IE57596B1 - A process for the production of a soft cheese - Google Patents
A process for the production of a soft cheeseInfo
- Publication number
- IE57596B1 IE57596B1 IE463/86A IE46386A IE57596B1 IE 57596 B1 IE57596 B1 IE 57596B1 IE 463/86 A IE463/86 A IE 463/86A IE 46386 A IE46386 A IE 46386A IE 57596 B1 IE57596 B1 IE 57596B1
- Authority
- IE
- Ireland
- Prior art keywords
- milk
- streptococcus
- acidifying
- dry matter
- strains
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 22
- 235000008983 soft cheese Nutrition 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 42
- 239000008267 milk Substances 0.000 claims abstract description 42
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract description 25
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims abstract description 25
- 230000008719 thickening Effects 0.000 claims abstract description 14
- 241000194035 Lactococcus lactis Species 0.000 claims abstract description 13
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 13
- 235000013861 fat-free Nutrition 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 8
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims description 16
- 244000052616 bacterial pathogen Species 0.000 claims description 12
- 241000194017 Streptococcus Species 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 abstract description 17
- 239000006071 cream Substances 0.000 description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 10
- 239000008101 lactose Substances 0.000 description 10
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 229940108461 rennet Drugs 0.000 description 7
- 108010058314 rennet Proteins 0.000 description 7
- 238000011534 incubation Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 230000020477 pH reduction Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 235000020247 cow milk Nutrition 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- XUKUURHRXDUEBC-KAYWLYCHSA-N Atorvastatin Chemical compound C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CC[C@@H](O)C[C@@H](O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-KAYWLYCHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000007320 rich medium Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
-
- 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
- A23C19/0323—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 OR TREATMENT THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
Landscapes
- 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)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1102/85A CH662246A5 (fr) | 1985-03-12 | 1985-03-12 | Fromage frais. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE860463L IE860463L (en) | 1986-09-12 |
| IE57596B1 true IE57596B1 (en) | 1993-01-13 |
Family
ID=4202519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE463/86A IE57596B1 (en) | 1985-03-12 | 1986-02-24 | A process for the production of a soft cheese |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US4732769A (en, 2012) |
| EP (1) | EP0196436B1 (en, 2012) |
| JP (1) | JPS61212242A (en, 2012) |
| AT (1) | ATE42021T1 (en, 2012) |
| AU (1) | AU583213B2 (en, 2012) |
| CA (1) | CA1275007A (en, 2012) |
| CH (1) | CH662246A5 (en, 2012) |
| DE (1) | DE3662742D1 (en, 2012) |
| ES (1) | ES8706379A1 (en, 2012) |
| IE (1) | IE57596B1 (en, 2012) |
| MX (1) | MX168961B (en, 2012) |
| NO (1) | NO163432C (en, 2012) |
| NZ (1) | NZ215446A (en, 2012) |
| ZA (1) | ZA861486B (en, 2012) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2007945A6 (es) * | 1987-07-31 | 1989-07-01 | Sitia Yomo Spa | Especialidad alimenticia fresca,cremosa,untable, que contiene fermentos lacticos vivos y procedimiento para su preparacion. |
| US5080913A (en) * | 1990-05-11 | 1992-01-14 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese |
| US5549916A (en) * | 1990-05-11 | 1996-08-27 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese products |
| US5225220A (en) * | 1990-05-11 | 1993-07-06 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese products |
