Continuous Process for Producing a White Cheese Preparation
    2.
    发明申请
    Continuous Process for Producing a White Cheese Preparation 审中-公开
    连续生产白乳酪制备工艺

    公开(公告)号:US20160205961A1

    公开(公告)日:2016-07-21

    申请号:US15001751

    申请日:2016-01-20

    发明人: Martin May

    摘要: A continuous process is proposed for producing a white cheese preparation, in which (a) pasteurized milk is heated to a temperature from 80 to 95° C., (b) the heated milk is denatured, (c) the denatured product is subjected to a dwell time, (d) the resultant product is freed from the whey, (e) the residue, optionally with addition of additives is placed into a mould with the aid of a vacuum former and finally (f) from the mould is charged into the final packaging.

    摘要翻译: 提出了一种生产白乳酪制剂的连续方法,其中(a)将巴氏杀菌牛奶加热至80至95℃,(b)加热的牛奶变性,(c)变性产物经受 停留时间,(d)所得产物从乳清中脱除,(e)残余物,任选地加入添加剂,借助于真空成型机放入模具中,最后(f)从模具中加入 最后包装。