FR2606255B1 - PROCESS FOR THE PRODUCTION OF FLAVORED CHEESE CHEESE OR SIMILAR CHEESE PRODUCTS FROM A GRANULAR QUAIL - Google Patents

PROCESS FOR THE PRODUCTION OF FLAVORED CHEESE CHEESE OR SIMILAR CHEESE PRODUCTS FROM A GRANULAR QUAIL

Info

Publication number
FR2606255B1
FR2606255B1 FR8615653A FR8615653A FR2606255B1 FR 2606255 B1 FR2606255 B1 FR 2606255B1 FR 8615653 A FR8615653 A FR 8615653A FR 8615653 A FR8615653 A FR 8615653A FR 2606255 B1 FR2606255 B1 FR 2606255B1
Authority
FR
France
Prior art keywords
cheese
quail
granular
production
flavored
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.)
Expired
Application number
FR8615653A
Other languages
French (fr)
Other versions
FR2606255A1 (en
Inventor
Jean-Marie Lebeault
Maurice Nonus
Sergio Revas
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.)
GRADIENT
Original Assignee
GRADIENT
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 GRADIENT filed Critical GRADIENT
Priority to FR8615653A priority Critical patent/FR2606255B1/en
Publication of FR2606255A1 publication Critical patent/FR2606255A1/en
Application granted granted Critical
Publication of FR2606255B1 publication Critical patent/FR2606255B1/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01017—Lysozyme (3.2.1.17)
    • 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
    • A23C19/0321—Propionic acid bacteria
    • 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
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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
    • A23C19/064—Salting
    • 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
    • A23C19/086—Cheese powder; Dried cheese preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/61—Propionibacterium
    • A23V2400/617—Freudenreichii

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
FR8615653A 1986-11-12 1986-11-12 PROCESS FOR THE PRODUCTION OF FLAVORED CHEESE CHEESE OR SIMILAR CHEESE PRODUCTS FROM A GRANULAR QUAIL Expired FR2606255B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8615653A FR2606255B1 (en) 1986-11-12 1986-11-12 PROCESS FOR THE PRODUCTION OF FLAVORED CHEESE CHEESE OR SIMILAR CHEESE PRODUCTS FROM A GRANULAR QUAIL

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8615653A FR2606255B1 (en) 1986-11-12 1986-11-12 PROCESS FOR THE PRODUCTION OF FLAVORED CHEESE CHEESE OR SIMILAR CHEESE PRODUCTS FROM A GRANULAR QUAIL

Publications (2)

Publication Number Publication Date
FR2606255A1 FR2606255A1 (en) 1988-05-13
FR2606255B1 true FR2606255B1 (en) 1989-02-24

Family

ID=9340701

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8615653A Expired FR2606255B1 (en) 1986-11-12 1986-11-12 PROCESS FOR THE PRODUCTION OF FLAVORED CHEESE CHEESE OR SIMILAR CHEESE PRODUCTS FROM A GRANULAR QUAIL

Country Status (1)

Country Link
FR (1) FR2606255B1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8823429D0 (en) * 1988-10-05 1988-11-09 Agricultural Genetics Co Method for accelerated ripening of cheddar & related hard type cheese
FR2762479B1 (en) * 1997-04-25 1999-06-04 Agronomique Inst Nat Rech USE OF CETOACIDS TO INTENSIFY THE FLAVOR OF CHEESE-BASED PRODUCTS
EP1700527A1 (en) * 2005-03-10 2006-09-13 Kraft Foods R&D, Inc. Swiss-type cheese flavour compositions and food products made with same and their processes of manufacture
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2020540A1 (en) * 1969-05-13 1971-02-18 Beatrice Foods Co Prepn of cheese aroma in dry form
BE793632A (en) * 1972-01-06 1973-05-02 Kraftco Corp PERFECTION IN CHEESE MAKING
FR2427793A1 (en) * 1978-06-08 1980-01-04 Bel Fromageries PROCESS FOR THE PREPARATION OF PROTEIN CONCENTRATES WITH CHEESE FLAVOR, USED FOR GIVING THESE FLAVORS TO FOODS, AND NOVEL PRODUCTS THUS OBTAINED
US4366174A (en) * 1980-03-31 1982-12-28 Kneubuehl Arnold S Low fat cheese product similar to swiss cheese
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product

Also Published As

Publication number Publication date
FR2606255A1 (en) 1988-05-13

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Legal Events

Date Code Title Description
ST Notification of lapse