FR2422342A1 - Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages - Google Patents
Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromagesInfo
- Publication number
- FR2422342A1 FR2422342A1 FR7810860A FR7810860A FR2422342A1 FR 2422342 A1 FR2422342 A1 FR 2422342A1 FR 7810860 A FR7810860 A FR 7810860A FR 7810860 A FR7810860 A FR 7810860A FR 2422342 A1 FR2422342 A1 FR 2422342A1
- Authority
- FR
- France
- Prior art keywords
- alkaline earth
- earth metal
- cheese
- metal chloride
- alkali
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23C19/064—Salting
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
L'invention concerne un procédé de salage de produits alimentaires. Selon l'invention, on exerce une pression osmotique sur la phase aqueuse desdits produits, par incorporation ou épandage en surface de ceux-ci de chlorures alcalins, autres que le chlorure de sodium, et/ou de chlorures alcalino-terreux. Application à la synérèse du caillé, dans la fabrication du fromage.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7810860A FR2422342A1 (fr) | 1978-04-13 | 1978-04-13 | Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7810860A FR2422342A1 (fr) | 1978-04-13 | 1978-04-13 | Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2422342A1 true FR2422342A1 (fr) | 1979-11-09 |
FR2422342B1 FR2422342B1 (fr) | 1981-10-16 |
Family
ID=9207057
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7810860A Granted FR2422342A1 (fr) | 1978-04-13 | 1978-04-13 | Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2422342A1 (fr) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2574629A1 (fr) * | 1984-12-18 | 1986-06-20 | Curtat Gilbert | Procede de fabrication d'un fromage hyposode, notamment de fromage de gruyere hyposode |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR621600A (fr) * | 1927-05-13 | |||
US1998179A (en) * | 1930-12-27 | 1935-04-16 | Wolf Eduard Julius | Physiologically balanced salt mixture |
-
1978
- 1978-04-13 FR FR7810860A patent/FR2422342A1/fr active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR621600A (fr) * | 1927-05-13 | |||
US1998179A (en) * | 1930-12-27 | 1935-04-16 | Wolf Eduard Julius | Physiologically balanced salt mixture |
Non-Patent Citations (2)
Title |
---|
EXBK/72 * |
NV1179/72 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2574629A1 (fr) * | 1984-12-18 | 1986-06-20 | Curtat Gilbert | Procede de fabrication d'un fromage hyposode, notamment de fromage de gruyere hyposode |
EP0190521A1 (fr) * | 1984-12-18 | 1986-08-13 | Etablissements Paul Grillot et Brevet Frères | Procédé de fabrication d'un fromage hyposodé, notamment fromage de gruyère hyposodé |
Also Published As
Publication number | Publication date |
---|---|
FR2422342B1 (fr) | 1981-10-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |