FR2818873A1 - Cheese manufacturing procedure includes removing part of liquid phase from curds by evaporating in a vacuum at below 30 degrees C - Google Patents
Cheese manufacturing procedure includes removing part of liquid phase from curds by evaporating in a vacuum at below 30 degrees C Download PDFInfo
- Publication number
- FR2818873A1 FR2818873A1 FR0100017A FR0100017A FR2818873A1 FR 2818873 A1 FR2818873 A1 FR 2818873A1 FR 0100017 A FR0100017 A FR 0100017A FR 0100017 A FR0100017 A FR 0100017A FR 2818873 A1 FR2818873 A1 FR 2818873A1
- Authority
- FR
- France
- Prior art keywords
- liquid phase
- curd
- vacuum
- curds
- evaporation
- 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.)
- Granted
Links
- 239000007791 liquid phase Substances 0.000 title claims abstract description 25
- 238000001704 evaporation Methods 0.000 title claims abstract description 17
- 235000013351 cheese Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 230000008020 evaporation Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000007738 vacuum evaporation Methods 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 230000001112 coagulating effect Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000012071 phase Substances 0.000 abstract description 2
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Chemical class 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
-
- 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
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Description
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La présente invention concerne un procédé de fabrication d'un fromage, ainsi qu'un fromage obtenu selon ce procédé. The present invention relates to a process for manufacturing a cheese, as well as a cheese obtained by this process.
De façon classique, un tel procédé de fabrication comprend tout d'abord une étape de coagulation du lait, à partir duquel le fromage sera réalisé. Cette coagulation, encore appelée caillage, résulte de l'action de la présure et de l'acidification des ferments lactiques. Elle conduit à l'obtention d'un produit intermédiaire, appelé caillé. Conventionally, such a manufacturing process firstly comprises a step of coagulating the milk, from which the cheese will be made. This coagulation, also called curdling, results from the action of rennet and the acidification of lactic ferments. It leads to the production of an intermediate product, called curd.
Il s'agit ensuite d'égoutter ce caillé, afin d'en séparer au moins partiellement la phase liquide qui y est initialement présente. Cette phase liquide, encore dénommée lactosérum ou petit-lait, contient de l'eau, ainsi que les éléments solubles du lait, à savoir notamment du lactose, des sels minéraux ainsi que des protéines solubles. It is then a question of draining this curd, in order to at least partially separate from it the liquid phase which is initially present there. This liquid phase, also called whey or whey, contains water, as well as the soluble elements of milk, namely in particular lactose, mineral salts as well as soluble proteins.
L'égouttage évoqué ci-dessus peut être mis en oeuvre de façon spontanée, ou bien peut être accéléré par découpage, brassage, pression ou cuisson. Il permet d'obtenir, d'une part, le caillé au moins partiellement égoutté et, d'autre part, la phase essentiellement liquide précitée. The draining mentioned above can be carried out spontaneously, or can be accelerated by cutting, stirring, pressing or cooking. It makes it possible to obtain, on the one hand, the curd which is at least partially drained and, on the other hand, the above-mentioned essentially liquid phase.
La fabrication d'un fromage comprend enfin une éventuelle étape d'affinage du caillé égoutté, sous l'action de fermentations microbiennes dirigées. Dans cette optique, on distingue les fromages affinés et les fromages non affinés, qui sont encore dénommés fromages frais ou pâtes fraîches. The manufacture of a cheese finally includes a possible stage of refining the drained curd, under the action of microbial fermentations directed. In this perspective, a distinction is made between ripened cheeses and unripened cheeses, which are also called fresh cheeses or fresh pasta.
L'invention se propose de réaliser un procédé de fabrication d'un fromage, qui constitue une alternative aux procédés connus dans l'art antérieur. The invention proposes to carry out a process for manufacturing a cheese, which constitutes an alternative to the processes known in the prior art.
A cet effet, elle a pour objet un procédé de fabrication d'un fromage, comprenant une étape de coagulation du lait, de façon à obtenir un caillé comprenant une phase liquide, puis une étape consistant à séparer au moins partiellement cette phase liquide par rapport à ce caillé, caractérisé en ce qu'il comprend une étape d'évaporation d'au moins une partie de ladite phase liquide, réalisée sous vide à une température inférieure à 30 C. To this end, it relates to a process for manufacturing a cheese, comprising a step of coagulating milk, so as to obtain a curd comprising a liquid phase, then a step consisting in at least partially separating this liquid phase from to this curd, characterized in that it comprises a step of evaporation of at least part of said liquid phase, carried out under vacuum at a temperature below 30 C.
De façon avantageuse, cette étape d'évaporation est réalisée à une température inférieure de 20 C, de préférence à 10ob. Advantageously, this evaporation step is carried out at a temperature below 20 ° C., preferably 10 ° C.
<Desc/Clms Page number 2> <Desc / Clms Page number 2>
L'étape d'évaporation est avantageusement réalisée à une pression inférieure à 40 mbar, de préférence inférieure à 20 mbar. Il est ici fait mention de valeurs de pressions absolues. The evaporation step is advantageously carried out at a pressure of less than 40 mbar, preferably less than 20 mbar. Absolute pressure values are mentioned here.
Selon une première variante de réalisation de l'invention, on soumet le caillé contenant la phase liquide à cette étape d'évaporation. According to a first alternative embodiment of the invention, the curd containing the liquid phase is subjected to this evaporation step.
En d'autres termes, cette étape d'évaporation est mise en oeuvre après la coagulation et se substitue à l'égouttage du caillé, réalisé dans l'art antérieur. A cet effet, on dispose le caillé non égoutté dans une enceinte sous vide. Il se produit alors une séparation, par évaporation, d'au moins une partie de la phase liquide initialement contenue dans le caillé. In other words, this evaporation step is carried out after coagulation and replaces the draining of the curd, produced in the prior art. For this purpose, the undrained curd is placed in a vacuum enclosure. There then occurs a separation, by evaporation, of at least part of the liquid phase initially contained in the curd.
Ceci assure donc un gain substantiel de temps par rapport à l'art antérieur, dans la mesure où il est possible de s'affranchir de la phase classique d'égouttage, dont la durée peut atteindre plusieurs heures. This therefore ensures a substantial saving of time compared to the prior art, insofar as it is possible to overcome the conventional draining phase, the duration of which can reach several hours.
Par ailleurs, étant donné que l'évaporation précitée est réalisée à basse température, ce qui est rendu possible en opérant sous vide, le procédé de l'invention n'induit sensiblement pas d'altération thermique du fromage. De la sorte, la saveur de ce dernier n'est globalement pas modifiée, alors que son goût se trouve renforcé. Furthermore, since the abovementioned evaporation is carried out at low temperature, which is made possible by operating under vacuum, the method of the invention does not substantially induce thermal alteration of the cheese. In this way, the flavor of the latter is generally not modified, while its taste is reinforced.
On peut mettre en oeuvre l'évaporation sous vide du caillé et de sa phase liquide, jusqu'à obtenir un caillé égoutté dont l'extrait sec est par exemple supérieur à 15 %. Evaporation of the curd and its liquid phase can be carried out under vacuum, until a drained curd is obtained, the dry extract of which is for example greater than 15%.
Selon une autre caractéristique de l'invention, on soumet, à l'étape d'évaporation sous vide, uniquement une fraction de la phase liquide séparée du caillé. According to another characteristic of the invention, only a fraction of the liquid phase separated from the curd is subjected to the vacuum evaporation step.
Dans ce mode de réalisation, on réalise tout d'abord un égouttage préalable du caillé, de façon habituelle. On récupère ainsi une fraction liquide, séparée du caillé, à laquelle on fait subir l'étape d'évaporation sous vide. In this embodiment, the curd is first drained in the usual way. A liquid fraction is thus recovered, separated from the curd, which is subjected to the vacuum evaporation step.
Ceci conduit alors à extraire les constituant les plus volatils, initialement présents dans cette fraction liquide soutirée du caillé. Une telle mesure induit donc un renforcement du goût de la fraction liquide ainsi traitée. This then leads to extracting the most volatile constituents, initially present in this liquid fraction withdrawn from the curd. Such a measure therefore induces a reinforcement of the taste of the liquid fraction thus treated.
<Desc/Clms Page number 3> <Desc / Clms Page number 3>
Selon une autre caractéristique de l'invention, on introduit à nouveau dans le caillé la fraction de la phase liquide initialement séparée, une fois que celle-ci a été soumise à l'étape d'évaporation sous vide. According to another characteristic of the invention, the fraction of the initially separated liquid phase is again introduced into the curd once it has been subjected to the vacuum evaporation step.
Dans cette optique, on évapore la fraction liquide séparée du caillé, de façon à en extraire les composants les plus volatils. Puis, on mélange au caillé préalablement égoutté la fraction liquide ainsi partiellement évaporée, dont le goût a été renforcé. Une telle mesure garantit une valorisation gustative de cette fraction liquide, encore appelée lactosérum ou petit-lait. With this in mind, the liquid fraction separated from the curd is evaporated so as to extract the most volatile components. Then, the liquid fraction thus partially evaporated, whose taste has been reinforced, is mixed with the previously drained curd. Such a measure guarantees a taste enhancement of this liquid fraction, also called whey or whey.
