Cheese Cheese preparations Making thereof

AHUMAN NECESSITIES A23Foods A23CDAIRY PRODUCTS

A23C19/00Cheese Cheese preparations Making thereof

A23C19/02Making cheese curd A23C19/024using continuous procedure A23C19/0245with immobilized enzymes or micro-organisms A23C19/028without substantial whey separation from coagulated milk A23C19/0285by dialysis or ultrafiltration A23C19/032characterised by the use of specific micro-organisms, or enzymes of microbial origin A23C19/0321Propionic acid bacteria A23C19/0323using only lactic acid bacteria A23C19/0325using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria A23C19/0326Rennet produced by fermentation A23C19/0328Enzymes other than milk clotting enzymes A23C19/04characterised by the use of specific enzymes of vegetable or animal origin A23C19/041Proteolytic or milk clotting enzymes from plants or vegetables A23C19/043Enzymes other than proteolytic enzymes or milk clotting enzymes A23C19/045Coagulation of milk without rennet or rennet substitutes followed by whey separation A23C19/0455Coagulation by direct acidification without fermentation of the milk A23C19/05Treating milk before coagulation Separating whey from curd A23C19/051Acidifying by combination of acid fermentation and of chemical or physical means A23C19/052Acidifying only by chemical or physical means A23C19/053Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk A23C19/054using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms A23C19/055Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils A23C19/06Treating cheese curd after whey separation Products obtained thereby A23C19/061Addition of, or treatment with, micro-organisms A23C19/062using only lactic acid bacteria A23C19/063Addition of, or treatment with, enzymes or cell-free extracts of micro-organisms A23C19/064Salting A23C19/068Particular types of cheese A23C19/0682Mould-ripened or bacterial surface ripened cheeses A23C19/0684Soft uncured Italian cheeses A23C19/0686Cheese from whey A23C19/0688Hard cheese or semi-hard cheese with or without eyes A23C19/072Cheddar type or similar hard cheeses without eyes A23C19/076Soft unripened cheese A23C19/0765Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, micro-organisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products A23C19/08Process cheese preparations Making thereof A23C19/081Surface melting A23C19/082Adding substances to the curd before or during melting Melting salts A23C19/084Treating the curd, or adding substances thereto, after melting A23C19/086Cheese powder Dried cheese preparations A23C19/09Other cheese preparations Mixtures of cheese with other foodstuffs A23C19/0904Liquid cheese products A23C19/0908Sliced cheese; Multilayered or stuffed cheese; Cheese loaves A23C19/0912Fried, baked or roasted cheese products A23C19/0917Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk A23C19/0921Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds A23C19/0925Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols A23C19/093Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils A23C19/097Preservation A23C19/0973Pasteurisation; Sterilisation; Hot packaging A23C19/0976Freezing; Treating cheese in frozen state; Thawing of frozen cheese A23C19/10Addition of preservatives A23C19/105Inorganic compounds; Inert or noble gases; Carbon dioxide A23C19/11of antibiotics or bacteriocins A23C19/14Treating cheese after having reached its definite form A23C19/16Covering the cheese surface A23C19/163with a non-edible liquid or semi-liquid coating A23C19/166with non-edible preformed foils, films or bandages