DE831494C - Process for changing the mycological surface properties of types of cheese - Google Patents
Process for changing the mycological surface properties of types of cheeseInfo
- Publication number
- DE831494C DE831494C DEM5092A DEM0005092A DE831494C DE 831494 C DE831494 C DE 831494C DE M5092 A DEM5092 A DE M5092A DE M0005092 A DEM0005092 A DE M0005092A DE 831494 C DE831494 C DE 831494C
- Authority
- DE
- Germany
- Prior art keywords
- cheese
- changing
- mycological
- types
- culture
- 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
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
- A23C19/097—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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Description
Verfahren zur Änderung der mycologischen Oberflächenbeschaffenheit von Käsearten Die vorliegende Erfindung betrifft die Möglichkeit der Änderung der Mikroflora an der Käseoberfläche (Rinde) sowie die Änderung der lTvcelbildung und die Züchtung reiner Rasen bei erfolgter .\liscliirrfektioir (Regenerierung infizierter Käseoberflächen), ja sie ermöglicht sogar, nach Einwirkung einer bestimmten Pilzart und Abtötung derselben eine andere Pilzart auf der Käseoberfläche zu züchten, dadurch können besondere Aromen und Geschmacksrichtungen erzielt werden. So z. B. nach Einwirkung von Schmierekulturen (bacterium linens) die Züchtung von oidum-lactis oder camemberti.Procedure for changing the mycological surface texture of cheeses The present invention relates to the possibility of changing the Microflora on the cheese surface (rind) as well as the change in the formation of lTvcel and the cultivation of clean lawns when the infection is successful (regeneration of infected Cheese surfaces), it even enables it, after the action of a certain type of fungus and killing the same, thereby growing another species of fungus on the cheese surface special aromas and flavors can be achieved. So z. B. after exposure of smear cultures (bacterium linens) the breeding of oidum lactis or camemberti.
Es ist bekannt, daß durch Verwendung von Salzbädern das Wachstum verschiedener Oberflächenschimmel usw. verlangsamt werden kann, und es ist ebenfalls bekannt, daß durch Einwirkung von ultravioletten Strahlungen die Mikroflora der Käseoberfläche abgetötet wird. Aber es war nicht in so einfacher Weise tn<iZlich, wie nach dieser Erfindung beschrieben, die Käseoberfläche zu verändern und zu verbessern.It is known that by using salt baths, the growth of various Surface mold, etc. can be slowed down, and it is also known to that through the action of ultraviolet radiation, the microflora of the cheese surface is killed. But it wasn't as simple as that after this one Invention described to change and improve the cheese surface.
Durch vorliegende Erfindung ist dies in einfachster Weise möglich, und zwar dadurch, daß jedesmal die Käseoberfläche mit der dem Pilzrasen toxischen Säure- oder Laugenkonzentration in Säure- oder Laugenbädern gewaschen wird.With the present invention this is possible in the simplest possible way, namely by the fact that each time the cheese surface is toxic with that of the fungal lawn Acid or alkali concentration is washed in acid or alkali baths.
Ausführungsbeispiele r. lia bis 1/z reifer Romadurkäse mit hefiger, gelber und unansehnlicher Oberfläche oder mit stark verschmutzter Bacterium-linens-Schiniere wird in einem Säurebad, z. B. 2- bis 3o/oige Phosphorsäurelösung, etwa 2o Minuten gewässert, anschließend unter fließendem Wasser mit oder ohne Bürste von der Schmiere gereinigt. Dadurch erhält die Käseoberfläche ein blendendweißes Aussehen. Nach kurzem Abtropfen kommt die Käsesorte in ein Laugenbad, z. B. Kalkwasser, wo sie kurze Zeit verbleibt. Nach der Herausnahme in ein stark verdünntes Rotschmierebad (i 1 Rotschmiere auf iooo 1 Wasser) geben und anschließend sofort verpacken.Embodiments r. lia up to 1 / z ripe Romadur cheese with yeasty, yellow and unsightly surface or with heavily soiled Bacterium linens hinge is in an acid bath, e.g. B. 2 to 3% phosphoric acid solution, about 20 minutes watered, then under running water with or without a brush from the smear cleaned. This gives the cheese surface a dazzling white appearance. After a short time Drain the cheese in a lye bath, z. B. Kalkwasser, where they have a short time remains. After removal into a heavily diluted Red smear bath (i 1 red smear on iooo 1 water) and then pack immediately.
Man erzielt dadurch Käse von schöner, gelbroter Schmiere und zartem Aussehen und Aroma.This produces cheese with a beautiful, yellow-red smear and tender Appearance and aroma.
2. Ein mit Rotschmiere überzogener Käse wird im Säurebad gewaschen und nach kurzem Abtropfen mit Camembertkultur geimpft und sofort verpackt.2. A cheese coated with red smear is washed in an acid bath and after short draining, inoculated with Camembert culture and immediately packaged.
3. Ein mit Rotschmiere überzogenes Kaschen wird w-ie unter 2. im Säurebad gewaschen, kurz pasteurisiert und sofort verpackt. Dadurch erzielt man ein Kaschen mit verlangsamter Reifung, eßbarer Rinde und butterkäseähnlicher Beschaffenheit.3. A cinder covered with red smear becomes like under 2. in the acid bath washed, briefly pasteurized and immediately packaged. This achieves a kaschen with slowed ripening, edible rind and texture similar to butter cheese.
Eine mit Aspergilus infizierte Emmentaler-oder Edameroherfläche wird in einem Säurebad von schwefliger Säure gewaschen und getrocknet. Dadurch bekommt sowohl der Emmentaler als auch der Edamer die einwandfreie Oberfläche wieder.An Emmentaler or Edameroher area infected with Aspergilus becomes washed in an acid bath of sulphurous acid and dried. This gets Both the Emmentaler and the Edam have the perfect surface again.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEM5092A DE831494C (en) | 1950-07-08 | 1950-07-08 | Process for changing the mycological surface properties of types of cheese |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEM5092A DE831494C (en) | 1950-07-08 | 1950-07-08 | Process for changing the mycological surface properties of types of cheese |
Publications (1)
Publication Number | Publication Date |
---|---|
DE831494C true DE831494C (en) | 1952-02-14 |
Family
ID=7292979
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEM5092A Expired DE831494C (en) | 1950-07-08 | 1950-07-08 | Process for changing the mycological surface properties of types of cheese |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE831494C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2550059A1 (en) * | 1983-08-03 | 1985-02-08 | Bel Fromageries | PROCESS FOR THE MANUFACTURE OF A MATURED PROCESSED CHEESE |
-
1950
- 1950-07-08 DE DEM5092A patent/DE831494C/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2550059A1 (en) * | 1983-08-03 | 1985-02-08 | Bel Fromageries | PROCESS FOR THE MANUFACTURE OF A MATURED PROCESSED CHEESE |
EP0133402A1 (en) * | 1983-08-03 | 1985-02-20 | Fromageries Bel | Process for preparing a matured process cheese |
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