• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    PCT No. PCT/DK84/00071 Sec. 371 Date Mar. 20, 1985 Sec. 102(e) Date Mar. 20, 1985 PCT Filed Jul. 26, 1984 PCT Pub. No. WO85/00501 PCT Pub. Date Feb. 14, 1985.This invention relates to a process for making portioned cheese, wherein concentrated cheese milk is continuously mixed with ordinary auxiliary substances and additives, including a well-defined acidogen, for starting the curdling and ripening processes. The mixture is then filled into suitable individual packages which are closed hermetically. The process is carried out under such controlled conditions that the mixed product is liquid when it is filled into the package, wherein the product then coagulates in the package and undergoes the curdling and ripening processes when left to stand at a suitable temperature. The above manufacturing process gives a high yield of uniform products and reduces the costs owing to the labor-saving, rational and continuous operation.
    公开号:SU1667620A3
    申请号:SU853882451
    申请日:1985-03-27
    公开日:1991-07-30
    发明作者:Петер Сюпли Хансен Йенс
    申请人:Йенс Петер Хансен, Архус А/С (Фирма)；
    IPC主号:
    专利说明:

    The invention relates to the dairy industry, in particular to the production of cheese.
    The aim of the invention is to increase the yield and improve the quality of the product.
    The method is carried out as follows.
    The milk concentrate, obtained by ultrafiltration or diafiltration with a solids content of 38%, is mixed with additives and glucono-deltaactone GDL, the mixture is poured into individual packages and kept until the processes of coagulation and maturation are completed at room temperature or at + 5 ° while the gluconodalactone is administered in the amount of 2%.
    The use of a chemically well-defined glucono-deltalactone makes it possible to carefully control the process of making cheese directly in individual packages.
    Pouring the mixture obtained (milk concentrate with additives and GDL) in the form of a homogeneous liquid into individual packages before the start of coagulation allows for an increase in the yield of cheese. This cheese making process is very simple, proceeds under strictly controlled conditions, preferably continuously, with the result that a product of a uniform consistency is obtained.
    Example Milk with a pH of 6.7 and solutes 12%, with protein of 3.5% and fat content of 3.5% is heated to 98 ° C for 15 s. It is then cooled to 60 ° C, homogenized using a static inline mixer to immediately reduce the pH to 6.10.
    The mixture was quenched for 0.5 hour. The oxidized milk is heated to 51 ° C and ultrafiltered to obtain a concentrate with 38% solids.
    The concentrate is mixed with a 0.1% emulsifier-stabilizer and homogenized at 60 kg / cm2 and heated to 98 ° C for 15 seconds and cooled to 28 ° C.
    In a static inline mixer, 0.1% cold was added to the concentrate.
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    water mixture containing 40 parts of water, 1/2 part of rennet enzyme and 1/2 part of citrate, 4% cold water mixture containing 1 part of water, 1 part of gluconodolactone (1: 1) and 7% of hot water mixtures with 1 part water, 1 part salt (1; 1), the mixture in liquid form is immediately poured into individual plastic cups or other individual packages. The package is sealed and kept at room temperature until the cheese becomes cut or spread as a result of the rennet, acidification, coagulation and maturation.
    PRI mme R 2. Milk with a pH of 6.7, containing about 12% solute, about 3.4% protein and about 3.5% fat, is mixed with 13% milk fat and / or solid vegetable oil and 13% caseinate, heated to 98 ° C for 15 seconds, cooled to 60 ° C, homogenized at a pressure of 190 kg / cm2, cooled to 12 ° C and 0.25% of organic food acid added, which is added by static inline mixer to immediately lower the pH to 5.20.
    The mixture is left at rest for 8 hours. The oxidized concentrate is heated to 31 ° C. A 4% cold water mixture containing 1 part water, 1 part glucono-deltalactone, 0.1% cold water mixture containing 40 parts water, 1/2 part rennet and 1 / 2 part lipase and 3% cold water mixture containing 1 part water and 1 part salt.
    The mixture is immediately distributed in liquid or partially coagulated form in plastic cups or other packaging and sealed. The packaged product is kept until rennet is complete, acidified, coagulated, and ripened cheese is packaged.
    Example 3 An example is carried out according to Example 1 with the only difference that the raw material is reconstituted milk consisting of 12 parts of substances dissolved in milk, which are dissolved in 88 parts of water and emulsified with 13% oils based on the mixture obtained. The result is a spread cream cheese.
    EXAMPLE 4. It is carried out analogously to Example 1 with the only difference that the additives, i.e. rennet, citrate and salt, glucono-deltalactone are mixed in a dry state and introduced into a pipe system for mixing with milk using a metering device, from which atmospheric air is removed by blowing carbon dioxide gas.
    EXAMPLE 5 An example is carried out analogously to example 1, but the starting material is skimmed milk, which is subjected to diafiltration.
    The resulting product is a type of pressed cottage cheese.
    Example Milk with a pH of 6.5 containing 12% of dissolved substances, 3.4% of protein and 3.5% of fat is heated to 98 ° C for 15 seconds. Then it is cooled to 60 ° C and homogenized at a pressure of 190 kg / cm2, cooled to 55 ° C and ultrafiltered to obtain a concentrate with a content of 38% solids.
    The concentrate is homogenized at 60 kg / cm2, heated to 90 ° C for 15 seconds, cooled to 28 ° C. Salt in dry form is mixed with the concentrate and 40 parts of water, 1/2 parts of rennet enzyme and 20 parts of glucono-deltaactone are added.
    The mixture is immediately distributed in liquid form to individual packages, which are sealed. The packaged product is kept until rennet is complete, acidified, and coagulated, and then aged at 5 ° C for maturation.
    权利要求:
    Claims (1)
    [1]
    Invention Formula
    The method of producing cheese, which involves mixing milk cheese with additives and glucono-deltalactone, holding the resulting mixture until the processes of coagulation and maturation are completed, which is used to increase the yield and improve the quality of the product. by ultrafiltration or diafiltration with a solids content of 38%, and after mixing the milk concentrate with glucono-deltalactone, the resulting mixture is poured into individual packages, while buckle mixture until complete ripening and coagulation process is carried out at room temperature or at 5 ° C. and glucono deltalactone is administered in an amount of 2%.
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    同族专利:
    公开号 | 公开日
    DE3475259D1|1988-12-29|
    EP0149671B1|1988-11-23|
    FI851232A0|1985-03-27|
    FI82880C|1991-05-10|
    UA5549A1|1994-12-28|
    AU3217584A|1985-03-04|
    AU566837B2|1987-10-29|
    WO1985000501A1|1985-02-14|
    US4716043A|1987-12-29|
    FI851232L|1985-03-27|
    DK346083D0|1983-07-28|
    EP0149671A1|1985-07-31|
    FI82880B|1991-01-31|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    RU2445778C1|2010-08-20|2012-03-27|Открытое акционерное общество "Вимм-Билль-Данн"|Cheese preparation method|
    RU2537269C2|2013-02-05|2014-12-27|Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный аграрный университет имени императора Петра 1" |Curd product production method|US1694921A|1926-09-27|1928-12-11|Herman H Kaufmann|Cheese formula|
    US2982654A|1959-04-07|1961-05-02|Iowa State College Res Found|Cheese making process|
    US3620768A|1969-04-08|1971-11-16|Diamond Shamrock Corp|Cheese manufacture|
    NO127731B|1972-05-31|1973-08-13|Maskin B As|
    FR2213018B1|1973-01-09|1976-04-09|Champagne Fromagerie|
    NL187955C|1976-08-02|1992-03-02|Nestle Sa|PROCESS FOR PREPARING FRESH CHEESE.|
    CH598768A5|1976-09-24|1978-05-12|Alpina Kaese Ag|
    US4374152A|1979-07-02|1983-02-15|Mallinckrodt International Corp.|Process for preparing acid cheese curd|
    JPS56154950A|1980-05-05|1981-11-30|Yukie Sukegawa|Preparation of food like bean curd using milk|
    SE427716B|1981-07-20|1983-05-02|Orum Sogns Mejeri Aps|PROCEDURE FOR MANUFACTURING THE TYPE OF PAST "PASTA FILATA"|
    ES8501603A1|1982-09-29|1984-12-01|Derode Bernard|Method and apparatus for processing cheese.|FR2632493B1|1988-06-14|1991-11-15|Roquette Freres|PROCESS FOR GIVING CHEESE ABILITIES TO OVERHEATED MILK, FOR THE PRODUCTION OF CHEESE IMPRESURES|
    DK167168B1|1989-07-13|1993-09-13|Md Foods Amba|PROCEDURE FOR CONTINUOUS PRODUCTION OF COTTAGE CHEESE FROM ULTRAFILTERED MILK|
    SE467389B|1990-11-07|1992-07-13|Tetra Alfa Holdings|PROVIDE TO DEVELOP A REGULATED PIPE STRUCTURE IN CHEESE|
    SE467388B|1990-11-07|1992-07-13|Tetra Alfa Holdings|MAKE PRODUCING AND BEFORE DISTRIBUTION PREPARE A CHEESE|
    AT154494T|1992-04-10|1997-07-15|Tetra Laval Holdings & Finance|METHOD FOR PRODUCING CHEESE|
    EP0804084A1|1993-04-27|1997-11-05|Unilever N.V.|Fresh, renneted cast cheese and a method of manufacturing|
    SE9303211L|1993-10-01|1995-04-02|Tetra Laval Holdings & Finance|Ways to make ready-made soft / hard cheese|
    FR2933272B1|2008-07-04|2014-11-07|Claude Dumarche|PROCESS FOR THE PREPARATION OF A LEAVEN FROM RAW MILK, LEAVEN OBTAINED BY THIS PROCESS AND USE OF THE SAME FOR MANUFACTURING A MILK PRODUCT|
    DK178034B1|2014-01-24|2015-03-30|Jh Consulting V Jørgen Henriksen|Production of acidified white cheese|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    DK3460/83A|DK346083D0|1983-07-28|1983-07-28|PROCEDURE FOR MAKING PORTION CHEESE|LV930966A| LV5363A3|1983-07-28|1993-06-30|Saturation of cheese|
    LTRP1139A| LT2635B|1983-07-28|1993-09-27|THE SURIOUS PRODUCTION BUDGET|
    MD94-0144A| MD100C2|1983-07-28|1994-04-18|Method of pressed cheese obtaining|
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