[go: up one dir, main page]

NO933116L - Fremgangsm}te for fremstilling av ost - Google Patents

Fremgangsm}te for fremstilling av ost

Info

Publication number
NO933116L
NO933116L NO933116A NO933116A NO933116L NO 933116 L NO933116 L NO 933116L NO 933116 A NO933116 A NO 933116A NO 933116 A NO933116 A NO 933116A NO 933116 L NO933116 L NO 933116L
Authority
NO
Norway
Prior art keywords
milk
cream
ripened
microns
heated
Prior art date
Application number
NO933116A
Other languages
English (en)
Other versions
NO933116D0 (no
Inventor
Bela Viszlai
Original Assignee
Bela Viszlai
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bela Viszlai filed Critical Bela Viszlai
Publication of NO933116D0 publication Critical patent/NO933116D0/no
Publication of NO933116L publication Critical patent/NO933116L/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1508—Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/254—Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Electronic Switches (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Glass Compositions (AREA)

Abstract

Fremgangsmåte for standardisert fremstilling av ost omfattende at melk skummes, den atskilte fløte behandles, fettinnholdet i grunnmelken justeres deretter med den behandlede fløte, melken blir deretter kaldmodnet og dyrket og tilsatt additiver, i visse tilfeller blir melken sammenløpet, der- etter koagulert, opphakket og opp- varmet; mysen separeres og produktet formes, presses, saltes og modnes, hvori størrelsen av fettkuler i melken reduseres til under 2,5 mikron ved be- handling med ultralyd eller ved behand- ling i et Venturi-rør, i en kulemølle og en rørmølle, eller i et forstøvings- apparat. Diameteren av fettkulene redu- seres til 0,6-1,3 mikron. Ultralydbe- handlingen av fløten utføres ved en bølgelengde på 10000-50000 Hz. Varig- heten av ultralydbehandlingen av fløten er opp til 300 sekunder. Den skummende melk pasteuriseres. Tankmelken kald- modnes i 4-10 timer. Sterilisert melk og fløte oppvarmes til en temperatur på 28-40 °C før dyrking.
NO933116A 1992-01-02 1993-09-01 Fremgangsm}te for fremstilling av ost NO933116L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HU9200007A HU212203B (en) 1992-01-02 1992-01-02 Process for producing cheese by increased protein-utilising
PCT/HU1992/000062 WO1993012663A1 (de) 1992-01-02 1992-12-23 Verfahren zur käsebereitung mit standardisierung

Publications (2)

Publication Number Publication Date
NO933116D0 NO933116D0 (no) 1993-09-01
NO933116L true NO933116L (no) 1993-10-29

Family

ID=10980942

Family Applications (1)

Application Number Title Priority Date Filing Date
NO933116A NO933116L (no) 1992-01-02 1993-09-01 Fremgangsm}te for fremstilling av ost

Country Status (19)

Country Link
US (1) US5431932A (no)
EP (1) EP0574569B1 (no)
JP (1) JPH06505877A (no)
AT (1) ATE150257T1 (no)
AU (1) AU3265493A (no)
BG (1) BG61672B1 (no)
CA (1) CA2105397A1 (no)
CZ (1) CZ281412B6 (no)
DE (1) DE59208243D1 (no)
DK (1) DK0574569T3 (no)
FI (1) FI933849A7 (no)
HU (1) HU212203B (no)
NO (1) NO933116L (no)
NZ (1) NZ246385A (no)
PL (1) PL169640B1 (no)
RU (1) RU2095992C1 (no)
SK (1) SK93593A3 (no)
WO (1) WO1993012663A1 (no)
ZA (1) ZA934744B (no)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2715065B1 (fr) * 1994-01-14 1996-04-26 Oreal Compositions cosmétiques pour la décoloration des cheveux, procédé de synthèse et utilisation.
RU2249970C2 (ru) * 2003-06-11 2005-04-20 Орловский государственный технический университет (ОрелГТУ) Способ производства сыра
EP1827121A2 (en) * 2004-12-23 2007-09-05 DSMIP Assets B.V. A method for producing cheese using heat treated milk and a protein hydrolysate
AU2006269855A1 (en) * 2005-07-20 2007-01-25 James S. Brophy Modification of particle morphology to improve product functionality
US20110183050A1 (en) * 2006-07-20 2011-07-28 Brophy James S Modification of particle morphology to improve product functionality
RU2399286C2 (ru) * 2007-07-17 2010-09-20 Общество с ограниченной ответственностью фирма "Калория" Мягкий сычужный сыр "кубань-плезир" и способ его производства
US20120201926A1 (en) * 2011-02-07 2012-08-09 John Kieran Brody Natural Cheese with Improved Melt Characteristics
CN121040527A (zh) * 2025-11-04 2025-12-02 内蒙古蒙牛乳业（集团）股份有限公司 同时获得奶酪和奶酪乳清的方法及奶酪和奶酪乳清

