NO152398B - PROCEDURE FOR CONTINUOUS CREAMING OF MILK WHEN PRODUCING WHITE CHEESE AND OTHER SOFT CHEESES - Google Patents
PROCEDURE FOR CONTINUOUS CREAMING OF MILK WHEN PRODUCING WHITE CHEESE AND OTHER SOFT CHEESES Download PDFInfo
- Publication number
- NO152398B NO152398B NO802712A NO802712A NO152398B NO 152398 B NO152398 B NO 152398B NO 802712 A NO802712 A NO 802712A NO 802712 A NO802712 A NO 802712A NO 152398 B NO152398 B NO 152398B
- Authority
- NO
- Norway
- Prior art keywords
- milk
- cheese
- continuous
- seconds
- ferment
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims description 48
- 239000008267 milk Substances 0.000 title claims description 48
- 210000004080 milk Anatomy 0.000 title claims description 48
- 235000013351 cheese Nutrition 0.000 title claims description 41
- 238000000034 method Methods 0.000 title claims description 19
- 240000002129 Malva sylvestris Species 0.000 title description 3
- 235000006770 Malva sylvestris Nutrition 0.000 title description 3
- 230000015271 coagulation Effects 0.000 claims description 15
- 238000005345 coagulation Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- 235000008983 soft cheese Nutrition 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000020254 sheep milk Nutrition 0.000 claims description 2
- 230000008719 thickening Effects 0.000 description 7
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical group NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/024—Making cheese curd using continuous procedure
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/002—Cheese-making continuously
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)
Description
Foreliggende oppfinnelse angår en fremgangsmåte for kontinuerlig ysting av melk ved fremstilling av. hvitost og andre myke oster. The present invention relates to a method for continuous curdling of milk in the production of. white cheese and other soft cheeses.
Det er kjent fremgangmåter for en to-fase ysting og There are known methods for a two-phase cheese making and
en akselerert koagulering av melk der i enzymfasen virkning ostefermentet forløper 2 4 til 2 timer ved en temperatur på 2-10°C, koaguleringen etter en oppvarming til en temperatur på 30-35°C forløper i 20 til 4 s, og fortykningen av det oppnådde koagulum, forløper i 20 til 40 minutter (Beridge N.J.: US-PS 3520697 (klasse 99-116), Stenne P.: GB-PS 1096174 an accelerated coagulation of milk where, in the enzyme phase, the action of the cheese ferment proceeds for 2 4 to 2 hours at a temperature of 2-10°C, the coagulation after heating to a temperature of 30-35°C proceeds for 20 to 4 s, and the thickening of the achieved coagulum, precursor for 20 to 40 minutes (Beridge N.J.: US-PS 3520697 (class 99-116), Stenne P.: GB-PS 1096174
og 1096175 (klasse A23 c 19/02). and 1096175 (class A23 c 19/02).
I praksis kommer den vanlige fremgangsmåte for melke-ysting til anvendelse der enzym- og koaguleringsfasen forløper ved samme temperatur, 30-35°C i 400 til 500 s, og fortykningen av det oppnådde koagulum varer 60 til 120 minutter ("Milch und Milchprodukte", "Tecknika", 1974.) In practice, the usual method for milk curdling is used, where the enzyme and coagulation phase take place at the same temperature, 30-35°C for 400 to 500 s, and the thickening of the coagulum obtained lasts 60 to 120 minutes ("Milch und Milchprodukte" , "Tecknika", 1974.)
Metoden med to-fase ysting ble i praksis ikke anvendt da den førte til et høyere energiforbruk og den korte koagu-leringsfase til en opphoping av presipitat på varmeveksler-veggene og på fordelermembranen i koaguleringsinnretningen, noe som igjen fremtvang dannelse av et koagulum med atypisk struk-tur. Den vanlige ysting av melk representerer en lang produk-sjonsprosess som krever store produksjonsanlegg og -flater. The two-phase coagulation method was not used in practice as it led to a higher energy consumption and the short coagulation phase to an accumulation of precipitate on the heat exchanger walls and on the distributor membrane in the coagulation device, which in turn forced the formation of a coagulum with an atypical texture -trip. The normal curdling of milk represents a long production process that requires large production facilities and areas.
