EP2015641A1 - Méthode de fabrication de fromage - Google Patents

Méthode de fabrication de fromage

Info

Publication number
EP2015641A1
EP2015641A1 EP07730733A EP07730733A EP2015641A1 EP 2015641 A1 EP2015641 A1 EP 2015641A1 EP 07730733 A EP07730733 A EP 07730733A EP 07730733 A EP07730733 A EP 07730733A EP 2015641 A1 EP2015641 A1 EP 2015641A1
Authority
EP
European Patent Office
Prior art keywords
cheese
vat
batches
curd
phases
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.)
Withdrawn
Application number
EP07730733A
Other languages
German (de)
English (en)
Other versions
EP2015641A4 (fr
Inventor
Matti Pekka Kärki
Aimo Tiilikka
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.)
Valio Oy
Original Assignee
Valio Oy
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 Valio Oy filed Critical Valio Oy
Publication of EP2015641A1 publication Critical patent/EP2015641A1/fr
Publication of EP2015641A4 publication Critical patent/EP2015641A4/fr
Withdrawn legal-status Critical Current

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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • 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
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

  • the invention relates to a cheesemaking technique, and pertains to a method for making a novel type of natural cheese having a plurality of phases.
  • the colour of the cheese mass is typically yellowish.
  • the colour varies according to the feeding of the cow and the season. It is caused by variation in the content of natural colours, such as beta carotene, in the milk.
  • the colour of the cheese may be intensified by adding various colours to the kettle milk.
  • these include annatto (yellowish, orange), beta carotene (yellowish, orange), titanium dioxide (white), chlorophyll (compensation for yeliowness, green), etc.
  • US Patent 4,994,288 (Graham III et al.) describes the production of a two-coloured combined (composite) cheese. Ripened cheeses are made in two batches and combined by "pressing into shape” by using a mould and a cutter. In the first stage, the exterior of the cheese is cut to a desired shape and thickness. The differently-coloured and shaped inner plug of the cheese is produced by cutting into shape by using a mould.
  • Cheddar cheese is known wherein cheese made from two different batches is blended in arbitrary proportion. This provides a varyingfy variegated end result.
  • the cheese is pre-pressed and, if necessary, inverted until the pH reaches a suitable level, e.g. 5.4. This pre-cheese is milled and salted prior to moulding.
  • a cheese curd is conveyed to conveyor belts, and the curd acidifies e.g. to the aforementioned pH value. Next, salt is added.
  • such a treatment stage is called cheddaring.
  • Cheddaring gives this cheese its typical structure and enables such a mixing of mass. After the cheddaring stage, the granular, salted curd is put into a mould or the like and pressed into Cheddar cheese. It is not usually necessary to saft the Cheddar cheese separately. Conventional cheese is salted by immersing the final pressed cheese in brine for a suitable period of time; typically, such a brine treatment takes anything from one hour to three days.
  • a method is also known in which soft cheese or corresponding processed cheese is made by combining in layers a so-called layer cake. For instance, slices of Cheddar or blue cheese or the like are cut and put into a mould into which soft cheese or a corresponding processed cheese is cast in layers. Processed cheese may also be used for making batches of different colour which are then distributed into a mould or a package in different ways, thus obtaining multiphase cheeses.
  • German Utility Model DE 297 07 523 U1 (Unilever) describes a cheese product having at least two fresh cheese (cream cheese) phases.
  • the phases may differ in appearance and taste, typically in colour, spices and fat content.
  • Fresh cheese (cream cheese) masses are usually made by agitating e.g. in a soft cheese kettle (Stephan Cutter®) at an increased temperature and pressed through an extruder or dispensing directly into a container.
  • Stepphan Cutter® soft cheese kettle
  • the fat content of milk is adjusted to a correct proportion with respect to the protein content of the milk, and the milk is heat-treated in a suitable manner, e.g. pasteurized. Various bacteria separation methods or the like may also be used.
  • a suitable temperature for in- stance 31 °C
  • the milk thus obtained is transferred to a cheese kettle.
  • a starter and other necessary additives and ingredients are then added thereto.
  • a rennet is added.
  • the subsequent stages of cheesemaking include: coagulating, or clotting the milk, cutting the coagulum into pieces, agitating the cheese curd mixture and possible heating, pressing the curd into a desired shape, salting and cellaring, i.e. ripening the pressed cheeses.
  • the purpose is to provide the selected variety of cheese with a suitable grain size. Agitation, heating and other such methods enable the curd to be treated such that in a subsequent stage of pressing a high-quality cheese can be achieved as far as the water and fat contents are concerned.
  • the stages of production of granular and round-eyed cheeses slightly differ from each another.
  • the production stages of the production of these cheeses include:
  • all cheeses, and granular cheeses in particular are inverted during pressing and autopressing.
  • the pressing stage which can be divided into pre-pressing and final pressing, the cheese adopts its shape, the process of acidification continues (pH decreases) and the texture of the cheese is adjusted as desired.
  • the cheese can be cut into blocks of more suitable size, and it is transferred to be salted.
  • cheeses are salted in brine.
  • the cheeses are immersed in brine for a required period of time, or they may float freely.
  • salt is absorbed into the cheese, and often the cheese gives off water (whey).
  • cheeses may also be salted with dry salt or by other methods, e.g. injecting. Depending e.g. on the variety of cheese, salting takes anything from less than one hour to as long as 30 to 40 days.
  • the cheeses may be kept in the cool for some time.
  • the cheeses are protected with a bag, film or the like manufactured e.g. from a suitable plastic material and seamed air-tightly.
  • the surface of the cheeses may also be treated with a protective emulsion.
  • the cheeses are as such taken to ripen under suitable conditions.
  • the cheeses are ripened under suitable conditions (temperature typically 10 to 25°C, atmospheric humidity is also often adjusted to a suitable level) for a suitable period of time. The conditions may also vary during ripening.
  • the production of so-called surface-ripened cheeses also involves cleaning and treating the cheeses with various microbe solutions.
  • Unripened cheeses i.e. fresh cheeses
  • they are ready to be consumed without ripening.
  • the invention provides a novel method for making natural cheese having two or more phases.
  • the invention surprisingly reveals that multiphase cheeses which have a pleasant and attractive appearance and in which the phases are highly distinguishable and permanent can be made using a conventional cheesemaking technique by carrying out the process of producing cheese in stages.
  • Figure 1 is a flow diagram showing an embodiment of a cheesemaking method according to the invention in connection with making ripened cheese and two separate cheese cookings.
  • Figure 2 shows drawings of examples of a cheese mass obtained by the method according to the invention after pre-pressing in connection with starting to put the mass into moulds.
  • the ruled area designates a coloured cheese mass.
  • the accuracy of boundaries varies, depending on the technique used.
  • Figure 3 shows examples of multiphase cheeses made according to the invention: a) formation of eyes of different colour in two-coloured cheese, b) use of spices in two-phase cheese, c) two-phase cheese made from cheese masses of two types exhibiting different eye formation.
  • Figure 4 shows a reference example of stages of production of conventional Edam cheese.
  • the present invention relates to a method for making natural cheese having two or more phases, the method being characterized by a) providing at least two cheese curd batches in at least one cheese cooking, b) conveying a desired number of these cheese curd batches alternately to a discharge vat in desired order; levelling, if necessary, and pre- pressing into a plate or conveying the cheese curd batches in a corresponding manner directly into a mould or the like, c) cutting from the pre-pressed plate pieces of suitable size for moulding and pressing into a cheese, salting, packing when necessary and ripening when necessary or, when directly distributed into a mould, continuing the pressing into a cheese, salting and packing when necessary.
  • natural cheese which, for the sake of simplicity will hereinafter only be called cheese, refers to cheese made by the above-described conventional method by using a cheese curd formed from a coagulum or the like obtained by coagulating milk by means of a rennet or acidification, or both.
  • processed cheese and so-called international cream cheese, such as Philadelphia® are not natural cheeses since they are usually made from milled natural cheese by blending and emulsifying with heat and suitable additives.
  • the main ingredient in the production of cream cheese is usually quark ⁇ fresh cheese).
  • Cheese made according to the present invention comprises phases of either similar or different cheese type.
  • these phases are semi-hard or soft, semi-soft or hard, or extra hard cheeses in type.
  • the cheese consists of phases of the same cheese type in terms of hardness, such as Edam and Polar®.
  • it is possible to make multiphase cheese comprising any combination of phases of different cheese type.
  • the expressions soft, semi-soft, semi-hard (solid), hard and extra hard are strictly defined in FAO/WHO A-6-1968 Codex General Standard for Cheese.
  • soft cheese in the present application refers to cheese whose water content of the fat-free part is more than 67%
  • semi-soft cheese in the present application refers to cheese whose water content of the fat-free part is 61 to 69%
  • semi-hard cheese in the present application refers to cheese whose water content of the fat-free part is 54 to 63%
  • hard cheese in the present application refers to cheese whose water content of the fat-free part is 49 to 56%
  • extra hard cheese in the present application refers to cheese whose water content of the fat-free part is less than 51 %.
  • the term "cheese”, in addition to the aforementioned cheeses, is also meant to cover cheese-like products.
  • milk fat and/or protein is replaced by another suitable fat or protein, or both, partly or completely.
  • the method according to the present invention thus enables production of cheese of a completely novel type comprising two or more phases that differ from one another with respect to one or more organoleptic and/or optical characteristics, such as typically colour, cheese type, eye formation, fat content, fat type, protein, protein content, spices, aromas, taste or the like.
  • ripened and unripened cheese refers to cheese defined in FAO/WHO A-6-1968 Codex General Standard for Cheese.
  • unripened cheeses include Koti- juusto and Juustoleipa by Valio.
  • Typical cheese types to be used in the method according to the present invention include Edam, Emmenthal, Gouda, Havarti, and known trademarks or the like such as Jarlsberg®, Grana, Oltermanni®, Turunmaa® and Finlandia®.
  • the cheeses are examples of hard and ripened cheeses.
