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    Process for the production of cheese curd
    2.
    发明授权
    Process for the production of cheese curd 失效
    生产奶酪的过程

    公开(公告)号：US4499109A

    公开(公告)日：1985-02-12

    申请号：US379092

    申请日：1982-05-17

    申请人： Tage Christiansen ,  Werner Imhof ,  Poul F. Jensen ,  Jens B. Kjaer ,  Bjarne Kristiansen ,  Kjeld Kristensen ,  Bent Pedersen

    发明人： Tage Christiansen ,  Werner Imhof ,  Poul F. Jensen ,  Jens B. Kjaer ,  Bjarne Kristiansen ,  Kjeld Kristensen ,  Bent Pedersen

    IPC分类号： A01J25/00 ,  A23C19/028 ,  A23C19/05 ,  A23C9/12 ,  A23C19/00

    CPC分类号： A23C19/05 ,  A01J25/002 ,  A23C19/0285

    摘要： Cheese curd is produced by coagulating a milk product during its passage through a long coagulator tube under renneting conditions giving a relatively slow coagulation course. The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube during feeding periods with intermediate stand still periods, the length of a feeding period being selected so that no essential coagulation occurs in the mixture from its introduction into the coagulator tube up to the successive stand still period, and the length of a stand still period being selected so that the mixture after having been subjected to one stand still period in the coagulator tube forms a sufficiently firm coagulum to be transported by feeding new mixture during the successive feeding period towards the outlet end of the coagulator tube as a continuous plug. The speed of feeding mixture into the coagulator tube and the length of the coagulator tube are adjusted so that the residence time in the coagulator tube comprises at least one feeding period and one stand still period.

    摘要翻译： 奶酪凝乳是通过凝结牛奶制品在通过较长的凝结器管的过程中凝结而产生的，该条件使得凝乳过程相对缓慢。 牛奶产品在线重新定型，并且在具有中间静止期的进料期间，将凝固的混合物周期性地进料到凝结器管的入口端，选择进料周期的长度，使得混合物中不发生必要的凝结 其进入凝结器管直到连续静置期间，并且静止期间的长度被选择，使得在凝结器管中经过一个静止期之后的混合物形成足够牢固的凝结物，以通过 在连续进料期间将新混合物作为连续塞向着凝结器管的出口端供料。 将混合物进入凝结器管的速度和凝结器管的长度进行调节，使得在凝结器管中的停留时间包括至少一个进料期和一个静止期。

    Method of producing cheese and product thereof
    3.
    发明授权
    Method of producing cheese and product thereof 失效
    生产奶酪的方法及其制品

    公开(公告)号：US5547691A

    公开(公告)日：1996-08-20

    申请号：US318710

    申请日：1994-12-16

    申请人： Bjarne Kjaer ,  Bent Pedersen ,  Jens B. Kjaer

    发明人： Bjarne Kjaer ,  Bent Pedersen ,  Jens B. Kjaer

    IPC分类号： A23C19/068 ,  A23C19/028 ,  A23C9/142

    CPC分类号： A23C19/0285

    摘要： A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18.degree. to 65.degree. C. for a period of from 4 to 36 hours.

    摘要翻译： PCT No.PCT / DK93 / 00131 Sec。 371日期1994年12月16日第 102（e）日期1994年12月16日PCT提交1993年4月7日PCT公布。 出版物WO93 / 20704 日期1993年10月28日使用超滤浓缩乳的奶酪生产方法，任选地加入由已经用至少一种起始培养物酸化以获得pH值为4.5至5.6的超滤乳制备的另外的渗余物。 添加盐和其他添加剂，同时在供应奶酪凝乳酶时，将滞留物泵入干酪模具或现成的包装中，其中奶酪在18°至65℃下进行最终热处理，时间为4至36 小时。