Method for providing a cheese by adding a lactic acid...

A - Human Necessities – 23 – C

Patent

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Details

A23C 19/032 (2006.01) A23C 19/05 (2006.01) A23C 19/06 (2006.01)

Patent

CA 2407354

The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced into the resulting cheese curd. The advantage of the present method is that is possible to produce a large amount of cheese curd which may subsequently be divided into smaller portions each of which can be inoculated with specific and designed lactic acid bacterial starter culture to obtain different types of cheese or different ripening profile (storage time) for the same cheese type. Thus, this method is useful in the manufacturing of a variety of cheese types originating from a single curd.

L'invention concerne la fabrication du fromage en général, et plus particulièrement un nouveau procédé permettant de fabriquer du fromage, comprenant la préparation d'un caillé de fromagerie à l'aide d'un agent de coagulation et consistant à introduire une culture starter de bactéries lactiques dans le caillé de fromagerie ainsi obtenu. Le procédé décrit dans cette invention présente l'avantage de permettre la production de caillé de fromagerie en grande quantité. Ce caillé peut ensuite être divisé en petites portions auxquelles on peut inoculer une culture starter de bactéries lactiques spécifiquement mise au point à cet effet, de manière à obtenir différents types de fromage ou différents profils d'affinage (temps de stockage) pour le même type de fromage. Ce procédé est utile pour fabriquer plusieurs types de fromage à partir d'un seul caillé de fromagerie.

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