FR2106610A3 - Cheese prodn - from curd with addition of matured cheese - Google Patents

Cheese prodn - from curd with addition of matured cheese

Info

Publication number
FR2106610A3
FR2106610A3 FR7133586A FR7133586A FR2106610A3 FR 2106610 A3 FR2106610 A3 FR 2106610A3 FR 7133586 A FR7133586 A FR 7133586A FR 7133586 A FR7133586 A FR 7133586A FR 2106610 A3 FR2106610 A3 FR 2106610A3
Authority
FR
France
Prior art keywords
cheese
curd
matured
addition
prodn
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.)
Granted
Application number
FR7133586A
Other languages
English (en)
French (fr)
Other versions
FR2106610B3 (Direct
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.)
REMMELE ALFRED DT
Original Assignee
REMMELE ALFRED DT
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 REMMELE ALFRED DT filed Critical REMMELE ALFRED DT
Publication of FR2106610A3 publication Critical patent/FR2106610A3/fr
Application granted granted Critical
Publication of FR2106610B3 publication Critical patent/FR2106610B3/fr
Granted 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
FR7133586A 1970-09-18 1971-09-17 Cheese prodn - from curd with addition of matured cheese Granted FR2106610A3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19702046241 DE2046241A1 (de) 1970-09-18 1970-09-18 Verfahren zum Herstellen von Naturkase

Publications (2)

Publication Number Publication Date
FR2106610A3 true FR2106610A3 (en) 1972-05-05
FR2106610B3 FR2106610B3 (Direct) 1974-05-10

Family

ID=5782834

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7133586A Granted FR2106610A3 (en) 1970-09-18 1971-09-17 Cheese prodn - from curd with addition of matured cheese

Country Status (3)

Country Link
DE (1) DE2046241A1 (Direct)
FR (1) FR2106610A3 (Direct)
NL (1) NL7112355A (Direct)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2619286A1 (fr) * 1987-08-12 1989-02-17 Unilever Nv Procede de preparation d'un produit fromager semi-dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede
FR2682010A1 (fr) * 1991-10-02 1993-04-09 Inst Tech Gruyere Procede pour fabriquer des fromages a pate pressee cuite ou non cuite a ouvertures.

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2619286A1 (fr) * 1987-08-12 1989-02-17 Unilever Nv Procede de preparation d'un produit fromager semi-dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede
EP0304119A3 (en) * 1987-08-12 1990-06-27 Unilever N.V. Process for preparing semi-hard to hard cheese product and cheese product obtainable by such process
BE1002252A3 (fr) * 1987-08-12 1990-11-06 Unilever Nv Procede de preparation d'un produit fromager semi-dur a dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede.
FR2682010A1 (fr) * 1991-10-02 1993-04-09 Inst Tech Gruyere Procede pour fabriquer des fromages a pate pressee cuite ou non cuite a ouvertures.

Also Published As

Publication number Publication date
DE2046241A1 (de) 1972-03-23
FR2106610B3 (Direct) 1974-05-10
NL7112355A (Direct) 1972-03-21

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Legal Events

Date Code Title Description
ST Notification of lapse