WO1998027825A1 - Fromage frais - Google Patents
Fromage frais Download PDFInfo
- Publication number
- WO1998027825A1 WO1998027825A1 PCT/EP1997/006947 EP9706947W WO9827825A1 WO 1998027825 A1 WO1998027825 A1 WO 1998027825A1 EP 9706947 W EP9706947 W EP 9706947W WO 9827825 A1 WO9827825 A1 WO 9827825A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- curd
- lactic acid
- bacteria
- whey
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 50
- 241000894006 Bacteria Species 0.000 claims abstract description 74
- 235000013336 milk Nutrition 0.000 claims abstract description 57
- 210000004080 milk Anatomy 0.000 claims abstract description 57
- 239000008267 milk Substances 0.000 claims abstract description 55
- 239000005862 Whey Substances 0.000 claims abstract description 30
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 30
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000020200 pasteurised milk Nutrition 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 82
- 235000014655 lactic acid Nutrition 0.000 claims description 41
- 239000004310 lactic acid Substances 0.000 claims description 41
- 238000005119 centrifugation Methods 0.000 claims description 22
- 229940108461 rennet Drugs 0.000 claims description 16
- 108010058314 rennet Proteins 0.000 claims description 16
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 241001468157 Lactobacillus johnsonii Species 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 230000012010 growth Effects 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
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- 102000004169 proteins and genes Human genes 0.000 description 5
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- 240000002605 Lactobacillus helveticus Species 0.000 description 1
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- 241000186612 Lactobacillus sakei Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
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- 244000309466 calf Species 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
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- 238000004332 deodorization Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 1
- 235000019836 ficin Nutrition 0.000 description 1
- -1 fig Proteins 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015061 fromage frais Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
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- 210000003714 granulocyte Anatomy 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000008782 phagocytosis Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
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- 235000020122 reconstituted milk Nutrition 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/151—Johnsonii
Definitions
- the subject of the present invention is a new fresh cheese containing thermophilic lactic acid bacteria, as well as a process for preparing it.
- Unripened fresh cheeses include many types of products known by various names depending on the region or country. In Anglo-Saxon countries, it is a question of “quarg” or “cottage cheese”. In Germany, the name “quark” is used more. Cheeses of this type are still known in the Scandinavian countries under the name of "viili”. Similar products are also found in Greece or the Balkans, these products being particularly related to drained yoghurts.
- a pasteurized milk is inoculated with a culture of mesophilic lactic bacteria developing preferably at low temperature, optionally rennet is added, and the milk is incubated between l ° C and 35 ° C to obtain an essentially lactic curd bathing in whey, that is to say a firm friable curd, porous and not very contractile. Then, the whey is separated by centrifugation, by ultrafiltration or by draining through a filter, and the curd is recovered to which we can add fat and / or aromatics (Veisseyre, Technologie du Lait, Ed. La Maison Rustique, Paris, pages 428-429, 604-609, 1975, 1.SBN 2-7066-0018-7).
- the separation of the whey by centrifugation is conditioned by the existence of a sufficient difference between the density of the curd and that of the whey.
- the texture of the curd must be such that it does not stick in the centrifuge (Veisseyre, TECH du Lait, Ed. La Maison Rustique, Paris, p.608, 1975, 1.SBN 2-7066-0018-7 ).
- thermosensitivity of milk proteins can also be used, before separating the whey, to increase the dry matter content in the curd.
- the sour curd obtained after lactic acidification is simply heated to 55-75 ° C for a few minutes, then cooled to about
- thermophilic lactic bacteria Some attempts have been made to industrially manufacture a fresh cheese, which is fermented by thermophilic lactic bacteria, then centrifuged. These lactic acid bacteria have an optimal growth at 35-45 ° C, they are, most often, shooting and / or texturing, and one counts among these the species Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus, Lactobacillus johnsonii, Lactobacillus acidophilus and Lactobacillus helveticus, for example.
