of cheese products according to their water content of the defatted cheese product (TEFD). Cheese products with a TEFD between 54% and 69% may be called semi-hard cheese products, and cheese products with TEFD greater than 67% may be called soft cheese products.
L'expression « comprise » est à entendre au sens large. Ainsi, une grandeur A est comprise entre une première valeur A1 et une deuxième valeur A2 lorsque, d'une part, la grandeur A est supérieure ou égale à la première valeur A1 et, d'autre part, la grandeur A est inférieure ou égale à la deuxième valeur A2.  The expression "understood" is to be understood in a broad sense. Thus, a quantity A lies between a first value A1 and a second value A2 when, on the one hand, the quantity A is greater than or equal to the first value A1 and, on the other hand, the quantity A is smaller than or equal to at the second value A2.
Typiquement, la TEFD se calcule comme suit : (Poids de l'eau dans le fromage) x 100 / (Poids total du fromage - Poids de la matière grasse dans le fromage)  Typically, TEFD is calculated as follows: (Weight of water in cheese) x 100 / (Total weight of cheese - Weight of fat in cheese)
Dans le cadre de la présente invention, on entend par « produit fromager de type pâte pressée » un produit fromager correspondant à la définition de pâte demi-dure selon la norme Codex STAN 283-1978.  In the context of the present invention, the term "pressed cheese product type cheese" a cheese product corresponding to the definition of semi-hard paste according to Codex STAN 283-1978.
On entend par « pâtes pressées traditionnelles jeunes » des fromages de type pâtes pressées traditionnelles fabriquées depuis moins d'un mois ou ayant un âge inférieur ou égal à 1 mois. Selon un mode de réalisation particulier, la base fromagère est obtenue par au moins les étapes successives suivantes : The term "traditional young pressed pasta" means traditional pressed pasta type cheeses made less than a month or having an age less than or equal to 1 month. According to a particular embodiment, the cheese base is obtained by at least the following successive stages:
(1 ) prise en masse ou coagulation d'un lait standardisé ou d'un concentré laitier par action d'un agent coagulant pour former un caillé,  (1) caking or coagulating a standardized milk or a dairy concentrate by the action of a coagulating agent to form a curd,
(2) mise en forme du caillé égoutté ou non dans des moules,  (2) shaping the curd drained or not in molds,
(3) égouttage spontané ou par action de la pression permettant d'obtenir l'extrait sec désiré du produit final,  (3) spontaneous or pressure dewatering to obtain the desired solids content of the final product,
(4) optionnellement une étape salage ou saumurage, qui confère à la base fromagère la teneur en sel souhaitée et permet la formation d'une croûte superficielle, et  (4) optionally a salting or brining step, which confers on the cheese base the desired salt content and allows the formation of a superficial crust, and
(5) ressuyage ou égouttage  (5) draining or draining
Selon un autre mode de réalisation, la base fromagère est obtenue conformément au procédé de fabrication décrit dans WO 02/096209. Cette base fromagère est alors constituée par un produit fromager âgé de 1 à 5 jours, ayant un taux de minéralisation Calcium/Extrait Sec Dégraissé inférieur à 2 % en poids par rapport au poids total de la base fromagère, et une pâte souple élastique, non friable, présentant un profil rhéologique qui est sensiblement similaire à celui des fromages à pâte pressée. Le procédé de fabrication décrit dans WO 02/096209 comprend les étapes consistant à acidifier un lait pour atteindre une valeur de pH comprise entre 5,2 et 5,8 avant de réaliser la coagulation par addition au lait d'une préparation enzymatique coagulante à ladite valeur de pH.  According to another embodiment, the cheese base is obtained according to the manufacturing method described in WO 02/096209. This cheese base is then constituted by a cheese product aged from 1 to 5 days, having a degree of mineralization Calcium / Degreased Dry Extract less than 2% by weight relative to the total weight of the cheese base, and a flexible elastic paste, not friable, having a rheological profile that is substantially similar to that of pressed cheese. The manufacturing method described in WO 02/096209 comprises the steps of acidifying a milk to reach a pH value of between 5.2 and 5.8 before carrying out the coagulation by adding to the milk a coagulating enzymatic preparation to said pH value.
De préférence, la base fromagère utilisée dans le procédé selon l'invention a un extrait sec compris entre 50 et 60 % en poids par rapport au poids total de la base fromagère.  Preferably, the cheese base used in the process according to the invention has a dry extract of between 50 and 60% by weight relative to the total weight of the cheese base.
Selon un mode de réalisation particulier, la base fromagère a une teneur en matière grasse inférieure ou égale à 22 %, en poids par rapport au poids total de la base fromagère. On définit un ratio matière grasse/extrait sec comme étant le rapport entre la teneur en matière grasse en poids par rapport au poids total de la base fromagère et l'extrait sec en poids par rapport au poids total de la base fromagère.  According to a particular embodiment, the cheese base has a fat content of less than or equal to 22%, by weight relative to the total weight of the cheese base. A ratio of fat / dry extract is defined as being the ratio between the fat content by weight relative to the total weight of the cheese base and the dry extract by weight relative to the total weight of the cheese base.
Selon un mode de réalisation particulier, le ratio matière grasse/extrait sec de la base fromagère est inférieur ou égal à 45 %, en poids par rapport au poids total de la base fromagère, et est préférentiellement compris entre 20 et 40 %, en poids par rapport au poids total de la base fromagère.  According to a particular embodiment, the ratio of fat / dry extract of the cheese base is less than or equal to 45%, by weight relative to the total weight of the cheese base, and is preferably between 20 and 40%, by weight. relative to the total weight of the cheese base.
On définit un ratio matière grasse/protéines comme étant le rapport entre la teneur en matière grasse, en poids par rapport au poids total de la base fromagère, et la teneur en protéines, en poids par rapport au poids total de la base fromagère. Selon un mode de réalisation particulier de l'invention, cette base fromagère a un ratio matière grasse/protéines inférieur ou égal à 0,8 préférentiellement compris entre 0,4 et 0,8. Retexturation de la base fromagère A ratio fat / protein is defined as the ratio between the fat content, by weight relative to the total weight of the cheese base, and the protein content, by weight relative to the total weight of the cheese base. According to a particular embodiment of the invention, this cheese base has a fat / protein ratio of less than or equal to 0.8, preferably between 0.4 and 0.8. Retexturation of the cheese base
Par « retexturation » de la base fromagère, on entend ici un broyage de la base fromagère suivi d'une cuisson-malaxage pour donner à la base fromagère une texture adaptée pour subir une extrusion.  By "retexturing" of the cheese base, here is meant a grinding of the cheese base followed by baking-kneading to give the cheese base a texture adapted to undergo extrusion.
Une base fromagère préparée tel que ci-dessus décrit est broyée pour former un broyât. Un broyeur de type broyeur à lames rotatives ou de type poussoir à charcuterie est utilisé pour garantir l'optimisation de l'opération de chauffage.  A cheese base prepared as described above is milled to form a ground. A rotary blade type grinder or a pusher-type grinder is used to guarantee optimization of the heating operation.
