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,...

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Bibliographische Detailangaben
Hauptverfasser:	BROCHERET, Sylvain, POIGNAND, Jean-Paul, FAIVELEY, Marc
Format:	Patent
Sprache:	eng ; fre
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 camenbert type cheese. L'invention concerne un procédé de traitement du lait destiné à être utilisé dans la préparation de fromage à pâte molle, le procédé comprenant l'ajout, pratiquement simultanément, d'une culture bactérienne à acidification lente, d'une culture bactérienne à acidification rapide et d'au moins un coagulant. De préférence, l'invention concerne un fromage de type à pâte molle, tel que, par exemple, un fromage de type brie ou de type camembert.