FR2538678A1 - Method and head for coagulating a milk substance by acid means - Google Patents
Method and head for coagulating a milk substance by acid means Download PDFInfo
- Publication number
- FR2538678A1 FR2538678A1 FR8222003A FR8222003A FR2538678A1 FR 2538678 A1 FR2538678 A1 FR 2538678A1 FR 8222003 A FR8222003 A FR 8222003A FR 8222003 A FR8222003 A FR 8222003A FR 2538678 A1 FR2538678 A1 FR 2538678A1
- Authority
- FR
- France
- Prior art keywords
- whey
- acid
- milk
- outer tube
- milk material
- 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.)
- Withdrawn
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 33
- 239000008267 milk Substances 0.000 title claims abstract description 33
- 210000004080 milk Anatomy 0.000 title claims abstract description 33
- 239000002253 acid Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000001112 coagulating effect Effects 0.000 title claims abstract description 7
- 239000000126 substance Substances 0.000 title abstract 3
- 239000005862 Whey Substances 0.000 claims abstract description 24
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 24
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000011144 upstream manufacturing Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 11
- 230000015271 coagulation Effects 0.000 claims description 8
- 238000005345 coagulation Methods 0.000 claims description 8
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000004064 recycling Methods 0.000 claims description 2
- 239000010409 thin film Substances 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000012895 dilution Substances 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood 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
- 230000002378 acidificating effect Effects 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
- 239000000470 constituent Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/202—Casein or caseinates
-
- 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
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
- A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
Abstract
Description
Procédé et tete de coagulation d'une matière lactée par voie acide.Method and head for coagulating an acidic milk product.
La présente invention est relative à un procéde et à une tête de coagulation d'une- matière lactée, utilisable notamment pour la préparation de caséine par coagulation-au point isoélectrique en milieu acide. The present invention relates to a process and to a coagulation head of a milk material, usable in particular for the preparation of casein by coagulation at the isoelectric point in acid medium.
On sait que le processus doit être conduit dans des conditions définies pour garantir en toutes circonstances une grande fiabilité, un rendement élevé et une bonne qualité physique des grains formés, conditions dans lesquelles interviennent l'ordre et Ue programme des phases d'injection puis de mélange de l'acide, puis l'injection de vapeur et le transfert de chaleur nécessaires pour obtenir le pH et la température requises. It is known that the process must be carried out under defined conditions in order to guarantee in all circumstances high reliability, high yield and good physical quality of the grains formed, conditions under which the order and the program of the injection phases then intervene. mixing the acid, then injecting steam and transferring the heat necessary to obtain the required pH and temperature.
L'homogénéité du mélange lait-acide est un facteur important, et il a été vérifié, dans les conditions réelles de fonctionnement, que le rapport du débit volumique du liquide acidifiant au débit volumique de la matière lactée doit être au moins égal à 0,015. Cette exigence imposait jusqu'ici que l'on utilise, pour assurer l'acidification recherchée, une solution d'acide dilué, ce qui obligeait ipso facto à introduire dans la matière lactée une certaine quantité d'eau, cause directe (chauffage) et indirecte (concentration ultérieure du lactosérum) d'une dépense d'énergiesupplé- mentaire, et cause éventuelle de préjudice à la qua- lité du produit fini par les impuretés de cette eau. The homogeneity of the milk-acid mixture is an important factor, and it has been verified, under actual operating conditions, that the ratio of the volume flow rate of the acidifying liquid to the volume flow rate of the milk material must be at least 0.015. This requirement hitherto required that, to ensure the desired acidification, a dilute acid solution, which ipso facto required to introduce into the milk product a certain amount of water, direct cause (heating) and indirect (subsequent concentration of the whey) of an additional energy expenditure, and possible cause of damage to the quality of the finished product by the impurities of this water.
A titre d'exemple, dans le cas le plus courant de l'acidification du lait écrémé par de l'acide chlorhydrique, la dose nécessaire pour atteindre le. pH de 4,6 est voisine de 4,5 ml d'acide commercial par litre de lait, ce qui oblige à diluer avec plus de 10 ml d'eau, soit 1 % du flux de lait écrémé. For example, in the most common case of acidification of skimmed milk with hydrochloric acid, the dose necessary to reach the. pH of 4.6 is close to 4.5 ml of commercial acid per liter of milk, which means that it has to be diluted with more than 10 ml of water, ie 1% of the skimmed milk flow.
Dans le cas d'une acidification préalable du lait écrémé par fermentation lactique ou décatto- nation, la dose d'acide est plus faible et peut tendre vers zéro, tandis que l'addition d'eau doit elle-même tendre vers 1,5 %. In the case of a prior acidification of the skimmed milk by lactic fermentation or decattation, the dose of acid is lower and can tend towards zero, while the addition of water must itself tend towards 1,5 %.
L'invention vise un pr.océdé qui garantisse en toutes circonstances les conditions idéales d'injection et de mélange tout en excluant l'addition d'eau de dilution. The invention relates to a process which guarantees in all circumstances the ideal conditions for injection and mixing while excluding the addition of dilution water.
Le procédé de coagulation d'une matière lactée suivant-l'invention consiste à additionner la matière lactée d'un acide en solution dans du lacto sérumpuis à coaguler la matière lactée par injection, de vapeur d'eau dans le mélange d'acide et de matière lactée. The method for coagulating a milk material according to the invention consists in adding the milk material of an acid in solution in lactose serum, then in coagulating the milk material by injection, of steam in the acid mixture and of milk matter.
De préférence, le lactosérum provient de la matière lactée traitée elle-même. Le procédé consiste à recycler dans l'acide une quantité de lactosérum représentant plus de 1,5 % du poids de la matière lactée et, de préférence, de 1,5 à 2 % de ce poids. Preferably, the whey comes from the processed milk material itself. The process consists in recycling into the acid an amount of whey representing more than 1.5% of the weight of the milk material and, preferably, from 1.5 to 2% of this weight.
Pour que l'action de l'acide concentré sur les constituants du lactosérum recyclé, en particulier sur les protéines-sérigues, soit négligeable, on effectue l'addition d'acide concentré dans le lactosérum seulement quelques dixièmes de secondes avant l'injection du mélange dans la matière lactée. So that the action of the concentrated acid on the constituents of the recycled whey, in particular on the serum proteins, is negligible, the addition of concentrated acid in the whey is carried out only a few tenths of seconds before the injection of the mixture in the milk material.
De préférence, le temps de transit jusqu'à ce que le mélange de lactosérum et d'acide concentré vienne en contact avec la matière lactée est inférieur à 1 seconde et est compris, notamment, entre 0,3 et 0,6 seconde.Preferably, the transit time until the mixture of whey and concentrated acid comes into contact with the milk product is less than 1 second and is, in particular, between 0.3 and 0.6 seconds.
Suivant une variante, le mélange de matière lactée, d'acide et de lactosérum ajouté à celui-ci traverse une lame mince de vapeur d'eau pour la coagulation. According to a variant, the mixture of milk material, acid and whey added thereto passes through a thin strip of water vapor for coagulation.
L'invention vise également une tête de coagulation d'une matière lactée, caractérisée en ce qu'elle comprend un tube extérieur entourant coaxialement un tube intérieur, celui-ci communiquant avec une source de vapeur d'eau et débouchant à l'intérieur du tube extérieur, un raccord ménagé dans le tube extérieur et y débouchant en amont de l'embouchure du tube intérieur, deux conduits se rejoignant peu avant le raccord et communiquant par celui-ci avec l'inté- rieur du tube extérieur, l'un relié à une source d'acide et de lactosérum, l'autre à une source de matière lactée. The invention also relates to a coagulation head of a milk material, characterized in that it comprises an outer tube coaxially surrounding an inner tube, the latter communicating with a source of water vapor and opening out inside the outer tube, a connector formed in the outer tube and emerging therein upstream of the mouth of the inner tube, two conduits joining shortly before the connector and communicating by the latter with the interior of the outer tube, one connected to a source of acid and whey, the other to a source of milk.
La figure 1 du dessin annexé est une vue en perspective d'une tête de coagulation suivant 1 'in- vention,
la figure 2 en est une vue en coupe, et
la figure 3 est une vue suivant la ligne
III-III de la figure 2.FIG. 1 of the appended drawing is a perspective view of a coagulation head according to the invention,
FIG. 2 is a sectional view thereof, and
Figure 3 is a view along the line
III-III of figure 2.
