FR2556565A1 - Method for manufacturing, by means of ultrafiltration of milk, a cheese for cooking of the Halloumi type - Google Patents

Abstract

The invention provides ewes'-milk cheeses or cows'-milk cheeses to be fried or to be consumed as kebabs or as they are, by means of a method involving the technique of ultrafiltration of milk with the intermediate stage of the formation of a pre-cheese.

Description

The present invention belongs to the field of the dairy industry and it relates more particularly to a cheese production process.
The cheese whose manufacture is the subject of the present invention is called HALLOUM in Lebanon, HALLOUMI in Greece and in Cyprus <(cf. .tord Atlas of Cheese-EEKHOF
Stork - 1976). It is generally eaten plain or fried after soup with butter or oil or after immersion in a fry either as is or on skewers.

The traditional Halloumi cheese-making technique can be illustrated as follows
The milk used is most often raw whole sheep's milk, but mixtures of cow's, sheep's and goat's milk are also used, or even cow's or goat's milk alone. To this milk brought to 32-340C, it is not generally added lactic sourdoughs. Rennet is added to the dose of 20 to 30 ml of rennet extract, (strength 1 / 19,000); 15 to 35 minutes after the addition of rennet, the coagulum is cut into cubes 0.5 to 2 cm square and stirred for 5 to 10 minutes. We then heat slowly (10C every two minutes) until the temperature is raised to 38-40 OC. Brewing is continued for 5 minutes. After 5 to 10 minutes of rest, we proceed to manual pressing in serum The serum removed, we proceed to molding after cutting the curd into rectangular pieces having the dimensions of 40 x 70 x (10-15) cm under canvas. Pressing is carried out for 30 to 40 minutes by applying a pressure equal to 2 kg / kg of cheese. The curds thus pressed are then cut into rectangular pieces of 10 x 15 x (2-4) cm which are immediately immersed in hot whey 70 to 800C) brought gradually (10C per minute) to a temperature close to boiling (950C) with stirring. The duration of this heat treatment is around 30 minutes to 1 hour
The curd pieces thus heated are then cooled on the table for 10 to 2qiinutes, added with salt.
(2 to 4% by weight) and dry mint leaves (Mentha viridis) then folded back on themselves lengthwise. We then proceed to the packaging in individual sachets of plastic film, which are kept cold (2 to 40C); conservation can also be done in metal cans, immersed like Feta cheese.

We immediately realize that the prior art is extremely complicated and involves a lot of operations. It necessarily remains very artisanal
The subject of the invention is a process which simplifies the manufacture of Halloumi cheese and makes it possible to industrialize it. It takes advantage of the membrane ultrafiltration process for the transformation of milk into cheese. Such a process is described in particular in patent FR NO 69 24 555 (publication 2 052 121)
Such a technique has also been described in numerous scientific publications. The ultrafiltration technique in cheese making lends itself to the manufacture of any cheese. We can cite as examples smooth cheeses, soft cheeses, Feta cheese, St-Paulin cheese as well as new cheeses (for example of the type described in the patent FR published under the number FR 2,475,361).

In general, the ultrafiltration technique in cheese making involves the production of a pre-cheese and the transformation of this into cheese. The conditions for obtaining such a pre-cheese as well as those for its transformation into cheese are adapted, in accordance with the present invention, to the manufacture of cheese
Halloumi, the characteristics of which, as mentioned above, must meet well-established criteria
The subject of the invention is therefore a process for the manufacture of Halloumi cheese by ultrafiltration of milk with a view to obtaining a pre-cheese and subsequent transformation into cheese of said pre-cheese, said process being characterized in that:
1) the ultrafiltration is carried out with a view to obtaining a pre-cheese having the following characteristics:
- dry matter content included, approx.
40 and 50%
- nitrogen content (N x 6.38) included
approximately between 12 and 19%,
-fat content approximately between
17 and 22%.

2) the transformation into cheese of the pre-cheese impli
than :
(a) first a succession of steps in itself
known for renneting, molding, demolding and
any curd cutting
(b) then a step of bringing to a temperature
from 80 to 950C for 10 to 60mn pieces of
quail
(c) finally, after cooling the pieces of
curd from step (b), shaping
and treatment under known conditions
until a product capable of being further produced
consumed while being cooked at
high temperature
In the process of the invention, a milk from any dairy animal is used: sheep, cow, goat, buffalo and others, pure or in mixture, the preference being given to sheep's milk. The milk can be used raw , pasteurized or finished. I1 can be whole or standardized in fat
The conditions for implementing ultrafiltration must be adapted to obtaining a pre-cheese having the following characteristics
- dry matter content between 40 and 50%, preferably 42%;
- nitrogen content (N x 6.38) between 12 and
19%, preferably 15 to 16%;
-fat content between 17 and 22%, preferred
18 to 20%.

By way of illustration, conditions for carrying out ultrafiltration which have proved suitable for the needs of the invention are as follows:
The milk is subjected to ultrafiltration on a membrane at a temperature between 0 and 65 C, preferably 50-550C in the equipment currently marketed such as those offered by the companies Pasilac (Denmark), SFEC (France), Rhâne Poulenc (France) or Alfa Laval (Sweden). The inlet pressure can vary between 10 and 2 kgZcm2 depending on the equipment, the outlet pressure from 4 to 1 kglcm2, the recirculation speed from 1 to 5 mis0 The porosity of the membranes expressed in molecular weight of the compounds stopped at 100% is preferably between 20,000 and 50,000.

These conditions make it possible to obtain a liquid pre-cheese, the characteristics of which are suitable for further processing into a standard cheese.
Halloumi. It is important to emphasize that these conditions can vary, the main thing being finally to obtain a pre-cheese meeting the characteristics previously indicated.

 If desired, we can add to the pre-cheese during the obtaining or after obtaining the lactic sourdoughs, water (pure, salty, acidified) dry salt, spices such as mint leaves, pepper, herbs, and others and authorized dyes (B carotene, roccou). It is also possible to subject the liquid pre-cheese to a heat treatment having for object a partial denaturation of the soluble proteins inside the micellar structure, for example at 75-80 C, for 1 minute.

 Such variants, as well as others which are within the reach of the skilled person, form an integral part of the present invention.

 The manufacture of Halloumi type cheese then involves the transformation of the pre-cheese obtained by ultrafiltration. For this purpose, the pre-cheese is first subjected to a succession of steps known per se allowing to end up with pieces of curd suitable for the manufacture of Halloumi cheese. By way of illustration, the following indications can be given, it being understood also that the skilled person can refer to the examples at the end of this description.

 The liquid pre-cheese is cooled to a temperature of between 30 and 42 ° C. (preferably 34-369C), optionally supplemented with thermophilic and! Or mesophilic lactic starter and rennet (strength 1,110,000) at a dose of 20 to 40 ml (preferably 30 ml ) -for 100 1 of pre-mage, said rennet being carefully mixed either manually or using a mechanical device preventing the introduction of air into the mixture. The addition of rennet becomes false either at the pH of the milk (6.6-6.7) or after a slight maturation of the milk (pH 6.00 to 63O). The mixture thus obtained is poured either into individual rectangular 80 x 160 mm molds with bottom or into bowls having multiple dimensions thereof, or into molds of other dimensions until a liquid thickness of 2 is obtained. to 4 cm, in particular 2.5 cm.To avoid sticking of the curd to the walls, it can be carried out beforehand on the walls of the mold of diluted brine (5 to 10% salt) or acid (for example phosphoric acid diluted to 1X). 40 to 120 minutes after the addition of rennet (preferably 60 minutes), the mold is removed. If there was no vaporization of brine or acid before molding, the demolding operation can be carried out by the use of a device applying an electrolytic current to the curd such as that proposed under the Camatic name by Alfa Lavai.

 If the molding is carried out in molds of dimensions greater than 80 x 160 mm or if cheeses of other dimensions are desired, the cutting is carried out by application of a slicing device leading to the desired dimensions.

