DK0949870T3 - Fresh cheese - Google Patents

Fresh cheese

Info

Publication number
DK0949870T3
DK0949870T3 DK97952922T DK97952922T DK0949870T3 DK 0949870 T3 DK0949870 T3 DK 0949870T3 DK 97952922 T DK97952922 T DK 97952922T DK 97952922 T DK97952922 T DK 97952922T DK 0949870 T3 DK0949870 T3 DK 0949870T3
Authority
DK
Denmark
Prior art keywords
milk
fermenting
dry matter
curd
less
Prior art date
Application number
DK97952922T
Other languages
Danish (da)
Inventor
Claude Parmantier
Patrice Desachy
Original Assignee
Nestle 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 Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of DK0949870T3 publication Critical patent/DK0949870T3/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
    • A23C19/0323—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 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 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
    • 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
    • A23V2400/151—Johnsonii

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)
  • Saccharide Compounds (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Peptides Or Proteins (AREA)

Abstract

The invention concerns a method for preparing fresh cheese with a smooth texture and more than 13 % of dry matter, which consists in: fermenting milk with at least a strain of thermophilic lactic bacterium with short texture until a pH less than 4.9 is reached for obtaining curd, removing the resulting whey by continuous centrifuging at a rate higher than 500 l/h, never allowing the curd to be heated at more than 50 DEG C. The invention also concerns a non-refined cheese, obtainable by this method, having a smooth texture, and containing more than 13 % of dry matter and 10<4>-10<10> cfu/g of short textured thermophilic lactic bacteria which, when fermenting pasteurised milk containing 10 % of skimmed powder milk, 1 % of yeast extract and 0.5 % of glucose, at 40 DEG C up to 4.9 pH, provide the medium with a viscosity which is less than 50 mPaxs at a shearing speed of 290 s<-1>.
DK97952922T 1996-12-23 1997-11-28 Fresh cheese DK0949870T3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96203683 1996-12-23
PCT/EP1997/006947 WO1998027825A1 (en) 1996-12-23 1997-11-28 Fresh cheese

Publications (1)

Publication Number Publication Date
DK0949870T3 true DK0949870T3 (en) 2002-08-19

Family

ID=8224750

Family Applications (1)

Application Number Title Priority Date Filing Date
DK97952922T DK0949870T3 (en) 1996-12-23 1997-11-28 Fresh cheese

Country Status (13)

Country Link
EP (1) EP0949870B1 (en)
AT (1) ATE218035T1 (en)
AU (1) AU729924B2 (en)
BR (1) BR9714428A (en)
DE (1) DE69712915T2 (en)
DK (1) DK0949870T3 (en)
EG (1) EG21918A (en)
ES (1) ES2175511T3 (en)
IL (1) IL130050A (en)
PT (1) PT949870E (en)
TR (1) TR199901439T2 (en)
TW (1) TW534798B (en)
WO (1) WO1998027825A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ536369A (en) 2002-04-12 2006-02-24 Meiji Dairies Corp Cheese capable of disinfecting helicobacter pylori
ITMI20022760A1 (en) * 2002-12-24 2004-06-25 Mofin S R L COMPOSITION BASED ON LACTIC FERMENTS AND COAGULATING SUBSTANCES FOR THE PRODUCTION OF CHEESE.
PL2947995T3 (en) * 2013-01-25 2018-03-30 Compagnie Gervais Danone Process for preparing strained fermented dairy product
HUP1500011A2 (en) * 2015-01-15 2016-07-28 Attila Rakosi Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation
US20180125085A1 (en) 2015-01-27 2018-05-10 Dupont Nutrition Biosciences Aps A method of making a fermented dairy product
CN111493154B (en) * 2020-04-22 2023-04-28 云南农业大学 Processing method of high-quality milk cake

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH643113A5 (en) * 1980-04-25 1984-05-30 Nestle Sa PROCESS FOR THE MANUFACTURE OF A SPREADABLE CHEESE OF THE '' CRESCENZA '' TYPE.
US4434184A (en) * 1982-12-13 1984-02-28 Kharrazi N Michael Yogurt spread resembling cream cheese
ATE161181T1 (en) * 1992-07-06 1998-01-15 Nestle Sa ANTIGASTRITIS AGENTS CONTAINING LACTOBACILLUS ACIDOPHILUS
IT1263848B (en) * 1993-03-30 1996-09-04 Sitia Yomo Spa FRESH, CREAMY, SPREADABLE, FRUIT FOOD SPECIALTIES CONTAINING LIVE LACTIC FERMENTS AND PROCEDURE FOR ITS PREPARATION
EP0731644B2 (en) * 1993-11-29 2006-10-25 Unilever N.V. Spreadable low-fat cheese and manufacture thereof

Also Published As

Publication number Publication date
ATE218035T1 (en) 2002-06-15
TR199901439T2 (en) 1999-08-23
AU729924B2 (en) 2001-02-15
DE69712915D1 (en) 2002-07-04
EP0949870A1 (en) 1999-10-20
IL130050A0 (en) 2000-02-29
ES2175511T3 (en) 2002-11-16
IL130050A (en) 2001-10-31
AU5661998A (en) 1998-07-17
EP0949870B1 (en) 2002-05-29
WO1998027825A1 (en) 1998-07-02
BR9714428A (en) 2000-04-25
EG21918A (en) 2002-04-30
PT949870E (en) 2002-10-31
DE69712915T2 (en) 2002-09-12
TW534798B (en) 2003-06-01

Similar Documents

Publication Publication Date Title
Daigle et al. Production of probiotic cheese (Cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis
AU2010255673B2 (en) Process for manufacturing of a fermented dairy product
ES8303892A1 (en) Method for the manufacture of cheese with a substantially reduced fat content.
IE852226L (en) Manufacture of cheese
CA1275007A (en) Cheese
DK0949870T3 (en) Fresh cheese
WO1999018807A3 (en) Method of preparing a dairy spread
US5098721A (en) Starter compositions for producing fermented milk products
Kosikowski Cheesemaking by ultrafiltration
EP0233566A2 (en) Fermented milk products and process for producing said products
EP0113396A3 (en) Liquid adherent disinfectant compositions for topical application and method of preparation
WO2003075669A3 (en) Food fermentation with lactic acid bacteria
US6242016B1 (en) Rapid method for manufacture of grated parmesan cheese
EP0174847A2 (en) Manufacture of high-solids pre-cheese and cheeses
EP0104444A3 (en) Fermentation method and compositions including a lactobacillus species strain
FR2442592A1 (en) Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate
Mahmoud Ultrafiltration in the manufacture of soft pickled cheese and production of alcohol and single cell protein from whey.
Cartasev Yoghurt made by exopolysaccharide producing Moldavian origin strains of lactic acid bacteria
Delbeke et al. Influence of a Pre-Acidification in Making Saint-Paulin by Full-Concentration with Ultrafiltration
RU97104899A (en) METHOD FOR PRODUCING DRY BACTERIAL CONCENTRATE FOR A DAIRY PRODUCT
TH36847A (en) Cheese
ATE151601T1 (en) METHOD FOR PRODUCING CHEESE AND PRESERVED CHEESE
GB2089813A (en) A clotting composition
Patel Manufacture of Mozzarella cheese from buffalo milk and judging its suitability for pizza and processed cheese making
BG101352A (en) Method for the preparation of solid cheese with chedderization and evaporation