FR3042686A1 - PROCESS FOR PRODUCING CHEESE, FRESH PASTA TYPE CHEESE, MOLLE PASTE OR PRESSED PASTE OBTAINED IN PARTICULAR FROM SAID PROCESS - Google Patents

Abstract

The method of manufacturing cheese from skimmed milk comprises: a step of preparing a so-called concentrated milk, said preparation step comprising: when the milk is in liquid form, a step of concentrating the skimmed milk, by reverse osmosis or by nano-filtration or by evaporation, the concentrated milk being formed by the reverse osmosis retentate or the nano-filtration retentate or the evaporation concentrate and having a lactose content of 2 to 4 times that of the milk skimmed milk and, • when the milk is in powder form, a step of dissolving the powder to obtain a protein concentration of between 6 and 14% by weight, -a heat treatment step, then cooling the concentrated milk -a chemical acidification step and a step of renneting the concentrated milk to obtain a cheese.

Description

The present invention relates to a cheese making process, as well as a cheese of fresh type, soft paste or pressed paste obtained in particular from said method.

Cheeses are traditionally made from milk by lactic coagulation and / or coagulation by rennet followed by dripping.

In the classical cheese-making technique, the technological operations carried out from the stage when the milk coagulates in vats to the stage where the cheese is drained and molded are costly in labor and equipment, and the products obtained are heterogeneous at the triple point. the quality, composition and weight of each piece of cheese.

To solve this problem, it has been proposed to use ultrafiltration of milk to obtain a concentrate whose composition is substantially drained cheese. Such an example is provided in patent FR 2,052,121. Ultrafiltration, which is characterized by an average pressure of between 0.5 and 6 bars exerted on a membrane whose pore size is greater than 0.01 micrometer, results in the elimination of lactose and a part of the inorganic salts calcium.

In the traditional processes, the partial elimination of lactose is desirable to avoid the post-acidification phenomena detrimental to the quality of the cheeses. The reduction of lactose contents then implies higher protein contents for a given level of texturing, hence a higher material cost.

The loss of calcium induces a decrease in the nutritional value of cheeses, especially for cheeses of the fresh dough type.

An object of the present invention is therefore to propose a new method whose implementation avoids the disadvantages mentioned above. For this purpose, the subject of the invention is a process for the manufacture of cheese, from skimmed milk in liquid form or in powder form, characterized in that the said process comprises: a stage of preparation of a milk , called concentrated milk, said preparation step comprising: when the milk is in liquid form, a step of concentration of the skimmed milk, by reverse osmosis or by nano-filtration or by evaporation, the concentrated milk being formed by the retentate of reverse osmosis or the nano-filtration retentate or the evaporating concentrate and having a lactose content of 2 to 4 times that of the starting skimmed milk, and, • when the milk is in the form of a powder, a step of dissolving the powder until a protein concentration of between 6 and 14% by weight is obtained, a heat treatment step, preferably by pasteurization, of the concentrated milk, a cooling step; said condensed milk, -a chemical acidification step and a step of renneting the concentrated milk to obtain a cheese.

It should be noted that reverse osmosis filtration technology generally operates at a pressure of 35 bar and results in a retention of more than 98% of the constituents of the milk, only the water being eliminated.

Nano-filtration is a membrane filtration technique implemented at a pressure between that of ultrafiltration and that of reverse osmosis, and generally between 10 and 40 bar with a membrane pore size of 0.01 micrometer order, able to make the membrane impermeable to lactose but permeable to certain mineral salts. Conversely, the microfiltration and ultrafiltration techniques of the prior art are carried out with membranes permeable to lactose and mineral salts.

The concentrated milk used, for example a reverse osmosis concentrate, contains protein, lactose and mineral contents three to four times higher than the contents of a skimmed milk. Cheeses made from these concentrates produce higher levels of lactose and calcium than traditional cheeses.

Higher levels of calcium are of nutritional interest and higher levels of lactose can lower protein levels for a desired texture hence the economic interest.

Replacing microbial acidification with chemical acidification allows pH control and does not cause microbial post-acidification when milk concentrates are high in lactose.

In addition, chemical acidification makes it possible to avoid any risk of microbial contamination between fresh-dough-type fabrications, for example. It is then possible to manufacture all the products in the same workshop whereas this is unthinkable in a traditional manufacture.

It should be noted that the expression "chemical acidification" is understood to mean a step of adding an acidifier which acts chemically on the product in which it is added.

Preferably, the step of concentrating the skimmed milk by reverse osmosis, or by nano-filtration using a membrane impermeable to lactose, or by evaporation, is continued until a concentration limit value is reached. protein at most equal to 14% by weight.

Preferably, said method comprises, before or after the heat treatment step, a fat adjustment step for obtaining a fat content expressed by weight relative to the total weight of between 0 and 40%. . The fat can be cream of milk. This cream of milk can be that resulting from the skimming step of the milk used as raw material. This cream of milk has a mass content of fat of between 20 and 60% and a mass content of proteins of between 1 and 2%.

Preferably, the heat treatment step of the condensed milk comprises a step of heating the condensed milk to a temperature in the range of 80 ° C-100 ° C for a period of time in the range 30 s to 6 min.

Preferably, the cooling step of the condensed milk comprises cooling the concentrated milk to a temperature in the range of 10 ° C to 50 ° C.

Preferably, the acidification step is a chemical acidification step comprising the step of adding at least one acidifier until a final cheese pH of between 4 and 6 is obtained, preferably between 4.4 and 5.5.

The target pH chosen corresponds to a half dissociation of calcium for the stabilized and pressed pasta, that is to say a pH generally between 5.2 and 5.5, whereas the target pH generally corresponds to a total dissociation. calcium for cheeses of the fresh dough type, that is to say a pH of between 4.4 and 4.7.

Preferably, the acidification step is a chemical acidification step comprising the step of adding at least one acidifier selected from the group consisting of weak acids or weak acid derivatives.

Preferably, the acidification step is a chemical acidification step comprising a step of adding at least one acidifier comprising a food organic acid or a food organic acid derivative preferably chosen from a group formed by lactic acid, citric acid, glucono-delta-lactones (GDL), or a mineral acid, such as phosphoric acid, or a mineral acid derivative.

Gluco-delta-lactones are preferred. Indeed, the implementation of acid requires a lot of precautions to avoid partial coagulation during its addition. The use of gluco-delta-lactone is easier since the latter hydrolyzes gradually to give gluconic acid. The rate of hydrolysis reaction is temperature dependent and decreases with decreasing pH, which facilitates micellar disorganization, progressive protein cross-linking and coagulum formation. Gluconic acid has, moreover, an advantage over lactic acid insofar as at the same molar concentration, it has a lower taste acidity. The renneting step comprises a step of adding a coagulant agent of rennet type. By way of example, 1 to 30 ml of rennet containing 520 mg of chymosin per liter per 100 kg of concentrated milk may be used.

Preferably, the process comprises, before the acidification step, an ultrafiltration step to obtain a protein content of between 12 and 20% by weight and a fat content of between 0 and 40% by weight. .

The membrane concentration of the milk in all these elements (reverse osmosis and nano-filtration) does not make it possible to reach protein contents greater than 10% (concentration factor F = 3). It may be envisaged to continue the concentration by ultrafiltration to achieve higher protein levels for the development of cheeses soft type and pressed dough. The ultrafiltration concentration of the osmotic retentates then makes it possible to obtain soft-type cheeses with protein contents ranging from 13 to 16%.

Depending on the protein, fat, acidifier, rennet dose and coagulation temperature, it is possible to obtain textures that range from melted spreadable dough to semi-firm sliceable dough. In this type of cheese pasta, the high levels of lactose compared to those of a traditional product allow targeted textures with lower protein contents.

Preferably, the process comprises, prior to the acidification step, a step of adding a lactase.

