公开(公告)号：WO2019048620A1

公开(公告)日：2019-03-14

申请号：PCT/EP2018/074159

申请日：2018-09-07

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： PENDERS, Johannes Antonius ,  TAP, Wilhelmus Hendricus Johannes ,  GIELENS, Fransiscus Christophorus ,  KORNET, Cornelis

IPC: A23C9/15 ,  A23C19/02 ,  A23D7/005

CPC classification number: A23D7/015 ,  A23C13/14 ,  A23C13/16 ,  A23C15/123 ,  A23C2260/102 ,  A23C2260/104 ,  A23D7/001 ,  A23D7/0056 ,  A23D7/013 ,  A23D7/04 ,  A23D7/05

Abstract: The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type comprising dairy fat and micellar casein to a treatment wherein casein is coagulated and fat is rebodied. The obtained food composition is (at 20 °C) a solid suspension of the oil-in-water type. The invention further relates to a dairy food composition, which composition is a suspension of the oil-in-water type, comprising 1-6 wt. % dairy protein, said dairy protein comprising coagulated casein; 20-55 wt. % fat, of which at 50-100 wt. % is dairy fat; 40-79 wt.% water; and 0-10 wt.% other ingredients.

公开(公告)号：WO2021005079A1

公开(公告)日：2021-01-14

申请号：PCT/EP2020/069168

申请日：2020-07-08

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： BURGHOUT, Herman Frank ,  PENDERS, Johannes Antonius

IPC: A01J27/02 ,  A23C19/16 ,  A23C19/14

Abstract: The invention relates to a method for providing a naturally ripened, cylindrically shaped cheese of the hard or semi-hard type, comprising the steps of: (i) forming a block-shaped cheese from a curd by conventional means; (ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese; (iii) partially covering the coated cheese with a layer of a water-impermeable material thereby obtaining a partially covered coated cheese; and (iv) allowing the partially covered coated cheese to ripen, wherein the block-shaped cheese comprises a top face, a bottom face and four faces that form the circumference of the block-shaped cheese, and wherein in step (iii) at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with the layer of the water-impermeable material while leaving the top face and bottom face largely uncovered. The invention also relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered.

公开(公告)号：WO2020115012A1

公开(公告)日：2020-06-11

申请号：PCT/EP2019/083408

申请日：2019-12-03

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： PENDERS, Johannes Antonius ,  HUPPERTZ, Thom ,  VAN HENGSTUM, Tom ,  HANS, Mohit

IPC: A23C19/05 ,  A23C19/068

Abstract: Process for making a pasta filata cheese precursor comprising the steps of a. providing a pre-cheese comprising, based on the weight of the pre-cheese, 10-36 wt.% of protein comprising, based on total weight of protein, at least 50 wt.% of casein which casein is provided by a casein source that contains, based on dry matter, 60 wt.% or more of casein; 10-36 wt.% of fat provided by a fat source selected from anhydrous milk fat, an anhydrous milk fat fraction, butter, butter oil, cream having a fat content, based on total weight of cream, in the range of 30 to 80% by weight, and mixtures of two or more of these; b. mixing a coagulant and acidifier into the pre-cheese; and c. allowing the pre-cheese to coagulate and acidify to obtain the pasta filata cheese precursor having a pH in the range of 4.8 to 5.7. The pasta filata cheese precursor obtained can be further processed into a pasta filata cheese.

公开(公告)号：WO2017198712A1

公开(公告)日：2017-11-23

申请号：PCT/EP2017/061845

申请日：2017-05-17

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： PENDERS, Johannes Antonius ,  GIELENS, Fransiscus Christophorus

IPC: A01J25/00 ,  A01J25/06 ,  A01J25/11

Abstract: Method for fluid whey expulsion from a body of curd including steps of: - placing a dairy base in a container; - mixing in at least one coagulant; - placing a removable insert into said dairy base in said container, said insert comprising at least one projecting member arranged to extend, preferably substantially vertically, into said dairy base; - having a body of curd formed by coagulation of said dairy base.

Abstract translation: 流体乳清从凝乳体中排出的方法，包括以下步骤：将乳品基料放入容器中; - 混入至少一种凝结剂; - 将可移除的插入件放置在所述容器中的所述乳品基部中，所述插入件包括至少一个突出构件，所述突出构件布置成优选基本竖直地延伸到所述乳品基部中 - 具有通过凝结所述乳品基质而形成的凝乳体。

公开(公告)号：WO2021148422A1

公开(公告)日：2021-07-29

申请号：PCT/EP2021/051099

申请日：2021-01-20

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： HUPPERTZ, Thom ,  VAN DER MEULEN, Elizabeth ,  BURGHOUT, Herman Frank ,  PENDERS, Johannes Antonius

IPC: A23C19/02 ,  A23C19/028 ,  A23C19/068 ,  A23C19/05 ,  A23C19/053

Abstract: A process for the preparation of a brine-ripened cheese product comprising the steps of (a) providing a pre-cheese comprising, based on the weight of the pre-cheese, - 15-35 wt.% of protein comprising, based on total weight of protein, at least 50 wt.% of casein, which casein is provided by a casein source that contains, based on dry matter, 60 wt.% or more of casein; - 10-36 wt.% of fat provided by a fat source selected from anhydrous milk fat, an anhydrous milk fat fraction, butter, butter oil, cream having a fat content, based on total weight of cream, in the range of 30 to 80% by weight, and mixtures of two or more of these; (b) mixing a coagulant and acidifier into the pre-cheese; (c) allowing the pre-cheese to coagulate to obtain a curd; and (d) further processing the curd into the brine-ripened cheese product.

公开(公告)号：WO2019174760A1

公开(公告)日：2019-09-19

申请号：PCT/EP2018/074738

申请日：2018-09-13

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： PENDERS, Johannes Antonius ,  BURGHOUT, Herman Frank

IPC: A23C19/14 ,  A23C19/16 ,  A01J27/02

Abstract: The invention relates to a method for providing a naturally ripened, cylindrically shaped cheese of the hard or semi-hard type, comprising the steps of: (i) forming a cylindrically shaped cheese from a curd by conventional means; (ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese; (iii) partially enclosing the coated cheese with a further coating of a water-impermeable material such that the convex, circumferential sides and the curved area are covered while leaving the flat bottom and top surfaces uncovered, thereby obtaining a partially enclosed coated cheese; and (iv) allowing the partially enclosed coated cheese to ripen. The invention also relates to a naturally ripened, cylindrically shaped, coated cheese of the hard or semi-hard type, wherein the convex, circumferential sides and the curved area are covered with a further coating of a water-impermeable material and wherein the flat bottom and top surfaces are uncovered.