- thermophilic lactic acid bacteria poses problems during the separation of the whey by centrifugation, because the density of the curd and that of the whey do not have a sufficient difference, and / or the curd present a sticky texture (Veisseyre, Technologie du Lait, p.608). Thus, a substantial part of the milk solids is lost in the whey.
- FR235471 1 Unilever
- EP144274 J.-C. Pailler
- EP38940 proposes a process for manufacturing a spreadable cheese in which a curd is formed by coagulation with thermophilic lactic acid bacteria in the presence of rennet, at a pH of between 5 and 5.3, and drain the curd by centrifugation. Unfortunately, if coagulation occurs between pH 5 and 5.3, and if no salt is added, then the texture obtained is grainy.
- V. M. Wolpert also proposes another process in which a pasteurized skimmed milk is fermented with thermophilic lactic acid bacteria in the presence of rennet at 40 ° C to pH 4.65, the curd is allowed to acidify at 17 ° C for
- thermophilic lactic bacteria to industrially produce a fresh cheese with a high dry matter content, one rarely resorts to thermophilic lactic bacteria, except in the case where one ultrafilters or one simply drains the curds (see JL Rasic, Cultures Dairy Products Journal, 22, P- 6-8, 1987; W09514389; EP617899).
- thermophilic lactic acid bacteria give a curd which does not lend itself well to industrial centrifugation, because the amount of milk solids found in whey exceeds acceptable standards.
- the cheese industry conventionally uses ultrafiltration of whey, as illustrated above by VM Wolpert, and / or heating of curd at 55-75 ° C, as illustrated above by Tatini et al. ..
- thermophilic lactic acid bacteria it has never been proposed to use a particular class of thermophilic lactic acid bacteria to solve these problems, in particular thermophilic lactic acid bacteria with short texture.
- thermophilic lactic acid bacteria have the property of giving a certain viscosity to their culture medium (see EP750043; EP699689; EP971 1 1381.6 and EP971 1 1379.0). For each species, some strains are however devoid of this property. These are called "short-textured" bacteria.
- the present invention therefore aims to advantageously use a minor class of thermophilic lactic acid bacteria to prepare a fresh cheese having a high content of dry matter.
- the invention relates to a process for the preparation of a fresh cheese having a smooth texture and more than 13% of dry matter, in which a milk is fermented with at least one strain of thermophilic lactic bacteria with a short texture. until a pH of less than 4.9 is reached so as to obtain a curd, and the whey thus formed is removed by continuous centrifugation at a flow rate greater than 500 l / h, the curd never being heated to more 50 ° C.
- the invention also relates to a non-ripened fresh cheese, capable of being obtained according to the method of the invention, having a smooth texture, and containing more than
- thermophilic lactic acid bacteria short texture i.e. bacteria which, when they ferment pasteurized milk containing 10% of a skimmed milk powder, 1% of yeast extracts and 0.5% o of glucose, at 40 ° C up to pH 4.9, give a viscosity in the medium which is less than 50 mPa x s at a shear rate of 290 s - 1 .
- thermophilic lactic acid bacteria make it possible to obtain a curd, suitable for centrifugation, having two distinct phases easily separable by centrifugation. In addition, the curd does not clog the centrifuge.
- milk is meant, on the one hand, a milk of animal origin, such as milk from cows, goats, sheep, buffalo, zebu, mare, donkey, camel, etc.
- This milk can be a milk in the native state, a reconstituted milk, a skimmed milk, or a milk supplemented with compounds necessary for the growth of bacteria, for the treatment of milk, or for the final qualities of fresh cheese, such as fat. , yeast extract, peptone and / or a surfactant, for example.
- milk also applies to what is commonly called vegetable milk, that is to say an extract of plant materials treated or not, such as legumes (soy, chickpea, lentil, ect ...) or oilseeds (rapeseed, soy, sesame, cotton, etc.), an extract which contains proteins in colloidal solution or suspension, coagulable by chemical action, by acid fermentation and / or by heat.
- vegetable milks have been able to undergo heat treatments similar to those of animal milks. They may also have had their own treatments, such as discoloration, deodorization, and treatments to suppress unwanted tastes.
- the word milk also designates mixtures of animal milks and vegetable milks. This milk must be pasteurized, that is to say must have undergone a heat treatment and / or by high pressure which has inactivated all living germs.
- thermophilic lactic acid bacteria with a short texture.
- the literature relating to thermophilic lactic acid bacteria rarely specifies whether they are short-textured bacteria or not, there is very little chance that such bacteria are short-textured bacteria.
- most species of thermophilic lactic acid bacteria have the property of giving a certain viscosity to their culture medium (see EP750043; EP699689; EP971 1 1381.6 and EP971 1 1379.0). For each species, some strains are however devoid of this property.
- Those skilled in the art are able to screen among the species of thermophilic lactic acid bacteria, those which have a short texture, in particular using the tests described below, for example.
- This inoculum can be a culture in the exponential growth phase, added to pasteurized milk at a rate of 1 to 5% by weight, for example. It can also be a frozen or dried culture which is added directly to milk at the rate of 0.01 to
- At least one strain of thermophilic lactic acid bacteria with a short texture is used, that is to say a lactic acid bacterium, having an optimal growth at 35-47 ° C., which is capable of not fouling a centrifuge, when it is put in work in the process according to the invention.
- these bacteria are non-streaking, These species therefore do not have the power to form a sticky material in different media such as milk and serum.
- the non-streaking nature of milk fermented by a short-textured thermophilic bacterium can be observed and determined as described below.
- Another test can be performed with a pipette.
- the pipette is soaked in acidified milk which is drawn in in an amount of about 2 ml, then the pipette is removed from the milk.
- Spinning milk forms a thread between the pipette and the liquid surface, while non-spilling milk does not give rise to this phenomenon.
- the non-spilling milk forms distinct drops just like water, while the spouting milk forms drops ending in long threads which lead to the nozzle of the pipette.
- thermophilic lactic acid bacteria can still be determined using parameters of rheological measurements. Indeed, the texture of an acidified milk can be characterized by its viscosity. Some commercial devices are able to determine this parameter, such as the Bohlin VOR rheometer (Bohlin GmbH, Germany). According to the supplier's instructions, the sample is placed between a plate and a truncated cone of the same diameter (30 mm, 5.4 ° angle, 0.1 mm air gap), then the sample is subjected to a gradient of continuous rotary shear speed which forces it to flow. The deformation-resistant sample develops a tangential force called shear stress.
- Bohlin VOR rheometer Bohlin GmbH, Germany
- This stress which is proportional to the resistance to flow is measured by means of a torsion bar.
- the viscosity of the sample is then determined, for a given shear rate, by the ratio between the shear stress (mPa) and the shear rate (s - 1 ).
- thermophilic lactic acid bacteria can be a thermophilic bacteria which when it ferments a medium suitable for its growth at a pH optimal for the production of a high viscosity, gives a viscosity in the medium which is less than 50 mPa x second at a shear speed of the order of 290 s - 1 .
- these are bacteria which, when they ferment pasteurized milk containing 10%> of a skimmed milk powder, 1% 0 of yeast extracts and
- Lactobacillus johnsonii CNCM 1-1225 strain has its own advantages. It is a probiotic lactic acid bacterium which has already been described in EP577904.
- the invention is therefore particularly intended to use thermophilic lactic acid bacteria with a short texture, ie lactic acid bacteria which are capable of adhering to human intestinal cells, of excluding pathogenic bacteria from human intestinal cells, and to increase the property of the human body to defend itself against pathogens, for example by increasing the phagocytosis capacities of granulocytes derived from human blood (J. of Dairy Science, 78, 491-197, 1995: immunomodulation capacity of the strain La-1 which has been deposited at the Institut Pasteur under the number CNCM 1-1225).
- the milk is then fermented until a coagulum is formed at a pH below 4.9.
- This fermentation aims at passing the casein from a colloidal phase to a precipitated phase, this passage being accompanied by the formation of a liquid called whey or whey.
- whey or whey a liquid called whey or whey.
- the curd is obtained exclusively by acid fermentation, it is preferable to add to the milk, before or after pasteurization, 50-300 ppm of calcium chloride so as to ensure optimal contraction of the curd, which promotes all the more by the following the separation of the whey.
- Rennet is the coagulating agent traditionally used for coagulating milk for the production of cheese.
- the name "rennet” is given to the coagulating extract coming from abomasum of young ruminants slaughtered before weaning. It actually contains two active fractions, one major consisting of chymosin, and the other minor by pepsin.
- rennet also includes veal rennet substitutes, such as animal pepsins; coagulating preparations from the plant kingdom extracted from artichoke, thistle, ficin, latex, fig, papain, for example; coagulating preparations from the microbial kingdom extracted from bacteria of the genus Bacillus and Pseudomonas, and molds belonging to the species Endothia parasitica, Mucor pusillas and Mucor miehei, for example.
- veal rennet substitutes such as animal pepsins
- the fermentation of milk can also be carried out in the presence of rennet and calcium chloride in the proportions indicated above, for example.
- the whey is then removed by continuous industrial centrifugation at a flow rate greater than 500 l / h, preferably greater than 5000 l / h.
- a flow rate greater than 500 l / h, preferably greater than 5000 l / h.
- the curd is not subjected to a temperature exceeding 50 ° C. Despite this, the loss of dry matter in the whey is marginal.
- the curd aromas, aromatics, spices and / or colorings it is also possible to add to the curd aromas, aromatics, spices and / or colorings, or to subject the curd to a profusion or seeding with microorganisms capable of developing a particular flavor or consistency, for example.
- a pasteurized skimmed milk is fermented with a thermophilic lactic acid bacteria with short texture at 35-47 ° C up to pH 4-4.9, in the presence of rennet and of 50-300 ppm of calcium chloride, and the whey is separated by centrifugation at 30-50 ° C.
- the invention makes it possible to obtain an unripened fresh cheese having at least 13% of dry matter, 10 -10 l 0 cfu / g of thermophilic lactic bacteria with short texture, and a consistency characteristic of that of a fresh cheese obtained. After centrifugation or ultrafiltration of curdled milk by mesophilic lactic acid bacteria. It has been observed that a dry matter content at least greater than 13% o, in particular 13-30%, gives a smooth and creamy cheese which approximates a cream. On the other hand, a fresh cheese having less than 13% in dry matter is rather liquid, of a consistency close to that of a liquid yogurt.
- This fresh cheese can contain up to 10 10 cfu / g of thermophilic lactic bacteria with a short texture. This characteristic clearly differentiates it from fresh industrial cheeses obtained after heating the curd to 55-75 ° C as described above. Indeed, it is not possible to reach such a concentration of bacteria if an attempt is made to enrich a fresh cheese with lactic bacteria, while respecting the threshold value of 13% in dry matter.
- fresh cheese can also be used during the manufacture of a more complex food composition, in particular as a filling product, for example for preparing cereal-based products filled with fresh cheese according to the invention.
- a filling product for example for preparing cereal-based products filled with fresh cheese according to the invention.
- EP358983 S.P.N.
- EP358983 is particularly indicated for preparing such products, for example.
- a milk containing 10% of a skimmed milk powder, 1% of yeast extracts and 0.5% of glucose is prepared, it is pasteurized at 95 ° C for 30 min, and it is fermented at 40 ° C with a strain of thermophilic lactic acid bacteria up to a pH of 4.9.
- the sample is then subjected to a shear rate gradient, operated by the continuous rotation of the plate, which forces it to flow between the cone and the plate.
- shear stress By resisting against deformation, the sample then develops a tangential force called shear stress. This stress which is proportional to the resistance to flow is measured by means of a torsion bar mounted on the cone which is sensitive to a torsional force. The viscosity of the sample is then determined, for a shear rate varying from 4.645 to 293.1 s ⁇ 1, by the ratio between the shear stress (mPa) and the shear rate (s ⁇ 1 ).
- strain Lactobacillus johnsonii CNCM 1-1225 gives a viscosity in the middle of the order of 30 mPa x s at a shear rate of 290 s - 1 .
- EP564965 give a viscosity in the middle, respectively, of the order of 80, 100, 1 10 and 130 mPaxS at a shear rate of 290 s - 1 .
- this milk is inoculated at 40 ° C. with 5% of the preculture described above, 150 ppm of calcium chloride and 10 ppm of calf rennet. It is fermented until pH 4.5 (16 hours). The milk then separates into two distinct phases consisting of a curd and a whey. The curd is then centrifuged directly, at 40 ° C, at 8500 rpm (rotations per min) in a Westfalia® centrifuge (Germany). Finally, a curd having 15.5% of dry matter and approximately 5 ⁇ 10 8 cfu / g is recovered. Whey contains around 0.66%> by weight of protein.
- a fresh cheese is traditionally prepared, by fermenting at 23-27 ° C until pH 4.4 the same skimmed milk, in the presence of rennet, with two commercial strains of mesophilic lactic acid bacteria.
- the curd is heated at 60 ° C for 2 min, then cooled to 40 ° C.
- the curd milk heated in the Westfalia® centrifuge is centrifuged at 40 ° C. and 8500 rpm, and a curd having 15.5% of dry matter and less than 10 3 cfu / g of live bacteria is recovered.
- thermophilic lactic acid bacteria can be prepared without significantly losing protein material during centrifugation.
- the dry matter content obtained for the comparative fresh cheese is identical to that comprising thermophilic bacteria.
- the curd After cooling to 10 ° C, the curd is in the form of a malleable paste, which can be consumed as lean fromage blanc.
- Example 1 The fresh cheese obtained in Example 1 is mixed with 20% of commercial yogurt LC1® (HIRZ®, Switzerland) which includes the strain Lactobacillus johnsonii CNCM I-1225, and 8% milk cream with 40% o fat .
- a malleable paste is obtained, which can be consumed as fatty white cheese.
- a fresh cheese is prepared as described in Example 1, except that the milk is fermented with the short-textured Lactobacillus bulgaricus YS4 and YL8 strains, that is to say strains which when they ferment milk pasteurized containing 10% of a skimmed milk powder, 1% of yeast extracts and 0.5% o of glucose, at 40 ° C up to pH 4.9, give a viscosity in the medium which is less than 50 mPa x s at a shear rate of 290 s -1 .
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Saccharide Compounds (AREA)
- Peptides Or Proteins (AREA)
- Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE69712915T DE69712915T2 (de) | 1996-12-23 | 1997-11-28 | Quark |
IL13005097A IL130050A (en) | 1996-12-23 | 1997-11-28 | Cheese of the fromage frais type |
AU56619/98A AU729924B2 (en) | 1996-12-23 | 1997-11-28 | Fromage frais |
DK97952922T DK0949870T3 (da) | 1996-12-23 | 1997-11-28 | Frisk ost |
EP97952922A EP0949870B1 (fr) | 1996-12-23 | 1997-11-28 | Fromage frais |
AT97952922T ATE218035T1 (de) | 1996-12-23 | 1997-11-28 | Quark |
BR9714428-2A BR9714428A (pt) | 1996-12-23 | 1997-11-28 | Queijo fresco |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP96203683 | 1996-12-23 | ||
EP96203683.6 | 1996-12-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1998027825A1 true WO1998027825A1 (fr) | 1998-07-02 |
Family
ID=8224750
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1997/006947 WO1998027825A1 (fr) | 1996-12-23 | 1997-11-28 | Fromage frais |
Country Status (13)
Country | Link |
---|---|
EP (1) | EP0949870B1 (fr) |
AT (1) | ATE218035T1 (fr) |
AU (1) | AU729924B2 (fr) |
BR (1) | BR9714428A (fr) |
DE (1) | DE69712915T2 (fr) |
DK (1) | DK0949870T3 (fr) |
EG (1) | EG21918A (fr) |
ES (1) | ES2175511T3 (fr) |
IL (1) | IL130050A (fr) |
PT (1) | PT949870E (fr) |
TR (1) | TR199901439T2 (fr) |
TW (1) | TW534798B (fr) |
WO (1) | WO1998027825A1 (fr) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004057972A1 (fr) * | 2002-12-24 | 2004-07-15 | Mofin S.R.L. | Compositions renfermant des ferments lactiques et des agents coagulants servant a la fabrication du fromage |
CN1305384C (zh) * | 2002-04-12 | 2007-03-21 | 明治乳业株式会社 | 能够抵抗幽门螺旋杆菌的乳酪 |
WO2014114970A1 (fr) | 2013-01-25 | 2014-07-31 | Compagnie Gervais Danone | Procédé de préparation d'un produit laitier fermenté filtré |
WO2016122459A1 (fr) | 2015-01-27 | 2016-08-04 | Dupont Nutrition Biosciences Aps | Procédé permettant de fabriquer un produit laitier fermenté |
US20170367358A1 (en) * | 2015-01-15 | 2017-12-28 | Attila Rakosi | Solid state, fresh jogurt cheese with live and active cultures and chocolate covered yogurt dessert made of it, and process for their preparation |
CN111493154A (zh) * | 2020-04-22 | 2020-08-07 | 云南农业大学 | 一种高品质乳饼的加工方法 |
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EP0038940A1 (fr) * | 1980-04-25 | 1981-11-04 | Societe Des Produits Nestle S.A. | Procédé de fabrication d'un fromage tartinable du genre crescenza |
US4434184A (en) * | 1982-12-13 | 1984-02-28 | Kharrazi N Michael | Yogurt spread resembling cream cheese |
EP0617899A1 (fr) * | 1993-03-30 | 1994-10-05 | SITIA-YOMO S.p.A. | Denrée à tartiner fraîche crémeuse contenant des fruits et procédé pour la préparation de celle-ci |
WO1995014389A1 (fr) * | 1993-11-29 | 1995-06-01 | Unilever N.V. | Fromage a tartiner allege et sa fabrication |
US5578302A (en) * | 1992-07-06 | 1996-11-26 | Nestec S.A. | Treatment of stomach ulcers |
-
1997
- 1997-11-28 TR TR1999/01439T patent/TR199901439T2/xx unknown
- 1997-11-28 AU AU56619/98A patent/AU729924B2/en not_active Ceased
- 1997-11-28 DK DK97952922T patent/DK0949870T3/da active
- 1997-11-28 ES ES97952922T patent/ES2175511T3/es not_active Expired - Lifetime
- 1997-11-28 WO PCT/EP1997/006947 patent/WO1998027825A1/fr active IP Right Grant
- 1997-11-28 PT PT97952922T patent/PT949870E/pt unknown
- 1997-11-28 BR BR9714428-2A patent/BR9714428A/pt not_active IP Right Cessation
- 1997-11-28 AT AT97952922T patent/ATE218035T1/de not_active IP Right Cessation
- 1997-11-28 DE DE69712915T patent/DE69712915T2/de not_active Expired - Fee Related
- 1997-11-28 EP EP97952922A patent/EP0949870B1/fr not_active Expired - Lifetime
- 1997-11-28 IL IL13005097A patent/IL130050A/en not_active IP Right Cessation
- 1997-12-22 EG EG137597A patent/EG21918A/xx active
- 1997-12-23 TW TW086119624A patent/TW534798B/zh not_active IP Right Cessation
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EP0038940A1 (fr) * | 1980-04-25 | 1981-11-04 | Societe Des Produits Nestle S.A. | Procédé de fabrication d'un fromage tartinable du genre crescenza |
US4434184A (en) * | 1982-12-13 | 1984-02-28 | Kharrazi N Michael | Yogurt spread resembling cream cheese |
US5578302A (en) * | 1992-07-06 | 1996-11-26 | Nestec S.A. | Treatment of stomach ulcers |
EP0617899A1 (fr) * | 1993-03-30 | 1994-10-05 | SITIA-YOMO S.p.A. | Denrée à tartiner fraîche crémeuse contenant des fruits et procédé pour la préparation de celle-ci |
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CHEMICAL ABSTRACTS, vol. 91, no. 7, 1979, Columbus, Ohio, US; abstract no. 54929g, page 544; XP002030337 * |
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Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1305384C (zh) * | 2002-04-12 | 2007-03-21 | 明治乳业株式会社 | 能够抵抗幽门螺旋杆菌的乳酪 |
US8758841B2 (en) | 2002-04-12 | 2014-06-24 | Meiji Co., Ltd. | Cheese capable of disinfecting Helicobacter pylori |
WO2004057972A1 (fr) * | 2002-12-24 | 2004-07-15 | Mofin S.R.L. | Compositions renfermant des ferments lactiques et des agents coagulants servant a la fabrication du fromage |
WO2014114970A1 (fr) | 2013-01-25 | 2014-07-31 | Compagnie Gervais Danone | Procédé de préparation d'un produit laitier fermenté filtré |
CN105007745A (zh) * | 2013-01-25 | 2015-10-28 | 热尔韦法国达能公司 | 制备脱乳清发酵乳制品的方法 |
US20150320061A1 (en) * | 2013-01-25 | 2015-11-12 | Compagnie Gervais Danone | Process for preparing strained fermented dairy product |
AU2013375156B2 (en) * | 2013-01-25 | 2017-09-14 | Compagnie Gervais Danone | Process for preparing strained fermented dairy product |
US20170367358A1 (en) * | 2015-01-15 | 2017-12-28 | Attila Rakosi | Solid state, fresh jogurt cheese with live and active cultures and chocolate covered yogurt dessert made of it, and process for their preparation |
WO2016122459A1 (fr) | 2015-01-27 | 2016-08-04 | Dupont Nutrition Biosciences Aps | Procédé permettant de fabriquer un produit laitier fermenté |
CN111493154A (zh) * | 2020-04-22 | 2020-08-07 | 云南农业大学 | 一种高品质乳饼的加工方法 |
CN111493154B (zh) * | 2020-04-22 | 2023-04-28 | 云南农业大学 | 一种高品质乳饼的加工方法 |
Also Published As
Publication number | Publication date |
---|---|
EP0949870A1 (fr) | 1999-10-20 |
EP0949870B1 (fr) | 2002-05-29 |
ATE218035T1 (de) | 2002-06-15 |
AU5661998A (en) | 1998-07-17 |
AU729924B2 (en) | 2001-02-15 |
ES2175511T3 (es) | 2002-11-16 |
TW534798B (en) | 2003-06-01 |
IL130050A0 (en) | 2000-02-29 |
DE69712915T2 (de) | 2002-09-12 |
EG21918A (en) | 2002-04-30 |
PT949870E (pt) | 2002-10-31 |
TR199901439T2 (xx) | 1999-08-23 |
IL130050A (en) | 2001-10-31 |
DE69712915D1 (en) | 2002-07-04 |
DK0949870T3 (da) | 2002-08-19 |
BR9714428A (pt) | 2000-04-25 |
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