Process for producing a cheese

Abstract

The invention relates to a process for producing a fresh cheese or a ripened cheese from a cheese-making milk mixture containing one or more milk fractions chosen from the retentates of a microfiltration of a pasteurized skimmed milk, the retentates of an ultrafiltration of a whole milk or of a skimmed milk that has been pasteurized and the retentates of an ultrafiltration of a microfiltration permeate of a pasteurized skimmed milk, and also cream, said process comprising the following steps: (I) preparing the cheese-making milk mixture by (Ii) heat-treating the milk fraction(s) and the cream, respectively, at a temperature of 65-120°C, for 30-900 seconds; (Iii) mixing the heat-treated milk fraction(s) and heat-treated cream to obtain the milk mixture; and (Iiii) standardizing the heated milk mixture by adjusting the protein content of the mixture to 3-10% (w / w) relative to the mixture and adjusting the fat content of the heated mixture to 3-10% (w / w) relative to the mixture, to obtain a cheese-making milk mixture; or (Ii') mixing the milk fraction(s) and the cream to obtain the milk mixture; (Iii') heat-treating the milk mixture at a temperature of 65-120°C, for 30-900 seconds; and (Iiii') standardizing the heated milk mixture by adjusting the protein content of the mixture to 3-10% (w / w) relative to the mixture and adjusting the fat content of the mixture to 3-10% (w / w) relative to the mixture, to obtain a standardized milk mixture for obtaining a cheese-making milk mixture; (II) maturing (or curdling) the cheese-making milk mixture to obtain a curd; (III) draining the curd; (IV) cooling the drained curd; (V) salting and molding, or molding and salting; and (VI) optionally ripening, said process being characterized in that: after step (II), all or part of the curd is heat-treated, and in step (III), said heated curd is drained by at least one ultrafiltration, then is homogenized.

Description

[0001]DESCRIPTION Title: Method for manufacturing a cheese The invention relates to the field of the dairy industry and relates to the manufacture of a fresh or matured cheese. More specifically, it relates to a method for draining a milk mixture after its maturation in order to increase its drainage capacity and more generally to give the curd thus drained a cheese-making ability identical or even improved compared to a cheese manufactured by conventional methods. By cheese according to the invention, we mean any dairy product resulting from the maturation of milk. More specifically, reference will be made to cow's, goat's or sheep's milk, as well as any mixture of these milks, without the invention being restricted thereto. It can indeed be envisaged that the method is applied to obtaining a cheese from buffalo milk. According to a conventional method, the cheese-making process comprises the following steps: pasteurization of the milk collected to obtainpasteurized milk; optionally, skimming, in whole or in part, the pasteurized milk to collect the pasteurized and skimmed milk on the one hand, and the cream on the other hand; ultrafiltration of the skimmed milk and recovery of an ultrafiltration retentate and an ultrafiltration permeate, respectively; heat treatment (or heating) of the ultrafiltration retentate and heat treatment (or heating) of the cream; assembly of all or part of the heated ultrafiltration retentate and all or part of the heated cream to obtain a standardized milk mixture; optionally, homogenization of the standardized milk mixture; maturation; draining; salting, molding or molding, salting; and optionally, refining. Before discussing the presentation of the invention, some of the terms used in the text are defined. By raw milk, we mean milk directly from the milking of the animal. By whole milk as used in cheese making, we mean milk which has the samecomposition as the raw milk from which it comes, in particular the same fat content, but which results from at least partial skimming after which it is mixed with at least part of the cream resulting from the skimming, generally in order to obtain a determined fat content. According to the process of the invention, the starting milk is raw milk or whole milk. Milk comprises two main types of proteins, caseins essentially in the form of micelles, and whey proteins, water-soluble, of small sizes, also called whey proteins. Caseins and whey proteins have very different properties, the former being thermally stable but coagulating at acid pH, the latter being heat-sensitive, heating causing their denaturation, they form aggregates which are more or less soluble depending on their size. In dairy technology, a distinction is made between whey proteins, depending on the physical treatment(s) that aretheir application; the whey proteins in milk are called native; when the milk is subjected to microfiltration, they are recovered in the permeate; a heat treatment of the latter leads to their denaturation, we speak of denatured native whey proteins; the whey proteins present in the whey resulting from the draining of the curd are called, at this stage, whey proteins; subjected to a heat treatment, they become insoluble, they are denatured whey proteins (DSP). The standardization of milk or a milk fraction is a step in cheese making which consists of adjusting the composition of the milk or the milk fraction in particular in fat, protein, native whey proteins, possibly denatured, and / or whey proteins, possibly denatured (DSP); it is generally carried out by adding a milk fraction such as cream, retentate or filtration permeate (microfiltration,ultrafiltration) until the desired contents are reached. In a milk mixture or dairy mixture, in addition to the milk mixtures resulting from the application of different physical treatments such as filtration, heat treatment, standardization, homogenization, and which are specified at each stage concerned, we include milk mixtures which may or may not have different collection and animal origins. A cheese-making dairy mixture is a mixture of milk fractions which have been treated, separately or as a mixture, to transform the original milk(s) into a product which can be directly curdled for the production of a cheese, and which has cheese-making properties superior to those of the original milk(s). Cheese-making properties mean the ability of a curd to drain, then to be shaped and develop all the desired organoleptic qualities while achieving high material yield performances.The more efficient the draining, the less water the curd contains and the longer the cheese can be preserved and the more suitable it is for ripening. During filtration treatment, the fraction that passes through the filtration membrane is called permeate and the fraction that is retained on the filtration membrane is called retentate. By maturation of a milk or dairy mixture, also called curdling or coagulation, we mean the stage of solidification of said milk mixture, by lactic means, natural or with the addition of ferments, resulting from the production of lactic acid from lactose by the lactic acid bacteria present in the milk or added to the mixture, or by enzymatic means with the addition of a coagulating solution, such as rennet, to the mixture. In the dairy industry, it is more often carried out by combining the two methods, we speak of mixed coagulation. The maturation stage is carried out at a temperature of 20-45°C. During this treatment, theCaseins are coagulated to form the curd. Draining is the step during which the curd is freed from part of its uncoagulated fraction, namely its whey (or whey). This is a key step in cheese making, as it guarantees its quality and preservation. In particular, it determines the quantity of residual whey, which directly impacts the functional and organoleptic properties of the cheese. This step can involve different technologies depending on the nature of the curd to be drained. In lactic technology, which involves mixed coagulation (enzymatic and acid), this draining is traditionally carried out by simple drainage of the whey on a cloth or Berge filter, by tangential filtration such as ultrafiltration, but also by other methods such as centrifugation. These different methods can be combined with a heat treatment occurring before or after the draining step. These techniquesHowever, there are disadvantages. Draining with a Berge filter poses the following problems: interruption of the manufacturing process until the curd draining operation is completed; difficult and costly automation of the draining stage and more or less precise control of the desired curd draining level; heterogeneity of the draining level within the cheese matrix; significant losses of matter in the whey; need to multiply the draining equipment and the importance of the necessary floor space occupied depending on the desired production capacity; cleaning time and significant consumption of chemicals and water for cleaning the draining equipment; high maintenance costs for the upkeep of the draining equipment. Whatever the draining technique used, the maximum dry extract obtained is limited and insufficient for a certain range of cheeses intended for ripening; it isgenerally less than 38% dry extract (SE) compared to cheese (w / w) for a ratio of fat (MF) to dry extract, MF / SE, ranging from 45 to 55%. By combining both a specific treatment of the milk before curdling and a particular draining of the curd, the invention provides a solution to most of the aforementioned problems. Thus, the invention relates to a method for manufacturing a fresh or matured cheese from a cheese-making dairy mixture containing, on the one hand, one or more dairy fractions chosen from the retentates of a microfiltration of pasteurized skimmed milk, the retentates of an ultrafiltration of whole milk or pasteurized skimmed milk, and the retentates of an ultrafiltration of a microfiltration permeate of pasteurized skimmed milk, and on the other hand cream, said method comprising the following steps: (I) preparation of the cheese-making dairy mixture by (Ii) heat treatment of the dairy fraction(s) and the cream,respectively, at a temperature of 65–120°C, for 30–900 seconds; (iii) mixing the heat-treated milk fraction(s) and cream to obtain the milk mixture; and (iii) standardizing said milk mixture by adjusting the protein content of the heated mixture to 3–10% (w / w) relative to the mixture and adjusting the fat content of the heated mixture to 3–10% (w / w) relative to the mixture to obtain said cheese-making milk mixture; or (i) mixing the milk fraction(s) and cream to obtain the milk mixture; (ii) heat-treating the milk mixture, at a temperature of 65–120°C, for 30–900 seconds; and (Iiii') standardization of the dairy mixture by adjusting the protein content of the mixture to 3-10% (w / w) relative to the mixture and adjusting the fat content of the mixture to 3-10% (w / w) relative to the mixture to obtain said cheese-making dairy mixture; (II) maturation(or curdling) of the cheese-making dairy mixture to obtain a curd; (III) draining the curd; (IV) cooling the drained curd; (V) salting and molding, or molding and salting; and (VI) optionally refining, a process according to which, after step (II), all or part of the curd is heat-treated and in that in step (III) said heated curd is drained by at least one ultrafiltration and then is homogenized. Homogenization is essential, it can be carried out by a technology chosen from high pressure, for example at a pressure of 5-800 bars, or shear phenomena applied to the mixture to be homogenized. The part or all of the curd resulting from step (II) and before its draining by ultrafiltration (III), is heat-treated, preferably at a temperature of 25 to 60°C, for from a few seconds to 600 seconds. This optional step involves warming the curd to optimize draining performance.Advantageously, the draining of the heated curd fraction is carried out by two consecutive ultrafiltrations. According to a variant, the entire curd is heat-treated (or reheated) and then drained by at least one ultrafiltration, preferably two ultrafiltrations. In preferred embodiments, the ultrafiltration step(s) meets the following characteristics which can be considered alone or indifferently combined with each other. The ultrafiltration membrane is a ceramic or organic membrane, preferably an organic membrane and better still a combination of at least one organic spiral membrane and at least one organic flat membrane. Advantageously, the ultrafiltration(s) of the curd is / are carried out at the level of the spiral membrane with a pressure of approximately 1.5-3 bars at the inlet and 1-2 bars at the outlet, and at the level of the flat membrane with a pressure of approximately 5 to 10 bars at the inlet and 0.5 to 2 bars at the outlet. At leastone or all of the filtration membranes have a cut-off threshold (MWCO) of 10-50 kDa, and preferably of 10-20 kDa. According to a variant, the standardization of the milk mixture (Iiii) or (Iiii') may further comprise an adjustment of the content of heat-treated native serum proteins by 0-20% (w / w) relative to the total protein content of said standardized milk. The method of the invention may comprise other intermediate steps of homogenization of the milk mixture during treatment. Thus, one or more homogenizations may be provided during the step of preparation of the cheese-making milk mixture (I), in particular after any one of the sub-steps (Ii), (Iii), (Iiii), (Ii'), (Iii'), (Iiii'). Homogenization can be carried out by a technology chosen from high pressure, for example at a pressure of 5-800 bars, or shear phenomena applied to the mixture to be homogenized. In a mode where not all the curd isheat-treated and subjected to one or more ultrafiltrations, the process of the invention may further comprise a step of draining the other part of the curd not subjected to heating and ultrafiltration, which may be carried out by a conventional technique, for example on a Berge filter. At the end, this part of the curd thus drained, or retentate, and the permeate may be recovered. The part of the curd drained conventionally and the curd drained by ultrafiltration are cooled and are advantageously combined before molding or salting. This variant does not significantly impair the cheese-making ability of the curd thus obtained. Under these conditions, the permeate of the curd drained conventionally is recovered, it may be subjected to ultrafiltration and the resulting filtrate which contains the whey proteins may be subjected to a heat treatment to obtain denatured whey proteins (DWP) which are advantageously recycled upstream of the process duringthe standardization (Iiii) or (Iiii') of the dairy mixture in step (I) of preparing the cheese-making dairy mixture. According to a variant, the cooling of the curd in step (IV) is carried out by lowering the temperature to a value of 0-30°C. The interest of the process of the invention is reinforced if it is combined with a particular process for obtaining the cheese-making dairy mixture. While improving the draining performance, obtaining a cheese-making dairy mixture as described below leads to a standardized milk, ideally suited to the type of cheese to be made. Thus, said mixture is obtained from cow's, goat's or sheep's milk, but also from other mammals, and any mixture of these milks. Preferably, according to the invention, it is goat's milk, optionally mixed with cow's milk. Thus, the process of the invention may further comprise the following steps: a) pasteurization of the raw milk; b) skimming of pasteurized whole milk andrecovery of skimmed milk on the one hand and of cream on the other hand; c) microfiltration of the skimmed milk and recovery of the microfiltration retentate; the microfiltration retentate recovered in step c) being a milk fraction intended to be mixed with the cream recovered in step b) for the preparation of said cheese-making milk mixture prepared in step (I). According to a preferred variant of the invention, the skimming c) of the whole milk is maximal, or even total. Microfiltration c) will allow the passage through the filtration membrane of a portion of the soluble proteins, and the retention by this membrane of the macromolecules, namely the casein micelles, the residual fat and any bacteria present. In a particular implementation of the process, the microfiltration of skimmed milk c) is carried out on a microfiltration membrane with an average pore diameter of 0.1-10 µm and preferably 0.1-3 µm. The microfiltration membrane maybe a ceramic membrane or an organic membrane, preferably it is a ceramic membrane and even better a ceramic membrane with a permeability gradient (GP). The microfiltration of skimmed milk c) is, according to a particular method, carried out by applying a pressure difference of 1-2 bars between the inlet and the outlet of the microfiltration membrane, preferably 1.5-2 bars. Advantageously the pressure at the inlet is 2-4 bars and the pressure at the outlet is 0.5-2 bars. After the microfiltration of skimmed milk c) according to the above variant, the microfiltration retentate constituting a milk fraction and the cream intended for the preparation of the cheese-making milk mixture (I) are subjected to a heat treatment (Ii), separately, or (Iii') mixed beforehand. It can be carried out at a temperature of 65-120°C, advantageously 80-95°C, for 30-900 seconds, advantageously for 50-600 seconds. According to a variant, the above method can be completed bythe following steps: d) recovery of the microfiltration permeate from step c), ultrafiltration of said permeate and recovery of the ultrafiltration retentate, e) heat treatment of all or part of said ultrafiltration retentate at a temperature of 65-100°C for 30-900 seconds, and f) mixing the heated ultrafiltration retentate with the mixture from step Iii) or the mixture from step Iii') during steps Iiii) and Iiii'), respectively, to obtain a cheese-making dairy mixture. Ultrafiltration makes it possible to retain and concentrate in the retentate the native serum proteins which are present in the permeate resulting from the microfiltration of skimmed milk. In this variant, it is advantageous for the soluble protein content in the ultrafiltration retentate recovered in step d) to be 0-10.0% (w / w) relative to the initial soluble protein content of the microfiltered skimmed milk from step c), preferably 0.3 to 0.6%, regardless of the period ofthe year. In step e) of this variant, the heat treatment of the ultrafiltration retentate is preferably carried out at a temperature of 78-90°C, for 50-600 s. Optionally but preferably, it is provided that, after step e) and before step f), the heated ultrafiltration retentate is homogenized. It may also be provided that the process comprises a step of recovering at least a portion of said ultrafiltration retentate f) and then a step of drying said ultrafiltration retentate thus recovered for use in human food or supplementation. A process of the invention is described in more detail with the support of Figures 1 and 2 which are diagrams representing an implementation of a process of the invention from step a) of pasteurization of the milk to step VI of obtaining a matured cheese, a matured goat's cheese log, illustrating certain preferred variants with the addition of steps considered as optional, butcontributing to obtaining a cheese that has the desired properties. In these figures, raw milk or whole goat's milk is pasteurized and subjected to skimming in a separator, for example by centrifugation. Skimming can be carried out on cold or hot milk. It can even be carried out during pasteurization, for example in a centrifugal separator, as is commonly practiced in the dairy industry. Any additional treatment of raw milk, or even pasteurized milk, allowing for optimized skimming can be undertaken, such as clarification in a clarifier. Advantageously, skimmed milk