Title:
低温殺菌チーズ製品のための方法、および該方法によって製造されたチーズ製品
Document Type and Number:
Japanese Patent JP2004521649
Kind Code:
A
Abstract:
The present invention relates to a process for pasteurizing dairy products which uses the high hydrostatic pressure method. More particularly, the present invention relates to a process for pasteurizing dairy products, comprising the following stages of operation: a) placing the dairy product, as such or packaged in a suitable packaging, in the compression chamber of a machine for high hydrostatic pressure treatment, the chamber being filled with incompressible fluid, and then sealing the compression chamber, b) raising the pressure within the said compression chamber for a period of approximately 1-10 minutes, until a pressure in the range from 4000 bars to 6000 bars is reached, c) maintaining the pressure within the said compression chamber for a period of approximately 2-10 minutes at a temperature in the range from 0C to 25C, d) decompressing to atmospheric pressure, opening the compression chamber and removing the said dairy product. The dairy product made in this way has improved characteristics by comparison with the identical untreated product; in particular, it is more digestible and has better keeping quality.
More Like This:
| WO/2005/107497 | CONDIMENT COMPOSITION BASED ON GRATED CHEESE |
| JPH02190144 | SMOKED CHEESE |
Inventors:
Kreilinger, Clemens
Application Number:
JP2003509869A
Publication Date:
July 22, 2004
Filing Date:
July 03, 2002
Export Citation:
Assignee:
Societa Pel Azioni Ezedio Galvani
International Classes:
A23C19/14; A23C3/00; A23C19/097; A23L3/015; (IPC1-7): A23C19/14
Attorney, Agent or Firm:
Takehiko Suzue
Satoshi Kono
Makoto Nakamura
Kurata Masatoshi
Takashi Mine
Yoshihiro Fukuhara
Sadao Muramatsu
Ryo Hashimoto
Satoshi Kono
Makoto Nakamura
Kurata Masatoshi
Takashi Mine
Yoshihiro Fukuhara
Sadao Muramatsu
Ryo Hashimoto