FR3084242B1 - PROCESS FOR MAKING A HARD CHEESE - Google Patents
PROCESS FOR MAKING A HARD CHEESE Download PDFInfo
- Publication number
- FR3084242B1 FR3084242B1 FR1856996A FR1856996A FR3084242B1 FR 3084242 B1 FR3084242 B1 FR 3084242B1 FR 1856996 A FR1856996 A FR 1856996A FR 1856996 A FR1856996 A FR 1856996A FR 3084242 B1 FR3084242 B1 FR 3084242B1
- Authority
- FR
- France
- Prior art keywords
- dough
- hard cheese
- initial
- sensory characteristic
- hygrometry
- 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
Links
- 235000011617 hard cheese Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 230000001953 sensory effect Effects 0.000 abstract 4
- 230000001747 exhibiting effect Effects 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
-
- 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
- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
La présente invention concerne un procédé de fabrication d'au moins une portion d'un fromage à pâte dure à base d'au moins un fromage à pâte dure initial présentant un premier taux d'hygrométrie et au moins une caractéristique sensorielle initiale, ladite portion présentant au moins une caractéristique sensorielle finale différente de ladite caractéristique sensorielle initiale, ledit procédé étant caractérisé en ce qu'il comprend au moins les étapes suivantes : ○ Préparation d'au moins une pâte, l'étape de préparation comprenant au moins : ▪ Une première étape de mélange d'une quantité d'au moins un premier ingrédient présentant ladite caractéristique sensorielle finale avec au moins une première quantité d'une solution aqueuse de sorte à former au moins un premier mélange ; ▪ Une deuxième étape de mélange dudit premier mélange avec au moins une quantité dudit fromage à pâte dure initial réduit en poudre de sorte à former la pâte destinée à former au moins en partie ladite au moins une portion, ladite pâte présentant un deuxième taux d'hygrométrie supérieur au premier taux d'hygrométrie ; ○ Déshydratation au moins partielle de ladite pâte de sorte à obtenir une pâte partiellement déshydratée présentant un troisième taux d'hygrométrie égal au premier taux d'hygrométrie.The present invention relates to a method of manufacturing at least one portion of a hard cheese based on at least one initial hard cheese having a first level of hygrometry and at least one initial sensory characteristic, said portion exhibiting at least one final sensory characteristic different from said initial sensory characteristic, said method being characterized in that it comprises at least the following steps: ○ Preparation of at least one paste, the preparation step comprising at least: ▪ A first step of mixing a quantity of at least a first ingredient exhibiting said final sensory characteristic with at least a first quantity of an aqueous solution so as to form at least a first mixture; ▪ A second step of mixing said first mixture with at least a quantity of said initial hard cheese reduced to powder so as to form the dough intended to at least partially form said at least one portion, said dough having a second rate of hygrometry higher than the first hygrometry rate; ○ At least partial dehydration of said dough so as to obtain a partially dehydrated dough having a third humidity level equal to the first humidity level.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1856996A FR3084242B1 (en) | 2018-07-27 | 2018-07-27 | PROCESS FOR MAKING A HARD CHEESE |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1856996A FR3084242B1 (en) | 2018-07-27 | 2018-07-27 | PROCESS FOR MAKING A HARD CHEESE |
Publications (2)
Publication Number | Publication Date |
---|---|
FR3084242A1 FR3084242A1 (en) | 2020-01-31 |
FR3084242B1 true FR3084242B1 (en) | 2021-07-30 |
Family
ID=63834219
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR1856996A Expired - Fee Related FR3084242B1 (en) | 2018-07-27 | 2018-07-27 | PROCESS FOR MAKING A HARD CHEESE |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR3084242B1 (en) |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6090417A (en) * | 1999-03-24 | 2000-07-18 | Kraft Foods, Inc. | Nutritional fortification of natural cheese and method of making |
US7585537B2 (en) * | 2004-05-03 | 2009-09-08 | Leprino Foods Company | Cheese and methods of making such cheese |
US7785644B1 (en) * | 2004-11-19 | 2010-08-31 | Land O'lakes, Inc. | Method of making a food product having a veined appearance and products therefrom |
RU2489890C1 (en) * | 2012-05-03 | 2013-08-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Natural cheese chips production method |
CN105324035A (en) * | 2013-03-15 | 2016-02-10 | 简耐而生物公司 | Restructured natural protein matrices |
-
2018
- 2018-07-27 FR FR1856996A patent/FR3084242B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
FR3084242A1 (en) | 2020-01-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PLFP | Fee payment |
Year of fee payment: 2 |
|
PLSC | Publication of the preliminary search report |
Effective date: 20200131 |
|
PLFP | Fee payment |
Year of fee payment: 3 |
|
PLFP | Fee payment |
Year of fee payment: 4 |
|
TP | Transmission of property |
Owner name: ARTIGIANO DISTRIBUTION, FR Effective date: 20220523 |
|
PLFP | Fee payment |
Year of fee payment: 5 |
|
ST | Notification of lapse |
Effective date: 20240305 |