ATE439045T1 - Verfahren zum modifizieren der hygieneeigenschaften, der chemisch-physikalischen eigenschaften und der sensorischen eigenschaften von käse durch kontrolle des redoxpotentials - Google Patents

Verfahren zum modifizieren der hygieneeigenschaften, der chemisch-physikalischen eigenschaften und der sensorischen eigenschaften von käse durch kontrolle des redoxpotentials

Info

Publication number
ATE439045T1
ATE439045T1 AT06726289T AT06726289T ATE439045T1 AT E439045 T1 ATE439045 T1 AT E439045T1 AT 06726289 T AT06726289 T AT 06726289T AT 06726289 T AT06726289 T AT 06726289T AT E439045 T1 ATE439045 T1 AT E439045T1
Authority
AT
Austria
Prior art keywords
properties
cheese
redox potential
modifying
chemical
Prior art date
Application number
AT06726289T
Other languages
English (en)
Inventor
Henry Ledon
Dominique Ibarra
Original Assignee
Air Liquide
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 Air Liquide filed Critical Air Liquide
Application granted granted Critical
Publication of ATE439045T1 publication Critical patent/ATE439045T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/60—Preservation of cheese or cheese preparations
    • A23B11/65—Preservation of cheese or cheese preparations by addition of preservatives
    • A23B11/652—Inorganic compounds; Inert or noble gases; Carbon dioxide
    • 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
    • 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
    • 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
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening or smoking
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Treatments Of Macromolecular Shaped Articles (AREA)
AT06726289T 2005-04-06 2006-03-30 Verfahren zum modifizieren der hygieneeigenschaften, der chemisch-physikalischen eigenschaften und der sensorischen eigenschaften von käse durch kontrolle des redoxpotentials ATE439045T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0503440A FR2884113B1 (fr) 2005-04-06 2005-04-06 Procede par lequel on modifie les qualites hygieniques, physico-chimiques et sensorielles d'un fromage par controle du potentiel redox
PCT/FR2006/050275 WO2006106252A2 (fr) 2005-04-06 2006-03-30 Procede par lequel on modifie les qualites hygieniques, physico-chimiques et sensorielles d'un fromage par controle du potentiel redox

Publications (1)

Publication Number Publication Date
ATE439045T1 true ATE439045T1 (de) 2009-08-15

Family

ID=35124654

Family Applications (1)

Application Number Title Priority Date Filing Date
AT06726289T ATE439045T1 (de) 2005-04-06 2006-03-30 Verfahren zum modifizieren der hygieneeigenschaften, der chemisch-physikalischen eigenschaften und der sensorischen eigenschaften von käse durch kontrolle des redoxpotentials

Country Status (7)

Country Link
US (1) US20090214705A1 (de)
EP (1) EP1876903B1 (de)
AT (1) ATE439045T1 (de)
AU (1) AU2006231144A1 (de)
DE (1) DE602006008450D1 (de)
FR (1) FR2884113B1 (de)
WO (1) WO2006106252A2 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL2649136T3 (pl) 2010-12-08 2016-04-29 Haydale Graphene Ind Plc Materiały rozdrobnione, kompozyty zawierające je oraz ich otrzymywanie i zastosowania
IT201700013116A1 (it) * 2017-02-07 2018-08-07 Cantarelli S P A Procedimento di conservazione di un formaggio a pasta dura e confezione per conservare tale formaggio.
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
HRP20230547A1 (hr) * 2023-06-13 2024-12-20 Veleučilište U Karlovcu Komora za dozrijevanje sira s dodavanjem i regulacijom ugljičnog dioksida i dušika

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3175915A (en) * 1963-06-26 1965-03-30 Nat Dairy Prod Corp Manufacture of american cheese
FR2610795B1 (fr) * 1987-02-18 1990-06-22 Ramet Jean Paul Procede de conservation de produits alimentaires fragiles et se presentant a l'etat divise
CA2274535A1 (en) * 1996-12-24 1998-07-02 Societe Des Produits Nestle S.A. Fermented milk product
FR2811331B1 (fr) * 2000-07-04 2003-01-24 Air Liquide Procede de culture de micro-organismes en conditions reductrices obtenues par un flux gazeux
RU2220580C2 (ru) * 2001-09-03 2004-01-10 Распопов Владимир Александрович Способ обработки молока для производства сыра

Also Published As

Publication number Publication date
FR2884113B1 (fr) 2007-05-25
EP1876903B1 (de) 2009-08-12
FR2884113A1 (fr) 2006-10-13
WO2006106252A8 (fr) 2007-02-08
DE602006008450D1 (de) 2009-09-24
WO2006106252A3 (fr) 2006-11-23
AU2006231144A1 (en) 2006-10-12
US20090214705A1 (en) 2009-08-27
EP1876903A2 (de) 2008-01-16
WO2006106252A2 (fr) 2006-10-12

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Legal Events

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