CH662246A5 - Fromage frais. - Google Patents

Fromage frais. Download PDF

Info

Publication number
CH662246A5
CH662246A5 CH1102/85A CH110285A CH662246A5 CH 662246 A5 CH662246 A5 CH 662246A5 CH 1102/85 A CH1102/85 A CH 1102/85A CH 110285 A CH110285 A CH 110285A CH 662246 A5 CH662246 A5 CH 662246A5
Authority
CH
Switzerland
Prior art keywords
milk
streptococcus
dry matter
weight
strains
Prior art date
Application number
CH1102/85A
Other languages
English (en)
French (fr)
Inventor
Tomaso Sozzi
Robert Pousaz
Hugh Hose
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Priority to CH1102/85A priority Critical patent/CH662246A5/fr
Priority to DE8686102019T priority patent/DE3662742D1/de
Priority to EP86102019A priority patent/EP0196436B1/fr
Priority to AT86102019T priority patent/ATE42021T1/de
Priority to AU53866/86A priority patent/AU583213B2/en
Priority to IE463/86A priority patent/IE57596B1/en
Priority to US06/833,107 priority patent/US4732769A/en
Priority to MX026890A priority patent/MX168961B/es
Priority to ZA861486A priority patent/ZA861486B/xx
Priority to CA000502994A priority patent/CA1275007A/en
Priority to NZ215446A priority patent/NZ215446A/xx
Priority to NO860910A priority patent/NO163432C/no
Priority to ES552866A priority patent/ES8706379A1/es
Priority to JP61053531A priority patent/JPS61212242A/ja
Publication of CH662246A5 publication Critical patent/CH662246A5/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 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)
CH1102/85A 1985-03-12 1985-03-12 Fromage frais. CH662246A5 (fr)

Priority Applications (14)

Application Number Priority Date Filing Date Title
CH1102/85A CH662246A5 (fr) 1985-03-12 1985-03-12 Fromage frais.
DE8686102019T DE3662742D1 (en) 1985-03-12 1986-02-17 Process for producing an unripened cheese
EP86102019A EP0196436B1 (fr) 1985-03-12 1986-02-17 Procédé de préparation d'un fromage frais
AT86102019T ATE42021T1 (de) 1985-03-12 1986-02-17 Verfahren zur herstellung einer frischkaese.
AU53866/86A AU583213B2 (en) 1985-03-12 1986-02-21 Soft, unripened cheese
IE463/86A IE57596B1 (en) 1985-03-12 1986-02-24 A process for the production of a soft cheese
US06/833,107 US4732769A (en) 1985-03-12 1986-02-25 Soft, unripened cheese
MX026890A MX168961B (es) 1985-03-12 1986-02-25 Queso fresco
ZA861486A ZA861486B (en) 1985-03-12 1986-02-27 Cheese
CA000502994A CA1275007A (en) 1985-03-12 1986-02-28 Cheese
NZ215446A NZ215446A (en) 1985-03-12 1986-03-11 Soft cheese manufacture
NO860910A NO163432C (no) 1985-03-12 1986-03-11 Fremgangsmaate for fremstilling av frisk ost.
ES552866A ES8706379A1 (es) 1985-03-12 1986-03-11 Procedimiento para fabricar queso fresco
JP61053531A JPS61212242A (ja) 1985-03-12 1986-03-11 軟質チーズおよびその製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1102/85A CH662246A5 (fr) 1985-03-12 1985-03-12 Fromage frais.

Publications (1)

Publication Number Publication Date
CH662246A5 true CH662246A5 (fr) 1987-09-30

Family

ID=4202519

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1102/85A CH662246A5 (fr) 1985-03-12 1985-03-12 Fromage frais.

Country Status (14)

Country Link
US (1) US4732769A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
EP (1) EP0196436B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP (1) JPS61212242A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AT (1) ATE42021T1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AU (1) AU583213B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CA (1) CA1275007A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CH (1) CH662246A5 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
DE (1) DE3662742D1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
ES (1) ES8706379A1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
IE (1) IE57596B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
MX (1) MX168961B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NO (1) NO163432C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NZ (1) NZ215446A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
ZA (1) ZA861486B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2354711A1 (fr) * 1976-06-18 1978-01-13 Unilever Nv Procede de preparation de fromages, en particulier de fromages a pate molle
US4262023A (en) * 1977-12-22 1981-04-14 Mauri Brothers & Thomson (Aust.) Pty. Limited Frozen multiple-strain cheese starter composition
CH623204A5 (en) * 1976-08-02 1981-05-29 Nestle Sa Method for manufacturing cheeses
EP0111020A1 (en) * 1982-12-08 1984-06-20 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2354711A1 (fr) * 1976-06-18 1978-01-13 Unilever Nv Procede de preparation de fromages, en particulier de fromages a pate molle
CH623204A5 (en) * 1976-08-02 1981-05-29 Nestle Sa Method for manufacturing cheeses
US4262023A (en) * 1977-12-22 1981-04-14 Mauri Brothers & Thomson (Aust.) Pty. Limited Frozen multiple-strain cheese starter composition
EP0111020A1 (en) * 1982-12-08 1984-06-20 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby

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
CA1275007A (en) 1990-10-09
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
MX168961B (es) 1993-06-15
EP0196436B1 (fr) 1989-04-12
ES8706379A1 (es) 1987-07-01
DE3662742D1 (en) 1989-05-18

Similar Documents

Publication Publication Date Title
EP0196436B1 (fr) Procédé de préparation d'un fromage frais
US4416905A (en) Method of preparing cultured dairy products
Menéndez et al. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese
US3975544A (en) Flavor development by enzyme preparation in natural and processed cheddar cheese
Gobbetti et al. Extra-hard varieties
Gobbetti Extra-hard varieties
Paulsen et al. Role of microflora in production of free fatty acids and flavor in Swiss cheese
EP0144274B1 (fr) Procédé de préparation de produits à saveur de fromage, et produits obtenus par ce procédé
EP0185795B1 (fr) Procédé de fabrication d'un produit laitier
Stanley Microbiology of fermented milk products
EP1986502B1 (fr) Composition et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche
EP1041892B1 (fr) Fabrication d'un fromage de type mozzarella
Baranowska Intensification of the synthesis of flavour compounds in yogurt by milk enrichment with their precursors
NL2003442C2 (en) Cheese with a reduced salt content.
EP0133402B1 (fr) Procédé de fabrication d'un fromage fondu affiné
Abd‐El Salam et al. North African brined cheeses
IE892239L (en) Method for the preparation of cheese
CA1248407A (fr) Fromage a basse teneur en calories
CA3118613A1 (fr) Nouvelles souches de penicillium camemberti
US3743515A (en) Preparation of blue cheese from soybean milk
FR2619124A1 (fr) Concentre proteique acide d'origine laitiere, son procede de fabrication et son utilisation pour la fabrication des fromages
FR2738991A1 (fr) Produits alimentaires a base de lait de soja et leur procede de fabrication
Hartmann et al. Swiss‐Type Cheeses (Propionic Acid Cheeses)
Özer et al. The effect of using different starter culture combinations on organic and fatty acid compositions of Mihaliç cheese
CA1192439A (fr) Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates molles et fromages obtenus par ce procede

Legal Events

Date Code Title Description
PL Patent ceased