EG21918A - Fresh cheese - Google Patents

Fresh cheese

Info

Publication number
EG21918A
EG21918A EG137597A EG137597A EG21918A EG 21918 A EG21918 A EG 21918A EG 137597 A EG137597 A EG 137597A EG 137597 A EG137597 A EG 137597A EG 21918 A EG21918 A EG 21918A
Authority
EG
Egypt
Prior art keywords
milk
fermenting
dry matter
curd
less
Prior art date
Application number
EG137597A
Other languages
English (en)
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 EG21918A publication Critical patent/EG21918A/xx

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)
EG137597A 1996-12-23 1997-12-22 Fresh cheese EG21918A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96203683 1996-12-23

Publications (1)

Publication Number Publication Date
EG21918A true EG21918A (en) 2002-04-30

Family

ID=8224750

Family Applications (1)

Application Number Title Priority Date Filing Date
EG137597A EG21918A (en) 1996-12-23 1997-12-22 Fresh cheese

Country Status (13)

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

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1494539B1 (en) 2002-04-12 2009-12-16 Meiji Dairies Corporation Cheese capable of disinfecting helicobacter pylori
ITMI20022760A1 (it) * 2002-12-24 2004-06-25 Mofin S R L Composizione a base di fermenti lattici e sostanze coagulanti per la fabbricazione di formaggi.
ES2638334T3 (es) * 2013-01-25 2017-10-19 Compagnie Gervais Danone Proceso de preparación de producto lácteo fermentado y colado
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 (zh) * 2020-04-22 2023-04-28 云南农业大学 一种高品质乳饼的加工方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH643113A5 (fr) * 1980-04-25 1984-05-30 Nestle Sa Procede de fabrication d'un fromage tartinable du genre ''crescenza''.
US4434184A (en) * 1982-12-13 1984-02-28 Kharrazi N Michael Yogurt spread resembling cream cheese
ES2111625T3 (es) * 1992-07-06 1998-03-16 Nestle Sa Agente antigastritis.
IT1263848B (it) * 1993-03-30 1996-09-04 Sitia Yomo Spa Specialita' alimentare fresca,cremosa,spalmabile,alla frutta, contenente fermenti lattici vivi e procedimento per la sua preparazione
PT731644E (pt) * 1993-11-29 2001-08-30 Unilever Nv Queijo de baixo teor em gordura para barrar e processo para a sua preparacao

Also Published As

Publication number Publication date
DK0949870T3 (da) 2002-08-19
IL130050A0 (en) 2000-02-29
EP0949870A1 (fr) 1999-10-20
IL130050A (en) 2001-10-31
DE69712915D1 (en) 2002-07-04
AU5661998A (en) 1998-07-17
TW534798B (en) 2003-06-01
TR199901439T2 (xx) 1999-08-23
DE69712915T2 (de) 2002-09-12
ES2175511T3 (es) 2002-11-16
AU729924B2 (en) 2001-02-15
PT949870E (pt) 2002-10-31
BR9714428A (pt) 2000-04-25
ATE218035T1 (de) 2002-06-15
WO1998027825A1 (fr) 1998-07-02
EP0949870B1 (fr) 2002-05-29

Similar Documents

Publication Publication Date Title
CA2762932C (en) Process for manufacturing of a fermented dairy product
Marshall Fermented milks and their future trends: I. Microbiological aspects
Daigle et al. Production of probiotic cheese (Cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis
EP0081705A2 (fr) Procédé de fabrication de yogourt
CA1275007A (en) Cheese
EG21918A (en) Fresh cheese
WO2005107484A1 (en) Dairy product with at least one characteristic of a dairy product mixture
US5098721A (en) Starter compositions for producing fermented milk products
Erkmen Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese
Marshall et al. A yoghurt-like product made by fermenting ultrafiltered milk containing elevated whey proteins with Lactobacillus acidophilus
Ayyad et al. Production of probiotic low fat labneh by using exopolysaccacharide enhancing strains
US6242016B1 (en) Rapid method for manufacture of grated parmesan cheese
Mahmoud Ultrafiltration in the manufacture of soft pickled cheese and production of alcohol and single cell protein from whey.
EP1047304B1 (en) Method for preparing dairy starter cultures
Cartasev Yoghurt made by exopolysaccharide producing Moldavian origin strains of lactic acid bacteria
US20150289531A1 (en) An aroma milk composition comprising diacetyl and uses thereof
RU97104899A (ru) Способ производства сухого бактериального концентрата для кисломолочного продукта
TH36847A (th) เนยแข็ง
Delbeke et al. Influence of a Pre-Acidification in Making Saint-Paulin by Full-Concentration with Ultrafiltration
FR2696620B1 (fr) Procédé de fabrication de fromage et fromage obtenu.
MXPA00005463A (en) Method for making mozzarella-type cheese
BG101352A (en) Method for the preparation of solid cheese with chedderization and evaporation