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Machine translation
1. (WO1982003971) METHOD FOR THE MANUFACTURE OF CHEESE WITH A SUBSTANTIALLY REDUCED FAT CONTENT
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1982/003971    International Application No.:    PCT/AU1982/000067
Publication Date: 25.11.1982 International Filing Date: 05.05.1982
IPC:
A23C 19/032 (2006.01), A23C 19/064 (2006.01)
Applicants: DAVID LAVERY & SON PROPRIETARY LIMITED [AU/AU]; 578 St. Kilda Road, Melbourne, Vic. 3000 (AU) (For All Designated States Except US).
CZULA, Jozef [AU/AU]; (AU) (For US Only).
SPIELER, Richard [CH/AU]; (AU) (For US Only)
Inventors: CZULA, Jozef; (AU).
SPIELER, Richard; (AU)
Agent: COWIE, THOMSON & CARTER; 71 Queens Road, Melbourne, Vic. 3004 (AU)
Priority Data:
PE 8824 12.05.1981 AU
Title (EN) METHOD FOR THE MANUFACTURE OF CHEESE WITH A SUBSTANTIALLY REDUCED FAT CONTENT
(FR) PROCEDE DE FABRICATION DE FROMAGE PRESENTANT UNE TENEUR EN MATIERE GRASSE SENSIBLEMENT REDUITE
Abstract: front page image
(EN)A method of producing a low-fat cheese product comprises the steps of inoculating milk having a fat content of between 0.3% and 1.5% with a culture of Lactobacillus bulgaricus and Streptococcus thermophilus and with a culture of Lactobacillus casei in addition to a normal cheese starter culture whereby the culture of Lactobacillus bulgaricus and Streptococcus thermophilus produce the required flavour and rapid fermentation of lactose and the culture of Lactobacillus casei assists in hydrolysis of protein. Syneresis of the curd is impeded by the addition of a monovalent cation such as sodium in the form of sodium chloride.
(FR)Procédé de production d'un produit de fromage à faible teneur en matière grasse comprenant les étapes consistant à inoculer dans du lait possédant une teneur en matière grasse comprise entre 0,3 % et 1,5 % une culture de Lactobacillus bulgaricus et Streptococcus thermophilus et une culture de Lactobacillus casei en plus d'une culture normale d'amorçage de fromage dans lequel procédé la culture de Lactobacillus bulgaricus et de Streptococcus thermophilus produit l'arome requis et la fermentation rapide du lactose et la culture de Lactobacillus casei facilite l'hydrolyse de protéine. La synérèse du caillé est empêchée par l'adjonction d'un cation monovalent tel que du sodium sous forme de chlorure de sodium.
Designated States: AU, BR, DK, FI, HU, JP, NO, RO, US.
European Patent Office (AT, BE, CH, DE, FR, GB, LU, NL, SE).
Publication Language: English (EN)
Filing Language: English (EN)