 According to the invention, the curd pieces are then subjected to a heat treatment which constitutes an essential characteristic of the process. For this purpose, the curd pieces are brought to the temperature of 80 to 950, preferably 85 to 900C by any known means such as immersion in a ultrafiltrate or whey bath, or the application of electromagnetic radiation (microwaves ) operating discontinuously or continuously. The curd pieces are kept at this temperature for 10 to 60 minutes, preferably 15 to 25 minutes.

 Finally, the curd pieces having undergone such a heat treatment are, after cooling, shaped and treated until a product capable of being subsequently consumed such as Halloumi cheese is obtained.

For this purpose, the pieces of curd are either folded in on themselves lengthwise or left in their shape.

 The cheeses thus folded are gradually cooled down to a temperature of 120C and then treated under the usual conditions, that is to say salted in brine or dry, to which dry mint leaves or other spices have been packaged. and kept cold.

 It has been found according to the invention, that such a product lends itself perfectly to the manufacture of a cooking cheese to be eaten plain, fried or grilled, under the usual conditions of Halloumi cheese. When the consumer cooks the piece of cheese, it keeps its shape and does not melt, even at high temperatures of frying or roasting on an embers fire. Thus, if the pieces of cheese are fried or cooked on skewers, there is no melting or spreading. The product blondes when cooked, to provide a cheese that is in every way comparable to Halloumi cheese. The organoleptic qualities are excellent and there is no difference with cheeses made according to a traditional process.

The products obtained by the process of the invention are distinguished from Halloumi cheeses of the prior art only by a higher content of whey protein or soluble proteins. Given that the pre-cheese and the final cheese retain the almost all of the whey proteins, a significant increase in the production yield is obtained, as was to be expected when using a technique of ultrafiltration of milk and production of a pre-cheese
However, in the case of a Halloumi cheese manufacturing process, the presence in an increased quantity of such whey proteins exerts a favorable effect on the holding of the curd, due to the structural properties.
specific for such proteins.

The heat treatment between 80 and 95oC for 10 to 60 minutes of the curd pieces has the function of imparting the properties of elasticity and mechanical strength, which provide the final product with an appropriate texture. This gives the crunchy texture on the teeth that consumers are used to feeling when they eat traditional Halloumi cheese. The texture of the cheeses according to the invention is resistant and firm and contains no fibers. The stage of passage through the pre-cheese and the stage of heat treatment of the pieces of curd exerts a combination effect which results in a cheese which is in every respect satisfactory. Thus the invention makes it possible, unexpectedly, to produce a curd containing all the soluble proteins and which, at the same time, has mechanical properties suitable for allowing it to fold in on itself as is necessary for the presentation of Halloumi cheeses and has the organoleptic characteristics sought by the consumer
According to the preferred embodiments, the invention provides cheeses of sheep's or cow's milk to be fried or to be consumed on skewers or plain, by a process involving the technique of ultrafiltration of milk with the intermediate stage of formation of a pre-cheese
The technology for making Haîloumi cheese is considerably simplified by the process of the invention, which in particular avoids all the curd work operations that were necessary
in the traditional technique. Thanks to the invention it becomes possible to manufacture Halloumi cheese in an automated and continuous industrial process. In addition to these advantages, which are very important from an industrial point of view, there is also the increase in yield in cheese production since all of the whey proteins are retained in the cheese.
The invention will be further illustrated without beech in any way limited by the examples below
EXAMPLE 1 ::
390 1 of whole Lacaune sheep milk, pasteurized at 700C, 15 s, on a Stoutz apparatus leaving this equipment at 370C were subjected to ultrafiltration on SFEC equipment (Société de fabrication des Elements
Catalytic, 84500 Bollène, France) comprising 8.6 m2 of 50,000 porosity membranes in 2 stages (7 m2 and 1.6 m2) comprising a heat exchanger on the circuit -23 minutes after the start of the operation ultrafiltration, the temperature of 520C was reached and 140 l of permeate had been collected. 33 minutes after the start of the ultrafiltration, 193 l of permeate had been collected and 70 l of water brought to the temperature of 520C were added to the retentate. The ultrafiltration was continued for an additional hour until a total amount of permeate of 343 1 was collected.

