DK0592304T3 - Process for making cheese and cheese obtained - Google Patents

Process for making cheese and cheese obtained

Info

Publication number
DK0592304T3
DK0592304T3 DK93402447.2T DK93402447T DK0592304T3 DK 0592304 T3 DK0592304 T3 DK 0592304T3 DK 93402447 T DK93402447 T DK 93402447T DK 0592304 T3 DK0592304 T3 DK 0592304T3
Authority
DK
Denmark
Prior art keywords
cheese
curd
lactoserum
moulds
strain
Prior art date
Application number
DK93402447.2T
Other languages
Danish (da)
Inventor
Gilbert Delespaul
Guy Leclerc
Michel Lepeltier
Marie-Helene Chassagne
Original Assignee
Bel Fromageries
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9434356&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK0592304(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Bel Fromageries filed Critical Bel Fromageries
Application granted granted Critical
Publication of DK0592304T3 publication Critical patent/DK0592304T3/en

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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0321—Propionic acid 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
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A23C19/163—Covering the cheese surface, e.g. with paraffin wax with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri

Abstract

The subject of the invention is a process for preparing a cheese of small size with a pressed cheese body having, in the cheese body, openings obtained by propionic fermentation, in which a milk standardised in fat is pasteurised, it is innoculated with lactic ferments and at least one strain of propionic bacteria, rennet is added to it to obtain a curd and lactoserum (whey), the curd obtained is cut and stirred, the lactoserum is drawn off, the curd is moulded and pressed into moulds, and the cheese is taken out of the moulds, salted and ripened, characterised in that, before ripening, the said cheese is surrounded with a film which is essentially permeable to the gases and the ripening is carried out successively in a cold cellar at a temperature of 8 to 14 DEG C and then in a warm cellar at a temperature of 18 to 23 DEG C. Advantageously, before adding rennet, an amount of lactobacilli of the species Lactobacillus reuteri, especially a strain of Lactobacillus reuteri deposited in the Collection Nationale de Culture de Microorganisme on 24 September 1992 under number I.1269, which amount is effective for obtaining fermentation, is added to the manufacturing milk.
DK93402447.2T 1992-10-09 1993-10-05 Process for making cheese and cheese obtained DK0592304T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9212055A FR2696620B1 (en) 1992-10-09 1992-10-09 Process for manufacturing cheese and cheese obtained.

Publications (1)

Publication Number Publication Date
DK0592304T3 true DK0592304T3 (en) 1997-07-07

Family

ID=9434356

Family Applications (1)

Application Number Title Priority Date Filing Date
DK93402447.2T DK0592304T3 (en) 1992-10-09 1993-10-05 Process for making cheese and cheese obtained

Country Status (5)

Country Link
EP (1) EP0592304B2 (en)
AT (1) ATE151601T1 (en)
DE (1) DE69309839T3 (en)
DK (1) DK0592304T3 (en)
FR (1) FR2696620B1 (en)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2592279B1 (en) * 1985-12-30 1991-06-14 Nestle Sa CHEESE MAKING PROCESS
FR2673358A1 (en) * 1991-02-28 1992-09-04 Agronomique Inst Nat Rech PRESSED PIE CHEESE CHEESE PRODUCTS WITH A CRUST AND A METHOD OF MAKING THE SAME.

Also Published As

Publication number Publication date
DE69309839T2 (en) 1997-09-11
ATE151601T1 (en) 1997-05-15
DE69309839D1 (en) 1997-05-22
EP0592304B1 (en) 1997-04-16
EP0592304A1 (en) 1994-04-13
DE69309839T3 (en) 2001-02-22
EP0592304B2 (en) 2000-11-02
FR2696620A1 (en) 1994-04-15
FR2696620B1 (en) 1994-12-30

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