公开(公告)号：US12239141B2

公开(公告)日：2025-03-04

申请号：US15549355

申请日：2016-02-10

Applicant: Chr. Hansen A/S

Inventor： Sylvain Brocheret ,  Marc Faiveley ,  Jean-Paul Poignand ,  Sebastien Roustel

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

Abstract: 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：US10893682B2

公开(公告)日：2021-01-19

申请号：US15315924

申请日：2015-06-02

Applicant: Chr. Hansen A/S

Inventor： Sylvain Brocheret ,  Marc Faiveley ,  Anne-Claire Bauquis

IPC: C12M1/00 ,  C12M3/00 ,  A23C9/12 ,  A23C9/123 ,  C12N1/20 ,  C12M1/26 ,  C12M1/06 ,  C12M1/34

Abstract: 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.