NL8700176A - Werkwijze voor de bereiding van goudse kaas. - Google Patents
Werkwijze voor de bereiding van goudse kaas. Download PDFInfo
- Publication number
- NL8700176A NL8700176A NL8700176A NL8700176A NL8700176A NL 8700176 A NL8700176 A NL 8700176A NL 8700176 A NL8700176 A NL 8700176A NL 8700176 A NL8700176 A NL 8700176A NL 8700176 A NL8700176 A NL 8700176A
- Authority
- NL
- Netherlands
- Prior art keywords
- cheese
- temperature
- culture
- lactic acid
- acid bacteria
- Prior art date
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
- A23C19/068—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
- A23C19/02—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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
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)
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL8700176A NL8700176A (nl) | 1987-01-26 | 1987-01-26 | Werkwijze voor de bereiding van goudse kaas. |
DE8888200119T DE3870281D1 (de) | 1987-01-26 | 1988-01-25 | Verfahren zur herstellung von kaese vom typ gouda. |
EP88200119A EP0281167B1 (fr) | 1987-01-26 | 1988-01-25 | Procédé de préparation de fromage du type Gouda |
IE18288A IE60473B1 (en) | 1987-01-26 | 1988-01-25 | A process for the manufacture of cheese of the gouda type |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL8700176A NL8700176A (nl) | 1987-01-26 | 1987-01-26 | Werkwijze voor de bereiding van goudse kaas. |
NL8700176 | 1987-01-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
NL8700176A true NL8700176A (nl) | 1988-08-16 |
Family
ID=19849469
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NL8700176A NL8700176A (nl) | 1987-01-26 | 1987-01-26 | Werkwijze voor de bereiding van goudse kaas. |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0281167B1 (fr) |
DE (1) | DE3870281D1 (fr) |
IE (1) | IE60473B1 (fr) |
NL (1) | NL8700176A (fr) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL8801861A (nl) * | 1988-07-22 | 1990-02-16 | Nl Zuivelonderzoek Inst | Werkwijze voor de bereiding van kaas. |
NL8901673A (nl) * | 1989-06-30 | 1991-01-16 | Dmv Campina Bv | Werkwijze voor de bereiding van kaas en aldus bereide kaas. |
EP0596948B1 (fr) * | 1991-08-02 | 1997-04-16 | Unilever Plc | Produit de fromagerie et procede de preparation |
NL9301070A (nl) * | 1993-06-18 | 1995-01-16 | Friesland Frico Domo Coop | Werkwijze voor de bereiding van een 20+-kaas of -kaasprodukt. |
NL1018856C2 (nl) * | 2001-08-30 | 2003-03-03 | Friesland Brands Bv | Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas. |
NL1025342C2 (nl) * | 2004-01-28 | 2005-08-01 | Campina Nederland Holding Bv | Werkwijze voor het bereiden van Goudse kaas; aldus verkrijgbare kaas en door toepassen van de werkwijze gevormde wei. |
US8703217B2 (en) | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
WO2017005631A1 (fr) * | 2015-07-03 | 2017-01-12 | Chr. Hansen A/S | Contournement du lavage de caillé dans la fabrication de fromage continental |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NZ209849A (en) * | 1984-01-27 | 1987-06-30 | Miles Lab | Enzyme preparation for accelerating the aging process of cheese |
-
1987
- 1987-01-26 NL NL8700176A patent/NL8700176A/nl not_active Application Discontinuation
-
1988
- 1988-01-25 IE IE18288A patent/IE60473B1/en not_active IP Right Cessation
- 1988-01-25 EP EP88200119A patent/EP0281167B1/fr not_active Expired - Lifetime
- 1988-01-25 DE DE8888200119T patent/DE3870281D1/de not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
IE880182L (en) | 1988-07-26 |
EP0281167A1 (fr) | 1988-09-07 |
IE60473B1 (en) | 1994-07-13 |
DE3870281D1 (de) | 1992-05-27 |
EP0281167B1 (fr) | 1992-04-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1220614B1 (fr) | Procede de preparation de formage frais a partir de proteine de soja | |
DE69511044T2 (de) | Verfahren zur Käseherstellung mit Transglutaminase | |
US3975544A (en) | Flavor development by enzyme preparation in natural and processed cheddar cheese | |
US5472718A (en) | Cheese product and method of preparing | |
CN108576240B (zh) | 一种坚果味再制传统奶酪及其制作工艺 | |
NL8700176A (nl) | Werkwijze voor de bereiding van goudse kaas. | |
EP0828432B1 (fr) | Procede de preparation de fromage frais et fromage frais ainsi obtenu | |
Lane et al. | Bacteriology of cheese III. Some factors affecting the ripening of blue (Roquefort type) cheese | |
NL1018856C2 (nl) | Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas. | |
DE69211777T2 (de) | Pasta-Filata-Typ-Käse enthaltend verschiedene Zutaten | |
Bush et al. | Manufacture of Colby and brick cheeses from ultrafiltered milk | |
US4248897A (en) | Processed blue cheese blend and method of formation | |
JPH0157934B2 (fr) | ||
DE69813294T2 (de) | Herstellung von mozzarellakäse | |
JP3130842B2 (ja) | フレッシュチーズ | |
US11992023B2 (en) | Fermented milk soft cheese product and process of making same | |
Mistry et al. | Use of high milk protein powder in the manufacture of Gouda cheese | |
IE950464A1 (en) | Hard cheese product and process | |
NL8801861A (nl) | Werkwijze voor de bereiding van kaas. | |
JP3435460B2 (ja) | チーズホエードリンクヨーグルトの製造方法 | |
SU938897A1 (ru) | Способ производства кавказского рассольного сыра | |
US3840669A (en) | Preparation of white pickled cheese | |
JP3092909B2 (ja) | 半硬質又は硬質チーズ及びその製造法 | |
EP1245157A1 (fr) | Procédé de préparation de fromage et fromage préparé selon le procédé | |
DE69808672T2 (de) | Herstellung von mozzarella käse |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A1B | A search report has been drawn up | ||
BV | The patent application has lapsed |