Le broyage est typiquement effectué à une température comprise entre 6 et 20°C. Le temps de broyage est court et dépendant de la performance du broyeur (de l'ordre de quelques secondes). Le broyât est ensuite transféré dans un appareil de cuisson- malaxage pour former une pâte fromagère.  The grinding is typically carried out at a temperature between 6 and 20 ° C. The grinding time is short and depends on the performance of the mill (of the order of a few seconds). The ground material is then transferred to a baking-mixing apparatus to form a cheese paste.
La cuisson-malaxage est typiquement réalisée dans un fourreau équipé d'une vis, ou des appareils de type pétrin, mélangeur, malaxeur, cuiseur-mélangeur, co-malaxeur. La température du broyât en fin de cuisson est typiquement comprise entre 62 et 69 °C, préférentiellement 62 à 66°C. Le temps de séjour moyen du broyât une fois la température de cuisson atteinte est typiquement compris entre 180 et 540 secondes.  The kneading-cooking is typically carried out in a sheath equipped with a screw, or devices of the kneader type, mixer, kneader, cooker-mixer, co-kneader. The temperature of the ground material at the end of cooking is typically between 62 and 69 ° C, preferably 62 to 66 ° C. The average residence time of the ground once the cooking temperature reached is typically between 180 and 540 seconds.
La pâte fromagère obtenue a typiquement un extrait sec compris entre 47 % et 55 % en poids par rapport au poids total de la pâte fromagère.  The cheese paste obtained typically has a solids content of between 47% and 55% by weight relative to the total weight of the cheese paste.
Selon un mode de réalisation particulier, la pâte fromagère a une teneur en matière grasse inférieure ou égale à 20 %, en poids par rapport au poids total de la pâte fromagère.  According to a particular embodiment, the cheese paste has a fat content of less than or equal to 20% by weight relative to the total weight of the cheese paste.
Selon un mode de réalisation particulier, le rapport entre la teneur en matière grasse, en poids par rapport au poids total de la pâte fromagère, et l'extrait sec, en poids par rapport au poids total de la pâte fromagère, est inférieur ou égal à 40 %, préférentiellement de 20 à 40 %.  According to a particular embodiment, the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the dry extract, by weight relative to the total weight of the cheese paste, is less than or equal to at 40%, preferably 20 to 40%.
Selon un mode particulier de l'invention, le rapport entre la teneur en matière grasse, en poids par rapport au poids total de la pâte fromagère, et la teneur en protéines, en poids par rapport au poids total de la pâte fromagère, est inférieur ou égal à 0,75, préférentiellement de 0,6 à 0,7.  According to a particular embodiment of the invention, the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the protein content, by weight relative to the total weight of the cheese paste, is less than or equal to 0.75, preferably 0.6 to 0.7.
Avantageusement, la pâte fromagère obtenue est exempte d'additif. A cet effet, ni l'étape de fabrication de la base fromagère ni l'étape de retexturation ne comprennent l'utilisation d'un quelconque additif. Par « additif » on entend ici toute substance qui n'est pas normalement consommée en tant que denrée alimentaire en soi et n'est pas normalement utilisée comme ingrédient caractéristique d'une denrée alimentaire, qu'elle ait ou non une valeur nutritive, et dont l'addition intentionnelle à la denrée alimentaire dans un but technologique ou organoleptique, à une quelconque étape de la fabrication, de la transformation, de la préparation, du traitement, du conditionnement, de l'emballage, du transport ou du stockage de ladite denrée, entraîne ou peut entraîner (directement ou indirectement) son incorporation ou celle de ses dérivés dans la denrée ou peut affecter d'une autre façon les caractéristiques de ladite denrée (définition selon la norme Codex Stan 192-1995 du Codex Alimentarius). On peut citer par exemple les sels de fonte, les texturants (émulsifiants, épaississants), les conservateurs, les exhausteurs, les acidifiants, les anti-oxydants, et les colorants. L'expression ne s'applique ni aux contaminants, ni aux substances ajoutées aux denrées alimentaires dans le but d'en maintenir ou améliorer les propriétés nutritives, ou au chlorure de sodium et ferments. Advantageously, the cheese paste obtained is free of additives. For this purpose, neither the step of manufacturing the cheese base nor the retexturing step include the use of any additive. 'Additive' means any substance which is not normally consumed as a food in itself and is not normally used as a characteristic ingredient of a food, whether or not it has nutritional value, and including intentional addition to the food for technological or organoleptic purposes at any stage of the manufacture, processing, preparation, processing, packaging, packaging, transport or storage of the food product, causes or may result (directly or indirectly) in its incorporation or that of its derivatives into the commodity or may otherwise affect the characteristics of the food (definition in accordance with Codex Standard Stan 192-1995 of the Codex Alimentarius). Mention may be made, for example, of cast iron salts, texturants (emulsifiers, thickeners), preservatives, enhancers, acidifiers, antioxidants and dyes. The term does not apply to contaminants, substances added to foods for the purpose of maintaining or improving their nutritional properties, or to sodium chloride and ferments.
Le règlement UE n°1 129/201 1 du 1 1 novembre 201 1 contient dans la partie B de l'annexe II une liste exhaustive des additifs autorisés dans l'Union Européenne, dont les colorants, conservateurs et texturants.  EU Regulation No. 1 129/201 1 of 11 November 201 1 contains in Part B of Annex II an exhaustive list of permitted additives in the European Union, including dyes, preservatives and texturizers.
On entend ici par « arômes » les arômes, substances aromatisantes, préparations aromatisantes, arômes obtenus par traitement thermique, arômes de fumée et précurseurs d'arômes tels que définis dans le Règlement (CE) n° 1334/2008 du 16 décembre 2008, qui contient dans l'annexe I une liste exhaustive des arômes autorisés dans l'Union Européenne.  Aromas, flavoring substances, flavoring preparations, aromas obtained by heat treatment, smoke flavorings and flavor precursors as defined in Regulation (EC) No 1334/2008 of 16 December 2008, which contains in Annex I an exhaustive list of flavorings authorized in the European Union.
Dans un mode de réalisation de l'invention, le procédé ne comprend l'utilisation d'aucun additif choisi parmi sels de fonte, texturants (émulsifiants et épaississants) et correcteurs d'acidité.  In one embodiment of the invention, the method does not include the use of any additive selected from cast iron salts, texturizing agents (emulsifiers and thickeners) and acidity correctors.
Dans un mode de réalisation, le procédé comprend l'injection de colorant(s), arôme(s) et/ou conservateur(s). Préférentiellement, selon ce mode de réalisation, le procédé ne comprend l'utilisation d'aucun additif choisi parmi sels de fonte et texturants (émulsifiants et épaississants).  In one embodiment, the method comprises injecting dye (s), flavor (s) and / or preservative (s). Preferably, according to this embodiment, the method does not include the use of any additive selected from melting salts and texturizing agents (emulsifiers and thickeners).
