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.