FR2442593A1 - Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould - Google Patents

Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould

Info

Publication number
FR2442593A1
FR2442593A1 FR7807009A FR7807009A FR2442593A1 FR 2442593 A1 FR2442593 A1 FR 2442593A1 FR 7807009 A FR7807009 A FR 7807009A FR 7807009 A FR7807009 A FR 7807009A FR 2442593 A1 FR2442593 A1 FR 2442593A1
Authority
FR
France
Prior art keywords
cheese
taste
obtd
before conversion
producing microorganisms
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
FR7807009A
Other languages
French (fr)
Other versions
FR2442593B1 (en
Inventor
Georges Hipolite
Jacques Brulebois
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.)
Savencia SA
Original Assignee
Bongrain 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 Bongrain SA filed Critical Bongrain SA
Priority to FR7807009A priority Critical patent/FR2442593A1/en
Publication of FR2442593A1 publication Critical patent/FR2442593A1/en
Application granted granted Critical
Publication of FR2442593B1 publication Critical patent/FR2442593B1/fr
Priority to ES552647A priority patent/ES8707412A3/en
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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

Abstract

Microorganism is developed in milk aerated with 0.1-30 mg oxygen/l until the desired taste is obtd. prior to conversion to cheese in the normal way. Process enables the desired cheese taste to be obtd. at the start rather than in the refining stages, avoiding the mould appearance usually obtd., e.g. a blue taste is obtd. in soft cheese without the development of blue Penicillium.
FR7807009A 1978-03-10 1978-03-10 Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould Granted FR2442593A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR7807009A FR2442593A1 (en) 1978-03-10 1978-03-10 Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould
ES552647A ES8707412A3 (en) 1978-03-10 1986-03-04 Cheese mfr.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7807009A FR2442593A1 (en) 1978-03-10 1978-03-10 Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould

Publications (2)

Publication Number Publication Date
FR2442593A1 true FR2442593A1 (en) 1980-06-27
FR2442593B1 FR2442593B1 (en) 1981-07-10

Family

ID=9205639

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7807009A Granted FR2442593A1 (en) 1978-03-10 1978-03-10 Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould

Country Status (1)

Country Link
FR (1) FR2442593A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2731012A1 (en) * 1995-02-23 1996-08-30 Systemes Bio Ind NEW BREVIBACTERIUM LINENS STRAINS
EP1250846A1 (en) * 2001-04-20 2002-10-23 Onetik -SA- Method for the preparation of blue-veined cheese and cheese obtained thereby

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR338828A (en) * 1903-05-29 1904-08-04 Uefort Improvements made to the production of Roquefort cheese
US3100153A (en) * 1960-11-16 1963-08-06 Wisconsin Alumni Res Found Process for preparing flavoring compositions
US3295991A (en) * 1963-02-18 1967-01-03 Evans Res & Dev Corp Enzymatic process of making cheese and cheese products
GB1075149A (en) * 1964-08-25 1967-07-12 Takeda Chemical Industries Ltd A process for intensifying and supplementing the flavours of dairy products
FR1566447A (en) * 1967-03-01 1969-05-09
FR2090503A5 (en) * 1970-04-01 1972-01-14 Unilever Nv
FR2112090A1 (en) * 1970-10-16 1972-06-16 Guilloteau Jean Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR338828A (en) * 1903-05-29 1904-08-04 Uefort Improvements made to the production of Roquefort cheese
US3100153A (en) * 1960-11-16 1963-08-06 Wisconsin Alumni Res Found Process for preparing flavoring compositions
US3295991A (en) * 1963-02-18 1967-01-03 Evans Res & Dev Corp Enzymatic process of making cheese and cheese products
GB1075149A (en) * 1964-08-25 1967-07-12 Takeda Chemical Industries Ltd A process for intensifying and supplementing the flavours of dairy products
FR1566447A (en) * 1967-03-01 1969-05-09
FR2090503A5 (en) * 1970-04-01 1972-01-14 Unilever Nv
FR2112090A1 (en) * 1970-10-16 1972-06-16 Guilloteau Jean Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
NV514A/68 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2731012A1 (en) * 1995-02-23 1996-08-30 Systemes Bio Ind NEW BREVIBACTERIUM LINENS STRAINS
EP1250846A1 (en) * 2001-04-20 2002-10-23 Onetik -SA- Method for the preparation of blue-veined cheese and cheese obtained thereby
FR2823645A1 (en) * 2001-04-20 2002-10-25 Onetik Sa PROCESS FOR MANUFACTURING A PRESSED PARSLEY CHEESE AND THUS OBTAINED CHEESE

Also Published As

Publication number Publication date
FR2442593B1 (en) 1981-07-10

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