公开(公告)号：EP2460414B1

公开(公告)日：2018-08-22

申请号：EP11170257.7

申请日：2011-06-16

Applicant: CSK Food Enrichment B.V.

Inventor： Koopmans, Wieger Jan ,  Kevelam, Jan ,  Meijer, Willem Cornelis ,  Paillart, Maxence Jacky Michel ,  Thoden van Velzen, Eggo Ulphard ,  Schennink, Geraldus Gerardus Johannes

IPC: A23C19/16 ,  A01J25/16 ,  A01J27/02 ,  B65D85/76 ,  B65D65/00 ,  A23C19/068

CPC classification number: A23C19/0688 ,  A23C19/166

Abstract: The invention provides a method for foil-ripening a cheese comprising (a) providing a cheese having an edge, a first face and a second face, (b) packaging said cheese in a closed cheese-ripening foil having a water vapour transmission rate of at least 1 g/(m 2 .24 hours) at 12 °C and 85% relative humidity, having an oxygen transmission rate of

公开(公告)号：EP1902624B1

公开(公告)日：2016-12-14

申请号：EP07116723.3

申请日：2007-09-19

Applicant: FrieslandCampina Nederland B.V.

Inventor： Mens, Alexander Maria ,  Penders, Johannes Antonius ,  Faber, Timo Joost

IPC: A23C19/068 ,  A23C19/16 ,  A23C19/093 ,  A23C19/09 ,  A23L3/005 ,  A23L3/3463

CPC classification number: A23L3/005 ,  A23C19/0688 ,  A23C19/166 ,  A23L3/34635

公开(公告)号：EP2324716A3

公开(公告)日：2011-07-20

申请号：EP11153315.4

申请日：2007-10-12

Applicant: Friesland Brands B.V.

Inventor： Knier, Cornelis Wyberen ,  Bonestroo, Martin Hendrik ,  van Arem, Everhardus Jacobus Franciscus

IPC: A23C19/032 ,  A23C19/068 ,  A23C19/16

CPC classification number: A23C19/0688 ,  A23C19/0323 ,  A23C19/166 ,  A23Y2220/63

Abstract: The invention relates to a method for manufacturing a foil-ripened cheese, wherein the ripening step is adjusted such that the flavor development is improved and is similar to that of a cheese which has been subjected to a standard ripening. The invention further relates to a foil-ripened cheese which is similar with respect to flavor to a standard ripened cheese which is provided with a conventional cheese covering means.

公开(公告)号：EP2335489A3

公开(公告)日：2011-07-06

申请号：EP10195455.0

申请日：2010-12-16

Applicant: CSK Food Enrichment B.V.

Inventor： Haarman, Martinus Gerardus Maria ,  Koopmans, Wieger Jan ,  Meijer, Willem Cornelis ,  Kevelam, Jan

IPC: A23C19/16 ,  A01J25/16 ,  A01J27/02 ,  B65D85/76 ,  B65D65/00

CPC classification number: A23C19/166 ,  A23C19/0688 ,  A23C19/072

Abstract: The invention provides a method for foil-ripening a cheese comprising (a) providing a cheese having an edge, a first face and a second face, (b) packaging said cheese in a closed cheese-ripening foil having a water vapour transmission rate of at least 5 g/(m 2 .24 hours) at 12 °C and 85% relative humidity, and having an oxygen transmission rate of> 100 and 3 /m 2 .24 hours.atm at 12 °C and 85% relative humidity, and (c) ripening the foil-packaged cheese wherein during ripening moisture is allowed to evaporate from said cheese.

公开(公告)号：EP1543727B1

公开(公告)日：2007-03-21

申请号：EP03029259.3

申请日：2003-12-19

Applicant: Kraft Foods R & D, Inc. Zweigniederlassung München

Inventor： Westermann, Werner ,  Kempter, Klaus ,  Rupp, Ludwig

IPC: A23C19/16 ,  B65D75/68

CPC classification number: B65D75/38 ,  A23C19/166 ,  B65D75/68 ,  B65D85/76

公开(公告)号：EP0418977B1

公开(公告)日：1993-05-05

申请号：EP90202477.7

申请日：1990-09-18

Applicant: KONINKLIJKE NEDERLANDSE ZUIVELBOND FNZ

Inventor： Boersma, Hieronymus Ype,Ir. ,  Kimenai, Martinus Petrus ,  Köllmann, Clemens Johannes Willebrordus,Ir. ,  Ijkema, Sietze ,  Spoelstra, Tamme

IPC: A01J25/16 ,  A01J27/00 ,  A23C19/16

CPC classification number: A01J27/005 ,  A01J25/16 ,  A23C19/166

公开(公告)号：EP2335489B1

公开(公告)日：2018-02-21

申请号：EP10195455.0

申请日：2010-12-16

Applicant: CSK Food Enrichment B.V.

Inventor： Haarman, Martinus Gerardus Maria ,  Koopmans, Wieger Jan ,  Meijer, Willem Cornelis ,  Kevelam, Jan

IPC: A23C19/16 ,  A01J25/16 ,  A01J27/02 ,  B65D85/76 ,  B65D65/00 ,  A23C19/068 ,  A23C19/072

CPC classification number: A23C19/166 ,  A23C19/0688 ,  A23C19/072

Abstract: The invention provides a method for foil-ripening a cheese comprising (a) providing a cheese having an edge, a first face and a second face, (b) packaging said cheese in a closed cheese-ripening foil having a water vapour transmission rate of at least 5 g/(m 2 .24 hours) at 12 °C and 85% relative humidity, and having an oxygen transmission rate of> 100 and

公开(公告)号：EP3003054B1

公开(公告)日：2017-03-22

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

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。

公开(公告)号：EP2335489A2

公开(公告)日：2011-06-22

申请号：EP10195455.0

申请日：2010-12-16

Applicant: CSK Food Enrichment B.V.

Inventor： Haarman, Martinus Gerardus Maria ,  Koopmans, Wieger Jan ,  Meijer, Willem Cornelis ,  Kevelam, Jan

IPC: A23C19/16 ,  A01J25/16 ,  A01J27/02 ,  B65D85/76 ,  B65D65/00

CPC classification number: A23C19/166 ,  A23C19/0688 ,  A23C19/072

Abstract: The invention provides a method for foil-ripening a cheese comprising (a) providing a cheese having an edge, a first face and a second face, (b) packaging said cheese in a closed cheese-ripening foil having a water vapour transmission rate of at least 5 g/(m 2 .24 hours) at 12 °C and 85% relative humidity, and having an oxygen transmission rate of> 100 and 3 /m 2 .24 hours.atm at 12 °C and 85% relative humidity, and (c) ripening the foil-packaged cheese wherein during ripening moisture is allowed to evaporate from said cheese.

Abstract translation: （a）提供具有边缘，第一面和第二面的干酪，（b）将所述干酪包装在封闭的干酪熟化箔中，所述干酪熟化箔的水蒸气透过率为 在12℃和85％相对湿度下至少为5g /（m2·24小时），并且在12℃和85％相对湿度下氧气透过率大于100且小于1000cm 3 / m 2·24小时·大气压 ，和（c）使箔包装的干酪熟化，其中在成熟过程中允许水分从所述干酪蒸发。