Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei
The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | SONG XUEMEI ZHANG WEIBING YANG MIN GAN BOZHONG QIAO HAIJUN |
| description | The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN102367428A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN102367428A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN102367428A3</originalsourceid><addsrcrecordid>eNqNzDsKwkAURuE0FqLu4boAQRNRWwmKRbCyD9fJHzNkXtyZKO5eBUsLq9N8nHF2r_yDEmyAcBoE1EIsXNLuRhWr5K-stDFDJMURmtg1ZJE631DrhYIgsHxwx9LQk6Unq01PqgPi-ybe_vpMs1HLJmL27SSbHw-X8rRA8DViYAWHVJfn1TIvNtt1vtsX_5gXT6ZFww</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei</title><source>esp@cenet</source><creator>SONG XUEMEI ; ZHANG WEIBING ; YANG MIN ; GAN BOZHONG ; QIAO HAIJUN</creator><creatorcontrib>SONG XUEMEI ; ZHANG WEIBING ; YANG MIN ; GAN BOZHONG ; QIAO HAIJUN</creatorcontrib><description>The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness.</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120307&DB=EPODOC&CC=CN&NR=102367428A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120307&DB=EPODOC&CC=CN&NR=102367428A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SONG XUEMEI</creatorcontrib><creatorcontrib>ZHANG WEIBING</creatorcontrib><creatorcontrib>YANG MIN</creatorcontrib><creatorcontrib>GAN BOZHONG</creatorcontrib><creatorcontrib>QIAO HAIJUN</creatorcontrib><title>Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei</title><description>The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNzDsKwkAURuE0FqLu4boAQRNRWwmKRbCyD9fJHzNkXtyZKO5eBUsLq9N8nHF2r_yDEmyAcBoE1EIsXNLuRhWr5K-stDFDJMURmtg1ZJE631DrhYIgsHxwx9LQk6Unq01PqgPi-ybe_vpMs1HLJmL27SSbHw-X8rRA8DViYAWHVJfn1TIvNtt1vtsX_5gXT6ZFww</recordid><startdate>20120307</startdate><enddate>20120307</enddate><creator>SONG XUEMEI</creator><creator>ZHANG WEIBING</creator><creator>YANG MIN</creator><creator>GAN BOZHONG</creator><creator>QIAO HAIJUN</creator><scope>EVB</scope></search><sort><creationdate>20120307</creationdate><title>Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei</title><author>SONG XUEMEI ; ZHANG WEIBING ; YANG MIN ; GAN BOZHONG ; QIAO HAIJUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN102367428A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2012</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SONG XUEMEI</creatorcontrib><creatorcontrib>ZHANG WEIBING</creatorcontrib><creatorcontrib>YANG MIN</creatorcontrib><creatorcontrib>GAN BOZHONG</creatorcontrib><creatorcontrib>QIAO HAIJUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SONG XUEMEI</au><au>ZHANG WEIBING</au><au>YANG MIN</au><au>GAN BOZHONG</au><au>QIAO HAIJUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei</title><date>2012-03-07</date><risdate>2012</risdate><abstract>The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN102367428A |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-21T10%3A23%3A21IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SONG%20XUEMEI&rft.date=2012-03-07&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN102367428A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |