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    PORTION DE FROMAGE ET PROCÉDÉ DE PRODUCTION ASSOCIÉ
    2.
    发明公开
    PORTION DE FROMAGE ET PROCÉDÉ DE PRODUCTION ASSOCIÉ 有权
    苏黎世赫斯特霍夫

    公开(公告)号：EP3003054A1

    公开(公告)日：2016-04-13

    申请号：EP13811576.1

    申请日：2013-12-20

    Applicant: Fromageries Bel

    Inventor： VERNIER, Alexandre

    IPC: A23C19/097 ,  B65D85/76

    CPC classification number: A23C19/0973 ,  A23C19/076 ,  A23C19/08 ,  A23C19/097 ,  A23C19/166 ,  B65D65/38 ,  B65D75/14 ,  B65D75/58 ,  B65D85/76

    Abstract: The invention relates to a cheese portion (38) comprising: a wrapping sheet (40); a metered amount of cheese (88) wrapped in the sheet (40), the cheese being poured into the sheet (40) while hot. The sheet (40) comprises at least one layer (401) of paper having an inner side facing the cheese (88), at least said inner side being water-tight.

    Abstract translation: 奶酪部分（38）包括：包装片（40）; 和包裹在片材（40）中的奶酪剂量（88），所述奶酪（88）被热浇注到片材（40）中。 片材（40）包括至少一个具有朝向奶酪（88）的内表面的纸层（401），至少一个内表面是防水的。

    METHOD FOR PRODUCING AND DEVICE FOR PRODUCING CHEESE STARTING MATERIAL MILK
    3.
    发明公开
    METHOD FOR PRODUCING AND DEVICE FOR PRODUCING CHEESE STARTING MATERIAL MILK 有权
    方法为奶酪作为基本材料的制造产生与设备

    公开(公告)号：EP2777389A1

    公开(公告)日：2014-09-17

    申请号：EP12847456.6

    申请日：2012-11-01

    Applicant: Tetra Laval Holdings & Finance S.A.

    Inventor： ADACHI, Yoshio

    IPC: A01J11/12 ,  A01J11/08 ,  B01D61/14

    CPC classification number: A23C19/0973 ,  A01J11/06 ,  A01J11/10 ,  A23C3/033 ,  A23C2210/208 ,  B01D61/18 ,  B01D63/16 ,  B01D2315/02

    Abstract: Provided is the production of a cheese starting material milk, said production having no risk of affecting the flavor of the cheese, having low energy consumption, having no risk of bacteria accumulating within a centrifugal separator, increasing the bacteria elimination rate of the centrifugal separator, and not requiring a large capacity centrifugal separator.
    [Solution] The present invention is provided with a first centrifugal separator (3) that separates milk (1) into a cream fraction (5) and a skim milk fraction (6); a microfilter (11) that separates the skim milk fraction (6) into a permeate (14) and a retentate (15); a second centrifugal separator (18) that separates the retentate (15) into a clean fraction (20) and a high bacteria content sludge (21); and a means for returning the clean fraction (20) to the microfilter (11), and the cream fraction and the permeate are combined to obtain the cheese starting material milk (26).

    Abstract translation: 提供的是生产的干酪原料乳，不具有影响的干酪的风味，具有能耗低，不具有细菌离心分离器内累积的风险，增加了离心分离机的除菌率的风险所述生产， 并且不需要大容量的离心分离器。 [解决方法]本发明是设置有第一离心分离器（3）做了单独的牛奶（1）成奶油部分（5）和脱脂乳部分（6）; 微过滤器（11）做了脱脂乳部分（6）分离成渗透物（14）和滞留物（15）; 第二离心分离器（18）所做的渗余物（15）分离成干净馏分（20）和高的细菌含量的污泥（21）; 和用于清洁部分（20）返回到微过滤器（11）的装置，以及该奶油部分和渗透物被组合以获得奶酪原料乳（26）。

    PROCÉDÉ DE FABRICATION D'UN FROMAGE FRAIS THERMISÉ ET FROMAGE OBTENU
    6.
    发明公开
    PROCÉDÉ DE FABRICATION D'UN FROMAGE FRAIS THERMISÉ ET FROMAGE OBTENU 审中-公开
    用于生产THERMISIERTEM生干酪，因此生产的奶酪

    公开(公告)号：EP2252159A1

    公开(公告)日：2010-11-24

    申请号：EP09718844.5

    申请日：2009-02-24

    Applicant: Fromageries Bel

    Inventor： FURLING, Olivier

    IPC: A23C19/076 ,  A23C19/082 ,  A23C19/097 ,  A23C19/02

    CPC classification number: A23C19/082 ,  A23C19/076 ,  A23C19/0973

    Abstract: Method of producing a cheese according to which: - a cheese curd is prepared; - from the cheese curd, an intermediate cheese paste is prepared; - a first treatment is carried out on the cheese paste at a temperature between 40°C and 90°C; - a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured paste; - the textured paste is subjected to a second heat treatment via ohmic heating at a temperature between 80°C and 140°C for 10 s to 5 min; - the paste obtained is cooled to a temperature below 100°C in order to obtain a cheese, and – the cheese is conditioned.

    Abstract translation: 生产奶酪的方法，以gemäß其中：奶酪凝乳准备; 从干酪凝乳有准备中间奶酪主体; 在40至90℃的温度的第一处理的情况下对奶酪主体; 纹理化处理是在第一处理的，以获得有纹理的体内温度下进行 纹理化体在80〜140℃下为10秒至5分钟的温度下进行通过欧姆加热的第二热处理; 获得所述主体被冷却，以便得到干酪低于100℃的温度; 而奶酪包装。

    PROCESS OF MANUFACTURING MILK CURD AND CHEESE BY DIRECT CHEMICAL ACIDIFICATION
    10.
    发明公开
    PROCESS OF MANUFACTURING MILK CURD AND CHEESE BY DIRECT CHEMICAL ACIDIFICATION 审中-公开
    通过直接化学酸化生产牛奶和奶酪的过程

    公开(公告)号：EP3214943A2

    公开(公告)日：2017-09-13

    申请号：EP15856495.5

    申请日：2015-11-06

    Applicant: Universidad Nacional de Colombia

    Inventor： ARENAS GIL, Fernando ,  HIGUERA MARIN, Jose Victor

    IPC: A23C19/05 ,  A23C19/076

    CPC classification number: A23C19/0455 ,  A23C19/052 ,  A23C19/064 ,  A23C19/0684 ,  A23C19/0688 ,  A23C19/076 ,  A23C19/0973

    Abstract: A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

    Abstract translation: 用酸直接化学酸化制造牛奶凝乳的快速有效的方法。 该方法包括以下步骤：将牛奶加热至足以使牛奶巴氏灭菌的温度，冷却牛奶，通过加入酸使牛奶凝结，并将牛奶和酸混合物温育一段时间。 所得到的凝乳可用于制造不同种类的奶酪，其经受附加的盐析，模制和/或压制步骤。

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