FR2361823A1 - Procede et dispositif pour l'obtention en continu de caillebotte a partir de lait ecreme - Google Patents

Procede et dispositif pour l'obtention en continu de caillebotte a partir de lait ecreme

Info

Publication number
FR2361823A1
FR2361823A1 FR7722216A FR7722216A FR2361823A1 FR 2361823 A1 FR2361823 A1 FR 2361823A1 FR 7722216 A FR7722216 A FR 7722216A FR 7722216 A FR7722216 A FR 7722216A FR 2361823 A1 FR2361823 A1 FR 2361823A1
Authority
FR
France
Prior art keywords
rennet
skimmed milk
pref
heat treatment
prod
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
FR7722216A
Other languages
English (en)
Other versions
FR2361823B1 (fr
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.)
GEA Mechanical Equipment GmbH
Original Assignee
Westfalia Separator GmbH
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 Westfalia Separator GmbH filed Critical Westfalia Separator GmbH
Publication of FR2361823A1 publication Critical patent/FR2361823A1/fr
Application granted granted Critical
Publication of FR2361823B1 publication Critical patent/FR2361823B1/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
    • 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
    • A23C19/024—Making cheese curd using continuous procedure
    • 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

Landscapes

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

Abstract

Cette invention concerne un procédé et un dispositif pour l'obtention de caillebotte à partir de lait écrémé. Le lait écrémé traité thermiquement est maintenu pendant un certain temps à température élevée avant d'être envoyé à la cuve d'addition de la présure et de fermentation. Après celle-ci, le lait écrémé épaissi est soumis, avant sa séparation en caillebotte et petit-lait dans le centrigugeur, à un autre traitement thermique, avec maintien à température élevée. La fermentation est effectuée avec addition d'une quantité de présure supérieure à la quantité usuelle. Ce procédé permet d'obtenir une meilleure récupération des protéines du petit-lait
FR7722216A 1976-08-17 1977-07-20 Procede et dispositif pour l'obtention en continu de caillebotte a partir de lait ecreme Granted FR2361823A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2636882A DE2636882B2 (de) 1976-08-17 1976-08-17 Verfahren zur kontinuierlichen Gewinnung von Speisequark aus Magermilch in einer Zentrifuge

Publications (2)

Publication Number Publication Date
FR2361823A1 true FR2361823A1 (fr) 1978-03-17
FR2361823B1 FR2361823B1 (fr) 1980-09-26

Family

ID=5985586

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7722216A Granted FR2361823A1 (fr) 1976-08-17 1977-07-20 Procede et dispositif pour l'obtention en continu de caillebotte a partir de lait ecreme

Country Status (8)

Country Link
AT (1) AT355407B (fr)
BE (1) BE857862A (fr)
DD (1) DD131340A5 (fr)
DE (1) DE2636882B2 (fr)
FR (1) FR2361823A1 (fr)
IL (1) IL52688A (fr)
NL (1) NL170089C (fr)
SU (1) SU890960A3 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3924372C1 (fr) * 1989-07-22 1990-11-22 Westfalia Separator Ag, 4740 Oelde, De
DE102004035215B4 (de) * 2004-07-21 2007-12-27 Westfalia Separator Ag Verfahren zur Regelung des Trockenmassegehaltes von Konzentraten bei der Frischkäseherstellung
DE102004048588B4 (de) * 2004-10-04 2007-04-26 Westfalia Separator Ag Verfahren und Vorrichtung zur Herstellung eines Frischkäsekonzentrates mit hohem Trockenmassegehalt
DE102006059713A1 (de) 2006-12-18 2008-06-19 Westfalia Separator Ag Verfahren zur Herstellung von Käse
BE1026028B1 (nl) * 2018-12-27 2019-09-12 Pur Natur Invest Werkwijze voor het produceren van kwark met een voorafbepaalde viscositeit

Also Published As

Publication number Publication date
SU890960A3 (ru) 1981-12-15
IL52688A (en) 1980-12-31
NL170089B (nl) 1982-05-03
ATA454777A (de) 1979-07-15
FR2361823B1 (fr) 1980-09-26
DE2636882A1 (de) 1978-02-23
IL52688A0 (en) 1977-10-31
BE857862A (fr) 1977-12-16
AT355407B (de) 1980-03-10
DD131340A5 (de) 1978-06-21
NL170089C (nl) 1982-10-01
DE2636882B2 (de) 1979-05-03
NL7708049A (nl) 1978-02-21

Similar Documents

Publication Publication Date Title
EP0269593A3 (en) Process for the treatment of whey protein
DE3172797D1 (en) Process for making cheese or cheese base and a novel intermediate product of said process
SE8104449L (sv) Forfarande for tillverkning av oast av typen "pasta filata"
FR2361823A1 (fr) Procede et dispositif pour l'obtention en continu de caillebotte a partir de lait ecreme
FR2224096A1 (en) Fermented milk products and yoghourts prepn - from ultra-filtered milk having high protein and low lactose contents
NO855222L (no) Fremstilling av et meieriprodukt av typen frisk ost.
ES477919A1 (es) Procedimiento e instalacion para la acidificacion de la le- che.
FR2508281B1 (fr)
ES8200547A1 (es) Procedimiento de preparacion de productos de sustitucion parcial o total de la leche
JPS5658460A (en) Method for improving quality of granular soybean protein
JPS5743639A (en) Production of dairy product
GB1196501A (en) Method of Making a Milk Powder
GB420563A (en) Improvements in or relating to the manufacture of cheese
FR2239948A1 (en) Protein-rich concentrated milk product - prepd. by ultrafiltration of lactoserum obtd. from soft cheese mfr.
JPS56113257A (en) Fermented milk made from soybean milk
SU529828A1 (ru) Способ производства молочнобелкового концентрата "ополье"
JPS52129709A (en) Cream composition and fat composition suitable for producing the same
HASHIZUME et al. Relationship of Heating and Cooling Condition to Hardness of Tofu Studies on the preparing conditions of soybean milk for Tofu making (Part II)
SU88675A1 (ru) Способ приготовлени сливочного масла
JPS5577860A (en) Milk
SU121333A1 (ru) Способ ускоренного созревани сыра
DE3368179D1 (en) Process aimed at improving the cheese production capacity of milk used in making soft cheeses, and cheeses obtained by this process
GB665647A (en) An improved method for the continuous production of cream of constant fat content
SU643142A2 (ru) Способ производства молочного белкового продукта
JPS57102147A (en) Food like soybean curd

Legal Events

Date Code Title Description
ST Notification of lapse