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DES TECHNOLOGIES DE
FABRICATIONS FROMAGERES
CAPRINES
Le lait de chèvre présentant une plus grande variabilité physico-chimique que le lait de
vache, la standardisation des composants « fromageables » par ultrafiltration est une
pratique intéressante parce qu’elle est source de régularité, de qualité, de gain de
rendement et de productivité.
De plus, la production de lait étant très variable tout au long de l’année, l’industrie
fromagère caprine et ovine doit utiliser une technique de report pour répondre à la
demande toute l’année.
Le lait est stocké en congélateur soit sous forme de caillé déjà égoutté et conditionné
en sacs ou en seaux soit sous forme de rétentat d’ultrafiltration conditionné en plaques.
Le lait ainsi stocké est utilisé en complément du lait frais (le pourcentage d’incorporation
variant selon le volume de lait récolté et la production envisagée). Ce système permet
de transformer du lait de chèvre ou de brebis toute l’année en travaillant
quotidiennement un lait à taux protéique constant.
3. Measure 120 ml rennet per 1,000 kg milk. Dilute the rennet with 10 volumes
of water and add the mixture to the milk. Agitate for 3 minutes and then
allow milk to set. Setting time should be 45 - 60 min.
7. Drain for two hours at 30°C, then place the curd in a room at 18°C and
85% RH. In the absence of such a room, cover the cheese with a clean cloth
and store overnight at room temperature and humidity.
8. When the pH is 4.7, 20 - 24 hrs. after adding culture, take the cheese out
of the hoops, weigh to the nearest 0.1 kg, and cut into 10 cm. cubes.
9. The required salt is 50 g of salt per kg of cheese. Weigh all the salt for all
the cheese at once and distribute it uniformly by rubbing salt on all sides of
the cheese surfaces. Place the cheese in 1 l plastic tubs with the lids
partially open to allow some drying off of the cheese, and store at room
temperature for 24 h. An alternative process is to dry off for 1 day under a
damp cloth and then store in barrels or canisters for up to 30 days at 8 to
10C. After this ripening period, the cheese may be consumed as is or stored
in 8% brine.
10. Add sufficient 8% brine to cover the cheese, and ripen at 8-10C for up
to 30 days. Subsequently store at 2-4C until consumed. The brine solution
should contain 0.06% calcium chloride and sufficient acetic acid (vinegar)
to adjust the pH to 4.6.
Distribution
Typically, Feta cheese is packaged and distributed to retailers and
restaurants in one of four forms: (1) Cubes and brine in small tubs; (2)
Crumbled product in a gas flushed package (nitrogen) ready for addition
to salads; (3) Vacuum packed blocks; (4) Bulk shipments of cubes in large
containers.
Process and Quality Control Notes
❖ At least 0.05 increase in TA before renneting
❖ pH 4.7 before surface salting
❖ Yeast and mould counts are the best indicators of hygienic problems.
The low pH keeps bacterial spoilage to a minimum.
❖ A comfortable best before date is 6 months after manufacture. Good
manufacturing practice and storage can achieve 12 months shelf life.