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Direct inoculation with a freeze dried yeast in the manufacture of Carre de lEst soft cheese






Revue laitiere francaise: 363 161

Direct inoculation with a freeze dried yeast in the manufacture of Carre de lEst soft cheese



Accession: 015516600



Related references

Mietton, B.; Harry, C.; Pernodet, G.; Tinguely, P., 1978: Direct inoculation with a freeze-dried starter in the manufacture of soft cheese of Carre de l'Est type. 3 freeze-dried conc. starters (ICF-VITEX) composed of paired strains of Streptococcus lactis and S. cremoris were used in rotation during Sept.-Nov. 1977. The conc. starters were added directly to the cheese vats. 2 different cheesemaking technolo...

Mietton, B.; Pernodet, G.; Sageaux, R.; Tinguely, P., 1978: Direct vat inoculation with freeze-dried starter for making soft cheese (Carre de l'Est). Equally good Carre de l'Est cheese were made by 2 methods involving direct inoculation of vat milk with freeze-dried streptococci. The 2 methods included, resp., addition of lactic acid or CaCl2, and addition of 25 or 35 ml rennet/100 l. at 3...

Nunez, M.; Nunez, J.A.; Medina, A.L., 1982: Freeze-dried concentrated starters for direct inoculation of vat milk in Manchego cheese manufacture. The 3 freeze-dried concentrated (FDC) starters studied were: A, containing a Streptococcus lactis strain 14 isolated from farm-made Manchego cheeses; B, containing similarly-isolated S. lactis strains 10, 11, 14 and 25; and C, containing S. lactis...

Bouty, J.L.; Mouchot, J.C., 1981: Utilization of a freeze-dried culture for direct inoculation in the manufacture of a pressed cheese. (Tome de Savoie). ICF direct-to-vat freeze-dried starters were used over a 3-yr period in the manufacture of Tome de Savoie cheeses. Best results were obtained using pre-ripened milk that had been supplemented with 5 g CaCl2/100 l before the 2nd heat treatment and...

Robinson, R.K., 1981: Freeze-dried starter concentrates. II. Their use as direct-to-vat starters in the manufacture of Cheddar cheese. Cheddar cheese was made in two 2000-gal vats at a small factory in Somerset, UK, using liquid bulk starter in parallel with ICF direct-to-vat freeze-dried cultures (marketed by Eurozyme). Process parameters were varied, and a standard procedure se...

Chapman, H.R., 1978: Direct vat inoculation of milk with freeze-dried starters for making Cheddar cheese. The introduction of cheese starter developed by Vitex, Paris, France, in concentrated, freeze-dried form for direct inoculation of milk in the cheesemaking vat offers considerable advantages and the performance of some ICF starters (Inoculum pour...

Bouty, J.L.; Cinquin, J.L.; Mouchot, J.C., 1978: Direct vat inoculation with concentrated freeze-dried starter for making semi-hard cheese (Tome de Savoie). Manufacturing conditions are given for direct vat inoculation with freeze-dried starter (equal amounts of Streptococcus lactis and Str. cremoris). To obtain milk of comparatively constant composition, it was not subjected to pre-ripening but was h...

Lablee, J.; Perrot, C., 1978: Using concentrated freeze-dried starters for direct vat inoculation in making semi-hard cheese (Saint-Paulin). Consistent rates of acidification, and good quality Saint Paulin cheese were achieved using direct inoculation of vat milk with freeze-dried Streptococcus lactis and Str. cremoris.

Anonymous, 1983: Direct-vat inoculation of cheese milk with Marschall-Superstart (R) cultures: an example of Cheddar cheese manufacture. Information is given on direct-vat inoculation of cheese milk with Superstart (R) cultures, including the cost, procedure for testing prior to full-scale use of the cultures, key points that must be observed, use in Cheddar cheese manufacture and...

Stefanova-Kondratenko, M.; Nikolova-Toteva, N., 1972: Use of freeze-dried starter cultures in the manufacture of White pickled cheese. Whole milk was incubated for 8-12 h at 32 degrees C with 1% cheese starter culture consisting of Streptococcus lactis strain 15 and Lactobacillus casei strain 40 and the resultant starter was freeze-dried and packaged in 40-g portions in polyethyl...