Title:
【発明の名称】チーズの調製のための方法および装置
Document Type and Number:
Japanese Patent JPH06507546
Kind Code:
A
Abstract:
PCT No. PCT/DK92/00163 Sec. 371 Date Nov. 22, 1993 Sec. 102(e) Date Nov. 22, 1993 PCT Filed May 20, 1992 PCT Pub. No. WO92/20216 PCT Pub. Date Nov. 26, 1992.A process and an apparatus for the production of cheese on the basis of milk or milk products where after pasteurizing and partially cooling the material, said material is subjected to membrane filtration, further cooling, dosing of rennet and starter and optionally other additives, mixing and casting followed by after-treatment and curing, whereby the membrane filtration is carried out to obtain a retentate with a dry matter content of x % by weight, wherein x is between 38+1/3 (y-20) and 44+1/3 (y-20) and wherein y is the fat content in % by weight calculated in relation to the dry matter content, whereby the retentate is subjected to heat treatment, whereupon the material is cooled to a temperature not higher than 40 DEG C. before dosing the rennet and the starter and whereby the viscosity of the material is kept below 60,000 cP when starting the dosing. By the process an interesting new type of cheese having a high quality and being reasonably priced is obtained.
Inventors:
Paul Johannes, Pedersen
Erik Erevetsk, Pedersen
Outtosen, Niels Clausen
Osterland, Neills
Erik Erevetsk, Pedersen
Outtosen, Niels Clausen
Osterland, Neills
Application Number:
JP51039092A
Publication Date:
September 01, 1994
Filing Date:
May 20, 1992
Export Citation:
Assignee:
A.P.B.Pacillac A/S
International Classes:
A23C19/05; A23C19/028; (IPC1-7): A23C19/05
Attorney, Agent or Firm:
Yoshio Kawaguchi (2 outside)