IL44302A

IL44302A - Cheese production

Info

Publication number: IL44302A
Application number: IL44302A
Authority: IL
Original assignee: Agronomique Inst Nat Rech
Priority date: 1973-02-28
Filing date: 1974-02-27
Publication date: 1976-12-31
Also published as: SE392801B; NO140454C; AR208281A1; DE2409354C2; NO740674L; AU6607974A; CA1010713A; NO140454B; NL178746C; NL7402658A; ES423693A2; JPS49133552A; IT1048266B; JPS5639165B2; NL178746B; IL44302A0; DE2409354A1

Claims

WHAT WE CLAIM IS: . ' 1 l.A method for producing cheese by the treatment of 2 milk by the general technique of ultrafiltration through a 2 membrane, wherein the milk is contacted, at a pressure in the 2 l range of 1 to 50 kg/cm ,with at least one semi-permeable 5 membrane the average pore diameter of which lies in the range 6 of 5 to 30 m |λ, providing a first liquid or 7 passing through/the said membrane and which is collected, and a 8 second liquid or retentate which does not pass through the 9 . said membrane and the concentration of which,notably in 10 ' proteins, is higher than that of the starting product, the 11 preceding operation being optionally repeated, starting in this 12 case with said second liquid, until there is obtained a liquid 13 product which does not pass through the membrane and having a 14 ' concentration,notably of proteins, substantially equal to that 15 of the desired cheese type food product, after which the reten- 16 tate is used as a dairy raw material for the manufacture of 17 cheese according to conventional methods, the said process 18 being characterized in that . the product comprising the thereby 19 ultrafiltration retentate is dehydrated, fcfete- providing a dry 20 product which can be subsequently rehydrated to its original 21 water content and converted into cheese. ■ · . ; 1 ' 2 . A method according to claim 1 , characterized in that 2 ; the product comprising the ultrafiltration retentate consists 3 of at least one of the following products: -the ultrafil ration retentate 5 -the ultrafiltration retentate with cream added 6 -the drained cheesemilk , that is to say, the product 7 comprising the ultrafiltration retentate with added cream and 8 lactic starters -the drained cheesemilk as has been described hereinabo-

1. * A method according to either of claims 1 or 2 2 characterized in that dehydration is effected in one ¾tep, 3 the product comprising the ultrafiltration retentate is 4 dried by spray drying until the desired dry powder is 5 obtained. . 1 4. Λ method according to either of claims 1 or 2, 2 ■ characterized in that dehydration is effected in several 3 steps, by subjecting the product comprising the ultrafiltra- 4 tion retentate to partial vacuum evaporation which provides 5 a product having an intermediate dry matter content, and by 6 " drying the latter product by spray drj'ing until the 7 ' desired dry powder is obtained. 1 5. A method according to claim 4, characterized by the 2 fact that the intermediate evaporation is effected at a 3 temperature of about 50 to 8o°C. 1 6. A method according to one of claims 4 or * 2 " characterized in that the intermediate evaporation is 3 effected until the dry matter content of the product is in the 4 range of 35 to 60 g psr 100 g of the product. 1 7. A method according to any of claims 1 to 6

2. characterized in that the additives necessary for the 3 production of cheese are introduced prior to ddydration or 4 after rehydration of the previously dried product comprising 5 the ultrafiltration retentate. 1 8oA method according to claim characterized in that 2 the essential additives necessary for the production of 3 cheese are added in the following order: cream, lactic 4 starters, rennet. 9. A method according to any of claims 1 to 7 " J and 8 characterized by the following steps: la) spray drying of the ultrafiltration retentate, with or wi hout the prior addition of cream, lb) ubsequent rehydration of the dry product obtained in la) ■ lc) conversion into cheese of said rehydrated product obtained in lb) 10. A method according to any of claims 1, 2, 4 to 8, characterised by the following steps: 2a) partial vacuum evaporation of the ul rafiltration retentate with or without the prior addition of cream, 2b) the addition of lactic starters 2c) spray drying of the product obtained in 2b) 2d) subsequent rehydration of the dry product obtained in 2c) ■ 2e) transformation into cheese of the rehydrated product obtained in 2d). ·. '' 11. A method according to any of claims 1, 2, to 8, characterized by the following steps: 3a) partial vacuum evaporation o the ultrafil ration retentate, with or without the prior addition of cream, this providing a concentrated drained cheese milk, 3b) the addition of lactic starters to the concentrated drained cheeserallkj c) the addition of rennet to the product obtained In 3b) heated to, or maintained at a temperature lower than 13°C, this providing a concentrated, renneted drained cheese milk, 3d) spray drying of the product obtained in 3c), this providing a concentrated,renneted and dry drained cheesendlk, in 3d) 3f) transformation into cheese of the rehydrated product Obtained in Je) . 12, A method according to any of claims 1 to 11, characterized in that the amount of cream to be added to the product comprising the ultrafiltration retentate, either prio to dehydration,or after rehydration,is adjusted according to the type o cheese to be obtained. · 15. Λ method according to any of claims 1 to 12, characterized in that, to rehydrate the dehydrated product comprising the ultrafiltration product, there is added to it an amount of water necessary to provide it with its original water content prior to dehydration. 14, A method according to claim 13, characterized in that the temperature of the water used for rehydration is adjusted according to the type of cheese desired. .15. A method according to one of claims 13 or 1 , characterized in that, for a fresh cheese, the temperature of the rehydration water is in the range of about l8 to 22°C. 16. A method according to one of claims 13 or 14, characterized in that, for a soft cheese, the temperature of the rehydration water lies in the range of 28 to 35°C. 17. A method according to any of claims 1 to l6 characterized in that,instead of dairy cream, fats are used having another animal origin,or of plant origin, such as those obtained from copra, groundnuts, soya, cotton seed or other natural source. V » - 18. As new products, the dehydrated products * comprising ultrafiltration retentates such as are used in the process according to any of claims 1 to 17,the said products being, notably , in powder form. 19. Products according to claim l8, characterized in that they are the dehydration products of the following products: -the ultrafiltration retentate -the ultrafiltration retentate with cream added .. -the drained cheesemilk, that is to say, he product '»··· i comprising the ultrafiltration retentate with added cream and lactic starters -the drained cheesemilk,as has been defined above, with rennet added, the said dehydrated products notably being ft. in the form of powders. 20. Cheeses obtained by the process according to any of claims 1 to 17 by i?he use of the dry products according to one of claims 18 or 19 .