FR868924A - Procédé de fabrication de fromage fondu - Google Patents

Procédé de fabrication de fromage fondu

Info

Publication number
FR868924A
FR868924A FR868924DA FR868924A FR 868924 A FR868924 A FR 868924A FR 868924D A FR868924D A FR 868924DA FR 868924 A FR868924 A FR 868924A
Authority
FR
France
Prior art keywords
processed cheese
manufacturing processed
manufacturing
cheese
processed
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.)
Expired
Application number
Other languages
English (en)
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.)
Fermentata A G
Original Assignee
Fermentata A G
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 Fermentata A G filed Critical Fermentata A G
Application granted granted Critical
Publication of FR868924A publication Critical patent/FR868924A/fr
Expired 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
FR868924D 1939-09-15 1940-12-31 Procédé de fabrication de fromage fondu Expired FR868924A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE868924X 1939-09-15

Publications (1)

Publication Number Publication Date
FR868924A true FR868924A (fr) 1942-01-20

Family

ID=6802683

Family Applications (1)

Application Number Title Priority Date Filing Date
FR868924D Expired FR868924A (fr) 1939-09-15 1940-12-31 Procédé de fabrication de fromage fondu

Country Status (1)

Country Link
FR (1) FR868924A (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2206910A1 (en) * 1972-11-17 1974-06-14 Meiji Milk Prod Co Ltd Fermented cheese manufacture - by incubating milk with lactic bacteria and coagulating

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2206910A1 (en) * 1972-11-17 1974-06-14 Meiji Milk Prod Co Ltd Fermented cheese manufacture - by incubating milk with lactic bacteria and coagulating

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