La pâte fromagère obtenue constitue la matière à extruder pour obtenir un fil de fromage.  The cheese paste obtained is the material to be extruded into a cheese yarn.
Avantageusement, l'étape de retexturation comprend une sous-étape supplémentaire d'élongation faisant suite à la cuisson. Extrusion de la pâte fromagère La pâte fromagère obtenue après retexturation est extrudée. Avantageusement, aucun additif n'est ajouté à cette étape, ni entre les étapes de retexturation et d'extrusion. Advantageously, the retexturing step comprises an additional sub-step of elongation following the cooking. Extrusion of the cheese paste The cheese paste obtained after retexturing is extruded. Advantageously, no additive is added at this stage, or between the retexturing and extrusion stages.
La pâte fromagère est introduite dans une extrudeuse comprenant un fourreau équipé de deux vis sans fin et une filière en aval de ce fourreau. Cette filière présente une ouverture constituée par au moins un orifice formé dans la filière et au travers duquel la pâte fromagère est forcée. Le ou chaque orifice présente un diamètre inférieur ou égal à 10 mm (millimètres). De préférence, le ou chaque orifice présente un diamètre sensiblement égal à 9 mm. Selon l'exemple décrit, le ou chaque orifice présente une section transversale en forme de disque.  The cheese paste is introduced into an extruder comprising a sheath equipped with two worm screws and a die downstream of this sheath. This die has an opening constituted by at least one orifice formed in the die and through which the cheese paste is forced. The or each orifice has a diameter less than or equal to 10 mm (millimeters). Preferably, the or each orifice has a diameter substantially equal to 9 mm. According to the example described, the or each orifice has a disc-shaped cross section.
La pâte fromagère est maintenue en température dans l'extrudeuse.  The cheese paste is kept at a temperature in the extruder.
La température d'extrusion est typiquement comprise entre 62°C et 69°C préférentiellement entre 62 et 65°C.  The extrusion temperature is typically between 62 ° C. and 69 ° C., preferably between 62 ° and 65 ° C.
Les paramètres d'extrusion sont adaptés pour permettre une sortie du fil de fromage hors de l'extrudeuse à une vitesse supérieure ou égale à 2,20 mètres par minute. A cet effet, la pression dans l'extrudeuse est typiquement comprise entre 0,5 bar et 1 ,0 bar, et le rapport de la section de l'ouverture de la filière sur la section transversale du fourreau est compris entre 0,01 et 0,05.  The extrusion parameters are adapted to allow an exit of the cheese yarn from the extruder at a speed greater than or equal to 2.20 meters per minute. For this purpose, the pressure in the extruder is typically between 0.5 bar and 1.0 bar, and the ratio of the section of the opening of the die to the cross section of the sleeve is between 0.01 and 0.05.
L'extrusion est mise en œuvre à travers la filière selon une direction longitudinale. The extrusion is implemented through the die in a longitudinal direction.
En variante, la section transversale du ou de chaque orifice est une autre forme, par exemple un rectangle, un cœur, une étoile, etc. Alternatively, the cross section of the or each orifice is another shape, for example a rectangle, a heart, a star, etc.
On définit une longueur du fil de fromage comme étant la dimension mesurée dans la direction longitudinale d'extrusion.  A length of the cheese wire is defined as being the dimension measured in the longitudinal extrusion direction.
Le fil de fromage présente une section transversale sensiblement perpendiculaire à la direction longitudinale d'extrusion. La section transversale présente un diamètre. Par la suite, le diamètre de la section transversale sera appelé diamètre du fil de fromage.  The cheese yarn has a cross section substantially perpendicular to the longitudinal extrusion direction. The cross section has a diameter. Subsequently, the diameter of the cross-section will be called the diameter of the cheese wire.
Le fil de fromage obtenu par le procédé de l'invention présente un diamètre sensiblement constant en sortie de la filière d'extrusion.  The cheese yarn obtained by the process of the invention has a substantially constant diameter at the outlet of the extrusion die.
Par « diamètre sensiblement constant », il est entendu que deux valeurs de diamètre du fil mesurées à deux endroits distincts de ce fil présentent une variation inférieure ou égale à 1 %.  By "substantially constant diameter", it is understood that two wire diameter values measured at two distinct locations of this wire have a variation of less than or equal to 1%.
Par «diamètre sensiblement constant en sortie de la filière d'extrusion », il est entendu que le diamètre du fil de fromage est sensiblement constant sur une longueur du fil de fromage au moins égale à 10 fois son diamètre, de préférence au moins égale à 100 fois son diamètre.  By "substantially constant diameter at the outlet of the extrusion die", it is understood that the diameter of the cheese yarn is substantially constant over a length of the cheese yarn at least equal to 10 times its diameter, preferably at least equal to 100 times its diameter.
Le diamètre du fil de fromage est inférieur ou égal à 10 mm. De préférence, le diamètre du fil de fromage est compris entre 8 mm et 10 mm. En outre, le fil de fromage en sortie de la filière d'extrusion présente une section régulière. Il est ainsi entendu que la forme de la section transversale d'un fil de fromage est sensiblement identique sur une longueur du fil de fromage au moins égale à 10 fois son diamètre, de préférence au moins égale à 100 fois son diamètre. The diameter of the cheese yarn is less than or equal to 10 mm. Preferably, the diameter of the cheese yarn is between 8 mm and 10 mm. In addition, the cheese yarn at the outlet of the extrusion die has a regular section. It is thus understood that the shape of the cross-section of a cheese yarn is substantially identical over a length of the cheese yarn at least equal to 10 times its diameter, preferably at least 100 times its diameter.
Selon un mode de réalisation particulier, l'extrusion est réalisée en continu.  According to a particular embodiment, the extrusion is carried out continuously.
Selon ce mode de réalisation, le fil de fromage obtenu est continu sur une longueur du fil de fromage au moins égale à 1000 fois son diamètre, de préférence au moins égale à 4000 fois son diamètre, encore plus de préférence au moins égale à 8000 fois son diamètre. Selon ce mode de réalisation, le fil de fromage obtenu présente un diamètre sensiblement constant sur une longueur du fil de fromage au moins égale à 1000 fois son diamètre, de préférence au moins égale à 4000 fois son diamètre, encore plus de préférence au moins égale à 8000 fois son diamètre.  According to this embodiment, the cheese yarn obtained is continuous over a length of the cheese yarn at least 1000 times its diameter, preferably at least 4000 times its diameter, more preferably at least 8000 times its diameter. According to this embodiment, the cheese yarn obtained has a substantially constant diameter over a length of the cheese yarn at least 1000 times its diameter, preferably at least 4000 times its diameter, more preferably at least equal to at 8000 times its diameter.
Ainsi, la séparation du fil en une pluralité de fils de différentes longueurs nécessite l'utilisation d'un outil de découpe.  Thus, the separation of the wire into a plurality of wires of different lengths requires the use of a cutting tool.
