FR2357183A1 - Prodn. of cheese from ultra high temp. sterilised milk - by cooling and ripening with lactic ferments to pH less than 6.5 before coagulation with rennet - Google Patents

Prodn. of cheese from ultra high temp. sterilised milk - by cooling and ripening with lactic ferments to pH less than 6.5 before coagulation with rennet

Info

Publication number
FR2357183A1
FR2357183A1 FR7620814A FR7620814A FR2357183A1 FR 2357183 A1 FR2357183 A1 FR 2357183A1 FR 7620814 A FR7620814 A FR 7620814A FR 7620814 A FR7620814 A FR 7620814A FR 2357183 A1 FR2357183 A1 FR 2357183A1
Authority
FR
France
Prior art keywords
cheese
milk
degrees
rennet
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
FR7620814A
Other languages
French (fr)
Other versions
FR2357183B1 (en
Inventor
Jean-Louis Bergere
Olivier Cerf
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.)
Institut National de la Recherche Agronomique INRA
Original Assignee
Institut National de la Recherche Agronomique INRA
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 Institut National de la Recherche Agronomique INRA filed Critical Institut National de la Recherche Agronomique INRA
Priority to FR7620814A priority Critical patent/FR2357183A1/en
Publication of FR2357183A1 publication Critical patent/FR2357183A1/en
Application granted granted Critical
Publication of FR2357183B1 publication Critical patent/FR2357183B1/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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd

Abstract

Cheese is made from ultra high temp. (UHT) treated milk by a process in which (a) the milk is heated to >=100 degrees C, pref. 100-150 degrees C and esp. 110-135 degrees C, then cooled to the normal temps. used for subsequent transformation into cheese; (b) the milk is subjected to maturation, pref. in the presence of lactic ferments, at is not >45 degrees C, for a time sufficient to give a final pH of =6.5, esp. 6-6.4; (c) adding a sufficient amt. of rennet to the ripened milk to give normal coagulation and hardening and (d) treating the curds in the ordinary way, depending on the type of cheese to be made. Process allows cheese to be made from UHT treated milk on a large scale, and avoid drawbacks previously encountered during large scale prodn. of cheese from UHT milk.
FR7620814A 1976-07-07 1976-07-07 Prodn. of cheese from ultra high temp. sterilised milk - by cooling and ripening with lactic ferments to pH less than 6.5 before coagulation with rennet Granted FR2357183A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7620814A FR2357183A1 (en) 1976-07-07 1976-07-07 Prodn. of cheese from ultra high temp. sterilised milk - by cooling and ripening with lactic ferments to pH less than 6.5 before coagulation with rennet

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7620814A FR2357183A1 (en) 1976-07-07 1976-07-07 Prodn. of cheese from ultra high temp. sterilised milk - by cooling and ripening with lactic ferments to pH less than 6.5 before coagulation with rennet

Publications (2)

Publication Number Publication Date
FR2357183A1 true FR2357183A1 (en) 1978-02-03
FR2357183B1 FR2357183B1 (en) 1978-12-22

Family

ID=9175379

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7620814A Granted FR2357183A1 (en) 1976-07-07 1976-07-07 Prodn. of cheese from ultra high temp. sterilised milk - by cooling and ripening with lactic ferments to pH less than 6.5 before coagulation with rennet

Country Status (1)

Country Link
FR (1) FR2357183A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016136904A1 (en) * 2015-02-26 2016-09-01 味の素株式会社 Cheese production method and preparation for cheese reformulation
WO2016136906A1 (en) * 2015-02-26 2016-09-01 味の素株式会社 Cheese production method and preparation for cheese reformulation

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1320383A (en) * 1962-04-14 1963-03-08 Nat Dairy Prod Corp White cheese manufacturing process
US3316098A (en) * 1963-03-15 1967-04-25 Beatrice Foods Co Cheese made by the high temperature treatment of milk

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1320383A (en) * 1962-04-14 1963-03-08 Nat Dairy Prod Corp White cheese manufacturing process
US3316098A (en) * 1963-03-15 1967-04-25 Beatrice Foods Co Cheese made by the high temperature treatment of milk

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016136904A1 (en) * 2015-02-26 2016-09-01 味の素株式会社 Cheese production method and preparation for cheese reformulation
WO2016136906A1 (en) * 2015-02-26 2016-09-01 味の素株式会社 Cheese production method and preparation for cheese reformulation

Also Published As

Publication number Publication date
FR2357183B1 (en) 1978-12-22

Similar Documents

Publication Publication Date Title
US4948599A (en) Continuous production process of cheese curds and production process of cheese therefrom
US4898745A (en) Method for manufacturing of pasta filata cheese with extended shelf life
US4226888A (en) Manufacture of pasta filata cheese
US3886288A (en) Cheese manufacture using highly active proteolytic enzymes
US3298836A (en) Process for preparing cottage cheese curd
Thunell et al. Thermal inactivation of residual milk clotting enzymes in whey
FR2357183A1 (en) Prodn. of cheese from ultra high temp. sterilised milk - by cooling and ripening with lactic ferments to pH less than 6.5 before coagulation with rennet
Calvo et al. Rennet-clotting properties and starter activity on milk acidified with carbon dioxide
DE3684130D1 (en) METHOD FOR PRODUCING PRESSED CHEESE FROM REWARMED BREAK.
US1868422A (en) Process for cheese manufacture
EP0359295B1 (en) Method for the preparation of cheese
US3039879A (en) Method of making cottage cheese
GB1306456A (en) Method of making pasta filata cheese
US3542563A (en) Manufacture of cheddar cheeses using a milk coagulating enzyme complex
Chaudhary et al. Heat Resistance of Three Strains of Psychrophilic Organisms Added to Skimmilk for Cottage Cheese Manufacture
JPH07143844A (en) Production of curd and cheese using the curd
FI64882B (en) SAETT ATT FRAMSTAELLA SURMJOELKPRODUKTER
SU511058A1 (en) The method of preparation of milk for clotting
GB8723983D0 (en) Cheese manufacture
FR2290847A1 (en) Continuous prodn of curds for cheese making - without pre-concn of milk, using hot whey to coagulate acidified milk
US3859446A (en) Method for rapid curing of cheese
FR2112090A1 (en) Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation
US2900257A (en) Preparation of swiss cheese
US2882164A (en) Method for ripening cheese
US2360556A (en) Method of making blue-veined cheese

Legal Events

Date Code Title Description
ST Notification of lapse