FR2422342A1 - Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages - Google Patents

Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages

Info

Publication number
FR2422342A1
FR2422342A1 FR7810860A FR7810860A FR2422342A1 FR 2422342 A1 FR2422342 A1 FR 2422342A1 FR 7810860 A FR7810860 A FR 7810860A FR 7810860 A FR7810860 A FR 7810860A FR 2422342 A1 FR2422342 A1 FR 2422342A1
Authority
FR
France
Prior art keywords
cheeses
foods
reducing
chlorides
pref
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.)
Granted
Application number
FR7810860A
Other languages
English (en)
Other versions
FR2422342B1 (fr
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.)
MIDI ET SALINES EST CIE SALINS
Original Assignee
MIDI ET SALINES EST CIE SALINS
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 MIDI ET SALINES EST CIE SALINS filed Critical MIDI ET SALINES EST CIE SALINS
Priority to FR7810860A priority Critical patent/FR2422342A1/fr
Publication of FR2422342A1 publication Critical patent/FR2422342A1/fr
Application granted granted Critical
Publication of FR2422342B1 publication Critical patent/FR2422342B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic compounds
    • 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
    • A23C19/064—Salting
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de salage de produits alimentaires. Selon l'invention, on exerce une pression osmotique sur la phase aqueuse desdits produits, par incorporation ou épandage en surface de ceux-ci de chlorures alcalins, autres que le chlorure de sodium, et/ou de chlorures alcalino-terreux. Application à la synérèse du caillé, dans la fabrication du fromage.
FR7810860A 1978-04-13 1978-04-13 Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages Granted FR2422342A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7810860A FR2422342A1 (fr) 1978-04-13 1978-04-13 Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7810860A FR2422342A1 (fr) 1978-04-13 1978-04-13 Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages

Publications (2)

Publication Number Publication Date
FR2422342A1 true FR2422342A1 (fr) 1979-11-09
FR2422342B1 FR2422342B1 (fr) 1981-10-16

Family

ID=9207057

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7810860A Granted FR2422342A1 (fr) 1978-04-13 1978-04-13 Procede permettant de diminuer la saveur salee des aliments et, en particulier, celle des fromages

Country Status (1)

Country Link
FR (1) FR2422342A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2574629A1 (fr) * 1984-12-18 1986-06-20 Curtat Gilbert Procede de fabrication d'un fromage hyposode, notamment de fromage de gruyere hyposode

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR621600A (fr) * 1927-05-13
US1998179A (en) * 1930-12-27 1935-04-16 Wolf Eduard Julius Physiologically balanced salt mixture

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR621600A (fr) * 1927-05-13
US1998179A (en) * 1930-12-27 1935-04-16 Wolf Eduard Julius Physiologically balanced salt mixture

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
EXBK/72 *
NV1179/72 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2574629A1 (fr) * 1984-12-18 1986-06-20 Curtat Gilbert Procede de fabrication d'un fromage hyposode, notamment de fromage de gruyere hyposode
EP0190521A1 (fr) * 1984-12-18 1986-08-13 Etablissements Paul Grillot et Brevet Frères Procédé de fabrication d'un fromage hyposodé, notamment fromage de gruyère hyposodé

Also Published As

Publication number Publication date
FR2422342B1 (fr) 1981-10-16

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Legal Events

Date Code Title Description
ST Notification of lapse