La tête de coagulation comprend un tube 1 extérieur entourant coaxialement un tube 2 intérieur débouchant à I' intérieur du tube 1 extérieur par une tête 3 de projection à fentes conformée de manière à donner un jet 4 plat faisant un angle de 759 avec l'axe XX' des deux tubes 1 et 2. Le tube 1 extérieur comprend une ouverture 5 de raccordement perpendiculaire à l'axe XX' mais décalée latéralement, débouchant en amont de la tête 4 de projection dans l'espace compris entre le tube 1 extérieur et le tube 2 intérieur. L'extrémité du tube 1 extérieur traversé par le tube intérieur est fermée, tandis que l'autre extrémité est ouverte. Le raccord débouche dans un tube 6 de mélange qui s'étend perpendiculairalent au- tube 1.Une des extrémitées fermée de ce tube de mélange est traversée par un tube 7 d'injection d'un mélange d'acide et de lactosérum donnant un jet 8 ayant une composante radiale prédominante. L'acide concentré est amené dans le tube 7 par un ajutage 9, tandis que le lactosérum provenant de la coagulation préalable de la matière lactée est amené par l'autre extrémité du conduit 7. L'autre. extrémité du tube 6 de mélange est ouverte. Du lait est envoyé par cette extrémité dans le tube de mélange. Ce lait vient frapper le jet 8 d'acide dilué par du lactosérum et est ainsi acidifié.Comme l'acide n'a pas été dilué par de l'eau, mais par le lactosérum luimême et comme cette dilution n'a eu lieu que peu de temps avant le mélange à la matière lactée, de l'eau n' est pas ajoutée à la matière lactée et le lactosérum n'a pas le temps de subir l'action de l'acide. Le melange très homogène acidifié passe par le raccord 5 et, en ayant un mouvement hélicoïdal symbolisé par la flèche de la figure 1, s'écoule dans l'intervalle compris entre les tubes 1 et 2 jusqu'à venir traverser la lame de vapeur fournie par la tête 3 à fentes annulaire. De l'autre côté de cette lame apparaît un mélange de coagulum et de lactosérum qui est ensuite traité de manière à être séparé, une partie du lactosérum étant recyclée pour constituer la matière de dilution de l'acide concentré. The coagulation head comprises an outer tube 1 coaxially surrounding an inner tube 2 emerging inside the outer tube 1 by a projection head 3 with slots shaped so as to give a flat jet 4 making an angle of 759 with the axis XX 'of the two tubes 1 and 2. The outer tube 1 comprises an opening 5 for connection perpendicular to the axis XX' but offset laterally, opening upstream of the projection head 4 in the space between the outer tube 1 and the inner tube 2. The end of the outer tube 1 through which the inner tube passes is closed, while the other end is open. The connector opens into a mixing tube 6 which extends perpendicular to the tube 1. One of the closed ends of this mixing tube is crossed by a tube 7 for injecting a mixture of acid and whey giving a jet 8 having a predominant radial component. The concentrated acid is brought into the tube 7 by a nozzle 9, while the whey coming from the prior coagulation of the milk material is brought through the other end of the conduit 7. The other. end of mixing tube 6 is open. Milk is sent from this end into the mixing tube. This milk hits the jet 8 of acid diluted with whey and is thus acidified. As the acid was not diluted with water, but by the whey itself and as this dilution only took place shortly before mixing with the milk, water is not added to the milk and the whey does not have time to undergo the action of the acid. The very homogeneous acidified mixture passes through the connection 5 and, having a helical movement symbolized by the arrow of Figure 1, flows in the interval between the tubes 1 and 2 until it crosses the blade of steam supplied by the head 3 with annular slots. On the other side of this slide appears a mixture of coagulum and whey which is then treated so as to be separated, part of the whey being recycled to constitute the dilution material of the concentrated acid.
Compte tenu que l'on dispose ainsi d'un procédé qui permet d'introduire et de mélanger dans les meilleures conditions possibles de faibles quantités d'acide dans une matière lactée, l'invention vise aussi la correction finale d'acidité d'une matière fermentée ou décationée dont le pH serait resté au-dessus du point isoélectrique, par exemple entre 4,6-et 5. Ainsi, le flux de lactosérum recyclé est réglé, comme précisé plus haut, entre 1,5 et 2 % en poids du flux de la matière lactée, du lait écrémé par exemple ; le flux d'acide concentré est réglé selon les besoins, sans inconvénient, de 0 à 0,15 % en poids par exemple, ou même éventuellement de 0 à 0,45 % en poids. Given that a process is thus available which makes it possible to introduce and mix under the best possible conditions small amounts of acid in a milk material, the invention also aims at the final correction of acidity of a fermented or decationated material, the pH of which would have remained above the isoelectric point, for example between 4.6 and 5. Thus, the flow of recycled whey is regulated, as specified above, between 1.5 and 2% by weight the flow of milk matter, skim milk for example; the concentrated acid flow is adjusted as required, without disadvantage, from 0 to 0.15% by weight for example, or even possibly from 0 to 0.45% by weight.
