ES2044608T3 - Un procedimiento para produccion continua de queso de granja de leche untrafiltrada. - Google Patents
Un procedimiento para produccion continua de queso de granja de leche untrafiltrada.Info
- Publication number
- ES2044608T3 ES2044608T3 ES90912214T ES90912214T ES2044608T3 ES 2044608 T3 ES2044608 T3 ES 2044608T3 ES 90912214 T ES90912214 T ES 90912214T ES 90912214 T ES90912214 T ES 90912214T ES 2044608 T3 ES2044608 T3 ES 2044608T3
- Authority
- ES
- Spain
- Prior art keywords
- coagulator
- cheese
- milk
- gdl
- mixed
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
- 235000013351 cheese Nutrition 0.000 title abstract 3
- 235000013336 milk Nutrition 0.000 title abstract 3
- 239000008267 milk Substances 0.000 title abstract 3
- 210000004080 milk Anatomy 0.000 title abstract 3
- 238000010924 continuous production Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 abstract 4
- 235000012209 glucono delta-lactone Nutrition 0.000 abstract 4
- 239000000182 glucono-delta-lactone Substances 0.000 abstract 4
- 229960003681 gluconolactone Drugs 0.000 abstract 4
- 239000006071 cream Substances 0.000 abstract 2
- 239000010438 granite Substances 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000003999 initiator Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 230000000977 initiatory effect Effects 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000000108 ultra-filtration Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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
- A23C19/06—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
PRODUCCION CONTINUA DE REQUESON A PARTIR DE LECHE ULTRAFILTRADA, PREFERENTEMENTE DE LECHE DESNATADA. LA LECHE SE SOMETE A UN TRATAMIENTO DE CALOR Y SE PREACIDIFICA OPCIONALMENTE ANTES DE ULTRAFILTRARLA PARA OBTENER EL CONTENIDO DE SOLIDOS DESEADO EN LOS GRANOS DE QUESO FINALES, VIS DEL 18,5 AL 21% EN PESO. EL PRODUCTO QUE QUEDA SE SOMETE A OTRO TRATAMIENTO DE CALOR Y SE MEZCLA DESPUES BIEN CON GLUCONO-DELTA-LACTONA (GDL) EN UNA CANTIDAD QUE DA UN VALOR FINAL DE PH DE 4,2 A 4,7 O CON UN CULTIVO INICIADOR TERMOFILICO. EN CASO DE QUE SE PRODUZCA UNA ACIDIFICACION CON LA GDL, SE INTRODUCE INMEDIATAMENTE LA MEZCLA EN UN COAGULADOR. SI SE UTILIZA UN CULTIVO INICIADOR, LA MEZCLA SE MANTIENE A 36-42 C HASTA QUE SE OBTENGA UN VALOR DEL PH MENOR DE 5,4, ANTES DE INTRODUCIRLA EN EL COAGULADOR. OPCIONALMENTE, EN AMBOS CASOS SE PUEDE AÑADIR UNA PEQUEÑA CANTIDAD DE CUAJO ANTES DE INTRODUCIRLA EN EL COAGULADOR. CUANDO LA MEZCLA SE HA MEZCLADO CON LA GDL, EL COAGULADOR SE MANTIENE A UNA TEMPERATURA ENTRE 25 Y 35 C Y, CUANDO SE HA MEZCLADO CON UN CULTIVO INICIADOR, A UNA TEMPERATURA ENTRE 36 Y 42 C Y EL REQUESON RESULTANTE CON UN PH ENTRE 4, 2 Y 4, 7, QUE SE SACA DE COAGULADOR, SE CORTA PARA FORMAR GRANITOS DE QUESO. LOS GRANITOS DE QUESO SE PUEDEN ECHAR DIRECTAMENTE EN LA NATA PARA FORMAR EL REQUESON O SE PUEDEN TRATAR DESPUES CALENTANDOLAS EN EL FILTRADO DE LA ULTRAFILTRACION Y LAVAR EN AGUA FRIA ANTES DE MEZCLARLAS CON LA NATA
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK346689A DK167168B1 (da) | 1989-07-13 | 1989-07-13 | Fremgangsmaade til kontinuerlig fremstilling af hytteost ud fra ultrafiltreret maelk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2044608T3 true ES2044608T3 (es) | 1994-01-01 |
Family
ID=8123197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES90912214T Expired - Lifetime ES2044608T3 (es) | 1989-07-13 | 1990-07-12 | Un procedimiento para produccion continua de queso de granja de leche untrafiltrada. |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0482107B1 (es) |
| CA (1) | CA2063595A1 (es) |
| DE (1) | DE69003243T2 (es) |
| DK (1) | DK167168B1 (es) |
| ES (1) | ES2044608T3 (es) |
| GR (1) | GR1000795B (es) |
| WO (1) | WO1991000690A1 (es) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE467388B (sv) * | 1990-11-07 | 1992-07-13 | Tetra Alfa Holdings | Saett att framstaella och foer distribution bereda en ost |
| SE467389B (sv) * | 1990-11-07 | 1992-07-13 | Tetra Alfa Holdings | Saett att utveckla en reglerad pipstruktur i ost |
| DE69311708T2 (de) * | 1992-04-10 | 1997-12-18 | Tetra Laval Holdings & Finance | Verfahren zur herstellung von käse |
| DE69713942T2 (de) * | 1996-04-12 | 2003-02-27 | Unilever N.V., Rotterdam | Verpackter Milchprodukt-Brotaufstrich mit heterogener Textur |
| LV12934B (en) * | 2001-06-11 | 2003-04-20 | Margarita Antufjeva | Process for making cottage cheese and product manufactured by using said process |
| WO2006066332A1 (en) * | 2004-12-23 | 2006-06-29 | Murray Goulburn Co-Operative Co Limited | Method of manufacture of a modified milk powder suitable as a rennet casein extender or replacer |
| US8367138B2 (en) | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | Dairy composition with high-potency sweetener |
| EA020272B1 (ru) | 2009-07-10 | 2014-09-30 | Кр. Хансен А/С | Способ изготовления домашнего сыра с использованием streptococcus thermophilus |
| WO2012145047A1 (en) | 2011-04-20 | 2012-10-26 | Danisco A/S | Production of cheese with s. thermophilus |
| US20140141121A1 (en) | 2011-06-24 | 2014-05-22 | Chr. Hansen A/S | Manufacture of cheese |
| US10721940B2 (en) | 2011-07-21 | 2020-07-28 | Kraft Food Group Brands Llc | Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products |
| US20180125085A1 (en) | 2015-01-27 | 2018-05-10 | Dupont Nutrition Biosciences Aps | A method of making a fermented dairy product |
| CN111296581A (zh) * | 2020-02-25 | 2020-06-19 | 宁夏塞尚乳业有限公司 | 一种原制奶酪及其生产方法 |
| PE20230445A1 (es) | 2020-04-16 | 2023-03-08 | Chr Hansen As | Metodo para reducir el crecimiento de listeria en productos alimenticios |
| WO2022066632A1 (en) | 2020-09-25 | 2022-03-31 | General Mills, Inc. | Ph controlled composition |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1334688A (en) * | 1970-10-26 | 1973-10-24 | Waddleton N | Method for cheese curd products |
| FR2256718B2 (es) * | 1972-09-04 | 1981-08-28 | Nestle Sa Soc Ass Tech Prod | |
| CH623204A5 (en) * | 1976-08-02 | 1981-05-29 | Nestle Sa | Method for manufacturing cheeses |
| SE427407B (sv) * | 1981-05-15 | 1983-04-11 | Orum Sogns Mejeri Aps | Forfarande och anordning for framstellning av ostmassa |
| GB2101866B (en) * | 1981-07-17 | 1984-08-30 | Pasilac As | A process for preparing cheese-base |
| GB2105166B (en) * | 1981-09-07 | 1985-04-11 | Pasilac As | A method and apparatus for the production of cheese |
| DK346083D0 (da) * | 1983-07-28 | 1983-07-28 | Hansen Ltd J P | Fremgangsmade til fremstilling af portionsost |
| NL8701574A (nl) * | 1987-07-03 | 1989-02-01 | Holland Melkunie | Werkwijze voor de regeling van de structuur van met ultrafiltratie bereide verse kaas welke vet bevat. |
| FR2627061B1 (fr) * | 1988-02-15 | 1991-07-26 | Prosperite Fermiere Coop Laiti | Procede de fabrication de fromage a partir de poudre de retentat et fromages obtenus |
-
1989
- 1989-07-13 DK DK346689A patent/DK167168B1/da not_active IP Right Cessation
-
1990
- 1990-07-12 DE DE1990603243 patent/DE69003243T2/de not_active Expired - Fee Related
- 1990-07-12 CA CA 2063595 patent/CA2063595A1/en not_active Abandoned
- 1990-07-12 GR GR900100536A patent/GR1000795B/el unknown
- 1990-07-12 EP EP19900912214 patent/EP0482107B1/en not_active Expired - Lifetime
- 1990-07-12 WO PCT/DK1990/000185 patent/WO1991000690A1/en not_active Ceased
- 1990-07-12 ES ES90912214T patent/ES2044608T3/es not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| EP0482107B1 (en) | 1993-09-08 |
| WO1991000690A1 (en) | 1991-01-24 |
| AU631003B2 (en) | 1992-11-12 |
| AU6163790A (en) | 1991-02-06 |
| DK346689A (da) | 1991-01-14 |
| EP0482107A1 (en) | 1992-04-29 |
| DK167168B1 (da) | 1993-09-13 |
| GR1000795B (el) | 1992-12-30 |
| DE69003243T2 (de) | 1994-01-05 |
| CA2063595A1 (en) | 1991-01-14 |
| DE69003243D1 (de) | 1993-10-14 |
| DK346689D0 (da) | 1989-07-13 |
| GR900100536A (en) | 1991-12-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
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