AU602639B2 - 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 Download PDFInfo
- Publication number
- AU602639B2 AU602639B2 AU39097/89A AU3909789A AU602639B2 AU 602639 B2 AU602639 B2 AU 602639B2 AU 39097/89 A AU39097/89 A AU 39097/89A AU 3909789 A AU3909789 A AU 3909789A AU 602639 B2 AU602639 B2 AU 602639B2
- Authority
- AU
- Australia
- Prior art keywords
- basin
- salting
- cheeses
- solution
- cheese
- 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.)
- Ceased
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 48
- 238000009938 salting Methods 0.000 title claims abstract description 33
- 240000002129 Malva sylvestris Species 0.000 title claims abstract description 27
- 235000006770 Malva sylvestris Nutrition 0.000 title claims abstract description 27
- 235000008983 soft cheese Nutrition 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 239000011777 magnesium Substances 0.000 title claims description 7
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 title claims description 6
- 229910052749 magnesium Inorganic materials 0.000 title claims description 6
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 30
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 229940108461 rennet Drugs 0.000 claims abstract description 6
- 108010058314 rennet Proteins 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 238000006073 displacement reaction Methods 0.000 claims 2
- 108091006629 SLC13A2 Proteins 0.000 claims 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 abstract description 16
- 229910052943 magnesium sulfate Inorganic materials 0.000 abstract description 8
- 235000019341 magnesium sulphate Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 20
- 239000000243 solution Substances 0.000 description 20
- 239000011780 sodium chloride Substances 0.000 description 9
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 6
- 239000008101 lactose Substances 0.000 description 6
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 101100334117 Caenorhabditis elegans fah-1 gene Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 101100391180 Dictyostelium discoideum forG gene Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 101150012763 endA gene Proteins 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- BUKHSQBUKZIMLB-UHFFFAOYSA-L potassium;sodium;dichloride Chemical compound [Na+].[Cl-].[Cl-].[K+] BUKHSQBUKZIMLB-UHFFFAOYSA-L 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003385 sodium Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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 OR TREATMENT 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 OR TREATMENT 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)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8810742A FR2635443B1 (enrdf_load_stackoverflow) | 1988-08-09 | 1988-08-09 | |
| FR8810742 | 1988-08-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU3909789A AU3909789A (en) | 1990-02-15 |
| AU602639B2 true 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 (enrdf_load_stackoverflow) |
| JP (1) | JPH02167028A (enrdf_load_stackoverflow) |
| AT (1) | ATE82103T1 (enrdf_load_stackoverflow) |
| AU (1) | AU602639B2 (enrdf_load_stackoverflow) |
| DE (2) | DE356274T1 (enrdf_load_stackoverflow) |
| ES (1) | ES2013983A4 (enrdf_load_stackoverflow) |
| FR (1) | FR2635443B1 (enrdf_load_stackoverflow) |
| GR (1) | GR900300132T1 (enrdf_load_stackoverflow) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2768591B1 (fr) | 1997-09-23 | 1999-11-12 | Equip Tech Ind Alimentaires | Plateau d'egouttage industriel pour preparation alimentaire telle que fromage a pate molle et procede pour sa fabrication |
| JP5085281B2 (ja) * | 2007-11-05 | 2012-11-28 | 雪印メグミルク株式会社 | 青カビ系ナチュラルチーズとその製造方法 |
| GB2477922A (en) * | 2010-02-17 | 2011-08-24 | Andrew Martyn Lockyer | Method of cheese production using reduced size curds. |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU6847581A (en) * | 1980-03-19 | 1981-10-22 | Alfa-Laval A.B. | Method and apparatus for salting cheese curd |
| AU532698B2 (en) * | 1979-03-23 | 1983-10-13 | Dec International | Apparatus for salting cheese |
| AU587404B2 (en) * | 1984-11-09 | 1989-08-17 | Alfa-Laval Cheese Systems Limited | Improvements in the processing of curd |
Family Cites Families (6)
| 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 (fr) * | 1961-12-13 | 1963-01-25 | Avenir Cooperatif D Auvergne L | Procédé de fabrication de fromages |
| FR1528581A (fr) * | 1965-12-07 | 1968-06-14 | Procédé et appareillage pour la mise en forme de pâtes fromagères | |
| FR2536636B1 (fr) * | 1982-11-29 | 1986-01-17 | Lait Union Coop Agricoles Cent | Procede de salage du caille de fromages et la machine pour la mise en oeuvre du procede |
| FR2574628B1 (fr) * | 1984-12-13 | 1987-08-14 | Meunerie Ste Auxiliaire | Procede permettant la fabrication de pains, genre pains francais, avec des pourcentages eleves en farines autres que froment, et en particulier farines de mais et de manioc |
| FR2574629B1 (fr) * | 1984-12-18 | 1987-04-24 | Curtat Gilbert | Procede de fabrication d'un fromage hyposode, notamment de fromage de gruyere hyposode |
-
1988
- 1988-08-09 FR FR8810742A patent/FR2635443B1/fr not_active Expired - Lifetime
-
1989
- 1989-07-21 ES ES89402083T patent/ES2013983A4/es active Pending
- 1989-07-21 AT AT89402083T patent/ATE82103T1/de not_active IP Right Cessation
- 1989-07-21 DE DE198989402083T patent/DE356274T1/de active Pending
- 1989-07-21 EP EP89402083A patent/EP0356274B1/fr not_active Expired - Lifetime
- 1989-07-21 DE DE8989402083T patent/DE68903454T2/de not_active Expired - Fee Related
- 1989-07-31 AU AU39097/89A patent/AU602639B2/en not_active Ceased
- 1989-08-08 JP JP1203987A patent/JPH02167028A/ja active Granted
-
1991
- 1991-09-27 GR GR90300132T patent/GR900300132T1/el unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU532698B2 (en) * | 1979-03-23 | 1983-10-13 | Dec International | Apparatus for salting cheese |
| AU6847581A (en) * | 1980-03-19 | 1981-10-22 | Alfa-Laval A.B. | Method and apparatus for salting cheese curd |
| AU587404B2 (en) * | 1984-11-09 | 1989-08-17 | Alfa-Laval Cheese Systems Limited | Improvements in the processing of curd |
Also Published As
| Publication number | Publication date |
|---|---|
| GR900300132T1 (en) | 1991-09-27 |
| DE356274T1 (de) | 1990-07-26 |
| EP0356274B1 (fr) | 1992-11-11 |
| JPH02167028A (ja) | 1990-06-27 |
| FR2635443A1 (enrdf_load_stackoverflow) | 1990-02-23 |
| EP0356274A1 (fr) | 1990-02-28 |
| AU3909789A (en) | 1990-02-15 |
| FR2635443B1 (enrdf_load_stackoverflow) | 1990-11-09 |
| ATE82103T1 (de) | 1992-11-15 |
| DE68903454D1 (de) | 1992-12-17 |
| DE68903454T2 (de) | 1993-06-09 |
| ES2013983A4 (es) | 1990-06-16 |
| JPH0358697B2 (enrdf_load_stackoverflow) | 1991-09-06 |
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