L’hypothèse de ce projet était que l’utilisation de l’homogénéisation pouvait améliorer les rendements fromagers soit par l’homogénéisation partielle de la MG ou par l’HHP de la fraction maigre du lait. Les résultats présentés dans ce mémoire mettent en évidence la possibilité d’utiliser la MG homogénéisée pour améliorer les rendements et pour contrôler l’humidité des fromages. Ils démontrent également que l’homogénéisation du lait écrémé à des pressions élevées, mais inférieures à 150 MPa, n’a pas d’effet significatif sur son comportement pendant la transformation fromagère.
La MG a été homogénéisée avant d’être utilisée en transformation fromagère. Ce traitement a réduit la taille et augmenté la charge nette négative des GG ainsi que la charge protéique. L’importance de ces effets était proportionnelle au ratio prt/MG au moment de l’homogénéisation. L’ajout de gras homogénéisé aux laits fromagers modifie ses aptitudes à la transformation fromagère. Ces changements s’expliquent par les GG qui agissent maintenant comme des agents de comblements actifs au lieu d’être passifs et interagissent avec la matrice fromagère. De plus, les GG interagissant avec les micelles de caséine empêchent les interactions entre elles et nuisent à la contraction du caillé. Le chapitre 3 démontre que l’homogénéisation partielle de la MG est un outil permettant de mieux contrôler les aptitudes à la transformation fromagère du lait. Les gains de rendements fromagers pourraient augmenter selon la proportion de crème ou de lait homogénéisé utilisée dans le mélange correspondant à 12 kg par tonne métrique.
L’HHP du lait écrémé a réduit la taille des micelles de caséine et a augmenté la teneur en calcium dans la phase soluble. Ces résultats peuvent s’expliquer par une désintégration partielle de la micelle de caséine occasionnée par les effets de turbulence, de cisaillement et de cavitation dans l’HHP conduisant à une perturbation des interactions intra-micellaires hydrophobes et ioniques. Par contre, malgré les effets observés au niveau physicochimique, il n’y a pas eu de différence dans les aptitudes à la transformation fromagère. Le chapitre 4
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démontre que l’utilisation de pression égale ou inférieure à 150 MPa n’a pas d’impact sur les propriétés fromagères. Dans un contexte industriel, l’application d’HHP au lait à 4°C modifiera ses propriétés physicochimiques (la taille, le potentiel zêta et le calcium soluble), mais n’influencera pas ses propriétés de coagulation ou les bilans fromagers. Pour conclure, l’application de ce traitement mécanique n’influence pas les propriétés technologiques du lait.
Les nouvelles connaissances acquises pourraient être complétées par des travaux additionnels tels que :
Pour l’objectif 1 :
Effectuer des analyses de texture (larges déformations) sur les fromages modèles, car un des objectifs du présent travail était d’améliorer la texture des fromages par l’ajout d’une portion de gras homogénéisé.
La production de crèmes homogénéisées avec des teneurs en MG de 30, de 20 et de 10% et leur utilisation pour standardiser les laits fromagers. De plus, l’utilisation de d’autres proportions de gras homogénéisé (6,25; 75%) lors des analyses des propriétés fromagères permettrait d’observer s’il y a un effet linéaire de la concentration en MG ainsi qu’au niveau des proportions de gras homogénéisé. Effectuer des essais usine pilote et à l’échelle industrielle pour valider les résultats
obtenus avec les fromages modèles.
Pour l’objectif 2 :
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