HUE032509T2 - Érlelt félkemény vagy kemény sajt, és elõállítása - Google Patents
Érlelt félkemény vagy kemény sajt, és elõállítása Download PDFInfo
- Publication number
- HUE032509T2 HUE032509T2 HUE11166576A HUE11166576A HUE032509T2 HU E032509 T2 HUE032509 T2 HU E032509T2 HU E11166576 A HUE11166576 A HU E11166576A HU E11166576 A HUE11166576 A HU E11166576A HU E032509 T2 HUE032509 T2 HU E032509T2
- Authority
- HU
- Hungary
- Prior art keywords
- cheese
- ripening
- hard
- cheeses
- less
- Prior art date
Links
- 235000011617 hard cheese Nutrition 0.000 title abstract description 18
- 235000013351 cheese Nutrition 0.000 claims abstract description 228
- 239000011888 foil Substances 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 24
- 240000002129 Malva sylvestris Species 0.000 claims description 55
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 55
- 230000008569 process Effects 0.000 claims description 4
- 230000036528 appetite Effects 0.000 claims 1
- 235000019789 appetite Nutrition 0.000 claims 1
- 230000001680 brushing effect Effects 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- 230000005070 ripening Effects 0.000 abstract description 107
- 238000009937 brining Methods 0.000 abstract description 9
- 239000011734 sodium Substances 0.000 description 17
- 238000001035 drying Methods 0.000 description 12
- 150000003839 salts Chemical class 0.000 description 11
- 230000002093 peripheral effect Effects 0.000 description 9
- 235000004213 low-fat Nutrition 0.000 description 8
- 238000003825 pressing Methods 0.000 description 8
- 241000283690 Bos taurus Species 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000000465 moulding Methods 0.000 description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 4
- 235000013861 fat-free Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000209504 Poaceae Species 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000006223 plastic coating Substances 0.000 description 2
- 235000019260 propionic acid Nutrition 0.000 description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000009966 trimming Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000186429 Propionibacterium Species 0.000 description 1
- 208000036366 Sensation of pressure Diseases 0.000 description 1
- 241000897276 Termes Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005489 elastic deformation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009432 framing Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003132 peptidolytic effect Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 150000003385 sodium Chemical class 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
- A23C19/16—Covering the cheese surface, e.g. with paraffin wax
- A23C19/166—Covering the cheese surface, e.g. with paraffin wax with non-edible preformed foils, films or bandages
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/16—Devices for treating cheese during ripening
- A01J25/162—Devices for treating cheese during ripening for storing or turning of 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 OR TREATMENT 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
Claims (3)
- L B^átás töikeoiéix wg> kemény sajt előállítására, also! a tölkensény say i-armenfe-Oedvesszeia.î^Iîî nu tir. î s ' es t set \ \'|i V! I ^ e 10 '" - >1-23 tmn«g% .edit tartalmaz, a szárazanyagra vonatkoztassa, és/vagjl • i>..S> i'ün- UïUÈaxi kevesebb »«1» «00 mg K«' 100 g S»6, S.H vagy -<·- a nedvességtartalma MFPib tart alomban kiifejezve több mini SO t% «töstyötöft több ntöll b|f eldnybótölx·» több isi 65 %. étvágy » a assied '£$1»malma kevas«bh ns*at 20 %, előnyösen kevesebb j»»«t 15 %, IsgeiOnybsebbcn kevesebb mint 16%, 15 i!0~en mérve a?. ISO §2b2 msMb,· «»hol a tölkemotx \au kernéns sexr«: net utr forrnia, mie K w »s .dán legalább s Vxn kereszud et le vs. VSO, amely érlelés femtöszefes esteié.;! à1; a?? kővető fóliázott érlelést fogsal magában, év ahol a satinak legalább a kl h .s -Ον k nki' <' la s,»·»« >s « sn μ"\> s \ ‘-t legtksbb a < i !- »bk es alak, előnyben »«»»g a sgi· boive va». Z. Az k ígénypnni szerint; eljárás. »hol « »yos»ás több sag egymásm rakásával va» kifej»ve, előnyösen 3 santok egymástól sty öí eb tápokká’ vagy polcokkal való elválasztásával. amelyek a vájtok leis» fesznén helyezkednek ok és oho; a nyomás a lapokon vagy polcokon lé# pjtok tfkpgeveS és/vagf tbyibbi nehezékekkel vais kifejtve.
- 4. Az IO seesnpontok hatsmbike szeimé »hátas ahol tt több smt egy fentahlx» va» taksa amely «xk a magassága. figyelembe veszi az egymástól lapokkal vagy polcokkal eivékíszíotí sajtok fb. rétegeinek a szxtxah ahol a tsxkîbî a bteçcko es lapok« t vagy pokxbxs nsomást gyakori« fedővel von Imásso, u att^l » hxkd» Izéiessége év hosszúsága meghatározóit számú sast egymás maiiéul tároláséra van kialskifva. ami flbií a btstok a Izétöszédox sajtokra nyomást gyakorolnak.4, Az 1-3. igénypontok bármelyike szerinti eljárás, aboi » sajtok az egymásra pakolás elbU tartóba vannak foglalva, amelynek kültö illa vám ahol a tssrli; «»érett» égy vannak meg#ÍaSpy|5 légy nyoÄt gyakoíolpmak u sajt nkiahbta legalább a? érkkS lényeges t«»ze alatt,
- 5, Az M <£<*v>*O«íok i\x mely 4 <. -rumt! eljárás. ahol oust» leb«» es tötest »negckvben adott escîben a ítsegelbzb íersvésgeSes érlelés »61« legalább 4 pestflllipittök formázva van, «löra-moghit|fiüi;^^^: elérés» érdekébe». 6- 5/ I 5 sgenvponO'h KeoveHike ;„xn»o .báub, atnd a tnrow.se, es h'k«ak.das kdtötx elült aló kevesebb »xni Htpen. ?. Az 1-6 igénypontok bármelyike szeneit eljárás, ahol a nynevés addig van »Ikalniazv», ;x»tg ;; sajt 10 *€ alá htlí le.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2004737A NL2004737C2 (en) | 2010-05-18 | 2010-05-18 | Ripened semi-hard or hard cheese, and it's preparation. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HUE032509T2 true HUE032509T2 (hu) | 2017-09-28 |
Family
ID=42543138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HUE11166576A HUE032509T2 (hu) | 2010-05-18 | 2011-05-18 | Érlelt félkemény vagy kemény sajt, és elõállítása |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP2387878B1 (hu) |
| DK (1) | DK2387878T3 (hu) |
| ES (1) | ES2618854T3 (hu) |
| HU (1) | HUE032509T2 (hu) |
| NL (1) | NL2004737C2 (hu) |
| PL (1) | PL2387878T3 (hu) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK2606718T3 (en) * | 2011-12-23 | 2018-12-17 | Frieslandcampina Nederland Bv | Cheese blocks with convex sides |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB937441A (en) * | 1960-06-13 | 1963-09-18 | Cow & Gate Ltd | Improvements relating to cheese making |
| DE2032921A1 (en) * | 1970-07-02 | 1972-01-13 | Valio Meijenen Keskusosuushike, Helsinki | Maturing cheeses |
| DD203921A1 (de) | 1981-09-23 | 1983-11-09 | Waschgeraetewerk Veb | Sicherheitseinrichtung an rotierenden maschinen, wie zentrifugen oder trommelwaschmaschinen |
| NL1006488C2 (nl) * | 1997-07-04 | 1999-01-05 | Baars Leerdam Productie B V | Werkwijze voor het maken van blokvormige kazen van een type dat tijdens de rijpingsfase een aanzienlijke en snelle gasontwikkeling door propionzuurvergisting vertoont, in het bijzonder kazen van het Maasdammer-type. |
| NL1016861C2 (nl) * | 2000-12-13 | 2002-06-14 | Campina Melkunie Bv | Werkwijze voor het gecontroleerd vormgeven van kaas van het half-harde type. |
| NL1018856C2 (nl) | 2001-08-30 | 2003-03-03 | Friesland Brands Bv | Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas. |
