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FR2442592A1 - Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate - Google Patents

Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate

Info

Publication number
FR2442592A1
FR2442592A1 FR7817822A FR7817822A FR2442592A1 FR 2442592 A1 FR2442592 A1 FR 2442592A1 FR 7817822 A FR7817822 A FR 7817822A FR 7817822 A FR7817822 A FR 7817822A FR 2442592 A1 FR2442592 A1 FR 2442592A1
Authority
FR
France
Prior art keywords
retentate
degrees
cheese
coagulate
heating
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
FR7817822A
Other languages
French (fr)
Other versions
FR2442592B1 (en
Inventor
Gilbert Delespaul
Jean Remars
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unibel SA
Original Assignee
Fromageries Bel SA
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 Fromageries Bel SA filed Critical Fromageries Bel SA
Priority to FR7817822A priority Critical patent/FR2442592A1/en
Publication of FR2442592A1 publication Critical patent/FR2442592A1/en
Application granted granted Critical
Publication of FR2442592B1 publication Critical patent/FR2442592B1/fr
Granted legal-status Critical Current

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
    • A23C19/05—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
    • 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

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

Retentate may be fresh or reconstituted with water opt. with addn. of fats and ferments and opt. homogenised. Mixt. based on the retentate is rennet treated at 0-35 degrees C for a sufficient time to produce the prim. coagulation phase, then coagulated by contact with a hot liq. at 20-90 degrees C or directly reheated to 20-90 degrees C. Curds are then sepd. and refined by the normal cheese-making processes. Unlike previous processes, the above process avoids the resulting cheese being granular, floury and compact in texture and also avoids obtaining curds too rich in lactose without having to resort to ultrafiltration to obtain high protein concns.
FR7817822A 1978-06-14 1978-06-14 Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate Granted FR2442592A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7817822A FR2442592A1 (en) 1978-06-14 1978-06-14 Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7817822A FR2442592A1 (en) 1978-06-14 1978-06-14 Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate

Publications (2)

Publication Number Publication Date
FR2442592A1 true FR2442592A1 (en) 1980-06-27
FR2442592B1 FR2442592B1 (en) 1981-07-10

Family

ID=9209507

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7817822A Granted FR2442592A1 (en) 1978-06-14 1978-06-14 Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate

Country Status (1)

Country Link
FR (1) FR2442592A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4576822A (en) * 1982-01-22 1986-03-18 Valio Meijerien Keskusosuusliiki Process for the production of fermented milk products
FR2634978A1 (en) * 1988-08-04 1990-02-09 Bel Fromageries PROCESS FOR THE MANUFACTURE OF HIGH DRY EXTRACT LACTIC QUAILS AND THE USE OF SUCH QUAILS FOR THE MANUFACTURE OF CHEESES AND CHEESE SPECIALTIES
FR2650484A1 (en) * 1989-08-03 1991-02-08 Bel Fromageries Method for manufacturing a composite cheese product and products obtained using this method
FR2681218A1 (en) * 1991-09-16 1993-03-19 Normandie Laitiere Method of processing milk at least enabling its cheese-making properties to be preserved
NL1008115C2 (en) * 1998-01-23 1999-07-26 Nl Zuivelonderzoek Inst Method for preparing cheese.

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1427636A (en) * 1964-03-20 1966-02-11 Continuous cheese manufacturing process and devices for implementing this process
FR1522456A (en) * 1967-03-15 1968-04-26 Bel La Vache Qui Rit Fromage Method and apparatus for continuous milk coagulation
FR2290847A1 (en) * 1974-11-13 1976-06-11 Tschieret Francois Xavier Continuous prodn of curds for cheese making - without pre-concn of milk, using hot whey to coagulate acidified milk
FR2367431A1 (en) * 1976-10-18 1978-05-12 Normandie Laitiere PROCEDURE FOR OB

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1427636A (en) * 1964-03-20 1966-02-11 Continuous cheese manufacturing process and devices for implementing this process
FR1522456A (en) * 1967-03-15 1968-04-26 Bel La Vache Qui Rit Fromage Method and apparatus for continuous milk coagulation
FR2290847A1 (en) * 1974-11-13 1976-06-11 Tschieret Francois Xavier Continuous prodn of curds for cheese making - without pre-concn of milk, using hot whey to coagulate acidified milk
FR2367431A1 (en) * 1976-10-18 1978-05-12 Normandie Laitiere PROCEDURE FOR OB

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4576822A (en) * 1982-01-22 1986-03-18 Valio Meijerien Keskusosuusliiki Process for the production of fermented milk products
FR2634978A1 (en) * 1988-08-04 1990-02-09 Bel Fromageries PROCESS FOR THE MANUFACTURE OF HIGH DRY EXTRACT LACTIC QUAILS AND THE USE OF SUCH QUAILS FOR THE MANUFACTURE OF CHEESES AND CHEESE SPECIALTIES
WO1990001268A1 (en) * 1988-08-04 1990-02-22 Fromageries Bel Method for producing lactic curds with high dry extract ant utilization of said curds for the production of cheese specialities
FR2650484A1 (en) * 1989-08-03 1991-02-08 Bel Fromageries Method for manufacturing a composite cheese product and products obtained using this method
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
NL1008115C2 (en) * 1998-01-23 1999-07-26 Nl Zuivelonderzoek Inst Method for preparing cheese.
WO1999037162A1 (en) * 1998-01-23 1999-07-29 Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo) Method for preparing cheese

Also Published As

Publication number Publication date
FR2442592B1 (en) 1981-07-10

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Legal Events

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