Preferably, the milk being skimmed cow's milk, said method comprises, for the implementation of the acidification and renneting steps, for the manufacture of fresh dough type cheeses, the addition of 1.5 to 4 % by weight of glucono-delta-lactones and a coagulant agent of rennet type, and for the manufacture of cheeses of soft type and pressed pulp, the addition of 1.5 to 4% by weight of glucono-delta- lactones and a rennet-type coagulant and 0.5 to 1.5% by weight of NaCl. The subject of the invention is also a cheese of the fresh dough type based on skimmed cow's milk, characterized in that it is capable of being obtained by carrying out the process described above and present, without exogenous lactose supply. and calcium, an endogenous lactose / endogenous protein ratio greater than 1.5, an endogenous calcium / endogenous protein mass ratio of between 0.03 and 0.04, and a casein macro peptide (CMP) plus glyco macro peptide mass ratio ( GMP) / Kappa para casein equal to 1 and a mass content of lactose or lactose derivatives of between 5 and 20%. The subject of the invention is also a cheese of the soft-dough and pressed-paste type based on skimmed cow's milk, characterized in that it is capable of being obtained by carrying out the process described above and present, without adding any exogenous lactose, a caseino macro peptides (CMP) plus glyco macro peptides (GMP) / para casein Kappa mass ratio equal to 1 and a mass content of lactose or lactose derivatives greater than 10%. The invention will be better understood on reading the following description of exemplary embodiments, with reference to the appended drawings in which:

Figure 1 shows a schematic of the steps of three manufacturing processes each illustrating the manufacture of a type of cheese;

FIG. 2 represents a diagram of the steps of a process for manufacturing fresh cheese cheese type white cheese;

Figure 3 is a schematic of the steps of a process for making fresh-baked cheese;

Figure 4 is a schematic of the process steps of making a firm cheese.

As mentioned above, the manufacturing method, object of the invention, comprises, from skimmed milk of animal origin, a step of preparation of a condensed milk. It should be noted that the skimmed milk is obtained by a skimming operation in itself known and therefore will not be described in detail. When the skimmed milk is in liquid form, the step of preparing concentrated milk comprises a step of concentrating the skimmed milk, generally with a F factor of concentration of between 2 and 4, preferably between 1.3 and 3, which corresponds, for skimmed cow's milk, to a protein content of 4 to 10% by weight. This concentrate can be used as is or be added cream and water as illustrated in the examples that follow.

This concentrated milk is then subjected to a heat treatment step which generally comprises a heating step at a temperature in the range 80 ° C-100 ° C for a period of time in the range 30 s to 6 min. Then, if necessary, a homogenization step can be implemented before a cooling step.

This cooling step can be followed, for firm dough type cheeses, an ultrafiltration step followed by a new cooling step.

In addition to the addition of acidifier and rennet, various ingredients, such as flavors, lactase or salt, may be added. These additions of ingredients can be operated simultaneously or in a time-shifted manner.

Following the addition of acidifiers and rennet, coagulation occurs. This coagulation is generally carried out at ambient temperature for a period that may vary from one to several hours. This coagulation can take place before or after conditioning and before storage at a cold temperature of the order of a few degrees.

For fresh cheese-type pasta, smoothing can take place after coagulation and before conditioning.

For cow-based fresh dough type cheeses, the process comprises the following common steps when the concentration is by reverse osmosis and the acidifier is a gluco-delta-lactone.

The milk undergoes a pasteurization / skimming treatment at 72 ° C for 10 s; the skimmed milk is cooled to 2 ° C and concentrated at 5 ° C by reverse osmosis to a concentration factor F of 1.3 to 3 which corresponds to protein levels of 4 to 10%; cream with a fat content that can vary from 20 to 60% is added to the retentate in a quantity dependent on the desired fat / protein ratio. The cheese base is then heat-treated for 5 minutes at 95 ° C. and then homogenized at 40 ° C.

The protein content of the cheese base may vary from 3.6 to 10% and the fat contents from 0 to 30%.

