FR2315854A1 - White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining - Google Patents

White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining

Info

Publication number
FR2315854A1
FR2315854A1 FR7520656A FR7520656A FR2315854A1 FR 2315854 A1 FR2315854 A1 FR 2315854A1 FR 7520656 A FR7520656 A FR 7520656A FR 7520656 A FR7520656 A FR 7520656A FR 2315854 A1 FR2315854 A1 FR 2315854A1
Authority
FR
France
Prior art keywords
cream
white light
cheese
draining
curds
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
FR7520656A
Other languages
French (fr)
Other versions
FR2315854B3 (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.)
MAGNON ETIENNE
Original Assignee
MAGNON ETIENNE
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 MAGNON ETIENNE filed Critical MAGNON ETIENNE
Priority to FR7520656A priority Critical patent/FR2315854A1/en
Publication of FR2315854A1 publication Critical patent/FR2315854A1/en
Application granted granted Critical
Publication of FR2315854B3 publication Critical patent/FR2315854B3/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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

A process for making a white light cheese comprises mixing smoothed milk curds with a fresh very liquid cream. The mixture is then given an intensive swelling treatment after which it is drained in a cheese drainer. A novel white light cheese is made by the above process using a very liquid cream (known as "fleurette"). The ratio of milk curds to fresh cream is 50/50. The curds contain 0-50% fat, esp. 40%. The draining time is pref. 24 hrs. The cheese produced is wrapped in a fine muslin.
FR7520656A 1975-07-01 1975-07-01 White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining Granted FR2315854A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7520656A FR2315854A1 (en) 1975-07-01 1975-07-01 White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7520656A FR2315854A1 (en) 1975-07-01 1975-07-01 White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining

Publications (2)

Publication Number Publication Date
FR2315854A1 true FR2315854A1 (en) 1977-01-28
FR2315854B3 FR2315854B3 (en) 1979-08-10

Family

ID=9157342

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7520656A Granted FR2315854A1 (en) 1975-07-01 1975-07-01 White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining

Country Status (1)

Country Link
FR (1) FR2315854A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2551953A1 (en) * 1983-09-19 1985-03-22 Girolamo Georges Di Sweetened, flavoured and dried fromage frais (soft white cheese)
WO1999027796A1 (en) * 1997-11-26 1999-06-10 Societe Des Produits Nestle S.A. Fresh cheese composition

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2551953A1 (en) * 1983-09-19 1985-03-22 Girolamo Georges Di Sweetened, flavoured and dried fromage frais (soft white cheese)
WO1999027796A1 (en) * 1997-11-26 1999-06-10 Societe Des Produits Nestle S.A. Fresh cheese composition

Also Published As

Publication number Publication date
FR2315854B3 (en) 1979-08-10

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Legal Events

Date Code Title Description
ST Notification of lapse