CA1275007A - Cheese - Google Patents
CheeseInfo
- Publication number
- CA1275007A CA1275007A CA000502994A CA502994A CA1275007A CA 1275007 A CA1275007 A CA 1275007A CA 000502994 A CA000502994 A CA 000502994A CA 502994 A CA502994 A CA 502994A CA 1275007 A CA1275007 A CA 1275007A
- Authority
- CA
- Canada
- Prior art keywords
- streptococcus
- milk
- acidifying
- dry matter
- strains
- 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.)
- Expired - Fee Related
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 34
- 239000008267 milk Substances 0.000 claims abstract description 34
- 210000004080 milk Anatomy 0.000 claims abstract description 34
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000013861 fat-free Nutrition 0.000 claims abstract description 8
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 23
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 16
- 241000194035 Lactococcus lactis Species 0.000 claims description 12
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 12
- 230000008719 thickening Effects 0.000 claims description 12
- 244000052616 bacterial pathogen Species 0.000 claims description 11
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims description 9
- 230000020477 pH reduction Effects 0.000 claims description 7
- 235000008983 soft cheese Nutrition 0.000 claims description 7
- 241000194017 Streptococcus Species 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 2
- 239000006071 cream Substances 0.000 description 13
- 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 9
- 239000008101 lactose Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 229940108461 rennet Drugs 0.000 description 7
- 108010058314 rennet Proteins 0.000 description 7
- 238000011534 incubation Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- PCLIRWBVOVZTOK-UHFFFAOYSA-M 2-(1-methylpyrrolidin-1-ium-1-yl)ethyl 2-hydroxy-2,2-diphenylacetate;iodide Chemical compound [I-].C=1C=CC=CC=1C(O)(C=1C=CC=CC=1)C(=O)OCC[N+]1(C)CCCC1 PCLIRWBVOVZTOK-UHFFFAOYSA-M 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical compound [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 102100031673 Corneodesmosin Human genes 0.000 description 1
- 101710139375 Corneodesmosin Proteins 0.000 description 1
- 101100130497 Drosophila melanogaster Mical gene Proteins 0.000 description 1
- 241001517310 Eria Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101100166829 Mus musculus Cenpk gene Proteins 0.000 description 1
- 101100345589 Mus musculus Mical1 gene Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000007320 rich medium Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
-
- 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
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1102/85-9 | 1985-03-12 | ||
| CH1102/85A CH662246A5 (fr) | 1985-03-12 | 1985-03-12 | Fromage frais. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1275007A true CA1275007A (en) | 1990-10-09 |
Family
ID=4202519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000502994A Expired - Fee Related CA1275007A (en) | 1985-03-12 | 1986-02-28 | Cheese |
Country Status (14)
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2007945A6 (es) * | 1987-07-31 | 1989-07-01 | Sitia Yomo Spa | Especialidad alimenticia fresca,cremosa,untable, que contiene fermentos lacticos vivos y procedimiento para su preparacion. |
| US5225220A (en) * | 1990-05-11 | 1993-07-06 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese products |
| US5080913A (en) * | 1990-05-11 | 1992-01-14 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese |
| US5549916A (en) * | 1990-05-11 | 1996-08-27 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese products |
| US5895671A (en) * | 1996-05-02 | 1999-04-20 | Conagra, Inc. | Cheese culture medium and method for preparing no fat and low fat cheese products |
| TR200000971T2 (tr) | 1997-10-13 | 2000-08-21 | Unilever N.V. | Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi |
| US6861080B2 (en) * | 2002-05-24 | 2005-03-01 | Kraft Foods Holdings, Inc. | Dairy products with reduced average particle size |
| US7998519B2 (en) | 2003-02-19 | 2011-08-16 | Franklin Foods, Inc. | Yogurt-cheese products, and methods of making the same |
| US8298604B2 (en) * | 2003-02-19 | 2012-10-30 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US7763294B2 (en) * | 2003-02-19 | 2010-07-27 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US7897185B1 (en) * | 2005-06-17 | 2011-03-01 | Franklin Foods, Inc. | Cream cheese products and methods of making the same |
| AU2006269855A1 (en) * | 2005-07-20 | 2007-01-25 | James S. Brophy | Modification of particle morphology to improve product functionality |
| US20110183050A1 (en) * | 2006-07-20 | 2011-07-28 | Brophy James S | Modification of particle morphology to improve product functionality |
| US9462817B2 (en) | 2011-02-28 | 2016-10-11 | Franklin Foods Holdings Inc. | Processes for making cheese products utilizing denatured acid whey proteins |
| US9635870B2 (en) | 2011-02-28 | 2017-05-02 | Franklin Foods Holdings Inc. | Direct-set cheese |
| UA125925C2 (uk) * | 2015-02-10 | 2022-07-13 | Кр. Гансен А/С | Композиція для згортання молока, що містить суміш хімозинів, харчова та кормова композиції, що містять суміш хімозинів, застосування композиції для згортання молока, спосіб одержання продукту на основі молока та спосіб одержання ферментованого молочного продукту з використанням композиції для згортання молока |
| US12239141B2 (en) | 2015-02-10 | 2025-03-04 | Chr. Hansen A/S | Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1581541A (en) * | 1976-06-18 | 1980-12-17 | Unilever Ltd | Cheese |
| NL187955C (nl) * | 1976-08-02 | 1992-03-02 | Nestle Sa | Werkwijze voor de bereiding van verse kaas. |
| US4262023A (en) * | 1977-12-22 | 1981-04-14 | Mauri Brothers & Thomson (Aust.) Pty. Limited | Frozen multiple-strain cheese starter composition |
| JPS5831897B2 (ja) * | 1980-07-15 | 1983-07-09 | 明治乳業株式会社 | クリ−ムチ−ズ様食品の製造法 |
| JPS5978643A (ja) * | 1982-10-27 | 1984-05-07 | Fuji Oil Co Ltd | クリ−ムチ−ズ様食品の製造法 |
| DE111020T1 (de) * | 1982-12-08 | 1984-10-25 | Microlife Technics Inc., Sarasota, Fla. | Verfahren zur herstellung von natuerlich eingedickten und stabilisierten gesaeuerten milchprodukten und so hergestellte produkte. |
| FR2555865B1 (fr) * | 1983-12-06 | 1990-06-08 | Paillier Jean Claude | Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede |
-
1985
- 1985-03-12 CH CH1102/85A patent/CH662246A5/fr not_active IP Right Cessation
-
1986
- 1986-02-17 DE DE8686102019T patent/DE3662742D1/de not_active Expired
- 1986-02-17 AT AT86102019T patent/ATE42021T1/de not_active IP Right Cessation
- 1986-02-17 EP EP86102019A patent/EP0196436B1/fr not_active Expired
- 1986-02-21 AU AU53866/86A patent/AU583213B2/en not_active Ceased
- 1986-02-24 IE IE463/86A patent/IE57596B1/en not_active IP Right Cessation
- 1986-02-25 MX MX026890A patent/MX168961B/es unknown
- 1986-02-25 US US06/833,107 patent/US4732769A/en not_active Expired - Lifetime
- 1986-02-27 ZA ZA861486A patent/ZA861486B/xx unknown
- 1986-02-28 CA CA000502994A patent/CA1275007A/en not_active Expired - Fee Related
- 1986-03-11 JP JP61053531A patent/JPS61212242A/ja active Granted
- 1986-03-11 NO NO860910A patent/NO163432C/no not_active IP Right Cessation
- 1986-03-11 NZ NZ215446A patent/NZ215446A/xx unknown
- 1986-03-11 ES ES552866A patent/ES8706379A1/es not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPH043186B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1992-01-22 |
| NO163432C (no) | 1990-05-30 |
| AU5386686A (en) | 1986-09-18 |
| IE57596B1 (en) | 1993-01-13 |
| AU583213B2 (en) | 1989-04-20 |
| ES552866A0 (es) | 1987-07-01 |
| NZ215446A (en) | 1988-10-28 |
| EP0196436A1 (fr) | 1986-10-08 |
| US4732769A (en) | 1988-03-22 |
| JPS61212242A (ja) | 1986-09-20 |
| NO860910L (no) | 1986-09-15 |
| ZA861486B (en) | 1986-10-29 |
| IE860463L (en) | 1986-09-12 |
| ATE42021T1 (de) | 1989-04-15 |
| NO163432B (no) | 1990-02-19 |
| CH662246A5 (fr) | 1987-09-30 |
| MX168961B (es) | 1993-06-15 |
| EP0196436B1 (fr) | 1989-04-12 |
| ES8706379A1 (es) | 1987-07-01 |
| DE3662742D1 (en) | 1989-05-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |