JPH02167028A - 高マグネシウム含量の軟質チーズの製造方法、このようなチーズ用の加塩槽およびこれらにより得られるチーズ - Google Patents

高マグネシウム含量の軟質チーズの製造方法、このようなチーズ用の加塩槽およびこれらにより得られるチーズ

Info

Publication number
JPH02167028A
JPH02167028A JP1203987A JP20398789A JPH02167028A JP H02167028 A JPH02167028 A JP H02167028A JP 1203987 A JP1203987 A JP 1203987A JP 20398789 A JP20398789 A JP 20398789A JP H02167028 A JPH02167028 A JP H02167028A
Authority
JP
Japan
Prior art keywords
tank
salting
cheese
solution
curd
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
Application number
JP1203987A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0358697B2 (https=
Inventor
Perrun Jean
ジャン　ペラン
Dupont Bernard
ベルナール　デュポン
Jacques Bruard
ジャック　ブルアール
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.)
Saint Hubert Industrie Laitiere
Original Assignee
Saint Hubert Industrie Laitiere
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 Saint Hubert Industrie Laitiere filed Critical Saint Hubert Industrie Laitiere
Publication of JPH02167028A publication Critical patent/JPH02167028A/ja
Publication of JPH0358697B2 publication Critical patent/JPH0358697B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/16—Devices for treating cheese during ripening
    • A01J25/167—Devices for treating cheese during ripening for salting cheese
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/064—Salting
    • 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; PREPARATION 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)
JP1203987A 1988-08-09 1989-08-08 高マグネシウム含量の軟質チーズの製造方法、このようなチーズ用の加塩槽およびこれらにより得られるチーズ Granted JPH02167028A (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8810742 1988-08-09
FR8810742A FR2635443B1 (https=) 1988-08-09 1988-08-09

Publications (2)

Publication Number Publication Date
JPH02167028A true JPH02167028A (ja) 1990-06-27
JPH0358697B2 JPH0358697B2 (https=) 1991-09-06

Family

ID=9369236

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1203987A Granted JPH02167028A (ja) 1988-08-09 1989-08-08 高マグネシウム含量の軟質チーズの製造方法、このようなチーズ用の加塩槽およびこれらにより得られるチーズ

Country Status (8)

Country Link
EP (1) EP0356274B1 (https=)
JP (1) JPH02167028A (https=)
AT (1) ATE82103T1 (https=)
AU (1) AU602639B2 (https=)
DE (2) DE356274T1 (https=)
ES (1) ES2013983A4 (https=)
FR (1) FR2635443B1 (https=)
GR (1) GR900300132T1 (https=)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009112222A (ja) * 2007-11-05 2009-05-28 Snow Brand Milk Prod Co Ltd 青カビ系ナチュラルチーズとその製造方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2768591B1 (fr) 1997-09-23 1999-11-12 Equip Tech Ind Alimentaires Plateau d'egouttage industriel pour preparation alimentaire telle que fromage a pate molle et procede pour sa fabrication
GB2477922A (en) * 2010-02-17 2011-08-24 Andrew Martyn Lockyer Method of cheese production using reduced size curds.

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2793122A (en) * 1951-12-13 1957-05-21 Borden Co Cheese and processes of producing cheese
FR1315867A (fr) * 1961-12-13 1963-01-25 Avenir Cooperatif D Auvergne L Procédé de fabrication de fromages
FR1528581A (fr) * 1965-12-07 1968-06-14 Procédé et appareillage pour la mise en forme de pâtes fromagères
US4300446A (en) * 1979-03-23 1981-11-17 Dec International, Inc. Apparatus for salting cheese
AU6847581A (en) * 1980-03-19 1981-10-22 Alfa-Laval A.B. Method and apparatus for salting cheese curd
FR2536636B1 (fr) * 1982-11-29 1986-01-17 Lait Union Coop Agricoles Cent Procede de salage du caille de fromages et la machine pour la mise en oeuvre du procede
IT1221003B (it) * 1984-11-09 1990-06-21 Laval Cheese Systems Ityla Ora Procedimento per il trattamento di cagliata tramite l'aggiunta di sale per la fabbricazione di formaggio,in particolare del tipo a pasta filata
FR2574628B1 (fr) * 1984-12-13 1987-08-14 Meunerie Ste Auxiliaire Procede permettant la fabrication de pains, genre pains francais, avec des pourcentages eleves en farines autres que froment, et en particulier farines de mais et de manioc
FR2574629B1 (fr) * 1984-12-18 1987-04-24 Curtat Gilbert Procede de fabrication d'un fromage hyposode, notamment de fromage de gruyere hyposode

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009112222A (ja) * 2007-11-05 2009-05-28 Snow Brand Milk Prod Co Ltd 青カビ系ナチュラルチーズとその製造方法

Also Published As

Publication number Publication date
ES2013983A4 (es) 1990-06-16
GR900300132T1 (en) 1991-09-27
DE68903454D1 (de) 1992-12-17
DE356274T1 (de) 1990-07-26
AU3909789A (en) 1990-02-15
DE68903454T2 (de) 1993-06-09
AU602639B2 (en) 1990-10-18
FR2635443B1 (https=) 1990-11-09
JPH0358697B2 (https=) 1991-09-06
ATE82103T1 (de) 1992-11-15
EP0356274B1 (fr) 1992-11-11
FR2635443A1 (https=) 1990-02-23
EP0356274A1 (fr) 1990-02-28

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