CA1070164A - Powder cheese production - Google Patents
Powder cheese productionInfo
- Publication number
- CA1070164A CA1070164A CA254,330A CA254330A CA1070164A CA 1070164 A CA1070164 A CA 1070164A CA 254330 A CA254330 A CA 254330A CA 1070164 A CA1070164 A CA 1070164A
- Authority
- CA
- Canada
- Prior art keywords
- curds
- cheese
- powder
- solution
- serum
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- 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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- 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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Title: POWDER CHEESE PRODUCTION
Abstract of the disclosure:
A process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles, which comprises inoculating a colloidal solution having at least partly the composition of a skimmed milk with a lactic ferment, allowing the solution to ferment under aerobic condi-tions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to obtain curds and serum, separating the curds from the serum, adding to the curds approximately 5 to 50 % by weight, based on dry matter, of fats while adjusting the pH of the mix-ture if necessary to a value of from about 5.1 to 5.7, and drying the mixture obtained.
Abstract of the disclosure:
A process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles, which comprises inoculating a colloidal solution having at least partly the composition of a skimmed milk with a lactic ferment, allowing the solution to ferment under aerobic condi-tions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to obtain curds and serum, separating the curds from the serum, adding to the curds approximately 5 to 50 % by weight, based on dry matter, of fats while adjusting the pH of the mix-ture if necessary to a value of from about 5.1 to 5.7, and drying the mixture obtained.
Description
6~
This invention relates to a process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles.
The fact that a stable product containing all the ingredients requLred for making a pizza, including cheese, is virtually impossible to obtain on the market shows just how difficult it is to provide for public consumption a cheese in powder form of ~hich the taste, appearance and properties after reconstitution are those of mozzarella. One known pro-cess for the production of cheese in powder form comprises grinding a cheese, mixing it with an aqueous solution of an emulsifier and then heating and mixing the resulting product to form a homogenous creamy mass which is spray dried. This technique is derived from the technique for producing processed cheese for spreading. Another known process comprises mixlng skimmed milk, vegetable oil or butter oil, non-fat milk solids, an emulsifier and a little cheese as a natural source of bacteria, enzymes and flavours, homogenising the resulting mixture, inoculating it with a lactic ferment and leaving it to ferment for a few hours, followed by spray drying. This process is used for the production of quick-maturing cheese. It is not poss-lble by either of these two processes to produce a cheese in powder form which, after reconstitution, has the properties of mozzarella. However, there are processes for producing a stable form of this extruded cheese which is so important for domestic use and for the preparation of commercial products such as pizza. In one of these processes, mozzarella is passed through an extruder and the noodle issuing rom the extruder is dried in air. In another process, mozzarella is ground in the presence of liquid nitrogen and the frozen grains are dried in air. Finally, there is also a process for producing a substitute for
This invention relates to a process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles.
The fact that a stable product containing all the ingredients requLred for making a pizza, including cheese, is virtually impossible to obtain on the market shows just how difficult it is to provide for public consumption a cheese in powder form of ~hich the taste, appearance and properties after reconstitution are those of mozzarella. One known pro-cess for the production of cheese in powder form comprises grinding a cheese, mixing it with an aqueous solution of an emulsifier and then heating and mixing the resulting product to form a homogenous creamy mass which is spray dried. This technique is derived from the technique for producing processed cheese for spreading. Another known process comprises mixlng skimmed milk, vegetable oil or butter oil, non-fat milk solids, an emulsifier and a little cheese as a natural source of bacteria, enzymes and flavours, homogenising the resulting mixture, inoculating it with a lactic ferment and leaving it to ferment for a few hours, followed by spray drying. This process is used for the production of quick-maturing cheese. It is not poss-lble by either of these two processes to produce a cheese in powder form which, after reconstitution, has the properties of mozzarella. However, there are processes for producing a stable form of this extruded cheese which is so important for domestic use and for the preparation of commercial products such as pizza. In one of these processes, mozzarella is passed through an extruder and the noodle issuing rom the extruder is dried in air. In another process, mozzarella is ground in the presence of liquid nitrogen and the frozen grains are dried in air. Finally, there is also a process for producing a substitute for
- 2 - ~
~C~7~L64 -mozzarella, in which an aqueous dispersion of sodium caseinate and butter fat is inoculated with Streptococcus lactis, followed by inoculation with Micrococcus caseolyticus, after which the mass is left to ferment under aerobic conditions for a few days and is then acidified and dried, for example by centrifuging, which gives an elastic, plastle product capable of replacing mozzarella. If it is deslred to obtain a product in powder form, the fermented acidified dispersion is spray dried.
The present invention is the outcome of a search for a simple, economic process for producing a mozzarella substitute in powder form.
The present invention provides a process for the produetion of a eheese in powder form whieh, after reconstitution with 40 to 60% by weight of water and heatlng to 50 to 80C, has the properties of heated mozzarella, which comprises inoculating a colloidal solution eonsisting essentially of a skimmed milk or a reeonstituted skimmed milk powder with a lactie ferment allowing the solution to ferment under aerobie conditions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to 40 to 70C to obtain curds and serum, separating the curds from the serum, mixing with the eurds approximately 35 to 45%
by weight, based on dry matter, of fats, the pH of the mixture being main-tained at a value of from about 501 to 5.3, homogenizing and spray drying the mixture to obtain a powder form thereof.
It is preferred to adjust the pH of the mixture to a value of from 5.4 to 5.7 if it is desired to obtain a powder which is particularly suitable for use in the preparation of cheese souffles. Otherwise it is of advantage to adjust the pH of the mixture, if necessary to a value of from 5.1 to 5.3.
The product thus obtained keeps particularly well and, after reconstitution, has a delicate milky taste, a creamy paste-like consistency and properties of cohesion which are so reminiscent of as to be mistaken 7CI ~
for those of mozzarella.
The starting material used for carrying out the process according to the invention may be milk, skimmed milk, milk powder or skimmed milk powder, either as such or enriched with proteins of vegetable or micro-bial origin for example. In the case of a powder, it is obvious that it will be dispersed in water to form the colloidal solution.
The collo~dal solution may be pasteurised and cooled to a temperature favourable to the development of the lactic microorganisms u~ed. This may be followed by inoculation with a lactic ferment, such as a,culture of Streptococcuss (Str.) thermophilus~ Str. lactis, Str.
cremoris, Str. diacetylactis, Lactobacillus (L.) helveticus, L. bulgaricus, L. lactis, L. casei, L. brevis, L. plantarum, Leuconostoc (Leu ) citr_vorum, Leu. lactis, Leu. cremoris, or a mixture of such cultures for example.
Acidification may be carried out either in batches or con-tinuously. In the first case, the pH of the incubated solution may be allowed to fall to the desired value in an incubation vat. Thereafter the vat may be evacuated ~n a single operation. In the second case, solution to be acidified may be added to the lncubation vat provided that acidified solution is run off without changing the pH which is kept at the required value. Acidiflcation may also be carried out in two stages, for example by connecting two vats in series, the pH of one being kept at a value of from about 5.6 to 6 and the pH of the other being kept at the required value in the range from about 4.8 to 5.2.
The acidified solution may be coagulated to give grains of curds and a serum of heating it to a temperature of from 40C to 70C
either in a heating chamber equipped with a stirrer or in an adequate tube for example. ~ie grains of curds may then be separated from the serum, for example by filtration or by centrifuging. The fats subsequently ~, ~ ~7~64 mixed with the grains of curds in a quantity of approximately 5 to 50 % and preferably ln a quantlty of approximately 35 to 45 % by we:Lght, based on dry matter, may be for example cream, butter oil, a vegetable oil or an animal fat.
If the pH at whichacidl~ication is stopped is below the pH at which it is lntended to keep the mixture of curds and fats, the p~l of the mixture may be ad~usted to the required value by the addition of an edible alkali, such as sodium hydroxide for example.
The mixture may then be seasoned with cooking salt, homogenised and, finally, dried in any adequate known manner, for example by spray drying.
The invention is illustrated by the following Examples.
1000 litres of skimmed milk are pasteurised for 15 s at 72C.
After cooling to 40C, the pasteurised skimmed milk is introduced into a 1600 litre capacity vat where it is kept at 40C. This is followed by inoculation with a culture of Steptococcus thermophilus. After incubation for 2.5 hours, the pH has fallen to 4.9. Thereafter the acidified milk is continuously run off from the vat at a rate of 1000 l/h, and the cond-itions prevailing in the vat are maintained by adding to it at the same rate milk which has been pasteurised for lS seconds at 72C and cooled to 40C. The acidified milk run off is heated to 60C and is circulated under turbulent conditions through a dwell tube where the grains of curds are formed. The grains of curds are separated from the serum by centri-fuging and are thoroughly mixed with 40% by weight, based on dry matter, of butter oil. The pH of the mixture is adjusted to 5.2 by the addition of sodium hydroxide. Cooking salt is then added. The mixture is homogenised and dried by spray drying. A powder with the following composition (in %
by weight) is obtained:
` ~7~64~
total nitrogen 7.9 fats ~1 lactose 5 ash 2.5 cooking salt 1.1 water 2 protelns approx. 50 If this powder is rehydrated with various quantities of water of from 40% to 6a% by weight, followed by heating to various temperatures of from 50C to 80C, a pasty mass so resembling as to be mistaken for mozzarella is obtained on each occasion.