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB504092A (en) * 1938-08-02 1939-04-19 Harry Lawrence Wilson Method of making and packaging cheddar cheese
AT219958B (de) * 1960-07-25 1962-02-26 Propack Gmbh Verfahren zur Herstellung neuer Frischkäsesorten
NL7212074A (no) * 1972-09-05 1974-03-07
AT362220B (de) * 1979-05-28 1981-04-27 Langenecker Versuchsanst Verfahren zum homogenisieren und entkeimen von milch und anderen fluessigen lebens- oder genussmitteln mittels ultraschall sowie vorrichtung zur durchfuehrung dieses verfahrens
WO1990000353A1 (de) * 1988-07-05 1990-01-25 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat Verfahren zur herstellung von käseprodukten

Also Published As

Publication number Publication date
FI933849L (fi) 1993-11-02
CA2105397A1 (en) 1993-07-03
AU3265493A (en) 1993-07-28
EP0574569B1 (de) 1997-03-19
WO1993012663A1 (de) 1993-07-08
EP0574569A1 (de) 1993-12-22
US5431932A (en) 1995-07-11
RU2095992C1 (ru) 1997-11-20
HU9200007D0 (en) 1992-03-30
DK0574569T3 (da) 1997-10-13
FI933849A7 (fi) 1993-11-02
ZA934744B (en) 1994-02-02
DE59208243D1 (de) 1997-04-24
HUT63742A (en) 1993-10-28
BG98089A (bg) 1994-05-27
NO933116D0 (no) 1993-09-01
BG61672B1 (bg) 1998-03-31
HU212203B (en) 1996-04-29
ATE150257T1 (de) 1997-04-15
JPH06505877A (ja) 1994-07-07
FI933849A0 (fi) 1993-09-02
CZ281412B6 (cs) 1996-09-11
CZ181693A3 (en) 1994-04-13
PL169640B1 (pl) 1996-08-30
NZ246385A (en) 1996-11-26
SK93593A3 (en) 1994-01-12

Similar Documents

Publication Publication Date Title
Visser Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese
EP2175739B1 (en) Method of making cheese
US4689234A (en) Process for the production of cheese
US4965078A (en) Preparation of hard cheese from concentrated milk
NO933116L (no) Fremgangsm}te for fremstilling av ost
US3298836A (en) Process for preparing cottage cheese curd
IE832458L (en) Membrane filtration of milk products
DK167168B1 (da) Fremgangsmaade til kontinuerlig fremstilling af hytteost ud fra ultrafiltreret maelk
SU1667620A3 (ru) Способ получени сыра
NO135963B (no)
EP0174847B1 (en) Manufacture of high-solids pre-cheese and cheeses
BG101205A (en) Autonomous multipurpose milk processing device for the production of dairy products
RU93050813A (ru) Способ стандартизованного приготовления сыра
Demott et al. Influence of storage, heat, and homogenization upon xanthine oxidase activity of milk
JPH0248218B2 (ja) Chiizukaadonochoseiho
FR2442592A1 (fr) Procede de fabrication de fromages a partir de retentats d'ultrafiltration du lait et nouveaux produits ainsi obtenus
SU618090A2 (ru) Способ производства творога
JPH0235037A (ja) チーズカード及びチーズの製造方法
IL106205A (en) Cheese making process
HRP931023A2 (en) Process for the standardized cheese production
BG100005A (bg) метод за получаване на бяло саламурено сирене откраве мляко
HUT47806A (en) Method for producing after-heat-treated curd produces of homogeneous lipoid-protein structure
BG50856A2 (en) A process for intensification of white brined cheese preparation made of cow's milk
JPS57208945A (en) Preparation of cottage cheese