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GB1361817A - Blue cheese flavoured product - Google Patents

Blue cheese flavoured product

Info

Publication number
GB1361817A
GB1361817A GB5905271A GB5905271A GB1361817A GB 1361817 A GB1361817 A GB 1361817A GB 5905271 A GB5905271 A GB 5905271A GB 5905271 A GB5905271 A GB 5905271A GB 1361817 A GB1361817 A GB 1361817A
Authority
GB
United Kingdom
Prior art keywords
fat
oil
curd
mould
hydrolysed
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
GB5905271A
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.)
British Food Manufacturing Industries Research Association
Original Assignee
British Food Manufacturing Industries Research Association
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 British Food Manufacturing Industries Research Association filed Critical British Food Manufacturing Industries Research Association
Priority to GB5905271A priority Critical patent/GB1361817A/en
Publication of GB1361817A publication Critical patent/GB1361817A/en
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; MAKING OR TREATMENT 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • 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; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by chemical or physical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • 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; MAKING OR TREATMENT THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

1361817 Blue cheese product BRITISH FOOD Mfg INDUSTRIES RESEARCH ASSOCIATION 15 Dec 1972 [20 Dec 1971] 59052/71 Heading A2B A blue cheese flavoured product is made by producing an acid skim milk curd and adding to it a Roquefort type cheese mould and fat and/or oil which has been hydrolysed with porcine pancreatic lipase or other fat splitting enzyme. Preferably the mould is added to the curd first, and 5-10% by weight of the hydrolysed fat and/or oil is added 24-60 hours after fermentation has begun. The mould may be Penicillium roqueforti which may be grown on agar slopes and formed into an inoculum which is a suspension containing 2-4 Î 10<SP>8</SP> spores/ml. 1-10% by weight of inoculum is added to the curd. The curd, mould and hydrolysed fat and/or oil are incubated at 25‹C for 2-10 days with agitation. The fat and/or oil may include butter fat, corn oil, and coconut oil. The product may be freeze dried to a powder. The curd is produced by adding hydrochloric acid, gluconic acid lactose solution and rennet to skim milk, sterilising the resulting curd and adding sodium chloride. The fat and/or oil is hydrolysed for 20-24 hours at 37‹C with the enzyme, and sterilised.
GB5905271A 1972-12-15 1972-12-15 Blue cheese flavoured product Expired GB1361817A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB5905271A GB1361817A (en) 1972-12-15 1972-12-15 Blue cheese flavoured product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5905271A GB1361817A (en) 1972-12-15 1972-12-15 Blue cheese flavoured product

Publications (1)

Publication Number Publication Date
GB1361817A true GB1361817A (en) 1974-07-30

Family

ID=10482960

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5905271A Expired GB1361817A (en) 1972-12-15 1972-12-15 Blue cheese flavoured product

Country Status (1)

Country Link
GB (1) GB1361817A (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2427793A1 (en) * 1978-06-08 1980-01-04 Bel Fromageries PROCESS FOR THE PREPARATION OF PROTEIN CONCENTRATES WITH CHEESE FLAVOR, USED FOR GIVING THESE FLAVORS TO FOODS, AND NOVEL PRODUCTS THUS OBTAINED
FR2447682A1 (en) * 1979-01-30 1980-08-29 Bongrain Cheese mfr. by seeding milk or by spraying cheese - with Penicillium moulds previously cultured until germinative tube formation, reduces storage time of cheese before packing
FR2591432A1 (en) * 1985-12-17 1987-06-19 Roquette Freres PROCESS FOR THE PRODUCTION OF STYLE PASTE CHEESES
EP0284739A3 (en) * 1987-03-12 1989-02-08 Societe Des Produits Nestle S.A. Flavouring composition
FR2619286A1 (en) * 1987-08-12 1989-02-17 Unilever Nv PROCESS FOR THE PREPARATION OF A SEMI-HARD CHEESE PRODUCT AND THE CHEESE PRODUCT THAT CAN BE OBTAINED BY CARRYING OUT SUCH A PROCESS
EP0312746A2 (en) 1987-10-22 1989-04-26 Societe Des Produits Nestle S.A. Preparation of a flavour
AU604662B2 (en) * 1985-12-17 1991-01-03 Roquette Freres Process for manufacturing cheeses from milk powder by cold renneting
AU604661B2 (en) * 1985-12-17 1991-01-03 Roquette Freres Process for manufacturing uncooked or part-cooked pressed cheeses
AU605118B2 (en) * 1985-12-17 1991-01-10 Roquette Freres Process for manufacturing cooked pressed cheeses
AU605120B2 (en) * 1985-12-17 1991-01-10 Roquette Freres Process for manufacturing soft cheeses
EP0622028A1 (en) * 1993-04-30 1994-11-02 Societe Des Produits Nestle S.A. Blue cheese flavorant
EP1691621A4 (en) * 2003-11-14 2011-08-17 Fonterra Co Operative Group Dairy product and process

