NL7713820A - Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting - Google Patents

Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting

Info

Publication number
NL7713820A
NL7713820A NL7713820A NL7713820A NL7713820A NL 7713820 A NL7713820 A NL 7713820A NL 7713820 A NL7713820 A NL 7713820A NL 7713820 A NL7713820 A NL 7713820A NL 7713820 A NL7713820 A NL 7713820A
Authority
NL
Netherlands
Prior art keywords
milk
salting
heating
curdling
acidity
Prior art date
Application number
NL7713820A
Other languages
Dutch (nl)
Original Assignee
Dso Mlechna Promishlenost
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 Dso Mlechna Promishlenost filed Critical Dso Mlechna Promishlenost
Priority to NL7713820A priority Critical patent/NL7713820A/en
Publication of NL7713820A publication Critical patent/NL7713820A/en

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
    • A23C19/064—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; 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
    • A23C19/0323—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

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)

Abstract

White cheese, esp. curd cheese prodn. from cow's milk comprises: (a) biologically ripening the milk before curdling, until the degree of acidity is 1-2 degrees T above the initial degree of acidity; (b) lightly heating the milk to 36-38 degrees C at 1 degree C in 3-4 min. and (c) working up the cheese pieces for 10-30 min. at this temp. and salting with 1.8-2.2% NaCl. Work cycle from curdling to packaging is reduced 4-5x w.r.t. standard processes.
NL7713820A 1977-12-14 1977-12-14 Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting NL7713820A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL7713820A NL7713820A (en) 1977-12-14 1977-12-14 Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7713820A NL7713820A (en) 1977-12-14 1977-12-14 Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting

Publications (1)

Publication Number Publication Date
NL7713820A true NL7713820A (en) 1979-06-18

Family

ID=19829754

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7713820A NL7713820A (en) 1977-12-14 1977-12-14 Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting

Country Status (1)

Country Link
NL (1) NL7713820A (en)

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Legal Events

Date Code Title Description
BV The patent application has lapsed