FR2551953A1 - Sweetened, flavoured and dried fromage frais (soft white cheese) - Google Patents

Sweetened, flavoured and dried fromage frais (soft white cheese) Download PDF

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Publication number
FR2551953A1
FR2551953A1 FR8315036A FR8315036A FR2551953A1 FR 2551953 A1 FR2551953 A1 FR 2551953A1 FR 8315036 A FR8315036 A FR 8315036A FR 8315036 A FR8315036 A FR 8315036A FR 2551953 A1 FR2551953 A1 FR 2551953A1
Authority
FR
France
Prior art keywords
dried
cheese
flavoured
sweetened
soft white
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.)
Pending
Application number
FR8315036A
Other languages
French (fr)
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.)
GIROLAMO GEORGES DI
Original Assignee
GIROLAMO GEORGES DI
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 GIROLAMO GEORGES DI filed Critical GIROLAMO GEORGES DI
Priority to FR8315036A priority Critical patent/FR2551953A1/en
Publication of FR2551953A1 publication Critical patent/FR2551953A1/en
Pending 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
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

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  • 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

Very small, sweetened, flavoured and dried cheese.

Description

la présente invention concerne un produit alimentaire, à savoir, un très petit fromage sec, sucré, aromatisé (arômes naturels de fruits). the present invention relates to a food product, namely, a very small dry, sweet, flavored cheese (natural fruit flavors).

Traditionnellement le sucrage et l'aromatisation s'appliquent à des fromages frais.Ceux ei ont une raible duréé de conservation, oblige la réfrigération et des contraintes de consommation (oligation d'utiliser ne cuillère, transport difficile...)
Le petit fromage sec souré aromatisé se conserve longtemps
'a pas besoin de réfrigération. se consomme facilement. I1 allie les qualités gustatives de la confiserie aux qualités alimentaires du fromage.Traditionally, sweetening and flavoring apply to fresh cheeses. They have a short shelf life, require refrigeration and consumption constraints (using only a spoon, difficult transport ...)
The flavored dry sour cheese keeps for a long time
does not need refrigeration. is easily consumed. It combines the taste qualities of the confectionery with the nutritional qualities of the cheese.

PROCEDE DE FABRICATION
Le lait (lait entier de vache) est emprésuré à raison d'un ml de présure pour deux lites de lait à une température de 200 environ. Le temps de caillage est de 24 H environ.MANUFACTURING PROCESS
The milk (whole cow's milk) is renneted at the rate of one ml of rennet for two lites of milk at a temperature of around 200. The curdling time is approximately 24 hours.

Le caillé est alors pré égoutté sommairement sur des grilles prévues à cet effet. On obtient un caillé humide (pour 20 1 de lait emprésuré 10 1 de caillé environ) auquel on ajoute du soucre (20/%) et un arôme naturel de fruit. Le mélange est battu avec un fouet jusqu'à l'obtention d'une pate lisse que l'on met en moule. Les moules utilisés sont des plaques de polyéthylène d'épaisseur 30 mm percées de trous de 24 mm de diamètre. Ces plaques sont posées à plat sur des grilles permettant un nouvel égouttage du fromage. Quelques heu es après le fromage est démoulé et placé aussitot dans un tun el de ventilation.The curd is then pre-drained summarily on grids provided for this purpose. We obtain a wet curd (for 20 1 of renneted milk about 10 1 of curd) to which we add marigold (20 /%) and a natural fruit flavor. The mixture is beaten with a whisk until a smooth paste is placed in the mold. The molds used are 30 mm thick polyethylene plates pierced with holes 24 mm in diameter. These plates are placed flat on grids allowing a new draining of the cheese. A few hours later the cheese is removed from the mold and immediately placed in a ventilation tunnel.