| US5895671A (en) | 1996-05-02 | 1999-04-20 | Conagra, Inc. | Cheese culture medium and method for preparing no fat and low fat cheese products |
| AU725050B2 (en) | 1997-10-13 | 2000-10-05 | Unilever Plc | Method of preparing a dairy spread |
| US6861080B2 (en) * | 2002-05-24 | 2005-03-01 | Kraft Foods Holdings, Inc. | Dairy products with reduced average particle size |
| US8298604B2 (en) * | 2003-02-19 | 2012-10-30 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US7763294B2 (en) * | 2003-02-19 | 2010-07-27 | Franklin Foods, Inc. | Yogurt-cheese compositions |
| US7998519B2 (en) | 2003-02-19 | 2011-08-16 | Franklin Foods, Inc. | Yogurt-cheese products, and methods of making the same |
| US7897185B1 (en) * | 2005-06-17 | 2011-03-01 | Franklin Foods, Inc. | Cream cheese products and methods of making the same |
| AU2006269855A1 (en) * | 2005-07-20 | 2007-01-25 | James S. Brophy | Modification of particle morphology to improve product functionality |
| US20110183050A1 (en) * | 2006-07-20 | 2011-07-28 | Brophy James S | Modification of particle morphology to improve product functionality |
| US9635870B2 (en) | 2011-02-28 | 2017-05-02 | Franklin Foods Holdings Inc. | Direct-set cheese |
| US9462817B2 (en) | 2011-02-28 | 2016-10-11 | Franklin Foods Holdings Inc. | Processes for making cheese products utilizing denatured acid whey proteins |
| KR20170115614A (ko) * | 2015-02-10 | 2017-10-17 | 시에이치알. 한센 에이/에스 | 개선된 응유 특성을 갖는 키모신 배합물 |
| WO2016128477A1 (en) * | 2015-02-10 | 2016-08-18 | Chr. Hansen A/S | Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1581541A (en) * | 1976-06-18 | 1980-12-17 | Unilever Ltd | Cheese |
| CH623204A5 (en) * | 1976-08-02 | 1981-05-29 | Nestle Sa | Method for manufacturing cheeses |
| US4262023A (en) * | 1977-12-22 | 1981-04-14 | Mauri Brothers & Thomson (Aust.) Pty. Limited | Frozen multiple-strain cheese starter composition |
| JPS5831897B2 (ja) * | 1980-07-15 | 1983-07-09 | 明治乳業株式会社 | クリ−ムチ−ズ様食品の製造法 |
| JPS5978643A (ja) * | 1982-10-27 | 1984-05-07 | Fuji Oil Co Ltd | クリ−ムチ−ズ様食品の製造法 |
| DE111020T1 (de) * | 1982-12-08 | 1984-10-25 | Microlife Technics Inc., Sarasota, Fla. | Verfahren zur herstellung von natuerlich eingedickten und stabilisierten gesaeuerten milchprodukten und so hergestellte produkte. |
| FR2555865B1 (fr) * | 1983-12-06 | 1990-06-08 | Paillier Jean Claude | Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede |
-
1985
- 1985-03-12 CH CH1102/85A patent/CH662246A5/fr not_active IP Right Cessation
-
1986
- 1986-02-17 DE DE8686102019T patent/DE3662742D1/de not_active Expired
- 1986-02-17 EP EP86102019A patent/EP0196436B1/fr not_active Expired
- 1986-02-17 AT AT86102019T patent/ATE42021T1/de not_active IP Right Cessation
- 1986-02-21 AU AU53866/86A patent/AU583213B2/en not_active Ceased
- 1986-02-24 IE IE463/86A patent/IE57596B1/en not_active IP Right Cessation
- 1986-02-25 MX MX026890A patent/MX168961B/es unknown
- 1986-02-25 US US06/833,107 patent/US4732769A/en not_active Expired - Lifetime
- 1986-02-27 ZA ZA861486A patent/ZA861486B/xx unknown
- 1986-02-28 CA CA000502994A patent/CA1275007A/en not_active Expired - Fee Related
- 1986-03-11 ES ES552866A patent/ES8706379A1/es not_active Expired
- 1986-03-11 JP JP61053531A patent/JPS61212242A/ja active Granted
- 1986-03-11 NZ NZ215446A patent/NZ215446A/xx unknown
- 1986-03-11 NO NO860910A patent/NO163432C/no not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ES552866A0 (es) | 1987-07-01 |
| NO163432B (no) | 1990-02-19 |
| CA1275007A (en) | 1990-10-09 |
| CH662246A5 (fr) | 1987-09-30 |
| EP0196436A1 (fr) | 1986-10-08 |
| ATE42021T1 (de) | 1989-04-15 |
| AU583213B2 (en) | 1989-04-20 |
| ES8706379A1 (es) | 1987-07-01 |
| US4732769A (en) | 1988-03-22 |
| EP0196436B1 (fr) | 1989-04-12 |
| AU5386686A (en) | 1986-09-18 |
| NZ215446A (en) | 1988-10-28 |
| DE3662742D1 (en) | 1989-05-18 |
| NO860910L (no) | 1986-09-15 |
| ZA861486B (en) | 1986-10-29 |
| JPH043186B2 (en, 2012) | 1992-01-22 |
| NO163432C (no) | 1990-05-30 |
| IE860463L (en) | 1986-09-12 |
| JPS61212242A (ja) | 1986-09-20 |
| MX168961B (es) | 1993-06-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed |