FR2837669A1 - Cheesemaking from liquid precursor, carries out ultrafiltration of milk followed by comminution and conditioning, under controlled conditions of temperature and granulometry - Google Patents

Abstract

Milk from cows, goats or sheep undergoes recommended ultrafiltration, obtaining a liquid cheese precursor, with a total dry extract of preferably 30-45% and fat measured on a dry basis, of preferably 25-60%. The constituents (whether the liquid precursor itself, cheeses made from it or traditional cheeses) are comminuted separately or as a mixture at surrounding temperatures of 40-95degreesC, preferably 70-85degreesC. An essential requirement is reduction to a grading of 200 microns maximum, preferably 25 microns maximum. The product undergoes conditioning at the same temperature or after cooling. When the product contains the liquid precursor, comminution and heating can be applied to only a fraction of it, in a smaller volume. Further diverse variants of the feedstock, processing and equipment are detailed. An Independent claim is included for the cheeses or products obtained as described.

Description

, The present invention belongs to the field of the dairy industry, and

it relates to

  more particularly a cheese manufacturing process.

  The invention takes advantage of the membrane ultrafiltration process used for the transformation of milk into cheese. Such a process is described in particular in patent FR n 69 24 555 (publication 2 052 121) and has been the subject of numerous scientific publications. In general, the ultra-filtration technique in cheese making

  involves producing a liquid pre-cheese and transforming it into cheese.

  Generally also, the melting of cheeses with a view to their use in other forms or other textures requires the use of melting salts to make the medium homogeneous, these salts bringing chemical elements

  in the finished product and which may deteriorate the original aromas of the cheeses used.

  The invention takes advantage in particular of the peculiarity: - Cheese from liquid pre-cheese, to be returned in a homogeneous form

  without cast iron salts from the moment it undergoes a suitable heat treatment and grinding.

  - Cheese from liquid pre-cheese, to be formed, always without melting salts, a homogeneous mixture with liquid pre-cheese, or with cheeses from traditional technology, or with both, from the moment o the mixture obtained again undergoes a suitable heat treatment and grinding. By traditional technology is meant a technology that does not use the membrane ultrafiltration process

  allowing the transformation of milk into cheese.

  - Liquid pre-cheese to form without melting salts a homogeneous mixture with cheeses from a traditional technology, from the moment this mixture undergoes there

  still a suitable heat treatment and grinding.

  The subject of the invention is therefore a process which makes it possible to start from: - More or less ripened cheese from liquid pre-cheese, - Or from the mixture, together or in pairs, between more or less ripened cheese from liquid pre-cheese, from liquid pre-cheese , and more or less ripened cheese of any category produced by traditional technology, to obtain, without melting salts, after application of a heat treatment and grinding

  adapted, products of different textures and tastes.

  Cheeses of traditional technology which may be reincorporated may be of fresh, soft, parsley, semi-cooked, cooked, raw, thermized or pasteurized, more or less ripened pasta technology, and this at a product incorporation rate of 1 to 80%.

  fn, preferably between 5 and 60%.

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  This process therefore makes it possible to take advantage of the characteristics of the liquid pre-cheese, in particular by obtaining a finished product, whether or not refined, having a liquid, pasty or solid consistency depending on the treatments which will be applied to it. Likewise, it will be possible to control the type and power of the aromas obtained on the finished product, depending on the dosage and the level of ripening of the cheeses reincorporated. A heat treatment carried out on the mixture will ensure good bacteriological quality without degrading the aroma of the finished product, which is an asset if it

  is used later in recipes not heat treated.

  The finished product can be processed directly as it is, as it can be used as an intermediate food product in other industries. This process can allow the creation of new products due to the multiple possibilities it offers in terms of texture / aroma couple while remaining in the cheese denomination.

if desired.

