AU3909789A - A method of manufacturing soft cheeses having a high magnesium content, a salting basin for such cheeses, and cheeses obtained thereby - Google Patents

A method of manufacturing soft cheeses having a high magnesium content, a salting basin for such cheeses, and cheeses obtained thereby

Info

Publication number
AU3909789A
AU3909789A AU39097/89A AU3909789A AU3909789A AU 3909789 A AU3909789 A AU 3909789A AU 39097/89 A AU39097/89 A AU 39097/89A AU 3909789 A AU3909789 A AU 3909789A AU 3909789 A AU3909789 A AU 3909789A
Authority
AU
Australia
Prior art keywords
cheeses
salting
basin
magnesium content
high magnesium
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.)
Granted
Application number
AU39097/89A
Other versions
AU602639B2 (en
Inventor
Jacques Bruard
Bernard Dupont
Jean Perrin
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.)
Saint Hubert Industrie Laitiere
Original Assignee
Saint Hubert Industrie Laitiere
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 Saint Hubert Industrie Laitiere filed Critical Saint Hubert Industrie Laitiere
Publication of AU3909789A publication Critical patent/AU3909789A/en
Application granted granted Critical
Publication of AU602639B2 publication Critical patent/AU602639B2/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/16—Devices for treating cheese during ripening
    • A01J25/167—Devices for treating cheese during ripening for salting cheese
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)

Abstract

This process comprises the characteristic operations of adding rennet to the milk at 38 DEG C, of mixing and of washing the cut curds for 30 to 40 min until the pieces of these curds have been reduced to the size of grains of wheat, of a salting operation in a tank (1) equipped with an immersed conveyor (8) and with a pump (23) for circulating the salting solution, the cheeses being displaced counter-currentwise with respect to the solution for a period of 2 to 3 min, this solution being rich in magnesium chloride and poor in magnesium sulphate. <IMAGE>
AU39097/89A 1988-08-09 1989-07-31 A method of manufacturing soft cheeses having a high magnesium content, a salting basin for such cheeses, and cheeses obtained thereby Ceased AU602639B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8810742A FR2635443B1 (en) 1988-08-09 1988-08-09
FR8810742 1988-08-09

Publications (2)

Publication Number Publication Date
AU3909789A true AU3909789A (en) 1990-02-15
AU602639B2 AU602639B2 (en) 1990-10-18

Family

ID=9369236

Family Applications (1)

Application Number Title Priority Date Filing Date
AU39097/89A Ceased AU602639B2 (en) 1988-08-09 1989-07-31 A method of manufacturing soft cheeses having a high magnesium content, a salting basin for such cheeses, and cheeses obtained thereby

Country Status (8)

Country Link
EP (1) EP0356274B1 (en)
JP (1) JPH02167028A (en)
AT (1) ATE82103T1 (en)
AU (1) AU602639B2 (en)
DE (2) DE356274T1 (en)
ES (1) ES2013983A4 (en)
FR (1) FR2635443B1 (en)
GR (1) GR900300132T1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2768591B1 (en) 1997-09-23 1999-11-12 Equip Tech Ind Alimentaires INDUSTRIAL DRIP TRAY FOR FOOD PREPARATION SUCH AS SOFT CHEESE AND PROCESS FOR ITS MANUFACTURE
JP5085281B2 (en) * 2007-11-05 2012-11-28 雪印メグミルク株式会社 Blue mold natural cheese and its manufacturing method
GB2477922A (en) * 2010-02-17 2011-08-24 Andrew Martyn Lockyer Method of cheese production using reduced size curds.

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2793122A (en) * 1951-12-13 1957-05-21 Borden Co Cheese and processes of producing cheese
FR1315867A (en) * 1961-12-13 1963-01-25 Avenir Cooperatif D Auvergne L Cheese making process
FR1528581A (en) * 1965-12-07 1968-06-14 Process and apparatus for shaping cheese pastes
US4300446A (en) * 1979-03-23 1981-11-17 Dec International, Inc. Apparatus for salting cheese
AU6847581A (en) * 1980-03-19 1981-10-22 Alfa-Laval A.B. Method and apparatus for salting cheese curd
FR2536636B1 (en) * 1982-11-29 1986-01-17 Lait Union Coop Agricoles Cent PROCESS FOR SALTING THE CHEESE QUAIL AND THE MACHINE FOR IMPLEMENTING THE PROCESS
IT1221003B (en) * 1984-11-09 1990-06-21 Laval Cheese Systems Ityla Ora PROCEDURE FOR THE TREATMENT OF CURD THROUGH THE ADDITION OF SALT FOR THE PRODUCTION OF CHEESE, IN PARTICULAR OF THE TYPE WITH PASTA FILATA
FR2574628B1 (en) * 1984-12-13 1987-08-14 Meunerie Ste Auxiliaire PROCESS ALLOWING THE MANUFACTURE OF FRENCH BREAD BREADS, WITH HIGH PERCENTAGES OF FLOURS OTHER THAN WHEAT, AND PARTICULARLY MAIZE AND cassava flour
FR2574629B1 (en) * 1984-12-18 1987-04-24 Curtat Gilbert PROCESS FOR PRODUCING HYPOSODE CHEESE, ESPECIALLY HYPOSODE GRUYERE CHEESE

Also Published As

Publication number Publication date
DE68903454D1 (en) 1992-12-17
GR900300132T1 (en) 1991-09-27
FR2635443A1 (en) 1990-02-23
EP0356274B1 (en) 1992-11-11
JPH0358697B2 (en) 1991-09-06
JPH02167028A (en) 1990-06-27
AU602639B2 (en) 1990-10-18
DE356274T1 (en) 1990-07-26
EP0356274A1 (en) 1990-02-28
DE68903454T2 (en) 1993-06-09
FR2635443B1 (en) 1990-11-09
ATE82103T1 (en) 1992-11-15
ES2013983A4 (en) 1990-06-16

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