[go: up one dir, main page]

FR2354711A1 - Procede de preparation de fromages, en particulier de fromages a pate molle - Google Patents

Procede de preparation de fromages, en particulier de fromages a pate molle

Info

Publication number
FR2354711A1
FR2354711A1 FR7718506A FR7718506A FR2354711A1 FR 2354711 A1 FR2354711 A1 FR 2354711A1 FR 7718506 A FR7718506 A FR 7718506A FR 7718506 A FR7718506 A FR 7718506A FR 2354711 A1 FR2354711 A1 FR 2354711A1
Authority
FR
France
Prior art keywords
cheese
preparing
particular soft
relates
soft cheese
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.)
Granted
Application number
FR7718506A
Other languages
English (en)
Other versions
FR2354711B1 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of FR2354711A1 publication Critical patent/FR2354711A1/fr
Application granted granted Critical
Publication of FR2354711B1 publication Critical patent/FR2354711B1/fr
Granted legal-status Critical Current

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
    • A23C19/032—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
    • 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened 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 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

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

L'invention concerne l'industrie laitière. Elle a pour objet un procédé pour produire du fromage à pâte molle au moyen de cultures filantes d'organismes par ailleurs classique en fromagerie. Ce procédé est appliqué de préférence à la préparation d'un fromage semblable au camembert dans lequel sont conservées les protéines sinon perdues dans le sérum.
FR7718506A 1976-06-18 1977-06-16 Procede de preparation de fromages, en particulier de fromages a pate molle Granted FR2354711A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB25342/76A GB1581541A (en) 1976-06-18 1976-06-18 Cheese

Publications (2)

Publication Number Publication Date
FR2354711A1 true FR2354711A1 (fr) 1978-01-13
FR2354711B1 FR2354711B1 (fr) 1979-03-09

Family

ID=10226115

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7718506A Granted FR2354711A1 (fr) 1976-06-18 1977-06-16 Procede de preparation de fromages, en particulier de fromages a pate molle

Country Status (9)

Country Link
US (1) US4243684A (fr)
BE (1) BE855640A (fr)
CA (1) CA1088369A (fr)
DE (1) DE2633209C2 (fr)
FR (1) FR2354711A1 (fr)
GB (1) GB1581541A (fr)
IE (1) IE45098B1 (fr)
NL (1) NL159567B (fr)
SE (1) SE428085B (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
EP0111020A1 (fr) * 1982-12-08 1984-06-20 Microlife Technics, Inc. Procédé de préparation de produits laitiers fermentés, épaissis et stabilisés de manière naturelle et produits ainsi obtenus
EP0196436A1 (fr) * 1985-03-12 1986-10-08 Societe Des Produits Nestle S.A. Procédé de préparation d'un fromage frais
WO1992006598A1 (fr) * 1990-10-23 1992-04-30 Kraft General Foods, Inc. Fromage naturel non gras

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4339464A (en) * 1978-02-24 1982-07-13 Microlife Technics, Inc. Stabilizer producing Streptococcus thermophilus
US4382097A (en) * 1981-05-01 1983-05-03 Microlife Technics, Inc. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
DE3372694D1 (en) * 1982-10-06 1987-09-03 Commw Of Australia Hard cheese from milk concentrate
DK168354B1 (da) * 1991-05-21 1994-03-21 Apv Pasilac As Fremgangsmåde og anlæg til fremstilling af ost
US5431931A (en) * 1994-02-02 1995-07-11 Kraft Foods, Inc. Method for manufacture of low fat pasta filata cheese
SK5332000A3 (en) * 1997-10-13 2000-09-12 Unilever Nv Method of preparing a dairy spread
US6689402B1 (en) * 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
AU2003226075B2 (en) * 2002-04-12 2008-09-25 Instrumentation Laboratory Company Immunoassay probe
US20080050467A1 (en) * 2004-02-04 2008-02-28 Danisco A/S Cheese Products
US8211386B2 (en) 2004-06-08 2012-07-03 Biokit, S.A. Tapered cuvette and method of collecting magnetic particles
US20090068310A1 (en) * 2005-05-11 2009-03-12 Arjen Bot Dairy products and dairy product analogues and method of preparing same
DK2146582T3 (en) * 2007-05-11 2017-05-15 Chr Hansen As Process for preparing an acidified milk beverage

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3914435A (en) * 1969-07-18 1975-10-21 Agronomique Inst Nat Rech Manufacture of cheese from ultrafiltered milk

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MILCHWISSENSCHAFT VOLUME 30 11 1975, PAGES 664-668 PROKOPEK D ET AL.: "HERSTELLUNG VON WEICHKASE OHNE MOLKENABLAUF AUS KONZENTRATEN ULTRAFILTRIERTER MAGERMILCH'MILCH") *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
EP0111020A1 (fr) * 1982-12-08 1984-06-20 Microlife Technics, Inc. Procédé de préparation de produits laitiers fermentés, épaissis et stabilisés de manière naturelle et produits ainsi obtenus
EP0196436A1 (fr) * 1985-03-12 1986-10-08 Societe Des Produits Nestle S.A. Procédé de préparation d'un fromage frais
CH662246A5 (fr) * 1985-03-12 1987-09-30 Nestle Sa Fromage frais.
WO1992006598A1 (fr) * 1990-10-23 1992-04-30 Kraft General Foods, Inc. Fromage naturel non gras

Also Published As

Publication number Publication date
SE428085B (sv) 1983-06-06
CA1088369A (fr) 1980-10-28
BE855640A (fr) 1977-12-13
FR2354711B1 (fr) 1979-03-09
US4243684A (en) 1981-01-06
GB1581541A (en) 1980-12-17
NL159567B (nl) 1979-03-15
IE45098B1 (en) 1982-06-16
DE2633209C2 (de) 1978-09-14
IE45098L (en) 1977-12-18
DE2633209B1 (de) 1977-12-22
SE7707086L (sv) 1977-12-19
NL7607821A (nl) 1977-12-20

Similar Documents

Publication Publication Date Title
FR2354711A1 (fr) Procede de preparation de fromages, en particulier de fromages a pate molle
DE3587468D1 (de) Adhesin-antigene, antikoerper und dns-fragmente die das antigen kodieren, verfahren und mittel zur diagnose und immunisierung, usw.
FR2293943A1 (fr) Procede pour la preparation simultanee a partir d'un produit de depart, d'un concentre de globuline a, d'un complexe de prothrombine et d'une solution de proteines du serum therapeutiquement utilisables
FR2552012B1 (fr) Procede de fabrication d'un moule pour realiser des pieces moulees de grandes dimensions en materiau composite, moule obtenu au moyen de ce procede et piece polymerisee obtenue au moyen de ce moule
FR2594846B1 (fr) Procede de preparation de la serum albumine humaine mature
ATE13621T1 (de) Verfahren zur rueckgewinnung von molkeproteinen, verwendung zur herstellung von kaesen und nach diesem verfahren hergestellte kaese.
BE845918A (fr) Procede de preparation d'un concentre proteique et produit obtenu par ce procede
ES525948A0 (es) Un metodo de producir polipeptidos similares a la hormona del crecimiento porcina.
OA05000A (fr) Procédé perfectionné pour l'obtention du cuivre à partir de minéraux cuprifères.
FR2364878A1 (fr) Procede pour la production d'isobutane, d'ethane et de propane
FR2368226A2 (fr) Procede pour preparer un concentre de proteines et produit obtenu
ATE128814T1 (de) Käseherstellungsverfahren.
FI953525L (fi) Kemiallinen syntetointimenetelmä fibronektiiniä sitovan proteiinin tai polypeptidin valmistamiseksi
FR2310865A1 (fr) Procede de fabrication d'un tuyau souple, et tuyau obtenu au moyen de ce procede
FR2359683A1 (fr) Procede et appareil pour la fabrication de corps pleins en materiau usinable
RO77278A (fr) Procede pour l'acidification du lait utilise a l'obtention de la caseine
ATA168387A (de) Verfahren zur herstellung von zellinien, die monoklonale antikörper produzieren
FR2629347B1 (fr) Procede de preparation d'un serum antilymphocytaire par immunisation d'animaux a l'aide d'un clone de lymphoblaste t humain, et serum antilymphocytaire ainsi obtenu
FR2579421B1 (fr) Procede pour la production de fromage coagule au calcium a partir d'un lait concentre par ultrafiltration
ATE58397T1 (de) Monoklonaler antikoerper geeignet zur spezifischen unterscheidung von humanen hepatokarzinomzellen.
FR2375180A1 (fr) Procede de preparation de cetones par rearrangement de cetones
FR2371153A1 (fr) Procede de preparation de gels a partir de proteines de poissons et de crustaces
ES456758A1 (es) Procedimiento para la obtencion, a partir de leche, de una materia prima lactea, utilizable para la fabricacion de que-sos.
CA1028199A (fr) Procede de fabrication du fromage a pate filee par entreposage du caille
FR2291706A1 (fr) Procede de fabrication de fromages de lait de vache, de types mou et dur, par mise en oeuvre d'une enzyme permettant la coagulation du lait et obtenue a partir de souches du groupe bac. subtilis mesentericus

Legal Events

Date Code Title Description
ST Notification of lapse