ANLAEG TIL FREMSTILLING AF SYRE- OG VARMEKOAGULEREDE OSTETYPER
Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter...
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| creator | SKOVHAUGE, ERIK SIMONSEN, KARL |
| description | Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure. |
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SIMONSEN, KARL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DK155704CC3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>dan</language><creationdate>1989</creationdate><topic>AGRICULTURE</topic><topic>ANIMAL HUSBANDRY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FISHING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FORESTRY</topic><topic>HUMAN NECESSITIES</topic><topic>HUNTING</topic><topic>MAKING THEREOF</topic><topic>MANUFACTURE OF DAIRY PRODUCTS</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRAPPING</topic><toplevel>online_resources</toplevel><creatorcontrib>SKOVHAUGE, ERIK</creatorcontrib><creatorcontrib>SIMONSEN, KARL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SKOVHAUGE, ERIK</au><au>SIMONSEN, KARL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ANLAEG TIL FREMSTILLING AF SYRE- OG VARMEKOAGULEREDE OSTETYPER</title><date>1989-09-25</date><risdate>1989</risdate><abstract>Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| language | dan |
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| subjects | AGRICULTURE ANIMAL HUSBANDRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FISHING FOODS OR FOODSTUFFS FORESTRY HUMAN NECESSITIES HUNTING MAKING THEREOF MANUFACTURE OF DAIRY PRODUCTS MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING |
| title | ANLAEG TIL FREMSTILLING AF SYRE- OG VARMEKOAGULEREDE OSTETYPER |
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