CH619843A5 - - Google Patents

Download PDF

Info

Publication number
CH619843A5
CH619843A5 CH1583476A CH1583476A CH619843A5 CH 619843 A5 CH619843 A5 CH 619843A5 CH 1583476 A CH1583476 A CH 1583476A CH 1583476 A CH1583476 A CH 1583476A CH 619843 A5 CH619843 A5 CH 619843A5
Authority
CH
Switzerland
Prior art keywords
cheese
lactose
pizza
fusion
milk
Prior art date
Application number
CH1583476A
Other languages
English (en)
French (fr)
Inventor
George Wilmer Reinbold
Malireddy Srinivasulu Reddy
Original Assignee
Leprino Cheese Mfg Co
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 Leprino Cheese Mfg Co filed Critical Leprino Cheese Mfg Co
Publication of CH619843A5 publication Critical patent/CH619843A5/fr

Links

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 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 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
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses

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)
  • Seeds, Soups, And Other Foods (AREA)
CH1583476A 1976-08-18 1976-12-16 CH619843A5 (nl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/715,577 US4085228A (en) 1976-08-18 1976-08-18 Preparation of pizza cheese

Publications (1)

Publication Number Publication Date
CH619843A5 true CH619843A5 (nl) 1980-10-31

Family

ID=24874636

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1583476A CH619843A5 (nl) 1976-08-18 1976-12-16

Country Status (13)

Country Link
US (1) US4085228A (nl)
AU (1) AU509683B2 (nl)
CA (1) CA1077338A (nl)
CH (1) CH619843A5 (nl)
DE (1) DE2650984A1 (nl)
ES (1) ES453421A1 (nl)
FI (1) FI60959C (nl)
FR (1) FR2361822A1 (nl)
GB (1) GB1554954A (nl)
IE (1) IE44044B1 (nl)
IT (1) IT1083457B (nl)
NL (1) NL186289C (nl)
NZ (1) NZ182538A (nl)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5245071A (en) * 1970-05-15 1993-09-14 Duphar International Research B.V. Organic compounds derived from urea or thiourea
NL160809C (nl) * 1970-05-15 1979-12-17 Duphar Int Res Werkwijze ter bereiding van benzoylureumverbindingen, alsmede werkwijze ter bereiding van insekticide prepara- ten op basis van benzoylureumverbindingen.
US5342958A (en) * 1970-05-15 1994-08-30 Solvay Duphar International Research B.V. Organic compounds derived from urea or thiourea
ZA822954B (en) * 1981-05-12 1983-04-27 Lavery D & Son Ltd Method for the manufacture of cheese with a substantially reduced fat content
US4851347A (en) * 1987-05-20 1989-07-25 Nordica International, Inc. Bulk starter medium
US4919942A (en) * 1987-05-20 1990-04-24 Nordica International, Inc. Method of manufacturing cheese
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
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
IE950464A1 (en) * 1994-07-14 1996-01-24 Unilever Plc Hard cheese product and process
US5895671A (en) 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
IT1296148B1 (it) * 1996-11-22 1999-06-09 Renata Maria Anna Ve Cavaliere Uso di batteri lattici per accrescere il livello delle ceramidi della pelle e delle mucose, e composizioni dermatologiche e cosmetiche atte
US8697051B2 (en) * 1999-06-09 2014-04-15 Vsl Pharmaceuticals Inc. Composition comprising alkaline sphingomyelinase for use as a dietetic preparation, food supplement or pharmaceutical product
ITMI20022604A1 (it) * 2002-12-09 2004-06-10 Mofin S R L Processo per ottimizzare la coagulazione del latte mediante ceppi di batteri lattici, nuovi ceppi e loro uso nel detto processo.
US20040208972A1 (en) * 2003-02-21 2004-10-21 Calvert Frederic R. Reduced carbohydrate milk product and process for manufacturing such milk product
US20040208974A1 (en) * 2003-02-21 2004-10-21 Calvert Frederic R. Reduced carbohydrate cultured dairy product and process for manufacturing such cultured dairy product
US20050084593A1 (en) * 2003-02-21 2005-04-21 Calvert Frederic R.Jr. Reduced fat and carbohydrate cultured dairy product and process for manufacturing such cultured dairy product
US7611742B2 (en) * 2003-02-21 2009-11-03 HP Hood, LLC Reduced fat and carbohydrate milk product and process for manufacturing such milk product
US7700145B1 (en) 2004-02-17 2010-04-20 Hp Hood Llc Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods
US20050196509A1 (en) * 2004-03-05 2005-09-08 Leprino Foods Company Cheese for cooking in the microwave
AR048727A1 (es) 2004-05-03 2006-05-17 Leprino Foods Co Quesos mezclados y metodos para preparar tales quesos
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US8603554B2 (en) * 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US7579033B2 (en) * 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US20140328814A1 (en) * 2008-05-13 2014-11-06 Oü Tervisliku Piima Biotehnoloogiate Arenduskeskus (Bio-Competence Centre of Antimicrobial and antihypertensive probiotic composition, food product and dietary supplement comprising microorganism strain lactobacillus plantarum tensia dsm 21380 and method for suppressing contaminating microbes in a food product
ITMI20122267A1 (it) * 2012-12-28 2014-06-29 Granarolo S P A Miscela aromatizzante per la produzione di mozzarelle.

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2796351A (en) * 1953-06-11 1957-06-18 Homer E Walter Method of manufacturing cheese
DE1196951B (de) * 1963-04-24 1965-07-15 Nat Dairy Prod Corp Verfahren zur Herstellung von Kaese des Typs PASTA FILATA
US3843801A (en) * 1964-07-06 1974-10-22 C Efthymiou Preparation of feta cheese
US3531297A (en) * 1968-10-07 1970-09-29 Leprino Cheese Mfg Co Manufacture of pasta cheese
CA1028199A (en) * 1973-10-19 1978-03-21 Lester O. Kielsmeier Pasta filata cheese production by stored curd process
US3961077A (en) * 1973-10-19 1976-06-01 Leprino Cheese Manufacturing Company Pasta filata cheese production by stored curd process

Also Published As

Publication number Publication date
FI60959C (fi) 1982-05-10
FI763349A (fi) 1978-02-19
ES453421A1 (es) 1978-02-16
NL7612533A (nl) 1978-02-21
IT1083457B (it) 1985-05-21
FR2361822B1 (nl) 1982-01-22
IE44044L (en) 1978-02-18
NL186289C (nl) 1990-11-01
IE44044B1 (en) 1981-07-29
AU1941076A (en) 1978-05-18
NL186289B (nl) 1990-06-01
FR2361822A1 (fr) 1978-03-17
AU509683B2 (en) 1980-05-22
US4085228A (en) 1978-04-18
GB1554954A (en) 1979-10-31
CA1077338A (en) 1980-05-13
NZ182538A (en) 1978-12-18
FI60959B (fi) 1982-01-29
DE2650984A1 (de) 1978-02-23

Similar Documents

Publication Publication Date Title
CH619843A5 (nl)
Marshall et al. Methods for making kefir and fermented milks based on kefir
Mas et al. Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening
EP0144274B1 (fr) Procédé de préparation de produits à saveur de fromage, et produits obtenus par ce procédé
EP0971597B1 (fr) Procede de fabrication d'un produit alimentaire fermente
Babel et al. Bacteriology of cheese IV. Factors affecting the ripening of Swiss-type cheese made from Pasteurized milk
FR2591432A1 (fr) Procede de fabrication de fromages a pate persillee
FR2545330A1 (fr) Pate de boulangerie
CN111235061B (zh) 凝结芽孢杆菌、奶味香基及其制备方法和应用
CA2650328C (fr) Procede d'aromatisation de produits fromagers
CA2543674A1 (fr) Aromatisation d'un produit laitier a partir d'au moins une bacterie produisant une bacteriocine et appartenant au genre pediococcus
JP2627513B2 (ja) パン類の製造法及び風味の強化されたパン類
JP2001299211A (ja) チーズ及びチーズフレーバー
EP1670318B1 (fr) Produits fromagers ayant la texture de fromages a pate filee et le gout de produits laitiers fermentes, et procede de fabrication
EP4048820B1 (fr) Nouvelles souches de carnobacterium maltaromaticum et leurs utilisations
FR2738991A1 (fr) Produits alimentaires a base de lait de soja et leur procede de fabrication
EP2339924B1 (fr) Procédé de préparation d'un levain à partir de lait cru
FR2818094A1 (fr) Fromage a pate pressee et son procede de fabrication
Macit et al. The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese
EP0402264B1 (fr) Procédé de fabrication de produits laitiers
EP3842517A1 (fr) Levains bioprotecteurs obtenus à partir de laits natifs : utilisation de ces levains pour préparer des levains terroirs et pour purifier le lait cru
EP3880798A1 (fr) Nouvelles souches de penicillium camemberti
CN115624069A (zh) 一种图德及其制备方法
BE833015Q (fr) Procede de preparation de produits alimeniaires a base de lait et produits obtenus par la mise en oeuvre de ce procede
CA2487453A1 (fr) Procede de preparation d'une flore d'affinage comportant une etape de fragilisation cellulaire

Legal Events

Date Code Title Description
PL Patent ceased