FR2475361A1 - Prepn. of dairy prods., pref. cheese, using ultrafiltered retentate - treated with additive or formed into layered and/or veined prods. - Google Patents
Prepn. of dairy prods., pref. cheese, using ultrafiltered retentate - treated with additive or formed into layered and/or veined prods. Download PDFInfo
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- FR2475361A1 FR2475361A1 FR8002708A FR8002708A FR2475361A1 FR 2475361 A1 FR2475361 A1 FR 2475361A1 FR 8002708 A FR8002708 A FR 8002708A FR 8002708 A FR8002708 A FR 8002708A FR 2475361 A1 FR2475361 A1 FR 2475361A1
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- retentate
- cheeses
- dairy products
- fat
- cheese
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 50
- 239000012465 retentate Substances 0.000 title claims abstract description 40
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 27
- 239000000654 additive Substances 0.000 title claims abstract description 26
- 230000000996 additive effect Effects 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 31
- 230000008569 process Effects 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 13
- 230000035800 maturation Effects 0.000 claims abstract description 9
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 8
- 240000002129 Malva sylvestris Species 0.000 claims description 28
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 14
- 229940108461 rennet Drugs 0.000 claims description 14
- 108010058314 rennet Proteins 0.000 claims description 14
- 230000009471 action Effects 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 230000015271 coagulation Effects 0.000 claims description 10
- 238000005345 coagulation Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
- 230000009466 transformation Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000010348 incorporation Methods 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000004579 marble Substances 0.000 claims description 2
- 239000003925 fat Substances 0.000 claims 7
- 239000003086 colorant Substances 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 description 4
- 235000008216 herbs Nutrition 0.000 description 4
- 230000020477 pH reduction Effects 0.000 description 4
- 230000005070 ripening Effects 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 240000009164 Petroselinum crispum Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 244000017106 Bixa orellana Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 244000057399 Dalea candida Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000012665 annatto Nutrition 0.000 description 1
- 239000010362 annatto Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 238000009937 brining Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 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
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 108020001775 protein parts Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Description
La présente invention se rapporte aux produits alimentaires et, plus particulièrement, aux produits laitiers et fromagers. Elle concerne, plus particulièrement, de nouveaux produits laitiers, en particulier des fromages multicouches et des fromages marbrés qui peuvent renfermer divers additifs tels que des éléments figurés. The present invention relates to food products and, more particularly, to dairy and cheese products. It relates, more particularly, to new dairy products, in particular multilayer cheeses and marbled cheeses which may contain various additives such as figurative elements.
Dans la fabrication classique de fromages,on utilise d'abord la pasteurisation du lait à environ 70-750C et une maturation éventuelle du lit. Ces deux opérations sont suivies d'emprésurage, de caillage, de tranchage, d'égouttage, de synérèse du caillé et, éventuellement, d'affinage. Si on veut mettre au point des produits laitiers nouveaux, par exemple renfermant des additifs, ou des nouveaux fromages à couches multiples, il y a des difficultés lorsqu'on utilise le procédé classique pour la fabrication de fromages. En effet, le caillé retient difficilement des additifs, tels que des aromates et des éléments figurés, et, en outre, le procédé classique permet difficilement de- préparer des fromages à couches multiples bien différenciées notamment par leur couleur, leur composition et leur arôme. In the classic cheese making, we first use pasteurization of milk at around 70-750C and possible maturation of the bed. These two operations are followed by renneting, curdling, slicing, draining, curd syneresis and, possibly, ripening. If one wants to develop new dairy products, for example containing additives, or new multi-layer cheeses, there are difficulties when using the conventional process for the manufacture of cheeses. In fact, the curd hardly retains additives, such as flavorings and figurative elements, and, moreover, the conventional process makes it difficult to prepare cheeses with multiple layers well differentiated in particular by their color, their composition and their aroma.
I1 serait donc utile de prévoir un procédé palliant ces inconvénients et permettant la préparation de produits laitiers nouveaux, enjparticulier des produits laitiers renfermant des additifs et des fromages multicouches. It would therefore be useful to provide a process which overcomes these drawbacks and allows the preparation of new dairy products, in particular dairy products containing additives and multilayer cheeses.
Un objet de la présente invention est de prévoir un procédé de préparation de nouveaux produits laitiers, parti culièrement des fromages, renfermant des additifs (tels que des aromates et des éléments figurés) dans la pâte. An object of the present invention is to provide a process for the preparation of new dairy products, particularly cheeses, containing additives (such as flavorings and figurative elements) in the dough.
Un autre objet de la présente invention est de prévoir un procédé de préparation de fromages multicouches, renfermant éventuellement de tels additifs. Another object of the present invention is to provide a process for the preparation of multilayer cheeses, optionally containing such additives.
Un autre objet de la présente invention est de prévoir un procédé de préparation de produits laitiers marbrés, en particulier de fromages marbrés, renfermant éventuellement de tels additifs. Another object of the present invention is to provide a process for the preparation of marbled dairy products, in particular marbled cheeses, optionally containing such additives.
D'autres objets apparaîtront d'après la description suivante de la présente invention. Other objects will become apparent from the following description of the present invention.
Les objets sont maintenant atteints par un procédé de préparation de produits laitiers, en particulier de fromages, dans lequel du lait, en tant que matière première,après standardisation possible en matière grasse et traitement possible de maturation sous l'action de ferments lactiques, est traité, suivant un procédé connu, par ultrafiltration et en ce que le rétentat ultrafiltré est soumis à un traitement choisi dans le groupe se composant d'incorporation d'additif dans la pâte, de préparation de produits laitiers multicouches, de préparation de produits laitiers marbrés et de préparation de produits laitiers ayant une ou plusieurs couches à aspectmarbré. The objects are now achieved by a process for preparing dairy products, in particular cheeses, in which milk, as a raw material, after possible standardization in fat and possible treatment of maturation under the action of lactic ferments, is treated, according to a known process, by ultrafiltration and in that the ultrafiltered retentate is subjected to a treatment chosen from the group consisting of incorporation of additive in the dough, preparation of multilayer dairy products, preparation of marbled dairy products and preparing dairy products having one or more layers with a mottled appearance.
Le procédé d'ultrafiltration, consistant a filtrer du lait (après standardisation possible en matière grasse et traitement possible de maturation) sur des membranes àporo- sité déterminée pour concentrer la partie protéique du lait, est décrit notamment dans les demandes de brevets français publiées nO 2.052.121, nO 2.166.315, nO 2.166.426, nO 2.292.435 et nO 2.289.115. Selon le type de produits laitiers, en particulier de fromages, qu'on désire obtenir, on emploie un taux de concentration protéique d'environ 1 à environ 8, ceci conduisant à éliminer une quantité variable d'eau, de lactose et de matières minérales. Le rétentat ultrafiltré est ensuite soumis à l'action de la présure. The ultrafiltration process, consisting of filtering milk (after possible standardization in fat and possible processing of maturation) on membranes with determined porosity to concentrate the protein part of milk, is described in particular in the published French patent applications No. 2.052.121, nO 2.166.315, nO 2.166.426, nO 2.292.435 and nO 2.289.115. Depending on the type of dairy products, in particular cheese, which one wishes to obtain, a protein concentration rate of approximately 1 to approximately 8 is used, this leading to the elimination of a variable quantity of water, lactose and mineral matter. . The ultrafiltered retentate is then subjected to the action of rennet.
La matière première du procédé de la présente invention est un lait d'origine animale ou végétale, qui peut être standardisé en matière grasse d'origine animale ou végétale pour obtenir un rapport matière grasse/extrait sec compris entre environ 0 et environ 75 %, de préférence entre environ 30 et environ 70 %. Les laits d'origine animale peuvent être des laits de vache, de chèvre, de brebis, etc... The raw material of the process of the present invention is a milk of animal or vegetable origin, which can be standardized into fat of animal or vegetable origin to obtain a fat / dry extract ratio of between approximately 0 and approximately 75%, preferably between about 30 and about 70%. Milks of animal origin can be milk from cows, goats, sheep, etc.
Les laits végétaux peuvent être obtenus à partir de n'importe quelle protéine végétale (soja, par exemple).Plant milks can be obtained from any vegetable protein (soy, for example).
L'emploi de rétentats ultrafiltrés dans la présente invention permet d'éliminer les étapes de synérèse et d'égouttage qui suivent la coagulation dans le procédé classique de fabrication de fromages. On peut, de ce fait, préparer des produits nouveaux. The use of ultrafiltered retentates in the present invention makes it possible to eliminate the syneresis and draining steps which follow coagulation in the conventional process for manufacturing cheeses. It is therefore possible to prepare new products.
Dans un premier cas, le rétentat ultrafiltré, avant ou après l'emprésurage mais avant la coagulation, est soumis à une incorporation d'un ou de plusieurs additifs de n importe quel type, ces additifs étant choisis dans le groupe se composant de colorants, d'arômes, d'aromates, de fruits, de fromages et d'éléments figurés quelconques qui sont des additifs individualisés. In a first case, the ultrafiltered retentate, before or after renneting but before coagulation, is subjected to the incorporation of one or more additives of any type, these additives being chosen from the group consisting of dyes, aromas, spices, fruits, cheeses and any figurative elements which are individualized additives.
Des exemples d'aromates sont les herbes aromatiques, le poivre, l'ail, le persil et les noix (entières ou fragmentées), les noisettes et les raisins secs constituent des fruits particulièrement préférés. Le fromage (de Roquefort par exemple) peut être incorporé en tant qu'additif (fromage réduit en pâte homogène et mélangé intimement au rétentat) ou en tant qu'élément figuré (fromage introduit sous forme de morceaux). Examples of herbs are aromatic herbs, pepper, garlic, parsley and nuts (whole or fragmented), hazelnuts and raisins are particularly preferred fruits. The cheese (from Roquefort for example) can be incorporated as an additive (cheese reduced to a homogeneous paste and intimately mixed with the retentate) or as a figurative element (cheese introduced in the form of pieces).
Tous ces divers additifs seront emprisonnés dans le caillé au moment de la coagulation. Etant donné qu'il n'y a aucune perte d'additifs dans le lactosérum, ceci permet d'assurer une répartition homogène des additifs, en particulier des éléments figurés, dans la masse du produit. All these various additives will be trapped in the curd at the time of coagulation. Since there is no loss of additives in the whey, this ensures a homogeneous distribution of the additives, in particular of the figured elements, in the mass of the product.
Dans un deuxième cas, le rétentat est utilise pour préparer des produits laitiers multicouches. Les différentes couches renferment différents rétentats qui se distinguent par leur couleur et leur composition. En effet, ces rétentats peuvent avoir des teneurs différentes en matières grasses et en extrait sec, ils peuvent présenter des compositions dif férentes des matières grasses, et, en outre, ils peuvent être pourvus d'additifs, tels que des aromates et des colorants. In a second case, the retentate is used to prepare multilayer dairy products. The different layers contain different retentates which are distinguished by their color and composition. In fact, these retentates can have different fat and dry extract contents, they can have compositions different from fat, and, in addition, they can be provided with additives, such as flavorings and colorings.
Les extraits secs et les taux de matières grasses des différentes couches peuvent être très variables. Les extraits secs sont compris entre 10 et 60 %, de préférence 35 à 50 , et les taux de matières grasses sont compris entre 0 et 75 %, de préférence 35 à 55 %.The dry extracts and the fat content of the different layers can be very variable. The dry extracts are between 10 and 60%, preferably 35 to 50, and the fat levels are between 0 and 75%, preferably 35 to 55%.
La transformation en produits laitiers multicouches, en particulier en fromages, est réalisée par moulage successif de chaque couche de préfromage liquide sur la pré cédente après avoir attendu que celle-ci soit coagulée plus ou moins complètement sans l'action de la présure, ou bien par un mélange de rétentats de densités différentes qui se séparent spontanément dans des moules après emprésurage. The transformation into multilayer dairy products, in particular into cheeses, is carried out by successive molding of each layer of liquid pre-cheese on the previous one after having waited for the latter to be coagulated more or less completely without the action of rennet, or else by a mixture of retentates of different densities which separate spontaneously in molds after renneting.
Dans un troisième cas, le rétentat est utilisé pour préparer des fromages '!marbrés", c'est-à-dire des fromuges présentant diverses stries du genres fibres, strates, lamelles, marbrures, qui donnent au fromage un aspect original. In a third case, the retentate is used to prepare "marbled" cheeses, that is to say cheeses having various streaks of the fibers, strata, lamellae, mottles, which give the cheese an original appearance.
Pour la transformation du rétentat en fromages marbrés, on injecte dans un rétentat liquide emprésuré à une température courante pour l'emprésurage (environ 200C à environ 450C) un autre rétentat, présentant une composition identique ou différente, préalablement emprésuré à une température peu élevée, de préférence environ 5 à environ loOC, et ayant donc subi la phase d'action primaire de la présure, phase uniquement enzymatique au cours de laquelle il se produit une solubilisation d'une partie de la caséine, mais aucune coagulation proprement dite. Cette coagulation se produit lors de la phase secondaire et exige des températures plus élevées pour être rapide et la présence de calcium. For the transformation of the retentate into marbled cheeses, another retentate, having an identical or different composition, previously renneted at a low temperature, is injected into a liquid retentate renneted at a current temperature for renneting (approximately 200C to approximately 450C), preferably approximately 5 to approximately loOC, and therefore having undergone the primary action phase of rennet, an enzymatic phase only during which a solubilization of part of the casein occurs, but no coagulation proper. This coagulation occurs during the secondary phase and requires higher temperatures to be rapid and the presence of calcium.
L'autre rétentat peut différer du premier rétentat par sa couleur, son taux d'extrait sec, son taux de matière grasse, sa composition de matière grasse et l'inclusion d'additifs tels que des éléments figurés et des arômes. The other retentate may differ from the first retentate by its color, its solids content, its fat content, its fat composition and the inclusion of additives such as figurative elements and flavors.
Au contact du rétentat emprésuré à chaud, le ré tentat froid coagule instantanément en formant dans la masse des stries du genre marbrures, comme indiqué précédemment. L'injection peut être réalisée en continu ou en discontinu par un moyen quelconque déjà connu et utilisé dans la pratique, tel qu t une pompe doseuse, une buse, une fine tubulure, etc... Il est possible de réaliser un produit à couches multiples en donnant à une ou à plusieurs de ces couches un aspect marbre. In contact with the hot rennet retentate, the cold retentate instantly coagulates, forming in the mass streaks of the marbling type, as indicated previously. The injection can be carried out continuously or discontinuously by any means already known and used in practice, such as a metering pump, a nozzle, a fine tubing, etc. It is possible to produce a layered product multiple by giving one or more of these layers a marble appearance.
La présente invention sera maintenant décrite à l'aide des exemples suivants qui ne sont donnés qu'à titre d'illustration et non pas de limitation de la présente invention. The present invention will now be described with the aid of the following examples which are given by way of illustration only and not by way of limitation of the present invention.
EXEMPLE 1
Un lait standardisé en matière grasse (MG) est concentré par ultrafiltration de façon à obtenir un rétentat à 60 8 de protéines sur extrait sec total (P/EST), à 65 % de MG/EST et à 50 % d'EST. Le mélange est pasteurisé à 700C, puis refroidi à 18-200C; il est additionné de 2 ml de présure au 1/10.000 pour 100 kg de rétentat, de 2 % de ferments lactiques et d'un mélange de substances aromatiques quelconque (herbes, persil, poivre, etc..). Le préfromage ainsi préparé est soumis à une coagulation et à une acidification pendant 24 heures à 18-20 C. Après démoulage, on obtient un fromage à pâte fraiche aromatisé à taux de matière grasse élevé, à gout frais et à texture fine et onctueuse.Ce fromage peut être saumuré et subir éventuellement des opérations d'affinage (P. candidum par exemple).EXAMPLE 1
Standardized fat milk (MG) is concentrated by ultrafiltration so as to obtain a retentate containing 60% protein on total dry extract (P / EST), 65% fat MG / EST and 50% EST. The mixture is pasteurized at 700C, then cooled to 18-200C; 2 ml of rennet 1 / 10,000 is added for 100 kg of retentate, 2% lactic ferments and any mixture of aromatic substances (herbs, parsley, pepper, etc.). The pre-cheese thus prepared is subjected to coagulation and to acidification for 24 hours at 18-20 C. After demolding, a fresh cheese flavored with a high fat content, fresh taste and fine and creamy texture is obtained. This cheese can be brined and possibly undergo ripening operations (P. candidum for example).
