DE602005003459D1 - Neues Verfahren zur Herstellung von Weichkäse mit natürlichem Oberflächenschimmel - Google Patents

Neues Verfahren zur Herstellung von Weichkäse mit natürlichem Oberflächenschimmel

Info

Publication number
DE602005003459D1
DE602005003459D1 DE602005003459T DE602005003459T DE602005003459D1 DE 602005003459 D1 DE602005003459 D1 DE 602005003459D1 DE 602005003459 T DE602005003459 T DE 602005003459T DE 602005003459 T DE602005003459 T DE 602005003459T DE 602005003459 D1 DE602005003459 D1 DE 602005003459D1
Authority
DE
Germany
Prior art keywords
production
new process
surface mold
natural surface
soft cheese
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.)
Active
Application number
DE602005003459T
Other languages
English (en)
Other versions
DE602005003459T2 (de
Inventor
Viktor Kleinmann
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.)
Savencia SA
Original Assignee
Bongrain 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 Bongrain SA filed Critical Bongrain SA
Publication of DE602005003459D1 publication Critical patent/DE602005003459D1/de
Application granted granted Critical
Publication of DE602005003459T2 publication Critical patent/DE602005003459T2/de
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • 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
    • A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria
    • 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
    • A23C19/097—Preservation
    • A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
    • 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
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives
    • A23C19/105—Inorganic compounds; Inert or noble gases; Carbon dioxide
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)
DE602005003459T 2005-05-24 2005-05-24 Neues Verfahren zur Herstellung von Weichkäse mit natürlichem Oberflächenschimmel Active DE602005003459T2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP05291109A EP1726212B1 (de) 2005-05-24 2005-05-24 Neues Verfahren zur Herstellung von Weichkäse mit natürlichem Oberflächenschimmel

Publications (2)

Publication Number Publication Date
DE602005003459D1 true DE602005003459D1 (de) 2008-01-03
DE602005003459T2 DE602005003459T2 (de) 2008-10-02

Family

ID=34942337

Family Applications (1)

Application Number Title Priority Date Filing Date
DE602005003459T Active DE602005003459T2 (de) 2005-05-24 2005-05-24 Neues Verfahren zur Herstellung von Weichkäse mit natürlichem Oberflächenschimmel

Country Status (6)

Country Link
US (2) US8007844B2 (de)
EP (1) EP1726212B1 (de)
CA (1) CA2547538C (de)
DE (1) DE602005003459T2 (de)
DK (1) DK1726212T3 (de)
PL (1) PL1726212T3 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749719A (zh) * 2014-02-14 2014-04-30 艾兴文 鲜花水牛奶酪及制作方法
CN104186680A (zh) * 2014-07-25 2014-12-10 上海交通大学 西藏开菲尔软质干酪的制作方法
WO2016128477A1 (en) * 2015-02-10 2016-08-18 Chr. Hansen A/S Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant
EP3911163A1 (de) * 2019-01-18 2021-11-24 FrieslandCampina Nederland B.V. Geformtes käseprodukt

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2557069B1 (fr) * 1983-12-23 1986-09-19 Saint Hubert Ind Laitiere Procede de fabrication et d'emballage ainsi que moyen d'emballage allongeant la duree de conservation des fromages a pate molle
US4824682A (en) * 1987-02-09 1989-04-25 Morrison Crystal A In-package ripening of blue cheese curds
JPH05505521A (ja) * 1990-03-20 1993-08-19 クラフト・フーズ・リミテッド 表面熟成チーズ製品
FR2791651B1 (fr) * 1999-04-01 2001-06-22 Bel Fromageries Procede et systeme de conditionnement de fromages a croute naturelle mixte
US7041323B2 (en) * 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd

Also Published As

Publication number Publication date
EP1726212A1 (de) 2006-11-29
EP1726212B1 (de) 2007-11-21
CA2547538A1 (en) 2006-11-24
DK1726212T3 (da) 2008-04-14
US20070003665A1 (en) 2007-01-04
US8007844B2 (en) 2011-08-30
DE602005003459T2 (de) 2008-10-02
PL1726212T3 (pl) 2008-04-30
CA2547538C (en) 2014-01-07
US20140113026A1 (en) 2014-04-24

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition