ES2069503A1 - Process for preserving semi-hard ewe's milk cheeses - Google Patents

Process for preserving semi-hard ewe's milk cheeses

Info

Publication number
ES2069503A1
ES2069503A1 ES09302208A ES9302208A ES2069503A1 ES 2069503 A1 ES2069503 A1 ES 2069503A1 ES 09302208 A ES09302208 A ES 09302208A ES 9302208 A ES9302208 A ES 9302208A ES 2069503 A1 ES2069503 A1 ES 2069503A1
Authority
ES
Spain
Prior art keywords
cheeses
degree
temperature
ewe
hard
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.)
Granted
Application number
ES09302208A
Other languages
Spanish (es)
Other versions
ES2069503B1 (en
Inventor
Javier Fontecha
Carmen Pelaez
Manuela Juarez
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.)
Consejo Superior de Investigaciones Cientificas CSIC
Original Assignee
Consejo Superior de Investigaciones Cientificas CSIC
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 Consejo Superior de Investigaciones Cientificas CSIC filed Critical Consejo Superior de Investigaciones Cientificas CSIC
Priority to ES9302208A priority Critical patent/ES2069503B1/en
Publication of ES2069503A1 publication Critical patent/ES2069503A1/en
Application granted granted Critical
Publication of ES2069503B1 publication Critical patent/ES2069503B1/en
Priority to ES9700195A priority patent/ES2125822B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

The process allows the preservation of cheeses prior to their maturing by means of the following sequence of operations: the curds (obtained by conventional processes) are cut into cubes no more than 15 mm and kept for a period of time between 15 and 45 minutes at a temperature of between 34 and 36 degree C before the whey is removed. Next, the curds are moulded by pressing and salting in sterile brine for two to three days. The cheeses produced, of commercial dimensions, are vacuum- packed in plastic bags under refrigeration at 4 +- 2 degree C. The cheeses packed in the bags are frozen in a freezing cabinet at a temperature of between -75 and -90 degree C. From the moment when the centre of the cheese reaches a temperature of -20 +- 2 degree C, the frozen cheeses are stored at -20 +- 2 degree C. After a period of time of no more than six months, the cheeses are thawed slowly, for which purpose they are left for at least two days at 4 +- 2 degree C. Next, the cheeses, separated from their wrapping, undergo the conventional maturing process.
ES9302208A 1993-10-21 1993-10-21 PROCEDURE FOR THE CONSERVATION OF SEMIDIDE CHEESES FROM SHEEP'S MILK. Expired - Fee Related ES2069503B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES9302208A ES2069503B1 (en) 1993-10-21 1993-10-21 PROCEDURE FOR THE CONSERVATION OF SEMIDIDE CHEESES FROM SHEEP'S MILK.
ES9700195A ES2125822B1 (en) 1993-10-21 1997-01-31 ADDITIONAL CHARACTERIZATION OF PATENT N. 9302208, PROCEDURE FOR THE PRESERVATION OF SEMI-HIDDED SHEEP'S MILK CHEESES FOR USE IN GOAT, COW AND MIXED CHEESES.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9302208A ES2069503B1 (en) 1993-10-21 1993-10-21 PROCEDURE FOR THE CONSERVATION OF SEMIDIDE CHEESES FROM SHEEP'S MILK.

Publications (2)

Publication Number Publication Date
ES2069503A1 true ES2069503A1 (en) 1995-05-01
ES2069503B1 ES2069503B1 (en) 1996-01-01

Family

ID=8283380

Family Applications (2)

Application Number Title Priority Date Filing Date
ES9302208A Expired - Fee Related ES2069503B1 (en) 1993-10-21 1993-10-21 PROCEDURE FOR THE CONSERVATION OF SEMIDIDE CHEESES FROM SHEEP'S MILK.
ES9700195A Expired - Fee Related ES2125822B1 (en) 1993-10-21 1997-01-31 ADDITIONAL CHARACTERIZATION OF PATENT N. 9302208, PROCEDURE FOR THE PRESERVATION OF SEMI-HIDDED SHEEP'S MILK CHEESES FOR USE IN GOAT, COW AND MIXED CHEESES.

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES9700195A Expired - Fee Related ES2125822B1 (en) 1993-10-21 1997-01-31 ADDITIONAL CHARACTERIZATION OF PATENT N. 9302208, PROCEDURE FOR THE PRESERVATION OF SEMI-HIDDED SHEEP'S MILK CHEESES FOR USE IN GOAT, COW AND MIXED CHEESES.

Country Status (1)

Country Link
ES (2) ES2069503B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2886517A1 (en) * 2005-06-01 2006-12-08 Laita Soc Par Actions Simplifi Production of soft brie/camembert cheese, comprises coagulation of milk by rennetting for one day, cutting, synaeresis and molding of a curd within a day, and draining the curd for one to two days

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1224013A (en) * 1968-07-31 1971-03-03 Herbert John Palmer Improved cheese product and method of producing same
FR2551955A1 (en) * 1983-09-15 1985-03-22 Entremont Sa Method for freezing a pressed cooked cheese

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2644319A1 (en) * 1989-03-14 1990-09-21 Denizot Michel Method and tooling for the industrial production of cheeses

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1224013A (en) * 1968-07-31 1971-03-03 Herbert John Palmer Improved cheese product and method of producing same
FR2551955A1 (en) * 1983-09-15 1985-03-22 Entremont Sa Method for freezing a pressed cooked cheese

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2886517A1 (en) * 2005-06-01 2006-12-08 Laita Soc Par Actions Simplifi Production of soft brie/camembert cheese, comprises coagulation of milk by rennetting for one day, cutting, synaeresis and molding of a curd within a day, and draining the curd for one to two days

Also Published As

Publication number Publication date
ES2069503B1 (en) 1996-01-01
ES2125822B1 (en) 1999-12-01
ES2125822A1 (en) 1999-03-01

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20041022