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    SPREADABLE CHEESE FROM CURD.
    6.
    发明授权
    SPREADABLE CHEESE FROM CURD. 有权

    公开(公告)号：EP3244746B1

    公开(公告)日：2018-10-24

    申请号：EP16710018.9

    申请日：2016-01-13

    Applicant: Coöperatie AVEBE U.A.

    Inventor： BUWALDA, Pieter Lykle ,  VAN DEN AKKER-BLEUMINK, Bernarda ,  MULDER, Frederik

    IPC: A23C19/00 ,  A23C19/06 ,  A23C19/09

    CPC classification number: A23C19/06 ,  A23C19/09 ,  A23V2002/00 ,  A23V2250/5118

    Abstract: The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

    Semi-hard cheese with Mozzarella-like textural properties, and its preparation
    7.
    发明授权
    Semi-hard cheese with Mozzarella-like textural properties, and its preparation 有权
    具有马苏里拉样质地特性的半硬质奶酪及其制备

    公开(公告)号：EP2052625B1

    公开(公告)日：2017-12-13

    申请号：EP07119095.3

    申请日：2007-10-23

    Applicant: FrieslandCampina Nederland B.V.

    Inventor： Penders, Johannes Antonius ,  van Haren, Anna Maria Catharina

    IPC: A23C19/06 ,  A23C19/068 ,  A23C19/082 ,  A23C19/09

    CPC classification number: A23C19/082 ,  A23C2250/054

    Abstract: The invention pertains to a semi-hard cheese, preferably a Gouda, Edam or Maasdam, having stringiness characteristics of a pasta filata cheese, wherein said cheese has a total amino acid (AN) content and a soluble nitrogen (SN) content, based on total nitrogen (TN) content, in the range of 1 - 10 % and 4 - 19 %, respectively. The invention also pertains to a process for preparing a semi-hard cheese having a moisture fat-free content (MFFB) of 57 - 63 %, wherein 20 - 80 wt%, based on the total weight of the finished cheese, of ripened semi-hard cheese, optionally after milling, is added to the curd of a pasta filata cheese or of an unbrined semi-hard cheese curd, provided that the pH of said curd is in the range of 5.1 - 5.4, where after the mixture of ripened semi-hard cheese and pasta filata cheese is subjected to cooking and stretching, wherein said cooking involves steam, where after said cheese is subjected to 5 - 9 °C for a period of at least 1 week, to obtain a semi-hard cheese having stringiness characteristics of a pasta filata cheese.

    CHEESE RIPENING
    9.
    发明公开
    CHEESE RIPENING 审中-公开
    老化奶酪

    公开(公告)号：EP3056088A3

    公开(公告)日：2016-11-02

    申请号：EP16165098.1

    申请日：2016-04-13

    Applicant: DSM IP Assets B.V.

    Inventor： PRICE, Claire Emile ,  MALJAARS, Cornelia Elizabeth Paulina ,  DERKS, Eduard Peter Paul Antoine

    IPC: A23C19/06

    CPC classification number: A23C19/14 ,  A23C19/0323 ,  A23C19/0688 ,  C12N1/20

    Abstract: The present invention relates to a method for monitoring the ripening process of cheese, which method comprises: (i) providing samples of a ripening cheese over different time points during the ripening process of the cheese; (ii) performing sensory analyses on the samples to determine the intensity of at least one attribute; (iii) quantifying the lactic acid bacteria which are present in the samples; and (iv) correlating the intensity of at least one attribute with the quantified lactic acid bacteria.

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