公开(公告)号：US20220007666A1

公开(公告)日：2022-01-13

申请号：US17291845

申请日：2019-11-08

申请人： Chr. Hansen A/S

发明人： Sebastien ROUSTEL ,  Michael Mitsuo SAITO

IPC分类号： A23C19/032 ,  A23C19/068

摘要： The present invention is in the field of dairy technology. It relates to methods of inhibiting the growth of unwanted microorganisms, such as Gram-negative bacteria, yeasts or molds in dairy products by using phospholipase to treat the milk base. The invention also provides dairy products produced therefrom.

公开(公告)号：US20210076696A1

公开(公告)日：2021-03-18

申请号：US16961301

申请日：2019-01-10

申请人： Chr. Hansen A/S

发明人： Sebastien ROUSTEL ,  Véronique JACTAT ,  Ulf MORTENSEN ,  Viviana Ester BRUNO ,  Michael Mitsuo SAITO

IPC分类号： A23C19/068 ,  A23C19/032

摘要： The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.