WO1989001510A1

WO1989001510A1 - Acid proteinic concentrate obtained from milk, process for its production and its use in cheese making

Info

Publication number: WO1989001510A1
Application number: PCT/FR1988/000407
Authority: WO
Inventors: Jean-Claude Bercetche; Jean-Marie Odinot
Original assignee: Etablissements Boll
Priority date: 1987-08-07
Filing date: 1988-08-04
Publication date: 1989-02-23
Also published as: ES2007981A6; FR2619124B1; AU2268988A; EP0394273A1; FR2619124A1

Abstract

Process for producing a proteinic concentrate obtained from milk for use in cheese making, characterized by the fact that a culture is developed from a lactic medium with the aid of acid-forming bacteria, possibly enriched with proteins containing mainly proteins and lactose. In order for the bacteria to develop, the medium is left to ferment for a sufficient length of time and at a temperature in the region of the optimal temperature required for the growth of the bacteria, with resulting acidification of the lactic medium.

Description

Acid protein concentrate of dairy origin, its manufacturing process and its use for making cheeses.

The present invention relates to an acid medium of dairy origin, to its manufacturing process and to its use in cheese making.

To make cheese, rennet milk or another enzyme that coagulates milk is added to the milk and used to separate a solid phase from whey. In addition, lactic acid bacteria are added, which are intended to transform milk sugar into lactic acid and participate in the refining of the product.

There are essentially three modes of sowing, namely: traditional sowing, semi-direct sowing (sowing of the leaven) and direct sowing (sowing of milk produced). The traditional sowing consists essentially in providing an inoculum intended to be propagated by the cheese dairy on a milk medium until obtaining a large volume of leaven (large leaven) which is used to seed the milk of manufacture. This leaven contains, in addition to lactic acid bacteria, lactic acid, and the other constituents of the medium more or less transformed by fermentation.

In this leaven, lactic acid intervenes by promoting the action of coagulating enzymes, and the products of fermentation can stimulate the growth of certain lactic acid bacteria, especially the most demanding species in nutritional terms.

Semi-direct seeding makes it possible to limit the number of propagations to obtain the large leaven. Direct seeding consists in adding directly into the milk used to make cheese, the lactic acid bacteria without intermediate manipulation, given the high concentration of germs in this product. By using this last mode of seeding which represents a great interest for the cheese makers insofar as it avoids all the intermediate stages, in particular of preparation of the big leaven, one adds certainly, the desired number of lactic bacteria, but on the other hand, the other components of the great leaven are generally absent.

The use of a large leaven has drawbacks; indeed, when the cheese maker wishes to modify the quantity of lactic acid bacteria brought in, it also modifies the contribution of the other elements present in the leaven. It is therefore impossible to modulate the different components separately.

The use of direct seeding, on the other hand, allows the dose of lactic acid bacteria to be modulated without limit without modifying the other parameters.

The Applicant has discovered, which is the subject of the present invention, a new process for obtaining acidic protein concentrates of dairy origin, usable in cheese making, making it possible to improve the conditions of use of direct seeding. . This process can also make it possible to valorize products from cheese production, such as serum ultrafiltration retentates.

Another object of the invention consists of the acid medium thus obtained.

The invention also relates to the use of this medium for the manufacture of cheeses. Other objects of the invention will appear on reading the description and the examples which follow.

The process according to the invention essentially consists in inoculating with the aid of acidifying bacteria a milk medium optionally enriched in proteins mainly consisting of proteins and lactose, to be allowed to ferment at a temperature close to the optimal bacteria growth temperature generally between 30 and 50 ° C. The bacteria produce lactic acid and thereby acidify the environment. The acidity titrated with sodium hydroxide / 9 can go up to 350 ° Dornic; the Dornic degree corresponds to a concentration of 0.1 g of lactic acid per liter; therefore either at a lactic acid equivalent of 35 g / l, or 3.5%. The end of the fermentation is determined by the concentration of lactic acid desired, stopping it consists in raising the temperature of the medium to the temperature of destruction of the bacteria. The basic medium preferably used is sweet or acid whey, having a composition per liter of approximately 6 to 8 g of lactoproteins, 45 to 50 g of lactose, 6 to 8 g of mineral salts and 1 to 2 g fat. It can be enriched in proteins either by direct contribution, for example caseinates or by any other product rich in milk proteins, or by concentra¬ tion by means known in themselves in the state of the art such as ultrafiltration , filtration, reverse osmosis. When the medium is enriched with serum proteins, they are denatured, for example by heat treatment in order to be recoverable in cheeses.

Preferably, the pH of the medium is close to or greater than 6.

The medium can be obtained in particular from whey, liquid whey retentate, or from resolubili¬ ed powders (whey powder, whey retentate, casein), which makes it possible in this case to adjust protein and lactose contents.

Whey provides lactose and growth factors like mineral salts, vitamins. The protein enrichment gives the medium a greater buffering capacity and allows a slower evolution of the pH. The bacteria used are lactic acid bacteria capable of developing a certain acidity, for example Lactobacillus which can go up to a pH close to 3.3. The more protein-rich the medium, the greater the acidity produced, but there is a limit which is notably solidification on heating for contents greater than 100 g / 1 protein. Lactose is transformed into lactic acid, it must be present in sufficient quantity due to the desired final acidity.

A medium medium consists of 50 g of proteins for 40 g of lactose. For such a medium seeded with Lactobacillus helveticus, the incubation is carried out at 45 ° C. for an average duration of 14 hours. The final pH is around 3.5 and the acidity is around 260 ° D. The pH and the acidity can be adjusted to a given value by adding a neutralizing agent such as sodium hydroxide or by stopping the fermentation to the desired pH value. A temperature of 80 ° C. for one minute makes it possible to destroy all of the lactobacilli without modifying the medium. All species of lactic acid bacteria can be used.

The acidic protein medium in accordance with the invention is essentially characterized in that it contains lactic acid in proportions such as to have a pH of between 3 and 5.5; an acidity higher than 4 g of lactic acid per liter (40 ^C D), protein nitrogenous materials in proportions of at least 30 g / kg and metabolites. Electrolytes such as calcium chloride, vitamins and bacteria that can improve the organoleptic or texture qualities of the cheese can be added to this medium.

The acidic protein media according to the invention can be in liquid or powder form. In the case of powder form, this requires a drying tower and a homogeneous medium to have a good bond between proteins and lactic acid.

A powder is obtained having a pH between 3 and 5.5.

In cheese making, the acidic protein medium according to the invention is added directly to the production milk. The amount added depends on the desired pH drop. It is reasoned in percentage of the quantity of milk. An addition of 1% of an acidic protein medium titrating 250 ^β D allows a drop of 0.1 pH unit. Thus it is possible, using this medium to regulate the pH of the milk at renneting, to regulate the setting time and optimize the rheology of the coagulum. The cheese production process therefore consists in adding the acidic protein concentrate directly to the production milk in an amount such as to obtain the desired pH, at then proceed to renneting and let the cheese set. The process is particularly effective when used in conjunction with direct seeding. The activity of lactic acid bacteria on milk enriched with this product is equivalent or improved compared to that of milk alone. This medium also makes it possible to enrich milk with proteins.

It goes without saying that the acidic protein medium can also be used in traditional or semi-direct seeding systems, especially when it is desired to reduce the intake of lactic acid bacteria.

The following examples are intended to illustrate the invention without, however, being limiting in nature.

Example 1 An acidic protein medium is made from a serum protein concentrate obtained by ultrafiltration of a whey from a lactic curd whose proetins have been denatured by heating to 85 ° C. with a holding time of 30 min and at a pH close to 6. The concentration is approximately 50 g of protein nitrogenous materials per kg. Seeding is carried out with lacto-bacilli sold by the BOLL establishments under the name "DVS LHB 01" at a rate of 40 g per 100 liters. Incubate for 16 hours at 45 ° C, the starting pH is 6.40. At the end of fermentation, the pH is 3.78 and the acidity of 320 ° D. After steam pasteurization, a final acidity of 235 ° D is obtained. A medium is obtained containing 50 g of protein nitrogenous materials and 23.5 g of lactic acid per liter; it is directly added to the production milk at a rate of 2%. The pH of the milk goes from 6.35 to 6.40 and the activity increases from 13.5 ^C D to 16 ° D.

Example II A casein whey having a pH of 4.8 is taken. Ultrafiltration at a concentration factor of 10 makes it possible to obtain a product at pH 4.9 and with a protein content close to 60 g / l. Neutralized to a pH of 6.25 using 10N sodium hydroxide. The mixture is heated in order to denature the seric proteins at 80 ° C. for 30 minutes. Inoculated at 45 ° C. with "DVS LHB.02" marketed by the Establishment BOLL at 40 g / 100 1. It is incubated for 16 hours. Sterilized at 95 ° C for 10 minutes and an acidic protein concentrate titrating 260 ° D is obtained for a pH of 3.73.

Example III A whey retentate powder sold by Armor Proteins under the name Protaπaor 50 is used. It is resolubilized with 13% dry extract in demineralized water. The pH is adjusted to 6.25 and then the serum proteins are denatured by heating at 80 ^β C for 30 minutes. Inoculated at 45 ° C with "LHB 01" at 40 g / 100 1, allowed to incubate for 16 hours. Or sterilizes at 95 ° C and an acidic protein medium titrating 250 ° D is obtained for a pH of 3.70.

Other whey powders are also usable but give less interesting results.

Example IV A medium is reconstituted by taking a sweet whey powder containing 68% lactose and 11.5% protein and a calcium caseinate powder containing 88% protein. 60 g of soft whey powder with 60 g of caseinates per liter are resolubilized in demineralized water. It is pasteurized at 75 ° C for 30 seconds. Inoculated with "LHB 01" at 40 g / 100 1 at 45 ° C and incubated for 16 hours. Sterilized at 95 ° C and a protein medium titrating 230 ° D is obtained for a pH of 3.60.

