ATE236534T1 - Herstellung von mozzarellakäse - Google Patents

Herstellung von mozzarellakäse

Info

Publication number
ATE236534T1
ATE236534T1 AT98966707T AT98966707T ATE236534T1 AT E236534 T1 ATE236534 T1 AT E236534T1 AT 98966707 T AT98966707 T AT 98966707T AT 98966707 T AT98966707 T AT 98966707T AT E236534 T1 ATE236534 T1 AT E236534T1
Authority
AT
Austria
Prior art keywords
milk
mozzarella
bacterial strain
cheese
spinning
Prior art date
Application number
AT98966707T
Other languages
English (en)
Inventor
Roberto Reniero
Jean-Pierre Bisson
Claude Parmantier
Amico Nicola D
Original Assignee
Nestle 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 Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of ATE236534T1 publication Critical patent/ATE236534T1/de

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; PREPARATION 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/051—Acidifying by combination of acid fermentation and of chemical or physical means

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
AT98966707T 1997-12-29 1998-12-24 Herstellung von mozzarellakäse ATE236534T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP97204134 1997-12-29
PCT/EP1998/008569 WO1999033351A1 (fr) 1997-12-29 1998-12-24 Fabrication d'un fromage de type mozzarella

Publications (1)

Publication Number Publication Date
ATE236534T1 true ATE236534T1 (de) 2003-04-15

Family

ID=8229146

Family Applications (1)

Application Number Title Priority Date Filing Date
AT98966707T ATE236534T1 (de) 1997-12-29 1998-12-24 Herstellung von mozzarellakäse

Country Status (5)

Country Link
EP (1) EP1041892B1 (de)
AT (1) ATE236534T1 (de)
DE (1) DE69813294T2 (de)
TR (1) TR200001952T2 (de)
WO (1) WO1999033351A1 (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2437494T3 (es) * 2002-02-19 2014-01-10 Fonterra Co-Operative Group Limited Procedimiento de producción de un producto lácteo
ITMI20022604A1 (it) * 2002-12-09 2004-06-10 Mofin S R L Processo per ottimizzare la coagulazione del latte mediante ceppi di batteri lattici, nuovi ceppi e loro uso nel detto processo.
SG190871A1 (en) * 2010-12-20 2013-07-31 Nestec Sa Flavour modulation by bio-processing using flavour forming bacteria strains
RU2593944C2 (ru) * 2010-12-20 2016-08-10 Нестек С.А. Модуляция вкуса и аромата посредством биотехнологии с применением бактериальных штаммов, обеспечивающих сливочный вкус и аромат
PL2655596T3 (pl) * 2010-12-20 2017-10-31 Nestec Sa Modulacja smaku przez fermentację źródła mlecznego dla wytworzenia różnorodnych smaków z zastosowaniem koktajlu szczepów bakteryjnych
WO2013030280A1 (en) * 2011-09-01 2013-03-07 Dsm Ip Assets B.V. Process for the production of a fermented milk product
US11992022B2 (en) 2018-10-30 2024-05-28 International N&H Denmark Aps Methods and cultures to manufacture pizza cheese
WO2025132628A2 (en) * 2023-12-21 2025-06-26 Chr. Hansen A/S Strains and uses thereof for improving mozzarella flavoring

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8723983D0 (en) * 1987-10-13 1987-11-18 Dansco Dairy Products Ltd Cheese manufacture
NZ228690A (en) * 1988-04-13 1991-10-25 Snow Brand Milk Products Co Ltd Continuous production of cheese curds from ultrafiltrated milk
US5431931A (en) * 1994-02-02 1995-07-11 Kraft Foods, Inc. Method for manufacture of low fat pasta filata cheese

Also Published As

Publication number Publication date
EP1041892A1 (de) 2000-10-11
DE69813294T2 (de) 2003-11-06
EP1041892B1 (de) 2003-04-09
DE69813294D1 (de) 2003-05-15
WO1999033351A1 (fr) 1999-07-08
TR200001952T2 (tr) 2001-03-21

Similar Documents

Publication Publication Date Title
BRPI0412847A (pt) processo para preparo de ingrediente protéico lácteo concentrado e queijo processado feito a partir do mesmo
NO985346L (no) FremgangsmÕte for fremstilling av ost, ostemasse og yoghurtprodukter fra so
AR030794A1 (es) Proceso para elaborar queso conteniendo gomas
ATE236534T1 (de) Herstellung von mozzarellakäse
NZ333286A (en) Method of manufacturing cheese similar to Mozzarella cheese
Van Hekken et al. Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese
GR1000795B (el) Μεθοδος συνεχους παραγωγης χωριατικου τυριου απο ουλτραφιλτραρισμενο γαλα.
FI97681B (fi) Menetelmä Tilsit-juuston ja Tilsit-tyyppisten juustojen valmistamiseksi
DE60138897D1 (de) Aktivator für eine milchsäurebakterielle starterkultur, und verhfahren zur herstellung eines milchproduktes unter benützung dieses aktivators
DE69821752D1 (de) Verfahren zur herstellung von halbhartkäse
Kosikowski Cheese
DE69808672D1 (de) Herstellung von mozzarella käse
ES2036269T3 (es) Fabricacion de queso.
DE60111629D1 (de) Verfharen zum bereitstellen einer käse durch zusats von milchsäurebakterien als starterkultur in käsebruch
ATE292890T1 (de) Käse mit löchern und niedrigem fettgehalt und verfahren zu dessen herstellung
AU2006278583B2 (en) Cheese with sodium gluconate to inhibit calcium lactate crystal formation
ATE208136T1 (de) Käse mit natürlicher rinde und mit figurativen elementen und verfahren zu dessen herstellung
DE60213374D1 (de) Fermentative Herstellung von mikrobieller milchgerinnender Protease
Piredda et al. Fiore Sardo: Hard uncooked ewe’s milk cheese
SE9303211L (sv) Sätt att framställa distributionsfärdig mjuk/hård ost
RU94024395A (ru) Способ получения кисломолочного белкового концентрата
WO2000013519B1 (en) Accelerated cheese ripening
DK154862B (da) Loebningsmiddel til anvendelse ved ostefremstilling, indeholdende mindst et loebeenzym af svampeoprindelse
LT2001053A (en) Cheese from goat's milk and method for making thereof
Weinzirl The Bacterial Flora of Cheddar Cheese and Its Relation to the Ripening Process

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties