FR2394983A1 - Preparing high fat content crusty cheeses from milk and cream - with decreasing controlled pH values during process - Google Patents

Preparing high fat content crusty cheeses from milk and cream - with decreasing controlled pH values during process

Info

Publication number
FR2394983A1
FR2394983A1 FR7719109A FR7719109A FR2394983A1 FR 2394983 A1 FR2394983 A1 FR 2394983A1 FR 7719109 A FR7719109 A FR 7719109A FR 7719109 A FR7719109 A FR 7719109A FR 2394983 A1 FR2394983 A1 FR 2394983A1
Authority
FR
France
Prior art keywords
cream
cheeses
milk
crusty
fat content
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
FR7719109A
Other languages
French (fr)
Other versions
FR2394983B1 (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 FR7719109A priority Critical patent/FR2394983A1/en
Publication of FR2394983A1 publication Critical patent/FR2394983A1/en
Application granted granted Critical
Publication of FR2394983B1 publication Critical patent/FR2394983B1/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
    • A23C19/06—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)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The process for treating a mixt. of cows milk and cream by inoculating with Penicillium Candidum, treating with rennet after inoculating with selected lactic ferments, coagulating, cutting up, remixing the layers, standing, moulding and draining with controlled syneresis before bring and ripening comprises controlling the ph to enable decreasing values from the rennet treatment to the draining. Process is used to prepare ripened cheeses with florid crusts contg. 75% fats on a dry basis. The above enables greater control with avoidance of accidental production of cheese with a rancid taste or having crusts of fatty appearance.
FR7719109A 1977-06-22 1977-06-22 Preparing high fat content crusty cheeses from milk and cream - with decreasing controlled pH values during process Granted FR2394983A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7719109A FR2394983A1 (en) 1977-06-22 1977-06-22 Preparing high fat content crusty cheeses from milk and cream - with decreasing controlled pH values during process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7719109A FR2394983A1 (en) 1977-06-22 1977-06-22 Preparing high fat content crusty cheeses from milk and cream - with decreasing controlled pH values during process

Publications (2)

Publication Number Publication Date
FR2394983A1 true FR2394983A1 (en) 1979-01-19
FR2394983B1 FR2394983B1 (en) 1980-03-07

Family

ID=9192409

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7719109A Granted FR2394983A1 (en) 1977-06-22 1977-06-22 Preparing high fat content crusty cheeses from milk and cream - with decreasing controlled pH values during process

Country Status (1)

Country Link
FR (1) FR2394983A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2591432A1 (en) * 1985-12-17 1987-06-19 Roquette Freres PROCESS FOR THE PRODUCTION OF STYLE PASTE CHEESES

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2591432A1 (en) * 1985-12-17 1987-06-19 Roquette Freres PROCESS FOR THE PRODUCTION OF STYLE PASTE CHEESES
EP0232649A1 (en) * 1985-12-17 1987-08-19 Roquette Frˬres Process for preparing blue-veined cheeses
US4906481A (en) * 1985-12-17 1990-03-06 Roquette Freres Process for manufacturing marbled cheeses

Also Published As

Publication number Publication date
FR2394983B1 (en) 1980-03-07

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Legal Events

Date Code Title Description
CL Concession to grant licences
TP Transmission of property
CD Change of name or company name
ST Notification of lapse