FR2501473A1 - Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie - Google Patents

Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie Download PDF

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Publication number
FR2501473A1
FR2501473A1 FR8105157A FR8105157A FR2501473A1 FR 2501473 A1 FR2501473 A1 FR 2501473A1 FR 8105157 A FR8105157 A FR 8105157A FR 8105157 A FR8105157 A FR 8105157A FR 2501473 A1 FR2501473 A1 FR 2501473A1
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FR
France
Prior art keywords
sep
milk
ferments
cheese
prefromage
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
FR8105157A
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English (en)
French (fr)
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FR2501473B1 (sv
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to FR8105157A priority Critical patent/FR2501473A1/fr
Publication of FR2501473A1 publication Critical patent/FR2501473A1/fr
Application granted granted Critical
Publication of FR2501473B1 publication Critical patent/FR2501473B1/fr
Granted legal-status Critical Current

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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
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
FR8105157A 1981-03-11 1981-03-11 Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie Granted FR2501473A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8105157A FR2501473A1 (fr) 1981-03-11 1981-03-11 Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8105157A FR2501473A1 (fr) 1981-03-11 1981-03-11 Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie

Publications (2)

Publication Number Publication Date
FR2501473A1 true FR2501473A1 (fr) 1982-09-17
FR2501473B1 FR2501473B1 (sv) 1985-03-29

Family

ID=9256260

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8105157A Granted FR2501473A1 (fr) 1981-03-11 1981-03-11 Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie

Country Status (1)

Country Link
FR (1) FR2501473A1 (sv)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2555023A1 (fr) * 1983-11-17 1985-05-24 Gallais Fromagerie L Procede de fabrication de fromages avec une etape d'affinage dans un liquide a ph acide
FR2618644A1 (fr) * 1987-07-31 1989-02-03 Sitia Yomo Spa Specialite alimentaire fraiche, cremeuse, apte a etre etendue, contenant des ferments lactiques vifs et procede pour sa preparation
ES2032253A1 (es) * 1990-02-28 1993-01-16 Sitia Yomo Spa Mousse de leche, su preparacion y uso.

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2112090A1 (en) * 1970-10-16 1972-06-16 Guilloteau Jean Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation
FR2184031A1 (sv) * 1972-05-10 1973-12-21 Unilever Nv
FR2197521A1 (sv) * 1972-09-01 1974-03-29 Unilever Nv
FR2354711A1 (fr) * 1976-06-18 1978-01-13 Unilever Nv Procede de preparation de fromages, en particulier de fromages a pate molle
GB2008923A (en) * 1977-11-30 1979-06-13 Kraft Inc Process for manufacture of cheese and cheese-linke products and materials therofor

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2112090A1 (en) * 1970-10-16 1972-06-16 Guilloteau Jean Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation
FR2184031A1 (sv) * 1972-05-10 1973-12-21 Unilever Nv
FR2197521A1 (sv) * 1972-09-01 1974-03-29 Unilever Nv
FR2354711A1 (fr) * 1976-06-18 1978-01-13 Unilever Nv Procede de preparation de fromages, en particulier de fromages a pate molle
GB2008923A (en) * 1977-11-30 1979-06-13 Kraft Inc Process for manufacture of cheese and cheese-linke products and materials therofor

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2555023A1 (fr) * 1983-11-17 1985-05-24 Gallais Fromagerie L Procede de fabrication de fromages avec une etape d'affinage dans un liquide a ph acide
FR2618644A1 (fr) * 1987-07-31 1989-02-03 Sitia Yomo Spa Specialite alimentaire fraiche, cremeuse, apte a etre etendue, contenant des ferments lactiques vifs et procede pour sa preparation
GR880100465A (en) * 1987-07-31 1989-04-12 Sitia Yomo Spa Fresh creamy food appropriate for rubbing containing active lactic enzymes
BE1004195A3 (fr) * 1987-07-31 1992-10-13 Sitia Yomo Spa Specialite alimentaire fraiche, cremeuse, apte a etre etendue, contenant des ferments lactiques vifs et procede pour sa preparation.
ES2032253A1 (es) * 1990-02-28 1993-01-16 Sitia Yomo Spa Mousse de leche, su preparacion y uso.

Also Published As

Publication number Publication date
FR2501473B1 (sv) 1985-03-29

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