ES2019283B3 - Procedimiento para la fabricacion de quesos. - Google Patents

Procedimiento para la fabricacion de quesos.

Info

Publication number
ES2019283B3
ES2019283B3 ES86117206T ES86117206T ES2019283B3 ES 2019283 B3 ES2019283 B3 ES 2019283B3 ES 86117206 T ES86117206 T ES 86117206T ES 86117206 T ES86117206 T ES 86117206T ES 2019283 B3 ES2019283 B3 ES 2019283B3
Authority
ES
Spain
Prior art keywords
cheeses
eyes
paste
curing
manufacture
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.)
Expired - Lifetime
Application number
ES86117206T
Other languages
English (en)
Other versions
ES2019283T5 (es
Inventor
Jean-Claude Ingouf
Claude Parmantier
Alain Verney
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9326301&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2019283(B3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2019283B3 publication Critical patent/ES2019283B3/es
Publication of ES2019283T5 publication Critical patent/ES2019283T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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; PREPARATION 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
    • A23C19/0321—Propionic acid bacteria
    • 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
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23C19/16—Covering the cheese surface, e.g. with wax coating compositions
    • A23C19/166—Covering the cheese surface, e.g. with wax coating compositions with non-edible preformed foils, films or bandages
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum

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)
  • Food-Manufacturing Devices (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Chemical And Physical Treatments For Wood And The Like (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Packaging Of Annular Or Rod-Shaped Articles, Wearing Apparel, Cassettes, Or The Like (AREA)

Abstract

CUANDO SE FABRICAN QUESOS DE PASTA PRENSADA CON OJOS SE SIEMBRA LA LECHE EMPLEADA CON LACTOBACILUS DE LA ESPECIE LACTOBACILLUS FERMENTUM, ANTES DEL PRENSADO, CON EL FIN DE REGULARIZAR LOS OJOS DE LA PASTA. CUANDO SE DESEAN FABRICAR QUESOS DE PEQUEÑAS DIMENSIONES DEL TIPO "MINI-EMMENTAL", SE ENVUELVEN LOS QUESOS CON UNA PELICULA DE PLASTICO ESENCIALMENTE IMPERMEABLE A LOS GASES Y, LLEGADO EL CASO, DE PARAFINA, ANTES DEL CURADO, O SE EFECTUA EL CURADO EN UNA CAMARA EN LA QUE REINA UNA SOBREPRESION DE AIRE O DE GAS CARBONICO EN COMPARACION CON LA PRESION ATMOSFERICA.
ES86117206T 1985-12-30 1986-12-10 Procedimiento para la fabricacion de quesos. Expired - Lifetime ES2019283T5 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8519400A FR2592279B1 (fr) 1985-12-30 1985-12-30 Procede de fabrication de fromages

Publications (2)

Publication Number Publication Date
ES2019283B3 true ES2019283B3 (es) 1991-06-16
ES2019283T5 ES2019283T5 (es) 1996-07-01

Family

ID=9326301

Family Applications (1)

Application Number Title Priority Date Filing Date
ES86117206T Expired - Lifetime ES2019283T5 (es) 1985-12-30 1986-12-10 Procedimiento para la fabricacion de quesos.

Country Status (10)

Country Link
US (1) US4770882A (es)
EP (1) EP0240607B2 (es)
AT (1) ATE58457T1 (es)
CA (1) CA1290613C (es)
DE (1) DE3675765D1 (es)
ES (1) ES2019283T5 (es)
FR (1) FR2592279B1 (es)
MX (1) MX168726B (es)
NO (1) NO167432C (es)
NZ (1) NZ218604A (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3905499A1 (de) * 1989-02-20 1990-08-23 Grace Gmbh Verfahren zur herstellung von tilsiter und kaese nach tilsiterart
JPH0642814B2 (ja) * 1990-07-31 1994-06-08 不二製油株式会社 チーズ類の製造方法
FR2696620B1 (fr) * 1992-10-09 1994-12-30 Bel Fromageries Procédé de fabrication de fromage et fromage obtenu.
CA2291494A1 (en) 1999-01-27 2000-07-27 Wen-Sherng Chen Improved cottage cheese having porous curd
ES2326507B1 (es) * 2007-10-31 2010-06-29 Industrias Lacteas Asturianas, S.A. Procedimiento de fabricacion de quesos fundidos de tamaño mini.
WO2022106587A1 (en) 2020-11-20 2022-05-27 Dsm Ip Assets B.V. Use of propionibacteria to produce a foil-ripened cheese

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2494636A (en) * 1946-06-15 1950-01-17 Kraft Foods Co Emmenthaler cheese
US3078170A (en) * 1958-10-23 1963-02-19 Ched O Matic Corp Method for making cheese
FR1413207A (fr) * 1964-08-28 1965-10-08 Laiterie Cooperative De La Cot Procédé de fabrication de fromage et fromage obtenu par sa mise en oeuvre
US4020185A (en) * 1972-06-05 1977-04-26 Borden, Inc. Starter culture media containing whey
US4402986A (en) * 1981-07-23 1983-09-06 Stauffer Chemical Company Bulk starter media

Also Published As

Publication number Publication date
US4770882A (en) 1988-09-13
NO167432C (no) 1991-11-06
FR2592279A1 (fr) 1987-07-03
DE3675765D1 (de) 1991-01-03
EP0240607B2 (fr) 1996-04-17
ES2019283T5 (es) 1996-07-01
EP0240607B1 (fr) 1990-11-22
NO865322L (no) 1987-07-01
FR2592279B1 (fr) 1991-06-14
ATE58457T1 (de) 1990-12-15
CA1290613C (en) 1991-10-15
EP0240607A1 (fr) 1987-10-14
NZ218604A (en) 1989-04-26
MX168726B (es) 1993-06-04
NO167432B (no) 1991-07-29

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