FR2354711A1 - Procede de preparation de fromages, en particulier de fromages a pate molle - Google Patents

Procede de preparation de fromages, en particulier de fromages a pate molle

Info

Publication number
FR2354711A1
FR2354711A1 FR7718506A FR7718506A FR2354711A1 FR 2354711 A1 FR2354711 A1 FR 2354711A1 FR 7718506 A FR7718506 A FR 7718506A FR 7718506 A FR7718506 A FR 7718506A FR 2354711 A1 FR2354711 A1 FR 2354711A1
Authority
FR
France
Prior art keywords
cheese
preparing
particular soft
relates
soft cheese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR7718506A
Other languages
English (en)
Other versions
FR2354711B1 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Publication of FR2354711A1 publication Critical patent/FR2354711A1/fr
Application granted granted Critical
Publication of FR2354711B1 publication Critical patent/FR2354711B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

L'invention concerne l'industrie laitière. Elle a pour objet un procédé pour produire du fromage à pâte molle au moyen de cultures filantes d'organismes par ailleurs classique en fromagerie. Ce procédé est appliqué de préférence à la préparation d'un fromage semblable au camembert dans lequel sont conservées les protéines sinon perdues dans le sérum.
FR7718506A 1976-06-18 1977-06-16 Procede de preparation de fromages, en particulier de fromages a pate molle Granted FR2354711A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB25342/76A GB1581541A (en) 1976-06-18 1976-06-18 Cheese

Publications (2)

Publication Number Publication Date
FR2354711A1 true FR2354711A1 (fr) 1978-01-13
FR2354711B1 FR2354711B1 (fr) 1979-03-09

Family

ID=10226115

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7718506A Granted FR2354711A1 (fr) 1976-06-18 1977-06-16 Procede de preparation de fromages, en particulier de fromages a pate molle

Country Status (9)

Country Link
US (1) US4243684A (fr)
BE (1) BE855640A (fr)
CA (1) CA1088369A (fr)
DE (1) DE2633209C2 (fr)
FR (1) FR2354711A1 (fr)
GB (1) GB1581541A (fr)
IE (1) IE45098B1 (fr)
NL (1) NL159567B (fr)
SE (1) SE428085B (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
EP0111020A1 (fr) * 1982-12-08 1984-06-20 Microlife Technics, Inc. Procédé de préparation de produits laitiers fermentés, épaissis et stabilisés de manière naturelle et produits ainsi obtenus
EP0196436A1 (fr) * 1985-03-12 1986-10-08 Societe Des Produits Nestle S.A. Procédé de préparation d'un fromage frais
WO1992006598A1 (fr) * 1990-10-23 1992-04-30 Kraft General Foods, Inc. Fromage naturel non gras

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4339464A (en) * 1978-02-24 1982-07-13 Microlife Technics, Inc. Stabilizer producing Streptococcus thermophilus
US4382097A (en) * 1981-05-01 1983-05-03 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
GB2138264B (en) * 1982-10-06 1986-04-16 Commw Scient Ind Res Org Hard cheese from milk concentrate
DK168354B1 (da) * 1991-05-21 1994-03-21 Apv Pasilac As Fremgangsmåde og anlæg til fremstilling af ost
US5431931A (en) * 1994-02-02 1995-07-11 Kraft Foods, Inc. Method for manufacture of low fat pasta filata cheese
AU725050B2 (en) * 1997-10-13 2000-10-05 Unilever Plc Method of preparing a dairy spread
US6689402B1 (en) * 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
JP2005522679A (ja) * 2002-04-12 2005-07-28 インストゥルメンテイション ラボラトリー カンパニー イムノアッセイプローブ
AU2005211224A1 (en) * 2004-02-04 2005-08-18 Danisco A/S Cheese products
US8211386B2 (en) 2004-06-08 2012-07-03 Biokit, S.A. Tapered cuvette and method of collecting magnetic particles
US20090068310A1 (en) * 2005-05-11 2009-03-12 Arjen Bot Dairy products and dairy product analogues and method of preparing same
CN101784196B (zh) * 2007-05-11 2018-01-12 克尔.汉森公司 用于产生酸化的乳饮料的方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3914435A (en) * 1969-07-18 1975-10-21 Agronomique Inst Nat Rech Manufacture of cheese from ultrafiltered milk

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MILCHWISSENSCHAFT VOLUME 30 11 1975, PAGES 664-668 PROKOPEK D ET AL.: "HERSTELLUNG VON WEICHKASE OHNE MOLKENABLAUF AUS KONZENTRATEN ULTRAFILTRIERTER MAGERMILCH'MILCH") *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
EP0111020A1 (fr) * 1982-12-08 1984-06-20 Microlife Technics, Inc. Procédé de préparation de produits laitiers fermentés, épaissis et stabilisés de manière naturelle et produits ainsi obtenus
EP0196436A1 (fr) * 1985-03-12 1986-10-08 Societe Des Produits Nestle S.A. Procédé de préparation d'un fromage frais
CH662246A5 (fr) * 1985-03-12 1987-09-30 Nestle Sa Fromage frais.
WO1992006598A1 (fr) * 1990-10-23 1992-04-30 Kraft General Foods, Inc. Fromage naturel non gras

Also Published As

Publication number Publication date
US4243684A (en) 1981-01-06
FR2354711B1 (fr) 1979-03-09
SE7707086L (sv) 1977-12-19
DE2633209B1 (de) 1977-12-22
BE855640A (fr) 1977-12-13
IE45098L (en) 1977-12-18
SE428085B (sv) 1983-06-06
NL7607821A (nl) 1977-12-20
CA1088369A (fr) 1980-10-28
DE2633209C2 (de) 1978-09-14
IE45098B1 (en) 1982-06-16
NL159567B (nl) 1979-03-15
GB1581541A (en) 1980-12-17

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Legal Events

Date Code Title Description
ST Notification of lapse