BG66091B1 - Method for producing white brine cheese - Google Patents
Method for producing white brine cheeseInfo
- Publication number
- BG66091B1 BG66091B1 BG109107A BG10910705A BG66091B1 BG 66091 B1 BG66091 B1 BG 66091B1 BG 109107 A BG109107 A BG 109107A BG 10910705 A BG10910705 A BG 10910705A BG 66091 B1 BG66091 B1 BG 66091B1
- Authority
- BG
- Bulgaria
- Prior art keywords
- producing white
- curd
- milk
- brine cheese
- white brine
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a method for producing white brine cheese from preliminarily normalized and pasteurized cowÆs milk, according to which the acidity of the milk is increased by leaven comprising selected strains of microorganisms of the kind Streptococcus lactis, Lactobacillus casei, Streptococcus thermophilus, and Lactobacillus bulgaricus, or by a solution of organic acids. The curd is processed in two stages, including also partial grain salting, pressing the curd into a block, while the final salting is done in the packages.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BG109107A BG66091B1 (en) | 2005-04-04 | 2005-04-04 | Method for producing white brine cheese |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BG109107A BG66091B1 (en) | 2005-04-04 | 2005-04-04 | Method for producing white brine cheese |
Publications (2)
Publication Number | Publication Date |
---|---|
BG109107A BG109107A (en) | 2008-12-30 |
BG66091B1 true BG66091B1 (en) | 2011-04-29 |
Family
ID=40352461
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BG109107A BG66091B1 (en) | 2005-04-04 | 2005-04-04 | Method for producing white brine cheese |
Country Status (1)
Country | Link |
---|---|
BG (1) | BG66091B1 (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2411571A1 (en) * | 1977-12-13 | 1979-07-13 | Dso Mlechna Promishlenost | Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting |
BG19818A1 (en) * | 1973-08-15 | 1980-12-12 | Baltadzhieva | Method for intensification the production of white brined cheese from cow milk |
-
2005
- 2005-04-04 BG BG109107A patent/BG66091B1/en unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BG19818A1 (en) * | 1973-08-15 | 1980-12-12 | Baltadzhieva | Method for intensification the production of white brined cheese from cow milk |
FR2411571A1 (en) * | 1977-12-13 | 1979-07-13 | Dso Mlechna Promishlenost | Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting |
Also Published As
Publication number | Publication date |
---|---|
BG109107A (en) | 2008-12-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Viljoen | The interaction between yeasts and bacteria in dairy environments | |
Ong et al. | Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE‐inhibitory activity of Cheddar cheeses ripened at 4, 8, and 12° C | |
PL1991660T3 (en) | Lactic acid bacteria providing improved texture of fermented dairy products | |
WO2006128864A3 (en) | Mutant strains of lactic acid bacteria having a non-phosporylable lactose permease | |
WO2008078387A1 (en) | Fermented milk for improving and/or treating skin and method for producing the same | |
JP7316044B2 (en) | Method for producing fermented dairy products using Lactobacillus casei | |
AR073227A1 (en) | IMPROVEMENT OF GROWTH OF BIFIDOBACTERIES IN FERMENTED DAIRY PRODUCTS | |
WO2011050426A3 (en) | New strains of lactic acid bacteria and their combinations producing probiotic preparations | |
WO2019206754A8 (en) | Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probiotic strain | |
RU2018124827A (en) | APPLICATION OF LACTASE IN PREPARATION OF DILUTED FERMENTED DAIRY PRODUCT | |
PE20040419A1 (en) | A DAIRY PRODUCT AND A PROCESS FOR ITS MANUFACTURING | |
JP6861157B2 (en) | A method for producing a fermented dairy product with a good flavor, and a fermented dairy product produced by the method. | |
Bergamini et al. | Pategrás cheese as a suitable carrier for six probiotic cultures | |
WO2001082711A3 (en) | Lactic acid fermented food products | |
JP2006223244A5 (en) | ||
EP3228194B1 (en) | Fermented milk product with diacetyl produced with aid of lactase | |
BG66091B1 (en) | Method for producing white brine cheese | |
GB0205647D0 (en) | Method of improving food fermentation procedures | |
St-Gelais et al. | Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor | |
JP6850610B2 (en) | Cream cheese with improved sourness and its manufacturing method | |
Rodríguez et al. | Dairy starter cultures | |
EL-GHAISH | Isolated non-starter lactic acid bacteria used to improve kareish cheese quality | |
Habibi et al. | Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese | |
Bruinenberg et al. | Innovations in dairy cultures and enzymes | |
MD1300Z (en) | Process for producing brined cheese |