If the powder is hydrated without being heated and if a pizza is made from the mass obtained, the mass has the appearance, texture and taste of traditional mozzarella on removal from the oven.
EX~MPLE 2 The procedure is the same as in Example 1 except that a mixture of cultures of Streptococcus lactis and Str. cremoris is used for inoculation instead of Str. thermophilus, and incubation is carried out at 32~C as opposed to 40C.
A powder is obtained which has the same characteristics of the powder obtained in Example 1.
The procedure ~s as in Example 1, except that acldiflcation i8 stopped when the pH reaches 4.9 and the entire batch is subjected to the treatment described. The same powder as that described ln Example 1 is obtained.
The procedure is as ln Example 1 except that 36% of soya oil ~ ~7~
instead of 40% of butter oil are mixed with ~he grains of curd. A powder wlth the following composition (in % by weight) is obtalned:
total nitrogen 8.1 fats 37 lactose 6 ash 3 cooking salt water 3 proteins approx.50 After reconstitution, the powder has the same properties as the powder of Example 1.
The procedure is as in Example 1, except that the pH of the mixture of curds and butter oil is adJusted to 5.6 as opposed to 5.2.
A powder with the following composition (in % by weight) is obtained:
total nitrogen 7.8 fats 41 lactose 4 ash 4 cooking salt water 2 proteins approx. 50 If this powder is rehydrated and if the mass obt2ined is used for making a souffle, the mass shows, after cooklng, a pleasant9 light and appetising texture which is even better than that whlch can be obtained wlth 8 traditlonal cheese.
~C~7~L64 -mozzarella, in which an aqueous dispersion of sodium caseinate and butter fat is inoculated with Streptococcus lactis, followed by inoculation with Micrococcus caseolyticus, after which the mass is left to ferment under aerobic conditions for a few days and is then acidified and dried, for example by centrifuging, which gives an elastic, plastle product capable of replacing mozzarella. If it is deslred to obtain a product in powder form, the fermented acidified dispersion is spray dried.
The present invention is the outcome of a search for a simple, economic process for producing a mozzarella substitute in powder form.
The present invention provides a process for the produetion of a eheese in powder form whieh, after reconstitution with 40 to 60% by weight of water and heatlng to 50 to 80C, has the properties of heated mozzarella, which comprises inoculating a colloidal solution eonsisting essentially of a skimmed milk or a reeonstituted skimmed milk powder with a lactie ferment allowing the solution to ferment under aerobie conditions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to 40 to 70C to obtain curds and serum, separating the curds from the serum, mixing with the eurds approximately 35 to 45%
by weight, based on dry matter, of fats, the pH of the mixture being main-tained at a value of from about 501 to 5.3, homogenizing and spray drying the mixture to obtain a powder form thereof.
It is preferred to adjust the pH of the mixture to a value of from 5.4 to 5.7 if it is desired to obtain a powder which is particularly suitable for use in the preparation of cheese souffles. Otherwise it is of advantage to adjust the pH of the mixture, if necessary to a value of from 5.1 to 5.3.
The product thus obtained keeps particularly well and, after reconstitution, has a delicate milky taste, a creamy paste-like consistency and properties of cohesion which are so reminiscent of as to be mistaken 7CI ~
for those of mozzarella.
The starting material used for carrying out the process according to the invention may be milk, skimmed milk, milk powder or skimmed milk powder, either as such or enriched with proteins of vegetable or micro-bial origin for example. In the case of a powder, it is obvious that it will be dispersed in water to form the colloidal solution.
The collo~dal solution may be pasteurised and cooled to a temperature favourable to the development of the lactic microorganisms u~ed. This may be followed by inoculation with a lactic ferment, such as a,culture of Streptococcuss (Str.) thermophilus~ Str. lactis, Str.
cremoris, Str. diacetylactis, Lactobacillus (L.) helveticus, L. bulgaricus, L. lactis, L. casei, L. brevis, L. plantarum, Leuconostoc (Leu ) citr_vorum, Leu. lactis, Leu. cremoris, or a mixture of such cultures for example.
