NL8700176A - Werkwijze voor de bereiding van goudse kaas. - Google Patents

Werkwijze voor de bereiding van goudse kaas. Download PDF

Info

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
Application number
NL8700176A
Other languages
English (en)
Dutch (nl)
Original Assignee
Bond Van Cooeperatieve Zuivelf
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 Bond Van Cooeperatieve Zuivelf filed Critical Bond Van Cooeperatieve Zuivelf
Priority to NL8700176A priority Critical patent/NL8700176A/nl
Priority to DE8888200119T priority patent/DE3870281D1/de
Priority to EP88200119A priority patent/EP0281167B1/fr
Priority to IE18288A priority patent/IE60473B1/en
Publication of NL8700176A publication Critical patent/NL8700176A/nl

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)
NL8700176A 1987-01-26 1987-01-26 Werkwijze voor de bereiding van goudse kaas. NL8700176A (nl)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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

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Legal Events

Date Code Title Description
A1B A search report has been drawn up
BV The patent application has lapsed