BE1002252A3 - Procede de preparation d'un produit fromager semi-dur a dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede. - Google Patents

Procede de preparation d'un produit fromager semi-dur a dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede. Download PDF

Info

Publication number
BE1002252A3
BE1002252A3 BE8800921A BE8800921A BE1002252A3 BE 1002252 A3 BE1002252 A3 BE 1002252A3 BE 8800921 A BE8800921 A BE 8800921A BE 8800921 A BE8800921 A BE 8800921A BE 1002252 A3 BE1002252 A3 BE 1002252A3
Authority
BE
Belgium
Prior art keywords
hard
weight
curd
cheese
cheese product
Prior art date
Application number
BE8800921A
Other languages
English (en)
Inventor
Gerhard Biernoth
Johannes Kloosterman
Dieter Karl-Hermann Kroeber
Avril B Macneill
Harry Scharmann
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
Application granted granted Critical
Publication of BE1002252A3 publication Critical patent/BE1002252A3/fr

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
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/215—Cremoris

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de préparation d'un produit fromager semi-dur à dur, contenant moins de 40 % en poids de graisse de restes d'acides gras saturés, caractérisé en ce qu'il comprend les étapes suivantes : (a) combinaison d'une composition grasse et d'une composition aqueuse de manière à obtenir un lait chargé contenant de 1,2 à 40 % en poids de graisse, la graisse en question comprenant moins de 40 % en poids, de préférence moins de 30 % en poids, de restes d'acides gras saturés, (b) l'addition d'un coagulant et/ou d'une culture d'amorçage de façon à coaguler le lait chargé, (c) la coupe du coagulum de manière à obtenir des particules de caillé dans le sérum, (d) séparation du sérum du caillé, (e) addition d'un concentré d'arôme particulaire obtenue par la fermentation de fromage ou d'un composant du fromage, (f) introduction du caillé ainsi obtenu dans un moule, (g) compression du caillé et (h) affinage. On obtient ainsi des produits fromagers dont la saveur est pratiquement indiscernable de celle de fromages similaires préparés de lait naturel.
BE8800921A 1987-08-12 1988-08-11 Procede de preparation d'un produit fromager semi-dur a dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede. BE1002252A3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB878719087A GB8719087D0 (en) 1987-08-12 1987-08-12 Cheese product

Publications (1)

Publication Number Publication Date
BE1002252A3 true BE1002252A3 (fr) 1990-11-06

Family

ID=10622200

Family Applications (1)

Application Number Title Priority Date Filing Date
BE8800921A BE1002252A3 (fr) 1987-08-12 1988-08-11 Procede de preparation d'un produit fromager semi-dur a dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede.

Country Status (7)

Country Link
EP (1) EP0304119A3 (fr)
JP (1) JPS6467151A (fr)
AU (1) AU617684B2 (fr)
BE (1) BE1002252A3 (fr)
FR (1) FR2619286A1 (fr)
GB (2) GB8719087D0 (fr)
ZA (1) ZA885976B (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE89125T1 (de) * 1989-02-13 1993-05-15 Unilever Nv Kaeseprodukt und verfahren zu dessen herstellung.
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
FR2667483B1 (fr) * 1990-10-03 1993-03-05 Renard Fromageries Paul Substitut de creme laitiere.
KR960020706A (ko) * 1994-12-30 1996-07-18 김정순 해바라기씨가 함유된 치즈포제품
US5895671A (en) 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
KR980000075A (ko) * 1996-06-21 1998-03-30 데보라 엘. 갤빈 블록 형성없는 입상 천연 치즈의 제조 방법
GB0229750D0 (en) * 2002-12-20 2003-01-29 Angel Technology Ltd Cheese alternative product and process for preparing a cheese alternative product
US6942888B2 (en) 2003-01-24 2005-09-13 Minerva Dairy, Inc. Cheese extruding machine and process for producing pieces of cheese
EP1902624B1 (fr) * 2006-09-20 2016-12-14 FrieslandCampina Nederland B.V. Produit de fromage ferme ou semi-ferme dans une boîte et sa préparation
WO2015089645A1 (fr) * 2013-12-20 2015-06-25 6067212 Canada Inc. Aliments d'imitation et aliments laitiers d'imitation, affinés ou non affinés, procédés de fabrication des aliments, aliments ainsi obtenus et utilisations des aliments

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3278313A (en) * 1963-01-28 1966-10-11 Pacific Vegets Le Oil Corp Process for producing cheddar type cheese containing polyunsaturated fat
FR2106610A3 (en) * 1970-09-18 1972-05-05 Remmele Alfred Cheese prodn - from curd with addition of matured cheese
US3689286A (en) * 1970-09-24 1972-09-05 Beatrice Foods Co Rapid production of a cheddar cheese flavored product
GB1361817A (en) * 1972-12-15 1974-07-30 British Food Mfg Ind Res Blue cheese flavoured product
US3889004A (en) * 1972-09-25 1975-06-10 Lever Brothers Ltd High pressure injection of a fatty in aqueous phase
US4534982A (en) * 1982-10-27 1985-08-13 Fuji Oil Company, Limited Process for producing cream cheese type food
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57115136A (en) * 1981-01-08 1982-07-17 Fuji Oil Co Ltd Preparation of cheese-like food

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3278313A (en) * 1963-01-28 1966-10-11 Pacific Vegets Le Oil Corp Process for producing cheddar type cheese containing polyunsaturated fat
FR2106610A3 (en) * 1970-09-18 1972-05-05 Remmele Alfred Cheese prodn - from curd with addition of matured cheese
US3689286A (en) * 1970-09-24 1972-09-05 Beatrice Foods Co Rapid production of a cheddar cheese flavored product
US3889004A (en) * 1972-09-25 1975-06-10 Lever Brothers Ltd High pressure injection of a fatty in aqueous phase
GB1361817A (en) * 1972-12-15 1974-07-30 British Food Mfg Ind Res Blue cheese flavoured product
US4534982A (en) * 1982-10-27 1985-08-13 Fuji Oil Company, Limited Process for producing cream cheese type food
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product

Also Published As

Publication number Publication date
GB2214776B (en) 1991-10-23
GB8719087D0 (en) 1987-09-16
GB8819217D0 (en) 1988-09-14
EP0304119A3 (fr) 1990-06-27
FR2619286A1 (fr) 1989-02-17
GB2214776A (en) 1989-09-13
EP0304119A2 (fr) 1989-02-22
ZA885976B (en) 1990-04-25
AU617684B2 (en) 1991-12-05
JPS6467151A (en) 1989-03-13
AU2063788A (en) 1989-02-16

Similar Documents

Publication Publication Date Title
BE1002252A3 (fr) Procede de preparation d'un produit fromager semi-dur a dur et produit fromager que l'on peut obtenir par mise en oeuvre d'un tel procede.
Bynum et al. Whole milk reverse osmosis retentates for Cheddar cheese manufacture: chemical changes during aging
Wyder et al. Role of selected yeasts in cheese ripening:: an evaluation in aseptic cheese curd slurries
US5264226A (en) Process for preparing dairy products with a low content of sterols, particularly of cholesterol
WO2002034062A1 (fr) Procede d'obtention de produits enrichis en phospholipides et en sphingolipides
DE69001561D1 (de) Kaeseprodukt und verfahren zu dessen herstellung.
EP0149671A1 (fr) Procede de production de fromage en portions.
Babel et al. Fat degradation in Cheddar cheese made from pasteurized milk, without and with added lipase
Rabie Acceleration of blue cheese ripening by cheese slurry and extracellular enzymes of Penicillium roqueforti
Agrawal et al. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture
DE69000730T2 (de) Verfahren zur herstellung von sterolreduzierten milchprodukten, insbesondere cholesterol.
NL8700176A (nl) Werkwijze voor de bereiding van goudse kaas.
NL8203817A (nl) Werkwijze voor het bereiden van voedingsmiddelen met het karakter van kaas en op kaas gelijkende produkten.
RU2079275C1 (ru) Способ получения белкового концентрата
Kosikowski Cheddar cheese from water reconstituted retentates
EP0359295A2 (fr) Procédé de préparation de fromage
Herreid et al. The microbiology of cheese-like flavors in unsalted butter
JPH06261682A (ja) 果実プロテア−ゼによるチ−ズの熟成促進方 法
Furtado et al. Characterization of cheese curd ripened with Penicillium caseicolum for producing a flavor concentrate
EP0159303A2 (fr) Procédé de préparation de fromage ayant un temps de maturation réduit
RU2017429C1 (ru) Способ производства плавленого сыра
AU647167B2 (en) Liquid lipase from animal origin and method of preparation
NL1018047C2 (nl) Werkwijze voor het bereiden van kaas alsmede aldus gevormde kaas.
EP2911521B1 (fr) Gomme d'alginate
FI77771C (fi) Foerfarande foer foerbaettring av mjoelkens laemplighet foer ostberedning, dao mjoelken anvaends till fabrikation av mjuka ostar.

Legal Events

Date Code Title Description
RE Patent lapsed

Owner name: UNILEVER N.V.

Effective date: 19920831