En terme d'esthétique, le fil de fromage en sortie de la filière d'extrusion présente un aspect brillant traduisant une homogénéité de la surface du fil et l'absence d'aspérités.  In terms of aesthetics, the cheese wire output of the extrusion die has a glossy appearance reflecting a homogeneity of the surface of the wire and the absence of asperities.
En sortie de la filière d'extrusion, un fil de fromage continu présentant un diamètre sensiblement constant et inférieur ou égal à 10 mm, une section régulière, et un aspect brillant, lisse et homogène est qualifié de « conforme ».  At the outlet of the extrusion die, a continuous cheese yarn having a substantially constant diameter and less than or equal to 10 mm, a regular section, and a glossy, smooth and homogeneous appearance is described as "compliant".
La caractéristique rhéologique de la pente maximum de tangente δ de la base fromagère est déterminante de la qualité du fil de fromage obtenu après extrusion. La tangente δ, aussi appelée tan δ, est typiquement mesurée à l'aide d'un rhéomètre, sur un échantillon de base fromagère sur lequel on applique une rampe de température définie sous une déformation et à une fréquence imposées.  The rheological characteristic of the maximum tangent slope δ of the cheese base is decisive for the quality of the cheese yarn obtained after extrusion. The tangent δ, also called tan δ, is typically measured using a rheometer, on a cheese base sample to which a defined temperature ramp is applied under imposed deformation and frequency.
Par exemple, la rampe de température est appliquée entre 20 °C et 80 °C à une vitesse de chauffe de 1 °C/min, la déformation imposée est de 1 % et la fréquence imposée est de 0.1 Hz.  For example, the temperature ramp is applied between 20 ° C and 80 ° C at a heating rate of 1 ° C / min, the imposed deformation is 1% and the imposed frequency is 0.1 Hz.
Dans une mesure sous cisaillement oscillatoire, on applique à un corps une déformation γ (ou une contrainte τ) sinusoïdale de pulsation ω pendant un temps t. On mesure une contrainte τ (ou une déformation γ) elle-même sinusoïdale de pulsation ω. Si la déformation est de la forme :  In a measurement under oscillatory shear, a sinusoidal strain γ (or stress τ) of pulsation ω is applied to a body during a time t. We measure a stress τ (or deformation γ) itself sinusoidal pulsation ω. If the deformation is of the form:
γ=γ0 ela)t, où γθ correspond à la déformation seuil à partir de laquelle le fluide s'écoule, la réponse en contrainte s'écrit, dans le domaine linéaire : γ = γ 0 e la) , where γθ corresponds to the threshold deformation from which the fluid flows, the constraint response is written in the linear domain:
T = T0 el(a)t+ô où τθ correspond à la contrainte seuil à partir de laquelle le fluide s'écoule,5 étant l'angle de perte entre la contrainte et la déformation. T = T 0 e l (a) t + O where τθ corresponds to the yield stress from which the fluid flows, with 5 being the loss angle between stress and strain.
On définit le module de cisaillement complexe G* par : The complex shear modulus G * is defined by:
G' représente la partie réelle de G*. C'est le module de conservation et il caractérise la réponse en phase avec la déformation. Il est associé à la réponse élastique. G 'represents the real part of G * . It is the conservation module and it characterizes the response in phase with the deformation. It is associated with the elastic response.
G" est la partie imaginaire de G*, c'est le module de perte. Il est en quadrature de phase avec la déformation et caractérise la réponse visqueuse. G "is the imaginary part of G * , it is the loss modulus, it is in quadrature of phase with the deformation and characterizes the viscous response.
Selon l'exemple décrit, la base fromagère présente une valeur de pente maximum de tangente δ comprise entre 0,06 et 0,1 , préférentiellement entre 0,07 et 0,09 . En deçà de 0,06, la pâte fromagère issue de la retexturation de cette base fromagère n'est pas extrudable aux températures considérées et le fil a un aspect hétérogène et présente des risques de rupture. Le fil est de qualité médiocre et n'est pas continu ni homogène. According to the example described, the cheese base has a maximum tangent slope value δ of between 0.06 and 0.1, preferably between 0.07 and 0.09. Below 0.06, the cheese paste resulting from the retexturing of this cheese base is not extrudable at the temperatures considered and the yarn has a heterogeneous appearance and presents risks of rupture. The wire is of poor quality and is not continuous or homogeneous.
Par « pâte fromagère extrudable », on entend ici que le fil de fromage obtenu en sortie de la filière d'extrusion à partir de cette pâte fromagère est conforme, selon la définition de ce terme donnée ci-dessus.  By "extrudable cheese paste" is meant here that the cheese yarn obtained at the outlet of the extrusion die from this cheese paste is consistent, according to the definition of this term given above.
Au-delà de 0,1 la pâte fromagère n'est pas extrudable aux températures considérées et est trop molle et collante.  Beyond 0.1 the cheese paste is not extrudable at the temperatures considered and is too soft and sticky.
Outre la pente maximum de tangente δ, la base fromagère selon l'invention est caractérisée par une température de ramollissement et une vitesse de ramollissement. La température de ramollissement et la vitesse de ramollissement de la base fromagère constituent une indication de la capacité de la base fromagère à être retexturée puis extrudée.  In addition to the maximum slope of tangent δ, the cheese base according to the invention is characterized by a softening temperature and a softening rate. The softening temperature and the softening speed of the cheese base are an indication of the capacity of the cheese base to be retextured and then extruded.
On mesure une température et une vitesse de ramollissement de la base fromagère avant retexturation. Une mesure est typiquement effectuée avec une rampe de température et une autre à température constante.  A temperature and a softening speed of the cheese base are measured before retexturation. One measurement is typically performed with one temperature ramp and another at a constant temperature.
Les températures de ramollissement de la base fromagère peuvent être mesurées par des techniques classiques de mesure du point de ramollissement. Les techniques de mesure du point de ramollissement connues de l'homme du métier sont typiquement effectuées à l'aide d'un système de mesure de point de goutte DP70 (Mettler Toledo). Le système comprend une cupule, un porte-échantillon, une bille, un couvercle et un collecteur en verre. Typiquement, un échantillon de 0,65 g de base fromagère est placé dans la cupule. La cupule est disposée sur le collecteur en verre. La bille et le couvercle sont placés, puis l'ensemble est accroché sur le porte-échantillon de façon à ce que le collecteur en verre soit dans une position verticale. Les conditions de température choisies sont appliquées. La base fromagère ramollit et s'écoule sous l'effet de la gravité à l'intérieur du collecteur en verre. The softening temperatures of the cheese base can be measured by conventional techniques of measuring the softening point. Softening point measurement techniques known to those skilled in the art are typically performed using a DP70 drop point measurement system (Mettler Toledo). The system includes a cup, a sample holder, a ball, a lid and a glass collector. Typically, a sample of 0.65 g of cheese base is placed in the cup. The cup is placed on the glass collector. The ball and the lid are placed, then the assembly is hooked on the sample holder so that the glass collector is in a vertical position. The selected temperature conditions are applied. The cheese base softens and flows under the effect of gravity inside the glass collector.
