FR2409011A1 - Controlled maturation of milk for cheese prodn. - by thermal treatment of milk stock sample to develop lactic bacteria - Google Patents

Controlled maturation of milk for cheese prodn. - by thermal treatment of milk stock sample to develop lactic bacteria

Info

Publication number
FR2409011A1
FR2409011A1 FR7734960A FR7734960A FR2409011A1 FR 2409011 A1 FR2409011 A1 FR 2409011A1 FR 7734960 A FR7734960 A FR 7734960A FR 7734960 A FR7734960 A FR 7734960A FR 2409011 A1 FR2409011 A1 FR 2409011A1
Authority
FR
France
Prior art keywords
milk
foot
lactic bacteria
thermal treatment
maturation
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
FR7734960A
Other languages
English (en)
Other versions
FR2409011B1 (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.)
FRANCHE COMTE UNION COOP FRUIT
Original Assignee
FRANCHE COMTE UNION COOP FRUIT
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 FRANCHE COMTE UNION COOP FRUIT filed Critical FRANCHE COMTE UNION COOP FRUIT
Priority to FR7734960A priority Critical patent/FR2409011A1/fr
Publication of FR2409011A1 publication Critical patent/FR2409011A1/fr
Application granted granted Critical
Publication of FR2409011B1 publication Critical patent/FR2409011B1/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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/252—Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/208—Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk; Addition of yoghurt to cheese milk

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

A.SECTEUR TECHNIQUE: FABRICATION DES FROMAGES. B.CARACTERISTIQUES: PROCEDE DE MATURATION DIRIGEE DU LAIT A L'USINE CONSISTANT A PRELEVER UNE QUANTITE RESTREINTE DE LAIT, DITE PIED DE CUVE, A MAINTENIR LE PIED DE CUVE DE DEUX A SEPT HEURES A UNE TEMPERATURE DE 25 A 30C, A 35C, A REFROIDIR LE PIED DE CUVE, A LE REINTRODUIRE DANS LE LAIT RESTANT, ET A FAIRE SUBIR A LA TOTALITE DU LAIT UN TRAITEMENT THERMIQUE ET UN EMPRESURAGE. C.APPLICATIONS: PROCEDE PERMETTANT DE DIRIGER AVEC PRECISION LA MATURATION DU LAIT EN FROMAGERIE.
FR7734960A 1977-11-16 1977-11-16 Controlled maturation of milk for cheese prodn. - by thermal treatment of milk stock sample to develop lactic bacteria Granted FR2409011A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7734960A FR2409011A1 (en) 1977-11-16 1977-11-16 Controlled maturation of milk for cheese prodn. - by thermal treatment of milk stock sample to develop lactic bacteria

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7734960A FR2409011A1 (en) 1977-11-16 1977-11-16 Controlled maturation of milk for cheese prodn. - by thermal treatment of milk stock sample to develop lactic bacteria

Publications (2)

Publication Number Publication Date
FR2409011A1 true FR2409011A1 (en) 1979-06-15
FR2409011B1 FR2409011B1 (fr) 1980-04-25

Family

ID=9197850

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7734960A Granted FR2409011A1 (en) 1977-11-16 1977-11-16 Controlled maturation of milk for cheese prodn. - by thermal treatment of milk stock sample to develop lactic bacteria

Country Status (1)

Country Link
FR (1) FR2409011A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003011039A1 (fr) * 2001-08-03 2003-02-13 Chr. Hansen A/S Procede et appareil de preparation de produit laitier

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1792264A1 (de) * 1968-08-12 1971-10-21 Roiner Franz Xaver Julius Dipl Verfahren zur kontinuierlichen Herstellung von Kaese
DE2428221A1 (de) * 1974-06-11 1976-01-02 Bruno Michael Gagesch Verfahren zur herstellung von ungereiftem weichkaese
AU470246B2 (en) * 1971-08-27 1976-03-11 Australian Dairy Corp. Continuous coagulation of milk

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1792264A1 (de) * 1968-08-12 1971-10-21 Roiner Franz Xaver Julius Dipl Verfahren zur kontinuierlichen Herstellung von Kaese
AU470246B2 (en) * 1971-08-27 1976-03-11 Australian Dairy Corp. Continuous coagulation of milk
DE2428221A1 (de) * 1974-06-11 1976-01-02 Bruno Michael Gagesch Verfahren zur herstellung von ungereiftem weichkaese

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003011039A1 (fr) * 2001-08-03 2003-02-13 Chr. Hansen A/S Procede et appareil de preparation de produit laitier
US7018664B2 (en) 2001-08-03 2006-03-28 Chr. Hansen A/S Method and apparatus for preparing a dairy product

Also Published As

Publication number Publication date
FR2409011B1 (fr) 1980-04-25

Similar Documents

Publication Publication Date Title
DE3274413D1 (en) Method of preparing cultured dairy products
MX7076E (es) Procedimiento mejorado para la fabricacion de yogur
Shehadeh et al. THE BACTERIA RESPONSIBLE FOR AXILLARY ODOR. 11
ATE4332T1 (de) Vorrichtung zur steuerung der drehzahl der spindeln einer vorspinnmaschine.
FR2409011A1 (en) Controlled maturation of milk for cheese prodn. - by thermal treatment of milk stock sample to develop lactic bacteria
Kirk Programmable calculator program for linear somatic cell scores to estimate mastitis yield losses
GB1190448A (en) Improvements in the Process for Extracting Proteins from Whey
GB1233332A (fr)
KR890008312A (ko) 조절된 중식속도에서의 발효
GB1438591A (en) Process for treating dairy effluents
US2805950A (en) Preparation of cheese cultures
FR2293488A1 (fr) Procede continu de culture de micro-organismes et dispositif pour son execution
Scheffer A tube for culturing fungi
GB1263753A (en) Process for controlling cultures of microorganisms, especially in the biological treatment of effluents
ES8202864A1 (es) Procedimiento para preparar una renina microbial termicamen-te sensible
Deane Preliminary studies of the effect of acido-proteolytic organisms and temperatures of curing on the ripening of Cheddar cheese made from pasteurized milk
Christopherson et al. Growth and activity of mesophilic lactic acid streptococci in ultrafiltered skim milk and in reconstituted nonfat dry milk of differing total solids contents
FR2104979A7 (en) Cheese mfr - with improved acidification and demineralisation procedure
GB875400A (en) Process for the preparation of vitamin b
Hayashibe et al. Biochemical Studies on Bakers’ Yeast: Part I. Synchronization by Limited Feeding
GB876113A (en) Improvements in the processing of brewers' wort
Atkin The Relation of the Reaction of the Culture Medium to the Production of Haemolysin
FR1357969A (fr) Procédé pour augmenter la croissance de bactéries et de streptomycètes et la production de métabolites par ces organismes
SU1295338A1 (ru) Способ количественного определени молочнокислых бактерий
SU388498A1 (ru) Способ получени монодоменных кристаллов метатанталата лити

Legal Events

Date Code Title Description
ST Notification of lapse