  • Another important product application group for the invention is cheese-like products. When made according to the invention, these cheeses and cheese-like products have several different phases with advantageous appearances and different sizes.
  • the method according to the invention can be used for making from these cheeses pieces of different size, slices, grated cheeses or various designs by stamping with a mould.
  • the phases are distinguishable also in these pieces or the like.
  • the cheeses made by the method according to the invention are salted preferably before ripening. Salt may also be added during cooking. After salting, the cheeses may be immediately cut into pieces and ripened. When unripened cheese is made, no ripening is necessary.
  • cheeses may be ripened as a large block, typically as a bar, grind or ( oaf, and further processed, e.g. sliced, cut into pieces or grated, when ripe.
  • two or more batches of cheese curd are made substantially simultaneously.
  • the term “substantially simultaneously” refers to the curds being produced simultaneously or slightly nonsimultaneously.
  • a delay between the cookings of cheese curds may be typically 5 to 15 minutes.
  • the cheese curds are cooked simultaneously. These cookings are conveyed alternately to a discharge vat, mould or the like either directly or by distributing by means of a mass distributor trolley.
  • Intermediate pressing may be carried out between the distribution of different layers. Such intermediate pressing may be used for enhancing the formation of accurate boundaries between phases.
  • the result is multiphase cheese. It may be typically layered. For instance, two batches of Edam cheese may be made such that one batch contains annatto while the other one contains no annatto. When these are conveyed to a discharge vat in a manner described above, for example such that the coloured cooking is conveyed first and then the non-coloured or differently coloured cooking, two-coloured cheese is achieved, one side being e.g. orange and the other of a natural colour.
  • This method can also be applied to the production of variegated cheese by discharging the curds into a vat at the same time or by blending them in a kettle or in an intermediate tank (buffer) or by conveying them into a vat, mould or a distributor device (e.g. Casomat).
  • a distributor device e.g. Casomat
  • a number of cookings similar to that of different phases to be achieved is cooked substantially simultaneously.
  • Such an embodiment is described in Figure 1 , wherein two cheese cookings are produced and two-phase cheese is obtained. It is also possible to distribute two different cookings to a discharge vat alternately and obtain three or more phases such that two different phases alternate in the cheese.
  • Figure 2 illustrates such a situation.
  • multiphase cheese may also be produced by one cooking.
  • a portion, typically e.g. a half, of a conventional cooking is discharged into a vat.
  • e.g. visible spices or a suitable colour may be added to a remaining portion in the kettle.
  • the rest of the cooking is distributed into the discharge vat or the like as described. It is however possible to make several cheese curd batches with different organoleptic and/or optical characteristics from one cooking, and distribute an arbitrary number thereof into a vat in arbitrary order, thus obtaining cheeses with highly different appearances and with a varying number of cheese layers of different type,
  • the batches to be made may differ from one another on the basis of colour; for example, in the production of one batch no colour or clearly less colour has been added while the other batch is provided with e.g. an amount of yellow annatto which makes the colour of the cheese mass clearly different.
  • colour is subjected to regulations of food legislation.
  • a permitted colour and its amount is regulated according to cheese type. For instance, ripened cheese that has been coloured orange-yellow or off-white can be coloured with colours E 160a or E 160c (by quantum satis principles) or with colour E 160b 15 mg/kg at the most. This can be used in Red Leicester cheese (50 mg/kg) and in Mimolette cheese (35 mg/kg).
  • the orange Polar® cheese curd is mixed with 0.03% of annatto when making two-phase cheese in which one mass consists of Edam with no added colour ( Figure 1).
  • a cheese mass may also be coloured by adding thereto a suitable spice which at the same time lends it some colour.
  • the cheese masses in different phases may also differ in their fat content and with respect to the type of fat used.
  • the fat content of the final cheese phase may vary from less than 5% to as high as more than 40 % (w/w), typically being 10 to 30%.
  • milk fat may be replaced either completely or partly by a vegetable fat, typically by a vegetable oil, such as rapeseed oil or fractionated palm oil.
  • cheese masses having different fat and protein contents or cheese types of different recipes can also be combined into multiphase cheeses. Different ways of distinction may also appear in combination, a first phase consisting e.g. of uncoloured Edam 24% spiced with cumin and a second phase consisting of large-eyed cheese that has been coloured orange with annatto and subjected to propionic fermentation (Polar®).
  • the invention may also utilize different starters and starter mixtures in the production of cheese mass.
  • the most common starters in the production of the orange Polar® include a mesophilic starter, typically starters by Christian Hansen or Danisco, a propionic bacterium, typically Valio PJS, and a taste-giving adjunct, typically Valio Lb 161.
  • Edam An example of one cheese type of two-phase cheese is Edam, which is made using a mesophilic starter, typically CH 19, as a starter.
