FR2961377B1 - Procede de fabrication d'un fromage bleu - Google Patents

Procede de fabrication d'un fromage bleu

Info

Publication number
FR2961377B1
FR2961377B1 FR1002538A FR1002538A FR2961377B1 FR 2961377 B1 FR2961377 B1 FR 2961377B1 FR 1002538 A FR1002538 A FR 1002538A FR 1002538 A FR1002538 A FR 1002538A FR 2961377 B1 FR2961377 B1 FR 2961377B1
Authority
FR
France
Prior art keywords
blue cheese
manufacturing blue
manufacturing
cheese
blue
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 - Fee Related
Application number
FR1002538A
Other languages
English (en)
Other versions
FR2961377A1 (fr
Inventor
Jean Claude Guilloteau
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.)
Fromagerie Guilloteau
Original Assignee
Fromagerie Guilloteau
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
Priority to FR1002538A priority Critical patent/FR2961377B1/fr
Application filed by Fromagerie Guilloteau filed Critical Fromagerie Guilloteau
Priority to EP11738757.1A priority patent/EP2582250A1/fr
Priority to US13/704,620 priority patent/US20130266690A1/en
Priority to AU2011266924A priority patent/AU2011266924B2/en
Priority to JP2013514750A priority patent/JP5770273B2/ja
Priority to CA2795916A priority patent/CA2795916A1/fr
Priority to PCT/FR2011/000348 priority patent/WO2011157909A1/fr
Priority to MX2012013766A priority patent/MX2012013766A/es
Publication of FR2961377A1 publication Critical patent/FR2961377A1/fr
Application granted granted Critical
Publication of FR2961377B1 publication Critical patent/FR2961377B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23C19/028—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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other 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
    • A23C19/068—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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
FR1002538A 2010-06-16 2010-06-16 Procede de fabrication d'un fromage bleu Expired - Fee Related FR2961377B1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
FR1002538A FR2961377B1 (fr) 2010-06-16 2010-06-16 Procede de fabrication d'un fromage bleu
US13/704,620 US20130266690A1 (en) 2010-06-16 2011-06-16 Method for producing a blue cheese
AU2011266924A AU2011266924B2 (en) 2010-06-16 2011-06-16 Method for producing a blue cheese
JP2013514750A JP5770273B2 (ja) 2010-06-16 2011-06-16 ブルーチーズの製造方法及びブルーチーズ
EP11738757.1A EP2582250A1 (fr) 2010-06-16 2011-06-16 Procédé de fabrication d'un fromage bleu
CA2795916A CA2795916A1 (fr) 2010-06-16 2011-06-16 Procede de fabrication d'un fromage bleu
PCT/FR2011/000348 WO2011157909A1 (fr) 2010-06-16 2011-06-16 Procédé de fabrication d'un fromage bleu
MX2012013766A MX2012013766A (es) 2010-06-16 2011-06-16 Proceso de fabricacion de un queso azul.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1002538A FR2961377B1 (fr) 2010-06-16 2010-06-16 Procede de fabrication d'un fromage bleu

Publications (2)

Publication Number Publication Date
FR2961377A1 FR2961377A1 (fr) 2011-12-23
FR2961377B1 true FR2961377B1 (fr) 2014-05-02

Family

ID=42675239

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1002538A Expired - Fee Related FR2961377B1 (fr) 2010-06-16 2010-06-16 Procede de fabrication d'un fromage bleu

Country Status (8)

Country Link
US (1) US20130266690A1 (fr)
EP (1) EP2582250A1 (fr)
JP (1) JP5770273B2 (fr)
AU (1) AU2011266924B2 (fr)
CA (1) CA2795916A1 (fr)
FR (1) FR2961377B1 (fr)
MX (1) MX2012013766A (fr)
WO (1) WO2011157909A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3049821B1 (fr) 2016-04-08 2019-06-14 Savencia Sa Procede de fabrication d'un fromage aromatise
CN107691657B (zh) * 2017-10-26 2020-08-28 光明乳业股份有限公司 一种红纹软质干酪制备方法及其产品
CN107801785B (zh) * 2017-10-26 2021-01-15 光明乳业股份有限公司 一种红纹半硬质干酪及其制备方法
JP2021129536A (ja) * 2020-02-20 2021-09-09 学校法人日本医科大学 麹菌による熟成チーズおよびその製造法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4341801A (en) * 1977-10-17 1982-07-27 Dorr-Oliver Incorporated Ultrafiltration process for the preparation of cream cheese
US4248897A (en) * 1978-12-14 1981-02-03 Patent Technology, Inc. Processed blue cheese blend and method of formation
GB2105167A (en) * 1981-09-07 1983-03-23 Pasilac As A method for the production of cheese
DK170035B1 (da) * 1992-05-04 1995-05-08 Md Foods Amba Fremgangsmåde til regulering af mælketørstofbestanddele i koncentrerede mælkeprodukter i forbindelse med ultrafiltrering
FR2711894A1 (fr) * 1993-11-03 1995-05-12 Celia Sa Procédé d'élaboration de produits laitiers.
FR2722721B1 (fr) * 1994-07-21 1996-10-04 Initiatives Et Dev Alimentaire Procede de decoupe de fromage au jet de liquide sous pression et applications
NL194906C (nl) * 1994-12-12 2003-07-04 Ver Coop Melkind Werkwijze voor het bereiden van kaas, in het inwendige waarvan zich schimmel ontwikkelt, alsmede een kaas die volgens deze werkwijze verkrijgbaar is.
GB2315203B (en) * 1996-07-13 2000-12-20 Long Clawson Dairies Ltd Apparatus for piercing cheese
JPH1063336A (ja) * 1996-08-23 1998-03-06 Toyota Motor Corp 路面情報検出装置
FR2818094B1 (fr) * 2000-12-15 2005-03-04 Didier Thuaire Fromage a pate pressee et son procede de fabrication
DE10156729A1 (de) * 2001-11-19 2003-06-05 Alpma Alpenland Masch Pikiervorrichtung
FR2837669B1 (fr) 2002-03-29 2005-02-11 Fromagerie Guilloteau Procede de fabrication de fromage
NZ529554A (en) * 2003-11-14 2006-08-31 Fonterra Cooperative Group Ltd Dairy product and process
GB2413475A (en) * 2004-04-28 2005-11-02 Shepherds Purse Cheeses Piercing cheeses

Also Published As

Publication number Publication date
US20130266690A1 (en) 2013-10-10
AU2011266924B2 (en) 2014-04-17
AU2011266924A1 (en) 2013-01-10
JP5770273B2 (ja) 2015-08-26
WO2011157909A1 (fr) 2011-12-22
MX2012013766A (es) 2013-01-24
CA2795916A1 (fr) 2011-12-22
FR2961377A1 (fr) 2011-12-23
EP2582250A1 (fr) 2013-04-24
JP2013528392A (ja) 2013-07-11

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Legal Events

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Year of fee payment: 7

ST Notification of lapse

Effective date: 20180228