NO163432C - Fremgangsmaate for fremstilling av frisk ost. - Google Patents

Fremgangsmaate for fremstilling av frisk ost.

Info

Publication number
NO163432C
NO163432C NO860910A NO860910A NO163432C NO 163432 C NO163432 C NO 163432C NO 860910 A NO860910 A NO 860910A NO 860910 A NO860910 A NO 860910A NO 163432 C NO163432 C NO 163432C
Authority
NO
Norway
Prior art keywords
procedure
preparation
milk
fresh cheese
cheese
Prior art date
Application number
NO860910A
Other languages
English (en)
Norwegian (no)
Other versions
NO860910L (no
NO163432B (no
Inventor
Tomaso Sozzi
Robert Pousaz
Hugh Hose
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
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of NO860910L publication Critical patent/NO860910L/no
Publication of NO163432B publication Critical patent/NO163432B/no
Publication of NO163432C publication Critical patent/NO163432C/no

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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • 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 OR TREATMENT 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 OR TREATMENT THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/215—Cremoris

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)
  • Medicines Containing Plant Substances (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
NO860910A 1985-03-12 1986-03-11 Fremgangsmaate for fremstilling av frisk ost. NO163432C (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1102/85A CH662246A5 (fr) 1985-03-12 1985-03-12 Fromage frais.

Publications (3)

Publication Number Publication Date
NO860910L NO860910L (no) 1986-09-15
NO163432B NO163432B (no) 1990-02-19
NO163432C true NO163432C (no) 1990-05-30

Family

ID=4202519

Family Applications (1)

Application Number Title Priority Date Filing Date
NO860910A NO163432C (no) 1985-03-12 1986-03-11 Fremgangsmaate for fremstilling av frisk ost.

Country Status (14)

Country Link
US (1) US4732769A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
EP (1) EP0196436B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP (1) JPS61212242A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AT (1) ATE42021T1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AU (1) AU583213B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CA (1) CA1275007A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CH (1) CH662246A5 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
DE (1) DE3662742D1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
ES (1) ES8706379A1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
IE (1) IE57596B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
MX (1) MX168961B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NO (1) NO163432C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NZ (1) NZ215446A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
ZA (1) ZA861486B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2007945A6 (es) * 1987-07-31 1989-07-01 Sitia Yomo Spa Especialidad alimenticia fresca,cremosa,untable, que contiene fermentos lacticos vivos y procedimiento para su preparacion.
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5895671A (en) * 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
TR200000971T2 (tr) 1997-10-13 2000-08-21 Unilever N.V. Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi
US6861080B2 (en) * 2002-05-24 2005-03-01 Kraft Foods Holdings, Inc. Dairy products with reduced average particle size
US7998519B2 (en) 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US8298604B2 (en) * 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7763294B2 (en) * 2003-02-19 2010-07-27 Franklin Foods, Inc. Yogurt-cheese compositions
US7897185B1 (en) * 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
AU2006269855A1 (en) * 2005-07-20 2007-01-25 James S. Brophy Modification of particle morphology to improve product functionality
US20110183050A1 (en) * 2006-07-20 2011-07-28 Brophy James S Modification of particle morphology to improve product functionality
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
UA125925C2 (uk) * 2015-02-10 2022-07-13 Кр. Гансен А/С Композиція для згортання молока, що містить суміш хімозинів, харчова та кормова композиції, що містять суміш хімозинів, застосування композиції для згортання молока, спосіб одержання продукту на основі молока та спосіб одержання ферментованого молочного продукту з використанням композиції для згортання молока
US12239141B2 (en) 2015-02-10 2025-03-04 Chr. Hansen A/S Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1581541A (en) * 1976-06-18 1980-12-17 Unilever Ltd Cheese
NL187955C (nl) * 1976-08-02 1992-03-02 Nestle Sa Werkwijze voor de bereiding van verse kaas.
US4262023A (en) * 1977-12-22 1981-04-14 Mauri Brothers & Thomson (Aust.) Pty. Limited Frozen multiple-strain cheese starter composition
JPS5831897B2 (ja) * 1980-07-15 1983-07-09 明治乳業株式会社 クリ−ムチ−ズ様食品の製造法
JPS5978643A (ja) * 1982-10-27 1984-05-07 Fuji Oil Co Ltd クリ−ムチ−ズ様食品の製造法
DE111020T1 (de) * 1982-12-08 1984-10-25 Microlife Technics Inc., Sarasota, Fla. Verfahren zur herstellung von natuerlich eingedickten und stabilisierten gesaeuerten milchprodukten und so hergestellte produkte.
FR2555865B1 (fr) * 1983-12-06 1990-06-08 Paillier Jean Claude Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede

Also Published As

Publication number Publication date
JPH043186B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1992-01-22
AU5386686A (en) 1986-09-18
IE57596B1 (en) 1993-01-13
AU583213B2 (en) 1989-04-20
ES552866A0 (es) 1987-07-01
CA1275007A (en) 1990-10-09
NZ215446A (en) 1988-10-28
EP0196436A1 (fr) 1986-10-08
US4732769A (en) 1988-03-22
JPS61212242A (ja) 1986-09-20
NO860910L (no) 1986-09-15
ZA861486B (en) 1986-10-29
IE860463L (en) 1986-09-12
ATE42021T1 (de) 1989-04-15
NO163432B (no) 1990-02-19
CH662246A5 (fr) 1987-09-30
MX168961B (es) 1993-06-15
EP0196436B1 (fr) 1989-04-12
ES8706379A1 (es) 1987-07-01
DE3662742D1 (en) 1989-05-18

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Legal Events

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