ES369031A1 - A procedure for the preparation of cheese. (Machine-translation by Google Translate, not legally binding) - Google Patents

A procedure for the preparation of cheese. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES369031A1
ES369031A1 ES369031A ES369031A ES369031A1 ES 369031 A1 ES369031 A1 ES 369031A1 ES 369031 A ES369031 A ES 369031A ES 369031 A ES369031 A ES 369031A ES 369031 A1 ES369031 A1 ES 369031A1
Authority
ES
Spain
Prior art keywords
cheese
milk
culture
curd
cheese starter
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
Application number
ES369031A
Other languages
Spanish (es)
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of ES369031A1 publication Critical patent/ES369031A1/en
Expired 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
    • A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

A process for preparing cheese comprises the steps of incubating milk (e.g. pasteurised cows' or buffaloes' milk) with a bacterial cheese starter culture for at least one hour and with a culture containing yeast Candida lipolytica cells for at least 12 hours and contacting the cultured milk with a milk clotting protease (e.g. rennet) to form a flavoured curd. The cheese starter culture or the Candida lipolytica cells culture may be added first to the milk or the two cultures may be added together. The cheese starter culture may be an Emmental or Cheddar cheese starter, the former e.g. comprising lactobacilli and streptococci cells. The flavoured curd may be mixed with a bland curd and a melting salt composition before or during a melting step in the making of a processed cheese. The melting salt composition may comprise sodium chloride and citrate, monosodium glutamate and citric and sorbic acids.
ES369031A 1968-07-04 1969-07-02 A procedure for the preparation of cheese. (Machine-translation by Google Translate, not legally binding) Expired ES369031A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3201368 1968-07-04

Publications (1)

Publication Number Publication Date
ES369031A1 true ES369031A1 (en) 1971-04-01

Family

ID=10331735

Family Applications (1)

Application Number Title Priority Date Filing Date
ES369031A Expired ES369031A1 (en) 1968-07-04 1969-07-02 A procedure for the preparation of cheese. (Machine-translation by Google Translate, not legally binding)

Country Status (11)

Country Link
AT (1) AT288834B (en)
BE (1) BE735496A (en)
BR (1) BR6910392D0 (en)
DE (1) DE1932742A1 (en)
ES (1) ES369031A1 (en)
FR (1) FR2012301B1 (en)
GB (1) GB1251654A (en)
IE (1) IE33380B1 (en)
NL (1) NL6910198A (en)
SE (1) SE356878B (en)
ZA (1) ZA694700B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53116315A (en) * 1977-03-17 1978-10-11 Ueno Seiyaku Oyo Kenkyujo Kk Powder or granular containing improved sorbinic acid

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2560182A (en) * 1948-01-19 1951-07-10 Iowa State College Res Found Preparation of blue-veined cheese

Also Published As

Publication number Publication date
IE33380B1 (en) 1974-06-12
FR2012301B1 (en) 1974-08-09
SE356878B (en) 1973-06-12
AT288834B (en) 1971-03-25
BR6910392D0 (en) 1973-02-20
BE735496A (en) 1970-01-02
GB1251654A (en) 1971-10-27
FR2012301A1 (en) 1970-03-20
IE33380L (en) 1970-01-04
ZA694700B (en) 1971-02-24
DE1932742A1 (en) 1970-01-08
NL6910198A (en) 1970-01-06

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