EXEMPLE 2
On prépare deux rétentats d'ultrafiltration diffé- rents à partir de lait standardisé en MG, un rétentat à 60 % de P/EST, à 40 % de G/S (matière grasse/extrait sec) et à 45 % d'EST, un rétentat à 60 % de P/EST, à 70 % de G/S et à 45 9 d'EST dans lequel est finement dispersée une préparation aromatique (ex.: fromage de Roquefort finement broyé, herbes aromatiques, etc.). Les deux rétentats, ayant subi ou non une maturation par des ferments lactiques, sont additionnés de 10 ml de présure au 1/10.000 pour 100 kg de pro duit et de 2 % de ferments lactiques.Dans des moules non perforés de forme désirée, on verse du rétentat à 40 % de
G/S et on laisse gélifier la première couche ; dès que la gélification commence, on coule une couche de rétentat aromatisé à 70 % de G/S que l'on laisse aussi partiellement gélifier sous l'action de la présure; on peut alors couler une troisième couche de rétentat à 40 % de G/S que l'on laisse coaguler.EXAMPLE 2
Two different ultrafiltration retentates are prepared from milk standardized in MG, one retentate at 60% P / EST, 40% G / S (fat / dry extract) and 45% EST. a retentate at 60% P / EST, 70% G / S and 45% EST in which an aromatic preparation is finely dispersed (e.g. finely ground Roquefort cheese, aromatic herbs, etc.). The two retentates, whether or not subjected to maturation with lactic ferments, are added with 10 ml of rennet at 1 / 10,000 per 100 kg of product and 2% lactic ferments. In unperforated molds of desired shape, pays 40% retentate
G / S and the first layer is allowed to gel; as soon as gelation begins, a layer of 70% G / S flavored retentate is poured, which is also left to partially gel under the action of rennet; we can then pour a third layer of retentate at 40% G / S which is allowed to coagulate.
Après coagulation complète de l'ensemble, le fromage est démoulé puis soumis à une acidification à 250C pendant 15-20 heures. En fin d'acidification, on obtient un fromage à trois couches (fromage "sandwich") bien individualisé. Ce fromage peut être saumuré et subir éventuellement des opérations d'affinage classiques. After complete coagulation of the whole, the cheese is demolded and then subjected to acidification at 250C for 15-20 hours. At the end of acidification, a three-layer cheese ("sandwich" cheese) is obtained which is well individualized. This cheese can be brined and possibly undergo conventional ripening operations.
EXEMPLE 3
Un rétentat d'ultrafiltration à 70 % de P/EST, à 50 % de G/S et à 40 % d'EST est partagé en deux fractions
- une partie est soumise à une maturation à 12150C avec 1 % de ferments lactiques pendant 18-20 heures,
- l'autre partie est additionnée, par exemple, de rocou, de 15 ml de présure au 1/10.000 pour 100 kg de produit et de 1 % de ferments lactiques. Le mélange est maintenu à une température de 50C pendant 18-20 heures, afin que la phase primaire d'action de la présure puisse se produire.EXAMPLE 3
An ultrafiltration retentate at 70% P / EST, 50% G / S and 40% EST is divided into two fractions
- a part is subjected to maturation at 12150C with 1% lactic ferments for 18-20 hours,
- the other part is added, for example, annatto, 15 ml of rennet to 1 / 10,000 for 100 kg of product and 1% of lactic ferments. The mixture is kept at a temperature of 50C for 18-20 hours, so that the primary phase of action of the rennet can occur.
La fraction de rétentat soumis à une maturation à 12-150C est ensuite additionnée de 10 ml de présure au 1/10.000 pour 100 kg, de 2 % de ferments lactiques et re- chauffée à 400C. On injecte alors par un procédé quelconque (buse, fine tubulure, pompe doseuse, etc...) le rétentat qui a subi la phase d'action primaire de la présure dans le rétentat réchauffé à 400C,en continu avant moulage, ou en discontinu après répartition dans des moules. Le rétentat injecté coagule instantanément sous l'action de la température pour former des fibres, des strates, etc.. suivant le mode d'injection adopté. Le rétentat qui joue le rale de milieu de dispersion coagule progressivement sous l'action de la presure. The fraction of retentate subjected to maturation at 12-150C is then added with 10 ml of rennet at 1 / 10,000 per 100 kg, with 2% lactic ferments and reheated to 400C. Then injected by any process (nozzle, fine tubing, metering pump, etc.) the retentate which has undergone the primary action phase of rennet in the retentate warmed to 400C, continuously before molding, or discontinuously after distribution in molds. The injected retentate coagulates instantly under the action of temperature to form fibers, strata, etc. depending on the injection method adopted. The retentate which plays the role of dispersion medium coagulates gradually under the action of rennet.
Après acidification des fromages à 250C pendant 1F 20 heures, on peut les démouler et leur faire subir des opérations traditionnelles de saumurage et d'affinage. Les produits obtenus ont un aspect en coupe tout à fait original (marbrures, aspect lamellaire, stratifié, etc..). After acidification of the cheeses at 250C for 1F 20 hours, they can be removed from the mold and subjected to traditional brining and maturing operations. The products obtained have a completely original sectional appearance (mottling, lamellar appearance, laminate, etc.).
