公开(公告)号：US20170094986A1

公开(公告)日：2017-04-06

申请号：US15315924

申请日：2015-06-02

Applicant: Chr. Hansen A/S

Inventor： Sylvain BROCHERET ,  Marc FAIVELEY ,  Anne-Claire BAUQUIS

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

CPC classification number: A23C9/12 ,  A23C9/123 ,  A23C9/1238 ,  A23V2002/00 ,  A23Y2240/75 ,  C12M23/32 ,  C12M27/02 ,  C12M29/14 ,  C12M33/00 ,  C12M41/14 ,  C12M41/40 ,  C12M41/44 ,  C12N1/20 ,  A23V2200/3204

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.

公开(公告)号：US20180035687A1

公开(公告)日：2018-02-08

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 ,  A23C19/068 ,  A23C19/05

CPC classification number: 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：US20180110234A1

公开(公告)日：2018-04-26

申请号：US15549359

申请日：2016-02-10

Applicant: Chr. Hansen A/S

Inventor： Marc FAIVELEY ,  Sylvain BROCHERET ,  Jean-Paul POIGNAND ,  Stephane DE LAMOTTE ,  Sebastien ROUSTEL

IPC: A23C19/04 ,  C12N9/64 ,  A23C19/068 ,  A23C19/032

Abstract: Blends of coagulants to control acidification, coagulation and cheese texture.

公开(公告)号：US20150366231A1

公开(公告)日：2015-12-24

申请号：US14649444

申请日：2013-11-29

Applicant: CHR. HANSEN A/S

Inventor： Jean-Paul POIGNAND ,  Pascal LANCIAUX ,  Marion PIQUET ,  Emilien LANGEVIN ,  Gilles DIDELOT ,  Jean-Marie ODINOT ,  Marc FAIVELEY

IPC: A23C9/12

CPC classification number: A23C9/122 ,  A23C9/12 ,  A23C9/123 ,  A23C19/024 ,  C12N1/20 ,  C12N13/00

Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container containing frozen concentrated ferments, the thawed concentrated ferments are container continuously injected, from the container, into a flow of liquid to be inoculated.

Abstract translation: 用于连续接种具有发酵物的食品，特别是乳制品的方法，其中：冷冻浓缩发酵物通过微波装置或作用于含有冷冻浓缩发酵物的容器的水浴解冻装置解冻，所述解冻的浓缩发酵剂 是容器从容器连续注入待接种液体的容器。