La mesure de vitesse et/ou de température est typiquement relevée lorsque la base fondue atteint la graduation 19 mm.  The speed and / or temperature measurement is typically recorded when the molten base reaches the 19 mm scale.
Selon un mode de réalisation particulier, la température de ramollissement de la base fromagère avant retexturation est comprise entre 60°C et 75°C, préférentiellement entre 64 °C et 75°C.  According to a particular embodiment, the softening temperature of the cheese base before retexturation is between 60 ° C and 75 ° C, preferably between 64 ° C and 75 ° C.
Une base fromagère présentant une température de ramollissement strictement inférieure à 60°C est trop molle. La pâte fromagère obtenue par retexturation de cette base fromagère ne peut être mise en forme par une extrusion aux températures considérées. Le fil de fromage obtenu en sortie de la filière d'extrusion est alors non- conforme.  A cheese base having a softening temperature strictly below 60 ° C is too soft. The cheese paste obtained by retexturing this cheese base can not be shaped by extrusion at the temperatures considered. The cheese yarn obtained at the outlet of the extrusion die is then non-compliant.
Une base fromagère présentant une température de ramollissement strictement supérieure à 75°C est trop ferme. La pâte fromagère obtenue par retexturation de cette base fromagère ne peut être mise en forme par une extrusion aux températures considérées. Le fil de fromage obtenu en sortie de la filière d'extrusion est alors non- conforme.  A cheese base with a softening temperature strictly above 75 ° C is too firm. The cheese paste obtained by retexturing this cheese base can not be shaped by extrusion at the temperatures considered. The cheese yarn obtained at the outlet of the extrusion die is then non-compliant.
Selon ce mode de réalisation, la vitesse de ramollissement de la base fromagère avant retexturation est comprise entre 0,01 mm. s"1 et 0,08 mm. s"1. According to this embodiment, the softening speed of the cheese base before retexturation is between 0.01 mm. s "1 and 0.08 mm s " 1 .
Etirement du fil de fromage Stretching the cheese thread
A la sortie de l'extrudeuse, le fil de fromage est étiré par un élément d'entraînement. L'élément d'entraînement gère le guidage du fil, l'étape de refroidissement et impose la vitesse à laquelle le fil de fromage est extrudé. L'élément d'entraînement est, par exemple, un tapis ou un rouleau. Par la suite, la vitesse à laquelle le fil est extrudé à travers la filière est appelée vitesse d'extrusion. La vitesse d'extrusion est exprimée en mètres de fromage extrudé par minute.  At the exit of the extruder, the cheese yarn is stretched by a drive member. The drive element manages the wire guidance, the cooling step and dictates the speed at which the cheese wire is extruded. The driving element is, for example, a carpet or a roller. Subsequently, the rate at which the wire is extruded through the die is called the extrusion speed. The extrusion rate is expressed in meters of extruded cheese per minute.
L'élément d'entraînement entraîne le fil de fromage en sortie de la filière de sorte que la vitesse d'extrusion soit supérieure ou égale à 2,20 mètres par minute. De préférence, la vitesse d'extrusion est supérieure ou égale à 2,50 mètres par minute.  The drive element drives the cheese wire out of the die so that the extrusion rate is greater than or equal to 2.20 meters per minute. Preferably, the extrusion rate is greater than or equal to 2.50 meters per minute.
Il est précisé que des vitesses d'extrusion inférieures ou égales à 2 mètres par minute correspondent typiquement aux vitesses des extrudeuses couramment utilisées pour produire des fils de fromage. En règle générale, au-delà de cette vitesse, le fil de fromage obtenu se rompt aléatoirement sans l'utilisation d'un outil de coupe et présente un aspect esthétique non conforme selon les critères décrits précédemment. It is pointed out that extrusion rates of less than or equal to 2 meters per minute typically correspond to the speeds of the extruders commonly used to produce cheese strands. As a general rule, beyond this speed, the wire of cheese obtained randomly breaks without the use of a cutting tool and has a non-conforming aesthetic appearance according to the criteria described above.
Optionnellement, le fil de fromage est ensuite moulé, ou subit d'autres transformations telles qu'une découpe à l'aide d'un outil de coupe, un enroulement, etc.  Optionally, the cheese yarn is then molded, or undergoes other transformations such as cutting with a cutting tool, winding, etc.
Refroidissement/Conditionnement Cooling / Packaging
Le fil de fromage est ensuite conditionné, de préférence sous forme de portion individuelle. A cet effet, le fil de fromage est préalablement refroidi à une température comprise entre 4 et 15°C.  The cheese yarn is then packaged, preferably in the form of an individual portion. For this purpose, the cheese yarn is previously cooled to a temperature between 4 and 15 ° C.
En variante, le fil de fromage est conditionné sous une autre forme de conditionnement, telle que portion paraffinée, pot, barquette, sachet souple, portion aluminium, etc.  Alternatively, the cheese yarn is packaged in another form of packaging, such as paraffinic portion, pot, tray, flexible bag, aluminum portion, etc.
Caractéristiques du fil de fromage Characteristics of the cheese thread
Le fil de fromage obtenu par le procédé selon l'invention a typiquement un extrait sec compris entre 47 % et 55 % en poids par rapport au poids total du fil de fromage.  The cheese yarn obtained by the process according to the invention typically has a solids content of between 47% and 55% by weight relative to the total weight of the cheese yarn.
Selon un mode de réalisation particulier, le fil de fromage obtenu a une teneur en matière grasse inférieure ou égale à 20 %, en poids par rapport au poids total du fil de fromage. Une teneur en matière grasse inférieure ou égale à 20 % est avantageuse en termes de qualité nutritionnelle du fil de fromage. Il est connu qu'une pâte fromagère présentant une teneur en matière grasse élevée présentera une texture plus fluide à température équivalente qu'une pâte fromagère présentant une teneur en matière grasse plus faible et sera donc plus simple à extruder. Le procédé selon l'invention permet donc d'obtenir un fil de fromage continu présentant un diamètre sensiblement constant et inférieur ou égal à 10 mm, une section régulière, et un aspect brillant malgré la teneur en matière grasse inférieure ou égale à 20 %.  According to a particular embodiment, the cheese yarn obtained has a fat content of less than or equal to 20%, by weight relative to the total weight of the cheese yarn. A fat content of less than or equal to 20% is advantageous in terms of the nutritional quality of the cheese yarn. It is known that a cheese dough having a high fat content will have a more fluid texture at an equivalent temperature than a cheese dough having a lower fat content and will therefore be easier to extrude. The method according to the invention therefore makes it possible to obtain a continuous cheese yarn having a substantially constant diameter and less than or equal to 10 mm, a regular section, and a shiny appearance despite the fat content of less than or equal to 20%.
Selon un mode de réalisation particulier, le ratio matière grasse/extrait sec du fil de fromage est inférieur ou égal à 40 %, en poids par rapport au poids total du fil de fromage, préférentiellement de 20 à 40 %, en poids par rapport au poids total du fil de fromage.  According to a particular embodiment, the ratio of fat / dry extract of the cheese yarn is less than or equal to 40%, by weight relative to the total weight of the cheese yarn, preferably from 20 to 40%, by weight relative to total weight of the cheese thread.
Selon un mode particulier de l'invention, ce fil de fromage a un ratio matière grasse/protéines inférieur ou égal à 0,75, préférentiellement de 0,6 à 0,7.  According to one particular embodiment of the invention, this cheese yarn has a fat / protein ratio less than or equal to 0.75, preferably from 0.6 to 0.7.
Selon un mode de réalisation particulier, le fil de fromage obtenu est un « string cheese ».  According to a particular embodiment, the cheese yarn obtained is a "string cheese".
Par « string cheese » on entend ici tout type de fromage pouvant s'effilocher en fils de diamètre compris entre quelques microns à quelques millimètres du fait de l'alignement des protéines qui le constituent. Selon un mode de réalisation particulier, le fil de fromage obtenu est un fromage naturel. By "string cheese" is meant here any type of cheese that may fray in son diameter between a few microns to a few millimeters because of the alignment of the proteins that constitute it. According to a particular embodiment, the cheese yarn obtained is a natural cheese.
Par « fromage naturel », on entend un fromage exempt de tout additif tel que défini ci-dessus.  By "natural cheese" is meant a cheese free of any additive as defined above.
Tout au long de la présente demande, le terme « comprenant » doit être interprété comme englobant toutes les caractéristiques spécifiquement mentionnées, ainsi que des caractéristiques optionnelles, additionnelles, ou non décrites expressément. Le terme «comprenant» divulgue également le mode de réalisation dans lequel aucune caractéristique autre que les caractéristiques mentionnées spécifiquement sont présentes (c'est-à-dire, « comprenant » a le sens de « consistant en »).  Throughout this application, the term "comprising" should be understood to encompass all the features specifically mentioned, as well as optional, additional, or non-expressly described features. The term "comprising" also discloses the embodiment in which no features other than the specifically mentioned features are present (i.e., "comprising" has the meaning of "consisting of").
L'invention est également illustrée par les figures et exemples suivants qui n'en limitent pas la portée.  The invention is also illustrated by the following figures and examples which do not limit the scope thereof.
FIGURES FIGURES
Figure 1 : Valeur du maximum de la pente de tan delta sur des échantillons de pâte pressée traditionnelle et de base fromagère selon l'exemple 2 du document WO 02/096209  Figure 1: Value of the maximum tan delta slope on samples of traditional pressed dough and cheese base according to Example 2 of WO 02/096209
Figure 2 : Dispositif de mesure du point de goutte Mettler Toledo DP70  Figure 2: Mettler Toledo DP70 Drop Point Measuring Device
Figure 3 : Exemple de contrôle visuel de l'échantillon lors du test.  Figure 3: Example of visual inspection of the sample during the test.
EXEMPLES Exemple 1 : EXAMPLES Example 1
Mesures de la pente maximum de tangente δ des bases fromaqères  Measurements of the maximum slope of tangent δ of the bases fromaqères
1. Protocole 1. Protocol
La mesure est réalisée sur rhéomètre sur une tranche de base fromagère d'épaisseur 1 .5 à 2 mm et de diamètre 50mm.  The measurement is carried out on a rheometer on a cheese base slice of thickness 1 .5 to 2 mm and diameter 50 mm.
L'échantillon est placé sur une géométrie de type plan-plan strié, une force normale comprise entre 1 et 2 N est appliquée pour garantir la bonne mise en contact du produit avec la géométrie.  The sample is placed on a ribbed plane-plane geometry, a normal force between 1 and 2 N is applied to ensure the good contact of the product with the geometry.
Une rampe de température est ensuite appliquée entre 20 et 80°C à une vitesse de chauffe de 1 °C/min, en appliquant une déformation de 1 % à une fréquence de 0.1 Hz . 2. Résultats A temperature ramp is then applied between 20 and 80 ° C at a heating rate of 1 ° C / min, applying a deformation of 1% at a frequency of 0.1 Hz. 2. Results
La Figure 1 représente un exemple de mesure du maximum de la pente de tan delta sur des pâtes pressées traditionnelles jeunes et bases fromagères fabriquées selon l'exemple 2 du document WO 02/096209. On entend par « pâtes pressées traditionnelles jeunes » des fromages de type pâtes pressées traditionnelles fabriquées depuis moins d'un mois ou ayant un âge inférieur ou égal à 1 mois. Les valeurs inférieures à 0,06 (pâtes pressées traditionnelles jeunes) ne permettent pas d'obtenir des produits finis d'aspect lisse et homogène (fil non conforme). Les valeurs comprises entre 0,06 et 0,10 (cas des bases fromagères fabriquées selon l'exemple 2 du document WO 02/096209) permettent d'obtenir des fils lisses, homogènes et continus (conformes).  FIG. 1 represents an example of a measurement of the maximum of the tan delta slope on traditional young pressed pasta and cheese bases manufactured according to example 2 of the document WO 02/096209. The term "traditional young pressed pasta" means traditional pressed pasta type cheeses made less than a month or having an age less than or equal to 1 month. Values lower than 0.06 (traditional young pressed pasta) do not make it possible to obtain finished products with a smooth and homogeneous appearance (non-compliant yarn). The values between 0.06 and 0.10 (case of cheese bases manufactured according to Example 2 of WO 02/096209) make it possible to obtain smooth, homogeneous and continuous (compliant) yarns.
Ainsi, la base fromagère utilisée dans le procédé selon l'invention n'est pas une pâte pressée traditionnelle jeune.  Thus, the cheese base used in the process according to the invention is not a young traditional pressed dough.
Exemple 2 : Example 2
Mesures de température de ramollissement de la base fromagère  Temperature measurements of softening of the cheese base
1. Protocole 1. Protocol
1 - Préparation de l'échantillon :  1 - Preparation of the sample:
Un échantillon de 200 g de base fromagère est broyé à l'aide d'un presse-ail et malaxé afin d'obtenir un broyât homogène. A sample of 200 g of cheese base is crushed using a garlic press and kneaded in order to obtain a homogenous grind.
2- Déroulement de la mesure : 2- Progress of the measurement:
Un système de mesure de point de goutte DP70 (Mettler Toledo) est utilisé. Le système comporte des cupules en aluminium, un collecteur en verre gradué, une bille en inox de 2,74 grammes, un couvercle et un porte-échantillon. Le système est mis en température à 30°C. Une cupule est tarée. L'échantillon de base fromagère préparé à l'étape 1 est placé dans la cupule, puis tassé pour supprimer les bulles d'air. La masse de l'échantillon dans la cupule doit être de 0.65g +/- 0.01 g. La cupule est posée sur le collecteur en verre. La bille en inox et le couvercle sont ajoutés. L'ensemble est positionné sur le porte- échantillon comme représenté à droite sur la Figure 2.  A DP70 drop point measuring system (Mettler Toledo) is used. The system includes aluminum cups, a graduated glass collector, a 2.74-gram stainless steel ball, a lid and a sample holder. The system is warmed to 30 ° C. A cup is tared. The basic cheese sample prepared in step 1 is placed in the cup and then packed to remove the air bubbles. The mass of the sample in the cup should be 0.65g +/- 0.01g. The cup is placed on the glass collector. The stainless steel ball and lid are added. The assembly is positioned on the sample holder as shown on the right in Figure 2.
Paramètres du test : Test parameters:
o Température de mise en condition : 39,5°C o Conditioning temperature: 39.5 ° C
o Vitesse de pré-chauffe : 10°C/min o Pre-heating speed: 10 ° C / min
o Température initiale du test : 50°C o Phase de stabilisation en température à 50°C : 120s o Initial test temperature: 50 ° C o Temperature stabilization phase at 50 ° C: 120s
o Rampe de température de 50 à 80°C à 2°C/min o Temperature ramp from 50 to 80 ° C at 2 ° C / min
L'échantillon de base fromagère s'écoule dans le collecteur en verre au travers de l'orifice de la cupule. L'appareil à l'aide d'une caméra mesure et enregistre en continu la distance parcourue par l'échantillon au cours de la rampe de température. The cheese base sample flows into the glass collector through the hole in the cup. The device using a camera continuously measures and records the distance traveled by the sample during the temperature ramp.
La valeur exploitée est la température lorsque l'échantillon a parcouru 19 mm dans le collecteur en verre. The value used is the temperature when the sample has traveled 19 mm in the glass collector.
Exemple 3: Example 3
Mesures de la vitesse d'écoulement à température fixe de la base fromagère 1. Protocole  Measurements of the fixed temperature flow rate of the cheese base 1. Protocol
Le système et l'échantillon sont préparés comme dans l'Exemple 3 ci-dessus. o Température de mise en condition : 30°C  The system and the sample are prepared as in Example 3 above. o Conditioning temperature: 30 ° C
o Vitesse de pré-chauffe : 10°C/min o Pre-heating speed: 10 ° C / min
o Température initiale du test : 63°C o Initial test temperature: 63 ° C
o Phase de stabilisation en température à 63°C : 60s o Temperature stabilization phase at 63 ° C: 60s
o Rampe de température de 63 à 64°C à 0.1 °C/min o Temperature ramp from 63 to 64 ° C to 0.1 ° C / min
o Maintien en température : 700s L'échantillon de base fromagère s'écoule dans le collecteur en verre au travers de l'orifice de la cupule. L'appareil à l'aide d'une caméra mesure et enregistre en continu la distance parcourue par l'échantillon au cours de la rampe de température. o Temperature retention: 700s The basic cheese sample flows into the glass collector through the hole in the cup. The device using a camera continuously measures and records the distance traveled by the sample during the temperature ramp.
La valeur exploitée est le temps nécessaire à l'échantillon pour parcourir 19 mm dans le collecteur en verre. The value used is the time required for the sample to travel 19 mm in the glass collector.
2. Résultats Le système permet un contrôle visuel de l'aspect du produit grâce à la caméra (figure 3). Le produit doit s'écouler sans apparition d'exsudat (formation d'une goutte de liquide lors de l'écoulement). 2. Results The system allows a visual control of the appearance of the product through the camera (Figure 3). The product must flow without the appearance of exudate (formation of a drop of liquid during the flow).
En effet, un produit présentant une exsudation est jugé non conforme.  Indeed, a product exhibiting exudation is considered non-compliant.
Un tableau récapitulatif des résultats obtenus est présenté ci-dessous. A summary table of the results obtained is presented below.
Tableau 1 : Tableau récapitulatif des résultats Table 1: Summary Table of Results
Exemple 4 : Example 4
Corrélation entre la pente maximum de tangente delta des bases fromaqères et la conformité du fil de fromage obtenu après extrusion  Correlation between the maximum slope of the delta tangent of the cheese bases and the conformity of the cheese yarn obtained after extrusion
Préparation des bases fromagères Preparation of cheese bases
Plusieurs bases fromagères sont préparées par le procédé selon l'invention.  Several cheese bases are prepared by the process according to the invention.
Une première base fromagère est préparée selon l'exemple 2 du document WO 02/096209. Le pH du lait acidifié avant coagulation (pHe) est égal à 5.4.  A first cheese base is prepared according to Example 2 of WO 02/096209. The pH of the acidified milk before coagulation (pHe) is equal to 5.4.
Une deuxième base fromagère est préparée selon l'exemple 2 du document WO 02/096209, le lait ayant été pasteurisé à 78°C au préalable et le pHe étant égal à 5,74.  A second cheese base is prepared according to Example 2 of WO 02/096209, the milk having been pasteurized at 78 ° C beforehand and the pHe being 5.74.
Une troisième base fromagère est préparée selon l'exemple 2 du document WO 02/096209, le pHe étant égal à 5,92.  A third cheese base is prepared according to Example 2 of WO 02/096209, the pHe being equal to 5.92.
Une quatrième base fromagère est préparée selon l'exemple 2 du document WO 02/096209, le lait ayant été pasteurisé à 78°C au préalable et le pHe étant égal à 5,69. Une cinquième base fromagère est constituée d'une pâte pressée traditionnelle jeune.  A fourth cheese base is prepared according to Example 2 of WO 02/096209, the milk having been pasteurized at 78 ° C. beforehand and the pHe being equal to 5.69. A fifth cheese base consists of a young traditional pressed dough.
Mesures de la pente maximum de tangente δ des bases fromagères Measurements of the maximum tangent slope δ of the cheese bases
Le protocole décrit dans l'Exemple 1 est appliqué aux différentes bases fromagères ainsi préparées.  The protocol described in Example 1 is applied to the different cheese bases thus prepared.
Préparation d'une pâte fromagère Preparation of a cheese paste
Plusieurs pâtes fromagères sont préparées par le procédé selon l'invention à partir des bases fromagères mentionnées ci-dessus.  Several cheese doughs are prepared by the method according to the invention from the cheese bases mentioned above.
Dans chaque cas, la base fromagère est broyée à l'aide d'un système de lames rotatives utilisé classiquement en fabrication de produits carnés. On obtient un broyât sous forme de cossettes, de taille homogène, comprise en épaisseur entre 5 mm (millimètres) et 10 mm, et en largeur / longueur entre 20 mm et 50 mm.  In each case, the cheese base is milled using a rotating blade system conventionally used in the manufacture of meat products. A homogenous crust is obtained in the form of chips, of uniform size, ranging in thickness from 5 mm (millimeters) to 10 mm, and in width / length from 20 mm to 50 mm.
Ces cossettes sont transférées au travers d'une chambre de préchauffage grâce à un système de double vis. Lors de ce transfert, le fromage broyé est chauffé à une température comprise entre 60 °C et 68+/-1 °C.  These chips are transferred through a preheating chamber through a double screw system. During this transfer, the crushed cheese is heated to a temperature between 60 ° C and 68 +/- 1 ° C.