  This process requires the following stages: The ultrafiltration of a cow, goat or sheep milk which is conducted (according to the parameters recommended by the manufacturer according to the material used) with a view to obtaining a liquid pre-cheese having a total dry extract of between 15 and%, preferably between 30 and 45%, and a Fat on Dry of O at 70%, pretreatment between 25 and 60%. This liquid pre-cheese can be transformed into cheese, if it is used,

  following known acidification, salting, renneting, ripening stages.

  The production of a homogeneous medium which involves: Grinding of the constituents (liquid pre-cheese, cheeses from liquid pre-cheese, cheeses from traditional technology) alone or as a mixture as previously mentioned according to a suitable device, the medium being previously worn according to a means suitable for a temperature between 40 and 95 c, preferably between 70 and 85 c, the main thing being to obtain in the end a particle size of 200 microns maximum, and preferably of

microns maximum.

  - In the case of a mixture containing liquid pre-cheese: I1 is possible to carry out grinding and chanffage with only part of the liquid pre-cheese, and to bring the complement in a second time. This allows the

  grinding of cheeses on a lower volume.

  - In the case of a mixture between liquid preDromage, cheeses from liquid preDromage, and cheeses of additional technology 'it is possible to perform grinding and heating without or with only part of the liquid pre-cheese, and to provide the complement in a second time. This also makes it possible to carry out the grinding of the cheeses on a lower volume.

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  Either one or more of the following steps:

  - A packaging in the state after a possible cooling.

  - If the product contains a portion of liquid pre-cheese, a succession of steps of acidification, salting, renneting, cheese in itself known in order to obtain a cheese. - The implementation of other treatments (thermal, homogenization, acidification ...) in order to bring it the desired texture or taste changes. - The incorporation of non-dairy materials and ingredients for the realization

of a new product.

  Such variants which are within the reach of those skilled in the art, are part

  components of the present invention.

  By way of illustration, the conditions which have proved to be suitable for the needs of the invention are as follows: - Cow's milk is subjected to ultrafiltration on a membrane at a temperature between 0 and 65 c, preferably 50-55 c , with the pressures and circulation speeds recommended by the manufacturer depending on the equipment used. The main thing is to obtain a liquid pre-metering meeting the characteristics mentioned above. - The desired mixture is produced in a tank equipped with the following devices: With an indirect heating device. For example, a double jacket was used with circulation of hot water at a temperature between 45 and c. A grinding device. For example, a grinding head has been used, composed of a rotor and stator system each equipped with teeth, including those of the rotor rotating at high speed, creating a shearing effect on the aspirated product. The bottom line is

  to obtain a particle size meeting the characteristics mentioned above.

  A stirring device. For example, an agitator equipped with blades with scrapers of the surface of the wall in contact with hot water was used so as to ensure a

  mixing and grinding as homogeneous as possible.

  - First, the liquid pre-cheese and / or the cheese from the liquid pre-cheese (more or less refined according to the desired taste) is (are) incorporated

in the tank.

  - The tank is stirred and the double wall is heated so as to raise the temperature of the medium between 40 and 95 C. The grinding head is activated during heating, as soon as the medium has become sufficiently liquid to

that the grinding becomes effective.

  - As soon as the product temperature is between 40 and 95 c and it has become sufficiently liquid, it is possible to incorporate the cheese or cheeses from a traditional technology within the limit of 80% of the finished product. There too,

  depending on the desired flavor, these cheeses will be more or less refined.

  In order to facilitate mixing in this case, it is advisable to cut the cheese to be reincorporated into small blocks or dices a few centimeters wide, or even use grated cheese. This is particularly recommended for cooked or semi-cooked pasta. It should be noted that the higher the reincorporation rate, the more the viscosity of the mixture will increase (in particular with cooked or semi-cooked pasta), and that

  its capacity for possible coagulation will decrease.

  - The medium is then stirred and ground between 40 c and 95 c, preferably between 70 and c, for at least 10 minutes, preferably between 20 and 30 minutes, the main thing being to finally obtain a particle size of the medium of 200 microns

  maximum, preferably 25 microns maximum.

  - The medium can then be cooled in a tank to the desired temperature.

  - It can then either be packaged as is, or, if it contains a portion of liquid pre-cheese, be acidified, salted, coagulated, refined, or possibly undergo any other process capable of bringing it the desired modifications. I1 can also

  before these various stages be remixed in a portion of liquid pre-cheese.

  You can also incorporate non-dairy materials and ingredients into it.

  the creation of a new product.

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Claims (7)

  1) Process making it possible to start with: - More or less ripened cheese from liquid pre-cheese, - Or a mixture, together or in pairs, between more or less mature cheese from liquid pre-cheese, liquid pre-cheese, and cheese more or less refined of any category produced by a traditional technology, to obtain, without melting salts, after application of a suitable heat treatment and grinding, products of different textures and tastes, said process being characterized by the following stages: The ultrafiltration of a cow, goat or sheep milk conducted (according to the parameters recommended by the manufacturer depending on the material used) with a view to obtaining a liquid pre-cheese with a total dry extract of between 15 and 55%, preferably between 30 and 45%, and a Dry Fat from 0 to 70%, preferably between 25 and%, this liquid pre-cheese can be transformed into cheese, if it is used, according to steps of aci dification, salting, renneting, refining known per se, The achievement of a homogeneous medium which involves: Grinding of the constituents (liquid pre-cheese, cheeses from liquid pre-cheese, cheeses from traditional technology) alone or as a mixture as previously mentioned according to a suitable device, the medium being carried beforehand according to a means suitable for a temperature between 40 and 95 c, preferably between 70 and 85 c, the main thing being to obtain, in the end, a particle size of 200 microns maximum, and preferably 25 microns maximum, A step of packaging the product obtained either at the same temperature or after cooling.   2) Method according to claim 1 characterized in that in the case where the product contains liquid pre-cheese, it is possible to carry out the grinding and heating with only part of the liquid pre-cheese, and to provide the complement in a second step , this making it possible to grind the cheeses on a lower volume. 6 2837669   3) Method according to claim 1 characterized in that, in the case of a mixture between liquid pre-cheese, cheeses from liquid pre-cheese, and cheeses of traditional technology, it is possible to carry out the grinding and changing without, or with only part of the liquid pre-cheese, and to provide the complement in a second step, this making it possible to grind the cheeses on a lower volume.   4) Method according to claims 1 to 3, characterized in that, in the case where one uses   cheeses of traditional technology, these cheeses are of the fresh pasta type, soft pasta, parsley pasta, semi-cooked pressed pasta, cooked pressed pasta, in raw, thermized or pasteurized milk, more or less refined, and this at an incorporation rate between 1 and   % of the fmi product, preferably between 5 and 60%.   ) Method according to any one of claims 1 to 4, characterized in that the   product is brought to a temperature between 40 and 95 c, preferably between 70 and 85 c and by grinding at this temperature, its particle size brought to 200 microns maximum, preferably to 25 microns maximum, by the use of a tank equipped: - with an indirect heating system for the mixture by circulation of hot water in a double jacket at a temperature of 45 to 100 c, - With a grinding system composed of a grinding head with a rotor and a stator, each fitted with teeth, including those of the rotor rotating at high speed, creating a shearing effect on the aspirated product, - A stirring system composed of blades with surface scrapers of the wall in contact with hot water so as to ensure the most homogeneous mixing and grinding possible.   6) Method according to claims 1 to 5 characterized in that the product obtained when   contains a portion of liquid pre-cheese, undergoes after the stages of heating and grinding, a succession of stages known per se of acidification, salting, renneting and ripening in order to obtain a cheese.   7) Method according to claims 1 to 5 characterized in that the product obtained undergoes   after the heating and grinding steps, other treatments (heat, homogenization, acidification) in order to bring about the desired changes in taste or texture.   8) Method according to claims 1 to 5 characterized in that it is incorporated in the   product obtained after the heating and grinding steps, materials and ingredients not   dairy for the production of a new product.