Selon une autre caractéristique avantageuse de l'invention, on réalise l'étape d'évaporation sous vide en disposant la phase liquide, éventuellement contenue dans son caillé, dans un récipient mis en communication avec une source de dépression, placée au voisinage d'une source de chaleur. According to another advantageous characteristic of the invention, the evaporation step is carried out under vacuum by placing the liquid phase, possibly contained in its curd, in a container placed in communication with a source of vacuum, placed in the vicinity of a heat source.
A cet effet, on place par exemple le récipient précité dans un bain-marie. Cette mesure permet d'éviter toute congélation de la phase liquide, bien que cette dernière soit disposée sous vide, lors de l'étape d'évaporation. For this purpose, the above-mentioned container is placed, for example, in a water bath. This measure makes it possible to avoid any freezing of the liquid phase, although the latter is placed under vacuum, during the evaporation step.
L'invention a également pour objet un fromage obtenu selon le procédé de fabrication tel que défini ci-dessus. The invention also relates to a cheese obtained according to the manufacturing process as defined above.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0100017A FR2818873B1 (en) | 2001-01-02 | 2001-01-02 | PROCESS FOR THE MANUFACTURE OF A CHEESE, AND CHEESE THUS OBTAINED |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0100017A FR2818873B1 (en) | 2001-01-02 | 2001-01-02 | PROCESS FOR THE MANUFACTURE OF A CHEESE, AND CHEESE THUS OBTAINED |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2818873A1 true FR2818873A1 (en) | 2002-07-05 |
| FR2818873B1 FR2818873B1 (en) | 2004-07-16 |
Family
ID=8858475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR0100017A Expired - Fee Related FR2818873B1 (en) | 2001-01-02 | 2001-01-02 | PROCESS FOR THE MANUFACTURE OF A CHEESE, AND CHEESE THUS OBTAINED |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2818873B1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1491166A (en) * | 1921-03-09 | 1924-04-22 | Western Condensing Co | Method of drying milk |
| GB496787A (en) * | 1938-01-20 | 1938-12-06 | Fernand Sornet | Improved cheese curds and cheeses and processes for their manufacture |
| CA1040571A (en) * | 1976-07-14 | 1978-10-17 | James R. Sharp | Apparatus and method for processing curd and like material |
| SU808073A1 (en) * | 1979-04-04 | 1981-02-28 | Московский Технологический Инсти-Тут Мясной И Молочной Промышлен-Ности | Device for dewatering curdy coagulum |
| WO1986003942A1 (en) * | 1985-01-02 | 1986-07-17 | Apv Anhydro A/S | A method and an apparatus for processing whey and/or permeate from a cheese-working process |
| EP0455350A2 (en) * | 1990-05-04 | 1991-11-06 | Kraft Foods, Inc. | Method for manufacture of swiss cheese |
-
2001
- 2001-01-02 FR FR0100017A patent/FR2818873B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1491166A (en) * | 1921-03-09 | 1924-04-22 | Western Condensing Co | Method of drying milk |
| GB496787A (en) * | 1938-01-20 | 1938-12-06 | Fernand Sornet | Improved cheese curds and cheeses and processes for their manufacture |
| CA1040571A (en) * | 1976-07-14 | 1978-10-17 | James R. Sharp | Apparatus and method for processing curd and like material |
| SU808073A1 (en) * | 1979-04-04 | 1981-02-28 | Московский Технологический Инсти-Тут Мясной И Молочной Промышлен-Ности | Device for dewatering curdy coagulum |
| WO1986003942A1 (en) * | 1985-01-02 | 1986-07-17 | Apv Anhydro A/S | A method and an apparatus for processing whey and/or permeate from a cheese-working process |
| EP0455350A2 (en) * | 1990-05-04 | 1991-11-06 | Kraft Foods, Inc. | Method for manufacture of swiss cheese |
Non-Patent Citations (2)
| Title |
|---|
| DATABASE WPI Section Ch Week 197844, Derwent World Patents Index; Class D13, AN 1978-78460A, XP002178417 * |
| DATABASE WPI Section Ch Week 198148, Derwent World Patents Index; Class D13, AN 1981-88610D, XP002178416 * |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2818873B1 (en) | 2004-07-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |
Effective date: 20091030 |