Préparation du fromage frais à partir du lait recombiné

Le but de cette etude a ete d'evaluer les possibilites de preparation du fromage frais a partir du lait recombine qui a ete pasteurise puis conserve pendant une nuit a 6°C pour faciliter la rehydratation. Le lait a ete ensuite inocule avec le levain constitue a parts egales de L. lactis subsp. lactis, L. lactis subsp. lactis var. diacetylactis et L. casei subsp casei a raison de 3% puis maintenu entre 30 et 37°C pour activer la fermentation. A pH 5,0 a 5,5, la presure a ete ajoutee puis le moulage a ete realise a temperature ambiante lorsque le pH a atteint une valeur comprise entre 4,3 .. 5,0. L'adoption de cette procedure normalisee de preparation du fromage frais a donne lieu a des produits de composition physico-chimique reguliere et de qualite microbiologique satisfaisante. L'analyse sensorielle du fromage frais a montre que les produits elabores a partir du lait recombine uniquement (100%), ont ete moins apprecies que ceux prepares a partir du lait recombine additionne de 25 ou 50% de lait frais. Manufacture of fresh cheese from recombined milk This study was carried out to evaluate the possibility of making fresh cheese from recombined milk. For this preparation, recombined milk was pasteurized and cooled overnight at 6°C to improve the powder rehydration. Then, milk was inoculated with 3% of a lactic starter composed of L.lactis subsp. lactis, L. lactis subsp.lactis var. diacetylactis and L. ca sei subsp. casei, and kept at 30 - 3TC to activate fermentation. At pH 5,0 - 5,5, the rennet was added and moulding was realized at ambient temperature when the pH reached a value of 4,3 to 5,0. Standardization of the processing gave fresh cheese with a regular chemical composition and a satisfactory microbiological quality. The sensory evaluation of fresh cheese showed that the products made with 100% recombined milk were less appreciated than those prepared from recombined milk added up with 20 to 25% fresh milk.