PL1726212T3 - Nowy sposób wytwarzania sera z naturalną skórką z porostem pleśni - Google Patents

Nowy sposób wytwarzania sera z naturalną skórką z porostem pleśni

Info

Publication number
PL1726212T3
PL1726212T3 PL05291109T PL05291109T PL1726212T3 PL 1726212 T3 PL1726212 T3 PL 1726212T3 PL 05291109 T PL05291109 T PL 05291109T PL 05291109 T PL05291109 T PL 05291109T PL 1726212 T3 PL1726212 T3 PL 1726212T3
Authority
PL
Poland
Prior art keywords
rind
manufacturing
new process
soft cheese
fully moulded
Prior art date
Application number
PL05291109T
Other languages
English (en)
Inventor
Viktor Kleinmann
Original Assignee
Bongrain 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 Bongrain Sa filed Critical Bongrain Sa
Publication of PL1726212T3 publication Critical patent/PL1726212T3/pl

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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • 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
    • A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other 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
    • A23C19/097—Preservation
    • A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
    • 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
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives
    • A23C19/105—Inorganic compounds; Inert or noble gases; Carbon dioxide
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)
PL05291109T 2005-05-24 2005-05-24 Nowy sposób wytwarzania sera z naturalną skórką z porostem pleśni PL1726212T3 (pl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP05291109A EP1726212B1 (fr) 2005-05-24 2005-05-24 Nouveau procédé de production d'un fromage à croute naturelle fleurie

Publications (1)

Publication Number Publication Date
PL1726212T3 true PL1726212T3 (pl) 2008-04-30

Family

ID=34942337

Family Applications (1)

Application Number Title Priority Date Filing Date
PL05291109T PL1726212T3 (pl) 2005-05-24 2005-05-24 Nowy sposób wytwarzania sera z naturalną skórką z porostem pleśni

Country Status (6)

Country Link
US (2) US8007844B2 (pl)
EP (1) EP1726212B1 (pl)
CA (1) CA2547538C (pl)
DE (1) DE602005003459T2 (pl)
DK (1) DK1726212T3 (pl)
PL (1) PL1726212T3 (pl)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749719A (zh) * 2014-02-14 2014-04-30 艾兴文 鲜花水牛奶酪及制作方法
CN104186680A (zh) * 2014-07-25 2014-12-10 上海交通大学 西藏开菲尔软质干酪的制作方法
CA2976362C (en) * 2015-02-10 2023-08-29 Chr. Hansen A/S Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant
CA3124908A1 (en) * 2019-01-18 2020-07-23 Frieslandcampina Nederland B.V. Shaped cheese product

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2557069B1 (fr) * 1983-12-23 1986-09-19 Saint Hubert Ind Laitiere Procede de fabrication et d'emballage ainsi que moyen d'emballage allongeant la duree de conservation des fromages a pate molle
US4824682A (en) * 1987-02-09 1989-04-25 Morrison Crystal A In-package ripening of blue cheese curds
WO1991014374A1 (en) * 1990-03-20 1991-10-03 Kraft Foods Limited Surface-ripened cheese product
FR2791651B1 (fr) * 1999-04-01 2001-06-22 Bel Fromageries Procede et systeme de conditionnement de fromages a croute naturelle mixte
US7041323B2 (en) * 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd

Also Published As

Publication number Publication date
CA2547538A1 (en) 2006-11-24
EP1726212B1 (fr) 2007-11-21
CA2547538C (en) 2014-01-07
DE602005003459D1 (de) 2008-01-03
US20070003665A1 (en) 2007-01-04
EP1726212A1 (fr) 2006-11-29
DE602005003459T2 (de) 2008-10-02
US20140113026A1 (en) 2014-04-24
US8007844B2 (en) 2011-08-30
DK1726212T3 (da) 2008-04-14

Similar Documents

Publication Publication Date Title
ZA200609548B (en) A cheese composition and process for making same
EP1928256A4 (en) SIMPLE METHODS OF MANUFACTURING MOZZARELLA
SG115832A1 (en) Mozzarella-type string cheese product
PL1976909T3 (pl) Sposób wytwarzania żywicy silikonowej
PL1986501T3 (pl) Sposób wytwarzania sfermentowanego mleka
ZA200705155B (en) Process for making a germanium-zeolite
ZA200705157B (en) Process for making a germanium-zeolite
ZA200803037B (en) Process for preparing a food composition
EP1901858A4 (en) METHOD FOR CLEANING A LUMEN
GB0514725D0 (en) Moulded article and method of making a moulded article
HK1081811A1 (en) Process for producing cheese
GB0411268D0 (en) Method for making a moulded abrasive article
GB2462996B (en) A moulding material
PL1726212T3 (pl) Nowy sposób wytwarzania sera z naturalną skórką z porostem pleśni
PL1745902T3 (pl) Sposób wytwarzania cegły kształtowej
HK1077255A1 (en) Processing for producing a carrier-bag
GB0517960D0 (en) A pruning method
PL1940280T3 (pl) Zmywarka do naczyń
HK1139007A1 (en) Soft cheese surface-ripened with mold containing flavor and process for producing the same
PL2293908T3 (pl) Sposób wytwarzania kształtki z tworzywa drzewnego
GB2444473B (en) A process for preparing mussels
EP1806970A4 (en) METHOD OF PRODUCTION OF MILK
GB2424577B (en) A mattress
GB0517180D0 (en) A method of forming a moulded product
FR2903279B1 (fr) Methode de production d'un morceau de chocolat aux fruits