Gluconolactone in dehydrated form whose mass contents vary from 1.5 to 4% for protein mass contents of 4 to 10% and rennet at a concentration of 1 to 5 ml / 100 kg according to the desired texture are added to the cheese base at 20 ° C.

The coagulation takes place at this temperature for 3 hours and the fresh paste type cheese is then refrigerated at 2 ° C.

The coagulation takes place in the conditioning jars or in vats; in this second case the coagulum is cut and then conditioned after 3 hours and refrigerated. In the case where the coagulation is carried out on a lean basis, cream matured or not can be added during the peeling.

Various aromatic ingredients and salt may be added before coagulation or after, if it takes place in the tank. To increase the sweetness, reduce the mineral taste and improve the nutritional interest (lactose intolerance) of the lactase can be added to the cheese base before coagulation.

Various products can be developed using this technology, from faisselle to spread, as illustrated by the examples below.

Example 1: cheese type faisselle 100 kg of osmosis retentate (skimmed milk and pasteurized) F = 1.3 (4.3% of protein) and 15 kg of cream with 40% fat and 1.8% of proteins are mixed, heat-treated for 5 min at 95 ° C and then homogenized at 40 ° C. The whole is cooled to 20 ° C; 1.8% GDL and 3 ml rennet / 100 kg are added before conditioning; coagulation takes place at 20 ° C for 3 hours; the cheeses are then refrigerated at 2 ° C.

The protein content is 3.8% and the fat content is 5.2%.

Example 2: white cheese with 4% fat 100 kg of osmosis retentate (skimmed and pasteurized milk) F = 2 (6.6% protein) and 12 kg cream with 40% fat and 1, 8% of proteins are mixed, thermally treated for 5 min at 95 ° C and then homogenized at 40 ° C. The whole is cooled to 20 ° C; 2.2% GDL, 3 ml rennet / 100 kg and 0.1% lactase are added before conditioning; coagulation takes place at 20 ° C for 3 hours; the cheeses are then refrigerated at 2 ° C.

The protein content is 5.9% and fat content is 4.3%.

Another example is provided in Figure 2.

Example 3: Spreadable cheeses 50 kg of osmosis retentate (skimmed and pasteurized milk) F = 3 (10% protein) and 50 kg cream containing 40% fat and 1.8% protein are mixed, heat treated for 5 min at 95 ° C and then homogenized at 40 ° C. The whole is cooled to 20 ° C; 2.2% GDL and 5 ml rennet / 100 kg are added before conditioning; coagulation takes place at 20 ° C for 3 hours; the cheeses are then refrigerated at 2 ° C.

The protein content is 6.0% and fat content 22%.

Example 4: Salted cheese

25 kg of osmosis retentate (skimmed and pasteurized milk) F = 3 (10% protein) and 60 kg cream 40% fat and 1.8% protein are mixed, heat treated 5 min. ° C and then homogenized at 40 ° C. The whole is cooled to 20 ° C; 1.5% GDL, 3 ml rennet / 100 kg and 1% NaCl are added before conditioning; coagulation takes place at 20 ° C for 3 hours; the cheeses are then refrigerated at 2 ° C.

The protein content is 3.8% and fat content 28%.

Another example is provided in FIG. 3. The invention makes it possible to obtain fresh dough cheeses based on skimmed cow's milk having, without exogenous intake of lactose and calcium, an endogenous lactose / endogenous proteins mass ratio greater than 1.5, an endogenous calcium / endogenous protein mass ratio between 0.03 and 0.04 and a caseino macro peptides (CMP) plus glyco macro peptides (GMP) / para casein Kappa mass ratio of 1 and a mass content of lactose or lactose derivatives of 5 to 20%.

Depending on the protein, fat, acidifier, rennet dose and coagulation temperature, it is possible to obtain textures that range from melted spreadable dough to semi-firm sliceable dough. In this type of cheese pasta, the high levels of lactose compared to those of a traditional product allow targeted textures with lower protein contents.

For soft-cheeses or pressed dough based on cow's milk, the process comprises the following common steps, when the concentration is carried out by reverse osmosis and the acidifier is a gluco-delta-lactone.

The milk is pasteurized / skimmed at 72 ° C for 10 seconds. The skimmed milk is cooled to 2 ° C and concentrated at 5 ° C by reverse osmosis to a concentration factor F equal to 3.

The reverse osmosis retentate F = 3 (10% protein) is mixed with cream containing 20 to 60% fat in proportions such that the weight ratio of fat to protein of the whole is between 1 to 2; the whole is heat-treated for 3 min at 95 ° C and cooled to 45 ° C; it is transferred to a feed tank of an ultrafiltration unit and is concentrated to a concentration factor of between 1.5 and 2.5.

The protein mass contents of the whole, after ultra-filtration, oscillate between 12 and 20% and those in fat by 12 to 30%.

The added GDL mass contents can vary from 1.5 to 4% depending on the protein contents and the desired pH between 5.5 and 4.7.

The amounts of rennet added are between 20 and 40 ml / 100 kg and preferably those of NaCl between 1 and 1.5% by weight.

Aromatic ingredients, markers, ripening floras can be added in the pre-cheese.

The coagulation temperatures are between 10 and 45 ° C depending on the desired textures and maintained at this temperature for 8 hours.

EXAMPLE 5 Spreadable soft cheese 100 kg of reverse osmosis retentate F = 3 (10% protein) are mixed with 50 kg of cream containing 45% fat and 1.7% protein; this set containing 7.2% protein and 15% fat is heat treated for 3 min at 95 ° C and cooled to 45 ° C; it is then concentrated at this temperature by ultrafiltration at F = 1.8.

This set is cooled to 10 ° C; 1.8% GDL, 30 ml of rennet / 100kg, and 1.5% of Nacl are added as well as different flavors (olive, salmon, emmenthal, ...) then all is conditioned; it is maintained at a temperature of 10 ° C for 8 hours and cooled to 2 ° C. Spreadable cheese contains 13% protein, 27% fat, 50% dry extract including 8% lactose.

Example 6: Stabilized soft paste 100 kg of reverse osmosis retentate F = 3 (10% protein) are mixed with 50 kg cream at 45% fat and 1.7% protein; this set containing 7.2% protein and 15% fat is heat-treated for 3 min at 95 ° C and cooled to 45 ° C; it is concentrated at this temperature by ultrafiltration by a factor of 2.

This set is cooled to 30 ° C; 1.8% GDL, 30ml rennet / 100kg and 1.5% NaCl are added before conditioning; it is kept at a temperature of 30 ° C for 8 hours and cooled to 2 ° C. The cheese contains 13% protein, 27% fat, 50% dry extract of which 8% lactose. Flores of refining can be introduced before coagulation.

Example 7: cheese type pressed dough 100 kg of reverse osmosis retentate F = 3 (10% protein) are mixed with 30 kg of cream at 45% fat and 1.7% protein; this assembly containing 8.1% protein and 10.5% fat is heat treated for 3 min at 95 ° C and cooled to 45 ° C; it is then concentrated at this temperature by ultrafiltration by a factor of 2; then 2% GDL, 30 ml of rennet / 100kg, 1.5% NaCl are added before conditioning. Packaging must be done quickly because coagulation starts quickly. The cheeses are kept for 8 hours at 45 ° C, dried in a barn and refrigerated at 2 ° C.

Cheese contains 16.5% protein, 22% fat, 49% dry extract and 9% lactose before drying.

Another example of pressed cheese is described in Figure 4.

As illustrated by the examples above, because of the great similarities between the various manufacturing processes, it is easy to have an installation comprising a large number of common stations for the manufacture of the different products.

This also results in an economy in the production lines.

Claims (13)

A method of manufacturing cheese, from skimmed milk in liquid form or in powder form, characterized in that said process comprises: a step of preparing a milk, called concentrated milk, said preparation step comprising: • when the milk is in liquid form, a skimmed milk, reverse osmosis or nano-filtration or evaporation concentration stage, the concentrated milk being formed by the reverse osmosis retentate or the nano-filtration retentate or the evaporating concentrate and having a lactose content of 2 to 4 times that of the starting skimmed milk, and, when the milk is in powder form, a step of dissolving the powder until a a protein concentration of between 6 and 14% by weight, a step of heat treatment, preferably by pasteurization, of the concentrated milk, a step of cooling said concentrated milk, pat acidification chemically and a concentrated milk renneting step to obtaining a cheese. 2. The manufacturing method according to claim 1, characterized in that the step of concentrating the skimmed milk by reverse osmosis, or by nano-filtration using a membrane impermeable to lactose, or by evaporation, is continued. until a limit value of protein concentration of at most 14% by weight is reached. 3. Manufacturing process according to one of the preceding claims, characterized in that said method comprises, before or after the heat treatment step, a fat adjustment step for obtaining a fat content. expressed by weight relative to the total weight of between 0 and 40%. 4. Production method according to one of the preceding claims, characterized in that the heat treatment step of the condensed milk comprises a step of heating the concentrated milk to a temperature in the range 80 ° C-100 ° C for a period of period of time in the range 30 s to 6 min. 5. Production method according to one of the preceding claims, characterized in that the step of cooling the condensed milk comprises cooling the condensed milk to a temperature in the range 10 ° C to 50 ° C. 6. Manufacturing process according to one of the preceding claims, characterized in that the acidification step is a chemical acidification step comprising the step of adding at least one acidifier until the acidification step is complete. a final cheese pH of between 4 and 6, preferably between 4.4 and 5.5. 7. Production method according to one of the preceding claims, characterized in that an acidification step is a chemical acidification step comprising the step of adding at least one acidifier selected from the group formed by the weak acids or weak acid derivatives. 8. Manufacturing process according to one of the preceding claims, characterized in that the acidification step is a chemical acidification step comprising a step of adding at least one acidifier comprising an organic acid food or d a dietary organic acid derivative preferably selected from the group consisting of lactic acid, citric acid, glucono-delta-lactones (GDL) or a mineral acid, such as phosphoric acid, or a derivative thereof of mineral acid. 9. Production method according to one of the preceding claims, characterized in that the process comprises, before the acidification step, an ultrafiltration step to obtain a protein content of between 12 and 20% by weight. weight and a fat content of between 0 and 40% by weight. 10. The manufacturing method according to one of the preceding claims, characterized in that the process comprises before the acidification step, a step of adding a lactase. 11. Manufacturing process according to one of the preceding claims, characterized in that the milk being skimmed cow's milk, said method comprises, for the implementation of acidification steps and renneting, for the manufacture of cheeses of the fresh dough type, the addition of 1.5 to 4% by weight of glucono-delta-lactones and a coagulant agent of the rennet type, and for the manufacture of cheeses of the soft-paste and pressed-paste type, the addition from 1.5 to 4% by weight of glucono-delta-lactones and a rennet-type coagulant and from 0.5 to 1.5% by weight of NaCl. 12. Cheese fresh type based on skimmed cow's milk, characterized in that it is obtainable by implementing the method according to one of claims 1 to 11 and present, without exogenous supply of lactose and of calcium, an endogenous lactose / endogenous protein mass ratio greater than 1.5, an endogenous calcium / endogenous protein mass ratio of between 0.03 and 0.04 and a casino macro peptides (CMP) mass ratio plus glyco macro peptides (GMP ) / para casein Kappa equal to 1 and a mass content of lactose or lactose derivatives of between 5 and 20%. 13. Soft cheese type and pressed dough based on skimmed cow's milk, characterized in that it is obtainable by implementation of the method according to one of claims 1 to 11 and present, without exogenous contribution. of lactose, a caseino macro peptides (CMP) plus glyco macro peptides (GMP) / para casein Kappa mass ratio equal to 1 and a mass content of lactose or lactose derivatives greater than 10%.