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    INTERACTIONS BETWEEN CULTURES, COAGULANTS AND TECHNOLOGY TO INCREASE CHEESE YIELDS
    2.
    发明申请
    INTERACTIONS BETWEEN CULTURES, COAGULANTS AND TECHNOLOGY TO INCREASE CHEESE YIELDS 有权

    公开(公告)号：US20210076696A1

    公开(公告)日：2021-03-18

    申请号：US16961301

    申请日：2019-01-10

    申请人： Chr. Hansen A/S

    发明人： Sebastien ROUSTEL ,  Véronique JACTAT ,  Ulf MORTENSEN ,  Viviana Ester BRUNO ,  Michael Mitsuo SAITO

    IPC分类号： A23C19/068 ,  A23C19/032

    摘要： The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.

    CONTROL OF EYES FORMATION IN SWISS TYPE CHEESE AND CONTINENTAL CHEESE TYPE
    3.
    发明申请
    CONTROL OF EYES FORMATION IN SWISS TYPE CHEESE AND CONTINENTAL CHEESE TYPE 有权

    公开(公告)号：US20220408747A1

    公开(公告)日：2022-12-29

    申请号：US17767851

    申请日：2020-10-09

    申请人： Chr. Hansen A/S

    发明人： Fernanda STREIT ,  Sebastien ROUSTEL ,  Gregory ROSET ,  Remi MAZET

    IPC分类号： A23C19/068 ,  A23C19/05 ,  A23C19/032

    摘要： Present invention relates to new processes for making Swiss cheeses or Continental cheeses type with an improvement of eyes formation and distribution. This present invention relates the culture design and use of particles with defined properties based on technical knowledges about eyes formation. More specifically the present invention relates to a process for making cheese, the process comprising: a. Obtaining a milk composition b. Optionally maturing said milk composition by physical, chemical or biological means c. Adding particles with a size of 1 μm to 50 μm to said milk composition d. Adding lactic acid bacteria and/or proprionic bacteria e. Adding coagulant, wherein steps c, d, and e may be done in random order, sequentially or simultaneously f. and further processing the composition to produce a cheese.