DK1388291T3 - Fremgangsmåde og udstyr til fremstilling af ost fra mælk - Google Patents
Fremgangsmåde og udstyr til fremstilling af ost fra mælkInfo
- Publication number
- DK1388291T3 DK1388291T3 DK03077396T DK03077396T DK1388291T3 DK 1388291 T3 DK1388291 T3 DK 1388291T3 DK 03077396 T DK03077396 T DK 03077396T DK 03077396 T DK03077396 T DK 03077396T DK 1388291 T3 DK1388291 T3 DK 1388291T3
- Authority
- DK
- Denmark
- Prior art keywords
- milk
- cheese
- equipment
- making cheese
- young
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 6
- 239000008267 milk Substances 0.000 title abstract 3
- 210000004080 milk Anatomy 0.000 title abstract 3
- 235000013336 milk Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 2
- 239000012267 brine Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 230000001066 destructive effect Effects 0.000 abstract 1
- 238000005259 measurement Methods 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 abstract 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/359—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light using near infrared light
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/005—Cheese-making with salting the 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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- 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
- A23C19/064—Salting
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/3563—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing solids; Preparation of samples therefor
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/3577—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing liquids, e.g. polluted water
Landscapes
- Physics & Mathematics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Chemical & Material Sciences (AREA)
- General Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Dairy Products (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL1021232A NL1021232C2 (nl) | 2002-08-07 | 2002-08-07 | Werkwijze en inrichting voor het bereiden van kaas uit melk. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK1388291T3 true DK1388291T3 (da) | 2007-09-17 |
Family
ID=30439553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK03077396T DK1388291T3 (da) | 2002-08-07 | 2003-07-30 | Fremgangsmåde og udstyr til fremstilling af ost fra mælk |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP1388291B1 (da) |
| AT (1) | ATE366517T1 (da) |
| DE (1) | DE60314810T2 (da) |
| DK (1) | DK1388291T3 (da) |
| ES (1) | ES2286381T3 (da) |
| NL (1) | NL1021232C2 (da) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1033815C2 (nl) * | 2007-05-07 | 2008-11-10 | Friesland Brands Bv | Werkwijze en inrichting voor het bereiden van kaas uit melk. |
| CN101539523B (zh) * | 2009-05-07 | 2012-05-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种奶酪中微量元素含量的检测方法 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2480086A1 (fr) * | 1980-04-11 | 1981-10-16 | Tecnal Sa | Procede et installation pour mesurer et ajuster automatiquement en continu la teneur en eau, en matiere grasse, en matieres laitieres non grasses (proteines et lactose), en sel, du beurre et des cailles de fromagerie |
| JPH0447254A (ja) * | 1990-06-15 | 1992-02-17 | Snow Brand Milk Prod Co Ltd | 近赤外線を用いて脱脂乳、牛乳、クリーム及びチーズの成分含量を測定する方法及び装置 |
| FR2663747A1 (fr) * | 1990-06-22 | 1991-12-27 | Agronomique Inst Nat Rech | Procede de suivi d'au moins un phenomene lie a la coagulation du lait et dispositif permettant sa mise en óoeuvre. |
| US5470595A (en) * | 1994-02-22 | 1995-11-28 | Kraft General Foods R&D, Inc. | Method and system for processing cheese |
-
2002
- 2002-08-07 NL NL1021232A patent/NL1021232C2/nl not_active IP Right Cessation
-
2003
- 2003-07-30 AT AT03077396T patent/ATE366517T1/de not_active IP Right Cessation
- 2003-07-30 EP EP03077396A patent/EP1388291B1/en not_active Expired - Lifetime
- 2003-07-30 DK DK03077396T patent/DK1388291T3/da active
- 2003-07-30 DE DE60314810T patent/DE60314810T2/de not_active Expired - Lifetime
- 2003-07-30 ES ES03077396T patent/ES2286381T3/es not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| DE60314810D1 (de) | 2007-08-23 |
| EP1388291B1 (en) | 2007-07-11 |
| DE60314810T2 (de) | 2008-03-20 |
| EP1388291A1 (en) | 2004-02-11 |
| ES2286381T3 (es) | 2007-12-01 |
| NL1021232C2 (nl) | 2004-02-10 |
| ATE366517T1 (de) | 2007-08-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| MX2007002858A (es) | Proceso libre de suero de leche para la produccion de queso tipo cordon. | |
| DE602005012648D1 (de) | Verfahren zur schnellen Bestimmung des Fettgehalts von Milch | |
| DK1197152T3 (da) | Fremgangsmåde til modifikation af råmaterialemælk og mejeriprodukt fremstillet ved anvendelse af den modificerede råmaterialemælk | |
| MA25266A1 (fr) | Procede de production de fromage et de produits a base de fromage | |
| ATE13621T1 (de) | Verfahren zur rueckgewinnung von molkeproteinen, verwendung zur herstellung von kaesen und nach diesem verfahren hergestellte kaese. | |
| WO2006067186A3 (en) | A method for producing cheese using heat treated milk and a protein hydrolysate | |
| DK1830657T3 (da) | Fremgangsmåde til fremstilling af fraktioner af en mælkesammensætning | |
| FI20125736A (fi) | Juusto ja menetelmä sen valmistamiseksi | |
| DK1205105T3 (da) | Især til fremstilling af letsmuldrende ost egnet fremgangsmåde og apparat til osteproduktion | |
| DK1388291T3 (da) | Fremgangsmåde og udstyr til fremstilling af ost fra mælk | |
| DE60112465D1 (de) | Transglutaminasehemmer in lebensmittelqualität und seine verwendung | |
| DK0484727T3 (da) | Fremgangsmåde til fremstilling af en ost og klargøring af denne til distribution | |
| WO2005046344A3 (en) | Dairy product and process | |
| DK1186238T3 (da) | Fremgangsmåde til forögelse af osteudbytte | |
| DE69821752D1 (de) | Verfahren zur herstellung von halbhartkäse | |
| FR2884113B1 (fr) | Procede par lequel on modifie les qualites hygieniques, physico-chimiques et sensorielles d'un fromage par controle du potentiel redox | |
| DE60223178D1 (de) | Verfahren zur herstellung von käseerzeugnissen und danach erhältliche käseerzeugnisse | |
| DK1101408T3 (da) | Fremgangsmåde til fremstilling af en ost med lavt fedtindhold | |
| ES2036269T3 (es) | Fabricacion de queso. | |
| DK0963700T3 (da) | Ost med huller og lavt fedtindhold og en fremgangsmåde til fremstilling deraf | |
| DK2289345T3 (da) | Fremgangsmåde og indretning til fremstilling af en ost eller et ostepræparat samt ost eller ostepræparat | |
| SE9801362L (sv) | Metod för framställning av färskost | |
| Pirisi et al. | Production of fat-reduced ovine Ricotta cheese from whey concentrated by ultrafiltration | |
| DK1108362T3 (da) | Fremgangsmåde til fremstilling af ost med lukket skorpe og praktisk talt uhullet struktur | |
| Panayotov et al. | Study of the possibility of early cutting of rennet gel during production of cheeses ripening in brine. |