COMPOSITION FOR PROTECTING CHEESE SURFACE AND A METHOD FOR PROTECTION THEREOF
dairy industry. SUBSTANCE: composition for prevention of damaging surface of unripe cheeses by undesired flora consists of antimicrobial substance and water. The former is dehydracetic acid sodium salt in amounts 1 to 3 wt % or its mixture with dehydracetic acid rock salt at their summary concentrat...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; rus |
| 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 | BORISOVA Z.S KHOLODOVA A.P SNEZHKO A.G KUZNETSOVA L.S |
| description | dairy industry. SUBSTANCE: composition for prevention of damaging surface of unripe cheeses by undesired flora consists of antimicrobial substance and water. The former is dehydracetic acid sodium salt in amounts 1 to 3 wt % or its mixture with dehydracetic acid rock salt at their summary concentration 2-3 wt %, or mixture of sodium salt with sodium benzoate, sodium sorbate, or sodium propionate, concentration of each mixture ranging from 2 to 5 wt %. This composition is placed on unripe cheese after salting or additionally on 8-15 dayage cheeses. Composition is applied at temperatures from 25 to 60 C. EFFECT: increased ecological and hygienic safety with no risk of contamination by undesired ripening cheese microflora. 6 cl, 7 ex |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RU2170025C1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RU2170025C1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RU2170025C13</originalsourceid><addsrcrecordid>eNrjZPB19vcN8A_2DPH091Nw8w9SCAjyD3F1DvH0c1dw9nB1DXZVCA4NcnN0dlVw9HNRcFTwdQ3x8HdBUQrUGeLhGuTq78bDwJqWmFOcyguluRkU3FxDnD10Uwvy41OLCxKTU_NSS-KDQo0MzQ0MjEydDY2JUAIAl14t5g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>COMPOSITION FOR PROTECTING CHEESE SURFACE AND A METHOD FOR PROTECTION THEREOF</title><source>esp@cenet</source><creator>BORISOVA Z.S ; KHOLODOVA A.P ; SNEZHKO A.G ; KUZNETSOVA L.S</creator><creatorcontrib>BORISOVA Z.S ; KHOLODOVA A.P ; SNEZHKO A.G ; KUZNETSOVA L.S</creatorcontrib><description>dairy industry. SUBSTANCE: composition for prevention of damaging surface of unripe cheeses by undesired flora consists of antimicrobial substance and water. The former is dehydracetic acid sodium salt in amounts 1 to 3 wt % or its mixture with dehydracetic acid rock salt at their summary concentration 2-3 wt %, or mixture of sodium salt with sodium benzoate, sodium sorbate, or sodium propionate, concentration of each mixture ranging from 2 to 5 wt %. This composition is placed on unripe cheese after salting or additionally on 8-15 dayage cheeses. Composition is applied at temperatures from 25 to 60 C. EFFECT: increased ecological and hygienic safety with no risk of contamination by undesired ripening cheese microflora. 6 cl, 7 ex</description><edition>7</edition><language>eng ; rus</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</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=20010710&DB=EPODOC&CC=RU&NR=2170025C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010710&DB=EPODOC&CC=RU&NR=2170025C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BORISOVA Z.S</creatorcontrib><creatorcontrib>KHOLODOVA A.P</creatorcontrib><creatorcontrib>SNEZHKO A.G</creatorcontrib><creatorcontrib>KUZNETSOVA L.S</creatorcontrib><title>COMPOSITION FOR PROTECTING CHEESE SURFACE AND A METHOD FOR PROTECTION THEREOF</title><description>dairy industry. SUBSTANCE: composition for prevention of damaging surface of unripe cheeses by undesired flora consists of antimicrobial substance and water. The former is dehydracetic acid sodium salt in amounts 1 to 3 wt % or its mixture with dehydracetic acid rock salt at their summary concentration 2-3 wt %, or mixture of sodium salt with sodium benzoate, sodium sorbate, or sodium propionate, concentration of each mixture ranging from 2 to 5 wt %. This composition is placed on unripe cheese after salting or additionally on 8-15 dayage cheeses. Composition is applied at temperatures from 25 to 60 C. EFFECT: increased ecological and hygienic safety with no risk of contamination by undesired ripening cheese microflora. 6 cl, 7 ex</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><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>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPB19vcN8A_2DPH091Nw8w9SCAjyD3F1DvH0c1dw9nB1DXZVCA4NcnN0dlVw9HNRcFTwdQ3x8HdBUQrUGeLhGuTq78bDwJqWmFOcyguluRkU3FxDnD10Uwvy41OLCxKTU_NSS-KDQo0MzQ0MjEydDY2JUAIAl14t5g</recordid><startdate>20010710</startdate><enddate>20010710</enddate><creator>BORISOVA Z.S</creator><creator>KHOLODOVA A.P</creator><creator>SNEZHKO A.G</creator><creator>KUZNETSOVA L.S</creator><scope>EVB</scope></search><sort><creationdate>20010710</creationdate><title>COMPOSITION FOR PROTECTING CHEESE SURFACE AND A METHOD FOR PROTECTION THEREOF</title><author>BORISOVA Z.S ; KHOLODOVA A.P ; SNEZHKO A.G ; KUZNETSOVA L.S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2170025C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2001</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><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>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BORISOVA Z.S</creatorcontrib><creatorcontrib>KHOLODOVA A.P</creatorcontrib><creatorcontrib>SNEZHKO A.G</creatorcontrib><creatorcontrib>KUZNETSOVA L.S</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BORISOVA Z.S</au><au>KHOLODOVA A.P</au><au>SNEZHKO A.G</au><au>KUZNETSOVA L.S</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COMPOSITION FOR PROTECTING CHEESE SURFACE AND A METHOD FOR PROTECTION THEREOF</title><date>2001-07-10</date><risdate>2001</risdate><abstract>dairy industry. SUBSTANCE: composition for prevention of damaging surface of unripe cheeses by undesired flora consists of antimicrobial substance and water. The former is dehydracetic acid sodium salt in amounts 1 to 3 wt % or its mixture with dehydracetic acid rock salt at their summary concentration 2-3 wt %, or mixture of sodium salt with sodium benzoate, sodium sorbate, or sodium propionate, concentration of each mixture ranging from 2 to 5 wt %. This composition is placed on unripe cheese after salting or additionally on 8-15 dayage cheeses. Composition is applied at temperatures from 25 to 60 C. EFFECT: increased ecological and hygienic safety with no risk of contamination by undesired ripening cheese microflora. 6 cl, 7 ex</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; rus |
| recordid | cdi_epo_espacenet_RU2170025C1 |
| source | esp@cenet |
| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | COMPOSITION FOR PROTECTING CHEESE SURFACE AND A METHOD FOR PROTECTION THEREOF |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-20T10%3A08%3A43IST&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=BORISOVA%20Z.S&rft.date=2001-07-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ERU2170025C1%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 |