METHOD FOR PRODUCTION OF SOFT CHEESE COMPRISING SIMULTANEOUS ADDITION OF ACIDIFYING BACTERIA AND COAGULANT

METHOD FOR PRODUCTION OF SOFT CHEESE COMPRISING SIMULTANEOUS ADDITION OF ACIDIFYING BACTERIA AND COAGULANT

The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type,...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: BROCHERET, Sylvain, POIGNAND, Jean-Paul, FAIVELEY, Marc, ROUSTEL, Sebastien
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camembert type cheese.