Ap7ès dessiction le fromage mesure environ 18 mm de diamètre et 13 mm de Hauteur. La pate est encore onctueuse e les qualités gustatives du produit frais sont conservées grace à la rapidité du séchae.le produit est alors prêt à être conditionné et commercialisé. Il se présente sous forme de petits "bonbons" conditionné en cachet polyéthylene imprimé au nom de leur marque ou dFns tout au--re emballage faisant ressortir son caractère de con iserie. Ce produit nouveau est très interressant su le plan commercial puisqu'il bénéficie d'une forte habitude de conommation des confiserises, bonbons cheving gum, etc... notamment chez les enfants et qu'il apporte toutes les qualités alimentairea d'un vrai fromage et d'un produit naturel, sans colorants ni conservateur. After desiccation the cheese measures approximately 18 mm in diameter and 13 mm in height. The dough is still smooth and the taste qualities of the fresh product are preserved thanks to the speed of drying.The product is then ready to be packaged and marketed. It comes in the form of small "candies" packaged in polyethylene stamp imprinted with the name of their brand or dFns, all in other packaging showing its character of candy. This new product is very interesting on the commercial level since it benefits from a strong habit of confectionery confectionery, cheving gum candies, etc ... especially in children and that it brings all the nutritional qualities of a real cheese and a natural product, without coloring agents or preservative.

De ce fait il sera interressant d'industrialiser sa fabrication.  Therefore it will be interesting to industrialize its manufacturing.

Claims (2)

REVENDICATIONS 1) Fromage frais sucré aromatisé, caractérisé en ce qu'il est composé de lait entier emprésuré à raison de 1 ml de présure pour 21 de lait à 200 caillé pendant 24 h et pré égoutté pour donnér un caillé humide auquel est ajouté du sucre (20 ) et un arôme naturel de fruit.1) Flavored sweet fresh cheese, characterized in that it is composed of whole milk renneted at the rate of 1 ml of rennet for 21 of milk at 200 curd for 24 h and pre-drained to give a moist curd to which sugar is added ( 20) and a natural fruit flavor. Fromage selon la revendication 1 caractérisé en ce qu'il est battu avec un fouet jusqu'à l'obtention d'une pâte lisse moulée dans des moules de très petite dimension. Cheese according to claim 1, characterized in that it is beaten with a whisk until a smooth paste is molded in very small molds. 3) Fromage selon la revendication l et 2 caractérisé en ce qu'il est séché très rapidement. 3) Cheese according to claim l and 2 characterized in that it is dried very quickly.
FR8315036A 1983-09-19 1983-09-19 Sweetened, flavoured and dried fromage frais (soft white cheese) Pending FR2551953A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8315036A FR2551953A1 (en) 1983-09-19 1983-09-19 Sweetened, flavoured and dried fromage frais (soft white cheese)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8315036A FR2551953A1 (en) 1983-09-19 1983-09-19 Sweetened, flavoured and dried fromage frais (soft white cheese)

Publications (1)

Publication Number Publication Date
FR2551953A1 true FR2551953A1 (en) 1985-03-22

Family

ID=9292423

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8315036A Pending FR2551953A1 (en) 1983-09-19 1983-09-19 Sweetened, flavoured and dried fromage frais (soft white cheese)

Country Status (1)

Country Link
FR (1) FR2551953A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR912697A (en) * 1945-07-24 1946-08-16 Fresh cheese dessert
FR1000499A (en) * 1946-02-15 1952-02-12 Rational process for making fresh cheeses
FR1074329A (en) * 1953-04-04 1954-10-05 New restorative dessert forming complete food
FR2315854A1 (en) * 1975-07-01 1977-01-28 Magnon Etienne White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining
FR2423163A1 (en) * 1977-11-16 1979-11-16 Aries Sa Emile Cold milk-based food prod. expanded with air - used in yoghurt, mousses, milk shakes, ice creams, etc.

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR912697A (en) * 1945-07-24 1946-08-16 Fresh cheese dessert
FR1000499A (en) * 1946-02-15 1952-02-12 Rational process for making fresh cheeses
FR1074329A (en) * 1953-04-04 1954-10-05 New restorative dessert forming complete food
FR2315854A1 (en) * 1975-07-01 1977-01-28 Magnon Etienne White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining
FR2423163A1 (en) * 1977-11-16 1979-11-16 Aries Sa Emile Cold milk-based food prod. expanded with air - used in yoghurt, mousses, milk shakes, ice creams, etc.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, volume 34, no. 2, juin 1979, pages 46-48 *

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