  • the starter and its amount depend on the cheese type and the conditions used. It is known that the amount of starter is usually 0.5 to 2%, typically 0.7 to 0.8%.
  • the cheeses made by the method according to the invention may be salted prior to ripening, or salt can be added to the cheese mass already during cooking. It is preferable in the invention that the phases are combined prior to salting and, if necessary, the cheeses are ripened.
  • a technique called a discharge vat (pre-pressing vat) technique is used in cheesemaking, wherein a cheese curd cooked in a cheese kettle is conveyed using discharge nozzles or mass distribution trolleys or in another manner to the bottom of a vat, levelled, when necessary, and pre- pressed into plates.
  • the bottom and/or ends and/or walls of the vat may be perforated or otherwise permeable to whey. From this pre-pressed plate, pieces of suitable size are cut for moulding and pressed into cheese (moulding and pressing), salted and ripened when necessary.
  • the cheese may also be pressed to its final shape in the vat without moulding, which is a common procedure e.g. in some Emmenthal processes.
  • Cheese may be made in a similar manner also using other apparatuses, e.g. a Chalon Megard system or the like wherein the mass is conveyed directly into a mould.
  • apparatuses e.g. a Chalon Megard system or the like wherein the mass is conveyed directly into a mould.
  • cheese curd batches are conveyed to a discharge vat such that a total thickness of the cheese mass becomes 5 to 25 cm, preferably 10 to 18 cm.
  • a total thickness of the cheese mass becomes 5 to 25 cm, preferably 10 to 18 cm.
  • layer thicknesses that are clearly smaller or larger are also possible.
  • cheese can be made either by continuous cheese production or in batches.
  • the volume of a batch may vary according to general conditions and the equipment available.
  • the method according to the invention is carried out as a batch process.
  • FIG. 3 shows examples of multiphase cheeses.
  • Figure 3a shows an example describing formation of eyes of different colour in two-coloured cheese.
  • One phase e.g. the one coloured yellow
  • the other phase is an Edam type cheese.
  • the cheese has been ripened at a temperature suitable for Polar. It is possible in this example that some of the eyes reside on the boundary between the phases, so that an eye is half yellow and half normal- coloured. In the yellow area the eyes are completely yellow while in the normally-coloured area they are coloured accordingly.
  • the eyes are mainly in the Polar cheese phase but some of them also reside in the Edam phase.
  • a visible spice such as cumin, clove, cocoa as such, in concentrate or as an aroma
  • various herbs et cetera to one phase.
  • they mainly reside in the phase originating from the cooking to which the spice was added.
  • the spices are added towards the end of the cooking.
  • Figure 3b shows an example of combining two cheese masses with different eye-formation into two-phase cheese wherein, under appropriate ripening conditions, either numerous or large eyes are produced.
  • Figure 1 is a flow diagram showing stages of cheese production. It describes a method wherein two different semi-hard cheeses, large- eyed cheese (e.g. Polar®) coloured with annatto (0.03%) and Edam cheese with no added colour, are combined into multiphase cheese.
  • a mesophilic starter typically a starter by Christian Hansen (CH 19)
  • a propionic bacterium typically Valio PJS
  • a taste-giving adjunct typically Valio Lb 161
  • rennet a mesophilic starter (0.7%), typically CH 19, and a sufficient amount of rennet are used.
  • Figure 2 shows examples of products made in accordance with the invention in a discharge vat.
  • a total thickness of the cheese mass is typically about 10 to 15 cm.
  • Typical layer designs of multiphase cheese include: a) coloured layer under, uncoioured on top (and vice versa), b) uncol- oured layer between two coloured layers (and vice versa), c) four layers with alternating coloured and uncoioured layers.
  • the accuracy of the boundaries between phases varies depending on the technique being applied.
  • the cheese depending on the mould size, is made into a loaf, bar or a grind of typically e.g. about 2.8 kg.
  • the reference example of Figure 4 describes a conventional way of making Edam.
  • a mesophilic starter typically CH 19, and a sufficient amount of rennet are used.
  • calcium chloride 0.02%
  • potassium nitrate 0.015%) are also added to the cheese mass.
  • the cheese curd is conveyed to the bottom of a discharge vat, levelled and pre-pressed into a plate.
  • the cheese mass is cut into pieces and transferred into a mould, pressed, salted and ripened. If desired, the cheese is sliced, grated or packed into consumer packages.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne une méthode de fabrication d'un fromage naturel comportant au moins deux étapes, qui consistent à cuire au moins deux lots de caillé de fromage; transporter de manière alternée un nombre désiré de ces lots de caillé de fromage vers cuve de décharge dans l'ordre désiré; mettre à niveau si nécessaire et pré-presser en plaque ou transporter les lots de caillé de fromage suivant une méthode correspondante directement vers un moule ou similaire.; découper à partir des plaques pré-pressées des morceaux de taille adaptée au moulage et à la pression pour former un fromage, saler, emballer si nécessaire et affiner si nécessaire ou, en cas de distribution directe dans un moule, poursuivre le pressage pour former un fromage, saler et emballer si nécessaire.
EP07730733A 2006-05-05 2007-05-04 Méthode de fabrication de fromage Withdrawn EP2015641A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20065293A FI121452B (fi) 2006-05-05 2006-05-05 Menetelmä juuston valmistamiseksi
PCT/FI2007/050246 WO2007128872A1 (fr) 2006-05-05 2007-05-04 Méthode de fabrication de fromage

Publications (2)

Publication Number Publication Date
EP2015641A1 true EP2015641A1 (fr) 2009-01-21
EP2015641A4 EP2015641A4 (fr) 2010-03-10

Family

ID=36539994

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07730733A Withdrawn EP2015641A4 (fr) 2006-05-05 2007-05-04 Méthode de fabrication de fromage

Country Status (3)

Country Link
EP (1) EP2015641A4 (fr)
FI (1) FI121452B (fr)
WO (1) WO2007128872A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3049821B1 (fr) * 2016-04-08 2019-06-14 Savencia Sa Procede de fabrication d'un fromage aromatise

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1447008A1 (fr) * 2003-02-12 2004-08-18 S.p.A. Egidio Galbani Procédé de fabrication d'un produit de fromage multicouche et produit de fromage multicouche ainsi obtenu

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE7737795U1 (de) * 1977-12-10 1978-06-29 Molkerei-Zentrale Sued Gmbh & Co Kg, 8500 Nuernberg Kaeseerzeugnis in blockform
US4298618A (en) * 1980-04-23 1981-11-03 Farmers Pride Cheese, Inc. Method of making cheese having zones of different characteristics
US4680181A (en) * 1984-02-01 1987-07-14 Hamilton House Marketing, Inc. Cheese product and method of manufacture
FR2584269A1 (fr) * 1985-07-05 1987-01-09 Guilloteau Fromagerie Procede de fabrication d'un fromage aromatise et fromage obtenu
NL1012973C2 (nl) * 1999-09-03 2001-03-06 Meton Voedingsmiddel bestaande uit ten minste twee kaassoorten en werkwijze voor het bereiden daarvan.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1447008A1 (fr) * 2003-02-12 2004-08-18 S.p.A. Egidio Galbani Procédé de fabrication d'un produit de fromage multicouche et produit de fromage multicouche ainsi obtenu

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2007128872A1 *

Also Published As

Publication number Publication date
WO2007128872A1 (fr) 2007-11-15
FI20065293A (fi) 2007-11-06
EP2015641A4 (fr) 2010-03-10
FI20065293A0 (fi) 2006-05-05
FI121452B (fi) 2010-11-30

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