FR2405654A1 - Preparing gruyere or emmental type cheese - using milk having high content of butyric spores - Google Patents

Preparing gruyere or emmental type cheese - using milk having high content of butyric spores

Info

Publication number
FR2405654A1
FR2405654A1 FR7730892A FR7730892A FR2405654A1 FR 2405654 A1 FR2405654 A1 FR 2405654A1 FR 7730892 A FR7730892 A FR 7730892A FR 7730892 A FR7730892 A FR 7730892A FR 2405654 A1 FR2405654 A1 FR 2405654A1
Authority
FR
France
Prior art keywords
milk
hrs
gruyere
preparing
butyric
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
FR7730892A
Other languages
French (fr)
Other versions
FR2405654B1 (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 FR7730892A priority Critical patent/FR2405654A1/en
Publication of FR2405654A1 publication Critical patent/FR2405654A1/en
Application granted granted Critical
Publication of FR2405654B1 publication Critical patent/FR2405654B1/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
    • A23C19/032—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
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes

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

The process using milk contg. >700 butyric spores per litre comprises pasteurising at a sufficient temp. and time to destroy the greatest number of milk lactobacilli (absence of lactobacilli after 24 hrs. incubation at 40 degrees C). The milk is then inoculated with Strptococcus lactis strains used in cheese mfr. in amts. necessary to obtain an acidity above 30 degrees Dornic after 2 hrs. pressing and above 60 degrees Dornic after 4 hrs. pressing. The mfr. is then continued in the normal manner with curdling, sepg., heating, stirring, and refining. The process enables good quality cheese from milk contg. over 700 butyric spores/1, e.g. 1000-20,000, which would not previously have been satisfactory for making the above cheeses.
FR7730892A 1977-10-13 1977-10-13 Preparing gruyere or emmental type cheese - using milk having high content of butyric spores Granted FR2405654A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7730892A FR2405654A1 (en) 1977-10-13 1977-10-13 Preparing gruyere or emmental type cheese - using milk having high content of butyric spores

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7730892A FR2405654A1 (en) 1977-10-13 1977-10-13 Preparing gruyere or emmental type cheese - using milk having high content of butyric spores

Publications (2)

Publication Number Publication Date
FR2405654A1 true FR2405654A1 (en) 1979-05-11
FR2405654B1 FR2405654B1 (en) 1980-08-08

Family

ID=9196474

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7730892A Granted FR2405654A1 (en) 1977-10-13 1977-10-13 Preparing gruyere or emmental type cheese - using milk having high content of butyric spores

Country Status (1)

Country Link
FR (1) FR2405654A1 (en)

Also Published As

Publication number Publication date
FR2405654B1 (en) 1980-08-08

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Legal Events

Date Code Title Description
ST Notification of lapse