AR012267A1 - METHOD FOR THE PREPARATION OF CHEESES WITH A HIGH CONTENT OF VIABLE PROBIOTIC BACTERIA AND PROCESSED CHEESES USING SUCH A PROCEDURE - Google Patents

METHOD FOR THE PREPARATION OF CHEESES WITH A HIGH CONTENT OF VIABLE PROBIOTIC BACTERIA AND PROCESSED CHEESES USING SUCH A PROCEDURE

Info

Publication number
AR012267A1
AR012267A1 ARP980104179A AR012267A1 AR 012267 A1 AR012267 A1 AR 012267A1 AR P980104179 A ARP980104179 A AR P980104179A AR 012267 A1 AR012267 A1 AR 012267A1
Authority
AR
Argentina
Prior art keywords
cheeses
probiotic bacteria
preparation
high content
coagulation
Prior art date
Application number
Other languages
Spanish (es)
Original Assignee
Sucesores De Alfredo Williner S A
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 Sucesores De Alfredo Williner S A filed Critical Sucesores De Alfredo Williner S A
Priority to ARP980104179 priority Critical patent/AR012267A1/en
Publication of AR012267A1 publication Critical patent/AR012267A1/en

Links

Landscapes

  • Dairy Products (AREA)

Abstract

Un método para la elaboracion de quesos con alto contenido de bacterias probioticas viables como por ejemplo la Bifidobacterias y que comprende lossiguientes pasos: clasificacion, seleccion, higienizacion, desnatado y enfriamiento de laleche, pasteurizacion en equipo de placas y coagulacion,caracterizado porque entre las etapas de pasteurizacion y coagulacion se realiza una etapa de ultrafiltracion que le quita a la leche el excedente deagua y lactosa y la enriquece enprote ínas, y una etapa de sembrado e incubacion de bacterias probioticas junto con los fermentos tradicionalesempleados en la preparacion de quesos, siendo dicha coagulacion directa en moldes sin pérdida ulterior de suero.A method for the elaboration of cheeses with a high content of viable probiotic bacteria such as Bifidobacteria and which comprises the following steps: classification, selection, sanitation, skimming and cooling of the milk, pasteurization in plate equipment and coagulation, characterized in that between the stages pasteurization and coagulation, an ultrafiltration stage is carried out that removes the excess water and lactose from the milk and enriches it in proteins, and a seeding and incubation stage of probiotic bacteria together with the traditional ferments used in the preparation of cheeses, said direct coagulation in molds without subsequent loss of serum.

ARP980104179 1998-08-24 1998-08-24 METHOD FOR THE PREPARATION OF CHEESES WITH A HIGH CONTENT OF VIABLE PROBIOTIC BACTERIA AND PROCESSED CHEESES USING SUCH A PROCEDURE AR012267A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ARP980104179 AR012267A1 (en) 1998-08-24 1998-08-24 METHOD FOR THE PREPARATION OF CHEESES WITH A HIGH CONTENT OF VIABLE PROBIOTIC BACTERIA AND PROCESSED CHEESES USING SUCH A PROCEDURE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP980104179 AR012267A1 (en) 1998-08-24 1998-08-24 METHOD FOR THE PREPARATION OF CHEESES WITH A HIGH CONTENT OF VIABLE PROBIOTIC BACTERIA AND PROCESSED CHEESES USING SUCH A PROCEDURE

Publications (1)

Publication Number Publication Date
AR012267A1 true AR012267A1 (en) 2000-09-27

Family

ID=45725050

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980104179 AR012267A1 (en) 1998-08-24 1998-08-24 METHOD FOR THE PREPARATION OF CHEESES WITH A HIGH CONTENT OF VIABLE PROBIOTIC BACTERIA AND PROCESSED CHEESES USING SUCH A PROCEDURE

Country Status (1)

Country Link
AR (1) AR012267A1 (en)

Similar Documents

Publication Publication Date Title
Moslehishad et al. The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products
Gupta et al. Antioxidant activity of Cheddar cheeses at different stages of ripening
AR005501A1 (en) MILK MILK AND MILK POWDER MILK, AS WELL AS FOODS CONTAINING THEM, AND PROCESS FOR IT
AR024655A1 (en) PROCEDURE FOR THE PREPARATION OF AN IMMUNOSTIMULATING DAIRY PRODUCT, DAIRY PRODUCT OBTAINED THROUGH SUCH METHOD AND DAIRY FOOD OBTAINED FROM SUCH PRODUCT.
DK1126760T3 (en) Process for making cheese and cheese products
AR007444A1 (en) A METHOD FOR MAKING CONTROLLED FUSION CHEESE AND A PRODUCT OF CONTROLLED FUSION CHEESE MADE BY SUCH METHOD
Yildiz‐Akgül Enhancement of torba yoghurt with whey protein isolates
CN114181891B (en) Efficient culture method for mouse testis organoids
ATE455469T1 (en) METHOD FOR PRODUCING A CONCENTRATED MILK PROTEIN COMPONENT
ES2168635T3 (en) PROCEDURE TO PRODUCE CHEESE, REQUIREMENT AND YOGURT BASED ON SOY BEANS.
CN113826695A (en) Milk product and preparation method thereof, and milk product and preparation method thereof
AR012267A1 (en) METHOD FOR THE PREPARATION OF CHEESES WITH A HIGH CONTENT OF VIABLE PROBIOTIC BACTERIA AND PROCESSED CHEESES USING SUCH A PROCEDURE
ES2053270T3 (en) PROCEDURE FOR THE PREPARATION OF A FERMENTED MILK PRODUCT.
AR046434A1 (en) METHOD FOR THE PREPARATION OF HIGH QUALITY CULTIVATED SOYBEAN PRODUCTS.
ITPR20030047A1 (en) MILK TREATMENT PROCEDURE.
AR002108A1 (en) PROCEDURE FOR THE CONTINUOUS STERILIZATION OF UNPACKED BIOLOGICAL LIQUIDS, AND DEVICE FOR CONDUCTING THE PROCEDURE.
CO5050306A1 (en) CHEESE FLAVOR
Karami RETRACTED: Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk
ATE300874T1 (en) FOOD GRADE TRANSGLUTAMINASE INHIBITORS AND THEIR USE
Acharya et al. Comparison of effect of vacuum-condensed and ultrafiltered milk on Cheddar cheese
NZ513684A (en) A method of enhancing cheese yield by adding a partial hydrolysate of the milk whey protein to the milk material, subjecting the resulting mixture to a milk coagulating enzyme, and separating the cheese curd from the whey
Dos Santos et al. Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey
Bille et al. Evaluating the feasibility of adding value to goat's milk by producing yoghurt using low cost technology method for rural Namibia
RU2010140092A (en) METHOD FOR PRODUCING DRY SYNBIOTIC CONCENTRATE BASED ON DAIRY SERUM
St Preparation of cheese yoghurt using extracted high virgin olive oil

Legal Events

Date Code Title Description
FG Grant; registration