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WO1990000353A1 - Procede de fabrication de produits fromagers - Google Patents

Procede de fabrication de produits fromagers Download PDF

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Publication number
WO1990000353A1
WO1990000353A1 PCT/HU1988/000049 HU8800049W WO9000353A1 WO 1990000353 A1 WO1990000353 A1 WO 1990000353A1 HU 8800049 W HU8800049 W HU 8800049W WO 9000353 A1 WO9000353 A1 WO 9000353A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
fat content
cream
pasteurized
temperature
Prior art date
Application number
PCT/HU1988/000049
Other languages
German (de)
English (en)
Inventor
Béla VISZLAI
Lajos Palatin
Original Assignee
'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat filed Critical 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat
Priority to PCT/HU1988/000049 priority Critical patent/WO1990000353A1/fr
Priority to CH265388A priority patent/CH668886A5/de
Publication of WO1990000353A1 publication Critical patent/WO1990000353A1/fr

Links

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
    • 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1508—Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/254—Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk

Definitions

  • the subject of the application is a process for the production of quark and cheese products from milk, in the course of which the milk is skimmed, the separated cream treated under pressure, then adjusted with the help of the fat content of the kettle milk, after which the addition of acidifying cultures, if necessary rennet, then coagulation and Comminution, heating and separating, if necessary, shaping and / or seasoning, and the product obtained is packaged.
  • dairy products are one of the most important foods and the consumption of cheese and curd products is also of crucial importance within them.
  • the purpose of the invention is to provide a method whereby the quality of the milk products produced by the addition of acidification cultures or rennet fermentation during whey withdrawal and which can be consumed freshly or after a shorter or longer maturation is improved and in such a way that the whey content of the industrial by-product obtained increases reduced in favor of the main product, improve the quality of the product in the course of the process and reduce the standing costs.
  • skimmed so that the fat content of the cream obtained is 18-20%.
  • the skimmed milk is pasteurized at a temperature of 74 ° C, then cooled to the rennet temperature of 28 ° C and fed into the tub provided with a planetary mixer.
  • the cream obtained by skimming is passed through a homogenizer at a low pressure of 60 bar, on a plate heater at a temperature of 74 ° C pasteurized and then cooled back to the rennet temperature into a quantity of the tub milk corresponding to the fat content (1.1 vol.%) of the kettle milk characteristic of the product.
  • the Kuemilch is preheated to a temperature of 50 to 60 ° C on a plate heater and then passed to the skimming machine from where a skimmed milk with a fat content of 0.0 to 0.1% is then used to adjust the amount of fat characteristic for the product Cream with a fat content of 20 vol.% Is obtained.
  • the skimmed milk is cooled to a temperature between 5 - 10 C and stored in a separate tank.
  • the cream obtained in the course of skimming is collected and then, as soon as a corresponding amount is available, subjected to a colloidal-chemical restructuring on a homogenizing machine under a pressure of 60 to 65 bar.
  • the cream prepared in this way is then passed onto the skimmed milk.
  • the desired fat content is calculated in a conventional manner, but it must be taken into account that the fat content of the resulting whey results by 0.1% by volume, in contrast to the fat content of 0.5 to 1.5% by volume in the case of conventional technology .
  • the fat content of the kettle milk is set to 2.6 vol.%. In the case of 5000 l of kettle milk, 130 kg of fat are added.
  • the cheese milk matured after the maturation period of 4 hours is pasteurized in preheated, sterilized tubs at a temperature of 74 ° C.
  • the temperature of the pasteurized milk (kettle milk) is set to 28 ° C and then prepared with a butter culture in an amount of 1.0 to 1.5% by volume (in the case of Trapist cheese).

Landscapes

  • 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)

Abstract

Selon un procédé de fabrication de produits formagers à partir du lait, on écrème le lait, on traite sous pression la crème ainsi obtenue, on l'utilise pour ajuster la teneur en graisse du lait dans la marmite, puis on ajoute des cultures acidifiantes, le cas échéant des ferments de présure; suivent la coagulation et la fragmentation, le chauffage et la séparation, éventuellement le moulage et/ou l'aromatisation, et l'emballage du produit ainsi obtenu. L'écrémage total permet d'obtenir de la crème avec une teneur en graisse de 12 à 25 %; cette crème subit alors une restructuration chimiocolloïdale sous une pression de 50 à 80 bars, une pasteurisation à une température entre 86 et 90°C et un refroidissement avant d'être ajoutée au lait dans la marmite (lait de base) pour en ajuster la teneur en graisse. La restructuration chimiocolloïdale de la crème se fait de préférence sous une pression comprise entre 60 et 65 bars. Le lait dans la marmite est pasteurisé pendant 30 à 60 minutes à une température comprise entre 72° et 76°C. Avant l'adjonction des cultures, le lait pasteurisé est refroidi à une température comprise entre 28° et 30°C. Lors de la production du fromage, le lait dans la marmite s'affine à froid pendant 3 à 4 heures.
PCT/HU1988/000049 1988-07-05 1988-07-05 Procede de fabrication de produits fromagers WO1990000353A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/HU1988/000049 WO1990000353A1 (fr) 1988-07-05 1988-07-05 Procede de fabrication de produits fromagers
CH265388A CH668886A5 (en) 1988-07-05 1988-07-12 Prodn. of cheese and cream cheese - by skimming milk re:structuring cream under pressure, adding to milk and curdling with lactic acid bacteria

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/HU1988/000049 WO1990000353A1 (fr) 1988-07-05 1988-07-05 Procede de fabrication de produits fromagers

Publications (1)

Publication Number Publication Date
WO1990000353A1 true WO1990000353A1 (fr) 1990-01-25

Family

ID=10980798

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/HU1988/000049 WO1990000353A1 (fr) 1988-07-05 1988-07-05 Procede de fabrication de produits fromagers

Country Status (1)

Country Link
WO (1) WO1990000353A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993012662A1 (fr) * 1991-12-20 1993-07-08 Murax Ag Procede et dispositif de fabrication de creme permettant l'ajustement de la teneur en matiere grasse du lait de chaudiere, pour la fabrication de lait de chaudiere et pour la fabrication de fromage
WO1993012663A1 (fr) * 1992-01-02 1993-07-08 Viszlai Bela Procede de preparation standardisee de fromage

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB504092A (en) * 1938-08-02 1939-04-19 Harry Lawrence Wilson Method of making and packaging cheddar cheese
DE964652C (de) * 1955-11-03 1957-05-23 Dr Max E Schulz Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen
AT219958B (de) * 1960-07-25 1962-02-26 Propack Gmbh Verfahren zur Herstellung neuer Frischkäsesorten
DE1130265B (de) * 1960-05-12 1962-05-24 Westfalia Separator Ag Verfahren zur kontinuierlichen Herstellung von Fettquark
DE2850635A1 (de) * 1977-11-30 1979-05-31 Kraft Inc Verfahren fuer die herstellung von kaese und kaeseaehnlichen produkten

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB504092A (en) * 1938-08-02 1939-04-19 Harry Lawrence Wilson Method of making and packaging cheddar cheese
DE964652C (de) * 1955-11-03 1957-05-23 Dr Max E Schulz Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen
DE1130265B (de) * 1960-05-12 1962-05-24 Westfalia Separator Ag Verfahren zur kontinuierlichen Herstellung von Fettquark
AT219958B (de) * 1960-07-25 1962-02-26 Propack Gmbh Verfahren zur Herstellung neuer Frischkäsesorten
DE2850635A1 (de) * 1977-11-30 1979-05-31 Kraft Inc Verfahren fuer die herstellung von kaese und kaeseaehnlichen produkten

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993012662A1 (fr) * 1991-12-20 1993-07-08 Murax Ag Procede et dispositif de fabrication de creme permettant l'ajustement de la teneur en matiere grasse du lait de chaudiere, pour la fabrication de lait de chaudiere et pour la fabrication de fromage
WO1993012663A1 (fr) * 1992-01-02 1993-07-08 Viszlai Bela Procede de preparation standardisee de fromage
US5431932A (en) * 1992-01-02 1995-07-11 Viszlai; Bela Process for the production of cheeses by standardizing

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