ES2175511T3 - Queso fresco. - Google Patents

Queso fresco.

Info

Publication number
ES2175511T3
ES2175511T3 ES97952922T ES97952922T ES2175511T3 ES 2175511 T3 ES2175511 T3 ES 2175511T3 ES 97952922 T ES97952922 T ES 97952922T ES 97952922 T ES97952922 T ES 97952922T ES 2175511 T3 ES2175511 T3 ES 2175511T3
Authority
ES
Spain
Prior art keywords
milk
fermenting
dry matter
curd
less
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.)
Expired - Lifetime
Application number
ES97952922T
Other languages
English (en)
Inventor
Claude Parmantier
Patrice Desachy
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2175511T3 publication Critical patent/ES2175511T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A23C19/02—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

PROCEDIMIENTO DE PREPARACION DE UN QUESO FRESCO QUE TIENE UNA TEXTURA LISA Y MAS DE UN 13% DE MATERIA SECA, EN EL QUE SE FERMENTA UNA LECHE POR AL MENOS UNA CEPA DE BACTERIA LACTICA TERMOFILICA CON TEXTURA CORTA HASTA ALCANZAR UN PH INFERIOR A 4,9 PARA OBTENER UNA LECHE CUAJADA Y SE RETIRA LE LACTOSUERO ASI FORMADO POR CENTRIFUGACION CONTINUA CON UN CAUDAL SUPERIOR A 500 L/H, NO CALENTANDOSE NUNCA LA LECHE CUAJADA A MAS DE 50 C. QUESO FRESCO NO REFINADO, SUSCEPTIBLE DE OBTENERSE SEGUN EL PROCEDIMIENTO DE LA INVENCION, QUE TIENE UNA TEXTURA LISA Y QUE CONTIENE MAS DE UN 13% DE MATERIA SECA Y 10 SUP4 -10 10 CFU(G DE BACTERIAS LACTICAS TERMOFILICAS CON TEXTURA CORTA, ES DECIR BACTERIAS QUE CUANDO FERMENTAN UNA LECHE PASTEURIZADA QUE CONTIENE UN 10% DE UN POLVO DE LECHE DESNATADA, UN 1% DE EXTRACTOS DE LEVADURA Y UN 0,5% DE GLUCOSA, A 40 C HASTA UN PH DE 4,9, DAN UNA VISCOSIDAD AL MEDIO QUE ES INFERIOR A 50 MPA X S A UNA VELOCIDAD DE CIZALLADO DE 290 S -1 .
ES97952922T 1996-12-23 1997-11-28 Queso fresco. Expired - Lifetime ES2175511T3 (es)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
ES2175511T3 true ES2175511T3 (es) 2002-11-16

Family

ID=8224750

Family Applications (1)

Application Number Title Priority Date Filing Date
ES97952922T Expired - Lifetime ES2175511T3 (es) 1996-12-23 1997-11-28 Queso fresco.

Country Status (13)

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

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE60330549D1 (de) * 2002-04-12 2010-01-28 Meiji Dairies Corp Zur desinfektion von helicobacter pylori befähigter käse
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.
JP2016505275A (ja) 2013-01-25 2016-02-25 コンパニ・ジェルベ・ダノン 漉した発酵乳製品を調製するための方法
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
ATE161181T1 (de) * 1992-07-06 1998-01-15 Nestle Sa Lactobacillus acidophilus enthaltende antigastritis-mittel
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
WO1995014389A1 (en) * 1993-11-29 1995-06-01 Unilever N.V. Spreadable low-fat cheese and manufacture thereof

Also Published As

Publication number Publication date
EP0949870B1 (fr) 2002-05-29
AU729924B2 (en) 2001-02-15
BR9714428A (pt) 2000-04-25
WO1998027825A1 (fr) 1998-07-02
IL130050A (en) 2001-10-31
AU5661998A (en) 1998-07-17
TR199901439T2 (xx) 1999-08-23
IL130050A0 (en) 2000-02-29
PT949870E (pt) 2002-10-31
EP0949870A1 (fr) 1999-10-20
DE69712915D1 (en) 2002-07-04
ATE218035T1 (de) 2002-06-15
DE69712915T2 (de) 2002-09-12
DK0949870T3 (da) 2002-08-19
EG21918A (en) 2002-04-30
TW534798B (en) 2003-06-01

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