ES476810A1 - Metodo de elaboracion de cultivos iniciadores para la fabri-cacion de queso manchego. - Google Patents

Metodo de elaboracion de cultivos iniciadores para la fabri-cacion de queso manchego.

Info

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
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.)
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/es
Publication of ES476810A1 publication Critical patent/ES476810A1/es
Expired legal-status Critical Current

Links

Landscapes

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

Abstract

Método de elaboración de cultivos iniciadores para la fabricación de queso manchego caracterizado porque se cultivan durante 16 horas a temperatura comprendida en el intervalo de 22 a 25ºC, diferentes cepas de bacterias lácticas, en leche desnatada estéril, hasta crecimiento a unos niveles comprendidos entre 10 6 y 10 8. Desecar, por liofilización, los cultivos así obtenidos para su conservación.
ES476810A 1979-01-12 1979-01-12 Metodo de elaboracion de cultivos iniciadores para la fabri-cacion de queso manchego. Expired ES476810A1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES476810A ES476810A1 (es) 1979-01-12 1979-01-12 Metodo de elaboracion de cultivos iniciadores para la fabri-cacion de queso manchego.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES476810A ES476810A1 (es) 1979-01-12 1979-01-12 Metodo de elaboracion de cultivos iniciadores para la fabri-cacion de queso manchego.

Publications (1)

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

Family

ID=8477437

Family Applications (1)

Application Number Title Priority Date Filing Date
ES476810A Expired ES476810A1 (es) 1979-01-12 1979-01-12 Metodo de elaboracion de cultivos iniciadores para la fabri-cacion de queso manchego.

Country Status (1)

Country Link
ES (1) ES476810A1 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2072827A1 (es) * 1993-12-29 1995-07-16 Consejo Superior Investigacion Microorganismo de la especie lactococcus lactis ssp. lactis cect 4478, utilizable para la fabricacion de queso.
WO2010136623A1 (es) * 2009-05-28 2010-12-02 Universidad De La Laguna Cultivo iniciador para la fabricación de queso formado por tres cepas de bacterias lácticas autóctonas del queso artesanal de tenerife

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2072827A1 (es) * 1993-12-29 1995-07-16 Consejo Superior Investigacion Microorganismo de la especie lactococcus lactis ssp. lactis cect 4478, utilizable para la fabricacion de queso.
WO2010136623A1 (es) * 2009-05-28 2010-12-02 Universidad De La Laguna Cultivo iniciador para la fabricación de queso formado por tres cepas de bacterias lácticas autóctonas del queso artesanal de tenerife
ES2350127A1 (es) * 2009-05-28 2011-01-19 Universidad De La Laguna Cultivo iniciador para la fabricacion de queso formado por tres cepasde bacterias lacticas autoctonas del queso artesanal de tenerife.

Similar Documents

Publication Publication Date Title
IE42524L (en) Egg white substitute.
RU94045885A (ru) Способ получения сыра на основе молока, концентрированного ультрафильтрацией
BG36042A3 (en) Method for preparing a fermented dairy product containing viable bifidobacteria
DK398683D0 (da) Fremgangsmade til fremstilling af antistoffer
DE3478388D1 (en) Process for preparing a dairy product
GB2055846B (en) Process for lowering the gelling temperature of whey proteins obtained from milk
ES2042193T3 (es) Producto alimentario fermentado.
ES476810A1 (es) Metodo de elaboracion de cultivos iniciadores para la fabri-cacion de queso manchego.
DE3262863D1 (en) Process for reentering in suspension flocculated milk casein in order to obtain a protein-enriched raw milk material, uses, particularly in cheese making, and products obtained
ES2093076T3 (es) Metodo para la fabricacion de queso suizo.
ES8200547A1 (es) Procedimiento de preparacion de productos de sustitucion parcial o total de la leche
DE3877313D1 (de) Kaeseherstellung.
Vincent et al. Duration of invasiveness of Entamoeba histolytica maintained in vitro
DK183788A (da) Fremgangsmaade til foroegelse af levedygtigheden af frysetoerrede, maelkesyreproducerende bakteriekulturkoncentrater
FUKUI et al. On the Influence of the Day-Length and Temperature upon the Riping Period of Soy-Beans
JPS6246141B2 (es)
GB978032A (en) Process for preparing cheese making curd
HUT40012A (en) Vaccine and process for the production thereof
SU797648A1 (ru) Способ получени пищевогоАльбуМиНА
SU816461A1 (ru) Способ получени корма из отходовМОлОчНОй пРОМышлЕННОСТи
SU1028306A1 (ru) Способ покрыти сырой колбасы благородной плесенью
JPS5589233A (en) Preparation of additive for breeding of new born cattle
FR2104979A7 (en) Cheese mfr - with improved acidification and demineralisation procedure
BG29737A1 (en) Method for continuous turning into cheese of milk by the production of white brined cheese and other soft cheeses
DE3368179D1 (en) Process aimed at improving the cheese production capacity of milk used in making soft cheeses, and cheeses obtained by this process