FR3042686B1 - PROCESS FOR PRODUCING CHEESE, FRESH PASTA TYPE CHEESE, MOLLE PASTE OR PRESSED PASTE OBTAINED IN PARTICULAR FROM SAID PROCESS - Google Patents

PROCESS FOR PRODUCING CHEESE, FRESH PASTA TYPE CHEESE, MOLLE PASTE OR PRESSED PASTE OBTAINED IN PARTICULAR FROM SAID PROCESS Download PDF

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Publication number
FR3042686B1
FR3042686B1 FR1560241A FR1560241A FR3042686B1 FR 3042686 B1 FR3042686 B1 FR 3042686B1 FR 1560241 A FR1560241 A FR 1560241A FR 1560241 A FR1560241 A FR 1560241A FR 3042686 B1 FR3042686 B1 FR 3042686B1
Authority
FR
France
Prior art keywords
milk
cheese
paste
molle
pressed
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.)
Expired - Fee Related
Application number
FR1560241A
Other languages
French (fr)
Other versions
FR3042686A1 (en
Inventor
Christian Reulier
Margaux Quartino
Alain Choulet
Gerard Brule
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.)
Antoine St Exupery Giorgio Frassati
Antoine St-Exupery Giorgio Frassati
Lactimont
Original Assignee
Antoine St Exupery Giorgio Frassati
Antoine St-Exupery Giorgio Frassati
Lactimont
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 Antoine St Exupery Giorgio Frassati, Antoine St-Exupery Giorgio Frassati, Lactimont filed Critical Antoine St Exupery Giorgio Frassati
Priority to FR1560241A priority Critical patent/FR3042686B1/en
Priority to PCT/FR2016/052762 priority patent/WO2017072433A1/en
Publication of FR3042686A1 publication Critical patent/FR3042686A1/en
Application granted granted Critical
Publication of FR3042686B1 publication Critical patent/FR3042686B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/12—Concentration by evaporation
    • 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
    • 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
    • A23C19/052—Acidifying only by chemical or physical means
    • 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
    • A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)

Abstract

Le procédé de fabrication de fromage, à partir de lait écrémé comprend : -une étape de préparation d'un lait dit concentré, ladite étape de préparation comprenant : • lorsque le lait est sous forme liquide, une étape de concentration du lait écrémé, par osmose inverse ou par nano-filtration ou par évaporation, le lait concentré étant formé par le rétentat d'osmose inverse ou le rétentat de nano-filtration ou le concentrat d'évaporation et présentant une teneur en lactose de 2 à 4 fois celle du lait écrémé de départ et, • lorsque le lait est sous forme de poudre, une étape de dissolution de la poudre jusqu'à obtention d'une concentration en protéines comprise entre 6 et 14 % en poids, -une étape de traitement thermique, puis de refroidissement du lait concentré -une étape d'acidification par voie chimique et une étape d'emprésurage du lait concentré en vue de l'obtention d'un fromage.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.

FR1560241A 2015-10-27 2015-10-27 PROCESS FOR PRODUCING CHEESE, FRESH PASTA TYPE CHEESE, MOLLE PASTE OR PRESSED PASTE OBTAINED IN PARTICULAR FROM SAID PROCESS Expired - Fee Related FR3042686B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR1560241A FR3042686B1 (en) 2015-10-27 2015-10-27 PROCESS FOR PRODUCING CHEESE, FRESH PASTA TYPE CHEESE, MOLLE PASTE OR PRESSED PASTE OBTAINED IN PARTICULAR FROM SAID PROCESS
PCT/FR2016/052762 WO2017072433A1 (en) 2015-10-27 2016-10-25 Process for producing cheese from skimmed milk, fresh, soft or pressed cheese obtained from said process

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1560241 2015-10-27
FR1560241A FR3042686B1 (en) 2015-10-27 2015-10-27 PROCESS FOR PRODUCING CHEESE, FRESH PASTA TYPE CHEESE, MOLLE PASTE OR PRESSED PASTE OBTAINED IN PARTICULAR FROM SAID PROCESS

Publications (2)

Publication Number Publication Date
FR3042686A1 FR3042686A1 (en) 2017-04-28
FR3042686B1 true FR3042686B1 (en) 2019-04-12

Family

ID=54979810

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1560241A Expired - Fee Related FR3042686B1 (en) 2015-10-27 2015-10-27 PROCESS FOR PRODUCING CHEESE, FRESH PASTA TYPE CHEESE, MOLLE PASTE OR PRESSED PASTE OBTAINED IN PARTICULAR FROM SAID PROCESS

Country Status (2)

Country Link
FR (1) FR3042686B1 (en)
WO (1) WO2017072433A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3735831A1 (en) * 2019-05-09 2020-11-11 DMK Deutsches Milchkontor GmbH Sterilized evaporated milk

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2211737B2 (en) * 1972-03-10 1976-03-18 Molkerei Josef Anton Meggle Milchindustrie, 8094 Reitmehring PROCESS FOR PRODUCING A MILK PROTEIN CONCENTRATE
FR2555865B1 (en) * 1983-12-06 1990-06-08 Paillier Jean Claude PROCESS FOR THE PREPARATION OF CHEESE FLAVOR PRODUCTS AND PRODUCTS OBTAINED THEREBY
FR2591431B1 (en) * 1985-12-17 1990-10-05 Roquette Freres PROCESS FOR THE MANUFACTURE OF CHEESES FROM MILK POWDER BY COLD RIPPING
FR2627061B1 (en) * 1988-02-15 1991-07-26 Prosperite Fermiere Coop Laiti PROCESS FOR MANUFACTURING CHEESE FROM RETENTAT POWDER AND CHEESES OBTAINED
NL1008115C2 (en) * 1998-01-23 1999-07-26 Nl Zuivelonderzoek Inst Method for preparing cheese.
FI118115B (en) * 2006-06-30 2007-07-13 Valio Oy Producing lactose-free sour milk product e.g. yogurt involves performing pre-hydrolysis on milk raw material, inactivating lactase enzyme by heating, and hydrolyzing the residual lactose simultaneously with souring of the product

Also Published As

Publication number Publication date
FR3042686A1 (en) 2017-04-28
WO2017072433A1 (en) 2017-05-04

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