Process for the production of cheese curd
Cheese curd is produced by coagulating a milk product during its passage through a long coagulator tube under renneting conditions giving a relatively slow coagulation course. The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube du...
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| creator | JENSEN POUL F KJAER JENS B IMHOF WERNER KRISTENSEN KJELD CHRISTIANSEN TAGE PEDERSEN BENT KRISTIANSEN BJARNE |
| description | Cheese curd is produced by coagulating a milk product during its passage through a long coagulator tube under renneting conditions giving a relatively slow coagulation course. The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube during feeding periods with intermediate stand still periods, the length of a feeding period being selected so that no essential coagulation occurs in the mixture from its introduction into the coagulator tube up to the successive stand still period, and the length of a stand still period being selected so that the mixture after having been subjected to one stand still period in the coagulator tube forms a sufficiently firm coagulum to be transported by feeding new mixture during the successive feeding period towards the outlet end of the coagulator tube as a continuous plug. The speed of feeding mixture into the coagulator tube and the length of the coagulator tube are adjusted so that the residence time in the coagulator tube comprises at least one feeding period and one stand still period. |
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The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube during feeding periods with intermediate stand still periods, the length of a feeding period being selected so that no essential coagulation occurs in the mixture from its introduction into the coagulator tube up to the successive stand still period, and the length of a stand still period being selected so that the mixture after having been subjected to one stand still period in the coagulator tube forms a sufficiently firm coagulum to be transported by feeding new mixture during the successive feeding period towards the outlet end of the coagulator tube as a continuous plug. The speed of feeding mixture into the coagulator tube and the length of the coagulator tube are adjusted so that the residence time in the coagulator tube comprises at least one feeding period and one stand still period.</description><edition>3</edition><language>eng</language><subject>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</subject><creationdate>1985</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=19850212&DB=EPODOC&CC=US&NR=4499109A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19850212&DB=EPODOC&CC=US&NR=4499109A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JENSEN; POUL F</creatorcontrib><creatorcontrib>KJAER; JENS B</creatorcontrib><creatorcontrib>IMHOF; WERNER</creatorcontrib><creatorcontrib>KRISTENSEN; KJELD</creatorcontrib><creatorcontrib>CHRISTIANSEN; TAGE</creatorcontrib><creatorcontrib>PEDERSEN; BENT</creatorcontrib><creatorcontrib>KRISTIANSEN; BJARNE</creatorcontrib><title>Process for the production of cheese curd</title><description>Cheese curd is produced by coagulating a milk product during its passage through a long coagulator tube under renneting conditions giving a relatively slow coagulation course. The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube during feeding periods with intermediate stand still periods, the length of a feeding period being selected so that no essential coagulation occurs in the mixture from its introduction into the coagulator tube up to the successive stand still period, and the length of a stand still period being selected so that the mixture after having been subjected to one stand still period in the coagulator tube forms a sufficiently firm coagulum to be transported by feeding new mixture during the successive feeding period towards the outlet end of the coagulator tube as a continuous plug. The speed of feeding mixture into the coagulator tube and the length of the coagulator tube are adjusted so that the residence time in the coagulator tube comprises at least one feeding period and one stand still period.</description><subject>AGRICULTURE</subject><subject>ANIMAL HUSBANDRY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FISHING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FORESTRY</subject><subject>HUMAN NECESSITIES</subject><subject>HUNTING</subject><subject>MAKING THEREOF</subject><subject>MANUFACTURE OF DAIRY PRODUCTS</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRAPPING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1985</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAMKMpPTi0uVkjLL1IoyUhVKCjKTylNLsnMz1PIT1NIzkhNLU5VSC4tSuFhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfGhwSYmlpaGBpaOxoRVAABVnSfg</recordid><startdate>19850212</startdate><enddate>19850212</enddate><creator>JENSEN; POUL F</creator><creator>KJAER; JENS B</creator><creator>IMHOF; WERNER</creator><creator>KRISTENSEN; KJELD</creator><creator>CHRISTIANSEN; TAGE</creator><creator>PEDERSEN; BENT</creator><creator>KRISTIANSEN; BJARNE</creator><scope>EVB</scope></search><sort><creationdate>19850212</creationdate><title>Process for the production of cheese curd</title><author>JENSEN; POUL F ; KJAER; JENS B ; IMHOF; WERNER ; KRISTENSEN; KJELD ; CHRISTIANSEN; TAGE ; PEDERSEN; BENT ; KRISTIANSEN; BJARNE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US4499109A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1985</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>JENSEN; POUL F</creatorcontrib><creatorcontrib>KJAER; JENS B</creatorcontrib><creatorcontrib>IMHOF; WERNER</creatorcontrib><creatorcontrib>KRISTENSEN; KJELD</creatorcontrib><creatorcontrib>CHRISTIANSEN; TAGE</creatorcontrib><creatorcontrib>PEDERSEN; BENT</creatorcontrib><creatorcontrib>KRISTIANSEN; BJARNE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JENSEN; POUL F</au><au>KJAER; JENS B</au><au>IMHOF; WERNER</au><au>KRISTENSEN; KJELD</au><au>CHRISTIANSEN; TAGE</au><au>PEDERSEN; BENT</au><au>KRISTIANSEN; BJARNE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for the production of cheese curd</title><date>1985-02-12</date><risdate>1985</risdate><abstract>Cheese curd is produced by coagulating a milk product during its passage through a long coagulator tube under renneting conditions giving a relatively slow coagulation course. The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube during feeding periods with intermediate stand still periods, the length of a feeding period being selected so that no essential coagulation occurs in the mixture from its introduction into the coagulator tube up to the successive stand still period, and the length of a stand still period being selected so that the mixture after having been subjected to one stand still period in the coagulator tube forms a sufficiently firm coagulum to be transported by feeding new mixture during the successive feeding period towards the outlet end of the coagulator tube as a continuous plug. The speed of feeding mixture into the coagulator tube and the length of the coagulator tube are adjusted so that the residence time in the coagulator tube comprises at least one feeding period and one stand still period.</abstract><edition>3</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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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 | Process for the production of cheese curd |
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