La pâte subit ensuite une étape d'élongation pendant laquelle la température est maintenue ou ajustée à la température objective comprise entre 62 et 69+/-1 °C. La durée totale de la cuisson élongation est comprise entre 3 minutes et 9 minutes.  The paste then undergoes an elongation step during which the temperature is maintained or adjusted to the objective temperature of between 62 and 69 +/- 1 ° C. The total elongation cooking time is between 3 minutes and 9 minutes.
La pâte fromagère ainsi préparée est finalement extrudée à travers une filière de diamètre inférieur ou égal à 10 mm. Résultats The cheese paste thus prepared is finally extruded through a die with a diameter of less than or equal to 10 mm. Results
Le Tableau 2 récapitule les résultats obtenus. Les valeurs de pente maximum de tangente delta inférieures à 0,06 ne permettent pas d'obtenir des produits finis d'aspect lisse et homogène (fil non conforme). Les valeurs comprises entre 0,06 et 0,10 permettent d'obtenir des fils lisses, homogènes et continus (conformes). Les valeurs supérieures à 0,10 ne permettent pas d'obtenir des produits finis d'aspect lisse et homogène (fil non conforme). Table 2 summarizes the results obtained. The values of maximum slope of tangent delta lower than 0.06 do not make it possible to obtain finished products of smooth and homogeneous aspect (non-compliant wire). Values between 0.06 and 0.10 make it possible to obtain smooth, homogeneous and continuous (compliant) yarns. Values greater than 0.10 do not produce smooth and homogeneous finished products (non-compliant yarn).
Tableau 2 : Tableau récapitulatif des résultats  Table 2: Summary Table of Results

Claims

REVENDICATIONS
1 .- Procédé de fabrication d'un fil de fromage, le procédé comprenant la fourniture d'une base fromagère, la retexturation de cette base fromagère pour former une pâte fromagère, et l'extrusion de cette pâte fromagère à travers une filière de diamètre inférieur ou égal à 10 mm pour former le fil de fromage, dans lequel la base fromagère présente une valeur de pente maximum de tangente δ comprise entre 0, 06 et 0,10. 1 .- A method of manufacturing a cheese yarn, the method comprising providing a cheese base, retexturing the cheese base to form a cheese paste, and extruding this cheese paste through a diameter die. less than or equal to 10 mm to form the cheese yarn, in which the cheese base has a maximum tangent slope value δ of between 0.06 and 0.10.
2. - Procédé selon la revendication 1 , ledit procédé ne comprenant pas l'utilisation d'additifs. 2. - Method according to claim 1, said method not comprising the use of additives.
3. - Procédé selon la revendication 1 ou 2, dans lequel la température d'extrusion est comprise entre 62°C et 69°C. 3. - Process according to claim 1 or 2, wherein the extrusion temperature is between 62 ° C and 69 ° C.
4.- Procédé selon l'une quelconque des revendications précédentes, dans lequel la vitesse d'extrusion est supérieure ou égale à 2,20 mètres par minute. 4. A process according to any one of the preceding claims, wherein the extrusion rate is greater than or equal to 2.20 meters per minute.
5. - Procédé selon l'une quelconque des revendications précédentes, dans lequel l'extrusion est réalisée en continu. 5. - Process according to any one of the preceding claims, wherein the extrusion is carried out continuously.
6. - Procédé selon l'une quelconque des revendications précédentes, dans lequel le fil de fromage obtenu est un string cheese. 6. - Process according to any one of the preceding claims, wherein the cheese yarn obtained is a string cheese.
7. - Procédé selon l'une quelconque des revendications précédentes, dans lequel la teneur en matière grasse en poids par rapport au poids total de la pâte fromagère est inférieure ou égale à 20%. 7. - Process according to any one of the preceding claims, wherein the fat content by weight relative to the total weight of the cheese paste is less than or equal to 20%.
8. - Procédé selon l'une quelconque des revendications précédentes, dans lequel le rapport entre la teneur en matière grasse, en poids par rapport au poids total de la pâte fromagère, et l'extrait sec, en poids par rapport au poids total de la pâte fromagère, est inférieur ou égal à 40 %. 8. - Process according to any one of the preceding claims, wherein the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the dry extract, by weight relative to the total weight of the cheese paste, is less than or equal to 40%.
9. - Procédé selon l'une quelconque des revendications précédentes, dans lequel le rapport entre la teneur en matière grasse, en poids par rapport au poids total de la pâte fromagère, et la teneur en protéines, en poids par rapport au poids total de la pâte fromagère, est inférieur ou égal à 0,75. 9. - Process according to any one of the preceding claims, wherein the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the protein content, by weight relative to the total weight of the cheese paste is less than or equal to 0.75.
10.- Fil de fromage obtenu par le procédé selon l'une quelconque des revendications 1 à 9. 10. Cheese yarn obtained by the process according to any one of claims 1 to 9.
EP18709368.7A 2017-03-15 2018-03-13 Method for producing a string of cheese Pending EP3595456A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1752115A FR3063874B1 (en) 2017-03-15 2017-03-15 PROCESS FOR PRODUCING A CHEESE YARN
PCT/EP2018/056277 WO2018167084A1 (en) 2017-03-15 2018-03-13 Method for producing a string of cheese

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EP3595456A1 true EP3595456A1 (en) 2020-01-22

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US (1) US20200128840A1 (en)
EP (1) EP3595456A1 (en)
FR (1) FR3063874B1 (en)
WO (1) WO2018167084A1 (en)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3966970A (en) * 1974-06-06 1976-06-29 Borden, Inc. Method for packaging a unique cheese item
FR2730380B1 (en) * 1995-02-15 1997-03-21 Bongrain PROCESS FOR THE CONTINUOUS PREPARATION OF A CHEESE OR A CHEESE SPECIALTY, FACILITIES FOR IMPLEMENTING THE PROCESS AND PRODUCT OBTAINED BY THE PROCESS
FR2825235B1 (en) 2001-06-01 2004-10-22 Bel Fromageries PROCESS FOR THE MANUFACTURE OF CHEESES AND NEW CHEESES LIKELY TO BE OBTAINED BY THIS PROCESS
US7651715B2 (en) * 2004-05-03 2010-01-26 Leprino Foods Company Blended cheeses and methods for making such cheeses
US8377490B2 (en) * 2005-09-20 2013-02-19 Kraft Foods Global Brands Llc Method and system for making sliced cheese
AU2008242999B2 (en) * 2007-04-17 2013-06-27 Wisconsin Alumni Research Foundation Low-fat and fat-free cheese with improved properties
EA024373B1 (en) 2010-03-12 2016-09-30 Арла Фудс Амба Reticulate dairy based product

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FR3063874A1 (en) 2018-09-21
FR3063874B1 (en) 2019-04-19
US20200128840A1 (en) 2020-04-30
WO2018167084A1 (en) 2018-09-20

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