MX168726B - Procedimiento de fabricacion de quesos - Google Patents

Procedimiento de fabricacion de quesos

Info

Publication number
MX168726B
MX168726B MX026934A MX2693486A MX168726B MX 168726 B MX168726 B MX 168726B MX 026934 A MX026934 A MX 026934A MX 2693486 A MX2693486 A MX 2693486A MX 168726 B MX168726 B MX 168726B
Authority
MX
Mexico
Prior art keywords
curd
milk
whey
molds
manufacturing procedure
Prior art date
Application number
MX026934A
Other languages
English (en)
Inventor
Jean-Claude Ingouf
Claude Parmantier
Alain Verney
Original Assignee
Nestle Sa
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9326301&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX168726(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of MX168726B publication Critical patent/MX168726B/es

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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0321—Propionic acid bacteria
    • 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
    • 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
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A23C19/166—Covering the cheese surface, e.g. with paraffin wax with non-edible preformed foils, films or bandages
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum

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)
  • Food-Manufacturing Devices (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Chemical And Physical Treatments For Wood And The Like (AREA)
  • Packaging Of Annular Or Rod-Shaped Articles, Wearing Apparel, Cassettes, Or The Like (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

La presente invención se refiere a procedimiento de fabricación de quesos de pasta prensadas con abertura, en el cual se pasteuriza leche estandarizada en materia grasa láctea, se cultiva con fermentos lácticos y se somete a presión para conseguir una cuajada y suero, se parte la cuajada en grano, se vierte una parte del suero y se lavan los granos de cuajada, se calientan y se introducen en moldes, y se prensan en los moldes para luego desmoldear los quesos, se salan y se refinan, caracterizado por el hecho de que se añade a la leche, antes de su presurización, una cantidad eficaz para realizar la abertura de la pasta de lactobacilos de la especie Lactobacillus fermentum.
MX026934A 1985-12-30 1986-12-18 Procedimiento de fabricacion de quesos MX168726B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8519400A FR2592279B1 (fr) 1985-12-30 1985-12-30 Procede de fabrication de fromages

Publications (1)

Publication Number Publication Date
MX168726B true MX168726B (es) 1993-06-04

Family

ID=9326301

Family Applications (1)

Application Number Title Priority Date Filing Date
MX026934A MX168726B (es) 1985-12-30 1986-12-18 Procedimiento de fabricacion de quesos

Country Status (10)

Country Link
US (1) US4770882A (es)
EP (1) EP0240607B2 (es)
AT (1) ATE58457T1 (es)
CA (1) CA1290613C (es)
DE (1) DE3675765D1 (es)
ES (1) ES2019283T5 (es)
FR (1) FR2592279B1 (es)
MX (1) MX168726B (es)
NO (1) NO167432C (es)
NZ (1) NZ218604A (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3905499A1 (de) * 1989-02-20 1990-08-23 Grace Gmbh Verfahren zur herstellung von tilsiter und kaese nach tilsiterart
JPH0642814B2 (ja) * 1990-07-31 1994-06-08 不二製油株式会社 チーズ類の製造方法
FR2696620B1 (fr) * 1992-10-09 1994-12-30 Bel Fromageries Procédé de fabrication de fromage et fromage obtenu.
CA2291494A1 (en) 1999-01-27 2000-07-27 Wen-Sherng Chen Improved cottage cheese having porous curd
ES2326507B1 (es) * 2007-10-31 2010-06-29 Industrias Lacteas Asturianas, S.A. Procedimiento de fabricacion de quesos fundidos de tamaño mini.
WO2022106587A1 (en) 2020-11-20 2022-05-27 Dsm Ip Assets B.V. Use of propionibacteria to produce a foil-ripened cheese

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2494636A (en) * 1946-06-15 1950-01-17 Kraft Foods Co Emmenthaler cheese
US3078170A (en) * 1958-10-23 1963-02-19 Ched O Matic Corp Method for making cheese
FR1413207A (fr) * 1964-08-28 1965-10-08 Laiterie Cooperative De La Cot Procédé de fabrication de fromage et fromage obtenu par sa mise en oeuvre
US4020185A (en) * 1972-06-05 1977-04-26 Borden, Inc. Starter culture media containing whey
US4402986A (en) * 1981-07-23 1983-09-06 Stauffer Chemical Company Bulk starter media

Also Published As

Publication number Publication date
ES2019283B3 (es) 1991-06-16
ES2019283T5 (es) 1996-07-01
FR2592279B1 (fr) 1991-06-14
NO865322L (no) 1987-07-01
ATE58457T1 (de) 1990-12-15
CA1290613C (en) 1991-10-15
NO167432C (no) 1991-11-06
FR2592279A1 (fr) 1987-07-03
US4770882A (en) 1988-09-13
NZ218604A (en) 1989-04-26
EP0240607A1 (fr) 1987-10-14
EP0240607B2 (fr) 1996-04-17
NO167432B (no) 1991-07-29
DE3675765D1 (de) 1991-01-03
EP0240607B1 (fr) 1990-11-22

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