is obtained with a fat content of 0.05-0.1% (w / w). Before being subjected to microfiltration according to the process of the invention intended to separate the protein fractions and more precisely to retain the casein micelles in the retentate, the permeate now containing only small-sized serum proteins, the skimmed milk is preferablyheated to a temperature of around 50°C in order to optimize microfiltration efficiency. Microfiltration (MF) is carried out on a 4.56 m² membrane module equipped with a ceramic membrane marketed under the Membralox brand ®P1940 GP with a pore diameter of 0.1 µm. The feed flow rate is 400 l / h and the pressure at the inlet of the GP ceramic membrane module is approximately 3 bar and 1 bar at the outlet. The volume reduction factor or concentration factor (VRF) applied to the skimmed milk during the microfiltration step is approximately 2.2. The VRF is defined as the ratio of the initial skimmed milk volume (to be treated) to the retentate volume, at a given time. The route (Ii)-(Iiii) of step (I) of the process of the invention is illustrated in Figure 1. Thus, the microfiltration retentate is heated to a temperature of 65-120°C for a period of 30-900 seconds. As an example, heating is carried out at 75°C for 60 seconds. As provided for in a preferred variant of the process of the invention, the microfiltration retentate Iii) is then homogenized. This step aims to disperse the fat particles in order to give the mixture a homogeneous texture.Homogenization is carried out under high pressure of 60 bars. Then the cream is added for the standardization step (Iiii). The route (Ii')-(Iiii') of step (I) of the process of the invention is illustrated in Figure 2. Thus, the microfiltration retentate and the cream are mixed and then the mixture is heated to a temperature of 65-120°C for a period of 30-900 seconds. For example, heating is carried out at 75°C for 60 seconds. As provided for in a preferred variant of the process of the invention, the mixture of the microfiltration retentate and cream (Iii') is then homogenized. This step aims to disperse the fat particles in order to give the mixture a homogeneous texture. Homogenization is carried out under high pressure of 60 bars.In a particular implementation of the previously described process, the microfiltration permeate containing the above small sized serum proteins (4-5 g / l of native serum proteins) is recovered and is cold concentrated by ultrafiltration (UF) (FRV of approximately 6) on a Dairy-Pro organic spiral ultrafiltration membrane module. ®(Koch Membrane Systems) with a cut-off threshold of 20 kDa. This ultrafiltration retentate is subsequently heated according to step e) at a temperature of 80°C for 300 seconds. Before being mixed with the mixture Iii', the heated ultrafiltration retentate is homogenized; the homogenization is carried out under high pressure of 20 bars. It is then mixed according to step f) with the mixture of microfiltration retentate and homogenized cream Iii'). The mixture thus obtained has the following composition: dry extract (SE) of 13-25% (m / m), a fat content (MF) of 3-10% (m / m) corresponding to 50 to 120% of the fat of whole milk, and a ratio of fat (MF) to protein (PM), MF / PM ranging from 0.4-1.35. The cheese-making milk mixture thus obtained at the end of stage I is left to curdle according to stage II, for 18 hours at 26°C until it reaches a pH of 4.75.In the illustrated process, the resulting curd is subjected to drainage by two ultrafiltrations (UF) (collected under step III). In order to optimize the drainage efficiency, the curd is first heated to a temperature of 45°C, before the ultrafiltration step. The first ultrafiltration is carried out on an organic spiral membrane module marketed under the brand name SYNDER. ® MQ 5 B 3838 of 3.53 m² equipped with membranes with a cut-off threshold of 50 kDa. The retentate from this first ultrafiltration is then ultrafiltered on a 2.25 m² organic flat membrane module marketed under the NADIR brand ®PM UH050 M37N equipped with membranes with a cut-off threshold of 50 kDa. The equipment feed rate is 400 l / h and the product recirculation rate at the flat membranes is approximately 15,000 l / h with an inlet pressure of 6 bar and an outlet pressure of 1.5 bar. The volume reduction factor (VRF) applied to the milk during the ultrafiltration stage is approximately 2. The drained curd has a dry extract of approximately 38-40% (m / m). It is homogenized under high pressure of 100 bar. It is then cooled (stage IV) to 10°C, then salted and molded (stage V) and matured (stage VI) under the usual conditions for the manufacture of goat milk logs. As provided for in a variant of the process of the invention described above, part of the curd from step (II) is not drained by ultrafiltration but is not drained by a conventional process, for example on a Berge filter.The drained curds, respectively by ultrafiltration and on a Berge filter, are mixed at the time of salting, then molded and refined together. In an optional additional step, the permeate from the filtration on a Berge filter is subjected to ultrafiltration then heated to a pasteurization temperature to be then recycled upstream of the process in step I of preparation of the cheese-making dairy mixture in step III). This concentrated and heat-treated permeate contains mainly denatured whey proteins (DSP).The cheese thus produced has the following characteristics: its composition is perfectly controlled (regularity) in terms of dry extract and fat (MF) / dry; the process according to the invention makes it possible to obtain a cheese with a high dry extract rate exceeding 40% and which can reach 45%, with a MF / SE ratio of 45 to 55%; its texture is firm, fine and melting; it matures gradually over time, developing characteristic aromas; its shelf life is adapted to all distribution networks; it is suitable for different types of use, on a tray, in the kitchen or as a snack, hot (oven, griddle, etc.) or cold.