EXAMPLE V An acid whey powder is used with a calcium caseinate powder. 68 g of acid whey and 60 g of caseinates are resolubilized per liter of water at low temperature. The pH is adjusted to 6.25, pasteurized and then or seeded at 45 ° C with "LHB 01" at 40 g / 100 1. It is left to incubate for 16 hours. Sterilized at 85 ° C and a medium titrating 225 ° D is obtained for a pH of 3.5. Example VI

Calcin caseinates are resolubilized in an acid whey uteration permeate. The pH is adjusted to 6.25, pasteurized, then seeded at 45 ° C with "LHB 01" at 40 g / 100 1, allowed to incubate for 16 hours. At the end of fermentation, a medium is obtained containing 55 g of protein per liter titrating 190 ° D for a pH of 3.70. Example VII

Mild whey powder is used with calcium casinate powder. 60 g of calcium caseinate powder and 80 g of sweet whey powder are resolubilized per liter of water. It is pasteurized at 80 ° C. We get a pH of 6.2.

Then, the medium is seeded with a DVS culture of Lactobacillus Helveticus at a rate of 40 g / 100 1 to 45 ^β C and allowed to incubate for 16 hours. The product is sterilized and a product titrating 250 ^β D is obtained for a pH of 3.47.

Claims

1. Use of an acidic protein concentrate of dairy origin for the direct or traditional seeding of the raw material intended for the manufacture of cheese, characterized in that said acidic protein concentrate is obtained by inoculating using bacteria acidifying a milk medium, enriched with protein consisting mainly of proteins and lactose, leaving to ferment at a temperature close to the optimum temperature for growth of bacteria to allow their development and cause the acidification of the medium until an equivalent of lactic acid less than or equal to 35 g / l; stopping the fermentation being implemented by raising the temperature of the medium to the temperature of destruction of the bacteria, when the desired degree of acidity is reached.

2. Use according to claim 1 or 2, characterized in that one uses proteins of dairy origin and products from the cheese making.

3. Use according to any one of claims 1 to 2, characterized by the "fact that the milk medium used is whey containing iron per liter 6 to 8 g of lactoproteins, 45 to 50 g of lactose, 6 to 8 g mineral salts and 1 to 2 g of fat.

4. Use according to any one of claims 1 to 3, characterized in that the whey is enriched in proteins by concentration by means of an ul trafi 1 trat ion, microf i 1 tration or reverse osmosis.

5. Use according to one of claims 1 to 4, characterized in that the milk medium is enriched with serum proteins which are denatured before or after concentration by a heat treatment to make them recoverable in cheese.

6. Use according to any one of Claims 1 to 5, characterized in that the milk medium used is whey enriched in proteins by the addition of powder rich in proteins of milk origin such as caseinates or any other product rich in milk proteins.

7. Use according to any one of claims 1 to 6, characterized in that the milk medium is a permeate of ul traf i 1 trat ion of whey which is enriched with proteins of milk origin.

8. Use according to any one of claims 1 to 7, characterized by the fact that the desired protein and lactose contents are obtained by resolubilizing whey powders, whey retentates or powders rich in proteins of milk origin .

9. Use according to any one of claims 1 to 8, characterized in that the milk medium has a pH of a value greater than or close to 6.

10. Use of an acidic protein concentrate of dairy origin according to any one of claims 1 to 9, characterized in that the said acidic protein concentrate is prepared, by inoculating with the aid of a culture of Lactobac i 1 Helvetisus, a milk medium obtained by resolubi 1 i sat ion of calcium caseinate powder and sweet whey, pasteurized, by sterilizing the resulting medium; the acidic protein concentrate thus obtained being sprayed by evaporation under vacuum and then dried,

11. Liquid acid protein concentrate, characterized in that it contains lactic acid in proportions such as to have a pH between 3 and 5.5 and an acidity greater than 4 g of 1act ic acid / 1 itre (40 ° D), protein nitrogenous materials in proportions of at least 30 g / kg and metabolites.

12. Acidic protein concentrate according to claim 13, characterized in that it contains, in addition to electrolytes, vitamins and nitrogenous residues capable of stimulating the growth of lactic ferments involved in the production of cheeses.

13. Powdered acidic protein concentrate characterized by 1-eTfait that it is obtained by dehydration and drying of the liquid acidic protein concentrate as defined in claim 11 or 12.

14. A method of manufacturing cheese characterized in that the acidic protein concentrate as defined in any one of claims 11 to 13 is added directly to the milk in an amount such that the desired pH is obtained, that we then proceed to

1 renneting and the usual operations of transforming milk into cheese.

15. The method of claim 14, characterized in that one proceeds to the direct seeding of milk by adding to the milk lactic acid bacteria present in high concentration which have not been previously incubated on sourdough.