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    PROCESS FOR MAKING CHEESE OR CHEESE BASE AND A NOVEL INTERMEDIATE PRODUCT OF SAID PROCESS
    1.
    发明授权
    PROCESS FOR MAKING CHEESE OR CHEESE BASE AND A NOVEL INTERMEDIATE PRODUCT OF SAID PROCESS 失效
    制作薄片或薄片基底的方法以及制作工艺的新颖中间产品

    公开(公告)号：EP0065981B1

    公开(公告)日：1985-10-30

    申请号：EP82900229.4

    申请日：1981-12-01

    申请人： SCHREIBER FOODS INC. ,  COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION ,  AUSTRALIAN DAIRY CORPORATION

    发明人： JAMESON, Graeme W. ,  SUTHERLAND, Brian J.

    IPC分类号： A23C19/02 ,  A23C9/00 ,  A23C9/12

    CPC分类号： A23C19/0285

    摘要： A process for an efficient production of cheese or cheese base containing substantially all the casein and whey proteins which were originally present in the milk comprising four phases: (1) selective concentration of milk to form a concentrate; (2) increasing the ionic strength of the concentrate so as to maintain it in the liquid phase during fermenting; (3) fermenting the concentrate; and (4) removing water from the fermented concentrate to produce cheese or cheese base containing substantially all the casein and whey proteins originally present in the milk. The concentrates and fermented concentrates are unique intermediate products in that they do not coagulate during processing even at low pH's. The process permits an efficient evaporation of water from the fermented concentrate that is maintained in the liquid state. The process also avoids the possibility of losing whey proteins by totally eliminating syneresis.

    PROCESS AND APPARATUS FOR MAKING CHEESE OR CHEESE BASE AND A NOVEL INTERMEDIATE PRODUCT OF SAID PROCESS
    2.
    发明公开
    PROCESS AND APPARATUS FOR MAKING CHEESE OR CHEESE BASE AND A NOVEL INTERMEDIATE PRODUCT OF SAID PROCESS 失效
    用于生产奶酪或KÄSEVORPRODUKT和新的中间的程序。

    公开(公告)号：EP0065981A1

    公开(公告)日：1982-12-08

    申请号：EP82900229.0

    申请日：1981-12-01

    申请人： SCHREIBER FOODS INC. ,  COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION ,  AUSTRALIAN DAIRY CORPORATION

    发明人： JAMESON, Graeme W. ,  SUTHERLAND, Brian J.

    IPC分类号： A23C19 ,  A23C9

    CPC分类号： A23C19/0285

    摘要： Procede servant a la production avec un bon rendement de fromage ou d'une base de fromage contenant sensiblement toute la casaine et les proteines du petit lait, qui etaient presentes a l'origine dans le lait, comprenant quatre phases: (1) concentration selective du lait pour former un concentre; (2) augmentant on de la force ionique du concentre afin de le maintenir dans la phase liquide pendant la fermentation; (3) fermentation du concentre; et (4) extraction de l'eau du concentre fermente pour produire du fromage ou une base de fromage contenant virtuellement toute la caseine et les proteines du petit lait presentes a l'origine dans le lait Les concentres et les concentres fermentes sont des produits intermediaires uniques dans ce sens qu'ils ne coagulent pas pendant le traitement meme a des pH faibles. Le procede permet une evaporation efficace de l'eau du concentre fermente qui est maintenu a l'etat liquide. Le procede evite aussi la possibilite d'une perte des proteines du petit lait en eliminant totalement la synerese.