FR2465422A1 - Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography - Google Patents
Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography Download PDFInfo
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- FR2465422A1 FR2465422A1 FR7923475A FR7923475A FR2465422A1 FR 2465422 A1 FR2465422 A1 FR 2465422A1 FR 7923475 A FR7923475 A FR 7923475A FR 7923475 A FR7923475 A FR 7923475A FR 2465422 A1 FR2465422 A1 FR 2465422A1
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 29
- 238000002270 exclusion chromatography Methods 0.000 title claims abstract description 5
- 108010046377 Whey Proteins Proteins 0.000 title abstract description 7
- 235000008476 powdered milk Nutrition 0.000 title abstract description 5
- 235000021119 whey protein Nutrition 0.000 title abstract 5
- 235000013336 milk Nutrition 0.000 claims abstract description 45
- 210000004080 milk Anatomy 0.000 claims abstract description 45
- 239000008267 milk Substances 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000005342 ion exchange Methods 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 5
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000001110 calcium chloride Substances 0.000 claims abstract description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 5
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 5
- 235000019691 monocalcium phosphate Nutrition 0.000 claims abstract description 5
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims abstract description 5
- 238000011282 treatment Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims description 23
- 240000002129 Malva sylvestris Species 0.000 claims description 14
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 102000004506 Blood Proteins Human genes 0.000 claims description 7
- 108010017384 Blood Proteins Proteins 0.000 claims description 7
- 235000020122 reconstituted milk Nutrition 0.000 claims description 6
- 230000036425 denaturation Effects 0.000 claims description 5
- 238000004925 denaturation Methods 0.000 claims description 5
- 159000000007 calcium salts Chemical class 0.000 claims description 3
- 235000020201 recombined milk Nutrition 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 230000020477 pH reduction Effects 0.000 claims description 2
- 208000005156 Dehydration Diseases 0.000 claims 1
- 238000005215 recombination Methods 0.000 claims 1
- 230000006798 recombination Effects 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 102000011632 Caseins Human genes 0.000 abstract description 6
- 108010076119 Caseins Proteins 0.000 abstract description 6
- 239000005018 casein Substances 0.000 abstract description 5
- 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 abstract description 3
- 235000021240 caseins Nutrition 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 102000006734 Beta-Globulins Human genes 0.000 abstract 1
- 108010087504 Beta-Globulins Proteins 0.000 abstract 1
- 235000011148 calcium chloride Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 229940108461 rennet Drugs 0.000 description 3
- 108010058314 rennet Proteins 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 102000008192 Lactoglobulins Human genes 0.000 description 2
- 108010060630 Lactoglobulins Proteins 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000000721 bacterilogical effect Effects 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000007562 Serum Albumin Human genes 0.000 description 1
- 108010071390 Serum Albumin Proteins 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229920006037 cross link polymer Polymers 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
- A23C9/1465—Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Analytical Chemistry (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Description
La présente invention se rapporte, en général, à la fabrication de fromages et concerne,plus particulièrement, un procédé de préparation de fromages a partir de lait chauffé à des températures élevées ou de lait en poudre recombiné ou reconstitué. The present invention relates, in general, to the manufacture of cheeses and relates, more particularly, to a process for the preparation of cheeses from milk heated to high temperatures or from recombined or reconstituted milk powder.
Dans le procédé classique de fabrication de fromages, on utilise une suite dlopérations dont la première est la pasteurisation du lait a environ 7O-750C. In the conventional cheese-making process, a series of operations is used, the first of which is the pasteurization of milk at around 70 ° C. to 750 ° C.
Bien que ce traitement thermique se révèle souvent insuffisant, notamment du point de vue bactériologique,un traitement a des température plus élevées (stérilisation), qui serait idéal sur le plan bactériologique,est malheureusement néfaste à la fromageabilité du lait. On doit aussi considérer que 1dans la fabrication classique de frartages, le lait en poudre recombiné ou reconstitué est dif- ficilement fromageable, alors que l'utilisation en romagerie de tels laits serait très importante du point de vue économique; particulièrement dans les pays chauds non producteurs de lait, qui emploient traditionnellement le lait en poudre.Although this heat treatment often proves to be insufficient, especially from a bacteriological point of view, treatment at higher temperatures (sterilization), which would be ideal from a bacteriological point of view, is unfortunately detrimental to the cheeseability of milk. It should also be considered that 1in the conventional manufacture of fritages, recombined or reconstituted milk powder is difficult to make cheese, whereas the use of such milks in romagery would be very important from the economic point of view; particularly in hot non-milk producing countries, which traditionally use powdered milk.
Par suite de ces avantages, il serait utile de rendre ces laits fromageables. On rencontre de nom breuses difficultés dues à la mauvaise fromageabilité de ces laits, en particulier la coagulation du lait par la présure (temps de prise importants), la nature du caillé obtenu (à caractère mou, fragile, peu apte au travail mécanique tel que le brassage, le tranchage, etc...), et les faibles rendements en raison des pertes en fines" (passage de débris de caséine dans le lactosérum). As a result of these advantages, it would be useful to make these milk cheeses. There are many difficulties due to the poor cheeseability of these milks, in particular the coagulation of milk with rennet (long setting times), the nature of the curds obtained (soft, fragile, not suitable for mechanical work such as brewing, slicing, etc ...), and the low yields due to losses in fines "(passage of casein debris in the whey).
Les raisons de cette mauvaise fromageabilité sont dues à deux mécanismes principaux. Le premier fait intervenir l'insolubilisation du calcium, d'ou diminution du calcium actif qui permet l'action de la présure. Le second mécanisme fait intervenir la dénaturation des pro téines car le traitement thermique dénature, en particulier , les protéines de sérum, notamment la D-lactoglobu- line, celle-ci se fixant de manière irréversible sur la Kcaséine par suite de l'activité des groupes sulfhydryles et entralnant une protection de la K-caséine v;s-à-vis de la présure, d'oit une diminution de l'action de cette dernière, suivie d'une coagulation plus faible. The reasons for this poor cheeseability are due to two main mechanisms. The first involves the insolubilization of calcium, or reduction of active calcium which allows the action of rennet. The second mechanism involves the denaturation of the proteins because the heat treatment denatures, in particular, the serum proteins, in particular D-lactoglobulin, the latter binding irreversibly to Kcasein as a result of the activity of sulfhydryl groups and entralnant a protection of K-casein v; s vis-à-vis the rennet, or a decrease in the action of the latter, followed by weaker coagulation.
Pour résoudre ces problèmes et permettre l'utilisation de laits traités thermiquement, on a eu recours à plusieurs procédés. To solve these problems and allow the use of heat-treated milks, several methods have been used.
Le premier procédé consiste à ajouter du calcium soluble (chlorure de calcium ou phosphate monocalcique) dans le lait stérilisé ou reconstitué, à une dose de 0,1 à 2 g/l,de préférence 0,2 à 0,5 g/l, afin de fournir de nouveau un équilibre minéral favorable. The first process consists in adding soluble calcium (calcium chloride or monocalcium phosphate) in the sterilized or reconstituted milk, at a dose of 0.1 to 2 g / l, preferably 0.2 to 0.5 g / l, in order to again provide a favorable mineral balance.
Le second procédé consiste à fabriquer des poudres de lait par pasteurisation et séchage à des températures peu élevées afin de limiter la dénaturation des protéines de sérum. Cette technologie "douce" est appelée procédé "low heat" et est assez coûteuse du point de vue énergétique. The second method consists in making milk powders by pasteurization and drying at low temperatures in order to limit the denaturation of serum proteins. This "soft" technology is called the "low heat" process and is quite expensive from an energy point of view.
On a également combiné ces deux procédés, ce qui est assez efficace mais ne permet pas d'obtenir n'importe quel type de fromage. These two processes have also been combined, which is quite effective but does not make it possible to obtain any type of cheese.
En outre, dans le cas de laits chauffés à hau te temperature (80-950C) ou stérilisés (120-1400C),on ne peut pas limiter la dénaturation des protéines et,par conséquent,la fixation de la ss-lactoglobuline sur la K-caséine. In addition, in the case of milk heated to high temperature (80-950C) or sterilized (120-1400C), one cannot limit the denaturation of proteins and, consequently, the fixation of ss-lactoglobulin on K -casein.
I1 serait donc utile de remédier à ces inconvénients et de permettre l'emploi de laits traités à des températures élevées ou de laits en poudre pour la fabrication de fromages,en éliminant les défauts précédemment indiqués. It would therefore be useful to remedy these drawbacks and to allow the use of milks treated at high temperatures or powdered milks for the manufacture of cheeses, by eliminating the defects indicated above.
Un objet de la présente invention est de prévoir-un procédé pour rendre fromageables des laits traités à des températures élevées ou des laits en poudre recombinés ou reconstitués. An object of the present invention is to provide a process for making milk treated at high temperatures or recombinant or reconstituted milk powders.
Un autre objet de la présente invention est de fabriquer des fromages à partir de laits non traitéstc'est-a- dire des laits qui n'ont pas subi de chauffage à haute température ou de transformation en poudre et qui peuvent toutefois etre transformés en fromage après déséroprotéination. Another object of the present invention is to make cheeses from untreated milks, that is to say milks which have not been subjected to high temperature heating or to powdering and which can nevertheless be transformed into cheese. after de-prototeination.
D'autres objets apparaîtront d'après la description suivante. Other objects will appear from the following description.
Ces objets sont maintenant atteints selon la présente invention par un procédé de fabrication de fromages à partir de lait chauffé à des températures élevées ou de lait en poudre recombiné ou reconstitué,dans lequel,avant traitement thermique ou mise à l'état de poudre,on soumet le lait à une déséroprotéination partielle ou totale,obtenue à l'aide de chromatographie d'exclusion et/ou d'échange d'ions
Un procédé de préparation de protéines animales et végétales, spécialement des lactoprotéines, pour la mise au point de produits spécifiques à propriétés spéciales, en utilisant une chromatographie d'exclusion et/ou d'échange d'ions à l'aide d'une résine échangeuse d'ions a été décrit dans la demande de brevet français nO 79/08555 au nom de la société dite "Les Fromageries Bel". Ce procédé, qui permet d'isoler les protéines contenues dans un produit, est utilisé, dans la présente invention, pour enlever les protéines de sérum contenues dans le lait, et,- ainsi, inhiber la réaction p-globuline-K-caseine. These objects are now achieved according to the present invention by a process for the production of cheeses from milk heated to high temperatures or from recombinant or reconstituted milk powder, in which, before heat treatment or put into the powder state, subjects the milk to partial or total de-proteination, obtained using exclusion chromatography and / or ion exchange
A process for the preparation of animal and vegetable proteins, especially lactoproteins, for the development of specific products with special properties, using exclusion chromatography and / or ion exchange using a resin Ion exchange has been described in French patent application No. 79/08555 in the name of the company called "Les Fromageries Bel". This process, which makes it possible to isolate the proteins contained in a product, is used, in the present invention, to remove the serum proteins contained in milk, and, - thus, to inhibit the p-globulin-K-casein reaction.
Dans ce procédé, on met en contact une ou plusieurs résines possédant diverses caractéristiques échangeuses d'ions et des pouvoirs de résolution différents, disposées en série, et une solution protéique, à une force ionique et à un pH compatibles, en particulier, avec la fixation par échange d'ions. In this process, one or more resins having various ion exchange characteristics and different resolution powers, arranged in series, are brought into contact with a protein solution, at an ionic strength and at a pH compatible, in particular, with the fixation by ion exchange.
Dans une mise en oeuvre préférée de la présente invention, on utilise une colonne anionique et on met en contact avec cette colonne les laits destinés à être transformés en fromages. On fixe ainsi sur la colonne les a-lactalbumines, les p-lactoglobulines et les sérum-albumines. La déséroprotéination peut être totale ou partielle; dans ce dernier cas, la première fraction fixée sera la -lactoglobuline qui est la seule protéine du sérum posant des problèmes de fromageabilité dans les laits chauffés à des températures élevées ou dans les laits en poudre recombinés ou reconstitués. In a preferred implementation of the present invention, an anionic column is used and the milk intended to be transformed into cheese is brought into contact with this column. A-lactalbumin, p-lactoglobulin and serum albumin are thus fixed on the column. The de-prototeination can be total or partial; in the latter case, the first fixed fraction will be -lactoglobulin which is the only protein in serum causing cheesemaking problems in milk heated to high temperatures or in recombinant or reconstituted powdered milk.
