公开(公告)号：EP2437613A1

公开(公告)日：2012-04-11

申请号：EP10727343.5

申请日：2010-06-04

申请人： Chr. Hansen A/S

发明人： VINDELOEV, Jannik Torben ,  BROCHERET, Sylvain

IPC分类号： A23C19/05

CPC分类号： A23C19/0682 ,  A23C19/0323 ,  A23C19/05

摘要： The invention relates to a method for treatment of milk which is to be used in the preparation of cheese, the method comprises adding a bacterial culture to the milk. It further relates to the resulting milk, and to the milk's use in a cheese process.

公开(公告)号：EP3151675B1

公开(公告)日：2018-08-22

申请号：EP15726154.6

申请日：2015-06-02

申请人： Chr. Hansen A/S

发明人： BROCHERET, Sylvain ,  FAIVELEY, Marc ,  BAUQUIS, Anne-Claire

IPC分类号： A23C9/12 ,  C12N1/20 ,  A23C9/123

CPC分类号： A23C9/12 ,  A23C9/123 ,  A23C9/1238 ,  A23V2002/00 ,  A23Y2240/75 ,  C12M23/32 ,  C12M27/02 ,  C12M29/14 ,  C12M33/00 ,  C12M41/14 ,  C12M41/40 ,  C12M41/44 ,  C12N1/20 ,  A23V2200/3204

摘要： Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps:—solid concentrated ferments are transformed into liquid concentrated ferments,—the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.

公开(公告)号：EP3256000A1

公开(公告)日：2017-12-20

申请号：EP16703798.5

申请日：2016-02-10

申请人： Chr. Hansen A/S

发明人： BROCHERET, Sylvain ,  FAIVELEY, Marc ,  POIGNAND, Jean-Paul ,  ROUSTEL, Sebastien

IPC分类号： A23C19/032 ,  A23C19/05 ,  A23C19/068

CPC分类号： A23C19/032 ,  A23C19/05 ,  A23C19/068

摘要： 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.

公开(公告)号：EP3255997A1

公开(公告)日：2017-12-20

申请号：EP16703796.9

申请日：2016-02-10

申请人： Chr. Hansen A/S

发明人： FAIVELEY, Marc ,  BROCHERET, Sylvain ,  POIGNAND, Jean-Paul ,  DE LAMOTTE, Stephane ,  ROUSTEL, Sebastien

IPC分类号： A23C9/12 ,  A23C19/032 ,  A23C19/04 ,  A23C19/068 ,  C12N9/64

CPC分类号： A23C19/04 ,  A23C19/0326 ,  A23C19/0682 ,  C12N9/6483 ,  C12Y304/23004

摘要： Blends of coagulants to control acidification, coagulation and cheese texture.

公开(公告)号：EP3151675A1

公开(公告)日：2017-04-12

申请号：EP15726154.6

申请日：2015-06-02

申请人： Chr. Hansen A/S

发明人： BROCHERET, Sylvain ,  FAIVELEY, Marc ,  BAUQUIS, Anne-Claire

IPC分类号： A23C9/12 ,  C12N1/20 ,  A23C9/123

CPC分类号： A23C9/12 ,  A23C9/123 ,  A23C9/1238 ,  A23V2002/00 ,  A23Y2240/75 ,  C12M23/32 ,  C12M27/02 ,  C12M29/14 ,  C12M33/00 ,  C12M41/14 ,  C12M41/40 ,  C12M41/44 ,  C12N1/20 ,  A23V2200/3204

摘要： Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps:—solid concentrated ferments are transformed into liquid concentrated ferments,—the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.

摘要翻译： 过程用于食物制品的连续接种，特别是乳制品，用发酵，其包括以下步骤： - 固体浓酵素被转化成液体浓缩发酵，-the转化浓缩酵素被连续注入的液体流要被接种 ，其特征在于在管芯DASS液体浓缩发酵得到改造-通过解冻冷冻浓缩发酵在温度受控室或-通过再水化的冷冻干燥浓缩发酵。