Acidification may be carried out either in batches or con-tinuously. In the first case, the pH of the incubated solution may be allowed to fall to the desired value in an incubation vat. Thereafter the vat may be evacuated ~n a single operation. In the second case, solution to be acidified may be added to the lncubation vat provided that acidified solution is run off without changing the pH which is kept at the required value. Acidiflcation may also be carried out in two stages, for example by connecting two vats in series, the pH of one being kept at a value of from about 5.6 to 6 and the pH of the other being kept at the required value in the range from about 4.8 to 5.2.
The acidified solution may be coagulated to give grains of curds and a serum of heating it to a temperature of from 40C to 70C
either in a heating chamber equipped with a stirrer or in an adequate tube for example. ~ie grains of curds may then be separated from the serum, for example by filtration or by centrifuging. The fats subsequently ~, ~ ~7~64 mixed with the grains of curds in a quantity of approximately 5 to 50 % and preferably ln a quantlty of approximately 35 to 45 % by we:Lght, based on dry matter, may be for example cream, butter oil, a vegetable oil or an animal fat.
If the pH at whichacidl~ication is stopped is below the pH at which it is lntended to keep the mixture of curds and fats, the p~l of the mixture may be ad~usted to the required value by the addition of an edible alkali, such as sodium hydroxide for example.
The mixture may then be seasoned with cooking salt, homogenised and, finally, dried in any adequate known manner, for example by spray drying.
The invention is illustrated by the following Examples.
1000 litres of skimmed milk are pasteurised for 15 s at 72C.
After cooling to 40C, the pasteurised skimmed milk is introduced into a 1600 litre capacity vat where it is kept at 40C. This is followed by inoculation with a culture of Steptococcus thermophilus. After incubation for 2.5 hours, the pH has fallen to 4.9. Thereafter the acidified milk is continuously run off from the vat at a rate of 1000 l/h, and the cond-itions prevailing in the vat are maintained by adding to it at the same rate milk which has been pasteurised for lS seconds at 72C and cooled to 40C. The acidified milk run off is heated to 60C and is circulated under turbulent conditions through a dwell tube where the grains of curds are formed. The grains of curds are separated from the serum by centri-fuging and are thoroughly mixed with 40% by weight, based on dry matter, of butter oil. The pH of the mixture is adjusted to 5.2 by the addition of sodium hydroxide. Cooking salt is then added. The mixture is homogenised and dried by spray drying. A powder with the following composition (in %
by weight) is obtained:
` ~7~64~
total nitrogen 7.9 fats ~1 lactose 5 ash 2.5 cooking salt 1.1 water 2 protelns approx. 50 If this powder is rehydrated with various quantities of water of from 40% to 6a% by weight, followed by heating to various temperatures of from 50C to 80C, a pasty mass so resembling as to be mistaken for mozzarella is obtained on each occasion.
If the powder is hydrated without being heated and if a pizza is made from the mass obtained, the mass has the appearance, texture and taste of traditional mozzarella on removal from the oven.
EX~MPLE 2 The procedure is the same as in Example 1 except that a mixture of cultures of Streptococcus lactis and Str. cremoris is used for inoculation instead of Str. thermophilus, and incubation is carried out at 32~C as opposed to 40C.
A powder is obtained which has the same characteristics of the powder obtained in Example 1.
The procedure ~s as in Example 1, except that acldiflcation i8 stopped when the pH reaches 4.9 and the entire batch is subjected to the treatment described. The same powder as that described ln Example 1 is obtained.
The procedure is as ln Example 1 except that 36% of soya oil ~ ~7~
instead of 40% of butter oil are mixed with ~he grains of curd. A powder wlth the following composition (in % by weight) is obtalned:
total nitrogen 8.1 fats 37 lactose 6 ash 3 cooking salt water 3 proteins approx.50 After reconstitution, the powder has the same properties as the powder of Example 1.
The procedure is as in Example 1, except that the pH of the mixture of curds and butter oil is adJusted to 5.6 as opposed to 5.2.
A powder with the following composition (in % by weight) is obtained:
total nitrogen 7.8 fats 41 lactose 4 ash 4 cooking salt water 2 proteins approx. 50 If this powder is rehydrated and if the mass obt2ined is used for making a souffle, the mass shows, after cooklng, a pleasant9 light and appetising texture which is even better than that whlch can be obtained wlth 8 traditlonal cheese.