| NL1025011C2 (nl) | 2003-12-12 | 2005-06-14 | Campina Bv | Werkwijze voor het bereiden van foliegerijpte kaas en aldus verkregen kaas. |
| NL1033725C2 (nl) * | 2007-04-20 | 2008-10-24 | Friesland Brands Bv | Transportpallet voor het transporteren van een veelvoud van foliekazen. |
-
2010
- 2010-05-18 NL NL2004737A patent/NL2004737C2/en active
-
2011
- 2011-05-18 EP EP11166576.6A patent/EP2387878B1/en active Active
- 2011-05-18 ES ES11166576.6T patent/ES2618854T3/es active Active
- 2011-05-18 PL PL11166576T patent/PL2387878T3/pl unknown
- 2011-05-18 HU HUE11166576A patent/HUE032509T2/hu unknown
- 2011-05-18 DK DK11166576.6T patent/DK2387878T3/en active
Also Published As
| Publication number | Publication date |
|---|---|
| NL2004737C2 (en) | 2011-11-22 |
| ES2618854T3 (es) | 2017-06-22 |
| EP2387878A1 (en) | 2011-11-23 |
| DK2387878T3 (en) | 2017-03-27 |
| PL2387878T3 (pl) | 2017-09-29 |
| EP2387878B1 (en) | 2017-01-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5520934A (en) | Process for manufacture of large blocks of pasta filata cheese | |
| NO132029B (hu) | ||
| HUE032509T2 (hu) | Érlelt félkemény vagy kemény sajt, és elõállítása | |
| US2813028A (en) | Processing of cheddar cheese | |
| US11178845B2 (en) | Cheese ripening | |
| EP2338353B1 (en) | Method for ripening a cheese in the presence of a frame | |
| NL1006488C2 (nl) | Werkwijze voor het maken van blokvormige kazen van een type dat tijdens de rijpingsfase een aanzienlijke en snelle gasontwikkeling door propionzuurvergisting vertoont, in het bijzonder kazen van het Maasdammer-type. | |
| US2864704A (en) | Production of swiss cheese | |
| EP1819233B1 (en) | A process for the ripening and/or maturation, preservation and transportation of cheeses, and a device for implementing the method | |
| EP1055369A1 (en) | Process for preparing a meat product, pressing tour and equipment for carrying out such process | |
| AU701500B2 (en) | Shaping fresh cheese | |
| US20220346344A1 (en) | Improved cheese ripening | |
| EP0052409A1 (en) | Semi-hard or hard cheese with central opening, processes of preparation thereof, as well as cheese mold for carrying out these processes | |
| US7169435B2 (en) | Process for production of raw cured meat products | |
| Scott et al. | Cheesemaking operations | |
| EP0404704B1 (fr) | Procédé de fabrication de fromage à pâte pressée cuite, notamment d'emmental, de dimensions réduites | |
| US1400171A (en) | Process of preparing cheese | |
| EP0405692B1 (en) | Process for the preparation of cheese and so prepared cheese | |
| WO2023242245A1 (en) | Improved cheese ripening | |
| EP2606718B1 (en) | Cheese blocks with convex sides | |
| NO124050B (hu) | ||
| JP6932477B2 (ja) | チーズ包装体 | |
| Kristensen et al. | Manufacture of cheese: operational procedures and processing equipment | |
| Nielsen | JM Buch Kristensen Dalum Technical College, The Dairy Training Centre of Denmark, Odense, Denmark E. Waagner Nielsen and Jytte Josephsen The Royal Veterinary and Agricultural University, Frederiksberg | |
| EP2015641A1 (en) | Method for making cheese |