Some content of this application is unavailable at the moment.
If this situation persist, please contact us atFeedback&Contact
1. (WO1992010104) METHOD FOR OBTAINING AND RIPENING COAGULATED DAIRY PRODUCTS, CHEESES IN PARTICULAR, BY INCORPORATING MAGNESIUM SALT IN THE MILK, AND THE PRODUCTS OBTAINED
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1992/010104 International Application No.: PCT/FR1991/000988
Publication Date: 25.06.1992 International Filing Date: 09.12.1991
Chapter 2 Demand Filed: 22.06.1992
IPC:
A23C 19/05 (2006.01) ,A23C 19/064 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
02
Making cheese curd
05
Treating milk before coagulation; Separating whey from curd
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
064
Salting
Applicants:
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA) [FR/FR]; 147, rue de l'Université F-75338 Paris Cédex 07, FR (AllExceptUS)
LEFIER, Dominique [FR/FR]; FR (UsOnly)
DUBOZ, Gabriel [FR/FR]; FR (UsOnly)
GRAPPIN, Rémy [FR/FR]; FR (UsOnly)
Inventors:
LEFIER, Dominique; FR
DUBOZ, Gabriel; FR
GRAPPIN, Rémy; FR
Agent:
PHELIP, Bruno; Cabinet Harlé & Phélip 21, rue de La Rochefoucauld F-75009 Paris, FR
Priority Data:
90/1544310.12.1990FR
Title (EN) METHOD FOR OBTAINING AND RIPENING COAGULATED DAIRY PRODUCTS, CHEESES IN PARTICULAR, BY INCORPORATING MAGNESIUM SALT IN THE MILK, AND THE PRODUCTS OBTAINED
(FR) PROCEDE D'OBTENTION ET DE MATURATION DE PRODUITS LAITIERS COAGULES, NOTAMNENT DE FROMAGES, PAR INCORPORATION DE SEL DE MAGNESIUM DANS LE LAIT ET PRODUITS OBTENUS
Abstract:
(EN) Method for obtaining and ripening dairy products, cheeses in particular, involving at least one enzymatic coagulation step for the milk, characterized in that at least one magnesium salt is incorporated in the milk prior to coagulation, thereby reducing the setting time for the milk and/or the ripening or proteolysis time.
(FR) Procédé pour l'obtention et la maturation de produits laitiers, notamment de fromages, comprenant au moins une étape de coagulation enzymatique du lait, caractérisé en ce qu'on incorpore au moins un sel de magnésium dans le lait avant coagulation, ce qui permet de diminuer le temps de prise du lait et/ou le temps de maturation ou de protéolyse.
Designated States: CA, NO, US
European Patent Office (AT, BE, CH, DE, DK, ES, FR, GB, GR, IT, LU, MC, NL, SE)
Publication Language: French (FR)
Filing Language: French (FR)
Also published as:
EP0564541FR2670089