ES8706379A1 - Procedimiento para fabricar queso fresco - Google Patents

Procedimiento para fabricar queso fresco

Info

Publication number
ES8706379A1
ES8706379A1 ES552866A ES552866A ES8706379A1 ES 8706379 A1 ES8706379 A1 ES 8706379A1 ES 552866 A ES552866 A ES 552866A ES 552866 A ES552866 A ES 552866A ES 8706379 A1 ES8706379 A1 ES 8706379A1
Authority
ES
Spain
Prior art keywords
milk
cheese
producing
unripened cheese
acidifying
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
ES552866A
Other languages
English (en)
Other versions
ES552866A0 (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.)
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
Publication of ES8706379A1 publication Critical patent/ES8706379A1/es
Publication of ES552866A0 publication Critical patent/ES552866A0/es
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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/215—Cremoris

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)
  • Medicines Containing Plant Substances (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

PROCEDIMIENTO PARA FABRICAR QUESO FRESCO. CONSISTE EN: PREPARAR LECHE CONCENTRADA PASTEURIZADA DE 18 A 35 POR CIENTO EN PESO DE MATERIA SECA, DE LA CUAL EL 40 POR CIENTO ESTA CONSTITUIDO POR LOS SOLIDOS NO GRASOS DE LA LECHE; INOCULARLA CON UN ADITIVO QUE COMPRENDE UNA COMBINACION DE CEPAS DE STREPTOCOCUS CREMORIS ESPESANTE, STREPTOCOCUS CREMORIS MUY ACIDIFICANTE Y STREPTOCOCUS LACTIS POCO ADIFICANTE, QUE CONTIENE POR CENTRIMETRO CUBICO DE 10 A 10 ELEVADO A 10 GERMENES DE CADA UNA DE LAS CEPAS DE STREPTOCOCUS; E INCUBARLA A TEMPERATURA COMPRENDIDA ENTRE 22 Y 35GC, HASTA UN PH DE 4,3 A 4,8. TIENE APLICACION EN LA INDUSTRIA ALIMENTICIA. U
ES552866A 1985-03-12 1986-03-11 Procedimiento para fabricar queso fresco Expired ES8706379A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1102/85A CH662246A5 (fr) 1985-03-12 1985-03-12 Fromage frais.

Publications (2)

Publication Number Publication Date
ES8706379A1 true ES8706379A1 (es) 1987-07-01
ES552866A0 ES552866A0 (es) 1987-07-01

Family

ID=4202519

Family Applications (1)

Application Number Title Priority Date Filing Date
ES552866A Expired ES8706379A1 (es) 1985-03-12 1986-03-11 Procedimiento para fabricar queso fresco

Country Status (14)

Country Link
US (1) US4732769A (es)
EP (1) EP0196436B1 (es)
JP (1) JPS61212242A (es)
AT (1) ATE42021T1 (es)
AU (1) AU583213B2 (es)
CA (1) CA1275007A (es)
CH (1) CH662246A5 (es)
DE (1) DE3662742D1 (es)
ES (1) ES8706379A1 (es)
IE (1) IE57596B1 (es)
MX (1) MX168961B (es)
NO (1) NO163432C (es)
NZ (1) NZ215446A (es)
ZA (1) ZA861486B (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2007945A6 (es) * 1987-07-31 1989-07-01 Sitia Yomo Spa Especialidad alimenticia fresca,cremosa,untable, que contiene fermentos lacticos vivos y procedimiento para su preparacion.
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5895671A (en) * 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
TR200000971T2 (tr) * 1997-10-13 2000-08-21 Unilever N.V. Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi
US6861080B2 (en) * 2002-05-24 2005-03-01 Kraft Foods Holdings, Inc. Dairy products with reduced average particle size
US7998519B2 (en) 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US8298604B2 (en) * 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7763294B2 (en) * 2003-02-19 2010-07-27 Franklin Foods, Inc. Yogurt-cheese compositions
US7897185B1 (en) * 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
US7947321B2 (en) * 2005-07-20 2011-05-24 Brophy James S Modification of particle morphology to improve product functionality
US20110183050A1 (en) * 2006-07-20 2011-07-28 Brophy James S Modification of particle morphology to improve product functionality
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
CA2976362C (en) * 2015-02-10 2023-08-29 Chr. Hansen A/S Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant
RU2741804C2 (ru) * 2015-02-10 2021-01-28 Кхр. Хансен А/С Смеси химозинов с улучшенными молокосвертывающими свойствами

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1581541A (en) * 1976-06-18 1980-12-17 Unilever Ltd Cheese
CH623204A5 (en) * 1976-08-02 1981-05-29 Nestle Sa Method for manufacturing cheeses
US4262023A (en) * 1977-12-22 1981-04-14 Mauri Brothers & Thomson (Aust.) Pty. Limited Frozen multiple-strain cheese starter composition
JPS5831897B2 (ja) * 1980-07-15 1983-07-09 明治乳業株式会社 クリ−ムチ−ズ様食品の製造法
JPS5978643A (ja) * 1982-10-27 1984-05-07 Fuji Oil Co Ltd クリ−ムチ−ズ様食品の製造法
EP0111020B1 (en) * 1982-12-08 1987-04-29 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
FR2555865B1 (fr) * 1983-12-06 1990-06-08 Paillier Jean Claude Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede

Also Published As

Publication number Publication date
NO860910L (no) 1986-09-15
AU5386686A (en) 1986-09-18
IE57596B1 (en) 1993-01-13
ZA861486B (en) 1986-10-29
JPH043186B2 (es) 1992-01-22
AU583213B2 (en) 1989-04-20
ES552866A0 (es) 1987-07-01
IE860463L (en) 1986-09-12
ATE42021T1 (de) 1989-04-15
EP0196436A1 (fr) 1986-10-08
NZ215446A (en) 1988-10-28
US4732769A (en) 1988-03-22
CH662246A5 (fr) 1987-09-30
CA1275007A (en) 1990-10-09
EP0196436B1 (fr) 1989-04-12
DE3662742D1 (en) 1989-05-18
NO163432C (no) 1990-05-30
JPS61212242A (ja) 1986-09-20
NO163432B (no) 1990-02-19
MX168961B (es) 1993-06-15

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20050422