FR2112090A1 - Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation - Google Patents

Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation

Info

Publication number
FR2112090A1
FR2112090A1 FR7038241A FR7038241A FR2112090A1 FR 2112090 A1 FR2112090 A1 FR 2112090A1 FR 7038241 A FR7038241 A FR 7038241A FR 7038241 A FR7038241 A FR 7038241A FR 2112090 A1 FR2112090 A1 FR 2112090A1
Authority
FR
France
Prior art keywords
milk
skimmed
opt
lactic
cheese
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
FR7038241A
Other languages
French (fr)
Other versions
FR2112090B1 (en
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7038241A priority Critical patent/FR2112090A1/en
Publication of FR2112090A1 publication Critical patent/FR2112090A1/en
Application granted granted Critical
Publication of FR2112090B1 publication Critical patent/FR2112090B1/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 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Cheese is primed by (1) yoghurt yeasts Streptococcus thermophilus and lactopacillus bulgaricus as acidifying agents, (11) Penicilium, Candidum or Album moulds as de-acidying agents, and (111) red yeasts as ripeners. Cheese is free of mould crust supple, homogeneous, fatty, uniformly ripened, solubilised and has a good characteristic taste. It may be made from skim milk and/or a milk that has been heat-treated. It may be prepd. by modern, rapid means.
FR7038241A 1970-10-16 1970-10-16 Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation Granted FR2112090A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7038241A FR2112090A1 (en) 1970-10-16 1970-10-16 Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7038241A FR2112090A1 (en) 1970-10-16 1970-10-16 Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation

Publications (2)

Publication Number Publication Date
FR2112090A1 true FR2112090A1 (en) 1972-06-16
FR2112090B1 FR2112090B1 (en) 1973-12-21

Family

ID=9063155

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7038241A Granted FR2112090A1 (en) 1970-10-16 1970-10-16 Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation

Country Status (1)

Country Link
FR (1) FR2112090A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2442593A1 (en) * 1978-03-10 1980-06-27 Bongrain Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould
FR2501473A1 (en) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments
EP0384553A3 (en) * 1989-02-20 1991-12-04 Grace GmbH Process for preparing tilsit cheese, and tilsit-type cheese
CN103355422A (en) * 2013-07-29 2013-10-23 上海理工大学 Soft cheese
CN103355420A (en) * 2013-07-29 2013-10-23 上海理工大学 Soft white mould cheese

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2442593A1 (en) * 1978-03-10 1980-06-27 Bongrain Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould
FR2501473A1 (en) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments
EP0384553A3 (en) * 1989-02-20 1991-12-04 Grace GmbH Process for preparing tilsit cheese, and tilsit-type cheese
CN103355422A (en) * 2013-07-29 2013-10-23 上海理工大学 Soft cheese
CN103355420A (en) * 2013-07-29 2013-10-23 上海理工大学 Soft white mould cheese
CN103355420B (en) * 2013-07-29 2014-12-10 上海理工大学 Soft white mould cheese
CN103355422B (en) * 2013-07-29 2015-03-11 上海理工大学 Soft cheese

Also Published As

Publication number Publication date
FR2112090B1 (en) 1973-12-21

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Legal Events

Date Code Title Description
ST Notification of lapse