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WO1996025051B1 - Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle - Google Patents

Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle

Info

Publication number
WO1996025051B1
WO1996025051B1 PCT/US1996/002328 US9602328W WO9625051B1 WO 1996025051 B1 WO1996025051 B1 WO 1996025051B1 US 9602328 W US9602328 W US 9602328W WO 9625051 B1 WO9625051 B1 WO 9625051B1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
mixed
heated
percent
weight
Prior art date
Application number
PCT/US1996/002328
Other languages
English (en)
Other versions
WO1996025051A9 (fr
WO1996025051A1 (fr
Filing date
Publication date
Priority claimed from US08/389,932 external-priority patent/US5567464A/en
Priority to DE69616286T priority Critical patent/DE69616286T2/de
Application filed filed Critical
Priority to NZ303546A priority patent/NZ303546A/en
Priority to MXPA97005942A priority patent/MXPA97005942A/es
Priority to EP96906557A priority patent/EP0809441B1/fr
Priority to CA002213117A priority patent/CA2213117C/fr
Priority to AU49898/96A priority patent/AU702554B2/en
Priority to JP52520296A priority patent/JP3479081B2/ja
Priority to DK96906557T priority patent/DK0809441T3/da
Priority to DE0809441T priority patent/DE809441T1/de
Priority to BR9607480A priority patent/BR9607480A/pt
Publication of WO1996025051A1 publication Critical patent/WO1996025051A1/fr
Publication of WO1996025051B1 publication Critical patent/WO1996025051B1/fr
Priority to US08/733,474 priority patent/US5902625A/en
Publication of WO1996025051A9 publication Critical patent/WO1996025051A9/fr

Links

Abstract

Ce procédé, qui sert à fabriquer un fromage fibreux à pâte molle ou semi-molle, consiste: (a) à pasteuriser du lait; (b) à acidifier ce lait; (c) à coaguler ce lait pour obtenir de la caillebotte et un petit-lait; (d) à couper le coagulum et à en évacuer le petit-lait, pour isoler la caillebotte de fromage; (e) à chauffer, malaxer et étirer la caillebotte (par exemple dans un mélangeur/cuiseur (1)) jusqu'à ce qu'elle forme une masse de fromage fibreuse homogène; (f) à donner au fromage une forme (par exemple en le pompant à travers une extrudeuse (8)); (g) à refroidir le fromage ainsi formé dans une saumure froide (par exemple dans des cuves à saumure (11 et 15)); et (h) à retirer le fromage refroidi de la saumure (par exemple au moyen d'un transporteur (16)). Un additif pour fromage peut être mélangé au fromage chauffé (par exemple dans un mélangeur additionnel (6)) après qu'il a été chauffé, malaxé et étiré, mais avant qu'il ait reçu sa forme. Cet additif peut être un agent émulsifiant, une gomme, un stabilisateur, un colorant, un produit laitier solide, de la poudre de fromage ou de l'amidon alimentaire.
PCT/US1996/002328 1992-02-14 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle WO1996025051A1 (fr)

Priority Applications (11)

Application Number Priority Date Filing Date Title
JP52520296A JP3479081B2 (ja) 1995-02-16 1996-02-16 軟質または半硬質繊維状チーズの製造方法
AU49898/96A AU702554B2 (en) 1995-02-16 1996-02-16 Process of making a soft or semi-soft fibrous cheese
NZ303546A NZ303546A (en) 1995-02-16 1996-02-16 Process for making soft or semi-soft fibrous cheese suitable for baking
MXPA97005942A MXPA97005942A (es) 1995-02-16 1996-02-16 Proceso para la fabricacion de un queso fibroso blando o semi-blando.
EP96906557A EP0809441B1 (fr) 1995-02-16 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle
CA002213117A CA2213117C (fr) 1995-02-16 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle
DK96906557T DK0809441T3 (da) 1995-02-16 1996-02-16 Fremgangsmåde til fremstilling af en blød eller halvblød fibrøs ost
DE69616286T DE69616286T2 (de) 1995-02-16 1996-02-16 Verfahren zur herstellung von faserigem weichkäse oder halbweichem käse
BR9607480A BR9607480A (pt) 1995-02-16 1996-02-16 Processo para a produção de um queijo fibroso macio ou semi macio
DE0809441T DE809441T1 (de) 1995-02-16 1996-02-16 Verfahren zur herstellung von faserigem weichkäse oder halbweichem käse
US08/733,474 US5902625A (en) 1992-02-14 1996-10-18 Process of making a soft or semi-soft fibrous cheese

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/389,932 1995-02-16
US08/389,932 US5567464A (en) 1995-02-16 1995-02-16 Process of making mozzarella cheese

Publications (3)

Publication Number Publication Date
WO1996025051A1 WO1996025051A1 (fr) 1996-08-22
WO1996025051B1 true WO1996025051B1 (fr) 1996-10-03
WO1996025051A9 WO1996025051A9 (fr) 1997-02-20

Family

ID=23540373

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1996/002328 WO1996025051A1 (fr) 1992-02-14 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle

Country Status (13)

Country Link
US (1) US5567464A (fr)
EP (1) EP0809441B1 (fr)
JP (1) JP3479081B2 (fr)
KR (1) KR100472264B1 (fr)
AU (1) AU702554B2 (fr)
BR (1) BR9607480A (fr)
CA (1) CA2213117C (fr)
DE (2) DE809441T1 (fr)
DK (1) DK0809441T3 (fr)
ES (1) ES2113332T3 (fr)
MX (1) MXPA97005942A (fr)
NZ (1) NZ303546A (fr)
WO (1) WO1996025051A1 (fr)

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KR101020329B1 (ko) 2008-04-23 2011-03-08 남양유업 주식회사 풍미 및 저장성이 향상된 가공치즈제조방법
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WO2013138728A1 (fr) 2012-03-16 2013-09-19 Allied Blending & Ingredients, Inc Mélange sec amélioré pour la fabrication de fromage analogue
CA2871907C (fr) 2012-05-01 2020-07-21 Allied Blending & Ingredients, Inc. Melange sec ameliore pour fabriquer un produit de fromage etendu
KR101396535B1 (ko) 2013-01-10 2014-05-21 재단법인 전라북도경제통상진흥원 들깻잎을 이용한 코니쉬 치즈의 제조방법
WO2014146010A1 (fr) 2013-03-15 2014-09-18 Jeneil Biosurfactant Company, Llc Matrices de protéines naturelles restructurées
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