FR2525866A1 - Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites - Google Patents
Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites Download PDFInfo
- Publication number
- FR2525866A1 FR2525866A1 FR8207484A FR8207484A FR2525866A1 FR 2525866 A1 FR2525866 A1 FR 2525866A1 FR 8207484 A FR8207484 A FR 8207484A FR 8207484 A FR8207484 A FR 8207484A FR 2525866 A1 FR2525866 A1 FR 2525866A1
- Authority
- FR
- France
- Prior art keywords
- enzyme
- cheeses
- uncooked
- milk
- preparation
- 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
- 235000013351 cheese Nutrition 0.000 title claims abstract description 49
- 240000002129 Malva sylvestris Species 0.000 title claims abstract description 37
- 235000006770 Malva sylvestris Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013336 milk Nutrition 0.000 title claims abstract description 25
- 210000004080 milk Anatomy 0.000 title claims abstract description 25
- 239000008267 milk Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000015927 pasta Nutrition 0.000 title claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 40
- 102000004190 Enzymes Human genes 0.000 claims abstract description 40
- 241000973043 Macrococcus caseolyticus Species 0.000 claims abstract description 15
- 241000283690 Bos taurus Species 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 description 32
- 230000005070 ripening Effects 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000192041 Micrococcus Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000961787 Josa Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- -1 amine sulfate Chemical class 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 239000001166 ammonium sulphate Substances 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 235000020201 recombined milk Nutrition 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
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 OR TREATMENT 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
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Nitrogen Condensed Heterocyclic Rings (AREA)
- Steroid Compounds (AREA)
Priority Applications (15)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8207484A FR2525866A1 (fr) | 1982-04-30 | 1982-04-30 | Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites |
| FI831446A FI76915C (fi) | 1982-04-30 | 1983-04-27 | Foerfarande foer foerbaettring av mjoelkens laemplighet foer ostberedning vid framstaellning av pressade, okokta eller halvkokta ostar. |
| ES521902A ES521902A0 (es) | 1982-04-30 | 1983-04-28 | Procedimiento destinado a mejorar la aptitud quesera de la leche. |
| US06/489,312 US4588593A (en) | 1982-04-30 | 1983-04-28 | Process for preparing cheese and product produced |
| GR71255A GR78136B (enExample) | 1982-04-30 | 1983-04-28 | |
| DE8383400852T DE3368180D1 (en) | 1982-04-30 | 1983-04-28 | Process aimed at improving the cheese production capacity of milk used in making pressed non-cooked or half cooked cheeses, and cheeses obtained by this process |
| DK1893/83A DK189383D0 (da) | 1982-04-30 | 1983-04-28 | Fremgangsmade ved fremstilling af ost |
| EP83400852A EP0094289B1 (fr) | 1982-04-30 | 1983-04-28 | Procédé destiné à améliorer l'aptitude fromagère du lait entrant dans la préparation des fromages à pâtes pressées non cuites ou demi-cuites et fromages obtenus par ce procédé |
| AT83400852T ATE24097T1 (de) | 1982-04-30 | 1983-04-28 | Verfahren zur verbesserung der verkaesungsfaehigkeit von milch fuer die herstellung von gepressten,ungekochten oder halbgekochten kaesen und kaese nach diesem verfahren hergestellt. |
| IT48188/83A IT1165600B (it) | 1982-04-30 | 1983-04-29 | Procedimento per migliorare l'idoneita' casearia del latte impiegato nella preparazione di formaggi a pasta pressata non cotta o semi-cotta e formaggi cosi' ottenuti |
| AU14101/83A AU559653B2 (en) | 1982-04-30 | 1983-04-29 | Improving milk for cheese production |
| NZ204052A NZ204052A (en) | 1982-04-30 | 1983-04-29 | Producing cheese with uncooked or half-cooked pastes;adding enzyme from culture of micrococcus caseolyticus |
| CA000427045A CA1192438A (fr) | 1982-04-30 | 1983-04-29 | Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites et fromages obtenus par ce procede |
| CH2323/83A CH656046A5 (fr) | 1982-04-30 | 1983-04-29 | Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites et fromages obtenus par ce procede. |
| GB08311994A GB2119219B (en) | 1982-04-30 | 1983-05-03 | Cheese making |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8207484A FR2525866A1 (fr) | 1982-04-30 | 1982-04-30 | Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2525866A1 true FR2525866A1 (fr) | 1983-11-04 |
| FR2525866B1 FR2525866B1 (enExample) | 1984-07-13 |
Family
ID=9273571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8207484A Granted FR2525866A1 (fr) | 1982-04-30 | 1982-04-30 | Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US4588593A (enExample) |
| EP (1) | EP0094289B1 (enExample) |
| AT (1) | ATE24097T1 (enExample) |
| AU (1) | AU559653B2 (enExample) |
| CA (1) | CA1192438A (enExample) |
| CH (1) | CH656046A5 (enExample) |
| DE (1) | DE3368180D1 (enExample) |
| DK (1) | DK189383D0 (enExample) |
| ES (1) | ES521902A0 (enExample) |
| FI (1) | FI76915C (enExample) |
| FR (1) | FR2525866A1 (enExample) |
| GB (1) | GB2119219B (enExample) |
| GR (1) | GR78136B (enExample) |
| IT (1) | IT1165600B (enExample) |
| NZ (1) | NZ204052A (enExample) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8823429D0 (en) * | 1988-10-05 | 1988-11-09 | Agricultural Genetics Co | Method for accelerated ripening of cheddar & related hard type cheese |
| US11666061B2 (en) | 2021-07-22 | 2023-06-06 | Lotito Foods Holdings, LLC | Cheese wrap and method for making a cheese wrap |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2793122A (en) * | 1951-12-13 | 1957-05-21 | Borden Co | Cheese and processes of producing cheese |
| CH345318A (fr) * | 1957-07-30 | 1960-03-31 | Oursina S A | Procédé d'obtention d'un facteur bifidigène |
| US3156568A (en) * | 1963-02-28 | 1964-11-10 | Robert E Hargrove | Process of making low-fat ripened skim milk cheese |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1240345A (en) * | 1967-09-18 | 1971-07-21 | Kraftco Corp | Method of making american cheese from heat treated milk |
| US3579354A (en) * | 1968-08-01 | 1971-05-18 | Beatrice Foods Co | Preparation of an elastic cheese product |
| US3650768A (en) * | 1970-02-27 | 1972-03-21 | Kraftco Corp | Making american cheese from heat treated milk |
| US3689286A (en) * | 1970-09-24 | 1972-09-05 | Beatrice Foods Co | Rapid production of a cheddar cheese flavored product |
-
1982
- 1982-04-30 FR FR8207484A patent/FR2525866A1/fr active Granted
-
1983
- 1983-04-27 FI FI831446A patent/FI76915C/fi not_active IP Right Cessation
- 1983-04-28 DK DK1893/83A patent/DK189383D0/da not_active Application Discontinuation
- 1983-04-28 AT AT83400852T patent/ATE24097T1/de active
- 1983-04-28 DE DE8383400852T patent/DE3368180D1/de not_active Expired
- 1983-04-28 ES ES521902A patent/ES521902A0/es active Granted
- 1983-04-28 EP EP83400852A patent/EP0094289B1/fr not_active Expired
- 1983-04-28 US US06/489,312 patent/US4588593A/en not_active Expired - Fee Related
- 1983-04-28 GR GR71255A patent/GR78136B/el unknown
- 1983-04-29 NZ NZ204052A patent/NZ204052A/en unknown
- 1983-04-29 CA CA000427045A patent/CA1192438A/fr not_active Expired
- 1983-04-29 IT IT48188/83A patent/IT1165600B/it active
- 1983-04-29 AU AU14101/83A patent/AU559653B2/en not_active Ceased
- 1983-04-29 CH CH2323/83A patent/CH656046A5/fr not_active IP Right Cessation
- 1983-05-03 GB GB08311994A patent/GB2119219B/en not_active Expired
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2793122A (en) * | 1951-12-13 | 1957-05-21 | Borden Co | Cheese and processes of producing cheese |
| CH345318A (fr) * | 1957-07-30 | 1960-03-31 | Oursina S A | Procédé d'obtention d'un facteur bifidigène |
| US3156568A (en) * | 1963-02-28 | 1964-11-10 | Robert E Hargrove | Process of making low-fat ripened skim milk cheese |
Non-Patent Citations (4)
| Title |
|---|
| CHEMICAL ABSTRACTS, vol.62, no.11, 24 mai 1965, colonne 13765c, Columbus, Ohio (US) * |
| CHEMICAL ABSTRACTS, vol.70, 1969, page 23, résumé no.111743j, Columbus, Ohio (US) * |
| JOURNAL OF DAIRY SCIENCE, vol.56, no.1, 1973 * |
| LE LAIT, vol.52, nos.519-520, novembre-décembre 1972, (FR) * |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8311994D0 (en) | 1983-06-08 |
| NZ204052A (en) | 1985-08-30 |
| FI831446L (fi) | 1983-10-31 |
| CA1192438A (fr) | 1985-08-27 |
| EP0094289B1 (fr) | 1986-12-10 |
| AU559653B2 (en) | 1987-03-19 |
| FR2525866B1 (enExample) | 1984-07-13 |
| FI76915C (fi) | 1989-01-10 |
| GB2119219A (en) | 1983-11-16 |
| AU1410183A (en) | 1983-11-03 |
| ATE24097T1 (de) | 1986-12-15 |
| DK189383D0 (da) | 1983-04-28 |
| ES8402143A1 (es) | 1984-01-16 |
| EP0094289A1 (fr) | 1983-11-16 |
| IT1165600B (it) | 1987-04-22 |
| IT8348188A0 (it) | 1983-04-29 |
| ES521902A0 (es) | 1984-01-16 |
| FI831446A0 (fi) | 1983-04-27 |
| GR78136B (enExample) | 1984-09-26 |
| DE3368180D1 (en) | 1987-01-22 |
| FI76915B (fi) | 1988-09-30 |
| US4588593A (en) | 1986-05-13 |
| CH656046A5 (fr) | 1986-06-13 |
| GB2119219B (en) | 1985-12-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |