IT1395536B1 - Metodo per ottenere formaggio a pasta dura a bassa percentuale di sostanze grasse e formaggio cosi' ottenuto - Google Patents

Metodo per ottenere formaggio a pasta dura a bassa percentuale di sostanze grasse e formaggio cosi' ottenuto

Info

Publication number
IT1395536B1
IT1395536B1 ITPR2009A000062A ITPR20090062A IT1395536B1 IT 1395536 B1 IT1395536 B1 IT 1395536B1 IT PR2009A000062 A ITPR2009A000062 A IT PR2009A000062A IT PR20090062 A ITPR20090062 A IT PR20090062A IT 1395536 B1 IT1395536 B1 IT 1395536B1
Authority
IT
Italy
Prior art keywords
cheese
fats
low percentage
obtain hard
hard pasta
Prior art date
Application number
ITPR2009A000062A
Other languages
English (en)
Inventor
Fabio Fornaciari
Tiziana Fornaciari
Pietro Cala
Original Assignee
Fornaciari
Cala
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 Fornaciari, Cala filed Critical Fornaciari
Priority to ITPR2009A000062A priority Critical patent/IT1395536B1/it
Publication of ITPR20090062A1 publication Critical patent/ITPR20090062A1/it
Application granted granted Critical
Publication of IT1395536B1 publication Critical patent/IT1395536B1/it

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
    • A23C19/02—Making cheese 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
    • A23C19/02—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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by chemical or physical means
    • 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
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Dairy Products (AREA)
ITPR2009A000062A 2009-08-03 2009-08-03 Metodo per ottenere formaggio a pasta dura a bassa percentuale di sostanze grasse e formaggio cosi' ottenuto IT1395536B1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITPR2009A000062A IT1395536B1 (it) 2009-08-03 2009-08-03 Metodo per ottenere formaggio a pasta dura a bassa percentuale di sostanze grasse e formaggio cosi' ottenuto

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITPR2009A000062A IT1395536B1 (it) 2009-08-03 2009-08-03 Metodo per ottenere formaggio a pasta dura a bassa percentuale di sostanze grasse e formaggio cosi' ottenuto

Publications (2)

Publication Number Publication Date
ITPR20090062A1 ITPR20090062A1 (it) 2011-02-04
IT1395536B1 true IT1395536B1 (it) 2012-09-28

Family

ID=41785681

Family Applications (1)

Application Number Title Priority Date Filing Date
ITPR2009A000062A IT1395536B1 (it) 2009-08-03 2009-08-03 Metodo per ottenere formaggio a pasta dura a bassa percentuale di sostanze grasse e formaggio cosi' ottenuto

Country Status (1)

Country Link
IT (1) IT1395536B1 (it)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1288433B1 (it) * 1997-01-24 1998-09-22 Nuova Maip Macchine Agric Apparecchiatura per la scrematura statica della panna dal latte
US20050238783A1 (en) * 2004-04-22 2005-10-27 Xiao-Qing Han No-whey process for production of low fat hard cheese
EP2301365A1 (en) * 2006-12-22 2011-03-30 Campina Nederland Holding B.V. Low-fat cheese with improved texture and its preparation

Also Published As

Publication number Publication date
ITPR20090062A1 (it) 2011-02-04

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