ES453421A1 - Mejoras introducidas en un procedimiento para la manufacturade queso para pizza. - Google Patents

Mejoras introducidas en un procedimiento para la manufacturade queso para pizza.

Info

Publication number
ES453421A1
ES453421A1 ES453421A ES453421A ES453421A1 ES 453421 A1 ES453421 A1 ES 453421A1 ES 453421 A ES453421 A ES 453421A ES 453421 A ES453421 A ES 453421A ES 453421 A1 ES453421 A1 ES 453421A1
Authority
ES
Spain
Prior art keywords
cheese
milk
curd
batch
pizza
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
Application number
ES453421A
Other languages
English (en)
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.)
Leprino Cheese Manufacturing Co
Original Assignee
Leprino Cheese Manufacturing Co
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 Leprino Cheese Manufacturing Co filed Critical Leprino Cheese Manufacturing Co
Publication of ES453421A1 publication Critical patent/ES453421A1/es
Expired 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
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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

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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Mejoras introducidas en un procedimiento para la manufactura de queso para pizza, que comprende las operaciones de inocular un lote de leche de vaca pasterizada con una cantidad efectiva para la fabricación de queso para pizza de un cultivo iniciador que comprende S. thermophilus junto con Lactobacillus seleccionados entre L. bulgaricus, L. Helveticuls o una mezcla de L. bulgaricus y L. Helveticus, formar una cuajada de queso a partir de la leche así inoculada, mezclar y estirar la cuajada en agua a una temperatura superior a 130ºF (54ºC) para comunicar al queso una textura correosa y moldear la cuajada mezclada en forma de masas, caracterizadas dichas mejoras por la operación que consiste en inocular también dicho lote de leche, antes de la fabricación de la cuajada de queso, con 0,5 a 3,0 % en peso, calculado sobre el peso del lote de leche, de un cultivo viable adicional seleccionados entre cultivos de Pediccoccus cerevisiae, Lactobacillus plantarum, Streptococcus faecalis, Streptococcusdurans y Lactobacillus casei y, una vez terminado dicho proceso, mantener las masas de queso saladas a una temperatura inferior a 55ºF (13ºC) pero sin congelar, durante 5 días como mínimo, para recudir el contenido residual de azúcares lactósicos del queso.
ES453421A 1976-08-18 1976-11-17 Mejoras introducidas en un procedimiento para la manufacturade queso para pizza. Expired ES453421A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/715,577 US4085228A (en) 1976-08-18 1976-08-18 Preparation of pizza cheese

Publications (1)

Publication Number Publication Date
ES453421A1 true ES453421A1 (es) 1978-02-16

Family

ID=24874636

Family Applications (1)

Application Number Title Priority Date Filing Date
ES453421A Expired ES453421A1 (es) 1976-08-18 1976-11-17 Mejoras introducidas en un procedimiento para la manufacturade queso para pizza.

Country Status (13)

Country Link
US (1) US4085228A (es)
AU (1) AU509683B2 (es)
CA (1) CA1077338A (es)
CH (1) CH619843A5 (es)
DE (1) DE2650984A1 (es)
ES (1) ES453421A1 (es)
FI (1) FI60959C (es)
FR (1) FR2361822A1 (es)
GB (1) GB1554954A (es)
IE (1) IE44044B1 (es)
IT (1) IT1083457B (es)
NL (1) NL186289C (es)
NZ (1) NZ182538A (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN120607991A (zh) * 2025-06-16 2025-09-09 云南农业大学 一种植物乳杆菌及其在提升酸凝奶酪拉伸性中的应用

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL160809C (nl) * 1970-05-15 1979-12-17 Duphar Int Res Werkwijze ter bereiding van benzoylureumverbindingen, alsmede werkwijze ter bereiding van insekticide prepara- ten op basis van benzoylureumverbindingen.
US5245071A (en) * 1970-05-15 1993-09-14 Duphar International Research B.V. Organic compounds derived from urea or thiourea
US5342958A (en) * 1970-05-15 1994-08-30 Solvay Duphar International Research B.V. Organic compounds derived from urea or thiourea
ZA822954B (en) * 1981-05-12 1983-04-27 Lavery D & Son Ltd Method for the manufacture of cheese with a substantially reduced fat content
US4919942A (en) * 1987-05-20 1990-04-24 Nordica International, Inc. Method of manufacturing cheese
US4851347A (en) * 1987-05-20 1989-07-25 Nordica International, Inc. Bulk starter medium
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
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
IE950464A1 (en) * 1994-07-14 1996-01-24 Unilever Plc Hard cheese product and process
US5895671A (en) 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
IT1296148B1 (it) * 1996-11-22 1999-06-09 Renata Maria Anna Ve Cavaliere Uso di batteri lattici per accrescere il livello delle ceramidi della pelle e delle mucose, e composizioni dermatologiche e cosmetiche atte
US8697051B2 (en) * 1999-06-09 2014-04-15 Vsl Pharmaceuticals Inc. Composition comprising alkaline sphingomyelinase for use as a dietetic preparation, food supplement or pharmaceutical product
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.
US7611742B2 (en) * 2003-02-21 2009-11-03 HP Hood, LLC Reduced fat and carbohydrate milk product and process for manufacturing such milk product
US20040208972A1 (en) * 2003-02-21 2004-10-21 Calvert Frederic R. Reduced carbohydrate milk product and process for manufacturing such milk product
US20040208974A1 (en) * 2003-02-21 2004-10-21 Calvert Frederic R. Reduced carbohydrate cultured dairy product and process for manufacturing such cultured dairy product
US20050084593A1 (en) * 2003-02-21 2005-04-21 Calvert Frederic R.Jr. Reduced fat and carbohydrate cultured dairy product and process for manufacturing such cultured dairy product
US7700145B1 (en) 2004-02-17 2010-04-20 Hp Hood Llc Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods
US20050196509A1 (en) * 2004-03-05 2005-09-08 Leprino Foods Company Cheese for cooking in the microwave
US7579033B2 (en) 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7585537B2 (en) 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US8603554B2 (en) * 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
WO2005107487A1 (en) 2004-05-03 2005-11-17 Leprino Foods Company Blended cheeses and methods for making such cheeses
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US20140328814A1 (en) * 2008-05-13 2014-11-06 Oü Tervisliku Piima Biotehnoloogiate Arenduskeskus (Bio-Competence Centre of Antimicrobial and antihypertensive probiotic composition, food product and dietary supplement comprising microorganism strain lactobacillus plantarum tensia dsm 21380 and method for suppressing contaminating microbes in a food product
ITMI20122267A1 (it) * 2012-12-28 2014-06-29 Granarolo S P A Miscela aromatizzante per la produzione di mozzarelle.
US11992022B2 (en) 2018-10-30 2024-05-28 International N&H Denmark Aps Methods and cultures to manufacture pizza cheese

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2796351A (en) * 1953-06-11 1957-06-18 Homer E Walter Method of manufacturing cheese
DE1196951B (de) * 1963-04-24 1965-07-15 Nat Dairy Prod Corp Verfahren zur Herstellung von Kaese des Typs PASTA FILATA
US3843801A (en) * 1964-07-06 1974-10-22 C Efthymiou Preparation of feta cheese
US3531297A (en) * 1968-10-07 1970-09-29 Leprino Cheese Mfg Co Manufacture of pasta cheese
CA1028199A (en) * 1973-10-19 1978-03-21 Lester O. Kielsmeier Pasta filata cheese production by stored curd process
US3961077A (en) * 1973-10-19 1976-06-01 Leprino Cheese Manufacturing Company Pasta filata cheese production by stored curd process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN120607991A (zh) * 2025-06-16 2025-09-09 云南农业大学 一种植物乳杆菌及其在提升酸凝奶酪拉伸性中的应用

Also Published As

Publication number Publication date
IE44044B1 (en) 1981-07-29
DE2650984A1 (de) 1978-02-23
IE44044L (en) 1978-02-18
IT1083457B (it) 1985-05-21
US4085228A (en) 1978-04-18
GB1554954A (en) 1979-10-31
CH619843A5 (es) 1980-10-31
FI60959B (fi) 1982-01-29
FR2361822A1 (fr) 1978-03-17
FR2361822B1 (es) 1982-01-22
AU1941076A (en) 1978-05-18
CA1077338A (en) 1980-05-13
NZ182538A (en) 1978-12-18
AU509683B2 (en) 1980-05-22
NL7612533A (nl) 1978-02-21
NL186289C (nl) 1990-11-01
NL186289B (nl) 1990-06-01
FI60959C (fi) 1982-05-10
FI763349A7 (fi) 1978-02-19

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