BE628279A - - Google Patents
Info
- Publication number
- BE628279A BE628279A BE628279DA BE628279A BE 628279 A BE628279 A BE 628279A BE 628279D A BE628279D A BE 628279DA BE 628279 A BE628279 A BE 628279A
- Authority
- BE
- Belgium
- Prior art keywords
- milk
- cheese
- cheeses
- lactose
- dairy products
- Prior art date
Links
- 239000008267 milk Substances 0.000 description 48
- 235000013336 milk Nutrition 0.000 description 47
- 210000004080 milk Anatomy 0.000 description 47
- 235000013351 cheese Nutrition 0.000 description 36
- 238000004519 manufacturing process Methods 0.000 description 20
- 238000000034 method Methods 0.000 description 19
- 230000008569 process Effects 0.000 description 19
- 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 13
- 240000002129 Malva sylvestris Species 0.000 description 13
- 235000006770 Malva sylvestris Nutrition 0.000 description 13
- 235000013365 dairy product Nutrition 0.000 description 13
- 239000008101 lactose Substances 0.000 description 13
- 210000002966 serum Anatomy 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 238000009434 installation Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000465 moulding Methods 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 5
- 238000005345 coagulation Methods 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000008983 soft cheese Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000010564 aerobic fermentation Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000197960 Galium verum Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000976 ink Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002597 lactoses Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000007514 turning Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE628279A true BE628279A (enrdf_load_stackoverflow) |
Family
ID=198236
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE628279D BE628279A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE628279A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1300815B (de) * | 1964-03-20 | 1969-08-07 | Paracurd S A | Verfahren zur kontinuierlichen Herstellung von Kaese oder Kasein |
| DE1301704B (de) * | 1966-03-02 | 1969-08-21 | Goebelt Johannes | Verfahren zur Herstellung von Frischkaese erhoehter Haltbarkeit in kontinuierlichem Betrieb |
| FR2379257A1 (fr) * | 1977-02-04 | 1978-09-01 | Pannetier Jean | Procede de fabrication de fromages, produits pour sa mise en oeuvre et produits obtenus |
-
0
- BE BE628279D patent/BE628279A/fr unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1300815B (de) * | 1964-03-20 | 1969-08-07 | Paracurd S A | Verfahren zur kontinuierlichen Herstellung von Kaese oder Kasein |
| DE1301704B (de) * | 1966-03-02 | 1969-08-21 | Goebelt Johannes | Verfahren zur Herstellung von Frischkaese erhoehter Haltbarkeit in kontinuierlichem Betrieb |
| FR2379257A1 (fr) * | 1977-02-04 | 1978-09-01 | Pannetier Jean | Procede de fabrication de fromages, produits pour sa mise en oeuvre et produits obtenus |
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