The pre-cheese recovered was divided into two fractions: fraction A where at 15.4 kg of pre-cheese, 0.6 kg of permeate was added and fraction B which did not undergo any transformation. The composition of the two fractions was as follows
Fraction A Fraction B
Dry matter gp 1000 g 480 500
Nitrogenous matter N x 6.389
p 1000 g 184 195
Fat gp 1000 g 266 278
Lactose gp 1000 g 18.7 17.7
Pre-cheese A was cooled to 300C, added with 2% mesophilic lactic starter which lowered the pH to 6.35 and 25 ml of rennet per 100 kg of pre-cheese and molded. 3 h 25 after the addition of sourdoughs, the pH was 6.05, the curd was cut into blocks of 16 x 7 x 2.5 cm which, 30 minutes later, were placed in a household microwave oven of AEG brand Micromat 700 for 3 minutes, displayed temperature 850C position 4. When removed from the oven, the cheeses were refolded, cooled for 30 minutes at room temperature and then in a thermostatically controlled chamber at 120C for 15 hours. Another aliquot of cheeses A was placed after demolding in a permeate bath brought to the temperature of 90 ° C. for 12 to 17 minutes, folded at the exit of this bath, cooled like those treated by microwaves.

 Pre-cheese B was transformed into curds which were then treated in the same way as those from pre-cheese A.

All the cheeses obtained were salted by immersion for 1 h 45 minutes in saturated brine
EXAMPLE 2
170 liters of sheep's milk of large mixture (dry extract ES 208 .g / kEJ1, Bf. 63.8 g / kg, MG 89 g / kg, pasteurized at a temperature of 720C for 15 seconds using an Alfa device Laval and cooled to 490C were ultrafiltered on SFEC type 2537 equipment (COMPANY OF MANUFACTURE OF CATALYTIC ELEMENTS) whose characteristics are:
-1.6 m2 of filtering surface
-Batch operation.

15 minutes after the start of the test, 20.5 liters of permeate were collected, the temperature reached 50 ° C. and was maintained by means of a heat exchanger placed on the circuit.

The ultrafiltration continued for 1 h 23 min
Until a flow of 104.6 liters of permeate is obtained.

The pre-cheese obtained had the following composition:
Total dry extract (ES): 445, g / kg
Nitrogenous materials Total: 158 g / kg
Fat (MG): 240 g / kg
Lactose 33.0 g / kg
The pre-cheese cooled to 300C was then added with 9 grams of beta carotene and 25 ml of rennet (strength 1/10000) for 100 kg of pre-cheese and molded in a frame so that it forms a layer of 2.5 cm thick.

 3 hours after renneting, the curds were cut into blocks of 16 x 8 cm (thickness 2.5 cm).

 The blocks of cheese were then immersed in whey, previously deproteinized, brought to 950C. The cheese stayed 15 minutes in this bath, at the outlet the cheeses were folded, the internal temperature of the cheese was then around 800C in the center.

 30 minutes after heating, the cheeses were immersed for 2 hours in saturated brine.

 The packaging was carried out on a vacuum thermoformer after drying and dusting pieces of mint leaves.

The characteristics of the finished cheese obtained were:
ES: 50% Salt: 3X.

EXAMPLE 3:
650 l of cow's milk of large mixture pasteurized at 720 C, 15 s containing 29 g / l of fat were subjected to ultrafiltration on SFEC equipment (Société de
Manufacture of Catalytic Elements-84500 Bollène-France) comprising 8.6 m of 50,000 porosity membranes in 2 stages (7 m2 and 1.6 m2) including a heat exchanger on the circuit. ultrafiltration was carried out at 50-55 C 48 minutes after the start of this operation 433 1 of permeate had been collected and 206 liters of water brought to the temperature of 520C were added to the retentate. The ultrafiltration was continued for 2 h 15 min until a total quantity of permeate of 748 liters was collected. The pre-cheese obtained had the following composition:
-dry material g p. 100 g 458
fat g p. 100g 209
- nitrogenous material (N x 6.38) g P.lOOg 215
The pre-cheese was cooled to 400C, supplemented with 2% thermophyllic lactic starter cultures. When the pH was 6.45, the pre-cheese was renneted (25 ml of rennet with a strength of 1 / 10,000 th per 100 kg of pre-cheese).

When the pH of the curd reached 5.9, part of it was cut into blocks of 14 x 7 x 2.5 cm which were placed in a permeate bath brought to 900C for 12 minutes, folded at the outlet of this bath, placed in a water bath at 150C for 15 minutes then in the room at 120C for 15 hours. Another part of the curd was treated the same way when the pH was 5.8.

 All the cheeses were salted by immersion for 1 h 45 min in saturated brine. After drying, the cheeses were packed and placed in a cold room.

 The cheeses obtained in accordance with examples 1 to 3 above can be fried or eaten on skewers or plain. These Halloumi-type cheeses had excellent organoleptic properties, namely a crunchy texture under the tooth and a roundness when fried or grilled. They had a perfect heat resistance.

Claims (8)

- CLAIMS  1. Process for the manufacture of Halloumi cheese by ultrafiltration of milk with a view to obtaining a pre-cheese and subsequent transformation into cheese of said pre-cheese, said process being characterized in that:  1) the ultrafiltration is carried out with a view to obtaining a pre-cheese having the following characteristics:  - dry matter content between approximately  40 and 50%,  - content of nitrogenous material (N x 6.38) included approximately  between 12 and 19 X,  -fat content approximately between  17 and 22%,  2) the transformation into cheese of the pre-cheese åmplt-  than::  (a) firstly a succession of stages known per se  renneting, molding, demolding and  possible cutting of the curd,  (b) then a step of bringing to a temperature of  80 to 950C for 10 to 60 minutes pieces of  quail,  (c) finally, after cooling the pieces of  curd from step (b), shaping  and processing under known conditions Up to  obtaining a product suitable for beech later  consumed while being cooked at a temperature  re high.  2. Method according to claim l, characterized in that one uses milk from any dairy animal sheep, cow, goat, buffalo and others, pure or mixed, preferably given to sheep milk, the milk can be used raw pasteurized or thermized, whole or standardized in fat.  3. Method according to one of claims 1 or 2,  characterized in that the conditions for implementing  ultrafiltration are suitable for obtaining a pre-cheese  having the following characteristics:  dry matter content between 40 and 50X, preferably  42%,  - nitrogen content (N x 6.38)  between 12 and 19%, preferably 15 to 16%,  -fat content between 17 and 22P, preferred-  18 to 20X.  4. Method according to claim 3, characterized in that the ultrafiltration is carried out under the following conditions:  -temperature: O to 650C, preferably 50-550C  - inlet pressure: 2 - 10 kg / cm  - outlet pressure: 1 - 4 kg / cm2  - recirculation speed 1-5 m / sec.  between 20,000 and 50,000.  molecular of compounds stopped at 1001 inclusive  -porosity of the membranes expressed by weight  5. Method according to any one of claims 1 to 4, characterized in that step 2 (b) involves maintaining at a temperature of 80-950C, preferably 85-900C, for 10 to 60 min, preferably 15-25 min, by any known means such as immersion in an ultrafiltrate or whey bath, or the application of electromagnetic radiation (microwaves) operating discontinuously or continuously.  6. Cheese products obtained by the process according to  any one of claims 1 to 5.  7. Cheese products according to claim 6, containing almost all of the lactoproteins in the starting milk.  8. Halloumi-type cheeses, in particular sheep's or cow's milk, consisting essentially of products according to one of claims 6 or 7, intended to be eaten fried, on skewers or plain.