TR200001951T2 - Mozarella türü bir peynirin üretimi. - Google Patents
Mozarella türü bir peynirin üretimi.Info
- Publication number
- TR200001951T2 TR200001951T2 TR2000/01951T TR200001951T TR200001951T2 TR 200001951 T2 TR200001951 T2 TR 200001951T2 TR 2000/01951 T TR2000/01951 T TR 2000/01951T TR 200001951 T TR200001951 T TR 200001951T TR 200001951 T2 TR200001951 T2 TR 200001951T2
- Authority
- TR
- Turkey
- Prior art keywords
- milk
- mozzarella
- bacterial strain
- production
- cheese
- 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
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- 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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Bir mozarella türü bir peyniri hazirlamak için bir islemdir ki burada en az bir süt fraksiyonu, en az bir termofilik bakteri kültürü ve en az bir süt fraksiyonu en az bir mezofilik bakteri kültürü ile mayalanir, bu fraksiyonlarin her birinin bir porsiyonu süte eklenir, bu sekilde elde edilen aromali süt bir çökelti elde etmek için peynir mayasinin eklenmesiyle çöktürülür, bu çökelti bir kap içinde karistirilan porsiyonlara bölünür, kesilmis sütün suyu, bir mozarella türü peynir hamuru elde etmek üzere bu sekilde üretilen peynir topagindan hemen sürekli olarak ayristirilir, bu mozarella-türü peynir hamuru daha sonra seritler haline getirilir, ve birimler halinde kaliplanir.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP97204135 | 1997-12-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
TR200001951T2 true TR200001951T2 (tr) | 2000-12-21 |
Family
ID=8229147
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TR2000/01951T TR200001951T2 (tr) | 1997-12-29 | 1998-12-24 | Mozarella türü bir peynirin üretimi. |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1041893B1 (tr) |
AT (1) | ATE225608T1 (tr) |
DE (1) | DE69808672T2 (tr) |
TR (1) | TR200001951T2 (tr) |
WO (1) | WO1999033350A1 (tr) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2821363C (en) * | 2010-12-20 | 2019-10-15 | Nestec S.A. | Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains |
WO2012085009A1 (en) * | 2010-12-20 | 2012-06-28 | Nestec S.A. | Flavour modulation by bio-processing using flavour forming bacteria strains |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2085451A1 (en) * | 1970-04-22 | 1971-12-24 | J & M Properties | Pasta filata cheese manufacture |
US4226888A (en) * | 1978-08-18 | 1980-10-07 | Caboolture Co-Operative Associates Limited | Manufacture of pasta filata cheese |
US5431931A (en) * | 1994-02-02 | 1995-07-11 | Kraft Foods, Inc. | Method for manufacture of low fat pasta filata cheese |
-
1998
- 1998-12-24 WO PCT/EP1998/008567 patent/WO1999033350A1/fr active IP Right Grant
- 1998-12-24 DE DE69808672T patent/DE69808672T2/de not_active Expired - Fee Related
- 1998-12-24 AT AT98966925T patent/ATE225608T1/de not_active IP Right Cessation
- 1998-12-24 EP EP98966925A patent/EP1041893B1/fr not_active Expired - Lifetime
- 1998-12-24 TR TR2000/01951T patent/TR200001951T2/tr unknown
Also Published As
Publication number | Publication date |
---|---|
EP1041893B1 (fr) | 2002-10-09 |
DE69808672D1 (de) | 2002-11-14 |
WO1999033350A1 (fr) | 1999-07-08 |
DE69808672T2 (de) | 2003-02-06 |
WO1999033350B1 (fr) | 1999-10-07 |
ATE225608T1 (de) | 2002-10-15 |
EP1041893A1 (fr) | 2000-10-11 |
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