Claims (4)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for the production of a cheese in powder form which, after reconstitution with 40 to 60% by weight of water and heating to 50° to 80°C, has the properties of heated mozzarella, which comprises inoculating a colloidal solution consisting essentially of a skimmed milk or a reconstituted skimmed milk powder with a lactic ferment allowing the solution to ferment under aerobic conditions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to 40° to 70°C to obtain curds and serum, separating the curds from the serum, mixing with the curds approximately 35 to 45% by weight, based on dry matter, of fats, the pH of the mixture being maintained at a value of from about 5.1 to 5.3, homogenizing and spray drying the mixture to obtain a powder form thereof.
2. A process as claimed in Claim 1, wherein the fat is butter oil.
3. A process as claimed in Claim 1, wherein the fat is soya oil.
4. A cheese in powder form produced in accordance with the process of Claim 1.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH893875A CH599759A5 (en) | 1975-07-09 | 1975-07-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1070164A true CA1070164A (en) | 1980-01-22 |
Family
ID=4346508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA254,330A Expired CA1070164A (en) | 1975-07-09 | 1976-06-08 | Powder cheese production |
Country Status (13)
| Country | Link |
|---|---|
| JP (1) | JPS5225057A (en) |
| AR (1) | AR209173A1 (en) |
| AU (1) | AU502133B2 (en) |
| CA (1) | CA1070164A (en) |
| CH (1) | CH599759A5 (en) |
| DE (1) | DE2541102C3 (en) |
| FR (1) | FR2316877A1 (en) |
| GB (1) | GB1547236A (en) |
| GR (1) | GR60848B (en) |
| IT (1) | IT1068208B (en) |
| MX (1) | MX3558E (en) |
| NL (1) | NL176136C (en) |
| ZA (1) | ZA763428B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH644492A5 (en) * | 1980-07-11 | 1984-08-15 | Nestle Sa | PROCESS FOR THE MANUFACTURE OF A PASTEURIZED POWDER CHEESE. |
| ZA822954B (en) * | 1981-05-12 | 1983-04-27 | Lavery D & Son Ltd | Method for the manufacture of cheese with a substantially reduced fat content |
| JPS62112483A (en) * | 1985-11-12 | 1987-05-23 | Konishiroku Photo Ind Co Ltd | Still video player |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2701202A (en) * | 1952-06-21 | 1955-02-01 | Faster Food Products Company | Production of heat-treated cheese products from milk of low fat content |
-
1975
- 1975-07-09 CH CH893875A patent/CH599759A5/xx not_active IP Right Cessation
- 1975-09-15 DE DE2541102A patent/DE2541102C3/en not_active Expired
-
1976
- 1976-05-17 GB GB20254/76A patent/GB1547236A/en not_active Expired
- 1976-06-08 CA CA254,330A patent/CA1070164A/en not_active Expired
- 1976-06-09 ZA ZA763428A patent/ZA763428B/en unknown
- 1976-06-14 MX MX76309U patent/MX3558E/en unknown
- 1976-06-15 AR AR263632A patent/AR209173A1/en active
- 1976-06-17 FR FR7618436A patent/FR2316877A1/en active Granted
- 1976-06-18 AU AU15048/76A patent/AU502133B2/en not_active Expired
- 1976-06-23 IT IT50080/76A patent/IT1068208B/en active
- 1976-07-06 NL NLAANVRAGE7607445,A patent/NL176136C/en not_active IP Right Cessation
- 1976-07-07 JP JP51080810A patent/JPS5225057A/en active Granted
- 1976-07-08 GR GR51217A patent/GR60848B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE2541102C3 (en) | 1981-01-29 |
| DE2541102A1 (en) | 1977-01-20 |
| FR2316877A1 (en) | 1977-02-04 |
| ZA763428B (en) | 1977-05-25 |
| NL176136B (en) | 1984-10-01 |
| AR209173A1 (en) | 1977-03-31 |
| GR60848B (en) | 1978-08-31 |
| DE2541102B2 (en) | 1980-05-29 |
| JPS5225057A (en) | 1977-02-24 |
| MX3558E (en) | 1981-03-10 |
| AU1504876A (en) | 1977-12-22 |
| CH599759A5 (en) | 1978-05-31 |
| NL176136C (en) | 1985-03-01 |
| NL7607445A (en) | 1977-01-11 |
| JPS5518502B2 (en) | 1980-05-19 |
| AU502133B2 (en) | 1979-07-12 |
| FR2316877B1 (en) | 1978-05-05 |
| IT1068208B (en) | 1985-03-21 |
| GB1547236A (en) | 1979-06-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |