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    A METHOD FOR THE PRODUCTION OF FRESH CHEESE
    1.
    发明申请
    A METHOD FOR THE PRODUCTION OF FRESH CHEESE 审中-公开
    一种生产新鲜食物的方法

    公开(公告)号：WO99053773A1

    公开(公告)日：1999-10-28

    申请号：PCT/SE1999/000620

    申请日：1999-04-19

    IPC: A23C19/028 ,  A23C19/076

    CPC classification number: A23C19/0285 ,  A23C19/076

    Abstract: The disclosure relates to a method for the production of fresh cheese of different types such as curd, Cream Cheese or Queso Fresco. The invention comprises the steps of pretreating milk and concentrating it by membrane filtration, such ultrafiltration, as well as heat treatment of the milk concentrate. The membrane filtration gives, as by-product, a sweet whey regardless of which fresh cheese type is produced. The present invention further includes the steps of adding coagulation agent and flavour additives to the concentrated milk. The coagulation agent is rennet and/or acid culture, depending on the fresh cheese type. The mixture is packed directly in consumer packages at a certain predetermined temperature, depending upon cheese type and the packages are subsequently held at this temperature for a certain time.

    Abstract translation: 本公开涉及生产不同类型的新鲜奶酪的方法，例如凝乳，奶油奶酪或Queso Fresco。 本发明包括以下步骤：通过膜过滤，超滤以及乳浓缩物的热处理来处理牛奶并浓缩。 膜过滤产生作为副产物的甜味乳清，而不管生产哪种新鲜奶酪类型。 本发明还包括向浓缩乳中加入凝结剂和调味剂添加剂的步骤。 根据新鲜奶酪类型，凝结剂是凝乳酶和/或酸培养物。 根据奶酪类型，将混合物直接包装在消费者包装中，并且随后将包装保持在该温度下一定时间。

    PROCESS FOR PREPARING FRESH CHEESE AND FRESH CHEESE OBTAINABLE THEREBY
    2.
    发明申请
    PROCESS FOR PREPARING FRESH CHEESE AND FRESH CHEESE OBTAINABLE THEREBY 审中-公开
    制作新鲜食品的方法和可食用的新鲜食品

    公开(公告)号：WO1996037114A1

    公开(公告)日：1996-11-28

    申请号：PCT/EP1996002220

    申请日：1996-05-22

    Applicant: UNILEVER N.V. ,  UNILEVER PLC

    Inventor： UNILEVER N.V. ,  UNILEVER PLC ,  BODOR, Janos ,  KONING, Mettina, Maria, G. ,  SCHMIDT, Michael ,  STRATMANN, Wilhelm

    IPC: A23C19/028

    CPC classification number: A23C19/05 ,  A23C19/0285 ,  A23C19/076

    Abstract: A process is provided for preparing fresh cheese having a Stevens value at 10 DEG C of at least 150g, a pH of 4.5-5.0, a fat content of 0-15 % and a dry matter content of at least 22 % comprising the steps of: a) causing milk to acidify to a pH of 4.5-5.0 to cause coagulation of protein; b) removing whey to obtain a curd; c) applying a heat treatment at a pH of 4.5-5.0, at a temperature of at least 65 DEG C for a period of time sufficient to increase the firmness of the resulting product, wherein the composition that is subjected to the heat treatment comprises substantially undenatured whey protein. The curd of step c) is preferably subjected to a homogenisation treatment. The product obtainable by the process has an improved texture. If it is applied to prepare low fat fresh cheese, the otherwise occurring sandiness problem, is solved.

    Abstract translation: 提供了一种制备具有10℃的史蒂文生值至少150g，pH为4.5-5.0，脂肪含量为0-15％，干物质含量至少为22％的新鲜干酪的方法，包括以下步骤： ：a）使牛奶酸化至4.5-5.0的pH，引起蛋白质凝结; b）去除乳清以获得凝乳; c）在至少65℃的温度下在4.5-5.0的pH下进行热处理足以增加所得产品的硬度的时间，其中经受热处理的组合物基本上包括 未变乳清蛋白。 步骤c）的凝乳优选进行均化处理。 通过该方法可获得的产品具有改进的质地。 如果适用于制备低脂新鲜奶酪，否则会出现沙质问题。

    METHOD OF PRODUCING CHEESE
    3.
    发明申请
    METHOD OF PRODUCING CHEESE 审中-公开
    生产小麦的方法

    公开(公告)号：WO1993020704A1

    公开(公告)日：1993-10-28

    申请号：PCT/DK1993000131

    申请日：1993-04-07

    Applicant: ORUM SOGNS UDVIKLINGSMEJERI ,  KJAER, Bjarne ,  PEDERSEN, Bent ,  KJAER, Jens, B.

    Inventor： ORUM SOGNS UDVIKLINGSMEJERI

    IPC: A23C19/05

    CPC classification number: A23C19/0285

    Abstract: Method of cheese production on the basis of ultrafiltration-concentrated milk, wherein acidified and pasteurized retentate is optionally added to the retentate from the ultrafiltrated milk, which is acidified with at least one starter culture to obtain a pH-value of from 4.5 to 5.6, whereupon salt and optionally other additives are added and the retentate is, while supplying cheese rennet, pumped into cheese moulds or ready-made packages wherein the cheese receives final treatment under heat treatment at from 18 to 65 DEG C for a period of from 4 to 36 hours.

    Abstract translation: 基于超滤浓缩乳的干酪生产方法，其中酸化和巴氏消毒的滞留物任选地从超滤乳中加入到渗余物中，其用至少一种起始培养物酸化以获得4.5至5.6的pH值， 然后加入盐和任选的其它添加剂，并且在将奶酪凝乳酶供应到奶酪模具或现成的包装中时，保留物是在18至65℃的热处理下进行最终处理，时间为4至 36小时。

    A METHOD OF PRODUCING CHEESE AND THE CHEESE PRODUCED BY THE METHOD
    4.
    发明申请
    A METHOD OF PRODUCING CHEESE AND THE CHEESE PRODUCED BY THE METHOD 审中-公开
    一种生产方法和方法生产的茶叶

    公开(公告)号：WO1985002980A1

    公开(公告)日：1985-07-18

    申请号：PCT/DK1984000120

    申请日：1984-12-18

    Applicant: CHR. HANSEN'S LABORATORIUM A/S ,  HOIER, Erik ,  HARBOE, Marianne, Kirsten ,  PEITERSEN, Nicolai

    Inventor： CHR. HANSEN'S LABORATORIUM A/S

    IPC: A23C19/032

    CPC classification number: A23C19/04 ,  A23C19/0285 ,  A23C19/0326

    Abstract: In a process for producing cheese from milk, an inactive milk-clotting enzyme and optionally chymosin or another suitable proteolytic enzyme is added to the milk, optionally simultaneously with or after adding a starter culture, to form a curd, at least part of the inactive enzyme is activated, and the resulting curd is converted to the ripened cheese. The milk employed is preferably concentrated milk, and the inactive milk-clotting enzyme is preferably prochymosin.

    Abstract translation: 在从牛奶生产奶酪的过程中，将无活性的凝乳酶和任选的凝乳酶或另一种合适的蛋白水解酶加入到乳中，任选地在加入起始培养物之后或之后加入起始培养物，以形成凝乳，至少部分惰性 酶被活化，所得凝乳转化成成熟的干酪。 所用的牛奶优选为浓缩乳，而无活性的凝乳酶优选为凝乳酶原。

    HARD CHEESE FROM MILK CONCENTRATE
    5.
    发明申请
    HARD CHEESE FROM MILK CONCENTRATE 审中-公开
    从奶酪浓度的硬木

    公开(公告)号：WO1984001268A1

    公开(公告)日：1984-04-12

    申请号：PCT/AU1983000134

    申请日：1983-09-28

    Applicant: COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ... ,  Van LEEUWEN, Hendrikus, Johannes ,  FREEMAN, Norman, Harry ,  SUTHERLAND, Brian, James ,  JAMESON, Graeme, William

    Inventor： COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ...

    IPC: A22C19/02

    CPC classification number: A23C19/0285

    Abstract: A process for the production of cheese curd suitable for conversion into natural hard cheese. The process comprises (i) concentrating milk by UF to produce a retentate having a CF of 2-8 and reducing the lactose level to 1-6.2% w/w by diafiltration; (ii) ripening the retentate to produce a pH drop of 0.05-1.5 pH units; (iii) coagulating the retentate; (iv) cutting the coagulum at a time between 120% and 220% of the coagulation time without disruption of the coagulum structure; (v) cooking the coagulum to 30-50oC and holding the cooked coagulum until a suitable curd is produced, said cooking and holding being such that there is no damage to the coagulum, fusion is avoided, and syneresis is promoted, the total duration of these operations being 20-120 minutes; (vi) and separating the curd, from whey expelled during syneresis in stage (v).

    PROCESS FOR MAKING CHEESE OR CHEESE BASE
    6.
    发明申请
    PROCESS FOR MAKING CHEESE OR CHEESE BASE 审中-公开
    制作小麦或小麦的方法

    公开(公告)号：WO1983003523A1

    公开(公告)日：1983-10-27

    申请号：PCT/US1983000568

    申请日：1983-04-20

    Applicant: SCHREIBER FOODS, INC. ,  COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ... ,  AUSTRALIAN DAIRY CORPORATION

    Inventor： SCHREIBER FOODS, INC. ,  COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ... ,  AUSTRALIAN DAIRY CORPORATION ,  JAMESON, Graeme, W. ,  SUTHERLAND, Brian, J.

    IPC: A23C19/02

    CPC classification number: A23C19/0285 ,  A23C19/064

    Abstract: Cheese or a cheese base is produced by concentrating milk, increasing the ionic strength of the resultant concentrate sufficient to maintain it in the liquid state during and after subsequent fermentation, fermenting the concentrate and removing water from the fermented concentrate such as by evaporation to produce cheese or cheese base containing substantially all the casein and whey proteins originally present in the milk. The fermented concentrate is preferably preheated before water removal to prevent phase separation and burn-on during water removal, and to reduce viscosity of the resultant product. A non-toxic salt such as sodium chloride may be added to increase the ionic strength. This process permits efficient removal of water from the fermented concentrate since the concentrate does not coagulate during fermentation, and the process avoids the possibility of losing whey proteins by totally eleminating syneresis.

    Abstract translation: 通过浓缩牛奶产生奶酪或奶酪基质，增加所得浓缩物的离子强度足以使其在随后发酵期间和之后保持在液体状态，发酵浓缩物并从发酵浓缩物中除去水，例如通过蒸发以产生奶酪 或乳酪基质，其基本上含有最初存在于乳中的酪蛋白和乳清蛋白质。 发酵的浓缩物优选在除水之前预热，以防止在除水期间的相分离和燃烧，并降低所得产物的粘度。 可以加入无毒盐如氯化钠以增加离子强度。 该方法允许从发酵浓缩物中有效地除去水，因为浓缩物在发酵期间不凝结，并且该方法避免了通过完全脱气脱水而失去乳清蛋白的可能性。

    A METHOD OF PRODUCING CHEESE IN A CONTAINER
    9.
    发明申请
    A METHOD OF PRODUCING CHEESE IN A CONTAINER 审中-公开
    在集装箱中生产茶叶的方法

    公开(公告)号：WO2008017309A1

    公开(公告)日：2008-02-14

    申请号：PCT/DK2007/050105

    申请日：2007-08-09

    Applicant: Primodan Food Machinery A/S ,  HENRIKSEN, Jørgen

    Inventor： HENRIKSEN, Jørgen

    IPC: A23C9/142 ,  A23C19/028 ,  A23C19/16

    CPC classification number: A23C9/1422 ,  A23C19/0285 ,  A23C19/064

    Abstract: The present invention relates to a method for producing cheese in a container as well as a container for use in such a method. The method relates to producing 5 acidified cheeses from milk by use of ultra filtration. In the method of the invention, retentate containing rennet and culture are filled into the container and is left to coagulate in the container. After coagulation, a membrane is placed on the coagulated cheese, and salt is dosed on top of the membrane, whereupon the container is sealed. According to the invention, the membrane is impermeable to 10 liquid to ensure that no liquid will pass through the membrane. This is advantageous, in that liquid passing through the membrane will create brine when dissolving the salt on top of the membrane; this brine may pass back into the cheese curd due to osmosis, which will stop the acidification process. This problem is overcome by the method of the invention.

    Abstract translation: 本发明涉及在容器中生产奶酪的方法以及用于这种方法的容器。 该方法涉及通过超滤从乳中生产5种酸化乳酪。 在本发明的方法中，将含有凝血酶和培养物的渗余物填充到容器中并使其在容器中凝结。 凝结后，将膜放置在凝固的干酪上，并将盐放在膜的顶部，由此容器被密封。 根据本发明，膜对10液体是不透水的，以确保没有液体通过膜。 这是有利的，因为当将盐溶解在膜的顶部上时，通过膜的液体将产生盐水; 这种盐水可能由于渗透而返回到干酪凝乳中，这将停止酸化过程。 通过本发明的方法克服了这个问题。

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