FR2303482A1 - Cheese prodn. from cows milk using Streptococcus lactis - adding lactic ferments, then rennet, brining and ripening - Google Patents

Cheese prodn. from cows milk using Streptococcus lactis - adding lactic ferments, then rennet, brining and ripening

Info

Publication number
FR2303482A1
FR2303482A1 FR7507969A FR7507969A FR2303482A1 FR 2303482 A1 FR2303482 A1 FR 2303482A1 FR 7507969 A FR7507969 A FR 7507969A FR 7507969 A FR7507969 A FR 7507969A FR 2303482 A1 FR2303482 A1 FR 2303482A1
Authority
FR
France
Prior art keywords
milk
degrees
rennet
ripening
streptococcus lactis
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
FR7507969A
Other languages
French (fr)
Other versions
FR2303482B3 (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.)
GILCA
Original Assignee
GILCA
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 GILCA filed Critical GILCA
Priority to FR7507969A priority Critical patent/FR2303482A1/en
Publication of FR2303482A1 publication Critical patent/FR2303482A1/en
Application granted granted Critical
Publication of FR2303482B3 publication Critical patent/FR2303482B3/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
    • A23C19/02—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
    • 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)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

A process for making cheese from cow's milk comprises:- (a) inoculation of the milk with streptococcus lactis, (b) addition of mesophilic and thermophilic lactic ferments (c) treatment with rennet (d) immersion in brine and (e) ripening in a cellar by inoculation with geotrichum and penicillium type molds. Also a novel cheese is prepd. by the above process. Before (a) above the milk is first heated to 75 degrees C then cooled to 10-12 degrees C. The second stage is carried out at 30-32 degrees C and after this the milk is allowed to mature several hours until an acidity of 1.5-1.8 g lactic acid/ml is obtained. At stage (c) a sufficiently powerful rennet is used to curdle the milk in 10-12 mins., after which hardening and then cutting are carried out to obtain particles over about 1/2 hr. After immersion in brine, the coagulate is diluted with water at 32 degrees C to an acidity of about 0.5 g lactic acid ml. The product is then put into molds to drain and shape it. For the ripening the cellar is kept dark, at 12 degrees C with 95% degree of hygrometry.
FR7507969A 1975-03-11 1975-03-11 Cheese prodn. from cows milk using Streptococcus lactis - adding lactic ferments, then rennet, brining and ripening Granted FR2303482A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7507969A FR2303482A1 (en) 1975-03-11 1975-03-11 Cheese prodn. from cows milk using Streptococcus lactis - adding lactic ferments, then rennet, brining and ripening

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7507969A FR2303482A1 (en) 1975-03-11 1975-03-11 Cheese prodn. from cows milk using Streptococcus lactis - adding lactic ferments, then rennet, brining and ripening

Publications (2)

Publication Number Publication Date
FR2303482A1 true FR2303482A1 (en) 1976-10-08
FR2303482B3 FR2303482B3 (en) 1977-11-18

Family

ID=9152564

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7507969A Granted FR2303482A1 (en) 1975-03-11 1975-03-11 Cheese prodn. from cows milk using Streptococcus lactis - adding lactic ferments, then rennet, brining and ripening

Country Status (1)

Country Link
FR (1) FR2303482A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0521026A1 (en) * 1990-03-20 1993-01-07 Kraft Foods Limited Surface-ripened cheese product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0521026A1 (en) * 1990-03-20 1993-01-07 Kraft Foods Limited Surface-ripened cheese product
EP0521026A4 (en) * 1990-03-20 1993-03-10 Kraft Foods Limited Surface-ripened cheese product

Also Published As

Publication number Publication date
FR2303482B3 (en) 1977-11-18

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