NO874676L - Modning av ost. - Google Patents
Modning av ost. Download PDFInfo
- Publication number
- NO874676L NO874676L NO874676A NO874676A NO874676L NO 874676 L NO874676 L NO 874676L NO 874676 A NO874676 A NO 874676A NO 874676 A NO874676 A NO 874676A NO 874676 L NO874676 L NO 874676L
- Authority
- NO
- Norway
- Prior art keywords
- cheese
- ripening
- electrodes
- curd
- electric field
- Prior art date
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; PREPARATION THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening or smoking
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Heating, Cooling, Or Curing Plastics Or The Like In General (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Saccharide Compounds (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK110386A DK110386A (da) | 1986-03-11 | 1986-03-11 | Elektroforetisk modning af ost |
| PCT/DK1987/000027 WO1987005470A1 (en) | 1986-03-11 | 1987-03-11 | A method of accelerating the ripening of cheese and an apparatus for carrying out the method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO874676D0 NO874676D0 (no) | 1987-11-10 |
| NO874676L true NO874676L (no) | 1987-11-10 |
Family
ID=8101032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO874676A NO874676L (no) | 1986-03-11 | 1987-11-10 | Modning av ost. |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US4851236A (de) |
| EP (1) | EP0259469B1 (de) |
| JP (1) | JPS63502877A (de) |
| AT (1) | ATE65884T1 (de) |
| AU (1) | AU599375B2 (de) |
| DE (1) | DE3771972D1 (de) |
| DK (1) | DK110386A (de) |
| FI (1) | FI874965L (de) |
| NO (1) | NO874676L (de) |
| WO (1) | WO1987005470A1 (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2153507T3 (es) * | 1995-03-10 | 2001-03-01 | Caprotti Guido | Procedimiento y aparato para el curado de productos alimentarios. |
| FR2896125B1 (fr) * | 2006-01-18 | 2011-12-02 | Bel Fromageries | Procede de fabrication d'un fromage et fromage obtenu |
| GR20170100328A (el) * | 2017-07-14 | 2019-04-04 | Κυριακος Ιωαννη Οικονομιδης | Η ασυρματη ηλεκτροδιεγερση αυξανει την αποδοση της παραγωγης τυριου |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1774610A (en) * | 1927-06-29 | 1930-09-02 | Swift & Co | Electrothermal treatment of cheese |
| CH339803A (de) * | 1955-12-28 | 1959-07-15 | Walter Meier | Verfahren zur Herstellung von Käse und Vorrichtung zur Durchführung dieses Verfahrens |
-
1986
- 1986-03-11 DK DK110386A patent/DK110386A/da not_active Application Discontinuation
-
1987
- 1987-03-11 EP EP87902071A patent/EP0259469B1/de not_active Expired
- 1987-03-11 AU AU72075/87A patent/AU599375B2/en not_active Ceased
- 1987-03-11 AT AT87902071T patent/ATE65884T1/de active
- 1987-03-11 WO PCT/DK1987/000027 patent/WO1987005470A1/en not_active Ceased
- 1987-03-11 DE DE8787902071T patent/DE3771972D1/de not_active Expired - Lifetime
- 1987-03-11 FI FI874965A patent/FI874965L/fi not_active IP Right Cessation
- 1987-03-11 JP JP62502139A patent/JPS63502877A/ja active Pending
- 1987-11-10 US US07/124,110 patent/US4851236A/en not_active Expired - Fee Related
- 1987-11-10 NO NO874676A patent/NO874676L/no unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0259469B1 (de) | 1991-08-07 |
| NO874676D0 (no) | 1987-11-10 |
| DK110386D0 (da) | 1986-03-11 |
| ATE65884T1 (de) | 1991-08-15 |
| WO1987005470A1 (en) | 1987-09-24 |
| FI874965A0 (fi) | 1987-11-10 |
| EP0259469A1 (de) | 1988-03-16 |
| DE3771972D1 (de) | 1991-09-12 |
| US4851236A (en) | 1989-07-25 |
| AU599375B2 (en) | 1990-07-19 |
| FI874965A7 (fi) | 1987-11-10 |
| DK110386A (da) | 1987-09-12 |
| FI874965L (fi) | 1987-11-10 |
| JPS63502877A (ja) | 1988-10-27 |
| AU7207587A (en) | 1987-10-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fox et al. | Rennets: their role in milk coagulation and cheese ripening | |
| Boutrou et al. | Contribution of Geotrichum candidum to the proteolysis of soft cheese | |
| Oberg et al. | Microstructure of Mozzarella cheese during manufacture | |
| Gursoy et al. | Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk | |
| Franco et al. | Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana) | |
| Yasar et al. | Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese | |
| Guinee et al. | Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein | |
| Hynes et al. | Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus | |
| Özer et al. | Textural and microstructural properties of urfa cheese (a white‐brined Turkish cheese) | |
| Ozturk et al. | The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese | |
| Bines et al. | Comparison of Cheddar cheese made with a recombinant calf chymosin and with standard calf rennet | |
| Karami et al. | Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese | |
| Hoffmann et al. | Salt reduction in film‐ripened, semihard Edam cheese | |
| Farkye et al. | Proteolysis and flavor development in Cheddar cheese made exclusively with single strain proteinase-positive or proteinase-negative starters | |
| Mankai et al. | The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening | |
| Glaser et al. | Surface structure of cottage cheese curd by electron microscopy | |
| Somers et al. | Contribution of plasmin to primary proteolysis during ripening of cheese: effect of milk heat treatment and cheese cooking temperature | |
| Xanthopoulos et al. | Characteristics of Anevato cheese made from raw or heat-treated goat milk inoculated with a lactic starter | |
| Gorostiza et al. | Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety | |
| Ardö | Characterizing ripening in low-fat, semi-hard round-eyed cheese made with undefined mesophilic DL-starter | |
| Kırmacı et al. | Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems | |
| Frau et al. | Effect of pasteurization temperature, starter culture, and incubation temperature on the physicochemical properties, yield, rheology, and sensory characteristics of spreadable goat cheese | |
| US4851236A (en) | Method of accelerating the ripening of cheese | |
| Tong et al. | Characterization of proteinaceous membrane foulants from whey ultrafiltration | |
| Mohamed et al. | Quality and yield of cottage cheese influenced by psychrotrophic microorganisms in milk |