DE2633209C2 - Verfahren zur Herstellung von Käse - Google Patents

Verfahren zur Herstellung von Käse

Info

Publication number
DE2633209C2
DE2633209C2 DE2633209A DE2633209A DE2633209C2 DE 2633209 C2 DE2633209 C2 DE 2633209C2 DE 2633209 A DE2633209 A DE 2633209A DE 2633209 A DE2633209 A DE 2633209A DE 2633209 C2 DE2633209 C2 DE 2633209C2
Authority
DE
Germany
Prior art keywords
cheese
milk
concentrate
culture
mixed
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
Application number
DE2633209A
Other languages
German (de)
English (en)
Other versions
DE2633209B1 (de
Inventor
Luetje-Wilhelm 2083 Halstenbek Bahrs
Hans-Dieter Dipl.-Chem. 5000 Koeln Pruss
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of DE2633209B1 publication Critical patent/DE2633209B1/de
Application granted granted Critical
Publication of DE2633209C2 publication Critical patent/DE2633209C2/de
Expired legal-status Critical Current

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
    • A23C19/032—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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • 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

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)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
DE2633209A 1976-06-18 1976-07-23 Verfahren zur Herstellung von Käse Expired DE2633209C2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB25342/76A GB1581541A (en) 1976-06-18 1976-06-18 Cheese

Publications (2)

Publication Number Publication Date
DE2633209B1 DE2633209B1 (de) 1977-12-22
DE2633209C2 true DE2633209C2 (de) 1978-09-14

Family

ID=10226115

Family Applications (1)

Application Number Title Priority Date Filing Date
DE2633209A Expired DE2633209C2 (de) 1976-06-18 1976-07-23 Verfahren zur Herstellung von Käse

Country Status (9)

Country Link
US (1) US4243684A (OSRAM)
BE (1) BE855640A (OSRAM)
CA (1) CA1088369A (OSRAM)
DE (1) DE2633209C2 (OSRAM)
FR (1) FR2354711A1 (OSRAM)
GB (1) GB1581541A (OSRAM)
IE (1) IE45098B1 (OSRAM)
NL (1) NL159567B (OSRAM)
SE (1) SE428085B (OSRAM)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4339464A (en) * 1978-02-24 1982-07-13 Microlife Technics, Inc. Stabilizer producing Streptococcus thermophilus
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
US4382097A (en) * 1981-05-01 1983-05-03 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
WO1984001268A1 (en) * 1982-10-06 1984-04-12 Commw Scient Ind Res Org Hard cheese from milk concentrate
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.
CH662246A5 (fr) * 1985-03-12 1987-09-30 Nestle Sa Fromage frais.
WO1992006598A1 (en) * 1990-10-23 1992-04-30 Kraft General Foods, Inc. Non-fat natural cheese
DK168354B1 (da) * 1991-05-21 1994-03-21 Apv Pasilac As Fremgangsmåde og anlæg til fremstilling af ost
US5431931A (en) * 1994-02-02 1995-07-11 Kraft Foods, Inc. Method for manufacture of low fat pasta filata cheese
HUP0004358A3 (en) 1997-10-13 2002-01-28 Unilever Nv Method of preparing a dairy spread
US6689402B1 (en) * 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
JP2005522679A (ja) * 2002-04-12 2005-07-28 インストゥルメンテイション ラボラトリー カンパニー イムノアッセイプローブ
WO2005074694A1 (en) * 2004-02-04 2005-08-18 Danisco A/S Cheese products
US8211386B2 (en) * 2004-06-08 2012-07-03 Biokit, S.A. Tapered cuvette and method of collecting magnetic particles
US20090068310A1 (en) * 2005-05-11 2009-03-12 Arjen Bot Dairy products and dairy product analogues and method of preparing same
BRPI0811492B8 (pt) * 2007-05-11 2018-05-08 Chr Hansen As método para produzir uma bebida láctea acidificada, bebida láctea acidificada, e, polipeptídeo isolado com atividade desamidase

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3914435A (en) * 1969-07-18 1975-10-21 Agronomique Inst Nat Rech Manufacture of cheese from ultrafiltered milk

Also Published As

Publication number Publication date
SE7707086L (sv) 1977-12-19
IE45098L (en) 1977-12-18
DE2633209B1 (de) 1977-12-22
FR2354711B1 (OSRAM) 1979-03-09
US4243684A (en) 1981-01-06
FR2354711A1 (fr) 1978-01-13
GB1581541A (en) 1980-12-17
IE45098B1 (en) 1982-06-16
CA1088369A (en) 1980-10-28
NL7607821A (nl) 1977-12-20
NL159567B (nl) 1979-03-15
SE428085B (sv) 1983-06-06
BE855640A (fr) 1977-12-13

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Legal Events

Date Code Title Description
8328 Change in the person/name/address of the agent

Free format text: KOHLER, M., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN GLAESER, J., DIPL.-ING., PAT.-ANW., 2000 HAMBURG