La présente invention n'est pas limitée aux exemples de réalisation qui viennent d'être décrits, elle est au contraire susceptible de variantes et de modifications qui apparaîtront à l'homme de l'art. The present invention is not limited to the embodiments which have just been described, it is on the contrary liable to variants and modifications which will appear to those skilled in the art.
Claims (13)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8002708A FR2475361A1 (en) | 1980-02-07 | 1980-02-07 | Prepn. of dairy prods., pref. cheese, using ultrafiltered retentate - treated with additive or formed into layered and/or veined prods. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8002708A FR2475361A1 (en) | 1980-02-07 | 1980-02-07 | Prepn. of dairy prods., pref. cheese, using ultrafiltered retentate - treated with additive or formed into layered and/or veined prods. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2475361A1 true FR2475361A1 (en) | 1981-08-14 |
| FR2475361B1 FR2475361B1 (en) | 1984-12-21 |
Family
ID=9238326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8002708A Granted FR2475361A1 (en) | 1980-02-07 | 1980-02-07 | Prepn. of dairy prods., pref. cheese, using ultrafiltered retentate - treated with additive or formed into layered and/or veined prods. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2475361A1 (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4559231A (en) * | 1982-10-21 | 1985-12-17 | Pasilac A/S | Process for increasing the capacity of systems for membrane filtration of milk or milk products |
| FR2584269A1 (en) * | 1985-07-05 | 1987-01-09 | Guilloteau Fromagerie | Method for manufacturing a flavoured cheese and cheese obtained |
| US4738074A (en) * | 1983-06-13 | 1988-04-19 | Nestec S. A. | Apparatus for shaping and packaging layered spreadable food products |
| FR2610175A1 (en) * | 1987-01-30 | 1988-08-05 | Ov Action | EGG-BASED PRODUCT AND METHOD OF MANUFACTURING THE SAME |
| FR2650484A1 (en) * | 1989-08-03 | 1991-02-08 | Bel Fromageries | Method for manufacturing a composite cheese product and products obtained using this method |
| FR2682010A1 (en) * | 1991-10-02 | 1993-04-09 | Inst Tech Gruyere | Method for making cooked or uncooked pressed cheeses with holes |
| US5232720A (en) * | 1990-11-07 | 1993-08-03 | Tetra Alfa Holdings S.A. | Method of producing a cheese and preparing it for distribution |
| US5635228A (en) * | 1990-11-07 | 1997-06-03 | Tetra Laval Holdings & Finance S.A. | Method of producing a cheese and preparing it for distribution |
| NL1011219C2 (en) * | 1999-02-05 | 2000-08-11 | Kaas En Zuivelboerderij Vanell | Composite cheese with two or more parts of different kinds of cheese bound together in a close matrix |
| FR2819380A1 (en) * | 2001-01-16 | 2002-07-19 | Royans Frais | Fromage frais with fruit concentrate marbling made by injecting fruit concentrate into milk curds as they finish draining |
| EP3061350A1 (en) | 2016-04-08 | 2016-08-31 | Savencia Sa | Method for manufacturing a flavoured cheese |
| RU2776321C2 (en) * | 2018-03-15 | 2022-07-18 | Сюташ Сют Урюнлери Аноним Ширкети | Method for production of sweetened white uf cheese suzma and sweetened white uf cheese suzma produced by this method |
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| DE873171C (en) * | 1941-12-16 | 1953-04-13 | Hochland Kaesewerk Reich | Process for producing a label on cheese blocks that extends through the entire block |
| DE1932476A1 (en) * | 1965-06-01 | 1970-09-03 | Cailar Pierre Amedee Etienne D | Production of mixed cheese |
| DE2122905A1 (en) * | 1971-05-10 | 1972-11-23 | Milifoma Gesellschaft zur Förderung des Absatzes milchwirtschaftlicher Produkte mbH, 6200 Wiesbaden | Protein - enriched milk products prepn - by dialysis of full or skim milk and foaming with air, nitrogen etc |
| FR2133293A5 (en) * | 1971-04-15 | 1972-11-24 | Bridel Laiteries | |
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| FR2232999A1 (en) * | 1973-06-18 | 1975-01-10 | Claudel Sa | |
| FR2310084A1 (en) * | 1975-05-09 | 1976-12-03 | Siclet Sa Ets | Mfr. of melted cheese in block form - with veins made from second cheese with different flavour and colour |
| FR2367431A1 (en) * | 1976-10-18 | 1978-05-12 | Normandie Laitiere | PROCEDURE FOR OB |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE873171C (en) * | 1941-12-16 | 1953-04-13 | Hochland Kaesewerk Reich | Process for producing a label on cheese blocks that extends through the entire block |
| DE1932476A1 (en) * | 1965-06-01 | 1970-09-03 | Cailar Pierre Amedee Etienne D | Production of mixed cheese |
| FR2133293A5 (en) * | 1971-04-15 | 1972-11-24 | Bridel Laiteries | |
| DE2122905A1 (en) * | 1971-05-10 | 1972-11-23 | Milifoma Gesellschaft zur Förderung des Absatzes milchwirtschaftlicher Produkte mbH, 6200 Wiesbaden | Protein - enriched milk products prepn - by dialysis of full or skim milk and foaming with air, nitrogen etc |
| FR2184031A1 (en) * | 1972-05-10 | 1973-12-21 | Unilever Nv | |
| FR2232999A1 (en) * | 1973-06-18 | 1975-01-10 | Claudel Sa | |
| FR2310084A1 (en) * | 1975-05-09 | 1976-12-03 | Siclet Sa Ets | Mfr. of melted cheese in block form - with veins made from second cheese with different flavour and colour |
| FR2367431A1 (en) * | 1976-10-18 | 1978-05-12 | Normandie Laitiere | PROCEDURE FOR OB |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4559231A (en) * | 1982-10-21 | 1985-12-17 | Pasilac A/S | Process for increasing the capacity of systems for membrane filtration of milk or milk products |
| US4738074A (en) * | 1983-06-13 | 1988-04-19 | Nestec S. A. | Apparatus for shaping and packaging layered spreadable food products |
| FR2584269A1 (en) * | 1985-07-05 | 1987-01-09 | Guilloteau Fromagerie | Method for manufacturing a flavoured cheese and cheese obtained |
| FR2610175A1 (en) * | 1987-01-30 | 1988-08-05 | Ov Action | EGG-BASED PRODUCT AND METHOD OF MANUFACTURING THE SAME |
| EP0277864A2 (en) * | 1987-01-30 | 1988-08-10 | Ov'action Sa | Process to prepare a product based on hard-boiled eggs, and the product obtained |
| EP0277864A3 (en) * | 1987-01-30 | 1988-08-31 | Ov'action Sa | Process to prepare a product based on hard-boiled eggs, and the product obtained |
| US4822628A (en) * | 1987-01-30 | 1989-04-18 | Ov'action Sa | Process for manufacturing a product based on hard-boiled egg |
| FR2650484A1 (en) * | 1989-08-03 | 1991-02-08 | Bel Fromageries | Method for manufacturing a composite cheese product and products obtained using this method |
| US5635228A (en) * | 1990-11-07 | 1997-06-03 | Tetra Laval Holdings & Finance S.A. | Method of producing a cheese and preparing it for distribution |
| US5232720A (en) * | 1990-11-07 | 1993-08-03 | Tetra Alfa Holdings S.A. | Method of producing a cheese and preparing it for distribution |
| FR2682010A1 (en) * | 1991-10-02 | 1993-04-09 | Inst Tech Gruyere | Method for making cooked or uncooked pressed cheeses with holes |
| NL1011219C2 (en) * | 1999-02-05 | 2000-08-11 | Kaas En Zuivelboerderij Vanell | Composite cheese with two or more parts of different kinds of cheese bound together in a close matrix |
| FR2819380A1 (en) * | 2001-01-16 | 2002-07-19 | Royans Frais | Fromage frais with fruit concentrate marbling made by injecting fruit concentrate into milk curds as they finish draining |
| EP3061350A1 (en) | 2016-04-08 | 2016-08-31 | Savencia Sa | Method for manufacturing a flavoured cheese |
| WO2017174825A1 (en) | 2016-04-08 | 2017-10-12 | Savencia Sa | Method of manufacturing a flavoured cheese |
| RU2776321C2 (en) * | 2018-03-15 | 2022-07-18 | Сюташ Сют Урюнлери Аноним Ширкети | Method for production of sweetened white uf cheese suzma and sweetened white uf cheese suzma produced by this method |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2475361B1 (en) | 1984-12-21 |
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