Claims

CLAIMS 1. A method for manufacturing a fresh or ripened cheese from a cheese-making dairy mixture containing, on the one hand, one or more milk fractions chosen from the retentates of a microfiltration of pasteurized skimmed milk, the retentates of an ultrafiltration of a whole milk or of a pasteurized skimmed milk and the retentates of an ultrafiltration of a microfiltration permeate of a pasteurized skimmed milk, and on the other hand cream, said method comprising the following steps: (I) preparing the cheese-making dairy mixture by (Ii) heat treatment of the milk fraction(s) and the cream, respectively, at a temperature of 65–120°C, for 30-900 seconds; (Iii) mixing the heat-treated milk fraction(s) and the cream to obtain the dairy mixture;and (Iiii) standardizing the heated dairy mixture by adjusting the protein content of the mixture to 3-10% (w / w) relative to the mixture and adjusting the fat content of the mixture to 3-10% (w / w) relative to the mixture to obtain a cheese-making dairy mixture; or (Ii') mixing the milk fraction(s) and cream to obtain the dairy mixture; (Iii') heat treating the dairy mixture at a temperature of 65–120°C, for 30-900 seconds; and (Iiii') standardizing the heated dairy mixture by adjusting the protein content of the mixture to 3-10% (w / w) relative to the mixture and adjusting the fat content of the mixture to 3-10% (w / w) relative to the mixture to obtain a standardized dairy mixture to obtain a cheese-making dairy mixture; (II) maturing (or curdling) the cheese-making dairy mixture to obtain a curd; (III) draining the curd; (IV) cooling the drained curd;(V) salting and molding, or molding and salting; and (VI) optionally refining, said process being characterized in that: after step (II), all or part of the curd is heat-treated, and in step (III) said heated curd is drained by at least one ultrafiltration and then homogenized.

2. Process according to claim 1, characterized in that, in step (III), said heated curd is drained by two consecutive ultrafiltrations.; 3. Method according to claim 1 or 2, characterized in that, in step (III), the ultrafiltration membrane is a ceramic or organic membrane, preferably an organic membrane and more preferably a combination of at least one organic spiral membrane and at least one organic flat membrane.

4. Method according to claim 3, characterized in that, in step (III), the ultrafiltration(s) of the heated curd is / are carried out at the spiral membrane with a pressure of approximately 1.5-3 bar at the inlet and 1-2 bar at the outlet, and at the flat membrane with a pressure of approximately 5-10 bar at the inlet and 0.5-2 bar at the outlet.

5. Method according to any one of claims 1 to 4, characterized in that, in step (III), the ultrafiltration membranes have a cut-off threshold (MWCO) of 10-50 Kda, and preferably of 10-20 Kda. 6.Method according to any one of claims 1 to 5, characterized in that the heat treatment of all or part of the curd after step (II) is carried out at a temperature of 25-60°C, for from a few seconds to 600 seconds.

7. Method according to any one of claims 1 to 6, characterized in that, during step (I) and preferably after step Iii) or Iii'), the dairy mixture is homogenized.

8. Method according to any one of claims 1 to 7, characterized in that the homogenization is carried out by a technology chosen from high pressure or shear phenomena applied to the mixture to be homogenized.

9. Method according to claim 8, characterized in that the homogenization is carried out by high pressure of 5-800 bars. 10.

11. Method according to any one of claims 1 to 9, characterized in that the standardization of the milk mixture (Iiii) or (Iiii') further comprises an adjustment of the content of heat-treated native serum proteins by 0-20% (w / w) relative to the total protein content of said standardized milk.

11. Method according to any one of claims 1 to 10, characterized in that the cooling of the curd in step (IV) is carried out by lowering the temperature to a value of 0-30°C.

12. Method according to any one of claims 1 to 11, characterized in that the part of the curd not heated and not drained by ultrafiltration is subjected to conventional draining, for example on a Berge filter; the other part of the curd heated and drained by ultrafiltration is homogenized then cooled (IV), and the curds thus drained are combined before molding or salting (V). 13.Method according to claim 12, characterized in that the permeate of the conventionally drained curd is subjected to ultrafiltration and the ultrafiltration retentate resulting therefrom is subjected to heat treatment.

14. Method according to claim 13, characterized in that the heated ultrafiltration retentate is recycled upstream of the process during the standardization (Iiii) or (Iiii') of the dairy mixture in step (I) of preparing the cheese-making dairy mixture.

15. Method according to any one of claims 1 to 14, characterized in that said dairy mixture is obtained from raw milk or whole goat, sheep or cow milk, said method further comprising the following steps: a) pasteurization of the raw milk or whole milk; b) skimming of the pasteurized milk and recovery of the skimmed milk on the one hand and the cream on the other hand; c) microfiltration of the skimmed milk and recovery of the microfiltration retentate; the microfiltration retentate recovered in step c) being a milk fraction of said dairy mixture in step (I). 16.Method according to claim 15, characterized in that the microfiltration of the skimmed milk c) is carried out on a microfiltration membrane whose average pore diameter is 0.1-10 µm and preferably 0.1-3 µm.

17. Method according to claim 15 or 16, characterized in that the heat treatment applied to the microfiltration retentate and to the cream in mixture (Iii') or separately (Ii) is carried out at a temperature of 65-120°C, preferably 80-95°C, for 30-900 seconds, preferably 50-600 seconds. 18.A method according to any one of claims 15 to 17, characterized in that it comprises the following steps: d) recovery of the microfiltration permeate from step c), ultrafiltration of said permeate and recovery of the ultrafiltration retentate, e) heat treatment of all or part of said ultrafiltration retentate at a temperature of 65-100°C, preferably 78-90°C, for 30-900 seconds, preferably 50-600 seconds, and f) mixing the heated ultrafiltration retentate with the mixture from step Iii) or the mixture from step Iii') during steps Iiii) and Iiii'), respectively, to obtain a cheese-making dairy mixture.

19. Method according to claim 18, characterized in that the soluble protein content in the ultrafiltration retentate recovered in step d) is 0-10.0% (w / w) relative to the initial soluble protein content of the microfiltered skimmed milk from step c), preferably 0.3 to 0.6% and this regardless of the time of year. 20.Method according to claims 18 or 19, characterized in that, after step e) and before step f), the heated ultrafiltration retentate is homogenized under a pressure of 5 to 800 bars.

21. Method according to any one of claims 18 to 20, characterized in that it comprises a step of recovering at least a portion of said ultrafiltration retentate f) then a step of drying said ultrafiltration retentate thus recovered for use in human food or supplementation.

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