ES2093076T3 - Metodo para la fabricacion de queso suizo. - Google Patents

Metodo para la fabricacion de queso suizo.

Info

Publication number
ES2093076T3
ES2093076T3 ES91302918T ES91302918T ES2093076T3 ES 2093076 T3 ES2093076 T3 ES 2093076T3 ES 91302918 T ES91302918 T ES 91302918T ES 91302918 T ES91302918 T ES 91302918T ES 2093076 T3 ES2093076 T3 ES 2093076T3
Authority
ES
Spain
Prior art keywords
swiss cheese
milk
retentate
fermented
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
ES91302918T
Other languages
English (en)
Inventor
Brent K Pope
Susan P Monckton
Kaser R Nath
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.)
Mondelez International Inc
Original Assignee
Kraft Foods Inc
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 Kraft Foods Inc filed Critical Kraft Foods Inc
Application granted granted Critical
Publication of ES2093076T3 publication Critical patent/ES2093076T3/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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • 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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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

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)

Abstract

DE ACUERDO CON EL METODO DE LA PRESENTE INVENCION PARA LA FABRICACION DE QUESO SUIZO A PARTIR DE LECHE, EL NIVEL DE GRASA DE LECHE SE ESTANDERIZA ALREDEDOR DE 3.5%. LA LECHE SE SOMETE A UN PROCESAMIENTO DE MEMBRANA MEDIANTE ULTRAFILTRACION Y DIAFILTRACION PARA SUMINISTRAR UN PRODUCTO RETENIDO CON CARACTERISTICAS ESPECIALES. EL PRODUCTO RETENIDO SE FERMENTA DESPUES CON UNA MEZCLA ESPECIAL DE UN CULTIVO DE COCOS Y UN NIVEL ALTO DE UN CULTIVO DE VARILLA. SE UTILIZA EL MICROORGANISMO FORMADOR DE ACIDO PROPONOICO HABITUAL, COMO EL PROPIONIBACTERIUM SHERMANII. LA FERMENTACION SE EFECTUA DESEABLEMENTE A TEMPERATURAS ALTAS PARA CONSEGUIR LOS RESULTADOS DE LA INVENCION. EL PRODUCTO RETENIDO FERMENTADO SE EVAPORA DESPUES A UN NIVEL DE SOLIDOS DESEADO EN EL QUESO SUIZO TERMINADO, QUE ESTA GENERALMENTE EN EL NIVEL DE HUMEDAD ENTRE EL 35% Y EL 41%. EL PRODUCTO FERMENTADO Y EVAPORADO PUEDE EMPAQUETARSE EN RECIPIENTES PARA SER CURADO Y PARA SUMINISTRAR EL QUESO SUIZO SIN MANIPULACION O TRATAMIENTO POSTERIOR. LAS CONDICIONES PARTICULARES SON NECESARIAS PARA PROPORCIONAR EL QUESO SUIZO DESEADO.
ES91302918T 1990-05-04 1991-04-03 Metodo para la fabricacion de queso suizo. Expired - Lifetime ES2093076T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/518,812 US5006348A (en) 1990-05-04 1990-05-04 Method for manufacture of swiss cheese

Publications (1)

Publication Number Publication Date
ES2093076T3 true ES2093076T3 (es) 1996-12-16

Family

ID=24065609

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91302918T Expired - Lifetime ES2093076T3 (es) 1990-05-04 1991-04-03 Metodo para la fabricacion de queso suizo.

Country Status (9)

Country Link
US (1) US5006348A (es)
EP (1) EP0455350B1 (es)
AT (1) ATE144106T1 (es)
AU (1) AU634365B2 (es)
CA (1) CA2037245C (es)
DE (1) DE69122650T2 (es)
DK (1) DK0455350T3 (es)
ES (1) ES2093076T3 (es)
GR (1) GR3021985T3 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH681132A5 (es) * 1991-07-18 1993-01-29 Verband Nordostschweizerischer
FR2818873B1 (fr) * 2001-01-02 2004-07-16 Garnier Ets Procede de fabrication d'un fromage, et fromage ainsi obtenu
US20030185882A1 (en) * 2001-11-06 2003-10-02 Vergez Juan A. Pharmaceutical compositions containing oxybutynin
EP1700527A1 (en) * 2005-03-10 2006-09-13 Kraft Foods R&D, Inc. Swiss-type cheese flavour compositions and food products made with same and their processes of manufacture
US10721940B2 (en) 2011-07-21 2020-07-28 Kraft Food Group Brands Llc Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products
DK3053446T3 (da) 2014-12-19 2019-05-27 Csk Food Enrichment Bv Fremgangsmåde til fremstilling af schweizerost
EA035622B1 (ru) 2014-12-19 2020-07-16 СиЭсКей ФУД ЭНРИЧМЕНТ Б.В. Способ производства сыра типа швейцарского
WO2024213763A1 (en) * 2023-04-14 2024-10-17 Frieslandcampina Nederland B.V. Process for the preparation of a swiss-type cheese

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1334693A (en) * 1919-05-23 1920-03-23 Charles F Doane Process of making emmenthal or swiss cheese
FR2289115A2 (fr) * 1974-10-28 1976-05-28 Anvar Procede de traitement du lait et de sous-produits laitiers
US4242362A (en) * 1978-07-27 1980-12-30 Grigsby Charles O Process for manufacturing cheese
US4366174A (en) * 1980-03-31 1982-12-28 Kneubuehl Arnold S Low fat cheese product similar to swiss cheese
NZ199058A (en) * 1980-12-05 1985-04-30 Schreiber Foods Inc Producing cheese or a cheese base containing casein and whey proteins
NZ202514A (en) * 1981-11-24 1985-08-16 J Czulak Whey protein recovery process
AU580619B2 (en) * 1984-09-11 1989-01-19 Kraft Inc. Manufacture of high-solids pre-cheese and cheeses
US4820530A (en) * 1984-09-11 1989-04-11 Kraft, Incorporated Manufacture of curd and cheese from a milk retentate

Also Published As

Publication number Publication date
DK0455350T3 (da) 1997-02-17
GR3021985T3 (en) 1997-03-31
EP0455350A2 (en) 1991-11-06
EP0455350B1 (en) 1996-10-16
CA2037245C (en) 2001-11-20
ATE144106T1 (de) 1996-11-15
DE69122650T2 (de) 1997-03-20
DE69122650D1 (de) 1996-11-21
EP0455350A3 (en) 1992-01-15
AU7286091A (en) 1991-11-07
CA2037245A1 (en) 1991-11-05
US5006348A (en) 1991-04-09
AU634365B2 (en) 1993-02-18

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