TH36847A - Cheese - Google Patents

Abstract

DC60 (12/03/41) A new cheese preparation process that is stable, smooth and has 13% more dry mass. In this section, the milk is fermented using at least one strain. Varieties of lactic acid bac Heat-like terrier It is short-stabilized until pH is less than 4.9 to obtain curd milk, and that is, the formed whey is removed by centrifugation. Continuously at the entrance, put all the time to spin more than 500 liters / hrs, never heating the curd curd core to more than 50 degrees Celsius. New without bringing To mature, can be obtained according to It is made from the process described in any of the claims 1 through 9, with short stability and contains more than 13% dry matter and the like lactic acid bacteria. Heat in quantities of 10 to the 4-10 to the power of 10 cFu / g in a short-stabilized version, that is, by Bacteria when bacteria carry Go to ferment pasteurized milk With 10% skim milk powder, 1% yeast extract, and 0.5% glucose at 40 ° C to pH 4.9, the viscosity of the cultured medium was less than 50 mPa.s at a shear speed of 290 s - 1 The process of preparing new cheeses that are stable, smooth and smooth, with more than 13% dried meat, in this section fermenting the milk using at least one strain. Varieties of lactic acid bacteria Like heat Which is short stable until pH less than 4.9 to obtain curd milk, and that is The formed whey is removed by centrifugation. Continuously at the entrance, put all the time to spin more than 500 liters / hour, never heating the core. That holds more than 50 ices of curd, cheese is prepared Can be obtained as new without aging. Made through the process described in any of the claims One of claims 21 to 9, with short stability and consisted of more than 13% dry matter and thermally-like lactic acid bacteria 104-1010 cFu / g in a stable Short stabilizers That is to say that by Bacteria When bacteria are fermented with pasteurized milk. Containing 10% skim milk powder, 1% yeast extract, and 0.5% glucose at 40 ํ to reach PH 4.9, the viscosity of the cultured medium was less than 50 mPa.s at a shear speed of 290 s - 1

Claims (2)

: DC60 (12/03/41) A new cheese preparation process that is stable, smooth and has 13% more dry mass. In this respect, the milk is fermented using at least one strain. Varieties of lactic acid bac Heat-like terrier It is short-stabilized until pH is less than 4.9 to obtain curd milk, and that is, the formed whey is removed by centrifugation. Continuously at the entrance, put all the time to spin more than 500 liters / hrs, never heating the curd curd core to more than 50 degrees Celsius. New without bringing To mature, can be obtained according to It is made from the process described in any of the claims 1 through 9, with short stability and contains more than 13% dry matter and the like lactic acid bacteria. Heat in quantities of 10 to the 4-10 to the power of 10 cFu / g in a short-stabilized version, that is, by Bacteria when bacteria carry Go to ferment pasteurized milk With 10% skim milk powder, 1% yeast extract, and 0.5% glucose at 40 ° C to pH 4.9, the viscosity of the cultured medium was less than 50 mP as at the shear speed of 290 s - 1. The process of preparing new cheeses that are stable, smooth and smooth, is 13% drier. In this section, the milk is fermented using at least one strain. Varieties of lactic acid bacteria Like heat Which is short stable until pH less than 4.9 to obtain curd milk, and that is The formed whey is removed by centrifugation. Continuously at the entrance, put all the time to spin more than 500 liters / hour, never heating the core. That holds more than 50 ices of curd, cheese is prepared Can be obtained without aging. Made through the process described in any of the claims One of claims 21 to 9, with short stability and consisted of more than 13% dry matter and thermally-like lactic acid bacteria 104-1010 cFu / g in a stable Short stabilizers That is to say that by Bacteria When bacteria are fermented with pasteurized milk. With 10% skim milk powder, 1% yeast extract, and 0.5% glucose at 40 ํ to obtain PH 4.9, the viscosity of the cultured medium was less than 50 mP. 1. The preparation process of fro mage fairs that are stable, smooth and smooth, more than 13% dry. In this section, the milk is fermented, at least with lactic acid bacteria, one of the short-stabilized thermos Until it reaches a pH of less than 4.9 to get milk. The curd is fermented and that is the properly formed whey. Removed by continuous centrifugation that has passed Keeping in for more than 500 liters / hour. Curd milk has never been heated more than 50 ํ. 2. Process according to claim 1 In this section, the bacteria used are lactic acid bacteria like aquatag: