FR2410961A2 - Procede de fabrication de fromages - Google Patents

Procede de fabrication de fromages

Info

Publication number
FR2410961A2
FR2410961A2 FR7739807A FR7739807A FR2410961A2 FR 2410961 A2 FR2410961 A2 FR 2410961A2 FR 7739807 A FR7739807 A FR 7739807A FR 7739807 A FR7739807 A FR 7739807A FR 2410961 A2 FR2410961 A2 FR 2410961A2
Authority
FR
France
Prior art keywords
product
conditioned
subjected
making process
cheese making
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
FR7739807A
Other languages
English (en)
Other versions
FR2410961B2 (fr
Inventor
Rutilio Invernizzi
Giovanni Prella
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.)
Societe des Produits Nestle SA
Nestec SA
Original Assignee
Societe des Produits Nestle SA
Societe dAssistance Technique pour Produits Nestle SA
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 Societe des Produits Nestle SA, Societe dAssistance Technique pour Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of FR2410961A2 publication Critical patent/FR2410961A2/fr
Application granted granted Critical
Publication of FR2410961B2 publication Critical patent/FR2410961B2/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
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • 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
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

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

LA PRESENTE INVENTION CONCERNE UN PROCEDE DE FABRICATION DE FROMAGES DU TYPE SELON LEQUEL ON PREPARE UN PRODUIT DE DEPART DONT LA COMPOSITION EST CELLE DU FROMAGE QU'ON DESIRE AVOIR, ON FAIT SUBIR A CE PRODUIT UN TRAITEMENT THERMIQUE DE PASTEURISATION OU STERILISATION, ON CONDITIONNE A CHAUD LE PRODUIT PASTEURISE OU STERILISE DANS DES EMBALLAGES HERMETIQUES TOUT EN LUI AJOUTANT UN AGENT DE FERMENTATION, ET ENFIN ON INCUBE LE PRODUIT CONDITIONNE DE CETTE FACON JUSQU'A FERMENTATION COMPLETE. SELON CE PROCEDE, ON SOUMET LE PRODUIT DE DEPART A UN TRAITEMENT MECANIQUE QUI PERMET AUX COMPOSANTS D'ENTRER EN CONTACT INTIME ENTRE EUX.
FR7739807A 1977-12-12 1977-12-30 Procede de fabrication de fromages Granted FR2410961A2 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT52154/77A IT1126746B (it) 1977-12-12 1977-12-12 Procedimento per la fabbricazione di formaggi

Publications (2)

Publication Number Publication Date
FR2410961A2 true FR2410961A2 (fr) 1979-07-06
FR2410961B2 FR2410961B2 (fr) 1981-08-07

Family

ID=11276446

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7739807A Granted FR2410961A2 (fr) 1977-12-12 1977-12-30 Procede de fabrication de fromages

Country Status (12)

Country Link
AU (1) AU516400B2 (fr)
CH (1) CH626234A5 (fr)
DE (1) DE2759047C2 (fr)
ES (1) ES465648A2 (fr)
FR (1) FR2410961A2 (fr)
GB (1) GB1566530A (fr)
GR (1) GR66085B (fr)
IT (1) IT1126746B (fr)
MX (1) MX5258E (fr)
NL (1) NL189067B (fr)
NZ (1) NZ186115A (fr)
ZA (1) ZA777624B (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2462872A1 (fr) * 1979-08-15 1981-02-20 Kraft Inc Fromage frais peu consistant a la temperature de refrigeration

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1230776B (it) * 1989-05-05 1991-10-29 Rota Guido Srl Procedimento e dispositivo per la produzione di prodotti coagulati.

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2098764A (en) * 1935-11-25 1937-11-09 Milk Processes Inc Process of manufacturing cream cheese
DE964652C (de) * 1955-11-03 1957-05-23 Dr Max E Schulz Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen
FR1251350A (fr) * 1959-08-07 1961-01-20 Propack G M B H Procédé de préparation de produits analogues à du fromage frais
FR1337214A (fr) * 1961-03-24 1963-09-13 Propack G M B H Préparation de fromages
FR2080830A1 (en) * 1969-05-06 1971-11-26 Gubelt Johannes Continuous cheese production
DE2501854A1 (de) * 1975-01-17 1976-07-22 Danske Mejeriers Maskinfabrik Verfahren zur herstellung gesaeuerter milcherzeugnisse

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT219958B (de) * 1960-07-25 1962-02-26 Propack Gmbh Verfahren zur Herstellung neuer Frischkäsesorten

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2098764A (en) * 1935-11-25 1937-11-09 Milk Processes Inc Process of manufacturing cream cheese
DE964652C (de) * 1955-11-03 1957-05-23 Dr Max E Schulz Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen
FR1251350A (fr) * 1959-08-07 1961-01-20 Propack G M B H Procédé de préparation de produits analogues à du fromage frais
FR1337214A (fr) * 1961-03-24 1963-09-13 Propack G M B H Préparation de fromages
FR2080830A1 (en) * 1969-05-06 1971-11-26 Gubelt Johannes Continuous cheese production
DE2501854A1 (de) * 1975-01-17 1976-07-22 Danske Mejeriers Maskinfabrik Verfahren zur herstellung gesaeuerter milcherzeugnisse

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2462872A1 (fr) * 1979-08-15 1981-02-20 Kraft Inc Fromage frais peu consistant a la temperature de refrigeration

Also Published As

Publication number Publication date
NZ186115A (en) 1979-04-26
NL7714188A (nl) 1979-06-14
FR2410961B2 (fr) 1981-08-07
NL189067B (nl) 1992-08-03
ZA777624B (en) 1978-10-25
GB1566530A (en) 1980-04-30
IT1126746B (it) 1986-05-21
AU516400B2 (en) 1981-06-04
DE2759047A1 (de) 1979-06-13
ES465648A2 (es) 1979-08-16
MX5258E (es) 1983-05-24
CH626234A5 (en) 1981-11-13
AU3202077A (en) 1980-04-17
DE2759047C2 (de) 1985-07-11
GR66085B (fr) 1981-01-15

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Legal Events

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