METODO DE PRODUCCION DE QUESO
SE PRESENTA UN METODO PARA LA PRODUCCION DE QUESO SOBRE LA BASE DE LA LECHE CONCENTRADA POR ULTRAFILTRADO, EN EL QUE LAS SUSTANCIAS RETENIDAS ACIDIFICADAS Y PASTEURIZADAS SE AÑADEN OPCIONALMENTE A LAS SUSTANCIAS RETENIDAS DE LA LECHE ULTRAFILTRADA, QUE SE ACIDIFICA CON AL MENOS UN CULTIVO DE INICIAC...
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| creator | KJAER, BJARNE PEDERSEN, BENT KJAER, JENS B |
| description | SE PRESENTA UN METODO PARA LA PRODUCCION DE QUESO SOBRE LA BASE DE LA LECHE CONCENTRADA POR ULTRAFILTRADO, EN EL QUE LAS SUSTANCIAS RETENIDAS ACIDIFICADAS Y PASTEURIZADAS SE AÑADEN OPCIONALMENTE A LAS SUSTANCIAS RETENIDAS DE LA LECHE ULTRAFILTRADA, QUE SE ACIDIFICA CON AL MENOS UN CULTIVO DE INICIACION PARA OBTENER UN VALOR DE PH DE ENTRE 4.5 Y 5.6, DESPUES DE LO CUAL SE AÑADEN SAL Y ADICIONALMENTE OTROS ADITIVOS, Y LAS SUSTANCIAS RETENIDAS, MIENTRAS SE SUMINISTRA EL CUAJO DEL QUESO, SE BOMBEA AL INTERIOR DE MOLDES PARA QUESO O A ENVASES EN LOS QUE EL QUESO RECIBE EL TRATAMIENTO FINAL BAJO UN TRATAMIENTO DE CALOR ENTRE 18 (GRADOS) Y 652 (GRADOS) C DURANTE UN PERIODO DE ENTRE 4 Y 36 HORAS.
PCT No. PCT/DK93/00131 Sec. 371 Date Dec. 16, 1994 Sec. 102(e) Date Dec. 16, 1994 PCT Filed Apr. 7, 1993 PCT Pub. No. WO93/20704 PCT Pub. Date Oct. 28, 1993A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18 DEG to 65 DEG C. for a period of from 4 to 36 hours. |
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PCT No. PCT/DK93/00131 Sec. 371 Date Dec. 16, 1994 Sec. 102(e) Date Dec. 16, 1994 PCT Filed Apr. 7, 1993 PCT Pub. No. WO93/20704 PCT Pub. Date Oct. 28, 1993A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18 DEG to 65 DEG C. for a period of from 4 to 36 hours.</description><edition>6</edition><language>spa</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1997</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=19970916&DB=EPODOC&CC=ES&NR=2103471T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970916&DB=EPODOC&CC=ES&NR=2103471T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KJAER, BJARNE</creatorcontrib><creatorcontrib>PEDERSEN, BENT</creatorcontrib><creatorcontrib>KJAER, JENS B</creatorcontrib><title>METODO DE PRODUCCION DE QUESO</title><description>SE PRESENTA UN METODO PARA LA PRODUCCION DE QUESO SOBRE LA BASE DE LA LECHE CONCENTRADA POR ULTRAFILTRADO, EN EL QUE LAS SUSTANCIAS RETENIDAS ACIDIFICADAS Y PASTEURIZADAS SE AÑADEN OPCIONALMENTE A LAS SUSTANCIAS RETENIDAS DE LA LECHE ULTRAFILTRADA, QUE SE ACIDIFICA CON AL MENOS UN CULTIVO DE INICIACION PARA OBTENER UN VALOR DE PH DE ENTRE 4.5 Y 5.6, DESPUES DE LO CUAL SE AÑADEN SAL Y ADICIONALMENTE OTROS ADITIVOS, Y LAS SUSTANCIAS RETENIDAS, MIENTRAS SE SUMINISTRA EL CUAJO DEL QUESO, SE BOMBEA AL INTERIOR DE MOLDES PARA QUESO O A ENVASES EN LOS QUE EL QUESO RECIBE EL TRATAMIENTO FINAL BAJO UN TRATAMIENTO DE CALOR ENTRE 18 (GRADOS) Y 652 (GRADOS) C DURANTE UN PERIODO DE ENTRE 4 Y 36 HORAS.
PCT No. PCT/DK93/00131 Sec. 371 Date Dec. 16, 1994 Sec. 102(e) Date Dec. 16, 1994 PCT Filed Apr. 7, 1993 PCT Pub. No. WO93/20704 PCT Pub. Date Oct. 28, 1993A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18 DEG to 65 DEG C. for a period of from 4 to 36 hours.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1997</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD1dQ3xd_FXcHFVCAjydwl1dvb09wPxAkNdg_15GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8a7CRoYGxiblhSIixMTFqAIgDIUc</recordid><startdate>19970916</startdate><enddate>19970916</enddate><creator>KJAER, BJARNE</creator><creator>PEDERSEN, BENT</creator><creator>KJAER, JENS B</creator><scope>EVB</scope></search><sort><creationdate>19970916</creationdate><title>METODO DE PRODUCCION DE QUESO</title><author>KJAER, BJARNE ; PEDERSEN, BENT ; KJAER, JENS B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2103471TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>1997</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KJAER, BJARNE</creatorcontrib><creatorcontrib>PEDERSEN, BENT</creatorcontrib><creatorcontrib>KJAER, JENS B</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KJAER, BJARNE</au><au>PEDERSEN, BENT</au><au>KJAER, JENS B</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METODO DE PRODUCCION DE QUESO</title><date>1997-09-16</date><risdate>1997</risdate><abstract>SE PRESENTA UN METODO PARA LA PRODUCCION DE QUESO SOBRE LA BASE DE LA LECHE CONCENTRADA POR ULTRAFILTRADO, EN EL QUE LAS SUSTANCIAS RETENIDAS ACIDIFICADAS Y PASTEURIZADAS SE AÑADEN OPCIONALMENTE A LAS SUSTANCIAS RETENIDAS DE LA LECHE ULTRAFILTRADA, QUE SE ACIDIFICA CON AL MENOS UN CULTIVO DE INICIACION PARA OBTENER UN VALOR DE PH DE ENTRE 4.5 Y 5.6, DESPUES DE LO CUAL SE AÑADEN SAL Y ADICIONALMENTE OTROS ADITIVOS, Y LAS SUSTANCIAS RETENIDAS, MIENTRAS SE SUMINISTRA EL CUAJO DEL QUESO, SE BOMBEA AL INTERIOR DE MOLDES PARA QUESO O A ENVASES EN LOS QUE EL QUESO RECIBE EL TRATAMIENTO FINAL BAJO UN TRATAMIENTO DE CALOR ENTRE 18 (GRADOS) Y 652 (GRADOS) C DURANTE UN PERIODO DE ENTRE 4 Y 36 HORAS.
PCT No. PCT/DK93/00131 Sec. 371 Date Dec. 16, 1994 Sec. 102(e) Date Dec. 16, 1994 PCT Filed Apr. 7, 1993 PCT Pub. No. WO93/20704 PCT Pub. Date Oct. 28, 1993A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18 DEG to 65 DEG C. for a period of from 4 to 36 hours.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METODO DE PRODUCCION DE QUESO |
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