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0006380A1 (en) * 1978-06-08 1980-01-09 Fromageries Bel Process for the preparation of fatty proteinaceous concentrates with a cheese flavour, their use, particularly for the preparation of processed cheese
FR2427793A1 (en) * 1978-06-08 1980-01-04 Bel Fromageries PROCESS FOR THE PREPARATION OF PROTEIN CONCENTRATES WITH CHEESE FLAVOR, USED FOR GIVING THESE FLAVORS TO FOODS, AND NOVEL PRODUCTS THUS OBTAINED
FR2447682A1 (en) * 1979-01-30 1980-08-29 Bongrain Cheese mfr. by seeding milk or by spraying cheese - with Penicillium moulds previously cultured until germinative tube formation, reduces storage time of cheese before packing
AU604662B2 (en) * 1985-12-17 1991-01-03 Roquette Freres Process for manufacturing cheeses from milk powder by cold renneting
FR2591432A1 (en) * 1985-12-17 1987-06-19 Roquette Freres PROCESS FOR THE PRODUCTION OF STYLE PASTE CHEESES
EP0232649A1 (en) * 1985-12-17 1987-08-19 Roquette Frˬres Process for preparing blue-veined cheeses
AU605119B2 (en) * 1985-12-17 1991-01-10 Roquette Freres Process for manufacturing marbled cheeses
AU605120B2 (en) * 1985-12-17 1991-01-10 Roquette Freres Process for manufacturing soft cheeses
AU605118B2 (en) * 1985-12-17 1991-01-10 Roquette Freres Process for manufacturing cooked pressed cheeses
US4906481A (en) * 1985-12-17 1990-03-06 Roquette Freres Process for manufacturing marbled cheeses
AU604661B2 (en) * 1985-12-17 1991-01-03 Roquette Freres Process for manufacturing uncooked or part-cooked pressed cheeses
EP0284739A3 (en) * 1987-03-12 1989-02-08 Societe Des Produits Nestle S.A. Flavouring composition
BE1002252A3 (en) * 1987-08-12 1990-11-06 Unilever Nv PROCESS FOR THE PREPARATION OF A SEMI-HARD TO HARD CHEESE PRODUCT AND CHEESE PRODUCT THAT CAN BE OBTAINED BY IMPLEMENTING SUCH A PROCESS.
EP0304119A3 (en) * 1987-08-12 1990-06-27 Unilever N.V. Process for preparing semi-hard to hard cheese product and cheese product obtainable by such process
FR2619286A1 (en) * 1987-08-12 1989-02-17 Unilever Nv PROCESS FOR THE PREPARATION OF A SEMI-HARD CHEESE PRODUCT AND THE CHEESE PRODUCT THAT CAN BE OBTAINED BY CARRYING OUT SUCH A PROCESS
US4832964A (en) * 1987-10-22 1989-05-23 Nestec S.A. Preparation of a blue cheese flavour
EP0312746A2 (en) 1987-10-22 1989-04-26 Societe Des Produits Nestle S.A. Preparation of a flavour
EP0622028A1 (en) * 1993-04-30 1994-11-02 Societe Des Produits Nestle S.A. Blue cheese flavorant
US5455051A (en) * 1993-04-30 1995-10-03 Nestec S.A. Process for preparing a blue cheese flavorant
EP1691621A4 (en) * 2003-11-14 2011-08-17 Fonterra Co Operative Group Dairy product and process

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees