WO2019103712A3 - Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane) - Google Patents

Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane) Download PDF

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Publication number
WO2019103712A3
WO2019103712A3 PCT/TR2018/050485 TR2018050485W WO2019103712A3 WO 2019103712 A3 WO2019103712 A3 WO 2019103712A3 TR 2018050485 W TR2018050485 W TR 2018050485W WO 2019103712 A3 WO2019103712 A3 WO 2019103712A3
Authority
WO
WIPO (PCT)
Prior art keywords
salt
suzme
white
production method
membrane
Prior art date
Application number
PCT/TR2018/050485
Other languages
English (en)
Other versions
WO2019103712A4 (fr
WO2019103712A2 (fr
Inventor
Murat ARAT
Rachid YAMANE
Original Assignee
Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
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 Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ filed Critical Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
Priority to RU2020114383A priority Critical patent/RU2750262C1/ru
Publication of WO2019103712A2 publication Critical patent/WO2019103712A2/fr
Publication of WO2019103712A3 publication Critical patent/WO2019103712A3/fr
Publication of WO2019103712A4 publication Critical patent/WO2019103712A4/fr

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
    • A23C19/05—Treating milk before coagulation; Separating whey from 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
    • A23C19/02—Making cheese curd
    • A23C19/024—Making cheese curd using continuous procedure
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • 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
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé pour produire du fromage (blanc UF) SUZME qui comprend les étapes suivantes consistant à mélanger en continu le rétentat de lait et ajouter CaCl2, ajouter une culture mère de LAB (bactéries lactiques) au rétentat de lait et ajouter du sel directement au rétentat de lait, sans utiliser de membrane saline.
PCT/TR2018/050485 2017-09-25 2018-09-12 Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane) WO2019103712A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2020114383A RU2750262C1 (ru) 2017-09-25 2018-09-12 Непрерывный способ получения сыра сузьма (uf, белого) без применения пергамента (мембраны) для посолки

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2017/14231A TR201714231A2 (tr) 2017-09-25 2017-09-25 Tuz kâğidi (membrani) olmadan kesi̇nti̇si̇z süzme (uf beyaz) peyni̇r üreti̇m yöntemi̇
TR2017/14231 2017-09-25

Publications (3)

Publication Number Publication Date
WO2019103712A2 WO2019103712A2 (fr) 2019-05-31
WO2019103712A3 true WO2019103712A3 (fr) 2019-07-25
WO2019103712A4 WO2019103712A4 (fr) 2019-09-26

Family

ID=66632052

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2018/050485 WO2019103712A2 (fr) 2017-09-25 2018-09-12 Procédé de production continue de fromage (blanc uf) suzme sans utilisation de papier salin (membrane)

Country Status (3)

Country Link
RU (1) RU2750262C1 (fr)
TR (1) TR201714231A2 (fr)
WO (1) WO2019103712A2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2766587C2 (ru) * 2017-12-28 2022-03-15 Сюташ Сют Урюнлери Аноним Ширкети Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991017663A1 (fr) * 1990-05-11 1991-11-28 First World Cheese Fromage a faible teneur en graisse et en cholesterol
US5165945A (en) * 1987-07-23 1992-11-24 Schreiber Foods, Inc. Cheese and process and system for making it
WO2014038946A2 (fr) * 2013-07-03 2014-03-13 Csk Food Enrichment B.V. Fromage présentant des caractéristiques de saveur de type brebis et/ou chèvre

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5547691A (en) * 1992-04-10 1996-08-20 Tetra Laval Holdings & Finance S.A. Method of producing cheese and product thereof
RU2391016C1 (ru) * 2008-11-27 2010-06-10 ЗАО Московский завод плавленых сыров "КАРАТ" Способ получения мягкого сыра методом ультрафильтрации
RU2571228C1 (ru) * 2014-11-06 2015-12-20 Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" Способ производства мягкого сыра

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5165945A (en) * 1987-07-23 1992-11-24 Schreiber Foods, Inc. Cheese and process and system for making it
WO1991017663A1 (fr) * 1990-05-11 1991-11-28 First World Cheese Fromage a faible teneur en graisse et en cholesterol
WO2014038946A2 (fr) * 2013-07-03 2014-03-13 Csk Food Enrichment B.V. Fromage présentant des caractéristiques de saveur de type brebis et/ou chèvre

Also Published As

Publication number Publication date
RU2750262C1 (ru) 2021-06-25
WO2019103712A4 (fr) 2019-09-26
WO2019103712A2 (fr) 2019-05-31
TR201714231A2 (tr) 2017-10-23

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