ES476810A1 - Method of elaboration of initiating crops for the manchego manufacturing of cheese. (Machine-translation by Google Translate, not legally binding) - Google Patents

Method of elaboration of initiating crops for the manchego manufacturing of cheese. (Machine-translation by Google Translate, not legally binding)

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Publication number
ES476810A1
ES476810A1 ES476810A ES476810A ES476810A1 ES 476810 A1 ES476810 A1 ES 476810A1 ES 476810 A ES476810 A ES 476810A ES 476810 A ES476810 A ES 476810A ES 476810 A1 ES476810 A1 ES 476810A1
Authority
ES
Spain
Prior art keywords
translation
machine
legally binding
google translate
manchego
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
ES476810A
Other languages
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.)
Consejo Superior de Investigaciones Cientificas CSIC
Original Assignee
Consejo Superior de Investigaciones Cientificas CSIC
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 Consejo Superior de Investigaciones Cientificas CSIC filed Critical Consejo Superior de Investigaciones Cientificas CSIC
Priority to ES476810A priority Critical patent/ES476810A1/en
Publication of ES476810A1 publication Critical patent/ES476810A1/en
Expired legal-status Critical Current

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Method for preparing starter cultures for the manufacture of manchego cheese, characterized in that they are grown for 16 hours at a temperature ranging from 22 to 25º c, different strains of lactic acid bacteria, in sterile skimmed milk, until growth at levels between 10 and 6 hours. And 10 8. Dry, by lyophilization, the cultures thus obtained for their conservation. (Machine-translation by Google Translate, not legally binding)
ES476810A 1979-01-12 1979-01-12 Method of elaboration of initiating crops for the manchego manufacturing of cheese. (Machine-translation by Google Translate, not legally binding) Expired ES476810A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES476810A ES476810A1 (en) 1979-01-12 1979-01-12 Method of elaboration of initiating crops for the manchego manufacturing of cheese. (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES476810A ES476810A1 (en) 1979-01-12 1979-01-12 Method of elaboration of initiating crops for the manchego manufacturing of cheese. (Machine-translation by Google Translate, not legally binding)

Publications (1)

Publication Number Publication Date
ES476810A1 true ES476810A1 (en) 1979-07-16

Family

ID=8477437

Family Applications (1)

Application Number Title Priority Date Filing Date
ES476810A Expired ES476810A1 (en) 1979-01-12 1979-01-12 Method of elaboration of initiating crops for the manchego manufacturing of cheese. (Machine-translation by Google Translate, not legally binding)

Country Status (1)

Country Link
ES (1) ES476810A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2072827A1 (en) * 1993-12-29 1995-07-16 Consejo Superior Investigacion Microorganism of the species Lactococcus lactis ssp. lactis CECT 4478, which can be used for the manufacture of cheese.
WO2010136623A1 (en) * 2009-05-28 2010-12-02 Universidad De La Laguna Starter culture for producing cheese formed by three strains of autochthonous lactic acid bacteria of tenerife craftsman-made cheese

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2072827A1 (en) * 1993-12-29 1995-07-16 Consejo Superior Investigacion Microorganism of the species Lactococcus lactis ssp. lactis CECT 4478, which can be used for the manufacture of cheese.
WO2010136623A1 (en) * 2009-05-28 2010-12-02 Universidad De La Laguna Starter culture for producing cheese formed by three strains of autochthonous lactic acid bacteria of tenerife craftsman-made cheese
ES2350127A1 (en) * 2009-05-28 2011-01-19 Universidad De La Laguna INITIATING CULTURE FOR THE MANUFACTURE OF CHEESE FORMED BY THREE CEPASDE BACTERIAS LACTICAS AUTOCTONAS OF THE HANDCRAFTED CHEESE OF TENERIFE.

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