HK1243284A1 - 通過直接化學酸化製造凝乳和乳酪的方法 - Google Patents

通過直接化學酸化製造凝乳和乳酪的方法

Info

Publication number
HK1243284A1
HK1243284A1 HK18102907.8A HK18102907A HK1243284A1 HK 1243284 A1 HK1243284 A1 HK 1243284A1 HK 18102907 A HK18102907 A HK 18102907A HK 1243284 A1 HK1243284 A1 HK 1243284A1
Authority
HK
Hong Kong
Prior art keywords
cheese
direct chemical
milk curd
chemical acidification
manufacturing milk
Prior art date
Application number
HK18102907.8A
Other languages
English (en)
Inventor
Arenas Gil Fernando
Victor HIGUERA MARIN Jose
Original Assignee
Univ Nat Colombia
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 Univ Nat Colombia filed Critical Univ Nat Colombia
Publication of HK1243284A1 publication Critical patent/HK1243284A1/zh

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
    • A23C19/02—Making cheese curd
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by chemical or physical means
    • 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
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C19/097—Preservation
    • A23C19/0973—Pasteurisation; Sterilisation; Hot packaging

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
HK18102907.8A 2014-11-06 2018-02-28 通過直接化學酸化製造凝乳和乳酪的方法 HK1243284A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CO14245769 2014-11-06
PCT/IB2015/002267 WO2016071766A2 (en) 2014-11-06 2015-11-06 Process of manufacturing milk curd and cheese by direct chemical acidification

Publications (1)

Publication Number Publication Date
HK1243284A1 true HK1243284A1 (zh) 2018-07-13

Family

ID=55909971

Family Applications (1)

Application Number Title Priority Date Filing Date
HK18102907.8A HK1243284A1 (zh) 2014-11-06 2018-02-28 通過直接化學酸化製造凝乳和乳酪的方法

Country Status (6)

Country Link
US (1) US20170332653A1 (zh)
EP (1) EP3214943A4 (zh)
CN (1) CN107105690A (zh)
CA (1) CA2966968A1 (zh)
HK (1) HK1243284A1 (zh)
WO (1) WO2016071766A2 (zh)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108497079A (zh) * 2018-03-15 2018-09-07 华南理工大学 一种仿酸奶风味乳制品及其制备方法
CN112868811B (zh) * 2019-11-29 2023-08-11 内蒙古伊家好奶酪有限责任公司 一种里科塔奶酪的制备方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB986940A (en) * 1961-04-20 1965-03-24 Battelle Development Corp Process for making acidified dairy products and products therefrom
US4066800A (en) * 1973-11-30 1978-01-03 The Regents Of The University Of Minnesota Preparation of dairy-based cheese food
US5766657A (en) * 1996-06-21 1998-06-16 California Polytechnic State University Melt-controlled cheese and process of making
US6113953A (en) * 1996-08-19 2000-09-05 Utah State University Manufacture of lower-fat and fat-free pizza cheese
EP1055373A1 (fr) * 1999-05-28 2000-11-29 Societe Des Produits Nestle S.A. Fabrication d'un fromage de type à pâte filée
RU2321263C2 (ru) * 2006-04-25 2008-04-10 ГОУ ВПО Кемеровский технологический институт пищевой промышленности Способ производства мягкого кислотно-сычужного сыра
NL2003984C2 (en) * 2009-12-18 2011-06-21 Friesland Brands Bv Cheese low in saturated fatty acids and method of making same.

Also Published As

Publication number Publication date
EP3214943A2 (en) 2017-09-13
US20170332653A1 (en) 2017-11-23
CN107105690A (zh) 2017-08-29
CA2966968A1 (en) 2016-05-12
WO2016071766A2 (en) 2016-05-12
WO2016071766A3 (en) 2016-07-14
EP3214943A4 (en) 2018-07-04

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