Claims (6)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8222003A FR2538678A1 (en) | 1982-12-29 | 1982-12-29 | Method and head for coagulating a milk substance by acid means |
| NZ20672083A NZ206720A (en) | 1982-12-29 | 1983-12-22 | A process for clotting a milk product and a head for use in the process |
| IE308383A IE55169B1 (en) | 1982-12-29 | 1983-12-29 | Process and head for clotting a milk product by the acid method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8222003A FR2538678A1 (en) | 1982-12-29 | 1982-12-29 | Method and head for coagulating a milk substance by acid means |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2538678A1 true FR2538678A1 (en) | 1984-07-06 |
Family
ID=9280633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8222003A Withdrawn FR2538678A1 (en) | 1982-12-29 | 1982-12-29 | Method and head for coagulating a milk substance by acid means |
Country Status (3)
| Country | Link |
|---|---|
| FR (1) | FR2538678A1 (en) |
| IE (1) | IE55169B1 (en) |
| NZ (1) | NZ206720A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2184002A (en) * | 1938-08-29 | 1939-12-19 | Lawrence C Pagel | Process for the manufacture of casein |
| FR2177562A1 (en) * | 1972-03-29 | 1973-11-09 | Depince Ets | Continuous lactic casein prepn - by fermentation of skimmed milk |
| DE2236621A1 (en) * | 1971-02-15 | 1974-02-07 | Grosserhode Josef Dipl Chem Dr | Continuous cheese prodn - by jet nozzle reactors and peripheral injector nozzles in flow tube |
| FR2331963A1 (en) * | 1975-11-20 | 1977-06-17 | Zuid Nl Melkindustrie | Whey prodn. from skimmed milk together with casein - comprising concentrating protein before precipitating casein with acid milk product |
-
1982
- 1982-12-29 FR FR8222003A patent/FR2538678A1/en not_active Withdrawn
-
1983
- 1983-12-22 NZ NZ20672083A patent/NZ206720A/en unknown
- 1983-12-29 IE IE308383A patent/IE55169B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2184002A (en) * | 1938-08-29 | 1939-12-19 | Lawrence C Pagel | Process for the manufacture of casein |
| DE2236621A1 (en) * | 1971-02-15 | 1974-02-07 | Grosserhode Josef Dipl Chem Dr | Continuous cheese prodn - by jet nozzle reactors and peripheral injector nozzles in flow tube |
| FR2177562A1 (en) * | 1972-03-29 | 1973-11-09 | Depince Ets | Continuous lactic casein prepn - by fermentation of skimmed milk |
| FR2331963A1 (en) * | 1975-11-20 | 1977-06-17 | Zuid Nl Melkindustrie | Whey prodn. from skimmed milk together with casein - comprising concentrating protein before precipitating casein with acid milk product |
Also Published As
| Publication number | Publication date |
|---|---|
| IE833083L (en) | 1984-06-29 |
| NZ206720A (en) | 1986-04-11 |
| IE55169B1 (en) | 1990-06-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0679338B1 (en) | Process for the preparation of a beverage composition | |
| EP0709034B1 (en) | Process for preparing a texture forming agent for milk products | |
| LU84332A1 (en) | INSTALLATION AND METHOD FOR REDUCING THE ALCOHOL TITLE OF AN ALCOHOLIC BEVERAGE AND PRODUCT OBTAINED | |
| EP0435822A1 (en) | Process for preparing a concentrated milk product | |
| WO1995026144A1 (en) | Method for preparing a finely divided soya bean product | |
| US6358551B1 (en) | Method of manufacture of natural cheese | |
| FR2538678A1 (en) | Method and head for coagulating a milk substance by acid means | |
| EP0517941A1 (en) | Process for the preparation of an evaporated milk product | |
| US3969336A (en) | Method of separating and recovering soluble proteins from protein containing solutions employing foam fractionation | |
| US4556574A (en) | Method of improving the whipping properties of cream | |
| FR2604338A1 (en) | PROCESS FOR MAKING BUTTER | |
| Schuck et al. | Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying | |
| EP0069014B1 (en) | Process for reentering in suspension flocculated milk casein in order to obtain a protein-enriched raw milk material, uses, particularly in cheese making, and products obtained | |
| Mahaut et al. | Effect of whey protein addition and heat treatment of milk on the viscosity of UF fresh cheeses | |
| EP0310459B2 (en) | Process for making milk powder, milk powder obtained thereby | |
| EP0112241B1 (en) | Plant and process for the preparation of acid caseinates | |
| EP0569475B1 (en) | Method for separating a protein compound from a biological liquid, particularly calcium phosphocaseinate and lactoserum from skimmed milk | |
| CH288707A (en) | Process for obtaining a non-solid milk product and product obtained by this process. | |
| RU2060676C1 (en) | Method of dairy product production for children of early age | |
| FR2676890A1 (en) | Method for producing a low-sodium cheese enriched with magnesium | |
| CH279630A (en) | Method of manufacturing melamine. | |
| FR2879897A1 (en) | PROCESS FOR IMPROVING CHEESE PRODUCTION YIELDS AND THE QUALITY OF CHEESE PRODUCED BY APPLYING CRYOGENIC COOLING | |
| Barlow et al. | Stability of Reconstituted Whey Protein Concentrates to Ultra‐Heat‐Treatment Processing | |
| EP0093665A1 (en) | Process for the preparation of delipidated lactoserum proteins | |
| CH301778A (en) | Process for the manufacture of a dried milk product and product obtained by this process. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |