FR3084242B1 - PROCESS FOR MAKING A HARD CHEESE - Google Patents

PROCESS FOR MAKING A HARD CHEESE Download PDF

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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
Application number
FR1856996A
Other languages
French (fr)
Other versions
FR3084242A1 (en
Inventor
Olivier Maximin
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.)
Artigiano Distribution Fr
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR1856996A priority Critical patent/FR3084242B1/en
Publication of FR3084242A1 publication Critical patent/FR3084242A1/en
Application granted granted Critical
Publication of FR3084242B1 publication Critical patent/FR3084242B1/en
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
    • A23C19/06—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.

FR1856996A 2018-07-27 2018-07-27 PROCESS FOR MAKING A HARD CHEESE Expired - Fee Related FR3084242B1 (en)

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)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
FR3084242A1 (en) 2020-01-31

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