ES8404156A1 - Procedimiento de fabricacion de quesos y dispositivo correspondiente. - Google Patents

Procedimiento de fabricacion de quesos y dispositivo correspondiente.

Info

Publication number
ES8404156A1
ES8404156A1 ES521026A ES521026A ES8404156A1 ES 8404156 A1 ES8404156 A1 ES 8404156A1 ES 521026 A ES521026 A ES 521026A ES 521026 A ES521026 A ES 521026A ES 8404156 A1 ES8404156 A1 ES 8404156A1
Authority
ES
Spain
Prior art keywords
processes
cheese
rind
decorated
manufacture
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
ES521026A
Other languages
English (en)
Other versions
ES521026A0 (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.)
Savencia SA
Original Assignee
Bongrain 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 Bongrain SA filed Critical Bongrain SA
Publication of ES521026A0 publication Critical patent/ES521026A0/es
Publication of ES8404156A1 publication Critical patent/ES8404156A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J27/00—After-treatment of cheese; Coating the cheese
    • A01J27/005—Marking 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • 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
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • 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
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A23C19/166—Covering the cheese surface, e.g. with paraffin wax with non-edible preformed foils, films or bandages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)
  • External Artificial Organs (AREA)
  • Massaging Devices (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

PROCEDIMIENTO PARA LA IDENTIFICACION DE QUESOS.COMPRENDE LAS SIGUIENTES ETAPAS: 1) IMPRIMIR ANTES DEL CURADO, EN UNA FASE AVANZADA DEL SECADO, UN GRAFISMO SOBRE UNA SUPERFICIE SENSIBLEMENTE PLANA, POR LO MENOS EN UNA DE LAS CARAS Y/O DEL TALON DEL QUESO; 2) PRODUCIR COLORACIONES DIFERENTES SOBRE LA SUPERFICIE SENSIBLEMENTE PLANA Y SOBRE EL GRAFISMO POR CRECIMIENTO DE MICROORGANISMOS DIFERENTES EN EL CURSO DEL CURADO. LOS MICROORGANISMOS SELECCIONADOS SON: PENICILLIUM CANDICHUM, GEOTRICUM CANDICHUM, PENICILLIUM GLAUCUM Y BACTERIUM LINENS.
ES521026A 1982-03-31 1983-03-26 Procedimiento de fabricacion de quesos y dispositivo correspondiente. Expired ES8404156A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8205571A FR2524264B1 (fr) 1982-03-31 1982-03-31 Fromage decore de facon permanente dans sa croute, procedes pour sa fabrication et dispositifs pour la mise en oeuvre de ces procedes

Publications (2)

Publication Number Publication Date
ES521026A0 ES521026A0 (es) 1984-05-16
ES8404156A1 true ES8404156A1 (es) 1984-05-16

Family

ID=9272615

Family Applications (2)

Application Number Title Priority Date Filing Date
ES521026A Expired ES8404156A1 (es) 1982-03-31 1983-03-26 Procedimiento de fabricacion de quesos y dispositivo correspondiente.
ES1984277797U Expired ES277797Y (es) 1982-03-31 1984-02-29 Dispositivo de fabricacion de quesos

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES1984277797U Expired ES277797Y (es) 1982-03-31 1984-02-29 Dispositivo de fabricacion de quesos

Country Status (6)

Country Link
US (1) US4500550A (es)
EP (1) EP0090737B1 (es)
AT (1) ATE17818T1 (es)
DE (1) DE3362055D1 (es)
ES (2) ES8404156A1 (es)
FR (1) FR2524264B1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2589674A1 (fr) * 1985-11-14 1987-05-15 Capt Jacques Procede de marquage par systeme en creux et en relief
DE102007008541A1 (de) 2007-02-21 2008-08-28 Hochland Ag Verfahren zur Herstellung von Käsescheiben, hierdurch hergestellte Käsescheiben sowie eine Vorrichtung zur Durchführung des Verfahrens
NL1042074B1 (nl) * 2016-09-23 2018-04-06 Roelink Holding B V Verpakking voor een kaasdeel, tevens combinatie van zo een verpakking en een kaasdeel

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US545294A (en) * 1895-08-27 Method of and apparatus for forming designs in color in blocks of ice-cream
NL59023C (es) * 1900-01-01
DE367474C (de) * 1920-10-26 1923-01-23 Philipp Schwarz Verfahren zur Herstellung zweifarbiger gepraegter Blechdosendeckel
US1429405A (en) * 1922-01-31 1922-09-19 Floyd R Carter Ice-cream-brick center punch
FR773036A (fr) * 1933-11-21 1934-11-10 Application nouvelle d'enduits, de peintures ou vernis à la protection superficielle des fromages
CH263636A (de) * 1948-09-11 1949-09-15 Straehl Paul Verfahren zum Erzeugen von Zeichen in der Rinde von Käse.
US2786762A (en) * 1950-07-25 1957-03-26 Wisconsin Alumni Res Found Roquefort-type cheese and processes of preparing the same
FR1441737A (fr) * 1965-04-30 1966-06-10 Laitiere Du Midi Soc Perfectionnement à la fabrication des fromages
GB1230517A (es) * 1969-10-09 1971-05-05
US3973042A (en) * 1974-05-10 1976-08-03 Cornell Research Foundation, Inc. Flavor development by microbial lipases in pasteurized milk blue cheese
DE2623424A1 (de) * 1976-05-25 1977-12-01 Bergader Kaesewerk Basil Weixl Kaese oder kaesezubereitung sowie verfahren zur herstellung derselben
US4421773A (en) * 1981-05-05 1983-12-20 Akutagawa Chocolate Co., Ltd. Process for molding chocolate to make chocolate block having ornamental pattern and internal hollow cavity

Also Published As

Publication number Publication date
ES521026A0 (es) 1984-05-16
FR2524264B1 (fr) 1985-07-05
EP0090737A1 (fr) 1983-10-05
US4500550A (en) 1985-02-19
ATE17818T1 (de) 1986-02-15
ES277797Y (es) 1985-08-01
FR2524264A1 (fr) 1983-10-07
DE3362055D1 (en) 1986-03-20
ES277797U (es) 1985-02-01
EP0090737B1 (fr) 1986-02-05

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20041102