ES465648A2 - Mejoras en el objeto de la patente principal sobre procedi- miento para fabricar quesos. - Google Patents

Mejoras en el objeto de la patente principal sobre procedi- miento para fabricar quesos.

Info

Publication number
ES465648A2
ES465648A2 ES465648A ES465648A ES465648A2 ES 465648 A2 ES465648 A2 ES 465648A2 ES 465648 A ES465648 A ES 465648A ES 465648 A ES465648 A ES 465648A ES 465648 A2 ES465648 A2 ES 465648A2
Authority
ES
Spain
Prior art keywords
mixture
enables
cheese manufacturing
cheese
microdispersion
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
ES465648A
Other languages
English (en)
Spanish (es)
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
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of ES465648A2 publication Critical patent/ES465648A2/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
    • A23C19/02—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
    • A23C19/06—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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

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)
ES465648A 1977-12-12 1977-12-20 Mejoras en el objeto de la patente principal sobre procedi- miento para fabricar quesos. Expired ES465648A2 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT52154/77A IT1126746B (it) 1977-12-12 1977-12-12 Procedimento per la fabbricazione di formaggi

Publications (1)

Publication Number Publication Date
ES465648A2 true ES465648A2 (es) 1979-08-16

Family

ID=11276446

Family Applications (1)

Application Number Title Priority Date Filing Date
ES465648A Expired ES465648A2 (es) 1977-12-12 1977-12-20 Mejoras en el objeto de la patente principal sobre procedi- miento para fabricar quesos.

Country Status (12)

Country Link
AU (1) AU516400B2 (el)
CH (1) CH626234A5 (el)
DE (1) DE2759047C2 (el)
ES (1) ES465648A2 (el)
FR (1) FR2410961A2 (el)
GB (1) GB1566530A (el)
GR (1) GR66085B (el)
IT (1) IT1126746B (el)
MX (1) MX5258E (el)
NL (1) NL189067B (el)
NZ (1) NZ186115A (el)
ZA (1) ZA777624B (el)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4324804A (en) * 1979-08-15 1982-04-13 Kraft, Inc. Preparation of a soft cream cheese product
IT1230776B (it) * 1989-05-05 1991-10-29 Rota Guido Srl Procedimento e dispositivo per la produzione di prodotti coagulati.

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2098764A (en) * 1935-11-25 1937-11-09 Milk Processes Inc Process of manufacturing cream cheese
DE964652C (de) * 1955-11-03 1957-05-23 Dr Max E Schulz Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen
FR1251350A (fr) * 1959-08-07 1961-01-20 Propack G M B H Procédé de préparation de produits analogues à du fromage frais
AT219958B (de) * 1960-07-25 1962-02-26 Propack Gmbh Verfahren zur Herstellung neuer Frischkäsesorten
FR1337214A (fr) * 1961-03-24 1963-09-13 Propack G M B H Préparation de fromages
FR2080830A1 (en) * 1969-05-06 1971-11-26 Gubelt Johannes Continuous cheese production
DE2501854A1 (de) * 1975-01-17 1976-07-22 Danske Mejeriers Maskinfabrik Verfahren zur herstellung gesaeuerter milcherzeugnisse

Also Published As

Publication number Publication date
AU3202077A (en) 1980-04-17
FR2410961A2 (fr) 1979-07-06
ZA777624B (en) 1978-10-25
NL189067B (nl) 1992-08-03
IT1126746B (it) 1986-05-21
DE2759047C2 (de) 1985-07-11
NZ186115A (en) 1979-04-26
NL7714188A (nl) 1979-06-14
GR66085B (el) 1981-01-15
FR2410961B2 (el) 1981-08-07
DE2759047A1 (de) 1979-06-13
AU516400B2 (en) 1981-06-04
GB1566530A (en) 1980-04-30
CH626234A5 (en) 1981-11-13
MX5258E (es) 1983-05-24

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