FR1545933A - Procédé de fabrication et de conditionnement de fromages blancs - Google Patents

Procédé de fabrication et de conditionnement de fromages blancs

Info

Publication number
FR1545933A
FR1545933A FR49175A FR69049175A FR1545933A FR 1545933 A FR1545933 A FR 1545933A FR 49175 A FR49175 A FR 49175A FR 69049175 A FR69049175 A FR 69049175A FR 1545933 A FR1545933 A FR 1545933A
Authority
FR
France
Prior art keywords
manufacturing
packaging process
white cheeses
cheeses
white
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
FR49175A
Other languages
English (en)
Inventor
Jerome Pampagnin
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 filed Critical
Priority to FR49175A priority Critical patent/FR1545933A/fr
Priority to DE19681800203 priority patent/DE1800203A1/de
Priority to IT5332868A priority patent/IT943051B/it
Application granted granted Critical
Publication of FR1545933A publication Critical patent/FR1545933A/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/004—Cheese-making by filling curd into permanent containers, i.e. for sale of the final product
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
FR49175A 1967-10-03 1967-10-03 Procédé de fabrication et de conditionnement de fromages blancs Expired FR1545933A (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR49175A FR1545933A (fr) 1967-10-03 1967-10-03 Procédé de fabrication et de conditionnement de fromages blancs
DE19681800203 DE1800203A1 (de) 1967-10-03 1968-10-01 Verfahren zum Herstellen und Konditionieren von weissem Kaese,Quark od.dgl.
IT5332868A IT943051B (it) 1967-10-03 1968-10-01 Procedimento per la fabbricazione e confezionamento dei formaggi bianchi e simili

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR49175A FR1545933A (fr) 1967-10-03 1967-10-03 Procédé de fabrication et de conditionnement de fromages blancs

Publications (1)

Publication Number Publication Date
FR1545933A true FR1545933A (fr) 1968-11-15

Family

ID=9694820

Family Applications (1)

Application Number Title Priority Date Filing Date
FR49175A Expired FR1545933A (fr) 1967-10-03 1967-10-03 Procédé de fabrication et de conditionnement de fromages blancs

Country Status (3)

Country Link
DE (1) DE1800203A1 (fr)
FR (1) FR1545933A (fr)
IT (1) IT943051B (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5356638A (en) * 1993-03-11 1994-10-18 Varan Cyrus O Method and apparatus for dehydration of yogurt during transportation and storage

Also Published As

Publication number Publication date
DE1800203A1 (de) 1969-06-19
IT943051B (it) 1973-04-02

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