DE3368180D1 - Process aimed at improving the cheese production capacity of milk used in making pressed non-cooked or half cooked cheeses, and cheeses obtained by this process - Google Patents

Process aimed at improving the cheese production capacity of milk used in making pressed non-cooked or half cooked cheeses, and cheeses obtained by this process

Info

Publication number
DE3368180D1
DE3368180D1 DE8383400852T DE3368180T DE3368180D1 DE 3368180 D1 DE3368180 D1 DE 3368180D1 DE 8383400852 T DE8383400852 T DE 8383400852T DE 3368180 T DE3368180 T DE 3368180T DE 3368180 D1 DE3368180 D1 DE 3368180D1
Authority
DE
Germany
Prior art keywords
cheeses
cooked
improving
production capacity
milk used
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
DE8383400852T
Other languages
German (de)
English (en)
Inventor
Pierre Barthelemy
Michel Desmazeaud
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.)
Sanofi Aventis France
Original Assignee
Roussel Uclaf 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 Roussel Uclaf SA filed Critical Roussel Uclaf SA
Application granted granted Critical
Publication of DE3368180D1 publication Critical patent/DE3368180D1/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
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Nitrogen Condensed Heterocyclic Rings (AREA)
  • Steroid Compounds (AREA)
DE8383400852T 1982-04-30 1983-04-28 Process aimed at improving the cheese production capacity of milk used in making pressed non-cooked or half cooked cheeses, and cheeses obtained by this process Expired DE3368180D1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8207484A FR2525866A1 (fr) 1982-04-30 1982-04-30 Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites

Publications (1)

Publication Number Publication Date
DE3368180D1 true DE3368180D1 (en) 1987-01-22

Family

ID=9273571

Family Applications (1)

Application Number Title Priority Date Filing Date
DE8383400852T Expired DE3368180D1 (en) 1982-04-30 1983-04-28 Process aimed at improving the cheese production capacity of milk used in making pressed non-cooked or half cooked cheeses, and cheeses obtained by this process

Country Status (15)

Country Link
US (1) US4588593A (enExample)
EP (1) EP0094289B1 (enExample)
AT (1) ATE24097T1 (enExample)
AU (1) AU559653B2 (enExample)
CA (1) CA1192438A (enExample)
CH (1) CH656046A5 (enExample)
DE (1) DE3368180D1 (enExample)
DK (1) DK189383D0 (enExample)
ES (1) ES521902A0 (enExample)
FI (1) FI76915C (enExample)
FR (1) FR2525866A1 (enExample)
GB (1) GB2119219B (enExample)
GR (1) GR78136B (enExample)
IT (1) IT1165600B (enExample)
NZ (1) NZ204052A (enExample)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8823429D0 (en) * 1988-10-05 1988-11-09 Agricultural Genetics Co Method for accelerated ripening of cheddar & related hard type cheese
US11666061B2 (en) 2021-07-22 2023-06-06 Lotito Foods Holdings, LLC Cheese wrap and method for making a cheese wrap

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2793122A (en) * 1951-12-13 1957-05-21 Borden Co Cheese and processes of producing cheese
CH345318A (fr) * 1957-07-30 1960-03-31 Oursina S A Procédé d'obtention d'un facteur bifidigène
US3156568A (en) * 1963-02-28 1964-11-10 Robert E Hargrove Process of making low-fat ripened skim milk cheese
GB1240345A (en) * 1967-09-18 1971-07-21 Kraftco Corp Method of making american cheese from heat treated milk
US3579354A (en) * 1968-08-01 1971-05-18 Beatrice Foods Co Preparation of an elastic cheese product
US3650768A (en) * 1970-02-27 1972-03-21 Kraftco Corp Making american cheese from heat treated milk
US3689286A (en) * 1970-09-24 1972-09-05 Beatrice Foods Co Rapid production of a cheddar cheese flavored product

Also Published As

Publication number Publication date
GB8311994D0 (en) 1983-06-08
NZ204052A (en) 1985-08-30
FR2525866A1 (fr) 1983-11-04
FI831446L (fi) 1983-10-31
CA1192438A (fr) 1985-08-27
EP0094289B1 (fr) 1986-12-10
AU559653B2 (en) 1987-03-19
FR2525866B1 (enExample) 1984-07-13
FI76915C (fi) 1989-01-10
GB2119219A (en) 1983-11-16
AU1410183A (en) 1983-11-03
ATE24097T1 (de) 1986-12-15
DK189383D0 (da) 1983-04-28
ES8402143A1 (es) 1984-01-16
EP0094289A1 (fr) 1983-11-16
IT1165600B (it) 1987-04-22
IT8348188A0 (it) 1983-04-29
ES521902A0 (es) 1984-01-16
FI831446A0 (fi) 1983-04-27
GR78136B (enExample) 1984-09-26
FI76915B (fi) 1988-09-30
US4588593A (en) 1986-05-13
CH656046A5 (fr) 1986-06-13
GB2119219B (en) 1985-12-04

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee