公开(公告)号：US09114929B2

公开(公告)日：2015-08-25

申请号：US13754498

申请日：2013-01-30

Applicant: DSM IP ASSETS B.V.

Inventor： Marnix Van Gurp ,  Corstiaan Johannes Hooft ,  Josien Krijgsman ,  Alexander Antonius Marie Stroeks

IPC: B65D85/76 ,  B65B25/06 ,  B65D85/00 ,  A23C19/16

CPC classification number: A23C19/14 ,  A23C19/0688 ,  A23C19/166 ,  B65B25/06 ,  B65D85/70 ,  B65D85/76 ,  Y10T428/1397

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract translation: 本发明涉及一种制备薄片熟化干酪的方法，该方法包括（i）在浇注后将干酪引入含有用于接收干酪的开口的干酪熟化包装，（ii）封闭包装，和（iii）熟化干酪，其中 干酪老化包装包括热塑性整体膜，封闭的干酪熟化包装在10℃和85％相对湿度下的水蒸汽透过率至少为10g / m 2/24小时，氧气渗透率为 在10℃和85％相对湿度下，最大100cm 3 / m 2/24小时/ atm。