FR2016966B1 - - Google Patents

Info

Publication number
FR2016966B1
FR2016966B1 FR6927121A FR6927121A FR2016966B1 FR 2016966 B1 FR2016966 B1 FR 2016966B1 FR 6927121 A FR6927121 A FR 6927121A FR 6927121 A FR6927121 A FR 6927121A FR 2016966 B1 FR2016966 B1 FR 2016966B1
Authority
FR
France
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
FR6927121A
Other versions
FR2016966A1 (fr
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.)
Kraft Inc
Original Assignee
Kraft Inc
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 Kraft Inc filed Critical Kraft Inc
Publication of FR2016966A1 publication Critical patent/FR2016966A1/fr
Application granted granted Critical
Publication of FR2016966B1 publication Critical patent/FR2016966B1/fr
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
    • A23C19/06—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
    • A23C19/02—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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

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)
FR6927121A 1968-08-19 1969-08-07 Expired FR2016966B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US75371268A 1968-08-19 1968-08-19

Publications (2)

Publication Number Publication Date
FR2016966A1 FR2016966A1 (fr) 1970-05-15
FR2016966B1 true FR2016966B1 (fr) 1973-11-16

Family

ID=25031818

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6927121A Expired FR2016966B1 (fr) 1968-08-19 1969-08-07

Country Status (3)

Country Link
US (1) US3635734A (fr)
DK (1) DK125724B (fr)
FR (1) FR2016966B1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3973042A (en) * 1974-05-10 1976-08-03 Cornell Research Foundation, Inc. Flavor development by microbial lipases in pasteurized milk blue cheese
CA2291494A1 (fr) 1999-01-27 2000-07-27 Wen-Sherng Chen Fromage cottage ameliore a caille poreux

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3159490A (en) * 1962-11-20 1964-12-01 Nat Dairy Prod Corp Manufacturing swiss cheese using propionibacterium shermanii
US3420742A (en) * 1964-10-16 1969-01-07 Dairy Technics Inc Milk fermenting product and method of making same
US3483087A (en) * 1966-03-14 1969-12-09 Miles Lab Cheese starter culture
US3365303A (en) * 1967-04-18 1968-01-23 Research Corp Preparation of blue cheese by adding to the cheese milk a blue cheese mold and ripening the curd in a divided condition

Also Published As

Publication number Publication date
DK125724B (da) 1973-04-30
FR2016966A1 (fr) 1970-05-15
US3635734A (en) 1972-01-18

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Legal Events

Date Code Title Description
ST Notification of lapse