Oppgave for foreliggende oppfinnelse er å frembringe The task of the present invention is to produce
en fremgangsmåte der manglene ved to-fase ysting unngås idet det skapes forutsetninger for en maksimal akselerasjon av blanding av osteenzym med den til ysting forberedte melk, og ti- a method in which the shortcomings of two-phase curdling are avoided by creating conditions for a maximum acceleration of the mixing of cheese enzyme with the milk prepared for curdling, and
den for fysikalske og kjemiske forandringer i kaseinstrukturen og for dannelse og fortykning av ostekoagulum forkortes. the one for physical and chemical changes in the casein structure and for the formation and thickening of cheese coagulum is shortened.
Det vesentlige ved oppfinnelsen er: The essential features of the invention are:
Melk pasteuriseres ved en temperatur av 68-72°C hvoretter det følger en oppholdstid på 40 sekunder til 15 minutter (avhengig av melketypen) ved denne temperatur og konsentreres så eventuelt ved hjelp av vakuumbehandling eller ultrafiltrering til et faststoffinnhold på 16-18% (ved kumelk) og 24-26% (ved sauemelk) . Den avkjøles til 30-35°C og blandes kontinuerlig med 0,2-2% LAB - fermentog modnes biologisk i løpet av 0,2-5 sek. til en pH-verdi på 6,0-6,2 (ved hvitost) og 5,6-5,8 (ved myk-osttype). Innholdet av frie kalsiumioner reguleres likeledes i strømmen hvorved 20-30 ml mettet 50%-ig kalsiumkloridopp-løsning pr. 100 1 melk med 12% faststoffinnhold blandes med den modnede melk i løpet av 0,2-5 sekunder. Tilsetning av ikke-fortynnet ferment med en kraft på 1:10.000 skjer kontinuerlig ved et forhold 20-30 ml pr. 100 ml melk med 12% fastinn-hold, hvorved dette blandes kontinuerlig med den modnede melk med regulert kalsiumioneinnhold i løpet av 2-5 sekunder. Milk is pasteurized at a temperature of 68-72°C, after which a residence time of 40 seconds to 15 minutes (depending on the type of milk) follows at this temperature and is then possibly concentrated using vacuum treatment or ultrafiltration to a solids content of 16-18% (at cow's milk) and 24-26% (for sheep's milk). It is cooled to 30-35°C and continuously mixed with 0.2-2% LAB - ferment and matures biologically within 0.2-5 seconds. to a pH value of 6.0-6.2 (for white cheese) and 5.6-5.8 (for soft cheese type). The content of free calcium ions is likewise regulated in the flow whereby 20-30 ml of saturated 50% calcium chloride solution per 100 1 milk with 12% solids content is mixed with the matured milk within 0.2-5 seconds. Addition of undiluted ferment with a strength of 1:10,000 occurs continuously at a ratio of 20-30 ml per 100 ml milk with 12% solids content, whereby this is continuously mixed with the matured milk with regulated calcium ion content within 2-5 seconds.
Den akselererte blanding av fermentet med den for ysting forberedte melk skjer under et trykk på 2,5-5 ato, The accelerated mixing of the ferment with the milk prepared for curdling takes place under a pressure of 2.5-5 ato,
ved en koaguleringshastighet på 1,2-1,7 cm/sekund. Ved de ovenfor nevnte høyere parametre med henblikk på syregrad, fritt kalsiumioneinnhold og osteferment, inntrer melkekoagulasjon etter 45-60 sekunder og fortykning av det oppnådde koagulum etter 4-6 minutter. at a coagulation rate of 1.2-1.7 cm/second. At the above-mentioned higher parameters with regard to acidity, free calcium ion content and cheese fermentation, milk coagulation occurs after 45-60 seconds and thickening of the coagulum obtained after 4-6 minutes.
I tillegg til de ovenfor nevnte britiske patenter som forøvrig ikke finner anvendelse på grunn av det store kraft-forbruk og fordi man oppnår dravler som er uegnet for strukturelle oster, skal det henvises til Norsk Patent nr. 128427 og US-PS nr. 3079263. In addition to the above-mentioned British patents, which otherwise do not find application due to the large power consumption and because you obtain dravlers that are unsuitable for structural cheeses, reference should be made to Norwegian Patent No. 128427 and US-PS No. 3079263.
Det førstnevnte angår fremstilling av ost av typen "tilsiter" fra melk koagulert, ved hjelp av vakuumfordamping av melk til opptil 30% tørrstoff med tofaseysting ved 25-40°C uten vannfortynning. Med en slik fortynning av osten blir det imidlertid tilbake melkesukker, noe som fører til en diver-gens fra karakteristisk trekk og kvalitet, patentet finner således ikke anvendelse. The former relates to the production of cheese of the "tilsiter" type from coagulated milk, using vacuum evaporation of milk to up to 30% solids with two-phase cheesemaking at 25-40°C without water dilution. With such a dilution of the cheese, however, milk sugar remains, which leads to a divergence from characteristic features and quality, the patent thus does not find application.
I US-PS 307 9263 akselereres prosessen med melkekoagu-lering ved injisering av syre i melken efter tilsetning av løypeferment. Det er på basis av dette patent umulig å oppnå ostemasse for fremstilling av visse ostetyper slik det er mulig ifølge foreliggende søknad, fordi den ostemasse man oppnår ifølge patentet fører til skarp diversjon i strukturen i den oppnådde ost. In US-PS 307 9263, the process of milk coagulation is accelerated by injecting acid into the milk after addition of loop ferment. On the basis of this patent, it is impossible to obtain curd for the production of certain types of cheese as is possible according to the present application, because the curd obtained according to the patent leads to sharp diversion in the structure of the obtained cheese.
Foreliggende oppfinnelse har således til hensikt å forbedre den kjente teknikk og angår således en fremgangsmåte for kontinuerlig ysting av melk ved hjelp av en innretning for kontinuerlig koagulering av melk og fremstilling av osteråstoff for hvitost og andre myke ostetyper, melkepasteurisering, melkepoding, biologisk modning og ysting, og denne fremgangsmåte karakteriseres ved at melken efter pasteurisering fortykkes, podes med 0,2-2% osteferment, idet ostefermentet blandes med melken i 0,2-5 sekunder med etterfølgende biologisk modning for å oppnå en pH-verdi på 5,6-6,2, hvorefter modnet melk i bevegelse blandes med 20-30 ml 50%-ig CaCl2-oppløsning pr.100 1 melk med 12%-ig faststoffinnhold i 0,2-5 sekunder og med 20-30 ml osteferment med en kraft på 1:10.000 pr. 100 1 melk med 12%-ig faststoffinnhold i 0,2-5 sekunder. The present invention thus aims to improve the known technique and thus relates to a method for continuous curdling of milk by means of a device for continuous coagulation of milk and production of cheese raw material for white cheese and other soft cheese types, milk pasteurization, milk inoculation, biological ripening and curdling , and this method is characterized by the fact that the milk is thickened after pasteurization, inoculated with 0.2-2% cheese ferment, the cheese ferment being mixed with the milk for 0.2-5 seconds with subsequent biological maturation to achieve a pH value of 5.6- 6.2, after which matured milk is mixed in motion with 20-30 ml of 50% CaCl2 solution per 100 1 milk with 12% solids content for 0.2-5 seconds and with 20-30 ml of cheese ferment with a power of 1:10,000 per 100 1 milk with 12% solids content for 0.2-5 seconds.
Fremgangsmåten ifølge oppfinnelsen oppviser følgende fordeler: - tidsrommet for forandring av den fysikalske og kjemiske kaseinstruktur og for dannelse og inntykning av ostekoagulum forkortes med en faktor 5 til 10; - det gis en mulighet til å regulere enzym- og koagulerings fasen; j- ystingen skjer kontinuerlig, tilsetning av osteferment og innhold av frie kalsiumioner reguleres. Den vesentlige forskjell mellom fremgangsmåten ifølge foreliggende søknad og det som beskrives i henhold til den ovenfor anførte.kjente teknikk ligger i muligheten for fremstilling .av strukturell dravle for strukturelle oster på kontinuerlig må-te idet det er mulig å benytte metoden også i konvensjonelt utstyr på diskontinuerlig måte mens dette imidlertid er umulig i-følge den kjente teknikk. The method according to the invention exhibits the following advantages: - the time period for changing the physical and chemical casein structure and for the formation and thickening of cheese coagulum is shortened by a factor of 5 to 10; - an opportunity is given to regulate enzyme and coagulation the phase; j- the cheese making takes place continuously, addition of cheese ferment and content of free calcium ions is regulated. The essential difference between the method according to the present application and that which is described according to the above-mentioned known technique lies in the possibility of producing structural dribble for structural cheeses in a continuous way, as it is possible to use the method also in conventional equipment on discontinuous way, while this is however impossible according to the known technique.
Oppfinnelsen skal forklares nærmere ved hjelp av det jfølgende eksempel under henvisning til den vedlagte tegning. The invention shall be explained in more detail by means of the following example with reference to the attached drawing.
Den samlede og til under 10°C avkjølte melk lagres i tanken 1 hvorfra den fra en pumpe 2 føres til en pasteuriser-ingsinnretning 3 for pasteurisering. Denne skjer ved en temperatur på 68-72°C avhengig av melketype. Oppholdstiden for melken The collected and cooled to below 10°C milk is stored in the tank 1 from where it is fed from a pump 2 to a pasteurization device 3 for pasteurization. This takes place at a temperature of 68-72°C depending on the type of milk. The residence time of the milk
-ved denne temperatur er 4-15 minutter hvorefter melken ved hjelp av en pumpe 5 strømmer gjennom kjøleseksjonen i pasteurisatoren for avkjøling til 30-35°C. Deretter føres melken gjennom en blander 7 der det avhengig av ostetype og årstid skjer en 0,2-5 -at this temperature is 4-15 minutes, after which the milk, by means of a pump 5, flows through the cooling section in the pasteurizer to cool to 30-35°C. The milk is then passed through a mixer 7 where, depending on the type of cheese and the season, a 0.2-5
sekunder lang blanding med ved hjelp av en doseringspumpe 6 tilført 0,2-2%-ig osteferment, og melken føres til en tank 8 for biologisk modning inntil det er oppnådd en pH-verdi på 6,0-6,2 (ved hvitost) og 5,6-5,8 (ved myke ostetyper). seconds-long mixing with, by means of a dosing pump 6, added 0.2-2% cheese ferment, and the milk is fed to a tank 8 for biological maturation until a pH value of 6.0-6.2 has been achieved (in the case of white cheese ) and 5.6-5.8 (for soft cheese types).
Den biologisk modnede melk føres ved hjelp av pumpe 9 gjennom en blander for en 0,2-5 sekunder lang blanding med 20-30 ml 50%-ig CaCl2-oppløsning pr. 100 1 melk med et 12%-ig faststoffinnhold og med 20-30 ml osteferment med en kraft på 1:10.000 pr. 100 1 melk med et 12%-ig faststoffinnhold, hvorefter det gjennomføres en koagulering. The biologically matured milk is fed using pump 9 through a mixer for a 0.2-5 seconds long mixture with 20-30 ml of 50% CaCl2 solution per 100 1 milk with a 12% solids content and with 20-30 ml of cheese ferment with a strength of 1:10,000 per 100 1 milk with a 12% solids content, after which coagulation is carried out.
Ved anvendelse av den kontinuerlige og ved et forhøyet trykk på 2,5-2 ato arbeidende innretning 14 for fremstilling av osteråmasse"for hvitost og andre myke ostetyper skjer melke-koaguleringen i løpet av 4 5-60 sekunder, fortykningen av det oppnådde koagulum på 4-6 minutter og den delvise bearbeiding av osteråmassen på 4-6 minutter. When using the continuous and at an elevated pressure of 2.5-2 ato operating device 14 for the production of raw cheese mass" for white cheese and other soft cheese types, the milk coagulation takes place within 45-60 seconds, the thickening of the obtained coagulum on 4-6 minutes and the partial processing of the raw cheese in 4-6 minutes.
Anlegget kan videre omfatte et ostebord 10 for fremstilling av hvitost ved kontinuerlig fremgangsmåte, en mul-tippeltransportør 11 med tilbyggede beholdere for fremstilling av osteråmasse for myke ostetyper, horisontaltransportører 12 for fremstilling av melkekoagulum ved relativ ro, horison-taltransportører 13 for fremstilling av osteråstoff for myke ostetyper, hvorved koagulering skjer i løpet av 45-60 sekunder og fortykningen skjer i 30-35 minutter. The plant can further comprise a cheese table 10 for the production of white cheese by a continuous process, a multiple conveyor 11 with attached containers for the production of raw cheese mass for soft types of cheese, horizontal conveyors 12 for the production of milk coagulum at relative rest, horizontal conveyors 13 for the production of cheese raw material for soft cheese types, whereby coagulation takes place within 45-60 seconds and thickening takes place in 30-35 minutes.
Claims (4)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BG7944851A BG29737A1 (en) | 1979-09-13 | 1979-09-13 | Method for continuous turning into cheese of milk by the production of white brined cheese and other soft cheeses |
Publications (3)
Publication Number | Publication Date |
---|---|
NO802712L NO802712L (en) | 1981-03-16 |
NO152398B true NO152398B (en) | 1985-06-17 |
NO152398C NO152398C (en) | 1985-09-25 |
Family
ID=3906500
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO802712A NO152398C (en) | 1979-09-13 | 1980-09-12 | PROCEDURE FOR CONTINUOUS YEASTING OF MILK WHEN PRODUCING WHITE CHEESE AND OTHER SOFT CHEESES |
Country Status (10)
Country | Link |
---|---|
BE (1) | BE885203A (en) |
BG (1) | BG29737A1 (en) |
DE (1) | DE3034521A1 (en) |
ES (1) | ES8104899A1 (en) |
FR (1) | FR2464653B1 (en) |
GB (1) | GB2066638B (en) |
GR (1) | GR69865B (en) |
IT (1) | IT1128185B (en) |
NL (1) | NL8005141A (en) |
NO (1) | NO152398C (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62240A (en) * | 1985-03-26 | 1987-01-06 | Shokuhin Sangyo Maku Riyou Gijutsu Kenkyu Kumiai | Production of calcium coagulated cheese from ultrafiltered and concentrated milk |
US20130059033A1 (en) * | 2010-05-12 | 2013-03-07 | Abdulvahit ECE | Method of obtaining fresh spun cheese |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3079263A (en) * | 1961-04-14 | 1963-02-26 | Swift & Co | Manufacture of cheese curd |
DE1692324A1 (en) * | 1966-05-07 | 1972-04-20 | Inst Przemyslu Mleczarskiego | Method of continuous rennet excretion of the cheese grain from milk and a device for introducing this method |
FR1570567A (en) * | 1968-03-25 | 1969-06-13 | ||
DE1792264A1 (en) * | 1968-08-12 | 1971-10-21 | Roiner Franz Xaver Julius Dipl | Process for the continuous production of cheese |
DE1809176A1 (en) * | 1968-11-15 | 1970-06-11 | Alpma Alpenland Maschb Hain & | Pre-curdling cheese milk |
FR2052121A5 (en) * | 1969-07-18 | 1971-04-09 | Agronomique Inst Nat Rech | |
DE2462710C2 (en) * | 1973-04-16 | 1980-09-18 | Societe Des Produits Nestle S.A., Vevey (Schweiz) | Method of making cheese |
US4048339A (en) * | 1974-11-22 | 1977-09-13 | Dso "Mlechna Promishlenost" | Preparation of cheese with a microbial milk coagulating enzyme |
FR2326150A1 (en) * | 1975-10-03 | 1977-04-29 | Agronomique Inst Nat Rech | PROCESS AND DEVICE FOR THE CONTINUOUS MANUFACTURING OF CHEESES |
-
1979
- 1979-09-13 BG BG7944851A patent/BG29737A1/en unknown
-
1980
- 1980-09-09 GR GR62849A patent/GR69865B/el unknown
- 1980-09-10 GB GB8029315A patent/GB2066638B/en not_active Expired
- 1980-09-11 IT IT49650/80A patent/IT1128185B/en active
- 1980-09-12 BE BE2/58744A patent/BE885203A/en not_active IP Right Cessation
- 1980-09-12 ES ES494987A patent/ES8104899A1/en not_active Expired
- 1980-09-12 NO NO802712A patent/NO152398C/en unknown
- 1980-09-12 NL NL8005141A patent/NL8005141A/en not_active Application Discontinuation
- 1980-09-12 FR FR8019788A patent/FR2464653B1/en not_active Expired
- 1980-09-12 DE DE19803034521 patent/DE3034521A1/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
NO802712L (en) | 1981-03-16 |
GB2066638A (en) | 1981-07-15 |
BE885203A (en) | 1980-12-31 |
DE3034521A1 (en) | 1981-04-02 |
NO152398C (en) | 1985-09-25 |
GB2066638B (en) | 1984-02-15 |
FR2464653B1 (en) | 1987-05-15 |
FR2464653A1 (en) | 1981-03-20 |
BG29737A1 (en) | 1981-02-16 |
IT8049650A0 (en) | 1980-09-11 |
ES494987A0 (en) | 1981-05-16 |
NL8005141A (en) | 1981-03-17 |
ES8104899A1 (en) | 1981-05-16 |
GR69865B (en) | 1982-07-19 |
IT1128185B (en) | 1986-05-28 |
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