Le taux de déséroprotéination varie entre environ 0 et 100 %; de préférence,il est d'environ 20 à 50 %, et, de manière optimale, 25 à 50 %, ce qui correspond à l'élimination de 50 à 100 % de la ss-lactoglobu- line, tout en laissant dans le lait les autres fractions de protéines solubles. The rate of de-prototeination varies between about 0 and 100%; preferably, it is about 20 to 50%, and, optimally, 25 to 50%, which corresponds to the elimination of 50 to 100% of the ss-lactoglobulin, while leaving in the milk. the other soluble protein fractions.
Après la déséroprotéination partielle ou totale, le lait peut être traite à n'importe quelle température, en particulier aux températures de stérilisation (120 à 1500C environ). Le lait obtenu peut être aussi réduit en poudre, par exemple par le procédé Spray, sans précautions particulières en ce qui concerne la suite des traitements thermiques. Après le traitement thermique ou la transformation en poudre, le lait- est ensuite fromagé sans traitement spécial, après d'éventuelles reconstitution et standardisation en matière grasse, dans les conditions habituelles, comme s'il s'agissait d'un lait frais ou légèrement pasteurisé. After partial or total de-proteination, the milk can be processed at any temperature, in particular at sterilization temperatures (120 to 1500C approximately). The milk obtained can also be reduced to powder, for example by the spray process, without special precautions with regard to the continuation of the heat treatments. After the heat treatment or the transformation into powder, the milk is then cheeses without special treatment, after possible reconstitution and standardization in fat, under the usual conditions, as if it were a fresh or slightly milk. pasteurized.
Pour améliorer la fromageabilité des laits obtenus, on peut ajouter des sels de calcium, tels que le chlorure de calcium ou le phosphate monocalcique, à un taux d'environ 0,1 à 2 g/l, de préférence 0,2 à 0,5 g/l. To improve the cheeseability of the milks obtained, calcium salts, such as calcium chloride or monocalcium phosphate, can be added at a rate of about 0.1 to 2 g / l, preferably 0.2 to 0, 5 g / l.
Ceci permet de restaurer éventuellement l'équilibre minéral du lait.This eventually restores the mineral balance of the milk.
Le procédé de la présente invention permet d'obtenir, à partir des laits ainsi traités, tous les types de fromages habituellement fabriqués, ayant toutes les qualités organoleptiques et texturales de ces fromages classiques. The process of the present invention makes it possible to obtain, from the milks thus treated, all the types of cheese usually produced, having all the organoleptic and textural qualities of these conventional cheeses.
Par rapport au procédé traditionnel de fabrication de fromages à partir de lait frais ou pasteurisé, les avantages des fromages fabriqués à partir de laits traités par le procédé de la présente invention sont les suivants
- les temps de prise sont plus courts,
- le caillé obtenu est plus ferme, plus élas- tique, plus facile à travailler au point de vue du tranchage, brassage, etcs,
- les pertes de caséine dans le sérum sont amoindries du fait de la fermeté du caillé,
- les mauvais goûts dus à la formation de composés de H2S et décelables au cours de l'affinage sont réduits.Compared to the traditional process for making cheeses from fresh or pasteurized milk, the advantages of cheeses made from milk treated by the process of the present invention are as follows:
- setting times are shorter,
- the curd obtained is firmer, more elastic, easier to work from the point of view of slicing, stirring, etc.
- the losses of casein in the serum are reduced due to the firmness of the curd,
- bad tastes due to the formation of H2S compounds and detectable during ripening are reduced.
Un autre avantage de ce procédé de la présen- te invention est la récupération fractionnée d'une partie ou de la totalité des séroprotéines qui, dans la fromagerie traditionnelle, passent dans le lactosérum et ne sont pas utilisées à leur juste valeur En les récupérant, on peut les valoriser de diverses manières on peut les utiliser en vue de leurs applications dans les industries alimentaires; on peut aussi les deatu- rer par traitement thermique et acidification et les réincorporer dans le lait de fromagerie avant emprésura- ge, ce qui inhibe la fixation de la D-lactoglobuline sur la K-caséine;; enfin, apres dénaturation des protéines de sérum et leur incorporation dans le iait, on peut faire subir à l'ensemble un traitement thermique à une tempé rature élevée (déshydratation) ou une transformation en poudre et une reconstitution en vue de la fabrication de fromages. Another advantage of this process of the present invention is the fractional recovery of part or all of the seroproteins which, in the traditional cheese dairy, pass into the whey and are not used at their fair value By recovering them, they can be valued in various ways they can be used for their applications in the food industries; they can also be deatured by heat treatment and acidification and reincorporated into cheese milk before renneting, which inhibits the binding of D-lactoglobulin to K-casein; finally, after denaturation of the serum proteins and their incorporation into the milk, the whole can be subjected to a heat treatment at a high temperature (dehydration) or a transformation into powder and a reconstitution with a view to the production of cheeses.
La présente invention sera maintenant décrite à l'aide des exemples suivants qui ne sont donnés qu'à titre d'illustration et non de limitation. 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.
EXEMPLE 1
Un lait écrémé pasteurisé est traité sur colonne de produit dit Sphérosil (résine échangeuse d'ions,constituée d'un support minéral poreux,revêtu d'un film de polymère réticulé,contenant ou portant des groupements échange geurs d'ions) de façon à retenir sur la colonne 50 % des protéines de sérum. Le lait ainsi débarrassé d'une partie de ses protéines de sérum est soumis à un chauffage instantané par injection de vapeur à 1400 C. EXAMPLE 1
A pasteurized skimmed milk is treated on a column of so-called spherosil product (ion exchange resin, consisting of a porous mineral support, coated with a crosslinked polymer film, containing or carrying ion exchange groupings) so as to retain 50% of the serum proteins on the column. The milk thus freed from part of its serum proteins is subjected to instant heating by injection of steam at 1400 C.
Après refroidissement, le lait peut être standardisé en matière grasse, puis utilisé en fromagerie pour la fabrication de n'importe quel type de fromage, après addition de 0,5 g/l de chlorure de calcium. After cooling, the milk can be standardized as fat and then used in cheese making for the manufacture of any type of cheese, after the addition of 0.5 g / l of calcium chloride.
EXEMPLE 2
Un lait écrémé pasteurisé est déséroprotéiné à 30 % sur colonne de produit dit Sphérosil. I1 est ensuite concentré par évaporation,puis seché dans une tour dite
Spray conventionnelle (tour de séchage par atomisation).EXAMPLE 2
Pasteurized skimmed milk is 30% deso-proteinated on a column of product called Spherosil. I1 is then concentrated by evaporation, then dried in a so-called tower
Conventional spray (spray drying tower).
La poudre ainsi obtenue peut être reconstituée dans de l'eau et le lait écrémé,reconstitué,standardisé en matière grasse (crème,butteroil,matière grasse laitière anhydre) et additionne de 0,5 g/l de phosphate monocalcique, peut être aisément utilisé pour la fabrication de tous les types de fromages, suivant les technologies bien connues des personnes expérimentées dans la technique. The powder thus obtained can be reconstituted in water and skimmed milk, reconstituted, standardized in fat (cream, butteroil, anhydrous milk fat) and adds 0.5 g / l of monocalcium phosphate, can be easily used for the manufacture of all types of cheese, according to technologies well known to those experienced in the art.
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 exemplary 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 (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7923475A FR2465422A1 (en) | 1979-09-20 | 1979-09-20 | Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7923475A FR2465422A1 (en) | 1979-09-20 | 1979-09-20 | Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2465422A1 true FR2465422A1 (en) | 1981-03-27 |
| FR2465422B1 FR2465422B1 (en) | 1982-06-25 |
Family
ID=9229845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7923475A Granted FR2465422A1 (en) | 1979-09-20 | 1979-09-20 | Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2465422A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0038732A3 (en) * | 1980-04-17 | 1982-03-10 | Laiteries E. Bridel Societe Anonyme Dite: | Decationized milk, process for treating milk by a cation exchange resin for the manufacture of decationized milk and use of the decationized milk in the manufacture of curdled milk casein for cheeses and lactoserum |
| FR2681218A1 (en) * | 1991-09-16 | 1993-03-19 | Normandie Laitiere | Method of processing milk at least enabling its cheese-making properties to be preserved |
| WO2002030210A1 (en) * | 2000-10-10 | 2002-04-18 | Bopa Ireland Limited | A dairy product |
| US7018665B2 (en) | 1999-12-08 | 2006-03-28 | Massey University | Process for separation of whey proteins using a novel anion exchanger |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2903358A (en) * | 1956-11-15 | 1959-09-08 | Borden Co | Modified milk |
| FR1443099A (en) * | 1965-01-20 | 1966-06-24 | Improvements in cheese making | |
| US3297451A (en) * | 1963-04-22 | 1967-01-10 | Beatrice Foods Co | Citrate treatment of cheese with high temperature treatment |
| FR2301180A1 (en) * | 1975-02-19 | 1976-09-17 | Bel La Vache Qui Rit Fromage | Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising |
| FR2340052A1 (en) * | 1976-02-04 | 1977-09-02 | Nestle Sa Soc Ass Tech Prod | CHEESE MAKING PROCESS |
| FR2390906A1 (en) * | 1977-05-18 | 1978-12-15 | Rhone Poulenc Ind | Pure protein(s) prodn. from milk and milk products - by extraction using anion exchange resin and silica and sepg. fractions, used in food, dietetic, pharmaceutical and veterinary compsns. |
| DE2746248A1 (en) * | 1977-10-14 | 1979-04-19 | Dena C Briel Gmbh & Co Kg | Prepn. of water-soluble non-denaturated casein from milk - by sepg. milk serum proteins from milk contg. untreated casein in soln. |
-
1979
- 1979-09-20 FR FR7923475A patent/FR2465422A1/en active Granted
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2903358A (en) * | 1956-11-15 | 1959-09-08 | Borden Co | Modified milk |
| US3297451A (en) * | 1963-04-22 | 1967-01-10 | Beatrice Foods Co | Citrate treatment of cheese with high temperature treatment |
| FR1443099A (en) * | 1965-01-20 | 1966-06-24 | Improvements in cheese making | |
| FR2301180A1 (en) * | 1975-02-19 | 1976-09-17 | Bel La Vache Qui Rit Fromage | Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising |
| FR2340052A1 (en) * | 1976-02-04 | 1977-09-02 | Nestle Sa Soc Ass Tech Prod | CHEESE MAKING PROCESS |
| FR2390906A1 (en) * | 1977-05-18 | 1978-12-15 | Rhone Poulenc Ind | Pure protein(s) prodn. from milk and milk products - by extraction using anion exchange resin and silica and sepg. fractions, used in food, dietetic, pharmaceutical and veterinary compsns. |
| DE2746248A1 (en) * | 1977-10-14 | 1979-04-19 | Dena C Briel Gmbh & Co Kg | Prepn. of water-soluble non-denaturated casein from milk - by sepg. milk serum proteins from milk contg. untreated casein in soln. |
Non-Patent Citations (1)
| Title |
|---|
| EXBK/75 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0038732A3 (en) * | 1980-04-17 | 1982-03-10 | Laiteries E. Bridel Societe Anonyme Dite: | Decationized milk, process for treating milk by a cation exchange resin for the manufacture of decationized milk and use of the decationized milk in the manufacture of curdled milk casein for cheeses and lactoserum |
| FR2681218A1 (en) * | 1991-09-16 | 1993-03-19 | Normandie Laitiere | Method of processing milk at least enabling its cheese-making properties to be preserved |
| EP0542583A1 (en) * | 1991-09-16 | 1993-05-19 | Institut National De La Recherche Agronomique (Inra) | Process for the treatment of milk which allows to conserve its suitability for cheese production |
| EP0542583B1 (en) * | 1991-09-16 | 1997-01-15 | Institut National De La Recherche Agronomique (Inra) | Process for the treatment of milk which allows to conserve its suitability for cheese production |
| US7018665B2 (en) | 1999-12-08 | 2006-03-28 | Massey University | Process for separation of whey proteins using a novel anion exchanger |
| WO2002030210A1 (en) * | 2000-10-10 | 2002-04-18 | Bopa Ireland Limited | A dairy product |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2465422B1 (en) | 1982-06-25 |
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