Food or edible material: processes – compositions – and products – Contacting food in liquid or solid state with exteriorly... – Applied material contains nitrogen compound or contains...
Patent
1996-06-12
1999-06-15
Smith, Lynette F.
Food or edible material: processes, compositions, and products
Contacting food in liquid or solid state with exteriorly...
Applied material contains nitrogen compound or contains...
426580, 426582, 426573, 426 36, 426516, 426519, A23B 5500, A23L 105, A23C 912, A23C 1900
Patent
active
059120363
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a process for the processing of milk and of dairy by-products. It relates more particularly to a process which makes it possible to obtain, from a retentate from the ultrafiltration of milk possibly comprising enzymatic or chemical agents, but acidified by thermophilic and/or mesophilic lactic acid bacteria, the passage from a liquid state to a solid "cheese" state, which can be handled and sliced, capable of starting the brining and ripening cycle.
BRIEF DESCRIPTION OF THE PRIOR ART
The known processes for the manufacture of a cheese use a succession of stages such as especially the formation of a milk gel by lactic and/or enzymatic acidification, the shaping of the curd in moulds, the draining and/or the pressing of the curd so as to enhance its cohesion as a block representing the size of the cheese, the run-off of the whey, the removal of the cheese from moulds, and then the salting followed by the ripening phase. These processes are carried out using techniques which make it possible to obtain liquid precheeses or retentates by ultrafiltration, containing most of the whey proteins (see French Patent No. 2,052,121), and they permit high cheese yields (continuous production of a retentate) which lead to savings on rennet. Nevertheless, given that the phenomenon of syneresis--which is an agglomeration, over time, of particles in a gel--is practically absent in the liquid precheese, the use of rennet or of an enzymatic agent for lactic or acid coagulation is not completely abolished, which necessarily involves the intermediate use of moulds to place the curd therein.
The production of cheeses requires the immobilization of a large number of moulds for a long period of time, generating moreover considerable maintenance and handling operations (removal from moulds, washing, pressing and the like).
Products obtained by the implementation of processes based on the application of shear forces to an ultrafiltration retentate and the use of the texture modification resulting from it, are moreover known (cf. German Patent No. 2430199 and French Patent No. 2,589,331). In general, these coagulation processes are applied to liquid products, especially drinks or fresh pastes.
SUMMARY OF THE INVENTION
The present invention aims to overcome the preceding disadvantages, by proposing a process which makes it possible to obtain, from a retentate derived from ultrafiltration, a product, especially a cheese, without necessitating the addition of a coagulating agent for the passage from the liquid state to the solid state and therefore capable of undergoing the following stages of production of the finished product.
The present invention proposes, in particular, the use of the phenomenon of texture modification which a dairy product undergoes, under given physicochemical conditions, when shearing stresses are applied to it. Thus, the liquid precheese passes from a liquid state to a solid state which can be sliced and handled.
Advantageously, the process which is the subject of the invention dispenses: for the formation of curd; continuously and instantly;
To this end, the process for the production of dairy products comprising at least one ultrafiltration and maturation stage, is characterized in that it comprises at least one stage for placing the said product under pressure downstream of a homogenization stage, followed by at least one distribution stage which makes it possible to obtain the passage of the product from a liquid phase to a solid phase, and then at least one expansion or decompression stage for the forming, and finally, at least one stage for cutting the said solid product into portions.
Other characteristics and advantages of the present invention will emerge from the description made below, with reference to the accompanying drawings which illustrate an exemplary embodiment thereof, with no limitation being implied. In the figures:
BRIEF DESCRIPTION OF THE FIGURES
FIG. 1 illustrates a plant for implementing the process according to the inven
REFERENCES:
patent: 4205090 (1980-05-01), Maubois et al.
patent: 4224865 (1980-09-01), Grosclaude et al.
patent: 4756243 (1988-07-01), Radford et al.
patent: 4965078 (1990-10-01), Van Leeuwen et al.
Breton Christian
Dauloudet Andre
Sauvion Patrick
Spiess Bernard
Celia
Lee Datquan
Smith Lynette F.
LandOfFree
Process for producing dairy products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for producing dairy products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for producing dairy products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-401243